I have been reading my Reader’s Digest Low Calorie Cookbook for quite some time now. I had been eyeing a recipe for Mixed Salad Leaves with flowers and blueberries for a long time, and I finally decided to give it a go a couple days ago.
I knew I wouldn’t be able to make the salad just like the recipe states. Many ingredients such as flowers are just not available in the grocery stores (we do grow nasturtiums in the garden but they won’t be blooming for quite a few more months).
I compromised on many ingredients and basically created my own salad recipe that was inspired by the salad in my Reader’s Digest Cook book.
I used mixed salad greens that included arugula (which was in the recipe) that I was unable to find by itself in any grocery store here. I also used strawberries instead of blueberries because I couldn’t justify paying the same price for a tiny container of blueberries when the strawberry container was huge. I used garlic sprouts instead of the alfalfa sprouts that the recipe called for. I think the garlic sprouts where a great substitution because they gave the salad a nice “zing” that I don’t think alfalfa sprouts could have achieved.
My strawberry and sprout salad turned out really well. I was a bit nervous about how the strawberries would taste in it since blueberries are a lot more sour then strawberries, but the salad was amazing! It’s sweet, and tangy, and oh so refreshing. I felt like I was eating lunch and dessert all at the same time since the strawberries were nice and sweet. It was a great salad which I will be making again today for lunch 😛
Here is the recipe.
Strawberry and Sprout Salad
Mixed salad greens
Several fresh strawberries cut into small pieces
Honey mustard dressing
2-3 tbsp Olive oil
3-4 tbsp Lemon juice
About 1 tsp Dijon mustard
1 tsp honey
A few shakes salt
A few shakes black pepper
Add all the greens, sprouts, and cut up strawberries into a salad bowl and mix well. In a separate bowl add the olive oil, and mustard. Stir to combine. Add the lemon juice and stir well. Pour over salad. Season with salt and pepper. Serve immediately.
This afternoon I decided to make another unique salad. I wanted something that I had never had before. I came up with cabbage and carrot salad. To make things interesting I used salsa as my dressing (since my broccoli and salsa salad was such a hit). I added a very small amount of grated cheese and presto I created a magnificent salad. My taste bubs were very pleased.
Here is the recipe.
Cabbage and Carrot Salad
(makes one medium to large serving)
1 large carrot diced
Several white cabbage leaves chopped thinly
3-4 tbsp mild salsa
a small amount low fat grated marble cheese
Combine all ingredients in a salad bowl. Toss and serve immediately.
This afternoon I was in the mood for salad. I decided I wanted to experiment and make something I had never had before. I went with three ingredients that I love. I combined them and created a unique and yummy salad. I used broccoli, mild salsa, and low fat grated marble cheese to create my marvelous salad.
These three ingredients created tangy flavorful salad that I will defiantly be making again.
Without further ado here is my simple recipe
Broccoli and Salsa Salad
(makes one small to medium sized serving)
½ to ¾ salad sized bowl of broccoli florettes and some of the stem cut up if desired
2 tbsp your favorite salsa
A small amount of grated low fat marble cheese
Combine all ingredients in a bowl and toss. Enjoy.
While I was in Nova Scotia this summer my uncle D introduced me to a new kind of salad; spinach and mandarin salad. I have always been a bit skeptical of mixing fruit and vegetables, in a salad together. However I gave his salad a try, and I loved it. I asked for the recipe, and he gave it to me verbally. I didn’t have a pen or paper at the time so I just tried to remember it. I think I remembered the ingredients just not the amounts.
I recreated this salad for lunch today and it was marvelous.
Here is my recipe.
Spinach and Mandarin Salad
One large mandarin orange
½ pinch salt
A couple shakes of black pepper
¼ tsp or less white sugar
Place the spinach in a bowl. Cut each piece of mandarin orange in half and mix the orange pieces into the salad. In a small bowl add the vinegar, olive oil, salt, sugar, and black pepper. Mix well. Pour over salad. Toss, and serve.
This salad is super yummy! The orange pieces make it taste very refreshing. The juice from the orange also adds a lovely flavor to the dressing of the salad.
This is one of my favorite salads now that I will be making often!
This afternoon I was in the mood for salad. I didn’t want any kind of salad with lettuce in it since that is what I almost always have. I opted for a change, something that I had never had before. I searched for salads online and decided that I would make a broccoli cauliflower salad. None of the recipes appealed to me though. Most had bacon and mayo in them which have way to much fat in them in my opinion. Consequently I decided to create my own recipe.
I was a little skeptical at first since I usually only like broccoli plain with a favorite dip. However I was absolutely AMAZED at how wonderful the salad turned out.
