Salad ideas?
jasminetahiti
Posts: 9 Member
Hello everyone,
I'm looking for some salad ideas. I'm really trying to increase the amount of raw vegetabes I eat, but struggling. I absolutely love a leafy side salad with cherry tomatoes at a restaurant, but when I try to recreate it at home I end up with a bitter, soggy, bland mess. I can't get the dressing right (the one I've had at restaurants is a citrusy, oily, vinegary light dressing that I just cannot make right). Any meat I try to make for later just tastes weird and tough after getting out of the fridge.
I also love middle eastern salad (finely cubed tomato, cucumber etc) but again fail at recreating the taste.
Is anybody willing to share a home salad recipe that will taste good?
Thank you!
I'm looking for some salad ideas. I'm really trying to increase the amount of raw vegetabes I eat, but struggling. I absolutely love a leafy side salad with cherry tomatoes at a restaurant, but when I try to recreate it at home I end up with a bitter, soggy, bland mess. I can't get the dressing right (the one I've had at restaurants is a citrusy, oily, vinegary light dressing that I just cannot make right). Any meat I try to make for later just tastes weird and tough after getting out of the fridge.
I also love middle eastern salad (finely cubed tomato, cucumber etc) but again fail at recreating the taste.
Is anybody willing to share a home salad recipe that will taste good?
Thank you!
0
Replies
-
I buy a bag of broccoli slaw and mix it with whatever lettuce I have. I love roasted peppers in the jar. Sometimes I make pico or use jarred salsa as salad dressing. Flavored tuna or salmon pouches are good, or just left over meat. Some stores have pre-cooked pre-sliced frozen chicken breast that is easy to heat and add. You could try a light vinaigrette dressing and squeeze fresh citrus on your salad at the last minute.2
-
Ina Garten has a Greek Dressing recipe that is amazing! I use the same dressing recipe to create an Italian one too. Both are amazing.
This is from memory, but it's something like this:
1/2 Cup "Good" Red Wine Vinegar (you have to say that if it's an Ina recipe!)
1 Cup "Good Quality" Extra Virgin Olive Oil
3 cloves fresh garlic
1 tsp Dijon Mustard
1 tsp salt
1/2 tsp pepper
1 Tsp Dried Oregano
https://www.foodnetwork.com/recipes/ina-garten/greek-salad-recipe-1948517
Here it is, it's excellent! I usually double it so I forgot it's actually two tsp salt, one full tsp pepper and two tsp Oregano.
Blend in a Ninja or blender.
If you want it Italian, replace the Red Wine with Balsamic Red Wine and use Italian Seasoning.
I'm telling you, once I made this recipe, I never bought another dressing!
This is a basic dressing recipe - most have oil, either vinegar (or fresh lime/lemon Juice) -- two to one oil over vinegar/juice, seasonings, a little mustard (to help hold it together) and perhaps sugar/honey if it's a sweeter dressing.
That Citrus one would be like 1 cup Olive oil, 1/2 cup fresh juice (like lime), 1 to 2 Tsp sugar or honey, perhaps some Garlic and onion powder and a Dijon or honey mustard to bind it. I also like to use Frozen OJ/Pineapple juice for some citrus dressings too.
For a Greek Salad, I like this:
Romaine (washed and chopped fine)
Cucumber (striped and chopped)
Ripe Tomatoes - Diced
Red Onion - Diced
Pepperocini's
Chick Peas (drained, rinsed)
Feta Cheese (I use Goat Feta)
Kalamata Olives
Diced poached Chicken Breast (cooked on medium low with Chicken Broth)
For Italian
Romaine again
Diced Tomatoes
Cubed Mozzarella
Pepperoni
Red Onion
Mild Cherry Peppers
Red Pepper
Artichokes
2 -
DancingMoosie wrote: »I buy a bag of broccoli slaw and mix it with whatever lettuce I have. I love roasted peppers in the jar. Sometimes I make pico or use jarred salsa as salad dressing. Flavored tuna or salmon pouches are good, or just left over meat. Some stores have pre-cooked pre-sliced frozen chicken breast that is easy to heat and add. You could try a light vinaigrette dressing and squeeze fresh citrus on your salad at the last minute.
