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Topic: What are your favorite salad toppings/ingredients?  (Read 13001 times)
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« Reply #10 on: May 12, 2010 11:47:48 AM »

Oh man, all these ideas sound awesome!

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« Reply #11 on: May 12, 2010 11:48:13 AM »

I am quite into rocket at the moment, and I love grated carrot in a salad.

Other nice additives are spring onions, beansprouts, butterbeans & cherry tomatoes (though not all at the same time!).

For a dressing I generally go for a simple balsamic vinegar / olive oil mix.


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« Reply #12 on: May 12, 2010 11:52:07 AM »

The only thing I really took away from trying to do the Zone diet was a yummy salad:

swiss cheese
olive oil
balsamic vinegar

It makes a yummy meal-salad and very satisfying/protein filled

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« Reply #13 on: May 12, 2010 12:06:29 PM »

One of my all-time favorite salads is the Aphrodite Salad from Wildflower Cafe in Arcata, CA.  When I try to recreate it I use...

mixed greens/spring mix
shredded carrot
green onion
avocado slices
mango slices
thin green apple slices
crumbled gorgonzola
candied almonds

I think that's everything.  For dressing, they have (or had when I lived there) this great blackberry vinaigrette.  I've found bottled raspberry vinaigrette to be an acceptable substitute.
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« Reply #14 on: May 12, 2010 12:13:33 PM »

I love to use baby spinach as a salad base. My favorite salad in the world right now is a combination of baby spinach, fat free feta, candied pecans (from Trader Joe's) and chopped Pink Lady apple. With a drizzle of balsamic vinegar and a dash of pepper, the flavors combine so deliciously that you don't even need "real" dressing.

My boyfriend prefers roasted red peppers, Kalamata olives, diced deli ham, and plain chopped pecans on his spinach salads. Sometimes we make them with unsweetened dried cherries (from Trader Joe's), a broken-up Laughing Cow Light cheese wedge, and smoked salmon.

The other day I brought a romaine-based salad to work. It had chopped red and yellow bell peppers, minced red onion, shaved carrots, fat free feta, and a couple ounces of chopped sliced deli turkey. If I had had them on hand, I would have added some raw mushrooms too.

There are so many delicious possibilities!!
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« Reply #15 on: May 12, 2010 12:15:55 PM »

Oh oh! You know what else is good?? Chunks of butternut squash, roasted and cooled, sprinkled with a little cinnamon and salt. 

Sliced strawberries are great too!

Salads rule!!!
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« Reply #16 on: May 12, 2010 12:38:23 PM »

roasted beets! they're so easy and tasty. just wrap the whole beet (greens removed, but leave about an inch at the top of the stems) in tinfoil and roast for 45 minutes to an hour. if you wrap them individually, you can take out the smaller beets when they're done and leave the bigger ones in. the skin comes right off with a paring knife whenever you're ready to eat them! if not right away, just put the tinfoil-wrapped beet in the fridge to use later.

and, just a note, packaged greens are the worst! not only is all that plastic totally unnecessary and bad for the environment, but the lettuce is picked one place, shipped somewhere else to be packaged and then shipped again to your grocery store. such an unnecessary waste of gas! particularly in the summer, where you can get local, fresh lettuce all over the united states! just my two cents!
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« Reply #17 on: May 12, 2010 12:57:48 PM »

Wow these all sound great.  

We use a lot of fruit (canned mandrin oranges or peaches, fresh apples or pears, or dried cranberries, currents, or something) and nuts (almonds, peacans, cashews).

We also like goat cheese.  

For a treat muchrooms fried in butter (and maybe soem white wine) is awesome on spinach (add goat cheese too).  

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« Reply #18 on: May 12, 2010 04:26:16 PM »

We've done bagged salads for several years now. Recently I thought I'd give fresh another try and WE LOVE IT! Never going back...the bagged tastes older, and with the recent e. coli outbreaks from bagged greens, we've just decided to skip it altogether. And, it gives us the opportunity to buy local and/or organic.

so, fav salads for the kiddos...basic basic basic. Neither one of them likes dressing, so they have dry romaine/spinach mix, carrots, green peppers & sometimes tomato. My favorite is the classic ceasar although right now I'm loving a tomato/cucumber salad...

a few black olives
cubed mozzarella
sunflower seeds
balsamic vinegar/oil or bottled Italian dressing

it's heavier, so is a meal by itself.
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« Reply #19 on: May 12, 2010 05:13:32 PM »

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!

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