We are all encouraged to get more vegetables into our diets. One of the easy ways to do this is with salads. Here are two different salad ideas and both feature cucumbers, one of the healthy vegetables we can eat without remorse. For those who like a crunchy salad, this Thai salad is perfect with its combination of cucumbers and peanuts. So give these salads a try as you work to improve your diet.

THAI SPICY CUCUMBER PEANUT SALAD

1 1/2 lbs cucumbers

1 1/2 tsp salt

1/2 cup rice vinegar

1/2 cup water

3 tbsp Splenda granular

1/4 tsp crushed red pepper

2 tbsp minced red onion

1 tbsp chopped dry roasted peanuts without salt

Peel cucumbers and half lengthwise, then slice into thin pieces. Add salt and toss well. Place in colander and drain for 1 hour. Spread cucumbers out on several layers of paper towels and cover with paper towels. Let stand 5 minutes, pressing down occasionally. Rinse and pat dry.

Combine vinegar, water, Splenda, and pepper in a small saucepan. Bring to a boil. Reduce heat and cook until reduced to about 1/3 cup. This should take about 10 minutes. Remove from heat and cool. Stir in onion. Combine cucumbers with mixture in a medium bowl. Toss cucumbers well to coat. Sprinkle peanuts over cucumbers.

Yield 4 servings.

CUKES AND ONIONS IN SOUR CREAM

3 large cucumbers, washed, peeled, sliced

1 large yellow onion, sliced and separated into rings

1 lb carton of sour cream

1 tbsp apple cider vinegar

fresh ground black pepper to taste

1 packet Splenda

Place the cucumber slices and onion rings in a large bowl. Toss to mix up. In a small bowl, mix vinegar, pepper, Splenda, and sour cream until well blended. Pour this mixture over the cukes and onions; toss to mix until all the veggies are coated. Cover and refrigerate.

Note: Tiny red tomatoes may be added for extra color and flavor.

Enjoy!

We all know the Waldorf salad, it is a quintessential restaurant salad. A traditional Waldorf salad typically consists of apples, walnuts, celery and mayo or a dressing based on mayonnaise. The salad was first made in about 1893 in NYC at the Waldorf Hotel. Oscar Tschirky, the maitre d’hotel at the hotel, is usually credited for having created the recipe but many conflicting stories have been told about who really made the salad. Oscar Tschirky has claimed the credit for having created a number of other dishes at Waldorf Hotel, which includes Eggs Benedict. There is also an alternate story that the recipe was made by a lunchroom chain in the early 1900s called Waldorf LunchSystem. The company had an apple as their logo and was started in the 1920s. However, the Waldorf salad was featured in an 1896 cookbook titled “Cookbook by ‘Oscar of Waldorf’”. The salad is usually served on top of lettuce, often with dried fruit like raisins or chopped dates. Trivia: The salad has also been used many times in popular culture. The Cole Porter musical Anything Goes has a song (You’re the Top) that makes a reference to it with the line: “You’re the top, you’re a Waldorf salad”. It is also used as the title on a Fawlty Towers episode (1979) where an American guest is frustrated with Basil Fawlty for his incompetence and inability to make the salad. Basile states “I think we are out of Waldorfs.” and also asks “What’s a Waldorf anyway, a walnut that has gone off?”. Waldorf salads are often mentioned in a 1991 Bret Easton Ellis novel, American Psycho. Evelyn Williams, Patrick Bateman’s fiance, worries about whether her guests like her Waldorf salad at her Christmas party.

Please visit my website to find out how to make the famous Waldorf restaurant salad.

Are you looking for a salad that is quick, easy and delicious?  Then give this seven-layer salad a try.  This  salad is a perfect salad for family reunions, pitch-in meals, dinner parties, etc.  Since it needs to refrigerate overnight, this is the perfect make-ahead item.  Have more time with your family and friends by having your salad made in advance.  And it is sooo good.  Everyone will enjoy it and it is perfect for your diabetic family and friends. There’s no need to worry about having a special salad for the diabetics or special dressings, etc.  This salad is a good choice for all.

