WD
Cathlete
Suz, my salads change depending on what I have on hand. I add whatever protein source I have to the salad. Beef like grilled steak(usually thin steaks or fajita strips) go in a salad with sometimes rinsed and drained artichokes from a can or jar, onions, salad mix, spinach(usually there) and other veggies on hand fat free cheddar is added at times and then I use a balsamic vinegrette or fat free ranch dressing with low carb barbecue sauce. Ground beef usually ends up with southwestern seasoning like salsa and fat free ranch dressing and fat free cheddar, Chicken can go with sweet or other. BBQ sauce and ranch work well as do a raspberry vinegrette or honey mustard. I like to make my own dressings if I can because I can control the salt & use either Enova oil or olive oil. Fish is tricky on what works depending on the fish. Also you can add eggs to these. It is hard for me to do eggs as just whites on salad. This is when I just use one boiled egg.
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