Salad Recipes (Most Popular)
I have tried making seasoning mixes to rcreate ranch dressing and while they do in a pinch... So I just stick to the packets and use fat free yogurt for the mayo and fat free buttermilk for the milk. I have a fat free version and a lower sodium version then they store bought ranch dressing. Most store bought dressigs have upwards of 200 mgrams of sodium. My version has only 155 fr 2 tbsp. You could splurge wth 1/4 cup and have less than 40 cal and a little more than 300 mg of sodium and no fat.
Everyone loves those bottled dressings. Here is a mix for ranch dressing that I think will become a favorite. My hubby and my neice just love this one.
I changed up my mom's traditional macaroni salad. I swapped elbows for shells and 1/4 cup greek yogurt for the same amount of salad dressing mayo.
My husband and I love Olice Garden. I found a version of the dressing online. I tweaked it to be more friendly for our health issues. Although my servings are a generous 1/4 cup there is still over 240 mg. of sodium per serving.
I found this interesting dressing made out of condensed tomato soup. I had no soup so I made that first and then made this dressing.
This can be used as a meal came from pillsburry recipe book. i adjusted it i used items with less fat. a grill is needed but if you dont have one then use a frying pan can be used instead. i use this as a main course or break it up into smaller portions and use it as a side.
This recipe includes several wonderful summer favorites; sweet corn, summer squash, ricotta, cherry tomatoes, almonds, and fresh mint, for a delicious, hearty, healthy, light summer meal. Adapted from Cooking Light. Makes 4 heaping cup servings as a main dish, or several smaller servings if serving as a side dish.
Layered in advance, allows flavors to blend. You can layer all but the lettuce, adding just before tossing in to serve. This keeps the salad fresh over several days.
My take on the classic fruit salad. No cantalopes or melons--'cause I don't like 'em!
A light salad alternative. Good anytime of year, but I prefer late spring through early fall. Just tastes better.
A refreshing and light salad that is as versatile as it is easy. Your guests will be impressed!
