Yummy salads?!
I know I recently asked a similar question- but no one actually answered my question lol!
Thanks so much!
Answers: Anybody have some good salad ideas that are less than 300 calories?
I know I recently asked a similar question- but no one actually answered my question lol!
Thanks so much!
Avocado and Grapefruit Salad
6 servings
Start to Finish: 20 min.
Ingredients
8 cups torn mixed salad greens
2 grapefruit, peeled and sectioned
1 avocado, pitted, peeled, and sliced
2 tablespoons raspberry vinegar
2 tablespoons olive oil
1 tablespoon water
1 teaspoon sugar
1/8 teaspoon salt
Directions
1. On a large serving platter or six individual salad plates, arrange the mixed salad greens, grapefruit sections, and avocado slices.
2. For dressing, in a small bowl, whisk together vinegar, oil, the water, sugar, and salt. Drizzle dressing over the salad. Makes 6 servings.
3. Make-Ahead Tip: Prepare dressing as directed. Cover and chill for up to 24 hours. To serve, prepare salad. Whisk dressing; drizzle it over the salad.
Nutrition Facts
Nutrition facts per serving:
Servings Per Recipe 6 servings
Calories 134
Total Fat (g) 9
Saturated Fat (g) 1
Monounsaturated Fat (g) 6
Polyunsaturated Fat (g) 1
Cholesterol (mg) 0
Sodium (mg) 60
Carbohydrate (g) 14
Total Sugar (g) 7
Fiber (g) 4
Protein (g) 2
Fruit (d.e.) .5
Vegetables (d.e.) 1
Fat (d.e.) 2
*Percent Daily Values are base on a 2,000 calorie diet
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Greek Quinoa and Avocado Salad
4 servings
Prep: 15 minutes
Cook: 15 minutes
Ingredients
1/2 cup uncooked quinoa, rinsed and drained*
1 cup water
2 roma tomatoes, seeded and finely chopped
1/2 cup shredded fresh spinach
1/3 cup finely chopped red onion (1 small)
2 tablespoons lemon juice
2 tablespoons olive oil
1/2 teaspoon salt
Spinach leaves
2 ripe avocados, halved, seeded, peeled, and sliced**
1/3 cup crumbled feta cheese
Directions
1. In a 1-1/2-quart saucepan combine quinoa and water. Bring to boiling; reduce heat. Simmer, covered, about 15 minutes or until liquid is absorbed.
2. Transfer quinoa to a medium bowl. Add tomato, spinach, and onion; stir to combine. In a small bowl, whisk together lemon juice, oil, and salt. Add to quinoa mixture; toss to coat.
3. Place spinach leaves on 4 salad plates. Arrange avocado slices on spinach leaves. Spoon quinoa mixture over avocado slices. Sprinkle with some of the feta. Makes 4 main-dish servings.
4. *Note: Rinse quinoa thoroughly before cooking to remove a bitter substance called saponin that coats the seeds.
5. **Note: Brush avocado slices with additional lemon juice to prevent browning.
Nutrition Facts
Nutrition facts per serving:
Servings Per Recipe 4 servings
Calories 332
Total Fat (g) 24
Saturated Fat (g) 5
Cholesterol (mg) 11
Sodium (mg) 457
Carbohydrate (g) 27
Fiber (g) 8
Protein (g) 7
Vitamin C (DV%) 37
Calcium (DV%) 11
Iron (DV%) 18
Starch (d.e.) 1.5
Vegetables (d.e.) .5
Fat (d.e.) 4.5
*Percent Daily Values are base on a 2,000 calorie diet.
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Fruit Salad with Cranberry Dressing
Prep: 25 minutes
Chill: 2 hours
Ingredients
2 cups cranberries
1/3 cup water
1 cup sugar
1/4 cup orange juice
Bibb lettuce leaves
2 large oranges, peeled and sectioned (2 cups)
1/2 large pineapple, peeled, cored, sliced, and cut into wedges
2 large ripe pears, cored and sliced into wedges* (2 cups)
2 kiwifruit and/or golden kiwifruit, peeled and sliced lengthwise into wedges (1 cup)
Directions
1. For dressing, in a medium saucepan combine cranberries and water. Bring to boiling; reduce heat. Simmer, covered, for 4 to 5 minutes or until berries just begin to pop. Remove saucepan from heat; stir in sugar and orange juice. When cool, press mixture through a sieve. Discard cranberry skins. Cover and chill the dressing about 2 hours or until thoroughly chilled. (The dressing will thicken slightly as it chills.)
2. To serve, line 6 small bowls or plates with lettuce leaves. Arrange fruit on lettuce leaves. Drizzle with dressing.
3. Makes 6 side-dish servings
4. *Note: To prevent pears from darkening, brush cut edges with lemon juice.
