The "Rojo Verde" Salad is a festive and visually vibrant low fat salad recipe, and it's best eaten on the day (the edges of the leaves go brown if you leave it for another day).
Salads are a great and healthy meal alternative for summer. It is a refreshing meal to have (as opposed to something pipping hot, which makes you feel warmer) in summer.
Here, in Australia, once the sun starts shining consistently and the wheather becomes deliciously warmer, we like going out for barbecue outings. That's when I try my low fat salad recipes. People find it hard to believe these recipes are low fat... but they are!
One part of the trick, I suppose, is the ability of combining the right ingredients.
Another part is the type of sauce you use to dress your salads. And that itself is determined by the food you eat with it.
A coleslaw salad, for instance, goes well with BBQ chicken or fish. A tomato salad goes well with BBQ lamb or beef. You get the drift, don't you?
This one goes well with red meat (beef, lamb, pork, etc).
1 bunch of romaine lettuce
1/2 head red leaf lettuce
1 bunch of fresh spinach
1 cup of red cabbage
1 cup of red chilies
1/2 cup of green cupsicum (pepper)
1/2 cup of red cupsicum
1/2 cup of chopped celery
2 scallions, with tops and all
1 tomato, diced
10 radishes, sliced
1 can sweet peas
1 red onion
This is what you do:
Source: Low Fat, No Fat Cooking.