What is your favorite Salad?

I love Strawberry Spinach Salad with Walnuts and Diet Raspberry Vinaigrette Dressing.

What's you favorite Salad?

POST RECIPES I AM LOOKING FOR SOME GOOD ONES.

You get a cheesburger, open it up, put a bit of lettuce and a slice of tomato on top 'o the cheese, put some mayo on top of that, close it up and eat.

only hold the lettuce.

Is that the stuff that's made up of vegetables and is supposedly healthy? Hmm....never had it. ;)

just kidding

:kick:

Chris Rock

Yum!

with olives. Yum! Yum!

I like the olive "salad" they put on muffalattas (spelling?). Tapenade is also good.

nothing else will do!

with the fruit and the nuts.........don't ask me for the recipe, I buy it already made. I'm sure it's available on the net.

Haven't had it in ages.

Equal quantities of:

grapes
sliced celery
chopped apples

Half quantity of:

walnuts or pecans

I prefer pecans, but walnuts are more authentic.

Mix lemon juice into sour cream until the sourness is gone (sounds strange but it does happen), then use only enough of this to hold the fruit and stuff together. Or use mayo if you're lazy, but the sour cream mix is better.

Wanna make it a main dish? Throw in some cubed cold turkey. Yum!

Spinach salad with walnuts, dried cranberries, onions, blue cheese chunks, topped with rasberry vinegarette. Highly addictive.

Damn, I don't feel like running to Jewel on Division.

:D

I also dig potato salads and caesar salads with that oh-so-rich dressing and lots of yummy onions...

This one is easy and if you can stomach doing the pre-packed veggies, is about as difficult as hitting the supermarket on the way home from work. This is a side salad, but adding farmer cheese, goat cheese, sliced turkey, ham, roast beef, carrots etc (proteins, especially) will make it a meal.

1 bag baby spinach or 2 bunches cleaned spinach
1 3 oz bag Bacon bits or similar (the non-meat ones taste okay if you mix with the dressing first!)
1 8 oz box of sliced, fresh mushrooms or 8 oz of sliced, fresh mushrooms
8 oz cherry or grape tomatoes
1 bottle fat-free ranch or 1 recipe of fat free ranch

cut tomatoes in half; toss greens, mushrooms and tomatoes together. Toss in bacon if using real bacon, else mix with dressing now.

serve with dressing to taste.

This is ... according to my mother, far too much work. According to me, the right amount of work if you care about yourself and those you're feeding. (I'm a foodie. She's not.)

Ingredients:
Mixed greens
toasted almond slivers
small, flavorful tomatoes (cherry, grape, on the vines, whatever. Just not red baseballs)
red, orange, yellow bell pepper (the more the merrier)
cucumbers (I use English ones because they aren't waxed buy your YMMV)
small can Mandarin orange segments (reserve liquid)
thinly sliced mushrooms - white button work fine
baby carrots
jicama slices
cold, defrosted frozen peas
other vegetables as strike your fancy - proteins can be added here, too, but I really think tofu has better uses than this salad. Turkey and chicken go well, tuna does not.

Dressing
Lemon-olive oil..... This is a specialty oil I get at Cost Plus, but Trader Joe's has an orange version and many specialty stores have something similar. This is good olive oil with citrus oil added. (The olive oil helps me hit the 30% calories for the day and is good for my diet, but may not work for yours.)
Basalmic Vinegar, the best you can afford
Reserved Mandarin Orange Liquid
Chopped herbs to taste or a smattering of dried, italian herb blend

Mix the oil, vinegar, herbs and orange liquid in a small bowl to taste - sweet, a little tart, tangy. This dressing, BTW, if stored in a closed container, does fine in the cupboard. (Thanks for discovering this, DH!)

Toss other ingredients.

sprinkle dressing very lightly over greens mixture.

Serve at once.



I have a million salad recipes.... everything from a composed, jellied beef mold (amazingly good, though very 50's) to a trendy stacked Cobb salad.

Feel free to PM me.

For dressings and different ingredients.

Thanks!

I collect books....

So Mom got me these incredible antique cookbooks from the 20's and 30's last year.

Stunning what people will eat. *grin*

I may even get the significant other away from "bleu cheese" for once! Have you tried your recipe with other types of mushrooms (we're nuts about 'em) - if not, try morels, if you can get 'em, cremini or oyster if you can't.

