Best salad recipes I'm on a diet?

Looking for good salad recipes, open to trying something new. Am willing to buy stuff, not from a pre-made bag. Any ideas for interesting salads please?Best salad recipes I'm on a diet?
SALAD NICOISE





Recipe By : cccccccccccc


Serving Size : 8 Preparation Time :0:00


Categories : Salads Vegetables





Amount Measure Ingredient -- Preparation Method


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8 oz Beans -- green, topped %26amp; tail


16 Potatoes -- new, small, peeled


4 Eggs- hard boiled, sliced


1 cn Tuna -- 7 1/2 oz drained


3 Tomatoes -- cut in wedges


1/2 ts Mustard -- dijon


1 Garlic clove- finely chopped


2 tb Vinegar -- red wine


1/2 c Olive oil


1 tb Parsley- finely chopped


1 tb Chives -- fresh chopped


8 Anchovy fillets (opt)


16 Olives -- black





Cook green beans in pot of boiling water,add green


beans and boil till tender crisp, about 2-3 minutes.


Refresh with cold cold water and dry.


In large pot of salted water, bring potatoes to a


boil. Cook till tender, about 8 minutes.


Combine green beans, potatoes, tuna, tomatoes in


large bowl. In small bowl, whisk together mustard,


garlic and vinegar. Add oil slowly, then parsley and


chives. Season with pepper and pour over ingredients.


Top with eggs, anchovy fillets and eggs.


If green beans aren't available, you can use green


and or red pepper.


garlic sauce can be added to olive oil, instead


of chopped garlic.


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24 Hour Vegetable Salad





Recipe By :


Serving Size : 8 Preparation Time :0:35


Categories : Salads





Amount Measure Ingredient -- Preparation Method


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6 C Lettuce -- chopped


Salt, Pepper And Sugar


6 Hard-Boiled Eggs -- sliced


1 10 Oz. Pkg Frozen Peas -- thawed


1 Pound Bacon, Cooked Crisp -- crumbled


2 C Natural Swiss Cheese -- shredded


1 C Mayonnaise


1/4 C Green Onions And Tops -- sliced


Paprika





Place 2 cups of the lettuce in the bottom of a large bowl, sprinkle with salt, pepper and sugar. Layer eggs atop lettuce in bowl; sprinkle with more salt. Layer in order; peas, remaining lettuce, bacon and Swiss cheese. Spread mayonnaise over the top, sealing to the edge. Cover bowl--refrigerate overnight.


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Title: 7 LAYER SALAD


Categories: Salads


Yield: 4 Servings





1 Head lettuce


1 c Celery -- diced


1/2 To 1 c. onion -- diced


1 cn Peas -- well drained


4 To 5 tbsp. sugar


1 c Mayonnaise (Hellmann's)


1 c Grated Parmesan cheese (or


Canned)


5 To 6 slices crisp bacon --


Crumbled





Mix sugar and mayonnaise together. Make layer of each


ingredient in order listed. Top with sprinkles of


crumbled bacon. Let set in refrigerator 3 to 4 hours.


Do not let sit overnight.


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Deli-Style Pasta Salad


Serving Size : 10 Preparation Time :0:00


Categories : Salads





Amount Measure Ingredient -- Preparation Method


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7 ounce pkg tricolor spiral pasta


6 ounces hard salami -- thinly sliced


6 ounces provolone cheese -- cubed


2 1/4 ounces ripe olives -- sliced and drained


1 small red onion -- thinly sliced


1 small zucchini, halved %26amp; thinly sliced


1/2 cup green bell pepper -- chopped


1/2 cup sweet red bell pepper -- chopped


1/4 cup fresh parsley -- minced


1/4 cup Parmesan cheese -- grated


1/2 cup olive or vegetable oil


1/4 cup cider or red wine vinegar


1 clove garlic -- minced


1 1/2 teaspoons ground mustard


1 teaspoon dried basil


1 teaspoon dried oregano


1/4 teaspoon salt


dash pepper


2 medium tomatoes -- cut into wedges





Cook the pasta according to package directions; rinse in cold water and


drain. Place in a large bowl; add the next nine ingredients. In a jar with


tight-fitting lid, combine oil, vinegar, garlic, mustard, basil, oregano,


salt and pepper; shake well. Pour over salad; toss to coat. Cover and chill


for 8 hours or overnight. Toss before serving. Garnish with tomatoes.


Yield: 10-12 servings.





NOTES : “Pasta provides a base for this tongue-tingling make-ahead salad. It


has lots of fresh and satisfying ingredients topped with a flavorful


dressing. It's terrific to serve to company or take to a potluck.”


