What's Your Salad?

purple_orchid

Been eating salads for lunch daily because the calories are low, but now that winter is here I find the raw veggies, well just too cold. So I have been grilling peppers, onions, cauliflower, snap peas, jalapeno and zucchini to put on top of my spinash...is this just as healthy as raw veggies? Sometimes I add some deli turkey for protein then sprinkle with Hot Mama's Hot sauce.

Any of your suggestions would be appreciated.

PriceK01

Like you, I add deli turkey for protein. I also like fat-free feta on my salads. How about a warm low cal dressing? Are there any out there?

fitmommy2013

I am Looking for a Yummy salad idea.... since i do not like many veggies. help please ?

pixeldust

I add chopped hard boiled egg to mine, as well as feta, pine nuts, sunflower seeds and avocado.

wellbert

I take about a fistful of romaine.
Then about 8-14oz of sliced sirloin steak
about 1/2 cup blue cheese
caramelized onions

and dress it with red wine vinaigrette + Worcestershire sauce.

steelmaggie228

Siracha!! I actually whip up my own dressing- light mayo, siracha, sesame oil, garlic salt and pepper.

I'm a vegetarian, so I use diced veggie burger in my salads to warm them up and of course siracha, the best hot sauce ever

Sharkington

I put a hard boiled egg with the yolk on my salad, as well - and sometimes avocado.
And a salad is never really a salad for me unless there is tomato on it.

kelly_e_montana

Well I like to cook up some chicken breast with chicken taco seasoning and broth in a slow cooker and have it on hand for a few days. Then I make salads of shredded chicken breast on spinach or spring mix with any combo of tomatoes, black beans, corn, green onions, avocado, black olives, mini peppers, lower fat shredded cheese, etc. (whatever I have around and depending on how much of a meal I want it to be) and use picante and Daisy brand light sour cream for dressing. You could grill the peppers first if you liked.

chooriyah

I like warm root veggie salads in the winter like this one (copied from Smitten Kitchen at http://smittenkitchen.com/blog/2009/01/warm-butternut-squash-and-chickpea-salad/):

Warm Butternut and Chickpea Salad with Tahini Dressing
Adapted from Orangette, who adapted it from Casa Moro

Yield: 4 servings

For salad:
1 medium butternut squash (about 2 to 2 1/2 pounds), peeled, seeded, and cut into 1 1/2-inch pieces
1 medium garlic clove, minced or pressed
1/2 teaspoons ground allspice (I skip this)
2 tablespoons olive oil
Salt
One 15-ounce can chickpeas, drained and rinsed (1 1/2 cups)
1/4 of a medium red onion, finely chopped
1/4 cup coarsely chopped fresh cilantro or parsley

For tahini dressing:
1 medium garlic clove, finely minced with a pinch of salt
1/4 cup lemon juice
3 tablespoons well-stirred tahini
2 tablespoons water
2 tablespoons olive oil, plus more to taste

Preheat the oven to 425°F.

In a large bowl, combine the butternut squash, garlic, allspice, olive oil, and a few pinches of salt. Toss the squash pieces until evenly coated. Roast them on a baking sheet for 25 minutes, or until soft. Remove from the oven and cool.

Meanwhile, make the tahini dressing: In a small bowl, whisk together the garlic and lemon juice. Add the tahini, and whisk to blend. Add the water and olive oil, whisk well, and taste for seasoning. The sauce should have plenty of nutty tahini flavor, but also a little kick of lemon. You will probably need to add more water to thin it out.

To assemble the salad, combine the squash, chickpeas, onion, and cilantro or parsley in a mixing bowl. Either add the tahini dressing to taste, and toss carefully, or you could serve the salad with the dressing on the side. Serve immediately.

Do ahead: Molly says this salad, lightly dressed, keeps beautifully in the fridge, that you should hold a little of the dressing on the side and that it can be reheated in the microwave. I, for one, have never had any leftovers.

Teachinjen

I made this salad with grilled tilapia, shrimp, cucumber, avocado, butter bliss lettuce leaves, wanton strips, light crumbled goat cheese and salsa for the dressing( not pictured), ....Delish!

VanessaHeartsMasr

I made this salad with grilled tilapia, shrimp, cucumber avocado, butter bliss lettuce leaves, wanton strips, light crumbled goat cheese and salsa for the dressing( not pictured), ....Delish!

OMG, licking the screen. Drool.

Shadowknight137

Sardine salad.



Lamb heart salad. BACON wrapped lamb heart.

naveed1naveed

All what
green and white is
and taste like acid
smell like fresh oxygen with a bit old nitrogen

LilacSnow

i suspect i'll be eating less salad from now on, because the company (renee's) that made me favourite dressing just stopped making it (grrrrr) and all the other similar ones are at least twice the calories.

anyway, i usually use a whole lot of remain and fresh cut veggies (carrot, celery, cucumber), cut-up baked breaded chicken fingers, a bit of cheese, and that's that. alternatively, you could use baked salmon, or if you're looking for something to warm you up a bit, perhaps a taco salad?

