Recipe For Weight Loss Salads

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There was a time that I played cook in a cafe we used to own and run. It was called On a Roll. I didn’t like it much. The mornings were very early, usually before sunrise, and the work was repetitive, lots of shredding chicken, lettuce, tomatoes etc for the sandwich bar, roasting joints of beef, making muffins, bagels and pastries and breakfast fry-ups for early birds. I was only 21 at the time and our 2nd chef had just left, leaving us with a business to run but no one to staff the kitchen. I don’t know how or why we thought it was a good idea that I stepped in, but it turns out I did a decent job of it. I created some pretty awesome recipes for chilly con carne, I leaned how to microwave the fluffiest scrambled eggs and I discovered this incredible recipe for Caesar Salad dressing. It was the ’90s after all.

I’ve been meaning to share this recipe for a long time. I found it buried in amongst some On a Roll memorabilia. I found the recipe online, about 17 years ago and the print out is stained and faded, the sign of a good recipe. When it comes to assembling your Caesar Salad I don’t want to tell you how you should enjoy your meal. Some people love anchovies, some people like their eggs poached instead of boiled and some like to bulk it up with chicken or bacon.

This Caesar dressing is as versatile as a good creamy Ranch dressing. You can serve it poured generously over thick wedges of lettuce or it can be just as amazing served up with a mixed vegetable salad. According to the Internet, the original Caesar salad did not contain pieces of anchovy; the slight anchovy flavour came from the Worcestershire sauce and the original recipe comprised whole lettuce leaves, which were meant to be lifted by the stem and eaten with the fingers; coddled eggs; and Italian olive oil.

I like to keep it almost as simple with my version because really, the dressing does all the work; plenty of roughly chopped cos lettuce, grated boiled egg, croutons, lightly fried pieces of Prosciutto and I promise you it feels like a meal.

Following is a Recipe For Weight Loss Salads

Caesar Salad Dressing

1 clove garlic
4 spring onions, chopped
1 egg yolk
1 tsp dijon mustard
1 anchovy fillet
1 tbs Parmesan cheese, grated
2 tbs white vinegar
1 tsp Tabasco sauce
1 tsp Worcestershire sauce
2 tbs water
1/4 cup olive oil

Put all the ingredients but the olive oil and water into a blender or processor and whiz till everything goes smoothish.
Drizzle olive oil and water until the dressing thickens. You can use more water if necessary.
The dressing will taste very strong but the punch will get diluted once you mix it up with all the salad.
You can serve this dressing up with pretty much any kind of salad and it will taste great. The dressing itself will keep in fridge for about 3 days if nicely sealed – remember there’s raw egg in there so don’t be tempted to keep it longer than that.

So,this was another Recipe For Weight Loss Salads

Recipe For Weight Loss Salads

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Treat yourself to this delicious, healthy Greek Quinoa Salad!

The BEST Greek Quinoa Salad Recipe! This healthy Greek Quinoa Salad is full of fresh veggies and ingredients: cucumbers, tomatoes, onions, spinach, feta, and Kalamata olives. An easy to make Greek Salad Dressing makes the flavors pop! Vegan friendly (just skip the feta) + gluten-free. A great clean eating, vegetarian salad, that makes a delish meatless meal! | Hello Little Home #greeksalad #greekquinoasalad #healthyrecipes #vegetarianrecipes #quinoa #quinoasalad #meatlessmonday #meatless

For me, healthy living is all about motivation. It’s about finding the motivation to skip a second helping, go for a walk, or cook instead of ordering takeout . Each Motivation Monday features easy tips and a healthy recipe.

Last month, my goal was to. I lucked out with great weather and spent lots of time walking, having picnics, and just soaking it all in! Hopefully, this month isn’t too hot and humid, because I plan to keep it up.

For June, my goal is simple: to lose weight. I’m sharing a recipe for a healthy and delicious Greek Quinoa Salad that’s going to help me do it … and I know that you’re going to love!

A few pounds have slowly crept up on me these past few years, and this month I’m going to focus on starting to lose that extra weight. My plan is to:

  • Watch portion sizes.
  • Cut out unhealthy snacks.
  • Exercise regularly.
  • Track my exercise and everything I eat.

I’ve done this before. Oops … I will have to work on the maintenance part!

But the thing that made the biggest difference for me was tracking all my food and exercise.

Spark people, which is a  website that teaches you how to eat healthier and exercise regularly. Just enter how many pounds you’d like to lose, and Spark People gives you a calorie range. Then you track everything you eat, , and as you lose weight, the calorie range gets updated. Best of all, it’s FREE!

No, I’m not being paid by Spark People  … I just love it. I’ve also heard great things about mu fitness pal and other programs. No matter what program you use though, the most important thing is to track your food intake and exercise consistently. It will help you can make healthier decisions.

Here is a Recipe For Weight Loss Salads


The most crucial part of losing weight – even more so than exercise – is eating well and watching portion sizes.

Salads are a great option, but there’s nothing worse than eating one and then being hungry again an hour later. Am I right?

That’s why I love this Greek Quinoa Salad. It has all the flavor of a traditional Greek salad, but the quinoa, which is full of protein and healthy carbs, keeps you full a lot longer.

Plus, this Greek Quinoa Salad simply tastes great! It’s also packed with delicious ingredients like fresh veggies, feta, olives, and zesty Greek salad dressing.

I know you’re going to love this Greek Quinoa Salad just as much as I do!

