Decribe your dream salad?

Question

Describe your dream salad! The one I think sounds most delicous will win best answer. :-)

Answer 1

Mine is a Spinach Salad with sliced fresh strawberries, pecans and poppy seeds with a red vinegar & sugar dressing.
Its so simple but the taste is out of this world.

Answer 2

I don't know the recipe of the dressing because I get it at a local favorite Greek restaurant called Lefteris Gyro. The salad consists of shredded lettuce, chopped tomato, chopped cucumber, chopped green peppers, chunked feta cheese, kalamata olives, stuffed grape leaves, and grilled chicken. It's served with a great dressing along with warm pita, it is so good. It is such a large portion for even a small salad, it's the size of at least 3 salads you would get at a regular restaurant. If your ever in Westchester, New York, make sure you go to Lefteris Gyro, it won't disappoint you.
Another great salad is a cobb salad of course. Shredded romaine lettuce, tomatoes, cucumbers, blue cheese, hard boiled eggs, bacon, grilled steak and grilled chhicken, topped with a light lemon and red wine vinegar dressing. Both salads are knockouts, can't go wrong on either.

Answer 3

my favorite salad recipe...

Crunchy Napa Salad

INGREDIENTS
1 head napa cabbage
1 bunch minced green onions
1/3 cup butter
1 (3 ounce) package ramen noodles, broken
2 tablespoons sesame seeds
1 cup slivered almonds
1/4 cup cider vinegar
3/4 cup vegetable oil
1/2 cup white sugar
2 tablespoons soy sauce
DIRECTIONS
Finely shred the head of cabbage; do not chop. Combine the green onions and cabbage in a large bowl, cover and refrigerate until ready to serve.
Preheat oven to 350 degrees F (175 degrees C).
Make the crunchies: Melt the butter in a pot. Mix the ramen noodles, sesame seeds and almonds into the pot with the melted butter. Spoon the mixture onto a baking sheet and bake the crunchies in the preheated 350 degrees F (175 degrees C) oven, turning often to make sure they do not burn. When they are browned remove them from the oven.
Make the dressing: In a small saucepan, heat vinegar, oil, sugar, and soy sauce. Bring the mixture to a boil, let boil for 1 minute. Remove the pan from heat and let cool.
Combine dressing, crunchies, and cabbage immediately before serving. Serve right away or the crunchies will get soggy.

Answer 4

Bergdorf salad from cafe on 5 at bergdorf goodman: lettuce, tomato, ham, bacon, egg, cheese, geets, thousand island dressing (which I don't even typically like) and maybe a few other things I don't remember. The best part about is that it's chopped so finely (weird). Doesn't sound like anything great, but it is so delicious. It's the only salad that I crave.

Answer 5

I had this one at an upscale N. Italian eatery. It was baby spinach, julienne sliced beets, sliced red onion, walnuts, and a homemade cheese that was much like Feta. The dressing was cranberry vinaigrette. This is a simple salad but looks and tastes great. I have made it for several people and they love it. I will be excited to read your other answers for good ideas for salad!

Answer 6

Not only can I describe it, I can give you the recipe!!!


Jackson Salad

Salad:
4 heads romaine, cut into bite-size pieces
2 cans Hearts of Palm, drained & chopped
2 cans Artichoke Hearts, drained & chopped
8 strips crisp bacon, crumbled (or more to taste)
1 small pkg. feta cheese, crumbled

Dressing:
1/2 small onion (about 1/4 cup)
6 Tbsp, cider vinegar
4 tsp. spicy brown mustard
1 tsp. sugar
1 tsp. salt
1/2 tsp. black pepper
1 cup vegetable oil (can use some olive oil)

Assemble salad and toss.

In blender or food processor, combine all dressing ingredients. Add oil last and slowly. Pour dressing over salad, toss, and serve. Wonderful! Serves 16.

--Southern Living

Answer 7

The best salad was from this great stake house in north Scottsdale. I forget the name It was there house salad. Different kind of lettuces with a sweet vinaigrette dressing it has nuts and raisins in it. Delicious. I dream about that salad.

Answer 8

This salad is wonderful and sooo easy.

Bag of fresh baby spinach
Bag of precooked frozen shrimp
Container of deli Italian pasta salad
Container of Gorgonzola crumbles or wedge that you crumble yourself.

Wash and spin spinach; place into salad bowl
Thaw shrimp under cold running water. Place on top of spinach.
Pour in pasta salad.

Toss everything together. Place Gorgonzola crumbles on top and serve. Wonderful.

You don't need any dressing since the pasta already has it. My friends fight over the left overs when I bring this to dinners.
Love it, love it.

Answer 9

Spring greens, toasted almonds, crumbled gorgonzola cheese, mandarine orange slices with red wine vinegar/m.orange juice whisked dressing.

ETA - recipe .
1/2 cup blanched slivered almonds
1 (11 ounce) can mandarin oranges, juice reserved
2 tablespoons vegetable oil
2 tablespoons red wine vinegar
12 ounces mixed salad greens
1 cup Gorgonzola cheese
DIRECTIONS
Heat a skillet over medium-high heat. Add almonds, and cook, stirring frequently, until lightly toasted. Remove from heat, and set aside.
In a small bowl, whisk together 2 tablespoons reserved mandarin orange juice, oil, and vinegar.
In a large salad bowl, toss together the toasted almonds, mandarin oranges, mixed salad greens, and Gorgonzola cheese. Just before serving, pour dressing on salad, and toss to coat.

Answer 10

My dream salad would consist of fresh lettuce, onions, cherry tomatoes, and the perfect amount of tangy balsamic vinigarette not too much that it'll make the lettuce soggy but not too little where the salad is dry.