I thought it would be fun to list what you like to include in your favorite salads.

Mine is:

-Romaine lettuce (Love the crunch and I usually buy it prepackaged with some other lettuces mixed in. It is so convenient for me to buy it prepackaged.)
-Bean sprouts (I love the crunch and earthy taste of these.)
-Celery, chopped (I chop it all up at once and keep it in a covered bowl in the fridge.)
-Green pepper slices
-Sugar snap peas, raw
-Cucumber, sometimes
-Tomato (I really dislike tomatoes that don't taste home-grown. When they aren't in season, I splurge and buy the brand of grape tomatoes called Cherubs. They taste home-grown year round.)

I like to keep all the ingredients separate in my fridge. For work, I will make up a big zip loc bag full of salad that usually lasts for two lunches. I keep fat free dressing in the fridge at work and at home.

Tomatoes...
Jalapeno peppers...
mushrooms...
and cucumbers...

Ummm... ummm... good...

I love a teaspoon of sunflower seeds (w/out the shell of course) on my salads. I love the salty crunch they give!

Love romaine!

I buy bag salad most of the time - there's a mix with boston lettuce & raddichio that I like a lot. That's from Trader Joe's.

Shredded carrots

Sun-dried tomatoes

A few olives - Kalamata olives are a fave of mine

Cukes, chopped celery, roasted peppers from the jar sometimes (there are some gourmet red & yellow jarred roasted peppers that are good)

Chopped red onion

A few pecans

I love baby spinach for the salad base. Plus I like to add broccoli slaw because it adds a great crunch.

boiled egg

green pepper

soy sauce...

mix well:

shredded lettuce (prefer boston but any type will work)
crushed raw garlic
salt
pepper
stevia
steamed cauliflower
organic chicken broth OR flaked white fish OR light tuna

I love salad! Although now with the weather I find it less satisfying--but soon, the salad cravings will come back.

I use:
green leaf lettuce
cucumber
tomato
red pepper
celery
feta cheese

Dressing: olive oil (measured one teaspoon), lemon juice, seasoning salt, garlic powder, dried mint.

If I want to make the salad a meal, I'll throw in some cold couscous and a few kalamata olives, and from time to time, some chickpeas.

Butter Lettuce
Lots of tomato
Boiled egg
Feta cheese
Freshly cracked black pepper

- romaine lettuce (it is crunchier, i agree w/ anniedrews, but it also has better health benefits than other lettuce!)
- mushrooms
- a LITTLE bit of grated cheddar cheese
- hard boiled egg
- cucumbers
- turkey or chicken deli slice meat just cut into bits
- FF ranch dressing

sounds like it might not be good.. but once you make it and try it, it'll be soooo good! keeps me full for a good hour before dinner! that way i eat less after the salad

(not all these go in every salad, it depends)
chopped apples
raisins
celery
cucumber
chickpeas
kidney beans
black beans
raw beets
carrots
tomatoes
sweet bell peppers
mushrooms
avocado
alfalfa or sunflower sprouts (sunflower sprouts are sooo good but not as easy to grow as alfalfa sprouts so I buy them)
artichoke hearts
sunflower seeds
walnuts
olives
cubes of baked tofu
tempeh 'croutons' (tempeh cut into cubes, marinated in balsamic vinegar/soy sauce, pan cooked)

Galeo's miso dressing - best low calorie dressing I've ever had, doesn't taste low calorie and soo soo good.

Salsa - Herdez is my favorite to use in place of dressing

Cucumber, roasted red pepper, red onion...heck, skip the lettuce, I'll eat just a bowl of those!

any kind of lettuce (I'm a lettuce nut), tomatoes, cucumbers, mushrooms, carrots, turkey bacon (if I've got it), onion, and sometimes raw cauliflower

Great thread! I am usually eating either a wrap or a salad at lunch so I hope to get some good ideas off here. One of my fav 5 factor salads is below. Not sure how to reference it properly so I just said it's from his book. Hope that's ok.



Mexican Chicken Salad with Spicy Salsa Dressing
From 5 Factor Diet by Harvey Pasternak
***I have modified it a little bit which I will state below***
6 oz. skinless, boneless chicken breast
1 cup nonfat sour cream
1 cup salsa
1 small head iceberg lettuce, coarsely chopped
1-1/2 cups canned corn, drained
1 tsp. fajita seasoning mix
1 pinch cumin
salt and pepper to taste

1. Combine the fajita seasoning, cumin, salt, and pepper. Coat the chicken breast with the seasoning mix. Microwave the chicken for 6 minutes. (I either grill it in my grill, bake or else dry sautee on the stove with pam stray or without any oil). Remove from the microwave and set aside to cool slightly.

2. In a blender, combine the sour cream and salsa. Pulse until smooth. If the dressing is too thick, add a little water. (MMMMMM....such a good dressing!!!)

(3. I like the corn cooked a little so I ususally either steam/boil it in the microwave or cook on the stovetop. Then set it aside to cool.)

To Serve: Cut the chicken breast into 1/2" pieces and toss it with the lettuce, corn, and salsa dressing. Serve immediately.

Serves 2