Salads

stoofers

I want to eat more salad during a week so last night I went out and bought basic salad ingredients. I just ate my first salad. It was horrible! Does anyone have any good salad recipes?

SweatinSammie

an awful salad? No way!

strawberries
walnuts
romaine
goat cheese
balsamic vinagrette!

OR

Raisins
sunflower seeds
lettuce
tomato
vinegar
oil
parmesan

Just experiment! add anything and everything - just be careful with the dressings... as they can be loaded with calories and sodium

Grimmerick

I like

butter head lettuce,
sweet vidalia onion
corn
black beans
tuna
avocado
little shredded cheese
tomatoes or pico de gallo
and newmans balsamic vinaigrette

I only use a little dressing because I find most people dump on too much and it covered and soggy and you can't taste anything else..........gross, also don't use fat free dressing, low fat tastes way better and the fat helps you absorb the nutrients in the salad

SaraEWrig

My lunch salad today is:

Spinach
Dried Cranberries
Feta Cheese
Sunflower Seeds
Chopped Turkey Breast

SaraEWrig

My lunch salad today is:

Spinach
Dried Cranberries
Feta Cheese
Sunflower Seeds
Chopped Turkey Breast

marycmeadows

I eat 2 salads a day, pretty much every day since January. My normal go-to salad is as follows.
Flat Leaf/baby spinach or romaine
mushrooms
onion
mexican hot sauce -- I eat a lot of this...
fat free ranch dressing

I often add in either fat free cottage cheese, tuna, or some kind of beans (black beans, chickpeas, etc)

I also made a really great salad you may like....
baby spinach
peas
turkey bacon
hard boiled egg
green onion
honey mustard dressing

Ruchell

Baby Spinach
Red Onions
Grape Halves
Mandarin Orange Sections
Almonds
--sometimes I use the Raspberry Walbut Vinegrette from Wishbone, but the salad by itself is pretty sweet and moist, so it doesn't even really need it

Another quick and easy way to do salads is to b the Fresh Express Salad Kits. I'll often just throw one of those together for a meal!

bcattoes

It would help to know what you thought was terrible (what part did you hate). I'm not a big green salad eater. I like them okay, but they are a lot of trouble to make and don't keep well because the greens wilt. I love pasta and bean salads though.

For pasta salad - use whole grain pasta and chop whatever veggies you have on hand into bite size pieces. Add a can of rinsed beans and/or some low fat cheese for protein and you have a complete meal. Top with your favorite vinagrette.

For bean salad - use rinsed beans of your choice (any are good, mix 'em up for variety) Chop onions or scallions, peppers (sweet and hot if you like hot), celery, and seeded tomato and mix. Dressing: mustard (dijon, brown, whole grain, whatever your like), olive oil, black pepper, couple shakes of hot sauce, dried basil, finely chopped garlic, vinegar (again, red wine or apple cider work well). Put all in a jar, shake and pour over the salad.

Either of these will keep in the fridge for days and are so yummy.

stoofers

Thanks for the advice, everyone! These sound way way WAY better than the salad I made today. I'll definitely try them out!

stoofers

It would help to know what you thought was terrible (what part did you hate). I'm not a big green salad eater. I like them okay, but they are a lot of trouble to make and don't keep well because the greens wilt. I love pasta and bean salads though.

I made a simple salad out of veggies I like. Carrots, broccoli, cucumbers, tomatoes, spinach and romaine lettuce. I drizzled olive oil and 2 different kinds of vinegar on it. And it took me about 40 minutes to eat a plate. I thought it would be ok because it had so many things I like but I found it didn't taste like anything at all. I really struggled to eat the carrots and normally I like carrots.

Deadbeat13

my favorite salad is a rice salad.
Steamed Rice,
Mixed vegies,
bacon,
and sweet chilli sauce to mix.

I also just had a asian noodle salad.
I think it had, capsicum,
Carrot,
Thin rice noodles,
Chicken,
and it did have a small amount of sauce. idk what.

