Brain Warrior Salad-Saving Strategies

Now that you’ve committed to eating healthy, you might be happy to know a few simple tips that stretch your budget and your menu. Instead of throwing out leftover vegetables and salads, try:

1. Tossing leftover vegetables such as cabbage, kale, sweet potatoes, brussels sprouts, broccoli, or asparagus into a pot with some broth and spices to make a healthy soup.
2. Using lightly wilted spinach to make pesto.
3. Steaming leftover chard and serving it with a little garlic and olive oil as a side.
4. Pureeing cauliflower, bell peppers, and zucchini and adding it to chili for an antioxidant boost.
5. Using lettuce, bean sprouts, chopped veggies, and quinoa from any leftover salad to create a delicious stir-fry.
6. Adding leftover salad without the dressing to a morning smoothie for a power-packed breakfast.

Cruciferous Cold Slaw

Savory Grapefruit Avocado Salad

Orange, Fennel, and Blueberry Salad

Kale and Quinoa Tabbouleh

Wilted Kale and Strawberry Salad

Shredded Rainbow Salad

Chicken Quinoa Chard Toss

Cashew Kale Salad with Chicken

Sesame Citrus Chicken Salad

Festive Blueberry Pomegranate Salad

Sweet Potato Salad