Does anyone have any suggestions for different types of salads? Interesting things to throw into your basic green salad? I need to get more greens in my diet and need some inspiration. Thanks!
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Spinach & Orange Salad with Raspberries
Mon, April 30, 2007 - 12:01 PMKeri you can omit the honey from this one too
its nice and refreshing for summer
Salad
3 large oranges, peeled, seeded and segmented
8 ounces baby spinach, whole leaves washed and dried
⅓ cup mint chiffonade (thinly sliced mint)
¼ cup chive batons (1-inch long pieces of chive)
1 pint raspberries
¼ cup toasted (optional)
Vinaigrette
1 tablespoon minced shallot (approximately ½ of a medium shallot)
1 small garlic clove, peeled and minced
1 teaspoon dijon mustard
½ teaspoon ground coriander seed
1 teaspoon honey
3 tablespoons good quality champagne or white wine vinegar
½ cup good quality mild olive oil or canola oil
Salt and freshly ground pepper to taste
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opps forgot the dressing directions
Mon, April 30, 2007 - 12:02 PMFor Vinaigrette:
1. In a medium bowl blend shallot, garlic, mustard, ground coriander and honey with vinegar. Slowly drizzle oil into mixture and whisk until emulsified. Season with salt and pepper to taste. Cover and refrigerate.
2. Just before serving in a small bowl, gently toss segmented oranges and raspberries with 1 tablespoon vinaigrette. Set aside.In a large bowl toss spinach, mint and chives with enough of the vinaigrette to evenly coat the leaves. Season to taste.
3. Garnish the salad with the orange segments, raspberries and toasted or candied nuts.
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Re: Salads
Mon, April 30, 2007 - 12:08 PM
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Re: Salads
Mon, April 30, 2007 - 3:34 PMSprouted seed mix, raw almonds or sunflower seeds, tuna or salmon, pears and gorgonzola.
Mixed greens with cut up oranges, thinly sliced red onion, and avocado is yummy. You don't need dressing because of the juciness of the orange and creaminess of the avocado.
If you eat meat - Arugula salad with freshly cooked beef and warm dressing.
Pan sear skirt steak or other cut of beef, remove from pan, cut in thin slices against the grain and lay slices of warm beef pan (fresh herbs too, if you have any) cook until soft, deglaze with balsamic vinegar, drizzle over steak and salad. -
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Re: Salads
Mon, April 30, 2007 - 3:55 PMI second the sprouts & gorgonzola!
One of my fave dressings:
Rice Vinegar
Olive Oil
Miso paste
Dijon Mustard
Raw Honey
Ginger
Blend it all up...sooo good.
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Re: Salads
Mon, April 30, 2007 - 3:51 PMNuts, seeds, soft cheeses (goat, blue, etc) and dried and/or fresh fruits are nice. All add flavor, and the cheese and nuts add some protein too.
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Re: Salads
Mon, April 30, 2007 - 4:56 PMSome combinations I enjoy over and over again:
a. Chèvre, Hazelnut, & Mixed Greens or Spinach.
b. Cashew, Avocado, & Romaine or Iceberg (Yes, I love iceberg, and phooey to all you iceberg haters out there!).
c. Romaine or Mixed Greens or Spinach with sliced cucumbers, carrots, and tomatoes with dabs of hummus and Goddess dressing. I think this would also be good with Arugula.
d. Romaine, Mixed Greens, or Arugula, some sliced avocado, and smoked salmon with some hazelnuts and vinaigrette or Goddess dressing.
e. Or warm, salted, shelled edamame, cashew or almond pieces with Romaine or Iceberg and Chinese Chicken Salad Dressing.
f. Feta, tomato, & cucumber with a balsamic vinaigrette made with a little freshly pressed garlic on whatever lettuce I have about.
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Re: Salads
Mon, April 30, 2007 - 4:59 PMI forgot to add that I often put some sort of dried or fresh fruit (apples and currants are favorites of mine) with some of these combos, most notably a, b, and e. I totally second the fruit addition.
Occasionally, I need to mix it up, so I'm glad you started this thread so I can see what other folks are eating and get myself out of the a-e rut! -
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Re: Salads
Mon, April 30, 2007 - 6:50 PMWe just ate one of my faves. It's easy too.
Tomatoes, balsamic vinegar, olive oil, basil and goat feta.
