Check In May 14, 2014
KarenZen
Posts: 1,430 Member
Good morning, and happy hump day!
Here's a conversation starter that's on the light side--what's your favorite salad to throw together?
I love a good shopska--cucumber and tomato, finely grated feta, drizzled with balsamic vinaigrette. Yum.
Here's a conversation starter that's on the light side--what's your favorite salad to throw together?
I love a good shopska--cucumber and tomato, finely grated feta, drizzled with balsamic vinaigrette. Yum.
0
Replies
-
Good morning.
I like Cobb salad with blue cheese dressing, eggs, bacon, and chicken...or taco salad without the shell.0 -
I pretty much make the same salad for everyday. Lettuce, onion, peppers (the sweet baby ones are particularly good and colorful), cucumber. This forms the base, then my husband likes green stuffed olives added and I like cherry tomatoes, grapes or strawberries and avocado.0
-
Yum! Karen, that's one of my favorite salads, though I normally add red onion and top it with with red wine vinegar, pepper, a little salt, and maybe a little olive oil.
I make a lot of salads with spinach, arugula, cucumber, red peppers, shaved carrots, and a dressing I make with apple cider vinegar, stone ground mustard, olive oil, and various herbs. Sometimes I add tuna, and I add a lot of dill to the dressing when I do that.0 -
I love Cobb salad!
This is my 2nd week of doing only salads for lunch and I have had basically the same thing:
Greens (spinach and baby kale are my faves), tomato, avocado, chicken, cheese, ff ranch dressing. Sometimes I will add croutons, sometimes not.
I love seeing the salad ideas you all have--I'm always looking for something new!
~Becky0 -
Lettuce, cucumbers, carrots, jicama and sometimes chickpeas - tossed in this "Better than Ranch" dressing I found online that is actually true to its name (and much lower in calories than actual ranch dressing). Sometimes I toss the chickpeas in some hot sauce to spice things up a bit.
Here's the salad dressing (if anyone's curious):
http://healthyblenderrecipes.com/recipes/evas_raw_vegan_better_than_ranch_dressing0 -
These all sound so good... definitely a salad day today for me!
I also love chopped cucumber and tomato, a can of black beans (rinsed), and avocado. Finely chop fresh cilantro, then toss salad with cilantro and a tiny bit of olive oil and lemon juice. Great fresh flavor.0 -
Lettuce, cucumbers, carrots, jicama and sometimes chickpeas - tossed in this "Better than Ranch" dressing I found online that is actually true to its name (and much lower in calories than actual ranch dressing). Sometimes I toss the chickpeas in some hot sauce to spice things up a bit.
Here's the salad dressing (if anyone's curious):
http://healthyblenderrecipes.com/recipes/evas_raw_vegan_better_than_ranch_dressing
Jicama? I keep meaning to try this... what does it taste like?0 -
My quick throw together salad is made of : Rocket leaves, baby spinach leaves, pine nuts (20 pieces), 1/4 cup crumbled feta cheese, thin sliced red onions, sliced black olives and light ranch dressing.
Thanks Kallya89 for the link. I am also looking for a recipe for a creamy balsamic vinegar dressing!0 -
I'm kinda boring as far as salads go: mixed greens, tomatoes, a bit of cheese, a meat protein, cucumbers, sometimes bell peppers and mushrooms (usually not), dressing (I still can't get used to the super healthy stuff like oil and vinegar), if I haven't already had eggs for the day maybe an egg or two, and if I have the calories/carbs, a few croutons...
My better "salad" type food though is a semi-healthy-ish version of deviled eggs. I take two hard boiled eggs, one-two wedges laughing cow light swiss, mustard to taste (usually around a tablespoon, but I love super mustardy eggs), splash lime juice, dusting of paprika. These are better than the real thing once you figure out your preferred ratio! I tried using yogurt to add that creaminess, and it was an abject failure!
Also, for tuna salad (I imagine this would work for chicken salad, too, though I'm not a big fan of it), pouch of tuna, relish (sweet or dill, to taste), 3 or more tablespoons of unsweetened plain yogurt (in place of mayo or miracle whip-add a packet of your favorite sweetener if you prefer miracle whip, to taste), and then any veg you like - I liked quartered cherry tomatoes and bell peppers (sometimes I'll tear up some fresh spinach to toss in too). Stuff this all in a pita/mini pita (or on lettuce leaves if watching carbs) and you have less than a 300 calorie lunch, depending on the relish and such. Very filling, ups the protein, just watch the sodium! If you opt for the lower sodium tuna pouch, you're better off...it is amazing how much sodium is in those silly things!
