Salad Recipes (Most Popular)
A very simple vinegar dress/sauce, that can be used almost anywhere. I use it on rice, meats, salads, pasta, wherever I need some flavour. It is similar to the vinegar/sugar used to properly make sushi rice. You can change rice vinegar to white vinegar, and jaggery to white or brown sugar, but it is healthier and tastier this way.
This is a staple in all Egyptian Lunches and Dinners. A healthy and Tasty mixture of salad veggies, with a yummy dressing.
Panzanella is an Italian salad made from stale bread and vegetables. My version has fresh zucchini, peppers, tomatoes and onions, plus tons of basil and parsley for flavor.
I love ranch dressing, but it's so heavy! Here's a lighter version that also happens to be vegan. You can substitute regular low-fat mayonnaise and skim milk for the soy milk and vegan mayo.
This makes a large meal size serving or use half of a serving for a side or smaller meal. Under 300 calories for the meal sized serving.
Great for lunch, a side, a snack or to bring as your potluck contribution....it goes fast!
I found this recipe on epicurious and modified it a bit to fit into my diet.
Cabbage is a super food! It is low in heme iron and carbs. This recipe contains the following that inhibit absorption of nonheme iron: calcium, dairy phosphate, phytate phosphorus
A very refreshing salad, full of fresh fruits that goes perfect with a grilled fish dish.
I use about 2 pounds of shredded cabbage (or shredded store-bought slaw mix) for this, but I'm not sure exactly how many cups that is. I used 10 cups for this recipe's nutritional info, because that's about right.