Tags: Atlanta, Chick, Chick-Fil, Cobb Salad, Dan Cathy, Grilled Market Salad, Salad, USA Today
On April 29, the chicken chain will ditch the four salads currently on its menu in favor of three new ones, which it claims will be healthier than the ones they replace. Here’s a publicity photo of the new Cobb Salad, Asian Salad and Grilled Market Salad:
Chick fil-A is also revamping its salad dressings and its side salad. In addition, the Atlanta-based chain will introduce a new, low-calorie Grilled Cool Chicken Wrap. The company for the first time will post calorie counts on menus at its 1,700 stores and will begin offering behind-the-counter tours of kitchens to curious customers.
The changes are designed to broaden Chick fil-A’s “appeal to the crucial Millennial market,” according to USA Today’s Bruce Horovitz, who first reported on them on Tuesday.
Some young people soured on the chain last year after its 60-year-old president Dan Cathy made comments about marriage rights that many interpreted as homophobic. Sales have grown in the wake of the controversy, but the chain is nonetheless making an appeal to liberal chicken lovers.
Healthy menu items is a tried-and-true PR tactic for fast food chains, so there’s a good chance the new salad menu will improve Chick fil-A’s standing among nutrition-minded consumers.
That said, it’s not clear that these new salads, which retail for $6.79 and up, are much healthier than the old ones. They contain from 180 to 430 calories without dressing, only a hair less than the 220 to 450 calories on the menu right now.
But if the new salads taste fresher and more interesting than the old ones, more people may choose to buy them instead of sandwiches and (oh-so-delicious) waffle fries. That would be a likely be win for consumer health.
Tags: Condiments, cook, Diabetes, Food, Home, Nutrition, Olive oil, Salad
What to Eat with Diabetes: Winning Salad Dressings
By Jessie Shafer and Elizabeth Burt, R.D., L.D.
Want to find a salad dressing that’s both delicious and good for you? Try one of our 18 salad dressing finalists or winners. We conducted blind taste panels with more than 75 people, including people with diabetes, and awarded the top-rated salad dressings our Diabetic Living What to Eat seal of approval.
Taste-Tested & Diabetes-Friendly
Salad dressings can turn a mundane bowl of lettuce into a flavorful dish. But a drizzle of some dressings can load down a salad with extra fat and sodium. So how do you find a dressing that’s tasty and nutritious? Diabetic Living’s staff took on the challenge to taste and rate any dressing that met our nutritional requirements (below). More than 75 people, including PWDs, tasted the dressings in a series of blind taste panels. The top dressings were awarded the Diabetic Living What to Eat seal of approval.
Every dressing tested had to meet these health requirements per 2-tablespoon serving:
– 100 calories or less
– 7 g total fat or less
– 2 g saturated fat or less
– 0 g trans fat
– 10 g carb or less
Tags: cook, McDonald, Potato Salad, Roman, Salad, Sauce, United States, Vegetable
Salads are a category of dishes whose prototype is raw vegetables served with a sauce or dressing including oil and an acid as a light savory dish with a minimum of three ingredients. Salads also include a variety of related dishes, including ones with cold cooked vegetables, including grains and pasta; ones which add cold meat or seafood; sweet dishes made of cut-up fruit; and even warm dishes. Though the prototypical salad is light, a dinner salad can constitute a complete meal.
Green salads include leaf lettuce and leafy vegetables with a sauce or dressing. Most salads are served cold, although some, such as south German potato salad, are served warm.
Salads are generally served with a dressing, as well as various garnishes such as nuts or croutons, and sometimes with the addition of meat, fish, pasta, cheese, eggs, or whole grains.
Salads may be served at any point during a meal, such as:
Appetizer salads, light salads to stimulate the appetite as the first course of the meal.
Side salads, to accompany the main course as a side dish.
Main course salads, usually containing a portion of protein, such as chicken breast or slices of beef.
Palate-cleansing salads, to settle the stomach after the main course.
Dessert salads, sweet versions usually containing fruit, gelatin or whipped cream.
The word “salad” comes from the French salade of the same meaning, from the Latin salata (salty), from sal (salt). In English, the word first appears as “salad” or “sallet” in the 14th century.
Salt is associated with salad because vegetables were seasoned with brine or salty oil-and-vinegar dressings during Roman times.
The terminology “salad days”, meaning a “time of youthful inexperience” (on notion of “green”), is first recorded by Shakespeare in 1606, while the use of salad bar first appeared in American English in 1976.
