Post your smash-hit salad recipes - Page 2
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!
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.
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).
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
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
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:)
I'll add a couple more salad dressings for good measure (but without measurements LOL):
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.
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.
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:
Vinagret for the non-mayo crowd:
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.)