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Old 03-23-2005, 03:24 PM   #1  
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Default Salad Recipes for LA Weight Loss


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.
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Old 02-02-2006, 04:17 PM   #2  
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exchanges per serving-1 Vegetable, 1 Condiment

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
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Old 04-10-2006, 07:33 PM   #3  
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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

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.
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Old 08-03-2006, 06:23 PM   #4  
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Default Strawberry and toasted pecan chicken salad

Strawberry and Toasted Pecan Chicken Salad


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


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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