FoodDrink Salads

When it comes to leftovers, people are most often than not having hard times in making family members eat the meal. After seeing the same meal served again for lunch, your family may tend to get very picky and the food won't even get near to being eaten. What happens next is very obvious. The food will stay in the refrigerator for a couple of days and then, it goes to the trash for its final resting place.

When you think about it, this common scenario is such a waste. That's why this article provides an easy solution to save you money as well as keeping the complaints about the leftover food to a minimum. And as the title suggests, why not make a salad out of it? It's pretty simple when you think about it and it will certainly look like a brand new dish after you're finished making one.

If your leftovers are composed entirely of meat, then it's going to be a real walk in the park for your salad creation. That roast beef from dinner can be sliced and diced and added to a salad for some heavy lunch. And if you're having some trouble with leftover pork, try making an Asian salad side dish by adding them with some coleslaw and sesame seeds.

Taco salads are also great when you have some leftover hamburger lying on the fridge. Add some lettuce, onions, black olives, cheese and tomatoes and you'll have a real tasty treat. Toss the tortilla chips in and top the recipe for salad by some sour cream and you'll have the perfect snack to delight your family and friends. Just be sure you have enough for the sure-fire demand though.

If you're having problems with those turkey or chicken leftovers, I advise you not to throw them to the trash just yet. For these treats, try removing the meat from the bones and create strips from them using a fork. Add some pickles, hard boiled eggs, celery and mayonnaise into the chicken strips and you'll have the perfect lunch time salad you can even make your kids eat at school.

Another easy leftover ingredient to use in a salad would be vegetables. Now, this is quite straightforward since all you got to do is to add them up in a salad bowl and top the mix with some flavorful dressing. Nobody wants to eat leftover vegetables again, but when those carrots, broccolis and cauliflowers are added to a salad, just sit back and relax while your family automatically digs in into the meal.

The same is true when you're dealing with fruit. You have a certain hit on your hands if you're going to add your leftover fruit into some mix complete with marshmallows, nuts and whipped topping as a crown. Serve this as a dessert and your family will even love you more for it.

All in all, there's more life in your leftover foods than you might think existing. By using your leftovers in making salads, you're going to save time, effort and more importantly, money from throwing away good food. Just go and give it a try so that you can make those leftovers end up in the belly of your loved ones instead of inside the garbage can.

There are many ways for you to approach preparing some recipe for salad in your household. Please visit the Food Menu Blog to read more cooking ideas that you will certainly love to share with your family and friends.

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I have always been a fan of chicken salad. Whenever I'm going to a sandwich place, I always have a desire to try their chicken salad because each place has it's own blend of herbs and spices and other ingredients to add to the traditional chicken salad.

However, no matter how many places I've gone to and no matter how many different chicken salads I've tried, I found that my favorite recipes are the ones made at home with fresh left-over chicken. Bellow, find some delicious salads to prepare with left-over chicken. For the first recipe you can use not only left-over chicken but also left-over rice.

Chicken and Rice Salad

Ingredients:
1/4 cup fresh lime juice
3 tablespoons olive oil
1 clove garlic, crushed
1 teaspoon chili powder
1/4 teaspoon salt
2 cups chicken, cooked and cubed
1 red bell pepper, cut into thin strips
1/3 cup green onions, sliced
2 tablespoons fresh cilantro (or parsley), chopped
2 jalapeno peppers, stemmed, seeded and minced
3 cups cooked rice, cooled
2 avocados, seeded, peeled and cut in chunks

Directions:
1. Blend lime juice, oil, garlic, chili powder and salt in large bowl. Add chicken, red pepper, onions, cilantro and hot peppers. Cover and refrigerate 2 to 3 hours.
2. Add rice and avocado chunks. Toss lightly, and serve.

Curried Chicken Salad

Ingredients:
1/2 cup mayonnaise
1 teaspoon fresh lemon juice
2 tablespoons curry powder
2 cups cooked chicken, chopped
1/4 cup diced celery
1/2 cup seedless grape, halved
1/4 cup almond slivers

Directions:
1. Blend mayonnaise, lemon juice, and curry powder. Mix into remaining
ingredients. Chill at least one hour before serving.
2. Serve on whole leaves of Romaine lettuce.

