South Beach Salad Recipes

SOUTH BEACH SALAD

South Beach Salad image

Make and share this South Beach Salad recipe from Food.com.

Provided by WendyMaq

Categories < 4 Hours

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 14

Ingredients

3 tablespoons extra virgin olive oil
3 tablespoons vegetable oil
2 tablespoons wine vinegar
1/2 teaspoon Dijon mustard
1/2 teaspoon salt
1/2 teaspoon black pepper, freshly ground
1 (14 ounce) can hearts of palm, drained and sliced
1/2 cup green pepper, chopped
1/2 cup red bell pepper, diced
1 (14 ounce) can artichoke hearts, drained and quartered
10 pimento stuffed olives, halved
1 head boston lettuce
2 hard-boiled eggs, quartered
12 cherry tomatoes, halved

Steps:

Vinaigrette Dressing: Combine the dressing ingredients in a covered jar and shake vigorously to mix.
For the salad: Combine the hearts of palm, peppers, artichoke hearts, and olives in a bowl.
Add the Vinaigrette Dressing and mix well. Refrigerate for at least 1 hour.
To serve, place the salad on a bed of lettuce leaves and garnish with the egg and tomato slices.

Nutrition Facts : Calories 213.3, Fat 16, SaturatedFat 2.5, Cholesterol 70.7, Sodium 723.8, Carbohydrate 14.1, Fiber 6.4, Sugar 2.8, Protein 7

CHOPPED SALAD WITH TUNA - SOUTH BEACH

Chopped Salad With Tuna - South Beach image

From The South Beach Diet Book, this salad is very fresh and light, but still filling. The flavor of the veggies is enhanced by the tangy dressing.

Provided by Ms B.

Categories Tuna

Time 10m

Yield 1 serving(s)

Number Of Ingredients 11

Ingredients

1 (6 ounce) can tuna in water
1/3 cup cucumber, chopped
1/3 cup tomatoes, chopped
1/3 cup avocado, chopped
1/3 cup celery, chopped
1/3 cup radish, chopped
1 cup romaine lettuce, chopped
4 teaspoons extra virgin olive oil
2 tablespoons fresh lime juice
2 garlic cloves, finely chopped
1/2 teaspoon black pepper

Steps:

To make the salad: Layer the tuna, cucumber, tomato, avocado, celery, radishes, and lettuce in a large bowl.
To make the dressing: Mix the olive oil, lime juice, garlic and pepper.
Drizzle dressing over the salad.

SOUTH BEACH SALAD

South Beach Salad image

Hearts of palm, artichokes and olives put the beach in this South Beach Diet Phase 2 favorite.

Provided by Allrecipes Member

Yield 6

Number Of Ingredients 14

Ingredients

3 tablespoons extra virgin olive oil
3 tablespoons vegetable oil
3 tablespoons wine vinegar
½ teaspoon Dijon mustard
½ teaspoon salt
½ teaspoon freshly ground black pepper
1 (14 ounce) can hearts of palm, drained and sliced
½ cup chopped green bell pepper
½ cup chopped red bell pepper
1 (14 ounce) can artichoke hearts, drained and quartered
10 each pimiento-stuffed olives, halved
1 head Boston lettuce
2 large eggs hard-cooked eggs, quartered
12 each cherry tomatoes, halved

Steps:

To make the vinaigrette dressing: Combine the olive oil, vegetable oil, vinegar, mustard, salt, and pepper in a screw-top jar. Cover tightly and shake vigorously to mix.
To make the salad: Combine the hearts of palm, peppers, artichoke hearts, and olives in a bowl. Add the vinaigrette dressing and mix well. Refrigerate for at least 1 hour.
To serve, place the salad on a bed of lettuce leaves and garnish with the egg and cherry tomatoes.

Nutrition Facts : Calories 223.4 calories, Carbohydrate 14.1 g, Cholesterol 62 mg, Fat 16.6 g, Fiber 5.2 g, Protein 7.1 g, SaturatedFat 2.7 g, Sodium 1050.4 mg, Sugar 1.2 g

SOUTH BEACH DIET BALSAMIC VINAIGRETTE

South Beach Diet Balsamic Vinaigrette image

From the South Beach Diet Book. This is a phase I recipe. You can whip this up in about 30 seconds. It's great on everything from salads to chicken or fish. Two tbs. over a cold chicken breast and some greens makes a great SBD lunch.

