I love jicama in a salad! I also really like roasted beets and avocado.
1/21/13 3:42 P
I love salad and tended to get bored easily with them until I started to add all kinds of raw veggies; chopped carrots, celery, bokchoy, cabbage, radishes, yellow squash, tomatoes, onions, cucumbers, bell peppers, banana peppers... I mix and match according to my mood building bulk but staying low in calories. Pretty, bright colors and an explosion of flavors!
Fitness Minutes: (23,320)
1/21/13 3:08 P
I like to chop tomatoes, cucumber, zucchini, yellow squash and onion and toss with a light italian or vinaigrette, It's good just like that or on top of greens, my favorite is kale. I'll also add chickpeas, crumbled feta or blue cheese and craisins to change it up a bit and hard boiled egg whites if I want more protein.
Fitness Minutes: (9,652)
1/21/13 2:33 P
I like 2 cups romaine, 1/4 cup shredded american or cheddar, 1/2 cup diced tomato, 1/2 cup diced onion, 1 avocado
Fitness Minutes: (1,713)
1/21/13 1:33 P
Thank you all for the great suggestions. I will be implementing them.
1/21/13 12:59 P
Romaine lettuce, grilled chicken, dried cranberries, a few croutons, almonds, and low fat raspberry vinegrette. Love it!
couscous, lemon juice, garlic, onion, greek yogurt, fresh parsley, sprinkle of chopped walnuts - I like mine with lettuce, a little whole wheat pita and a spritz of balsamic
1/21/13 11:59 A
My favorites are always taco inspired. I love a taco salad with the meat warmed up and a mix of homemade ranch and salsa as dressing. It is SO good. I also do chicken taco with corn, black beans, peppers, onions, olives and taco seasoned chicken breast meat. I top the chicken taco salad with the same ranch and salsa mixture.
1/21/13 10:06 A
I like the following in a salad, not everything all at once but enough to create a 350-400 calorie delicious meal:
1 cup of leafy greens chicken breast or protein source like cod, turkey breast, or beans sunflower hearts hard boiled egg Ritz Hint of Salt crackers (80 cals for 5 of them, low sodium! & low fiber, but if you need the fiber, there are better cracker choices for that) pickled jalepenos chopped up very small for great flavor pickled beets frozen mixed veggies heated & tossed in 1% reduced fat cottage cheese (acts as the dressing AND protein, but only 1/2 a serving, it's high in sodium!)
This is what I'm having tonight: big bowl of greens, 4 oz. sliced baked chicken breast, 1/2 c. chow mein noodles, 1 Tbsp. sliced almonds, 1/2 c. mandarin oranges, and 2 Tbsp. Newman's Own Low-Fat Ginger Sesame dressing. Fabulous.
Fitness Minutes: (23,494)
1/21/13 9:38 A
Lean Ground Beef Taco Seasoning White Onion grilled in Olive Oil Romaine lettuce Roma Tomato Black Olives Shredded Cheese Beet slices Bell Pepper Slices Carrot, shredded Stone Ground corn chips
Sautee the onion in olive oil, add onions and taco seasoning to raw beef. Be sure to use LEAN beef, less fat as possible. The powdered taco seasoning has a tendency to grab the fat that cooks off the beef and hold it into the meat.
My husband loves ranch with the recipe. I found that it tastes WONDERFUL with no dressing!
Fitness Minutes: (1,207)
1,172 1/20/13 9:45 P
I peel and chop fresh beets, then toss lightly in olive oil, sprinkle with white pepper and No-Salt. Bake in covered Pyrex about 30-45 minutes in a 350-375 oven. Excellent over greens or mixed with thin sliced onions & hard boiled eggs.
How about what my ex Italian hubby called "summer salad"? Chopped ripe tomatoes, peeled cucumber chunks, and thinly sliced red onions. Drizzle with oil & red wine vinegar.
