Different salad recipes other than the boring?

my fiances on the milkshake diet so pretty much living on salad.


hes getting sick of lettuce, tomato, cuccumber, onion %26amp; carrot...





any alternatives?





he cant have croutons or cheeseDifferent salad recipes other than the boring?
I like the packaged coleslaw mixture, but instead of the regular mayo dressing I use a vinaigrette.





There are lots of varieties of lettuces, all of them with their own unique taste.





Watercress added to salads is good -- zucchini and squash -- broccoli and cauliflower -- endive and radishes -- beets and chilled asparagus ....





Not sure what is involved with the milkshake diet, but there are many ways to make salads more interesting. You could go on any recipe website for more info -- one of my favorite sites is allrecipes.com.Different salad recipes other than the boring?
Oh, there are so many different things you can do! First, there are many different greens, and most of them are more nutritious than regular iceberg lettuce. Spinach, arugula, spring mix, romaine, etc. With a different green as your base, try adding a few other veggies. Beans are a good addition to add a little low-fat protein, which will help him feel more full. Try chickpeas, black beans, or kidney beans. If you do tofu, it is also lower in calories and filling.





Then, you can top salads with so many things. Low fat dressing is great. Some only have 30 calories per tablespoon, which is all the dressing you really need, and make a salad more satisfying. Plus, a little fat increases the amount of nutrients you absorb from greens, so don't be afraid of it! I've also topped salads with nuts or seeds, sliced olives, and fruit, both dried and fresh.





Sure, most of these things add a few calories, but if you pay attention to the portions, you can easily make a huge salad for 150 calories or less. It's no use cutting calories down to nothing if you get bored and break your diet.





Realistically though, that is a lousy diet. Two Slim-Fasts and some salad is probably around 500 calories per day. That is starvation level dieting, and his body will respond to it by slowing his metabolism. Depending on his size and activity level, he should be eating around 2000 calories daily.





Experts recommend that you cut calories by no more than 500, because if you cut any more, your body will think it's starving and hold onto fat stores. The best way to diet is to cut 300-500 calories per day, and exercise to burn more. Of course the very best way to diet is to adopt healthy, moderate eating habits for life. People who lose weigh and keep it off usually make healthy eating a permanent goal.
SICILIAN ESCAROLE SALAD





1 large head escarole (broad leaf type)


1/3 cup olive oil


2 tablespoons wine vinegar


3 cloves garlic, pressed or finely minced and crushed


a few drops balsamic vinegar


1/3 teaspoon sea salt (adjust if using anchovies)


pinch black pepper


1/3 teaspoon basil leaves


1/3 teaspoon oregano leaves


1/3 teaspoon (or to taste) hot red pepper flakes


1 can medium sized black ripe olives or oil cured, chopped


1 large Vidalia or red onion, sliced thinly


1 large english cucumber, quartered lengthwise, sliced into 1 inch chunks


1 can anchovies (optional)





Add wine vinegar to bottom of bowl.


Peel garlic, and using a garlic press, add garlic to vinegar and allow to sit at least 10 minutes. (Alternatively, if you don't have a garlic press, mince garlic finely and then sprinkle with salt and rub the side of your knife across it to crush garlic to a fine paste, then add to vinegar as above.) Stir pepper, oregano, basil, and red pepper flakes into vinegar. Add chopped onion, stir to mix together.





Wash and thoroughly dry the escarole and separate the leaves, tearing them into 1-2 inch pieces. Add to vinegar and garlic, chop the cucumber into one inch pieces and season with black pepper.





If using the optional anchovies, drain, break them into sections and add to the olive oil. Otherwise, pour olive oil over salad, sprinkle with salt and mix gently but thoroughly. Taste and adjust seasonings.





Escarole salad can be easily varied to suit the ingredients that you have available, or what's seasonal at the market. But remember, it's best kept rather simple, with not too many ingredients, in the Italian tradition.





This can be topped with Parmesan croutons or served with bruschetta.