For more greens (cuz I'm craving them SO much), I've been buying organic baby salad greens, and adding, shredded cabbage (green and red), cutting the veggies like carrots, cucumber celery and tomato in different shapes than the usual. For fun we add apple, dried crasins, sunflower seeds, sometimes canned mandarin oranges. Then it's all about the dressing. The latest is homemade ginger and sesame oil, OJ and a little sugar. -
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Re: Salads
Mon, April 30, 2007 - 6:53 PMhey maggiemae --
if you're doing your dressings from scratch, care to share some recipes? i'd be really interested....i;ve got a few in my betty crocker cookbook, but the more the merrier!
thanks!
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Re: Salads
Mon, April 30, 2007 - 6:45 PMthis is my variation on a salad in anna thomas' vegetarian epicure:
radicchio
apples
nut of your choice
farmer's cheese (a goat cheese of some kind that's mild)
honey mustard dressing (well, that's my latest fave, but you could put any dressing on it i think as long as it's not too sour). -
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Re: Salads
Mon, April 30, 2007 - 9:00 PMIf you're not picky on what constitutes a "salad", here's my family's recipe for Yummy Cucumber Salad:
Peel and thinly slice one cucumber
Add 1/4 red onion, thinly sliced (in long slices; don't chop it up more than once or twice latitudinally)
Add about 1/4 c mayo and stir until it's well mixed
Cover and refrigerate at least three hours. It will get all runny. (Stir once an hour)
Salt and pepper to taste
Serve (use a slotted spoon to leave the drippings in the bowl; hardly any fat actually sticks to the veg) and top each serving with just a pinch of freshly grated nutmeg
Don't salt it before the refrigeration process -- you'll lose the salt in the runoff.
There's no credence to the rumors that my brother used to call this Yucky Cucumber Salad. There will, however, be a reckoning when his boys are old enough to spend the night at Auntie's ;) -
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Re: Salads
Mon, April 30, 2007 - 9:29 PMIf I have it in stock, I'll often add these to my red leaf lettuce:
soaked nuts/seeds: almond, pumpkin, sesame, and/or sunflower, walnut, pecan, peanuts, etc.
sprouts: any but alfalfa, a STAPLE in my salads, usually radish, daikon, or broccoli sprouts
kelp, dulse
soaked seaweed: usually hijiki, wakame, dulse
veg: kale, carrot, red cabbage, raw squash/zucchini, beets, cucumber, tomato(fruit! Veg! whatev), celery(only very finely chopped),
fruit: papaya, mango, apple, pear
nutritional yeast
nori mix: flax seeds, peanuts, and nori sheets ground in the blender till fine
herbs: basil, dill, PARSLEY(I often have mostly parsley salads), watercress
fresh garlic, onion, ginger, lemon/lime juice
My dressings usually consist of Bragg's Apple Cider Vinegar, extra virgin olive oil (I really need to get coconut, flax, and hemp oils though), sesame seeds, ginger, tamari/bragg's, ground flax, etc.
I don't put all these things in together, but I thought I'd post all the things I could think of. :)
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Re: Salads
Mon, April 30, 2007 - 9:53 PMour favorite salad is:
baby greens
chopped tomatoes
goat cheese
pine nuts
chopped bacon pieces
balsalmic vinagrette -
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Re: Salads
Tue, May 1, 2007 - 9:47 AMWow. These salads all sound so good.
My two favorites are really simple:
(1) Greens (usually green leaf lettuce), green onion, cilantro, cucumber and sunflower seeds (for crunch) thrown into a tupperware. Add a drizzle (little!) olive oil, apple cider vinegar, pepper, garlic salt, garlic powder. Shake and serve. Yum. (I would add tomato but I am allergic).
(2) Southwestern salad - greens, grilled corn, peppers, cilantro, onion, etc. Grilled chicken, few tortilla chip strips and drizzled with BBQ sauce. yum.
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Re: Salads
Tue, May 1, 2007 - 7:25 PMI love fennel with apple, aragula,
red onion, lemon zest
roasted walnuts
and roquefort with lemon zest vinagrette
or oranges, red onion and shrmp -
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Re: Salads
Tue, May 1, 2007 - 9:00 PMisabeau, I'm sorry, I flung the stated ingredients (OJ, fresh ginger, for sesame I used tahini, and sugar and I think I used olive oil) w/o measuring into the blender. Bad me. I'd bought some oriental-type of dressing one night when we had "salad-as-big-as-your-head" (title attributed to my sister). My husband is a meat and taters guy so it was amazing that he went for the idea. I think he made up for the fact that we had salad for dinner by adding extra chicken and most of the bottle of dressing. by the time I went back for seconds, it was gone so I had to do something. It was not 1/2 bad. -
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Re: Salads
Tue, May 1, 2007 - 11:34 PMCheese and apples make any salad delicious.
