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SV ↓

Tue, Oct 20 2009, 10:38 am

we are sick of the usual salads we eat, basically every night for dinner. I am looking for some ideas. It can be any kind of vegetables (for ex we like radishes and other "non-standard" veggies). But my dh doesn't eat fruit in his salad.

Any suggestions? Also, if you have recipes for dressings to go with the salad, that would be great!

Mrs Bissli

Tue, Oct 20 2009, 11:16 am

Use different kinds of leaf vegetables instead of lettuce--endives, arugulla/rocket, baby spinach leaves, watercress, mixed baby leaves, chinese cabbage.

Add different vegetables and toppings--carrots (sliced, shredded), tomato, avocado, cucumber, peppers, scalions, alfalfa sprouts, bean sprouts, sliced or quartered radishes, shredded mooli/daikon, shredded celery, shredded fennels, roasted peppers, roasted tomatoes (they're delish), hearts of palm, artichoke bottoms, grilled courgettes/zucchinis, grilled aubergine, sliced/chopped water chestnuts, capers, olives, croutons, seeds, roasted almond slices, fried lowmein noodles, fried onions, sliced or chopped boiled eggs, beans, chickpeas

Add different seasonings if not meaty--anchovies, tuna, feta cheese, blue cheese, shaved parmesan

I usually have quite simple dressings
* standard vinaigrette--virgin olive oil, either lemon juice or vinegar, salt and pepper, a bit of dijon mustard
* creamy vinaigrette--the same as above, add a few tbsp mayo and shake well.
* ranch dressing--the same as standard vinaigrette, add yogurt/creme fraiche
* oriental dressing--rice vinegar (cidar or distilled vinegar will do), soya sauce, toasted sesame oil, sometimes grated ginger or sesame seeds
* tehini dressing--seasoned tehini diluted with water, sometimes I add a bit of lemon juice, soy sauce, crushed garic
* tofu/dill dressing--whizz 1/2 pkg silky tofu, 1 bunch of fresh dill, 3-4 tbsp vinegar, 3tbsp olive oil, 1/2 or less small raw peeled garlic clove. Add salt, pepper and a bit of tabasco to taste.
* corriander dressing--whizz 1 bunch of corriander (leaves only), 1-2 garlic cloves, juice of 2 lemons, 1/3cup olive oil, 1tsp harissa. Add salt, pepper.
* lemon-nana dressing--mix the equal proportion of lemon juice and virgin olive oil. crumble 2-3 dried mint leaves (more potent than the fresh ones), add salt and pepper.

ra_mom ↓

Mon, Oct 26 2009, 10:51 pm

Interested in any of these recipes?
Caesar salad
chef's salad
portobello mushroom salad
button mushroom salad
avocado salad
hearts of palm salad
corn salad
lemony dill carrot salad
radish salad
Asian chicken salad
Asian orange salad (the only salad with fruits that I'll eat; friend had to beg me to try it)

notme

Mon, Oct 26 2009, 11:28 pm

ra_mom can you please post the radish salad? Sounds yum. TIA

elmos ↓

Tue, Oct 27 2009, 9:26 am

ra mom can I ask you to post the 2 mushroom salads and the asian orange salad when you have time. TIA

chocolate moose

Tue, Oct 27 2009, 10:06 am

there are many recipes posted here

Zus

Tue, Oct 27 2009, 10:17 am

This is a salad I've been making a lot:
http://www.kosherinthekitch.com/?p=506

↑ ra_mom ↓

Tue, Oct 27 2009, 11:16 am

Here are the recipes you asked for.

Radish Salad
small red radishes
red onion
olive oil
salt

Slice radishes into very thin slices. Add a few very small and very thin strips of red onion. Drizzle with olive oil. Season with salt to taste. (Enough salt for it to be very tasty.)

Portobello Mushroom Salad
1 Tbsp olive oil
6 oz. sliced portobello mushrooms
10 oz. romaine lettuce OR fresh baby spinach leaves
1 red onion, thinly sliced
10 grape tomatoes, halved

Dressing:
1/3 cup olive oil
2 Tbsp balsamic vinegar
2 Tbsp mayo
2 cloves garlic, minced
1/2 tsp sugar
1/2 tsp Kosher salt

Saute mushrooms for 5 minutes in pan heated with olive oil.
Place romaine, onion and tomatoes in salad bowl.
Place dressing ingredients in a jar and shake very well until smooth and creamy. Pour over salad.
Spoon mushrooms over salad. Toss gently.

