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Talk to me about the salad and/or dressing that you are obsessed with now

I have been eating salads like crazy. I think more so then usual because I discovered the joy of croutons. I always avoided them in the past thinking that they were just extra calories. But, I realize now that the crunch and the extra salt/seasoning that they add are just YUMMY!!!

So anyway, I always make a big salad of baby spinach, romaine, red peppers, red onion, red cabbage and grape tomatoes. I mix up some Italian dressing with that Good Seasonings packet. Add croutons, (so far my favorite is the Texas Toast brand). And there you have it. Delicious.

What kinds of salad or salad dressing are you loving right now?

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  1. Something I was eating a lot over the holidays was pomegranate vinaigrette. I got a hold of some fresh pomegranates so I made a simple pomegranate vinaigrette with pom juice, raspberry red wine vinegar, honey shallots and olive oil.

    For the salad I'd do romaine, butter lettuce or chopped read leaf then add toasted walnuts, dried cherries, crumbled bleu cheese, sliced apple or pear and a sprinkling of fresh pom seeds and then toss in the dressing. Delicious!!

    I've also been making lots of fresh lemon vinaigrette from the lemons on my dwarf meyer lemon tree and using it on everything: chicken salad, tossed salads, steamed asparagus.

    1. Olde Cape Cod Lite French is the go-to at the house.

      1. Japanese style onion dressing. For the past 6 months, I have been putting it on every green veg except brussel sprouts.

        3 Replies
        1. re: AdamD

          are we talking the basic soy sauce/vinegar/oil/grated onion combo, or do you have a special recipe you'd be willing to share? ;)

          1. re: goodhealthgourmet

            Nothing special. Basic combo-but I do like the sweet onions.

            1. re: AdamD

              i figured, but it never hurts to ask in case someone's sitting on a gem ;) agree about the sweet onions - they make all the difference!

        2. Blood red orange vinaigrette with raw shaved asparagus, slices of pear, toasted pecans, Gorgonzola and shaved Parmesan.

          lilmomma, IMHO homemade croutons are vastly better than purchased and so easy to season them according to the salad they are destined for. But I definitely agree that in the appropriate salads they do really add necessary crunch. Yum!

          3 Replies
          1. re: chefathome

            I'm close to yours - pears, shaved Pecorino-Romano and a drizzle of white balsamic.

            1. re: chefathome

              OH MY!!! Recipe PLEASE!!! I always have to look away when they ring up the croutons. They are expensive! I would love to make my own. Thanks.

              1. re: lilmomma

                Homemade croutons are soooo much better than bought, fun and easy. I often find sourdough bread half price (day old) or just use heels or chunks of stale bread. Rather than cut uniformly croutons looks great just torn into rustic pieces.

                I often make an infused herb garlic oil to drizzle on top of the chunks. Bake at 425 for about 8 minutes. Depending on the salad I will use my Italian seasoning blend or Herbes de Provence blend to add to the oil. Or my seasoning salt blend. Don't forget to season with S and P! You can also drizzle with butter or fry in butter but my personal preference is extra virgin olive oil. One of my favourite herbs to use is thyme. Play around with herb and spice combinations.

                There will be a few delicious crumbs in the bottom of your crouton bag which are excellent on baked Macaroni and Cheese, etc.

            2. Shredded raw beets and carrots in equal amounts, chopped cilantro, chunks of creamy chèvre and roasted pumpkin seeds. A spoonful of grainy mustard, 2-3 spoonfuls of red wine vinegar and 3-4 spoonfuls of olive oil. Delicious, and so addictive.

              2 Replies
              1. re: rafjel

                That sounds absolutely amazing! I wish I had some right now.

                1. re: raclette

                  It really is! I just kind of threw it together once, and I was shocked by how good it was - the watery crunch and slight sweetness of the beets and carrots with the milky tang of the goat's cheese. And the colour is amazing, of course. We've got about 3 feet of snow in the last 2 days, and it's certainly livened me up.