I love a good chicken caesar salad, but haven't tried tweaking the dressing to make it edible/healthier yet (figured you could use yogurt like the ranch modifications), or tried the spray caesar yet.... I'll see if I remember any more ideas!0 -
I have a few that I love:
- Roasted beets tossed with light balsamic vinegar dressing, baby arugula (or spring mix greens) and goat cheese (feta or blue cheese works just as well)
- Leafy greens, good season’s Italian dressing (or any light Italian dressing) and mandarin oranges.
- Greek salad. Optional to top with grilled chicken or whatever protein you like
Sometimes I just make a quick and simple salad of leafy greens, any light dressing and some fruit (apple, pear or strawberries). So simple, but very good.0 -
I just cannot get into fruit in a salad. Tomatoes are about my limit there. No strawberries, oranges, or other fruit... How do y'all do that? But I'm also kind of strange about not mixing sweet and savory very often... Is that related, do you think? Or maybe I just like to savor my fruits stand-alone? I also don't do sweetened nuts in salad.... Am I weird?0
-
I have been making a lot of greek salad lately with tomato, cucumber, onion, lettuce, feta, thai basil (1 oz) and kalamata olives (4-6 as they have a lot of calories) I just splash some seasoned rice wine vinegar and add a T. of hummus for extra protein. Yum - Theres my lunch for today!0
-
Jicama? I keep meaning to try this... what does it taste like?
It tastes sort of like an apple without the sweetness, if that makes any sense. Like an apple and a potato had a baby. Really, as long as it's sort of juicy and not super hard, I don't really notice a flavor. I mostly like it because it adds a nice crunch. Sorry, I'm really bad at describing flavors!
0 -
Jicama? I keep meaning to try this... what does it taste like?
It tastes sort of like an apple without the sweetness, if that makes any sense. Like an apple and a potato had a baby. Really, as long as it's sort of juicy and not super hard, I don't really notice a flavor. I mostly like it because it adds a nice crunch. Sorry, I'm really bad at describing flavors!
Is it like water chestnut? That sounds like water chestnut's taste.0 -
I just cannot get into fruit in a salad. Tomatoes are about my limit there. No strawberries, oranges, or other fruit... How do y'all do that? But I'm also kind of strange about not mixing sweet and savory very often... Is that related, do you think? Or maybe I just like to savor my fruits stand-alone? I also don't do sweetened nuts in salad.... Am I weird?
Fruit on salad is about the only type of salad I eat. I'm not a fan of certain vegetables prepared raw and in salad: tomato, onion, pepper or mushrooms. None of theses are delicate flavors that i like. I don't mind carrot or cucumber depending on how they re prepared. I also hate salad dressings (most of them), so I don't eat them with any dressing.
Like most of you I have a salad for lunch, usually with my protein on the side. My salad is usually 3-4cups of baby spring mix with spinach (not a fan of bitter or spicy leafy greens). Toped with a variety of seasonal fruits. Apple and pear, peach, peach and strawberry, strawberry, blackberries and raspberries. You get the idea. I add enough fruit so that each fork full can have a piece of fruit on it. It's how I get my fruit in each day.
Once we are back in winter I will probably go back to more traditional salads.
Sure does make going out for a salad difficult, as no restaurant or salad bar seems to deem fruit and expectable salad toping.0 -
First no you are not weird. It's a matter of taste and I do find the American palate seems to like sweet and savory mixed more than us Brits do.. it's a habit I have caught.
Just wanted to pop in and say I am enjoying my morning break. I bought a box of Hyson's Mixed Fruit tea at the weekend and I just made myself a cup.. I took one sip and said aloud.. oh wow is that good! I also have some sultana bread and butter and some fruit.. I feel thoroughly spoiled!0 -
Knitormiss I am totally on board with you as to fruit in a salad. I just can't wrap my brain around it! So in my opinion...no way are you weird! lol
I'm a boring salad girl. Romaine and iceberg lettuces, cucumbers, a little cheese, a little chicken or tuna, a few carrot sticks, and then some wonton strips. I found a good balsamic vin dressing that is only 60 cals for 2 T! So that is my new fav. I can't do dry salad. My favorite is blue cheese dressing, but I am not wasting my cals on that!0 -
Fruit on a salad is good but only the right mix for me. Has to be on dark leafy greens with chicken, strawberries, raisins, almonds or pine nuts with some raspberry vinaigrette oh and some feta. Yum! I am big on chef salad. Lately I am obsessed with Olive Gardens lite Italian dressing. You can get that in the store now! I also eat a lot of tuna. Just put a tuna packet on greens with a little dressing and maybe an egg, cucumber or snap peas.0
-
Newbie here ! All of your salad ideas sound yum! I try to eat a salad at lunch, but get burnt out of them - my fave is a broccoli slaw salad, chicken, cilantro, a few peanuts, lime,0
-
my normal salad that I love is lettuce (whatever I buy, doesn't make a difference to me), some bacon bits, lemon juice, grilled chicken with some buffalo wing sauce on it, a handful of those yummy fried onions (not too many, for various reasons! LOL) and that's it. I don't like cheese or dressings, so that's my salad!
