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November 10, 2005

Recipe Time

2005-10-26 spinach4.jpg
Olive the spinach stealer

The Houses of Lexacor enjoy salad eating for dinner; however, we have hit a major rut.

What is your favorite salad-like concoction? Send some recipes our way.

Posted by callalillie at November 10, 2005 7:13 AM | Food


Right now I am hooked on tomato, boccocini, red onion and spinach; drizzle with oil & balsamic dressing.

Quick and real yummy!

Posted by: Kris at November 10, 2005 9:56 AM

walnuts, bluecheese, dried cranberry, grilled chicken - with or without a little bit of italian dressing

Posted by: jenn at November 10, 2005 10:03 AM

tuna salad? chicken salad? coleslaw?

Posted by: tien at November 10, 2005 10:06 AM

hmm...i was thinking something a little less mayo-based.

what is boccocini?

Posted by: corie at November 10, 2005 10:50 AM

Frisee, blue cheese, thin sliced red onion, crushed bacon, and a balsamic vinaigrette.

Posted by: john at November 10, 2005 10:54 AM

When I make salads, I put a base of iceberg lettuce (zero nutrition, I know!), then add cottage cheese, diced tomatoes, [thawed] frozen peas, sliced carrots (coins), and a low-fat or fat-free salad dressing, topped with croutons. Yum!

I wish I wasn't so lazy and could get myself to make an effort to make salads more. :)

That's awesome that you are so healthy with your eating. I am vegetarian and I am not that healthy! :)

Posted by: Lily Bleu at November 10, 2005 11:02 AM

frozen corn kibbles (thawed)
black beans
bermuda onions
red pepper
with romaine or leaf lettuce

fresh lime juice in lieu of dressing

Just looking at all the colors could get you out of your rut but the flavors will definitely do it!

Posted by: sare at November 10, 2005 11:08 AM

I love salads, and I like making them out of anything and everything - tomatoes, beans, rice, pasta, grains, mixed veggies. Typically, I use whatever I am craving. Nuts and/or dried fruit always add some complexity. I'm not big on cheese, but a nice sharp one can always be tossed in. I cut everything very, very small... almost confetti like. Finally, I try to keep a lot of different vinegars and oils around for different flavors. I leave the lettuce out of it... any of my salsas/salads keep better without it, and can be spooned over mixed greens when we're ready to eat them. (I don't want to usurp any more comment space but I made this one last night and it was great. Would halve the rice and add more spice next time.)

Posted by: deb at November 10, 2005 11:43 AM

1. Field greens, diced pears (great fall fruit!), halved grapes, cherry tomatoes, blue cheese, dried cranberries, toasted pecans/candied pecans, a light slightly sweet vinigrette. Sometimes I do cashews.

2. Classic greek salad--a staple in my diet. butter lettuce, feta, red / sweet onions, kalamata olives (not just any olives), diced tomatoes, diced cucumbers, greek dressing (ingredients blend olive oil, white vinegar, basil, oregano, feta, dill, sweet onions and season to taste). I really buy mine in the bottle, but it has to say greek--using Italian makes this salad lose it's "something special".

Posted by: kar at November 10, 2005 12:28 PM

Cat hair. Cat hair makes an excellent salad topping. Glad to see someone else can't do one single thing in the kitchen without a little fuzzy nose having to supervise.

Posted by: mollysusie at November 10, 2005 12:56 PM

my favorite salad: mixed greens, grilled chicken, strawberries, goat cheese, candied nuts, and a balsamic dressing.

Posted by: rachelle at November 10, 2005 1:23 PM

Corie - Bocconcini are little tiny balls of fresh Mozzarella. For something different, try Thai Steak Salad. Make a dressing out of a couple tablespoons each of peanut oil (or veggie oil), lime juice, fish sauce. Add a pinch of sugar and Sriracha sauce (or any other hot asian chili sauce) to taste. Thinly slice red onion, hothouse cukes, and a red bell pepper. Grill a steak and cut it on the bias into thin slices. Mix the dressing with the steak, and veggies and serve atop your favorite greens, or Olive's spinach. Garnish with cilantro or basil or both.

Posted by: Mick Wagner at November 10, 2005 1:41 PM

corn kibble is my new favorite word.

these suggestions are great. i was going to kill myself if we ate one more night of the same kind of salad.

and lily-- it's the almost husband who is the ultimate healthy one. if it were up to me i'd curl up on the couch with a bowl of popcorn and and diet coke and fall asleep.

Posted by: corie at November 10, 2005 1:48 PM

for something simple, feta and toasted pumpkin seeds over lettuce with a vinaigrette.

Posted by: Liz at November 10, 2005 1:49 PM

wow, there are actually alot of yummy sounding salads in those comments. I will have to try some!

