Suggest me recipes on a really nice, low calories SALAD!?!
MANDARIN ORANGE SALAD
1/4 cup almonds, sliced
1 T. plus 1 tsp. Sugar
? head iceberg lettuce
? head romaine lettuce
1 cup celery, chopped
3 green onions, thinly sliced
1 (11 oz.) can mandarin oranges, drained
? cup vegetable oil
2 T. vinegar
2 T. sugar
1 T. parsley, snipped
? tsp. Salt
Dash hot pepper sauce (Tabasco)
*Tear lettuce into bite size pieces. Place greens in large plastic bag, add celery and green onions. Fasten bag and refrigerate.
*Combine well in a jar: oil, vinegar, sugar, parsley, salt, pepper and Tabasco. Refrigerate at least one hour.
*Cook and stir almonds and sugar over low heat until sugar is melted and nuts are coated. Cool on wax paper and break apart.
*Pour dressing into greens bag 5 minutes before serving. Add oranges. *Shake bag. Add almonds and serve.
The calories come piling in with the addition of the super tasty stuff such as, croutons, bacon bits, dressings etc.
Fill your salad with lots of greens, veggies and lean protien such as chicken, turkey, hsard boiled eggs or beans.
Instead of pouring the dressing on top of the salad put it in a small dish on the side, dip the tip of your fork in the dressings then stab the salad. Starting with a lighter or low calo dressing is better. Or even use Just lemon juice or Just balsamic vinegar.
I LOVE this recipe!
Harvest Chicken Salad
1/3 cup fat-free mayonnaise
2 tablespoons stone-ground mustard
2 teaspoons sugar
1/4 teaspoon each salt and ground black pepper
1 small garlic clove, pressed
1 package (6 ounces) fresh baby spinach leaves
2 cups diced roasted chicken
1 cup diced celery
2 medium Red Delicious apples
1/2 cup chopped red onion
3/4 cup sweetened dried cranberries
1/2 cup toasted pecan halves (optional)
Orange segments and Whole-Grain Croutons (optional)
1. For dressing, zest one orange using Lemon Zester/Scorer to measure 2
teaspoons zest. Juice oranges to measure 1/2 cup juice. Combine orange zest, mayonnaise, mustard, sugar, salt, black pepper and garlic pressed with Garlic Press in Classic Batter Bowl; whisk until smooth using Stainless Whisk. While continuously whisking, add orange juice in a thin, steady stream; set dressing aside.
2. For salad, place spinach in bottom of large serving bowl. Dice chicken and
celery using Utility Knife. Cut apples in half lengthwise; remove stems and
seeds using Cook’s Corer(R). Cut each apple half into four wedges; crinkle cut wedges into small pieces using Crinkle Cutter. Chop onion using Food Chopper. Layer chicken, celery, apples, onion, cranberries and pecans, if desired, over spinach. To serve, drizzle dressing over salad and toss to coat. Top with orange segments and Whole-Grain Croutons, if desired. Serve immediately.
Yield: 12 servings
Nutrients per serving: Light (1 cup salad): Calories 100, Total Fat 2 g,
Saturated Fat .5 g, Cholesterol 20 mg, Carbohydrate 13 g, Protein 7 g, Sodium
170 mg, Fiber 2 g
Cook's Tip: To toast pecans, spread over bottom of Small Oval Baker. Microwave on HIGH 2-3 minutes or until fragrant and lightly toasted, stirring after each 30-second interval.
A 2-pound rotisserie-cooked chicken can be used to prepare this recipe, if desired.
Preparing Orange Segments:
To cut orange into segments, cut a thin slice from the top and the bottom using Utility Knife; stand upright. Cutting from top to bottom, carefully trim away peel and white membrane.
Cut down one side of membrane. Angle knife under segment and lift out. Repeat with remaining segments.