Favorite kind of salad?

x-no-archive: yes

Tom said:

OK, so are there other big salad fans out there? Or did I just bore
the [censored] out of everyone? I would love to hear about everyone elses'
salad "tricks".

I buy a hyooge bag of Earthbound Farms Organic mixed baby greens. Warm
weather dinners include a huge plate of greens with some nuts, olives,
blue, goat or feta cheese, and some grilled fish or chicken on top. We
each choose our own dressing.

Susan

I'm making my favorite salad as I type this...

It's roasted vegetables with a mustard vinaigrette.

I roast cauliflower, green beans, a few carrots, mini squash... toss
with olive oil, garlic, salt and pepper. Put on a baking sheet ina 450
degree oven for about 15- 20 minutes. They turn golden brown.

I let them cool and then put them on a bed of arugula and romaine...
toss with a mustard vinaigrette:

Mix olive oil, vinager (I like raspberry), dijon mustard, salt, pepper,
garlic and I add a packet of splenda. Add to salad and top with shaved
parmesean.

Having folks over for dinner tonight and this will be the salad with
some grilled salmon.

Jennifer

Tom said:

I load up a big bag every few days at the salad bar at the supermarket.
I prefer the shredded cabbage (green and purple) over the lettuce,
actually. Tomatoes, cukes, a little shredded carrot, a few water
chestnuts, and then several chunks of yellow squash and a small handful
of pinto beans (about 20 beans for three servings of salad, they add a
little something different texture-wise).

I try to have a nice sized salad every night half an hour before having
my protein, reduces the amount of the main part of my meal and I feel
helps with digestion. Every few days I combine my meat and salad by
making a nice "spaghetti sauce" with ground beef/pork, onion, garlic,
lots of herbs, and just a bit of tomato puree. Ladle this over my
salad, actually so much better than noodles! Top with a bit of parm.

I make my own vinagrette, or buy a ranch dressing that is quite low
carb, and water it down a bit then toss the salad in it in a bigger
bowl before putting it in the serving bowl. This way I can have a
nicely coated big bowl of salad with only a couple tablespoons of
dressing being used.

OK, so are there other big salad fans out there? Or did I just bore
the [censored] out of everyone? I would love to hear about everyone elses'
salad "tricks".

OMG Feta cheese - I love it! I like the idea of nuts too.....maybe
some salmon for the fish...mmmmmm!

Susan said:

I buy a hyooge bag of Earthbound Farms Organic mixed baby greens. Warm
weather dinners include a huge plate of greens with some nuts, olives,
blue, goat or feta cheese, and some grilled fish or chicken on top. We
each choose our own dressing.

Susan

Thanks for the great idea Jennifer! Going to do some roasting myself
tonight, after that idea.

I actually find myself eating a ton more vegetables now that Im back on
LC.

x-no-archive: yes

Tom said:

OMG Feta cheese - I love it! I like the idea of nuts too.....maybe
some salmon for the fish...mmmmmm!

Susan said:

I buy a hyooge bag of Earthbound Farms Organic mixed baby greens. Warm
weather dinners include a huge plate of greens with some nuts, olives,
blue, goat or feta cheese, and some grilled fish or chicken on top. We
each choose our own dressing.

Susan

I toss on a few dried cranberries, too.

If you love feta, this recipe has become our new favorite dinner. You
can have it over a little Dreamfields (if you tolerate it) or green
beans, or at room temp over mixed greens.

Shrimp baked with feta

10 oz medium shrimp (I used 1 lb. jumbo)
7 oz. sheep's milk feta
1/4 cup pitted kalamata olives, coarsely chopped
3 TBS olive oil
2 cloves garlic, chopped
3 TBS chopped flatleaf parsley
2 medium tomatoes, cut into large chunks (I've been quartering litle
campari tomatoes for better flavor in winter)
1/2 tsp salt
1/4 tsp fresh ground black pepper

Mix all in a small oval baker or 8" x 8" baking dish.
Bake 30 min. for smaller shrimp, 40 minutes for large or jumbo

TO DIE FOR.

