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Low-Fat warm salads: tomato and wheat gluten

Updated on July 31, 2014

I am not a particularly gifted cook however these are two warm salads that I particularly enjoy as they are made of pretty simple ingredients that go together really well . Despite not being too simply to prepare for the first time, you will take no longer than 20 minutes to have them ready to eat. Whether you`re in a diet or not, you can be sure of the benefits to your health these simple meals bring.

They have a moderate amount of calories and pack have a lot vitamins and healthy ingredients specially due to vegetables so everyone in the family will benefit .

It is always important to remember that behind a great dish are always great fresh ingredients. Remember to choose only the very best vegetables and groceries as saving some dollars can result in a bad experience that will leave you demotivated and not willing to try these great recipes again.

Enjoy your salads!

Cook Time

Prep time: 20 min
Ready in: 20 min
Yields: Serves four people

Tomato salad

This salad is great for those warm sunny days when all you need is a light fresh meal that is tasty and don`t stay in your stomach for hours.

The rich diverse vegetables that make it guarantee you`ll replenish a lot of those essential vitamins your body needs to stay healthy and fit.

Kids also love it as it looks nice and does not have any particularly strong ingredient , however its not bad to be moderate on mustard, onions and vinegar as too much of these can ruin the recipe -so make sure you keep your tongue sharp when preparing this salad.


  • 6 Tomatoes
  • 2 tablespoon vinegar
  • 1 dessert spoon mustard
  • 1 clove
  • 1 onion
  • 3 tablespoon water
  • salt
  • pepper
  • 2 tablespoon parsley, minced
  • 1 tablespoon chives, chopped
  • 30 g low-fat margarine
  • 2 tablespoon bread, grated
  • 2 tablespoon light cheese, grated


  1. Wash the tomatoes well , cut them into slices and put them at a round container with cover
  2. In the second container mix the vinegar with the mustard, the clove ,the onion ( peeled and finely minced) and water
  3. Over the margarine cutted in small pieces, cover and bring to the micro wave for 6 minutes at maximum power
  4. Powder the bread and grated cheese, mix and take it to the micro waves, uncover, for another 3 minutes at maximum power
  5. Serve sprinkled with the remaining mixture of parsley and chives
Cast your vote for Tomato Salad

Wheat Gluten Salad

This is one of those dishes you can prepare for a lot of people easily without too much stress. Last minute guests, friends or family they will all enjoy this one as it looks and tastes really nice.

The only caution here is making sure you don`t get too much enthusiasm with the Tabasco or garlic as they strong deep flavor don`t suit everyone-it is best to play safe here and put it on the table after serving in case anyone wants that extra kick


-300 g of wheat gluten

-dark pepper

-garlic powder

-2 tea cups of oil

-100 grams of vermicelli

-1 carrot

-2 onions ( one leek can replace the onions)

-1 small can of sliced mushrooms

-1 cube of broth powder

-2 tea cups of water


-Sesame seed

Step one: Cut the wheat gluten into small cubes and season with pepper and garlic powder

Step two: heat half the oil in a frying pan , turn into small pieces the vermicelli and fry them in the hot oil gradually

Step Three: As the mass is fried, remove it with a skimmer and let drain on absorbent paper. Add the remaining oil to what is left at the frying pan and fry a little bit the wheat gluten cubes

Step four: Skin and grate the carrot and cut the onions in slices

Step five: Remove the wheat gluten and put the vegetables in the frying pan along with the sliced mushrooms

Step Six: Dissolve the broth powder in boiling water and add a few drops of tabasco, the Wheat gluten cubes , the vegetables and the sauce. Boil for one minute

Step Seven: remove from fire, splash it with a handful of sesame seeds and add the fried vermicelli


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