{"id":66958,"date":"2021-03-10T15:48:46","date_gmt":"2021-03-10T20:48:46","guid":{"rendered":"http:\/\/www.fitzness.com\/blog\/?p=66958"},"modified":"2025-03-10T18:30:05","modified_gmt":"2025-03-10T23:30:05","slug":"5-fresh-and-yummy-salads-thatll-make-eating-your-veggies-easier","status":"publish","type":"post","link":"https:\/\/www.fitzness.com\/blog\/5-fresh-and-yummy-salads-thatll-make-eating-your-veggies-easier\/","title":{"rendered":"5 Fresh and Yummy Salads That Make Eating Your Veggies Easier"},"content":{"rendered":"<p>Sometimes, eating salads can feel like pulling teeth. You know its good for you, but you need to pile on endless amounts of dressing just to tolerate it (which kind of counteracts the purpose of eating a salad). If this sounds like you , then check out these five salad recipes for salads that are healthy, yummy, and do not require a ton of dressing to enjoy!<\/p>\n<h3><span style=\"text-decoration: underline;\"><b>1. Roasted Beet Salad<\/b><\/span><\/h3>\n<p><span style=\"font-weight: 400;\"><img fetchpriority=\"high\" decoding=\"async\" class=\"alignnone wp-image-66962\" src=\"http:\/\/www.fitzness.com\/blog\/wp-content\/uploads\/2021\/03\/beet-salad-350x400.png\" alt=\"\" width=\"236\" height=\"270\" srcset=\"https:\/\/www.fitzness.com\/blog\/wp-content\/uploads\/2021\/03\/beet-salad-350x400.png 350w, https:\/\/www.fitzness.com\/blog\/wp-content\/uploads\/2021\/03\/beet-salad.png 599w\" sizes=\"(max-width: 236px) 100vw, 236px\" \/><\/span><\/p>\n<p><span style=\"font-weight: 400;\">Looking for a salad that will pack a big nutritional punch? Try this roasted beet salad! Beets confer some impressive health benefits. They are low in calories and are an awesome source of nutrients such as fiber, folate, and vitamin C. Beets also have nitrates and pigments that can help to lower blood pressure and improve athletic performance.<\/span><\/p>\n<p><em><b>Beet Salad with Arugula Ingredients:<\/b><\/em><\/p>\n<ul>\n<li><span style=\"font-weight: 400;\">6 medium 2lb beets<\/span><\/li>\n<li><span style=\"font-weight: 400;\">5 oz 6 cups baby arugula, rinsed and spun dry<\/span><\/li>\n<li><span style=\"font-weight: 400;\">4 oz or \u00bd cup feta cheese diced or crumbled<\/span><\/li>\n<li><span style=\"font-weight: 400;\">\u00bd cup pecans toasted<\/span><\/li>\n<li><span style=\"font-weight: 400;\">\u00bd cup dried cranberries<\/span><\/li>\n<\/ul>\n<p><em><b>Balsamic Vinaigrette:<\/b><\/em><\/p>\n<ul>\n<li><span style=\"font-weight: 400;\">\u00bd cup extra virgin olive oil<\/span><\/li>\n<li><span style=\"font-weight: 400;\">3 Tbsp balsamic vinegar<\/span><\/li>\n<li><span style=\"font-weight: 400;\">1 Tbsp Dijon mustard (Grey Poupon is the best!)<\/span><\/li>\n<li><span style=\"font-weight: 400;\">1 garlic clove pressed or finely minced<\/span><\/li>\n<li><span style=\"font-weight: 400;\">\u00bc tsp salt<\/span><\/li>\n<li><span style=\"font-weight: 400;\">1\/8 tsp black pepper<\/span><\/li>\n<\/ul>\n<p><em><b>Directions:<\/b><\/em><\/p>\n<ol>\n<li><span style=\"font-weight: 400;\"> \u00a0 \u00a0 \u00a0 <\/span><span style=\"font-weight: 400;\">Preheat the oven to 400 degrees. Line the bottom of a medium rimmed baking sheet with foil. Wrap each beat tightly in a sheet with foil and arrange the lined baking sheet. Bake in a preheated oven for 1 hour or until the largest beet is easily pierced. Unwrap beets and cool to room temperature, then peel the skins and slice into halves and then wedges.<\/span><\/li>\n<li><span style=\"font-weight: 400;\"> \u00a0 \u00a0 \u00a0 <\/span><span style=\"font-weight: 400;\">Toast \u00bd cup of pecans on a dry skillet, tossing frequently until golden and fragrant. Remove from heat and let cool.<\/span><\/li>\n<li><span style=\"font-weight: 400;\"> \u00a0 \u00a0 \u00a0 <\/span><span style=\"font-weight: 400;\">Transfer arugula to a large mixing bowl and then add remaining salad ingredients: sliced beets, feta cheese, toasted pecans, and dried cranberries.