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Apples and Balsamic Vinaigrette Salad


1 head green leaf lettuce, rinsed, dried, and roughly chopped
¼ c. finely chopped onion
1 apple, peeled and chopped into small cubes
½ c. chopped parsley
3 T. balsamic vinegar

3 T. soy sauce


Combine vinegar and soy sauce in a small bowl and set aside.  Add remaining ingredients in a large bowl.  Add sauce to salad and toss.  Let salad sit for 5 minutes to marinade.  Enjoy.



Apple Tuna Salad


1 med. head lettuce, torn bite-size
2 c. diced apples, unpeeled
2 tsp. soy sauce
1 (6 1/2 oz.) can tuna(in water, drained)
1 tsp. lemon juice
1/2 orange, juiced


In a large bowl, combine salad ingredients. Toss together. Combine the soy sauce, orange juice and lemon juice. Mix well. Toss with salad. Serves 6.
Autumn Tossed Salad


1 head lettuce, broken into bite sized pieces
3 tart apples, cored and sliced into wedges (do not peel)
1 sm. red onion, sliced into rings


In large salad bowl, add lettuce, apple slices and onions. At serving time, toss well with an hCG Diet approved salad dressing.  (makes approx. 6 servings)
Baby Spinach Salad


1/4 c. balsamic vinegar
1 T. Dijon mustard
1 tsp. orange zest
1 T. orange juice (from squeezed orange)
1/2 teaspoon freshly grated ginger
salt and pepper to taste
pinch red pepper flakes


Whisk ingredients together and toss with baby spinach or mixed baby greens.
Broccoli Salad


3 tbsp. apple cider vinegar
3/4 tsp. celery seeds
3/4 tsp. dry mustard
1/4 tsp. salt
Pinch of white pepper
1 1/2 lbs. fresh broccoli
1 bunch green onions, cut into 1/2 inch pieces
1 c. pimento stuffed olives, sliced
1 (8 oz.) can sliced water chestnuts, drained


Combine first 5 ingredients in a small bowl; set aside. Trim off large leaves of broccoli, and remove tough ends of lower stalks; wash broccoli thoroughly. Cut stalks into 1/4 inch slices. Cut remaining broccoli into flowerettes; place in a large salad bowl. Add remaining ingredients. Pour dressing over top; toss gently to coat. cover and chill 1 hour. Yield: 8 to 10 servings.

Crunchy Sweet Apple Chicken Salad


100 grams chicken cooked and diced

1 apple diced

3 stalks celery diced

3 T. lemon juice

1/8 tsp. cinnamon

Dash of nutmeg

Dash of cardamom

Dash of salt

Stevia to taste

Wedge of lemon


Mix ingredients together; sprinkle with Stevia and cinnamon. Chill for 20 minutes. Serve with a wedge of lemon. Makes 1 serving (1 protein, 1 vegetable, 1 fruit)

Cucumber Salad


1 cucumber, thinly sliced
2 T. finely chopped onion

2 T. chopped parsley
2 T. white vinegar
2 T. soy sauce


Combine ingredients and chill for 30 minutes.

Fresh Mushroom Salad


1 head lettuce
1 bunch romaine
1/2 lb. mushrooms, washed, trimmed, sliced


Tear lettuce and romaine into bite size pieces. Combine with mushrooms. Just before serving, try with the Veggie dressing.

Jamaican Grapefruit


1⁄2 grapefruit


1-2 Pkg of stevia


Using a serrated edge knife, cut grapefruit in half as normally would and place on an oven safe dish and bake for 2 minutes. Cut around center core, rind, and partitions. Sprinkle with cinnamon and stevia.

Low Calorie Molded Perfection Salad


2 tbsp. unflavored gelatin
1/2 c. cold water
2 c. boiling water
1/4 c. cider vinegar
1/4 c. lemon juice
1/4 c. unsalted tomato juice
Artificial sweetener to substitute for 1/2 c. sugar
1 c. cabbage, shredded
1 c. celery, diced
3 tbsp. pimento, chopped
3 tbsp. green pepper, chopped


Soak the unflavored gelatin in cold water until dissolved. Add the boiling water, vinegar, lemon juice, tomato juice, and sugar substitute. Cool until mixture begins to thicken. Fold in the chopped vegetables. Pour into 1/2 cup molds and chill until ready to serve. Makes 8 servings.

