What kind of green salads do you like to make for dinner? Tossed salad?

Question

Or do you like other kinds of side salads, like sliced tomato with oil .....or sliced cucumbers?

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Scots Pines

Answer 1

Tomato Salad with Field Greens

4 bunches bitter greens, such as dandelion, amaranth, escarole, chard, spinach or watercress
2 to 3 teaspoons salt
2/3 cup extra virgin olive oil
Juice of 2 lemons
1 teaspoon salt
3/4 teaspoon freshly ground black pepper
2 large or 3 medium ripe tomatoes, cored
1 large chunk (about 8 ounces) aged Parmesan cheese

Wash the greens well and trim and discard any tough stems.
Bring a very large pot of water to a boil and add 2 to 3 teaspoons salt. (A large quantity of water is the key to avoiding bitterness.) Have ready a large bowl of iced water. Add the greens to the rapidly boiling water and cook 2 to 3 minutes, until tender but not mushy. Drain in a colander, shaking off excess water and then plunge the hot greens into the iced water. When the greens are cool, remove any ice from the surface and drain in a colander again. Then squeeze out any excess water and place in a bowl in the refrigerator.

Mix together the olive oil, lemon juice, salt and pepper. Toss with the cooked greens to coat thoroughly. Return to the refrigerator.

Cut the tomatoes into 1/2 to 3/4-inch slices. Arrange on 6 salad plates or a platter. Top the tomatoes with the cold dressed greens and garnish with shavings of Parmesan cheese. Serve cold or at room temperature.


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Beans-n-Greens Salad

1 head escarole, chopped
1 head green or red leaf lettuce, chopped
1 (15-ounce) can cannellini beans, drained
1/2 red onion, chopped
2 cloves garlic, minced
2 tablespoons sugar
1/4 cup red wine vinegar
1/3 cup extra-virgin olive oil
Salt and pepper

Arrange the greens on a large platter or in a salad bowl. Top with beans and red onions.
In a small bowl, combine garlic, sugar and vinegar. Whisk in oil. Pour dressing evenly over the salad. Dressing may also be made in blender or food processor. Season salad with salt and pepper, serve.


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Feta Olive Salad

1 pound feta (crumbled)
1/2 small red onion, diced
3 garlic cloves, minced
1 lemon, zested and minced
1 orange, zested and minced
1 cup very small cherry tomatoes, halved (optional)*
1/2 cup green olives, pitted and sliced
1/2 cup kalamata olives, pitted and sliced
1/3 cup extra virgin olive oil
2 tablespoons minced fresh Italian parsley
1 tablespoon minced fresh cilantro (optional)
2 teaspoons minced fresh oregano
1 teaspoon minced fresh mint
Black pepper in a mill
Several large romaine or butter lettuce leaves

Place the feta in a large shallow bowl, add the onion, garlic, lemon zest, orange zest, cherry tomatoes, if using, green olives, and black olives. Toss lightly but thoroughly. Drizzle the olive oil over the salad and toss again. Add the fresh herbs, toss, and add several turns of black pepper. Arrange the lettuce leaves on 1 large or several individual plates and spoon the feta salad on top. Serve immediately.
*Note Use the tomatoes only when they are in season locally; otherwise, omit them.


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Greek Salad

6 tablespoons freshly squeezed lemon juice
2 cloves garlic, minced
2 teaspoons kosher salt plus more to taste
1 cup extra-virgin olive oil, preferably Greek
2 teaspoons minced fresh oregano
Freshly ground black pepper
1 head romaine lettuce (about 1 pound), trimmed of tough stems and torn into bite-sized pieces
6 ounces calamata olives, about 1 cup
1/2 pound Feta cheese, crumbled
1 English (seedless) cucumber, trimmed, cut into 1 inch chunks
12 ounces vine-ripened cherry tomatoes, halved
1 small red onion, cut into 1/2-inch wedges, soaked in cold water for 5 minutes and drained
1 green pepper, trimmed, seeded, and diced

In a small bowl, whisk together the lemon juice, garlic, salt, and oil. Stir in the oregano and pepper to taste. Set aside.
When ready to serve: In a large bowl lightly toss the lettuce with some of the dressing. Divide the lettuce among 4 salad bowls. Scatter the olives, cheese, cucumber, tomatoes, onion, and peppers over the top of the greens. Serve and pass the remaining dressing at the table.
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Radish and Fennel Salad

