Salad Recipes (Most Popular)
Taken From Hungry Girl, 200 Under 200 book, using the products I had
Makes 1/4 cup. A delicious low-fat and calorie dressing delicious over raw or steamed veggies, great when you don't want something cloying!
baby spinach leaves(green)
thinly sliced persimmon(orange)
thinly sliced avocado
salad dressing(oil and vinegar)
This recipe actually called for beef tenderloin, but I couldn't find any that looked good to me, so I opted for pork instead. Enjoy!
This dressing has only 2 teaspoons of oil and a lot of flavor, especially if you like spicy!
Fast easy low-fat salad, great do when you have to many Cucumbers... Is there such a thing. LOL=
Red raspberries can be substituted for the strawberries. The lemon juice acts as a preservative so that the bananas don't turn brown.
This salad is versatile, you can use any fresh veggies you have on hand and it will still come out delicious!
Great cold salad for the summer doldrums. You can add black beans & feta cheese for "the full meal deal!"
My inlaws taught me to make this simple salad. It is SOOOO simple and so good. It also calls for some salt and dill, which you can vary to taste.
This refreshing summer salad can sit in the refrigerator for a day. The leftovers will be good for a couple of days.
From CNN's Accent Health, this recipe is absolutely delicious. I found this recipe while waiting in the doctor's office last week. I compared the nutrition value added from accent health with Sparkrecipe's calculator. It's pretty close but I would probably go with Accent health's nutritional information over sparkrecipe's.The sodium is higher on Accent health's. Here's the link: http://www.accenthealth.com/Patients/Recip
es-Detail/173/
For carmelized onions: in large skillet heat 3 tbsp oil over med heat. Add the onions, balsamic vinegar, salt and pepper. Cook, stirring occasionallym until onions are deep golden brown, about 20 minutes. Set aside to cool, about 10 minutes.
For the dressing: In a small bowl whisk together the red wine vinegar, lemon juice and honey. Slowly whisk the olive oil until blended. Season with salt and pepper, to taste.
For the salad: Peel and trim the ends from ends from each grapefruit. Using a paring knife, cut along the membrane on both sides of each segment. Free the segments and add them to a large salad bowl. Add the lettuce, fennel, cucumber, scallions and thyme.
Pour the dressing over the salad and toss until all the ingredients are coated. Arrange the carmelized onions on top and serve.
