Satisfying salad recipes?

Well..do you mean like salad with leaves or salad like pasta salad? For my "super-duper salad" which is my meal, I load it up with anything I can find. Some suggestions: left over chicken, deli meat, left over cold cooked veggies, raw carrots, beets, green beans, sunflower seeds, dried tomatoes, fresh tomatoes, onions, egg, bacon bits, cheese, edadame.

I don't mean load up on cheese, for example, but if you load it up, with lots of different things, you can get more protein in it. 

This user's post has been ignored.

We do mexican salads here a lot.  Large plate of shredded lettuce, diced tomatoes, onions, black beans,  taco meat (beef, chicken, turkey),  shredded taco cheese, avocado or guacamole, and then I mix salsa together with water and some lime juice, and put it over.  And, then for some texture, I crunch up a few tortilla chips for the top.   Tastes great!

We also love grilled chicken caesar salads.  Marinate chicken in low cal caesar dressing and grill. Slice into pieces, put over salad, and then sprinkle with parmesan.   A little extra low cal caesar dressing over it and YUM!  When I'm grilling, I often grill and extra one or so, so that I have it for lunches for my salads for the next couple days.

I also like just lettuce, black beans, garbanzo beans and any other veggies I want to throw on - peppers, cukes, tomatoes.  I also love grilled or sauted shrimp on top.

One of my favorite dressings is lemon juice, olive oil, red wine vinegar, salt and pepper and a little garlic.   I also like just olive oil and balsamic with some brown mustard.


Bon Appetit!

I had this same question not long ago, and the solution that I came to was to basically do the same thing as the other poster.  I put a lot of good food into a bowl, boil some eggs, throw in some light mayo for fat (I hear that you need some fat to process vitamins out of vegetables) and what I do is take that, a couple leafs of romaine and throw it all into a whole wheat tortilla and and two of those eaten about 2 hours apart each with a 'desert' of a piece of fruit or walnut raisin snack should suffice.  I am not sure about your calorie requirements, but I am a big fellow, training hard (usually burn 1000kCal per workout) so I don't have to watch my caloric intake too much (except to make sure I am getting enough), but this does the trick for me during the day and keeps me full.  I make one batch on the weekend that lasts me until Tuesday or Wednesday, then do it again for the rest of the week.  This keeps variety changing for me, maybe you could try it!  Keep experimenting and you will find something that turns puts you where you need to be.
Dave. 

I eat a lot of green leaf salads and have gotten tired of the leftover meat on top.  So now to give it that umphf I make a bean salad and throw some of that on top.  Or I'll make a batch of falafels and have a couple with it.  The tahini satisfies that fat craving.  If you need either recipe let me know and I'll post it.

Take a head of Romaine and some green leaf lettuce, throw in some dried cranberries, sunflower seeds, red onion, chopped apple or pear, bell peppers, (really whatever you like)

dressing:

In a blender 1/2 cup sugar and 1/3 cup fresh lemon juice (lime works too),  Blend till smooth.  Slowly add 1/2 cup olive oil and blend till smooth then add 2 TBS poppy seed and blend.

Add dressing just before eating.

This works best if you have a big family or are taking it to some potluck.  The dressing is yummo, but doesn't store well in the fridge, and after you add it to the salad, the salad gets soggy.  But it is delish for several hours after you toss the dressing on there.  You can always halve the recipe.

jami  

I would love your bean salad recipes...  the only one I have is the typical 4 bean salad one..  so would love some others...

I eat that alot though for extra protein...   and a green salad,,  a mixture of greens,, green or red leaf, spinach and romaine,  cherry or plum tomatoes, red onion, radishes, green pepper, sun flower seeds and sometimes red or green grapes and some grated parmasan or ramamo depending on the dressing..  I make enough to last a few days at least... 

I also will switch out the protein if not having bean salad..  I keep cans of albacore tuna at work.   but also like to get those roasted chickens in the deli at the store...  those are great for having chopped chicken in the salads and depending on the store you can get different flavors..  even cheaper at costco and they are bigger.. 

this dressing sounds wonderful.. 

I am going to have to try to cut it down in to fourths I think...
can't wait to try it,,, thanks!

Two ideas.

1 - For Mediterranean salads, make a salad dressing of equal parts hummus and lemon juice.

2 - My stand by is a "Southwest Salad", Set-up your standard vegetable salad... top with pico de gallo, meat, shredded cheddar jack, corn, and black beans. I top with a dressing that is equal parts ranch and salsa.

