Recipe! Alternative salad.

We had sliders for dinner the other night. Or, in my case, slider. One is enough for me to feel full anymore, even though the taste is quite satisfying. It’s the carbohydrates in the bun that turn me off. Once in a while, I’ll have a second, without the bun.

Anyway, this isn’t about the sliders. It’s about the salad I made as a go-with for this meal. If you’re looking to make semi-lifestyle changes in the new year, a salad is a great way to replace something like french fries with something that’s more healthy, yet still filling.

My recipe is for a salad that’s a little different. Lettuce is not the main ingredient. I remember seeing Jamie Oliver doing something like this on TV a while back, but I’ve lost track of where and when. It’s a great change of pace when you’re sick of chopping up the lettuce and throwing something familiar on top. It’s actually a really great summer salad, but it works this time of year if you can find ingredients that you like.

I started with a large plate. It helps me to do this on a large plate first, but you can do it in a bowl too. Just give yourself enough space to work with without damaging the delicateness of all of the ingredients.

The recipe begins with a large carrot and a large stalk of celery. Then I got out my peeler. For a recipe like this, it helps to have a sharp peeler. But if you don’t have a sharp one, a little elbow grease will help you get the job done. Just give it a little effort.

I peeled the carrot and celery, then got out a couple of green onions (also known as scallions). I chopped the scallions in half, then sliced each half very thinly lengthwise. Once that was complete, I thinly sliced a medium-sized radish. I also added a little chopped-up red cabbage. Then I chopped some fresh cilantro to help add another layer of flavor. Oh, and I added some tomato too (campari tomatoes, quartered, if you want to know). I love tomatoes, and I almost never go without them on my salad.


I made a lemon vinagrette to mix in with all of this. The lemon helped to mellow the strong flavors of the radish and cilantro. I’m not including the lemon vinagrette recipe… it’s basically red wine vinegar, some olive oil, and the juice from half a lemon. Add in salt and pepper to taste, if you like. So there. I did give you the recipe.

Okay… where was I? I added the lemon vinagrette, made sure my hands were clean, and gently tossed everything together. Sometimes you just have to get your hands messy. I used a large leaf from a head of romaine lettuce as a bed for the salad, and placed everything on top. What do you think?


Total estimated carb count: I have no idea, really. I know there’s a little bit in the carrot, a little in the tomato, and a little in the lemon vinagrette. I’m gonna guess it’s 8g per serving, but that’s just a shot in the dark.

Making this salad was a fun experience, it was easy, it was quick. Next time you’re staring in the fridge dreading another salad, or if you’re looking for a super alternative to something more carby, this may be your answer.

Carb counts are estimates only. Check with a registered dietician to find out what a healthy carb count is for you.

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  • Karen  On January 26, 2014 at 3:27 pm

    Yum, this looks delish. And the great thing it’s it is a good technique that you can change up to suit your tastes or what vegetables you have on hand. (I don’t like celery, but I could easily omit it or replace it with some thinly sliced cucumber, which I love.) Thanks for sharing!!


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