Kabbage & Kale Asian Salad

Kabbage & Kale Asian Salad

It’s Dinner Time!

When we are in “diet mode”, salads are our first pick for supper. Since we try to minimize carbs, and predominately eat protein, greens and fats at night, salads make a perfect filling (and delicious) dinner. However, you can only eat a traditional Chef salad so much, so I’m always making new creations to entertain our taste buds. This is when I open the fridge up, see what I have and start brainstorming on what I can create based on what ingredients I have on hand.

My Salad Formula
After I see what I have to work with, I first choose my “style”. Then I pick my greens. To help me manage calories, I normally choose one sweet item (like Craisins, apple, pear, mandarin oranges, etc) and one fat (like goat cheese, avocado, nuts or olive oil). Then I add in “freebies”, the extras that don’t have a lot of calories like tomato, onions, cucumbers, seasonings, etc. Lastly, I top it with protein and choose a light dressing to toss everything in.

Last night, I was in the mood for Oriental! So here’s what I whipped together for Steve and I! I have to admit, I couldn’t get enough and was super sad when it was all gone! 🙂

Salad Ingredients
2 Cups Shredded Cabbage
2 Cups Finely Chopped Kale
1 Can Low Sugar Mandarin Oranges (chopped up slightly)
1/2 Chopped Sweet Onion
2 Small Grilled Chicken Chopped (I smoked chicken rubbed in Curry & Seasonings)
1/3 Cup Cooked Quinoa
Kraft Asian Toasted Sesame Lite Dressing
1 Teaspoon Sesame Seeds
Almond Accents Sliced Almonds

cucumber relishCucumber Side/Topping
1 Cucumber chopped in short straws
1 Teaspoon Splenda
1/4 cup Rice Vinegar

In a small bowl, combine the cucumber, vinegar and about 1 teaspoon of splenda. Let the cucumber marinade while you mix the salad together. In one large bowl, toss together all the salad ingredients accept for the chicken and almonds. Divide the salad into 2 servings and top with chicken and the cucumber topping, sprinkling the almond accents on top for a nice added low-calorie crunch.

Is Your Salad Making You Fat?

Here are 7 tips to making healthy salads at home.

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About Bonnie Pfiester

Fitness Columnist and Lifestyle Coach, Resident Trainer for Designer Whey, Fitness Advisor for FitStudio, powered by Sears, FitFluential Ambassador and Owner of Max Fitness Club, home of BCx Boot Camp in Vero Beach, Florida.

Posted on February 4, 2014, in Healthy Foods, PFOODIE, Recipes & Brands and tagged , , , , , , , , . Bookmark the permalink. 2 Comments.

  1. Mmmm that’s a yummy looking salad and I love that you added quinoa to your salad, that’s a fantastic idea!

  2. Yum this looks good – I love salads for lunch especially in the summer which I know will be here again one day!!!

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