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Looking for "not your everyday salad" recipe

javaandjazz Sep 9, 2010 07:28 AM

Does anyone have a favorite salad that is something different than the typical lettuce salad? I usually do a salad with chicken and some veggies for my work lunch.I saw the recipe below( Steak Taco Salad)in the paper today and that looked a bit different. Trying to watch my carbs for awhile so pasta salads are a no-no for now.

http://www.ctpost.com/food/article/Fr...

  1. BeefeaterRocks Sep 10, 2010 01:22 PM

    I like fennel, roasted beets, gorgonzola & mixed greens with orange marmalade vinaigrette.

    1. JungMann Sep 10, 2010 11:40 AM

      Salted duck eggs, tomatoes, red onions, cilantro and chili sauce

      Thai basil, scallions, romaine, red onions, cashews, fish sauce/sugar/lime juice/sriracha dressing with red curry steak

      1. Aravisea Sep 10, 2010 11:37 AM

        Couscous or kamut make good bases for cold salads.

        1. asiansupper Sep 10, 2010 11:03 AM

          Big fan of warm bean salads

          http://www.jamieoliver.com/foodwise/a...

          1. mamachef Sep 10, 2010 10:03 AM

            Green beans, tossed with lettuce, vini=ed w/ brown sugar and tarragon vinegar. soooo good.

            1. HillJ Sep 10, 2010 08:40 AM

              bib lettuce, sliced grilled pears, avocado, red onion and toasted walnuts
              romaine lettuce, sliced strawberries, avocado, feta cheese, toasted pecans
              mixed greens, fresh figs, goat cheese and honeycomb
              shredded carrots, purple cabbage, scallions and apples
              green pea slaw: fresh peas blanched replaces the cabbage

              1. Emme Sep 9, 2010 07:46 PM

                some different combos...

                artichoke hearts, hearts of palm, tomatoes, grilled onions and mushrooms with white balsamic vinegar and bragg's amino acids

                spinach, sundried tomatoes, roasted red peppers, roasted figs, blue cheese, pecans or walnuts, and balsamic vinegarette

                steamed chilled asparagus, roasted garlic and onion, diced hardboiled egg or fried egg, lemon juice and olive oil, and tarragon or thyme

                spinach or arugula, roasted diced eggplant, onion, tomatoes, garbanzo beans, parsley and a sesame dressing; feta and/or olives if desired

                1. m
                  masha Sep 9, 2010 07:10 PM

                  I've been eating a lot of salads at work recently too. My "go to" standard is mesclun greens, grilled chicken (leftover from dinners), julienned red pepper, grape tomatoes, 1/2 of a sliced Granny Smith apple, Craisins, and bleu cheese, dressed in balsamic vinaigrette. I slice the apple at home and put the slices into a separate container with the salad dressing so the apple slices don't discolor. Then I toss the entire salad at work. When I have leftover asparagus or green beans, I add them in too. And, earlier this summer when I had a lot of berries, sometimes they went into the salad too.

                  1. o
                    ola Sep 9, 2010 06:30 PM

                    My fall go-to salad is mixed greens with pomegranate seeds, sliced persimmons (the hard kind) and crumbled goat cheese with a light raspberry vinaigrette. Beautiful fall colors and great taste.

                    1. Cherylptw Sep 9, 2010 06:24 PM

                      Here's a great salad I created for a recipe contest a few months ago; if you can't find yellow wax beans, use all green beans: http://www.marzetti.com/marzetti_kitc...

                      1. Jpan99 Sep 9, 2010 05:02 PM

                        Spinach Salad with Mango and Candied Pecans.

                        http://www.epicurious.com/recipes/foo...

                        I make this for parties and everyone loves it. You could add some chicken or other protein if you want to make a meal out of it.

                        1. m
                          mickeygee Sep 9, 2010 04:42 PM

                          I love cucumber, tomato and red onion. With or without feta.
                          Or arugula and red onion in balsamic viniagrette
                          In the winter I like raw kale with carmelized red onion with goat cheese and balsamic (no oil). All would probably work with some grilled chicken, and the kale with steak would be nice.

                          1. eight_inch_pestle Sep 9, 2010 07:56 AM

                            Stellar handle.

                            1. l
                              lexpatti Sep 9, 2010 07:41 AM

                              I love a panzanella salad lately, lots out there and can change it up a bit. I love mine with tomatoes, chucky celery, chopped portabello (or any mush), lots of cilantro, shaved parm, stale bread cubed, lemon juice.olive oil (and leftover corn off the cob added).

                              I also love a spinach salad with strawberry's, goat cheese, almonds too.

                              I've also enjoyed the asian coleslaw salad this summer with ramen noodles, walnuts or almonds, scallions, sometimes raisins or cranraisins.

                              I started a thread some time ago, looking for big salads to take to a party and got some great ideas:http://chowhound.chow.com/topics/707904?tag=boards;topic-707904

                              http://chowhound.chow.com/topics/7079...

                              1. bermudagourmetgoddess Sep 9, 2010 07:36 AM

                                Green Bean and Tomato Salad
                                2 C of blanched green beans, cut bite size
                                1 C grape tomatoes, cut in half
                                1 lg Shallot thinly sliced
                                3 oz goat cheese, crumbled
                                (I like goat cheese, so I have a tendency to use way to much!)
                                1 tsp White wine Vinegar
                                2 tbsp of olive oil
                                1 tbsp of Herbs de Provence
                                1/4 tsp salt
                                1/2 tsp cracked pepper

                                In a large pot bring water to a boil; add some salt and blanch the green beans in the water for 2 ½ minutes. Remove and shock in an ice bath, after a minute in the ice bath remove and drain on a towel.

                                Fold together the green beans, tomatoes, shallot, cheese, vinegar, olive oil, herbs and salt and pepper

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