To add some flavor...?

Question

What are some good fruit salads and veggie salad. Maybe something witha cool sauce or chicken in it. I would like to know some new one since me and my twin sis eat salads alot! What do you like to put in your salads? If you don't like salads then what is another nutrional snack you enjoy. Thanks in advance for the ideas.

Answer 1

Try a nice greek salad with calamata olives and feta cheese!

Answer 2

HERE IS THE BEST SALAD YOLL EVER HAVE MMM

Waldorf Salad
A classic salad, fancy enough for special occasions and for potluck meals, but simple enough for every day. I use light mayonnaise and yogurt instead of whipping cream for a lower fat version.

Ingredients:
1 green apple (Granny Smith)
2 red apples
1 tablespoon lemon juice
1 cup diced celery
1 cup seedless grapes, halved
1/4 cup mayonnaise
1/4 cup whipping cream
1/2 cup coarsely chopped toasted walnuts



Directions:
Core and dice apples. Sprinkle with lemon juice.


Add celery and grapes to the apples and toss.


Combine mayonnaise and cream. Pour over apple mixture and toss to combine.


Refrigerate until serving time. It can be served right away or made a few hours in advance.

Just before serving add walnuts and toss to mix.



PS I FOUND THAT IF YOU ADD WASHINGTON APPLES TO REGULAR SALAD IT IS RELLY GREAT AND FLAVORFULL FOR A CHANGE

Answer 3

I love a mixed green salad. Use a lot of fresh baby spinach, some raddicchio, a little arugula ( buy the mix at Albertsons). Add a little boiled egg, baby corn, hearts of palm, tricolor spiral pasta (made with real veggies), chopped pickled garlic, sliced black olives, parmesan cheese, artichoke hearts, mushrooms, chopped cooked bacon, and tomato or whatever your heart desires. Drizzle it all with really good olive oil and garlic red wine vinegar to taste. I really like to add a lot of fresh chopped herbs like basil, rosemary, chives, oregano or whatever is growing in my garden too. I add about a cup of fresh herbs to 5-6 cups of salad. Fresh bleu cheese or feta cheese is yummy too.....

Answer 4

I love fruit salads but it takes too long to prepare and eat. So I blend my fruit. I usually blend strawberries, raspberries, cantalope, peaches, orange juice, and some low-fat yogurt. It is so good and you can drink it on the go.

Answer 5

Try adding soem veggies like cucumber, tomato, carrot or fruits like pineapple, strawberries, mango etc in low fat plain yogurt, (with a pinch of salt if u like).

Answer 6

I like field greens with chopped pecans, crumbled feta, strawberries and vinagrette. Also, try greens with apple, walnuts, blue cheese dressing. Spinach with bacon, boiled chopped egg, bean sprouts with a chinese dressing, or romaine with grilled chicken, almonds, carrots, and dressing.

Answer 7

Bean Salad

INGREDIENTS:
1 1/2 cups dried black-eyed peas, soaked overnight
1/3 cup chopped celery, with leaves
1 1/2 cups shredded carrot
3/4 cup chopped fresh parsley
1/2 cup chopped white onion
1/8 cup chopped fresh mint

Dressing:
1/4 cup olive oil
2 oranges, juiced
1/2 lemon, juiced
1 garlic clove, pressed
1/2 teaspoon ground coriander
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 teaspoon brown sugar

DIRECTIONS:
Place the beans in a saucepan with enough water to cover them by one inch. Bring beans to a slow boil. Reduce heat to low, and simmer until tender but not mushy (about 35 minutes). Set aside to cool.
When the beans have cooled, place them in a large bowl. Add the celery, carrots, parsley, white onion, and mint; toss to blend.
For dressing, blend olive oil, orange and lemon juice, garlic, coriander, salt, pepper, and brown sugar in a blender for 6 seconds. Transfer to a small saucepan, and simmer over low heat for five minutes. Remove from heat, and cool. Pour dressing over the bean salad, and refrigerate for at least 1 hour before serving.