<\/span><\/li>\n<li><span style=\"font-weight: 400;\"> \u00a0 \u00a0 \u00a0 <\/span><span style=\"font-weight: 400;\">For the dressing, combine all the ingredients in a small bowl or mason jar. Stir or shake together and the drizzle over the salad to taste.<\/span><\/li>\n<\/ol>\n<p><span style=\"font-weight: 400;\">Pro Tip: use disposable gloves to keep your hands clean (beets can be messy!). Rub the beet and the skins will come right off. Slice off the root end to discard all part of the beet that touched foil.<\/span><\/p>\n<p>Source: natashaskitchen.com<\/p>\n<h3><\/h3>\n<h3><span style=\"text-decoration: underline;\"><b>2. Avocado Corn Salad<\/b><\/span><\/h3>\n<p><span style=\"font-weight: 400;\"><img decoding=\"async\" class=\"alignnone size-medium wp-image-66961\" src=\"http:\/\/www.fitzness.com\/blog\/wp-content\/uploads\/2021\/03\/corn-salad-400x264.png\" alt=\"\" width=\"400\" height=\"264\" srcset=\"https:\/\/www.fitzness.com\/blog\/wp-content\/uploads\/2021\/03\/corn-salad-400x264.png 400w, https:\/\/www.fitzness.com\/blog\/wp-content\/uploads\/2021\/03\/corn-salad-768x507.png 768w, https:\/\/www.fitzness.com\/blog\/wp-content\/uploads\/2021\/03\/corn-salad-640x423.png 640w, https:\/\/www.fitzness.com\/blog\/wp-content\/uploads\/2021\/03\/corn-salad.png 875w\" sizes=\"(max-width: 400px) 100vw, 400px\" \/><\/span><\/p>\n<p><span style=\"font-weight: 400;\">Salads do not always have to have lettuce \u2013 this avocado corn salad is fresh, delicious, and super healthy. Enjoy it alone, with a couple of tortilla chips, or as a side salad with chicken or salmon. I promise it will not disappoint.\u00a0<\/span><\/p>\n<p><em><b>Ingredients:<\/b><\/em><\/p>\n<ul>\n<li><span style=\"font-weight: 400;\">3 ears of corn 2 cups corn kernels<\/span><\/li>\n<li><span style=\"font-weight: 400;\">1 lb mini cucumbers or 1 large English cucumber sliced<\/span><\/li>\n<li><span style=\"font-weight: 400;\">1 lb grape\/cherry tomatoes cut in halves or regular size, chopped<\/span><\/li>\n<li><span style=\"font-weight: 400;\">3 medium-large avocados cubed<\/span><\/li>\n<li><span style=\"font-weight: 400;\">3 green onion sprigs finely chopped<\/span><\/li>\n<li><span style=\"font-weight: 400;\">1 lime zest and juice of<\/span><\/li>\n<li><span style=\"font-weight: 400;\">2 tbsp olive oil extra virgin<\/span><\/li>\n<li><span style=\"font-weight: 400;\">1\/2 tsp salt<\/span><\/li>\n<li><span style=\"font-weight: 400;\">Ground black pepper to taste<\/span><\/li>\n<\/ul>\n<p><em><b>Instructions:<\/b><\/em><\/p>\n<ol>\n<li><em>To cook corn:<\/em>\n<ol>\n<li><b>Grill: <\/b>Remove corn from the husk and grill on medium heat for 20 mins or so, turning every 5 mins.<\/li>\n<li><b>Microwave: <\/b>Remove the end and microwave with husk on for 4 minutes. After you can pick it up by the end and it will slide out of the husk.<\/li>\n<li><b>Frozen corn: <\/b>Place in a colander into a bowl with hot water for a few minutes and then drain thoroughly<\/li>\n<\/ol>\n<\/li>\n<li><span style=\"font-weight: 400;\">In a large salad bowl, add corn, cucumber, tomato, avocado, green onion, lime zest and juice, olive oil, salt and pepper.<\/span><\/li>\n<li><span style=\"font-weight: 400;\">Stir gently and serve cold<\/span><\/li>\n<li><span style=\"font-weight: 400;\">Refrigerate covered for up to a day<\/span><\/li>\n<\/ol>\n<p><span style=\"font-weight: 400;\">Source: ifoodreal.com<\/span><\/p>\n<p><b>\u00a0<\/b><\/p>\n<h3><span style=\"text-decoration: underline;\"><b>3. Simple Lemon-Garlic Kale Salad<\/b><\/span><\/h3>\n<p><span style=\"font-weight: 400;\"><img decoding=\"async\" class=\"alignnone size-medium wp-image-66960\" src=\"http:\/\/www.fitzness.com\/blog\/wp-content\/uploads\/2021\/03\/merlin_105432130_4e30fd58-8264-4bdf-95f9-d05db12d0570-articleLarge-400x267.jpg\" alt=\"\" width=\"400\" height=\"267\" srcset=\"https:\/\/www.fitzness.com\/blog\/wp-content\/uploads\/2021\/03\/merlin_105432130_4e30fd58-8264-4bdf-95f9-d05db12d0570-articleLarge-400x267.jpg 400w, https:\/\/www.fitzness.com\/blog\/wp-content\/uploads\/2021\/03\/merlin_105432130_4e30fd58-8264-4bdf-95f9-d05db12d0570-articleLarge.jpg 600w\" sizes=\"(max-width: 400px) 100vw, 400px\" \/><\/span><\/p>\n<p><span style=\"font-weight: 400;\">Not all salads need to be complicated. This Kale salad is a snappy, fresh, light, and simple dish that is perfect for Spring. Its lemony tang and crunch from sliced almonds will leave you wanting more!<\/span><\/p>\n<p><strong><em>Ingredients :\u00a0<\/em><\/strong><\/p>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"1\">2 cups sliced almonds<\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\">\u2153 cup freshly squeezed lemon juice (from 2 to 4 lemons)<\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">\u00a0<\/span>Kosher salt<\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\">1 \u00bd cups extra-virgin olive oil<\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\">4 cloves garlic, crushed with the flat side of a knife, peeled and left whole<\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\">10 to 12 ounces washed and dried kale leaves, thick stems removed (weight after trimming)<\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\">1 \u00bd cups freshly grated Parmesan (optional)<\/li>\n<\/ul>\n<p><em><strong>Instructions:\u00a0<\/strong><\/em><\/p>\n<ol>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">In a toaster oven or skillet, toast almonds until golden brown and fragrant. Set aside to cool.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">In a bowl, combine lemon juice and 1 heaping teaspoon salt. Slowly whisk in olive oil. Add garlic cloves and set aside to steep.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Working in batches, cut the kale into thin ribbons: gather a large handful of leaves, bunch together tightly, and use the other hand to slice into 1\/4-inch-thick pieces. This need not be done very precisely or neatly; the idea is to end up with a kind of slaw. (Recipe can be made up to this point 1 day ahead. Keep kale and dressing refrigerated separately.)<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Place chopped kale in a very large bowl. Sprinkle the surface with almonds and then with cheese, if using. Remove and discard garlic cloves from dressing. Pour half the dressing over the salad and toss. Taste for dressing and salt and add more as needed, tossing to coat thoroughly. Serve within 1 hour.<\/span><\/li>\n<\/ol>\n<p><span style=\"font-weight: 400;\">Source: New York Times Cooking<\/span><\/p>\n<h3><\/h3>\n<h3><span style=\"text-decoration: underline;\"><b>4. Strawberry Goat Cheese Arugula Salad<\/b><\/span><\/h3>\n<p><span style=\"font-weight: 400;\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-66959\" src=\"http:\/\/www.fitzness.com\/blog\/wp-content\/uploads\/2021\/03\/strawberries-400x266.png\" alt=\"\" width=\"398\" height=\"265\" srcset=\"https:\/\/www.fitzness.com\/blog\/wp-content\/uploads\/2021\/03\/strawberries-400x266.png 400w, https:\/\/www.fitzness.com\/blog\/wp-content\/uploads\/2021\/03\/strawberries-640x425.png 640w, https:\/\/www.fitzness.com\/blog\/wp-content\/uploads\/2021\/03\/strawberries.png 725w\" sizes=\"(max-width: 398px) 100vw, 398px\" \/><\/span><\/p>\n<p><span style=\"font-weight: 400;\">Strawberries are one of the best parts about spring and salads! They add just the right amount of sweetness and fun to a salad. This salad is perfect for a nice relaxing spring day, check it out!