Button Mushroom Salad
canned button mushrooms, whole
scallions, sliced
sesame seeds, to garnish

Dressing:
1/4 cup soy sauce
1/4 cup teriyaki sauce
1/4 cup dark brown sugar
2 cloves garlic
1 tsp fresh ginger chopped or 1/4 tsp. ground ginger

Asian Orange Salad
1 pkg. romaine lettuce
2 oranges, peeled & cut into chunks
1/2 pkg. frozen soybeans (edamame), blanched according to pkg. directions either in microwave or pot
1 small red onion, thinly sliced

Dressing:
1 Tbsp deli mustard (I use Dijon Mustard)
2 Tbsp sugar
2 Tbsp soy sauce
1 Tbsp sesame oil
¼ cup oil
3 Tbsp rice wine vinegar
1 cube ginger

Combine the romaine lettuce, orange cubes, red onion and soy beans in a large salad bowl.
In a measuring cup, combine the mustard, sugar, soy sauce, sesame oil, oil, rice wine vinegar and ginger. Mix well and pour dressing over salad.

Last edited by ra_mom on Tue, Oct 27 2009, 11:18 am; edited 2 times in total

↑ SV ↓

Tue, Oct 27 2009, 11:17 am

ra_mom wrote:

ra-mom, I can always count on you for some good recipes! I would love all of those recipes but if it's too much for you to type up you can just type up your favorite ones. Thanks!

↑ ra_mom ↓

Tue, Oct 27 2009, 11:42 am

SV wrote:

ra-mom, I can always count on you for some good recipes! I would love all of those recipes but if it's too much for you to type up you can just type up your favorite ones. Thanks!

Thanks SV. I have them saved right here on my computer, so it just takes me a minute to copy and paste.
Here are the rest.

Caesar Salad
romaine lettuce
grape or cherry tomatoes, halved (optional)
croutons (homemade are extra delicious- cube leftover Challah, season with salt, garlic, parsely, bake/toast for a few minutes)

Dressing:
• 1/2 cup soy milk
• 1/4 cup mayonnaise
• 2-3 garlic cloves
• 1-1/2 Tbsp lemon juice
• 1-1/2 tsp Dijon mustard
• 1/4 tsp honey
• 1/2 tsp cider vinegar
• salt and pepper to taste

Blend all ingredients for 20 seconds. Pour over salad.
(If making this in advance, leave out the garlic and place fresh minced garlic in dressing before serving. Otherwise the garlic will get to sharp. In this case, no need to use a blender. Just shake well in jar.)

Avocado Salad
• 2 ripe avocados, cut into chunks
• 4 ripe plum tomatoes, cut into chunks
• 1 medium red onion, thinly sliced
• 4 cloves garlic, minced
• 2 Tbsp olive oil
• 2 Tbsp lemon juice
• salt and pepper to taste

Combine avocado chunks, tomato chunks, red onion slices and minced garlic in a large bowl.
Drizzle with olive oil and lemon juice. Season the salad with salt and pepper to taste. Mix well but gently.

Hearts of Palm Salad
• 1 can whole hearts of palm, sliced
• 2 medium slicing tomatoes, cubed
• 1 large avocado, cubed
• 2 tsp lemon juice
• 1-1/2 tsp garlic powder
• 2 tsp dried dill
• salt to taste

Combine sliced hearts of palm, cubed tomatoes and avocado in medium/large bowl. Drizzle with lemon juice and garlic powder. Mix well.
Add salt and dried dill. Mix until salad has a creamy consistency.

Corn Salad
• 3 cups corn niblets
• 2 kirbies, diced
• 2 sour pickles, dices
• 1 red pepper, diced
• 1 onion, diced
• 3 Tbsp oil
• ½ tsp mustard
• 2 Tbsp lemon juice
• 1 tsp salt
• ¼ tsp black pepper

Combine all ingredients in a medium salad bowl. Toss well to combine.