The term “salad” is commonly mistaken as the term for prepared lettuce.
Food historians say the Romans and ancient Greeks ate mixed greens and dressing. In his 1699 book, Acetaria: A Discourse on Sallets, John Evelyn attempted with little success to encourage his fellow Britons to eat fresh salad greens. Royalty dabbled in salads: Mary, Queen of Scots, ate boiled celery root over salad covered with creamy mustard dressing, truffles, chervil, and slices of hard-boiled eggs.
The United Statespopularized salads in the late 19th century and other regions of the world adopted them throughout the second half of the 20th century. From Europe and the Americas to China, Japan, and Australia, premade salads are sold in supermarkets, at
restaurants (restaurants will often have a “Salad Bar” laid out with salad-making ingredients, which the customers will use to put together their salad) and at fast food chains. In the US market, fast food chains such as McDonald’s and KFC, that typically sold hamburgers, fries, and fried chicken, now also sell packaged salads to appeal to the health-conscious customers.
Types of salads
The “green salad” or “garden salad” is most often composed of leafy vegetables such as lettuce varieties, spinach, or rocket (arugula). Due to their low caloric density, green salads are a common diet food. The salad leaves may be cut or torn into bite-sized fragments and tossed together (called a tossed salad), or may be placed in a predetermined arrangement (a composed salad).
Vegetables other than greens may be used in a salad. Common raw vegetables used in a salad include cucumbers, peppers, tomatoes, mushrooms, onions, spring onions, red onions, carrots, celery, and radishes. Other ingredients, such as avocado, olives, hard boiled egg, artichoke hearts, heart of palm, roasted red bell peppers, green beans, croutons, cheeses, meat (e.g. bacon, chicken), or seafood (e.g. tuna, shrimp), are sometimes added to salads.
A “bound” salad can be composed (arranged) or tossed (put in a bowl and mixed with a thick dressing). They are assembled with thick sauces such as mayonnaise. One portion of a true bound salad will hold its shape when placed on a plate with an ice-cream scoop. Examples of bound salad include tuna salad, pasta salad, chicken salad, egg salad, and potato salad.
Bound salads are often used as sandwich fillings. They are also popular at picnics and barbecues, because they can be made ahead of time and refrigerated.
Main course salads
Main course salads (also known as “dinner salads” and commonly known as “entrée salads” in North America) may contain grilled or fried chicken pieces, seafood such as grilled or fried shrimp or a fish steak such as tuna, mahi-mahi, or salmon. Sliced steak, such as sirloin or skirt, can be placed upon the salad. Caesar salad, Chef salad, Cobb salad, Greek salad, and Michigan salad are types of dinner salad.
Fruit salads are made of fruit, and include the fruit cocktail that can be made fresh or from canned fruit.
Dessert salads rarely include leafy greens and are often sweet. Common variants are made with gelatin or whipped cream; e.g. jello salad, pistachio salad, and ambrosia. Other forms of dessert salads include snickers salad, glorified rice, and cookie salad popular in parts of the Midwestern United States.
Sauces for salads are often called “dressings”. The concept of salad dressing varies across cultures.
In Western culture, there are three basic types of salad dressing:
Creamy dressings, usually mayonnaise-based, but which may also contain yogurt, sour cream, buttermilk, milk, or crème fraiche
Cooked dressings, which resemble creamy dressings, but are usually thickened by adding egg yolks and gently heating.
Vinaigrette /vɪnəˈɡrɛt/ is a mixture (emulsion) of salad oil and vinegar, often flavored with herbs, spices, salt, pepper, sugar, and other ingredients. It is used most commonly as a salad dressing, but also as a sauce or marinade.
In North America, mayonnaise-based Ranch dressing is most popular, with vinaigrettes and Caesar-style dressing following close behind. Traditional dressings in France are vinaigrettes, typically mustard-based, while mayonnaise is predominant in eastern European countries and Russia. In Denmark, dressings are often based on crème fraîche. In southern Europe, salad is generally dressed by the diner with oil and vinegar.
In Asia, it is common to add sesame oil, fish sauce, citrus juice, or soy sauce to salad dressings.
