Weight Loss Goddess » Salads

Romaine Lettuce Hearts Finger Salad

arika — Wed, 03 Feb 2010 06:00:57 +0000

What You Need:

2 hearts of Romaine lettuce

1 T pecans, toasted

1 small red pepper

1/4 C Italian cheese, shredded

1 C Balsamic Vinaigrette dressing

How to Make It:

Separate the leaves of each heart and place them on 2 salad plates.

Sprinkle the top of the lettuce with 1/2 T of the pecans per plate.

Slice the red pepper in half and remove the seeds and core.

Slice each half into half then cut with a heart shaped cookie cutter.

Place the red pepper hearts on top of both salads.

Top each salad with 1/8 C of the cheese.

Divide the dressing into 2 small bowls.

Serving Size: 2

By placing the dressing on the side you can use your fingers to dip the lettuce and pepper hearts.

This can be so romantic, especially if you’re feeding each other.

Summer Sweet Potato Salad

Admin — Thu, 13 Aug 2009 06:13:50 +0000

Makes 12 Servings
INGREDIENTS:
• 3 pounds red potatoes
• 2 1/2 pounds sweet potatoes
• 1/4 cup white wine vinegar
• 1/4 cup olive oil
• 1 clove garlic, minced
• 1 tablespoon dill pickle relish
• 1/2 cup chopped red onion
• 1/3 cup lowfat mayonnaise
• 1 pinch ground black pepper
• 1/3 cup sour cream
• 1/2 cup chopped parsley
DIRECTIONS:
Boil the potatoes separately, each in a large pot until tender but still firm, about 20 minutes. Drain, cool and cut into wedges.
Combine the vinegar, olive oil, garlic, dill pickle relish and onion in a large bowl. Add sliced potatoes and mix to coat.
Whisk together mayonnaise, pepper, sour cream and parsley. Pour over potatoes and chill at least 8 hours before serving.

Calories: 237
Total Fat: 11g
Cholesterol: 6mg
Sodium: 112mg
Total Carbs: 32.1g
Dietary Fiber: 6.3g
Protein: 4.1g

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Mediterranean Salad

Admin — Tue, 11 Aug 2009 06:12:46 +0000

Makes 8 Servings
INGREDIENTS:
• 3 heads fresh broccoli, chopped
• 1 red onion, chopped
• 2 (6 ounce) cans jumbo black olives, sliced
• 2 (6.5 ounce) jars marinated artichoke hearts, sliced
• 3 large tomatoes, chopped
• 3 bunches green onions, chopped
• 1 (8 ounce) bottle Italian-style low fat salad dressing, or oil and balsamic vinegar to taste
DIRECTIONS:
Combine the broccoli, red onion, olives, artichoke hearts, tomatoes and green onions in a bowl.
Add the dressing, toss, cover and refrigerate for 24 hours before serving.
Calories: 352
Total Fat: 28.1g
Cholesterol: 0mg
Sodium: 982mg
Total Carbs: 26.1g
Dietary Fiber: 8.6g
Protein: 6.4g

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Healthy Greek-style Salad

Admin — Sun, 09 Aug 2009 06:11:46 +0000

Makes 6 Servings
INGREDIENTS:
• 3 large ripe tomatoes, chopped
• 2 cucumbers, peeled and chopped
• 1 small red onion, chopped
• 1/4 cup olive oil
• 4 teaspoons lemon juice
• 1 1/2 teaspoons dried oregano
• salt and pepper to taste
• 1 cup crumbled feta cheese
• 6 black Greek olives, pitted and sliced
DIRECTIONS:
Combine tomatoes, cucumber, and onion in a bowl. Sprinkle with oil, lemon juice, oregano, and salt and pepper to taste. Sprinkle feta cheese and olives over salad.
Make sure it is lowfat feta and watch the olives-they can be pretty fatty, and you should be aware that both can be rather salty as well, if you are worried about high blood pressure.
Calories: 190
Total Fat: 15.8g
Cholesterol: 22mg
Sodium: 350mg
Total Carbs: 8.8g
Dietary Fiber: 1.9g
Protein: 5g

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Eggplant and Tomato Salad

Admin — Fri, 07 Aug 2009 06:11:02 +0000

Makes 5 Servings
INGREDIENTS:
• 1 green bell pepper
• 1 large red bell pepper
• 7 tomatoes
• 1 eggplant
• 4 cloves crushed garlic
• 1/4 cup extra virgin olive oil
• 2 tablespoons tomato paste
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon cayenne pepper
DIRECTIONS:
Roast peppers until skin turns black. Cool in a plastic bag. Remove burnt skin and rinse well.
Boil tomatoes for 1 minute and cool in ice water. Peel and chop.
Cut the eggplant into small strips and sauté in oil for about 6 to 8 minutes. Once the eggplant is soft, add garlic.
Open the peppers and remove all the seeds. Rinse well. Cut into small strips and add to the eggplant. Add the tomatoes to eggplant mixture. Add tomato paste, salt, pepper and cayenne. Bring to a boil, reduce heat and simmer for 30 minutes.
Let the salad cool before serving. You can serve it slightly warm on a bed of rice or couscous.
If you want to make it more mediterranean style, then substitute mint for the cayenne pepper. More Italian style, use oregano and/or basil.
Calories: 198
Total Fat: 12.3g
Cholesterol: 0mg
Sodium: 307mg
Total Carbs: 22.2g
Dietary Fiber: 6.5g
Protein: 3.8g
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