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Topic: What's your favorite salad? Please share the recipe here!  (Read 6014 times)
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« on: April 09, 2008 04:46:23 PM »


Spring has sprung, and salads are perfect for the sunny seasons!  I know that you cooking craftsters are totally creative, so my question is, what is your favorite salad?  And could you possibly share the recipe here?  I would really like to build my salad repertoire!

« Reply #1 on: April 09, 2008 05:43:02 PM »

mmmm SALAD!!!

My favorite salad is a chickpea & onion salad with a little bit of dressing :

1 LARGE can of chick peas
1 small red onion
1/2 cup matchstick or grated carrots
1 tablespoon spicy brown mustard
1/4 cup lite or low fat ranch dressing

Toss it all together. Sometimes I use italian dressing instead of ranch.

« Reply #2 on: April 09, 2008 05:44:11 PM »

My favorite is:

red onion
lots of crumbled feta
grape tomatoes (or sun dried - yum!)
vinegar-y dressing of some sort
sometimes grilled chicken breast sliced up

hubby's favorite:

baby greens (usually baby arugula)
mandarin slices
dried cranberries
sliced almonds
raspberry vinaigrette (the annie's naturals kind is the best - low fat too!)


artichoke hearts
thinly sliced provolone
diced salami
kalamata olives
cheese fantastico dressing!

« Reply #3 on: April 10, 2008 08:09:34 AM »

I love salad. here are a couple few of my favs.

Baby Spinach, Thinly sliced grann smith apples, walnuts, dried cranberries. Dressed with a dash of basamic vingar & a few sprays of light olive oil. great with grilled chicken or Not.

Romaine & baby spinach with peacans, diced extra sharp cheddar, dried cran berries.  Dressing: Extra Virgin Olive oil, Brown grainy mustard, salt & pepper.  Bacon crummbled over top if you dare. (I HATE cooking bacon, Aldi sells a pouch of diced baccon real bacoon, very tasty in salads & mixed in scrammbled eggs.)

Iceburg & roamine, green beans lots of fresh green beans, rough chopped smoked almonds, fresh grated parm (I love the kraft grater.). dressing: any green herbs wituh olive oil & red wine vingar. Great with salmon or chick on top.   =)   I could go on,....
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« Reply #4 on: April 10, 2008 12:44:57 PM »

1 large clove garlic, pressed or minced
2 T. red wine vinegar
2 T. lemon juice
1 T. honey
1/8 t. ground white pepper
1/4 t. kosher salt
1/4 C. orange juice
2/3 C. extra-virgin olive oil

MY gramma makes this dressing - Its my favorite - the flavors all come together and it is hard to discern any of the ingredients unless you actually made it yourself - you can change it up as you want - adding fresh dill, or whatever your favorite spice is, leave out the garlic, cider vinegar instead of red wine... etc..

My fave salad to add this to is romaine hearts, mandarin oranges, sliced red onion, walnuts, feta or a bleu cheese
« Reply #5 on: April 10, 2008 03:58:59 PM »

My favorite (that I actually just finished eating 2 minutes ago). Not very precise though.

Equal amounts of fresh mozzarella, and chopped up cherry tomatoes. A slosh of olive oil, some chopped up garlic, and basil and salt to taste.

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« Reply #6 on: April 11, 2008 07:44:15 AM »

Lettuce with warm goat cheese and sauteed wild mushrooms with an olive oil and garlice vinaigrette, oh my soooo good!

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« Reply #7 on: April 11, 2008 09:28:33 AM »

my fave lentil salad

1 can lentils (washed and drained)
1/2 red pepper, medium dice
1/4 yellow pepper, medium dice
10 grape/cherry tomatoes, halved
1/4 red onion, medium dice
fresh parsley (or cilantro) fine chop
**if you like it spicy, you can always add a red chili.
**add feta for extra protein and saltiness.

lemon juice

**you'll have to do that by your own taste; ie if you like it more sweet or sour.


« Reply #8 on: April 12, 2008 08:45:26 AM »

Drain & rinse a can or two of chick peas add lighly stemaed fresh peas, chopped seeded cucumber, lots of minced roasted garlic a little olive oil & some balsamic vinigar. TOp with fresh shredded parm.

thin sliced cucumbers soaked over night in salted ice water in the fridge.  drain them  pat dry mix with well drained sour cream & dill. I have seen it with thin sliced red or valecnia onion as well, but I don't like raw onion.

