Got any recommended salad recipes?

Question

Salads that's good for dieting but delicious too! c",)

Answer 1

Lime Salad

My mom used to serve this every Christmas on a bed of lettuce, crispy iceberg, and surrounded with green and red grapes. Pecans can be substituted for walnuts."

Original recipe yield:
8 servings

INGREDIENTS
1 (6 ounce) package lime flavored gelatin mix
3/4 cup boiling water
1/4 teaspoon salt
3/4 cup cold water
1 cup shredded cabbage
1/2 cup grated carrots
1/2 cup chopped walnuts
DIRECTIONS
Dissolve gelatin mix in boiling water. Stir in salt. Stir in cold water. Chill until slightly thickened.
Fold cabbage, carrots, and nuts into thickened gelatin. Pour mixture into an 8 inch mold that has been sprayed with a non-stick spray. Chill until firm.
Set mold in a sink of hot water for a few seconds when ready to unmold. Place serving plate on top of mold, and turn over. Lift off mold.

Smoked Salmon Pasta Salad

Original recipe yield:
4 servings

PREP TIME 15 Min
COOK TIME 10 Min
READY IN 55 Min

INGREDIENTS
1 (8 ounce) package farfalle (bow tie) pasta
2 tablespoons extra virgin olive oil
1/2 pound cucumber, sliced
8 ounces smoked salmon, chopped
1 large tomato, sliced
1 small red bell pepper, julienned
salt and freshly ground black pepper to taste
1/2 cup shredded Monterey Jack cheese, divided
1/2 cup fat free blue cheese salad dressing
DIRECTIONS
Bring a large pot of lightly salted water to a boil, and add farfalle pasta. Cook until al dente, 8 to 10 minutes. Drain, and rinse under cold water. Transfer to a serving bowl, and gently toss with the olive oil until all the pasta is coated. Cover, and chill at least 30 minutes.
Arrange the cucumber slices around the edges of the pasta. Top pasta with smoked salmon, tomato, and red bell pepper. Season with salt and pepper. Top with Monterey Jack cheese and salad dressing to serve.

Answer 2

Potato Salad with Chipolte Peppers

1/2 red pepper, diced
3 scallions, finely sliced
celery, sliced
1 tablespoon fresh cilantro or parsley, chopped
1 cup mayonnaise ( Use fat free if you want )
2-4 chipotle chiles in adobo, deseeded and diced finely (or more, use the seeds if you like the heat)
1 tablespoon sugar
8 slices bacon, cooked very crisp and crumbled reserve 1 tablespoon for garnish
1 (15 ounce) can black beans, rinsed and drained
6 hard-boiled eggs, diced
8 medium red potatoes, cooked, cooled and diced
salt & pepper

Mix first 7 ingredients together.
Toss in remaining ingredients except 1 tablespoon bacon and salt and pepper.
Mix well.
Taste to see if you need to add salt and pepper.
I myself like lots of pepper.
Top with bacon bits.
Chill& Serve.


Omit Bacon if you want too.........

YUM

Answer 3

My husband has been on a diet for ages and eats lots of salads. He pretty much adds any salady items (lettuce, baby spinach leaves and watercress with cucumber, tomatoes, spring onions, raw peppers and sweetcorn) and then mixes usually with tuna fish from a tin (in water not oil) and uses a low calorie dressing. Perhaps a little boring though... Another one he likes is Cesar salad with low calorie dressing and grilled chicken breasts - each I like that one!

Answer 4

Cucumber Salad
INGREDIENTS
cucumbers, thinly sliced
1 small white onion, thinly sliced
1 cup white vinegar
1/2 cup water
3/4 cup white sugar
1 tablespoon dried dill, or to taste
DIRECTIONS
Toss together the cucumbers and onion in a large bowl. Combine the vinegar, water and sugar in a saucepan over medium-high heat. Bring to a boil, and pour over the cucumber and onions. Stir in dill, cover, and refrigerate until cold. This can also be eaten at room temperature, but be sure to allow the cucumbers to marinate for at least 1 hour.


Apple chedder salad
INGREDIENTS
10 cups torn mixed salad greens
1 cup chopped red apple
1 cup cubed Cheddar cheese
1 cup chopped walnuts, toasted
HONEY DRESSING:
2/3 cup honey
2 tablespoons cider vinegar
1 teaspoon celery seed
1 teaspoon ground mustard
1 teaspoon paprika
1 teaspoon lemon juice
1 teaspoon grated onion
1/4 teaspoon salt
1 cup vegetable oil
DIRECTIONS
In a large salad bowl, combine the greens, apple, cheese and walnuts. In a blender or food processor, combine the first eight dressing ingredients. While processing, gradually add oil in a steady stream. Serve with salad.

