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Put Some Spring in Your Meals with Sides and Salads Using Less Added Sugar

March 10, 2015
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I have been compensated for my time by McNeil Nutritionals, LLC, the maker of SPLENDA® Sweetener Products. All statements and opinions are my own. I have pledged to Blog With Integrity, asserting that the trust of my readers and the blogging community is vitally important to me.

Finally! Winter is on its way out and one of my favorite seasons is upon us: spring. The month of March officially ushers in not only spring (March 20), but many of us are lucky enough to return to Daylight Savings Time (March 8). We also should not forget that much beloved spring-green holiday that makes March a little brighter – St. Patrick’s Day.

“Spring” has the ability to conjure up an array of feelings, now that the last of the cold weather soon will be gone. Thoughts of gardening, outdoor grilling, vacations, lawns adorned with daffodils and tulips, and the joy of shedding heavy winter coats are all swirling through our heads. Spring also is a time when many people think about eating lighter meals, exercising more and perhaps trying on new swimwear for the upcoming warmer months.

If you are on board with healthy eating, one recommendation from leading health experts is to reduce the amount of added sugar in your diet. The Dietary Guidelines for Americans (pdf), one of the premier guidance documents on a healthy diet, advises consumers to “Cut back on foods high in solid fats, added sugars, and salt.”

However, there is no need to forego the desirable sweetness in your favorite dishes. One simple substitution is to use SPLENDA® Sweetener Products in place of full sugar to save calories and carbohydrate without sacrificing taste. Here are a couple of recipes that you may want to try right away.

Waldorf Salad is one of my all-time beloved salad recipes, and it’s made with fresh apples that are still plentiful in the spring. Made using SPLENDA® No Calorie Sweetener and a reduced-fat dressing, this salad is loaded with crunch from apples, celery, and nuts, and contains less added sugar and fat than a more traditional recipe.

Cucumber and Onion Salad is a sweet-but-tangy side dish that will make you ask for a second serving. While quite different from the Waldorf Salad that could serve as a main dish, this veggie side salad combines the best of several tastes and textures. Whoever had the insight to combine a sweet-savory dressing (which was concocted many years ago but here it’s made with a significant amount of sugar) with cukes and onion is one of my food heroes. This updated version is such a flavor rush, and without all the added sugar.

Asparagus with Sesame Ginger Sauce Since “spring” and “asparagus” are nearly synonymous, March would be the perfect time to give this recipe a try. The spicy Asian-style sauce is easy to make and the SPLENDA® No Calorie Sweetener, Granulated gives the dish the right amount of sweetness. Scrumptious!

Spring Greens with Citrus Vinaigrette is a no-brainer when it comes to the perfect springtime salad. “Citrus juices and orange peel add a burst of flavor to salad greens when tossed with this home-made vinaigrette,” is how this simple-but-appetizing salad recipe is described.

For more ideas about using SPLENDA® Sweetener Products and to share your own recipe ideas, please visit SweetSwaps.com. Should you want to substitute SPLENDA® Sweetener Products in your own recipes, there is a handy conversion chart available online that will make it as simple as 1-2-3.

Sue Taylor is a consulting nutritionist with more than 35 years of experience. She is passionate about sharing her nutrition knowledge and fondness for good, healthy food. Sue will put relevant information in consumer terms and provide valuable perspective to clear up misinformation and confusion about nutrition and food safety.
 

March 10, 2015  |  POSTED BY: Sue Taylor, MS  |  IN: Healthy Lifestyle, Cooking & Baking

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