Taylor - 32 Amazing Salad Recipes for Rapid Weight Loss: 32 Tiny Steps to Slim Sexy Body

In a small bowl, whisk together thejuices, honey, mustard, salt and pepper to make the dressing. In a large bowl,place onions, apples and spinach. 2. Pour in dressing and toss. Sprinkleit with blue cheese then serve.
Nutritionper serving: calories 60,total fat 2, sat fat 1, protein3, fiber 2, sodium (mg) 251, carbs 9

The Beat and Lettuce Pair Serves:Ingredients: 1 Tbsp. balsamic vinegar 1/2 Tsp. salt 1/4 Tsp. ground black pepper 1 Tbsp. olive oil (extra-virgin) 4 medium sized beets with stems(trimmed to 1 inch) 1 naval orange (large) 8 Boston lettuce leaves (large) 1-2 Tbsp. redonions (diced) 1/4 Cup orange juice Method: 1. redonions (diced) 1/4 Cup orange juice Method: 1.

Place a deep sauce pan to fitsnugly onto a steamer. Add at least 2 inches high of water, making certain thatit does not reach the bottom of the streamer. Place beets into steamer (Note:Do not let them stick together). Cover tightly and cook at high heat. 2. As soon as the water boils, reducethe heat and allow it to simmer for 45 minutes or until the beets slightlyresists the knife as it is sliced at the center.

Transfer the cooked beets to aserving plate. Let it cool enough to the touch. 3. Lay asheet of plastic wrap over work surface. Put on plastic gloves or sandwich bagsto avoid finger stains. Slice off the root tips and tops of the beets.

Pull andslide off the skin of the beets with your fingers. Slice each beet crosswiseinto 6 equal slices. 4. Grate and set aside 2 teaspoons oforange zest. Slice the top and bottom of the orange. Dressing: In a small bowl, combine orange juice,lemon juice, vinegar, salt and pepper then whisk until salt is dissolvedthoroughly. Dressing: In a small bowl, combine orange juice,lemon juice, vinegar, salt and pepper then whisk until salt is dissolvedthoroughly.

Add in oil and zest then whisk.
Method: On a saladplate, lay lettuce on the plate to form the base, line up 6 beet slices and 2orange slices on the lettuce. Add onions. Top it with a spoon full of dressingon salad. Serve. Nutrition per serving: calories 90,total fat 4, sat fat 1, protein 2, fiber 3, sodium (mg) 360, carbs 14

S and S Salad with a Touch of Lemon Serves:Ingredients: 10 oz. parmesan cheese (grated) 1/3 Cup lemon juice (squeezed) 1/4 Cup lemon zest 3 Tbsp. white sugar 1 Tbsp. oil 1/4 Tsp.ground pepper Method: 1. oil 1/4 Tsp.ground pepper Method: 1.

In a large bowl, combine spinach,strawberries and onions. In a separate bowl whisk together lemon juice, sugar,oil, pepper and zest. Let sit until sugar dissolves. 2. Pour dressing over salad andsprinkle with parmesan. chopped herbs (Tarragon,sorrel and/or chives) 2 Tsp. white vinegar 1 Tsp. anchovy paste 8 Cups green leaf lettuce (bite size) 12 ounces shrimp (cooked, peeled, anddeveined) 1/2 cucumber (sliced) 1 cup cherry or grape tomatoes 1 cup chickpeas (canned and rinsed) 1 cup artichoke hearts (rinsed andchopped) 1/2 cupcelery (chopped) Method: 1. anchovy paste 8 Cups green leaf lettuce (bite size) 12 ounces shrimp (cooked, peeled, anddeveined) 1/2 cucumber (sliced) 1 cup cherry or grape tomatoes 1 cup chickpeas (canned and rinsed) 1 cup artichoke hearts (rinsed andchopped) 1/2 cupcelery (chopped) Method: 1.

In ablender add avocado, buttermilk, herbs, vinegar and anchovy. Blend untilsmooth. 2. On a plate lay down lettuce thenadd shrimp, cucumber, tomatoes, chickpeas, artichoke and celery. 3. Nutrition per serving: 262 calories,6 g fat (1 g sat , 3 g mono), 112 mg cholesterol, 31 g carbohydrates, 22 gprotein, 9 g fiber, 1146 mg sodium, 793 mg potassium.

The Healthy Option Salad with Egg Serves:Ingredients: 8 Large eggs 6 Cups baby spinach 4 Tbsp. creamy blue cheese dressing 8 oz. can beets (rinsed and sliced) 1 cup carrots (shredded) 2 Tbsp. pecans (chopped and toasted)
Method: 1. pecans (chopped and toasted)
Method: 1.

Boil eggs and peel. Discard 6 yolksand chop remaining whites and yolks. In a large bowl, toss spinach with 2tablespoons of dressing. 2. Transferspinach to plates and top with chopped eggs, beets, carrots and pecans. Nutrition per serving: 300 calories,13 g fat (3 g sat, 6 g mono), 216 mg cholesterol, 26 g carbohydrates, 22 gprotein, 8 g fiber, 823 mg sodium, 592 mg potassium.

Ranched Cucumber Salad Serves:Ingredients: 1 7oz canned chickpeas (rinsed) 3 Cups cucumber (peeled, seeded anddiced) 2 Cups grape tomatoes (halved) 1/4 Cup crumbled feta cheese(reduced-fat) 1/4 Cup red onion (diced) 1/2 Cup creamy dill ranch dressing 1/4 Tsp. ground pepper
Method: 1. ground pepper
Method: 1.

In medium bowl, incorporate allingredients and mix until coated.
Nutritionper serving: 90 calories,2 g fat (1 g sat, 0 g mono), 3 mg cholesterol, 14 g carbohydrates, 5 g protein,3 g fiber, 238 mg sodium, 285 mg potassium.

Olive and Tofu Combination Serves:Ingredients: 1/3 Cup feta cheese (crumbled) 1/4 Cup red onion or scallion(chopped) 12 Kalamata olives (pitted andchopped) 3 Tbsp. lemon juice 1 Tbsp. olive oil (extra-virgin) 1 1/2 Tsp. oregano (dried) 8 oz. tofu (drained and crumbled) 1/2 Tsp.