To find more chicken salad recipes you can prepare, visit the site: http://welovechicken.com/

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Warm additions to cool greens is a great combination for anytime of year but especially when the grill is handy. The base salads can be topped with any protein you like. Come on, you know the drill. Think outside the recipe!

This spinach salad is a healthier version made with turkey bacon and chunks of sautéed tomatoes. Complete it with slabs of rustic whole grain bread brushed with olive oil.

The Dressing
If you've never made a pan vinaigrette you are in for a treat. The yum factor rests in the bottom of the pan after sautéing and is released when you add vinegar and maybe a little oil or stock.

Servings
Recipes make 2 entrees but can easily be double or tripled for company

Warm Spinach Salad with Grilled Sea Scallops Sauteed Tomatoes and Mushrooms

5 Cups Fresh Spinach leaves
1 Cup of thin sliced button or cremini mushrooms

Dressing:
2 slices turkey bacon, slice into thin bits
½ Cup of Olive Oil-split in half
¼ Cup of thinly sliced red onion
¼ Cup of good Balsamic vinegar
¼ Cup chicken stock
1 Ripe Medium tomato, split in quarters gently squeeze out seeds and rough chop
Salt and Fresh Pepper
2 1" thick slices of a rustic multi-grain bread brushed with olive oil
2- 4 ounce portions of fresh sea scallops*. Marinate before hand if you like.

* You can use salmon, swordfish, or other fish that holds up to the heat of a grill. I love this salad with sea scallops as the sweet of the scallops compliments the smoky bacon flavor and the bite of the spinach.

Method

Place the cleaned spinach in a mixing bowl with the mushrooms.

In a medium saucepan over low heat put ¼ cup of the olive oil and the bacon bits.

Cook until they are browned, then add the onions. Cook for one minute.
Now add the vinegar and stock and let simmer for about 2 minutes. Remove from heat and hold.

Heat your grill and cook the fish. Allow about 8 minutes to finish your salad ingredients and have the plate ready for the fish.

When the fish is almost done, place the bread slices down on a cooler part of the grill. It takes only about 2 minutes to add a nice grilled flavor to the bread.

Once the fish is on the grill set another medium sauté pan on a medium high heat and add the other ¼ Cup of olive oil. When it is hot but not smoking add the tomatoes. Toss them repeatedly, season with salt and pepper. Turn off heat.

Place the bacon vinaigrette pan back on the heat just to warm it. When it bubbles around the edges pour it over the spinach and mushrooms. Use a rubber, high heat spatula to scrape all the goodness onto your greens.

Use the same spatula to toss the salad with the dressing til it is completely coated. Split this mixture on to two plates. Spoon tomatoes around the salad. Top with scallops. Cut the bread in half and complete the plate.

Need more recipes and healthy living ideas? Head over to http://midlifewithavengeance.com

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Impress your family and friends with your own homemade salad dressings. No matter how perfect your lettuce and other ingredients, the dressing can make or break your salad. If you are looking for something different, you might want to try one of these dressings. And you can always take the basic recipe, add or subtract ingredients to make a recipe your very own. Here are two French Dressing options; No Oil French or French Dressing Made With Catsup. All of these recipes can work with the diabetics diet!

This first recipe is from my vintage recipe collection. It is from an old Midwestern Church Cookbook.

HOMEMADE FRENCH DRESSING MADE WITH CATSUP

1/2 cup salad oil
1/4 cup vinegar
1 tsp salt
1 tsp paprika (scant)
1/2 cup sugar*
1/2 cup catsup
1/2 medium onion, grated
juice of 1/2 lemon

Put all ingredients in a pint jar and shake well. Will keep indefinitely in the refrigerator.

*For diabetics replace the sugar with Splenda granular and you have your own homemade diabetic salad dressing.

NO OIL FRENCH DRESSING

1 can (10 3/4 oz) reduced-fat, reduced sodium tomato soup, undiluted
1/3 cup Splenda granular*
1/3 cup cider vinegar
1 tbsp Worcestershire sauce
1 tbsp grated onion
1 tsp salt
1/2 tsp ground mustard
1 garlic clove, minced
1/2 tsp paprika
1/4 tsp pepper

In a bowl, using a whisk, combine all ingredients until well blended. Store left over dressing in a jar in the refrigerator. Shake or mix well before using.

