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Light Diet Recipes – Delicious Salads

Salad is one of the most popular light diet menu, it is nutritious and an excellent source of vitamins, proteins, carbohydrates, minerals and more. You just need to prepare green leafy vegetables and fruits to cook the salad. From time to time, people have made slight modification adding meat, cheese, fish and nuts.

Generally, salad is consumed in variety of vegetables such as spinach, lettuce, arugula, tomato, peppers, cucumber, onions, mushrooms, red onions, carrot and many more. Salad also can be combined with different combination to create unique flavor and taste such as cheese, pasta, olives, potatoes, bread, beans, meat and rice.

Here are the recipes of the most popular salads:

White Spinach and Mushroom Salad

The ingredients:

1 carrot, peeled, cut into julienne strips

4 oz large button mushrooms, wiped clean, and sliced

1 bag baby spinach

Red Onion Vinaigrette:

2 cloves garlic, minced

2 Tbsp olive oil

1 small red onion, halved top to bottom, cut into thin strips

1/4 cup balsamic vinegar

1 tsp sugar

1/4 tsp each coarse (kosher) salt and black pepper

How to make:

Toss all the salad ingredients to the bowl.

In medium skillet, sauté red onion in olive oil overmedium-high heat until onion is just slightly browned for about 5 minutes. Add garlic; sauté 1 minute, until fragrant followed by vinegar to skillet, scraping up any browned bits from bottom of skillet with wooden spoon.

Sprinkle sugar over onions; sauté 1 1/2 to 2 minutes, until liquid is reduced by half then pour vinaigrette over salad. Season with salt and pepper; toss and serve.

Tomato Asparagus Salad

The ingredients:

4 romaine lettuce leaves

4 cups romaine lettuce, torn

1 lb. fresh asparagus, trimmed

1/3 cup low fat Italian salad dressing

12 cherry tomatoes, halved

2 Tbsp. parmesan cheese, shredded

How to make:

First, you need to cook the asparagus in boiling water for about 5-6 minutes, and then plunge in ice water to cool and cease cooking. Line an 11 X 7 inch dish with romaine leaves; top with torn romaine. Arrange asparagus and tomatoes on top and drizzle with Italian dressing. Sprinkle with cheese and chill for about 1 hour before serving.