7 LAYER SALAD

4 cups bite-sized mixed lettuce pieces

1 cup chopped green bell pepper

1/2 chopped mild or sweet onion

1 box frozen peas

6 hard-boiled eggs, sliced

1 pkg (8 oz) shredded low-fat cheddar cheese

6 slices crisp fried bacon, crumbled

1 pkg low-fat Ranch Dressing mix

1 cup mayonnaise

1 cup low-fat plain yogurt

In a clear salad bowl, layer the following ingredients in this order: lettuce, bell pepper, onion, frozen peas and eggs.  In a small mixing bowl, mix together the Ranch Dressing mix, mayonnaise and yogurt.  Add atop the layers in bowl.  Add cheese and bacon.  Cover tightly with a lid or aluminum foil, plastic wrap, etc.  Refrigerate overnight before serving.  An oblong or rectangle tupperware or rubbermaid type dish with the seal lid is perfect for this recipe, especially if you are going to transport the salad.

If you don’t want to use onion, replace it with a layer of small cauliflower florets.

Note:  This is a good salad choice for diabetics because it has eggs, bacon, and dairy products all incorporated in it.  This gives a protein balance to the carbs.

These two salad recipes are great anytime of the year.  But they are especially perfect in the fall and winter.  During these two seasons, many only want a salad but they also want something warm.  Warm Chicken Spinach Salad is the perfect solution.  And Crunchy Apple Salad takes advantage of the abundance of apples in the fall and even into the winter.  You can’t go wrong with these salads!

WARM CHICKEN SPINACH SALAD



1/2 lb boneless, skinless chicken breasts, cut into thin strips

3 tsp olive oil, divided

1/4 tsp cornstarch

1/4 tsp salt

1/8 tsp pepper

2 tbsp fresh-squeezed orange juice

2 tbsp cider vinegar

3 cups torn spinach leaves

1 medium navel orange, peeled and sectioned

2 thin slices red onion, quarted

2 tbsp chopped toasted walnuts

In a skillet, saute chicken in 1 teaspoon of the oil for 5 minutes or until no longer pink.  Be sure it is cooked thoroughly.  In a small mixing bowl, combine the cornstarch, salt, pepper, orange juice, vinegar and remaining oil until smooth.  Stir mixture into skillet.  Bring to a boil; cook and stir for 1 minute or until thickened.  In a large salad bowl, combine the spinach, orange, onion, and walnuts.  Add chicken mixture to spinach mixture.  Toss and serve.

Yield: 2 servings at 298 calories, 16 g carbs and 30 g protein each

Note:  This recipe is adapted from one I got in an old Taste of Home’s Light and Tasty magazine.

CRUNCHY APPLE SALAD

1 cup unpeeled, diced Granny Smith apples

1 cup unpeeled, diced Golden Delicious apples

1/2 cup unpeeled, diced Red Delicious apples

1 cup drained Mandarin Orange sections

1 medium banana, sliced

Toss apples and banana with a little lemon juice to prevent discoloration.   

DRESSING

3/4 cup nonfat sour cream

2 tbsp fresh orange juice

2 1/2 tsp Splenda

2 tsp unsweetened coconut, toasted

Combine the fruits in a pretty serving bowl–This looks pretty in a nice clear bowl.  In a small mixing bowl, mix together all of the dressing ingredients.  Toss with the fruit mixture and serve.

Six servings of 3/4 cup each.  

Note:  Diabetics should eat this salad with some protein.  Low-fat cheese chunks or boneless, skinless chicken breasts are a couple of good protein options.

Enjoy!

