RECIPE: 4 Healthy Salads Packed with Prenatal Nutrients

Full of wholesome, summer-fresh fruits and vegetables, entrée salads can contain vital nutrients a pregnant body needs, including calcium, folate, iron and protein.


  • 12 cups arugula leaves, rinsed and patted dry
  • 1 pint cherry tomatoes, each cut in half
  • 1 15-ounce can white beans, rinsed and drained
  • 4 Tbsp. olive oil, divided
  • 3 cloves garlic, minced
  • 1 pound chicken tenders, cut into bite-size pieces
  • Salt and freshly ground black pepper
  • 3 Tbsp. balsamic vinegar
  • 2 1/2 tsp. grainy mustard
  • 2 oz. Asiago cheese, grated (about 1/2 cup)


  1. Combine arugula, cherry tomatoes and white beans in large bowl.
  2. Heat 1 1/2 tablespoons of olive oil in a medium nonstick skillet over medium heat. Add garlic, chicken tenders and several pinches of salt and pepper; sauté until juicy and just cooked through, about 5 minutes. Add to salad.
  3. Whisk remaining 2 1/2 tablespoons of olive oil with vinegar and mustard in a small bowl.
  4. Drizzle dressing over salad; toss to coat. Divide salad among four dinner plates and sprinkle with Asiago cheese.


Serving: 4
Calories: 445
Fat: 16 g
Protein: 41 g
Carbohydrates: 34 g
Dietary Fiber: 7 g

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