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Old 10-03-2004, 11:14 PM   #1
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Tired of Salads...

Hi, I eat a salad almost every day. I am getting tired of them. I try to change it up on a regular basis. My salads are a throw together thing, I don't use a recipe and usually take several different salad dressings, combine to make one and toss with the salad.

I am getting tired of the salads I make and need suggestions on possible ingredients to liven things up.

Here's what's basically in my fridge/pantry that I use on a regular basis: romaine lettuce, baby spinach, herbs (if I have something fresh, I just use it), cucumber, tomato, carrots, dried cranberries, sunflower seeds, walnuts, slivered almonds, sliced green olives & feta cheese (occassionally another cheese, if I have it on hand). If I have left over chicken, I toss that in to make it a meal.

Thanks!

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Old 10-04-2004, 12:33 AM   #2
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Remember salad does not always have to have greens to be a salad. Try other nuts like pecans or cashews. Sugared pecans are really good.


Broccoli Salad

Salad:

6 cups broccoli florets
cup dried cranberries
cup minced red onion
2 tablespoons sugar
cup slivered almonds, toasted
4 strips of bacon, cooked crisp and crumbled

Dressing:

cup olive oil
cup lemon juice
1 teaspoons sugar
1 teaspoon stone ground mustard
teaspoon salt
1/8 teaspoon pepper

Cut large broccoli florets into bite-size pieces. Place all salad ingredients in a large bowl; set aside. Whisk together dressing ingredients in medium bowl and pour over salad. Toss well to coat all ingredients with dressing. Refrigerate until well chilled. Serves: 6 - 8

Tomato and Feta Salad
Created by Ina Garten
Makes 8 servings

3 pints cherry tomatoes, halved
12 ounces feta cheese, cut into 1/4-inch dice
1 small red onion, cut into 1/4-inch dice
1/4 cup extra-virgin olive oil
3 tablespoons white wine or champagne vinegar
2 tablespoons minced fresh basil
2 tablespoons minced fresh parsley
3/4 teaspoon salt
1/2 teaspoon freshly ground pepper

In a serving bowl, gently toss together all ingredients. Serve immediately or chill, covered, until ready to serve.

Black Bean Salad
Makes 6 to 8 servings

2 Can Black Beans, drained and rinsed
1 Can of corn, drained
1 Jalapeno, seeded and finely diced
1 Red bell pepper, seeded and deribbed
1 Green bell pepper, seeded and deribbed
1 Yellow bell pepper, seeded and deribbed
1/2 Cup red onion
1 Clove garlic, minced
1/4 Cup cilantro
1/4 Cup olive oil
4-5 Tablespoons red wine vinegar
1 Teaspoon lime juice
Freshly ground pepper
Salt
Tortilla chips

Cut all the bell peppers and the red onion into 1/4 inch dice. In a salad bowl, combine the bell peppers, onion, corn kernels, garlic and cilantro and toss to mix. Add the olive oil, vinegar, lime juice and salt and pepper to taste and toss again. Add the Black Beans, toss well and serve with tortilla chips.
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Old 10-04-2004, 06:20 AM   #3
 
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Easy Antipasto Salad:

1 3/4 cups chunked tomato, or cherry tomatoes, halved
1/2 cup thinly sliced cucumber
1/2 cup thinly sliced onion
1 cup (2 6oz jars) marinated artichoke hearts, drained and halved
1 oz thinly sliced salami, optional
1/2 cup sliced pitted ripe olives, drained
1/2 cup thinly sliced green bell pepper
1/2 cup italian dressing
feta cheese, optional

In 1-qt casserole dish, layer tomatoes, cucumber, onion, artichoke hearts, salami, olives and bell pepper. Pour dressing over salad; cover and chill. Before serving, sprinkle with some feta cheese.
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Old 10-04-2004, 06:45 AM   #4
 
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Artichoke and Olive Salad:

1 lb dry rotini pasta, cooked, drained, and chilled
3 1/2 cups (2 14.5oz cans) chunky tomatoes, undrained
1/2 cup (6oz jar) artichoke hearts, drained and sliced
1/2 cup italian dressing
1/2 cup sliced pitted olives, drained
1/4 cup chopped fresh parsley
1/4 cup green onions, sliced
1/2 cup sliced almonds, toasted

In large bowl, combine chilled pasta, tomatoes and juice, artichoke hearts, dressing, olives, parsley, and green onions; toss well. Cover. Chill before serving. Sprinkle with almonds just before serving.
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Old 10-04-2004, 12:53 PM   #5
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Thanks for the ideas, I will definitely try some of these, especially the broccoli one. I probably should have mentioned that I try to add greens to all my salads since I watch my carbs and try to eat lots of green veggies every day.

:)
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Old 10-05-2004, 09:04 AM   #6
 
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Warm Thai Chicken Salad:

1 tbsp olive oil
1 clove garlic, finely chopped
1 jalapeno, seeded and finely chopped (use gloves)
1 lb boneless, skinless chicken breasts, cut into 1/2" strips
1 large red bell pepper, cut into 1" pieces
1 med cucumber, cut into 1/4" slices
2 green onions, sliced
1/4 cup lime juice
2 tbsp soy sauce
1 tbsp chopped fresh cilantro
2 tsp sugar
1/4 tsp pepper
mixed salad greens
dry-roasted peanuts

Heat oil in skillet over med-high heat. Cook garlic and jalapeno 30 secs, stirring frequently. Stir in chicken. Cook, stirring occasionally, until chicken is no longer pink in center.

Add bell pepper, cucumber and onions; toss with chicken mixture. Stir in remaining ingredients except greens and peanuts. Heat to boiling, stirring constantly; boil and stir 30 secs. Remove from heat.

Divide salad greens on dinner plates. Spoon chicken mixture over greens, using slotted spoon. Drizzle liquid from skillet over salad. Top off with dry-roasted peanuts........ 4 servings.
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Old 11-02-2004, 09:09 AM   #7
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Tired of Salads....

Salads do not always have to be made of leafy green vegetables. How about a coleslaw? Regular coleslaw? Asian coleslaw? Cabbage with fruit ie. pineapple, raisins, etc.

How about a congealed salad? Gelatin and cream cheese and fruit?

A bean salad? Potato salad? Pasta salad? Not just macaroni shells but a spaghetti salad?

How about a relish tray in lieu of a salad? Raw vegetables with dip?

Good luck! Share how you've solved this dilemma.
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Old 11-02-2004, 10:50 AM   #8
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italian broccoli salad.

first blanch about 3 cups of broccoli florets. seed and chop 2 cups of fresh tomatoes, place in seive to allow to drain. finely dice 1 stalk of celery, and 3 cloves of garlic. mix together about 1/2 cup of your fav italian herb evoo viniagrette, add in the garlic and celery. arrange the broccoli in a circle on a plate with the stems facing in, top with the chopped tomatoes in the center, and pour the dressing over top.

serve with a warm baguette and evoo with black pepper for dipping...
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Old 11-02-2004, 12:39 PM   #9
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Julie-girl!

That artichoke/olive salad sounds absolutely perfect!
Think I may need to make that with tonight's dinner!

I'll let you know how it went :) Thanks!!!
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Old 11-02-2004, 02:20 PM   #10
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For a little change try adding dark red kidney beans to your salad and also sweet peas - that is one of my favorites.

Here's a salad I used to make all the time when I was in the restaurant biz.

mesclun mix
some sort of tubular pasta
carrot strands
celery
radishes
green pepper
black olives
cucumbers
tomatoes
bleu cheese dressing
homemade seasoned croutons
grated parmesan cheese

Just throw everything into a bowl and thoroughly toss.
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