put in a salad?

Question

what are some healthy ingredients but good tasting things to put in a salad? I like to eat salads but now they're getting kinda bland and I'm trying to get rid of my taste for unhealthy foods of all kinds. thank you.

oh yeah i'm not a vegetarian or vegan....i just thought i'd get more answers here.....:)

Answer 1

Here are some good ideas you might like to try

CHICKEN AND BEAN SALAD

2 cups cooked chicken, shredded
1 can cannellini beans
1/4 cup green onions, sliced
1/3 cup Miracle Whip Salad Dressing
1 tablespoon soy sauce
1 teaspoon freshly grated ginger
2 teaspoons rice vinegar
1/4 teaspoon dijon mustard
2 garlic cloves, minced
1/2 red onion, sliced thinly
1/8 teaspoon cayenne pepper (pinch)
lettuce leaves

Combine chicken, beans, onions, in a salad bowl.
In a small bowl or blender, combine ginger, soy sauce, vinegar, mustard, garlic, and mayonnaise; blend.

Toss with chicken mixture and serve over lettuce leaves.

BOCCONCINI (MOZZARELLA) AND TOMATO
SALAD
Vinaigrette:

1/3 cup extra virgin olive oil
3-4 tablespoons balsamic vinegar
1 tablespoon fresh basil, chopped
1/2 teaspoon fresh oregano, or 1/4 teaspoon dry
1/4 teaspoon sea salt
pinch of red pepper flakes
3 garlic cloves, finely minced


Salad:

2 tablespoons pitted black oil cure olive, chopped
1/2 lb small mozzarella balls (Bocconcini)
5 ripe tomatoes, cut into 1" thick wedges

Allow the minced garlic to stand in the vinegar for 10-15 minutes before preparing recipe. This will help remove the "bite" from the garlic and mellow it.
Meanwhile, slice tomatoes into wedges. Drain mozzarella balls (they are normally packaged in a brine). Remove pits from black olives and coarsely chop. Set these ingredients aside in a salad bowl.

Combine vinaigrette ingredients in a cruet or in a blender with the garlic and vinegar from above. Use 4 tablespoons vinegar if you like a tangy salad (3 tablespoons if you don't). You can use all balsamic vinegar, or if you prefer a milder dressing, use half balsamic and half red wine or Chianti vinegar. No mincing or chopping is required if a blender is used - pulse briefly.

Pour vinaigrette over tomatoes, cheese and olives; stir to coat. Do not add too much dressing - just enough.

Can be served with peeled, sliced cucumbers (1/4" coins or 1/2" cubes), if desired.

Season to taste with freshly grated black pepper (and salt, if needed) and serve, optionally, on a bed of radicchio or escarole hearts.

Answer 2

I'd start off by switching up the dressings. Wishbone's Italian is my personal favorite. Otherwise I've seen things like Raisins and Walnuts placed in a salad. Cut up fruit with a pureed mango as the dressing. As you probably well know there's more to a vegan lifestyle than just salads. Often times people imitate other foods with vegetable alternatives. My personal favorite is something called an Avocado sandwich which has a "Bread" of your preference, I actually use wheat based multi-grain bread. Sliced avocados, Sliced Mushrooms, Either an imitation mayonnaise, I use normal miracle whip, or Salad dressing of choice, with either real or imitation cheese. Absolutely great.

Answer 3

Girl, i was gonna ask this same question.... I'm trying to clear my system of greasy, sweet and salty foods.

I'm currently eating two or three salads a day. I usually eat two types of salads....

Fruit Salad

Grapes
peaches
maraschino cherries
pineapple
strawberries

I typically top my dinner salad with homemade spicy chicken breast.

I want to try some new things as well, so I'm gonna steal some of the ideas you get here lol.

Good luck girl

Answer 4

Carrots, cheese, walnuts, anything, really.
Or, if you want a different kind of salad, nobody can go wrong with a fruit salad! It's nature's sugar, only in a HEALTHY way.
All you need is any type of fruit and slice them up and mix them together. You can finish it off with a raspberry sauce. Mmmmm! Now I'm getting hungry! Or, you can get a fat-free yogurt and mix that with walnuts and dip the fruit in the yogurt.

Answer 5

That sounds absolutely delicious. I usually put in mixed leaf salad, coriander, celery, cucumber, cherry tomatoes and occasionally olives. Then I sprinkle it with some type of dressing, I'm always trying new dressings. I love salad. You've made me hungry now!

Answer 6

Girlfriend just about any thing can go in a salad! Try apples, Mandarin oranges, raisins, grapes, grated carrots, sliced baby carrots,green olives, black olives, pimentos, turkey bacon (microwave it! ), just mix and match to your taste. Fruit salads are also good for you. A mix of watermelon, cantaloupe and honey dew are good. No dressing just fresh! I hope I have helped in a way! lol!

Answer 7

Almonds and raisins are good in a salad.

Putting your salad in pita pockets or in tortillas to make a wrap gives you a little more variety.

