Salads

Crazy over salads!

I can’t believe I used to turn my nose up at salads! I’ve been having a salad for lunch every day for a week – and some days for dinner as well. They are so easy to prepare, are light but filling, and taste fresh and delicious. What more could you want from a meal?

It doesn’t take any special genius to put together your own gourmet salad. And with the wide variety of ingredients out there – especially now during the summer and well into the fall – you can come up with endless combinations.

Here are some combinations that work for me:

Shredded romaine hearts, shredded white meat from a roasted Cornish game hen, sprinkling of bacon bits, diced avocado and tomato, ranch dressing

Watercress, Schneider’s fat-free smoked chicken, tomatoes, roasted red peppers, slices of red onion pickled overnight in some raspberry wine vinegar, cucumber, vinaigrette dressing

Baby spinach, slivers of Genoa salami, Schneider’s fat-free turkey breast, tomatoes, avocadoes, Italian dressing

Mixed greens, roast beef slices, red onion, cucumbers, crushed peanuts, chopped basil and cilantro, dressing made of low-sodium soy sauce, lime juice, dab of chili paste

Thai Beef Noodle Salad
I also sprinkle some crunchies (pumpkin seeds, soy nuts, almonds or dry roasted peanuts) over every salad.

Remember to wash and spin your greens well – even if the package says pre-washed.

Tossing the ingredients together right before eating ensures a crisp, fresh salad. I just pre-shred and pre-slice the ingredients – except the avocado. If you are left with half an avocado, leave the seed in until you are ready to use it. The avocado will magically stay green as long as the seed is still there. And yes, it works even when the seed pops out by accident and you put it back in.

Another great thing about salads is that they are easily portable – so take yours outside and eat it in the sunshine!

Here’s to good health and good eating!

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