Diet Recipes Blog

Marinated Daikon and Carrot Salad recipe - 48 calories

Ingredients:
350 g daikon radishes or white radishes
350 g carrots
4 tablespoons rice wine vinegar
1/2 teaspoon salt
1 teaspoon dashi powder, dissolved in
1 tablespoon sugar
1 tablespoon mirin
1 tablespoon hot water
salt, to taste

Preparation:
1. Cut the daikon and carrots into very thin strips.
2. Sprinkle the vegetables with the half teaspoon of salt and allow to stand in a colander for about 10-15 minutes (or until limp).
3. Transfer the vegetables to a bowl.
4. Mix together the remaining ingredients and pour over the vegetables.
5. Add more salt if needed (according to your taste).
6. Serve immediately or marinate in a covered bowl in the refrigerator for about 24 hours (this will improve the taste).

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Jicama Salad recipe - 116 calories

Ingredients:
1 jicama (1 1/4 to 1 1/2 lbs)
a few green leaf lettuce leaves (to dress the edges of the bowl)
1 small cucumber, unpeeled
1 clove garlic, minced
1/2 cup red onion, slivered
2 tablespoons fresh lime juice
1/2 teaspoon grated lime rind
3 tablespoons lite olive oil
1/4 teaspoon salt
1/4 teaspoon dried chili

Preparation:
1. Pare the jicama; cut lengthwise into 8 wedges, then cut the wedges crosswise into 1/8″ slices.
2. Cut the cucumber lengthwise and scoop out the seeds; cut the halves crosswise into 1/8″ slices.
3. In a large bowl, combine the jicama, cucumber and onion.
4. Toss lightly.
5. In a small bowl, mix the lime juice, garlic, lime rind, salt and dried chili.
6. Gradually add the olive oil, whisking continually until thoroughly blended.
7. Pour the dressing over the jicama mixture; toss lightly to coat the salad evenly.
8. Refrigerate for about 1-2 hours, covered, to blend the flavors.
9. Just before serving, line a shallow salad bowl with lettuce leaves and spoon the salad on top.

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Vegetable Salad with Citrus Vinaigrette recipe - 92 calories

Ingredients:

Salad
1 cup fresh corn kernels
1 1/2 cups julienned zucchini
1 1/2 cups julienned yellow squash
2 tablespoons finely chopped red onions
1 tablespoon finely chopped fresh basil
1 tablespoon finely chopped fresh flat-leaf parsley

Vinaigrette
2 1/2 teaspoons olive oil
1 1/2 tablespoons fresh lime juice
3 tablespoons fresh orange juice
1 teaspoon red wine vinegar
2 teaspoons honey
1/4 teaspoon salt
1/8 teaspoon fresh ground pepper

Preparation:
1. Whisk together the vinaigrette ingredients.
2. Combine the other ingredients; add the vinaigrette and toss well.
3. Cover and chill.

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Turkish Salad recipe - 41 calories

Ingredients:
1 1/2 cups diced tomatoes
1 cup diced green bell pepper
1 cup diced cucumber (peeled)
1/3 cup green onion
1/2 cup minced fresh parsley
1 tablespoon olive oil
1/4 cup fresh lemon juice
2 tablespoons water
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper

Preparation:
1. Combine all the ingredients in a bowl and chill for at least 1 hour before serving.

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Jamaican Garden Salad recipe - 29 calories

Ingredients:
4 cups cabbage (shredded or thinly sliced)
1 tomato (cut into 8 wedges)
1/2 English cucumber (peel left on, cut into round slices)
4 carrots (shredded)
1 green pepper (sliced into rings)
Thousand Island dressing (to taste)

Preparation:
1. Place the cabbage into the bottom of a large serving bowl.
2. Top with the shredded carrots.
3. Add the sliced green pepper.
4. Slide the cucumber slices down the side of the bowl, so that they are “standing” on the inside of the bowl, surrounding the salad.
5. Place the tomato wedges on the top of the salad.
6. Serve with Thousand Island dressing.

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Japanese Broccoli Salad recipe - 62 calories

Ingredients:
2 lbs (1 kg) broccoli, cut into florets
2 tablespoons soy sauce

For the dressing
1 1/2 cm Karashi mustard (or about 1 teaspoon English mustard)
1 tablespoon soy sauce

Preparation:
1. Bring a large pot of water to a boil.
2. Throw in the broccoli florets.
3. Boil the broccoli for about 3 minutes, them remove from the pan and drain in a colander under cold running water.
4. Add the 2 tablespoons of soy sauce and toss to mix.
5. In another bowl, mix the Karashi mustard and 1 tablespoon of soy sauce.
6. Pour the dressing over the broccoli, mix and serve.

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Healthy Cucumber-Tomato Salad recipe - 40 calories

Ingredients:
1-2 medium tomatoes, cubed
1 large cucumber, cubed
fresh basil, chopped
1/2 small onion, chopped
garlic salt
pepper

Preparation:
1. Add the tomatoes, cucumber and onion to a tupperware bowl (or any bowl with a cover).
2. Add some chopped basil, garlic salt and pepper to taste.
3. Seal the bowl and shake.
4. Refrigerate for at least 1 hour before serving.

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Green Peas in Sesame Dressing recipe - 109 calories

Ingredients:
3 cups shelled fresh peas
12 ounces sugar snap peas, trimmed
1 tablespoon oriental sesame oil
1 tablespoon soy sauce
2 tablespoons unseasoned rice vinegar
1 tablespoon packed golden brown sugar
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Preparation:
1. Cook the shelled peas in a large saucepan of boiling salted water for about 1 1/2 minutes (until almost tender).
2. Add the sugar snap peas to the same pan and continue boiling for another 30 seconds.
3. Drain; rinse under cold water and drain again.
4. Transfer the peas to a large bowl.
5. In a small bowl, whisk the sesame oil, soy sauce, vinegar, sugar, salt and pepper together to blend.
6. Pour the dressing over the peas in large bowl; toss to coat.
7. Season the salad to taste with more salt and pepper (if desired).
8. Serve at room temperature.

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Green Beans and Basil Salad recipe - 150 calories

Ingredients:
1 1/2 lbs green beans, topped, tailed and cut into 1 1/2 inch pieces
1/4 cup chopped fresh basil leaves
1 clove garlic, finely minced
2 scallions, chopped
1/2 cup olive oil
1/2 cup balsamic vinegar
1/2 teaspoon salt
freshly ground black pepper, to taste

Preparation:
1. Steam the green beans for about 10 minutes (until tender); set aside in a bowl.
2. Whisk together the oil, vinegar, garlic and seasonings.
3. Pour the dressing over the green beans.
4. Add the scallions and toss gently.
5. Cover and refrigerate for a few hours before serving.

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Endive, Radicchio and Arugula Salad recipe - 143 calories

Ingredients:
2 spears endives, washed, dried, and coarsely chopped
1/3 lb baby arugula, washed, dried, and thinly chopped
1 small radicchio, washed, dried, and coarsely chopped

For the dressing
1 teaspoon Dijon mustard
shaved Parmesan cheese
3 tablespoons extra-virgin olive oil
3 tablespoons red wine vinegar
salt & freshly ground black pepper, to taste

Preparation:
1. In a large bowl, combine the endives, arugula and radicchio; season with salt and pepper to taste.
2. In a small bowl, whisk the olive oil, mustard and vinegar together; season with salt and pepper to taste.
3. Pour the dressing over the salad and toss to combine.
4. Top with shavings of Parmesan cheese.

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