Susan

"Tom" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I load up a big bag every few days at the salad bar at the supermarket.
I prefer the shredded cabbage (green and purple) over the lettuce,
actually. Tomatoes, cukes, a little shredded carrot, a few water
chestnuts, and then several chunks of yellow squash and a small handful
of pinto beans (about 20 beans for three servings of salad, they add a
little something different texture-wise).

I try to have a nice sized salad every night half an hour before having
my protein, reduces the amount of the main part of my meal and I feel
helps with digestion. Every few days I combine my meat and salad by
making a nice "spaghetti sauce" with ground beef/pork, onion, garlic,
lots of herbs, and just a bit of tomato puree. Ladle this over my
salad, actually so much better than noodles! Top with a bit of parm.

I make my own vinagrette, or buy a ranch dressing that is quite low
carb, and water it down a bit then toss the salad in it in a bigger
bowl before putting it in the serving bowl. This way I can have a
nicely coated big bowl of salad with only a couple tablespoons of
dressing being used.

OK, so are there other big salad fans out there? Or did I just bore
the [censored] out of everyone? I would love to hear about everyone elses'
salad "tricks".

I mix ranch with mayo to get more fat, and eat it on a blend of lettuces and
greens with freshly fried bacon. Sometimes cheese but usually not. That's
about my favorite food in the world, is salad with ranch/mayo and bacon 🙂.

--
Sherry
364/290/195 (4/3/05)
http://lowcarb.owly.net

I made one last weekend when I had guest for dinner that everybody
raved about:

Baby spinach leaves, chopped green, red and yellow bell peppers (added
nice color) , chopped scallion stems, cubed cucumber, shredded mild
cheddar and colby cheeses, sliced green olives, a sprinkling of
oregano and fresh ground peppercorns. With choice of bleu cheese or
creamy Italian dressing.

This was served with Hannah Gruen's Italian Sausage Soup as the main
course; this soup n salad meal was tasty, filling and a hit with my
guests.

In article <[email hidden]>,
[email hidden] says...

Quoted message said:

OK, so are there other big salad fans out there? Or did I just bore
the [censored] out of everyone? I would love to hear about everyone elses'
salad "tricks".

I changed my definition of "salad". I finally came to terms with the
fact that I don't really care much for lettuce. It's okay, but doesn't
seem worth the effort it takes to keep it fresh enough for my tastes.

I like to make up what I CALL a salad for an entire week. I have 4
basic ingredients which I expand upon depending on the day, my whims,
and whats on hand. I cut up a mess of jicama, celery and green onion
and black (uncut) olives and separate them into 5-7 portions. I then
layer the ingredients into mason jars with the jicama on the bottom,
followed by celery, then the green onion and then the whole olives. I
use my Tilia FoodSaver jar attachment to suck the air out of the jars
and seal them. Then I have either a salad base or a stir-fry base for
an entire week or more. If the jicama is juicy and not particularly
starchy, I eat it raw as salad -- if the jicama is somewhat drier and/or
starchy, I use it for stir-fry. When it's a raw salad, I might add any
or all of the following: colby/jack cheese stick, fresh
parmesan/romano, cucumber, tomato and avocado. I like to use plain
mayonnaise as a dressing, but sometimes I use guacamole or simple
Italian. I may or may not add protein such as leftover cooked meat or,
as a real treat, shrimp.

If I want to make a stir-fry, I fry up the veggies and add whatever
protein I might have handy, such as sausage, pork, chicken, etc. If I
use sausage, I usually cook the sausage first, then use the resulting
drippings to stir-fry the veggies; otherwise I use saved bacon
drippings. Toward the end of cooking I add 4 tbl parmesan/romano, 1/3-
1/2 cup of Trader Joe's Punjab Spinach sauce and a stick of colby/jack
cheese. I may add zucchini if I have any on hand. Sometimes I use
alfredo sauce instead of punjab sauce, especially if I use tuna as the
protein.

