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Need a new salad!

I am tasked with the salad course on Thanksgiving (Canadian) this weekend. I tend to bring the same kinds, candied nuts, fruit and greens. Looking for a change up.

Here is my husband's laundry list of dislikes:
olives
artichokes
legumes
strong cheeses
cranberries

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  1. Maybe a Cobb with a mild goat cheese?

    2 Replies
    1. re: inaplasticcup

      I find cobb salads a bit heavy with a big meal (too much meat for me).

      1. re: inaplasticcup

        yay you're back!!

        p.s. I love your blog, especially the one about tofu for a tofu hater

      2. I made this last weekend and it is marvelous. My salad had romaine, bacon bits, green onions, and shredded hard boiled egg

        FRESH TOMATO SALAD DRESSING

        Serves: 6
        • 3 tomatoes, peeled seeded and finely chopped
        • 1/3 cup tomato juice
        • 1 garlic clove, crushed
        • 2 scallions, finely chopped
        • 3 tablespoons parsley, chopped
        • 1/4 cup fresh basil, chopped
        • 1 tablespoon lemon juice
        • 4 tablespoons red wine vinegar
        • 1/4 teaspoon sugar
        • 1/2 cup olive oil
        • salt and pepper
        Directions:
        1. combine all ingredients in medium bowl.
        2. chill for 1 hour.
        3. Serve over a garden fresh salad

        2 Replies
        1. re: laliz

          Interesting, would it matter that our tomatoes are not very good where I live?

          1. re: cleopatra999

            I think that might be nice done with roasted pepper instead of tomato. I'm seeing some glorious peppers at the farmer's market now. Or oven roast some nicer hothouse tomatoes?

        2. Some of my favourites are tko'd by dh's dislikes--watermelon feta salad, or this "picnic caviar" http://www.vegetariantimes.com/recipe... How about a brussel sprout slaw? http://www.epicurious.com/recipes/foo...

          1 Reply
          1. re: maplesugar

            Oops, forgot brussel sprouts on the dislike list LOL!

          2. Mixed greens, thinly sliced red and green apples, red and green grapes (halved the long way), celery, red onion, with a tangy walnut/orange dressing (made in a mini-food processor so that the walnuts get pulverized to make a "creamy" dressing. Okay, so it still has the fruit and greens you were trying to avoid, but it's absolutely delicious, and very light, which counters a heavy Thanksgiving dinner.

            Or, a purple cabbage slaw with slivered almonds, shredded carrot, some mandarin orange, scallions, maybe some sunflower nuts, all in a tangy dressing.

            I've never made this, but I've seen similar combos in cookbooks: slices of grapefruit and/or orange mixed with slices of avocado, drizzled with a spicy dressing (I've seen chili oil as an ingredient in the dressing, but I can't remember what else was in the dressing recipe - some of the juice squeezed out of the citrus membranes, maybe?). I've always been intrigued by it, but not willing to buy a bottle of chili oil for one recipe.

            "Israeli salad": diced tomatoes, diced cucumbers, diced green peppers, finely chopped parsley tossed in a light lemon vinaigrette (or even just in a little bit of lemon juice, no other ingredients). For more bulk, add in a little bit of bulgur if desired, or make a veggie-heavy tabbouleh.

            1 Reply
            1. re: asf78

              .....and avocado and grapefruit. I knew the list of his seemed short!

              I like the sound of the first salad with walnut dressing, might be different enough. Not in the mood for a cabbage slaw, feels like we have had a lot because of all the bbqs.

              watermelon salad is yummy! but is it too summery? something I could do to make it more fall? Unfortunately the caviar salad has beans in it.

              Perhaps this is why I end up with the same salads all the time!! I appreciate the effort here.

            2. I made a green salad that included Persimmons one year and it was a big hit and very pretty. (Since you live in BC, I would not recommend tomatoes for your salad since they're not likely to have much flavor at that time of year.)