5 Tips to Keep Your Salads Slimming

I put croutons and bacon bits served on my salad with no tomatoes. My mom usually put carrots, croutons, bacon bits, and red peppers on my salad. Though, the carrots just irritate me to continue eating the salad.

I eat my salad with bacon and croutons on a big plate and don't add any tomatoes on it. I had gain pounds quickly, eat a whole pack of treats or snacks to myself begging to eat more food and gain some pounds. I will rather eat in front of the computer instead but then again I got addicted to it.

To all you english critics get over yourself.
And on to the salads!
A few croutons really won't do that much harm along with a table spoon of cheese, everyone needs some dairy, Right?
And for avacados they are a great source of GOOD FAT your body NEEDS. Now add a boiled egg for protien and enjoy a complete meal! P.S. Dip your salad into your low fat dressing and try every other bite instead of every single bite. Never pour it all over!
HiddenValley Buttermilk LOWFAT is the only lowfat RANCH worth buying or eating.

My husband, who has whatever "tummy problems" that make him have acid reflux, always says that lettuce makes his stomach icky. (Hmmmm, Cheetos don't seem to bother him, though...) As a result, I don't eat green salads as much as I'd like. This article has prompted me to get ingredients together so I can make a low fat salad every day for myself.

I just tried the new Berry almond chicken salad from Wendy's about an hour ago. Delicious!

raw spinach, mushrooms, cucs, tomatoes, kidney beans, red onions and feta cheese...low cal italian dressing...

The main thing NOT TO DO is overdress a salad, something I've seen americans do quite often. Look, it ceases to be a salad if you pour half a bottle of dressing on it. Might as well call it 'salad-soup'.

I was using half/half for my coffee and recently bumperd into soy milk for coffee. The fat and sugar content are both much lower and I am not missing the half/half. The soy creamer cost more, but I have decided it is something I am willing to change.

"For the Caesar salad that it’s my book, I wanted to make it pregnancy friendly, so I used mayo not raw eggs. I made it probably 12 times because I used low-fat mayo, and I’d make it, and be like oh it’s good, but once I tossed it with the lettuce, the flavor totally dissipated." It drives me crazy when people mention raw eggs in caesar dressing and claim that it is not pregnancy friendly, and then say it is ok to use mayonnaise. Damnit what the hell do you think mayo is made of? Raw eggs and oil!!!!!!!!

Olive oil and a little salt and you can taste the flavor of the veges in a salad. That makes it very lo-cal and still tasty. I have gotten to where I only enjoy eating salad this way or eating salad at the Olive Garden. Once in a while I like Blue Cheese.

A lot of people don't realize that the amount of dressing, croutons and other goodies they pour over their salad can easily trump the calories in a McDonalds Big Mac.

I still use the full flavored rich dressings, but I measure out the recommended serving size of 2 TBSP. If you just give it a try, you will see that is more than enough to coat your salad and keep you satisfied.

I don't avoid coutons all together, but again I measure out one serving size, which I'll admit seems awfully small at first, but after putting it in the salad, it is more than enough.

Like the author said, the key is putting healthy goodies into your salad but limiting the higher calorie items to the recommended serving sizes.

#1 and #3 are the same thing. Flavor.

Watch those dressings cuz that's where all the calories are.

Rule#1 If it tastes good, you can't have it.

This article is great for stay at home moms or people who work part-time but when you're rushing around to make lunches in the morning before leaving for work, the last thing you want is to try a new "RECIPE" for a salad dressing! I'd prefer if the article addressed what's good/bad for you in salad that you can purchase at the grocery store, instead of promoting ideas from someone's book. I make salads nearly every morning for my husband and sometimes for myself (I'm not as big a fan of them) and they almost always include romaine lettuce, peppers, cucumbers, tomatoes, and other vegetables with a high water content. I add croutons for crunch but don't overdo it (a serving size of courtons measured on a digital scale is only about 5 pieces) and sometimes add crumbled up turkey bacon or shredded cheese for flavor. We use primarily oil & vinegar based dressings with the occassional ranch or bleu cheese but they're always out of a bottle. Anyone who spends enough time prepping their salads to actually make a dressing from scratch must not have much else going on in their life because I just can't imagine finding the time.

Did anyone edit this article before posting it? A lot of typos....

The important point isn't what is in the salad, but what you use in the dressing; vinegar and oil work really well and gives the body fat that it needs to trigger the brain that it is eating something substantial. A little fat in a salad will do more than all the vegetables except the fatty fruits like avocado, or good vegetable fat or even a hint of ghee or clarified butter. Really, one little anchovy, or some crumpled bacon will make your brain think it has eaten a five course meal.

i could barely comprehend this article, in the way it was written!! did this author take 4th grade grammar?? me thinks NOT!!
"I made it probably 12 times because I used low-fat mayo, and I’d make it, and be like oh it’s good, but once I tossed it with the lettuce, the flavor totally dissipated."
so i guess i'll be like... HUH???!!!

I eat salad a lot, I mainly put in Red leaf lettuce, Sprouts, Broccoli, a little cheese, and Tomatoes, also sometimes Black beans.. The most important part is that I skip dressing, because they have way too much fat, I instead use Various types of Mustards, Dejon, Sweet Onion, any of them, Zero fat. It TASTES GREAT ALSO.

Author...how about taking an english class and learn how to write so it makes grammatical sense? What the hell is this crap you wrote in #3: "For the Caesar salad that it’s my book, I wanted to make it pregnancy friendly, so I used mayo not raw eggs. I made it probably 12 times because I used low-fat mayo, and I’d make it, and be like oh it’s good, but once I tossed it with the lettuce, the flavor totally dissipated. So for that dressing use the higher fat stuff, but don’t drench the leaves, just lightly coat them." You should try to write your articles using proper sentences as well as grammar - and stay away from writing your articles the way you probably talk.

This is a sales pitch to "Buy Her Book". Common sense article.