Pea Salad

INGREDIENTS:
4 slices bacon
1 quart water
1 (16 ounce) package frozen green peas
1/3 cup chopped onions
1/2 cup Ranch dressing
1/2 cup shredded Cheddar cheese

DIRECTIONS:
Place bacon in a skillet over medium-high heat, and cook until evenly brown. Drain, crumble, and set aside.
Bring the water to a boil in a pot. Boil the peas 1 minute, until just tender, and drain. Cool peas under cold running water.
In a bowl, toss together bacon, peas, onion, Ranch dressing, and Cheddar cheese. Refrigerate 30 minutes or until chilled before serving.


Ambrosia Fruit Salad


INGREDIENTS:
1 (8 ounce) container frozen whipped topping, thawed
2 1/2 cups shredded coconut
1/2 cup chopped walnuts
1 (8 ounce) can fruit cocktail, drained
1 (8 ounce) can pineapple chunks, drained
1 (11 ounce) can mandarin oranges, drained
3 cups miniature marshmallows
1 (10 ounce) jar maraschino cherries, drained (optional)
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon

DIRECTIONS:
In a large bowl, combine the whipped topping, coconut, chopped nuts, fruit cocktail, pineapple, mandarin oranges, marshmallows, cherries, nutmeg and cinnamon. Mix together well and refrigerate for 30 to 45 minutes.



Affy Tapple Salad

INGREDIENTS:
1 tablespoon all-purpose flour
1/2 cup white sugar
2 tablespoons instant tapioca
2 tablespoons cider vinegar
1 (8 ounce) can crushed pineapple, drained with juice reserved
4 apples, cored and chopped
2 cups unsalted peanuts
1 (8 ounce) container frozen whipped topping, thawed

DIRECTIONS:
In a medium saucepan, stir together the flour, sugar, tapioca, vinegar, and the reserved pineapple juice. Cook over medium heat, stirring constantly, until thick. Remove from heat and chill.
In a large bowl, combine the pineapple, apples, peanuts, and chilled tapioca mixture. Fold in the whipped topping and chill for at least 1 hour before serving.



Mixed Green Salad

INGREDIENTS:
1 quart pomegranate juice
3 fluid ounces white vinegar
1 cup fresh orange juice
1/2 cup SPLENDA® No Calorie Sweetener, Granular
8 cups mixed greens
2 ounces goat cheese
2 tablespoons olive oil
2 tablespoons canola oil
1/2 teaspoon salt and pepper
1/2 red onion, thinly sliced
4 tablespoons chili piquin (sweet and spicy candy)

DIRECTIONS:
Boil the pomegranate juice until reduced to 3/4 to 1/2 cup in a small sauce pan. Remove from heat and cool.
Mix orange juice, reduced pomegranate juice and SPLENDA® Granular in a blender. With the blender still running, slowly add the oil until well blended.
Toss pomegranate vinaigrette in a bowl with mixed greens, onion, sweet and spicy candies, salt & pepper and sprinkle the goat cheese on top.


Note: Pomegranate juice is now available in bottles.

This salad dressing when compared to a traditional salad dressing, has a 21% reduction in calories, a 29% reduction in carbohydrates and a 36% reduction in sugars!



Baby Spinach Salad with Tomato and Mozzarella

INGREDIENTS:
5 ounces baby spinach leaves
1 beefsteak tomato, cut thinly crosswise
1/2 cup fresh basil leaves, cut into thin strips
1/4 pound part-skim mozzarella, diced
2 teaspoons fresh oregano, chopped fine
2 tablespoons olive oil
2 teaspoons balsamic vinegar
kosher salt and ground black pepper to taste

DIRECTIONS:
Alternate layers of spinach and tomato across plate. Top with basil, mozzarella, and oregano. Dress with oil and vinegar. Season to taste with salt and pepper. Serve.


Note:

This recipe is optimal for Phase 1 of the South Beach Diet.



Chicken salad recipe

4 whole chicken breasts
2 tbsp grated onion
4 boiled eggs, grated fine
1 c mayonnaise
1/2 tsp horseradish
1 tsp lemon juice
1/2 c finely ground pecans


Cook chicken with 1 stalk celery, 1 small onion, 1 tsp celery seed, 1 tsp salt. Chop fine or grind, add the grated onion and mayonnaise in which the horseradish has been blended. Add lemon juice and pecans and mix well. Refrigerate overnight.