We always eat the same kind of salad too...but it's a staple and we like it

- Baby Spinach
- Plum tomatoes
- Cucumber
- Red onions
- Crumbled Feta
- Balsamic Vinager or any kind of red wine vinegar.

It's easy and I always have the ingredients on hand.

Posted by: wn at November 10, 2005 1:52 PM

Sare described the salad that I eat ad nauseum- I don't put lettuce in it, just black beans, corn, cilantro, red pepper, red onion, green pepper and adobo seasoning to taste. We call it black bean salsa. Throw a little grilled chicken in and you've got dinner that night and lunch the next day.

Posted by: Maura at November 10, 2005 2:54 PM

Kernals + Niblets = Kibbles?!

Dogs are taking over my brain.

Posted by: sare at November 10, 2005 3:58 PM

mache with toasted macadamia nuts, avocado and grapefruit with a dressing made of olive oil, citrus vinegar, salt, lime zest and juice. DELICIOUS!

Posted by: phc at November 10, 2005 6:20 PM

I like Greek Salads too, except I pick out the olives. If *that* Olive was in my salad, though, I wouldn't toss her out. She looks so pretty against the spinach.

Posted by: Divaah46 at November 10, 2005 7:14 PM

Cabbage, Apple & Raisin Slaw

Wilted Spinach Salad with Bulgur Wheat, Red Onions, Black Olives & Yoghurt Dressing

Email me if interested in either recipe.

Posted by: ms. frizzle at November 11, 2005 12:48 AM

my family has salad every day - mixed greens, tomato, cuke, maybe some red onion, peppers, avocado,then the best part: almond slivers toasted in the toaster over, and a really simple salad dressing of good seasonings italian dressing with balsamic vinegar instead of regular vinegar. the best. been eating it my whole life and it seill is delish.

Posted by: dahl at November 11, 2005 1:18 AM

My fave: mixed baby greens with avocado-balsamic vinagrette (whisk up a vinagrette and use your potato masher to incorporate a very very ripe avocado half, makign kind of a paste), fresh grated parmesan, and if you're feeling frisky, bacon bits. (The real kind made of real bacon: bake on a cookie sheet at low temp, like 200, for a long time, for maximum flavor and crispiness. The strips can then be crumbled and stored for a few days in the fridge.)

Posted by: abby at November 11, 2005 11:15 AM

I forgot to mention re: homemade bacon bits, that you'll want to put the bacon strips on a rack on the cookie sheet, thus allowing them to drip free of extra fat (rather than bathe in it). Of course if you guys are vegetarians, um, nevermind.

Posted by: abby at November 11, 2005 11:20 AM

Spinach Salad with...

chopped up boiled egg
chopped red onion
bacon bits
sliced mushrooms

with warm red wine vinegrette dressing

sooo good. I modeled it after a similar salad that I had at the Chart House restaurant.

Posted by: Heather at November 11, 2005 2:22 PM

For cooler weather, I love warm salads. My favorite is mushrooms sauteed with shallots and thyme. Deglaze pan with a splash of olive oil and vinegar, add parsley. Serve on a bed of spinach or arugula with sliced red onion (I like roasting them). I also love roasting an assortment of root vegetables - different colour beets, parsnip, carrots, etc - and serving with greens. Also, try mixing in different types of greens that you might not normally find in the average supermarket like mache, lollo rosso, mizuna, tat soi, etc for different textures and flavours. I also recommend mixing in herbs - parsley, mint, lemon thyme is a nice combination; using several types of basil, etc.

For warmer weather, very thinly sliced fennel, a few equally thin slices of lemon, pieces of grapefruit or orange. Serve on bed of spinach with vinaigrette using grapefruit juice and vegetable oil, pinch of salt, sugar, and little pepper.

Posted by: N/A at November 12, 2005 10:27 PM

I have a wonderful "qu�b�cois" salad recipe called "Salade d'amour".
2 cups cooked rice (cold);
1/2 cup chop suey;
1/2 package fresh spinach;
3 celeri sticks in small pieces;
1 cup raisins;
1/2 cup peanuts or cashew;
1/2 cup chopped green onion;
1 chopped sweet pepper;
Fresh Parsley;
1 chopped clove of garlic;
1/2 cup olive oil;
1/4 cup soya sauce;
Mix the dressing and refrigerate one hour before serving. Enjoy!

Posted by: SuperCath at November 13, 2005 11:22 AM

This is a little bit labor intensive, but is well worth it.

Thinly slice a lemon and soak it in equal parts salt and sugar (a couple spoonfuls of each) for maybe half an hour. This sort of brines it and it should get really juicy. Then pour out onto a foil lined cookie sheet and broil until the slices of lemon brown and the juice gets syrupy. Pour over slivered red onion and spinach leaves, add olive oil, sea salt and pepper. Its good stuff.

Posted by: Marisa at November 14, 2005 9:16 AM

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