Favourite Salad Recipes

Salads don’t have to be boring. They can be nutritious and delicious at the same time. Plus, they can add a fresh dash of colour to your dining table. Here are some of our favourite salad recipes.

Moroccan Grain Salad With Pomegranate And Feta

Serves: 1

Preparation Time: 5 minutes (plus overnight thaw time)

Vegetarian: Yes

Ingredients:

• 1 Jenny Craig Moroccan Grain Salad
• ½ small orange, peeled and cut into thin wedges
• Seeds from ¼ of a pomegranate
• 1 cup (or 1 large handful) of fresh rocket
• 20g reduced fat feta cheese
• 1 small handful flat leaf parsley, leaves picked

Method:

1. Defrost your Moroccan Grain Salad overnight as per packet instructions.
2. Place defrosted salad on a plate with a handful of rocket and gently toss through the orange and pomegranate.
3. Scatter with crumbled feta, top with the parsley leaves and enjoy.

Grocery Serves Per Serve: 1 fruit serve, 1 non-starchy vegetable serve, 1/2 dairy serve, free foods

If you’re a Jenny Craig member, speak to your Coach about how you can incorporate this recipe into your personal menu plan.

__________________________________________________________________________________________________________________________________________________________________________________________________

Spinach, Roasted Beetroot and Feta Salad

Serves: 2

Preparation time: 15 minutes

Vegetarian: Yes

Ingredients:

• 4 cups baby spinach
• 4 small fresh beetroots, quartered
• 40g reduced-fat Feta cheese, crumbled

Dressing:

• 1 tbsp lemon juice
• 1 tbsp white wine vinegar
• 2 tsp Dijon mustard
• Pepper (optional)

Method:

1. Preheat oven to 180 degrees Celsius. Roast the beetroots in the oven for 25-30 minutes, or until just tender.
2. Place baby spinach, feta cheese and roasted beetroots in a bowl.
3. Combine lemon juice, white wine vinegar, Dijon mustard and pepper in a jar with lid and shake to combine. Pour over salad and enjoy immediately.

Dietitian tip: Add beetroot stems to the baking tray for the last 10 minutes and toss these through the salad along with the fresh beetroot leaves.

Grocery Serves Per Serve: 3 vegetable serves, 1/2 dairy serve, free foods

If you’re a Jenny Craig member, speak to your Coach about how you can incorporate this recipe into your personal menu plan.

_________________________________________________________________________________________________________________________________________________________________________________

Green Salad with Berries and Feta

Serves: 2

Prep Time: 10 mins

Vegetarian: Yes

Ingredients:

• Salad
• 2 cups baby spinach and rocket leaves
• ½ cup blueberries
• ½ cup raspberries
• ½ cup sugar snap peas
• ½ cup cherry tomatoes
• 40g reduced fat feta cheese edible flowers (optional, see note) sliced fresh chilli (optional)

Dressing:

• 1 tbsp lemon juice
• 1 tbsp rice vinegar (see note)
• small drizzle of sugar-free maple syrup

Method:

1. In a small bowl, mix together the dressing ingredients, including some sliced fresh chilli to taste if you wish.

2. Toss the fruit and vegetables together with the dressing in a medium-sized mixing bowl.

3. Transfer to a serving plate and scatter over the feta. Garnish with edible flowers if you have them and serve immediately.

Enjoy!

Dietitian note: You can use brown, white or rice wine vinegar for this recipe. The edible flowers are totally optional but add colour and variety to the plate. Try this delicious salad with our Jenny Craig crumbed fish and wedges

Grocery Serves Per Serve: 3 vegetable serves, 2 limited free foods, 1 dairy serve

If you’re a Jenny Craig member, speak to your Coach about how you can incorporate this recipe into your personal menu plan.

Jenny Craig Team

View More

Since the initial opening in 1983, Jenny Craig Australia and New Zealand has expanded to more than 90 centres across the two countries. Each component of Jenny Craig’s program has also progressed over the past 35 years to fuel the company’s growth and ensure it remains one of Australia and New Zealand’s leading weight management companies.