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Tasty salads

  1. wellnessguidesja profile image61
    wellnessguidesjaposted 5 years ago

    What is the tastiest salad you've ever had, and what were the ingredients?

  2. paradigmsearch profile image85
    paradigmsearchposted 5 years ago

    A salad without croutons is as a day without sunshine. big_smile

    1. wellnessguidesja profile image61
      wellnessguidesjaposted 5 years ago in reply to this

      Crunch is important to salads. Adds texture. What about nuts and seeds?

      1. paradigmsearch profile image85
        paradigmsearchposted 5 years ago in reply to this

        Me, no. But taste is subjective, so there is no wrong answer. smile

        1. Hollie Thomas profile image61
          Hollie Thomasposted 5 years ago in reply to this

          Rocket, a salad must contain rocket.

          1. paradigmsearch profile image85
            paradigmsearchposted 5 years ago in reply to this

            I had to look that up. Thanx. I learned something new.

            1. Hollie Thomas profile image61
              Hollie Thomasposted 5 years ago in reply to this

              Once you have tried a salad with rocket, there's no turning back.

              1. Cardisa profile image91
                Cardisaposted 5 years ago in reply to this

                Croutons can be tasty if you make them yourself. You can toast your croutons by tossing them in a mixture of dry herbs, crushed garlic, salt and olive oil...then toast them. I guarantee tastiness!

                1. Hollie Thomas profile image61
                  Hollie Thomasposted 5 years ago in reply to this

                  Yeah, I like croutons. But rocket is quite peppery, quite spicy. It adds something.

                  1. Cardisa profile image91
                    Cardisaposted 5 years ago in reply to this

                    Gosh I remember the first time I had rocket, I cried.... lol

      2. mega1 profile image79
        mega1posted 5 years ago in reply to this

        also to add crunch to salad - little cubes of jicama -  I also adore artichoke hearts plain or pickled in my salad.  Nowadays they are putting all kinds of smoked meats in salads - but a good one I had had tiny triangles of pepperoni (gourmet pepperoni) tossed in, it was colorful and yummy.  bacon is also good - not the fake bacon bits, but real ones.  It is kind of weird to think of, but I know somebody who used to eat salad for breakfast, often.  He also steamed zucchini and ate it as a side dish with his scrambled eggs!  Veggies at breakfast are a real treat.

        1. Cardisa profile image91
          Cardisaposted 5 years ago in reply to this

          Mega1, what is jicama...forgive my ignorance. smile

          1. mega1 profile image79
            mega1posted 5 years ago in reply to this

            jicama is a big round root or tuber vegetable with a brown or yellowish skin - white inside.  Very solid and heavy.  You usually find it near the celery and carrots.  It has a mild, sweet flavor - not strong. You can grate it or slice or dice it.  It is best eaten raw.  I love it raw in a salad, peeled and diced.  It is very crunchy and pleasing to eat.

            http://www.sallybernstein.com/images/food/column/ferryfiszer/jicama.jpg

            1. Cardisa profile image91
              Cardisaposted 5 years ago in reply to this

              Thanks! I haven't seen or heard of it before but it sounds delicious.

        2. wellnessguidesja profile image61
          wellnessguidesjaposted 5 years ago in reply to this

          was just about to ask too ...

          1. Cardisa profile image91
            Cardisaposted 5 years ago in reply to this

            This forum is so peaceful, haaaaa, this is the way forums are supposed to be! I just love it here!

  3. mega1 profile image79
    mega1posted 5 years ago

    for me, you need to add sunflower sprouts!  so yummy

    oh and I love the baby salad mix greens combined with some romaine

    even on a ceasar salad, add the sprouts!

    or just make me a chinese chicken salad

    oh crap, now I'm hungry again and I just had a delightful grilled marinated chicken breast sandwich with fennel pesto, homemade sweet mustard, baby greens on a nice soft kaiser bun.

    1. Hollie Thomas profile image61
      Hollie Thomasposted 5 years ago in reply to this

      Mega1, now I'm hungry again. However, as I do have the ingredients you have mentioned, I'm gonna put a cheese and onion pie in the oven. Hardly the same.