<\/span><\/p>\n<p><em><b>Ingredients:<\/b><\/em><\/p>\n<ul>\n<li><span style=\"font-weight: 400;\"> \u00a0 \u00a0 \u00a0 <\/span><span style=\"font-weight: 400;\">\u00bc medium sized red onion sliced<\/span><\/li>\n<li><span style=\"font-weight: 400;\"> \u00a0 \u00a0 \u00a0 <\/span><span style=\"font-weight: 400;\">4 loosely packed cups of arugula leaves<\/span><\/li>\n<li><span style=\"font-weight: 400;\"> \u00a0 \u00a0 \u00a0 <\/span><span style=\"font-weight: 400;\">8 oz strawberries sliced (about 1 \u00bd cups sliced)<\/span><\/li>\n<li><span style=\"font-weight: 400;\"> \u00a0 \u00a0 \u00a0 <\/span><span style=\"font-weight: 400;\">3 oz goat cheese crumbled<\/span><\/li>\n<li><span style=\"font-weight: 400;\"> \u00a0 \u00a0 \u00a0 <\/span><span style=\"font-weight: 400;\">\u00bd cup\u00a0 sweet pecans homemade or store-bought<\/span><\/li>\n<li><span style=\"font-weight: 400;\"> \u00a0 \u00a0 \u00a0 <\/span><span style=\"font-weight: 400;\">1-2 tablespoon of balsamic vinegar<\/span><\/li>\n<li><span style=\"font-weight: 400;\"> \u00a0 \u00a0 \u00a0 <\/span><span style=\"font-weight: 400;\">2-3 tablespoons of olive oil<\/span><\/li>\n<li><span style=\"font-weight: 400;\"> \u00a0 \u00a0 \u00a0 <\/span><span style=\"font-weight: 400;\">Salt to taste<\/span><\/li>\n<\/ul>\n<p><em><b>Instructions:<\/b><\/em><\/p>\n<ol>\n<li><span style=\"font-weight: 400;\"> \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 <\/span><span style=\"font-weight: 400;\">Soak the red onion slices in cold lightly salted water until ready to use \u2013 this will help remove the bitterness.<\/span><\/li>\n<li><span style=\"font-weight: 400;\"> \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 <\/span><span style=\"font-weight: 400;\">Mix the balsamic vinegar with the olive oil and salt. The easiest way to do this is to put them in an airtight container and shake them until the ingredients are blended.<\/span><\/li>\n<li><span style=\"font-weight: 400;\"> \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 <\/span><span style=\"font-weight: 400;\">Strain the onions and mix them with the arugula and the balsamic olive oil dressing.<\/span><\/li>\n<li><span style=\"font-weight: 400;\"> \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 <\/span><span style=\"font-weight: 400;\">Layer the strawberry slices, goat cheese and spicy pecans on top.<\/span><\/li>\n<li><span style=\"font-weight: 400;\"> \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 <\/span><span style=\"font-weight: 400;\">Toss table-side and serve immediately.<\/span><\/li>\n<\/ol>\n<p>Source: laylita.com<\/p>\n<h3><span style=\"text-decoration: underline;\"><b>5. Romaine and Sugar Snap Peas with Pecan Dressing<\/b><\/span><\/h3>\n<p><span style=\"font-weight: 400;\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-66963\" src=\"http:\/\/www.fitzness.com\/blog\/wp-content\/uploads\/2021\/03\/romaine-and-sugar-snaps-with-pecans-400x400.jpg\" alt=\"\" width=\"336\" height=\"336\" srcset=\"https:\/\/www.fitzness.com\/blog\/wp-content\/uploads\/2021\/03\/romaine-and-sugar-snaps-with-pecans-400x400.jpg 400w, https:\/\/www.fitzness.com\/blog\/wp-content\/uploads\/2021\/03\/romaine-and-sugar-snaps-with-pecans-1024x1024.jpg 1024w, https:\/\/www.fitzness.com\/blog\/wp-content\/uploads\/2021\/03\/romaine-and-sugar-snaps-with-pecans-768x768.jpg 768w, https:\/\/www.fitzness.com\/blog\/wp-content\/uploads\/2021\/03\/romaine-and-sugar-snaps-with-pecans-1536x1536.jpg 1536w, https:\/\/www.fitzness.com\/blog\/wp-content\/uploads\/2021\/03\/romaine-and-sugar-snaps-with-pecans-2048x2048.jpg 2048w, https:\/\/www.fitzness.com\/blog\/wp-content\/uploads\/2021\/03\/romaine-and-sugar-snaps-with-pecans-640x640.jpg 640w, https:\/\/www.fitzness.com\/blog\/wp-content\/uploads\/2021\/03\/romaine-and-sugar-snaps-with-pecans-100x100.jpg 100w, https:\/\/www.fitzness.com\/blog\/wp-content\/uploads\/2021\/03\/romaine-and-sugar-snaps-with-pecans-140x140.jpg 140w, https:\/\/www.fitzness.com\/blog\/wp-content\/uploads\/2021\/03\/romaine-and-sugar-snaps-with-pecans-500x500.jpg 500w, https:\/\/www.fitzness.com\/blog\/wp-content\/uploads\/2021\/03\/romaine-and-sugar-snaps-with-pecans-350x350.jpg 350w, https:\/\/www.fitzness.com\/blog\/wp-content\/uploads\/2021\/03\/romaine-and-sugar-snaps-with-pecans-1000x1000.jpg 1000w, https:\/\/www.fitzness.com\/blog\/wp-content\/uploads\/2021\/03\/romaine-and-sugar-snaps-with-pecans-800x800.jpg 800w\" sizes=\"(max-width: 336px) 100vw, 336px\" \/><\/span><\/p>\n<p><span style=\"font-weight: 400;\">Try something new in your salads! Use pecans as a nut butter dressing to spice up your typical drizzle for salads!