Weight Loss Surgery Cookbook

210 Part II: Now You’re Cooking! Healthy and Hearty Dishes

Most salads are accompanied by a salad dressing. A key ingredient in regular

packaged dressing is fat, and even one tablespoon of fat carries a lot of calories.

Light and fat-free versions are better choices then full-fat salad dressings,

because obviously you don’t want to add extra calories to your healthy salads.

T Fresh Spinach Salad

with Roasted Corn

Fresh spinach is sweet with a hint of bitterness. By adding the sweetness of strawberries

and roasted corn and the protein of edamame (green soybeans), you have a perfect

salad. This salad can be made a day in advance, just don’t add the salad dressing until

ready to serve.

Stage: Regular foods

Preparation time: 15 minutes

Cooking time: 5 minutes

Yield: 4 servings (^1 ⁄ 2 cup each)

2 cups fresh spinach, rinsed and stems

removed

(^1) ⁄ 2 cup frozen shelled edamame
(^3) ⁄ 4 cup roasted corn (buy and thaw frozen
preroasted corn, or see Tip below)
(^1) ⁄ 4 cup chopped red onion
(^1) ⁄ 4 cup chopped tomatoes
(^1) ⁄ 4 cup chopped fresh strawberries
(^1) ⁄ 4 cup low-fat raspberry vinaigrette
1 Bring a small pot of water to a boil and add edamame. Cook for 2 to 3 minutes until
bright green; then drain and rinse under running cold water to stop cooking. Drain.
2 Place all ingredients into a medium mixing bowl and toss.
Tip: To roast corn, preheat the oven to 350 degrees. Husk and clean fibers from fresh corn
on the cob, place cobs directly on rack in the center of oven, and roast for 15 minutes. Let
cool and slice the roasted corn from cob with a knife.
Per serving: Calories 80 (From Fat 20); Fat 2g (Saturated 0g); Cholesterol 0mg; Sodium 50mg; Carbohydrate 14g
(Dietary Fiber 3g); Protein 4g; Sugar 6g.