*Sugar may be substituted for the Splenda.

CREAMY GARLIC SALAD DRESSING

1 cup reduced-fat sour cream
1/2 cup fat-free mayonnaise
1/3 cup skim milk
2 tsp SPLENDA
2 green onions, finely chopped
2 cloves garlic, minced
1/2 tsp salt
1/8 tsp fresh ground black pepper

In a small mixing bowl, whisk together the sour cream, mayonnaise, milk and SPLENDA. Stir in the onions, garlic, salt and pepper. Cover and place in refrigerator for at least an hour before serving.

Enjoy!

For more of Linda's recipes and diabetic information go to http://diabeticenjoyingfood.squarespace.com

For her vintage recipes, visit http://grandmasvintagerecipes.blogspot.com

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Do you have a special recipe that your family and friends always ask you to make for those special family gatherings? Well, one of the dishes I get asked to bring for our special family occasions is my Japanese Salad recipe. I would love to share my recipe with you.

Try this delicious Japanese Salad recipe! This tasty recipe will compliment many main entrée dishes. You will not only love the taste of this salad recipe, but it is also very nutritious for you!

Japanese Salad Recipe

- 1/2 large cabbage shredded - 1 cup sliced mushrooms
- 3 chopped green onions - 2 cups bean sprouts
- 1/4 cup sunflower seeds - 1/2 cup slivered almonds
- 1 package instant noodle soup (noodles only, uncooked, save the broth package)
- 1 cup chow main noodles uncooked

Dressing

- Broth package from soup - 1 tbsp white sugar
- 1/2 cup olive oil - 1/2 tsp pepper
- 3 tbsp vinegar - 1/3 cup Soya sauce

Combine all salad ingredients except for the soup and chow mien noodles. In a separate bowl, add all dressing ingredients together and mix well. Pour over salad. Mix salad. Crush soup noodles and sprinkle both the soup and chow mien noodles over salad. Serve and enjoy this Japanese Healthy Salad Recipe!

Vegetables - Helpful Cooking Hints & Tips

Blanching Vegetables
When blanching only a small amount of vegetables, place them in a wire sieve and place in boiling water for approximately 40 seconds. Then immediately place them into ice cold water.

Artichoke
They have a protective coating, so do not wash them until ready to use.
Use only stainless steel cookware and utensils for artichokes to prevent discoloring.
Rub all surfaces with lemon to retard browning.
If it is not real fresh, then add 1 tsp of sugar (to add sweetness) and ¼ tsp of salt (to retain their color and taste) to each cup of water used.

For other tasty recipes and cooking tips, please check out http://www.easycooktips.com

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It is said that raw food does more good than the cooked food. This is because most of the nutrients of the vegetables are lost while putting it on heat. Raw food should be either boiled or should be consumed in its original state.

Raw food is easily digested and assimilated by the body as it does not contain any kind of spices in it. Also, the nutrients remain intact and the body takes in a lot of nutrients from salad. Raw food like the cucumber, tomatoes, carrot, radish, beetroot are all incredibly beneficial for the human body. As these vegetables are rich in water content, vitamins and minerals, all of these nutrients remain. It is also believed that the fruits and vegetables should be consumed as a whole without chopping it into various pieces. The fruits and vegetables should be consumed without adding any spices to it so as to please the taste buds.

Fruits and vegetables should not be consumed immediately after cooked food as the juice from the fruits gets mixed with the food. Also, the nutrients from the salad will not be absorbed by the body. It is required to follow certain principles while having raw food if one desires to gain all benefit from it. Raw food has extremely high water content. Due to the high water content in raw food the body always feels energetic.

The body never feels lethargic. Raw food also enhances the complexion bringing a glow to the skin. Boiled vegetables also do a lot of good to the health. One might find it difficult to follow, but gradually this would turn in to practice. Gradually try to involve this in the daily routine and the change of satisfaction, improvement in health will be seen. Salad also helps detoxify the human system.