If the jicama is outstandingly juicy and sweet, I make a quasi fruit
salad from the jicama, a few raisins, mayonnaise, lime juice and
sweetener. I LOVE that!

Either way, I make and store enough to make it pretty easy to eat my
veggies no matter how tired or unmotivated I might feel (kitchenwise)
from one day to the next. I can handle spending some time to do it once
a week, but I'm much less likely to do it every day if I don't do it
THIS way.

That said, sometimes I take a break from it and just get on a cucumber/,
tomato/green onion salad, which is just dandy, especially if I add
parmesan/romano and avocado to it.

--
Saffire
205/137/125
Atkins since 6/14/03
Progress photo: http://photos.yahoo.com/saffire333

*** This post originated in alt.support.diet.low-carb -- its appearance
in any other forum is deceptive and unauthorized. ***

Tom said:

OK, so are there other big salad fans out there? Or did I just bore
the [censored] out of everyone? I would love to hear about everyone elses'
salad "tricks".

I'm a huge salad fan, but I tend to get repetitive with ingredients, so
I'm glad to read about other ideas.

I like Boston (butter) lettuce, red or green. I buy a few heads of it,
and wash it all the first time I use it, then put what I'm not eating
back into the bag for later meals.

I usually add cheese (parmesan or gorgonzola) and nuts (pine or
almonds) and sometimes dried fruit with no sugar added (blueberries or
cranberries).

I top with Paul Newman's olive oil and vinegar dressing or homemade
blue cheese dressing (mayo, sour cream, blue cheese crumbles and a dash
of cayenne).

And I almost always eat it with meat, usually chicken breast or thighs,
a pork chop or tenderloin, fish, or a steak.

That's been my default dinner since spring 2003. Sometimes it's lunch,
too.

Cate

I dont tolerate broccoli flowerettes anymore but I used to make a yummy
salad with small broccoli flowerettes, chopped celery, small cubes of
cheddar cheese, salted sunflower seeds and a dressing of mayo, mustard,
vinegar, fresh cracked pepper, and a pinch of Splenda poured and tossed
into it.

My favorite right now is romaine hearts, small salad shrimp, 2 small
vine ripe cherry tomatoes cut into 8 pieces and a Tablespoon Miracle
whip tossed in for dressing. YUMMY!!!!

I also like romaine hearts, chopped chicken tenderloin, caesar dressing
and fresh grated parmesan cheese.

another fav is:1/4 C kidney beans, romaine hearts, and italian
dressing.

finally.....

any kind of lettuce, a tablespoon of frozen cold thawed out baby peas,
shredded cheddar, and french dressing.

Laureen

Tom said:

I load up a big bag every few days at the salad bar at the supermarket.
I prefer the shredded cabbage (green and purple) over the lettuce,
actually. Tomatoes, cukes, a little shredded carrot, a few water
chestnuts, and then several chunks of yellow squash and a small handful
of pinto beans (about 20 beans for three servings of salad, they add a
little something different texture-wise).

I try to have a nice sized salad every night half an hour before having
my protein, reduces the amount of the main part of my meal and I feel
helps with digestion. Every few days I combine my meat and salad by
making a nice "spaghetti sauce" with ground beef/pork, onion, garlic,
lots of herbs, and just a bit of tomato puree. Ladle this over my
salad, actually so much better than noodles! Top with a bit of parm.

I make my own vinagrette, or buy a ranch dressing that is quite low
carb, and water it down a bit then toss the salad in it in a bigger
bowl before putting it in the serving bowl. This way I can have a
nicely coated big bowl of salad with only a couple tablespoons of
dressing being used.

OK, so are there other big salad fans out there? Or did I just bore
the [censored] out of everyone? I would love to hear about everyone elses'
salad "tricks".

My salads tend to be based on what's on sale (in the winter) or
producing in the garden (in the summer).