Variations:





When in season, optionally add fresh ripe tomato slices and use chopped fresh basil and oregano. Another nice addition is roasted red peppers. Or add 2'; X 1/2'; slices of salami, mortadella or a sharp Italian cheese such as Asiago, Provolone or Pecorino Romano cheese. Or include a can of cannelloni beans (drained), or a can of Italian Tonno (tuna) packed in olive oil for a hearty lunch. Toss in 1/2'; by 2'; chunks of .


Note: When using anchovies, adjust salt, as anchovies can be very salty depending on how they're packed.
These are two salads that I often make:





Spinach Salad with Honey-Brown Butter Dressing





Ingredients





* 4 tablespoons butter


* 1 shallot, chopped


* 1 tablespoon red wine vinegar


* 2 teaspoons honey


* Salt and freshly ground black pepper


* 6 loosely packed cups baby spinach





Directions





Melt the butter in a small skillet over medium heat. Add the shallot and cook until the shallot is tender and the butter turns a light brown color, 2 to 3 minutes. Remove from the heat and stir in the vinegar, honey, and salt and pepper. Pour over the spinach in a bowl and toss.








Arugula Salad and Ultimate Vinaigrette





Ingredients





* 1 shallot, finely minced


* 1 teaspoon Dijon mustard


* 2 teaspoons red wine vinegar


* 1/4 cup extra-virgin olive oil


* 1 teaspoon sugar


* 1 teaspoon honey


* Kosher salt and freshly ground black pepper


* 6 cups arugula





Directions





Combine the shallot, mustard, vinegar, oil, sugar, honey and salt and pepper in a jar and shake to emulsify.





Toss arugula with vinaigrette, to taste.
There are lots of different kinds of salads you can try. One of my faves that my grandma introduced me to is:





Butter leaf or Romaine lettuce


Chopped red onion


Sliced Avocado


Mandarin oranges (fresh or canned) I usually use the canned in light syrup.


And a nice Vinaigrette or Caesar dressing of your liking.





It may sound a little strange but it is SO good and it's easy! And now I'm hungry! LOL Anyways... hope you like it!
Fruits--mandarine oranges, banana slices, pears.


Nuts--peanuts, sunflower seeds, almond slivers.


Beans--cold chickpeas, cold kidney beans, cold black beans.


Other veggies--spinach, broccoli, mushrooms.


Applesauce, hummus, anything like this can make a good salad. Also try making home-made dressing--a little olive oil, vinegar, and spices and mayonaise can make a great dressing. Just add what you like.
A couple of ideas come to mind. Sautee the Onions and Garlic in olive oil. If you have access to a grill, put some peppers tomatoes carrots and really any sturdy veggie over it. Then when almost done toss them over to the pan with the onions and garlic. When the veggies are done pour a bit of balsamic vinegar. Let the Vinegar reduce a little. And then serve. You got a grilled veggie salad with a Balsamic reduction.





Another thing i like doing to my regular salads recently is adding fruit. But since i love my grill I often grill my fruit before i put them over greens. mango peaches apples and pears have been great. Also try out some nuts and berries (I love cranberries for salads)
slaw made with vinegar





ceasar salad (sp)








first, this is not a good diet. If he quits the diet, he will gain twice as much twice as fast. My Sister in law did this, she now weighs over 300 pounds and weighed 130 when they got married she went up to 250 then went on the slimfast diet, lost 100 pounds in a hurry, went to the maintenance diet gained 200 pounds.
Use SOY CHEESE/TOFU CHEESE instead ;)





Wild Alaskan Salmon Salad Ingredients


For today's recipe, here's what you'll need - check it out:





* 2 cans of wild Alaskan pink salmon


* 1 chopped red onion


* 1 red pepper


* 3 cloves of minced garlic


* 2 diced dill pickles


* 1/4 cup of shredded Parmesan cheese


* 1/2 cup of your favorite mustard (I use a garlic aioli variety)


* salt and ground pepper


* fresh chopped parsley





Benefits of Omega-3s and Salmon


If you're unfamiliar with the virtues of Omega-3 fatty acids, consider this: a classic study of Greenland Eskimos whose diets included a high consumption of wild salmon resulted in a statistically low incidence of coronary disease and cancer. And, recent studies show that just one serving of salmon per week can significantly lower your chance of cardiac arrest. And did I mention that this stuff actually tastes good?