Tags: cook, Jungle Jim, Lettuce, Olive, Olive oil, Pine nut, Salad, Thousand Island dressing
After an early breakfast I headed to Grocery Shopper’s Heaven, Jungle Jim’s Market. As I’ve said before to see everything at the Jungle it would take a full day. I loaded up on fresh Olives, Marinated Mozzarella Balls, Fresh Produce, and Seafood. They had the samples of different Hot Sauces out already this morning. They carry so many different Hot Sauces they put them in alphabetical order, 3 rows! Anyway I came awy with some crisp and beautiful Lettuce, Mushrooms, Pine Nuts, and a new dressing Litehouse Light Thousand Island. It’s hard to beat Litehouse brand Dressing. Fantastic tasting Dressing with plenty of variety. I left the product info and web link at the end of the post. For lunch I made a fresh salad; Lettuce sliced Mushrooms, Pine Nuts, Olives, and topped with the Litehouse Light Thousand Island Dressing. Time to enjoy this!
Lite 1000 Island
An improved 1000 Island dressing for those interested in Lite products! This will exceed your expectations of any lite and low fat dressing! No msg and no preservatives.
Gluten Free Keep Refrigerated
Tags: cook, Jungle Jim, Lettuce, Needless, Polenta, Rainbow trout, Snapple, Turkey
Today’s Menu: Boar’s Head Turkey Pastrami Sandwich w/ Anti Pasta Salad
Started the day off by going to my bi-monthly visit to Jungle Jim’s Market. As usual when going there it’s an adventure in grocery shiopping! There are deli’s and then there is Jungle Jim’s Deli, which is incredible! They carry every known Boar’s Head product there is. The produce and meat’s is second to none. I picked up some Purple Potatoes, Polenta, Rainbow Trout and stock up on some Snapple among other things. I also loaded some of that delicious Boar’s Head Meats. Needless to say guess what’s for dinner!
I had a Boar’s Head Turkey Pastrami Sandwich. To make the sandwich I used the Turkey Pastrami, 2 slices of Oscar Mayer Low Sodium Turkey Bacon, Boar’s Head Colby Longhorn Cheese, Boar’s Head Savory Cajun Style Mayo, and Lettuce. Served on Healthy Life Whole Grain Sliced Bread that I toasted. I had a side of Jungle Jim’s Deli Anti Pasta Salad. For dessert later a Yoplait Chocolate/Banana Smoothie.
Tags: Black pepper, Cooking, Home, Kumquat, Salad, Sparkling wine, Vinaigrette, Walnut
Sparkling Kumquat Salad
1/3 cup walnut halves , toasted
1/3 cup pomegranate seeds
2 tbsp fennel greens , snipped (leafy tops)
12 cup salad greens , torn and mixed
1 fennel bulb , trimmed and thinly sliced
4 oz kumquats , seeds removed and thinly sliced
1/4 oz salt
1/8 tsp black pepper
4 oz kumquats , seeded and coarsley chopped
4 oz champagne (or any sparkling wine or sparkling grape juice)
1/4 cup walnut oil
1 medium shallots
1/4 tsp salt
1/8 tsp black pepper
1/8 tsp coriander, ground (or cardamom)
1 In small bowl combine walnut pieces, pomegranate seeds, fennel tops, and 1 tablespoon of the vinaigrette and set aside.
2 In large salad bowl combine salad greens, sliced fennel, kumquats, salt, and pepper. Drizzle with remaining vinaigrette.
3 Toss gently to coat. Sprinkle salad with walnut mixture.
1 In blender or small food processor bowl combine kumquats, sparkling white wine or chilled alcohol-free sparkling white grape beverage, walnut oil, shallots, salt, black pepper, and ground coriander or ground cardamom.
2 Cover and blend or process until nearly smooth.
Makes 10 servings
Amount Per Serving
Total Carbs 7.8 g
Dietary Fiber 2.9 g
Sugars 2.2 g
Total Fat 7.6 g
Saturated Fat 0.7 g
Unsaturated Fat 6.9 g
Potassium 122.6 mg
Protein 1.8 g
Sodium 99.7 mg
Tags: Balsamic vinegar, cook, Garlic, Home, Mustard (condiment), Olive oil, Salad, TBS (TV channel)
I seen this on an episode of Healthy Appetite with Ellie Krieger and gave it try for dinner tonight. I used a Flat Iron Steak and used a cast iron grill pan to prepare the Steak and Mushrooms. The recipe called for a 1/2 a Red Onion, I only used a 1/4 Red Onion and not a huge Tomato fan so I omitted the Tomatoes. The recipe and directions are at the bottom of the post. Everything turned out delicious! The Balsamic Vinegar along with the other dressing ingredients make a fantastic dressing and provides a real kick to the Steak and Green Beans. Plus it’s only 410 calories and 25 carbs!
