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2012ISNOW SparkPoints: (0)
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3/7/12 12:19 P

Great thread! I love tabbouleh, and find it lasting a bit longer as it doesn't get soggy as quickly as regular salads. Nice to be able to get more than 1 meal out of all that cutting / chopping :)

3/5/12 11:45 A

I love Greek salads: Romaine, tomatoes, cucumber (seeded), Kalamata olives, thinly sliced red onion, and feta cheese crumbles. Add chicken for protein. My favorite dressing is a blend of Italian, Caesar and Peppercorn Ranch (a riff on the house dressing at a local Italian restaurant).

RETURNTOTHIN SparkPoints: (64,887)
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3/4/12 11:13 P

I started thinking about the "nutritional value" of lettuce..... and switched to all spinach for my "green." I have one of those funky Pampered Chef lettuce cutters and I cut the spinach into small pieces... I eat one salad every day, and so far not bored.... It is my fiber, my veggies, my "filler-up" thing. I add radishes, tomatoes, mushrooms, celery, garlic, sometimes other famous stuff: green peppers, zucchini, yellow squash, broccoli.... there are so many good veggies raw, that the options are really endless. Then I add 1 whole egg and 3-4 egg whites for my protein...

RIET69 SparkPoints: (47,087)
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3/2/12 10:28 A

I like to make three bean salad and use it in various ways: by itself or on top of other salads. Also, red beet salad and use the same way, just for a variety of salads or salad toppings. In summer when it is too hot to cook I often prepare a salad bar: a bowl of lettuce, celery and carrots, then a lazy susan with black olives, hard boiled eggs, shredded cheese, garbanzo beans, thinly sliced onion, etc. This is always a hit served with Italian bread or any bread of your liking.

ZELDA13 SparkPoints: (56,858)
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2/15/12 11:04 P

I keep a basic mix of salad on hand: Iceberg, romaine, shredded carrots, grape tomatoes and cucumbers. I usually have it for lunch and just add to it: grilled salmon or chicken, oranges, tuna, any kind of beans, chili, and I'll add things like spinach, onion, zucchini, when I want them. I often use leftovers from the night before and have also cooked egg whites to use as my protein.

M_SGIRL SparkPoints: (0)
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Posts: 124
2/15/12 9:50 A

For me, it's mixing the flavor of the greens with the protein and "fillers".

I love a spinach salad with crumbles of light blue cheese (or the skinny cow blue cheese blended with vinegar for a dressing, 35 calories for a hunk o'cheese), dried cranberries or cherries, finely diced red onions & cukes, a tablespoon of crushed nuts, and some broccoli florets.

Nice crisp romaine pairs well with tuna or chicken salad, fresh halved grapes & cherry tomatoes, a dash of fresh or dried oregano.

Mixed greens call for salsa, well rinsed black beans, maybe some grilled chicken, and cilantro.

MRSJOCCO SparkPoints: (29,429)
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2/15/12 3:06 A

An idea that works great is to keep a bunch of salad bar-type ingredients in a specific set of refrigerator containers (Tupperware, Lock&Lock, etc.) that you use just for your "salad bar."

You can boost the flavor and nutrients of lettuce by adding:

dandelion greens

Beans are always good:


Fun add-ins to go with your salad staples (celery, tomatoes, etc.):

dried fruit (cranberries, cherries, sour cherries, raisins, golden raisins, strawberries)
fresh fruit (mandarin oranges, apples, blueberries, raspberries, strawberries, mangos)
dried veggies (crunchy and better for you than croutons)
olives--black and green
marinated mushrooms
marinated artichoke hearts
marinated or baked tofu

Nuts add protein and crunch:

sliced or slivered almonds
pine nuts

Have fun with your salads and let us know your favorite combinations! emoticon

XXXKATERXXX SparkPoints: (0)
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2/14/12 9:59 P

Need ideas on different salads i can make with each meal i absolutely love salads thanks

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