Pooja.S.Modi

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Fruits and vegetables are important to our health for many reasons; certainly because they contain fibre in the whole food, and they contain phytonutrients, which are plant based nutrients in the numbers of 20,000 or more, all of which work together to ensure our health.

Eating five or more servings of fruits and vegetables is the simple "5 A Day" message, and a smart strategy for better health. Vegetables are virtually fat free and contain no cholesterol.

Vegetables may be raw or cooked; fresh, frozen, canned, or dried/dehydrated; and may be whole, cut-up, or mashed. But certainly the acid test or taste of the good cook will be in the preparation of vegetables. Using herbs or seasoning instead of butter or fat could make vegetables more distinctive.

Fresh vegetables contains many of the vital vitamins and minerals and may be destroyed by cooking, so the idea of using raw vegetables becomes the most desirable for any menu, and especially for the low-fat menus and raw food diets.

As very positive shows on raw foods diet, vegetables becomes the most important ingredient as it can be combined with cottage cheese, or gelatin recipes. Use raw vegetables almost exclusively, since the vitamin value is at peak this way, and the crispness of the vegetables is most appetizing.

As important as vegetable, fruits also contain virtually no fat and are entirely free of any cholesterol. Two notable exceptions, however, are the avocado and the coconut, which are both very high in fat content and thus should be avoided. Otherwise there is no restriction on the use of fruits, which are also certainly ideal for desserts. When fresh fruits are not in season, use dried, canned, or frozen fruits.

In low fat or raw food diet, a well-constructed vegetable or fruits salad can be served as a meal all alone, as well as they are often served before a main course.

Gelatin salads are special favorites to many, especially when made with fruit juices instead of water. Aspic salads are excellent when prepared with vegetables or vegetable juices. If cottage cheese is added to gelatin and aspic salads, more protein and "body" results.

Simply add various fruits and vegetables to your daily diet is the easy way to help improve your health, give you a quick boost of flavor and energy anytime. It may lower the risk of cancer, particularly cancers of the gastrointestinal tract, according to a high-level international review of research findings. And also helps reduce the risk of heart disease, high blood pressure, diabetes and cataracts.

Haiyan Lai-Heskin has been a nurse for 17 years. She has been writing Health, Wellness and Fitness articles for many years. Her website Healthy Living Golden Rules has varieties of health related articles advocate people to have a healthy lifestyle. Try Acai Berry Weight Loss for Free Today! And you'll be automatically signed up to a Free lifetime memebership of weight loss management system.

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Summer is coming and with it, a season of summer picnics, barbeques and holiday gatherings. Many times, we don't eat as well as we should at all these cookouts. But all is not lost. What picnic is complete without a delicious salad, specifically a cabbage slaw.

Cabbage slaws are a great way to gain the nutritional benefits of cabbage. Cabbage is full of fiber and believe it or not, vitamin C. It is also contains almost a full days supply of vitamin K. There is also evidence to suggest that cruciferous veggies, like cabbage help to eliminate toxins in our bodies. And since cruciferous vegetables are most nutritious eaten raw, bringing a cabbage slaw to a picnic is a win, win situation.

The main problem with slaws is that they are full of fat and calories. But they don't have to be. The following two recipes use a small amount of yogurt instead of mayo. This makes them lower in fat and calories. Try these 2 delicious cabbage slaws. Each one also contains grapes or pineapple, another nutritional bonus.

Cabbage Slaw

2 cups shredded cabbage
2/3 cup red seedless grapes
¼ cup walnuts chopped
2 Tablespoon apple juice
1 Tablespoon sesame tahini
1 Tablespoon yogurt
Dash cinnamon

Combine first 3 ingredients in a medium bowl. Mix remaining ingredients in blender on medium speed. Stir into cabbage mixture. Makes 4 servings.

Cabbage & Pineapple slaw

2 cups shredded cabbage
½ cup chopped pineapple
2 Tablespoon yogurt (plain)
1/8 teaspoon thyme
Dash nutmeg

Toss cabbage and pineapple with the yogurt, thyme and nutmeg. Serve chilled. 4 servings.