Please post them! 

I add beans and nuts to my salad, use less lettuce and mostly veggies.
Sometimes spice it up with pico de gallo or banana peppers.

I'll find them tonight - here's one I remember by heart.  I stole it from a friend and then tried to pass it off as my own - to him!  eek!  Now he won't share any more recipes

-cut a head of cauliflower in to bite size pieces and steam
-rinse and add can of chick peas
-add sliced olives - I do it by sight - enough to add colour and flavour but not to overtake it.
-mix and pour over, a dressing comprised of olive oil, lemon juice, dijon grainy mustard and maybe some white wine vinegar.  Salt and pepper to taste. 

I think it's best served at room temperature so the cauliflower can soak up the flavours.  It was a hit at the last pool party I went to.  Different from the norm.

This user's post has been ignored.

This user's post has been ignored.

This user's post has been ignored.

Tonight I am roasting a small piece of beef then will slice it thinly. Serve with roasted veggies that were in the drawer ready to wilt (red pepper, carrots, onions and green onions), all roasted things rubbed with olive oil, balsamic, s+p. I'll have that and some bleu cheese served over salad greens and a maple-dijon vinaigrette.

Generally my salad dressings consist of olive oil + vinegar (probably balsamic, though I usually use cider vin), a dab of mustard, s+p. I'll add some maple syrup tonight with some fresh thyme leaves that are about ready to go bad in the fridge.

Bean/Corn Salad:
1 can black beans (rinsed & drained)
1 can white kidney beans (rinsed & drained)
2 cups corn kernels
1.5 cup sliced celery
1 cup diced red bell pepper
1 cup chopped red onion
1/2 cup chopped fresh cilantro
Dressing: 2T balsamic vinegar, 1t cumin, 1/2t salt, 2/3c oil and 1T green pepper sauce if you have it.

Falafels:
2 cans chick peas (rinsed & drained)
3T flour
2t cumin
1 large egg
1/2 cup chopped cilantro
1 onion finely chopped
4 cloves garlic chopped
lemon juice
1/2t cayenne pepper (I add more to get a bit of a kick)
-blend chickpeas w/  flour, cumin, cilantro, garlic, cayenne til smooth
-add egg, onion, salt and pepper
-shape in to patties and dust in flour
-lightly fry in olive oil

I just buy a tahini dip but you can make a cilantro tahini yogurt with 1c yogurt, 1/2c cilantro, 1/4c onion, 1 garlic clove, lemon juice, 1/4t cayenne and season with salt and pepper.

Enjoy!

I made a sweet salad the other night.

Romaine lettuce
Chicken breast
Granny Smith Apples
Shallots
walnuts
Seedless red grapes
Lemon
Olive oil


couple tablespoons of oil
thinly sliced shallots and finely diced granny smith sauteed
grill,bbq, or cook the chicken breast in your desired method
toast walnuts in frying pan
rip up lettuces into bite sized pieces, slice grapes mix em up with the walnuts
sliced chicken breast and arrange on top of lettuce
spoon shallotts and apples over top and squeeze juice of half of a lemon overtop


Also one of our favourites is the grilled salad, take red peppers, red onion, asparagus and corn on the cob, coat it all with olive oil and salt and pepper. Grill it all up on the BBQ and then dice it into bite sized pieces cut corn niblets off the cob and mix it all up...there you go. BBQ'd salad!

they all so sound so wonderful and "exotic"  LOL

tonight I had regular ole taco salad and jazzed it up buy toasting the tortillas in the oven and breaking them up into it..

LOL

oh, and low sodium taco seasoning..   I would rather have all of you over to make a big buffet dinner...  now doesnt that sound like fun?

lol
  Keep them coming..  hopefully others are doing like Sharyn and I and printing them out
THANK YOU!!!

This user's post has been ignored.

I like spinach, walnuts, pear, craisins and a little blue cheese.  I don't add the craisins when I'm worried about calories.   I use a little bit of Newman's Own Family Recipe Italian

I had a real good simple salad the other day.

It was romain lettuce so a nice little flavor there. Fresh grilled chicken, OK pretty standard there. What stuck out was the shredded sheddar cheese. Many times the cheese on salads has no taste, this was great. You could tell it wasnt from a bag and it tasted great. Then it had some bacon on it. OK again, pretty simple but the bacon was just freshly cooked and chopped up. With some ranch dressing it was absolutely awesome - had it at a bar......who would have thought?

This user's post has been ignored.

This user's post has been ignored.