Uhura

Answer 8

Try feta cheese! Or blue cheese crumbles.
Sliced black olives
grape tomatoes

EDIT!:Oops! Notices that this is in Vegetarian and vegan!!!
Disregard the chicken thing! *heehee*[I feel sheepish!]

Continued!
Okay.
Bean sprouts, snap peas, snap green beans, fresh raw broccoli, bell peppers!
pickled jalapeno peppers
balsamic vinegar and extra virgin olive oil mixed with diced fresh basil, oregano, and parsley...

Answer 9

I vary what I eat in my salads...mostly depending on what I have on hand! But I love adding black beans, sprouts, snow peas, olives, raw zucchini, sunflower seeds, yellow summer squash, tuna, salmon....all in addition to my usuals - portobellas, onion, tomatoes, avocado, cukes, etc.
Grilled or roasted fruit is a nice change too...think pears or peaches!

Answer 10

Avocado & Lime Salad

Follow up the first course with a refreshing avocado salad with lime dressing. This will refresh your palate ready for the richness of the main festive course.

Vegan
Serves 6

Ingredients:
1 crisp lettuce, finely shredded
50g/2oz watercress, washed and roughly chopped
½ cucumber, diced
1 red pepper, diced
1 bunch spring onions, sliced on the slant
2 avocado pears, peeled, stoned and diced
2 rings of pineapple (canned), cut into chunks
3 limes, juice only
1 clove garlic, crushed
45ml/3tbsp olive oil
to taste salt and freshly ground black pepper
a handful fresh coriander, roughly chopped
Method:
1. Mix the shredded lettuce and watercress together and scatter over a serving platter.

2. In a bowl, mix the cucumber, pepper, spring onions, avocados and pineapple together and reserve.

3. Whisk the lime juice, garlic, olive oil, salt and pepper together to make a dressing. Add to the chopped vegetable mixture and mix well. Spoon over the lettuce and watercress and scatter the coriander over the top.

4. Chill the salad for about 30 minutes before serving

Aubergine and courgette sauté salad
Serves 6

A Turkish inspired salad with a difference.

2 small Dutch aubergines, cubed and salted
50ml/2 fl oz olive oil
2 red dried chillis, broken
1 large courgette, cubed
3 medium-sized tomatoes, skinned and cubed
3 cloves of garlic
100ml/4 fl oz white wine
40g/11/2oz fresh,
flat leaf parsley

1. Wash well and steam the aubergine cubes for 1 minute.

2. Heat the oil in a large pan.

3. Add the chilli, aubergine and courgettes and sauté at a very high temperature for 3~4 minutes. Add the tomatoes and garlic and simmer for 30 seconds followed by the wine and mix together well. Remove from the heat.

4. Add the fresh parsley before serving.

Broad Bean and Flamed Pepper Salad

1 red pepper, deseeded
340g/12oz shelled broad beans
100g/4oz mixed bean sprouts

For the dressing

30ml/2tbsp wine vinegar
60ml/4tbsp cold pressed sunflower oil
5~10ml/1~2tsp sesame oil
salt and black pepper to taste
handful of chopped fresh mint
30ml/2tbsp toasted sesame seeds


1. Halve the deseeded pepper and barbecue skin side down until it starts to blacken. Put in a strong plastic bag until cool enough to handle. Remove the skin and seeds and reserve any juices to use in the dressing.

2. Make the dressing by whisking the vinegar and oil together. Season with salt and freshly ground black pepper and stir in the chopped mint.

3. Cook the broad beans in boiling water and drain. If the bean skins are tough, pop out the dark green tender centres and discard the skins.

4. Slice the grilled and skinned pepper and mix together with the broad beans and bean sprouts. Pour the dressing over the vegetables while they are still warm. Scatter with toasted sesame seeds before serving.

Caribbean Salad

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Serves 4

A salad that can be made all the year round but is cooling and refreshingly sweet on a very hot summer's day. It is also good as an exotic and colourful starter for a winter meal that needs cheering up. Use ingredients (except the bananas and nuts) from the refrigerator.

Ingredients

4 inch/10cm piece of cucumber, quartered lengthways and chopped crosswise
2 medium just ripe bananas, thinly sliced
2 medium green peppers, seeded, cored and diced
2 sweet oranges, peeled, pith removed, separated into segments and then cut into halves
5 oz/150g natural yoghurt
1tbsp flaked almonds, lightly toasted
Method

1 Combine the cucumber, banana, green pepper and oranges in a salad bowl.

2 Stir in the yoghurt, sprinkle the almonds over the top and serve.

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Carrot & Red Currant Salad

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Serves 4

The rather tart redcurrants are excellent with carrot and they make a refreshing salad with an unusual colour combination.

Ingredients

1 lb/450g carrots, scrubbed and coarsely grated
4 oz/100g redcurrants, removed from their stalks
1 tbsp/15ml redcurrant jelly
2 tbsp/30ml lemon juice
Method

1 Combine the carrots and redcurrants and mix well together.

2 Stir the redcurrant jelly into the lemon juice.

3 Toss the salad in this mixture then set it aside in the refrigerator to chill before serving.

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Hope this helps