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TOPIC: What's Your Salad?

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December 6, 2012 10:22 AM
Been eating salads for lunch daily because the calories are low, but now that winter is here I find the raw veggies, well just too cold. So I have been grilling peppers, onions, cauliflower, snap peas, jalapeno and zucchini to put on top of my spinash...is this just as healthy as raw veggies? Sometimes I add some deli turkey for protein then sprinkle with Hot Mama's Hot sauce.

Any of your suggestions would be appreciated.
December 6, 2012 10:36 AM
Like you, I add deli turkey for protein. I also like fat-free feta on my salads. How about a warm low cal dressing? Are there any out there?
  12337117
December 8, 2012 6:13 PM
I am Looking for a Yummy salad idea.... since i do not like many veggies. help please ?
December 8, 2012 11:36 PM
I add chopped hard boiled egg to mine, as well as feta, pine nuts, sunflower seeds and avocado.
  110726
December 8, 2012 11:41 PM
I take about a fistful of romaine.
Then about 8-14oz of sliced sirloin steak
about 1/2 cup blue cheese
caramelized onions

and dress it with red wine vinaigrette + Worcestershire sauce.
Edited by wellbert On December 8, 2012 11:41 PM
December 8, 2012 11:43 PM
Siracha!! I actually whip up my own dressing- light mayo, siracha, sesame oil, garlic salt and pepper.

I'm a vegetarian, so I use diced veggie burger in my salads to warm them up and of course siracha, the best hot sauce ever heart
December 8, 2012 11:43 PM
I put a hard boiled egg with the yolk on my salad, as well - and sometimes avocado.
And a salad is never really a salad for me unless there is tomato on it.
December 8, 2012 11:47 PM
Well I like to cook up some chicken breast with chicken taco seasoning and broth in a slow cooker and have it on hand for a few days. Then I make salads of shredded chicken breast on spinach or spring mix with any combo of tomatoes, black beans, corn, green onions, avocado, black olives, mini peppers, lower fat shredded cheese, etc. (whatever I have around and depending on how much of a meal I want it to be) and use picante and Daisy brand light sour cream for dressing. You could grill the peppers first if you liked.
December 8, 2012 11:52 PM
I like warm root veggie salads in the winter like this one (copied from Smitten Kitchen at http://smittenkitchen.com/blog/2009/01/warm-butternut-squash-and-chickpea-salad/):

Warm Butternut and Chickpea Salad with Tahini Dressing
Adapted from Orangette, who adapted it from Casa Moro

Yield: 4 servings

For salad:
1 medium butternut squash (about 2 to 2 1/2 pounds), peeled, seeded, and cut into 1 1/2-inch pieces
1 medium garlic clove, minced or pressed
1/2 teaspoons ground allspice (I skip this)
2 tablespoons olive oil
Salt
One 15-ounce can chickpeas, drained and rinsed (1 1/2 cups)
1/4 of a medium red onion, finely chopped
1/4 cup coarsely chopped fresh cilantro or parsley

For tahini dressing:
1 medium garlic clove, finely minced with a pinch of salt
1/4 cup lemon juice
3 tablespoons well-stirred tahini
2 tablespoons water
2 tablespoons olive oil, plus more to taste

Preheat the oven to 425°F.

In a large bowl, combine the butternut squash, garlic, allspice, olive oil, and a few pinches of salt. Toss the squash pieces until evenly coated. Roast them on a baking sheet for 25 minutes, or until soft. Remove from the oven and cool.

Meanwhile, make the tahini dressing: In a small bowl, whisk together the garlic and lemon juice. Add the tahini, and whisk to blend. Add the water and olive oil, whisk well, and taste for seasoning. The sauce should have plenty of nutty tahini flavor, but also a little kick of lemon. You will probably need to add more water to thin it out.

To assemble the salad, combine the squash, chickpeas, onion, and cilantro or parsley in a mixing bowl. Either add the tahini dressing to taste, and toss carefully, or you could serve the salad with the dressing on the side. Serve immediately.

Do ahead: Molly says this salad, lightly dressed, keeps beautifully in the fridge, that you should hold a little of the dressing on the side and that it can be reheated in the microwave. I, for one, have never had any leftovers.
December 8, 2012 11:55 PM
I made this salad with grilled tilapia, shrimp, cucumber, avocado, butter bliss lettuce leaves, wanton strips, light crumbled goat cheese and salsa for the dressing( not pictured), ....Delish!


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Edited by Teachinjen On December 9, 2012 12:01 AM
  20314116
December 8, 2012 11:59 PM
QUOTE:

I made this salad with grilled tilapia, shrimp, cucumber avocado, butter bliss lettuce leaves, wanton strips, light crumbled goat cheese and salsa for the dressing( not pictured), ....Delish!


