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.

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

Broccoli
Cauliflower
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

Lettuce

Radishes

Balsamic vinegar

Extra virgin olive oil

Salt

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.

This makes a tasty yet simple salad.

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.

Mexican Salad

Meat Mixture
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

Dressing
6 tbsp skim milk
3 tsp lime juice
1 cup no fat sour cream
A few shakes Tabasco sauce
3 tsp taco seasoning

Other Ingredients
Lettuce (I used romaine) (a couple heads depends on the size)
Tomato
Red pepper
Tortilla chips
Graded cheddar cheese

Directions

Meat Mixture
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.

Dressing
Combine all the dressing ingredients together and mix well. Set aside.

Other Ingredients
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.

I have been eating salad galore, and got quite tired of it (always eating the same kind of lettuce). I decided to try something different. Here is what I had for lunch.

Green Salad

Romaine Lettuce

Spinach

Low fat grated cheddar cheese

Salsa Ranch Dressing (the zestyness is a nice change).

Sun dried tomato turkey breast (from the deli)

Mix it together in a bowl and enjoy.

Below is an image of the salad.

Spicy Noodle Salad

Broken low-fat Chinese noodles 1 cup 250 ml

Boiling water 3 cups 750 ml

Finely shredded Chinese cabbage 3 cups 750 ml

Green onions, thinly sliced 4

Medium red pepper, finely diced 1

Thinly sliced carrot 1 cup 250 ml

Toasted Sesame seeds 1 tsp 15 ml

Canola oil 1 tsp 15 ml

Freshly grated gingerroot 2 tsp 10 ml

Garlic clove minced 1

Water ½ cup 125 ml

Chicken bouillon powder 1 tsp

Dried crushed chilies ¼ tsp 1 ml

Liquid honey 2 tbsp 30 ml

Low sodium soy sauce 2 tbsp 30 ml

Balsamic vinegar 1 tbsp 15 ml

Cornstarch 2 tsp 10 ml

Put noodles in a large bowl. Pour boiling water over noodles. Let stand for 5 minutes. Drain. Rinse with cold water. Return to bowl.

Add next 5 ingredients and toss together.

Heat oil in a small skillet or sauce pan. Sauté gingerroot and garlic for 1 minute. Add water bouillon powder, chilies, and honey. Bring to a boil.

Stir soy sauce, vinegar, and cornstarch together in a small cup until smooth. Pour into chili mixture. Stir until boiling and thickened. Pour over noodle mixture. Toss. Makes 7 cups.

I modified the recipe in several ways. First of all I used about 1 ½ cups of Chinese noodles. For the shredded cabbage I used baby boc choi for the Chinese cabbage. I used way more onion than the recipe calls for. Instead of using canola oil, I used extra virgin olive oil. There were no sesame seeds in this salad I made. We also don’t have any chicken bouillon powder in the house, so instead I used salt, pepper, and thyme. Lastly I used chipotle chili powder instead of dried chilies.

The salad was exquisite, super delicious and healthy. I also made some fried rice with it as a side dish (with sausage and egg in the fried rice). I heated up some store bought spring rolls to accompany this meal. I served these with plum sauce.

It was an amazing dinner that I will be making again.

Below are some images of the salad and the dinner.