Thank you! These are great ideas, I like the idea of a slaw (no sauce but the grated veg). What makes it quite difficult in my case is that I live in Northeastern Europe -- pretty difficult to find ready-to-eat food in stores, so I need to find methods that will work at home from scratch.0 -
Ok, so shred cabbage and broccoli stems and make your own slaw1
-
I don't know what it is, but the salads I make at home are never as delicious and satisfying as ones in a restaurant. I think it has something to do with hating bottled salad dressings. It's worth the time and effort to make your own.4
-
midlomel1971 wrote: »I don't know what it is, but the salads I make at home are never as delicious and satisfying as ones in a restaurant. I think it has something to do with hating bottled salad dressings. It's worth the time and effort to make your own.
So true! I guess it takes some experimentation to get it down :-D0 -
MikePfirrman wrote: »Ina Garten has a Greek Dressing recipe that is amazing! I use the same dressing recipe to create an Italian one too. Both are amazing.
This is from memory, but it's something like this:
1/2 Cup "Good" Red Wine Vinegar (you have to say that if it's an Ina recipe!)
1 Cup "Good Quality" Extra Virgin Olive Oil
3 cloves fresh garlic
1 tsp Dijon Mustard
1 tsp salt
1/2 tsp pepper
1 Tsp Dried Oregano
https://www.foodnetwork.com/recipes/ina-garten/greek-salad-recipe-1948517
Here it is, it's excellent! I usually double it so I forgot it's actually two tsp salt, one full tsp pepper and two tsp Oregano.
Blend in a Ninja or blender.
If you want it Italian, replace the Red Wine with Balsamic Red Wine and use Italian Seasoning.
I'm telling you, once I made this recipe, I never bought another dressing!
This is a basic dressing recipe - most have oil, either vinegar (or fresh lime/lemon Juice) -- two to one oil over vinegar/juice, seasonings, a little mustard (to help hold it together) and perhaps sugar/honey if it's a sweeter dressing.
That Citrus one would be like 1 cup Olive oil, 1/2 cup fresh juice (like lime), 1 to 2 Tsp sugar or honey, perhaps some Garlic and onion powder and a Dijon or honey mustard to bind it. I also like to use Frozen OJ/Pineapple juice for some citrus dressings too.
For a Greek Salad, I like this:
Romaine (washed and chopped fine)
Cucumber (striped and chopped)
Ripe Tomatoes - Diced
Red Onion - Diced
Pepperocini's
Chick Peas (drained, rinsed)
Feta Cheese (I use Goat Feta)
Kalamata Olives
Diced poached Chicken Breast (cooked on medium low with Chicken Broth)
For Italian
Romaine again
Diced Tomatoes
Cubed Mozzarella
Pepperoni
Red Onion
Mild Cherry Peppers
Red Pepper
ArtichokesMikePfirrman wrote: »Ina Garten has a Greek Dressing recipe that is amazing! I use the same dressing recipe to create an Italian one too. Both are amazing.
This is from memory, but it's something like this:
1/2 Cup "Good" Red Wine Vinegar (you have to say that if it's an Ina recipe!)
1 Cup "Good Quality" Extra Virgin Olive Oil
3 cloves fresh garlic
1 tsp Dijon Mustard
1 tsp salt
1/2 tsp pepper
1 Tsp Dried Oregano
https://www.foodnetwork.com/recipes/ina-garten/greek-salad-recipe-1948517
Here it is, it's excellent! I usually double it so I forgot it's actually two tsp salt, one full tsp pepper and two tsp Oregano.
Blend in a Ninja or blender.
If you want it Italian, replace the Red Wine with Balsamic Red Wine and use Italian Seasoning.
I'm telling you, once I made this recipe, I never bought another dressing!
This is a basic dressing recipe - most have oil, either vinegar (or fresh lime/lemon Juice) -- two to one oil over vinegar/juice, seasonings, a little mustard (to help hold it together) and perhaps sugar/honey if it's a sweeter dressing.
That Citrus one would be like 1 cup Olive oil, 1/2 cup fresh juice (like lime), 1 to 2 Tsp sugar or honey, perhaps some Garlic and onion powder and a Dijon or honey mustard to bind it. I also like to use Frozen OJ/Pineapple juice for some citrus dressings too.
