Great salad ideas?

Question

I'm bored with the same old salad: lettuce, tomatoes, cucumbers. I need some green salads with flair! Any ideas?

Answer 1

shaved pear, walnut and parmesan through your greens,
Shaved zucchini with fetta, oregano and lemon juice/olive oil is really yummy
broccoli, pinenuts and eggplant with cos lettuce
artichokes with lemon dressing and chilli
chickpeas, apricots and cous cous with lotsa fresh green herbs

Answer 2

Hi!

I love salad! My favorite ingredients include:
lettuce - sometimes the frilly kind!
baby spinach
celery
pretty-colored bell peppers (nothing makes food taste better, aside from taste!, like a beautiful plate :))
tomatoes - especially the little baby grape tomatoes! they are so fun to eat you almost forget that they are "diet" food!
cucumbers
red cabbage - shredded
baby carrots sliced in diagonal slices
radishes! - some people hate them, others love them.. i think there's nothing like radishes to un-bore a salad

Also! If you can/want to add other things.. I love a little blue cheese or feta cheese... they add minimal fat compared to other things and pack a lot of taste. I also add tuna (plain in water)... and if I'm being incredibly bad, croutons!

Also, check out a light-low-fat and carb raspberry walnut vinagrette! It makes any salad a happy salad!

Good luck!

Answer 3

Seven Layer Salad Recipe
INGREDIENTS:

* 6 cups chopped lettuce
* salt and pepper
* 6 hard-cooked eggs, sliced
* 2 cups frozen peas, thawed
* 8 to 16 ounces bacon, crisp-cooked, drained, and crumbled
* 2 cups (8 ounces) shredded mild Cheddar cheese
* 1 cup mayonnaise
* 1 to 2 tablespoons sugar
* 1/4 cup sliced green onion with tops
* paprika

PREPARATION:
Place 3 cups of the lettuce in bottom of large bowl; sprinkle with salt and pepper. Layer egg slices over lettuce in bowl and sprinkle with more salt and pepper. Continue to layer vegetables in this order: peas, remaining lettuce, crumbled bacon, and shredded cheese, along with light sprinklings of salt and pepper. Combine mayonnaise and sugar; spread over top, spreading to edge of bowl to cover entire salad. Cover and chill 24 hours or overnight. Garnish with green onion and a little paprika. Toss before serving.
This salad serves 12 to 15.

Answer 4

You received many interesting salad ideas. I would support the 7 layer salad. This was a "big hit" in the 70's and there are many variations. Give it a try.

Answer 5

Always use leafy lettuce or baby spinach or mix with a romaine or if you must, god forbid, iceberg. The greener the lettuce the more nutritious.

add any of the following:

carrots
corn
avocado slices
nuts (almonds, slivered almonds, pecans, peanuts, walnuts)
sliced apples
sesame seeds
any kind of cheese (Parmesan, feta, bleu, shredded cheddar)
protein ususally chicken butyou can choose chilled marinated beef.
blanched veggies (broccoli, asparagus cut on the diagonal to name a few)
peppers (green, yellow, red, orange)
thinly sliced shallot instead of onion
mandarin orange slices
tuna salad
chicken salad
seafood salad
falafel
beans of all kinds, (green beans- marinated in Ken's italian dressing, black beans, chick peas, kidney etc)


dressings:
Asian sesame dressing (garlic, ginger, lemon juice or orange juice, olive oil, rice wine vinegar, toasted sesame seeds - all to taste)
Ken's Italian (my favorite!)
or simply olive oil, balsamic vinegar and salt and pepper
Tahini dressing

My husbands specialty:
Mexican Salad
on top of a bed of leafy lettuces of your choice:
cuke, purple onion, cuke (quartered) fresh corn,
topped with Mexican flavored beef. You can season on your own or get a packet from the Mexican section of grocery store
topped with cheddar cheese
garnished with homemade guacamole (Joy of Cooking has my favorite and simple recipe)
and finally crunched up tortilla chips.
dress with Ken's Italian dressing or make your own vinagrette (olive oil, vinager, garlic, shallot, cilantro and lime all to taste)

In addition, I love to scoop my salad into authentic pita bread. Not Thomas' but the really thin stretchy kind, if you know what I mean.

