Tomato, Feta and Oregano Salad
4 vine- ripened tomatoes
1/2 red onion, thinly sliced
120g of reduced fat feta cheese
1 tsp dried oregano
1 tbs olive oil
1 tbs red wine vinegar
salt and fresh ground pepper to taste
12 black olives in brine, pitted and sliced
Slice the tomatoes thickly and arrange on a serving platter then scatter the red onion over the tomatoes and then crumble the feta cheese over the tomatoes.
In a small bowl whisk together the oregano, olive oil and vinegar. Season to taste with the salt and the pepper. Drizzle the mixture over the tomato salad and top with the sliced olives.
Simple Salmon Salad
1 - 14.5oz can salmon, drained
2 tbsp LF/FF plain yogurt
1 tbsp grain mustard
2 tbsp sweet pickle relish
1/4 cup diced celery
1/4 cup diced onion
Dash each of Old Bay or seasoning salt
powdered ginger and garlic
Mix all ingredients and chill 2 hours. (Be careful not to over mix the fish.)
Spinach Salad w/ Strawberry Vinegrette
Spinach Salad with Strawberry Vinegrette
6 Servings - 1 pt per serving
2-½ cup Strawberries quartered
2 T. rice vinegar
2 t. brown sugar
2 t. olive oil
¼ t. salt & 1/8 tsp. Pepper
1-½ c. sliced peaches(used a pear instead)
2 T. slivered almonds
½ red onion thinly sliced
1-10 oz package spinach leaves
Place 1 cup berries and next 4 ingredients in blender. Process until smooth. (dressing)
In large bowl combine rest of ingredients and toss. Add the dressing.
This is the best salad I've had in ages.
Honey Lime Fruit Toss
Honey-Lime Fruit Toss 2pts per serving
1 can (20 oz Dole Pineapple chunks
1 can (11 or 15 oz) Dole Mandarin Ornages, drained
1 large Dole Banana, sliced
1 Dole Kiwi fruit, peeled, halved and sliced
1 cup quartered Dole Strawberries
1/4 tsp grated lime peel
2 tbl lime juice
1 tbl honey
Drain pineapple; reserve 1/4 c juice.
Combine pineapple chunks, mandarin oranges, banana, kiwi fruit and strawberries in bowl.
Stir together reserved juice, lime peel, lime juice and honey. Pour over salad; toss to coat.
93 calories, 0g fat (0g sat.), 0mg cholesterol, 3 mg sodium
Grilled Cheddar and Chicken Salad
Grilled Cheddar and Chicken Salad
This salad is from Linda Gassenheimer's cookbook "low-carb meals in minutes" for those of you who have this book.
2 Tbsp mayonnaise
2 Tbsp warm water
2 Tbsp Dijon mustard
1/2 lb roasted chicken breast,chopped (I stir-fried chicken breast with garlic and used that still warm...yummy )
1 medium size green bell pepper, seeded and chopped (1 cup)
1/2 cup diced yellow onion
1/2 cup chopped fresh parsley
salt and freshly ground pepper to taste
2 large tomatoes, sliced
2 slices reduced-fat, aged cheddar cheese (1 1/2 ounces) (I used shredded cheddar cheese )
Preheat the broiler. Combine the mayo, water, and mustard in a medium-size bowl. Add the chicken, bell pepper, onion, and parsley. Add salt and pepper to taste, and toss well. Place the tomato slices on an ovenproof dish or on a foil-lined baking tray, and season with a little salt and pepper. Spread with chicken salad, and tear cheese slices into small pieces to fit over the chicken salad. Broil for 2 minutes, or until the cheese melts, and serve. Makes 2 servings.
Buffalo Chicken Macaroni Salad
Buffalo Chicken Macaroni Salad
Serves 4 (1 cup servings) 5 points
1/2 cup Kraft Fat Free Blue Cheese Dressing
1/4 cup Kraft fat-free mayonnaise
1 teaspoon Tabasco sauce
1/4 teaspoon paprika
1 1/2 cups (8 oz) cooked chicken breasts -- diced
1/2 cup celery -- chopped
2 cups cold cooked elbow macaroni -- rinsed and drained
1 cup fresh tomatoes -- diced
In a large bowl, combine blue cheese dressing, mayonnaise, Tabasco sauce, and paprika. Add chicken, celery, and macaroni. Mix well to combine. Stir in tomatoes. Cover and refrigerate at least 30 minutes. Gently stir again just before serving.
HINT: 1 1/3 cups uncooked elbow macaroni usually cooks to about 2 cups.
