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Salad


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239 replies to this topic

#211 Sophie Cook

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Posted 25 August 2014 - 02:20 PM

Here's a photo of a recent watermelon salad I made. Perfect in Summer! 

You can read the recipe here.

 

waterffff1-672x372.jpg


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#212 Anna N

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Posted 25 August 2014 - 02:34 PM

I like salads and often like to include something like avocado, pickled roasted beets, palm hearts or canned or marinated artichoke hearts. The other day I made my version of chicken mei fun and opened a can of bamboo shoots which I do reluctantly because I usually end up throwing the rest of the can away a few days later. This time I drained the unused shoots and put them in a container with vinegar based salad dressing to cover. The next day I included them in the corn and tomato salad I brought to work for lunch. I love the texture and flavor and will not be throwing  them away again.
 
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#213 Shelby

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Posted 25 August 2014 - 02:41 PM

Here's a photo of a recent watermelon salad I made. Perfect in Summer! 

You can read the recipe here.

 

waterffff1-672x372.jpg

This looks delicious, Sophie!  I have a big, fat watermelon in the garden that is about ripe.  I will make this!  



#214 FauxPas

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Posted 31 August 2014 - 01:17 PM

Salad of baby greens with fennel, celery, bacon, apple, pecans and a caramelized apple vinaigrette. Posted here on Apple thread also, but thought it fit well here also. Based on a recipe at Food52

 

IMGP3058.JPG


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#215 GlorifiedRice

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Posted 31 August 2014 - 05:01 PM

Okay Im half joking half serious here...

 

I love salads! I eat one every day, but I sometimes dont want all that crunching and chewing. its too much at times. Salads take a long time to eat.

Has anyone ever juiced a salad?


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#216 GlorifiedRice

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Posted 31 August 2014 - 05:06 PM

Also these Dole Chopped Salads need to be eaten with a large spoon. They cannot be eaten with a fork.

http://wincofoods.co...oppedBlends.jpg


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#217 FrogPrincesse

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Posted 01 September 2014 - 11:24 PM

FauxPas - nice-looking salad, very autumn-like with the apples and the nuts.

 

Summer is still in full swing in San Diego. Yesterday I made this quick salad for a picnic with baby tomatoes, grilled corn, feta, tarragon (homegrown). The dressing was kalamata olive oil with sherry & red wine vinegars, and plenty of back pepper.

 

 

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Today for lunch I had this one with heirloom tomatoes, avocado, feta, tarragon, olive oil, red wine vinegar (and a glass of Zaca Mesa Chardonnay).

 

 

15110774392_49062549de_z.jpg
 

 


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#218 rumball

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Posted 02 October 2014 - 01:52 PM

Has anyone ever juiced a salad?

you can think of gazpacho as a liquid salad. but then i am not talking about restaurant style pureed mostly tomato thing. 

of course, i still use plum tomatoes canned in juice, pureed and  diluted by 1/3 with water and cooked minimally for 3-5 min as liquid, but then you add diced celery, cukes, red bell pepper and MORE tomatoes, parsley, spices....can add some dry white wine too.. so it becomes a liquid salad. actually that is exactly how i called it when i was describing it to my mom - a salad that does not require so much chewing..

if you also grate pepper/celery/cukes - there is very little chewing left (for those who sadly can't or don't want to do it a lot), but the taste is the same.

i prefer mostly raw/roasted veggies myself for salads, but i also convert various dishes from soups to sides or 'main salads' quite often.

depending on ingredients, of course, addition of diluted yogurt can almost stretch it into a soup of a kind. you can also dilute it with veggie juices raw or pasterized - spicing the liquid similar to dressing will make more like a soupy salad ;).

then there is bulgarian yogurt soup (tarator) - where you add chopped walnuts/cukes/dill and garlic to yogurt base.

then there is 'cold russian borsch' - that is you simmer beets until done and then add chopped fresh cukes, sliced cooked beets, chopped hard boiled egg and chopped fresh dill. you can add some garlic/scallions/chopped walnuts too. or grate most veggies. that should qualify for liquid salad too.

they are mostly cold soups, as i think raw veggies would be funny in hot soup.

but i very often put raw garnishes in my soups too, since i just want my fresh veggies ALL the time... it's not exactly a salad, but sort of in-between.

like i add chopped scallions/watercress and sliced cherry tomatoes to my boullabaisse.

and chopped cherry tomatoes/diced red bell pepper to my corn chowder.... you get the idea.

herbs go in instead of 'green salad' - parsley/dill/cilantro. and watercress is just a fantastic actual salad green addition. most creamy chowders can take it fantastically.

mexicans have this tortilla soup, where you add raw fixings to a creamy soup, just like for tacos ;) fresh avo, chopped iceberg, scallions, hot-pepper or salsa cruda (tomato-cilantro-onion-jalapeno)

i prolly can come up with more examples, given time.



