Salad Days

Some forms of salad have been consumed for centuries, originally made mostly of cabbage and root vegetables, flavored with vinegar, oils and herbs. Ancient Greeks believed that raw green vegetables promoted good digestion, and the Romans agreed. Early recordings of lettuce appeared back in the 6th century B.C. although it bore little resemblance to our current varieties.

Salads have come a long way since the pedestrian lettuce, tomato and cucumber version. Today there is no end to the hundreds of varieties, ingredients and dressings available to our salad-crazed nation. In the 1920s, they hit the big time, as restaurant chefs created Caesar, Chef, Cobb and fruit salads. Canned veggies and fruits became more available and were tossed into the mix, allowing Americans to eat salads year ’round. Simple vinegar and oil made room for bottled dressings and mayo, paving the way for “bound salads.” Sounds a little kinky, but this category includes some of our favorit

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Burmese Salads – Tenderly Tossed by Golden Hands

One of my many favorite places to eat in Rangoon, Burma is at an excellent Burmese fresh salad bar on the street right next to Sule Pagoda. It opens in the evenings as the parking spaces empty, spilling off the sidewalk and across the street.

This place is famous in Burma for the best hand-tossed rice salad in Rangoon and probably the world. It is the Golden Hand Tossed Salad Bar.

Low plastic tables and stools filled with contented customers are out in the street. At the far edge of the sidewalk are lined up a couple tables. On these tables jars of different ingredients are placed on a shelf. Behind the table, laughing and chatting, lovely Burmese ladies with long delicate fingers are mixing your salad up to order.

I pull up a tiny stool, with my knees around my ears I have a look at the menu on the low table. Pickled Tea Salad, Pickled Rice Salad, Pickled Ginger Salad…I don’t even bother reading any more, I know what I want. A young lad with a l

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After Master Cleanse Eating – Salads With Goddess Dressing

Lots of people are wondering what Master Cleanse friendly recipes are out there that can help keep them from going back to their old eating habits. This is critical because what you do after the Master Cleanse is just as important as what you do before and during the cleanse. For this reason I decided to dedicate a series of articles to those coming off the Master Cleanse by sharing post cleanse recipe ideas. This one is on salad dressings, Goddess Dressing to be exact. Hope you enjoy reading this as much as you’ll enjoy dressing and eating your salads.

As I prepare my body for my next cleanse I find that salads are a good food item to fall back on. Lets face it, when you get in that lazy couch-potato mode, a salad can be fast and easy. You don’t have to know how to cook and you don’t even need to chop up veggies if you don’t feel like it. Buy the ready made salad mix, add dressing and you are good to go. Looking for a bit more substance? You can go ah

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Recipes – Salads With Interesting Dressings

Salads can be healthy, satisfying meals on their own or perfect accompaniments to main dishes.

Going for salads is a super-convenient and interesting way to work in a couple of servings of vegetables and/or fruit. There are so many diverse salad options available in market for you to pick and choose. And you can make a green salad at home in 5 minutes, armed with a bag of pre-washed salad greens, a few carrots or other veggies, nuts, and a bottle of light salad dressing.

Salads are cool, crunchy, and fun to eat as you can experiment with flavours. You can customize them to include the fruits and vegetables that appeal to you the most, and whichever ones you have on hand.

In fact almonds do not just make a healthy snack; they’re a great addition to salads, as well.

A combination of this nut with some healthy salads can definitely be your saving grace while racing through a busy day. A handful of almonds is considered to be a great choice as they are

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Can You Eat Fast Food Salads on Medifast?

I sometimes have people who contact me and ask if it’s permissible or if you’re allowed to eat a carefully chosen fast food salad as your “lean and green” medifast meal. I occasionally do this and I find it to be perfectly acceptable in a pinch. The key though is to select very wisely. Some fast food salads are quite diet friendly and some load you down with as much calories and fat as a hamburger and fries from the same restaurant. I will take a closer look at this (and tell you which offerings I like) in the following article.

Keep In Mind What Medifast’s “Lean And Green” Criteria Is When Choosing Your Fast Food Salad: When making your selection, you’ll want to remember exactly what you’re looking for. The daily “lean and green meal” is made up of 5 ounces of lean protein and three servings of low glycemic vegetables. A salad can accomplish this wonderfully, but only if you choose one that ha

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Eating More Salad Is Savory to the Palate and a Valid Source of Vitamins and Fiber

Salads are a great way for beginning any lunch or dinner meal. I find that due to cold and allergy season, I am less drawn to cold foods and more drawn to comfort foods. SO, what do I do? I entertain different ways of making salads more of a comfort food to appease the taste of me and my family that are still creative, comforting and healthy! I also find ways of adding fruit to my salad, whenever feasible, to increase my daily intake of fruits, grains and fiber.

