Favourite non-lettuce salad recipes

posted 3 years ago in The Lounge
Post # 2
Member
1437 posts
Bumble bee
  • Wedding: November 2014

Do you like spinach? One of my favourite salads is spinach, goat cheese, dried cherries, and walnuts tossed in olive oil and balsamic vinegar. Yum!

Post # 3
Member
810 posts
Busy bee
  • Wedding: Either Philadelphia City Hall or a small chapel.

I’m definitely a fan of baby spinach. No specific recipes, though, rasberry vinegrette is soooo good. 

Post # 4
Member
266 posts
Helper bee

What about a pasta salad? my go to pasta salad is curly pasta, different coloured peppers diced (red, green,yellow), green onions and you can add tomatos and olives as well, add olive oil and lemon juice and top it off with goat or feta cheese.  Really easy lunch/dinner.

Post # 5
Member
34 posts
Newbee

Tomato wedges, sliced onions, chunked cucumbers, feta cheese, little oil and rice wine vinegar.  

Add avocado and/or corn to your quinoa.  Yummy!

Have you tried jicama?  It is pretty great – crunchy like an apple, slightly sweet, can be used as a base ingredient in anything that is textured like coleslaw.

Lightly steam a head of broccoli, cut up into small pieces.  Add a can of chickpeas and chopped red or green onions and cilantro or parsley, then toss with a vinagrette of ACV, lemon juice, a little mustard.  This one gets better as it sits for a couple hours or more.  

You can do something similar with shredded cabbage and cooked green lentils.  Play with the spices on this one a little bit. 

Post # 6
Member
2878 posts
Sugar bee

mildlybookish:  

Baby spinach, raspberries, brie cheese. Homemade vinaigrette : Kraft raspberry vinaigrette, olive oil, dijon mustard (1 spoon) and maple syrup.

Greek salad (cucumbers, tomatoes, black olives and feta cheese): with a Balsamic + olive oil + lemon juice vinaigrette or Kraft’s Balsamic and Feta vinaigrette.

Other types of salad you could look for : pasta salads, carrot salads, potatoe salads, lobster or shrimp salads, Ceasar salad with grilled chicken (over the BBQ) and bacon,  couscous, lentils salads, smoked salmon and avocado salads. 

 

Post # 9
Member
715 posts
Busy bee

mildlybookish:  My favorite salads include 

– pasta salad (similar to the one described by pp) 

– cucumber salad (really fast to make; with a herb based vinagrette as dressing)

– carrotte / apple-Salad: I slice both the carrots and half of an apple and make a dressing using plain yoghurt, apple juice, lemon juice, salt and a dash of sugar

Post # 10
Member
810 posts
Busy bee
  • Wedding: Either Philadelphia City Hall or a small chapel.

HuysuzAyi33:  That actually just reminded me I have a great recipe for pasta salad.

-pasta (rotelle is what I prefer)

-olives

-pepperoni or salami

-hunks of cheese (provolone, feta, whatever your palate is)

-bell peppers

-black olives

-lots of regular Italian dressing

Post # 11
Member
2007 posts
Buzzing bee
  • Wedding: October 2014

I love throwing in some avocado, cherry tomatoes, and red onion with some quinoa, adding lemon juice & olive oil, and seasoning with salt & pepper. I hate measuring so this “salad” is perfect for me. I ate it 4-5 days a week for lunch last  summer. You can add corn, too, if you want. I make a huge batch of quinoa ahead of time and then just prepare the veggies when I’m ready to eat.

Post # 12
Member
2885 posts
Sugar bee
  • Wedding: May 2014

Green bean salad;  Green beans, sliced cherry tomatoes, thin sliced red onions, pine nuts in a balsamic/dijion dressing.  I need to make that again.  🙂

Post # 13
Member
4072 posts
Honey bee
  • Wedding: January 2014

Cous cous! I’ll use corn, black beans, and various spices for a quick lunch. I also love one with Israeli cous cous (the bigger kind) with tomato, roasted asparagus, lemon juice, olive oil, and some spices.

Post # 14
Member
106 posts
Blushing bee

I make a killer summer salad comprised of finely chopped red and yellow peppers, finely chopped sweet onion, black olive slices, wild rice, feta cheese, olive oil, lime juice, and cumin.

Post # 15
Member
636 posts
Busy bee

I loooove this salad, it’s a copy of the “bandara salad” at cactus club (not sure if they have this restaurant outside of canada). It’s basically a really great chop salad with an amazing dressing. It’s super yummy, and just take out the lettuce in the recipe and put in more red peppers and whatever veggies you want. I really, really, like it. You don’t necessarily need the crunchy won ton noodles on top but they’re yummy if you want to add them (I add crumbled tortilla chips since they’re always on hand). The easiest way to do the dressing is to just throw it in the blender (you can do it by hand but it takes longer). You don’t have to pay too much attention to the exact quantities in the recipe, just throw it all in and roll with it 😉 

Here’s the recipe:

Bandara Salad

This recipe isn’t really a ‘recipe’ per say, its more of a combination of ingredients that’s REALLY good. There is a local chain of restaurants in Vancouver called Cactus Club, and this Bandara Salad is on their menu. I tried to replicate it at home, and it came out pretty good! At the restaurant they add those Chinese type crunchy noodles on top, but I always ask for it without anyway. The dressing I still haven’t gotten quite right, but I found a good substitute that isn’t homemade, that will do for the time being and I need a fix!

 

1 x 3 oz chicken breast

1 tsp cajun seasoning (I use Hy’s Cajun Seasoning, but use whatever one available to you)

3-4 cups mixed greens

1/4 cup corn (I used frozen)

1/4 cup thin-cut carrots

1/4 red or orange pepper, chopped

4 pitted dates, sliced

2 Tbsp (30 grams) light feta cheese, crumbled

2 tbsp dressing (see below)

First, cook chicken. Add cajun seasoning and cook/bbq until no longer pink. I cook on my Hamilton Beach indoor grill for 7 minutes. Chop all your veggies and dates for salad. Assemble salad with all the ingredients, add dressing and toss, and then top with sliced chicken breast (preferably while hot).

Honey-Lime Dressing

1/4 cup fresh lime juice

1/4 cup olive oil

2 tbsp honey

2 tbsp finely chopped fresh cilantro

1 garlic clove, peeled and minced

1 tsp chopped jalapeño pepper (it’s not that spicy)

  • This reply was modified 2 years, 7 months ago by  Kazza.
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