10 Days 10 Salads-Any suggestions

astridfeline

Variations on a theme. This one I eat almost everyday:
greens, cranberries, feta - throw a few walnuts in if you have available calories

greens, blue cheese, pears, celery, few slices of onion maybe, few slices of fresh beet for color

greens, gorgonzola, tart apple, pecans

The trick is using cheeses that are strong enough that a little goes a long way. I don't like dressing, so basically the cheese takes the place of the dressing - but a vinaigrette would work on any. Just mix greens, fruit, cheese and maybe onion, celery, or beets.

these are yummy

LonelyPilgrim

Mine is similar to others:

mixed greens and baby spinach
Granny smith apple cut up (or firm green pear)
blue cheese crumbles
dried fruit of your choice (we use cranberries)
thinly sliced red onions.

a "light" vinegrette dressing on top

astridfeline

I recently bought a new cookbook called "the new american plate". I haven't had a chance to make anything from it yet, but it has recipes that use fresh ingredients in new & interesting combinations. Some of the salad recipes:
Mixed Greens with blueberries & feta
Broccoli, cherry tomato, and watercress salad
Two potato salad with spinach and fresh herb dressing
Three bean salad with cilantro-chile dressing

I'll let you know how they turn out! I'm planning to make Jicama and orange salad with mint this week.

lilmandy89

Pomegranate Salad

Ingredients:
4-6 granny smith apples, peeled and shredded
1/2 cup raisins
1 whole pomegranate, seeded
1/2 cup chopped pecans or walnuts
Whipped cream or whipped topping
Method
Combine apples, raisins, pomegranate seeds and nuts. Gently fold in whipped cream or whipped topping (the amount of the cream or topping will vary based on the size of apples and pomegranates. used, use enough to make the ingredients stick together).


Italian Chicken and Spinach Salad

Ingredients:
4 boneless, skinless chicken breast halves, about 1 pound
1/2 tsp dried Italian herbs, crushed
1/4 tsp salt
1/4 tsp ground black pepper
4 Tbsp olive oil, divided
8 cups baby spinach
2 hard cooked eggs, coarsely chopped
4 slices crisp-cooked bacon, coarsely crumbled
2 Tbsp diced red onion
2 Tbsp sliced pitted black olives
2 Tbsp chopped Italian parsley
2 Tbsp snipped basil
2 plum (Roma) tomatoes, chopped
2 Tbsp lemon juice
1 Tbsp balsamic vinegar
1 Tbsp capers
1 clove garlic, crushed
For garnish - finely shredded parmesan cheese
Method
Rub the chicken with a combination of the dried Italian herbs, salt and pepper. Heat 1 Tbsp of the oil in a large skillet over medium-high heat. Add the chicken and brown on both sides. Lower the heat, cover and cook the chicken 8-10 minutes or till it tests done. Cut into julienne strips and place in a large salad bowl along with the next 8 ingredients. To the skillet add the rest of the oil, the lemon juice, balsamic vinegar, capers and garlic. Bring to a boil then toss with the salad mixture to evenly coat. Serve immediately, sprinkled with cheese.