The calendar tells us it’s suppose to be Spring but………in Michigan, where I live, you could say that Mother Nature is a bit mixed up. We are still looking at temperatures in the low 20’s and very little sun.
Even though the weather temps might not shout Spring, I know that I’m ready to think along those lines. While in the test kitchen a couple of days ago I was rummaging through my frig and spotted some black berries that I had recently purchased along with some strawberries, low fat feta cheese and some other goodies and ideas started flying. Before I knew it I had three salads made! When my husband came home he asked who all the salad was for and I looked at him and said US! We both had a good laugh knowing I would be on the phone to taste testers to hurry over because there was way to much for us to eat. I know that you are going to enjoy these delicious salads and you too will soon be thinking Spring! Enjoy 🙂 Email comments/questions to firstname.lastname@example.org Hopefully you have signed up to get notified through this web site but you can also find me on Facebook under Fabulous Low Fat Foods!
Asian Green Salad
Lite Asian Sesame/Ginger Dressing (Low Fat)
1 ½ # of skirt steak
6 0z bag of Spring Mix salad greens
¼ cup cilantro
1 cup red sliced radishes
1 cup sliced English cucumber
Pour some of the dressing into a zip lock bag and add the steak. Seal well and mix the meat around in the bag to coat evenly. Let stand at room temp for about 30 min.
Remove steak from bag, discard dressing and grill steak to desired doneness. Just before the steak is finished cooking the way you like it, remove it from the grill and place it on a pan to rest for about 10 min. Slice the steak in thin slices cutting across the grain.
In a large bowl place the greens, cilantro, radishes and the cucumber. Add a bit of dressing (just to lightly coat –not saturate the leaves) toss carefully and place on serving plates. Top with a bit of ground pepper. Serve immediately. Yum!
White Bean & Tuna Salad
1 can of solid white albacore tuna drained
3 oz of fire-roasted low fat red peppers drained
1 small red onion sliced
½ -1 can or cannellini beans rinsed and drained thoroughly
2 cups of Spring Mixed Greens
Fat Free Sun-dried Tomato Vinaigrette or Fat Free Red Pepper Vinaigrette
In a large bowl combine everything but dressing. Tossing gently. Add a bit of your dressing to just flavor the salad not drench the leaves. Toss again gently. Place on serving plates. Delightful!
NOTE: you can also use another low fat fish for this recipe if you choose to. Salmon is quite high in fat – yes, it’s good fat but if you are watching your fat grams you need to remember the amount of grams you are consuming.
A Berry Green Salad
3 Tlb. Of thawed limeade concentrate
¼ tsp. pepper
¾ # chicken breast/tenders
6 oz of Spring Mix with Baby Spinach
1 cups sliced strawberries
1 cup blackberries/blueberries
1 cup fresh sugar snap peas trimmed
1 small red onion sliced
Fat Free Raspberry Vinaigrette
Low Fat Feta Cheese Pieces
In a resealable plastic bag, place chicken, limeade and pepper. Seal the bag and turn over a few times to coat the chicken. Refrigerate 2 hours. Remove chicken from the bag, drain and discard the mixture. Sauté the chicken or place it on the grill until it is no longer pink in the middle. Let rest for 10 min. and slice thin – Cool
Place greens, strawberries, blackberries/blue berries, peas and red onion in a large bowl. Gently toss to combine. Add chicken slices and a bit of Fat Free Raspberry Vinaigrette to coat the greens. Gently toss and place on plates. Top with a couple Low Fat Feta Cheese pieces. Serve immediately. Tastefully wonderful!