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Now You’re Cookin’ – Springtime Salads

If you live in the northern part of the country, you know what I mean when I say: “Spring is finally here!” Along with the nice weather, Spring refreshes your routine, bringing all things new. With that in mind, we have put together a list of our latest products and recipes. Read What's New With Profile Spring 2022 Edition

Now that the sun is shining and warm temps are upon us, we tend to crave creative selections of fresh vegetables. Springtime means salad time, which is a great opportunity to enjoy fresh, light and healthier meals jam-packed with flavor, vitamins, minerals, and antioxidants. If you think salads are “boring” and lack flavor and fun, it’s time to turn over a new leaf! Make your salads more than ‘just a salad’ with these 6 fresh and flavorful salad ideas!

Asparagus Tomato & Feta Salad

Sink your teeth into this light, healthy and delicious Profile-approved Greek salad.
Fresh Asparagus Tomato Feta
TOTAL TIME
20 Min
COURSE
Salad, Side Dish
CUISINE
Greek
SERVINGS
4
INGREDIENTS
  • ½ cup Profile Rosemary Balsamic Vinaigrette
  • 2 lbs. fresh asparagus, tough ends trimmed, diced into 2-inch pieces
  • 1 (10.5oz.) package grape tomatoes, halved
  • ½ cup feta cheese
  • ¼ cup chopped walnuts
INSTRUCTIONS
  1. Bring large pot of water to a boil.
  2. Add asparagus to boiling water and allow to boil until tender crisp, about 4-5 minutes. Meanwhile, fill a medium mixing bowl with ice and cold water. Drain and immediately transfer asparagus to ice water, let rest about 10 seconds then drain.
  3. Transfer asparagus to a bowl with tomatoes and walnuts. Drizzle Profile Balsamic Vinaigrette over top and toss lightly.
  4. Sprinkle in feta cheese and toss again lightly.
NOTES

Profile Exchange: 2 cups vegetables, 2 fats, 1 free food

Asian Cucumber Salad

If you love cucumbers, you're going to love this Asian-inspired salad that's a perfect side for your next springtime get-together.
Fresh Asian Cucumber Salad
TOTAL TIME
1 hour
COURSE
Salad, Side Dish
CUISINE
Asian
SERVINGS
4
INGREDIENTS
  • ¼ – ½ cup Profile Zesty Asian Vinaigrette
  • 4 cups very thinly sliced seedless cucumbers (or mini cucumbers)
  • ¼ cup finely sliced red onion
  • ¼ cup finely diced red pepper
  • 1 teaspoon sesame seeds

 

INSTRUCTIONS
  1. Add very thinly sliced cucumber, red onion, red pepper, and sesame seeds to a medium sized bowl and set aside.
  2. Add dressing and toss to mix everything.
  3. Serve immediately or cover and let sit in the refrigerator for an hour to let all the flavors meld.
NOTES

Profile Exchange: 2 cups vegetables, 1 free food

Springtime Veggie Pasta Salad

Enjoy this fresh and tangy springtime favorite with a little kick that will leave you begging for more!
Springtime Salad
TOTAL TIME
10 Mins
COURSE
Salad
CUISINE
Italian, American
SERVINGS
4
INGREDIENTS
  • 1 package Profile Pasta (your choice)
  • ½ cup Profile Caesar Dressing
  • 2 medium Roma tomatoes
  • 1 medium zucchini
  • 1 medium broccoli crown
  • ½ medium red onion
  • 2 cups asparagus spears, trimmed and cut into 2-inch pieces
  • Parmesan cheese for topping
INSTRUCTIONS
  1. Cook Profile Pasta according to package directions. Run under cold water to chill.
  2. Prepare the vegetables. Give the vegetables a good wash and then cut into bite sized pieces.
  3. Combine the cooked pasta, chopped vegetables, and dressing. Stir until everything is well mixed and coated. Serve immediately or refrigerate until ready to eat.
NOTES

