Salad Topping Ideas!

kelsey here ---> your salads sound amazing and healthy...

everyone else on this thread are so fattening!!!

Wow that's really nice to put down others that are just trying to share their ideas. Just b/c there is fat in something does not mean its unhealthy. Our bodies need some fat in our diets. Someone might appreciate salad suggestions that help get in some fat in their day.

sorry you are right... didn't mean to offend anyone - just didn't want to promote the myth that salads are healthy.... it depends what you have in them

salsa, sour cream, black olives.

grilled chicken, tomatos, sun chips garden salsa, spicey ranch

shrimp, crab, soy beans, red/green bell pepper, cheddar cheese, ginger dressing

steak, cuccumber, tomato, blue cheese, mushroom

Taco meat, tomatos, black olives, black beans and fat free sour cream or plain greek yogurt mixes with salsa

my default dressing is EVOO + raw vinegar + italian herbs. I love a Mexican salad, with guacamole, cilantro, jalapenos, and queso fresco... salsa to taste. Add left over meat and you're done.

I find that the less dressing the better now.

I sometimes go sweet with spinach, walnuts and sliced strawberries, mix a little maple syrup into a basic oil & vinegar dressing and it's a fun change.

tomorrow, i'm doing a "pizza" salad.... it's in my diary for tomorrow in the noon slot.... i'm not using dressing, so it's not too bad on calories...

oh, and one more thing.... i REALLY like the Tuna Creations foil pouches. the tuna is flavored and when i add it to a bed of greens, i swear there is no dressing needed. Lemon-pepper and Smoked Hickory are my two faves, and i pair the tuna and greens with cucumbers, red onion, and tomatoes.....

I like salad pizazz (sold at Walmart) with Newman's light raspberry and walnut salad dressing but it's kinda like having candy on top of your baby spinach!

Bump:happy: :flowerforyou:

I like picking a cuisine and basing my salad ingredients around that ie:

Italian- Figs (warm or cold) rocket (arugula) with balsamic vinegar and proscuitto ham (or any ham of your choice).

Thai- Cooked chicken breast, cucumber & carrot ribbons (done with a veg peeler), chopped spring onions (salad onions), bean sprouts and a dressing made with lime juice, rice vinegar, chopped fresh chilli, a dash of thai fish sauce, a pinch of sugar/splenda and water. Can be served with crushed roasted peanuts.

Morroccan- whole wheat cous cous cooked and mixed with a little harissa paste (you can use sundried tomato paste mixed with crushed chilli if you cannot get harissa), rocket (arugula), chick peas (Garbanzo), lemon juice, cubed cucumber, halved cherry tomatoes.

French- Hardboiled egg, tuna, salad leaves, black pitted olives, cooked chopped french beans in a light french dressing.

Middle Eastern: Cooked bulghar wheat, pomegranite seeds, parsley, lemon juice, cherry tomatoes, spring onions, cucumber.

Greek: Salad leaves, cucumber, cherry tomatoes, crumbled feta cheese, balck olives- dressing made with a little evoo, oregano/dill, black pepper and lemon juice.

Japanese- Edemame beans, cucumber, radish, carrot, salad leaves and teryaki chicken/beef/prawns(shrimp) in a soy and mirin dressing.

ALL TIME FAVORITE SALAD: Romaine lettuce, cucumber, chopped red bell pepper, shredded carrot, crumbled firm tofu, a tiny sprinkling of Daiya cheddar cheese, dried cranberries or cherries and sunflower seeds. You can thank me later.

I'm also a big fan of taco salads (taco filling made with TVP or lentils, onions, garlic, red bell pepper and seasoning), with avocado. Strips of marinated tempeh are also delicious atop any mound of salad greens, and crumbled firm tofu makes for a great feta "cheese".