The quantities of this salad are really up to you, but I look for roughly 2 parts fennel to 1 part radish. When buying radishes look for those that are really firm. The longer, oval-shaped ones are really nice. Wash them and slice thinly. Fennel comes in two types: the thinner Fennel and a rounder, fatter variety. It is the rounder, fatter fennel buds that you want -- these are normally much more well packed, less stringy and generally have a lot more of the green tops, which you need.
Cut the tops and the excess stalk off the top of the fennel and set aside. Trim the bottom of the bulb in half and slice as thinly as possible from the root to the top. Put the radishes and the fennel into a bowl and cover with cold water, adding some ice. Leave for at least 15 minutes to get the radishes and fennel really, really crispy. Drain, spin them or pat them dry, put into a bowl and dress them with olive oil and lemon juice dressing. Chop the fennel tops and sprinkle them on top. This is great with grilled fish.

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Leftover salad

1/2 head iceberg lettuce, shredded
2 ripe tomatoes, cut in eighths
2 stalks celery, sliced
1/2 cup Swiss cheese, cut in julienne strips
1/2 cup ham, cut in julienne strips (or turkey or shrimp)
1/4 cup green Spanish olives, pitted
4 cloves garlic, minced
1 teaspoon oregano
1 teaspoon Worcestershire sauce
1/2 cup extra-virgin olive oil
1/8 cup white wine vinegar
2 teaspoons lemon juice
Salt and pepper, to taste
2 teaspoons grated Romano

Answer 2

The best dinner salad I make is Spinach, I make some bacon, then I saute some onions and red pepper, I put a little olive oil on the baby spinach and toss then I put a little balsamic in the onions and peppers then add them and I crumble the bacon and add some smoked gouda cheese (I prefer Gorgonzola, but can't find it and when I do it's like 17.00 for a half pound) and a few pine nuts or cashews. I don't do the boiled egg as I never had one like that. Somehow the salad tastes sweet. It is the best and could be filling with crusty bread and olive oil and balsamic to dip it in.

Answer 3

Usually go with the tossed green salad, or coleslaw. Sometimes potato salad. Sliced cukes with onions - either in sour cream, or an oil and vinegar sweet dressing. Sometimes marinated vegetables - depends what's in the fridge.

Answer 4

Usually tossed salad,with Romain and iceberg lettuce, onion, tomatoes, cucumber,carrots, and sometimes radishes. Other faves or Caesar, and Cucumber/onion. Lots of times when I have guests I toss the two greens, and have all the veggies separate, so they can fix as they prefer.

Answer 5

*******FRESH YELLOW SQUASH SALAD
Sliced yellow squash
Fresh mushrooms (optional)
Green bell pepper, chunked or diced
Slice onion (ring or diced), purple onion (adds color)
Sliced carrots
Sliced celery
Sliced cucumber
Good Seasons Italian salad dressing or a dressing made from oil, sugar and vinegar.
Pour dressing over sliced vegetables and chill until ready to be served.

************SPRING PEA SALAD
1 head cauliflower, cut in sm. pieces
1 c. chopped cashews or sunflower seeds
2 tbsp. pimiento
10 oz. frozen peas
1 c. diced celery
1/4 c. crisp cooked bacon, crumbled
DRESSING:
1/2 c. sour cream
1/2 tsp. Dijon mustard
Mix with 1 cup prepared Ranch dressing. Toss, chill and serve.

Answer 6

I like caesar salads or romaine lettuce mixed with the inside leafy part of celery, which gives it a sweet flavor, add tomatoes & whatever other veggies are in the house & toss with EVOO & balsalmic vinegar

Answer 7

I usually make a green salad with romaine hearts or mixed field greens (from a bag). Then I make a balsamic vinaigrette and top it with feta crumbles. It's a bonus if I made garlic croutons from leftover bread!

Answer 8

I like all salad

lettuce salad
cole slaw salad
potato salad
macaroni pea salad
broccoli, califlower, carrot, onion, tomato salad
cucumber, onion salad

Answer 9

i like potato salad
coleslaw salad
or just a normal salad with lettuce, tomatoes, cucumber, red and green pepper, onions, grated carrot, sweetcorn, oil and vinegar and salt and pepper .... mmm

Answer 10

I love making my bow tie noodle salad i call it. 1lb. of bow tie noodles,tomatoes,cucumbers and a salad dressing oil preferabley Italian dressing