So I'm eating salads again and would like to know what sort of easy, quick, relatively painless yet delectable and nutritious salads you guys like to prepare. Fire off!
And hey: if you want to offer a complicated, convoluted salad recipe I won't shoot you in the head, but maybe just the leg.
JK of course, any salad is a good salad.
well, you didn't specify what kind of salad but i've been making a great tuna salad
1 can tuna in olive oil, tbsp of dijon mustard, 2 tbsp sauerkraut, 1 hardboiled egg, and fish sauce. mash all that up and eat. this is so freaking good. i'm sure you could put this on leafy greens if you wanted but i don't eat green veggies so i just have it on its own.
I like simple arugula salads with a dijon dressing (mayo, dijon, vinegar, salt/pepper, honey). I don't care for most other greens - lettuces are bleh. Baby kale is good if you can find it.
Turkish/Arab/Jerusalem salads are good too. Essentially a chopped salad of cucumber and tomato with various mix-ins depending on the name/recipe.
Russian salad is a potato salad with some ham and egg. (Think resistant starch!)
Thai cuisine has a number of very tasty salads. You can make a cold version of pad thai, or green papaya salad (som tam).
Just some ideas, google them to find recipes.
This time of year is tough for salads. Store greens are inedible. I use a jar of sprouts or half a tray of shoots, and depending on their size I dress them with olive oil/dry cherry/apple cider vinegar vinaigrette (say, sunflower shoots), or just OO/ACV (alfalfa). Broccoli or fenugreek, they get vinaigrette diluted with ACV. Otherwise it is an endless succession of grated beets, daikon, carrot or turnip, sliced cabbage, mixed in some form (say carrot and cabbage) and always dressed with olive oil and vinegar.
Organic if possible, green leaf lettuce is still pretty good in Oregon, crisp and fresh. Add cukes, carrots, tomatoes, blue cheese & avocado. Some beets are also good. I dress it with mustard (10g), EVO (10g) and Balsamic (50g). Pretty simple. . .
However I'm not so sure salads are doing much for me beyond filling me up. I'm reading too much info and now thinking of going with more fermented veggies and cooked veggies instead of bulk fiber.
Not sure of your definition of convoluted, but with a little prep once a week, most any salad is pretty fast to throw together( maybe 10 minutes). Most of that time is spent whisking up the dressing - which is usually the ingredient that makes or breaks it. Myself, I always have hard-boiled eggs in the fridge, and cleaned, torn-up lettuce in gallon bags. If we have chicken for dinner, I always cook extra for salads. Since starting Paleo, I have also had avocados constantly on hand. Cold roasted chicken, a hard-boiled egg, and some avocado slices mixed with a couple cups of romaine lettuce (mild and buttery so it's a variety even kids will usually eat) with a quick basic dressing of 2 Tbsp olive oil, 1 Tbsp red wine vinegar, 2 tsp of dijon mustard, and I add a tsp of raw honey when I want to "splurge" with the sugar--that is my definition of an easy comfort salad. My other alternate is just a pile of baby spinach with liberal amounts of hot bacon dressing.
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