Provided by papergoddess

Categories Salad Dressings

Time 5m

Yield 2/3 cup, 5 serving(s)

Number Of Ingredients 6

Ingredients

1/3 cup extra virgin olive oil
1/3 cup balsamic vinegar
2 teaspoons fresh thyme, chopped or 1/2 teaspoon dried thyme
1 tablespoon chopped fresh basil or 1 teaspoon dried basil
1/4 teaspoon salt
1/8 teaspoon pepper

Steps:

Combine all ingredients in a jar or container with a tight lid.
Cover and shake.
Store in refrigerator.

Nutrition Facts : Calories 142.7, Fat 14.4, SaturatedFat 2, Sodium 120.5, Carbohydrate 3, Fiber 0.1, Sugar 2.5, Protein 0.1

CHICKEN SALAD SOUTH BEACH FRIENDLY

Chicken Salad South Beach Friendly image

Make and share this Chicken Salad South Beach Friendly recipe from Food.com.

Provided by Samantha in Ut

Categories Lunch/Snacks

Time 10m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

3/4 cup nonfat sour cream
3 scallions, minced
1 tablespoon finely chopped fresh parsley
1/2 teaspoon grated lemon peel
salt
pepper
3 cups shredded cooked chicken breasts
8 large lettuce leaves

Steps:

In a medium bowl, combine the sour cream, scallions, parsley, lemon peel, and salt and pepper to taste. Toss well to blend.
Add the chicken and toss to coat.
Serve on a bed of lettuce leaves.

Nutrition Facts : Calories 261.8, Fat 8.9, SaturatedFat 2.7, Cholesterol 92.5, Sodium 124.9, Carbohydrate 9.5, Fiber 1, Sugar 4.1, Protein 34.4

SOUTH BEACH CHICKEN-PISTACHIO SALAD

South Beach Chicken-Pistachio Salad image

Make and share this South Beach Chicken-Pistachio Salad recipe from Food.com.

Provided by Tarbean

Categories Meat

Time 35m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1/2 cup pistachio nut, shelled and finely ground
3/4 teaspoon salt
1/2 teaspoon black pepper, freshly ground (plus a pinch)
4 boneless skinless chicken breast halves
2 tablespoons extra virgin olive oil
1/2 cup sweet white onion, diced
1 head romaine lettuce
1 teaspoon sweet white onion, grated
1 large avocado, pitted and peeled
3 tablespoons extra virgin olive oil
3 tablespoons fresh lime juice
1 tablespoon water

Steps:

To make the salad:.
Preheat the oven to 375. Mix the nuts in a pie plate with 1/2 tsp salt and 1/2 tsp pepper. Press the chicken into the nuts. Heat 1 Tbs of the oil in a skillet and cook the breasts, 2 min per side. Place the breasts in a baking dish and bake for 15 min or til thermometer registers 160 and juices run clear.
Heat the remaining Tbs of oil in a nonstick skillet over high heat. Add the diced onion, 1/4 tsp salt, and a pinch of pepper. Cook til the onion is browned.
Line 4 serving plates with lettuce. Slice the chicken breasts and arrange 1 breast on top of the lettuce on each place. Serve with the dressing.
To make the dressing:.
Puree the onion, avocado, oil, lime juice, and water in a blender.

Nutrition Facts : Calories 499.9, Fat 34.5, SaturatedFat 4.9, Cholesterol 68.4, Sodium 531, Carbohydrate 17.8, Fiber 9.3, Sugar 4.5, Protein 33.8

SOUTH BEACH SALAD

South Beach Salad image

Hearts of palm, artichokes and olives put the beach in this South Beach Diet Phase 2 favorite.