I enjoy a chop salad (without the cheese) too. That's what we get at the local pizza place we frequent.0 -
I just cannot get into fruit in a salad. Tomatoes are about my limit there. No strawberries, oranges, or other fruit... How do y'all do that? But I'm also kind of strange about not mixing sweet and savory very often... Is that related, do you think? Or maybe I just like to savor my fruits stand-alone? I also don't do sweetened nuts in salad.... Am I weird?
No, you're not weird and I do know others like this. It's just personal preference.
I, on the other hand, love fruit and nuts and do not mind mixing sweet and savory. My family thinks I'm strange because I love to mix things - within reason. I once saw my mother mixing 2 cereals together for breakfast, which I love to do myself, so I guess I got that habit from her. It's all going in the same place, right?! Doesn't help with the weight loss process.0 -
I too am boring with salad. Iceberg, cucumber, grape tomatoes with a teaspoon of olive oil light mayo and salad herbs is my standard go to. Then I add cheese, tuna or chicken usually for protein and if I have the carbs a baked or boiled potatoes. If I am making it bigger, have a fuller fridge, I will add roasted beets, love them. On occasion I will grate a carrot or chop a pepper, but I prefer peppers cooked. If MIL has a load of tomatoes spare and hands some over I will make a tomato, olive oil and feta salad, with some thinly sliced red onion if I have it. The pasta salad I make most often is a greek one, whole wheat pasta, Kraft feta greek dressing, peppers, red onion, cucumber, grape tomatoes, light feta and 3 or 4 black olives. Add a couple of ounces of chicken for protein if needed.
I too do not get the fruit and savory thing. But I do not even like fruit hot in pies either. I am more fussy about fruit than I realized!0 -
Because of my RNY, I very rarely eat salads anymore. The number one rule of gastric bypass is protein first and lots of it. That is the most important thing for me and salads tend to fill up important space in my pouch. Don't get me wrong, I eat them occasionally just not often. When I do have them it's basically a small amount of lettuce with my 4 ounces of whatever meat protein I'm eating. I also add a little cucumber, tomato and cheese. As far as dressing goes, I try to stick with the vinaigrettes as they have a lot fewer calories.0
-
Hope everyone is having a great day. The sun is shining here and that always improves my mood.
As for salad, I usually make salad out of whatever is ready in the garden. Right now baby spinach, lettuce, mixed spring greens, scallions, kale raab, and sugar snap peas. I just noticed last night that some of the overwintered carrots should be used so I will probably grate some up.
One thing I like to do that is strange is add cooked food to a salad base. For example adding chili to hardy lettuce for a "taco" salad or warm Tuscan white beans mixed with baby kale. I really like minestrone on top of mixed greens. I do add cheese to all of them. My family thinks I am weird but they just don't know what is good. LOL
I like fruit in a green salad, too. Avocados and oranges add a lot.0 -
I think the world would be a better place if we could ban iceberg lettuce. For the longest time I hated salad because thats all my family (father) would make salad out of. Could their be a more boring leafy green. Theirs about 20-30 to choose from... ugh iceberg. But then I might be spoiled. I live in Northern CA so the produce we get is amazing and I never have to touch the stuff.
But no salad today for lunch, situations changes and I ended up needing to go with a subway sandwich.0 -
Finally home after a busy day of doctor's appointments. Good news from rheumatologist--one more month on 20 mg. of prednisone, and then I can start tapering down to 10 mg. This is a huge step. I haven't been below 30 mg. in a couple of years, so knowing that my Still's disease activity has finally stabilized enough to reduce the pred to 10 is a big YAHOO. Definitely weight loss will be easier at that dose!!! The other good news was that I finished my last nutritionist meeting today with flying colors. On Friday I do the final two nutrition units in a group class, then the nutritionist will sign off and I'll meet with my nurse practitioner again to discuss scheduling of my sleeve gastrectomy surgery.
I've been kicking around the idea of not doing the surgery and just continuing with MFP, but after 40+ years of yoyo dieting and binge eating, I know my stomach is stretched out. I'm always hungry. I can still eat HUGE quantities of food, and sometimes do. In the sleeve gastrectomy operation, nothing is re-routed. The surgeon removes 75% of the stomach, leaving a banana shaped stomach behind. This does two things--makes sure I am full with much less food; takes away a lot of appetite because my stomach will produce much fewer appetite stimulating hormones. If I didn't weigh 466 pounds, I think I would just plug on without it, but I really think another year carrying this weight, even if I am slowly losing it, will kill me. Between the Still's joint pain and weight, just doing regular activities of daily living can be so difficult, I just want to stay in bed or on the couch all day.