For more cabbage recipes, as well as other anti-aging recipes, visit http://www.effective-antiaging-tips.com You can sign up for The Antiaging Extra, a monthly newsletter that is filled with more anti-aging tips, product suggestions, recipes and ideas to counteract the physical signs of aging.

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There is nothing better than a delicious salad, especially on a warm day. There was a time not long ago when I could name every great salad place in town, but never bothered to make them for myself. For some reason, I thought salads tasted better when someone else made them.

One day I stopped to think how many salads I could make at home for the 10.00 it cost to eat one out. That is when I decided to start making my own and have since made an art of it.

I have found a secret that is so easy, you will not believe it. The key to an amazing salad is a fruit, a nut and a cheese. With those 3 things, you can not go wrong. Favorite vegetables such as carrots, purple onions, and cucumbers also make great enhancements.

Some of my favorite combinations are:

Pears, pecans and Gorgonzola
Apples, walnuts, and Cheddar
Tomatoes, pine nuts, and Mozzarella
Dried cranberries, sunflower seeds, and White Cheddar
Mandarin oranges, sliced almonds and Feta

The varieties are unlimited and any combination will work. There is no guesswork.

For an easy homemade dressing from pantry ingredients, combine 1/8 cup of sugar, ½ cup of vegetable or olive oil, ¼ cup of apple cider vinegar, 2 teaspoons of parsley, 1 teaspoon of salt, and 1 pinch of pepper.

For the perfect accompaniment, butter a piece of whole wheat toast and lightly sprinkle lightly with garlic powder and grated parmesan cheese.

Get creative and have a great summer making your own incredible salads. This is a delicious way to cut back on spending and calories.

Dawn Billesbach
Creator and Founder of Menufortheweek.com
Does the daily struggle of "What's for dinner?" make you want to hide your head like an ostrich?
Visit my website for one FREE week's menu and grocery list. Treat yourself and leave the stress to me.

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For many fans of comedy, the phrase "Waldorf salad" will of course bring to mind a 1979 episode of the classic British TV sitcom, Fawlty Towers. In the episode, manic, and rather foolish hotelier, Basil Fawlty (played by the Monty Python actor, John Cleese), is completely lost when an American guest asks him to prepare a Waldorf salad, and refuses to consider any alternative dish. In real life, Waldorf salad is indeed unusual salad, enjoyed by many people, and if you are fan of it, you too may not wish to consider alternatives.

The Waldorf salad gets its name from the Waldorf Hotel (forerunner of the modern Waldorf-Astoria Hotel which opened in 1931) in New York City, USA. According to the most popular story (although there are variations on this story which credit other people), the salad was invented in 1890 by Oscar Tschirky, who was the maître d'hôtel at the time (incidentally Oscar Tschirky is also often credited with inventing Eggs Benedict as well).

There are many different variations on the basic recipe for Waldorf salad, but all involve finely sliced apple and celery in a mayonnaise-based dressing. Grapes are also usually added, although some recipes substitute them with maraschino cherries. Today, Waldorf salads nearly always also include halved walnuts (indeed this aspect of the salad is repeatedly referenced in the Fawlty Towers episode), although the original recipe apparently did not include walnuts. In my personal opinion, Waldorf salad is best served chilled, and can also be nicely enhanced with a garnish - perhaps of a few freshly chopped chives.

By S. Tanna. Discover the Waldorf Salad recipe at http://www.recipesmaniac.com/recipe_waldorf_salad.php

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What if you had something that could combine healthy and delicious? And what if it was easy to prepare and contained all the proteins, fats, sugars and vitamins you need? There is such a meal. And it's very easy to prepare. It's the chicken salad.

Chicken salad recipes can be prepared in under 20 minutes. They are very healthy and no one can say they don't love the taste of a well cooked chicken salad recipe. There are 2 components to a chicken salad, each with its importance and role. The first is the actual chicken. The chicken is very delicious when cooked right. It provides all the proteins and unsaturated fats you need for a day. Chicken meat is the healthiest meat after fish and sea food.

