The Cobb salad is a main-dish garden salad that was invented in the 1930s at the Hollywood Brown Derby restaurant. It is named for the restaurant’s owner, Robert Howard Cobb. The story says that Cobb had not eaten until near midnight, so he mixed together whatever leftovers he found in the kitchen, along with some bacon, and tossed it with some French dressing, and that is how the Cobb salad was born.

Cobb Salad recipe – 173 calories

Ingredients:
8 slices bacon, cooked, drained and crumbled
1 head lettuce, shredded
3 eggs, boiled and chopped
3 cups cooked chicken meat, chopped
3/4 cup blue cheese, crumbled
2 tomatoes, seeded and chopped
1 1/2 cups chopped green onions
1 avocado, pitted and diced
1 (8 ounce) ranch dressing
freshly ground pepper, to taste

Preparation:
1. Divide the shredded lettuce among 6 plates.
2. Evenly divide and arrange the chicken, tomatoes, eggs, bacon, blue cheese, green onions and avocado in a row on top of the lettuce.
3. Drizzle with dressing and sprinkle with pepper to taste.

Servings: 6

Nutritional information for one serving:
Calories: 173
Total fat: 12.3 g
Cholesterol: 105.6 mg
Sodium: 296.1 mg
Total carbs: 8.5 g
Fiber: 4.1 g
Protein: 9 g
Weight Watchers points: 4

Photo credit: 4johnny5

You might also like these low-calorie salad recipes:

• Mexican Ceviche recipe – 181 calories
• Thanksgiving Turkey Vegetable Appetizer recipe – 164 calories
• Spicy Chipotle Coleslaw recipe – 110 calories
• Cucumber Strawberry Salad recipe – 41 calories
• Asian Crispy Tofu Salad recipe – 90 calories

Ceviche is a seafood dish that is regularly served on the beaches of Mexico. Ceviche is usually accompanied by side dishes that complement its flavors, such as corn, sweet potato, lettuce, or avocado. As this dish is not cooked with heat, you must make sure that you only use fresh ingredients.

Mexican Ceviche recipe – 181 calories

Ingredients:
1 lb halibut fillets or 1 lb red snapper fillet or 1 lb sea bass fillets (or use a mixture of fish and shrimp)
1 cup diced fresh tomato
5-6 limes
1 green bell pepper, chopped
1/4 teaspoon salt
1/4 teaspoon pepper
4 tablespoons chopped cilantro or 4 tablespoons chopped parsley
1/2 teaspoon oregano
1 medium onion, finely chopped
2 jalapeno peppers, chopped
2 tablespoons fresh cilantro, chopped
2 tablespoons white vinegar
1 dash Tabasco sauce
lettuce leaf (to line the serving bowls)
black olives, sliced (optional, for garnish)
avocado (optional, for garnish)

Preparation:
1. Dice the fish into 1/2-inch pieces.
2. Marinate the fish in the lime juice overnight in the fridge, stirring often.
3. Pour off most of the lime juice, leaving it just moist.
4. Add the remaining ingredients except the avocado, lettuce and olives.
5. Toss well and arrange in individual serving bowls that are lined with lettuce leaves.
6. Garnish with sliced black olives and avocado slices if desired.

Servings: 4

Nutritional information for one serving:
Mexican ceviche calories: 181
Total fat: 2.2 g
Cholesterol: 68.1 mg
Sodium: 247.7 mg
Total carbs: 15.4 g
Fiber: 4.2 g
Protein: 27.3 g
Weight Watchers points: 3

Photo credit: y6y6y6

You might also like these low-calorie Mexican recipes:

• Rice Salsa recipe – 101 calories
• Jalapeno-Lime Chicken Breasts recipe – 162 calories
• Jicama Sticks recipe – 23 calories
• Roasted Serrano Chile Salsa recipe – 46 calories
• Mexican Cashew Snack recipe – 85 calories

Here’s a meatless Thanksgiving appetizer that is sure to be a hit with everyone, especially with children. The veggies are arranged to look just like a turkey. Enjoy!

