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I would like quick,easy and healthy ideas. We prefer low cal/low fat.

YES TRY QUEENFAIRYS RECIPE’?

I would like quick,easy and healthy ideas. We prefer low cal/low fat.

YES TRY QUEENFAIRYS RECIPE’?

It would be especially good if it has chickpeas and / or peas in them since I bought some recently.

I want it to be tasty but have low fat dressing eg balsamic vinegar or similar

I want it to be similar for someone wanting to lose weight.

Thanks
I’m actually not vegan but don’t want to consume dairy products any more. I don’t mind eating some fish or a bit of meat.

Making your own salad dressings is probably the easiest way to cut back on fats. Throw some olive oil, balsamic or red wine or apple cider or whatever vinegar you prefer, maybe some lemon juice, some herbs and maybe a little sugar into an empty bottle or jar, like an emptied mayonnaise or spice jar, and shake it well to mix.

My mom makes a salad with green peas and chopped boiled eggs. She puts a big dollop of mayonnaise in it and mixes it. Some lemon juice, salt, and a little olive oil is good too.

Chickpeas go well with mandarine oranges or tomatoes (something acidic like that). Chickpeas, spinach, sunflower seeds, mandarine oranges and home-made dressing ( :

I’m getting so tired of the same boring salads … has anyone got any good recipes to share?

What kinda salads, pasta ,veggie, and fruit

CITRUS PASTA SALAD WITH CHICKEN
1 lb. rotini cooked, chilled
8 oz. sugar snap peas
8 oz. matchstick carrots
1 medium red pepper, diced
1 medium green pepper, diced
8 oz. pineapple tidbits, drained
8 oz. Mandarin oranges, drained
8 oz. Monterey Jack cheese, cubed
8 oz. chicken breast, cooked, diced, and chilled
16 oz. citrus vinaigrette

Toss everything together and chill for several hours or overnight before serving.

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VEGGIE SALAD
1 lg. bunch broccoli
1 lg. bunch cauliflower
1 lg. onion
Wash and dice veggies.
DRESSING:
1/2 c. salad dressing
1/4 c. oil
1/4 c. sugar
1/3 c. vinegar
Mix dressing well. Pour over veggies and mix well. Salt and pepper to taste. Best if made the night before
I add other veggies to mine radishes, celery, whatever u or family likes.
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Nice dressing to add to fruits,

POPPY SEED FRUIT SALAD DRESSING:
3/4 c. sugar
1 1/2 tsp. onion salt
1 tsp. dry mustard
1/3 c. vinegar
1 c. Crisco oil
1 tbsp. poppy seed

In a small bowl, combine sugar, salt, and dry mustard. Stir in vinegar. Beat at medium speed while gradually adding Crisco oil. Beat 5 to 10 minutes longer, until thickened. Add poppy seeds. Pour into a screw-top jar. Cover tightly and shake vigorously to blend well. Store covered in refrigerator. Shake well before using. Serve on fresh fruit salads, grapefruit sections, or on lettuce wedges. About 1 2/3 cups serve over apples, bannabs oranges, grapes kiwi, necterines, peaches, any fruit u like 8 cups, line bowl with decorative lettuce leaves.

I eat salads every day for lunch and there’s not much variety to them. They’re always romaine lettuce with tomatoes, cucumber, chicken, and egg whites with fat free italian dressing. I need to spice up my life with some healthy salad recipes. I need your healthy salad recipes!! Thanks for helping me make this big change in my life!
Thank you!!! These all sound awesome!! Keep ‘em coming!! You guys rock!

Here are a couple of good ones..

***Chinese Noodle Salad***
(Use whole grain pasta rather than white)

Ingredients:

1 pound of linguine noodles
2 tablespoons sesame oil (light colored sesame oil made from untoasted sesame seeds)
2 bunches green onions, sliced on the bias (save 2 tablespoons for garnish)
1 bunch fresh cilantro, chopped
2 jalapeno chilies, seeded, deveined and minced
10 ounces of snow peas, stringed and thinly sliced lengthwise
Napa cabbage leaves for lining serving bowl
2 carrots, shredded (soaked in cold water for 30 minutes and drained well) for garnish
1/2 cup chopped, roasted peanuts for garnish

Ingredients For Dressing:

1/2 cup soy sauce
1/4 cup creamy peanut butter (do not use old-fashioned style or freshly ground)
1/4 cup rice vinegar
1 tablespoon sugar
1/4 cup Oriental (dark) sesame oil (see note below)

***Grilled Vegetable Salad***

Ingredients:

3/4 pound asparagus, washed
2 ears of corn, shucked
1 red onion, sliced into 1/2 inch slices
2 small zucchini, cut lengthwise into 1/2 inch slices (very small squash can be cut down the middle and grilled in halves)
2 bell peppers (red, yellow or green), cut in half with seeds and whitish ribs removed
2 tablespoons melted butter
2 tablespoons olive oil
Kosher salt and fresh ground black pepper
More Ingredients (Not to be grilled)

1 avocado, halved, pitted and then diced
2-3 Roma tomatoes, cored and cut into large pieces
12-16 ounces of mixed baby greens (or your favorite greens)
1/3-1/2 cup freshly grated Asiago or Parmesan cheese

Serve with a balsamic vinaigrette.

