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FANNYMANSON's Photo FANNYMANSON SparkPoints: (18,677)
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7/26/14 5:31 P

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I have been making a salad for lunch the last few days. You should be able to assemble the veggies ahead. I wouldn't add the egg and turkey until you are ready to eat it though.

2 leaves of Romaine (Tip- put lettuce leaves in water for a bit to crisp before cutting)
1 carrot
1 thin red onion slice
3 cucumber slices,
3 green pepper slices
1 hard boiled egg
1oz cubed precooked turkey breast
3T Kraft roasted red pepper Italian dressing.

Feed your head.

 current weight: 239.0 
GRAMCRACKER46's Photo GRAMCRACKER46 SparkPoints: (28,044)
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7/14/14 6:10 A

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This is one I make for hubby that keeps for days.

Tomato Onion Cucumber Salad


1 C Diced Cherry Tomatoes
1 C Diced Cucumber
1/2 C Diced Onion
1 Teaspoon Olive Oil
1 Tablespoon Vinegar

Mix ingredients and chill.

I am retired ~ I no longer have an excuse to not take care of myself.

Sharon from Florida

 current weight: 167.7 
LALAWLER's Photo LALAWLER Posts: 2,523
7/13/14 6:06 P

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Grilled Veggie Pasta Salad(Better Homes & Gardens)
1 small zucchini, halved lengthwise
1 red sweet pepper, stemmed, seeded, and quartered
1/2 small red onion, cut into 1/2-inch thick slices
1/2 pound asparagus, trimmed
3 tablespoons olive oil
4 cups cooked whole grain rotini pasta
1 tablespoon balsamic vinegar
1/4 teaspoon salt
1/8 teaspoon ground black pepper
2 tablespoons fresh oregano, chopped
Shredded Parmesan cheese (optional)
I also grilled a couple of ears of fresh corn & added the kernels to the salad.
Lightly brush vegetables with 1 tablespoon of the oil. For a charcoal grill, place vegetables on the rack of the grill over medium-hot coals. Cover and grill for 3 to 5 minutes for asparagus, turning once, and about 10 minutes for the zucchini, sweet pepper, and onion, turning once, or until vegetables are tender. Remove and cool slightly. (For a gas grill, preheat grill. Reduce heat to medium-high. Add vegetables to grill rack and grill as above.)
Cut vegetables into 1/2-inch pieces and toss with pasta in a large bowl. Add remaining oil, balsamic vinegar, salt, and black pepper to pasta mixture; toss to coat. Top with fresh oregano and, if desired, Parmesan. Makes 4 servings.
Nutrition Facts (Grilled Veggie Pasta Salad)
Per serving:(amounts without the corn) 333 kcal cal., 12 g fat (1 g sat. fat, 1 g polyunsaturated fat, 7 g monounsatured fat), 0 mg chol., 152 mg sodium, 49 g carb., 5 g fiber, 6 g sugar, 9 g pro.
Percent Daily Values are based on a 2,000 calorie diet

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SOCPAGE's Photo SOCPAGE Posts: 229
7/12/14 11:58 A

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lentil quinoa salad. fill up more of the plate by serving it on a bed of organic baby greens from costco - also get the quinoa there, it is much cheaper. the trick to quinoa is to rinse it a few times to get the "dirt" flavor off

chickpea shrimp salad. again serve on baby greens.

roasted beets tossed with baby greens feta and a few toasted pecans of walnuts, balsamic vinaigrette.

tzatsiki tossed with extra cucumber and grape tomatoes (it spreads out the creamy fattening part so that you get the flavor at a fraction of the calories and a filling salad)

chop hearts of palm and toss into tuna or chicken salad to bulk it up. serve on baby greens

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SATTVA's Photo SATTVA Posts: 608
7/9/14 2:32 A

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I like keeping chopped vegetables, washed greens and condiments on hand so that I can combine them in different ways. Some of my favorites:
-- "Taco salad" with shredded lettuce, tomato and avocado chunks, corn and beans; dress with salsa instead of salad dressing
-- Shredded vegetable salad with nuts, garlic mustard vinaigrette
-- Marinated grilled tempeh or other protein over wilted dark greens

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DROPCONE Posts: 1,528
7/4/14 7:57 A

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I have reconciled myself to chopping the leafy greens every day. I haven't been able to keep leafy greens from going bad after they are cut. It goes faster with practice. For variety, my market has a "spring mix" that is fresh baby greens (arugula, spinach, some other things) which lasts a couple-three days.

Cucumbers: The long "English" or hothouse variety, while more expensive, lasts longer than regular cucumbers when cut and stored in an airtight container. So I cut that ahead of time.

My basic daily salad is: Chopped romaine and/or spring greens, grape or cherry tomatoes, baby carrots, cucumber. I vary the dressing, add an ounce of cheese or a couple ounces of meat or a hardboiled egg, depending on what I've got in the fridge, which sometimes depends on what's left over from previous meals.

Edited by: DROPCONE at: 7/4/2014 (07:59)
My Sparkpage is set to private, but I'm open to SparkMail!

"People often say that motivation doesn't last. Well, neither does bathing--that's why we recommend it daily." - Zig Ziglar
KATHARINA01's Photo KATHARINA01 SparkPoints: (19,300)
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7/3/14 10:59 A

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Since I've started tracking my food I've been eating a lot of salads. But I don't want to get bored with the salads, so I want to try new ones. The problems is that there are so many out there and I don't quite know where to start.

So my question is, what's your favorite salad? I'm especially looking for ones that can keep in the refrigerator for a couple of days.

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