Thanksgiving Turkey Vegetable Appetizer recipe – 164 calories

Ingredients:

Cream cheese spread
4 ounces cheddar cheese, cubed
8 ounces cream cheese, softened
4 ounces sour cream
1 teaspoon smoked paprika
1 teaspoon season salt

Vegetable Arrangement
1/2 zucchini, thinly sliced
1 bunch red leaf lettuce, washed and dried
1/2 yellow squash, thinly sliced
4 radishes, thinly sliced
2 celery ribs, thinly sliced
1/2 red onion, thinly sliced
1/2 yellow pepper, thinly sliced
4 mushrooms, thinly sliced
3 sun-dried tomatoes (for the chest)
1/2 radish (for the head)
1 peppercorn (for the eye)
yellow pepper (for the waddle)
crackers or pretzels, to be used as an optional feather rows (optional)

Preparation:
1. To make the cream cheese mixture: Mix all the ingredients in a food processor until smooth, add more paprika if desired.
2. To make the vegetable arrangement: On a large platter, arrange the red lettuce leaves so that red is on the outer edge. Then place the vegetables like turkey feathers. The large plume of feathers behind the turkey are carrots, zucchini, yellow squash, carrots, red onions, and radishes layered in rows. The bottom feathers are yellow squash, zucchini, yellow peppers, and celery.
3. For the body, invert a soup bowl and spread the cream cheese mixture over it. Use the mixture as a glue to add the radishes along the bottom in 2 rows and follow with mushrooms, adding until completely covering the bowl.
4. For the chest, place 3 sun-dried tomato halves glued together with some of the cheese mixture on the body of mushrooms.
5. For the head, place 1/2 of a radish. Spread some cheese mixture on the cut side and place just above the tomatoes.
6. For the wattle, adhere a yellow pepper slice to the radish head with the cheese mixture.
7. Place the remaining cream cheese mixture in a bowl for dipping.

Servings: 10

Nutritional information for one serving:
Calories: 164
Total fat: 14.1 g
Cholesterol: 43.1 mg
Sodium: 183 mg
Total carbs: 4.8 g
Fiber: 1 g
Protein: 5.6 g
Weight Watchers points: 4

You might also like these low-calorie appetizer recipes:

• Arancini Italian Rice Balls recipe – 107 calories
• Shrimp Cocktail recipe – 195 calories
• Southwestern Onion Rings recipe – 171 calories
• Bean and Sesame Seed Spread (Hummus) recipe – 77 calories
• Stuffed Mushrooms recipe – 175 calories

Spicy Chipotle Coleslaw recipe – 110 calories

Ingredients:
4 cups red cabbage, shredded very thin
4 cups green cabbage, shredded very thin
1 cup green onion, finely chopped
1 cup red onion, sliced vertical very thin
1/2-1 cup carrot, shredded
2 teaspoons chipotle chiles in adobo, finely chopped
2 tablespoons honey
1/2 cup mayonnaise
1/4 cup lime juice
1/4 cup fresh cilantro, chopped

Preparation:
1. In a bowl, make the dressing by combining the mayonnaise, chipotle peppers, lime juice and honey.
2. In another large bowl, combine the cabbages, carrots and onions.
3. Drizzle the dressing over the top, sprinkle cilantro all over and toss well to combine.
4. Season with salt and pepper to taste and chill until serving time.

Servings: 8

Nutritional information for one serving:
Calories: 110
Total fat: 5 g
Cholesterol: 3.8 mg
Sodium: 129 mg
Total carbs: 16.6 g
Fiber: 2.5 g
Protein: 1.6 g
Weight Watchers points: 2

Photo credit: rfduck

You might also like these low calorie salad recipes:

• Cucumber Strawberry Salad recipe – 41 calories
• Asian Crispy Tofu Salad recipe – 90 calories
• Spinach and Pecan Salad recipe – 159 calories
• Warm Chicken Spinach Salad recipe – 167 calories
• Salsa Guasacaca (Venezuelan Avocado Salsa) recipe – 119 calories

When the weather is hot, this light refreshing salad is the perfect choice as a side dish for your favorite grilled foods.

Cucumber Strawberry Salad recipe – 41 calories

Ingredients:
1 cucumber, peeled and sliced
1 small green pepper, diced
2 cups fresh strawberries, quartered
1/4 cup fresh lime juice
sesame seeds (optional)

Preparation:
1. Mix the green pepper and lime juice.
2. Combine the strawberries and cucumbers in a serving bowl.
3. Drizzle the peppers and lime juice in the bowl.
4. Toss all ingredients to combine.
5. Chill before serving.
6. Sprinkle some sesame seeds on top just before serving (optional).

Servings: 4

Nutritional information for one serving:
Calories: 41
Total fat: 0.3 g
Cholesterol: 0 mg
Sodium: 3.0 mg
Total carbs: 10.4 g
Fiber: 2.1 g
Protein: 1.2 g
Weight Watchers points: 0

Photo credit: Yogita Mehra

You might also like these salad recipes:

• Asian Crispy Tofu Salad recipe – 90 calories
• Spinach and Pecan Salad recipe – 159 calories
• Warm Chicken Spinach Salad recipe – 167 calories
• Salsa Guasacaca (Venezuelan Avocado Salsa) recipe – 119 calories
• Potato Salad with Curried Mayo recipe – 194 calories

Here’s a delicious way to prepare tofu – it’s very easy to make and so tasty! Crispy on the outside and a little soft inside, this tofu salad is great as a snack, as a meat substitute, or served on top of a bed of greens with a little balsamic or rice vinegar.

