Fitness Minutes: (88,216)
11,743 6/25/13 6:23 A
I like a tomato salad. 2 to 3 tomatoes cut into bit sized pieces, about 1/2 cut chopped onion with a vinaigrette salad dressing, preferably homemade. Let marinate for a couple of hours on the kitchen counter, enjoy.
Fitness Minutes: (9,226)
713 6/24/13 9:36 P
My campus has an excellent salad restaurant that I frequent +4 days a week! My go to combination:
Carrots Edamame Cucumbers Legume Salsa (black beans, tomatoes, pinto beans, small avocados, etc.) Red Peppers Green Peppers Red Onions Alfalfa Sprouts 1/4 Avocado Fried Onions Tortilla Strips Croutons Sesame Seeds Peanuts 3 cups spinach 1 cup of romaine salad 2 TBSP of Oriental Sesame dressing
Fitness Minutes: (37,547)
2,253 6/24/13 6:01 P
I make a variation of a shrimp louie I just love.
mixed greens bay shrimp black olives artichoke hearts (canned, not marinated) cucumber hard boiled egg bernstein's light cheese fantastico dressing - only 25 cals for 2 Tb.
Fitness Minutes: (1,818)
771 6/24/13 3:03 P
Homemade cucumbers and sour cream. YUMMY!
Submitted by: HMMILLER007
Introduction Yummy summer side dish. Minutes to Prepare: 10 Number of Servings: 6
Ingredients 1/2 cup light sour cream 1 tablespoon vinegar 1 teaspoon sugar 1/8 teaspoon dried dill weed 1/4 teaspoon salt dash of pepper 1 large cucumber, peeled, halved lengthwise and thinly sliced (about 3 cups) 1 small onion, thinly sliced and separated into rings or chopped
Directions In a covered container stir together the sour cream, vinegar, sugar, dillweed, salt and dash of pepper. Add cucumber and onion; toss to coat. Cover and chill for 2 to 24 hours, stirring often. Stir before serving.
Makes 6 side-dish servings.
Calories: 40.0 Total Fat: 2.5 g Cholesterol: 7.9 mg Sodium: 106.7 mg Total Carbs: 3.6 g Dietary Fiber: 0.5 g Protein: 1.0 g
Fitness Minutes: (1,140)
74 6/24/13 1:27 P
I love a mixed green salad with freshly shredded carrots - I usually grate 2 of them using the widest shredder I have. It gives the salad a sweet taste. I love adding cherry tomatoes and leftover grilled chicken. I buy an extra package of chicken so when we grill out we can have enough for leftovers. I take a few and cut them up and put them in individual baggies for salads through the week. It's been my lifesaver.
I also love adding a clementine or two to my salads and then using an Asian sesame dressing.
My favorite is spinach, goat cheese, dried apricots and raspberry vinaigrette. I'll occasionally add some toasted pecans. I'll usually start with four cups of spinach, so this can be a large meal for around 300 calories, give or take.
Baby spinach Sliced strawberries Diced red onion Feta cheese Dressing of olive oil and fresh lemon juice
I've also been making my own salad dressing lately by mixing a bit of mustard with balsamic vinegar and a splash of olive oil, fresh ground black pepper and a dash of kosher salt. It's very good. This week my CSA share had mesclun greens so I just toss it all together. Yum.
Edited by: TRINCHICK at: 6/24/2013 (09:23)
Fitness Minutes: (21,138)
106 6/23/13 11:14 P
OMG! Thank you so much to all who replied! I have sooo many new ideas!
Fitness Minutes: (57,894)
1,776 6/23/13 10:28 P
salad base : lettuce, spinach, tomato, cucumber, broccoli, bell pepper, purple cabbage + taco seasoned ground turkey black beans avocado cubes salsa light sour cream
Fitness Minutes: (5,125)
303 6/23/13 2:19 P
I think I love this thread. I'm so uneventful with salads. Mine is usually...
spinach or mixed greens, bell peppers, cucumbers, chicken or eggs
and then I don't even know what dressing I have but a little bit of it.
Fitness Minutes: (20,003)
106 6/23/13 2:17 P
raw broccoli slaw dried cranberries chopped walnuts raspberry walnut dressing (light) shredded chicken or turkey meat (optional)
Fitness Minutes: (0)
3 6/23/13 11:39 A
yummy, that Is my kind of salad. lol
Fitness Minutes: (226)
34 6/23/13 11:36 A
my go to salad is very similar to the original recipe here.
