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Salad ingredients- suggestions needed!

I am eating at least one large salad a day and am getting bored with the same old ingredients. I usually do a combo of greens (baby romaine, arugula, spinach, microgreens) and something else (bell peppers, carrots, artichoke hearts.)

Any good suggestions?


Wed. Mar 29, 6:11pm

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I've sometimes added fruit like mandarin oranges or pineapple chunks. It gives it quite a bit of flavor (sweet) and moisture. I also like different flavors of croutons although they really don't serve much purpose as far as nutritional value goes.

Wednesday, March 29, 2006, 6:22 PM

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I like everything: cucumbers, black olives, mushrooms, kidney beans, water chesnuts (especially with a seasame ginger dressing), snap peas, corn, etc... maybe try different salad dressings to excite your palette!

Wednesday, March 29, 2006, 6:38 PM

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This is my fav!
Mixed spring greens
diced shallots
toasted nuts (like pinenuts, cashews, soynuts)
sometimes I add smoked salmon if I have some

Dressing:
good olive oil
vinegar (balsalmic or riesling)

Wednesday, March 29, 2006, 6:40 PM

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Oh, I add a corn & black bean salsa-- homemade

Do a search here-- I posted on the site a while back!

it is high in protein because of the beans and so yummy I can eat it without anything else! :-)

Wednesday, March 29, 2006, 6:47 PM

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My favorite salad

This is my favorite salad:
Dark green leaves (like Romaine and spinach or a spring mix
Blue cheese crumbled-- a little bit goes a LONG way-- very flavorful
1 T. craisins that are cherry flavored (dried cranberries)
1-2 T. toasted almonds
Newman's lite raspberry walnut dressing is delicious!

If I have some extra calories I also throw in 1/4 of a package of the dry ramen noodles. Adds a little extra crunch!

Wednesday, March 29, 2006, 7:34 PM

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Pears, granny smith apples and walnuts

Raspberries and almond slivers

Mandarin oranges, water chestnuts, chow mein noodles and a sesame dressing

Salsa, maybe 1/4 of an avocado cubed and a few tortilla chips broken up



Wednesday, March 29, 2006, 7:58 PM

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spring mix
red grapes
feta cheese
red pepper

dressing: soy sauce and red wine vinegar

Wednesday, March 29, 2006, 9:28 PM

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roasted veggies!

Roast some chickpeas and cauliflower in the oven - spray or lightly toss with olive oil and season with something a little spicy/smoky - chili, paprika, garlic, etc.

Then toss roasted veggies, some sauteed mushrooms, maybe a bit of light feta.

Add in some hearts of palm (great contrast--taste better from a glass jar than a can) and also add in some pickled beets.

With the roasted veggies and a bit of feta, juice from the beets and hearts of palm - you don't even need dressing. A HUGE, tasty salad, lots of nutritious variety, and very low calories.

My other favorite is very simple, yellow and red cherry or grape tomatoes, light french feta, a bit of cucumber, red onion if you like it, tossed with a basic vinagrette over mixed greens or chopped romaine.

Wednesday, March 29, 2006, 10:21 PM

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tomatoes, radishes, shredded turnip, kohlrabi, kale, dulse, broccoli, zucchini, asparagus

Wednesday, March 29, 2006, 10:56 PM

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nuts and berries

almonds, cranberries,pinenuts,dried cherries... also sometimes a cheese or beans especially if the salad is all you are eating... need that protein!

Wednesday, March 29, 2006, 11:42 PM

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Tomato-Basil Salad

Salads don't have to be just greens. One of my favourites is Tomato-basil salad:

Simply seed & dice 4-6 tomatoes, add 1 tablespoon fresh basil, 1 clove crushed garlic, and a drizzle of extra virgin olive oil. (doesn't take much -- just enough for flavour -- about 1 tablespoon or so) Serves 4-6. Save the seedy pulp for the next time you make anything with a tomao sauce. Adds more flavour. :o)

Thursday, March 30, 2006, 12:29 AM

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I love Greek salads with kalamata olives, red bell pepper, feta cheese and cucumbers. I also add croutons and sliced chicken.

When I pick up a salad from Burger King I add in a pouch of lemon pepper tuna.

Other ingrendients to consider are:
Raisins
Jicama
Water chestnuts
Slivered almonds, broiled for a few minutes, or candied walnuts
Mini corn cobs (the kind you find in chinese food)


Thursday, March 30, 2006, 1:44 AM

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I've been eating salads made with chicken, apples, walnuts, dried cranberries for a bit of tart punch. Add some balsamic vinegar and serve over greens.

I love to add a bit of feta cheese and dried (or fresh is great too) basil and oregano.

Grapes are a great addition!

Thursday, March 30, 2006, 5:59 AM

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delicious mexican snack/salad

i'm living in mexico city, and my officemates and i often order
carrots
jicama
cucumber
celery
in sticks or shredded, with fresh lime juice, a little salt and (if you're feeling adventurous) a little hot sauce. delicious, refreshing and filling.

Thursday, March 30, 2006, 4:50 PM

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I LOVE salads!

One word: Avocado!!

1/4-1/2 a fresh avocado instantly makes a salad richer and more filling, especially if you add a small sprinkling of oil and balsamic vinegar.

Other suggestions include smoked salmon flakes, grilled chicken, pomodorini tomatoes (more flavorful than other small toms), boiled egg, raisins, and a small sprinkling of pine nuts/sunflower seeds.

Enoy!