EDIT: You asked for more, so I found some more…

***Chicken, Rice and Black Bean Salad***

1 cup brown (or white) rice
1 cooked chicken (about 2 1/2 pounds), shredded (about 4 cups)
1 can (15 1/2 ounces) black beans, drained and rinsed
6 plum tomatoes, quartered lengthwise, seeded, and thinly sliced
1 jalapeno chile (seeds and ribs removed for less heat, if desired), minced
1/4 cup white-wine vinegar
3 tablespoons olive oil
1/2 teaspoon ground cumin
Coarse salt and ground pepper
4 scallions, thinly sliced

Directions
1.Cook rice according to package instructions. Spread on a baking sheet; refrigerate until cool.
2.Place cooled rice in a large bowl; add chicken, beans, tomatoes, scallions, jalapeno, vinegar, oil, and cumin. Season with salt and pepper; toss to combine. Serve immediately, or refrigerate, covered, up to 1 day.

***Crispy Goat Cheese Salad***

1/2 cup olive oil, plus more for baking sheet
3 large red potatoes (about 1 pound)
1 tablespoon white-wine vinegar
1 tablespoon Dijon mustard
Coarse salt and freshly ground pepper
1 large egg
1 cup fresh breadcrumbs
12 ounces fresh goat cheese
8 ounces mixed salad greens, or mesclun mix

Directions
1.Preheat broiler. Brush a baking sheet with oil; set side. Place the potatoes and 1/4 cup water in a microwaveable dish, cover with plastic wrap, and cook on high until potatoes are easily pierced with the tip of a sharp knife, 8 to 10 minutes. (Alternatively, place potatoes in a medium saucepan, cover with water, and bring to a boil; simmer until fork tender, about 20 minutes.) Rinse under cold water until cool enough to handle. Cut into 1-inch chunks, and place in a medium bowl.
2.In a large bowl, whisk together vinegar, mustard, and 1/4 teaspoon each, salt and pepper. Slowly add 1/4 cup oil, whisking to emulsify. Pour dressing over potatoes, toss to combine and set aside.
3.In a shallow bowl, whisk the egg with 1/4 teaspoon each salt and pepper. Place the breadcrumbs in a second shallow bowl. Slice the cheese into 8 rounds, and pat each into a disk about 1/2-inch-thick. Cover with wax paper to prevent sticking. Using two forks, dip disks first in egg, and then in the breadcrumbs, coating evenly. Place on prepared baking sheet.
4.Brush disks lightly with the remaining 1/4 cup oil, and broil until golden and crisp, about 5 minutes.
5.Toss the lettuce with the dressed potatoes. To serve, spoon salads onto plates, and top each with cheese disks

i need some alot of salad recipes that are going to be healthy and taste very good. If i could have websites that would be great.

Healthy and good.

Pasta Primavera
Giada DeLaurentis

3 carrots, peeled and cut into thin strips
2 medium zucchini or 1 large zucchini, cut into thin strips
2 yellow squash, cut into thin strips
1 onion, thinly sliced
1 yellow bell pepper, cut into thin strips
1 red bell pepper, cut into thin strips
1/4 cup olive oil
Kosher salt and freshly ground black pepper
1 tablespoon dried Italian seasoning
1 pound farfalle (bowtie pasta)
2 Tablespoons minced garlic
15 cherry tomatoes, halved
1/2 cup grated Parmesan

Preheat the oven to 450 degrees F.
In a very large bowl toss all of the vegetables with the oil, salt, pepper, and dried herbs to coat. Transfer the vegetable mixture to 2 heavy large baking sheets and arrange evenly. Bake until the carrots are tender and the vegetables begin to brown, stirring after the first 10 minutes, about 20 minutes total.
Meanwhile, cook the pasta in a large pot of boiling salted water until al dente, tender but still firm to the bite, about 8 minutes, or to package directions. Drain, reserving 1 cup of the cooking liquid.
Toss the pasta with the vegetable mixtures in a large bowl to combine. Toss with the cherry tomatoes and enough reserved cooking liquid to moisten. Season the pasta with salt and pepper, to taste. Sprinkle with the Parmesan and serve immediately.

I’m trying to stay on a Healthy Diet I have a lot of weight to lose. But anyway I was wondering if anyone have some good Tuna Salad Recipes? Or Healthy Meals?
Im my Diet, I’m only eating Tuna, Fruits and Vegetables, Plenty of Water.

I also have some questions also.
1)Instead of drinking plain water all the time, what can I do to flavor up my water?
2)Those Foods I mention above, what kinds of meals or snacks can I make with those or whatever?
3)If you have some great Healthy Tips or Meals, Share Them
PS. In the Tuna Salad, What kinds of things can I use or whatever? (Like Pickles or Cucumbers) Things Like That

1 (12-ounce) can white albacore tuna, drained
2 chopped green onions
1 stalk celery, diced
1/4 cup stuffed green olives, chopped
2 tablespoons capers, diced
1/4 cup slivered almonds
1/4 teaspoon Worcestershire sauce
1/4 cup mayonnaise
1/4 cup sour cream
In a mixing bowl, combine tuna, green onions, celery, green olives, capers and almonds.
In a small bowl, whisk together mayonnaise, sour cream and the Worcestershire sauce. Blend together dressing and tuna mixture.
Serve on bed of lettuce or your choice of fresh bread as a tuna salad sandwich.
http://www.cooksrecipes.com/salad/gourmet-tuna-salad-recipe.html