Seriously, it's not that hard to make a good salad. :)
I like mine with about a cup of red leaf lettuce, another cup of spinach, and about 1/8 cups of each of the following: mushrooms, shredded cheese (jack, cheddar, provolone and mozzarella are all good), sunflower seeds or cashews, salad sprouts, diced tomato, croutons or fried wonton strips, manadarin orange slices and sometimes chunks of chicken.
Give it a misting of sweet basil vinegrette or a nice dollup of blue cheese dressing and I'm happy.
The evidence suggests that it's hard to make a salad that I enjoy eating. Last time that happened, I had just taken a fasting blood sugar test, and would probably have eaten anything that was offered to me. :)
Do you not usually like vegetables? Or, raw vegetables specifically?
I don't often make salad at home; I prefer cooked vegetables. But I enjoy it sometimes, and since Breimh's giving a recommendation, I'll add my usual mix: pre-washed spring greens/spinach from a bag (I'm too lazy to wash & chop them myself), tomato, onion, and sometimes cucumber and/or bell pepper, dressed with olive oil and vinegar.
For a more indulgent mix, I use baby spinach, dried cranberries or raisins, sweet onion, some kind of nuts (I usually have walnuts on hand), and goat cheese, dressed with balsamic or fruit-flavored vinegar.
I have strong opinions about vegetables, cooked or otherwise. Some, like lettuce and broccoli, are irrecoverably nasty. Some (onions and most peppers) should only appear finely diced and preferably cooked. Some (ex: carrots) are disgusting when cooked, but usually do better as a standalone snack than part of a mixture. Etc.
Many salads also mix savory and sweet ingredients in a way that I find unfortunate. (What zeightyfiv made was technically a savory fruit salad. Cucumber, tomato, garlic vinaigrette and aged parmesan cheese.)
At some point, you may want to take your bagged greens and rinse them in a bowl. When assembling salads for other people, I've noted a surprising amount of dirt coming off.
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I like mine with about a cup of red leaf lettuce, another cup of spinach, and about 1/8 cups of each of the following:
mushrooms, shredded cheese (jack, cheddar, provolone and mozzarella are all good), sunflower seeds or cashews, salad sprouts, diced tomato, croutons or fried wonton strips, manadarin orange slices and sometimes chunks of chicken.
Give it a misting of sweet basil vinegrette or a nice dollup of blue cheese dressing and I'm happy.
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I don't often make salad at home; I prefer cooked vegetables. But I enjoy it sometimes, and since Breimh's giving a recommendation, I'll add my usual mix:
pre-washed spring greens/spinach from a bag (I'm too lazy to wash & chop them myself), tomato, onion, and sometimes cucumber and/or bell pepper, dressed with olive oil and vinegar.
For a more indulgent mix, I use baby spinach, dried cranberries or raisins, sweet onion, some kind of nuts (I usually have walnuts on hand), and goat cheese, dressed with balsamic or fruit-flavored vinegar.
Reply
Many salads also mix savory and sweet ingredients in a way that I find unfortunate. (What zeightyfiv made was technically a savory fruit salad. Cucumber, tomato, garlic vinaigrette and aged parmesan cheese.)
At some point, you may want to take your bagged greens and rinse them in a bowl. When assembling salads for other people, I've noted a surprising amount of dirt coming off.
Reply
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