College Cookbook: Three salads to distract you from Halloween candy

It’s that time of the year again. Take a break from the cupcakes, cookies and candy. These tasty and healthy salads will keep your energy up to get you through the last half of the semester.

Photo credit: Jian Bautista

Strawberry spinach salad


6 cups of baby spinach
1 pint of strawberries, hulled and sliced
1 avocado, peeled, pitted and diced
4 ounces crumbled blue cheese
Half a small red onion, thinly sliced
Poppyseed dressing, to taste


  1. In a large bowl, add the spinach, strawberries, avocado, cheese and onion. Toss it together.
  2. Add the poppy seed dressing to the mix and continue tossing together until the dressing has been incorporated.


Vietnamese noodle salad


12 ounces of vermicelli noodles
2 carrots, shredded
2 cucumbers, seeded and shredded
4 green onions, chopped
1 and 1/2 cups bean sprouts
1/3 cup cilantro, chopped
1/2 cup fish sauce
1/2 cup seasoned rice vinegar
2 cloves garlic, minced
1/4 teaspoon crushed red pepper
Lime for garnish

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  1. Cook the noodles according to the package . Rinse the noodles under cold water, drain and set aside.
  2. In a large bowl, add the carrots, cucumbers, bean sprouts and chopped cilantro. Toss until combined.
  3. In a separate bowl, mix together the fish sauce, rice vinegar, garlic and crushed red pepper.
  4. Toss the dressing with the noodles to coat. Combine the noodles and the vegetables together in the large bowl until combined. Top with a squeeze of lime juice, if desired.

Arugula salad

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1/2 pound arugula
1/2 cup grape tomatoes, halved
Zest of a whole lemon
1/4 cup extra virgin olive oil
2 Tablespoons balsamic vinegar
1/4 teaspoon salt
Freshly ground black pepper, to taste


  1. In a large bowl, combine arugula, tomatoes, lemon zest, olive oil, balsamic vinegar, salt and black pepper. Toss the ingredients together until well combined.