Notes:
“An easy and delicious salad recipe.”

Servings: 6

Ingredients:
2 large red or yellow tomatoes, sliced
1/2 pound Fresh Mozzarella Cheese, drained, sliced
1 bunch fresh basil leaves
3 tablespoons olive oil
2 tablespoons red wine or balsamic vinegar
salt and freshly ground black pepper

Directions:
1.) Arrange tomato, cheese slices and basil alternately overlapping on platter.
2.) Whisk oil and vinegar together. Pour over tomatoes. Season to taste with salt and pepper.

Submitted by:
CaramelQueen

Notes:
My mom’s recipe i added in bellpeppers cause we had some lying around and normally it has avocado in it but i dont like avocado. I use a spicey lime seasoning and paprika feel free to use your own favourite. Enjoy

Keep in mind if your making in advance the spiciness will intensify over night or over a few days.

1 serving is about 59 calories, to add to your journal I’ve listed it in the food search here:

http://www.calories-nutrition.buddyslim.com/mexican-tomato-salad/?ServingSize=1%20serving&Servings=1

Servings: 1

Ingredients:
Recipe:
1 medium tomato
1 Jalapeno Pepper (or to taste)
Couple Slices Onion, to taste
1 scallion white and green part
1 small red bell pepper (optional)
a little cilantro
paprika, lime, salt to taste

*original recipe uses Avocado

Directions:
1.Chop all ingredients, dice everything but cilantro and jalapeno.

2.either chop or tear cilantro.

3.Chop up the jalapenos, bigger pieces make it easier if someone isnt as big a fan of jalapenos as you they can pick them out.

4. mix all together in a bowl, add in paprika lime salt and what ever mexican seasonings you like by taste.

5. ENJOY!

Submitted by:
Jaqueline

Notes:
A Low Fat/Calorie Caesar Salad.

Nutritional Info

* Servings Per Recipe: 2
* Calories: 205.5
* Total Fat: 4.6 g
* Cholesterol: 3.0 mg
* Sodium: 35.0 mg
* Total Carbs: 33.1 g
* Dietary Fiber: 0.0 g
* Protein: 9.7 g

Servings: 2

Ingredients:
4 slices Fresh Wholemeal Sliced Bread
4 slices Fresh 97% Fat Free Leg Ham
¼ cup low-fat natural yogurt
¼ cup low-fat mayonnaise
1 tbs lemon juice
2 cloves garlic, crushed
1 tsp Worcestershire Sauce
1 tsp Mustard
400 grams of Cos Lettuce

Directions:
1. Preheat oven to 180°C. Remove crusts from bread and cut into small cubes. Place on an oven tray and bake for about 5 minutes or until golden. Slice ham into strips. Fry in a dry non-stick frying pan until browned and crisp.
2. Whisk yogurt, mayonnaise, lemon juice, garlic, Worcestershire sauce and mustard together
until smooth.
3. Separate lettuce leaves, wash and dry and arrange on serving plates. Top with bread croutons and ham. Drizzle with dressing and top with cheese.

Submitted by:
Caz

Notes:
Low-fat main-dish pasta salad

Servings: 4-6

Ingredients:
8 oz package short pasta, cooked and drained (cooled)
8 oz asparagus, cooked and cut up (cooled)
8 oz chicken breast, cooked and diced (cooled)
1 tomato, diced (optional)

12 oz. low-fat or fat-free sour cream
1 package Hidden Valley Ranch dressing mix
1 t. oregano
1/2 t. balsamic vinegar (optional)

Directions:
Mix together pasta, asparagus, chicken, and tomato. In a separate bowl, combine sour cream, ranch dressing mix, oregano, and balsamic vinegar. Fold dressing into pasta mixture. Serve cold.

Submitted by:
Aaron

Notes:
This is an attractive and zesty all in one dish. It’s full of veggies and chicken, and loaded with flavor. A quick fix for a long day. If desired, top with some low-fat shredded cheese.

Servings: 6

Ingredients:
2 skinless, boneless chicken breast halves
1 (1.27 ounce) packet dry fajita seasoning, divided
1 tablespoon vegetable oil
1 (15 ounce) can black beans, rinsed and drained
1 (11 ounce) can Mexican-style corn
1/2 cup salsa
1 (10 ounce) package mixed salad greens
1 onion, chopped
1 tomato, cut into wedges

Directions:
(1) Rub chicken evenly with 1/2 the fajita seasoning. Heat the oil in a skillet over medium heat, and cook the chicken 8 minutes on each side, or until juices run clear; set aside.

(2) In a large saucepan, mix beans, corn, salsa and other 1/2 of fajita seasoning. Heat over medium heat until warm.

(3) Prepare the salad by tossing the greens, onion and tomato. Top salad with chicken and dress with the bean and corn mixture.

Submitted by:
Jen

Notes:
http://www.eatingwell.com/recipes/rainbow_chopped_salad.html?utm_source=EWTWNL

Servings: 4

Ingredients:
Salad: 1 1/2 cups chopped bell peppers
1 1/2 cups chopped broccoli florets
1 cup shredded carrots
1/2 cup diced radishes
1/2 cup Orange-Oregano Dressing or Creamy Dill Ranch Dressing (recipes follow)
1 tablespoon minced red onion

Dressing:

1/2 teaspoon freshly grated orange zest
1/2 cup orange juice, preferably freshly squeezed
1/4 cup cider vinegar
1 tablespoon extra-virgin olive oil
2 teaspoons chopped fresh oregano or 3/4 teaspoon dried
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper

Directions:
Makes 4 servings, generous 1 cup each

ACTIVE TIME: 10 minutes

TOTAL TIME: 10 minutes

EASE OF PREPARATION: Easy

Place bell peppers, broccoli, carrots, radishes, dressing and onion in a medium bowl. Toss to coat. Refrigerate until ready to serve.