Asian Crispy Tofu Salad recipe – 90 calories

Ingredients:
14 ounces low-fat extra firm tofu
1-2 scallions, thinly sliced
3 tablespoons soy sauce
2 garlic cloves (smashed with the back of a knife)
1 teaspoon sesame oil
1 inch fresh ginger, sliced
salt, to taste
pepper, to taste
1 teaspoon fresh or dried lemongrass (optional)

Preparation:
1. In a 9×9-inch square baking dish, whisk all the ingredients (except for the tofu).
2. Drain the tofu and slice in half lengthwise; blot with a paper towel.
3. Preheat a non-stick skillet over medium heat and spray with non-stick spray.
4. Slide the tofu slices in the skillet and grill for about 4-5 minutes on each, flipping carefully with a large spatula. Brown it nicely to give it color and texture.
5. Slip the tofu slices into the marinade, turning with a spatula at least once.
6. While the tofu is sitting in the marinade, cut each slab 3 times lengthwise and widthwise with a sharp knife (so that you have 16 squares per slab). Toss carefully.
7. Let the tofu marinate for up to 30 minutes.
8. Remove the ginger slices and garlic. Serve warm, at room temperature or chilled.

Servings: 4

Nutritional information for one serving:
Calories: 90
Calories from fat: 47
Total fat: 5.3g
Cholesterol: 0mg
Sodium: 766mg
Total carbs: 3.2g
Fiber: 1.1g
Protein: 9.7g
WW points: 2

You might also like these salad recipes:

• Spinach and Pecan Salad recipe – 159 calories
• Warm Chicken Spinach Salad recipe – 167 calories
• Salsa Guasacaca (Venezuelan Avocado Salsa) recipe – 119 calories
• Potato Salad with Curried Mayo recipe – 194 calories
• Spinach, Mushroom and Red Onion Salad – 195 calories

Here’s a low-fat, delicious spinach salad with a lovely citrus dressing. It’s great on its own or as a side dish for chicken or pork.

Spinach and Pecan Salad recipe – 159 calories

Ingredients:
150 g baby spinach leaves
4 medium oranges
150 g snow peas, trimmed and halved
1/4 cup toasted pecans, coarsely chopped

For the citrus dressing
2 tablespoons orange juice
2 teaspoons olive oil
1 tablespoon lemon juice
1/2 teaspoon white sugar
1/2 teaspoon Dijon mustard

Preparation:
1. In a large bowl, combine the baby spinach leaves, pecans and snow peas.
2. Segment the peeled oranges over the salad (so that none of the orange juice is lost), adding the orange segments to the bowl.
3. Place all the citrus dressing ingredients in a screw-top jar, shake well, then pour over the salad and gently toss to combine.

Servings: 4

Nutritional information for one serving:
Calories: 159
Calories from fat: 68
Total fat: 7.6g
Cholesterol: 0mg
Sodium: 38mg
Total carbs: 22.2g
Dietary fiber: 5.7g
Protein: 4.1g
WW points: 3

Photo credit: Rita

You might also like these salad recipes:

• Warm Chicken Spinach Salad recipe – 167 calories
• Salsa Guasacaca (Venezuelan Avocado Salsa) recipe – 119 calories
• Potato Salad with Curried Mayo recipe – 194 calories
• Spinach, Mushroom and Red Onion Salad – 195 calories
• Avocado with Ground Peanut Dressing recipe – 188 calories

A wonderful salad that’s very easy and quick to put together. Healthy and delicious, it’s perfect for a light lunch or dinner.

Warm Chicken Spinach Salad recipe – 167 calories

Ingredients:
12 ounces boneless skinless chicken breasts
6 cups torn spinach
2 red peppers or green sweet peppers, cut into bite-sized strips
2 cups torn leaf lettuce
1 garlic clove, minced
1 medium red onion, thinly sliced
1/2 teaspoon lemon-pepper seasoning
1/2 teaspoon dried rosemary, crushed
2 tablespoons balsamic vinegar
1 tablespoon cooking oil
2 tablespoons water
fresh rosemary sprigs (optional)

Preparation:
1. In a large salad bowl, combine the lettuce, spinach, pepper strips and sliced red onion. Cover and chill the salad for up to 2 hours.
2. Cut the chicken breasts into bite-sized strips. Toss the chicken with the lemon-pepper seasoning and rosemary.
3. In a 10-inch skillet or wok, stir-fry the chicken strips and garlic in hot oil over medium-high heat for about 2-3 minutes (or until the chicken is tender and no longer pink).
4. Remove the chicken from the skillet and add to the salad mixture.
5. To make the dressing: add the vinegar and water to the skillet, stirring to scrape up any browned bits. Pour the dressing over the salad, gently tossing to mix.
6. Transfer the salad to individual salad plates and garnish with fresh rosemary sprigs, if desired. Serve warm.

