What are good proteins for a salad? I had chicken strips again tonight but

[applegrove]

am tired of that. So far so good. I'm not hungry after dinner. But I don't want to get bored.

[izquierdista]

1. Beans?

Black beans? Garbanzos? Some three-bean salad on top? I think they are a nice addition.

[kentauros]

17. Also pecans or walnuts

[geardaddy]

30. +1

[trackfan]

18. +1

Garbanzos. Kidney Beans. White Beans. Black Beans. All good in a salad.

[nolabear]

2. I love a salmon Caesar.

Smoked salmon (dry kind, not like lox), romaine, Ken's Fat Free Caesar Dressing, capers and just a little Parmesan cheese. Surprisingly few calories, tons of flavor and good protein. A little salty but just don't eat it every day.

[applegrove]

5. Oh they sell that at my store. It sounds great.

[Merlot]

10. Add a few drops of balsamic vinegar - it really enhances the salmon experience

[applegrove]

13. I'll have that the next time I cook. Sounds good. But I'm still not hungry....this diet is the best.

[MiddleFingerMom]

3. Tuna and/or shriimp are good (and tasty) high-protein salad ingredients...

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... as are beans, eggs, cheeses, and nuts (cashews and almonds the highest).
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Google "high protein foods" for sites with lists and amounts.
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.

[applegrove]

6. Tuna in oil or in water MFM?

[MiddleFingerMom]

11. It's in olive oil, so it's oil that is good for you.

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However, the well-known brands that I can afford on sale (Chicken-of-the-Sea,
StarKist, etc) -- THEIR "packed-in-oil tuna" hasn't impressed me as any different
in taste or texture than their tuna packed in water -- thus not worth the (significant)
extra cost that's usually involved.
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Higher-end products -- oil MIGHT be the way to go... but you can certainly add
oil with a dressing or vinaigrette.
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[pokerfan]

4. lentils

[postulater]

7. I like to dump a lot of sunflower seeds on top.

Nice taste and nice crunch.

[applegrove]

8. Unsalted right?

[postulater]

12. Salted or unsalted is ok with me.

I can tolerate a bit of salt, the rest of my diet is pretty clean and I never add salt to any food.

[MiddleFingerMom]

15. Unless you have high blood pressure or some other reason to rigidly moderate your salt...

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... my suggestion would be salted. IMneverHO, they're MUCH tastier than unsalted --
thus, it's more likely that you would purchase (and use) them.
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[Lithos]

9. Nuts, eggs, salmon, tuna, tofu, etc...

http://www.marksdailyapple.com/top-ten-protein-sources/#axzz1gTbvjgmt

[NJCher]

14. tofu sauteed and marinated in different kinds of sauces

Check Whole Foods salad bar for good ideas.

I have a couple I really like, but I make them myself because of WF's outrageous prices.

My fave is tofu with orange/ginger sauce. It's really good when the tofu has a nice crispy outside.


Cher

[applegrove]

16. Do you just chop up the tofu and fry it in sauce till it is crispy on the outside and soft inside?

Cause it sounds really good.

[NJCher]

19. triangles

I got into the triangle habit from Mollie Katzen's Szechuan tofu triangles recipe, but WF cuts them in rectangles. I like the triangles about 1.5 inches wide and an inch tall.

Here's my orange glaze recipe:

The Glaze

1/2 cup orange juice (from 1 medium orange)
2 tablespoons cider vinegar
1 tablespoon soy sauce
1 tablespoon brown sugar or honey
1 tablespoon minced fresh ginger
2 teaspoons minced garlic (2 good-sized cloves)
1 teaspoon toasted sesame oil
1/2 teaspoon red pepper flakes
1 tablespoon cornstarch

Combine all the glaze ingredients (except the cornstarch) in a liquid measuring cup with a spout, and whisk until blended. Place the cornstarch in a small bowl, and drizzle in about 1/4 cup of the glaze, whisking constantly until the cornstarch is dissolved. (The mixture will be cloudy.) Pour this solution back into the measuring cup, whisking it in. Set aside, leaving the whisk in the cup.

Saute the tofu triangles in a little sesame oil in a nonstick pan.

Whisk the glaze to reincorporate the cornstarch (it will have settled to the bottom) then quickly pour the whole cupful into the nonstick pan. Cook and stir for just about a minute more. The glaze will coat everything and thicken a little.

They're best served immediately over the salad (I also like to add toasted sesame seed), but I also store them in containers and put them on salads cold, too. Good either way.


Cher

[applegrove]

22. Thanks. I'll try that too.

[Kali]

20. beef

lean roast beef or grilled steak

[MiddleFingerMom]

26. Pounds and POUNDS of it...

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... on a lettuce wedge with Thousand Island dressing.
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[Kali]

27. ahem...

that would be RANCH dressing
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duh!

[laconicsax]

21. Bacon, and lots of it.

Beans work too.

[applegrove]

23. Yes. I have bacon bits. Don't want to have it every day though. How do you prepare beans for a

salad? Are they out of can?

[MiddleFingerMom]

28. For the amount you need for just ONE salad...

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... out of the can is good and practical.
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However, if you include beans on a frequent and/or plentiful basis, dried
beans are more economical and almost, if not totally, sodium-free (canned
beans are HIGH is salt).
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I include a LOT of beans in my chili and use them for salads and burritos,
etc. AND I have to watch my salt, so I'll cook up a pound of dried beans
at a time (long, though carefree cooking method).
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If you're using those dried "bacon" bits, come on over to the other side.
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Hormel and other companies put out REAL bacon in "bit" size and in "pieces"
size (a LITTLE bit bigger) that is actually shelf-stable real bacon and MUCH
tastier.
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Look for glass jars or foil pouches near the salad dressings -- often where
you find the croutons.
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[Lars39]

24. Pork loin roast is good on a salad.

[jakeXT]

25. I tried scallops today

Not quite like this guy in the video.
Just fried them for 2 minutes in olive oil and the throwing them in with rucola, salad, tomatoes and a dressing made out of olive oil and white wine vinegar

&feature=related

[Arugula Latte]

29. The beating heart of your enemy

that -- or garbanzos are good, as previously mentioned.