question for those who love salads!

I love a good taco salad, or a greek salad, and I will use whatever is in the fridge to make it! I like to add chickpeas, corn, left over cooked veg from the night before, some protein, and then use either sour cream or a really light balsamic and oil dressing. I like to mix up the greens by combining say, spring mix with iceber lettuce, or have a slaw type salad with cabbage. Also, I just discovered roasted radishes taste alot like little red potatoes, so I am going to try a potato salad recipe using them.

I have two favorite salads:

Kale, avocado, seaweed, red onion w flax seed oil and fresh lemon.

Arugula, roasted beet, goat cheese, avocado, red onion with dribble of raw honey, balsamic vinegar. (Adding walnuts and cranberries adds extra calories, so I omit this on most days).

Something pickled. I make my own pickled carrots and pickled onions, and will throw some of those in a salad. Big flavour, low calories.

For lunch in the summer, I'll do mason jar salads. There are lots of recipes around for inspiration, like this:
http://letslassothemoon.com/2014/12/20/mason-jar-recipes/

Think about just about anything you want for dinner (anything solid or semi-solid, soups won't work) and divide the serving in half or a third and put it on top of your salad. I've put just about anything savory onto a salad-- macaroni and cheese, potatoes, omelets, taco ingredients, Thanksgiving leftovers... Get creative! If you would eat it with a salad on the side, try eating it on your salad!

I like making my own Italian/Greek dressing (I use a little more vinegar and water to cut down on the oil) and I'll add feta crumbles, kalamata olives, artichokes, and chicken if I have it! Super good!

Wow you folks are unbelievably creative. I feel so simple.
For me it's regular, boring, iceburg lettuce and I add some fancy bagged romain lettuce to
spruce it up. Add shredded carrots, some red cabbage, onion and a bit of green pepper.
That's the basic mix I take to work every day. I add either broiled chicken breast (3 oz), or
Some cut up lunch meat or pepperoni to make it a bit different.
I never get as fancy or creative as you guys.

Throwing toasted pumpkin seeds into any salad makes me smile!

tonight I'm having spring mix, avocado, tomatoes, barley, carrots, and cucumber, dressed with salt, pepper, olive oil, and vinegar (probably tarragon-infused, but I might go with white balsamic).

Spinach, chicken, apple slices, gorgonzola, dried cranberries, Balsamic dressing, and sometimes walnuts

wellthenwhat wrote: »

I just make boring, lettuce, cucumber, tomato, carrot, maybe bacon bits and sunflower seeds salad with salt sprinkled on top, lol

I'm with you on that. It's amazing what "salad" has become. I always just thought of it as a mix of chopped up vegetables.

I like
- baby spinach, butternut squash, roasted peppers in olive oil, rocket, pumpkin and sunflower seeds and some feta
- apple, pecans, rocket, mixed leaves, avocado, feta and a maple syrup vinagrette
- edemame, mixed leaves, miso roasted eggplant, cherry tomatoes, fresh and pickled spiralized cucumber
- chicken breast marinated in Chinese rice wine, soya sauce, ginger and garlic, served wiyh shredded chinese cabbage, chopped romaine lettuce, shredded carrot, crushed roasted peanut and spicy peanut sauce
- when im lazy though I just do romaine lettuce cups with tuna salad (red onion and tomato) or chopped bbq chicken and hummus

I like putting spinach, sliced carrots, red peppers, banana peppers or pepperocinis, quinoa, meat preference (I use either tofu, chorizo seitan, boiled eggs and/or sliced turkey), quinoa and some corn salsa. I don't bother with dressing since the corn salsa normally is enough for me. I occasionally put black beans in there as well.

Shredded chicken taco salad
put some frozen chicken breast in a crockpot with some chicken broth and a packet of taco seasoning. Cook on low 8 hours and then shred. I will make the salad portion (lettuce, corn, black beans, avocado, tomato, etc...) in one container and then have the shredded chicken in another. Warm up the chicken, plop on top of the salad and you are good to go! My go-to dressing is a fiesta/chipotle ranch.