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Oven Chicken Salad


200 grams boneless skinless chicken breast

1-2 tsp. cayenne pepper (optional)

1-4 tsp. onion powder

1-4 tsp. salt

1-4 tsp. pepper

1-4 tsp. garlic powder

1-2 tsp. poultry season

2 cups spinach or lettuceVinaigrette Dressing

1-4 cup apple cider vinegar

1-2 cup water

1 tsp celery salt

1 tsp. onion salt

1 tsp. pepper

5 drops or 1 pkg stevia



Mix all seasonings together and roll chicken in mixture so it is smothered and place on a foil sheet and wrap up nice and tight. Put on a cooking sheet and bake at 375 degrees and bake for 20 to 30 minutes. Cut up in small pieces and measure 100 grams of chicken and put on a bed of spinach or lettuce and drizzle the vinaigrette dressing. Save the remainder of the chicken breast for another meal. *Makes 2 servings meat and 2 vegetables*


Overnight Tossed Salad


1 sm. head iceberg lettuce (torn)

1/2 c. finely chopped green pepper

1/2 c. finely chopped celery

1/4 c. thinly sliced red onion rings

1/2 lb. fresh mushrooms, cleaned and sliced

2 tsp. lemon juice



Layer first 5 ingredients in order given in 3 quart glass salad bowl tossing mushrooms with lemon juice before layering. Cover and refrigerate overnight. Before serving sprinkle with chicken, turkey or fish. Toss and serve with fresh ground pepper. *Makes 3 servings vegetables*


Radish Salad


radishes, sliced (allowed amount)

lemon juice

1 T. dehydrated minced onion

1 T. parsley

1-2 tsp. liquid aminos

salt/pepper, to taste



In bowl, combine all ingredients and refrigerate 30 minutes to 1 hr before serving.


Romaine and Strawberry Salad


1 head romaine lettuce

2 bunches watercress, stems removed (optional)

1 pt. strawberries, hulled and sliced

4 thinly sliced rings of red onion, separated



1 tbsp. vinegar (Sherry, strawberry or raspberry are best)

1 tbsp. lemon juice

Stevia to taste

1/2 tsp. salt

1/8 tsp. freshly ground black pepper



Mix Romaine, watercress (if used), strawberries and onion in salad bowl. Mix dressing ingredients in a small jar with tightly fitting lid. Shake well. Pour over greens and serve. *Makes 6 servings of fruits and vegetables*


Sphere Tangy Tossed Salad


1 lg. head lettuce

1 green pepper

1 red onion

Bundle of Celery

Bundle of Radishes

1 medium Cucumber



Chop lettuce and other vegetables. Mix in salad bowl. Chill and serve with Balsamic Vinaigrette Dressing(see Dressings recipes). *Makes 8 Vegetable Servings*


Spiced Up Strawberries


4 Large strawberries or 6 small

1 T. cinnamon

5 drops or 1 pkg Stevia



Slice strawberries and place on a plate. Mix cinnamon and stevia and sprinkle over the strawberries. *Makes 1 Fruit Serving*


Spicy Taco Salad


2 cups Romaine Lettuce

200 grams London broil or filet

1/2t. garlic salt

1/2t. chili seasoning



Prepare the beef on the grill. Thinly slice beef and mix in garlic, salt, and chili seasoning. Top lettuce with seasoned beef. Serve with Vinaigrette Dressing on the side. *makes 2 servings meat and 2 vegetable*


Tossed Garden Salad


Approximately 1/3 head crisp iceberg lettuce

Approximately 1/2 head Boston lettuce, used for color

Approximately 6 well-rinsed spinach leaves, used for color

3 thin, shredded slices radicchio

2 to 3 slices celery, cut cross-wise, not too thin

1/2 crisp green pepper, sliced thinly or "cubed"

1 lg. or 2 med. tomatoes, sliced into thin wedges

1 green onion, sliced (use both bulb & stem)

Dash of dill weed



Place ingredients in salad bowl in order listed, until just before serving. Toss with any dressing approved for the hCG Diet. *Makes 4 vegetable servings*


Wilted Spinach Salad


400 grams raw spinach

1 med. onion, thinly sliced

1/3 c. cider vinegar

1 tbsp. (dry) prepared mustard

1/2 tsp. garlic salt

Stevia to taste

1/8 tsp. pepper



To 1 lb. well washed and dried raw spinach, (broken up and larger stems removed) add 1 medium onion, thinly sliced and separated into rings. Cover and chill in refrigerator.