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Title: Refreshing Frozen Fruit Salad **


Categories: Fruits, Salads, Freezer, Jello


Yield: 12 servings








1 sm Strawberry Jello


1 c Water; boiling


6 oz Pink lemonade concentrate


8 oz Cool Whip; thawed


16 oz Peach slices; drained


3/4 c Seedless green grapes


1/4 c Maraschino cherries


2 Bananas; sliced 1″ thick





In large bowl, dissolve jello in boiling water; add


lemonade concentrate and stir until melted. Chill


until slightly thickened, about 45 minutes. Blend in


whipped topping; fold in fruit. Pour into 9x5 loaf


pan. Freeze about 4 hours or until firm. To serve, unmold. Garnish with additional fruit if desired.


ccccccccccccccccccccccccccccccccccBest salad recipes I'm on a diet?
Thai Beef Salad with Green Beans - an easy family favorite!





This is a delicious beef stir fry recipe. Thai Beef Salad with Green Beans is an innovative, warm salad and is the ideal quick meal.








Easy


Serves 4 - 6


Preparation time: 10 mins


Cooking time: 15 - 20 mins


Ingredients:





3 tablespoons cooking oil


2 onions, finely sliced


1 lb/ 450g green beans, topped and tailed


1'; / 2.5cm piece of fresh ginger root, peeled and very finely slivered


1 clove garlic, crushed


8oz / 250g beef, cut into thin slivers, about the size of an index finger (sirloin or rump are good choices)


2 tablespoons soya sauce


½ cup water


½ cup roasted pecan nuts


1 teaspoon salt


4 cups / 1 litre water for boiling beans


Method:





Bring the water to the boil in a pot. Add 1 teaspoon of salt and the green beans. Cook rapidly for about 10 minutes, or until the beans are just crisp. Be careful not to overcook them! They should still be bright green in colour and retain a bit of 'snap'. Drain the beans and rinse under cold water to stop them cooking further.


Heat the oil in a pan or wok. Add the onions and fry them until they take on a brownish colour. Keep stirring them at this point. You don't want them to burn, but the caramel brown onions are what help to give this dish flavour.


Add the slivered ginger and crushed garlic to the onions. Allow to cook for a minute.


Add the beef to the pan. Cook for a minute, allowing the pieces to brown slightly and then turn the mixture, allowing the other sides to brown. Add the soya sauce and the water gradually, so that the pan doesn't get dry, but don't make the mxture too wet. Stir until the meat is just cooked through, but slightly pink on the inside. (Cook another few minutes if you like your meat well done.)


Toss in the drained green beans and pecan nuts.


Adjust seasoning. Serve straight from the pan with rice.
Have a look at the below links, there some really nice salads..... Enjoy!





Asian Prawn Salad


Ingredients


100g/4oz mange tout


150g/5oz radishes


3 spring onions, trimmed


2.5cm/1in piece root ginger, peeled


225g/8oz cooked tiger prawns


1 red chilli, deseeded and sliced


2 tbsp reduced sodium soy sauce


1 tbsp rice wine vinegar


1 tbsp vegetable oil


1 tsp caster sugar


1 (125g) leafy salad with tatsoi





Method


Cook the mangetout on boiling water for 1 minute, drain, then rinse in cold water and drain again. Thinly slice the mange tout and place in a bowl. Grate the radishes; thinly slice the spring onions into strips; cut the ginger into matchstick strips.


Toss together the mange tout, radishes, spring onions and ginger. Add the chilli, soy sauce, vinegar and sugar and toss together again. Leave to marinate for 5 mins.


Add the salad leaves then toss together before serving.





Calories: 96Kcals


Protein: 12g


Carbohydrate: 6g


Fat: 3g


Saturated fat: 0.5g


Fibre: 1g


Sugars: 4.5g


Salt: 0.9g





Calorie Cruncher


Ingredients


80g/ 3oz of mixed lettuce/salad leaves (around 1 cereal


bowl full)


1 medium tomato, sliced


3 mushrooms, sliced


2-3 sticks celery, chopped


3 sliced rings of green pepper


1 tablespoon (10g) grated Parmesan cheese


1 tablespoon fat free dressing





Method


Just mix together all the above ingredients, topped by the Parmesan cheese and enjoy.





Calories: 87Kcals


Protein: 6.0g


Carbohydrate: 7.1g


Fat: 4.0g


Saturated fat: 2.0g


Fibre: 3.2g


Salt: 0.92g


http://www.salad-recipes.co.uk/recipes/i…





Poached Salmon %26amp; Fennel Salad


Serves: 1





Ingredients:


1 poached salmon fillet


1 bulb of fennel, finely sliced


2 large tomatoes, sliced


1 sweet red pepper, diced


Handful of fresh coriander


Handful of fresh mint


Juice of ½ a lime





Method:





1. Add the fennel, red pepper and tomatoes to a salad bowl.


2. Flake the salmon fillet and place on top of the salad.


3. Finely chop the coriander and mint and sprinkle on top of the salmon.


4. Squeeze over the lime juice, serve straight away and enjoy!





http://www.slimmingworld.com/healthy_eat…





http://www.fitnesspros4u.com/slimming_sa…


http://www.healthinfomax.com/slimming_sa…


http://www.bbc.co.uk/food/tv_and_radio/v…
Shredded beetroot and iceberg lettuce and baby spinach leaves (or watercress), with a plain French dressing (olive oil, wholegrain mustard and white wine vinegar). Season with salt and pepper