Mozzarella and Tomato Salad Recipe

6 Comments

1. 

   bibeau2009 June 7, 2014

   I don’t really like salads either so if i were you i would cut up celery and carrot sticks and dip them into salad dressings, good luck hope you loose a lot of weight.

2. 

   nancy June 7, 2014

   You can make a stir-fry from a lot of the veggies you use in salads. For example, I love a mix of baby carrots, celery, red and green peppers, mushrooms, onions, green beans, and corn. Just toss it in a pan with a little bit of oil and cook until tender-crisp. Season with your favorite herbs like garlic, lemon pepper, basil or a little rosemary. I also like to toss in something sweet like dried cranberries or some pecans or hazelnuts for crunch. If you like spinach, you can put some in at the very last minute and cook just until it’s wilted.

   I know it’s the same veggies you use in salad, but having them hot with the herbs make it seem like a whole different dish.

3. 

   threesidedorchid June 7, 2014

   I make pasta where it’s really more about the veggie sauce than the pasta — I cut up tomato, onion, mushroom, pepper, garlic and toss it all in a pan with a little bit of olive oil, salt, pepper and dried basil. Sometimes I add frozen peas or frozen corn too (they don’t change the flavor much)
   I stir that occasionally over low-medium heat while the water is boiling and the pasta cooks, and call it done when the pasta is done.
   The trick is really that I make twice as much ‘sauce’ as I do pasta, so my ratio of veggies to grain is much higher than when you normally make/order pasta with sauce.

   Anything I ca add veggies to I do – if I make a soup, even from a can, I see if I can add some corn or other veggie to to.

4. 

   Tara June 7, 2014

   My mom makes a great salad w/ celery, purple onion, tomatoes, and avocado. She tosses it w/ lemon or lime juice and a bit of EVOO, S&P. YUM!

   Try coleslaw, or shredded cabbage w/ other dressings on it besides coleslaw dressing.

   Tomato + Cucumber + black olives, EVOO, vinegar, S&P

   Cheese tortellini, fresh mozzarella chunks, fresh tomato chunks OR grape tomatoes, torn basil OR sugar snap peas, simple vinaigrette over all

   Corn Relish + diced tomatoes OR pico de gallo + fresh jalapenos + cilantro, simple vinaigrette

   Green Peas + shredded cheddar chz

   Grapes + walnuts + Blue cheese crumbles + simple vinaibrette, maybe some cucumbers

   Carrot-Raisin-Pineapple Salad

5. 

   JennyP June 7, 2014

   I’m not excited about salads all the time, but I do love soup! I try to make a vege soup once every couple of weeks that will feed me for several days. I use low fat organic chicken broth and veges like onion, garlic, carrots, zucchini, yellow squash, tomatoes, kale, cannelini beans, and season it with cumin, lime juice, red pepper flakes, and kosher salt and pepper. Its great! I also sauté fresh spinach with garlic and olive oil and make lettuce wraps using shredded carrots, mint, cilantro, minced chicken or shrimp or even tofu. You can make low fat dipping sauce to go with it. The idea is to get creative with herbs and spices and to think outside the box.

6. 

   Scorpionimm June 7, 2014

   You may boiled some vegetable soup such as celery & carrot soup etc

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