Provided by Allrecipes Member

Yield 6

Number Of Ingredients 14

Ingredients

3 tablespoons extra virgin olive oil
3 tablespoons vegetable oil
3 tablespoons wine vinegar
½ teaspoon Dijon mustard
½ teaspoon salt
½ teaspoon freshly ground black pepper
1 (14 ounce) can hearts of palm, drained and sliced
½ cup chopped green bell pepper
½ cup chopped red bell pepper
1 (14 ounce) can artichoke hearts, drained and quartered
10 each pimiento-stuffed olives, halved
1 head Boston lettuce
2 large eggs hard-cooked eggs, quartered
12 each cherry tomatoes, halved

Steps:

To make the vinaigrette dressing: Combine the olive oil, vegetable oil, vinegar, mustard, salt, and pepper in a screw-top jar. Cover tightly and shake vigorously to mix.
To make the salad: Combine the hearts of palm, peppers, artichoke hearts, and olives in a bowl. Add the vinaigrette dressing and mix well. Refrigerate for at least 1 hour.
To serve, place the salad on a bed of lettuce leaves and garnish with the egg and cherry tomatoes.

Nutrition Facts : Calories 223.4 calories, Carbohydrate 14.1 g, Cholesterol 62 mg, Fat 16.6 g, Fiber 5.2 g, Protein 7.1 g, SaturatedFat 2.7 g, Sodium 1050.4 mg, Sugar 1.2 g

SOUTH BEACH SALAD

South Beach Salad image

Hearts of palm, artichokes and olives put the beach in this South Beach Diet Phase 2 favorite.

Provided by Allrecipes Member

Yield 6

Number Of Ingredients 14

Ingredients

3 tablespoons extra virgin olive oil
3 tablespoons vegetable oil
3 tablespoons wine vinegar
½ teaspoon Dijon mustard
½ teaspoon salt
½ teaspoon freshly ground black pepper
1 (14 ounce) can hearts of palm, drained and sliced
½ cup chopped green bell pepper
½ cup chopped red bell pepper
1 (14 ounce) can artichoke hearts, drained and quartered
10 each pimiento-stuffed olives, halved
1 head Boston lettuce
2 large eggs hard-cooked eggs, quartered
12 each cherry tomatoes, halved

Steps:

To make the vinaigrette dressing: Combine the olive oil, vegetable oil, vinegar, mustard, salt, and pepper in a screw-top jar. Cover tightly and shake vigorously to mix.
To make the salad: Combine the hearts of palm, peppers, artichoke hearts, and olives in a bowl. Add the vinaigrette dressing and mix well. Refrigerate for at least 1 hour.
To serve, place the salad on a bed of lettuce leaves and garnish with the egg and cherry tomatoes.

Nutrition Facts : Calories 223.4 calories, Carbohydrate 14.1 g, Cholesterol 62 mg, Fat 16.6 g, Fiber 5.2 g, Protein 7.1 g, SaturatedFat 2.7 g, Sodium 1050.4 mg, Sugar 1.2 g

SOUTH BEACH SALAD

South Beach Salad image

Hearts of palm, artichokes and olives put the beach in this South Beach Diet Phase 2 favorite.

Provided by Allrecipes Member

Yield 6

Number Of Ingredients 14

Ingredients

3 tablespoons extra virgin olive oil
3 tablespoons vegetable oil
3 tablespoons wine vinegar
½ teaspoon Dijon mustard
½ teaspoon salt
½ teaspoon freshly ground black pepper
1 (14 ounce) can hearts of palm, drained and sliced
½ cup chopped green bell pepper
½ cup chopped red bell pepper
1 (14 ounce) can artichoke hearts, drained and quartered
10 each pimiento-stuffed olives, halved
1 head Boston lettuce
2 large eggs hard-cooked eggs, quartered
12 each cherry tomatoes, halved

Steps:

To make the vinaigrette dressing: Combine the olive oil, vegetable oil, vinegar, mustard, salt, and pepper in a screw-top jar. Cover tightly and shake vigorously to mix.
To make the salad: Combine the hearts of palm, peppers, artichoke hearts, and olives in a bowl. Add the vinaigrette dressing and mix well. Refrigerate for at least 1 hour.
To serve, place the salad on a bed of lettuce leaves and garnish with the egg and cherry tomatoes.

Nutrition Facts : Calories 223.4 calories, Carbohydrate 14.1 g, Cholesterol 62 mg, Fat 16.6 g, Fiber 5.2 g, Protein 7.1 g, SaturatedFat 2.7 g, Sodium 1050.4 mg, Sugar 1.2 g

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