Hi folks, Yes, I know, rabbit food, salads are not your first choice. BUT, OH, if your salad had a voice, it would be telling you about all the healthy fiber, vitamins and roughage that is great for your digestion. Daily requirements of vegetables, fruits and grains combined in so many ways makes food more vitamin and mineral complete, and pleasing to the palate-at best! Pick and choose a salad that is both sweet and savory to the palate- SATIATE YOUR TASTE DESIRES. Salads are a sweet way of eating more fruits and gra

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Salads: A Great Addition To Any Meal

Salad: A Bowl of Health and Happiness

Salads today are full of flavor, not a bowl of wilted lettuce, over ripe tomatoes and little else. Salads today are full color, appetizing, full of fresh fruits and vegetables. They are appropriate for all occasions. You can create a salad for a family dinner, a light lunch or a dinner party. Salad can actually be your main course. The creation of salads is limitless. If you can dream it, you can create it.

Salads today can be prepared any time of year. They can be as simple or as complex as you like. Salads can be the main course by adding meat, seafood or poultry along with your greens, vegetables, nuts, fruit and cheese. Salads will fit very easily into you meal plans. As you get into the habit of adding Salads to your menu planning you will discover you are searching for the ingredients to the next type of salad you desire to place on your table.

In this day and age we are being encouraged to eat more fruits and vegetabl

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Easy Summer Salads, Lighter Foods For A Brighter Summer

Easy summer salads are the way to go, now that the winter blues are fading into the distance and salad days are here. The best salads are light, bright and easy to prepare.

Who wants to spend hours slaving away in the kitchen when friends are round for lunch, the garden is in bloom and the wine is chilled and ready to pour. But before you start to cook you can save a lot of energy by buying the right ingredients. That way you don’t need the heavy bottled sauces and dressings to make a great flavor. After all you don’t want to take a beautiful crisp summer salad and soak it in a mixture of fat, sugar, salt and chemicals do you?

If you start off with great food and don’t do too much to them you don’t need all these strong tastes. All you need is to combine it well so that the flavors work together, have a nice crunchy texture and add a little light dressing to set it all off. Let the taste buds do the rest Freshness is, as in all cooking, the way

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Salads with Whole Grains and Fruit

Cooked wild rice, barley, brown rice or other whole grains make wonderful salads when combined with fruits, vegetables and seasonings. Here are four recipes to get you started. Experiment with your own combinations and favorite flavors; it’s hard to go wrong!

Wild Rice Fruit Salad

2 cups cooked wild rice

1/2 cup golden raisins

1/2 cup green pepper, chopped

1 cup seedless grapes

1 bunch green onions, sliced

1/4 cup chopped Italian parsley

2 T. lemon juice

1 t. curry powder

1/2 cup no-fat mayonnaise, or enough to moisten grains

Combine all ingredients and chill.

4 servings

Cuban Mango Salad

1 small sweet onion, chopped

2 mangoes, peeled and chopped

1 16-ounce can black beans, drained and rinsed

2 cups cooked, chilled brown rice or barley

1/2 cup chopped cilantro or Italian parsley

1/4 cup rice vinegar

1 teaspoon ground

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Summer Recipes: 3 Healthy Grilled Salads That You Need to Try Now

Salads serve as the perfect appetizer for any main course. So if you’re planning a meat-heavy barbecue, you can depend on a fresh salad to stir your appetite just right. They’re light yet filling and they’re the perfect snack for a hot summer day. Try something new and enjoy a healthy grilled salad out in your backyard instead of the usual tossed kind!

Here are 3 healthy grilled salads you need to try the next time you light up your grill:

1. Corn-mato Delight

What you need:

  • 6 ears yellow corn
  • 2 plum tomatoes, diced
  • 1 green bell pepper, diced
  • 1/4 cup diced onion
  • 1/2 bunch cilantro, chopped
  • 2 tsp. olive oil
  • Salt and ground black pepper to taste

Place the corn on a lightly oiled grill. Cook over medium heat, turning occasionally, for at least 12 minutes or until corn is tender. Set aside and allow to cool. When ready, s

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