Post # 1
Hey ladies. I have a bad habbit of eating lean pockets or other frozen meal for lunch and I know it is keeping me from loosing weight. I do add as many carrots as I can eat along with it but I know all that processed food is not good. I am weird and picky about salads so I would love to hear what types of salads you salad eaters eat for lunch 🙂 do you add fruits, vegies, protein, cheese, carbs, etc? Thanks ladies!
Post # 3
I want to know this too! I need to eat salads but eating them every day seems yuck!
Post # 4
I usually add cucumbers, sliced mushrooms, grape tomatoes, etc.
One thing that has helped change things up on a daily basis is by using those “salad spritzers.” They are only about two bucks each, have like 5 calories, and come in a variety of yummy flavors like Caesar and Raspberry Vinagrette.
Post # 5
the one that i am really digging right now is spring mix with strawberries, blueberries, raspberries, and blackberries with toasted pacans. I use the T. marzetti (sp?) raspberry cab. dressing. It is soo yummy.
Post # 6
Spinach, strawberries,red onions, almonds and light balsamic vinegarette is my go to salad.
Post # 7
I looove making Martha’s Favorite Vinaigrette the night before to have the next day at lunch on my salad. There are a bunch of variations, but I like the lemon parmesan.
- 1/4 cup white wine vinegar
- 1 tablespoon Dijon mustard
- 1/4 teaspoon salt
- 1/2 teaspoon pepper
- 1 pinch sugar
- 3/4 cup extra virgin olive oil
Prep Time: 5 mins
Total Time: 5 mins
- 1 In a small bowl, whisk together vinegar, mustard, salt, pepper, and a pinch of sugar.
- 2 Slowly add olive oil, whisking until emulsified. Or shake the ingredients in a jar, or whirl them in a blender.
- 3 Variations. For Garlic: Add 1 teaspoon minced garlic or 1/2 clove crushed. For Balsamic: Substitute balsamic vinegar for the wine vinegar. For Lemon Parmesan: Use fresh lemon juice instead of vinegar; add 1/4 cup finely grated Parmesan. For Scallion: Add 3 chopped whole scallions (about 1/4 cup). For Herb: Add 2 tablespoons chopped fresh herbs, such as thyme, parsley, or tarragon. For Blue Cheese: Add 1/2 cup crumbled blue cheese, such as Roquefort.
Post # 8
Have you tried the strawberry fields salad kit, the whole bag is under 500 calories and has spinach, dried stawberries, almonds and dressing, it’s like having dessert!!!
Post # 9
ohhh i have a few faves!!!
#1 spring greens, strawberries, sliced pecans, mandarin oranges, pineapple, red onion, chicken, and raspberry vinegarette.
#2 spring greens, romaine, tomatoes and onions marinated in balsamic vinegarette, chicken, olives, and parmasean chz!! yum!!! you can also sub in steak!
#3 shredded lettuce, chicken, carrots, banana pepper, cucumber, parmasean cheese, tomato, green onion, avocado, italian dressing 🙂
Post # 10
thanks for sharing ladies. sound yummy!
Post # 11
I usually add chicken, onions, and some cheese to my salad. It’s delicious. J and I are actually marinading some chicken right now in buffalo sauce for a buffalo chicken salad tonight. Yay.
Post # 12
Fi likes adding chopped up deli turkey, cheese, and sunflower seeds to his. I add chopped egg, cilantro, and fried garlic (you can get it at the Asian market). We both use oil and vinegar for dressing.
Post # 13
My salad today is romaine, spinach, cherry tomatoes, lite tofu, shredded carrots, and red peppers in fat free Italian dressing.
Another salad I made that was really good was romaine with chicken sauteed in salt and pepper with walnuts and apples in a lite honey dijon dressing.
I’m glad you posted this as I’m looking for a new kind of salad to make next week!
Post # 14
FI & i are big fans of turkey tacos, ground turkey rather than beef, the low sodium taco seasoning as most of them have a lot of salt, and whole wheat tortillas. i use the left overs to make taco salads, YUM! it’s great because you’re cutting up the veggies for dinner anyway, and then just throw ’em in a bowl for the next days lunch! you don’t need any dressing because you have the taco flavor, and you’re adding some protein to it.
Post # 15
1. Red Cabbage, Mesquite Tuna ( it comes in a pouch), dry roasted sunflower seeds, and celery
2. Grilled chicken cooked honey mustard, pineapple, spinach, and tomato
3. Salmon, grilled tomatoes, herbs, and mixed greens
Post # 16
If i’m ordering one from a deli, I’ll usually do mixed greens, chickpeas, hearts of palm, olives, cabbage, cherry tomatoes, and sunflower seeds. I never get dressing because I feel like the veggies create enough of a taste on their own.