The second ingredient of a chicken salad recipe are the vegetables. You must add salad and tomatoes. The vegetables provide the vitamins that keep you healthy. The texture combination in chicken salad recipes is provided by the mixture of soft chicken, crunchy salad and juicy tomatoes.
Of course you also have to add olive oil and a bit of vinegar to make the over all salad even more delicious. The oil and vinegar have their own nutritious substance contribution. Besides their helath role they make the chicken and salad fit together.

No matter what you use exactly in your chicken salad recipe, it will surely be very tasty and very healthy. There are lots of chicken salad recipes out there, even on the Internet. Just choose the one you find best for you and for which you have all the ingredients. Just remember that both the chicken and the vegetables have their importance. This way you will acquire all the proteins, fats, sugars and vitamins you need for a healthy day.

Francis Murphy is a suburban mom who contributes lifestyle articles to top women focused periodicals and websites. Francis has a passion for writing, cooking at home, Chicken Recipes and Easy Recipes raising her kids and trying to do everything she can to stay healthy.

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Another popular side dish among Koreans is called Cucumber salad. Although it is a salad, there is a bit of saltiness to the dish because of the added salt. Koreans wanted to integrate the crisp taste of a vegetable with a bit of saltiness from traditional Korean flavors and ended up with this unique salad. Here is how to make Korean Cucumber Salad.

First, here are the things that you will need to make the salad: a couple of large cucumbers, salt (get the course kind), vinegar, sugar, a little bit of Korean chili pepper powder, garlic, spring onions, sesame seeds and water.

Now that we are done with preparations, we will go on to making the salad. Take your cucumbers and clean them and chop them across the cucumber so that you get thin circles. Take the sliced cucumbers and mix them in a bowl with some coarse salt and a bit of water and let it sit for about 15 minutes so that the cucumbers soak up the salt.

While the cucumbers are sitting, finely chop up the garlic, and toast the sesame seeds. Once those two things are done, mix a bit of each into a bowl to make the dressing for the cucumbers. Make sure all the ingredients are mixed well; we don't want to get a lump of sweet cucumber and a lump of salty cucumbers.

After the cucumbers have finished soaking the salt water, add the cucumbers into the bowl with the dressing and cover the sliced cucumbers evenly.

Now serve this cucumber salad to your friends and watch as their faces turn to delight at this new experience. Teach your friends and family how to make Korean Cucumber Salad today.

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Summer is a time to relax. Many people enjoy jetting off to the beach, enjoying long afternoons in the warm waters and the cool white sands. However, not everyone can afford that luxury. Yet, even if you're stuck in the cement jungle, there are still ways to bring the beach to you. An open air dinner party, with a seafood feast is the perfect way to conjure long summer days amidst the surf and waves.

A good way to start out the night is with Alaskan Shrimp Louie. This is a classic seafood salad that makes use of Alaska's fresh and succulent shrimp. It's also really simple and easy to make; it works well as a starter course or for lunch. Remember, the finer the shrimp, the better the salad, so make it Alaskan.

The ingredients you will need to gather are: 2 pounds of cleaned Alaskan shrimp, shelled, deveined and chilled, about half a cup of chopped green onions, some chili sauce, finely chopped parsley, cayenne pepper, tomatoes, quartered, sliced boil eggs (these can be omitted), mayonnaise, heavy cream, a head of lettuce, chopped or shredded.

In a medium sized bowl, mix together the green onions, mayo, chili sauce, and cayenne pepper. Next, stir in the parsley and sprinkle on salt and pepper to taste. Add the cream and fold in gently. Arrange the lettuce on a serving dish or on individual plates. Place the shrimp on the plates and spoon on the dressing. Garnish with eggs, tomatoes and lemon wedges.

Shrimp Louie, or Alaskan shrimp Louie in this case, is said to have originated somewhere on the West Coast, perhaps in Seattle or San Francisco. It generally consists of crab or shrimp, lettuce, hardboiled egg and pink Louiedressing.

A modern twist on the Alaska shrimp Louie favors adding a little more spice. Some alternatives include adding Dijon mustard and fresh lemon juice to the dressing. Additionally, avocados and baby greens can easily replace the lettuce and hardboiled eggs. However you decide to make your shrimp Louie, don't forget to use Alaskan shrimp.

Give it a try for your next summer dinner party.

