Salad Recipes (Most Popular)
This recipe makes about 6 cups - the # of servings calculator is done to represent 1cup - per serving.
This is a salad that makes a meal. Great in the summer when strawberries are in season. Also easy to take for lunch. Can substitute raspberries for the strawberries and walnuts for the almonds.
My mother-in-law makes this....it's my favorite on spinach! This is a great dressing, when used in moderation.
This is closely adapted from a Giada DeLaurentis recipe, so credit goes to her. She serves it in butter lettuce cups but it can also be served as a salad and you can feel free to throw in any veggies or other add-ons like avocado that you want. To lower sodium, prepare your own beans and/or hominy instead of using canned. If using canned, make sure you rinse well. You can also replace the hominy with sweet corn.
A refreshing and colorful mix of veggies and grains with a light olive oil, lime, and cilantro dressing. Fabulous!
Although it is missing the boiled egg and the "fat" I find it a nice replacement for the fattier version.
This is a fabulous lowfat dressing over fruit or salads. It is sweet and fruity with a little vinegar tang. My favorite use for this dressing is one of two ways:
1. tossed with shredded romaine lettuce, cherry tomatoes, red onion, green peppers, and imitation salad crab pieces, with a little lime zest and black pepper
2. 1cucumber and 1 green or yellow bell pepper, chopped with whole cherry tomatoes.
Serving size is two tablespoons.
NOTE: Everything I entered here as ingredients is an ingredient that was entered by another person, not spark. However, I verified each and every thing I entered in comparison to it's printed nutritional information for each food I used, so this is about as accurate as it can get.
Greek yogurt and pickle brine make a blue cheese dressing that is better than any store bought restaurant kinds. This is great as a dip or salad dressing-- and it's even great on grilled mushrooms!
It's got high protein, too-- over 5 grams per serving!
