YOUR FAVE SALAD THREAD

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Viewing 20 posts - 21 through 40 (of 71 total)
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  • #723738
    Arcalian
    Participant

    ….does “anything with too much ranch dressing” count? *embarrased*

    #723739
    Kittylover82
    Participant

    One salad that is always fun and very simple to make is a green bean red vinaigrette with almonds. It’s as simple as it sounds – You take green beans and cook them until almost done – then you take them out and put them in a ice bath really quick (30 seconds at most) then take a red vinaigrette or any dressing of your choosing and add slivers of almonds and mix. You can add garnish of dried fruits to give it color or sometimes I add a bit of grated Parmesan cheese on top.

    A Simple yet elegant and tasty side dish for any summer or spring meal! I used to work as a Sous Chef at a high end Country Club and so I got the honor of learning many fun yet quick dishes!

    #723740
    Moonshadow_NZ
    Moderator
    #723741
    AV
    Participant

    LOL@ stupid me


    I hadn’t even read the first part of the thread when I posted my grilled salad…………………. you guys are a riot!!! ………… and if I even smell that ‘evil yellow fruit’ , it invokes all sorts of unpleasantries……………

    Here’s my other favorite – and this one is ‘the’ coleslaw, just for you, Sky!!!

    Sweet and Crunchy Coleslaw

    by AV

    1 bag angle hair cabbage (plain, no carrots or anything added)

    4 green spring onions sliced

    1 package Ramen noodles – oriental flavor

    1 small bag slivered almonds

    2 tlbs. roasted sunflower seeds

    1-2 tlbs. Butter

    Dressing:

    ¼ cup rice wine vinegar (the seasoned kind)

    3 tlb. Sugar

    the seasoning packet from the Ramen noodles

    1 tsp salt

    ½ tsp pepper

    ½ cup vegetable oil

    Break the Ramen noodles up and toast them and the almonds in the butter. Pour out on a paper towel and let cool completely. Once cooled, keep them in a plastic baggie until you’re ready to assemble the salad. DO NOT put this salad together until right before you want to serve it. You can make it ahead of time, the onions & cabbage can be together, but don’t add the noodles/nuts until just before assembling. When you’re ready to serve, layer all the ingredients in a large bowl, add the dressing and toss…… this is the perfect coleslaw to take to a picnic because it can sit out with no worries (no mayo!)… it’s best served room temp.

    #723742
    Moonshadow_NZ
    Moderator

    Ooooooooooooooooooooooooohh, it’s the cole slaw recipe.

    SKYYYYYYYYYYYYYYYYYYYYYYYYYYYYYY! ! AV gave the recipe up. Put down the banana shaped notepaper and banana scented pens. We don’t have to torture her.

    Thanks AV.

    I must blush at this point as I remember you giving me that recipe, we had a discussion about angel hair cabbage. But, don’t tell Skyron that I already had it and forgot about it.

    #723743
    AV
    Participant

    Morning MS!…………… *whew*………….. no banana letters coming my way!!

    ……. although I do like the idea of ya’ll coming to visit……….. I just might not let you ride in my car if you’re dressed in yellow banana suits 😉

    ….. yep, the angle hair cabbage is just very finely shredded (or chopped) green cabbage……………… really a yummy salad………..

    #723744
    Moonshadow_NZ
    Moderator

    Morning it definitely is AV, it’s going on for 2am and I’m headed for bed now. You have a great day now that the threat of bananas appearing on your doorstep and in your letterbox has passed.

    #723745
    AV
    Participant

    LOL….. nighty night MS, have a good rest!

    #723746
    Skyron
    Participant

    But i just found the perfect shade of banana yellow paper . . . ??

    #723747
    Jeankit
    Participant

    Wow, this theme really attracted activity, not alot of recipes but a salad of TDK tossed fun!

    Here are more Irish Themed Salads.

    http://www.cooks.com/rec/search/0,1-0,irish_salad,FF.html

    http://www.foodnetwork.com/recipes/colcannon-irish-potato-salad-recipe/index.html

    #723748
    mollycat71
    Participant

    RACHEL RAY’S GREEK SALAD

    (being half Greek, I have to share a Greek Salad!)

    Ingredients

    3 vine ripe tomatoes, cut into chunks

    1 red onion, thinly sliced

    1/2 European seedless cucumber, cut into bite-size chunks

    1 small red bell pepper, seeded and chunked

    1 small green bell pepper, seeded and chunked

    1 cubanelle pepper, seeded and chunked

    1 cup Kalamata black olives

    Several sprigs fresh flat-leaf parsley, about 1/2 cup

    2 (1/4 pound) slices imported Greek feta

    1/4 cup (a couple of glugs) extra-virgin olive oil

    3 tablespoons (3 splashes) red wine vinegar

    1 teaspoon dried oregano, crushed in palm of your hand

    Coarse salt and black pepper

    Pita breads

    Directions

    Combine vegetables, olives, and parsley in a large bowl. Rest sliced feta on the top of salad. Combine oil, vinegar, and oregano in a small plastic container with a lid. Shake vigorously to combine oil and vinegar and pour over salad and cheese. Season with salt and pepper and let the salad marinate until ready to serve. Serve salad with pita bread blistered and warmed on a hot griddle or grill pan.