Oriental Chicken Salad


100 grams chicken breast

1 handful cabbage, chopped

¼ cup cucumber, shopped

Oriental Salad Dressing (See recipe)

1 tsp. crushed Melba Toast


Grill chicken and cut into slices. Put cabbage and cucumber into bowl. Spoon Oriental Salad Dressing over salad (See recipe). Sprinkle with Melba Toast crumbles if desired.

Oven Chicken Salad


1 chicken breast

1⁄2 tsp. cayenne pepper (optional)

1⁄4 tsp. onion powder

1⁄4 tsp. salt

1⁄4 tsp. pepper

1⁄4 tsp. garlic powder

1⁄2 tsp. poultry season

2 cups spinach or lettuce

Vinaigrette Dressing

1⁄4 cup apple cider vinegar

1⁄2 cup water

1 tsp celery salt

1 tsp. onion salt

1 tsp. pepper

5 drops or 1 pkg stevia


Mix all seasonings together and roll chicken in mixture so it is smothered and place on a foil sheet and wrap up nice and tight. Put on a cooking sheet and bake at 375 degrees and bake for 20 to 30 minutes. Cut up in small pieces and measure 3.5 ounces of chicken and put on a bed of spinach or lettuce and drizzle the vinaigrette dressing. Save the remainder of the chicken breast for another meal.

Overnight Tossed Salad


1 sm. head iceberg lettuce (torn)
1/2 c. finely chopped green pepper
1/2 c. finely chopped celery
1/4 c. thinly sliced red onion rings
1/2 lb. fresh mushrooms, cleaned and sliced
2 tsp. lemon juice


Layer first 5 ingredients in order given in 3 quart glass salad bowl tossing mushrooms with lemon juice before layering.  Cover and refrigerate overnight. Before serving sprinkle with chicken, turkey or fish. Toss and serve with fresh ground pepper.

Radish Salad


radishes, sliced (allowed amount)

lemon juice

1 T. dehydrated minced onion

1 T. parsley

1-2 tsp. liquid aminos

salt/pepper, to taste


In bowl, combine all ingredients and refrigerate 30 minutes to 1 hr before serving.


Romaine and Strawberry Salad


1 head romaine lettuce
2 bunches watercress, stems removed (optional)
1 pt. strawberries, hulled and sliced
4 thinly sliced rings of red onion, separated


1 tbsp. vinegar (Sherry, strawberry or raspberry are best)
1 tbsp. lemon juice
Stevia to taste
1/2 tsp. salt
1/8 tsp. freshly ground black pepper


Mix Romaine, watercress (if used), strawberries and onion in salad bowl. Mix dressing ingredients in a small jar with tightly fitting lid. Shake well. Pour over greens and serve.  Serves 6-8
Sphere Tangy Tossed Salad


1 lg. head lettuce
1 green pepper
1 red onion


Chop lettuce and other vegetables.  Mix in salad bowl.  Chill and serve with Balsamic Vinaigrette Dressing(see Dressings recipes).

Spiced Up Strawberries


4 Large strawberries or 6 small

1 T. cinnamon

5 drops or 1 pkg Stevia


Slice strawberries and place on a plate. Mix cinnamon and stevia and sprinkle over the strawberries.


Spicy Taco Salad


2 cups Romaine Lettuce

3.5 ounces London broil or filet

1⁄4 t. garlic salt

1⁄4 t. chili seasoning


Prepare the beef on the grill. Thinly slice beef and mix in garlic, salt, and chili seasoning. Top lettuce with seasoned beef.   Serve with Vinaigrette Dressing on the side.

Tossed Garden Salad


Approximately 1/3 head crisp iceberg lettuce
Approximately 1/2 head Boston lettuce, used for color contrast
Approxemately 6 well-rinsed spinach leaves, used for color contrast
3 thin, shredded slices radicchio
2 to 3 slices celery, cut cross-wise, not too thin
1/2 crisp green pepper, sliced thinly or "cubed"
1 lg. or 2 med. tomatoes, sliced into thin wedges
1 green onion, sliced (use both bulb & stem)
Dash of dill weed


Place ingredients in salad bowl in order listed, until just before serving. Toss with any dressing approved for the hCG Diet. Should serve 8.