Servings: 4

Nutritional information for one serving:
Calories: 167
Calories from fat: 44
Total fat: 4.9g
Cholesterol: 49mg
Total carbs: 9.3g
Fiber: 3.1g
Protein: 22.3g
WW points: 3

Photo credit: mama’s kitchen

You might also like these chicken recipes:

• Spicy Chicken Rice Soup recipe – 193 calories
• Jalapeno-Lime Chicken recipe – 162 calories
• Cilantro Lime Chicken recipe – 188 calories
• Oven Fried Chicken recipe – 178 calories
• Grilled Vietnamese Chicken recipe – 199 calories

Guasacaca is a traditional Venezuelan avocado salsa that’s served with grilled meats, but it’s also great as a chunky dip for chips and crackers. Unlike guacamole, everything is hand-chopped.

Salsa Guasacaca (Venezuelan Avocado Salsa) recipe – 119 calories

Ingredients:
2 avocados, peeled and seeded
1 medium tomato
1/4 cup minced bell pepper (optional)
1 medium onion
2 teaspoons lemon juice
3/4 cup cilantro leaf, chopped
2 teaspoons hot sauce
1 teaspoon salt

Preparation:
1. Chop all the vegetables by hand.
2. Add the remaining ingredients and mix well together.
3. Chill for at least 3 hours.
4. Serve as a dip for nacho chips or as a salsa with anything.

Servings: 6

Nutritional information for one serving:
Calories: 119
Calories from fat: 89
Total fat: 9.9g
Cholesterol: 0mg
Total carbs: 8.6g
Fiber: 5.1g
Protein: 1.8g
WW points: 4

Photo credit: Sylvie

You might also like these salad recipes:

• Potato Salad with Curried Mayo recipe – 194 calories
• Spinach, Mushroom and Red Onion Salad – 195 calories
• Avocado with Ground Peanut Dressing recipe – 188 calories
• KFC Coleslaw recipe – 94 calories
• Snap Peas and Red Onions recipe – 65 calories

Potato Salad with Curried Mayo recipe – 194 calories

Ingredients:
2 3/4 lbs salad potatoes, halved
4 tablespoons mayonnaise
1 bunch spring onion
4 sticks celery, thickly sliced
7 oz low-fat plain yogurt
1 tablespoon peanut oil or sunflower oil
1 tablespoon madras curry paste
1 teaspoon black mustard seeds (plus a little more to serve)
salt and black pepper, to taste

Preparation:
1. Fill a large pan with salted water and bring to a boil, then add the potatoes.
2. Return to a boil and cook for about 15 minutes (the potatoes should be just tender).
3. Drain in a colander and let cool for about 5-10 minutes.
4. While the potatoes are cooking, trim the roots from the spring onions and slice the white bulb ends. Reserve the green stems.
5. In a deep saucepan, heat the oil, add the mustard seeds and cook until they start to pop.
6. Add the curry paste and chopped spring onions. Cook for about 2 minutes, stirring continuously.
7. Tip the mixture into a large bowl and stir in the mayonnaise, yogurt, salt and ground black pepper to taste.
8. Remove the skins from the potatoes (you may also keep the skins, but if you remove them the potatoes will look better and will take on the flavor of the dressing more easily).
9. Chop the green spring onion stems and add to the dressing along with the celery and potatoes; carefully fold everything together until evenly coated. Place in the refrigerator until one hour before ready to serve.
10. Remove the potatoes from the fridge about an hour before serving. Pile the salad into a serving bowl and scatter over a few mustard seeds and a few chopped spring onion stems (optional). Serve.

Servings: 8

Nutritional information for one serving:
Calories: 194
Calories from fat: 42
Total fat: 4.8g
Cholesterol: 2mg
Total carbs: 34.6g
Fiber: 3.8g
Protein: 4.6g
WW points: 4

Photo credit: Sandi

You might also like these salad recipes:

• Avocado with Ground Peanut Dressing recipe – 188 calories
• KFC Coleslaw recipe – 94 calories
• Snap Peas and Red Onions recipe – 65 calories