For a Greek Salad, I like this:
Romaine (washed and chopped fine)
Cucumber (striped and chopped)
Ripe Tomatoes - Diced
Red Onion - Diced
Pepperocini's
Chick Peas (drained, rinsed)
Feta Cheese (I use Goat Feta)
Kalamata Olives
Diced poached Chicken Breast (cooked on medium low with Chicken Broth)
For Italian
Romaine again
Diced Tomatoes
Cubed Mozzarella
Pepperoni
Red Onion
Mild Cherry Peppers
Red Pepper
Artichokes
Thank you! So detailed!! I like the idea of chickpeas in the salad0 -
I like 50/50 baby spring mix with frozen fajita chicken, red bell pepper strips, fresh jalapeno slices, chopped tomatoes, and chopped avocado. Instead of dressing I squeeze one or two orange wedges. I could eat this every day.0
-
jasminetahiti wrote: »MikePfirrman wrote: »Ina Garten has a Greek Dressing recipe that is amazing! I use the same dressing recipe to create an Italian one too. Both are amazing.
This is from memory, but it's something like this:
1/2 Cup "Good" Red Wine Vinegar (you have to say that if it's an Ina recipe!)
1 Cup "Good Quality" Extra Virgin Olive Oil
3 cloves fresh garlic
1 tsp Dijon Mustard
1 tsp salt
1/2 tsp pepper
1 Tsp Dried Oregano
https://www.foodnetwork.com/recipes/ina-garten/greek-salad-recipe-1948517
Here it is, it's excellent! I usually double it so I forgot it's actually two tsp salt, one full tsp pepper and two tsp Oregano.
Blend in a Ninja or blender.
If you want it Italian, replace the Red Wine with Balsamic Red Wine and use Italian Seasoning.
I'm telling you, once I made this recipe, I never bought another dressing!
This is a basic dressing recipe - most have oil, either vinegar (or fresh lime/lemon Juice) -- two to one oil over vinegar/juice, seasonings, a little mustard (to help hold it together) and perhaps sugar/honey if it's a sweeter dressing.
That Citrus one would be like 1 cup Olive oil, 1/2 cup fresh juice (like lime), 1 to 2 Tsp sugar or honey, perhaps some Garlic and onion powder and a Dijon or honey mustard to bind it. I also like to use Frozen OJ/Pineapple juice for some citrus dressings too.
For a Greek Salad, I like this:
Romaine (washed and chopped fine)
Cucumber (striped and chopped)
Ripe Tomatoes - Diced
Red Onion - Diced
Pepperocini's
Chick Peas (drained, rinsed)
Feta Cheese (I use Goat Feta)
Kalamata Olives
Diced poached Chicken Breast (cooked on medium low with Chicken Broth)
For Italian
Romaine again
Diced Tomatoes
Cubed Mozzarella
Pepperoni
Red Onion
Mild Cherry Peppers
Red Pepper
ArtichokesMikePfirrman wrote: »Ina Garten has a Greek Dressing recipe that is amazing! I use the same dressing recipe to create an Italian one too. Both are amazing.
This is from memory, but it's something like this:
1/2 Cup "Good" Red Wine Vinegar (you have to say that if it's an Ina recipe!)
1 Cup "Good Quality" Extra Virgin Olive Oil
3 cloves fresh garlic
1 tsp Dijon Mustard
1 tsp salt
1/2 tsp pepper
1 Tsp Dried Oregano
https://www.foodnetwork.com/recipes/ina-garten/greek-salad-recipe-1948517
Here it is, it's excellent! I usually double it so I forgot it's actually two tsp salt, one full tsp pepper and two tsp Oregano.
Blend in a Ninja or blender.
If you want it Italian, replace the Red Wine with Balsamic Red Wine and use Italian Seasoning.
I'm telling you, once I made this recipe, I never bought another dressing!
This is a basic dressing recipe - most have oil, either vinegar (or fresh lime/lemon Juice) -- two to one oil over vinegar/juice, seasonings, a little mustard (to help hold it together) and perhaps sugar/honey if it's a sweeter dressing.
That Citrus one would be like 1 cup Olive oil, 1/2 cup fresh juice (like lime), 1 to 2 Tsp sugar or honey, perhaps some Garlic and onion powder and a Dijon or honey mustard to bind it. I also like to use Frozen OJ/Pineapple juice for some citrus dressings too.
For a Greek Salad, I like this:
Romaine (washed and chopped fine)
Cucumber (striped and chopped)
Ripe Tomatoes - Diced
Red Onion - Diced
Pepperocini's
Chick Peas (drained, rinsed)
Feta Cheese (I use Goat Feta)
Kalamata Olives
Diced poached Chicken Breast (cooked on medium low with Chicken Broth)
For Italian
Romaine again
Diced Tomatoes
Cubed Mozzarella
Pepperoni
Red Onion
Mild Cherry Peppers
Red Pepper
Artichokes
Thank you! So detailed!! I like the idea of chickpeas in the salad
I use a tinned multi bean salad that is great. I especially like kidney beans in salad0 -
The quality of ingredients go a long way to making a good salad, make sure the ingredients are all fresh but making sure tomatoes are nice and ripe0
-
For salad dressings, I usually make them my them myself. I have two dressing bottles that I try different things with.
