(Closed) SALADS!

posted 7 years ago in Wellness
Post # 3
Hostess
18644 posts
Honey Beekeeper
  • Wedding: June 2009

I want to know this too!  I need to eat salads but eating them every day seems yuck!

Post # 4
Member
3257 posts
Sugar bee
  • Wedding: October 2011

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
Member
1529 posts
Bumble bee
  • Wedding: December 2013

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
Member
3182 posts
Sugar bee
  • Wedding: May 2012

Spinach, strawberries,red onions, almonds and light balsamic vinegarette is my go to salad.

Post # 7
Member
238 posts
Helper bee
  • Wedding: April 2012

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.

Ingredients:

Yield:1 cup

  • 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

Directions:

 

Prep Time: 5 mins

Total Time: 5 mins

  1. 1 In a small bowl, whisk together vinegar, mustard, salt, pepper, and a pinch of sugar.
  2. 2 Slowly add olive oil, whisking until emulsified. Or shake the ingredients in a jar, or whirl them in a blender.
  3. 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
Member
506 posts
Busy bee
  • Wedding: October 2010

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
Member
3295 posts
Sugar bee
  • Wedding: May 2011

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 # 11
Member
3012 posts
Sugar bee
  • Wedding: October 2012

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
Member
3520 posts
Sugar bee
  • Wedding: March 2012

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
Member
1761 posts
Buzzing bee

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
Member
747 posts
Busy bee
  • Wedding: October 2011

Fiance & 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
Member
27 posts
Newbee
  • Wedding: November 2011

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
Member
3564 posts
Sugar bee
  • Wedding: August 2010

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.

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