Help Me Diversify My Salad Repertoire

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Forum -> Recipe Collection -> Salads & Dips

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groisamomma ↓

Tue, Nov 15 2011, 8:02 am

I'm starting a new (hopefully serious) diet this week and I need to incorporate salads. I only know the typical ones using a bag of romaine or iceberg lettuce and some vegetables. I also don't do well with ingredients I have to search for in different stores, or fancy things such as those Suzy Fishbein uses (freshly ground black pepper? I use the black pepper from the can:)

Can you please post salads that you use that are low-fat and healthy? And some dressings, too?

Thanks!

SS6099

Tue, Nov 15 2011, 9:28 am

you could always make marinated salads without oil such as coleslaw with light mayo, health salad with vinegar, splenda, water, salt and pepper; carrot slaw (mayo, splenda/sugar, vinegar/lemon and salt)
These are some low-fat suggestions.
Anything you like in particular?

sarachana

Tue, Nov 15 2011, 9:33 am

my fave is greek salad with black olives, fets, tom and cucumbers.

but when it comes to susie's recipes you can "do your own thing" and still get nice results. I change things all the time. No you do not need freshly ground pepper to make salad taste good. Nor do you must have shallots, onions work well. If I am cooking for something very fancy and tasty, like shabbos I might get the "special" ingredients. I use her books as a pallet to create from.

Amital ↓

Tue, Nov 15 2011, 10:04 am

Would you be interested in non-lettuce based salads, like eggplant, pepper, or squash? You can use something to scoop those up, but you can also just eat them, or perhaps with something like quinoa or (brown) rice.

sarahd

Tue, Nov 15 2011, 10:35 am

Israeli salad
avocado, cherry tomatoes, red onion and basil (avocado isn't so low fat, but it's good fat.)
letcho or ratatouille

bwaybabe85

Tue, Nov 15 2011, 10:36 am

Check out Salad Time and Salad Time 2. I've gotten lots of great salad recipes from there.

Dolly Welsh

Tue, Nov 15 2011, 11:19 am

All good advice.
A bottle of lemon juice. A cabbage, red or white, put through the shredding or slicing blade of a food processor.

Watch out for any oil - it's good for you but it has sixty calories a tablespoon, same for olives. Watch out for nuts. You can have a little bit of those things, just not a lot. Same for dried fruit, such as raisins. Avoid ketchup, it is full of sugar; prefer mustard. A hardboiled egg. Cut unpeeled apples into any salad. No orange juice, too much sugar; use water with some lemon juice. A boiled potato, just one. Plain yoghurt. Rinsed chick peas from a can or cook dried ones.

Get to know different herbs. They will make you happy and have no calories. Cumin, oregano, coriander, dill, chili powder, curry powder, rosemary, things like that. You might like yoghurt mixed with an herb or spice.

Eat chicken, but without even a trace of the skin. A little beef, well trimmed. Soft pedal bread, but you can have one piece with nothing on it. The best is the interesting nine seed bread that looks and tastes like cardboard. You want to feel full, with little quantity.

Chewing sugarless cinnamon gum. Sniffing food without eating it. Celery and parsley fill you up. Fresh red and green peppers. Frozen green beans. Carrots in moderation; they have sugar. Avoid green peas and lima beans; they look virtuous but they are nothing but starch.

Drink water before bed and when you get up. Start a meal with a clear soup with a little rice in it. Try to cook with no added salt at all. Brown rice is your friend, in moderation, but not white.

Take your vitamins. A one a day multi, some calcium, and acidophilus. There is Kosher Vitamins dot com as a source.

Do NOT look at pictures of food. Cancel any magazines that feature them. Or, quickly turn the page. Yuck. They use red and orange color filters too, to heighten the effect. Just look away.

There are always plateaus and little steps back. That is entirely normal. We are not like a train that zooms straight to its destination at a consistent speed.

ewa-jo

Tue, Nov 15 2011, 12:12 pm

I like salads with fruits in them.

DH's favorite salad starts off with lettuce, a little shredded red and white cabbage and shredded carrot. Then you add pomegranate seeds, grapefruit pieces and chopped apple pieces. For dressing, I mix lemon juice and pomegranate syrup.