Grilled Flank Steak, Portobello and Green Bean Salad
Healthy Appetite with Ellie Krieger
* 1/4 cup olive oil
* 1/3 cup balsamic vinegar
* 2 tablespoons orange juice
* 1 tablespoon minced garlic
* 1/2 teaspoon chili flakes
* 1/2 teaspoon salt
* 1/2 teaspoon fresh ground black pepper
* 1 1/4 pound flank steak, trimmed of all visible fat
* 4 large portobello mushroom caps (about 3/4 to 1 pound), wiped clean with a paper towel
* 1 tablespoon water
* 2 teaspoons Dijon mustard
* 3/4 pound green beans, trimmed
* 1 (5-ounce) bag baby spinach leaves (5 cups baby spinach, lightly packed)
* 4 vine-ripened tomatoes (1 pound), each sliced into 8 wedges
* 1/2 small red onion, thinly sliced
Combine 2 tablespoons olive oil, 3 tablespoons balsamic vinegar, orange juice, 2 teaspoons minced garlic, chili flakes, and 1/4 teaspoon each salt and pepper in a bowl and whisk. Place steak and mushrooms in a glass baking dish or sealable plastic bag and pour marinade on top. Marinate in the refrigerator for at least 1 or up to 4 hours.
Combine remaining 2 tablespoons olive oil, 3 tablespoons vinegar, 1 teaspoon minced garlic, water, mustard, and remaining 1/4 teaspoon each salt and pepper. Whisk until incorporated.
Place green beans in a steamer basket over a few inches of boiling water and steam until tender-crisp, about 3 minutes. Allow to cool in the refrigerator, or to cool quickly, drain and plunge in a bowl of ice water for 2 minutes. Drain and reserve.
Spray a grill or grill pan with nonstick cooking spray and heat over medium-high heat. Remove steak and mushrooms from marinade, and discard marinade. Grill steak until medium-rare and mushrooms until cooked through but still juicy, about 4 to 5 minutes per side for both steak and mushrooms. Remove to a cutting board and let rest about 10 minutes. Cut steak across the grain into 1/4-inch slices; cut mushrooms into 1/4-inch slices.
To assemble salad, toss steak slices, mushroom slices, spinach leaves, tomatoes, green beans and onions with dressing. Divide among 4 plates.
Note for Nutrition Analysis: 1/2 the marinade remains after marinating so subtract 1 TBS olive oil, 1 1/2 TBS Balsamic, 1 TBS orange juice and 1 teaspoon garlic from analysis
Calories 410; Total Fat 19 g; (Sat Fat 4.5 g, Mono Fat 10 g, Poly Fat 2 g) ; Protein 37 g; Carb 25 g; Fiber 8 g; Cholesterol 45 mg; Sodium 330 mg
Tags: Black pepper, Goat milk cheese, Olive oil, Salad, Tablespoon, Vinegar, Walnut, Watercress
1 small paw paw
6 small sprigs watercress
1 oz goat’s cheese
1 oz walnuts, chopped
1 tablespoon oil, walnut if possible
Freshly ground black pepper
1) Halve the paw paw, peel and deseed and slice.
2) On a flat plate, place the slices in a circlular manner scatter the sprigs of watercress between the slices.
3) Scatter the crumbled goat’s cheese over the plate and sprinkle the walnuts.
4) Blend the oil, vinegar, salt and pepper and pour over the salad.
5) Serve immediately.
Tags: Cooking, Fruit, Fruit salad, Home, Kiwi Fruit, Kiwifruit, Orange (fruit), Salad
Kiwi Fruit Salad
* 2 large kiwifruit, peeled and sliced
* 1 large pear, peeled and sliced
* 1 medium navel orange, peeled and sectioned
* 1 cup seedless red grapes, halved
* 1/2 cup ginger ale
* 1/2 teaspoon grated orange peel
* In a large bowl, combine all ingredients. Serve with a slotted spoon.
* Yield: 4 servings.
Low cal, low carb, great tasting equals a good and healthy lunch! Had a Steak and Bleu Cheese Salad. Used the 100 Calorie Flat Iron Steaks (we purchase from Wal Mart), Lettuce, and Litehouse Bleu Cheese and a tablespoon of Litehouse Chunky Bleu Cheese Dressing. Cooked the Steak on on a griddle and used Pam Spray w/ Olive Oil, using a griddle I cut out the calories of having to add any oil. Seasoned it with McCormick Steakhouse Grinder Seasoning. Quick, easy and healthy lunch!