More salad ideas than you can shake a stick at.

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  • afassett
    afassett Posts: 29
    amazing! thanks for this!
  • Corjogo
    Corjogo Posts: 201 Member
    Thank you - :love: :smile: :flowerforyou:
  • Doberdawn
    Doberdawn Posts: 733 Member
    Y'all keep "bumping" but nobody's answering... so I'll try again.... can anyone answer THIS question:
    24. Blanch spinach, then drain and shock in ice water. Squeeze it dry, chop it and toss it with toasted pine nuts, raisins, olive oil and a tiny bit of balsamic vinegar. Capers are good, too. Quite elegant, actually.

    I am somewhat new to making spinach salads... can anyone please explain WHY to me it is necessary to blanch and ice the spinach, instead of just tossing it in raw as is?
  • MizzMalibu
    MizzMalibu Posts: 14 Member
    bump
  • sharfisher
    sharfisher Posts: 48 Member
    I asked my friend Google why blanch spinach? My screenshot won't paste, so the top answer is:

    "Blanching leafy greens like spinach softens the leaves, intensifies the color, and heightens its flavor."
  • easfahl
    easfahl Posts: 567 Member
    Awesome!
  • Amayrial
    Amayrial Posts: 139 Member
    WOW! I'm going to have to make a couple a week!
  • marie_2454
    marie_2454 Posts: 881 Member
    Looks great! Thanks for the ideas :)
  • quixoticmantis
    quixoticmantis Posts: 297 Member
    Bump.

    SO.AMAZING. Thanks for this!
  • krystleeanne
    krystleeanne Posts: 42 Member
    Bumper
  • Doberdawn
    Doberdawn Posts: 733 Member
    I asked my friend Google why blanch spinach? My screenshot won't paste, so the top answer is:

    "Blanching leafy greens like spinach softens the leaves, intensifies the color, and heightens its flavor."

    I wonder why MY friend, Google, didn't tell ME that... oh yeah, I didn't think to ask her. LOL
  • slyeone
    slyeone Posts: 8 Member
    bump
  • LyneLM
    LyneLM Posts: 76 Member
    Just added this to my favorites, thanks!:happy:
  • islandnutshel
    islandnutshel Posts: 1,143 Member
    thanks
  • Xited
    Xited Posts: 39 Member
    Wonderful! Thank you!:smile:
  • solesky07
    solesky07 Posts: 11
    bump
  • Brianabomb
    Brianabomb Posts: 87 Member
    bump
  • shutterbug282
    shutterbug282 Posts: 588 Member
    Bump! :)
  • StonesUnturned
    StonesUnturned Posts: 94 Member
    bump
  • beebee0925
    beebee0925 Posts: 441 Member
    Bump
  • newvegangoddess
    newvegangoddess Posts: 16 Member
    OMG!! This is a great topic! I love it!
  • tandraghose
    tandraghose Posts: 8 Member
    bumping this for later
  • rmcgreal
    rmcgreal Posts: 13
    thanks! <3
  • hannydee
    hannydee Posts: 246
    Bumpety bump! Always looking for new ideas for lunches so will read this later :)
  • mommawhtz4dinner
    mommawhtz4dinner Posts: 14
    bump
  • nannabannana
    nannabannana Posts: 780
    bumpity bump.Thank you so much for sharing this delish info and the site as well:)
  • ColleenDeBeasi
    ColleenDeBeasi Posts: 27 Member
    Thanks!
  • Doberdawn
    Doberdawn Posts: 733 Member
    3. A nice cucumber salad: Slice cucumbers thin (if they’re fat and old, peel and seed them first), toss with red onions and salt, then let sit for 20 to 60 minutes. Rinse, dry, dress with cider vinegar mixed with Dijon mustard; no oil necessary.

    I made this, but modified it and thought I'd share my modifications. Just cucumbers and onions was a little too harsh on the stomach. Also, while the tart cider vinegar/mustard dressing wasn't bad... I like mine better with a little sweet to the tart. I also had to experiment with amounts because the recipe doesn't provide any quantities. Grrr. I hate guessing at "season to taste" recipes.

    So, what I did was to use 1 tbs. apple cider vinegar, 2 tbs. Grey Poupon dijon mustard, and 1 tbs of agave honey (the sweet I added). I also tossed it in with baby spinach. 6 cups of spinach, 1 cucumber and 1/2 of one red onion (I downsized)... there was almost too much dressing for it... so you could do the 2 cukes, whole onion and more spinach if you want.... anyway... here's a picture of my creation:

    IMAG0738.jpg
  • Doberdawn
    Doberdawn Posts: 733 Member
    19. Mix cooked cannellini or other white beans, chopped cherry or grape tomatoes and arugula or baby spinach. Lightly toast sliced garlic in olive oil with rosemary and red pepper flakes; cool slightly, add lemon zest or juice or both, then pour over beans.

    I want to try this next... I just wish that these recipes provided some guidance as to ANY amounts. There is nothing. You totally have to guess at everything. How much garlic? How much rosemary? How much red pepper? etc.
  • Advaya
    Advaya Posts: 226 Member
    AWESOME!!!

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