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Post your smash-hit salad recipes - Page 2

post #21 of 41
notes.gif Yummy!
post #22 of 41
Quote:
Originally Posted by kitchensqueen View Post

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!  orngbiggrin.gif

 

Swiss Chard = Silverbeet

Collard greens = broccoli, broccolini, and cabbage.

Frisee = endive

post #23 of 41
Quote:
Originally Posted by clutterwarrior View Post

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

 

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.  winky.gif

 

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!

 

post #24 of 41

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

post #25 of 41
Quote:

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.  mecry.gifkale 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. 

post #26 of 41

 

 

Quote:
Originally Posted by clutterwarrior View Post

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. 

 

 


 

Quote:
Originally Posted by kitchensqueen View Post

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

 



 

Quote:
Originally Posted by clutterwarrior View Post

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

 

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).

 

 

 

post #27 of 41

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

post #28 of 41

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

post #29 of 41
Thread Starter 

OMG, I started this thread years ago and then promptly forgot about it! I'm so glad I came across it again -- there are some fabulous recipes here! Thanks so much, and please feel free to add more! eat.gif

post #30 of 41

Subbing!yummy.gif

post #31 of 41
Sour kraut, mixed greens, toasted pumpkin and sunflower seeds, dash of Sass Classic Caesar dressing. Tasted eerily like a bratwurst with no guilt!
post #32 of 41
Ok I wil share a super easy secret dresskng recipe with you..ok maybe two. Sorry I dont use measurements.

Ceaser salad dressing:
.smashed garlic (however strong u like it)
. Capers, chopped
. Olive oil,
. Freshly squeezed Lemon juice, about equal parts this and evoo. It depends on what consistncy you like
.cracked black pepper (I dont us salt but u can if you'd like)
.Olive oil mayo (you could use the real method with egg but I do this instead)
Wahla. Add to fresh romain and homemade croutons

Easy strawberry dressing
.fresh strwberries
.water
Yup thats it. Put in a blender. I like it semithick. Its fresh and delicious
Add to bed of greens, sliced strwberries, sunflower seeds, cucumber, avocado and whatever other greens u like:)
.
post #33 of 41

I'll add a couple more salad dressings for good measure (but without measurements LOL):

 

Vietnamese style:

fresh-squeezed lime juice + sriracha or any chili-garlic sauce + a squirt of agave syrup or honey + fish sauce + water + added minced garlic optional

 

Serve over cold rice noodles mixed with cut-up vegetables. I usually use carrot and cucumber at least, plus shredded lettuce. Also good sprinkled with any combo of cilantro/coriander, basil, mint. For a meal-salad, add cold chicken, shrimp, or fried tofu.

 

Lime vinaigrette:

fresh-squeezed lime juice + olive oil or grapeseed oil + a squirt of agave syrup or honey + Dijon mustard + minced garlic + salt & pepper

 

I eat this on any salad. I generally dislike fruit in salad, but this dressing is also good with a spinach/grapefruit/avocado salad.

post #34 of 41

Potato salad:

Boil any kind of potatoes you like, but leave them firm, not crumbly. Cool and cut into cubes. Add chopped hard-boiled egg and pickles to taste. Mix with a combination of sour cream/mayo, dijon mustard and salt & pepper. This has been eaten with gusto by many a non-potato-salad eater in my life.

 

Also similar is "Russian" salad or salad olivier - there are many versions of this:

http://www.cookingchanneltv.com/recipes/salad-olivier.html

http://smittenkitchen.com/blog/2008/07/why-were-afraid-to-cook-salad-olivier/

http://www.sassyradish.com/2011/04/salad-olivier/

 

Vinagret for the non-mayo crowd:

http://www.sassyradish.com/2009/09/venigret-russian-beet-salad/

post #35 of 41

haven't read the replies, but this is a current favorite: mixed greens, shredded beets and carrots, feta, smoked salmon, maple roasted nuts =yum!!!

post #36 of 41

I like to keep it simple, because I think simple salads are the best. 

 

Mesclun mix, blue cheese and dried cranberries. 

 

Or 

 

Spinach, goats cheese and strawberries

 

I always love to add avocado too. 

post #37 of 41

Speaking of simple, we're coming into tomato season soon. You can't go wrong with a Caprese salad - tomato, mozzarella, basil, a bit of salt and pepper and a drizzle of olive oil. 

post #38 of 41

This is a basic coleslaw recipe my dad made when I was growing up.   I loved it when I was little.  On really hot days, we used to have this coleslaw, sliced tomatoes and corn on the cob for dinner.

I am going to try it for the first time this weekend.  (Although it looks like a lot of sugar;  I might use less and see how it tastes.)

 

 
1 head cabbage washed/chilled
1 T salt
 
Slice cabbage with knife; add 1/4 c cold water.  Refrigerate at least 2 hours
DRAIN
 
Dressing:  2 cups sugar               )
                 1/2 cup water              )
                1 cup white vinegar      )  BOIL 1 MINUTE & COOL
                 1/2 cup celery seed     ) 
                  1 T mustard seed       )  
               
DICE:  3 Sticks of celery
            1 Green pepper
            1 Red pepper
             1/2 cup carrots
 
CHILL OVERNIGHT
post #39 of 41

Oh, I forgot to add that blue cheese and figs go really well together in a mesclun salad. 

post #40 of 41
Thread Starter 
My new favorite salad:

Kale, thinly sliced
Lemon juice and zest
Olive oil
Salt/pepper
Pepitas
Dried cranberries
Asiago

So. Good!!
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