Answer 6

over a bed of baby bibb lettuce, quarter a roma tomato, sprinkle with fresh torn basil leaves, sprinkle with feta cheese and drizzle with a vinaigrette of extra virgin olive oil, red wine vinegar, fresh ground pepper and a pinch of sugar.


over a pre-packaged iceberg lettuce mix (dole, etc.) place a can of drained tuna, some chopped walnuts, fresh sliced mushrooms, seeded and diced tomato and your favorite salad dressing.

stir 1/2 cup salsa with 1/2 cup ranch dressing. seed and dice a tomato and add to salad pre-packaged iceberg lettuce mix (dole, etc.) crumble 1/4 cup of doritos over the salad mixture, if you wish, add 1/4 lb. browned hamburger (but not necessary). Toss with salsa-ranch dressing and serve.

Answer 7

UM mm,to add some flava I like putting those grilled chicken strips by TYSON on mine ,or even try a fruit salad there delicious with cream cheese fruit dip or have u ever tried some some Parmesan cheese over it

Answer 8

Cajun Potato Salad - 6 servings factors 2 pounds medium crimson potatoes a million small celery stalk chopped nice 3 scallions chopped nice a million/4 cup minced parsley (non-obligatory) a million cup mayonnaise 3 tbsp white vinegar 3 tbsp arranged yellow mustard 2 tsp salt (or extra to style) a million/4 tsp to a million/2 tsp black pepper 4 tbsp minced candy onions (non-obligatory) 6 eggs boiled instructions Boil the potatoes of their jackets for 25 minutes or until soft whilst pierced with a fork. do no longer over prepare dinner as this could make the potatoes starchy. The eggs could be boiled with the potatoes Drain the water from the potatoes. Cool and peel the two the potatoes and eggs. The peeled potatoes and egg whites bypass in one bowl; the egg yolks in a small dish. combine the yolks with the vinegar, mustard, pepper, salt and mayonnaise. set aside. Chop the egg white and cube the potatoes. upload the celery, parsley, scallions (onion suitable) and candy onions if utilising. be conscious you could alter extra or much less if mandatory on the celery and onions or go away off all jointly. combine thoroughly the egg yolk combination with the potatoes. Garnish with parsley and serve the two heat or chilled interior the icebox for some hours --------- Crab and Truffle Salad Serves 4 as a common path Mustard French dressing: a million/2 teaspoon Dijon mustard 2 tablespoons sherry wine vinegar a million/2 teaspoon salt a million/2 teaspoon floor white pepper 6 to eight tablespoons basic vegetable oil a million to 2 oz. muffins 3/4 pound clean cooked crab meat a million pound asparagus, or 2 pounds broccoli cut back into florets a million lemon, cut back into 4 wedges To make the dressing, combine the mustard, vinegar, salt, and pepper. upload the oil and combine nicely. upload extra mustard, salt, and pepper on your style. place skinny truffle slices between chunks of crab on guy or woman salad plates. organize the asparagus or broccoli on each and every plate. Pour the dressing over and garnish with lemon wedges. -------- Vegtable-Rice Salad- a million/2 c Italian galic salad dressing a million tlbsp lemon juice beneficiant sprint pepper 2 c cooked rice a million/2 c broccoli flowerets cooked a million/2 c carrots cooked a million/2 c quartered cherry tomatoes In med bowl,combine salad dressing,lemon juice and pepper and upload rice,broccoli,carrot and tomatoes,toss gently to coat,conceal and refrigerate until serving time. -------

Answer 9

1) shredded chicken (Costco roasted chicken is perfect for this.)

2) assorted green leaf lettuces

3) green onions - sliced

4) celery - sliced

5) parsley or cilantro OR oranges

Dressing: Mix = parts of soy sauce, canola oil, rice wine vinegar. Add 1 -2 drops of toasted sesame oil, a little pepper & sugar to taste.

Answer 10

Ina Garten made a great salad and I've attached a link to the recipe. It's red lettuce with balsamic onions. It's devine!

http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_24134,00.html?rsrc=search

Answer 11

Try lettuce, tomatoes, ranch, beets, raspberry sauce, Sliced strawberries, and garniche with bleu cheese shreds. I know it sounds gross but it tastes good!