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Favorite Green Salad recipes?

Now that spring and summer are almost here and fresh produce will be at it's peak, I want to eat more salads. I love vegetable salads and eat them all the time, but I feel like I am in a rut with my normal recipes. Does anyone have a salad that they just LOVE?? Thanks!

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  1. I have two:
    1 - spinach, strawberries, glazed pecans, goat cheese, poppy seed or raspberry vinegrette
    2- spinach, avacado (lots), tomato and a vinegrett of lime juice, olive oil and cilantro

    Wait I have three
    3 - spinach, pears, stilton, pine nuts and a store bought guava dressing.

    1. For a main course salad, I love BBQ chicken salad. Top it with some chicken, corn (not quite in season yet, but soon!) tomatoes, cheddar - whatever you've got. I also love a traditional Greek salad with good Kalamata olives.

      One of my favorite ingredients to liven up a salad are sugar snap peas - I love the sweet crunch they add.

      Perhaps because Easter's just days away, my mom serves a salad with Easter dinner that I love - she uses butter lettuce and romaine and tops it with some sliced beets and sliced hard-boiled eggs and then a shallot-chive dressing - it's nice and light and goes great as a side to any meal... here's the dressing:
      12 Tbsp. vegetable oil
      ¼ c. wine vinegar
      ¾ tsp. salt
      ¼ tsp. ground pepper
      3 tsp. chives, chopped
      3 tsp. minced shallot

      Enjoy - looking forward to others' posts here too!

      1 Reply
      1. re: ladyberd

        Oh my goodness Miss Ladyberd, I did enjoy that quick little peek and buzz though your beautifuuly done site. In a very speedy pass through, two of your your seafood recipes really caught my attention. The dry curry shrimp and the scallops with sauce vierge. The sauce for the scallops appears to be brothy in the photo. I know this is an Italian dish, how did you eat the broth? I see that this is a starter, did you serve it with bread?
        It just looks so good and fresh, I bet your guests wanted more!!!

      2. I know there are many many salads that are dynamite, we are salad people, and we eat salad everty night with dinner, and sometimes salad with a protein.
        But when it comes to my favorites, I sort of hang onto some old ones and they they are.. a crispy wedge of iceberg with homemade blue cheese dressing and lots of freshly cracked pepper. or...sometimes we'lll get a craving for a tossed green salad with a scoop of my tuna salad.
        Oh just one more very favorite is the old timey Crab Louie...
        omg. I need to go to the city (SF).

        1. Here are some of my favorite combinations:
          spinach, avocado, orange or grapefruit, red onion, pistachios, pine nuts, or almonds
          mixed lettuces, blue cheese, walnuts or pecans
          arugula or spinach, beets, goat cheese, any nuts
          spinach, hard boiled egg, red onion, bacon
          lettuces, red cabbage, blue cheese
          romaine, spinach, cucumber, feta, red onion, calamata or oil-cured olives
          spinach, orange, red onion, oil-cured olives
          avocado, tomato, onion
          asparagus, beets, orange, thinly sliced fennel
          arugula, shaved parmesan, lemon juice, and oil
          lettuce, tomato, avocado, bacon
          lettuce, tomato, bacon, garlicky croutons
          green peas, bacon, red onion, mayo
          green peas, mayo, red onion, fresh mint
          cucumber, cherry tomato, red onion, feta
          radishes, cucumbers, mint, feta
          mixed lettuces, shaved carrot, cucumbers, tomato, blue cheese
          thick sliced ripe tomato, bacon, blue cheese, parsley
          arugula and/or endive, apples or pears, blue cheese, pecans or walnuts, dried cranberries

          I try to keep a few vinaigrettes on hand so putting together a salad isn't too much work. Some favorites:
          basic vinaigrette made w/champagne vinegar, dijon,minced shallots or garlic, olive oil
          balsamic, dijon, olive oil vinaigrette
          orange vinaigrette
          blue cheese vinaigrette
          roasted poblano vinaigrette

          Every now and again, when I'm feeling ambitious, I make some kind of nut brittle--pine nut or pumpkin seed--and scatter pieces of it w/blue cheese over a mix of lettuces and maybe some beets.

          Every now and again, to make DH happy, I make a thick blue cheese dressing w/buttermilk and mayo. We like this especially on salads that include tomato, cucumbers, and red cabbage.

          2 Replies
          1. re: nomadchowwoman

            It appears that you must be the Salad Queen of NOLA! An impressive bunch of salad ideas there!

            Lately I've been hooked on the spinach, strawberry, goat cheese salad with a poppyseed vinaigrette.

            I had a dream last night about the classic three-bean salad, with garden fresh green beans, yellow wax beans and red kidney beans, dressed up with red onions, celery, flat parsley, green peppers and a nice sweet and sour dressing, a little smoked paprika and crumbled bacon.

            How about potato, sliced grilled garlic sausage, red onion and blanched green bean salad, with rosemary and a white wine vinaigrette.