Here is the recipe:
Tangy Cauliflower and Broccoli Salad
Makes one serving
A small amount of green or white cabbage
3 green onions
About 1 tbsp light ranch dressing
About 3-4 tbsp white vinegar
A few shakes of garlic powder
A few shakes of ground black pepper
A very small amount of grated cheddar cheese
Prepare the vegetables. Add to a single serving size bowl. Toss. Drizzle over the ranch dressing, and white vinegar. Sprinkle the garlic powder, and black pepper on the top. Mix well. Top with the grated cheddar cheese. Toss. Serve.
Today it’s 30 degrees Celsius! I am sure not use to weather this hot. On Vancouver Island where I live we only have a few days that are this hot per year.
Since it is so hot out today, I didn’t want to do anything to heat up the house, when it comes to cooking. I decided to have a small salad to start things off. I made my favorite simple salad with some romaine lettuce, and my favorite home made salad dressing. Here is the recipe:
Lisa’s Simple Vinaigrette Dressing
Add all the vegetables to a bowl and add your desired amounts of the above ingredients. Toss and enjoy.
I topped my salad with some light grated mozzarella cheese and a small amount of low fat feta cheese. It was a simple, fresh and tasty starter. I had one of my favorite juices with it.
Next I had a left over egg roll from a few nights ago.
Finally I had some expired no fat raspberry yogurt. It was 5 days past the expiry date. I am careful when I eat foods that are expired. It smelled okay, looked okay and tasted okay so I think it was safe to eat. I really don’t like wasting food, so unless there is something suspicious looking or smelling about an expired food, I take a chance and eat it.
What are your thoughts on expired foods? Do you automatically toss foods once they are past their best before date? Or do you eat them anyways using caution?
A couple days ago I was in the mood for spicy chicken. We also had no bread in the house so I decided I would make a salad.
I fried up a couple chicken breasts. I spiced them with garlic powder, salt, pepper, and freshly ground Cajun seasoning. Once the chicken was well cooked I cut it all up into small pieces and put some aside for a future meal.
For my greens, I mixed romaine lettuce with iceberg. I combined them in a bowl and added my signature home made salad dressing.
For the dressing I drizzled some olive oil over my greens and then poured a generous amount of balsamic vinegar over the lettuce. I sprinkled salt and pepper over my greens, then I added some light parmesan cheese over top. Finally I added my Cajun Chicken. Viola lunch was served.
It was a wonderful yummy meal. I was surprised that I was quite full after, since I usually have a something else with salad.
I had some of my favorite juice with my delicious salad.
This evening I made salad for my lunch (yes lunch since I’m on my night shift time). I have been staring at the lettuce in the fridge for about a week. I bought it intending to make salad about a week ago, but the urge never hit. I think in the winter when it’s cold and snowy the last thing I want to do is eat a cool salad when I could be eating a nice warm meal. Here is my salad recipe.
A Simple Green Salad
Extra virgin olive oil
Ground black pepper
Parmesan cheese (fresh grated)
Prepare vegetables. Place in a bowl. Pour vinegar, and oil over vegetables. Then sprinkle on the spices. Toss and sprinkle on parmesan cheese. Serve.
A few days ago I was in the mood for Mexican salad. I had never made a real Mexican salad before (other then just using a store bought Mexican salad dressing on a green salad). I found several recipes for Mexican salad, and combined three of them. This is what I came up with.
The salad turned out super yummy. However the portion size was a little too big. The recipe makes 3 HUGE servings. Maybe 4-5 medium-large ones.
Several stalks fresh chives
One white onion
1/8 tsp coriander
½ tsp cumin
½ tsp garlic powder
¼ tsp paprika
A few shakes black pepper
½ tsp chipotle Chile pepper
2 tsp taco seasoning
127 ml Chopped green chilies
One 15 oz can red kidney beans drained
One medium sized package extra lean ground beef
6 tbsp skim milk
3 tsp lime juice
1 cup no fat sour cream
A few shakes Tabasco sauce
3 tsp taco seasoning
Lettuce (I used romaine) (a couple heads depends on the size)
Graded cheddar cheese
In a large frying pan brown the ground beef. Then add all the spices. While they are cooking prepare the onion, chives, beans and chilies. Add to the ground beef mixture and cook for several minutes.
Combine all the dressing ingredients together and mix well. Set aside.
Prepare all the vegetables. Place the lettuce on plates for serving. Then top with red pepper and tomatoes. Scoop dressing over each plate of vegetables. Place a little bit of the grated cheddar cheese on top. Place a few scoops of the ground beef mixture on each plate (there may be leftovers of the ground beef mixture). Place cheddar cheese on top. Arrange tortilla chips around the outside of each plate. Serve warm.