Low Calorie Salads

What is better than snacking on a salad? The answer is snacking on low calorie salad which also supports fat loss! Salads provide us with the required fiber by our body. It is a low calorie food which is tasty too! There are many ways in which you can make healthy salad recipes.

Some of the low calorie salad recipes for fat loss are as stated below

German Potato Salad

Ingredients

       3 cups diced peeled potatoes

       4 slices bacon

       1 small onion, diced

       1/4 cup white vinegar

       2 tablespoons water

       3 tablespoons white sugar

       1 teaspoon salt

   1/8 teaspoon ground black pepper

  1 tablespoon chopped fresh parsley

Directions

            Place the potatoes into a pot, and fill with enough water to cover. Bring to a boil, and cook for           about 10 minutes, or until easily pierced with a fork. Drain, and set aside to cool.Place the bacon in a large deep skillet over medium-high heat. Fry until browned and crisp, turning as needed. Remove from the pan and set asiAdd onion to the bacon grease, and cook over medium heat until browned. Add the vinegar, water, sugar, salt and pepper to the pan. Bring to a boil, then add the potatoes and parsley. Crumble in half of the bacon. Heat through, then transfer to a serving dish. Crumble the remaining bacon over the top, and serve warm.

  
Black Bean Salad with Feta Cheese

Ingredients

1 can of drained black beans

1 chopped red bell pepper

2 chopped green onions

 1 cup finely chopped cabbage

 2 ounces feta cheese

 one-fourth cup chopped fresh parsley leaves

 1 minced garlic clove

2 tablespoons lemon juice

 1 tablespoon olive oil

 salt and pepper to taste.

Directions

 Mix all the ingredients in a large bowl gently. Cover it and chill for sometime in the fridge. Enjoy this low calorie salad!

 Corn Salad

Ingredients

 100 grams fresh corn

 1 chopped onion

2 tablespoons olive oil

 2 tablespoons vinegar

2 tablespoons fresh basil

 salt and pepper to taste.

Directions

 Boil the corn and drain. After the corn has cooled, mix the corn kernels, onions, olive oil, vinegar, salt and pepper according to taste. Cover and keep in fridge to chill. Put in the fresh basil before you serve this salad. This is a simple to make and a low calorie salad recipe. You can add in green or red bell peppers if you like!

Cool Cucumber Salad

Ingredients

1 cup diced cucumber

 1 diced onion

half cup of diced bell peppers (red and yellow),

2 tablespoon lemon juice

 1 tablespoon olive oil

 2 tablespoons chopped parsley

 salt and pepper to taste.

Directions

Mix all the above ingredients cucumber, onion, bell peppers, lemon juice, olive oil, parsley, salt and pepper gently in a large salad bowl. Cover and refrigerate. Eat this healthy salad recipe chilled!

Tuna Salad

Ingredients

200 grams pasta

half tin of drained tuna

 1 small chopped green bell pepper

 1 chopped tomato

 1 tablespoon vinegar.

Directions

Cook the pasta as per instructions on the packet and drain it. Combine the tuna, tomato, bell pepper and mix well in a large bowl. Add the vinegar and serve! This salad is healthy because tuna is a low fat fish and high in proteins!

 Beet Salad

Ingredients

 Half cup peeled and shredded beet

 1 cup shredded red cabbage

 1 sliced onions

 half grated apple

2 tablespoons vinegar

 1 tablespoon oil

 1 tablespoon brown sugar

salt and pepper to taste

Directions

 Heat oil in a skillet and stir fry the onions and cabbage till soft. Mix apple, sugar and vinegar together separately and then add this mix to the onions and cabbage in the skillet. Add the shredded beet also. Sprinkle the salt and pepper. Cook for a minute and serve. Another option is to cool and chill in the fridge and then eat.

Cabbage and Jicama Cole Slaw

Ingredients

2 cup shredded savory or green cabbage
1 cup shredded Radicchio or red cabbage 
1 cup julienne jicama 
1/2 yellow sweet bell pepper, cored, seeded, and cut into match-stick size pieces 
1/2 sweet onion, peeled and cup into match-stick size pieces 
1 large carrot, coarsely grated 
1/4 cup chopped fresh basil leaves 
1/4 cup chopped fresh mint leaves 
Coarse salt and freshly-ground black pepper 
3 tablespoons fat-free mayonnaise
1 tablespoon rice wine vinegar
2 teaspoons sesame oil

Directions

In a large bowl, combine cabbage, radicchio, jicama, bell pepper, onion, and carrot. Add basil and mint. Sprinkle with coarse salt and pepper.

In a small bowl, combine mayonnaise, rice vinegar, and sesame oil; pour over the salad mixture and toss to coat. Cover and refrigerate approximately 1 hour before serving. To serve, toss salad again

Caesar Salad - Low-Fat Caesar Salad Recipe

Ingredients


1 to 2 finely chopped or minced garlic cloves with inner green germ removed) 
1 anchovy fillet, mashed
Pinch of coarse salt
Juice of one (1) lemon 
3 drops Worcestershire sauce 
1/2 cup low-fat or light mayonnaise
2 to 3 tablespoons water (to achieve desired thickness)
4 tablespoons (1/4 cup) freshly grated Parmesan cheese (Parmigiano Reggiano), divided 
Romaine lettuce, hearts and tender leaves only 
Coarsely ground black pepper


Directions


To make dressing:  In a bowl, whisk together the garlic, anchovy, and salt until blended. Whisk in the lemon juice, Worcestershire sauce, mayonnaise, and water. When the dressing is well combined and to the desired thickness you wish, whisk in 2 tablespoons freshly-grated Parmesan cheese.
To assemble salad:  Separate the Romaine leaves and discard the coarse outer leaves. Wash, drain, and pat with paper towels or spin dry the remaining leaves. Note: Lettuce should be prepared ahead of time and refrigerated until ready to use. Tear into bite-size pieces and set aside.
In a large salad bowl, add the Romaine lettuce pieces and the dressing, a little at a time; toss until coated. 
To serve:  Divide the salad between chilled salad plates and sprinkle each salad with the remaining Parmesan cheese and coarsely ground pepper. Serve immediately with chilled forks.