Profile Exchange: 2oz. very lean protein, 1 cup vegetables, 1 free food

Spring Vegetable and Quinoa Salad

Spring has sprung and Quinoa is so hot right now! Enjoy this yummy salad that's much easier to eat than it is to say.
Delicious and Fresh Springtime Quinoa Salad
TOTAL TIME
40 Mins
COURSE
Salad
CUISINE
American
SERVINGS
4
INGREDIENTS
  • 1 ¾ cups low-sodium chicken broth
  • 1 cup quinoa, rinsed and drained
  • 1 tablespoon olive oil
  • 2 garlic cloves, minced
  • 1 cup orange bell pepper, diced
  • 1 cup red bell pepper, diced
  • ½ pound asparagus, trimmed, cut into 1-inch pieces
  • 1 cup zucchini, chopped
  • Pepper to taste
  • 4 green onions, thinly sliced
  • 1 tablespoon chopped fresh parsley
INSTRUCTIONS
  1. In medium sauce pan, bring broth to a boil and add quinoa. Cover, reduce to low heat and simmer until quinoa is tender and broth is absorbed, about 15 minutes. Remove from heat and fluff with fork. Cover and set aside.
  2. In large skillet over medium high heat, add olive oil and garlic; sauté 30 seconds. Add bell peppers, asparagus and zucchini. Sprinkle with pepper. Sauté until just tender, about 8 minutes.
  3. Add cooked quinoa, green onions and parsley to vegetables in skillet; toss to combine. Season with pepper.
NOTES

Profile Exchange: 1 starch, 1 cup vegetables, 1 fat

Lemony Tuna Salad

Savor the flavor of this springtime salad that's chock-full of veggies and lean, mean protein to boot!
Lemony Tuna Salad
TOTAL TIME
10 Mins
COURSE
Salad
CUISINE
American
SERVINGS
2
INGREDIENTS
  • 4 large hard boiled eggs, halved
  • 5oz. can tuna (packed in water)
  • ¼ small red onion, finely chopped
  • Zest and juice of ½ lemon
  • 1 tbsp fresh chopped dill
  • 1 tsp olive oil
  • ¼ cup feta cheese
  • 4 cups mixed greens
INSTRUCTIONS
  1. Combine tuna, onion, lemon zest and juice, dill and olive oil in large bowl and combine. Toss in mixed greens.
  2. Top salad with feta cheese and serve.
NOTES

Profile Exchange: 4.5oz protein, 2 cups vegetables, 1 fat

Thai Lettuce Wraps

The Thai Lettuce Wrap Recipe makes you forget you're eating healthy! Bursting with flavor and full of fresh ingredients, this low-carb meal is so delicious
Thai Lettuce Wraps
TOTAL TIME
20 Mins
COURSE
Salad, Side Dish
CUISINE
Asian
SERVINGS
4
INGREDIENTS
  • ¼ cup Profile Zesty Asian Vinaigrette
  • 1 Tbsp. P3
  • 1 lb. ground chicken
  • 1 head Butter lettuce
  • 1 tbsp olive oil
  • 2 cloves garlic, minced
  • 1 onion, diced
  • 2 green onions, thinly sliced
  • 1 tbsp Sriracha sauce
  • 1/4 cup carrots, shredded
INSTRUCTIONS
  1. Heat olive oil in a saucepan over medium high heat. Add ground chicken and cook until browned, making sure to crumble the chicken as it cooks; drain excess fat.
  2. Stir in garlic, onion, Profile Asian Dressing, P3 and Sriracha until onions have become translucent, about 1-2 minutes.
  3. Stir in green onions until tender, about 1-2 minutes; season with salt and pepper, to taste.
  4. To serve, spoon several tablespoons of the chicken mixture into the center of a lettuce leaf, taco-style. Top with shredded carrots.
NOTES

Profile Exchange: 4oz protein, 1 cup vegetable, 2 fats, 1 free food

BBQ Taco Crunch Salad

Enjoy the crunch and flavor of this BBQ Taco Crunch Salad. Full of veggies and protein, and sure to keep you feeling full.
BBQ Taco Salad
TOTAL TIME
25 Mins
COURSE
Salad
CUISINE
American, Asian
SERVINGS
6
INGREDIENTS
  • 1 package Profile BBQ Crunch O’s, crushed
  • 1 lb. ground turkey
  • 1 tsp oil
  • 1 tbsp. low-sodium taco seasoning
  • 6 cups Romaine lettuce, chopped
  • 1 cup grape tomatoes, halved
  • ½ medium red onion, chopped
  • 1 green bell pepper, chopped
  • ¼ cup shredded cheddar cheese
  • 1 medium avocado, cubed
  • ½ cup scallions, chopped
  • ¼ cups salsa
INSTRUCTIONS
  1. Heat oil in a skillet over medium-high heat. Add ground turkey and cook until browned.
  2. Stir in taco seasoning into the ground turkey until well combined.
  3. Meanwhile, combine all remaining ingredients in a large bowl. Add the ground turkey and toss everything together.
NOTES

Profile Exchange: 4oz. very lean protein, 2 cup vegetables, 1 fat

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