For dressing: Add ingredients and heat the dressing until it starts to show steam. Just before serving, pour hot dressing over salad tossing gently to wilt greens. *Makes 4 vegetable servings*


Oriental Chicken Salad

100 grams chicken breast
1 cup cabbage, chopped
¼ cup cucumber, shopped
Oriental Salad Dressing (See recipe)
1 tsp. crushed Melba Toast

Grill chicken and cut into slices. Put cabbage and cucumber into bowl. Spoon Oriental Salad Dressing over salad (See recipe). Sprinkle with Melba Toast crumbles if desired. *makes 1 serving meat and 1 serving of vegetable*


Apple Tilapia Salad


1 med. head lettuce, torn bite-size

2 c. diced apples, unpeeled

2 tsp. soy sauce

200 grams cooked tilapia

1 tsp. lemon juice

1/2 orange, juiced



In a large bowl, combine salad ingredients. Toss together. Combine the soy sauce, orange juice and lemon juice. Mix well. Toss with salad. *Makes 2 servings meat and vegetable*


Autumn Tossed Salad

1 head lettuce, broken into bite sized pieces
3 tart apples, cored and sliced into wedges (do not peel)
1 sm. red onion, sliced into rings

In large salad bowl, add lettuce, apple slices and onions. At serving time, toss well with an hCG Diet approved salad dressing. Makes 3 Vegetable and 3 Fruit Servings*

Baby Spinach Salad


200 grams Baby spinach greens

3 T. balsamic vinegar

1 T. Dijon mustard

1 tsp. orange zest

1 T. orange juice (from squeezed orange)

1/2 teaspoon freshly grated ginger

salt and pepper to taste

pinch red pepper flakes



Whisk ingredients together and toss with baby spinach or mixed baby greens. *Makes 2 Vegetable Servings*


Asparagus Salad

3 tbsp. apple cider vinegar
3/4 tsp. celery seeds
3/4 tsp. dry mustard
1/4 tsp. salt
Pinch of white pepper
600 grams. fresh asparagus
1 bunch green onions, cut into 1/2 inch pieces

Combine first 5 ingredients in a small bowl; set aside. Trim off upper 2/3 of asparagus, and remove tough ends of lower stalks; wash asparagus thoroughly. Cut stalks into 1/4 inch slices. Cut remaining tips; place in a large salad bowl. Add remaining ingredients. Pour dressing over top; toss gently to coat. cover and chill 1 hour. *Makes 6 servings*


Baby Spinach Salad

200 grams Baby spinach greens
3 T. balsamic vinegar
1 T. Dijon mustard
1 tsp. orange zest
1 T. orange juice (from squeezed orange)
1/2 teaspoon freshly grated ginger
salt and pepper to taste
pinch red pepper flakes


Whisk ingredients together and toss with baby spinach or mixed baby greens. *Makes 2 Vegetable Servings*

Crunchy Sweet Apple Chicken Salad

100 grams chicken cooked and diced
1 apple diced
3 stalks celery diced
3 T. lemon juice
1/8 tsp. cinnamon
Dash of nutmeg
Dash of cardamom
Dash of salt
Stevia to taste
Wedge of lemon

Mix ingredients together; sprinkle with Stevia and cinnamon. Chill for 20 minutes. Serve with a wedge of lemon. Makes 1 serving (1 protein, 1 vegetable, 1 fruit)


Cucumber Salad

1 cucumber, thinly sliced
2 T. finely chopped onion
2 T. chopped parsley
1 T. white vinegar
1 tsp. soy sauce

Combine ingredients and chill for 30 minutes. *Makes 1 vegetable serving*


Fresh Mushroom Salad

1 head lettuce
1 bunch romaine
1/2 lb. mushrooms, washed, trimmed, sliced

Tear lettuce and romaine into bite size pieces. Combine with mushrooms. Just before serving, try with the Veggie dressing.


Jamaican Grapefruit

1-2 grapefruit
1-2 Pkg of stevia

Using a serrated edge knife, cut grapefruit in half as normally would and place on an oven safe dish and bake for 2 minutes. Cut around center core, rind, and partitions. Sprinkle with cinnamon and stevia. *1 Serving of fruit*


Low Calorie Molded Perfection Salad

2 tbsp. unflavored gelatin
1/2 c. cold water
2 c. boiling water
1/4 c. cider vinegar
1/4 c. lemon juice
1/4 c. unsalted tomato juice
Stevia to substitute for 1/2 c. sugar
1 c. cabbage, shredded
1 c. celery, diced
3 tbsp. pimento, chopped
3 tbsp. green pepper, chopped

Soak the unflavored gelatin in cold water until dissolved. Add the boiling water, vinegar, lemon juice, tomato juice, and sugar substitute. Cool until mixture begins to thicken. Fold in the chopped vegetables. Pour into 1/2 cup molds and chill until ready to serve. *Makes 2 Servings of Vegetables*.

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