grilled marinated chicekn breast shredded mixed wiht a tiny bit of mayo, lots of chopped grannt smith apple & seedless green grapes sliced in half. (the grapes will relice a little juice reducing th eneed for more mayo.) a pinch or two of sea salt & fresh ground pepper. server over a bed of romaine with wedges of tomatoe.

cold rice or macaroni salad with homemade itlian dressing, chopped veggies, cheese & meat. I could eat ath every day for lunch. so many differnt combos. a few of my favs:
Brown rice, peas,shredded carrot, minced roasted garlic & diced cheddar.

mararoni with shredded carrot & broccoli stem, diced provolone, diced ham & pepperoni, merinated artichohoes & mushrooms diced.  mix all toget then add just a bit more dressing or marinte if needed.

... now i am hungry.
« Reply #9 on: April 12, 2008 02:32:32 PM »

Here is my favorite salad recipe.  The flavors are very strong (lemon, garlic, blue cheese) but it's wonderful if you're not a wuss Wink  I've also used chopped figs and toasted walnuts as other "add-ins" and substituted minced red onion for the green onion.

Everyone's salads sound great!

Vegetarian yarnivore
« Reply #10 on: April 12, 2008 02:49:32 PM »

Spinach leaves
Sliced red onion
Thinly sliced mushrooms

For the dressing:
Apple cider vinegar, reduced on the stove and sweetened with brown sugar.  Pour it over the other ingredients and let it wilt. Yum!  A childhood favorite.

« Reply #11 on: April 12, 2008 08:52:29 PM »

Here is my favorite salad recipe.  The flavors are very strong (lemon, garlic, blue cheese) but it's wonderful if you're not a wuss Wink  I've also used chopped figs and toasted walnuts as other "add-ins" and substituted minced red onion for the green onion.

Everyone's salads sound great!

mmm now that looks good. I bookmarked it!  Smiley
cinnamon teal
« Reply #12 on: April 12, 2008 09:43:44 PM »

Oooh! I love salads.  Um... one of my very favorites is spinach with grated carrots, bacon bits, alfalfa sprouts, artichoke hearts, black olives and feta.  Top it off with tahini dressing (like Annie's goddess dressing) and it's to die for. Smiley

« Reply #13 on: April 13, 2008 06:16:24 PM »

I made a salad yesterday that was pretty tasty. I just used bagged salad greens and added some blue cheese crumbles and thinly sliced red onion and green pepper. I topped it with some thinly sliced steak and a homemade dressing.

Dressing (sorry about the lack of accurate measurements)
Dijon mustard
1 clove garlic, minced or pressed
2 tablespoons red wine vinegar (I used garlic flavored) (amount is approximate)
oil oil
salt and pepper to taste

I guess it would be 3 tablespoons of oil for this mount of vinegar? I'm terrible with that sort of thing.  Anyway, I whisked everything together but the oil, which I then streamed in slowly.  Keep whisking.  It was quite tasty.  I tried the Dijon mustard just to see if I liked it.  I do! Smiley
« Reply #14 on: April 14, 2008 12:35:05 AM »


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« Reply #15 on: April 23, 2008 08:35:40 AM »

juliusmunki- I've never tried honey in my dressings before; that's a must do
Corwin- That sounds woodsy and rich; I love wild mushrooms
spaghetti- Gotta love a salad with garlic
CraftyZedral- Steak on a salad: yes please
« Last Edit: February 06, 2011 08:37:34 AM by Lava means love. » THIS ROCKS   Logged

« Reply #16 on: April 26, 2008 02:02:00 PM »

I'm Ukrainian, and my mom always makes cabbage salad. it is by far healthier than lettuce, which has zero nutritional value.

How To: no specific values, it's a salad, so you add as much as you want!

Cabbage, finely sliced
pour a pinch or two of salt over the sliced cabbage and then knead it, to make it softer and release the juices. Cabbage absorbs the salt, so you'll need to salt it again at the end to your liking.
put it in your salad bowl,
add, diced red bell pepper, green onion ( scallion? ) and MOST IMPORTANTLY dill, without dill it will not taste like a summer salad, or a good salad either. only a few teaspoons is needed, but you can add more if you like dill. top off wit sunflower oil ( just a drizzle ) and red wine vinegar ( also a drizzle ). taste. add more oil or vinegar or salt depending on your taste.

so pretty much the ingredients are :

cabbage, finely sliced
red bell pepper, diced
dill, chopped
scallions/ green onion sliced
sunflower oil
red wine vinegar