DHalaby73

Mexican Shrimp Cobb Salad
Gina's Weight Watcher Recipes
Servings: 6 as main course • Size: little over 2 cups • Old Points: 6 pts • Points+: 7
Calories: 288.4 • Fat: 10.6 g • Protein: 28.7 g • Carb: 25.1 g • Fiber: 8.8 g • Sugar: 3 g
Sodium: 588 mg

For the Shrimp:
16 oz cooked large shrimp, peeled
chipotle chili powder to taste
1 tbsp lime juice
salt to taste

For the Salad:
6 cups romaine lettuce, shredded
15 oz black beans, rinsed and drained
1 cup grilled corn kernels (I used Trader Joe's frozen roasted corn)
2 tbsp red onion, divided
2 tbsp cilantro, chopped
juice of 1/2 lime
1 seedless cucumber, diced
2 cups diced tomatoes
1 ripe hass avocado, diced
1 cup reduced fat Sargento Mexican Blend shredded cheese

Directions:

Rinse shrimp and chop into large chunks. Toss shrimp with a little salt, chipotle chili pepper, and fresh lime juice.

Combine drained beans, corn, red onion, cilantro, lime juice and salt to taste.

In a large glass trifle dish or clear bowl, layer salad ingredients starting with the lettuce, black bean mixture, cucumber, tomatoes, avocado, cheese and shrimp on top.

DHalaby73

I love love love this one I do it often..

Shrimp Cobb Salad
Typical Cobb salads include chicken and hard-cooked eggs; this riff uses shrimp and corn.

YIELD: 4 servings
TOTAL:20 Minutes
COURSE: Main Dishes, Salads
Ingredients

4 slices center-cut bacon
1 pound large shrimp, peeled and deveined
1/2 teaspoon paprika
1/4 teaspoon black pepper
Cooking spray
1/4 teaspoon salt, divided
2 1/2 tablespoons fresh lemon juice
1 1/2 tablespoons extra-virgin olive oil
1/2 teaspoon whole-grain Dijon mustard
1 (10-ounce) package romaine salad
2 cups cherry tomatoes, quartered
1 cup shredded carrots (about 2 carrots)
1 cup frozen whole-kernel corn, thawed
1 ripe peeled avocado, cut into 8 wedges
Preparation

1. Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan; cut in half crosswise. Wipe pan clean with paper towels. Increase heat to medium-high. Sprinkle shrimp with paprika and pepper. Coat pan with cooking spray. Add shrimp to pan; cook 2 minutes on each side or until done. Sprinkle with 1/8 teaspoon salt; toss to coat.

2. While the shrimp cooks, combine remaining 1/8 teaspoon salt, juice, oil, and mustard in a large bowl, stirring with a whisk. Add lettuce; toss to coat.

3. Arrange about 1 1/2 cups lettuce mixture on each of 4 plates. Top each serving with about 6 shrimp, 1/2 cup tomatoes, 1/4 cup carrot, 1/4 cup corn, 2 avocado wedges, and 2 bacon pieces.

Nutritional Information
Amount per serving
Calories: 332
Fat: 15.2g
Saturated fat: 2.9g
Monounsaturated fat: 8g
Polyunsaturated fat: 2.6g
Protein: 30g
Carbohydrate: 21.8g
Fiber: 7.5g
Cholesterol: 181mg
Iron: 4.3mg
Sodium: 551mg
Calcium: 110mg

DHalaby73

Summer Tomatoes, Roasted Corn, Crab and Avocado Salad
Gina's Weight Watcher Recipes
Servings: 7 • Serving Size: 1 cup • Old Points: 2 pt • Points+: 3 pt
Calories: 130.8 • Fat: 6.1 g • Protein: 8.8 g • Carb: 11.7 g • Fiber: 4.0 g • Sugar: 2.6
Sodium without salt: 263.4 mg

Ingredients:
12 oz lump crab meat
1 pint grape tomatoes, cut in half
1 hass avocado, diced
2 hot peppers such as serrano or jalapeños, diced fine (seeds removed for mild)
1 1/2 cups roasted corn kernels
1/3 cup chopped red onion
2 limes, juice of (or more to taste)
1 tsp olive oil
2 tbsp chopped cilantro
salt and fresh pepper to taste

Directions:



In a small bowl combine red onion, lime juice, olive oil, pinch of salt and pepper. Let them marinate at least 5 minutes to mellow the flavor of the onion.

In a large bowl combine chopped crab meat, avocado, tomatoes, hot pepper and corn. Combine all the ingredients together, add cilantro and gently toss. Adjust lime juice, salt and pepper to taste.