Spinach salad
INGREDIENTS
1/4 cup vegetable oil
2 tablespoons red wine vinegar or cider vinegar
1 teaspoon sugar
1 teaspoon finely chopped onion
1 teaspoon finely chopped green pepper
1 teaspoon minced fresh parsley
1 teaspoon ketchup
1/4 teaspoon salt
1/4 teaspoon ground mustard
1/4 teaspoon paprika
2 cups torn fresh spinach
1 hard-cooked egg, sliced
3 bacon strips, cooked and crumbled
DIRECTIONS
In a jar with a tight-fitting lid, combine the first 10 ingredients; shake well. Divide spinach between two serving bowls or plates; top with egg and bacon. Drizzle with dressing. Serve immediately.


Warm potato salad
INGREDIENTS
5 medium red potatoes
1/4 cup reduced-fat mayonnaise
1 tablespoon grated Parmesan cheese
1 green onion, sliced
2 teaspoons cider vinegar
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon pepper
DIRECTIONS
Place potatoes in a large saucepan and cover with warm. Bring to a boil. Reduce heat; cover and simmer for 20 minutes or until tender.
In a large bowl, combine the remaining ingredients. Drain potatoes and cut into cubes; add to the mayonnaise mixture and gently toss to coat. Serve immediately.

Answer 5

TEX MEX SALAD

3-4 medium tomatoes (chopped and cubed)
1/2 large green pepper (chopped and cubed)
1/2 large yellow or red pepper (chopped and cubed)
3 tbsp. olive oil
3 tbsp. red wine vinegar
1 clove garlic minced
2 tbsp chopped broadleaf parsley
1 tbsp. chilli powder
2 cups Rotinni Pasta (cooked and drained)
1/4 cup cheddar cheese cubed
salt and pepper to taste

Combine tomatoes, and peppers in a large bowl. Combine oil , vinegar, garlic , parsley salt and pepper, and chilli powder. Pour over tomato mixture, Sprinkle cubed cheese and pasta into tomatoe mixture, gently stir. CHILL for 1hr to enhance the flavours*

ENJOY* YUMMMMMM

Answer 6

My friend makes a strawberry salad. she uses dark greens, toasted pecans, sliced strawberries, and bottles strawberry vinegrette dressing. It was good, and healthy, with the nuts and fruit and dark greens.
My favorite is 7-layer salad. But it is not even a little healthy, loaded with cheese, mayonnaise and sugar.

Answer 7

Mesculin greens, goat cheese, dried cranberries, walnuts with raspberry vinaigrette .. top with grilled chicken

or ..

romaine lettuce
cucumbers
tomatoes
kalamta olives
red onion
feta cheese
sliced radishes
top with a piece of grilled salmon and your favorite vinaigrette

Answer 8

Portobello Mushroom Salad
4 portobello mushroom caps, wiped clean and very thinly sliced
4 ribs celery and their green tops, thinly sliced on an angle
Handful flat-leaf parsley, picked of stems but left whole
1 lemon (Heads up: you'll need lemon zest for the pesto later, so zest and reserve before you cut this lemon to juice it for this salad.)
3 tablespoons extra-virgin olive oil, eyeball it
Coarse salt and black pepper
A couple of handfuls shaved Parmiginao-Reggiano




Arrange the mushrooms and celery on a platter and scatter the parsley leaves around. Squeeze the lemon juice evenly over the platter then liberally drizzle the salad with extra-virgin olive oil, about 3 tablespoons. Season the salad with salt and lots of black pepper and toss with your finger tips to combine. Using a vegetable peeler, shave cheese and scatter a couple of handfuls Parmigiano-Reggiano over the salad.
Prep Time: 10 minutes
Yield: 4 servings


Vegetable Chunk Salad
1/2 pint cherry or grape tomatoes, halved
1 large red or green bell pepper, cut into bite-size chunks
1/2 red onion, chopped
1/2 European (seedless) cucumber, cut into bite-size chunks
2 ribs celery, cut into 1-inch pieces
1/2 yellow squash, cut into bite-size pieces
3 tablespoons to 1/4 cup extra-virgin olive oil, a couple of glugs
2 tablespoons (about 2 splashes) red wine vinegar
1 teaspoon sugar
1 teaspoon dried Italian seasoning
Coarse salt and pepper

Combine chopped vegetables in a medium bowl. Place oil, vinegar, sugar, and Italian seasoning in a small plastic container with a lid. Secure lid and shake dressing vigorously for 1 minute. Pour dressing over salad and toss. Season salad with salt and pepper, to taste.

Prep Time: 10 minutes
Yield: 4 servings

Chopped Vegetable Salad with Cranberry Vinaigrette
1 cup broccoli florets
1 cup cauliflower florets
1 cup chopped carrots
1 cup chopped celery
1 cup chopped cucumber
1/2 cup sliced stuffed green olives
2 tablespoons chopped fresh parsley leaves
1/2 cup cranberry sauce, chunky or jellied
2 tablespoons olive oil
1 tablespoon red wine vinegar
1 teaspoon Dijon mustard
Salt and ground black pepper

In a large bowl, combine broccoli, cauliflower, carrots, celery, cucumber, olives, and basil. Toss to combine.
In a small bowl, whisk together cranberry sauce, olive oil, vinegar, and mustard. Season, to taste, with salt and black pepper. Pour mixture over vegetables and toss to combine.