We gathered a couple baskets of morels last summer (there'd been a fire near here the year before) and I will absolutely WEEP when they're gone!

Pizzaria Uno makes a great Caesar.

But also try romaine lettuce covered with shredded Swiss cheese and oil & vinegar. Salt and pepper to taste.

And then there's mixed field greens all by themselves.

My old boyfriend always ordered Pizza with anchovies on it. I would end up picking them off and even the smell makes me sick.

Caesar gots to have anchovies.
Try this:
Warm the anchovies in a pan.
Stir them around and they "melt".
Pour into a large wooden salad bowl and spread around in a thin layer.
When you toss the salad you get a hint of the anchovie flavor without concentrated chunks of it.

I read a quote by him that adding them is the single biggest mistake people make about the Caesar. I personally wouldn't mind them if I weren't allergic.

that claimed to be the originator of the Caesar salad.

However, I just found this:

There are also a number of non-canonical versions of the Cardini legend: according to Rik Espinosa, Paul Maggiora, a partner of the Cardini's, claimed to have tossed the first Caesar's salad in 1927 for American airmen from San Diego and called it "Aviator's Salad." (Maggiore and the two Cardini's were all veterans of the Italian air force during the war.) Paul Kump claims that Diana Kennedy (an oft-quoted authority on Mexican cooking) had met Alex Cardini in Mexico City before Alex's death in 1975, and that Alex claimed to have developed the salad (he too allegedly called it "aviator's salad"). (For those interested in the culinary details, Alex's version included anchovies, but that was not the way Caesar made it--in the canonical telling he got the fishy tang only from Worcestershire sauce.) Neal Matthews ("San Diego Union-Tribune", March 2, 1995) quotes one Livio Santini, an elderly resident of Tijuana, who claims he made the salad, from a recipe of his mother, in the kitchen of Caesar's restaurant when he was 18 years old, in 1925, and that Caesar took the recipe from him.
http://www.kitchenproject.com/history/CaesarSalad.htm

I STILL like the anchovies, but now I'll call it Aviators Salad.
;-)

Cuz I've been craving one all day. ;-) This one had sirloin steak slices on top, which is even more heretical than grilled chicken but I thought I'd try it. For years I enjoyed a friend's recipe that included anchovies pureed into the dressing and the first time I had it without that hint of anchovy, it just wasn't the same. I'll try this "Aviator's salad" as soon as I'm cured of my seafood allergy

I love their salad.

I love their salad.

We just got a branch this year. I've been to the original in Chicago. That was in '91. Even before that, I use to make pizzas at home using their recipe and cake tins. The secret to the crust is (1) lots of olive oil and (2) cornmeal.

YUmmmmmmmmmm:)

I saw it prepared on The Food Network and had to have it. The secret is in the garlic powder. And the hard-boiled eggs. I have never tried making the soup, though that looks good, as well.:hi:

http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_12325,00.html

Mmmmmmmmmmmm. I could exist on that stuff.

I love that, as well. What kind of dressing? I prefer creamy dressings to the vinagrettes, low fat or not...:shrug:

Yummy!

with tomatoes, feta, peppers and pita on the side, followed by a greek dinner

Don't forget the olives! I would really like a huge Greek meal right now and it's only 10:30 AM here. A close second to a good Greek salad is basically the same but substitute Gorgonzola for the Feta and add some leftover boiled shrimp, artichoke hearts and homemade croutons. The shrimp and Gorgonzola combination is great.

Use one head of Belgian endive for each guest. Rinse in cold water and peel off outer leaves if discolored.

Anchovie dip
Dump one or more cans (depending on # of guests) of anchovie fillets into a small saucepan on medium heat. Stir around until they melt. Add a generous splash of white wine to deglaze and blend.
on edit: you can add some minced garlic too.

Presentation
Place the whole head of endive on a salad plate with a small cup of the dip. Guests peel off one leaf at a time and dip into the anchovie dressing. Kind of like eating an artichoke.

Ooooohhhhh drooooool..........antipasto-ey goodness....

It's really great cause you can put in it your favorites of everything.

Just call it a pizza on lettuce!

