This is a great dressing – it’s a cross between a ranch and a really garlicky Caesar – very nice !
2 servings
94 calories per serving
2 T sour cream
1 T mayo
1 T skim milk
1/8 t garlic powder
Salt and pepper to taste
2 c shredded lettuce
Mix dressing and pour over lettuce.
Though the dish packs some calories, it is all good MUFA calories – olive oil, seeds, nuts. So I go ahead and eat it as a lunch instead of a side. The dressing is just superb – the soy added to the Italian dressing gives it such an Asian flair. And the added crunch from the ramen noodles make this a great salad !
12 servings
260 calories per serving
1 envelope Good Seasons Italian Salad dressing mix
1/3 c sugar
2 T soy sauce
2 3 oz. Packages of ramen noodles
2 16 oz. bags of coleslaw blend
4 green onions, sliced
½ c roasted sunflowers
½ c sliced almonds
Prepare salad dressing mix according to package instructions. Stir in sugar and soy. Break noodles and discard seasoning packet. Add coleslaw, onions, seeds and nuts, Mix and add dressing and toss to coat well.
Did somebody say BACON???? Hehehe The bacon in this dressing gives the dish a nice rich flavor. But mostly what you taste here is the ground mustard. If you’re a mustard fan, then you will love the taste of this potato salad.
6 servings
153 calories per serving
2 lb. red potatoes cut into large chunks
2 strips bacon chopped
1 shallot chopped
1 clove garlic, minced
3 T cider vinegar
3 T apple juice
1 T stone ground mustard
¼ c parsley chopped
1/8 t salt
2 scallion, thinly sliced
Steam potatoes 20 minutes or until tender then cool for 10 minutes. Cook bacon 3 minutes and then add onion and garlic and cook until crisp then reduce heat to low and add vinegar, juice, mustard, parsley and salt and cook 2 minutes. Pour over the potatoes and toss well. Garnish with scallions and serve immediately.
Always a favorite at BBQ’s, this pasta salad with tuna adds a healthy bed of spinach to the dish and the flavors mixed extraordinarily well.
4 servings
260 calories per serving
2 c uncooked Fibergourmet rotini pasta (using regular pasta, you add 80 calories per serving)
2 6 oz. cans fancy white albacore tuna canned in water, drained
¼ c finely chopped green onions
2/3 c frozen peas, thawed
2/3 c low fat creamy Italian salad dressing
1/8 t pepper
4 c fresh spinach leaves
Salt and pepper to taste
Cook pasta according to package instructions then drain and rinse under cold water to stop the cooking. Add flaked tuna, onions, peas, dressing and pepper and mix well the chill for at least 2 hours. To serve, place spinach on plates and top with pasta salad. Sprinkle with salt and pepper.
I’ve been making this side salad for years. It is great alongside so many dishes ! Sometimes it’s even good as a lunch served with a few low fat crackers.
10 servings
250 calories per serving
15 oz. can black beans, rinsed and drained
1 can mandarin oranges, rinsed
2-3 scallions, thinly sliced
1/3 c chunky salsa
¼ c lime juice
2 cloves garlic, minced
½ t ground cumin
Mix all ingredients and refrigerate at least 3 hours.
Pre cooking the broccoli and cauliflower change this up nicely from your typical salad where the veggies are served raw. With the dressing, this tasted much like a mild giardiniera.
4 servings
49 calories per serving
¾ c broccoli florets
¾ c cauliflower florets
½ c celery slices
1 small red bell pepper, chopped
1 T oil
3 T white vinegar
¼ t salt
¼ t pepper
1/8 t garlic powder
1/8 t onion powder
Place broccoli and cauliflower in a dish with ¼ c water, cover with plastic wrap and microwave 4 minutes to soften a bit. Drain and add the pepper and celery. Mix the dressing and pour over the veggies and chill an hour or more to mix flavors.
The mustard in the slaw is a nice unexpected flavor – it was not too much, just enough to be interesting without overpowering the dish. How can you beat coleslaw – only 45 calories per serving !
8 servings
45 calories per serving
8 c coarsely shredded cabbage
1 large carrot, grated
½ c fat free mayo
2 T white vinegar
2 T pineapple juice
3 T spicy brown mustard
1 ½ T sugar
1/8 t pepper
¼ t salt
Combine cabbage and carrot. In another bowl combine all the rest of the ingredients and then pour over the cabbage and toss well. Chill in the refrigerator.
The brie gives a nice flavor and texture to the dressing – nothing with brie can ever be bad ! 😉
4 servings
75 calories
2 heads Boston or Green Leaf lettuce, torn into small pieces
1 oz. brie or brie spread
½ c fat free Italian dressing (or any other vinegar based fat free dressing)
Place lettuce on individual plates. Cube the cheese. Microwave dressing 30 seconds or until thoroughly heated, then stir in cheese until melted and pour over lettuce.
And here is my first retread of the week….this salad is so spicy and so enjoyable. I have been looking forward to making it since the last time I made it back in January. But I am usually too busy testing NEW recipes and I had not gotten back to it. That is, until today. My mouth is pretty happy right now !
Hot, Hot, Hot !! But just the right amount of hot – – – almost like eating hot wings together with the celery and carrots – all in one mouthful.
2 servings
120 calories per serving
6 oz. cooked cubed chicken (Perdue Shortcuts works great here !)
3 T fat free mayonnaise
3 T chopped celery
3 T chopped carrots
1 1/2 t Frank’s Red Hot sauce
1/2 t dry ranch dressing mix
Combine the mayo, hot sauce and ranch dressing mix. Place chicken in a hot skillet and saute 3 minutes to heat up. Add chicken, celery, and carrots to sauce. Mix well and serve.
This was great served warm and equally as good chilled. The lemon and cilantro flavorings are what make this a really tasty side salad.
4 servings
69 calories per serving
1 ½ lb. zucchini (about 3), cubed
1T oil
Coarse salt to taste
Pepper to taste
1 T fresh lemon juice
1 T fresh cilantro, chopped
Heat oil in a large skillet and add the zucchini and toss then season with salt and pepper and cook about 5 minutes letting cubes brown a bit. Add lemon juice and cilantro and mix well. Season with more salt and pepper and serve.
