Begin with a salad.... 
Last week we gave you some yummy holiday dessert recipes that were easy and low calorie. This week we thought we would give you some easy salad recipes. Remember to begin your meal with a salad and you won’t be as tempted by the foods that are higher in calories and fat.
Also, the same advice is given about salads as was given about desserts. Whether you are eating at home or traveling to visit family or friends, offer to bring something that you know will be healthy. If no one else cares for it, there will be more for you. If they do like it.....let them enjoy.
We have included several types of salad recipes. Some will be better for a buffet meal. Others will fit a sit down dinner better. Some are sweeter. Some or more zesty. Let your taste buds run wild. It is the holiday season and you should enjoy what you eat while still being sensible.
Pistachio Fluff:
1 tub of Diet Cool Whip
1 box of sugar free Pistachio pudding
1 can of mixed fruit (drained)
Optional: pecans or slivered almonds (be sensible and use as many or as few as you choose)
This recipe is so easy. Just mix all the ingredients together and enjoy.
Festive Cranberry Waldorf Salad:
2 stalks celery chopped
2 Granny Smith apples, peeled and cubed
2 Fuji or Gala apples, peeled and cubed
½ cup dried cranberries
½ cup chopped walnuts or pecans
1 orange, peeled and sectioned
2 green onions, chopped
3 tbsp. white balsamic vinegar
½ cup light sour cream
Combine celery, apples, cranberries, nuts, orange sections and green onions. Add vinegar, toss well. Stir in sour cream. Chill.
Serves 6
Southern Style Cole Slaw:
8 cups of shredded cabbage and carrots (you can purchase this prepackaged in the produce
department)
1/3 cup sugar substitute (Splenda works well)
½ tsp salt
1/8 tsp white pepper
½ cup half and half
½ cup light mayo
1 ½ tbsp white vinegar
2 ½ tbsp lemon juice
Combine all dressing ingredients in bowl and mix together until smooth. Add the cabbage/carrots and mix well. Refrigerate for at least 2 hours before serving.
Splendid Splenda Cucumber and Tomato Salad:
½ cup white vinegar
2 tbsp Splenda
3 cups unpeeled sliced cucumbers (1/4-inch thick slices, quartered)
2 cups shopped tomato
½ cup chopped red onion
Salt and pepper to taste
Combine vinegar and Splenda. Add cucumbers, tomato and onion. Salt and pepper to taste. Cover and refrigerate at least 30 minutes.
Makes 6 servings
Orange and Green Salad:
6 cups mixed salad greens
2 kiwi fruits, peeled and sliced
1 11-ounce can mandarin oranges, drained
3 thin slices of red onion
Rinse the salad greens and dry. Arrange greens on plates. Scatter the kiwi, mandarin oranges and red onions attractively on top.
Serve with a commercial Orange Balsamic Dressing
Makes 4 servings
Mandarin Orange and Spinach Salad:
1 pkg. fresh spinach
½ head iceberg lettuce
1-2 (11 oz.) cans whole segment mandarin oranges in lite syrup
1 (10 oz.) frozen “reduced acid” orange juice
1 ½ cups slivered almonds
1 pkg. Italian dressing mix
2 tbsp low sugar or sugar free orange marmalade
2 cups water
Purple onion cut very thin
Green bell pepper sliced very thin
Red bell pepper sliced very thin
Cucumber with peel sliced very thin
Mrs. Dash “Table Blend”
Drain oranges, set aside syrup. Wash and dry spinach and lettuce. Cut up half of the lettuce. Place whole leaves of spinach and whole leaves of lettuce on individual salad plates.
Add the cut-up leaves. Garnish with cucumber, red and green bell peppers, onion, orange slices and almonds. Chill.
Just before serving, sprinkle with Mrs. Dash “Table Blend” and then add dressing.
Dressing:
In a jar with a lid add Italian dressing mix, thawed orange juice, water, oranges and marmalade.
Strike vigorously and chill before pouring over salad.
Makes 6 servings
Pears and Walnuts Can Make a Salad:
Walnuts to taste
2 med. red pears or apples, cored and thinly slivered
3 tbsp honey
2 tsp lemon juice
Crumbled blue cheese
In 2-quart bowl toss together assorted greens and pear slices. In another bowl combine honey
and lemon juice. Pour dressing over salad, toss to coat well. Sprinkle cheese immediately.
Makes 6 servings
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