Sometimes... I get REALLY excited about a salad.

I get excited about all food all the time. I have just purchased a spirilizer and yes, I'm excited about my salad for lunch tomorrow.

sadiebrawl wrote: »

For the lettuce haters, every try steams or roasted broccoli as a base? I've done that and topped with fresh tomatoes, cheese and sometimes seeds. I sometimes add lemon. Not a fan of most vinegars.

Oooh, I may try it with broccoli, that sounds yum!

ldrosophila wrote: »

I want gazpacho now! Never made it sounds very easy

Very easy! Just prep the veggies, throw them in the blender and let the machine go to work.

To Lemurcat12 and all - the white gazpachos are lovely, though I haven't made any yet. I do like cucumber, fresh and raw, on hot days.

Here's a related very simple, though hot soup from my father's family - garlic soup:

Heat olive oil in a pot.
Lightly toast about four cloves of garlic, halved.
Then, lightly toast, on both sides, maybe two or three slices of French or Italian style bread, about .5" thick.
Pour water to cover and bring to a boil.
Slide in two eggs to poach.
Cover pot and let the whole thing simmer for about ten minutes.

When serving, a little acid, like vinegar or lemon, works well.

If you have a cold and don't feel like chicken soup, this will do it for you!

ejbronte wrote: »

ldrosophila wrote: »

I want gazpacho now! Never made it sounds very easy

Very easy! Just prep the veggies, throw them in the blender and let the machine go to work.

To Lemurcat12 and all - the white gazpachos are lovely, though I haven't made any yet. I do like cucumber, fresh and raw, on hot days.

Here's a related very simple, though hot soup from my father's family - garlic soup:

Heat olive oil in a pot.
Lightly toast about four cloves of garlic, halved.
Then, lightly toast, on both sides, maybe two or three slices of French or Italian style bread, about .5" thick.
Pour water to cover and bring to a boil.
Slide in two eggs to poach.
Cover pot and let the whole thing simmer for about ten minutes.

When serving, a little acid, like vinegar or lemon, works well.

If you have a cold and don't feel like chicken soup, this will do it for you!

Definitely trying this. Thanks!

arditarose wrote: »

That's funny, you lettuce haters. I eat so much of it that I actually have to weigh it because it comes in at a couple hundred calories every week.

Yes! I probably go through 2lbs of spinach plus 3lbs of romaine and maybe 2lbs of mesclun mix per week.
We eat a fair amount of salad, but also cook greens down and mix them with everything!

I'm a simple salad person.

Tomatoes, romaine, feta, red wine vinegar, cucumbers, and hard boiled egg is super yum. Sometimes I add grilled chicken.

Hi All - Want to share a salad I made yesterday and finished up today - it's one of those better-the-second-day dishes:

Cook up some quinoa (I used black).
While the water is working on the quinoa, toss in:
About 1/4 Spanish onion, coarsely chopped
About 1/4 of a red pepper, also coarsely chopped
About half a cup of cooked (I used canned) small white beans
When the water boils, lower the heat and add the juice and pulp of half a lemon.
Salt, pepper and any other seasonings to taste.
Let it simmer.

While it's simmering, into a food processor (I have a little one, perfect for small servings):
About 7 or 8 cherry tomatoes (these fresh from my generous tomato plant in the back yard)
about half as much peeled cucumber
A little onion
A clove of garlic
A little red pepper
Juice of half a lemon
A little olive oil.
Salt, pepper and any other seasonings to taste.
Spin the processor till everything's small but not liquified

Combine the two sets of preparations together, toss. Serve at room temperature. Put the leftovers in the fridge for tomorrow. Use some bread to sop up the dressing!

Incidentally, the tomato and veggie mixture is an Andalucian salad called pipirrana.