Salad ideas!!!

My salads change up a lot based on what I feel like putting in them, here are some ideas:

Roamine heart lettuce, mandarin oranges, chopped walnuts with poppyseed dressing.

Mixed green lettuce and spinach, berrries( Strawberries, blueberries, blackberries, raspberries), green grapes seedless, mango, chopped walnuts, crumbled goat cheese, with a strawberry or raspberry vinegarette

Romaine, mixed green or butter leaf lettuce, cucumbers, cherry tomatos, red & yellow bell peppers, shredded carrots, mushrooms, broccoli, musroom caps, with goddess dressing (any dressing would work with this). Sometimes I add a hard boiled egg or chicken to this

and you can mix any meat u like or veggy toppings just watch the amounts. nuts, bacon bits, YES BACON!!!

I really like the taste of those sweet banana pepper rings too. canned beats are also good.

My salad for this week is:

Romaine
Green peppers
Cucumbers
Cherry tomatoes
Craisins
Apple chips
5 oz chicken breast
Light blue cheese dressing

It's been really tasty!

Spring Mix
Can of Albacore tuna (drained)
green beans
boiled egg
a few croutons for crunch
Rustic Italian Dressing

I ate so many garden salads with light Italian dressing for months!! If I eat another one, I think I'll quit eating healthy all together! LOL! So, here are 3 yummy different salads to try:

Salad #1
-Kale
-Cabbage
-Chicory
-Dried cranberries
-Roasted pumpkin seeds
-Poppyseed dressing
-Grilled chicken pieces

Salad #2
-Kale
-Baby spinach
-Bean Sprouts
-Brussels Sprouts (shredded)
-Sunflower seeds
-Raisins
-Hard boiled egg
-Lemon garlic dressing

Salad #3
-Mixed field greens (Costco)
-Apples
-Roasted coconut flakes
-Dried cranberries
-Shrimp
-Feta Greek salad dressing

I keep it simple with just romaine and cucumber. sometimes I bring celery/carrot sticks with some hummus if I don't cut them up and add to the salad. Another huge help is SALSA! I add it on top in place of dressing and it also serves as your tomato, onion, & pepper. Hope this helps.

Spinach strawberries sweet peppers or regular green yellow orange peppers some chicken

The usual suspects in mine are edamame, tuna, soy nuts, chicken breast, any veggie (cherry tomatoes are a fave), sun flower seeds, pumpkin seeds...it varies

My favorite salad has:

Romaine lettuce
Plain Greek yogurt or light sour cream
Salsa or pico de gallo
Reduced fat cheddar jack cheese
Some form of meat/beans for protein (optional)

For meats you can use lower sodium turkey bacon bits (the real kind, not with artificial flavorings). You can also cook a chicken breast and slice it up. Or just a spribnkle of some rinsed black beans. But my favorite option is to get a Morning Star spicy black bean burger and slice it up and spread it on top of the salad.

Plain Greek yogurt tastes pretty much like sour cream, but with fewer calories and fat as well as tons of protein and healthy probiotics for digestion. You can use jarred salsa as long as you pick a good tasting brand. Personally I like Herdez salsa casera medium, no preservatives and short ingredient list. However if you're watching your sodium, you could also make fresh pico de gallo so you can control the amount of salt put in it. Pico de gallo is the raw version of salsa basically and it tastes fresher and lighter.

The combination between the yogurt and the salsa tastes so amazingggg to me. Just remember that if you take a salad with things like yogurt or dressing or salsa, be sure to keep it separated from the lettuce and veggies to avoid having it get soggy before lunchtime. You should be able to find small little containers that seal shut tightly to carry condiments and dressings in. Or salad lunch bowls with built in dressing spaces.

Try putting a nut/seed, cheese, dried fruit, meat/egg, veg combo on every plate of greens. If you keep a variety of nuts, dried fruits, cheese and precooked bacon/frozen edamame on hand you can rotate in the perishable fresh seasonal veg. Boiled grains like Kamut, bulgar, quinoa and millet also easy additions with excellent shelf life.

Garbanzo or red beans, olives, radishes, celery, chopped water chestnuts, almonds.. I make a garbanzo, red kidney bean salad with olive oil, chopped garlic and chopped spinach (I use frozen spinach and you only have to use about 1/4 cup) with 2 cups of each of kidney beans and garbanzo beans. Pretty tasty and good slow carbs and fiber. It will last in the refrigerator. I only use olive oil and salt free Mrs. Dash on my salads. How about some sardines or a small can of tuna. I also make turkey cupcakes (really only a turkey meatloaf put in cupcake tins). Then wrap them individually in saran wrap and freeze. Makes about 12 cupcakes and they are ready when you are. Good source of protein. Sometimes I will micro one for 1 minute and put it on my salad so it melts the cheese. How about a couple of strawberries for sweetness.

This week I did a salad reminiscent of caprese salad: tomato, spinach (in lieu of basil), mozzarella, and a simple dressing made of olive oil and balsamic vinegar. Very tasty and low calorie

Bump. (Great ideas!)

Spring greens, diced pear, sunflower seeds, white fish baked with ginger, and an asian style dressing or olive oil. Occasionally some steamed veggies on top like peppers or zucchini or a poached egg along with the fish if I need more protein. Yummy!

i've eaten salad with every meal for yrs and they can get boring i agree .. recently I've changed foods and so salads for me now include.. wild rocket,some form of lettuce cherry or vine tomatoes,cucumber and peppers .. thrown in with quinoa , blueberries , few raspberries if i remember to buy them .. lol and now i always add in some ground flax seeds and ground pumpkin seeds with the occasional sesame and poppy seeds .. then adding some meat of some kind or tuna .. i don't really rotate whats in them i just use whats left in the fridge at the time,but so far I'm not getting bored with the added ingredients