Low Fat Salad Recipes

NoTimeToCook.com presents Kirk Leins and Plant Based Dietitian Julieanna Hever (www.toyourhealthnutrition.com) with a delicious vegan-friendly Thai Cabbage Salad Find more recipes like this at http THAI CABBAGE SALAD (serves 2 to 3 as an entrée, 4 as a starter) For the salad: 1 large head of Napa cabbage, halved lengthwise and sliced very thin 1 carrot, peeled and grated 1 bunch green onions, chopped small 1 medium tomato, seeded and chopped 1 C Daikon radish, peeled and grated (optional) 1 C bean sprouts ¼ C sliced almonds (roasted or raw) Fresh cilantro leaves as a garnish For the dressing: 3 Tbsp soy sauce or tamari 3 Tbsp fresh lime juice 3 Tbsp honey or agave ¼ C toasted sesame oil 1 clove garlic, chopped fine 1 Tbsp fresh ginger, peeled and grated 1 Jalapeno chili, seeded and chopped fine (optional) 1 Tsp curry powder 1 Tbsp finely chopped fresh mint or ½ Tbsp dried mint Kosher salt and freshly ground black pepper to taste – In a medium-sized bowl, combine all the ingredients for the salad dressing. Whisk well and set aside. – In a large mixing bowl, combine all the ingredients for the salad except the cilantro. Add salad dressing and toss well. Garnish with cilantro leaves and serve.

i’m trying to eat better, but i can’t find any quick and easy recipes. i’d love to use the crockpot if need be. we love chicken, pork and beef. whatever we eat for dinner, we also have to eat for lunch the next day. we also love fruit and salads, but they’re not very filling. so, if you could help me out, you’ll get 10 points. and thank you in advance!
okay, moron, i did look in my crock pot book, but it didn’t come with any good healthy recipes.

In this video, Betty demonstrate how to make Incredible Cincinnati Chili-2-Way, 3-Way, 4-Way, and 5-Way. This is not your “Texas-Style” chili, but rather a regional dish that is well-known and loved in Ohio, Indiana, and Kentucky, and the surrounding states. The recipe was originated by a Greek immigrant, Tom Kiradjieff in 1922. He called the dish “spaghetti chili,” and added a Middle Eastern flavor to the dish. Since that time, the recipe has had many revisions and versions, This is the version that is popular in the area where I live. It sounds unusual–but most people love it! Ingredients: 2 pounds lean ground beef 2 chopped medium onions 3 minced cloves of garlic 15 oz. can tomato sauce 1 cup beef broth 2 tablespoons chili powder 2 tablespoons semisweet chocolate morsels 2 tablespoons white vinegar 2 tablespoons honey 1 tablespoon pumpkin pie spice 1 teaspoon salt 1 teaspoon ground cumin 1/2 teaspoon cardamom 1/4 teaspoon ground cloves In a Dutch oven, cook 2 pounds of ground beef, stirring constantly, until beef is crumbled and beginning to brown. Add 2 chopped onions and 3 minced cloves of garlic, and cook along with the beef, stirring constantly, until the beef is brown and the onion and garlic are tender. IDrain any excess fat. Stir in a 15-oz. can tomato sauce, 1 cup of beef broth, 2 tablespoons chili powder, 2 tablespoons semisweet chocolate morsels, 2 tablespoons vinegar, 2 tablespoons honey, 1 tablespoon pumpkin pie spice, 1 teaspoon salt, 1 teaspoon ground …

In this video, Betty demonstrates how to make her delicious Green Pea salad with Drizzly Dressing. It looks and tastes super and goes with just about any meal! Ingredients: 4 cups iceberg lettuce, torn into salad-size pieces 1/2 cup chopped celery 1/2 cup chopped green pepper 1/2 cup sliced and quartered purple onion (making quarter circles of the slices) 1 1/2 cups frozen green peas (unthawed) 3/4 cup to 1 cup mayonnaise (enough to spread the top evenly) 1/2 cup Splenda (or sugar) 1 cup shredded sharp Cheddar cheese 3 or 4 slices of bacon, microwaved until hot and crisp In a deep clear bowl, layer 4 cups of torn lettuce, then 1/2 cup chopped celery (spread evenly), then 1/2 cup chopped green pepper (spread evenly), then 1/2 cup sliced and quartered purple onion (spread evenly). Next, put a layer of frozen green peas (about 1 1/2 cups). Now, spread the layer of peas with enough mayonnaise to cover the top (about 3/4 cup to 1 cup). Sprinkle the mayonnaise evenly with 1/2 cup of Splenda (or sugar). Cover this layer evenly with 1 cup shredded sharp Cheddar cheese. Right before serving, microwave 3 or 4 slices of bacon (preferably already partially cooked), until crisp. Crumble the bacon even over the top of the Cheddar cheese layer. Serve with bacon is still crisp. i think you will love the colors and textures of this salad–and, most of all, its taste!!!

