Comments on: Keeping Seasonal Salads Healthy

By: Krikri

Krikri — Mon, 25 May 2009 13:10:31 +0000

Dana, yes, if salad is served as a main meal, the protein balance is important. But there is the danger of doing it so the food eventually becomes fatty. I believe that veggies should remain veggies and that salads need protein to balance up but not eventually ruin the diet-friendly salad.

By: Susie

Susie — Sun, 17 May 2009 12:13:12 +0000

Try yogurt based dressings. They are very light with half the fat and calories – 2 TBS is usually around 70 calories – plus they taste like the real thing! You can find them with the other dressings. Europe has been using yogurt based dressing for years.

By: gail

gail — Thu, 14 May 2009 23:35:09 +0000

i have a problemwith the dark greens because of couaden can you help me out withsubsatutes please thanks!!!! gail

By: Ariel

Ariel — Thu, 14 May 2009 20:45:21 +0000

My favorite salad is an assortment of leafy greens with mandarin oranges, tomatoes, chicken breast, a teaspoon of mayo or greek yogurt, cumin, and chili powder. It is tangy and delicious!

By: Linda

Linda — Thu, 14 May 2009 02:14:42 +0000

My daughter-in-law said she loves my green salads as I put “everything” in. I take whatever’s on hand sometimes so I might have leftover corn or corn and black beans that were frozen and I steamed them the day before and had some left over so I add them to a variety of greens plus roasted peppers that come in a jar, avocado, can add leftover chicken or not, fire-roasted tomatoes (in a jar), might mix in a little pesto even, feta cheese, garbanzo beans. It is delicious. You could add hard boiled egg sliced too if you want.

By: Amanda

Amanda — Wed, 13 May 2009 17:37:19 +0000

I like to mix powdered Tang into my fat-free miracle whip to make a salad dressing. I toss it with romaine, chicken, and pecans. Its one of my favorites! Its best to make the dressing ahead of time so the flavors can really set in.