            Or cauliflower, carrots, green beans, zucchini and red pepper chunks dressed with a zippy lemon-olive oil, parsley and parmesan dressing. Use a little cayenne in the dressing.

            I like a classic Waldorf, dressed with bleu cheese, on a bed of romaine.

            1. re: bushwickgirl

              Yes,I had to stop myself. The combinations are endless, aren't they. I love yours, too. Bean salads are another favorite of mine. And potato. And fruit.

              There's something about a mix of vegetables/fruit on a plate--it is, in a way, my ultimate comfort food, reassuring me that I'm eating healthily (no matter what else I'm eating!)

              I've never had strawberries w/spinach, but I've seen several mentions of the combo--and the local strawberries are out now, so looks like I'll be adding another combo to the repertoire.

          2. Vinaigrette

            2 minced garlic cloves
            2 tbsp balsamic
            1 tbsp maple syrup
            3/4 tsp dijon
            2 tsp chipotle puree (puree an entire can of "chipotle peppers in adobo sauce"- keeps in fridge up to one month)
            1/8 tsp liquid smoke
            1/2 tsp salt (I never use it)
            1/4 tsp cracked black pepper
            1/2 cup olive oil

            Whisk together everything except oil. Slowly drizzle in oil while whisking.


            6 oz / 180 g assorted salad greens
            2 red peppers, roasted then peeled
            1/2 lb candied salmon and/or 2 avocados (I use avocados... I've never tried it with candied salmon as I don't eat meat)
            4 oz / 120 g smoked or aged white cheddar, grated
            2 tbsp toasted pine nuts
            4 sprigs fresh sage

            Slice peppers into long, thin strips.
            Skin the salmon and remove any small bones. :(
            Slice or crumble salmon into small pieces. :(
            Stem sage and coarsely chop leaves.
            Peel and slice avocados. :)

            To serve, I place the greens on everyone's plates and let them serve their own roasted red peppers, cheese, avocado, pine nuts and sage. Then, they can top it all with dressing. I always serve it with corn bread.

            1. Any salad w the following dressing recipe; 1/3 cup fresh squeezed lemon juice, 1 Tb extra virgin olive oil, 3 Tb sugar, 1/4 tsp salt. Really fresh light dressing.

              1. How 'bout a turkey club salad? I think of it as a sexy green lunch!

                The blue cheese dressing on it is killer!

                1 Reply
                1. re: kattyeyes

                  I love homemade blue cheese dressing, I make it but have a little different twist.
                  I also love turkey salads, and this even though yours is different from what I was thinking, it did bring a foodie memory back to me from when I was between the age of 21 - 27.

                  30 years ago I worked in downtown Oakland for around 11 years. I think just about every Friday for a good portion of those 11 years, I and friends (coworkers) would eat at this Mexican restaurant. They had a turkey ensalada that was the best ever. It was chocked full of freshly roasted turkey, thick slices of avocado, tomatoes, olives, cheese, pickeled peppers, (I made a phone call), it was scallions not red onions, and cilantro, yes fresh cilantro all over the salad, slices of hard boiled egg and the bottom layer was refried beans. My friend reminded me that she thinks there was a fried corn tortilla on bottom even if I didn't eat it back then ( I surely would now!) If this was a tostada, it was certainly huge. I think I ordered without the tortilla, hey it's been 30 yrs!

                  They served it topped with a dollop of crema, a spicey guacamole, chunks of turkey, crema, and finely grated mexican cheese. OMG, I loved that salad. I'd eat it without dressing just with their very spicey salsa, and it was the best, best, best.In fact, I'm hungry for one now just thinking about it. Hmmmmm. I believe that I just came up with what to have for dinner. Thanks kattyeyes!

                2. If you can find an older copy of Joy of Cooking, the Caesar Salad recipe is terrific - it includes a normal amount of salt, the raw egg, and making the croutons and salad with olive oil that's had fresh garlic marinated in the oil for 12-24 hours. Best Caesar I've ever had, great light lemony dressing. Oh, and rip the lettuce up with your hands - toss the ribs. I've been eating this for 40 years and have never gotten sick from the raw egg, although these days I always wash it in hot water first.

                  A summer recipe I like - cook a pound of rotini pasta al dente. Drain, let it cool to room temp, drizzle with a tiny bit of olive oil, toss and and refrigerate. Just enough oil to keep the pasta from sticking together while when it's cool, a couple teaspoons.

                  Chop up a few handfuls of every raw vegetable you like that's in season - cherry tomatoes, (if you use whole tomatoes you'll need to deglop) celery, peas or snow peas, carrots, zucchini, yellow squash, string beans, etc. I also like to add a handful of chopped black olives.

                  Add to the pasta and toss with the above Caesar salad dressing and a couple handfuls of grated Parmesan, or if you're feeling lazy, (which I often am) most of a bottle of Paul Newman's Caesar dressing and a little less cheese. Refrigerate again until it's all chilled.

                  Never made it that way, but I imagine this would also be good with Greek dressing and feta cheese.