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Fantastic salads

Discovered this fantastic combo in a storebought salad: baby spinach, cucumber, red onion, black olives, dried cranberries and feta (or goat cheese).

Any other combos, besides the now-famous watermelon salad?

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  1. Finely shredded fennel (anise) with a small amount of thinly sliced apples or pears, with olive oil, lemon juice, salt and pepper.

    It's divine!

    1. Super easy Ceasar when your starving and in a rush.
      Rommaine, Marie's Ceasar dsg, shaved parmesan (imported of course), croutons.

      1. Strawberry, Arugula & Goat Cheese with Hazlenut Dressing.

        2 Replies
        1. re: dragonfly

          wow, that sounds fantastic! i'd even add some toasted hazelnuts for extra crunch.

          1. re: piccola

            Just went to a restaurant tonight and had almost the same salad - baby arugula, sliced strawberries and capriccio (an Italian cow's milk cheese - like a creamy chevre) with toasted sliced almonds and a balsamic/honey/truffle oil dressing - it was spectacular.

        2. the other day I had the store-bought creation.

          ~Mixed Greens
          ~Candied Walnuts
          ~Dried Cranberries
          ~Dried Diced Apricots
          ~Fresh Granny Smith and Fuji Apple slices
          ~Crumbled Blue Cheese
          ~White Zinfandel Vinagrette

          1. My mom makes one with "matchsticks" of swiss and cheddar, purple grapes, spinach, and a mustardy vinaigrette... there's something about the swiss and grapes together that is really awesome! I've done the strawberry, arugula, and goat cheese one before too... I love fruit in my salads.

            1. Exactly, hazlenuts chopped and sprinkled over the top! I can post the dressing if you'd like.

              1. nice greens
                pecans ( i toast them )
                chopped gouda cheese
                dressing made of 1/2 EVOO & 1/2 red wine vin.

                1. My favorite is mixed greens (or even just green leaf lettuce) with crumbled blue cheese, tuna and avocado OR crumbled blue cheese, chick peas and raisins.

                  I toss it with a really low-fat dressing that I make out of balsamic vinegar and dijon mustard with a dash of EVOO.

                  1. Carrots, peeled, sliced into rounds, and roasted till tender, tossed with a dressing of lemon, extra virgin olive oil, honey, toasted ground cumin, and chopped fresh parsley. Plus salt and pepper to taste, of course.

                    You can mix it up a bit by adding crumbled feta, or sultanas, or by swapping out the parsley for cilantro.


                    1. Diced jicama and mango, on a bed of mixed baby greens, with a dressing of lime juice, orange juice, evoo, salt and pepper. May also add a handful of raspberries. Yumm!!!

                      Granny smiths, diced, with toasted almonds, raisins (or grapes), feta, grape tomatoes, over greens. Grilled chicken if desired. Dressed with yogurt, toasted sesame seeds, a bit of toasted sesame oil, salt, pepper, a bit of honey or sugar. (May mix in cream if desired.) Incredibly addictive.

                      1. Easy one I make for the beach...chopped Greek Salad, I toss cubed cucumber, red onion, radishes, feta, calamata olives, grape tomatoes with sumac,bit of dill, EVOO and lemon juice. I put in a container and add shredded romaine hearts on top and toss together when I'm ready to eat and it doesn't get the lettuce soggy. I also have been known to add chilled shrimp (bought some great jumbo cooked ones at my local market) and a some baked lavash chips....YUM!!!

                        1. Chop (raw) baby bok choy, red peppers, green onions and add lots of toasted sesame seeds and toasted slivered almonds. Toss in a dressing made with 1/3 c. canola oil, 1/4 c. rice vinegar, 1 tbsp. sugar (or to taste), 3 tbsp. soy sauce and 1 tsp. sesame oil. Crunchy and yummy!

                          1. Sliced roasted beets, orange sections, thinly sliced red onion, goat cheese and chopped roasted almonds served on red leaf lettuce (orange vinagrette on the side).

                            1 Reply
                            1. re: gourmaniac

                              Similarly, mixed greens with roasted beets, toasted pine nuts, and goat cheese, dressed very simply with sherry vinegar, hazelnut oil, salt and pepper.

                            2. When I was working in Florence, I would often have dinner at a little restaurant called Buca Mario.

                              Mario would advise me what to eat on an almost daily basis. He created this very simple but delicious salad for me, and showed me how to make it.

                              Fresh baby arugula
                              Pine nuts,toasted and cooled .
                              EVOO the great unctious green Tuscan EVOO.
                              Mix the arugula with the EVOO, sprinkle with the pine nuts and top with Parmesan Crisps. and freshly ground black pepper.

                              Parmesan Crisps
                              Grate the Parmesan, the imported P. Reggiano, on a box grater or large microplane... in shreds.
                              Place a spoonful on a greased baking sheet or SilPat and bake at 325 until melted. Remove to a cake rack to cool.

                              1. I like the pine nuts and use them sometimes in this salad. i made my version last night served with some crab cakes and they went well togther. I used red leaf lettuce and beets from the farmer's market. The lettuce was great but the beets not sweet or intense enough (too early in the season perhaps).

                                1. Blanched haricots verts cooled, roasted acorn squash scooped out in small chunks and cooled, halved cherry tomatoes, julienned red onion, tossed in a dressing of whole-grain mustard, good quality marmalade, fresh thyme, cider vinegar, and EVOO.