Are you are looking for a meal that is low in saturated fat, filled with nutrients and packed with good heart healthy Omega-3s oils? Then you should start with Alaska Seafood.

http://www.alaskaseafood.org

Browse thousands of extremely popular Alaska seafood recipes using our Internet based recipe database. Whether you are preparing a meal for one or 100, you are sure to find a recipe that fits the occasion.

http://www.alaskaseafood.org/recipes

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OK, so summer is approaching very quickly and most of us are turning our attention to getting in shape in time for bathing suit season. At this time of year, salads become our friends. We turn to them for their delicious lightness, for a quick bite and for their tried and true body shaping qualities.

But uninteresting salads can make for a very dull meal and a very unhappy eater. And if you don't top a salad the right way, you are going to very hungry, very quickly.

So here my top ten salad toppings to turn your salads from boring to delightful! Some of these tips are useful for eating salads at restaurants and others are for homemade ones. If you decide to create homemade salads and bring them with you to work, you may want to try those new salad plastic containers that hold the salad in one part and the dressing in another. That way your salad and salad toppings will be crispy when you decide to eat them.

1. Double the lean protein (turkey, chicken, eggs, fish) - add chicken and turkey or salmon and eggs. Do this especially if you often feel hungry after your salads. A little more protein may help you go the extra mile to avoid the vending machine in the afternoon.

2. Add beans, like black, kidney, cannelloni, or garbanzo. Beans have lots of great complex carbs, fiber and protein. They also help to fill you up and keep you that way.

3. Create your own dressings as salad toppings. My favorite is a combination of orange juice, balsamic vinegar, and Grey Poupon mustard. You can add some olive oil to make it even richer. I especially like this dressing with spinach leaves.

4. Add some fruit. Fruit can be great salad toppings. It can turn a boring salad into a sweet sensation. My favorites are: orange slices (fresh or canned), strawberries, blueberries, and pineapple slices (fresh or canned). If you are using canned, sugar-free fruit, use the juice to mix into the salad dressing.

5. Add some hummus, Baba-Ganoush or mashed white beans to your salad or salad dressing. This may sound odd, but it is actually quite delightful.

6. Make your own glazed nuts as salad toppings. Dry roast some walnuts or pecans and then add some honey or maple syrup to the pan to coat the nuts. Take them out of the pan and separate them before they cool, so they don't clump. The nuts become a flavorful addition to a boring salad. This is great if you have a sweet tooth that you are trying to control.

7. Add cooked diced sweet potatoes or regular potatoes. Dice some potatoes into squares. Coat them in some olive oil and fresh rosemary and roast them until they are soft. Then toss them over mesclun greens. I especially like this salad with roasted asparagus spears and sliced eggs.

8. Add apples and pears. Cube up some apples and/or pears and sprinkle these on top of your salad. I especially like to mix apples and pears with walnuts and have them over spinach.

9. Skip the leaves. Chop up tomatoes, cucumbers, and avocadoes. Sprinkle with salt, pepper, olive oil and lemon juice. Enjoy.

10. Change up your vinegars and oils. Spend some time in the oil and vinegar aisle at your local health food store. A new vinegar or oil can really change up your dressings and make for tasty salad toppings. Try mixing apple cider vinegar with apple juice and spicy mustard. Or rice wine vinegar with mirin wine (in the oriental section) and orange juice. Another suggestion: toasted sesame oil and rice wine vinegar with orange slices over cabbage greens.

Let me know if you have any other great suggestions! Thanks and Enjoy.
Founder of Ideal Balance, Monica Shah is a holistic nutrition and life balance expert. She helps busy professionals find simple ways to eat better, exercise and find more balance in their lives. Often called "the irreverent nutritionist", Monica's approach to being healthy is simple, fun and long-lasting. Visit our site and get a FREE initial health coaching session. Sign-up for our nutrition newsletter tips and receive your free "Managing Overwhelm Kit".

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Many times we go to our local supermarket or farmer's market to stock up on fresh vegetables. In a matter of a few days, lettuce can become wilted or worse...slimy. Here are five ways to keep your lettuce fresh for that delicious salad recipe you want to make for lunch or dinner.

