Looking for "not your everyday salad" recipe
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.
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
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
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.
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.
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
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