What's your favorite salad?

Spinach, strawberries and brie salad with poppy seed dressing.



Sooo good .

Recipe here: http://www.thedailymorsel.com/2011/05/spinach-strawberry-and-brie-salad-with-poppy-seed-dressing/

I like a big garden salad with breaded chicken on top, and I use honey mustard as dressing.

I also like a veggie salad made with cubed cucumbers, cubed tomatoes, and chopped onion all marinated in italian dressing.

Baby Spinach 1-2 cups
1 slice of sweet onion, cut in halves
5-8 oz baked chicken breast
2 tbsp Ken's Light Honey Mustard dressing


I legit eat this 2 times a day and it NEVER gets old!

My mom has made this salad for years and I still love it. It may not be super MFP friendly, but I fit it in.

Taco Salad-
fritos
salad mix of spinach and romaine
ground beef
ranch style beans
shredded cheese
catalina dressing

Or I do spinach and romaine (double the spinach compared to other), feta, chicken, cucumber, candied walnuts, craisins and light raspberry vinagrette.

bump

Spinach, berries, feta or bleu cheese and chicken.
With a balsamic vin.

I like to mix organic baby greens with some Asian slaw and broccoli slaw mix, then add more veggies - whatever I have on hand - peppers, onions, tomatoes, carrots, chick peas.

Then I either toss with a little of the Paul Newman sesame ginger and add peanuts and grilled chicken,

or I will add spicy grilled shrimp,

or for a change of pace, I love, love, love the Wegmans cooked chicken sausages (al fresco brand is also excellent if you don't live near a Wegmans), and I will broil one, slice it up, and add it to the veggies with some feta and Maple Grove balsamic vinaigrette.

Holly’s Vegan French Lentil Salad – Low Carb Version

Ingredients:
Half of a 1 lb. bag of green, brown or French lentils
3 cups chopped celery
1 medium red onion, diced (about ½ to ¾ cup of onion, depending on how strong it is)
1 tablespoon dried cranberries or raisins, diced/minced as tiny as possible
1 large red apple and 1 large green apple, chopped very small

Vinaigrette:
a drizzle of olive oil
1/3 cup apple cider vinegar (or more as needed to wet the salad)
A generous splash of lemon juice
1 Tbsp. molasses (blackstrap is best, it has B vitamins and iron in it) – or maple syrup or honey
1 Tbsp. strong mustard
1 tsp. salt or soy sauce (soy sauce actually has more flavor)
2 tsp. cracked black pepper
1 tsp. ground cumin
1/2 tsp. turmeric
1/2 tsp. ground coriander (if you have it)
½ tsp ground cardamom (if you have it)
1/8 tsp. cayenne pepper or ¼ teaspoon chili powder
¼ tsp. ground cloves
1/8 teaspoon ground ginger, or more grated fresh ginger
1/4 tsp. ground nutmeg
¼ tsp. ground cinnamon
2 chopped garlic cloves, or 1 tsp. chopped garlic
Fresh chopped parsley – as much as you like – I use a whole bunch. Or use dried parsley.

Optional add-ins:
A teaspoon of anchovy paste, or canned anchovies chopped to a mush. Whisk into the vinaigrette.
Cooked, chopped sweet or white potato (either way, add more of your favorite spices above)
Capers, Arugula, Walnuts
Goat, feta or blue cheese
Grilled salmon, tuna or chicken.
Whatever you like, but generally not carrots or peppers, which are too assertive in this salad.

Directions:
1. Rinse lentils & drain. Place in a pot and cover with a 3-4 inches of water, bring to a boil, reduce to simmer. Check lentils for doneness after 15 minutes, but they should take about 20 - 25 minutes in total. You will know they are cooked if they still retain a slight tooth – al dente. If you overcook the lentils you’ll have library paste, not salad.
2. Whisk the vinaigrette ingredients in a large bowl.
4. If you’ve tasted the lentils for doneness, drain and rinse under cold running water to stop the cooking process; drain well in a strainer. Add all the ingredients to the vinaigrette bowl and toss. Taste a sample and adjust the seasoning – you may want more black pepper, chili powder, garlic, or vinegar. Some crisp add-ins such as walnuts or greens shouldn’t be added until just before serving. Otherwise, this salad, if made vegetarian, can be stored in the fridge for up to 2 weeks, because the vinegar seems to keep it from spoiling.

baby spinach
carrots
onion
raisins or dried cranberries
almonds or sunflower seeds
and low cal poppyseed or vinagrette and if its my main meal, add some roasted chicken or salmon yummy!!

There's a pre-bagged lettuce called Butter Bliss, add red onion, Baby Bell cheese, grilled chicken and raspberry vinaigrette. I also like cucumber in salads but have yet to add it to the above mix.

My favorite (and I could eat it all 3 meals, and only this) Is SO simple. Romaine Hearts lettuce, Feta Cheese crumbles, croutons, and Wish Bone Ranch Spritzer. That is it. I eat dinner plates of it. Of course you can throw on whatever veggie you want. I want to live on it....LOL

BUMP

I am a big fan of the following:

Mixed greens
Red onions (sliced very thin)
Cherry tomatoes
Dried cherries or cranberries
Honey roasted pecans
Blue cheese grumbles

YUM! Sometimes I add chicken and avacado

Its been a long time since I've had it but I came to taste a really good salad in Burger king in Puerto Rico. Too
bad they dont serve it over here. It had greens, grilled chicken, tomato, tropical ripe bananas(guineo maduro) (fried or baked), bacon pieces, pink beans and your choice of dressing. Its a sweet and salty salad.

I've been doing something a little different lately. A can of black beans, a can of corn ( no salt) a teaspoon of cumin, couple drops of hot
sauce and a squirt of lemon juice. It's a great lunch and I normally get 3 cups of it, which I split over a couple days. It's a great side too for fish tacos.