Salad Recipes that Make a Great Meal Anyday

I'm always seeking new salad recipes since going on the Atkins Diet. Here are a few to try that are great for the spring and summer months.

Malibu Salad

1 iceberg lettuce

1 orange

1 oz fresh dates, pitted

4 oz sour cream

1 tablespoon lemon juice

Salt and pepper to taste

Pinch of sugar

Pinch of nutmeg

Slice the lettuce into strips. Rinse, dry and arrange in bowl. Peel and put into pieced orange. Cut dates into strips and add to lettuce followed by orange pieces.

Beat sour cream with lemon, salt and pepper, sugar and nutmeg. Mix thoroughly and pour over salad.

Hazelnut & Lettuce Salad

1 head iceberg lettuce

1 carrot grated

3 tablespoons chopped hazelnuts

3 tablespoons salad oil

1 tablespoon lemon juice

1 teaspoon mustard

Salt and pepper to taste

Avocado slices

Cucumber slices

Clean lettuce and arrange in large pieces in bowl. Op with grated hazelnuts and carrots. Beat oil, lemon juice, mustard and salt and pepper to taste until smooth. Pour over salad and garnish with avocado and cucumber.

Radicchio Salad

1 radicchio

4 tomatoes

4 oz camembert cheese

1 teaspoon mustard

4 oz whipping cream

Salt and pepper to taste

3 teaspoon chopped parsley

½ onion diced

Remove outer leaves from radicchio for the garnish. Tear into large pieces and place in bowl. Add tomatoes and cheese mix well. Beat mustard, cream, salt and pepper with 2 teaspoons of parsley. Add onion and pour over salad. Toss and let sit for about 5 minutes.

Line a bowl with reserved radicchio leaves and fill with mixture. Sprinkle with remaining parsley.

Dandelion Salad

14 oz dandelion leaves

1 onion diced

2 tablespoons Italian dressing

4 oz sour cream

Salt and pepper to taste

Pinch Paprika

2 hard boiled eggs sliced

2 oz tuna, fish or even caviar (if you like it)

Remove dandelion from leaves and wash. Mix onion and Italian dressing. Mix in cream and salt and pepper. Put dressing in refrigerator for about 5 minutes.

Place dandelion leaves in bowl and pour over dressing. Add sliced eggs around the bowl, salt, pepper and paprika. Garnish with tuna or fish.

Carrot Salad

11 oz carrots grated

Cabbage, shredded

5 oz plain yogurt

1 tablespoon lemon juice

1 teaspoon tomato puree

Salt and pepper to taste

1 teaspoon sugar

Parsley sprigs for garnish

Mix carrots and cabbage. Beat yogurt with lemon juice, tomato puree, salt, pepper and sugar. Pour over salad. Toss and serve with parsley sprigs on top.

Broccoli Salad

1 lbs broccoli

2 cups meat broth

1 hard boiled egg chopped

3 tablespoons vinaigrette dressing

1 teaspoon lemon juice

Salt and pepper to taste

Remove lettuce and stalk ends of broccoli and cut into large pieces. Boil in pan with broth. Drain and egg and toss. Mix vinaigrette with lemon juice and salt and pepper to taste. Pour and toss.

Chick Pea Salad

8 oz chick peas (soak in water overnight)

5 oz mackerel

3 tomatoes diced

1 large onion cut in skinny rings

6 pitted black olives

1 tablespoon chopped parsley

3 tablespoons Italian Salad dressing

2 tablespoon orange juice

1 teaspoon cilantro (If you like it)

Boil chick peas and let cool for about 1 hour. Then add to it tomatoes, onion, olives, parsley and mackerel.

Mix Italian dressing, orange juice and cilantro. Pour over salad and refrigerate for 20 minutes.

Pepper and Tomato Salad

1 head iceberg lettuce

2 red peppers cut in slices

6 tomatoes cut in wedges

About 6 black olives, pitted

4 tablespoon olive oil

1 teaspoon lemon juice

1 teaspoon garlic

Salt and pepper to taste

Mix peppers, tomatoes and black olives. Place over lettuce in bowl. Mix oil, lemon juice, garlic, salt and pepper. Pour over mixture.

Shrimp Bamboo Salad

8 oz can bamboo shoots

4 oz peeled shrimp

2 tablespoon pineapple diced

1 green pepper chopped

1 teaspoon parsley

3 tablespoons salad oil

2 tablespoons white wine

1 tablespoon soy sauce

Pinch sugar, salt, pepper and ginger

Cut shoots into strips and place on bottom of bowl. Add shrimp, pineapple, peppers and parsley.

Beat oil, wine, soy sauce and other ingredients to taste. Pour over mixture. Toss and refrigerate for one hour.