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 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.
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.