7 Scarsdale Diet Recipes

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scarsdale diet recipes

Are you short on ideas how to prepare delicious Scarsdale diet meals?

Honestly, I completely understand your concerns, cause I’ve been there as well.

I was so excited the day I did my Scarsdale Diet shopping, that I failed to prepare any Scarsdale Diet recipes for the days after Day 1.
I had an idea for Day 1 Lunch and Dinner, but the days after that were culinary mystery to me.
I felt really lost on how to cook my carefully selected ingredients into delicious meals…

The evening of my Day 1 was my big Scarsdale diet recipes discovery. I found 19 recipe ideas for everyday of the diet. Hurrah, problem solved!

I am gladly sharing first 7 Scarsdale Diet Recipes with you:

These are SMD recipe meal ideas for the first 3 days – Day 1 till Day 3 (i.e. Monday to Wednesday).

1. Chef’s Spinach Salad

Day 1 Lunch


  • 2 cups or more of raw spinach
  • 1/3 cup of diced assorted cheeses such as Gouda, Swiss, etc. (no more than 1.5 ounces)
  • 1 tomato, cut into eighths
  • 4 raw mushrooms, sliced
  • 1 scallion, sliced
  • 2 thin slices boiled ham, diced
  • Garlic salt and pepper to taste
  • Vinegar or lemon dressing

Add all ingredients (except for tomatoes) in a large bowl and mix well.
Add tomatoes and dressing just before serving.

Number of servings: 1

2. Borscht Suzanne

Day 1 Lunch


  • 1/2 cup instant beef broth
  • 1/4 cup finely shredded white cabbage
  • 1/4 cup cooked or canned diced beets (no sugar)
  • 1 tsp. chopped onion
  • salt and pepper to taste
  • pinch of oregano
  • 1 tsp. low-fat sour cream

Boil beef broth and add cabbage. Lower heat and simmer 15 minutes.
Add beets, onion, salt and pepper to taste. Simmer 10 minutes more.
Remove from heat, and add pinch of oregano.

Chill, and add sour cream on top when serving.

Number of servings: 1

3. Deviled Shrimp

Day 1 Dinner


  • 5 jumbo (or 7 large) uncooked shrimp, peeled and deveined
  • 2 tbs. dry white wine
  • 1 tbs. Dijon mustard
  • 1/4 cup diced onion
  • 1 clove garlic, crushed
  • Salt and pepper to taste
  • 1 small whole tomato (peeled)
  • 1/4 cup chopped parsley

Heat a frying pan (sprayed with no-stick vegetable spray) and add shrimp. Saute on each side for 2 minutes.
Add wine, mustard, onion, garlic and season with salt and pepper.
Cover with lid and cook at medium heat for 10 minutes.
Use fork to break up peeled tomato before add it to dish.
Mix well, cover and cook for 10 more minutes.

Add parsley and you are ready to serve.

Number of servings: 1

4. Celery Au Gratin

Day 2 Dinner


  • 1 cup celery cut into slices
  • 1/4 cup lean beef broth
  • 1 egg yolk
  • Salt and pepper to taste
  • 1 tbsp grated cheese (Romano or Parmesan)

Boil celery until it gets tender. Drain well.
Whisk egg yolk and broth and season with salt and pepper.
Use an ovenproof dish. Add boiled celery at the bottom and pour whisked yolk and broth over it.
Sprinkle with cheese and use oven broiler to get it nicely browned on top.

Cool before serving.

Number of servings: 1

5. Tuna / Salmon Salad

Day 3 Lunch


  • 7 ounces can solid pack tuna fish (or salmon)
  • 2-3 stalks of celery, diced
  • 1 hard-cooked egg, chopped
  • 2 tsp tiny capers
  • 1/2 inch strip pimento, diced
  • 1 tsp grated onion
  • lemon juice and Tabasco sauce to taste
  • Watercress or Bibb lettuce (or other greens available),
    sliced radish and cucumber for the bed of mixed vegetables

Drain off oil from fish and rinse it in colander under cold water.
Place drained tuna (or salmon) in a large bowl and use a fork to flake it.
Add celery, hard-cooked egg, capers, pimento, onion, lemon juice and Tabasco sauce, and mix carefully.
Serve on a bed of watercress or choice of lettuce and garnish with radish rosettes, sliced cucumber and lemon wedge.

Serve on a bed of mixed vegetables. Garnish with lemon wedge.

Number of servings: 2

6. Lamb a la Provencal

Day 3 Dinner


  • 5 ounces lean leg of lamb – all visible fat removed
  • 1/2 cup beef broth
  • 1 garlic clove, crushed (or less, if preferred)
  • 1/2 cup parsley, chopped and mixed with 1 tablespoon dry rosemary
  • Salt and pepper to taste
  • 1 small red pimento (fresh or pickled in water or vinegar)

Before you start any preparation, make sure to preheat oven to 350 degrees.
Remove all visible fat from lamb. Pour 1/4 cup of the beef broth into an ovenproof dish.
Mix herbs with garlic and use them to rub the lamb meat. Sprinkle with salt and pepper to taste.
Bake between 20 to 30 minutes. Pour the rest of the beef broth over meat and bake 10 more minutes.
Dice pimento and sprinkle it over roast lamb.

Serve immediately while still hot.

Number of servings: 1

7. Broiled Tomato Supreme

Day 3 Dinner


  • 1 tomato
  • Salt and pepper to taste
  • 1 tablespoon chopped parsley
  • 1/4 teaspoon tarragon
  • Garlic powder and Chives

Slice tomato in halves. Sprinkle them with salt and pepper to taste.
Тurn open sides down on kitchen paper and let tomato drain for 1 hour.
Mix herbs and spread them over open tomato halves. Add garlic powder if you like.
Broil for 5 to 7 minutes max.

Sprinkle with chopped chives before serving.

Number of servings: 1

One thought on “7 Scarsdale Diet Recipes

  1. May anyone help me having a minor question.
    A split year in the past, I got identified as having a candida
    I wish to attempt some diet plan against Candida fungus.
    Online, a lot of information about this problem.
    Although ideas usually diverge. And I did not find the best final decision for myself.
    Maybe the forum participants will advise an established diet or perhaps a few tasty recipes against candida?
    I will be very thanks for almost any assist

    Many thanks!

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