How many times have you gotten up from the table and felt like you just ate a whole cow? That is one of the worse feelings in the world. It's not so much about of the quantity of food that you ate, but the type of food that you ate. When we eat all those "heavy" foods, our energy level is low, we start to gain weight, and we're probably not getting enough fiber our your diet.

Growing up as a young child, I have always loved to eat salad. So, one day I just said "Away with everything else." "If I can't make it into a salad, I'm not going to eat it". I started eating salads for breakfast, lunch, and dinner. You stop frowning because I know what you are thinking, "Who wants to eat a salad for breakfast?" Well, you will after you finish reading these these wonderful recipes that I have used to make for three meals of the day.

Ingredients

1 medium banana
1/2 cup strawberries, halved
1 medium orange, pared and sectioned
1/2 cup seedless green grapes, halved

Sour Cream Honey Dressing:

1/2 cup dairy sour cream
1/2 Tablespoon honey
1/2 Tablespoon orange juice

Instructions:

1. Slice bananas, strawberries, oranges, and grapes. Place in large mixing bowl.
2. In a small bowl, combine the sour cream, honey and orange juice and mix well.
3. Coat the fresh fruit with the dressing and refrigerate before serving.
4. Optional: Top with granola or roasted nuts.
   

Serves 2.

Now, doesn't that sound like a great way to start and end your day? I make two servings of this salad, so I can eat the other one later for dessert. Yummy!

Ingredients

• 1  pound  ground sirloin
• 1  (1.25-ounce package) taco seasoning
• 3/4  cup  water
• 2/3  cup  fat-free sour cream
• 2/3  cup  bottled salsa
• 8  cups  shredded iceberg lettuce
• 4  cups  (4 ounces) bite-sized baked tortilla chips
• 2  cups  chopped fresh tomatoes, drained
• 1  cup  (4 ounces) shredded reduced-fat sharp cheddar cheese, divided
• 1  (15-ounce) can kidney or black beans, rinsed and drained
• 1/2  cup  sliced ripe black olives

Instructions

1. Cook the beef in large skillet over medium-high heat until browned, stirring to crumble. Stir in taco seasoning and water. Reduce heat, and simmer 5 minutes, stirring occasionally.
2. Combine sour cream and salsa in a small bowl.
3. Combine the beef mixture, iceberg lettuce, tortilla chips, tomatoes, 1/2 cup cheese, and beans in a large bowl.
   
4. Drizzle the sour cream mixture over the salad, and toss gently.
   
5. Sprinkle with 1/2 cup cheese and black olives. Serve immediately.

Ingredients

Feta Dill Vinaigrette:

• 1 tablespoon minced fresh dill leaves
• 1 tablespoon balsamic vinegar
• 1/4 cup extra-virgin olive oil
• 1/4 cup crumbled feta cheese
  
• 1/2 teaspoon cracked fresh black pepper

Salad:

• 1/4 cup diced Canadian bacon (6 ounces)
• 2 large beefsteak tomatoes, thinly sliced
• 1 small red onion, thinly sliced
• 1 head butter lettuce cut into 8 small wedges

Directions

Vinaigrette:

In a small bowl, whisk together the dill, vinegar, and oil. Fold in crumbled feta cheese. Season with pepper, to taste. Set aside until ready to dress salad.

Salad:

Saute Canadian bacon in a nonstick 10-inch skillet over medium-high heat until crisp, about 3 minutes. Remove bacon bits to a paper towel-lined plate to drain.

On each of 4 salad plates, arrange in alternating layers: the tomato slices, onion slices, and lettuce wedges. Sprinkle with the Canadian bacon bits and divide vinaigrette evenly over the salads. Serve immediately.

This recipe come from one of my favorite t.v. shows, The Food Network.

Enjoy!