MichelleLaree13

Salad of my week:

Baby greens
Craisens
Feta
Pecans
Nonfat cranberry balsamic dressing

Veggies, fruit, dairy and protein :bigsmile:

tommygirl15

I take about a fistful of romaine.
Then about 8-14oz of sliced sirloin steak
about 1/2 cup blue cheese
caramelized onions

and dress it with red wine vinaigrette + Worcestershire sauce.

NOM. I have steak in my freezer and I'm SO using it for this!!

tachyon_master

* Half a bag (60 grams) of mixed baby spinach and rocket
* 100 grams of baby tomatoes cut in half
* 50 grams of low fat fetta
* 100 grams of grilled chicken
* 30 mL warmed no fat balsamic dressing

Tasty!

Susanthecatwhisperer

I like baby spinach, hard boiled egg, chick peas, bacon bits, cucumber, tomato, and just enough dressing to add a little flavor.

ChristineS_51

Roasted pumpkin cubes - roasting makes them sweet and soft
Mesculin / lettuce / baby spinach - whatever
Danish feta
Sun dried tomatoes (pat them with a paper towel to get the worst of the oil off)
Don't need dressing because the oil from the tomatoes spreads around
Heaven

makemewannadie

I'm vegan and my usual salad combination is:
Rocket and spinach
Cucumber slices
Grated or cubed carrot
Radishes
Beetroot (if I have time I roast it)
Either half an avocado or some cubed silken or firm tofu
And either a splash of soy sauce and pepper to season, or a squeeze of lemon juice (:

bobbyrosegr2000

My daily salad, around 19 dollars for five days!

1 cup of baby spinach
3/4 tomato
Cucumber
Low Fat feta
Sliced Olivers
Protein - Falafal, Chicken, Tuna

280CAL - Keeps me full.

I prepackage everything on Sunday making it easier to get through the day!

Heather1899

Veggies on the bottom: Romaine lettuce, spinach, red bell peppers, cucumbers
Next protein: Either some roasted turkey (roast a turkey like it is Thanksgiving and then just add meat to your salad) OR for quick and easy those Perdue (I think thats what it is called) has these ones called short cuts where they have different chicken that is already cooked you just have to recook it. You can get grilled, original, a spicey one or an italian (garlicy) one.

Oh and I also add some shredded cheese (for dairy)
And for dressings I have a low cal strawberry vinigrette but I also like Italian

Heather1899

My daily salad, around 19 dollars for five days!

1 cup of baby spinach
3/4 tomato
Cucumber
Low Fat feta
Sliced Olivers
Protein - Falafal, Chicken, Tuna

280CAL - Keeps me full.

I prepackage everything on Sunday making it easier to get through the day!

This. I love how when I make all of this by myself it is way cheaper than when I order it out!!
Like 2 boxes of my chicken might be $8 then 2 bags of romaine lettuce ($4-6?) and 4-5 peppers ($1 each) and a bag of cheese ($2?) way under $25 for the week of lunch.

jamiem1102

The other day I had the best salad! Spring Mix, diced cucumber, diced tomato, diced red onion... green olives. I chose to add grilled salmon on top of it... although in the future I might to shrimp or steak... with a super light italian dressing. SO delicious!

JustANumber85

I have a pretty basic salad:
Lettuce
Spinach
Tomato
Cheese (sometimes)
Carrots
Cucumbers
Celery
Chicken/Ham/Bacon (sometimes)

no dressing- though i do like Italian.

lporter229

I love a traditional Cobb salad or sometimes I vary it up...I use bibb lettuce, cherry tomatoes, grilled chicken, chopped hard boiled egg, chopped avocado, blue cheese crumbles or sometimes shredded Jack cheese and with or without the bacon. Lots of protein and not toooo many calories. I use yogurt ranch dressing.

gmallan

Today I'm having baby spinach, tomato, cucumber, avocado, strawberries, warm chicken and balsamic vinegar. So yummy

TighteningStrings

My favorite of all salads is:

Baby Spinach
Red capsicum (bell pepper)
Cucumber
Finely diced red onion
Avocado
Tomato
Beetroot
sprinkle of toasted almond slivers, linseed, poppy seeds, sunflower seeds, chia seeds
+ some kind of meat based protein. Normally ham or poached chicken.

But, to answer your question, if you are cooking quickly and no drowning anything in oil, the raw vs cooked won't make too much of a difference with your salads. In winter I prefer to do up a heap of sauteed veggies with bacon and mix it through some cous cous or quinoa. I do green beans, lots of onion, zucchini, tomato, garlic, mushrooms, broccoli, spinach with a bit of grapeseed oil, salt, pepper, paprika, bacon and herbs and mix it through the already tooked grain. It's delicious.

horses7777

My current favorite salad is finely chopped cabbage (I buy Dole's angel hair cold slaw in the bag), reduced sugar craisins, toasted sliced almonds, boneless skinless chicken breast, and Paul Newman's light ginger dressing. Has a very oriental salad taste for very few calories.

Yum, I think I need to have that tomorrow.

Yolanda_85

Bumping for future ideas! I love salads, but the boyfriend isn't too keen on them, 'salad isn't food, it's what food eats' is his theory.... :huh: