Some people might think that eating salads means feeding your body nothing but carbohydrates. Although salads are generally high in carbohydrates, this doesn”t mean that salads can”t also contain valuable amounts of protein, too. This is good news to those looking to adhere to a high-protein diet.
Salads that are made with cheese, eggs, fish or meat may be classed as high-protein salads because of the protein these foods contain. Of course, those made almost entirely of meat or fish are higher in this food substance than the others. However, the salads that contain a combination of cheese and fruit are comparatively high in protein, and at the same time they supply to the diet what is desirable in the way of a fruit salad.
The following salad recipes are not only delicious, but will give your daily protein intake a boost, too!
Cream cheese, such as Neufchtel or Philadelphia cream cheese, combines very well with some fruits and vegetables. It is used with pineapple and cherries in the preparation of poinsettia salad. As can be imagined, this makes a pretty decoration for a Christmas table or a salad to be served around holiday time.
- 1 package cream cheese
- 2 Tbsp. cream
- 4 maraschino cherries
- 1/4 tsp. salt
- 6 rounds pineapple
- Mix the cream cheese with the cream and salt, and form this into small round balls with your fingers.
- Place the rounds of pineapple on salad plates garnished with lettuce, and put the cheese ball in the center of the pineapple.
- Cut the maraschino cherries in half, and then cut each half into narrow strips that resemble petals of a flower. Place five or six of these over the top of the cream cheese with the points meeting in the center.
- Serve with the mayonnaise, allowing each person to add his desired amount at the table.
People who like salmon are in for a treat with this salad. In addition to affording a means of varying the diet, this salad makes a comparatively cheap high-protein dish that is suitable for either supper or luncheon.
- 2 c. salmon
- 1 c. diced celery
- 1/4 c. diced Spanish onion
- 3 or 4 sweet pickles, chopped fine
- French dressing
- salad dressing
- Look the salmon over carefully, removing any skin and bones. Break into medium-sized pieces and mix carefully with the celery, onion and chopped pickles.
- Marinate the mixture with the French dressing, taking care not to break up the salmon. Drain and serve with any desired salad dressing on salad plates garnished with lettuce.
Using tuna as a foundation can make a salad that is both attractive and appetizing. This fish, which is grayish-white in color, can be obtained in cans like salmon. As it is not high in price, it gives you another opportunity to provide your family and/or friends with an inexpensive protein dish.
- 1 c. tuna fish
- 1/2 c. diced celery
- 1 c. diced cucumber
- salt and pepper
- Open a can of tuna fish, measure 1 cupful and place in a bowl.
- Dice the celery and cucumber, mix with the fish and sprinkle with salt and pepper.
- Dilute some vinegar with water, using half as much water as vinegar, and sprinkle enough of this over the mixture to flavor it slightly. Allow the mixture to stand for about 1/2 hour in a refrigerator or some other cold place. Just before serving, pour off this liquid.
- Heap the salad on lettuce leaves, pour a spoonful of mayonnaise over each portion and serve.
Woman”s Institute of Domestic Arts & Sciences (February 2006.) The Woman”s Institute Library of Cookery, Vol. 4. Retrieved April 20, 2008, from the Gutenberg Project Web site: