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Salads that don't involve lettuce

Give me some recipes for alternative salads....ones that don't involve lettuce.

I did a salad using cucumber slices, red onion slices and tomato slices with a vinegrette over it... I liked it.... My wife...not so much

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  1. One of my favorites is the classic Greek Salad. Cucumbers, tomatoes, red onion, feta cheese, Kalamata olives with a lemon, oil, oregano (Greek not Italian) and garlic dressing. Add salt to taste, but the feta can bring a lot of salt to the dish, so proceed carefully.

    1. Maybe I'm longing for summer, but my mind jumped to watermelon feta salad.... Previous thread dedicated to this dish:

      http://chowhound.chow.com/topics/285726

      1. Lord, there are 1000s. Are you interested in primarily vegetable salads, or grain-based salads as well?

        1 Reply
        1. re: tatamagouche

          You don't need recipes as much as technique. Grate virtually any firm raw vegetables into a slaw, or slice them paper-thin with a V-slicer/mandoline, and add your choice of dressing. Fresh or dried fruit can be added if you want additional sweetness, or are using a very bitter vegetable that needs balancing out. This applies whether or not the salad incorporates grains or pasta..

        2. One of my kids favorites - Fruit Salad. You can use almost anything in season. Apples, berries, melons, grapes, pineapple, etc. Toss with some whipped cream is fun as well.

          1. Pasta salad, rice salad, bread salad, roasted veggie salad.... the possibilities are endless.

            6 Replies
            1. re: linguafood

              Good call on the pasta salad. Pasta salad with Tri-color, macaroni salad, etc.

              I would love your recipe for roasted veggie salad!

              1. re: boyzoma

                You know, I don't really have a particular recipe. Frankly, I don't have a lot of recipes at all. I'm one of those cooks who just toss stuff together (like salad haha) and hope it comes out right. Most of the times, it does.

                That said, mixing some roasted zucchini, squash, snow peas, carrots, and maybe even sliced potatoes together with some olives and ricotta, with a lemon & olive oil dressing.... should do the trick. I think.

                I've turned pasta dinners into salads -- some pasta really improves when eaten lukewarm, when the flavors had a chance to mingle. Like pasta with tomatoes, tuna, capers, and artichokes, slightly on the spicy side. So much better an hour after it's cooked.

                1. re: linguafood

                  Wow, that sounds good. And since the season for fresh veggies is coming upon us, and I love to go to the Saturday Farmers Market, I think this will hit my new list to try. Thanks for the info!

              2. re: linguafood

                Yes, panzanella. A good panzanella with lots of red wine vinegar and garlic is unbeatable.

                1. re: tatamagouche

                  I love love love panzanella salads, but love it with fresh lemon juice more than the vinegar and big chunks of celery more then cukes. I did one recently with cut up potato bread (then toasted slightly). Also great with corn bread or cornbread croutons.

                  I also love a fatoosh (sp?) basically panzanella but with chopped pita bread.

                  I just did this black bean and shrimp salad:
                  http://kitchenscoop.com/recipes/black...

                  I love this grilled veggie salad (made it several times):
                  http://www.epicurious.com/recipes/foo...

                  1. re: lexpatti

                    My favorite salad cookbook in the world is Lettuce in Your Kitchen, Chris Schlesinger and John Willoughby:
                    http://www.amazon.com/Lettuce-Your-Ki...
                    All main course salads, many but not all lettuce-based, and with a style that gives you the confidence to mix things up as you wish.