Yummy Salad Ideas?

Today my salad is:

Fresh spinach, crumbled blue cheese, slivered almonds, dried cherries and a vinaigrette

Greek Chicken Salad

Ingredients

* 1 1/2 cups lettuce, packaged mixed greens
* 1 cup cherry tomatoes, halved
* 3 ounces grilled-chicken-breast strips
* 1/4 cup reduced-fat feta cheese, crumbled
* 5 large black olives
* 1/2 small red onion, cut into 1/8-inch thick slices and separated into rings
* 2 tablespoons fat-free red-wine vinaigrette

Preparation

Combine lettuce, tomatoes, chicken, feta cheese, olives, and onion in a medium bowl. Add dressing, toss, and serve.

Makes 1 serving

Prep Time: 10 mins
Total Time: 10 mins

Nutrition Facts
Number of Servings: 1
Amount Per Serving
Calories: 287
Total Fat: 13 g
Saturated Fat: 4 g
Cholesterol: 55 mg
Sodium: 1397 mg
Total Carbohydrate: 16 g
Dietary Fiber: 5 g
Protein: 29 g

93/7 ground beef, taco seasoned, lettuce, tomatoes, shredded mexican cheese, crumbled whole grain taco shells, and sour cream and salsa for dressing.

Shrimp cooked in 1/8 cup soy sauce, 1/2 tsp olive oil, 1 tsp red cooking wine, ground ginger, black pepper, garlic then remove the shrimp, mix 1/2 tsp corn starch with a little water and cook into sauce until slightly thickened, use this as your dressing over lettuce, mandarin orange segments and a few crunchy chow mein noodles.

London broil grilled and tossed with fresh crumbled bleu cheese and lettuce, I like balsamic basil vinagrette and croutons with it.

Enjoy!!!

Greek Chicken Salad

Ingredients

* 1 1/2 cups lettuce, packaged mixed greens
* 1 cup cherry tomatoes, halved
* 3 ounces grilled-chicken-breast strips
* 1/4 cup reduced-fat feta cheese, crumbled
* 5 large black olives
* 1/2 small red onion, cut into 1/8-inch thick slices and separated into rings
* 2 tablespoons fat-free red-wine vinaigrette

Preparation

Combine lettuce, tomatoes, chicken, feta cheese, olives, and onion in a medium bowl. Add dressing, toss, and serve.

Makes 1 serving

Prep Time: 10 mins
Total Time: 10 mins

Nutrition Facts
Number of Servings: 1
Amount Per Serving
Calories: 287
Total Fat: 13 g
Saturated Fat: 4 g
Cholesterol: 55 mg
Sodium: 1397 mg
Total Carbohydrate: 16 g
Dietary Fiber: 5 g
Protein: 29 g

Best salad I ever ate had unidentified greens, grilled chicken, mandarin oranges, little cubes of apples, raisins, sunflower seeds, a little feta cheese and an unidentified dressing. When I tried to make it at home, I used regular lettuce cause that's what I had, pomegranate seeds instead of oranges, and a bit of poppyseed dressing and it was still delicious...

http://www.eatingwell.com/recipes/mediterranean_tuna_antipasto_salad.html

I added cucumbers and after re-reading the recipe today remembered that I forgot the capers...

My best friend comes up with the best salad ideas. She often just tosses together what she has lying around. The other day we ate spinach salads with pecans, pears, goat cheese, and dried cherries with a little bit of olive oil and vinegar. Delicious.

Omg I'm so having this Sunday night!

I have the same problem, get bored with my salads , I love peas on my salad and i always use a little vinegar too. I noticed we both want to lose about the same amount of lbs. D u want to be friends??

Even my two year old loves this simple spinach salad recipe:

2 parts balsamic vinegar
1 part olive oil
1 part soy sauce (we use the gluten free)
1-2 minced or crushed garlic.
Fresh spinach leaves

I usually make the salad, then put the finishing touches on the rest of the dinner. By the time everything is ready the spinach leave have wilted just a touch, and are delectable!

I basically throw whatever fruits and veggies I have in a bowl along with fat free feta and a tbsp of Balsamic Vinegar.
Today, that made it:
-Romaine Lettuce
-1/4 of a tomato
-1/2 an avacado
-Handful of greenbeans
-1/2 granny smith apple
-Handful of strawberries
-3 oz of Salmon
-1 oz feta
-1 tbsp Balsamic Vinegar

Altogether it was a pretty big calorie count for a salad (~400) but the avacado has good fats and the salmon will keep me full for a long time.

*bump* I would like to know these also!

I just love adding tons of vegetables to spinach or mixed greens. Some of my favorites are sugar snap peas, brocolli, cauliflower, green beans, sun dried tomatoes, artichoke hearts, garbanzo beans/ black beans or corn. I also like using frozen peas and jicama too. If you want some sweetness add some fruit: strawberries, blueberries, apple, pear, mandarin oranges.

Salads around our house are simple to complex but always varied. We use different kinds of lettuce--often what is on sale and usually organic:
*Red or green leaf or Romaine lettuce
*Spring greens (in bulk)
*Napa cabbage or purple cabbage or green cabbage, shredded
*fresh spinach
*green onions or purple onions, chopped
*fresh garlic, finely minced or garlic salt (bottled)
*celery, finely chopped
*carrots, shredded or finely chopped
*Jicama, sliced
*radishes (fresh garden radishes are best)
*broccoli or cauliflower florets
*baby okra (fresh from our garden)
*yellow squash, raw, slivered
*nuts--almond slivers or walnut pieces or pecan halves or cashews (sparingly as cashews are high cal)
*lemon or lime juice (squeeze over completed salad and toss)
We make this in a large bowl and consider it our "base" salad. We make enough for atleast 2 meals. The lemon/lime juice help keep the greens fresh.

Then, we have other ingredients for toppings--several come from our garden. The toppings are never the same but depend on what we have on hand.
*hard boiled eggs (chopped)
*grated cheese
*olives (black or green)
*pickled beets, sliced or cubed
*tomatoes
*cucumber slices
*thawed salad shrimp
*avacado slices
*fruit: raisins, apples, pears, etc., cubed or finely sliced
*sprouts (homegrown)
*garbanzo beans, canned (drained and rinsed)

We do not added these toppings directly into the base salad but set them out separately because they would cause the base salad to go bad quickly. It also allows each person to customize their salad.

For dressing we have a variety of things: olive oil, grapeseed oil, walnut oil to mix with apple cider vinegar, balsamic vinegar, red wine vinegar or rice wine vinegar. We also have bottled dressing for those that prefer--low cal Ranch or Italian.

Salmon salad can also be used as a "topping" on the base salad to make it a complete meal. In fact, depending on which and how many of the toppings you use on the base salad, it can be a complete meal or just a first course salad, which ever you choose.

Changing up the toppings and dressings keeps our salads from being boring.