calling all cooks! gimme your salads!!!!! please?

Question

i want some bomb healthy salad recipes cause i just made one and it sucked ***. and now i am hungry and sick. i like salads with more than just lettuce and dressing too. like the ones from chilis but less fattening!

Answer 1

One of my fave summer dinner salads:

On a bed of baby field greens layer:

Toasted walnuts
Blue cheese
Grilled chicken breasts
Sliced strawberries
Sauteed apples (add a TINY amount of sugar and a bit of cinnamon)

Dressing: bottled raspberry or blackberry vinagrette.

Yes, it sounds very weird. I thought the same thing when I ordered it at a restaurant! Thoroughly hooked on it now, so it is what's for dinner tonight!

Answer 2

I love to make this

Zesty Veggie Salad One serving (3/4 cup) equals 85 calories

INGREDIENTS
1 medium cucumbers - peeled, seeded, and chopped
1 medium carrots, finely chopped
1/2 cup fresh or frozen corn
1/2 cup chopped sweet onion
1/4 cup and 2 tablespoons chopped green pepper
1/4 cup and 2 tablespoons chopped sweet red pepper
1/4 cup and 2 tablespoons fat free Italian-style dressing
1 tablespoon white wine vinegar or cider vinegar
1-1/2 teaspoons lemon juice
1 teaspoon sugar
1/2 teaspoon grated lemon peel
1/8 teaspoon pepper

DIRECTIONS
In a large bowl, combine the first six ingredients. In a jar with a tight-fitting lid, combine the salad dressing, vinegar, lemon juice, sugar, lemon peel and pepper; shake well. Pour over vegetables. Cover and refrigerate for at least 2 hours.

Answer 3

quick and easy and my family loves it . Mock Roast Beef Sandwiches 1 pound of thinly sliced deli roast beef ( i buy this in the deli as the packaged kind does not work well .) 1 shallot finely chopped 1 can of beef consomme 1 tbl spoon of flour optional - 2 tbl spoons of cooking sherry 1 tbl spoon of butter 1 loaf of hard type bread like french bread provolone cheese melt the butter in a large sauce pan then add shallots and flour making a rue then pour in the beef consomme and stir in the cooking sherry . Bring to a boil this should not be thick but smooth . Toast bread so that it is crunchy but do not use butter just dry toast it under the broiler. Then take your roast beef and kind of just run it thru the sauce and then put it on your bread . You can also add provolone cheese so it will melt on the roast beef . Then take a bit of the sauce and pour into a bowl and dip your roast beef sandwich in it . My family loves this and it is so easy to make and not a lot to clean up . You can pretty much judge how thick or thin you want the sauce for this but I prefer the thin sauce is better .

Answer 4

This is a little unconventional, but DELICIOUS!

Broccoli Mushroom Salad
1 large bunch broccoli, trimmed (into pieces the size of florets)
8 oz. large button mushrooms, sliced
3 green onions, chopped
Mix the veggies together.

Dressing:
1/2 cup sugar in 1 cup vegetable/canola oil
1/3 cup red wine vinegar
1 tsp each salt, celery seed, onion powder, paprika
Mix vinegar w/ spices, then whisk in oil and sugar. Pour over veggies. Let sit overnight.


Spinach salad
1 package spinach, washed
small package bacon bits
shredded parmesan cheese
Catalina dressing, to taste
large cut seasoned croutons

Just mix it all.

Answer 5

Restaurant House Salad
1 large head romaine lettuce- rinsed, dried and torn into bite sized pieces
1 large head iceberg - rinsed, dried and torn into bite sized pieces
1 (14 ounce) can artichoke hearts, drained and quartered
1 cup sliced red onion
1 (4 ounce) jar diced pimento peppers, drained
2/3 cup extra virgin olive oil
1/3 cup red wine vinegar
1 teaspoon salt
1/4 teaspoon ground black pepper
2/3 cup grated Parmesan cheese
DIRECTIONS
In a large bowl, combine the romaine lettuce, iceberg lettuce, artichoke hearts, red onions and pimentos. Toss together.
Prepare the dressing by whisking together the olive oil, red wine vinegar, salt, pepper and cheese. Refrigerate until chilled and pour over salad to coat. Toss and serve.


CHICKEN BERRY SALAD
INGREDIENTS
1 (.75 ounce) packet honey mustard salad dressing mix
1/4 cup cider vinegar
1/2 cup vegetable oil
2 tablespoons orange juice
1 pound skinless, boneless chicken breast halves
8 cups mixed salad greens
1 cup sliced fresh strawberries
1/2 cup fresh blueberries
1/2 cup fresh raspberries
8 ounces sugar snap peas
1/2 cup toasted pecans
DIRECTIONS
In a medium bowl, prepare the dressing according to package directions, using vinegar and oil, and substituting orange juice for the water; set aside.
Preheat the grill for high heat.
Lightly oil the grill grate. Grill the chicken 6 to 8 minutes on each side, or until juices run clear. Remove from heat, cool, and slice into strips.
In a large bowl, toss together the chicken, salad greens, strawberries, blueberries, raspberries, peas, and pecans. Pour in the prepared dressing, and toss to coat.

Answer 6

Romaine lettuce
Cherry tomatoes (halved)
Shredded Asiago Cheese or blue cheese or Feta
Deiced Avacado
Balsamic vinegar
Fresh Parsley
Salt Pepper
Touch of oil

Answer 7

Cut a tomato,cucumber,purple onion,mozzarella cheese.Place in bowl.Salt and pepper to taste.Pour bottled or homemade Italian dressing on salad toss well.Than add fresh basil leaves shredded on top.Serve.If you want to make it fancy for guests slice tomatoes,cukes,mozzarella and thinly sliced purple onion.Stack on plate,pour dressing over& salt and pepper add shredded fresh basil on top.You'd pay big bucks in Restaurant for this.Try it it is really delish!

Answer 8

take some romaine or iceburg lettuce cut it up well, add some carrots and tomato pieces...then put on some chicken tenders that are sliced up....add almonds or dried cranberries, and maybe some beet slices......dressing of your choice.

Answer 9

MIX GREENS,.SAUTE 2 SHITAKE MUSHROOM ,BOIL A COUPLE STRING BEANS FOR 1 MINUTE, THEN ADD SOME SLICES OF APPLE, OLIVES, DRESSING OLIVE OIL,FRESH LEMON ,SALT,WHITE PEPPER,RED PEPPER FLAKES,CHIVES ,SOMETIMES I ADD CHEESE EITHER GOAT CHEESE,OR FETA CHEESE A COMPLETE MEAL WITH A COUPLE OF BREAD STICKS, NAMASTE