My favorite greens for the base are butterhead and radicchio. I like
all sorts of raw veggies in salads: tomatoes, cucumbers, onions (all
types), scallions, bell peppers, sprouts (especially alfalfa or onion),
sugar snap peas, etc.

I like to clean and cut up all my veggies in advance, storing in
separate tupperwares so if the tomatoes start to go, they don't make
the cucumbers go. Everything being ready to put together appeals to my
lazy side as it takes 2 minutes to "make" lunch or dinner.

Some of the more unusual things I have tried and liked added to salads
include a mess of multi-colored bell peppers and onions and garlic
fried in olive oil or a bunch of pecans or walnuts crushed as a topping
as a change from sunflower seeds.

I used to add sliced meat and cheese almost all the time and make chef
salads. Now, I tend to keep "other" stuff made to add to a salad
plate: chicken salad, turkey salad, cole slaw, guacamole, egg salad,
deviled eggs, melon balls, etc.

"Tom" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I load up a big bag every few days at the salad bar at the supermarket.
I prefer the shredded cabbage (green and purple) over the lettuce,
actually. Tomatoes, cukes, a little shredded carrot, a few water
chestnuts, and then several chunks of yellow squash and a small handful
of pinto beans (about 20 beans for three servings of salad, they add a
little something different texture-wise).

I make a big-ass salad to die for. I just about add the kitchen sink in
mine. My favorite is a huge plate of baby greens and baby spinach mix with
cherry tomatoes, sprouts, mushies, feta cheese, romano cheese, maybe some
lunch meat... all topped with Good Seasons or some such salad dressing (I
use GS because I know it doesn't have HFCS in it).

"Joe the Aroma" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"Tom" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I load up a big bag every few days at the salad bar at the supermarket.
I prefer the shredded cabbage (green and purple) over the lettuce,
actually. Tomatoes, cukes, a little shredded carrot, a few water
chestnuts, and then several chunks of yellow squash and a small handful
of pinto beans (about 20 beans for three servings of salad, they add a
little something different texture-wise).

I make a big-ass salad to die for. I just about add the kitchen sink in
mine. My favorite is a huge plate of baby greens and baby spinach mix with
cherry tomatoes, sprouts, mushies, feta cheese, romano cheese, maybe some
lunch meat... all topped with Good Seasons or some such salad dressing (I
use GS because I know it doesn't have HFCS in it).

For the sake of a lassie in Scotland.. please will you translate (GS) and
(HFCS) please?

Ophelia

In article <[email hidden]>,

Ophelia said:

"Joe the Aroma" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"Tom" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I load up a big bag every few days at the salad bar at the supermarket.
I prefer the shredded cabbage (green and purple) over the lettuce,
actually. Tomatoes, cukes, a little shredded carrot, a few water
chestnuts, and then several chunks of yellow squash and a small handful
of pinto beans (about 20 beans for three servings of salad, they add a
little something different texture-wise).

I make a big-ass salad to die for. I just about add the kitchen sink in
mine. My favorite is a huge plate of baby greens and baby spinach mix with
cherry tomatoes, sprouts, mushies, feta cheese, romano cheese, maybe some
lunch meat... all topped with Good Seasons or some such salad dressing (I
use GS because I know it doesn't have HFCS in it).

For the sake of a lassie in Scotland.. please will you translate (GS) and
(HFCS) please?

Ophelia

GS appears to be an abbreviation of Good Seasonings..... :-)

Not sure what HFCS is.....
--
Peace, Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

OmManiPadmeOmelet said:

In article <[email hidden]>,

Ophelia said:

For the sake of a lassie in Scotland.. please will you translate (GS) and
(HFCS) please?

Ophelia

GS appears to be an abbreviation of Good Seasonings..... :-)

Not sure what HFCS is.....

Silly you - high fructose corn syrup ;-)

Marsha/Ohio

In article <[email hidden]>,

Marsha said:

OmManiPadmeOmelet said:

In article <[email hidden]>,

Ophelia said:

For the sake of a lassie in Scotland.. please will you translate (GS) and
(HFCS) please?