*drool* :P

Mixed baby greens, halved seedless red grapes and shaved Asiago, dressed with a sweet poppy seed dressing and garnished with fresh garlic croutons.

-chef-

walnuts, bleu cheese crumbles and a light rasperry vinegar and oil dressing.

But since you are looking for ideas, I once had at a restaurant three rolled lettuce wraps. They were stuffed with shaved carrots, peppers, and this white mushroom (I think) that looks like white flowers. They used the lettuce as little cups with all these vegetables coming out to look like a flower arrangement. Some sort of asian style dressing on the plate below. It tasted great, but the drama of the presentation was the seller.

It sounded delish... saw it as Costco last night but decided to hold off getting it.

I'm a big fan of a Cobb Salad (hold the eggs) and a Greek Salad. A
Greek restaurant I go to has a "Greek Village" salad which is a Greek Salad without the lettuce. Served with pita bread, it's awesome.

Anything with iceberg is gross.

made with Hellmans', with lots of dill pickle relish in it...

With Garlic dressing but it destroys my stapled stomach so bad that I end up passing out on the couch. It takes me several days to get over it.

I don't have a good recipe as my Mother in law doesn't share. But basically cook some bacon up, crumble it up, put it in a bowl of endive and pour bacon grease over it. I like it with cheddar cheese. Of course it sounds gross and is probably responsible for clogged arteries, but it is the best salad in the world. ;)

It enhances the flavor of wilted salads also.

Lots of Chefs have clogged arteries.

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pimento, Italian sausage, summer sausage, salami, tomato sauce,mozzzzzzarella cheese, garlic, and cayene pepper gently spread on a crust, and baked--------------We call it PIZZA SALAD-----------

a great simple salad is made with fresh cherry tomatoes with feta and a good vinaigrette.

In my simple form. I cannot give exact amounts because I make it based on remember my mother making it and use amounts based on looks and taste. The ingredients are: cooked and chilled macaroni, carrots, celery, green onions, mayonaise, salt, and pepper mixed together. I brought it too a pot luck at work one time and several people complimented me on it. I like it better than traditional macaroni salads with eggs and relish.

from a local place here called Taco Villa. A wonderful taco salad in an edible bowl.

what someone said to get a deleted post on a thread about your favorite salad?!:eyes:

Very popular at my wife's restaurant.
arugula |
radiccio } all 3 chopped, very coarsely
baby endive |

fresh blue cheese---crumbled
baby yellow and red pear tomatoes
candied walnuts
shredded pancetta pieces (not much--use as garnish)

fresh raspberry vinaigrette

Popcorn Salad
6 Cups popped popcorn
½ Cup sliced green onion
¾-1 Cup mayo
1 Cup cooked bacon chopped (reserve some for top)
1 Cup grated cheese (reserve some for top)
½ Cup water chestnuts sliced.
1 Cup celery diced

Combine all ingredients. Sprinkle reserve bacon and cheese on top. Best when eaten within 3-4 hours. Makes 4-6 servings.

Crunchy Taco Salad (no meat)

Iceberg lettuce, chunked
tomatoes, chunked
green onions, sliced
avocadoes, chunked
cheddar cheese, shredded
kidney beans, drained and rinsed
black olives, drained
doritos (extra cheesy works), crushed
ranch dressing
salsa of any kind for topping
jalapenos if desired


Toss it all together in a huge bowl. The doritos lose their crunch within about 20 minutes, so don't toss together until ready to eat.

Got this from a tomato repacker in Milwaukee. Modified it to use Panela cheese. Combine in quantities to your own taste:

Roma tomatoes - cut in large chunks
red onion, thinly sliced
a clove of garlic, minced (not the same if not fresh garlic)
fresh basil, sliced (NOT the same if dried!)
dash of dried oregano
salt and pepper to taste
Panela cheese, cubed (a mild fresh Mexican cheese - original recipe was for fresh mozzarella)

Dress salad with olive oil and red balsamic vinegar. Serve with crusty french bread to dunk in the dressing.

Using fresh garlic and basil and good ripe tomatoes are what makes this salad.

I'm going to try this one!

a Nicoise, with the very crisp greens the fresh tuna, crisp green beans, baby potatoes, hard cooked egg, and (often times) anchovies, capers. Must be served with a warm vinegerette (spp?) dressing.