In this video, Betty demonstrates how to make her Ranch Roundup Pasta salad. This is a salad filled with pasta, broccoli florets, zucchini, purple onion, green peas, and grape tomatoes, topped with a tangy Parmesan cheese and Ranch dressing blend. Scrumptious and filling! Ingredients: 8 oz. fusilli pasta (You may use any type of pasta that you like in a salad.) ½ teaspoon salt 1 cup fresh broccoli florets 1 cup diced zucchini (unpeeled) ½ purple onion, thinly sliced into quarter-rings ½ cup frozen green peas, thawed 1 cup grape tomatoes, halved (You may use cherry tomatoes.) ¼ cup sliced ripe olives ½ cup grated Parmesan cheese ¾ cup ranch dressing Cook 8 oz. fusilli pasta according to package directions. (I added ½ teaspoon salt to the boiling water before adding the pasta.) Drain and set aside, until you are ready to assemble your salad. In a large bowl, place cooked fusilli, along with 1 cup broccoli florets, 1 cup diced zucchini, ½ sliced purple onion, ½ cup frozen green peas (thawed),1 cup halved grape tomatoes, and ¼ cup sliced ripe olives. Add ½ cup grated Parmesan cheese and ¾ cup ranch dressing. Mix gently until all salad ingredients are coated with dressing. Cover with plastic wrap, and chill until ready to serve. This is a healthy and hearty salad that I think you will like! Enjoy!!! –Betty 

In this video, Betty demonstrates how to make a gorgeous and healthy Black Eyed Pea Salad. It is a great, light summertime delight that you will enjoy whether you are watching your calories or not! Ingredients: (2) 15-oz. cans black eyed peas, drained and rinsed (You may cook an equivalent amount of dry black eyed peas, according to package instructions, if you prefer.) 2 cups chopped Roma tomatoes (Any variety of tomato is fine.) 1 cup chopped green pepper ½ cup chopped onion ½ cup rice vinegar 2 teaspoons sugar (You may use sugar substitute to lower the calories.) In a medium serving bowl, combine 2 cans black eyed peas, 2 cups chopped tomatoes, 1 cup chopped green pepper, and ½ cup chopped onion. Mix well. In a small bowl, combine ½ cup rice vinegar and 2 teaspoons sugar. Pour over pea mixture and toss. Chill at least 30 minutes before serving. This is a colorful and nutritious salad, and it is also very tasty! Enjoy!!! –Betty 

I’m trying to drop a few pounds and for lunch I want to eat a good simple healthy salad. Most of the places I go out to for lunch have delicious salads but they are SO fattening. One of my ultimate favorites is grilled chicken Caesar but I’m scared to find out how many calories that has-let alone the dressing!

So I have a quest for you, what’s your best low-fat or low-calorie salad recipe?
I’m open to just about anything (as long as it has no mayo!)

J.

want a nice healthy pasta salad for my lunch, any ideas

In this video, Betty demonstrates how to make an old standby, Three Bean Salad. It is healthy and delicious and certainly quick and easy to make! Ingredients: 1/2 cup white vinegar 1/2 cup sugar 1/2 cup vegetable oil 1/2 cup chopped onion 1/4 cup chopped green bell pepper 1/4 cup chopped red bell pepper–Note: You may substitute 1/2 cup chopped green or 1/2 cup chopped red pepper for the two individual 1/4 -cup measures of the two different kinds. 14.5 oz. can cut green beans, drained 14.5 oz. can cut wax beans, drained 14.5 oz. can dark red kidney beans (repeated drained and rinsed with water) in a large mixing bowl, combine 1/2 cup vinegar, 1/2 cup sugar, 1/2 cup oil, 1/2 cup chopped onion, 1/4 cup chopped green pepper, and 1/4 cup chopped red pepper. Mix well. Drain all 3 cans of beans and add them to the dressing. Stir gently, until all flavors are intermingled. Cover with plastic wrap and marinate in the refrigerator for at least 4 hours or overnight. Pour from mixing bowl into a serving bowl. Serve cold. If you put this in a pretty, clear serving bowl, it will look dramatic and tasty! And, remember, it is *very* healthy and slimming!!!

In this video, Betty demonstrates how to make a colorful and delicious Mung Bean Sprout Salad. An arrangement of fresh spinach, cucumber and radish slices, chick peas, and sliced ripe olives is covered with crisp, fresh mung bean sprouts. With a little oil-free Balsamic Raspberry Vinaigrette Salad Dressing drizzled over the top, this salad is nutritious and is perfect for those of your who are watching your calories! It is still wonderful, even if you are not dieting! Ingredients: I bag fresh spinach (These spinach leaves are pre-washed, but you may want to wash and dry the spinach before assembling your salad.) 1 cucumber, sliced 1 bunch radishes, sliced 15-oz. can chick peas (garbanzo beans), drained 6.5-oz. can sliced ripe olives, drained 1 quart fresh mung bean sprouts On a salad plate, assemble your salad as follows: Place a layer of spinach leaves on the bottom of the salad plate. Arrange cucumber slices, symmetrically over the spinach, as desired. Next, arrange radish slices on top of cucumber slices, as desired. Now, place chick peas (garbanzo beans) over radish slices, as desired. Next, place ripe olive slices on top of chick peas, as desired. Top the whole salad off with fresh mung bean sprouts, making a lacy design. Serve with Balsamic Raspberry Vinaigrette Salad Dressing for a gorgeous, healthy salad that can be used as a full meal! I hope you enjoy the salad! –Betty 