2 cups romaine lettuce chopped cucumbers and celery black beans shredded light cheese salsa and fat free sour cream mixed as a dressing
reminds me of nachos only healthy :)
Fitness Minutes: (51,737)
94 6/23/13 10:54 A
I LOVE TO MAKE WHAT MY HUSBAND CALLS "JETHRO SALADS"--YOU KNOW, TOO BIG FOR THE BOWL:
ROMAINE LETTUCE--1-1/2 - 2 CUPS CHOPPED BABY SPINACH--ABOUT 1/2 CUP TOMATOES MUSHROOMS GREEN ONIONS CUCUMBERS PEPPERS--ANY AND ALL COLORS HARD BOILED EGG SUNFLOWER SEEDS, OR AVOCADO ANY KIND OF PROTEIN--CHICKEN, TURKEY, SHRIMP, TUNA, SALMON VINAGARETTE DRESSING
DH and I have our basic salad that we eat probably twice a week. It is:
Baby mixed greens Coleslaw Celery Broccoli Carrots Green onions Tomato
On mine, I chop up an avocado and squeeze a lemon and some pepper instead of salad dressing. Sometimes I'll add some blue cheese or some sunflower seeds for some extra flair.
One I really like is spinach with red onions, hardboiled eggs, blueberries and walnuts with a light olive oil and balsamic dressing.
Another good one is Superfood salad which is finely sliced kale with various ingredients in it. I like to add blueberries, sunflower seeds, onions, carrots, and cherry tomatoes. This one stores really well, so I usually make a bunch and take it to work for lunch throughout the week.
I had a good one last night courtesy of cooking light Lg handful spinach 1/2 lg sweet potato cooked and slice into rounds Cup black beans 1/2 c quinoa 1 tsp flax seed 2 T feta (real)
The recipe called for fat free dressing so I made my own: 1 tsp olive oil, 2 tsp white wine vinegar, and 1 T lemon juice.
Fitness Minutes: (34,192)
2,700 6/23/13 9:05 A
mixed greens, grapes, blueberries, mandrian oranges, snap peas and grape tomatoes. There are so many flavors that I don't even have to add dressing
Fitness Minutes: (76,168)
2,489 6/23/13 8:18 A
Atlantic Salmon (broiled) Romaine lettuce (fresh from my garden) Kale (from garden) Black beans Tomato (soon to be from garden) Red Onion Strawberries (from garden) Light Feta With or without light raspberry vinegarette
BBQ'd Chicken breast or Salmon (Atlantic or Pacific) Romaine lettuce Kale Sweet potato Black beans Bell pepper Mango Asian Sesame dressing
Shrimp Kale Sweet potato Black beans Corn Fresh dill (from garden) Freshly squeezed lemon and lime juice Cumin Topped with a sliced hard boiled egg
Fitness Minutes: (26,758)
1,664 6/23/13 1:30 A
Broccoli (raw, Chopped finely); Flavored Cranberries (Orange are fantastic, Cherry also good) Pecans Fruit slices to match the cranberries Mix all; let sit together several hours, and just before serving moisten with just a bit of a lightly sweetened mayo/skim milk dressing; or a Honey-Juice dressing....
Fitness Minutes: (21,138)
106 6/23/13 12:42 A
I wasn't sure where else to post this, but this board seem to get the most traffic...
Starting out on my weight loss journey, I had to learn to love salads, so I had to get creative. I thought of how I prefer my foods (room temp, warm, or hot), what foods I like best (chips and salsa are my favorite snack but it's usually one of my food pitfalls), what fruits I like, and etc... What I came up with is a salad that is not only insanely delicious, sweet, salty, crunchy, fatty (healthy fats!), but also really filling and nutritious. (See below for recipe)
Although I love my salad, I want some new salad ideas so I'm not bored with my favorite. What are some of your favorite salads? Please share!
My best salad: 2 or 3 cups lettuce, chopped 1/2 cup canned organic black beans rinsed and warmed* 1/2 mango, diced 1/2 avocado, diced** 1/2 cup salsa for dressing
Directions: Chop lettuce, dice mano and avocado and place into a bowl. Warm beans and mix with the rest of ingredients, then top with salsa.
Approx 340 calories
*organic canned beans have a lot less sodium than nonorganic **A slice or two of lemon will keep avocados from browning.
SparkPeople, SparkCoach, SparkPages, SparkPoints, SparkDiet, SparkAmerica, SparkRecipes, DailySpark, and other marks are trademarks of SparkPeople, Inc. All Rights Reserved.
SPARKPEOPLE is a registered trademark of SparkPeople, Inc. in the United States, European Union, Canada, and Australia. All rights reserved.