I love the "melts" , direct from page 190 of the newest FAT TO SKINNY book
THE SAVORY SALADS
I love all the savory salads for toppings on a green salad, stuffed into a nice big fat tomato of simply eaten as a wrap in a romaine lettuce leaf or a low carb tortilla. The basics for each of the following are almost the same, the biggest difference is the main ingredient. Wrap any of the savory salads in fresh romaine lettuce leaves for a wonderful cold lunch or turn your lunch into a hot lunch. Simply change the wrap to a low carb tortilla, scoop on any of the savory salads, top with a good serving of shredded cheddar cheese and microwave it for 30 seconds to melt the cheese.
Savory Salad Base
INGREDIENTS
1/3rd to 1/2 cup mayonnaise depending on your taste
1/4 cup finely chopped celery
1/4 cup finely chopped onion
½ teaspoon lemon juice
Salt and pepper to taste
Egg Salad
Omit the lemon juice. Add two/ three eggs hard boiled and chopped to your preference.
Chicken Salad
Add ½ to ¾ cup chopped, cooked, leftover chicken and ½ teaspoon fresh chopped thyme.
Tuna Salad
Add ½ to ¾ cup canned tuna. Optionally add 1 teaspoon finely chopped jalapeño pepper if you wish to spice it up. Make sure to wash your hands well after chopping the pepper. Also try adding 1 tablespoon chopped black olives.
Ham Salad
Add ½ to ¾ cup chopped cooked ham. I like to use the ham from a baked ham dinner. Optionally add a pinch of ground cloves and a pinch of ground nutmeg for that “surprise” flavor.
Salmon Salad
Add ½ to ¾ cup chopped cooked salmon. When I have Salmon for dinner I always pan fry an additional filet for salmon salad. Optionally add 1 to 2 teaspoons of capers and change the chopped white onion to chopped red onion for a stronger flavor.
Turkey and Red Cabbage Salad
Add ½ to ¾ cup chopped, cooked, leftover turkey, ½ teaspoon fresh chopped thyme and ½ cup rough chopped red cabbage.