When people talk about salads, they mostly think that it’s just the little dish made up of lettuce and other fixings, toppings and dressing they eat before starting the main course of every meal. Some will think that it’s just the optional food you get from the salad bar at the corner of the restaurant. But nowadays, as more people become health conscious, making salad as the main course of the meal is becoming a great idea.
Main course salads have become quite a hit during these times when people are already mindful of what they eat. And in order for them to enjoy each meal, they are trying find ways into making their salads a delightful treat. Besides, salads are very easy to prepare. They are simply fixings thrown together and then consumed to fill up any empty stomach, taking you at most 15 minutes to prepare.
In preparation for a main course salad, try using a salad plate or some decorative salad bowl to enhance the presentation of the meal. Taco salad bowls can also work perfectly for any salad. These salad bowls can be seen on most grocery stores and doesn’t necessarily need to be used for tacos. And if you really want to be creative, try using pita bread or taco shells for the main course salad base.
As for the filler, hands down the best vegetable to fill any salad is still lettuce. They come well with any meat enhanced salad too. And even if you’re trying to make some pasta salad with some seafood like shrimp or tuna, lettuce leaves are still great for filling and presentation by making them act as a bed for the whole salad.
After creating the bed and filling, you can then go ahead and put all of your prepared vegetables into the main course salad mix. Possible examples would be mushrooms, onions, peppers, tomatoes and cucumbers. These veggies act as enhancement ingredients for your main course salad. As a matter of fact, the more veggies you pack in, the better. Of course, this is as long as the vegetable you’re putting in will taste good for you. You really don’t want to make something you wouldn’t want to eat right?
Salads can be a complete main course dish too and with that said, let’s take an ease now on all the vegetables and make the salad more filling. Chopped, sliced or diced meat like chicken, beef or pork is an optional addition to a perfect salad. They certainly add a great deal of flavor to the mix besides making the salad more filling and satisfying. Other alternatives can be seafood, ham or turkey if you have the budget. Or if you want to add some more protein, get some eggs into the mix (but not too much of course).
Don’t forget to top your salad off afterwards before serving them. For toppings, you can use croutons, bacon bits, seeds or nuts, or even a combination of these options. Adding some cheese for the salad climax can add more substance to the presentation. Afterwards, let’s get on to the dressings and we’re all done.
If you want a change to the ordinary main course salad you’re used to eat, try exploring other flavors to make the dish more exciting. Try making the salad with Mexican or Asian fixings to provide some spice or sweetness whichever you prefer. For example, adding some chow mien noodles gives the main course salad some oriental flare. Be sure to match the salad with a flavorful dressing afterwards. After all is said and done, dressings are still the ones that mostly dictate the flavor of the salad.
Salads have come a long way from becoming just rabbit food. I hope you’ll have fun in making your own main course salad and please do keep in mind that when preparing the dish, let your taste buds and health consciousness dictate each step of the way.

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 is no type of salad bowl that should be used by everyone. There are different types of salad bowls dependent not just on the kind of salad being served or eaten but also on the preference of the .the one doing the serving, eating or drinking.
A salad bowl compared to other types of bowls is on the shallow side and is large and round. It is made for holding salad greens and that is why it does not have much depth as that of other types of bowls. It is large enough to accommodate the tossing and mixing of the salad ingredients.
There are different types of salad bowls and the main difference is the material used for it. The different types are as follows: wooden salad bowl, plastic salad bowl, glass salad bowl and stainless steel salad bowl. You can match the salad bowl to a specific type of salad or an occasion when the salad would be served.
The wooden salad bowl could either be pre-finished or hand finished. Pre-finished wooden salad bowls already have a varnish applied to it. Water is repelled and that preserves the quality of the wooden salad bowl. To hand finish a wooden bowl; all you have to do is to apply seasoning oils, mineral or walnut oil so that the wood can be preserved. For a more durable wooden salad bowl, it would be good to rub mineral oil or walnut oil together with beeswax. This prevents the bowl from cracking as some parts may dry without any oil. This type of wooden salad bowl has a cozy and earthy touch. Nevertheless, it could appear nice and quaint if matched with the right utensils and an appropriate table preparation.
As for the glass salad bowl, there is the ceramic glass bowl but it is not as common as the clear glass salad bowl. In this type of salad bowl, all the ingredients for the salad could be seen from the glass. Because of this material, it is easy to spot if the ingredients have been tossed thoroughly. Ingredients that are made out of colorful vegetables/fruits would look good in this type of salad bowl as it displays the colorful concoction through the glass. This in itself already gives an aesthetic value to the salad preparation.
The plastic salad bowl could either be translucent or opaque. In any case, since the salad bowl is plastic, there is no need to worry if it will break or should there be any need to apply oil to it. Plastic would be perfect if the salad would be served at a party or outdoors. There are different colors of plastic salad bowls that you could choose from and it will be a matter of matching the color of the plastic salad bowl to the table preparation or match it occasion for when you will be serving it.
The least common material for a salad bowl is the stainless steel. But that doesn’t mean that its quality is any less than the three other types of salad bowls. It is just that some people serve their salad on a plastic, glass or wood material than a stainless steel material. In the kitchen, the stainless steel salad bowl could work, but when it is served, it is usually transferred to either a wooden salad bowl or a glass salad bowl.
There are different tastes when it comes to preparing one’s salad, just as there are different tastes in choosing the salad bowl where it will be served. To make one’s taste exquisite, it would be good to also match the correct dinnerware, and table preparation to the salad bowl. This will complement the occasion and make your feast more enticing.