Ophelia

GS appears to be an abbreviation of Good Seasonings..... :-)

Not sure what HFCS is.....

Silly you - high fructose corn syrup ;-)

Marsha/Ohio

Ah! Thanks! :-)

That certainly is a major No-no.......
--
Peace, Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

Tom said:

OK, so are there other big salad fans out there? Or did I just bore
the [censored] out of everyone? I would love to hear about everyone elses'
salad "tricks".

I just remembered my all-time favorite salad from my pre-LC days. I got
this from Epicurious; all I changed was to delete 2 tsp sugar, which
after the first time I decided it didn't even need. I've made it for
dinner parties and had raves every time. To tweak for lower-carb
values, one could cut down on the port and/or the amount of cherries.

As always, if this would push you over your personal carb budget, don't
eat it.

GOAT CHEESE SALAD WITH PANCETTA, DRIED CHERRY AND PORT DRESSING

1 1/4 cups dried [censored] cherries
1/2 cup tawny Port

5 ounces pancetta or bacon, chopped
2 shallots, minced
1 garlic clove, minced
1/3 cup olive oil
1/4 cup red wine vinegar

1 5.5-ounce log soft fresh goat cheese (such as Montrachet), cut into
1/2-inch-thick slices

1 5-ounce bag mixed salad greens
1/2 cup pine nuts, toasted

Combine cherries and Port in heavy small saucepan. Bring to simmer over
medium heat. Remove from heat; let stand until cherries swell, about 15
minutes. Sauté pancetta in heavy large skillet over medium-low heat
until crisp, about 8 minutes. Add shallots and garlic; cook 2 minutes.
Add oil, then vinegar and sugar; stir until sugar dissolves. Stir in
cherry mixture. Season with salt and pepper. (Dressing can be made 2
hours ahead. Set aside in skillet at room temperature.) [Note from
Cate: if you make dressing ahead, the pancetta will turn deep pink b/c
of the port.]

Preheat oven to 350°F. Place goat cheese slices on rimmed baking
sheet. Bake until warm, about 10 minutes. Meanwhile, combine salad
greens and pine nuts in bowl. Rewarm dressing and pour over salad; toss
to blend. Top with warm goat cheese and serve.

Makes 4 Servings.
originally printed in Bon Appetit

Cate

In article <[email hidden]>,
[email hidden] says...

Quoted message said:

1/2 cup pine nuts, toasted

Ugh, I HATE pine nuts. Maybe it was because they used WAY too many of
them on the one meal I had them in, but it totally ruins it when the
only thing you can taste is a christmas tree :-)

--
Saffire
205/137/125
Atkins since 6/14/03
Progress photo: http://photos.yahoo.com/saffire333

*** This post originated in alt.support.diet.low-carb -- its appearance
in any other forum is deceptive and unauthorized. ***

"OmManiPadmeOmelet" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

In article <[email hidden]>,

Ophelia said:

"Joe the Aroma" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"Tom" <[email hidden]> wrote in message
news:[email hidden]...
>I load up a big bag every few days at the salad bar at the supermarket.
> I prefer the shredded cabbage (green and purple) over the lettuce,
> actually. Tomatoes, cukes, a little shredded carrot, a few water
> chestnuts, and then several chunks of yellow squash and a small
> handful
> of pinto beans (about 20 beans for three servings of salad, they add a
> little something different texture-wise).

I make a big-ass salad to die for. I just about add the kitchen sink in
mine. My favorite is a huge plate of baby greens and baby spinach mix
with
cherry tomatoes, sprouts, mushies, feta cheese, romano cheese, maybe
some
lunch meat... all topped with Good Seasons or some such salad dressing
(I
use GS because I know it doesn't have HFCS in it).

For the sake of a lassie in Scotland.. please will you translate (GS) and
(HFCS) please?

Ophelia

GS appears to be an abbreviation of Good Seasonings..... :-)

Not sure what HFCS is.....

Thanks Om🙂