Greek Quinoa Salad

Prep Time

15 mins

Cook Time

15 mins

Total Time

30 mins

This delicious Greek Quinoa Salad is packed with healthy ingredients and tons of flavor!

Course: Salad

Cuisine: Greek

Servings: 4 people

Calories: 435 kcal

Author: Ginnie


  • 1 cup quinoa
  • 2 cups vegetable broth

For Vinaigrette:

  • 1/4 cup extra virgin olive oil
  • 2 tablespoons red wine vinegar
  • 1 teaspoon Dijon mustard
  • 1 clove garlic, minced
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

For Salad:

  • 1 pint grape tomatoes, halved
  • 1 medium cucumber, peeled, halved, seeded, and sliced
  • 1/2 medium red onion, halved and thinly sliced
  • 1/2 cup kalamata olives, pitted and halved
  • 1/2 cup crumbled feta
  • 3 cups spinach, lightly packed


Prepare Quinoa:

  1. Combine quinoa and vegetable broth in a medium saucepan. Bring to a boil.
  2. Cover pan and reduce heat to low. Cook until broth is absorbed and quinoa is tender, about 15 minutes.
  3. Place cooked quinoa in a large bowl and set aside to cool.

Prepare Vinaigrette:

  1. Combine all vinaigrette ingredients in a small bowl.
  2. Whisk until well combined. Season with additional salt and pepper to taste, if desired. Set aside.

Assemble Salad:

  1. Add tomatoes, cucumber, onion, olives, and feta to cooled quinoa.
  2. Drizzle with vinaigrette and mix everything together.
  3. Add spinach and toss gently.
  4. Season to taste with additional salt, if necessary, then serve. Enjoy!


I used red quinoa for this salad, but you can use any variety. Use your favorite kind of olives. I prefer Kalamata or Greek olives. This salad can be made ahead; however, add spinach just before serving.

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Recipe For Weight Loss Salads

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Dieters should eat salad to lose weight, right? Wrong! Many people eat salad for weight loss and gain weight instead. Why? Because many of the salad ingredients they add are full of fat and calories. And worse, the weight loss salad they create isn’t big enough or satisfying enough to keep them full. So they eat again soon after and they don’t lose weight. Replacing high calorie, heavy meal with a healthy salad is a great way to slim down. But you have to use diet-friendly salad ingredients. Those are salad toppings that are packed with nutrients, full of flavor, and naturally low in fat and calories. Use this list to choose your favorite salad ingredients, then experiment at your next meal.

1. Choose the Best Salad Greens


The base of your diet-friendly salad should be salad greens. Salads made with pasta and potatoes tend to be higher in calories and fat. Beans can make a great salad base as well and they are packed with protein. But most dieters will choose different types of lettuce as a salad base because they are so low in calories so which salad greens are best? There are so many to choose from and everyone prefers a different style. My recommendation is to choose a few fresh spring greens for flavor and then bulk up your salad with mild, crispy greens to add crunch and volume.

  • Soft, flavorful spring greens: Arugula, spinach, chard, watercress, mustard greens, Mache, beet greens
  • Crisp, low-calorie greens: Iceberg, bibb, romaine, radicchio, escarole, endive, leaf lettuce, and frisée. You can also save time and throw a handful of pre-mixed cabbage into your salad bowl to add crunch without calories.

Choose Colorful Vegetables


In addition to greens, vegetables should be the most abundant ingredient in your diet-friendly salad. The best vegetables for a healthy salad will come in a wide range of colors. To get a variety of flavors and healthy nutrients, add roasted or raw vegetables from each color category.

  • Red: Chopped or sliced tomato, shredded or sliced radishes, chopped red onion, sliced red peppers, cubed beets, cold sliced red potato
  • Orange: Shredded or thinly sliced carrots, slivered orange peppers, cold cubed squash, heirloom orange tomato, cold diced sweet potato.
  • Yellow and White: Diced sweet onion, cooked fresh corn kernels, quartered yellow tomato, sliced yellow beets, cubed jicama, quartered or sliced mushrooms, finely chopped shallots, cauliflower, white asparagus,
  • Blue or Purple: Diced purple potatoes, shredded purple cabbage, slivered purple peppers, eggplant
  • Green: Thinly sliced green onion, chopped green tomato, quartered artichoke hearts, chilled peas, broccoli, seeded and sliced cucumber (skin removed), Brussels sprouts, diced celery.

Healthy Salad Hint

Venture outside of your comfort zone when you choose vegetables. Sometimes combinations you never think will taste good turn out to be your favorites. Don’t worry too much about calories when you add veggies. Most veggies are low in calories and high in nutrients. If you are concerned about the sugar or starch content of some veggies (like beets or potatoes) simply add them in moderation.

3. Choose Healthy Fats for Your Salad


Your salad probably won’t be satisfying unless you add a source of healthy fat. Of course, adding fat to your diet-friendly salad will boost the calorie count. Remember that even healthy fats are a significant source of calories. So smart dieters add them in moderation.

Listed below is a Recipe For Weight Loss Salads

  • Avocado: 1- 2 tablespoons
  • Olives: 5 -10 olives
  • Olive Oil: 1-2 tablespoons
  • Nuts (almonds, pine nuts, walnuts): 10-15 nuts depending on size
  • Seeds (sunflower seeds, chia seeds, pumpkin seeds): 1-2 tablespoons

Healthy Salad Hint 

Measure your fat source before you throw it in the bowl! It’s easy to mindlessly add calories to your salad bowl when you add food right from the bottle or the box. Keep a digital scale and some measuring spoons handy to get the best measurements.

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