#219 GlorifiedRice

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Posted 08 October 2014 - 11:38 AM

What is the correct way to eat a CHOPPED SALAD?

Fork? Spoon? Spork?


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#220 Smithy

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Posted 08 October 2014 - 12:20 PM

What is the correct way to eat a CHOPPED SALAD?
Fork? Spoon? Spork?


Why, has someone given you grief over the Dole salads in your Aug 31 post in this topic? I'd expect the answer to be 'whatever works best for the eater'.

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#221 huiray

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Posted 08 October 2014 - 12:26 PM

Chopped salad?  If you are referring to what I am thinking about - then, SPOON, of course.  Fork alone as a poor second choice.  Fork and spoon, if the serving  bowl allows that.  The people who look askance at me as I spoon the salad to my mouth can go f*ck themselves.**

 

(Just as folks who gasp at my eating curry with rice on a plate with fork and spoon need to get out more in the world)



#222 GlorifiedRice

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Posted 09 October 2014 - 04:12 AM

Why, has someone given you grief over the Dole salads in your Aug 31 post in this topic? I'd expect the answer to be 'whatever works best for the eater'.

 


 

Oops! Im sorry!  Brain isnt working as well as it used to.


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#223 GlorifiedRice

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Posted 09 October 2014 - 04:12 AM

Chopped salad?  If you are referring to what I am thinking about - then, SPOON, of course.  Fork alone as a poor second choice.  Fork and spoon, if the serving  bowl allows that.  The people who look askance at me as I spoon the salad to my mouth can go f*ck themselves.**

 

(Just as folks who gasp at my eating curry with rice on a plate with fork and spoon need to get out more in the world)

Is there a special spoon though?


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#224 huiray

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Posted 09 October 2014 - 05:14 AM

Is there a special spoon though?

 

Not that I know of.  Just use a soup-type spoon whether round or oval (=Tablespoon).  Or a Chinese-type spoon, the ones with an elliptical/oval flat-bottomed "bowl" and a handle at an angle to the bowl.  If you are a giant and your mouth is of the expected dimensions then, hey, a serving spoon would work better (and the serving of salad would be commensurately much larger, of course)  If you are a child and have a small mouth, then why, a teaspoon might be called for.  The standard set of implements at a Korean meal usually include a pair of metal chopsticks and a fairly long-handled metal spoon - maybe you might like that long-handled type.  I.e. whatever works best for you.


Edited by huiray, 09 October 2014 - 05:36 AM.


#225 gfweb

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Posted 09 October 2014 - 06:01 AM

for some reason I have no problem with metal forks and spoons, but Korean metal chopsticks feel like dental tools in my mouth.

 

I understand that this isn't rational.



#226 FrogPrincesse

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Posted 16 October 2014 - 03:14 PM

From the AOC cookbook - arugula and autumn grapes with goat cheese, pecans, and saba vinaigrette.

 

15547817062_07aff1e56d_z.jpg
 

 

 


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#227 FrogPrincesse

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Posted 24 October 2014 - 03:25 PM

A niçoise-inspired salad improvised with things I had on hand - baby romaine, parsley, cherry tomatoes, leftover boiled fingerling potatoes, a poached egg, and a can of albacore smoked in olive oil. Dressed with arbequina olive oil, red wine vinegar, kosher salt, and plenty of black pepper.

 

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Edited by FrogPrincesse, 24 October 2014 - 03:26 PM.

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#228 SLB

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Posted 21 November 2014 - 08:45 PM

Hello everyone.  I'm new to eGullet, and am posting here in an attempt to revive the thread.  I have a hard time with salad in the winter, myself, so please, ya'll:  bring on the winter-salad porn.  I need inspiration.


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#229 gfweb

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Posted 21 November 2014 - 08:54 PM

Here ya go....A wintery NY strip salad with Italian dressing

 

IMG_20141008_185013_012.jpg


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#230 harrysnapperorgans

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Posted 21 November 2014 - 09:06 PM

I love a roast vegetable salad. Whole bunch of vegetables, carrots, poataoes, pumpkin, garlic. Leave to cool a bit, toss throughout some salad leaves, parsley and celery tops and dress with a dressing of olive oil, cider vinegar, salt, pepper and a teaspoon of melted honey.