\u00a0<\/span><\/p>\n<p><em><strong>Ingredients (makes 8 servings):<\/strong><\/em><\/p>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">2 cups of pecans\u00a0<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">1 tablespoon of unsalted butter, melted<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">\u00bc teaspoon of kosher salt<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">3 tablespoons of fresh lemon juice<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">2 tablespoons of olive oil\u00a0<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">\u00bd teaspoon of honey<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Freshly ground black pepper, to taste<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">3 cups of sugar snap peas<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">3 romaine hearts, leaves separated, large leaves halved lengthwise<\/span><\/li>\n<\/ul>\n<p><em><strong>Instructions:<\/strong><\/em><\/p>\n<ol>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Preheat the oven to 350 degrees.\u00a0<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">In a bowl, toss in the \u00bd cup of pecans, butter and \u00bc tsp salt to coat<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">On a small baking sheet spread out the coated pecans\u00a0<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">On another small baking sheet, spread \u00bd cups of pecans<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Toast both pans, tossing once, until slightly darkened (9-11 minutes for the salt-roasted pecans and 12-14 for the dry pecans)<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Let cool.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Process the dry pecans in a food processor for about 5 minutes, scraping down the sides occasionally.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Measure out \u2153 cup of pecan butter and mix in a small bowl with lemon juice, oil and honey; season with salt and pepper<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Cook sugar snap peas in a large pot of boiling salted water until they turn bright green, crisp and tender for about 1 minute.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Drain and transfer to a bowl of ice water. Let cool, drain and remove strings from the peas. Then slice the peas crosswise on a diagonal.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">\u00a0Toss together the peas, romaine and pecan dressing in a large bowl. Top with reserved salt-roasted pecans and transfer to a serving platter.<\/span><\/li>\n<\/ol>\n<p><span style=\"font-weight: 400;\">Source: <a href=\"http:\/\/Bonappetit.com\">Bonappetit.com\u00a0<\/a><\/span><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Sometimes, eating salads can feel like pulling teeth. You know its good for you, but you need to pile on endless amounts of dressing just to tolerate it (which kind&#8230;<\/p>\n","protected":false},"author":133,"featured_media":66960,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[14],"tags":[],"class_list":{"0":"post-66958","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-fit-food-and-recipes"},"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.2 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>5 Fresh and Yummy Salads That Make Eating Your Veggies Easier - Fitzness.com<\/title>\n<meta name=\"description\" content=\"Explore five healthy, flavorful salads that don\u2019t need heavy dressing. 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