Wholesome Low Fat Salad Recipes

Low-Fat Shrimp Salad with Black Beans

Ingredients:

1.Olive oil: 1 tablespoon

2.Ginger, minced: 3¾ tablespoon

3.Corn: 1¼ cup

4.Garlic, minced: 3 cloves

5.Shrimp, cooked, thawed and drained: 2¼ pounds

6.Canned black beans, rinsed: 12 ounces

7.Sugar: 1½ teaspoon

8.Low fat margarine: 1½ teaspoon

9.Green onions, chopped: 1 cup

10.Lettuce, chopped: 2 cups

11.Tomatoes cut in wedges: 3

12.Fresh cilantro, chopped: ¼ cups and 2 tablespoon

Preparation:

Heat the olive oil in a big nonstick skillet at medium heat. Add ginger, garlic and corn while constantly stirring it for around two minutes or till it is golden brown. Slowly add the shrimp, beans, sugar and margarine. Keep stirring till the margarine melts. Now add the green onions. Garnish the plates with lettuce and spoon out the shrimp and bean salad. Now top off the dish with the tomato wedges and cilantro. This preparation will yield eight servings.

Low Fat Mushroom and Asparagus Salad

Ingredients:

1.Mushrooms: 600 grams

2.Green asparagus, trimmed: 500 grams

3.Lemon juice: ¼ cup

4.Lemon rind, finely grated: 2 teaspoon

5.Olive oil: 2 tablespoon

6.Garlic, crushed: 1 teaspoon

7.Fresh parsley leaves, chopped: 1 cup

8.Pine nuts, toasted: 2 tablespoon

Preparation:

Heat a nonstick pan, sprayed with canola oil. Separate both the mushrooms and asparagus into three equal batches and cook each batch till it is tender. Spray the pan again before you cook the next batch. Mix the lemon juice, rind, oil and the garlic. Now combine the veggies in the salad bowl and then toss in the nuts, the parsley and the dressing. This preparation will yield four servings.