Salads to help waistline
by Goliad Cooks! by Darlene Montague
Aug 31, 2013 | 451 views | 0 0 comments | 18 18 recommendations | email to a friend | print
Remember back in April when I set myself a goal to lose 20 pounds in 20 weeks? Well, time’s up! Time to report on my success.

As of today, I’ve lost 14 pounds! Now you say that isn’t 20, and you are right. But I don’t want to say I failed to reach my goal, so I’m going to say I was mostly successful.

I think I would have lost the whole amount if it wasn’t for the 15 days we spent in San Antonio at the hospital. I learned something there. When I’m stressed, worried, and anxious, I do not reach out for grilled chicken and steamed broccoli. I seem to remember some mac and cheese and a box of Junior Mints.

Here I’d been off all wheat and sugar for 3½ months and feeling so very good and doing well with the scale. But at that hospital cafeteria, I was building Dagwood sandwiches and eyeing the pints of Blue Bell.

One part of my brain was telling me how much better I could handle the stress if I ate right, and the other part of my brain was telling me I needed a Klondike bar. The Klondike bar won.

But all that sugar really did a number on me and made me feel awful. As a result of my bad eating choices, I put 4 pounds back on and now I have to lose those pounds all over again. So I’m glad to be home and back on my healthy eating plan.

Here are a couple of salads that I enjoy.

P.S. I’m setting another goal to lose 20 more pounds by mid-February (24 weeks) as a trip to Florida is on the horizon. That gives me four extra weeks to make up for the holidays. I’ll let you know how it goes.

Italian Salad

(from Jan Oldfather of Victoria)

Combine the following (mix with favorite lettuce greens):

• 6 slices provolone, julienne

• 6 slices ham, julienne

• 6 slices roast beef, julienne

• 18 pepperoni slices

• 1 green pepper, chopped

• 1/2 bunch green onions, sliced


• 3 tbsp. olive oil

• 1 tbsp. wine vinegar

• 1/8 tsp. oregano

• 1 clove garlic, minced fine

Right before serving, dress salad and sprinkle with grated Romano cheese.

Cook’s note: I buy the nitrate-free deli meats from H-E-B.

DeeAnn’s Salad

(from DeeAnn Simmons

of San Antonio)

In a large salad bowl, put desired amounts of:

• salad greens

• Mandarin oranges, drained

• apple, peeled and diced

• green onions, sliced

• avocado, chopped

• Crasins

• blue cheese or Gorgonzola, crumbled

• glazed sliced almonds (glaze almonds in a small frying pan with 1 tbsp. butter and 3 tbsp. sugar or just use ready-made honey glazed almonds from a bag

For dressing combine:

• 1/2 tsp. salt and pepper

• 1/4 cup oil

• 1 tbsp. chopped parsley

• 2 tbsp. sugar

• 2 tbsp. red or white wine vinegar

Cook’s note: Or just use Hendrickson’s bottled dressing.
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