The refreshing side salad is easy to make ahead: Prepare up to 12 hours in advance and refrigerate, covered. Serve cool or at room temperature with the baked salmon.
Got a hankering for tuna salad but you literally can't stomach all the calories? Have no fear, a healthy recipe is here. Ever since I started substituting lemon and olive oil for mayonnaise, I've grown to prefer it to the white stuff and so has my Don't miss out on your next Must Have.
For a healthy variation on creamy chicken salad, we've replaced half the mayonnaise with basil pesto. Serve over greens or make it into a sandwich for a healthy lunch.
This healthy meal-in-a-pocket combines fresh Greek salad with a velvety smooth bean spread. You can also serve the spread with crackers or as a dip with cut vegetables.—Nicole Filizetti, Jacksonville, Florida