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OMG, licking the screen. Drool.
December 9, 2012 1:28 AM
Sardine salad.

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Lamb heart salad. BACON wrapped lamb heart.

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Edited by Shadowknight137 On December 9, 2012 1:30 AM
December 9, 2012 2:22 AM
All what
green and white is
and taste like acid
smell like fresh oxygen with a bit old nitrogen
December 9, 2012 2:40 AM
i suspect i'll be eating less salad from now on, because the company (renee's) that made me favourite dressing just stopped making it (grrrrr) and all the other similar ones are at least twice the calories.

anyway, i usually use a whole lot of remain and fresh cut veggies (carrot, celery, cucumber), cut-up baked breaded chicken fingers, a bit of cheese, and that's that. alternatively, you could use baked salmon, or if you're looking for something to warm you up a bit, perhaps a taco salad?
  31093816
December 9, 2012 2:45 AM
Salad of my week:

Baby greens
Craisens
Feta
Pecans
Nonfat cranberry balsamic dressing

Veggies, fruit, dairy and protein bigsmile
  25982031
December 9, 2012 3:30 AM
QUOTE:

I take about a fistful of romaine.
Then about 8-14oz of sliced sirloin steak
about 1/2 cup blue cheese
caramelized onions

and dress it with red wine vinaigrette + Worcestershire sauce.


NOM. I have steak in my freezer and I'm SO using it for this!!
December 9, 2012 3:43 AM
* Half a bag (60 grams) of mixed baby spinach and rocket
* 100 grams of baby tomatoes cut in half
* 50 grams of low fat fetta
* 100 grams of grilled chicken
* 30 mL warmed no fat balsamic dressing

Tasty!
December 9, 2012 3:50 AM
I like baby spinach, hard boiled egg, chick peas, bacon bits, cucumber, tomato, and just enough dressing to add a little flavor.
  22493218
December 9, 2012 4:01 AM
Roasted pumpkin cubes - roasting makes them sweet and soft
Mesculin / lettuce / baby spinach - whatever
Danish feta
Sun dried tomatoes (pat them with a paper towel to get the worst of the oil off)
Don't need dressing because the oil from the tomatoes spreads around
Heaven
  6575081
December 9, 2012 4:03 AM
I'm vegan and my usual salad combination is:
Rocket and spinach
Cucumber slices
Grated or cubed carrot
Radishes
Beetroot (if I have time I roast it)
Either half an avocado or some cubed silken or firm tofu
And either a splash of soy sauce and pepper to season, or a squeeze of lemon juice (:
Edited by makemewannadie On December 9, 2012 4:03 AM
December 9, 2012 2:05 PM
My daily salad, around 19 dollars for five days!

1 cup of baby spinach
3/4 tomato
Cucumber
Low Fat feta
Sliced Olivers
Protein - Falafal, Chicken, Tuna

280CAL - Keeps me full.

I prepackage everything on Sunday making it easier to get through the day!
December 9, 2012 2:10 PM
Veggies on the bottom: Romaine lettuce, spinach, red bell peppers, cucumbers
Next protein: Either some roasted turkey (roast a turkey like it is Thanksgiving and then just add meat to your salad) OR for quick and easy those Perdue (I think thats what it is called) has these ones called short cuts where they have different chicken that is already cooked you just have to recook it. You can get grilled, original, a spicey one or an italian (garlicy) one.

Oh and I also add some shredded cheese (for dairy)
And for dressings I have a low cal strawberry vinigrette but I also like Italian
December 9, 2012 2:13 PM
QUOTE:

My daily salad, around 19 dollars for five days!

1 cup of baby spinach
3/4 tomato
Cucumber
Low Fat feta
Sliced Olivers
Protein - Falafal, Chicken, Tuna

280CAL - Keeps me full.

I prepackage everything on Sunday making it easier to get through the day!


This. I love how when I make all of this by myself it is way cheaper than when I order it out!!
Like 2 boxes of my chicken might be $8 then 2 bags of romaine lettuce ($4-6?) and 4-5 peppers ($1 each) and a bag of cheese ($2?) way under $25 for the week of lunch.
December 9, 2012 2:14 PM
The other day I had the best salad! Spring Mix, diced cucumber, diced tomato, diced red onion... green olives. I chose to add grilled salmon on top of it... although in the future I might to shrimp or steak... with a super light italian dressing. SO delicious!
December 9, 2012 2:15 PM
I have a pretty basic salad:
Lettuce
Spinach
Tomato
Cheese (sometimes)
Carrots
Cucumbers
Celery
Chicken/Ham/Bacon (sometimes)

no dressing- though i do like Italian.
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