Need new salad ideas

I really like the WishBone Salad Spritzers. My favorite is the raspberry vinagarette with blue cheese crumbles, craisins, and almonds. It's only 1 calorie per spray and the almonds help me feel full.

I roast veggies every few days and they keep well to eat cold, reheat, add tuna, throw on greens, etc. My favorites are new potatoes, eggplant, peppers (red, yellow, green and orange), Zucchini, and summer squash. Just wash, cut into 1 inch cubes/pieces. toss in EVOO or grapeseed oil, garlic, S&P and whatever fresh herbs you have on hand (I use thyme, lemon, rosemary, etc). Preheat oven to 400. Throw in veggies for 40 mins. Enjoy warm or cold.

3 favourites of mine:

Baby spinach with dried cranberries, almonds and blue cheese with either steak or chicken. I top it with a raspberry vinaigrette.

Snow peas, mango and red pepper with raspberry vinaigrette. For a full meal, I top it with portobello mushroom sauteed in teriyaki sauce.

Taco salad! Iceberg lettuce, a little bit of shredded cheddar, one serving of cooked ground beef, a couple tablespoons of black olive slices and jalapeno slices. Then I top it with salsa instead of dressing. It's surprisingly low-calorie, considering how fulfilling it is.

Today I'm having:
Romain and spinich leaves mixed, grape tomatos, red onion, cucumber, a small amt of crumbled feta cheese, a small amt of slivered almonds topped with 1/2 package of stay fresh albacore white tuna. I put 1 tbls of olive oil/red wine vinegar mix on top. I put all this in a plastic container and when I drizzle the dressing at lunch, I put the lid back on and shake the container really hard so the tuna and dressing goes through the whole salad.

It's really good, and satisfying as well.

My favorite salad is mixed greens topped with chickpeas, sundried tomatoes, crumbled blue cheese, and cucumbers... sometimes I throw in carrots or green olives... but I top with about a teaspoon of local honey, garlic powder, dash of salt, and raw apple cider vinegar... yum....

My salad usually consists of lettuce, celery, onion, tomato, carrots.
Some chicken, and if they are in the house, I always cut up 1/2 apple , or 1/2 orange or cut up green grapes. Top off with Balsamic Vinegar and chopped almonds.

This is my "Desperation Salad", created while in Walmart at 11:30p the Friday of Memorial Day weekend, when I realized that the person I was shopping for had requested potato salad, and there was no salad I could eat without regretting it later!:laugh: Since I was in charge of buying the food, I figured I could make an executive decision and add another option:

"Barbara's Quick 'n Easy Mexi-Broccoli Salad"

I got a package of the broccoli slaw mix (shredded broccoli) and a package of the pico de gallo that happened to be near it. About 30 mins before we ate I combined the two, and added a litte Lo Fat Italian Dressing. I added a little black pepper as well.

I stirred it up well and let it sit at room temperature for about 30 mins to let the flavors get better acquainted. (If you are in a very hot place, you could probably accomplish this in the refrigerator.)

When dinner was served, the others at the table started raving about this salad. I had to grab some quickly, and IT disappeared FIRST, while the potato salad had more than 1/2 remaining in the container when the meal was over.

This was just something that I put together on the run, but I will definitely do it again. You could use any dressing you please, but I think something oil and vinegar based would work best. You could also add additional vegetables. I think some cherry tomatoes and English cucumber slices would be a nice touch.