A typical spread at a summer barbecue might not scream “healthy,” but nutritionists see an opportunity in those gloppy, heavy side dishes.
In short, it pays to be sneaky.
Take classic potato salad, which often comes so sodden with mayonnaise you can barely taste the potato. Registered dietitian Patricia Bannan swaps the mayo for an easy citrus-based vinaigrette that is both healthier and more flavorful.
She also slips in leeks and lentils to add protein, fiber and necessary minerals — but not so much as to scare people off.
“If you just had a lentil salad, you’re gonna have some people who are like, ‘Oh gosh, I don’t want lentils,’ ” said Bannan, author of “From Burnout to Balance.” “When you’re combining it with those potato salads, it’s like the gateway vegetable.”