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#231 BeeZee

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Posted 22 November 2014 - 09:46 AM

Taco salad sans tortilla bowl (so it actually retains some healthy qualities) - chopped romaine, top with a drizzle of buttermilk ranch type dressing, cooked black beans, chopped up fajita seasoned chicken, pico de gallo (phooey on winter tomatoes), corn salsa, and a big spoonful of guac or diced avocadoes. Squirt lime all over the top.


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#232 FrogPrincesse

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Posted 22 November 2014 - 10:10 AM

Welcome to eGullet, SLB!

I had this pork belly salad recently at a local restaurant. Very satisfying.

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#233 Thanks for the Crepes

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Posted 09 April 2015 - 12:35 AM

BeeZee,

 

Have you ever tried tossing your drained can of mandarins with some green leaf lettuce, very thinly sliced sweet onion and a slightly sweet, simple vinaigrette? It's elegant in its simplicity, and I'm sure it would be better with peak of season fresh citrus supremes, but I have to say it's very good with the canned mandarins.

 

I had this salad years ago at a baby shower at work, and it's become a regular in the rotation.


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I want to move to another planet, with pure spring water.

 

This planet would have a global climate like Hawaii, California, Florida.

 

We'd raise perfect and abundant flora and fauna!

 

Want to come with?

 

 


#234 FauxPas

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Posted 24 May 2015 - 03:04 PM

Definitely salad weather these days. Steam-baked some local Warba nugget potatoes and small beets. Some diced white onion and feta cheese, served over fresh beet greens with a vinaigrette.

 

IMGP4110.JPG

 

Loosely based on this recipe for Beet & Potato Salad. (You might have to scroll down to find it.)

 

It seemed odd to use hard-boiled egg yolks in the dressing, but it was tasty enough! I used feta cheese in place of the cooked egg whites and just the plain beets instead of pickled ones.  


Edited by FauxPas, 24 May 2015 - 03:12 PM.

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#235 rotuts

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Posted 25 May 2015 - 05:51 AM

FP  : that salad made my day.   I found some ( maybe ) nice beets at the IndianEmporium this weekend and will pass them through the CSB

 

which moves outside these days to work.   it of course comes back inside when resting.


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#236 FauxPas

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Posted 30 May 2015 - 09:13 PM

rotuts, the CSB is really wonderful for root veggies, isn't it? 

 

A warm potato salad with Warba potatoes, green beans, onion, tomatoes and feta cheese. A tiny bit of olive oil and balsamic vinegar. Maybe some basil or oregano or parsley on top. 

 

IMGP4182.JPG

 

And a simple spinach and strawberry salad with feta cheese and hazelnuts, balsamic vinaigrette and fresh basil. Should have added a bit of sweet onion. 

 

IMGP4245-001.JPG

 

 


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#237 harrysnapperorgans

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Posted 02 June 2015 - 01:22 AM

great thread. I struggle with salads, but there are some great ideas here.

 

I love roast vegetables tossed through lettuce and a dressing of lemon, olive oil and mint. Also great with some thin slices of lamb . . . And the classic greek salad, feta, red onion, tomatoes, olives all spread out on a platter so you can pick the bits you like. Nicosia salad is great too. 


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#238 heidih

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Posted 02 June 2015 - 05:23 PM

Beet salad with Trader Joe organic beets steamed in microwave. Once chunked into bowl they were tossed with salt, course black pepper, a healthy amount of crushed garlic, touch of mustard powder and TJ Seville orange marmalade, light hand with balsamic and olive oil, crushed well roasted almonds, and crumbled goat cheese. Heavenly at room temp as cheese softens from warmish beets. Fresh mint would have been a lovely addition. No image as it looks like a red jello salad from the midwest ;)

 

ETA: forgot the raw garlic1


Edited by heidih, 02 June 2015 - 05:51 PM.

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#239 scubadoo97

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Posted 06 June 2015 - 06:38 AM

I like salads anytime. This mornings breakfast salad was a simple mix of Campari tomatoes with French feta, herbs from the garden and a vinaigrette dressing served along side of toasted pita filled with a very nice Gouda


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#240 LizD518

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Posted 06 June 2015 - 03:31 PM

I've been enjoying Greek salad a lot lately. I like it chopped, not greens, so I do halved cherry tomatoes, chunks of cucumber, thinly sliced red onion, halved kalamata olives, crumbled feta and parsley. Add a splash of red wine vinegar and olive oil and I'm in heaven.

There is also a salad at my local burrito place that is amazing and not too hard to recreate in concept, for the most part: romaine, black beans, southwest chicken breast, pepper jack cheese, corn salsa, spicy pico de gallo and crunchy tortilla strips. The hardest part is the honey-jalapeño dressing that I'm addicted to. But any slightly sweet, creamy dressing would be good.
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