10 Healthy Salad Recipes

Creamy Calico Salad

Ingredients:

1 package lime sugar-free Jello

1 cup boiling water

1 cup cottage cheese

½ cup mayonnaise

½ cup heavy cream

¼ cup green onion, finely chopped

¼ cup red pepper, finely chopped

¼ cup celery, finely chopped

¼ cup carrot, grated

Instructions

1. Place boiling water in a blender container and add Jello.

2. Let sit for a minute, then gently run the blender to make sure it is fully dissolved.

3. Add cottage cheese, cream, mayonnaise and blend till smooth.

4. Mix in chopped vegetables and pour into a 4-cup jelly mold or bowl.

5. Chill for at least four hours.

6. Dip mold into a larger bowl filled with hot water for a second or two. Unmold onto a plate, decorate with red pepper strips. Serve and enjoy!

Bacon Salad

Ingredients

1 full head of romaine lettuce, chopped

1 lb. of bacon, cooked and crumbled

2 tbsp bacon grease

1 cup mayonnaise

1/4-1/2 cup parmesan, shredded

1 tbsp white wine vinegar

1/4 cup scallions, finely chopped

Instructions

1. While cooking bacon, prepare greens in a bowl with scallions and parmesan cheese.

2. Mix bacon grease after the bacon is done with mayo and vinegar.

3. Mix well and add to salad bowl. Stir until all ingredients are mixed well.

4. You may add a little pepper if you like.

5. Forget the salt–you have a ton of it with the bacon and parmesan. Serve immediately.

6. Serves 8 -10 about 1.3 carbs a serving

Coleslaw

Ingredients

2 heads cabbage, very finely shredded

5 tbsp sugar (or alternative sweetener)

3 1/2 tbsp wine vinegar (optional)

1/3 tsp each of garlic, onion, mustard and celery powers

3 tbsp of lemon juice (optional)

1/2 to 3/4 cup olive oil

1 cup mayonnaise

3 tsp of half and half

dash of black pepper

1/2 tsp salt

Instructions

1. Blend together mayonnaise, sugar, vinegar, and oil

2. Add spice powders, pepper, lemon juice, half and a half and salt.

3. Stir until smooth.

4. Pour over coleslaw in a large bowl and toss until cabbage is well coated.

5. Dressing keeps well, covered tightly in the refrigerator for several days.

6. Makes 1-quart dressing.

Tuna Salad

Ingredients

1 can drain tuna

1 dill pickle, chopped

1 tbsp mayonnaise

1 tbsp sour cream

Instruction

Mix all the ingredients together.

Additional Ingredients to Add:

* a few chopped onions or peppers (if past induction)

* chopped celery

* chopped radish

* chopped hard boiled eggs

* crumbled bacon

* shredded cheese

Variations: 

• Omit the sour cream, and use mustard instead.
• Add some curry powder to taste.
• Use mustard instead of the sour cream.
• Add a bit of cumin, garlic, crushed red pepper and horseradish.
• Use ranch dressing instead of sour cream.
• Mix tuna with a vinaigrette instead of mayo/sour cream.

Seafood Salad

Ingredients

1 six oz can tiny shrimp, well drained

1 six oz can crab meat, well drained

1 hard-boiled egg, peeled and finely chopped

6 large olives, sliced

2 green onions, finely chopped

1/2 cup mayonnaise

Instructions

1. Combine all the ingredients in a medium sized bowl.

2. Cover and chill in the fridge for 30 minutes.

3. Serve with green salad or pork rinds.

4. It tastes even better when chilled overnight.

Seven Layer Salad

Ingredients

1 head crisp lettuce (finely shredded)

1 red, orange or yellow pepper (chopped)

1 bunch celery (chopped)

1-2 red onions (chopped)

1 carton grape tomatoes (or cherry tomatoes)

1 cup mayonnaise

1 cup sour cream

sweetener equivalent to 2 tbsp. sugar

6 oz. cheddar cheese (shredded)

8 strips bacon (fried drained and crumbled)

Instructions

1. Arrange lettuce evenly in large glass bowl.

2. Sprinkle  the peppers on top of lettuce, then celery, onion, and tomato.

3. Mix mayonnaise with sour cream until smooth.

4. Spoon sour cream mixture evenly over mixture in bowl. Do not mix in the salad.

5. Sprinkle sweetener evenly over sour cream mix.

6. Sprinkle top with cheese and bacon.

7. Cover with foil. Pinch the foil around sides of the pan but leave air space between salad and foil. Make sure the foil does not touch the top of the salad.

8. Refrigerate at least 8 hours.

Sweet and Sour Asparagus Salad

Ingredients

6 slices bacon

1/4 cup wine vinegar

sweetener of your choice

1/8 tsp salt

dash of pepper

2 green onions, finely chopped

2 hard-cooked eggs, peeled and sliced

1 pound fresh asparagus spears, woody lower stems removed

6 cups torn lettuce, well drained. Red leaf lettuce works best, butter lettuce is good too.

Do NOT use iceberg lettuce.

Instructions

1. In a skillet spread out asparagus; cook in small amount of boiling water until tender, 8 minutes.

2. Drain asparagus and set aside. In skillet cook bacon over medium-low heat until crisp. Do not burn the grease.

3. Drain, reserving 2 tbsp drippings, crumble bacon.

4. To reserved drippings in skillet add vinegar, 1/4 cup water, artificial sweetener, salt, pepper, onions, and asparagus. Heat through.

5. Remove asparagus; toss lettuce with hot dressing 1 minute (this allows the lettuce to wilt a bit.)

6. Arrange on plates with asparagus, egg slices, and bacon. It makes 6 servings.

Peppery Coleslaw

Ingredients

2 bags of pre-shredded coleslaw

1 medium red onion, chopped

4 tablespoons of fresh, chopped dill

Instruction: Mix together in a large bowl

Ingredients (Dressing)

1 cup of mayonnaise

1/2 cup cider vinegar

1 packet of Splenda or choice of sweetener

1/4 teaspoon of black pepper

1/4 teaspoon of white pepper

1/4 teaspoon of dried red pepper flakes

1/2 teaspoon salt

Instruction: Mix dressing in a measuring cup

Instructions

1. Mix the dressing thoroughly then pour over the slaw/onion/dill mixture.

2. Let sit on the counter for an hour or so, stirring occasionally to mix through.

3. Then chill about 1/2 hour before serving.

Makes about 10 servings — don’t have the carb count but definitely less than 5 grams of carb.

Wilted Lettuce

Ingredients

8 cups of lightly packed Romaine Lettuce

1 cup chopped green onions (or scallions)

1 tbsp. lemon juice

1/2 cup white vinegar

2 pkg. of Nutrasweet (or equivalent substitute)

8 pieces of bacon cut into small bits

Instructions

1. Fry bacon in a skillet until crisp.

2. Add the green onions and sauté.

3. Add the vinegar, lemon juice and sweetener of your choice. Stir until blended.

4. Stir in lettuce until wilted. Serve Warm.

Total Carbohydrates: 20.671 after subtracting fiber 10.394. Serves 4.

Curry Chicken Salad

Ingredients

2 cup diced cooked chicken

1/2 cup mayonnaise

1 1/2 sticks celery, chopped

1/4 cup chopped walnuts

2 tbsp curry powder

Instruction

Just add to a bowl and stir!  This is great for lunch or as a quick dinner.