Post # 1
I really like a good salad. But I never prepare my own. Most recently I’ve feel in love with Panera’s Greek salad. Wow. This moved me to buy some Greek salad dressing and red olives but I don’t even know if it will taste similarly and I don’t have any salad. Lmao. Help!
Post # 2
I actually eat salad almost every week day. I prep lettuce, tomatoes, cucumbers, beans (black or garbanzo), boiled eggs and shredded carrots in the fridge. I get variety by switching up the cheese, meat if any, and the dressings (I like making my own such as avocado-cilantro-lime but I use store bought ones too). As far as meat, I usually do chicken breast, tuna salad, lunch meat (ham, turkey, pepperoni, etc) and like today, none at all. If I have a jar of olives, pickles, capers, banana peppers or something similar in the fridge, I may throw in a little of that as well. I’ve also thrown in dinner leftovers if they were appropriate for a salad such as cold quinoa or baked salmon. This helps me keep my calories low during the workday. They never exceed about 500 calories.
Post # 3
Thank you! You’ve given me some nice ideas
Post # 4
My favorite salad is kale.
Wash the kale thoroughly and dry in a salad spinner, remove the leaves from the stems and rough chop. Put the chopped kale in a large bowl, drizzle on olive oil and vinegar (I like apple cider vinegar but red wine or balsamic also work well). Massage/gently squeeze the oil and vinegar into the leaves for a few minutes. Remove from large bowl to salad bowl. Top with toasted slivered almonds (or chopped toasted pecans), dried cranberries, freshly grated Parmesan cheese, or goat cheese crumbles.
Post # 5
My favorite salad is pretty easy to throw together. It is a mix of baby spinach, feta or Gorgonzola cheese, sliced almonds, sliced strawberries (if in season) or dried cranberries, topped with a balsamic vinaigrette dressing.
Post # 6
Our favorite side dish around here is a simple “Greek” salad. I combine mixed lettuce, halved grape tomatoes, sliced calamata olives, and feta cheese, and drizzle with rice vinegar and olive oil (we order high quality olive oil online and it really makes a difference in flavor!). Very quick and simple, but delicious!
Post # 7
My absolute favorite is strawberry/avocado/spinach salad with chicken.
Arrange spinach, strawberries and red onion and lightly toss with balsamic dressing. Then add avocado, grilled chicken and top with feta cheese and almond slices.
For the balsamic dressing…1/2 cup evoo, 2 tbs balsamic vinegar, 1 tbs sugar, 1/2 teaspoon salt, 1/2 teaspoon black pepper and a pinch of tarragon. The dressing also doubles as a marinade for the chicken.
Post # 8
Post # 9
Thanks yall!! I’m going to try some of these this week.
Post # 10
This dressing: http://www.bowlofdelicious.com/2014/03/20/miso-sesame-ginger-dressing/
With mesclun, baby spinach leaves, shredded cabbage (red and green), cucumber, edamame beans, lightly steamed broccoli, black rice, and shredded nori.
This is one of my latest faves. It is so loaded, it’s filling and delicious!
Tonight I’m doing lemon and garlic marinated chicken, with shredded lettuce, baby potatoes, pine nuts, Parmesan, and pesto.
Roasted beetroot salad with feta and almonds (excuse the random ‘v’ at the start of each line)
v4-5 medium beetroot, peeled and cut into wedges. Make sure you use rubber gloves, this stuff is lethal.
vA couple of cloves of whole peeled garlic
v2 tablespoons extra virgin olive oil
v1 tablespoon brown sugar
v1 tablespoon balsamic vinegar
vrocket leaves- 200g or so
v1 handful baby beet leaves (if you can get them)
vjuice of 1 lemon
v1 tablespoons extra virgin olive oil
v1 cup roasted almonds
v120g feta cheese, crumbled or grated
What you do with it
vPreheat the oven to 180C
vMix the beetroot, garlic, 1stlot of olive oil, sugar, and vinegar together & spread over the base of an oven tray which you have conveniently thought to line with baking paper earlier.
vRoast for 40-45 minutes. The beets should be tender & starting to shrivel a little. Let them cool in the tray. Discard the garlic- that was only there to flavour the oils.
vToss the leaves, lemon juice, the pan juices & the rest of the olive oil together
vScatter through almonds, the beetroot & the feta.
I’ll post some photos of other faves. My advice is to always use fresh ingredients and make your own salad dressing!
Post # 11
what olive oil do you order?
Post # 13
I have another one…apples and cheddar chicken salad.
Arrange romaine hearts then add grilled chicken, cheddar cheese, thinly sliced granny smith and red delicious apples and walnuts. Drizzle with honey yogurt dressing.
For the dressing…1/2 cup Greek yogurt, 1/4 cup mayo and 2-3 tbs honey.
Made it again after this post LOL…had everything but the almonds!
Post # 14
I have a great recipe for a vegan chopped salad. People who aren’t self proclaimed vegans love it and if I didn’t call it Vegan, it wouldn’t matter (because it doesn’t) lol
cubed tomato (roma if you got it)
Craisins (I use the less sugar ones)
3 cloves garlic, minced
salt and pepper to taste
-sorry I don’t have ratios, I usually just eye ball it and taste test
Pour dressing over salad and voila!
It is DELICIOUS & extremely healthy.