You can also saute many of those veggies from the salad like mushrooms, bell peppers, onions, shredded carrots, a little chopped kale or spinach, etc and serve over cooked and cooled quinoa or bulgar. You can add chicken or turkey here, too or serve alongside a salmon pattie.
For something completely different, add mandarin oranges and pineapple chunks to the greens. Or try adding green apples, dried cranberries or cherries, walnuts and bleu cheese crumbles. I make a dressing with soft tofu, raspberries or strawberries (frozen okay) and some apple cider vinegar with flax seeds. Run thru the blender and drizzle over salad. Keeps well, and is filling. A nice change with your regular salad, and then add pecans or cashews over it all.
Variety with menu planning might also be a help. There are also lots of other ways to cook veggies. Cabbage rolls come to mind - cabbage leaves stuffed with a rice/meat/onion mixture topped with tomato sauce. Have a V-8 at breakfast and or a veg soup at lunch and you can get in lots of vegetables throughout the day without making a salad. Omelets with lots of veggies are another way to add veggies into your diet without going the "salad" route and of course, soups.
Hope you'll find these get you off and rolling because with this being a life style change, there is no need to get bored or stuck in a rut.
I've been making a chicken taco salad I do love. I use bagged lettuce, tomatoes, chicken, taco chips (a few) made out of brown rice and some salsa.
1/20/13 5:38 P
My all-time favourite salad is a regular menu feature in France. It's called Salad Paysanne. There are different variations of it, but my favourite one has these in it:
green beans (cooked fresh ones) lardons (matchsticks of bacon) egg (either poached and still warm or cold boiled egg) tomatoes blue cheese boiled new potatoes (just a few small ones) greens of choice oil and vinegar (not balsamic)
Fitness Minutes: (77,840)
15,461 1/20/13 3:15 P
adding pickled/preserved vegetables is a great way to really liven things up (just watch sodium level)
I love a polish mix I get of red cabbage and apple, lot milder than sauerkraut, which is also good! Beets, pickled onions, you dont need a lot to add a lot of flavour
Fitness Minutes: (90,038)
2,054 1/20/13 3:14 P
Ohhh also...sometimes I'll pack my salad in one tupperware, and in another mix tuna, 2 tbs of light italian dressing, and lemon juice. And maybe some garlic powder and black pepper.
When lunch comes around, top the salad with the tuna mixture and voila!
Fitness Minutes: (90,038)
2,054 1/20/13 3:11 P
I've founds the key to enjoying eating salads every day is having no more than 50% lettuce/greens! Use a variety of other veggies in your base, such as broccoli, bell pepper, cucumber, tomato, purple cabbage, shredded carrot. Then make sure to switch up the toppings!
my favorite is a taco salad: salad base (veggies) topped with... 2 oz taco-seasoned ground turkey breast black beans avocado mixture of light sour cream & salsa as dressing
There's also grilled chicken tossed in buffalo sauce, with a bit of blue cheese crumbled over the salad
Or make it a cobb salad with hard boiled egg, turkey bacon bits, grilled chicken, sprinkle of shredded cheese and Ken's light honey mustard.
One of my favorite salads lately: lightly toast some walnuts in a frying pan on medium heat. (be careful not to burn them) Slice a tart apple into your salad and sprinkle with blue cheese and the toasted walnuts. Fantastic with a balsamic or raspberry vinaigrette.
Fitness Minutes: (14,810)
9,705 1/20/13 2:35 P
Here's a recipe my 6 year old created. I had a new spiral slicer, and this was 100% her idea. It's filling, different, and very colorful:
You can add all sorts of things to make it even better! Fresh cauliflower or broccoli, pine nuts or chick peas, you name it.
Fitness Minutes: (1,713)
1/20/13 2:31 P
I must admit I'm getting tired of salad. Not a big fan, anyway. Who has some interesting ideas to perk up the usual side salad (I call it bunny food) of lettuces, tomatoes, carrots, mushrooms, onions? I'm good with dressings. One of my favorites is Ken's Light Options Raspberry Walnut. Yum.
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