Salads: A Wealth of Negative Calories

Ever wonder how people can lose so much weight by eating salads? Well, if you've read the page on negative calories you probably already figured it out. Salads are stuffed with negative calorie foods. A negative calorie food is high in water content, high in fiber, and high in nutrition. We've just defined the vegetables in a typical green salad. A garden salad usually contains tomato, lettuce, and onion. If you add cucumber, and sweeten the salad with carrot strips you'll created an even healthier salad.

The main problem people have with salads is that they tend to pour a high fat dressing on them. Such as thousand island, blue cheese, creamy French, etc. These dressings will neutralize the effects of the negative calories. If you use the more heart-friendly and healthier dressings made from vinegar and olive oil, you will not affect the negative calories. In addition your heart will get healthy boosts from the vinegar and the olive oil which are both great for your heart.

Below are two salad recipes and following them are the recipes for two dressings. Making a salad is really limited by your imagination. Just use negative calorie foods and a low fat or no fat dressing. The following recipes are taken from the Healthy Salad Recipes eBook containing 52 pages of recipes.

It has more than 100 different salad recipes and numerous dressing recipes. To get more info on the eBook just click here

Salad Recipes

Cucumber Salad

Besides serving plain slices of cucumber on a lettuce leaf, as may be done at any time, cucumbers may be used as an ingredient in the making of many salads.

3 medium-sized cucumbers

1 c. diced tomato

1/2 c. diced celery

Salad dressing

Lettuce

1 pimiento

Peel the cucumbers, cut them into halves, and with a small spoon scoop out the cucumbers in chunks, so that a boat-shaped piece of cucumber that is about 1/4 inch thick remains. Dice the pieces of cucumber which have been scooped from the center, and place the cucumber shells in ice water so as to make them crisp. Mix the diced tomato, celery, and cucumber together, and just before serving drain them carefully so that no liquid remains. Mix with salad dressing, wipe the cucumber shells dry, fill them with the salad mixture, and place on salad plates garnished with lettuce leaves. Cut the pimiento into thin strips, and place three or four strips diagonally across the cucumber. Sufficient to Serve Six

Stuffed Tomato Salad

An attractive salad in which vegetables of almost any kind, fresh or canned, may be used to advantage is the stuffed tomato salad. Medium-sized, well-ripened tomatoes are best to select. The vegetables that may be used for the stuffing are celery, radishes, onions, cucumbers, cooked asparagus, green peas, and string beans. Any one or any desirable combination of these vegetables will make a satisfactory filling.

6 medium-sized tomatoes

French dressing

1 1/2 c. diced vegetables

Mayonnaise dressing

Cut out the stem and blossom ends of the tomatoes and hollow out the center so as to leave a shell. Dice the contents of the tomatoes and mix with the other diced vegetables. Marinate the diced vegetables with French dressing and put into the tomato shells, heaping each one as shown. Place on lettuce leaves and serve with mayonnaise.

Salad Dressings

French Dressing-1

Mix 1 tablespoon lemon juice or vinegar, 1/2 teaspoon salt, 1/8 teaspoon pepper or few grains cayenne pepper in bowl; add 3 to 4 tablespoons olive oil, beating constantly. Place on ice until ready to serve.

French Dressing -2

A dressing that is very simply made and that can probably be used with a greater variety of salads than any other is French dressing. For instance, it may be used with any vegetable salad, with salads containing almost any combination of fruit, and with meat, fish, and egg salads.

3/4 tsp. salt

1/4 tsp. mustard

1/4 tsp. pepper

3 Tb. vinegar

1/4 tsp. paprika

1/2 c. oil

Measure the dry ingredients and place them in a bowl. Measure the vinegar and oil and add them to the dry ingredients. If possible, place a piece of ice the size of a walnut in the bowl. Beat with a fork until the ingredients are thoroughly mixed and the oil and vinegar form an emulsion that will remain for a short time. The ingredients will separate if the dressing is allowed to stand, but the colder they are, the more easily will the emulsion form and the longer will it remain. If ice cannot be used, have the ingredients as cold as possible before mixing them.

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