Olive Oil, Balsamic vinegar, with oregano, ginger, garlic powder, salt, cayenne. for example.
another one I like
Walnut Oil, Red wine vinegar, tarragon, parsley, paprika0 -
The secret in restaurant dressings is honey or sugar! It really enhances the taste in any salad.
1 -
Martinez83014 wrote: »I like 50/50 baby spring mix with frozen fajita chicken, red bell pepper strips, fresh jalapeno slices, chopped tomatoes, and chopped avocado. Instead of dressing I squeeze one or two orange wedges. I could eat this every day.jasminetahiti wrote: »MikePfirrman wrote: »Ina Garten has a Greek Dressing recipe that is amazing! I use the same dressing recipe to create an Italian one too. Both are amazing.
This is from memory, but it's something like this:
1/2 Cup "Good" Red Wine Vinegar (you have to say that if it's an Ina recipe!)
1 Cup "Good Quality" Extra Virgin Olive Oil
3 cloves fresh garlic
1 tsp Dijon Mustard
1 tsp salt
1/2 tsp pepper
1 Tsp Dried Oregano
https://www.foodnetwork.com/recipes/ina-garten/greek-salad-recipe-1948517
Here it is, it's excellent! I usually double it so I forgot it's actually two tsp salt, one full tsp pepper and two tsp Oregano.
Blend in a Ninja or blender.
If you want it Italian, replace the Red Wine with Balsamic Red Wine and use Italian Seasoning.
I'm telling you, once I made this recipe, I never bought another dressing!
This is a basic dressing recipe - most have oil, either vinegar (or fresh lime/lemon Juice) -- two to one oil over vinegar/juice, seasonings, a little mustard (to help hold it together) and perhaps sugar/honey if it's a sweeter dressing.
That Citrus one would be like 1 cup Olive oil, 1/2 cup fresh juice (like lime), 1 to 2 Tsp sugar or honey, perhaps some Garlic and onion powder and a Dijon or honey mustard to bind it. I also like to use Frozen OJ/Pineapple juice for some citrus dressings too.
For a Greek Salad, I like this:
Romaine (washed and chopped fine)
Cucumber (striped and chopped)
Ripe Tomatoes - Diced
Red Onion - Diced
Pepperocini's
Chick Peas (drained, rinsed)
Feta Cheese (I use Goat Feta)
Kalamata Olives
Diced poached Chicken Breast (cooked on medium low with Chicken Broth)
For Italian
Romaine again
Diced Tomatoes
Cubed Mozzarella
Pepperoni
Red Onion
Mild Cherry Peppers
Red Pepper
ArtichokesMikePfirrman wrote: »Ina Garten has a Greek Dressing recipe that is amazing! I use the same dressing recipe to create an Italian one too. Both are amazing.
This is from memory, but it's something like this:
1/2 Cup "Good" Red Wine Vinegar (you have to say that if it's an Ina recipe!)
1 Cup "Good Quality" Extra Virgin Olive Oil
3 cloves fresh garlic
1 tsp Dijon Mustard
1 tsp salt
1/2 tsp pepper
1 Tsp Dried Oregano
https://www.foodnetwork.com/recipes/ina-garten/greek-salad-recipe-1948517
Here it is, it's excellent! I usually double it so I forgot it's actually two tsp salt, one full tsp pepper and two tsp Oregano.
Blend in a Ninja or blender.
If you want it Italian, replace the Red Wine with Balsamic Red Wine and use Italian Seasoning.
I'm telling you, once I made this recipe, I never bought another dressing!
This is a basic dressing recipe - most have oil, either vinegar (or fresh lime/lemon Juice) -- two to one oil over vinegar/juice, seasonings, a little mustard (to help hold it together) and perhaps sugar/honey if it's a sweeter dressing.
That Citrus one would be like 1 cup Olive oil, 1/2 cup fresh juice (like lime), 1 to 2 Tsp sugar or honey, perhaps some Garlic and onion powder and a Dijon or honey mustard to bind it. I also like to use Frozen OJ/Pineapple juice for some citrus dressings too.