Prep Time: 15 minutes
Yield: 4 servings

Answer 9

Try the following

Oriental-style duck and fennel salad
1 duck fillet
drizzle clear honey
salt and freshly ground black pepper
drizzle olive oil
4 baby fennel, or 1 large fennel bulb, finely chopped
2 tbsp soy sauce
handful fresh coriander, chopped


Method
1. Preheat the oven to 220C/425F/Gas 7.
2. Heat a non-stick ovenproof frying pan. Rub the honey and seasoning onto the duck. Dry-fry for 3-4 minutes on each side. Transfer to the oven and finish cooking for 10-15 minutes, or until the duck is cooked through.
3. Meanwhile, heat the oil in a pan and sauté the fennel for 2-3 minutes.
4. Remove from the heat and put into a bowl with the soy sauce and coriander. Mix together.
5. Remove the duck from the oven and allow to rest. Slice on the diagonal.
6. To serve, place the duck onto a serving plate and spoon over the fennel mixture.

or Marinated Cucumber and Sesame Salad
½ cucumber
1 rounded tablespoon white sesame seeds
1½ tablespoons soy sauce
1 teaspoon mirin
1 teaspoon saké
1 teaspoon rice vinegar
½ level teaspoon sugar

Begin by toasting the sesame seeds. Do this by using a small, solid frying pan, pre-heat it over a medium heat, then add the sesame seeds and toast them, moving them around in the pan to brown them evenly. As soon as they begin to splutter and pop and turn golden, they're ready. This will take about 1-2 minutes. Then remove them from the frying pan to a plate. Next, cut the cucumber in half lengthways, then in quarters and then in eighths. Remove the seeds, chop into small, 1½ inch (4 cm) wedges, then place them in a bowl. After that, measure the soy sauce, mirin, saké, rice vinegar and sugar into a screw-top jar, shake them together thoroughly, then pour them over the cucumber and leave to marinate for about 1 hour, giving them one good stir at half-time. Just before serving, lightly crush the toasted sesame seeds with a pestle and mortar and sprinkle them over the salad.

or Watercress, apple and chicory salad
1 bunch watercress, leaves only, washed and dried
2 chicory, outer leaves discarded
1 apple, quartered, cored, thinly sliced
½ lemon, juice only
2 tsp champagne vinegar or white wine vinegar
2 tsp Dijon mustard
1½ tbsp olive oil
sea salt and freshly ground black pepper

Method
1. Put the watercress and chicory leaves in a salad bowl.
2. Sprinkle the apple slices with a little of the lemon juice and add to the salad leaves.
3. Whisk together the remaining lemon juice, vinegar, mustard and olive oil. Season with salt and freshly ground black pepper and drizzle over the salad

or Marinated Courgette and Coriander Salad
12 oz (350 g) small courgettes
1 heaped teaspoon coriander seeds
1 level tablespoon chopped fresh coriander leaves and a few extra sprigs for serving
3 tablespoons olive oil
1 medium red onion, peeled and chopped small
1 clove garlic, peeled and crushed
6 black peppercorns
1 tablespoon white wine vinegar
6 tablespoons white wine
juice 1 small lemon
1 large very red, ripe tomato, skinned and chopped
salt
You will also need a frying pan with a lid

First place a frying pan over a medium heat and, as soon as it gets hot, measure the coriander seeds straight into it. What they need now is to dry-roast, and this will take 1–2 minutes. Shake the pan from time to time to toss them around a bit and, as soon as they start to jump, remove them from the heat and tip them straight into a mortar.

Now place the pan back over the heat and, as soon as it is hot, add 2 tablespoons of the olive oil and gently soften the onion and garlic in it for about 10 minutes. Now coarsely crush the coriander seeds along with the peppercorns using a pestle. Next measure the wine vinegar and wine and pour this in to join the onion along with the crushed coriander and peppercorns, the lemon juice and a little salt. Bring it all up to a simmer and then turn the heat down and simmer gently for 5 minutes.

To prepare the courgettes: don’t peel them, just wipe each one, trim off the ends and cut into 1 in (2.5 cm) diagonal or round chunks. Now add these to the sauce together with the chopped tomato, then stir well, put the lid on and simmer over a gentle heat for about 15 minutes, or until they’re tender but still retain some ‘bite’. Now carefully stir in the fresh coriander leaves, transfer the whole lot to a serving dish to cool, then cover and chill until you need it, but don’t forget to bring it back to room temperature for about 30 minutes before serving. Drizzle with the remaining tablespoon of oil and garnish with the sprigs of fresh coriander