NiciS72

Try this one. It's one of my favorites:

salads?hl=Mediterranean+Tuna+Salad%23posts-4521948">http://www.myfitnesspal.com/topics/show/336526-salads?hl=Mediterranean+Tuna+Salad#posts-4521948

DHalaby73

Bangin Good Shrimp
Gina's Weight Watcher Recipes
Servings: 4 • Serving Size: 1/4th or recipe • Old Points: 5 pt • Points+: 5 pt
Calories: 215.7 • Fat: 7.6 g • Protein: 23.8 g • Carb: 11.9 g • Fiber: 1.0 g • Sugar: 6.3 g
Sodium 443.9 mg


5 tbsp light mayonnaise
3 tbsp Thai Sweet Chili Sauce
1 tsp Sriracha (to taste)

Shrimp:
1 lb large shrimp, shelled and deveined (weight after peeled)
2 tsp cornstarch
1 tsp canola oil
3 cups shredded iceberg lettuce
1 cup shredded purple cabbage
4 tbsp scallions, chopped

In a medium bowl, combine mayonnaise, Thai sweet chili sauce and Sriracha. Set aside.
Combine lettuce and cabbage and divide between four plates. Set aside.

Coat shrimp with cornstarch, mixing well with your hands.


Heat a large skillet or wok on high heat, when hot add oil. When oil is hot add the shrimp to hot pan and cook tossing a few times until cooked through, about 3 minutes. Remove from pan and combine with the sauce coating well.


Place shrimp on lettuce and top with scallions.

DHalaby73

Coconut Chicken Salad with Warm Honey Mustard Vinaigrette
Gina's Weight Watcher Recipes
Servings: 3 • Serving Size: salad with 2 chicken tenders • Points: 8 pts • Points+: 8 pts
Calories: 397.6 • Fat: 11.0 g • Protein: 26.8 g • Carb: 32.5 g • Fiber: 4.4 g • Sugar: 10

6 (about 12 oz) chicken tenderloins
6 tbsp shredded coconut
1/4 cup panko crumbs
2 tbsp crushed cornflake crumbs
1/3 cup egg substitute or egg whites
pinch salt
olive oil spray
6 cups mixed baby greens
3/4 cup shredded carrots
1 large tomato, sliced
1 small cucumber, sliced

Vinaigrette
1 tbsp oil
1 tbsp honey
1 tbsp white vinegar (balsamic would work too)
2 tsp dijon mustard

Whisk all vinaigrette ingredients; set aside.

Preheat oven to 375°.

Combine coconut flakes, panko, cornflake crumbs and salt in a bowl. Put egg whites or egg beaters in another bowl.

Lightly season chicken with salt. Dip the chicken in the egg, then in the coconut crumb mixture. Place chicken on a cookie sheet lined with parchment for easy cleanup. Lightly spray with olive oil spray and bake for 30 minutes turning halfway, or until chicken is cooked through.

Place 2 cups baby greens on each plate. Divide carrots, cucumber, tomato evenly between each plate. When chicken is ready slice on the diagonal and place on top of greens. Heat dressing in the microwave a few seconds and divide equally between each salad; a little over 1 tbsp each.

DHalaby73

Skinny Chicken Waldorf Salad
Servings: 3 • Serving Size: 1 cup • Old Points: 5 pts • Points+: 6 pts
Calories: 223.2 • Fat: 9.8 g • Protein: 18.6 g • Carb: 21.4 g • Fiber: 3.2 g


Ingredients:

7 oz (1 breast) poached chicken breast (recipe follows)
2 cups fat free chicken broth
1 medium apple, peeled and cut into small cubes (I used Granny Smith)
1 cup red seedless grapes, cut in half
1/2 cup celery, chopped
1/4 cup light Hellman's mayonnaise
2 tbsp fat free Greek yogurt
salt and pepper
2 tbsp pecans or walnuts
6 cups mixed baby greens like spinach and arugula

Directions:

To poach chicken breast: Cover chicken breast in broth in a small pot, add water if it doesn't cover the chicken. Add salt and pepper, a piece of celery and it's leaves (you could add herbs like parsley, garlic, onion, or whatever you want) and bring to a boil. Reduce to a simmer and cook 5 minutes. Remove from heat, cover tight and let it sit for 15-20 minutes or until thickest part of the breast registers 160 degrees. Chicken will be cooked through. Let it cool and cut into small cubes.