Anyway, that's where I am mentally today. Where I am physically is typing on my laptop at the kitchen counter. I'm about to open the fridge and pull out all the marvelous veggies in it to make a big salad for dinner. We're going chef salad tonight--will top it with some lean ham and cheddar cheese, sprinkle on a few sunflower seeds, and serve with hubby's fabulous garlic vinagrette. If you are not a fan of vinagrettes, try this one. It is delicious, so easy to make, and much better calorie wise than most of the creamy dressings (and believe me, I am a huge fan of creamy dressings!). Using a good seasons salad dressing shaker, fill to the normal lines with oil, water, and vinegar. In a small bowl, combine finely chopped garlic (3 or 4 cloves) with a sprinkling of salt. Crush the salt into the garlic with the back of a fork and let sit for 5-10 minutes. The salt will make the garlic "sweat" and that juice will flavor the dressing nicely. Pour a little of your oil/vinegar/water mix out of salad shaker into bowl, swirl around ot get all the garlic flavor, and pour back into shaker. Add a tblsp. of parsley flakes (we use dry, but you could use fresh). That's it! Variations--add fresh dill, some italian herbs, whatever you like.
Does anyone know how to post pictures to the message boards? I have a fabulous recipe for the cutest salad--I learned to make it in Belgium, so I only know it as "Paddestoelen." Basically, you cut off the top and hollow out 10 x-large hard boiled eggs, set aside some of the white, combine the egg yolks and cut out white with a large can of salmon (or two cans of tuna), add enough mayo, mustard, yoghurt, whatever to taste (however you mix your tuna) and mix, then fill the hollowed out eggs with this mixture. These will form the base of your paddestoelen, or toadstools (you know, the ones with white stems, red tops, and white flecks on the red tops?). Cut round tops out of tomatoes and fit them over the openings in the eggs. Cut small flecks of the remaining egg white you set aside to make the flecks on top of the red tops. I serve these on special lunches for company on a pretty platter with lettuce and parsley. They're adorable and yummy.
One trick I'm learning is that I can play with healthy recipes to make pretty dishes. I love to bake and make fabulous cakes and beautiful cookies. I love when food is like art! Now I'm playing with that same idea but using veggies or fruits instead of sugary stuff. Not so much for everyday cooking, but for company cooking. I have a screenhouse set up on my front deck overlooking our small lake, and summer is time for our "porch dinners." We hang fairy lights in the screenhouse and use pretty tablecloths on our beat up old craft table, light some candles, and enjoy good company, good food, and a great breeze off the lake as the loons call in the distance. Beautiful life!0 -
I think the world would be a better place if we could ban iceberg lettuce. For the longest time I hated salad because thats all my family (father) would make salad out of. Could their be a more boring leafy green. Theirs about 20-30 to choose from... ugh iceberg. But then I might be spoiled. I live in Northern CA so the produce we get is amazing and I never have to touch the stuff.
But no salad today for lunch, situations changes and I ended up needing to go with a subway sandwich.
Eeeek, no way!!! I LOVE iceberg for its crispy crunch. Do you use a salad spinner? Toss your greens in, soak in icy cold water, drain, and then spin, spin, spin, spin. Your greens will be super hydrated and so delicious.
I envy you your California produce (but not your fires... how are you doing?). Here in Maine, much of the year our produce is pretty iffy and goes bad very quickly. In summer, I buy all local stuff from farm stands, but the season is soooooo short. This year I'm going to can some stuff for winter, freeze some squash and zucchini too, maybe some ratatouille.0 -
Jicama? I keep meaning to try this... what does it taste like?
It tastes sort of like an apple without the sweetness, if that makes any sense. Like an apple and a potato had a baby. Really, as long as it's sort of juicy and not super hard, I don't really notice a flavor. I mostly like it because it adds a nice crunch. Sorry, I'm really bad at describing flavors!
Is it like water chestnut? That sounds like water chestnut's taste.
It actually does sound like water chestnuts - except I hate those and like jicama. Of course, my mother's always making fun of me for hating something with no taste, so maybe I'm just weird. :happy:0 -
I love salads of any kind also. Not sure if it really counts as a "salad" but I LOVE Caprese Salads! Fresh tomatoes sliced with fresh Mozzarella sliced on it and topped with Basil we grow ourselves that smells wonderful; then a little EVOO and Balsamic Vinegar on top and I am in heaven!! We have had these a few times this past week or so lol . I like fruit in some salads also, nuts strawberries with spinach and a nice Vinaigrette...yummy.0
-
Another late check-in for me. Busy, busy, busy day, but the funerals done.
I stayed under goal but not the greatest choices, not bad but things could have been better.
I love salad. One of my favorite things to have in the summer is sliced cucumbers, onions, and tomatoes soaked in ACV And a little sweetener.
Blessings:flowerforyou:0
