EATING OUT

SALAD BAR

BASES

Mixed greens: Always a good bet, with next to no calories.

Red cabbage: “Leafy purples” may not have quite the same ring to it as “leafy
greens,” but don’t hold that against red cabbage. The veggie’s purple tint comes
from heart-healthy compounds. These are extra good in make-ahead salads; they
don’t get as soggy as other bases.

Spinach or kale: My top choices when I can get them—they have so many
nutrients, for nearly zero calories. I always go for the darkest greens available
because they tend to have the most antioxidants.

PROTEINS

Chickpeas: Delicious plant-based protein.

Eggs: New science says that pairing raw vegetables with cooked eggs may help
us absorb more of the veggies’ nutrients.

Grilled chicken: Grilling adds flavour without loading on calories.

TOPPERS

Olives: They’re loaded with healthy fats, and it only takes a few to pack your
bowl with flavour.

Walnuts: I add crunch to every salad with nuts and seeds. Walnuts are one of
my favourites—they’re full of heart-healthy omega-3s. A serving size is 30 g.

VEGGIES

Carrots: There’s a group of disease fighters called carotenoids, and if the name