Thursday, March 30, 2006, 5:48 PM

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Cold cooked green beans
All sort of beans too like black beans, chickpeas, white beans

Lots of herbs

Thinly sliced oranges, super thinly sliced red onion, and spinach with tomato based dressing like catalina - yum!

Sunday, April 02, 2006, 5:32 AM

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I love angel-hair cabbage.
I also buy sliced almonds, and toast a bunch at one time, then store in an airtight container; at salad time, I grab a few and sprinkle on the salad.
Remember when toasting, use low heat and watch closely -- they burn very easily.

Monday, April 03, 2006, 11:28 PM

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No Lettuce salad

Sometimes I take everything that I would put on a salad and just eat that. No lettuce, just toppings in whatever light dressing I would used for the salad. A little of that goes a long way because it tastes richer somehow. Or you can take those toppings and put them over something else, like whole grains like bulgur or barley or brown rice!


Tuesday, April 04, 2006, 9:26 AM

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oh yeah and I also add chopped cilantro or parsley. Makes it taste really fresh!

Tuesday, April 04, 2006, 9:27 AM

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Roasted Corn, Jicama and Mango Salad

One of my favorite salads these days:

1 lb bag frozen corn, thawed
1 large jicama, peeled and thinly julienned
1 ripe mango, peeled and chopped into 1/2-inch pieces
1/2 red onion, thinly sliced
2 tablespoons chopped flat leaf parsley or cilantro leaves
Citrus vinaigrette, recipe follows

Roast corn in a pan until it just starts to brown. Combine everything in a large mixing bowl and toss with the vinaigrette. Chill until ready to serve.

Citrus Vinaigrette:
juice of 1 fresh lime
juice of 1 fresh orange
1 teaspoon freshly grated orange zest
2 pkgs Splenda
Dash hot sauce
2 T olive oil
Salt and pepper
1 T poppy seeds

In a large bowl combine the lime juice, orange juice, orange zest, Spenda and hot sauce. Whisk together and slowly add the olive oil, whisking as you go. Add salt, pepper and poppy seeds and whisk until combined.


I serve this over a bed of greens. It's very light in flavor and something different for most people. Great for company!

Enjoy,
Trish

Tuesday, April 04, 2006, 11:05 AM

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I made this salad last night and my SO (big carnivore) complimented it being the best salad ever:
baby arugula
diced tomatos
diced cucumbers
scalions
EVOO (expensive one from Tuscany but so worth it adding flavor!)
salt & pepper
Simple, yet so flavorful and aromatic.

My other favorite salad topping - goat cheese (goat cheese has less calories than other cheeses and add instant creaminess to salads). If you live near NYC, or if your markets carry Coach Farm products, they have this amazing goat cheese crumbs - perfect in salads.

Tuesday, April 04, 2006, 2:42 PM

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I always love beans on a salad. I often use chickpeas, kidney beans, or pinto beans. Part skim mozzarella is also yummy and low in calories. Both of these items fill you up more than just veggies because they have more protein. Speaking of protein, I also boil a chicken breast once a week and then shred part of it onto a salad for my lunch each day. Add lite caesar dressing, and it's practically a chicken caesar salad!

Wednesday, April 12, 2006, 11:05 AM

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to the Poster from 04/04...
What is "EVOO"???

Wednesday, April 12, 2006, 11:43 AM

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EVOO - Extra Virgin Olive Oil :)

Wednesday, April 12, 2006, 11:49 AM

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I seem to always use the same stuff and its filling and oh so satisfying. Chick peas, green peas, jicama, kidney beans, soy beans, beets, carrots, broc, peppercinis, parm, cucs, avocado, oh and of course greens, sometimes a handful of cranberries and sunflower seeds.

Wednesday, April 12, 2006, 7:28 PM

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Adding fruit is a good suggestion. As for vegetables, cucumbers are good. Nuts, cheese, or chicken are also good.

Thursday, April 13, 2006, 7:37 AM

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Thanks for clarifying what EVOO is! ;-)

I have a few salads that are favorites:

Tuna (or salmon or chicken) Salad:
Dice some apples (I like Gala or Fuji)
Mix with 1 can of Tuna, Salmon or Chicken
Add only enough mayo to bind everything (use Fat free or lowfat, etc.) OR, you can use plain yogurt instead of mayo.

Other additions:
Celery
Dill weed
A squeeze of lemon juice
Black Pepper or Wasabi powder

It's very "fresh" and the fruit gives it some body and crunch.

***********************
Tomato / Basil / Mozzarella salad.

Arrange this on a big plate:

Use GARDEN tomatoes if possible. Slice up 1 or 2 tomatoes
Slice up FRESH Buffalo mozzarella (or get the little mozzarella balls and cut them in 1/2) This is the soft white kind, not the kind usually used on pizzas.
Chop up some fresh basil leaves or leave whole and sprinkle on top of the tomatoes and buffalo mozzarella.
Sprinkle LIGHTLY with a little sea salt
Sprinkle lightly with FRESH GROUND pepper
Drizzle with a little olive oil and Balsamic Vinegar.

Enjoy!!! This is best eaten on a hot summer day using tomatoes from your garden. The store-bought variety (especially hydroponic "hot house" tomatoes) just doesn't do this recipe justice.

Oh, and one of the best ways to eat this salad is using grilled French Bread:

Take french bread and cut into 1/2 inch slices.
Brush with olive oil and grill until toasty, but not burnt. Rub fresh garlic into the toasted side and re-grill until toasty on both sides Enjoy!!
(If you don't have fresh garlic, you can sprinkle the bread with a little powdered garlic, but the taste isn't quite the same.

Thursday, April 13, 2006, 12:42 PM

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