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    Salad Tips
    Louise_WebMD_Staff posted:
    Salad season has arrived. But, as we all know-salads can sneak in a ton of calories. How do you keep your salad light while keeping it a delight?
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    Louise_WebMD_Staff responded:
    I am a fork dipper-I dip my fork in the dressing and then snag the greens. It ensures that each bite has dressing without eating a ton of extra dressing.

    I would love some other tips on what you include in your salad, what types of greens, fruits, vegetables and nuts you use. I got into the habit of serving just the salad in the bag-not exciting for anyone.
    pallzy replied to Louise_WebMD_Staff's response:
    I like the salad in a bag. I like the classic romaine mix. I use a lot of cucumbers and tomatos. I'll also put some hard boiled egg if I'm needing protein. I used to love to cover my salads with grated cheddar cheese. I have since switched to a light three cheese ranch from Kraft so I don't add the extra cheese. I'll pour the amount of dressing into my salad that I'll use then stir it all up. That way it gets evenly distributed and I can still control the amount I eat.
    feduptwice replied to pallzy's response:
    i also add a lot of different veggies-including broccoli,corn, peppers,onions,grilled mushrooms. I usually stick with FF dressings since i know that that is whats add ups the calories...but sometimes i add a little avocado, sliced almonds and any grilled meat i have handy or shrimp, God I am so hungry now-gotta make a salad:)
    Tomato05 responded:
    Instead of normal dressing I just use 1 tablespoon of vinegar, salt black pepper, chilli flakes and other herbs; or sometimes a bit of soy sauce, or Thai spice.

    I vary the veg I add: bean sprouts, other mixed sprouts, radishes, peppers, beans, tomato, cucumber, onions (different types), chopped asparagus, chilli peppers, celery, red cabbage, green cabbage, grated raw beetroot, grated sweet potato, etc.

    I try to make it as colourful as possible.

    For a main course salad I add a tablespoon or two of fish or shrimps, or beans, crumbled low-fat feta or chopped egg for protein.
    barbara4u responded:
    Strawberries on Romaine and/or s[inach with pecans and low cal poppyseed dressing.

    Pears, walnuts, Asagio chese baby spinach and mixed greens and red onion . Add Basalmic vinegar and any other salad dressing.

    Dried cranberries and walnuts and feta or goat cheese is good. You can add blueberries too, and apples,

    Louise_WebMD_Staff replied to barbara4u's response:
    That sounds fantastic Barbara! I tend to be so lazy when it comes to adding new flavors to salads-I bet those would be a hit.
    Jis4Judy responded:
    Hi Louise I love useing spring mix with romaine sometimes add baby spinach slice red onion about 1/4 yellow pepper 5 thin slices cucumber 6 black olives one hot green pepper
    1 small tomato I use diluted wish bone robusto Italian diluted with red wine vinager...half and half..
    if I have it as a whole meal I add some canned white tuna it is pretty yummy and covers a lot of colors in my rainbow,,

    Hugs Judy:)
    feduptwice replied to Jis4Judy's response:
    i also love to add something hot to my sald-i always prefer warm foods, so i grill portabella mushrooms and add to it, of course as well as chicken or fish or shrimp. Sometimes even a light hot dog:)
    Louise_WebMD_Staff replied to feduptwice's response:
    I hadn't thought about warm foods. I tend to prefer warm foods too but I hadn't considered combining them with my salad. Great idea.

    LOL Judy-there is something I can do with that tuna! I like the idea of diluting the dressing with red wine vinegar to cut calories.That is a fab idea.
    Neighborhoodmom responded:
    I make it a meal- brown rice-black beans and salsa-lots of chopped red onions and tomatoes.
    feduptwice replied to Neighborhoodmom's response:
    this sounds great-i love beans and i love red onions
    baldingfatman replied to feduptwice's response:
    My "usual" salad is grilled chicken breast, spinach, corn, red onions, julienned bell peppers, edamame, black olives, all tossed in hot sauce instead of salad dressing (a hot wings sauce, actually). Sometimes I'll sub black beans for the edamame.

    I don't know what it is about this combo, but I can eat it (as a main meal) pretty much every day (I sometimes use the same combo, but put it in a hollowed out sandwich roll, top it with a tiny sprinking of cheese, and bake it in the oven -- yummy sandwich!).

    feduptwice replied to baldingfatman's response:
    i am a huge fan of hot wing sauce-just like that commercial says-" i put that s... on everything" :) I dont like olives, i wonder if i could substitute spinach for lettuce. I like spinach but cooked-hey there is an idea warm everything that you listed above in a skillet.....
    baldingfatman replied to feduptwice's response:
    I prefer spinach uncooked, actually, or, at most, just barely wilted in the sautee pan. Actually, that does sound like it would be good as a warm salad (it's good as a warm sandwich, so why not a warm salad?)


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