Low Fat Salad Recipes

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Beet Green and Sugar Snap Pea Salad Recipe Recipe

Did you know that beet leaves are edible? This season, my husband Lulu planted chiles, zucchini, squash, tomatoes and beets. The beets came out a lot smaller than I expected but maybe it's just because Lulu wasn't patient enough to wait. The beet roots were so small that I decided against serving them by themselves. However, there were plenty of beet greens. I boiled the beet leaves as I would with spinach and made a salad.  You could probably eat the beet leaves raw if they're crisp and young, but to ensure the girls would enjoy the salad I boiled them a bit. Just make sure to pick young leaves, as they are quite tender, with little bitterness. Interestingly, when boiled they taste almost like rau mồng tơi, which is a Vietnamese green if you're familiar with Asian cuisine.

I finished the beet leaf salad with sugar snap peas for crunch and mandarin segments. It was an educational experience for me, and I can definitely say that beet leaves are quite under-rated. They're packed with vitamins A and C and iron.

I reserved the small beets that Lulu had harvested and made beet risotto for dinner. It’s a tasty way to extend the value of a small quantity of beets.

Beet Green Salad Recipe with Picture


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French Rice Salad Recipe Recipe

French Rice Salad Recipe

06.09.10 by Jackie

Salade de riz aux légumes is my attempt to serve my family healthy food that doesn't sacrifice flavor. As you may have noticed, I have a tendency to make food that is a bit rich. We're all trying to workout more and get into good shape, and while I won't ever give up butter and cream, I've learned that I don't have to put it in every dish.

The rice salad is made with a blend of both brown and white rice for a balanced texture. I also added a mix of vegetables that are available this time of the season (the zucchini and squash are from our garden). I used fresh steamed corn, roasted bell peppers, diced tomatoes, grilled eggplant, edamame and tofurkey.

Since there is no cheese involved, I was afraid the rice salad would lack flavor, so I made spicy vinaigrette. Since I still need "real" protein besides the edamame beans and tofurkey, I added smoked turkey in a separate batch. Everyone enjoyed it, myself included!


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Summer Orzo Pasta Salad Recipe

Summer Orzo Pasta Salad

04.07.10 by Jackie

Orzo pasta salad is a very quick and easy dish to prepare. You can vary the ingredients in the sauce, but the basics are the same: you need the orzo pasta, some vegetables and a sauce. I made a roasted red bell pepper paste, added some green beans for color, lentils for protein and finished the dish with enoki mushrooms and cashew nuts for texture.

If you're looking for a quick and easy recipe for a picnic, this dish is an excellent choice. It's a light dish that pairs well with almost any kind of protein (hamburgers, fish, etc.). It's also very flexible; as spring turns into summer, you can incorporate many different seasonal vegetables into the recipe. Our extended family has a lot of picnics and potlucks this time of year, and I often prepare some variation of an orzo pasta salad. It's great for both the vegetarians and non-vegetarians in our house.


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Grapefruit Salad (Pomelo Salad) Recipe

Grapefruit Salad (Pomelo Salad)

02.25.10 by Jackie

It's been raining so much this season in the Bay Area (California) that our garden has produced a lot of citrus. Our pomelo tree has been particularly prolific. I've been pleasantly surprised by their sweetness, and I knew I was on to something delicious.

Pomelos have a subtle sweetness that is greatly enhanced by the addition of certain spices. To make this salad, I gathered the pomelo segments in a large bowl and covered them with ginger, coriander, agave nectar, sesame oil and red Thai bird chiles. It's a refreshing way to begin or end a meal.


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Asian Style Warm Potato Salad Recipe

Asian Style Warm Potato Salad

12.29.09 by Jackie
This potato salad is made with a medley of Japanese white sweet potatoes, yams, Yukons and Peruvian purples. The different varieties provide a contrast of both flavor and color. To give the salad an Asian flair, I also added bok choy and several types of mushrooms. The dressing, made of honey, rice vinegar, soy sauce and ginger paste, helps tie the flavors of the vegetables together.

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