Post your smash-hit salad recipes - Page 2

[*bejeweled*]

Yummy!

[clutterwarrior]

Originally Posted by kitchensqueen 

Thanks, it's one of our favorites. You could really use any kind of heartier green - Swiss chard, collard greens, even frisee. 

Thanks...I must admit I had to search for translations as none of those words are used here! 

Swiss Chard = Silverbeet

Collard greens = broccoli, broccolini, and cabbage.

Frisee = endive

[velochic]

Originally Posted by clutterwarrior 

Thanks...I must admit I had to search for translations as none of those words are used here! 

Swiss Chard = Silverbeet

Collard greens = broccoli, broccolini, and cabbage.

Frisee = endive

I wanted to mention to hopefully clarify some that collard greens are in the same family as broccoli and cabbage, but is still very different than either of those.  It is more like swiss chard or kale than it is broccoli or cabbage.  I wouldn't substitute broccoli or broccolini for it.

Also, frisée is also called CURLY endive but it looks (and I think tastes) different than "endive".  I wouldn't interchange them, personally.  Endive is also called "escarole", so perhaps that term will be familiar to you. 

I use frisée in chopped salads and endive as serving vessels for things like chicken salad or to dip into crab salad or some such.  Endive leaves are great for hors d'oeuvres or appetizers.  If you google pictures of frisée vs. endive, you'll see what I mean.  HTH!

[kitchensqueen]

Silverbeet - now that's a cool name! I see now why naturalists prefer to use the Latin when referring to plants. :-) 

[hildare]

I wasn't sure what Kale is in the second recipe, but I googled it and it is apparently available here but very rare...I would have to ask a specialty shop to get it in it seems. 

my...my..heart is breaking for you.  kale is like my favorite thing ever.. we have some growing right now.  i thought it grew in a big variety of temps/regions, though.  huh.

...

i like that recipe with the butternut squash & pears too, we have the butternuts coming out our ears and i am always at a loss for what to do with it. 

[ollyoxenfree]

Originally Posted by clutterwarrior 

Quote:

The picnic one sounds good!

I wasn't sure what Kale is in the second recipe, but I googled it and it is apparently available here but very rare...I would have to ask a specialty shop to get it in it seems. 

 

Originally Posted by kitchensqueen 

Thanks, it's one of our favorites. You could really use any kind of heartier green - Swiss chard, collard greens, even frisee. 

Originally Posted by clutterwarrior 

Thanks...I must admit I had to search for translations as none of those words are used here!  

Swiss Chard = Silverbeet

Collard greens = broccoli, broccolini, and cabbage.

Frisee = endive

 

 

I sooo prefer the name silverbeet to swiss chard.

The tender greens of young beetroot are another possible substitute. When I use them for a salad instead of tossing them into the compost, it makes me feel especially frugal! 

Sometimes, Chinese greens (tatsoi, pak choy etc.) make interesting substitutes too, although I usually prefer them lightly cooked (steamed or braised).

[jtsmom]

There are a few of these I'd like to try, thank you! 

[jadebutterfly]

A yum and healthy chickpea salad , this one a friend made it at my baby shower and ive been doing it since :

 I make a lot and keep it in fridge for 5 or 6 days, and i like to pack it up with carrots and parsley

- Chickpeas, 3 cans of organic, or you can soak and cook them (3 cups cooked)

- pack of thinly sliced carrots, and chop them a little more. (i like to do a lot of raw carrots) maybe 2 cups

- choped red onion 1/2 to 1 cup

- choped parsley 1/2 to 1 cup , as desired to taste

- 3 tsp of olive oil or more

- 3 tsp of lime juice or more

- 1/2 tsp of ground cumin

- 1 clove of garlic choped, optional

- salt to taste, and pepper optional

protein, carbs, fiber, vegies, healthy fat :)  mmmmm