Serves 4 (1 full cup). 222 Cal; 2 g Fat; 21 gm Pro; 30 gm Carbo; 401 mg Sod; 1 g Fiber.
1 large head of romaine lettuce, torn into bite sized pieces
2 cloves garlic, crushed
1 medium lemon, cut in half
2 tbsp olive oil
3 tbsp fresh grated low fat or reduced fat Parmesan cheese
salt and pepper to taste
In a large bowl, press the two cloves of garlic, then using a piece of waxed paper to hold the garlic, rub the bowl with the garlic until well coated.
Add the Romaine, and toss well so that the lettuce is coated with the garlic. Squeeze the lemon over the lettuce. Pour the olive oil over the lettuce and toss well. Sprinkle Parmesan, salt and pepper over salad and toss again.
Can be topped with crumbled turkey bacon and some reduced fat croutons.
Yummy Smooshy Salad
[font=Fixedsys]RED CABBAGE(finely minced)
GREEN CABBAGE(Finely Minced)
GARLIC OLIVEOIL SPRAY(or use water in the skillet and put garlic seasoning on)
----sometimes you can add.....
3.Baby Bok Choy
(Or any veggie you desire, MIX IT UP A BIT!)
BUT RED CABBAGE is amazinngggg this wayy!
Put all your ingredients in a deep skillet, fill it 1/2 with water (or chicken broth) and let it simmer on your stove for a good.....30 min(for a nice mushy texture)--THEN EAT!!! Its AMAZINGGGGGG! I eat it almost every night and I have lost 40 pounds!!!
Italian Pasta Salad
4-oz. tricolor rotini (corkscew) pasta, uncooked
3/4 cup (3 oz.) cubed part-skim mozzarella cheese
1/2 cup sliced zucchini
1/4 cup chopped, seeded tomato
3 tbsp. fat-free Italian dressing
2 tbsp. white wine vinegar
3/4 tsp. minced garlic
1/2 tsp. granulated sugar substitute (such as Splenda)
1/2 tsp. Dijon mustard
1/4 tsp. pepper
Cook pasta according to pkg. directions, omitting salt and fat. Drain; rinse with cold water, and drain again. Place in a large bowl and add cheese, zucchini, and tomato, tossing gently.
Combine Italian dressing and remaining 5 ingredients in a separate bowl, stirring well with a wire whisk. Add the mixed dressing to pasta mixture, and toss gently. Cover and chill 1 hr. Toss gently before serving.
Makes 6 (1/2 cup) servings:
Per 1/2 cup serving: cal 108, fat 2.6 g, fib 0.9 g ww points 2
Coban (or Shepherd) Salad:
Ingredients (serves 4-6):
2 tomatoes finely chopped
1 onion finely sliced
2 cucumbers peeled and finely chopped
2 green peppers, seeded and finely chopped
½ bunch flat-leaf parsley. Chopped
Several good tablespoons of extra virgin olive oil
Juice of 1-1 ½ lemons
Salt and Pepper
Put all the chopped fruit and vegetables, together with the parsley, in a bowl and mix well. You can then pop this into the fridge to chill off a little. Make a dressing from the olive oil, lemon juice, salt and pepper. This is the typical dressing used for most Turkish salads, zingy and delicious, just make sure you have a very good quality olive oil that is tasty but not bitter. Just before serving, add the dressing to the salad and mix thoroughly. Feel free to splosh in some more olive oil if you think it needs a little extra.
And now i believe that there really are a lot of carbs in vegetables - it was real comfort stuff!
i was worried that the house was going to stink of boiled cabbage, but i don't think it does. it was smelling of garlic and chicken stock as it was cooking. I didn't have any garlic olive oil, so just stuck a teaspoon of crushed garlic in there, and then put a smidge of sesame oil on it once it had cooked.
Plenty more left in the pot for the next couple of days!!
1/2 cup mayonnaise
1/3 cup sugar
1/4 cup milk
1/4 cup buttermilk
2 1/2 tablespoons lemon juice
1 1/2 tablespoons white vinegar
1/2 teaspoon salt
1/8 teaspoon pepper
8 cups finely chopped cabbage (approx. 1 head)
1/4 cup shredded carrot (1 medium carrot)
2 tablespoons minced onion
Chop the cabbage and carrots into very fine pieces (a little bigger than rice). Combine the mayonnaise, sugar, milk, buttermilk, lemon juice, vinegar, salt and pepper in large bowl. Beat until smooth. Add cabbage, carrots, and onion. Mix well. Cover and refrigerate overnight or for at least 2 hours.
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