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Topic: What are your favorite salad toppings/ingredients?  (Read 9121 times)
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sunshineravioli
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« Reply #30 on: May 14, 2010 09:41:06 AM »

Everyone's salads sound amazing! The great thing about salads is they're so versatile. Here's a few of my favorites:

Salad greens - if I get a mix from my CSA, I'll use that. Otherwise I stick to softer texted greens, like butter lettuce and red leaf lettuce. I also love arugula and spinach.

Stuff I like on my salad:
- pomegranate seeds - add a bit of sweet/sour crunch, great in the fall
- goat cheese - crumbled, goes great with sweet ingredients
- craisins - dried sweetened cranberries
- chicken - pound a breast flat, coat it in dried herbs, cook over medium high heat, 4 minutes per side, chop it up and serve on the salad
- toasted walnuts
- canned artichoke hearts
- black olives
- chickpeas
- kidney beans
- tuna
- avocado
- sliced apples or pears
- strawberries and balsamic vinegar - especially good with spinach
- tahini dressing (aka goddess dressing)
- homemade croutons - super easy and way better than the store bought kind. I like making mine spicy with worchestershire sauce and tabasco.

One of my favorite combos (I make it whenever I bring a salad to some one's house) is a good salad mix with dried cranberries, walnuts, crumbled goat cheese and a dijon, balsamic vinaigrette.

Another good combo - one of my favorite restaurant salads - spinach with artichoke hearts, alfalfa sprouts, black olives, feta, grated carrots, veggie "bacon" bits and tahini dressing. Yum! So good!

Holla for strawberries and balsamic vinegar, as well as goat cheese (or other crumbly cheeses like feta and bleu). I can't get over Brianna's Blush Wine Vinaigrette lately-- it's from a smallish company and potentially hard to find, but I've seen it all over the Pacific Northwest at least.

My all-time favorite, though, is Johnny's Salad Elegance Seasoning Mix. Guaranteed to induce mouth-gasms on salads, in homemade dressings, or on bread. It's a family secret, though, so nobody tell my mum...  Wink
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« Reply #31 on: May 14, 2010 12:53:35 PM »

I am really loving the apple-blue cheese-cranberries-candied walnuts combo (with balsamic dressing -- can't go wrong) that is popular now.  Pears work too.

Non-greens based, what about broccoli salad?  golden raisins, shredded cheddar, red onions, mayo & vinegar...I can't get enough, but it's def. not everyone's cup of tea.

MareMare, what is the ratio of water:vinegar you use with your cuc's? (if it's not a secret, of course).  My aunt used to bring this to family picnics, and it was my favorite, but I can't seem to replicate it (asking her is sadly no longer an option).
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« Reply #32 on: May 14, 2010 12:58:26 PM »

Honestly, I just fill it up mostly with vinegar and add a little water. Maybe 3 parts vinegar to 1 part water, but it's pretty loosey goosey! And my preference is apple cider vinegar and white vinegar mixed.
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« Reply #33 on: May 14, 2010 01:56:06 PM »

I'm currently enjoying dark leafy greens, either blackberries or strawberries, slivered almonds, goat cheese, and poppy seed dressing.

I can't wait to harvest some dandelion greens and add those!
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« Reply #34 on: May 14, 2010 06:23:47 PM »

Honestly, I just fill it up mostly with vinegar and add a little water. Maybe 3 parts vinegar to 1 part water, but it's pretty loosey goosey! And my preference is apple cider vinegar and white vinegar mixed.

Thanks!  That seems to be the consensus...I think that's why I can't replicate it.  But the 3:1 does help!  Grin
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« Reply #35 on: May 14, 2010 07:38:33 PM »

Cauliflower salad is a perennial favorite here: Iceberg, cauliflower, white onion and sweet peas if you like, with a dressing of mayo, sweetener & Parmesan & bacon bits. I think this is sometimes called 7 layer salad.

Another favorite: red slaw. It uses red cabbage, red onion, dried cranberries, and a dressing that includes vinegar and red berry jam.

My personal favorite: greens, cilantro, shredded carrot, Colby or cheddar, and French or Catalina (Western is my fav) dressing. Also good with sunflower seeds.

Anything with greens, mandarin oranges, dried berries, and soft white cheese, especially with chicken or shrimp. Add a raspberry vinaigrette and you're good. Another good dressing for this type of salad is mayo mixed with vinegar & sugar (a basic slaw dressing).
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« Reply #36 on: May 27, 2010 04:34:54 PM »

I don't like lettuce either, unless it's mache. That is nice and soft.

When I go to Sweet Tomatoes, a salad bar restaurant, I make a bed of shredded carrot, radish, jicama and zucchini, then put whatever else on top. It's tasty and doesn't feel weird in your mouth like lettuce does.

Shrimp salad made of bell peppers, lemon, shrimp, herbs and olive oil is good.
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« Reply #37 on: May 29, 2010 10:37:11 AM »

I like the curly lettuce or the spring mix lettuce. Sometimes( if I have it on had) I will had bunches of fresh parsley.
for topping, I put coloured peppers (orange and yellow), brocoli, romanesco (it's like cauliflower but its rare and hard to find), rasberry, cuccumber, shredded carrots, sometimes hot pepper, walnuts, feta cheese, garlic croutons, it really depends on what I have in my fridge.

My sister used to make a really nice salad. It was with spring mix lettuce, mango, marinated chiken breast, yellow and orange pepper. and she brought some maple and dijon mustard salad dressing (something like that for the dessing, it was supermarket brought)

But I have a nice salad dressing( or two) that I picked up a few years ago.
the first one: you mix extra virgin olive oil, with  dijon mustard, a tip of balsamic, salt & pepper and some fresh lemon juice.

the second one is about the same. extra olive oil, balsamic salt pepper and lemon juice.

these dressing are amazing with salad that has fruits in them like rasberry, strawberry and apple
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« Reply #38 on: May 29, 2010 11:36:03 AM »

I love a pasta salad with just chicken, asparagus, lemon juice and pesto. Very fresh tasting is also a couscous, lemon, broccoli and red bell pepper. Black olives optional for both!
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« Reply #39 on: May 31, 2010 10:46:43 AM »

I can't wait to harvest some dandelion greens and add those!
How can you tell if a dandelion green is good for eating?
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