« Reply #17 on: April 26, 2008 02:06:20 PM »

ok, so even though i don't really like lettuce, my favorite steak salad is by fat the easiest and is very tasty.

it's from Rogue here on 6th ave & 25th st in NYC

chopped lettuce
chopped swiss cheese - lots of swiss cheese, i want to say 2:1 ratio
grilled skirt stake over it

best dressing to accompany: ranch, blue cheese or vinaigrette.
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« Reply #18 on: April 26, 2008 02:24:52 PM »

This is one of my favourites, otherwise I just do a mixed green one with chopped any vegetables, add cheese and a bottled dressing.  I love macaroni and potato salads too - but I have no real recipe for that.

mixed green salad with strawberry dressing

1 1-pound basket strawberries, hulled, halved
1 5-ounce package mixed baby greens
1 7-ounce package crumbled feta cheese (about 1 1/3 cups)
1/2 cup walnuts, toasted
1/2 cup olive oil
3 tablespoons balsamic vinegar
1 tablespoon sugar
Mash enough strawberries to measure 1/3 cup. Place remaining strawberries in large bowl. Add greens, cheese, and nuts. Whisk oil, vinegar, and sugar in small bowl to blend. Whisk in mashed strawberries. Season dressing with salt and pepper. Add to salad; toss to coat.
my notes:  I used baby spinach instead of mixed greens with success - the sweetness of the dressing is great with the bitterness of the greens.  Otherwise a nice spring salad mix is good.  The dressing also tastes wonderful with the feta - the sweet and salty combo is excellent. I slice, halve, or quarter the strawberries and toss it in the salad.  Instead of walnuts, I use toasted sunflower seeds which were excellent with the feta too.  No croutons necessary with the crunch of the nuts.  Sometimes I take some sweet red onion and add thin slices to the salad too - great with the spinach leaves.  It was the only time I saw my MIL take thirds on a salad.
I make a big one for when we have people over for a big BBQ - if putting it out for people to serve themselves, I put the sunflower seeds, the cheese, and the dressing separately and let people dress their own salad.


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« Reply #19 on: May 04, 2008 09:19:46 PM »

i love this asian style noodley salad i found on this blog here:


so many veggies, and noodles. my favourite things!

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« Reply #20 on: May 09, 2008 09:18:40 AM »

YUM! your salads are making me hungry!  Grin Grin Grin
i agree with sweet_apple_pie that cabbage is way better for you, but i still like a dark leafy lettuce.

here is a slaw, but that's a salad right?

head of cabbage- all sliced up into bits
1 bunch of green onions (optional)

2 packages of Ramen noodle seasoning
1/3 cup cider vinegar or rice wine vinegar
cup sugar (more or less to taste)
cup oil

2 packages Ramen noodles, broken up (Oriental flavor - or 1 oriental, 1 chicken)
4 oz. package of almond slivers

Combine salad ingredients and dressing ingredients separately. Toss salad with dressing and topping right before serving.


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« Reply #21 on: May 31, 2008 07:23:59 PM »

i offer two favorites.

pretty strawberry salad
3-4 cups baby spinach
1/4 a red onion cut in thing strips
2 cups strawberries, sliced however you like
1 cup crumbled feta cheese

top with rasberry vinagrette and toss at table for added visual prettyness.  i do this one for guests, and often get told how amazing it looks.

tasty chicken cheese salad
1/2 cup cooked cubed chicken
1/4 cup cubed feta
1/8 cup cubed mozzarella
one tomato diced
1/2 a sweet onion diced
3-4 cups romance lettuce
1 cup green leaf lettuce

i like to top this with poppy seed dressing

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« Reply #22 on: June 06, 2008 05:17:46 PM »

A Pasta Salad I picked up:
cut up cucumber, green and red peppers, baby tomatoes, and celery (if you want). Mix those with pre-boiled tricolored noodles (for color) and pepperoni. Cover in Italian dressing, mix with Italian seasoning, Parmesan cheese,  and fresh herbs (as wanted)

Refrigerated and eat when cool.

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« Reply #23 on: June 07, 2008 08:11:05 PM »

OH YUM!!!  I'm going off to visit my mother-in-law and I always do the cooking.  Looks like we are going to be having a LOT of salad.  Here are a couple of my favorites.

Baby spinach
fresh ripe pears
applewood smoked bacon (if you can find it)
a natural flavored raspberry vinaigrette or I prefer a nice balsamic one.