Prepare the Salmon


Start by making sure to drain your canned salmon well, then empty into a large mixing bowl. Break apart bigger chunks with a fork, and combine all of the remaining ingredients except for the parsley, and mix thoroughly.


Choosing Canned Salmon


Some reports show that farmed salmon actually has a greater concentration of Omega-3s than wild salmon, but farmed salmon also tends to be far higher in chemical contaminants that can lead to permanent neurological damage. Seems like a no-brainer to me. Be sure to read your salmon label closely to make sure it's Alaskan, wild, and doesn't contain any skin or bones, which are not only hard to fish out, they're gross.


Adjust the Salad Ingredients


The mustard and the natural juices from the vegetables are the only lubricant for this recipe, so you may need to add a little extra mustard to keep the salad from being too dry. If you're used to really creamy tuna or egg salads, you can also add a little extra virgin olive oil.


Serve the Wild Alaskan Salmon Salad


Wild Alaskan salmon salad is a delicious treat on its own - serve on a leaf of lettuce and sprinkle with the parsley to garnish, or enjoy it in a whole wheat tortilla. This salad is also amazing heated, since it allows the Parmesan to melt and release its full flavor. Try toasting a salmon salad sandwich in your toaster oven, or indulge yourself and fry one up in a pan coated with a thin layer of coconut oil. Now that is ridiculous





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Apple-Citrus Salad with Avocado and Bacon








2 Tbs. Dijon mustard


1/4 cup cider vinegar


2/3 cup extra-virgin olive oil


3 heads Bibb lettuce, rinsed well and torn into


2-inch pieces


2 Granny Smith apples, cored and ½” dice


2 ruby red grapefruits, peeled and sectioned


2 oranges, peeled and sectioned


1 bunch green onions, green portion only, chopped


Salt and freshly ground pepper, to taste


3 ripe avocados


6 thick-cut bacon slices, fried crispy and chopped





In a small bowl, whisk together the mustard and vinegar. Add the olive oil in a slow, steady stream and whisk until smooth and blended.





In a large bowl, combine the lettuce, apples, grapefruits, oranges, green onions, salt, pepper and half of the vinaigrette and toss to mix.





To slice the avocados, using a chef's knife, cut into an avocado lengthwise until you hit the pit in the center. Carefully cut around the fruit through the skin and the pulp, without cutting through the pit. Holding the avocado in both hands, twist the halves in opposite directions to separate them. Using a large tablespoon, scoop out the pit and then scoop the pulp out of the skin. Slice the avocado as desired. Repeat with the remaining avocados.





Divide the salad among chilled salad plates. Garnish with the avocado slices and bacon. Drizzle a little of the remaining vinaigrette over each salad and serve immediately.





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Jackson Salad





Salad:


4 heads romaine, cut into bite-size pieces


2 cans Hearts of Palm, drained %26amp; chopped


2 cans Artichoke Hearts, drained %26amp; chopped


8 strips crisp bacon, crumbled (or more to taste)


1 small pkg. feta cheese, crumbled





Dressing:


1/2 small onion (about 1/4 cup)


6 Tbsp, cider vinegar


4 tsp. spicy brown mustard


1 tsp. sugar


1 tsp. salt


1/2 tsp. black pepper


1 cup vegetable oil (can use some olive oil)





Assemble salad and toss.





In blender or food processor, combine all dressing ingredients. Add oil last and slowly. Pour dressing over salad, toss, and serve. Wonderful!





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Bibb Salad with Basil Green Goddess Dressing





1 cup good mayonnaise


1 cup chopped scallions, white and green parts (6 to 7 scallions)


1 cup chopped fresh basil leaves


1/4 cup freshly squeezed lemon juice (2 lemons)


2 teaspoons chopped garlic (2 cloves)


2 teaspoons anchovy paste


2 teaspoons kosher salt


1 teaspoon freshly ground black pepper


1 cup sour cream


3 heads Bibb lettuce


2 to 3 tomatoes





Place the mayonnaise, scallions, basil, lemon juice, garlic, anchovy paste, salt and pepper in a blender and blend unt