Combine mayo, yogurt, salt, pepper and mix well. Add chicken, grapes, apples, celery, and let it chill in the refrigerator until you are ready to eat it. Mix in pecans right before serving. Serve over baby greens.

Rachaelluvszipped

love salads...just depends on salad dressings..I love em all..hehe just try a sampling..google the recipes on allrecipes.com..

ElaKuz

Salads are the ULTIMATE filling lunch food... you can graze on them if you eat lunch at your desk and it just feels like the most decadent filling meal...

Today i had romaine lettuce with cherry tomates, various peppers olives about a 1/4cup feta cheese, greek dressing and a can of water packed tuna!
And this will have me full and satisified at the very least until late afternoon!

kko64

Bump

UrbanRunner81

My favorite salad recipe
http://glutenfreegoddess.blogspot.com/2010/05/quinoa-taco-salad.html

Soooo good. Yum!

RuthAne

My new and recent favorite is:
beets
red pepper
apple
raisins
cucumber
tossed with lime juice and toasted sesame seeds.

I also love:

mesclun w/ goat cheese or farmer's cheese
roasted red peppers
olives
cucumber
tomato

bcattoes

I was at a cafeteria once and on their salad bar they had veggies (carrots, squash, eggplant) that had been sliced into planks, roasted (or maybe grilled) then cooled and then topped with vinegrette. It was really delicious!

barwwd

Just try putting all kinds of stuff on there! I LOVE avocado and have found that I don't need dressing with it. I also put on there tomatos, red onion, sprouts, mushrooms, and carrots. In SMALL quantities (you gotta be careful because this stuff adds up calorie-wise) cranberries, raisins, dates, walnuts, almonds, ect. Mostly whatever I have. The trick is finding the combination that works for you. My fiance likes tomato, cheese, and some kind of meat (ham, turkey, or tuna).

The type of lettuce you use is important, too. Iceberg lettuce is JUNK and has no flavor! Stick with spinach lettuce or mixed greens. MMMM!

jwaltz13

this sounds great!! I can't wait to try it myself!

Amberdew1

Yum!

DKBelle

Yes there are good recipes I wasn't a big fun of salads, but I started to make them and love some of them I've shared recipe with pic on my site There are also other low calorie recipes !
https://www.facebook.com/pages/Cooking-ideasHomemade-Healthy-Foods/179121125503371

jojotime22

bump

kristen6022

My new favorite (I eat them EVERYDAY at work for lunch, so I've learned a few varieties):

4oz of grilled chicken tenders, shredding or cut up
2-3 cups of Green Leaf Lettuce or Romaine (but you can use whatever you like)
Sprinkling of Black Beans (either canned or pre-cooked), I estimate it as 1/8 cup
Sprinkling of Reduced Fat Mexican Shredded Cheese, I estimate it as 1/8 cup
4-5 pickled jalepenos
1 tbsp of Real Bacon Bits
2 tbsp Fat Free Zesty Italian Dressing

Others:
5oz of baked salmon or 4oz of grilled chicken (shredded)
Bolthouse Farms Yogurt Ceasar Dressing
1/8 cup of Parmesan Cheese
2-3 Cups of Lettuce

5oz of Jenni O Extra Lean Ground Turkey (browned and seasoned to your liking, I use a cajun spice)
2-3 cups of lettuce
1/2 Roma Tomato (sliced)
Sprinkling of Reduced Fat Mexican Shredded Cheese, I estimate it as 1/8 cup
4-5 pickled jalepenos
2 tbsp of Light Southwest Ranch (Kroger Brand)

I've found adding little bits of tasty things to a somewhat bland salad can liven things up. I'm not fond of fruit in my salads, I'd rather have a zestier salad.

HartJames

Grilled chicken (I do mine in orig. Dash)
Whatever greens you like
Walnuts
Shredded Joseph's pita
Feta (or goat cheese)
Strawberries
Balsamic reduction or lite sweet & sour poppyseed dressing (TBSP)

Or

Grilled chicken (I do mine in orig. Dash)
Whatever greens you like (I like this one with spinach)
Tomato
Feta (or goat cheese)
Grilled eggplant
Grilled onions
Balsamic reduction (TBSP)