    #723749
    Jeankit
    Participant

    Today’s saying stated not putting tomatoes in a fruit salad tho they are a fruit! Hmm…found this on the net!

    http://www.instructables.com/id/Fruit-Salad-with-cherry-tomatoes

    #723750
    GhostOfColemanYoung
    Participant

    I like to eat a big bowl of spinach with vinegar on it. Yum!

    #723751
    Jeankit
    Participant

    Hey Ghost, Azdeb just posted a link on many uses for vinegar too!

    (Put the tag on top for link to thread/info.)

    Easter/Springtime Salad Ideas

    Mmm…lots of yummy veggies & feta:

    http://www.taste.com.au/recipes/3723/easter+salad

    Lots of ideas from fruit to pasta etc & other ideas:

    http://www.recipe.com/recipes/easter/salad

    Mmm strawberry chicken tossed salad:

    http://www.allrecipes.com/recipes/holidays-and-events/easter/salads

    #723752
    Jeankit
    Participant

    Recently had this yummy potato salad at a potluck:

    1-1/2 lbs red potatoes

    1 pkg frozen green beans (or fresh if you are lucky)

    1 c fresh broccoli and/or cauliflower florets

    1/2 c shredded carrot

    1/2 c reduced cal ranch dressing (bottled or your own)

    1/4 t black pepper w/any other seasoings you like

    1 dash fat free milk

    Cut potatoes into 1/2″ cubes. Simmer potatoes in water 5-7 min. (until tender).

    Cook green beans according to pkg. & drain. Rinse with cold water & drain.

    In large bowl combine potatoes, green beans, broccoli, cauliflower & carrots.

    Add salad dressing, pepper & toss to coat. Cover & chill 4-24 hrs. Stir in enough milk ’til desired consistancy.

    Approx 8 servings with 110 cal per cup.

    #723753
    Jeankit
    Participant

    Just received this from Azdeb from the Kitchn.com!

    Needs to be shared:

    Zesty Tortellini Salad

    Serves 6-8

    1 cup very thinly sliced red onions (or Vidalias)

    2 (9-ounce) packages cheese tortellini, cooked and drained*

    1 red bell pepper, diced

    4 ounces Genoa salami, sliced into thin strips

    1/3 cup good-quality red wine vinegar

    2 tablespoons good-quality olive oil

    Squeeze of lemon juice

    1 heaping tablespoon chopped flat-leaf parsley

    Kosher salt and freshly ground black pepper, to taste

    Soak red onions in a small bowl of ice water for 10 minutes. Drain and pat dry.

    In a large bowl, combine the onions, cooked tortellini, bell pepper, and salami. Whisk together red wine vinegar, olive oil, lemon juice, salt, and pepper; toss with pasta until combined. Taste and season with additional vinegar, salt, and pepper if necessary. Stir in chopped parsley just before serving.

    This recipe can be made up to 2 days in advance. Add chopped parsley and a few more splashes of red wine vinegar and olive oil before serving, to taste.

    *Note: I used a mix of regular cheese tortellini and spinach cheese tortellini.

    #723754
    AZDEBRA 5/27 & crew
    Participant

    JK, it looks good doesn’t it 🙂

    #723755
    Jeankit
    Participant

    Mmm…yummers, I luv tortellini!

    #723756
    AV
    Participant

    nice twist on a pasta salad, Deb!…………… I’m definitely trying that one!

    #723757
    Jeankit
    Participant

    Was looking thru e-mails at lunch. Found this on True Lemon link:

    Sounds yummy & refreshing

    True Lime-Mint Salad

    Description

    This salad is healthy and greenly-gorgeous to behold as well as delicious to eat!

    Ingredients

    1 avocado, diced

    1 green apple, sliced thin, dime-sized slices

    6 packets True Lime dissolved in 3 tablespoons water

    2 kiwis, sliced into thin rounds

    2 tablespoons raw or roasted/salted pistachios

    2 fresh mint springs, remove and chop leaves

    1 tablespoon maple or agave syrup

    *mint for garnish

    Directions

    Chop, squeeze and peel all ingredients. Add to large bowl. Toss well with spoon. Serve immediately or cover and chill until ready to serve. Garnish with fresh mint leaves

Viewing 20 posts - 21 through 40 (of 71 total)
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