Nutrition Facts
Nutrition facts per serving:
Calories 231
Total Fat (g) 1
Saturated Fat (g) 0
Monounsaturated Fat (g) 0
Polyunsaturated Fat (g) 0
Cholesterol (mg) 0
Sodium (mg) 4
Carbohydrate (g) 58
Total Sugar (g) 50
Fiber (g) 5
Protein (g) 2
Vitamin A (DV%) 0
Vitamin C (DV%) 113
Calcium (DV%) 5
Iron (DV%) 5
Fruit (d.e.) 2
Other Carbohydrates (d.e.) 2
*Percent Daily Values are base on a 2,000 calorie diet
Fruit salad with a light dressing such as light cool-whip topping mixed with some cinnimon. I don't know if that's less than 300 calories, but I think it's pretty darn tasty.
Yummy Salad
1 jar maraschino cherries, drained and diced
1 can mandarin oranges, drained
1/2 can pineapple tidbits, drained
1 cup coconut
1 cup sour cream
1 cup marshmallows
2 tablespoons mayonnaise or Miracle Whip
Combine all ingredients, except oranges.
Stir.
Fold in oranges lastly, as they tend to break up.
Chill and Serve.
Recipe may be doubled.
Calories 189
Calories from Fat 145 (76%)
Amount Per Serving %DV
Total Fat 16.1g 24%
Saturated Fat 11.4g 57%
Polyunsat. Fat 1.1g
Monounsat. Fat 2.7g
Trans Fat 0.0g
Cholesterol 15mg 5%
Sodium 57mg 2%
Potassium 114mg 3%
Total Carbohydrate 11.1g 3%
Dietary Fiber 2.0g 7%
Sugars 5.3g
Protein 2.0g 4%
Vitamin A 222mcg 4%
Vitamin B6 0.0mg 2%
Vitamin B12 0.1mcg 1%
Vitamin C 0mg 0%
Vitamin E 0mcg 1%
Calcium 42mg 4%
Magnesium 14mg 3%
Iron 0mg 2%
Alcohol 0.0g Caffeine 0.0mg
~ Sweet G~
YUMMY , SALAD =D
urmmm , some bacon [NO SALT] , small amount of low fat mayo and whatever salad you like , lettuce etc..
Tastes nice and it is low in Cal's
Best Chicken Pasta Salad
2 boneless, skinless chicken breast halves
3/4 cup steak sauce
1 (12 ounce) package fusilli pasta
2 cubes chicken bouillon
1 Vidalia onion, diced
2 avocados - peeled, pitted and diced
1 cup halved cherry tomatoes
1 cup Ranch-style salad dressing
DIRECTIONS
Preheat an outdoor grill for high heat. Place breasts into a glass baking dish and marinate in steak sauce for 15 to 60 minutes.
Grill chicken until no longer pink and the juices run clear. Remove from grill, and chop into bite-size pieces.
To a large pot of boiling water, add bouillon cubes and pasta. Cook pasta until al dente. Drain, and rinse under cold water.
In a large bowl, combine chicken, pasta, onion, avocados and tomatoes. Mix in salad dressing, cover, and refrigerate until chilled
copied off website
Salads can be any combination of vegetables.
The calories come from the dressing & non-veggies.
I like to use feta, sparingly of course. If you want to go less on the calories I would use olive oil and maybe a little lemon as the dressing. try to stay clear of the store bought ones. Put in some strips of carrot and anything else you might like. Try and find a nice bean salad or even just regular canned kidney beans (minus the can juice- gross). If you throw in a lot of veg (peppers, corn, etc.) and try not to over do it in the dressing and meat dept you should have a really good low cal salad.
Warm Chicken & Bacon Salad
Great, fresh-tasting rotisserie chicken is available just about everywhere. A perfectly roasted chicken can be turned into many, many dishes.
Yields: 4 servings
1 fully cooked rotisserie chicken, about 3 pounds (if that's unavailable, use 2, 10-ounce packages Perdue Ready-to-Eat Roasted Chicken)
1 pound thick-cut bacon, cut into small pieces
Salt and freshly ground pepper
6 tablespoons B&G Hot Dog Relish
2/3 cup Hellman's Dijonnaise
1 10-ounce bag Romaine lettuce salad greens
1. Keep the rotisserie chicken warm in a 200°F oven, if necessary. When ready to make the salad, tear the chicken into large bite-size pieces, removing all the bones. Place in a large bowl.
2. Heat a large saute pan over medium heat. Add the bacon and cook until soft and light brown. Drain on a paper towel-lined plate.
3. Add the bacon, hot dog relish, and Dijonnaise to the chicken. Mix well. Add the lettuce and season to taste with salt and pepper. Divide salad among four plates and serve.
* Its yummy but I would go easy on the portion size if you want to stay under 300 calories
BLT Pasta Salad 169 CALORIES
16 servings 30 min 15 min prep
1 (7 ounce) package rotini pasta or other pastas, cooked and drained
8 slices bacon, cooked and crumbled
1 cup mayonnaise or salad dressing
1/4 cup lemon juice concentrate
2 teaspoons sugar
1 large tomato, seeded and chopped
1/4 cup green onions, sliced
2 teaspoons chicken flavor instant bouillon
4 cups lettuce, thinly sliced
Combine mayo, lemonjuice, sugar and bouillion for the dressing.
Combine all remaining ingredients.