Describe your favorite salad... ingredients, dressing, garnish, etc...?

Answer 1

Well obviously lettuce
carrots, cheese, and small onions. thats it!!
i love having Italian dressing or ranch that's the best

another thing to try is get spicy buffalo chicken and put it in the oven cut it up and then put it on top of your salad with ranch. yummm its making me hungry!

Answer 2

Cobb Salad

Ingredients

For the Dressing:
1 cup of oil, preferably half extra virgin olive oil and half vegetable oil
1/4 cup red wine vinegar
2 teaspoons fresh lemon juice
1/2 teaspoon Worcestershire sauce
1 small garlic clove, minced
3/4 teaspoon dry mustard, such as Colman's
coarse salt
freshly ground black pepper

For the Salad:
1/2 head each: romaine lettuce, iceberg lettuce
1 medium bunch each: watercress and curly endive
2 tablespoons minced fresh chives
2 ripe tomatoes, seeded, diced
1 whole chicken breast, cooked, boned, skinned, diced [see Cook’s option]
6 strips bacon, cooked diced
1 avocado, peeled, diced
3 hard cooked eggs, diced [see Cook’s note]
1/2 cup Roquefort cheese crumbled

Method

For the Dressing:
Combine all ingredients in a jar with a screw top lid; shake.

For the Salad:

Chop lettuces and watercress into fine pieces by hand. Add chives, toss together.
Transfer to a large salad bowl. Arrange tomatoes, chicken, bacon, avocado, and eggs in narrow strips across the lettuce. Sprinkle cheese over. At serving time, add dressing and toss together.



Cook’s option:
A modern take on the traditional chicken might be similarly prepared breast of duck, jumbo shrimp, lobster tail or filet of beef.



Cook’s note:
To hard cook eggs, place the eggs in a sauce pan large enough for all of the eggs to sit on the bottom. Cover the eggs with fresh cold water. Put a lid on the pan and set over high heat. When the water begins to boil and steam starts to escape from the pan, remove the pan from the heat and let it sit, covered, for 14 minutes.

Drain the eggs and then plunge them into a large bowl of ice water. Refrigerate for 1 hour.

Answer 3

I make a spinach orzo salad. It's just boiling a cup of orzo, and then making a lemon vinaigrette. Chop up half a package of fresh spinach, maybe some sun-dried tomatoes and green onions. Add a can of drained rinsed garbanzos, and toss it all together and sprinkle with crumbled feta.

You can really add any veggies you want to the basic recipe.

Answer 4

I love a grilled chicken salad with fresh red or green leaf lettuce, carrots, tomato, a little cheese and some croutons. For me it has enough flavor not to have to use dressing.

Answer 5

I like meaty salads- salami, ham, chicken- with romaine lettuce and crumbled feta or cheddar cheese, with cucumbers, olives, and jalepeno peppers. Oddly enough, I'm not a fan of ranch dressing on salad-just everything else. My favorite dressing is a simple homemade one made with garlic salt, olive oil, and vinegar. Yummy in my tummy!!

Answer 6

Romaine lettuce, Boston lettuce, chunks of cooked chicken breast, tomato wedges, a few slices of avocado, a few fresh, sliced mushrooms, a bit of freshly-shaved Parmesean cheese.

Ranch or oil & vinegar dressing--depending on what mood I'm in.

Answer 7

A "starkist" Caesar Salad:

3oz starkist tuna
2 tbsp. grated parmesan cheese
1/4 cup croutons
2 cups torn Romaine Lettuce leaves
1 oz Caesar dressing
in bowl toss torn lettuce leaves and tuna. add dressing toss gently sprinkle with grated cheese and croutons...
mmm. yummy... and if not only taste good but looks like you to awhile to prepare it...

Answer 8

Lettuce, bacon bits, grilled/baked chicken or sliced turkey breast, red onion, light cheddar cheese, croutons, ranch and then a dash of pepper no salt ;)

Answer 9

Fresh tomato warm from the garden; little italian dressing, little shredded mozzerella.

Answer 10

Tomatoes and 1000 islands russian dressing....