NUTRITION INFORMATION: Per serving: 64 calories; 2 g fat (0 g sat, 1 g mono); 0 mg cholesterol; 10 g carbohydrate; 2 g protein; 3 g fiber; 198 mg sodium; 371 mg potassium.

Nutrition bonus: Vitamin C (240% daily value), Vitamin A (140% dv).

1/2 Carbohydrate Serving

Orange-Oregano Dressing:

Place all ingredients in a jar. Cover and shake to combine.

NUTRITION INFORMATION: Per 2-tablespoon serving: 27 calories; 2 g fat (0 g sat, 1 g mono); 0 mg cholesterol; 2 g carbohydrate; 0 g protein; 0 g fiber; 165 mg sodium; 41 mg potassium.

Exchanges: 1/2 fat

0 Carbohydrate Servings

MAKE AHEAD TIP: Cover and refrigerate for up to 1 week.

Submitted by:
Leida

Notes:
It’s time we rescued beets from our childhood nightmares—when they were little better than bland wedges scooped out of a can. Roasted beets are delightful, sweet but very earthy and aromatic—great for a side salad.

Servings: 6

Ingredients:
2 pounds beets (5-6 medium)
1/4 cup extra-virgin olive oil
2 tablespoons sherry vinegar or white-wine vinegar
1/2 teaspoon Dijon mustard
1/2 teaspoon honey
1/2 teaspoon salt
Freshly ground pepper to taste
1 stalk celery, finely chopped
1 large shallot, finely chopped

Directions:
Preheat oven to 400°F. Divide beets between 2 pieces of foil; bring edges together and crimp to make packets. Roast until the beets are just tender when pierced with the point of a knife, about 1 1/4 hours. Unwrap the beets and let cool.
Meanwhile, whisk oil, vinegar, mustard, honey, salt and pepper in a small bowl to make dressing.
When the beets are cool enough to handle, slip off the skins. Cut into 1/2-inch cubes and place in a large bowl. Add celery, shallot and the dressing; toss to coat well. Serve at room temperature or chilled.
Nutritional Information:

Per serving
Calories 120 kcal
Calories From Protein -
Calories From Carbs -
Calories From Fat -
Carbohydrates 12 g
Dietary Fiber 3 g
Fat 7 g
Saturated Fat 1 g
Monosaturated Fat -
Polysaturated Fat -
Protein 2 g
Potassium 404 mg
Sodium 243 mg
Iron -
Cholesterol 0 mg
Folic Acid -
Nutritional Bonus:

Per serving
Folate (32% daily value).

Submitted by:
Wildcat

Notes:

A simple and nutritious salad of tuna, tomatoes, spinach, white beans, mushrooms and artichoke hearts, dressed in a light vinaigrette.

Servings: 4-6

Ingredients:
6 cups baby spinach
1 cup canned white beans, rinsed and drained
4 ounces sliced mushrooms
1 15-ounce can artichoke hearts, drained and halved
2 7-ounce packs chunk white tuna
1 tbsp extra virgin olive oil
2 tbsp white wine vinegar
1 tbsp lemon juice
1 tbsp water

Directions:
Preparation:

Wash and dry baby spinach leaves. Place in a large bowl with tomatoes, white beans, mushrooms, artichoke hearts and tuna. Whisk oil, vinegar, lemon juice and water, or place in a small screw-top jar and shake vigorously. Drizzle over salad and toss well.

Submitted by:
ANNIE

Notes:
I found this recipe at this link:

http://www.epicurious.com/recipes/food/views/Sweet-Corn-and-Tomato-Salad-with-Fresh-Cilantro-109684

MY VERSION BELOW

I did a different version of this recipe because I totally was not about to go out and buy 10 ears of corn!  Instead I used *

*one can of kernel corn drained, *2 small tomatoes diced, *1 scallion (green part only maybe like half of the stem) , *1/4 cup (if even chopped red onion), *two cap fulls of the extra virgin olive oil and I didn have red wine vinegar so I subbed some red wine and some vinegar and salt and pepper to taste.

I just mixed it all together and ta da!

Servings: akes 8 to 1

Ingredients:
Ingredients

* 10 ears fresh corn, husked
* 2 pounds plum tomatoes, cut into 1/2-inch cubes
* 3/4 cup finely chopped red onion
* 1/2 cup chopped fresh cilantro
* 1/4 cup extra-virgin olive oil
* 1 tablespoon red wine vinegar

Directions:
Cook corn in large pot with boiling salted water until just tender, about 5 minutes. Drain; cool to room temperature. Cut corn kernels from cobs. Transfer corn to large bowl. Add remaining ingredients; toss to blend. Season salad to taste with salt and pepper. (Can be made 2 hours ahead. Let stand at room temperature, tossing occasionally.)

Submitted by:
Monique

Notes:
This salad was sooo good that I just had to share it with you all. It’s a colorful blend that makes my mouth water! Enjoy!

Servings: 1 bowel

Ingredients:
1/2 head Lettuce
1 Roma Tomato
1 Avacado
Crab Meat (the amount is to your satisfaction)

Directions:
Cut up lettuce finely & place into a salad bowel. Chop up tomato, avacado & crab into cubes & place into salad bowel with lettuce. Mix ingrediants together. Serve with Fat Free Ranch, crutons or other salad toppings if you wish & enjoy!

Submitted by:
Dr Marc