Best Picks
Best picks and skips at the salad bar
Salad bars can be diet salvation or junk-food minefields. Here's how to get from one end to the other without detonating an explosion of bad fats, sodium, sugar, and refined carbs.
1. Go dark on greens: Build a vitamin -- and fiber-packed --foundation by starting with roughly 1 cup of spinach and romaine leaves (for more than half of your daily vitamin A and all of your K, plus some C, folate, two potent vision protectors, and more). Skip'em: Lighter greens tend to offer less nutritionally. Iceberg lettuce, for instance, delivers only about 7% of the A you need, some K and not much else.
2. Go bright on veggies: Next, add about 1 cup of the most colorful crudités - broccoli, carrots, cherry tomatoes, green and red peppers, beets, like that. Ounce for ounce, vibrant veggies give you more fiber, minerals, vitamins, and disease-fighting antioxidants than their paler companions, like celery and cucumbers. Skip'em: Anything coated in mayo or an indefinable dressing, including carrot and raisin mixes, cole slaw, and potato salad.
3. Choose lean proteins: Aim for about ½ cup of these. Chickpeas and kidney beans are nifty sources of fat-free protein (6 grams each). Sliced hard-boiled eggs (8 grams) are another smart choice; just limit the yolk to limit the fat. Skip'em: Chicken, tuna, or crab salads - they're usually made with high-fat mayo; three-bean salad, which typically is afloat in a sea of oil; and cottage cheese, which is high in aging (read artery-clogging) saturated fat.
4. Sprinkle on extra flavor and crunch: Like cheese? Add 1 tablespoon of Parmesan (22 calories) to punch up the flavor, or 1 tablespoon of walnuts or sunflower seeds for some healthy crunch. Both have good-for-your-heart fats, which help your body absorb the nutrients in all those veggies. Skip'em: Cheddar cubes - you'll quickly eat more than you need; croutons - they may look harmless but at 100 calories per ¼ cup, they're usually high-cal booby traps of refined carbs, sodium, and trans fats. Ditto for crunchy Asian noodles.
5. Dress for success: Now swirl on about 1 tablespoon of heart-healthy olive oil, a splash of vinegar, a grating of pepper, and toss, toss, toss. Ask any chef. It's the secret to a perfect salad - thorough tossing ensures that all the flavors and textures are evenly distributed and lets you use minimal dressing to maximum effect. Skip'em: Walk right past those vats of ready-made salad dressings. Even the low-fat or fat-free versions are usually loaded with salt, sugar, and additives. And just 2 tablespoons of regular blue cheese or ranch have about 160 fat-packed calories
Ready? Dig in. Yum. Mission accomplished!
PS: Prefer a fruit salad? Easy. Go for whatever's fresh - melons, berries, pineapple, kiwi - and top with 1 to 2 tablespoons of chopped walnuts or sunflower seeds for a dollop of good fats and crunchy flavor. Then buy a small container of low- or no-fat yogurt/cottage cheese for creamy protein minus the sat fat in dairy foods. Skip'em: Syrupy canned peaches, apricots, pears, etc. They have far more calories and fewer nutrients than fresh fruit.
Best picks and skips at the salad bar
Salad bars can be diet salvation or junk-food minefields. Here's how to get from one end to the other without detonating an explosion of bad fats, sodium, sugar, and refined carbs.
1. Go dark on greens: Build a vitamin -- and fiber-packed --foundation by starting with roughly 1 cup of spinach and romaine leaves (for more than half of your daily vitamin A and all of your K, plus some C, folate, two potent vision protectors, and more). Skip'em: Lighter greens tend to offer less nutritionally. Iceberg lettuce, for instance, delivers only about 7% of the A you need, some K and not much else.
2. Go bright on veggies: Next, add about 1 cup of the most colorful crudités - broccoli, carrots, cherry tomatoes, green and red peppers, beets, like that. Ounce for ounce, vibrant veggies give you more fiber, minerals, vitamins, and disease-fighting antioxidants than their paler companions, like celery and cucumbers. Skip'em: Anything coated in mayo or an indefinable dressing, including carrot and raisin mixes, cole slaw, and potato salad.
3. Choose lean proteins: Aim for about ½ cup of these. Chickpeas and kidney beans are nifty sources of fat-free protein (6 grams each). Sliced hard-boiled eggs (8 grams) are another smart choice; just limit the yolk to limit the fat. Skip'em: Chicken, tuna, or crab salads - they're usually made with high-fat mayo; three-bean salad, which typically is afloat in a sea of oil; and cottage cheese, which is high in aging (read artery-clogging) saturated fat.
4. Sprinkle on extra flavor and crunch: Like cheese? Add 1 tablespoon of Parmesan (22 calories) to punch up the flavor, or 1 tablespoon of walnuts or sunflower seeds for some healthy crunch. Both have good-for-your-heart fats, which help your body absorb the nutrients in all those veggies. Skip'em: Cheddar cubes - you'll quickly eat more than you need; croutons - they may look harmless but at 100 calories per ¼ cup, they're usually high-cal booby traps of refined carbs, sodium, and trans fats. Ditto for crunchy Asian noodles.
5. Dress for success: Now swirl on about 1 tablespoon of heart-healthy olive oil, a splash of vinegar, a grating of pepper, and toss, toss, toss. Ask any chef. It's the secret to a perfect salad - thorough tossing ensures that all the flavors and textures are evenly distributed and lets you use minimal dressing to maximum effect. Skip'em: Walk right past those vats of ready-made salad dressings. Even the low-fat or fat-free versions are usually loaded with salt, sugar, and additives. And just 2 tablespoons of regular blue cheese or ranch have about 160 fat-packed calories
Ready? Dig in. Yum. Mission accomplished!
PS: Prefer a fruit salad? Easy. Go for whatever's fresh - melons, berries, pineapple, kiwi - and top with 1 to 2 tablespoons of chopped walnuts or sunflower seeds for a dollop of good fats and crunchy flavor. Then buy a small container of low- or no-fat yogurt/cottage cheese for creamy protein minus the sat fat in dairy foods. Skip'em: Syrupy canned peaches, apricots, pears, etc. They have far more calories and fewer nutrients than fresh fruit.
