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    You are in: Home / Cookbooks / Low Fat. Loads of Flavour Salads
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    104 recipes in

    Low Fat. Loads of Flavour Salads

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    A nice Asian-inspired salad for lunch or a light dinner. Recipe is from Cooking Light Magazine.

    Recipe #481069

    Entered for safe-keeping. From June 2012 Vegetarian Times. Served at Israeli brunches, lunch and dinner. Some top it with feta and olives, or add tahini sauce.

    Recipe #479849

    Egyptian version of Turkish Piyaz. Cooking and preparation time do not include soaking time overnight! Submitted for Visit Egypt / NAME forum May 2012.

    Recipe #478655

    This is a good basic recipe to use as a dip for cold soba noodles. It may need to be diluted slightly with water, depending on preferences.

    Recipe #478335

    When I was a kid I stayed with my Grandma for a week while she recovered from surgery. We made this one night and I fell in love with it. I wondered why my Mom had kept such a wonderful dish from us. I got this from Home Cooking magazine.

    Recipe #476630

    Recipe #3723

    Based on a few different recipes I've read in various cookbooks/magazines, but adapted for my own taste preferences. Note: Chang's Oriental Salad Dressing is available in most major Aussie supermarkets - if not, substitute with a bottled Asian-style salad dressing available in your area :)

    Recipe #469764

    Recipe #469737

    This a very good recipe from Cooking Light Magazine. The combination of flavors is wonderful and very Greek-like. I use more olives and banana peppers for more texture and flavor. Chill time is cook time.

    Recipe #469099

    I hate coriander, so I have been fiddling with recipes to find a nice "warm beef salad" and this is the result. I love to make this in a big rice bowl, while DH has a steak and chips:)

    Recipe #212394

    5 Reviews |  By Bergy

    Try this tangy dressing on a fruit salad, a green salad or even on chicken before BBQing it.

    Recipe #26507

    3 Reviews |  By duonyte

    This is a "flexitarian" recipe - meaning, it's readily adaptable to a vegetarian/non-vegetarian version - a boon for those who have to deal with both in a household. While this recipe is vegetarian, the author, Dawn Jackson Blatner, says 4 ozs of cooked salmon or tuna can be used instead of the chickpeas. Check your quinoa package for prep information - usually quinoa needs to be washed to get rid of a bitter coating, although it sometimes comes pre-washed.

    Recipe #383241

    I got this recipe from the Delicious magazine. A light and easy pasta salad, I do use more asparagus in my salad and top with grated parmesan cheese. The original recipe did not call for mustard, but I tried it with mustard and the family loved it. So you could use more or less mustard if you choose.

    Recipe #261274

    Very low calorie and flavorful!

    Recipe #226519

    6 Reviews |  By Debbwl

    The fresh ginger root and cinnamon add both interest and warmth to this salad and please do not forget to lightly toast the walnuts as the toasting release oils that bring even more flavor. I use a food processer to do the grating which makes this come together very quickly.

    Recipe #467042

    Best if made ahead so flavors meld. I serve ours with bread. Sometimes have added cooked barley. I used canned crab instead of the expensive stuff.

    Recipe #306737

    6 Reviews |  By WiGal

    Posting for ZWT#6. From CookingLight contributor Suzanne Rumsey of Fort Wayne, Indiana who won $5000 for this recipe! What would YOU do if you won that money? :) A make ahead and time does not include chilling time. It says 8 servings but think they might be pretty small portions.

    Recipe #425865

    4 Reviews |  By awalde

    This plate looks wonderful and tastes heavenly. It's very easy and you can prepare this in advance. The dressing is mixed up like a pesto . You can use this dressing as well as a marinade for grilled chicken breasts and served them with grilled corn and a simple green salad. Shrimp or a good firm fish will also work well, just reduce the marinading time to about 30 minutes or so. The marinade adds a lot of flavor to light and easy meals for busy, hot summer days.

    Recipe #460105

    This was one of the most popular dishes at Nancy Mehagian's vegetarian restaurant on the island of Ibiza and she shared it in her book "Siren’s Feast: An Edible Odyssey". There are two secret (and essential) ingredients in this recipe - fine bulgur (which has the added benefit of cooking quickly) and tamari soy sauce. This really is the best tabbouleh you will ever make! Dish should be chilled before serving.

    Recipe #379639

    Sounds so healthy and delicious! A Middle Eastern version of nachos, but far more healthy for you. You can purchase Italian or Middle-Eastern style flatbread for this dish.

    Recipe #467396

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