Salad Recipes (Most Popular)
Eileen and Cody were out Christmas shopping when they stopped for a snack and had a lovely bean salad. The next weekend they craved said bean salad. They went to the cupboard to see what was there and this is what they came up with.
This is high in protein and low in fat. It's nice hearty main course salad or use smaller portions for a side or a snack.
Another wonderful Recipe I got from my Grandmother (Nan). This is a great side dish or main dish, on a hot day it is nice and cool. use reduced fat mayo and it tastes the same with a lot less fat.
An awesome lowfat dip for veggiesor dressing for salad/ potato toppings that is not low on taste! Requires overnight refrigeration for flavors to blend so make it a day in advance.
Buy the premixed bag of broccoli slaw in the produce section and add two simple ingredients for a great tasting salad.
You can eat this warm (when freshly made) or cold (do not reheat), as a side, salad or as your main dish. It's quick and easy to make and will last in the frig as long as the tomatoes do, about 3 to 4 days.
This is a great modified version to be P2 friendly of sunomono salad.
It took me a while to perfect this Thai Cucumber Salad but I finally got it to taste just like our fave Thai places salad
I found this Ronzoni/Classico recipe featured in our Sunday paper and it looks fantastic. I modified it a bit to cut calories and up the nutrients.
A light summer salad that blends a number of flavors to tempt any palate.
a garlicy-lemony-slightly red peppery green bean salad with a hint of nutty sesame flavor. one of my favorite side dishes to share
Healthier because it's made with YOGURT! MMMMMM! Low fat, low sodium, sugar free, DELICIOUS with Grilled Chicken & Vegetables
This is like my other tuna pasta salad except for the dressing.
I have this recipe from a relative who lives in the north of Greece. She lives in a town called Alexandria, which is half an hour's drive from the royal palace at Pella and the tomb of Alexander the Great's father and son at Vergina, but because of the dispute over the name Macedonia I've chosen to call this salad Alexandrian. She always has a big tub of this ready chopped in the fridge, and at each meal she puts some in a serving bowl and adds extra virgin olive oil. She also adds a tsp of citric acid as a preservative. I've asked Husband, who is a chemist, and he says it's harmless but if you prefer you could use the fresh juice of one lemon instead (our relative says it goes dark that way, I haven't tested this because I use the citric acid). It will keep a week, refrigerated. With two salads a day it will be gone before then.
In Constantinople they have a similar salad called Politiki, with the addition of garlic.