Hi guys! This morning when we woke up the first thing I asked my husband was, “How does this sound? Cucumbers, olives, tomatoes…” for a salad recipe. He loves all salads so he was interested immediately. Then we started discussing what I should call it. After several names we finally settled on “Redhead’s Skinny Salad”.
Doesn’t it look scrumptious? Refreshing too, right?
The best part is that I used my dressing recipe from the “Olive Garden Salad Hack“. Did you see that post yet? It has become my most popular post of all time.
The dressing is fantastic, and it’s not bad for you. In fact it’s extremely heart healthy. I don’t have the exact calorie count for the dressing, but when I pair these salads with any lean meat for dinner, it helps me lose weight.
If you don’t like one of the ingredients, just skip it and use something you do like. If you’ve never tried edamame, now is your chance. It has become one of my most favorite veggies to eat. It has a nutty flavor that can’t be beat. You can find it in the frozen section.
I just watched my husband eat that entire bowl up there. This version makes a little more than that so there is plenty for 4 people. Probably 6-8 if you have other food. I hope you give it a try.
1 large English cucumber chopped in quarters with skin left on (these are the long cucumbers that are wrapped in cellophane)
2 celery stalks diced in 1/4 inch pieces
1 cup cherry tomato halves (I used orange, but red are great)
1/2 red bell pepper diced
1 green onion diced
1/2 cup edamame (I find it in the frozen veggie section)
1/2 cup cashews (optional)
Dressing (This will make more dressing than needed. Save left over dressing for salads throughout the next 2 weeks, then discard.):
1/2 cup olive oil
1/4 cup white vinegar
2 tablespoons Hellmans Canola Mayo
2 1/2 tablespoons grated pecorino romano cheese (or parmesan)
1/2 teaspoon lemon juice
1 teaspoon sugar
1 teaspoon garlic powder
1 teaspoon garlic salt
1 teaspoon salt
dash of pepper
Wash veggies and after they are all cut up put them in a medium sized mixing bowl. Add dressing ingredients to a Ball jar (FYI I like to double the recipe using a big Ball jar and use it over 2 weeks time in all of our salads). Be sure to shake up the dressing very well, or whisk it if you don't have a covered jar. Add 1/2 cup of dressing to veggies and toss well. You can add more dressing if desired. This salad pairs well with all proteins. (The dressing will become partially solidified when you refrigerate it because of the olive oil. Not to worry, just shake it up and use it like normal).
The dressing is from my "Olive Garden Salad Dressing" hack that has become one of my most popular posts ever. I make it a lot! Use it on all of your salads and feel good about not eating dressings that are bad for you.
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