Salad tricks?

Question

Is there a trick to trick yourself into liking salad??? Ranch, Thousand, Italian and Blue Cheese are not my thing...and knowing that the salad is like, you know, leaves...I just can't do it.

Answer 1

You can mix lettuce, cut it in stripes, but not very thin, then chop some carrot in little stripes and some cucumbers in roundels, mix them in a bowl and at lemon at time to eat, not before coz that with make the salad like... pure water!!! It's easy and delicious!!! Try it!!! Hope this is the best answer 4 ya!!!

Answer 2

Sadly no you cannot trick yourself into liking it. I have a friend who HATES it cause she does NOT like lettuce at all. The ONLY salad she has & ever will eat was one I made for her. We went to the salad bar at the grocery store, she picked the lettuce (there were choices) & just piled a bunch of stuff on top such as cheese, meats, croutons, shredded carrots, diced celery, scallions, etc. Basically I just put on what she told me & she doused it with her favorite dressing. If you're determined to eat a salad then do what I did for her. LOL! If you just don't like the idea of a salad then don't eat one...nobody is forcing you. Everyone has their likes & dislikes. Enjoy...

Answer 3

is it the salad that you don't like? you can try different types of lettuce. if that does not work for you you can have a salad with out the lettuce. you can use your favorite veggies, tomato's, cucumbers, green peppers. just use the things that you like. also you do not have to use the traditional dressing for a salad try making your own.

Answer 4

The easy way.Salt,lime or lemon,olive oil and several dry spices,like parsley,oregano,Italian seasoning,basil and the kick of pepper.Also,blue o feta cheese ( grated) black olives,pickles ( small peppers) and some bell-peppers in olive oil.Fine chopped garlic,works very well too.

Answer 5

there is no trick, you will either like the salad or not.

If leaves are not to your liking, you may never like salad.

Answer 6

OH MAN THOSE DRESSINGS ARE REALLY FATTENING, have you tried fruit salad? Its just a bunch of fruit without the greens, but its still salad!

Answer 7

Sorry to hear that, but it 'leaves' more for us. Yumm, the works and Ranch!

Answer 8

Here are some alternatives to those leafy salads that you don't enjoy.

1.HORAITIKI
Greek salad, or horiatiki, is a rough country salad of juicy tomatoes, crisp cucumber, sliced red onion, green pepper, crumbly feta cheese and plump kalamata olives. Serve this delightful combination as a side dish or as a light meal with some crusty bread.
3 tablespoons extra virgin olive oil
1½ tablespoons lemon juice
1 clove garlic—minced (crushed)
½ teaspoon dried oregano
¼ teaspoon sea salt
¼ teaspoon freshly ground black pepper, and extra for garnish
3 tomatoes—cut into wedges
¼ red onion—sliced into rings
½ cucumber—sliced into thick half-moons
½ green pepper (capsicum)—julienned
4 oz (120g) feta cheese—cut into small cubes
16 kalamata olives
PLACE the olive oil, lemon juice, garlic, salt, pepper and oregano in a small jar with a screw-top lid and shake to combine. PLACE the salad ingredients in a large bowl. POUR the dressing over the salad and toss gently to combine just before serving. Garnish with a little freshly ground black pepper.

2. WARM ORZO SALAD WITH GRILLED SHRIMP AND FETA
For shrimp:
2 garlic cloves
1 1/2 tablespoons fresh lemon juice
1/4 cup olive oil
1 tablespoon minced fresh oregano leaves
freshly ground black pepper to taste
1 pound medium shrimp (about 35)
eight 10-inch wooden skewers
1 1/2 cups orzo (rice-shaped pasta; about 11 ounces)
1/2 pound sugar snap peas
2 medium vine-ripened tomatoes
6 scallions
1 cup packed fresh flat-leafed parsley leaves

For dressing:
1/2 garlic clove
2 tablespoons fresh lemon juice
1/4 cup fresh flat-leafed parsley leaves
2 teaspoons minced fresh oregano leaves
freshly ground black pepper to taste
1/4 cup olive oil

1/3 cup crumbled feta (about 2 ounces)

Prepare shrimp:
Mince garlic and in a bowl whisk together with lemon juice, oil, oregano, pepper, and salt to taste. Shell shrimp and devein, if desired, and add to marinade, stirring to coat well. Marinate shrimp, covered and chilled, 1 hour. Prepare grill. Soak skewers in warm water 30 minutes.