I also love love love Garlic Expressions Salad Dressing.  I make a chop salad with navy beans, olives, peppers, cucumbers, carrots, celery including some of the leaves and tomatoes.  I chop them all about the same size, line them up on the plate and pour the dressing over. I usually add a sprinkle of very thinly sliced onion over the beans. 

Here is the link to the salad dressing http://www.garlic-expressions.com/ I have nothing to do with them although I've bought enough of the stuff to float a battlship!


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« Reply #24 on: June 08, 2008 05:55:35 AM »

A box of plain couscous (ditch the flavor packet, it's nothing but salt!), some grilled chicken cut up, blanched broccoli florets, scallions, celery and a ton of lemon juice. It tastes so refreshing.

« Reply #25 on: June 11, 2008 09:23:56 AM »

This one is actually adapted from a recipe from the P90X workout program that my bf uses.  Greta for the summer, especially if you have a grill!

Romaine Hearts
Red, Yellow, Green Bell Peppers (raw)
Black Beans (or chickpeas)
Thinly Sliced Grilled Sirloin Steak (Can substitute Portabello Mushrooms for the non-meaties)

1 tsp Minced Garlic
1 Tbs  any brand Steak Grill Seasoning
2 dashes Worcestershire Sauce
2 Tbs Dijon Mustard
1 dash Hot Sauce
1/2 cup White Wine Vinegar
1/4 cup Red Wine Vinegar
3/4 cup  Oil

Let the veggies sit in the vinaigrette for about half an hour to break down and then just place the meat (grilled mushrooms) on top!
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« Reply #26 on: June 13, 2008 01:31:37 PM »

Here are my faves:

Everyday Salad
Romaine or Euro mix lettuce
Slivered Almonds (toast or not, to your pleasure)
Shredded Cheddar (or other)
Light Balsalmic (I like Paul Newman)

Now, if your talking pasta salad, I found one (it's from either Tastefully Simple or Pampered Chef), that uses bow-tie pasta, smoked mozza, cherry/grape tomatoes, fresh basil, and balsamic. Let it sit and meld for a few hours before chowing.  Great alternative to mayo-based ones, which I hate.
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« Reply #27 on: June 14, 2008 04:32:14 PM »

I miss Spinach Bacon salad. I can't seem to find a good one here in AZ.


Baby Spinach
Sliced Mushrooms
Sliced Red Onions
Sliced Tomato
Hard Boiled Egg
Lots of Delicious Bacon

Then you pour on a hot bacon dressing so that it wilts the lettuce.
Mmm . . .
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« Reply #28 on: July 07, 2008 01:48:36 PM »


« Reply #29 on: July 07, 2008 03:36:08 PM »

I've made this recipe from the magazine Everyday Food several times and it is just perfect!  It would probably be good with chicken or steak instead of pork, too:

Chopped Salad with Spicy Pork and Buttermilk Dressing
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« Reply #30 on: July 16, 2008 12:28:04 AM »

My all time favourite is carrot salad... It's grated carrots, sugar, lemon and/or orange juice, water, eventually grated apple. Play around with the ingredients until you like the taste...


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« Reply #31 on: July 16, 2008 12:04:21 PM »

Mixed Greens with Mango dressing!!
awesome because it tastes good and is good for you, high in vitamin A, C, and E...

(For a big bowl)

1 head of red or green leaf lettuce
 (torn up into bitesize pieces makes about 10 cups)
2 1/2 cups of arugula (trimmed and torn)
1/2 c. watercress leaves (so good)
3 tbsp. fresh basil
3 mangos
1/4 c. rice vinegar
3 tbsp. olive oil (or any cooking oil, olive oil just tastes better)
2 tbsp. honey
1 tsp. fresh mint
1 tsp. fresh chives
salt & black pepper ( a pinch)

in a big bowl combine all your greens and the basil, set it aside.
pit peel and slice up your mangoes, chop up enough to make about 1/2 a cup and set aside the rest of your mangoes.

For the dressing, combine the 1/2 c. of chopped mangoes, the vinegar, oil, honey, mint, and chives in a blender until smooth. add your salt and pepper (to taste) and drizzle half your dressing over your greens, toss and top with the rest of your mango slices and the rest of your dressing..

you can add a little pepper if you like

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« Reply #32 on: August 21, 2008 05:05:25 PM »

Kidney beans (white or red)
Halved cherry tomatoes run under the broiler w/salt and pepper
fresh basil leaves
Chopped onion
Balsamic vinegar and olive oil

Feta is nice with it if you have it! I like this room tem


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