1. The Tupperware Fridgesmart

Tupperware Fridgesmart is a container that you can store your vegetables in and makes them last even longer. These containers have two special holes that you leave open or closed depending on the specific vegetable. Store your lettuce in the Tupperware Fridgesmart and you will be amazed how long your lettuce lasts!

2. Zip Lock Plastic Bags

After washing your lettuce, shake the excess water off and lay the lettuce flat on a few paper towels. Place the wrapped lettuce in a Zip Lock plastic bag and the lettuce should last for the next 7-10 days. Just grab the lettuce when you need it!

3. Never use metal

Using a metal pan to store your lettuce just speeds up "the spoiled lettuce" process. Be sure to use a plastic bag or container for storage.

4. Only buy the head!

Bagged lettuce is sometimes already spoiled once it reaches the shelf. It has already be washed, cut and sealed. The lettuce is no longer preserved in its natural form. By buying a head of lettuce, it has been hydrated at the supermarket and is still preserved. All you would have to do is wash and store it yourself.

5. Use the crisper in your refrigerator.

The crisper in your refrigerator is not for beer...it is for vegetables! Store your lettuce in the crisper and it will stay fresher. No more wilted or slimy lettuce.

Try these tips next time you buy lettuce and you will surprised how long your lettuce lasts.

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Article Source: http://EzineArticles.com/?expert=Anitra_Jordan

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All health conscious people love to eat salad and if you're one of those people, you probably know how sumptuous well-made salads can be. All that lettuce topped with your favorite dressing and sprinkled with other toppings is enough to make your mouth water. However, not all salads are really healthy as you might think, and discussed here are the factors you must consider if you have maximum health in mind while eating salads.

Most of the vegetable salads we know today are composed of a primary ingredient called lettuce. Now, don't get me wrong, lettuce is a very healthy thing to eat, however, its downside is that it really doesn't have much of an impact when regards to taste. That's why we include all those extras in our salads to enhance its flavor. Fruits can easily accomplish this, but most of the time, we add in a little bit sin to the meal.

These are the ingredients that make the salad not so healthy and if you'll like to have an actual example, then take a look at any local salad bar. If you take a closer look, many of the items in a salad bar are not for health conscious people, but all salad bar patrons love to include them in the mix. So, let's just take a closer look at these ingredients and provide some guidelines to lessen their consumption.

Obviously, fruits and vegetables are the healthy part of salad so we'll just look at the next tray of ingredients. Here we see bacon bits and croutons which are both adding to the downfall of your salad. Bacon bits and any other meat add fat to your body. But I'm not saying avoid them entirely, just moderate additional meat and you're perfectly fine.

Another part of salad we cannot do without are dressings. Generally, dressings are unhealthy, so the greatest way around the use of dressings is to measure just enough of them before you begin eating the salad. At an average, a two tablespoon of dressing will accumulate eleven grams of fat in your body. Not really a lot, but it can certainly build up overtime if you consume more.

Unfortunately, a salad is not a happy salad unless it has a dressing on top and adding flavor to every bite. That is why in order for you to cut back on the calories, here's a handy little tip you can implement. Try using a fat free or low calorie dressing to add flavor to your salads. Nowadays, this is already a very famous option seen on groceries, with most of our favorite flavors already having its low fat counterpart.

The downside to all these is that low fat dressings doesn't really taste the same as their original counterparts. This will probably make you use more of them, which is a downside to cost savings. For this problem, here's a possible solution. Instead of spreading the dressing evenly across the salad before you eat, try putting it in a small cup. Use the dressing as a dip for your salad, taking in only a few portions just to add taste to the vegetables. This way, you can monitor well your calorie intake and see more progress in your health efforts.

To sum it up, in order for a salad to become really healthy, you must pay attention to the ingredients you put in it. I know it takes a bit of self control but hopefully with these little tips, you can still enjoy eating your favorite salads without much toll on its taste.

There are many ways for you to approach preparing some recipe for salad in your household. Visit the Food Menu Blog to read more articles about recipe for salad and other cooking ideas that you will certainly love to share with your family and friends.

Article Source: http://EzineArticles.com/?expert=Letty_Velasco

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