    2. wellnessguidesja profile image61
      wellnessguidesjaposted 5 years ago in reply to this

      How do you make fennel pesto?

      1. mega1 profile image79
        mega1posted 5 years ago in reply to this

        chop it up and roast the fennel root in oven until soft, then puree with a bit of oil, maybe a little light balsamic vinegar, tiny bit of sea salt - and presto!  fennel pesto! It has a slight licorice flavor, a little sweet - complements chicken and fish!  great stuff.

  4. Cardisa profile image91
    Cardisaposted 5 years ago

    I love a mix of every little thing.  Like a manila lettuce with grapes, olives and plum tossed in a sweet vinaigrette dressing with sweet basil.

    But my favourite is actually an Asian salad. Finely chopped pak choi with a candy crumble made from sesame seeds, almonds, butter and sugar. The dressing is made from red wine vinegar, orange juice, soy sauce, sugar and sunflower oil.

    Oh how can I forget the infamous tabbouleh!

    1. Hollie Thomas profile image61
      Hollie Thomasposted 5 years ago in reply to this

      Reading about this salad makes me hungry. I don't like tabbouleh though.

      1. Cardisa profile image91
        Cardisaposted 5 years ago in reply to this

        Hi Hollie, how can you not like tabbouleh? The first time I made it for my boss I was sceptical about the taste then I tried it and have been hooked!

        1. Hollie Thomas profile image61
          Hollie Thomasposted 5 years ago in reply to this

          Tabbouleh , made with bulgar wheat? I just didn't like it, but I don't like bulgar wheat, so that would make sense. smile

          1. Cardisa profile image91
            Cardisaposted 5 years ago in reply to this

            You could substitute the bulgar for another grain like cooked rye berries.

            1. Hollie Thomas profile image61
              Hollie Thomasposted 5 years ago in reply to this

              I've never tried cooked rye berries. I will find some. Thanks, Cardisa.

              1. Cardisa profile image91
                Cardisaposted 5 years ago in reply to this

                Welcome smile Any health food store will have them.

    2. wellnessguidesja profile image61
      wellnessguidesjaposted 5 years ago in reply to this

      Ccardisa, this sounds absolutely yummy. You've given me some great ideas for my own salads.

  5. wellnessguidesja profile image61
    wellnessguidesjaposted 5 years ago

    I once tasted this fabulous Lebanese salad called Fatoush at a little lebanese restaurant named Chez Maria in St Andrew, Jamaica. Its my absolute favourite.

    1. Cardisa profile image91
      Cardisaposted 5 years ago in reply to this

      I haven't had the Fatoush. I am embarrassed but I don't know Chez Maria....lol

      1. wellnessguidesja profile image61
        wellnessguidesjaposted 5 years ago in reply to this

        Whats the need for embarrassment? I only learned of fattoush some two years ago. Its  Lebanese salad with romaine lettuce, cucumbers, tomatoes, parsley, tossed in a dressing made with lemon juice, olive oil, mint, garlic. It is also tossed with toasted pieces of pita bread for a nice crunch. By the way, Ive never had tabbouleh or rye berries. But I'm not embarrassed. Thanks for the fabulous ideas. I love salads and will be trying them soon. Will post you my reviews.

  6. MomsTreasureChest profile image67
    MomsTreasureChestposted 5 years ago

    Love a Spring Mix salad with a Raspberry dressing, pistachios, craisins, feta cheese..just thinking about it makes me want one!

  7. mega1 profile image79
    mega1posted 5 years ago

    looked up jicama and found out it is from Mexico or South America - and just remembered that along with sweet potatoes, it also makes great french fries.  It can also be cut into discs and used like water chestnuts in stir fries - very good.  But I like it best raw.  Its one of those veggies at the back of the produce section that many people ignore - but in the 80s in California a lot of my friends discovered it and served it all the time.  Now it is not as popular, but well-known by the foodies.  It think you will enjoy it, there's no strong strange flavor or anything like that. and it tastes much better than turnips, which it resembles a bit.

    1. Cardisa profile image91
      Cardisaposted 5 years ago in reply to this

      At first I thought it was potatoes, then I thought it was turnips...lol

      I don't know if  I can get them here but I will ask around. I would sure like to try it.

 
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