Salad Recipes for LA Weight Loss
*SPRING SALAD*
exchanges for 1 serving-1 Fat, 1 Fruit, 1 Vegetable makes 5 servings 4T white wine vinegar 3T orange juice 1T olive oil 2 packets Splenda or other artificial sweetener 1/4 tsp Morton Lite Salt 1/4 tsp black pepper 6 cups mixed greens 1/2 cucumber, thinly sliced 1/2 pound snow peas, cut into thin strips (?????) 1 cup seedless grapes 2 oz. lite feta cheese Combine vinegar, orange juice, oil, sweetener, salt and pepper in small bowl - whisk together well. In large salad bowl, combine greens, cucumber, snow peas and grapes. Pour dressing over salad and toss well. Top with cheese; serve chilled. |
*CEASAR SALAD*
exchanges per serving-1 Vegetable, 1 Condiment Ingredients 1/2 cup plain nonfat yogurt 1 Tbsp Dijon mustard 1/4 cup lemon juice 2 cloves garlic, minced 1 tsp Worcestershire sauce 1 1/2 to 2 heads Romaine lettuce, torn into pieces 1/4 cup grated Parmesan cheese Fresh cracked black pepper How to Prepare In a small bowl, whisk together yogurt, mustard, lemon juice, garlic, and Worcestershire sauce. Refrigerate at least 1 hour to allow flavors to blend. In a large serving bowl, combine together lettuce and Parmesan cheese. Season with fresh black pepper, to taste. Just before serving, toss dressing with salad mixture. Season with more fresh black pepper, as desired. Serving size: 1/8 recipe, about 1 cup salad |
*STRAWBERRY SPINACH SALAD*
exchanges per serving-1 Vegetable, 1 Fruit, 1 Fat 8 oz spinach leaves 1 c. sliced fresh strawberries 1 kiwi, sliced 1 T. slivered almonds Dressing: 1 T. sugar-free raspberry preserves 1 T. olive oil 1 T. rice vinegar Combine salad ingredients in large bowl. for dressing, combine remaining ingredients in a small bowl; whisk vigorously Toss dressing with salad. |
Strawberry and toasted pecan chicken salad
Strawberry and Toasted Pecan Chicken Salad
Ingredients: 2 cups cooked cubed chicken breast 1/4 cup chopped pecans, toasted 2 cups quartered strawberries 1/4 cup finely diced red onion 1/4 cup finely diced celery 1/4 cup finely chopped cilantro 2 tbsp balsamic vinegar 1 tsp olive oil 8 cups salad greens Preparation: Combine chicken, pecans, strawberries, onion, celery, cilantro, vinegar, and oil. Cover and marinate in refrigerate for 1 hour. Serve over salad greens. Makes: 4 servings Serving size: 1/4 recipe LA Exchange: 1/2 Protein, 1 Vegetable, 1 Fruit, 1 Fat |
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