Too bad they don't make low carb potatoes! Otherwise it meets my current diet pretty well.

with Ma's dressing.

Cut the cabbage by hand just as long and thinly as you can. A small head each of red and green cabbage is good. Shred a carrot or two with your veggie peeler.

Ma's Slaw Dressing

In a two cup measuring cup put 1/2 cup sugar
(I like the turbinado stuff)
Enough cider vinegar to bring it up to 1 cup.
whisk 'til the sugar is dissolved.
1 cup mayo (I like the reduced fat Hellman's/Best Foods)
couple generous shakes of celery seed or to taste
salt and fresh ground pepper

Whisk 'til blended and fold into slaw. Refrigerate at least an hour.
Very simple and just sweet/tart/creamy enough.

Red apples
Green apples
Snickers candy bars
Cool Whip or the like

Cut up the red and green apples into bite sized pieces; ditto Snicker bars (I use about 4 of each color apple and 5-6 king-size Snicker bars. Toss the whole thing with a container of Cool Whip (8 oz?)
Yum.

a home grown tomato in August . . . salt.

BLT, only really good with homegrown tomatoes. Too bad that I can't get lettuce and tomatoes from my garden at the same time.

1 1/4 cup fresh white breadcrumbs
2 tablespoons minced fresh thyme or 2 teaspoons dried
11 ounces soft fresh goat cheese (such as Montrachet), cut into 8 rounds. (Herbed goat cheese log works in a pinch)
1 egg, beaten to blend

2 tablespoons plus 3/4 teaspoon white wine vinegar
1 tablespoon Dijon mustard
1/2 cup plus 3 tablespoons walnut oil
8 cups mixed baby greens
2 heads Belgian endive, cut crosswise into 1/2-inch pieces
2 large ripe pears, peeled, cored, cut into 1/4-inch-thick slices

1/3 cup chopped walnuts

Mix breadcrumbs and thyme in glass pie dish. Season goat cheese with salt and pepper. Dip cheese into beaten egg, then into breadcrumbs, coating completely. cover and refrigerate until ready to use. (Can be prepared 4 hours ahead.)

Whisk vinegar and mustard in small bowl to blend. Gradually whisk in 1/2 cup oil. Season to taste with salt and pepper. Combine mixed greens, Belgian endive and pears in large bowl.

Heat remaining 3 tablespoons oil in heavy large skillet over medium-high heat. Add walnuts and sauté until lightly toasted, about 2 minutes. Transfer to plate using slotted spoon. Reduce heat to medium. Working in batches, add cheese rounds to skillet and cook until crisp and brown on outside and soft on inside, about 2 minutes per side.

Toss salad with enough dressing to coat. Divide among 4 plates. Using metal spatula, place 2 cheese rounds in center of each salad. Sprinkle with walnuts.

*I have made various incarnations of this salad, sometimes using apples and pecans instead of the pears and Walnuts. Another good thing to do is to bake the pears and add them to the salad. Makes it sweet!*

Pears are about ready to pick, this seems like a good salad for guests. Thanks for the recipe.

ripe cantaloupe chunks dressed with buttermilk and chopped mint. very, very refreshing.

A little tuna, some salmon, maybe a bit of crab. Mix together.

Sprinkle fish over Romaine lettuce, spinach and other vegetables as desired in a bowl with a lid on it.

Pour a garlicky vinaigrette over the salad, put on the lid and shake to coat everything evenly.

Put into serving bowl and eat.

Why is everyone, including on The Food Network, so promoting vinagrettes? Vinegar gives me heartburn. I prefer any creamy dressing, like Russian or Ranch. I know they have higher calories, but I do not like vinegar.:-(

i often get in the mood for a greek salad.

Wurstsalat! Mmmmmmm.

Use quantities to your liking:

Spinach leaves
Pink grapefruit chunks (or orange)
Mozzarella cubes
Sliced mushrooms
Red onion rings

Secret ingredient:

Garmma Bep's Peppered Saskatoon Berry Salad Dressing, the greatest salad dressing ever created. Find it at http://www.grammabep.com/gbprod.htm#DIPSANDDRESSINGS. DO IT! You won't be sorry.

I suppose a raspberry vinaigrette could be used, but it won't be nearly as good.