Low Fat Salad Recipes

A game of rock, paper, scissors where the loser gets a stomping of salad dressing directly in their face!

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 ngredients * — Half head of Kale — Ten little Carrots — One Tomato — Half head of Romain lettuce — Half Lemon — Half avocado Extra info Salads are usually served at the beginning of a meal, but a salad can also make a healthy, low-calorie meal all by itself. When you use lots of fruits and vegetables, they can also be loaded with vitamins and antioxidants. The key to keeping salads interesting is to change the ingredients each time you make one. Don’t just think of the simple garden salad, but imagine adding fruits, nuts, and lean meats to your salad to make a great low-calorie, highly nutritious meal. Greens Most salads start with a pile of greens. Since greens are low in calories and are a good source of fiber, it’s a great way to add volume to your meal without adding a lot of calories. There are different varieties of lettuce, such as iceberg, leaf, spinach, escarole, romaine, or butter. The darker lettuces offer more vitamins than pale iceberg, for example. Spinach has iron, and all varieties are low in calories. One cup of shredded lettuce has about 5 to 10 calories. Vegetables Almost any raw vegetable can be cut up and added to a salad. Green beans, snap peas, carrots, radishes, broccoli, cauliflower, zucchini, asparagus, artichokes, avocados, tomatoes, and cucumbers are all great suggestions. We need five to nine servings of fruits and vegetables per day, so eating a salad is a good way to meet those needs. Brightly colored vegetables have bioflavonoids, and …

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A quick and easy salad dressing to give a burst of flavor – way better than any thing you’d buy at the store!

We are getting healthy again with these gorgeous Chicken Caesar Rolls with homemade coleslaw! Don’t forget to Email us foodmob [at] revision3 [dot] com or upload your pics to Flickr: www.flickr.com we really wanna see how you get on with this week’s recipe!

Learn how to make a cold broccoli salad! Visit foodwishes.com to get more info, and watch over 400 free video recipes. I hope you enjoy this easy and very healthy lemon broccoli salad recipe.

EIU Dietetics graduate student Sarah Wetzel, discusses healthy alternative lifestyle choices.