Salad is your best friend for weight loss and it’s your essential meal when you are on a diet.
Consumption of salad is an effective strategy for increasing intake of many important nutrients. Eating just one serving of salad per day significantly boosts the meeting likelihood of meeting the recommended daily intake of nutrients.
It’s really impossible to get bored with salads because there are many alternatives for you to prepare and eat. Think and be creative. If you are bored with the salads you consume, it’s probably because you use same salad recipes over and over.
Try our easy-to-prepare, low-in-calories, filling, quick and healthy salad recipes with easy-to-find ingredients.
Apple and Hazelnut Salad In A Cup
2 tbs nonfat, bottled raspberry vinaigrette
¼ cup dried fruit tidbits
2 bs chopped hazelnuts
1 cup pre-cut mixed greens, rinsed and drained well
Wash apples and dice them. Rinse greens and drain well. Cut greens into pieces and mix them. Take a bowl and put pre-cut greens and apples in it. Than pour dressing on and mix them all together. Sprinkle chopped hazelnuts and dried fruit tidbits on. Your salad is ready to be served.
Bread Bowl Salad with Roast Beef
4 (1 oz.) crusty whole wheat rolls, halved
½ lb. thinly sliced lean roast beef
2 tbs reduced fat mayonnaise
2 tbs nonfat sour cream
2 tsp** prepared horseradish
¼ tsp salt
Ground black pepper
8 c. romaine lettuce
Hollow out the rolls to make bread shells. Cut the inside pieces into small cubes. Trimmed of all visible fat of roast beef and roll slices and slice into ¼” strips. Whisk the mayonnaise, sour cream, horseradish, salt and pepper all together in a large bowl. Wash lettuce and shred it. Add lettuce, reserved bread pieces and roast beef strips. Scoop into bread shells and serve.
Tuna and Vegetable Salad
½ c. chopped celery
½ c. chopped cucumber, seeded
½ c. shredded carrot
1 (7 oz.) can chunk light or white tuna, water-packed, drained and chunked
2 tbs sliced green onion
1/3 c. salad dressing
2 tsp dill
1 tsp lemon peel, finely minced
¼ tsp garlic powder
¼ tsp black pepper
4 medium tomatoes, sliced
Whisk salad dressing, dill, lemon peel, garlic powder and pepper. Pour over vegetables and tuna. Cover and chill for at least 1 hour. Serve tuna salad with tomato slices.
¼ c. Parmesan cheese
¼ c. fat-free mayonnaise
¼ c. water
2 tbs lemon juice
½ tsp anchovy paste
½ tsp Worcestershire sauce
¼ tsp black pepper
1/8 tsp dry mustard
2 garlic cloves
4 (1 oz.) slices of bread,
8 c. of romaine lettuce, torn
Preheat oven to 300 degrees. Cut bread into cubes and place them on baking sheet and bake for 15 minutes or until browned. Mix parmesan cheese with minced garlic cloves in a bowl. Merge croutons, lettuce and dressing in a large bowl. Toss well to coat.
Tossed Salad with Almonds and Oranges
2 tbs fresh parsley, minced
3 tbs balsamic vinegar
1 tbs olive oil
1 garlic clove, minced
¼ tsp sugar
¼ tsp salt
Fresh ground pepper, to taste
1 tbs water
8 c. romaine lettuce, torn
4 celery stalks, sliced
8 scallions, sliced
One (11 oz.) can Mandarin orange wedges, drained
2 tbs. almond, sliced and toasted
In a bowl, merge parsley through water and mix until thoroughly blended. Toast almonds by placing them in skillet over medium heat. Cook for 3-4 minutes or until slightly browned, stirring constantly. In a large bowl, merge lettuce, celery and scallions. Add dressing and toss to coat. Top with almonds and oranges.
2 cups green beans
1/4 cup fat free mayonnaise
1/4 cup plain fat free yoghurt
1 tsp fresh lemon juice
pinch of salt
1/4 tsp ground black pepper
2 cups cooked white-meat turkey, diced
1/2 cup red bell pepper, diced
3 tbsp fresh parsley, chopped
Trim green beans and cut into pieces. Place green beans in a pot of boiling water and cook for 2 minutes. Remove from heat and rinse with cold water. Mix together mayonnaise, yoghurt, lemon juice and seasoning in a large bowl. Add green beans, turkey, red pepper and parsley. Toss well to coat.
Pasta Salad with Honey Dijon Dressing
6 ounces bow-tie pasta
2 cups torn fresh spinach
2 cups cherry tomatoes, halved
1 1/2 cups (10 ounces) frozen peas, thawed
1/2 cup shelled roasted pistachios (optional)
Ingredients for dressing
2 tablespoons honey
2 1/2 tablespoons Dijon mustard
3 tablespoons red wine vinegar
1 1/2 teaspoons dried oregano
1/2 teaspoon garlic powder
Cook pasta according to package instructions, drain in a colander. In a large bowl, combine pasta, spinach, tomatoes and peas with the pasta.
In a small bowl, combine all ingredients for the dressing and mix well.
Pour dressing over pasta mixture and toss well to coat. Serve with pistachios garnished on top. Pasta salad recipes are always popular, but not all of them are equal in quality for your health.