Chicken soup stock (preservative- free type of possible)
Sugar-free liquid artificial sweetener (you can use sugar instead)
Vinegar or lemon juice, of you r choice
To make a single serving of marinated salad (about 70 calories)
1 to 2 teaspoons
2 to 4 tablespoons
Mix all the marinade ingredients together. If you're not on a diet, just use sugar instead of artificial sweetener.
Prep the salad vegetables. Wash the lettuce well, and dry well. I usually shred it. (Cut or rip into whatever way you like.)
Slice the onion thinly and put into a bowl of salted water, then into a bowl of ice water. Drain, and squeeze out lightly with your hands.
Slice the cucumber thinly. I usually julienne it.
Put all the salad vegetables in a bowl, and pour on some of the marinade and the olive oil. Leave to chill in the refrigerator for a few hours and the marinated salad is done.
if you're making just one portion of the salad, you can just sprinkle the cut up vegetables with a little Krazy Salt, a little chicken soup stock, 1 teaspoon of olive oil, 1 tablespoon of sweetener, and 1 tablespoon plus of vinegar.
Toss before eating. If you make it in the morning and bring it as bento, by lunchtime it will be marinated.
The marinade liquid on its own is very sour, but the moisture that comes out of the vegetables makes it taste just right.
Store the marinade liquid in the refrigerator, and use it up as soon as possible.
Story Behind this Recipe
I wanted to eat plenty of vegetables for weight loss and health. I don't like commercial marinades that aren't sweet, so I made a sweet version that I like, and my family loves it too. Olive oil, which is a good oil to have on a diet, hardens in the refrigerator, so I add it separately.
I use Lakanto S artificial sweetener. The granulated version doesn't dissolve well when it's cold so I used the liquid type, but if you're using it directly on vegetables, use the regular granulated kind. It is probably different from any other sweetener you may be using, so adjust the amount.