Salads

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  • tqqqnfxntm
    tqqqnfxntm Posts: 1 Member

    I like to add edamame to my salads.

  • history_grrrl
    history_grrrl Posts: 221 Member

    I love overloading salads with stuff. Sometimes I skip the lettuce if I can’t find Boston/bibb/butterhead, the only kind I like.to use at home. Ideal ingredients: red onion, tomato, black olives, cucumber, avocado, hard-boiled egg, chickpeas, cheese, turkey. So flavorful it doesn’t need dressing. A nice alternative is a simple salad based on red kidney beans or black bean, with tomatoes, cukes, and just a sprinkle of oil and vinegar.

  • JefftheBuff
    JefftheBuff Posts: 5 Member

    I make a simple garden salad recipe. I use a few cloves of garlic and the juice and zest from a whole lemon. I like to mix in some herbs like cilantro or parsley. I use 2 tablespoons of both honey and olive oil. You can put this over lettuce, but it would work over a lot of other things too. Cucumbers or avocado go great in it!

  • Cavspider
    Cavspider Posts: 328 Member

    In addition to what others have said, just add arugula equal to your lettuce/spinach. Much more flavorful than most other greens.

  • billggibson2
    billggibson2 Posts: 34 Member

    I've recently started sprouting mung beans. Super easy to do, and only takes about 4 days. They add extra crunch & nutrition to a salad or slaw. How about sweet, colorful (Y/O/R) bell pepper or garden peas? Sundried tomatoes, various olives, or some of those pickled peppers (peppadews, etc.). I like spinach, but Romaine lettuce is a good base.

    How about a Quinoa Salad? Totally different direction .

    For dressings, I can make a quick one of yellow mustard, olive oil, red wine vinegar, Italian herbs & some sweetener. But I like a Cilantro-Lime Dressing I found online and I've even made Catalina dressing at home, that is "spot on." https://sweetandsavorymeals.com/homemade-catalina-dressing/

  • AlphaHowls
    AlphaHowls Posts: 2,116 Member

    Fresh Gourmet - Crispy Red Peppers
    Cottage Cheese

  • HHFlutist2024
    HHFlutist2024 Posts: 12 Member

    I usually at a really flavorful cheese a little bit of feta or a little bit of low-fat blue cheese. And then I add fruit usually some kind of berries. The combination of these two really add zip to salads. I also save my pickle juice and cut of carrots and store them in it I cut them very tiny. And add them to salads they had some yum. Also good is to squeeze some lime on top. Can you tell I like sour lol but I like the fruit to offset it. Good luck!

  • Onmywayeveryday
    Onmywayeveryday Posts: 1 Member
    edited July 24

    Everything but the Bagel Seasoning. Nuts or avocado for healthy fat. Sauerkraut or Kimchi for probiotics. Pickled beets. Olives. Turkey pepperoni. Fat free cheese or feta. Chopped cilantro. Roasted garlic.

  • floreunaware
    floreunaware Posts: 2 Member

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    floreunaware Posts: 2 Member

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  • acpgee
    acpgee Posts: 8,319 Member

    Can people see this? A lot of NYT cooking is behind a paywall, but I couldn't find the share link.

    https://cooking.nytimes.com/article/best-salad-recipes?campaign_id=58&emc=edit_ck_20250726&instance_id=159177&nl=cooking&regi_id=76269163&segment_id=202673&user_id=5272784fb813c33124ea9098ec15f1b1

  • bettyinri
    bettyinri Posts: 1 Member

    I like to add arugula (bolder than spinach), sauerkraut (probiotics), sliced almonds (for crunch), and sometimes banana peppers (for a kick)

  • Ronnie_happy2ranch
    Ronnie_happy2ranch Posts: 1,599 Member

    @acpgee I can see them because I have a NYT account (which I'm deleting when it expires). I often will copy and paste the recipes so that I have them for later. This list has a LOT of great recipes on it! Thanks for sharing!

  • jennaron856
    jennaron856 Posts: 1 Member

    I typically do a mix of greens - lettuce, spinach and arugula, the typical cuke and tomato and also add purple cabbage, shredded carrot and some chick peas. Top with a protein and small amount of dressing.

  • hilscul
    hilscul Posts: 1 Member

    Chickpea, red onion, red and yellow peppers, cucumber, feta, dressed with a apple cider vinegar, lemon juice and olive oil dressing

    Apple, broccoli, walnut, celery, teaspoon of extra light mayo

    Shredded carrot, broccoli peanuts

    Rocket, Beetroot, feta, tomato, red onion, sprinkle ot toaster pine nuts with balsamic

    Fennel, iceberg, orange segaments, carrot, hazlenuts,

  • acpgee
    acpgee Posts: 8,319 Member

    This is a favourite salad resource for me. I managed to find the "Share Link" button for this article, so I hope people can see this without a NYT subscription.

    https://www.nytimes.com/2009/07/22/dining/22mlist.html?unlocked_article_code=1.bU8.HILv.r6nGcxYNtrcU&smid=url-share

  • cablevins70
    cablevins70 Posts: 1 Member

    i love to put frozen edamame because it defrosts on its own super fast but when it’s cold it has a great crunch. Any herb will liven up your salad as will any kind of citrus. I often will add berries to a spinach or arugula salad. A tiny bit of feta cheese always adds a punch of flavor.

    I also always make my own dressing. It’s so healthier and tastier. I often add yogurt to the dressing with some kind of acid (vinegar, lemon juice, etc), then add brown mustard or Dijon, a little avocado oil or olive oil and then seasonings and/or herbs and then I just shake the jar. If you want it creamier, add avocado and blend it.

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