Potato Salad

INGREDIENTS

Potato-500 gm

(sliced)

Peas-100 gm

Onion(Big)-3

(chopped)

Curd-1 litre

                 Heat oil in a frying pan.Add potato and take after 10 mins.Boil water in a vessel.Add peas to it.Boil for 10 mins.To a vessel containing curd,add the fried potato and boiled peas.Add adequate salt and chilly powder.

Special Tomato Salad

INGREDIENTS

Tomato-6

Coriander leaves-50 gm

(chopped)

Mint leaves-50 gm

(chopped)

Green Chillies-10

(chopped)

Onion(Big)-2

(chopped)

Carrot-100 gm

(chopped)

                   Mix crushed tomato with chopped coriander leaves and mint leaves and green chillies.Add chopped Onion and carrots to it and mix well.Add adequate salt and chilly powder.

Cucumber Salad

INGREDIENTS

Raddish-3

(grated)

Cucumber-3

(grated)

Green Chillies-6

(sliced)

            Mix the raddish, cucumber and green chillies and add adequate salt.Serve with half a lime.

Special Carrot Salad

INGREDIENTS

Carrot-200 gm

(grated)

Onion(Big)-3

Lime-1

             Mix the carrot with half-chopped Onion rings.Then add lime juice to it.Add adequate salt.

Mushroom Salad

INGREDIENTS

Mushroom-200 gm

(chopped)

Corn-200 gm

Curd-1litre

                      Boil water in a vessel.Add mushroom and corn to it.Boil for 15 mins.To a vessel containing curd,add the boiled ingredients.Add adequate salt and chilly powder.

                       Salads are greatest and most appreciated food item in India.There are many different salad mixes.Salad mixes go with a variety of foods,and these are the ingredients that are included in almost every cuisine.They can form a part of balanced diet,as they contain fresh vegetables and ingredients that help keep good health.South Indian dishes,North Indian dishes,Chinese dishes,etc.typically include 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.

For a new twist on a chicken salad, try this Tex-Mex Chicken Salad.  With a refreshing combination of salad greens, veggies, and grilled chicken tossed with your own home-made lime vinaigrette, it is perfect for hot summer days.  But it is also a good choice for any time of the year.  For a little south-of-the-border feel, hang a pinata, lay some mariachis on the table, bring out your colorful place mats and salad plates. Serve the salad with baked tortilla chips rather than bread or crackers.  Put salsa and guacamole in colorful dishes to add to the scheme.  A little salsa music in the background would help to set the mood.  There you have it, a quick and simple patio meal.

BLACK BEAN CHICKEN SALAD WITH LIME VINAIGRETTE DRESSING

SALAD:

6 cups mixed salad greens

1 1/2 cups cubed grilled or sauteed chicken breast

1 can (15 oz) black beans, rinse well and drain

1 cup chopped fresh tomatoes

1 cup chopped green bell pepper

1/2 cup sliced, halved red onion

1/2 cup low-fat Mexican-blend shredded cheese

DRESSING:

1/4 cup finely chopped fresh cilantro

1/4 cup finely chopped tomato

1 tbsp vinegar (I prefer cider vinegar)

1 tbsp olive oil

1 tbsp lime juice

1/2 tsp lime zest

1 garlic clove, minced

dash of salt

1/4 tsp freshly ground black pepper

1/4 tsp chili powder

In a large salad bowl, combine the salad ingredients.  In a food processor or blender, combine the dressing ingredients.  Place lid on container and process until you have a smooth dressing.  Pour dressing over salad and toss to coat.

Makes 4 servings.  Each serving:  298 calories, 26 g carbs, 28 g protein

Note:  I adapted this recipe from one I saw in a Light & Tasty magazine a few years ago.

Enjoy!