What are some healthy salad toppings?!
Fresh chopped veggies such as tomato, onion, cucumber, pepper, carrots, peas, broccoli, etc of course.
Strawberries, grapes, mandarin oranges, apples, pears, and other fruits are also great in salads.
My favorite combos are mandarin oranges, red onion, chicken, and feta cheese or strawberries and sliced almonds on spinach with raspberry vinaigrette.
Moderate the use of croutons, bacon bits, cheese, and dressing and go for low fat. Instead of pouring the dressing on, dip the tips of your fork into it before picking up any salad. I also really really like the salad spritzers especially the red wine vinaigrette!
Answers: Grilled chicken, grilled steak, hardboiled egg, salmon, and a small amount of nuts are all good for protein.
Fresh chopped veggies such as tomato, onion, cucumber, pepper, carrots, peas, broccoli, etc of course.
Strawberries, grapes, mandarin oranges, apples, pears, and other fruits are also great in salads.
My favorite combos are mandarin oranges, red onion, chicken, and feta cheese or strawberries and sliced almonds on spinach with raspberry vinaigrette.
Moderate the use of croutons, bacon bits, cheese, and dressing and go for low fat. Instead of pouring the dressing on, dip the tips of your fork into it before picking up any salad. I also really really like the salad spritzers especially the red wine vinaigrette!
vinagrette, cheeses (bleu), not spicy peppers, tomatoes, other vegetables
nuts
cheese low fat
there is alot it depends on your taste and the salad
raisins
chick peas
sprouts
sunflower seeds
sunflower seeds...Yummy
Aside from lots of veggies, I like to add grilled chicken and dried cranberries (or fresh strawberry slices).
eggs, yolks removed
vine-ripe tomatoes cut into wedges
cooked asparagus tips
red onion
green pepper, red pepper
nuts and dried fruit
2% shredded chesses
I use a lot of vegetables.
Just Balsamic venegar
Tomatoes, carrots, cucumbers and olives.
Sunflower seeds, dried cranberries and chick peas are my favorites.
lemon juice,olive oil and vinegar with whatever herbs
Veg out:
Fresh, raw vegetables add flavor and color to a salad, not to mention healthy doses of important vitamins and minerals. You can beef up your salad's nutritional profile with any combination of the following toppings.
*
BEETS:
One-half cup of these red gems supplies a whopping 68 micrograms of folate, a vitamin that moms-to-be need to protect their babies against birth defects. There's also evidence to suggest that folate may protect against cervical dysplasia, the development of abnormal cells in the cervix that is sometimes a precursor to cancer.
*
BROCCOLI FLORETS :
One-half cup provides 41 milligrams of disease-fighting vitamin C, or 68 percent of your Daily Value ( DV ).
*
CARROTS :
You won't find a better food source of vitamin A - 1/2 cup has 17,159 IU, or over 300 percent of the DV.
You get a good amount of fiber, too.
*
CAULIFLOWER :
Like its cruciferous cousin broccoli, cauliflower is rich in vitamin C - about 23 milligrams in 1/2 cup.
*
CELERY :
Except for small amounts of folate, vitamin C, fiber, and potassium, celery doesn't have a whole lot of nutritional value. But it does give your salad a lot of crunch for just a few calories and practically no fat.
*
CUCUMBERS :
Another "crunchable," cucumbers contribute small amounts of fiber, folate, potassium, and vitamin C to your salad.
*
MUSHROOMS :
Along with copper, mushrooms provide a B-vitamin boost of folate, niacin, and riboflavin.
*
PEPPERS :
Sweet red peppers are another stellar source of vitamin C, providing 87 milligrams per 1/2 cup chopped. Their green counterparts supply a not-too-shabby 66 milligrams. You can't beat either variety for vibrant color and satisfying crunch.
*
RED CABBAGE :
With more vitamin C than the pale green variety, red cabbage also supplies some vitamin B6 and fiber.
*
TOMATOES :
There's no better source of ly-copene, a relatively unknown "super nutrient" that scientists believe helps to protect against a number of different cancers as well as dysphasia.http://www.womenfitness.net/top10_avoid_...
My favorite salad has walnuts, bleu cheese crumbles, thinly sliced granny smith apples with a balsamic vinaigrette. YUMMY.
Try this with the walnuts. (You can also use pecans)
SWEET AND SPICY WALNUTS
1 lb. California walnuts, halves and pieces
2 egg whites, lightly beaten
1/2 cup granulated sugar
3 tablespoons cayenne pepper
Toss walnuts with egg whites. Mix sugar with cayenne pepper and toss with the walnuts and egg whites.
Spread walnuts on a baking sheet that has been sprayed with cooking oil. Bake in a 350oF oven for about 10 to 12 minutes or until walnuts are crisp and caramelized. Let cool and enjoy.
**One thing to note is that nutrients found in veggies, etc, is more readily absorbed by the body with a small amount of fat, such as from cheese or oil in dressing.
Grilled meat like chicken, steak or shrimp are great on a salad. Also toasted nuts like pecans or walnuts and a great vinegarette or oil and vinegar. Also low fat cheese. I can't eat a salad without cheese or boiled eggs.