While grill is heating, fill a 6-quart kettle three fourths full with salted water and bring to a boil for orzo. Trim sugar snap peas. Chop tomatoes and thinly slice white and pale green parts of scallions. Finely chop parsley.

Make dressing:
Chop garlic and in a blender blend with remaining dressing ingredients until dressing is emulsified.

Stir orzo into boiling water and cook until al dente. Add snap peas and cook 15 seconds. Drain pasta and peas and transfer to a large bowl. Cool pasta 5 minutes and stir in feta, tomatoes, scallions, and parsley. Add dressing to salad and toss well. Season salad with salt and pepper.

Thread shrimp onto skewers, discarding marinade. Grill shrimp on an oiled rack set 5 to 6 inches over glowing coals until just cooked through, 1 to 2 minutes on each side. (Alternatively, grill shrimp in a hot lightly oiled well-seasoned ridged grill pan over moderately high heat.) Push shrimp off skewers into salad and toss gently.


3. WILD RICE SALAD
courtesy Paula Deen
2 cups water
1/2 teaspoon salt
1 cup wild rice
1 (6-ounce) jar marinated artichoke hearts, drained and halved, reserve marinade
1 (6-ounce) can green peas
1/3 cup coarsely chopped green bell pepper
3 green onions, chopped, white and green parts
1 cup cherry or grape tomatoes, halved
1/4 cup toasted slivered almonds, for garnish
Dressing:
1 1/3 cups canola oil
1/2 cup white vinegar
1/4 cup grated Parmesan
1 tablespoon sugar
1 teaspoon salt
1 teaspoon celery seed
1/2 teaspoon ground white pepper
1/2 teaspoon dry mustard
1/4 teaspoon paprika
1 clove garlic, minced

In a 1-quart pot with a lid, bring 2 cups water and the salt to a boil. Add the rice and stir well. Reduce the heat to low, cover, and simmer for 45 minutes to 1 hour. Drain excess liquid from the rice.
Meanwhile, combine all the dressing ingredients in a jar with a tight-fitting lid and shake well. Refrigerate until ready to use.

In a large bowl, combine the rice, artichoke hearts, peas, green pepper, green onions, tomatoes, reserved marinade, and half of the dressing. Toss well. Cover and chill or eat at room temperature. Just before serving, toss again and taste. Add some of the remaining dressing, if desired. Sprinkle with the almonds and serve.

4. CONTEMPORARY CARROT SALAD
2 tablespoons lemon juice
1 tablespoon honey
2 medium carrots, shredded
1/4 cup chopped toasted pistachios
1 teaspoon chopped fresh tarragon
Salt and pepper to taste
In a small bowl, whisk together lemon juice and honey. In a medium bowl, combine carrots, pistachios and tarragon. Toss in lemon juice mixture. Add salt and pepper to taste. Serves 4.

5. TABOULI
Recipe By: Mollie Katzen, "Moosewood Cookbook";
Serving Size: 6

1 cup bulgur
1 1/2 cups boiling water
1 1/2 teaspoons salt
1/4 cup fresh lemon juice -- and/or lime juice
1 teaspoon garlic -- crushed
1/2 cup chopped scallions -- include greens
1/2 teaspoon dried mint flakes
1/4 cup olive oil -- (good quality)
fresh black pepper
2 medium tomatoes -- diced
1 cup fresh parsley -- chopped and packed
OPTIONAL
1/2 cup cooked chickpeas
1 chopped green bell pepper
1/2 cup coarsely grated carrot
1 chopped cucumber -- or summer squash
You should begin to soak the bulghar at least 3 hours before serving time.
It needs to thoroughly marinate and chill.
Combine bulghar, boiling water, and salt in a bowl.
Cover and let stand 15-20 minutes, or until bulghar is chewable.

Add lemon juice, garlic, oil, and mint, and mix thoroughly.
Refrigerate 2-3 hours.
Just before serving add the vegetables and mix gently. Correct seasonings.
Garnish with olives.

Try these and see what you think. Tabouli is typically served with hummus, babaganoush (eggplant), and pita bread. There are many grains out there that make wonderful salads, also beans make great salads too. Explore! Don't think that you are stuck with lettuce as your only salad option. The Caprese salad (tomato & fresh mozzarella drizzled w/balsamic & olive oil, fresh basil, S&P) is a great option with grilled bread in the summer when tomatoes are at their peak.

Explore your salad options & enjoy!