This is the salad I've eating a lot lately:
mixed baby greens
baby spinach or arugula
peeled and sliced Fuji apples
lots and lots of freshly grated asiago cheese
For dressing I use Newman's Own Ceaser dressing which I use for all my vegetables.
Add a dash of balsamic vinegar to enhance the apples.
Mix together and eat. It's delicious and easy!
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Re: Salads
Mon, April 7, 2008 - 8:42 PMTonight I made a Spinach Broccoli, Beef Salad. It was amazing! We bbqd a tri tip last night and I was looking for a recipe to include it into tonight's dinner. My husband had a ring of dressing on his face :D
1/2 lb baby spinach
1/2 lb broccoli
ten cherry tomatoes halved
1/4 of a red onion
3/4 lb of steak
dressing
3 tsp dijon
1/2 tsp or so horseradish
1/2 tsp lemon pepper
1/2 salt
1/2 cup extra virgin olive oil
3 tbsp sour cream
2 tbsp beef broth or red wine vinegar
Wash and trim broccoli to steam for 4 minutes after water boils.
Clean spinach, cut tomatoes, slice onions, meat. Set aside. Add broccoli to salad when cooled
In large bowl whisk dijon, salt, pepper, broth or vinegar and horseradish together. Add evoo and blend, add sour cream and blend til creamy. Toss salad with dressing and serve!
It went well with leftover garlic mashed and chocolate/banana cream pie with homemade whipped cream and graham cracker shell.
But then what the heck doesn't?
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Re: Salads
Wed, April 9, 2008 - 9:01 AMI find that the best rule of thumb for salads is 5-ingredients, before adding toppings. If you have at least 5 different things in your salad, it will be more filling, more satisfying and overall more enjoyable.
I do a little lettuce – I prefer a variety of lettuces. I don't do iceberg at all if I can help it.
spinach if I have it
cabbage – definitely cabbage. Always cabbage. Choose your color, choose your cut. But include cabbage.
carrots – neither chopped nor shredded. I do this weird, complicated "shaved carrot" thing.
That's 4…
celery? tomatoes? cucumber? onion? pepper? hard boiled egg? avocado?
You can, of course, have more than 5 things. 5 seems to be really quick for me, but is enough to keep it interesting and make it tasty. And, of course, worthwhile for your body.
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Re: Salads
Wed, April 9, 2008 - 11:43 PMMy favorite simple but refreshing salad of late has been:
Mixed greens
Jicama (adds extra crunch and a slight sweetness, i love it!)
Carrots, thinly sliced radishes, shredded cabbage
Avocado
Chopped cilantro
I drizzle everything with flax oil and a bunch of lemon juice, salt and cracked pepper. If I want to make it more substantial, I add black beans and/or a little cotija cheese. So great for spring!
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Re: Salads
Thu, April 10, 2008 - 7:01 AMMy fave: Mangoes, goat cheese, roasted pecans and maple vinaigrette. In the fall/winter I swap out the mangoes for beets.
Current kick is blue cheese, tomatoes, those fried onion strips and walnuts. With a blue cheese vinegarette. -
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Re: Salads
Thu, April 10, 2008 - 7:04 AMOH - I've forgot the broccoli slaw with apples, craisins and walnuts w/ a yogurt/vinegar/poppyseed dressing. -
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Re: Salads
Fri, May 9, 2008 - 9:39 AMI just recently discovered that I like raw, fresh sweet peas (minus the pod) in my salads. Seriously. I just tried this yesterday for the first time.
Surprising because I totally despise cooked peas.
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Re: Salads
Sat, May 10, 2008 - 6:40 AMnot exactly the healthiest ,but I put this on my menu recently and its been met with huge raves..
frisse salad ,with bacon vinnagrette,apples ,walnuts ,blue cheese and poached egg..
bacon vin.
1/4 cup sherry vinager
1/8 cup honey
tsp dry powder thyme
1tblsp dijon mustard
1 cup warm bacon fat
mix first four ingreadiants ,slowly wisk in bacon fat.
toss this vinagrette while warm with trimmed frisse greens (the less dark green the better),crumbled cooked bacon ,julianed green apple ,walnuts ,blue cheese and serve with a warm poached egg on top.
