Indy Style

Salad recipes to help keep up with your healthy eating

If your New Year’s resolution is to eat better, Jolene Ketzenberger of The Signature Table wants to help with that. Today, she shared two salad recipes to help you switch up your meal planning.

BLT Pasta Salad (Serves 6)


  • 1 pound bacon
  • Freshly ground black pepper
  • 1 pound pasta
  • ½ cup mayonnaise
  • 3 tablespoons Dijon mustard
  • 3 tablespoons cider vinegar
  • Kosher salt
  • 3 medium tomatoes, cut into small wedges or 1 pint cherry tomatoes, halved
  • 1 avocado, diced
  • 1 head romaine lettuce, chopped

Preheat the oven to 375 degrees. Line a baking sheet with aluminum foil. Arrange the bacon on the baking sheet; season generously with black pepper. Bake until the bacon is crisp, 15 to 17 minutes. Remove from the pan from the oven and cool completely.


  1. Bring a large pot of salted water to a boil over medium-high heat. Add the pasta and cook according to the packageinstructions, 7 to 9 minutes. Drain and cool to room temperature.
  2. In a small bowl, whisk together the mayonnaise, mustard and vinegar; season with salt and pepper.
  3. In a large bowl, toss together the pasta, tomato, avocado and romaine. Crumble the bacon into the salad.
  4. If serving immediately, add the dressing and toss well to coat. Or leave undressed and store in the refrigerator for up to two days.

Adapted from

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Mediterranean Couscous with Tuna  Serves 4


  • 1 cup chicken broth or water
  • 1¼ cups couscous
  • ¾ teaspoon kosher salt
  • Two 5-ounce cans oil packed tuna
  • 1 pint cherry tomatoes, halved
  • ½ cup sliced pepperoncini or banana peppers ⅓ cup chopped fresh parsley ¼ cup capers Extra-virgin olive oil, for serving Kosher salt and freshly ground black pepper
  • 1 lemon or lime, quartered


  1. To make the couscous, in a small pot, bring the broth or water to a boil over medium heat. Remove the pot from the heat, stir in the couscous and cover the pot. Let sit for 10 minutes.
  2. Meanwhile, in a medium bowl, toss together the tuna, tomatoes, pepperoncini, parsley and capers.
  3. Fluff the couscous with a fork, season with salt and pepper, and drizzle with olive oil. If desired, place romaine lettuce leave on serving plate and add couscous. Top the couscous with the tuna mixture and serve with lemon wedges.

Adapted from

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