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Member Comments for the Article:
Best and Worst Salad Toppings
Not Every Salad is a Healthy One
3/5/2014 4:59:04 PM
For those of you complaining about the sugar in fruits and vegetables...you can eat them. Granted, you don't want to eat a pineapple everyday. You can eat these item because they have natural sugars. Your body processes them as such. You need to stay away from processed sugars such as granulated, corn and maple syrups, brown sugar and limit use of honey. When you eat fruits and vegetables, it will actually help to maintain your sugar levels because your body processes them more slowly.
I eat out so seldom that making a salad my main meal at a restaurant is not my goal. I make a 6qt container of salad to last ~6 days, so the ingredients need to last at least that long. I've seen a leaf of romaine that wasn't limp on the shelf or limp the next day. I don't like limp lettuce and it won't be found in my salad. I use fresh iceburg lettuce, tomatoes, radishes and carrots. These are items that are the least trouble to chop (important when your bad back limits your time to lean over the kitchen counter, .. i'm tall) These are also items that I have used in the past with success . Fancy fixins don't guarantee success, follow thru does and if the salad contents goe bad in two days, then it doesn't do any good. I will sometimes chop up my last pc of boneless chicken and put it in last remains of the large salad container, but typically they are kept separate.
Great article. It's always good to learn something that you don't kbow to help you along the way.
1/8/2014 2:58:43 PM
But red bell peppers have significantly less sugar than apple slivers and more K than other sugar sources. Salsa makes a good choice but even tomatoes have sugar but significantly less than fruits. That's the key to me as a diabetic. Along with your 4 grams of sugar (because the red pepper is ripe) you get 127 mg Vit C, 211 mg K, 1 mg preformed Niacin, 46 micrograms folate, 3131 Vit A, 5 micrograms Vitamin K. By my standards, that's a lot of nutrition for the 4 grams of sugar. But everyone has a different viewpoint. I use both red and the dark green Poblano pepper sliced in my salads. It has only 2 grams sugar and a very mild spicy taste. So I like it and use it a lot in my cooking as well as my salads.
1/8/2014 7:12:29 AM
It seems more are worried about fat and calories and rightly so (moderation!). I am more worried about my sugar intake. If topping your salad with red bell peppers just one has over 6 grams of sugar, that's almost 2 teaspoons of sugar in one serving (4 grams = 1 teaspoon). While that may not be granulated sugar studies are showing that ANY sugars are bad for you and I tend to concur since I know when I've got a 'sugar' belly. Fruit is very high in sugars so I tend to limit even these foods. 'Hidden' sugars are in most everything. Moderation is my key word. I've never been on this site before so thought I would share my thoughts :) Have a wonderful day!
My NEW favorite salad topping is salsa. Don't know why I never thought of it before. I now make salsa every week to top my salad with a half serving of litehouse sesame ginger dressing. Great combo, very low calories and sodium.
9/24/2013 10:26:12 AM
Semantics! I'm surprised that an article titled with the words "salad toppings", doesn't include anything about salad dressings. Dressings are the thing most of us put on TOP of the salads we build.
I realize that repetition is necessary for most people to acquire a new idea or concept. Many of us grew up with parents that had no clue about healthy eating, but it's beginning to feel more & more like constant regurgitation of long understood and pervasive facts (like stay away from fried anything), is NOT the path to good writing skills. THINKING is.
I do eat full fat dressings and cheese on my salad. They make me more satisfied with eating a salad. I watch my amounts and track track track everything to stay within my range. Full fat things tend to be lower in sugar and carbs in general
One of my favorite desserts this time of year is really veiny blue cheese and fresh sweet strawberries.
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