It's very tasty!

ra_mom ↓

Tue, Nov 15 2011, 12:45 pm

Dolly Welsh wrote:

Watch out for any oil - it's good for you but it has sixty calories a tablespoon

You mean 60 full fat calories per half a tablespoon, right? Smile

eschaya ↓

Tue, Nov 15 2011, 1:08 pm

I don't use recipes - other than for inspiration - but I try to keep lots of different kinds of vegetables and fruits in the house, and then experiment with different combinations. I also use different kinds of oils (olive, sesame), vinegars (balsamic, wine, apple cider), nuts, herbs (cilantro, mint, parsley) and spices and then mix and match.

A few ideas...
- snap peas, scallions, sesame seeds, salt and a trace of sesame oil
- purple cabbage, scallions, craisins, nuts, cashews, low fat mayo, sugar and garlic
- green cabbage, sliced apples, zucchini, carrots, purple onion with a store-bought reduced fat honey garlic dressing
- lettuce, mandarin OJ, purple onion, slivered almond with oil, wine vinegar, sugar and pepper dressing
- spinach, avocado, tomato salad with made up ketchup-sugar-oil-garlic dressing
- black beans, chopped pepper, purple onion, fresh cilantro, olive oil, lemon juice
- sliced cucumbers, radishes, pickles, purple onion
- do a regular israeli salad and add chile powder

Vegieburger

Tue, Nov 15 2011, 4:11 pm

I've been eating my salads with sundried tomatoes, red wine vinegar, salt, pepper, garlic powder and sometimes oregano.

Lettuce, cabbage, hard boiled eggs, chick peas, nuts, sunflower seeds, cucumbers, tomatoes, peppers etc.

Mrs Bissli

Tue, Nov 15 2011, 5:06 pm

baby spinach leaf salad with thinly sliced red onions and tomato

shredded fennels, shredded carrots, cut up baked beets--toss with vinaigrette made of lemon juice, olive oil, salt. chopped parsley optional.

plain salad topped with steamed vegetables (broccoli, green beans, cauliflower, carrots etc)

shredded chinese cabbage (bokchoi) with soysauce/lemon juice, a bit of red pepper

cooked salad--matbucha, aubergine, okra, courgettes, roasted peppers

baked beets with sectioned oranges

↑ eschaya

Tue, Nov 15 2011, 5:14 pm

For full dishes I use a lettuce or cabbage base, add whatever vegis or fruits are in the house (tomato, pepper, cucumber, carrots, apples, zucchini, mandarin OJ, baby corn, olives, radish, pickles, grapefruit, mushrooms, peaches, etc), a protien (hard-boiled egg, sliced grilled chicken breast, cubed turkey, cheese), and a topping(nuts, seeds, croutons, craisins).

↑ groisamomma ↓

Wed, Nov 16 2011, 5:52 pm

So grateful for all the replies. Thanks for taking the time.

I tried the one with baby carrots, mushrooms, romaine and baby corn. Interesting, but delicious. I used a dressing (vinaigrette?) that was also delicious, but waaaay to fattening, so I'll have to revise it. Problem is, I followed the recipe not knowing for how many servings it was and I used a lot of it. Maybe less dressing?

Does anyone have a recipe for greek salad with the amounts of each ingredient to put in?

How much of a taste difference is there in balsamic vinegar and red wine vinegar?

Thanks.

↑ ra_mom ↓

Wed, Nov 16 2011, 8:50 pm

groisamomma wrote:

Greek salad
http://imamother.com/forum/vie.....rt=20

There's a big difference in taste between red wine vinegar and balsamic. Balsamic is stronger, and also slightly sweet. I love red wine vinegar. Really love both though.

↑ groisamomma ↓

Wed, Nov 16 2011, 9:06 pm

ra_mom wrote:

groisamomma wrote:

Thanks, you're a doll. I'll make it tomorrow.

↑ groisamomma

Thu, Nov 17 2011, 4:07 pm

Can anyone tell me how long dressing lasts in the fridge? The recipes for dressings use HUGE amounts and I end up throwing away most of it...how long in the fridge?

↑ ra_mom

Thu, Nov 17 2011, 6:07 pm

groisamomma wrote:

Can anyone tell me how long dressing lasts in the fridge? The recipes for dressings use HUGE amounts and I end up throwing away most of it...how long in the fridge?

Depends on the recipe, but usually a week for sure.

↑ Amital

Fri, Nov 18 2011, 11:49 am

There is a free e-book with salad recipes here. You can read it on you computer. Maybe that would be helpful for you?

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