Low Fat Salad Recipes

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 Perky Pasta Salad. This is a salad made with cooked rotini, combined with mushrooms, green onion, red & green bell peppers, and Parmesan cheese, and flavored with Italian salad dressing and freshly ground black pepper. It is colorful and tasty, and it can be used as a complete meal or as a side dish. Ingredients: 2 1/2 cups pasta, uncooked (I used rotini pasta.) 1 teaspoon salt water, for cooking pasta 1 cup sliced fresh mushrooms 1/2 cup finely shredded Parmesan cheese 1/2 cup Italian flavored salad dressing (Rick and I think 1/2 cup makes the salad a little bland, and that a full cup makes the salad zestier–your choice!) 1/4 cup sliced green onion tops 1/4 teaspoon freshly ground black pepper, or to taste 1/2 green bell pepper, washed, seeded, and cut into 3/8-inch strips, cut in half 1/2 red bell pepper, washed, seeded, and cut into 3/8-inch strips, cut in half Fill a medium to large pot half-full of water, and bring it to a boil. Add 1 teaspoon salt and 2 1/2 cups of pasta. Bring back to a boil, and cook the pasta until al dente (chewy, not mushy), about 8 minutes. Drain, and rinse well with cold water. Add 1 cup sliced fresh mushrooms, 1/2 cup finely shredded Parmesan cheese, 1/2 to 1 cup of Italian salad dressing, 1/4 cup sliced green onion tops, 1/4 teaspoon freshly ground black pepper (or to taste), 1/2 green pepper, cut into strips, and 1/2 red pepper, cut into strips. Toss well. Cover and chill until ready to serve …

From our one minute series, see & enjoy, on dress & enjoy, 25 one minute salad recipes. A great and authentic Basic Caesar’s salad. © canalmicros 2004 Spain. canalmicro.com

I often find caesar salad dressings too rich. This extremely low-fat version is so much lighter, but it’s still packed full of flavour. It would be just as delicious with griddled king prawns. Serves 2 Ready in 30 minutes Ingredients The salad * 2 boneless free-range chicken breasts, take the skin off for extra skinniness * Olive oil spray * Salt and freshly ground black pepper * 2 slices of soya and linseed bread * 3 little gem lettuces * 6 fresh anchovy fillets (optional) The dressing * 1 small clove of garlic, peeled and grated * 2 anchovy fillets in olive oil from a jar * Salt and ground white pepper * 3 tablespoons 0% fat Greek yoghurt * A squeeze of lemon juice * 20g freshly grated parmesan (with a microplane) Method: How to cook healthy chicken caesar salad 1. Heat a griddle until smoking. Spritz the chicken breasts with a little oil and season with salt and pepper. 2. Place onto the griddle and turn down the heat. Cook for five minutes, turn over and repeat for five more minutes, or until cooked through. 3. Remove from the heat and leave to rest for five minutes, then cut into 7mm slices widthways. 4. Preheat a conventional oven to 200ºC or a fan-assisted one to 180ºC. 5.To make the melba toasts, toast the soy and linseed bread until golden. Cut off the crusts and slice through the bread horizontally so that you are left with two sides of bread, each with one toasted side and one soft side. 6. Place on a baking tray, soft-side-up, and bake for five minutes or …

Toss this classic dressing with crisp romaine lettuce and fresh toasted croutons. Youll get four stars every time. Country Living Video: www.countryliving.com Country Living Magazine: www.countryliving.com Subscribe to Country Living: subscribe.hearstmags.com -

Toss this classic dressing with crisp romaine lettuce and fresh toasted croutons. Red Book Magazine: www.redbookmag.com Red Book Video: www.redbookmag.com Subscribe to Red Book: subscribe.hearstmags.com -

Toss this classic dressing with crisp romaine lettuce and fresh toasted croutons. Good Housekeeping Videos: www.goodhousekeeping.com Good Housekeeping Magazine: www.goodhousekeeping.com Subscribe to Good Housekeeping: subscribe.hearstmags.com -