For a Greek Salad, I like this:
Romaine (washed and chopped fine)
Cucumber (striped and chopped)
Ripe Tomatoes - Diced
Red Onion - Diced
Pepperocini's
Chick Peas (drained, rinsed)
Feta Cheese (I use Goat Feta)
Kalamata Olives
Diced poached Chicken Breast (cooked on medium low with Chicken Broth)
For Italian
Romaine again
Diced Tomatoes
Cubed Mozzarella
Pepperoni
Red Onion
Mild Cherry Peppers
Red Pepper
Artichokes
Thank you! So detailed!! I like the idea of chickpeas in the salad
I use a tinned multi bean salad that is great. I especially like kidney beans in saladThe quality of ingredients go a long way to making a good salad, make sure the ingredients are all fresh but making sure tomatoes are nice and ripe
Nice, tasty ingredient ideas. I'd been thinking too much about lettuce and not enough about nuts, avocados, good quality tomatoes etc.0 -
mutantspicy wrote: »For salad dressings, I usually make them my them myself. I have two dressing bottles that I try different things with.
Olive Oil, Balsamic vinegar, with oregano, ginger, garlic powder, salt, cayenne. for example.
another one I like
Walnut Oil, Red wine vinegar, tarragon, parsley, paprika
I need to try these!!1 -
anastasiapuzur wrote: »The secret in restaurant dressings is honey or sugar! It really enhances the taste in any salad.
hmm honey sounds good.. I'm going to try this next time1 -
Panera Bread's Poppyseed dressing is available in the refrigerated section of many grocery stores and is only 25 calories per 2 tbsp! It's amazing.1
-
Made this for lunch today. I wanted some beets for snacking. And decided to make a salad with the leaves.
Beet Leaves, Kale, quinoa and almonds with a balsamic vinegarette. I added some blueberries also, not pictured.
1 -
My favorite go to is a spinach base, 1 sliced hard boiled egg, sliced carrots, sliced bell peppers, whatever vegetarian meat I have on hand and then a small drizzle of ranch or some kind of light dressing0
-
I make a spinach and mixed greens salad with bay shrimp (the tiny ones), and it is really good. I keep them cold and they give protein, too!0
-
Also nice to add to salads:
Quinoa
Smoked almonds (I have to be careful with these else I'd eat the whole bag)
Radish
Orange segments
Citrus zest (lime, orange, lemon, whatever is around)
Celery salt
couscous
1 -
some salad tricks:
I find romaine lettuce, bought in hearts not already chopped, lasts longest in the fridge than others. For fresh baby spinach or mixed greens, once opened, i put a dry paper towel right in the bag. It absorbs the moisture and keeps the greens from getting soggy.
Oil and vinegar dressing is certainly a trial and effort journey but I do a combo of 1/3 balsamic vinegar 1/3 white, red or apple cider vinegar and 1/3 EVOO. Then I add oregano, basil, garlic powder, salt, pepper and lemon juice.
As for meat:
Careful not to overcook or leave out to cool for too long. Makes the meat dry. I put the cooked meat in a zip lock bag or tupperware while it's still warm (not hot) so it holds in the moisture. Purdue makes a decent precooked grilled chicken in the refrigerated section of the grocery store.
Best of luck! Om nom nom salads!2 -
Spinach with chicken, strawberries, walnuts, feta and a drizzle of a homemade balsamic vinaigrette. I live for summer strawberries and I eat this every day.0
-
Remembered another favourite so I did it for myself last night, Slow Roasted Tomatoes with Balsamic Vinegar and EVOO.0
This discussion has been closed.
Categories
- All Categories
- 1.4M Health, Wellness and Goals
- 393.4K Introduce Yourself
- 43.8K Getting Started
- 260.2K Health and Weight Loss
- 175.9K Food and Nutrition
- 47.4K Recipes
- 232.5K Fitness and Exercise
- 426 Sleep, Mindfulness and Overall Wellness
- 6.5K Goal: Maintaining Weight
- 8.5K Goal: Gaining Weight and Body Building
- 153K Motivation and Support
- 8K Challenges
- 1.3K Debate Club
- 96.3K Chit-Chat
- 2.5K Fun and Games
- 3.7K MyFitnessPal Information
- 24 News and Announcements
- 1.1K Feature Suggestions and Ideas
- 2.6K MyFitnessPal Tech Support Questions