Lemony Dill Carrot Salad
• 2 cups grated carrots (4 medium or 2 large loose carrots)
• 1-1/2 Tbsp lemon juice
• 1-1/2 Tbsp extra-virgin olive oil
• 1 clove garlic, minced
• Kosher salt, or to taste
• coarse black pepper, to taste
• 1 Tbsp dried dill
• 2-3 scallions, sliced

Whisk lemon juice, oil, garlic, salt and pepper in a medium bowl. Add carrots, dill and scallions; toss to coat. Chill until serving time.

I'll have to look up the recipe for the Chef's salad, because I don't see it saved here.

Last edited by ra_mom on Thu, Nov 17 2011, 12:03 am; edited 1 time in total

↑ elmos

Sun, Nov 01 2009, 12:33 am

I do not kow how different you like but one that I like because it keeps and its a great source of protien is bean salad.
I use
15oz can kidney beans drained
15oz can green beans drained(any style you like)
15oz can corn niblets drained
15oz can garbanzo beans drained
15oz can pinto drained you can also use cannelini, navyor black bean or any other type really
red onion quarter sliced
bottle italian dressing
I use always at least 4 cans to get variety of color for some reason we always use corn reen baen and garbanzo and some other deending how large a batch depens on how many cans we use you can also use a regular onion the amount of dressing depends on the amount of beans. Its best to let it marinade for at least an hour. It keeps in the fridge for close to 2 weeks minimum.

Spinach pasta salad
1lb cooked medium shells
10-12oz frozen spinach defrosted and drained
aprox 2tbsp italian dressing
garlic and pepper
mayo
mix up to desired creaminess as it sits tends to absorb the dressing may need to add more mayo beforeserving sorry do not have exact amount.
I also do tomato onion, hearts of palm salad, cole slaw , cucumber salad, cranberry sauce, broccoli salad, crunchy cabbage salad,corn sald, tri color pasta, sesame noodle, potato salad, rice salad, avacado salad depending on the week if you are intrested in recipes or approximations as some are not exact let me know.

Chani

Sun, Nov 01 2009, 7:22 am

chicken and rice salad

cooked wild rice
chicken, diced
tomato
green onion
fresh basil and tarragon

dressing
garlic
rice vinegar
sesame oil
salt
pepper

this is essentially the rice salad recipe in the clean eating cookbook. I vary it at times depending on what veggies are in the refrigerator - might use zucchini or cucumber or peppers...

supermomy ↓

Tue, Nov 03 2009, 7:05 pm

ra_mom, I just made in shabbos the Button mushroom salad and the Lemony Dill Carrot Salad and they came out YUM. Thank You soooo much

↑ ra_mom ↓

Tue, Nov 03 2009, 7:09 pm

supermomy wrote:

ra_mom, I just made in shabbos the Button mushroom salad and the Lemony Dill Carrot Salad and they came out YUM. Thank You soooo much

Thanks for letting me know that you enjoyed them!

↑ SV ↓

Thu, Jan 28 2010, 2:12 pm

ra_mom wrote:

Here are the recipes you asked for.

[Button Mushroom Salad
canned button mushrooms, whole
scallions, sliced
sesame seeds, to garnish

Dressing:
1/4 cup soy sauce
1/4 cup teriyaki sauce
1/4 cup dark brown sugar
2 cloves garlic
1 tsp fresh ginger chopped or 1/4 tsp. ground ginger

.

Can I make this with fresh mushrooms?

↑ ra_mom ↓

Thu, Jan 28 2010, 2:17 pm

SV wrote:

ra_mom wrote:

Can I make this with fresh mushrooms?

Yes, but they need to be cooked (stovetop or microwave) first.
Also, they might be bigger so cut them in half.
Once you are cooking the mushrooms, I think it would taste great to cook them in the sauce. Mmm.
Garnish with the scallions and sesame seeds once they have cooled off.

Last edited by ra_mom on Thu, Jan 28 2010, 2:20 pm; edited 1 time in total

↑ SV

Thu, Jan 28 2010, 2:20 pm

ra_mom wrote:

SV wrote:

ra_mom wrote:

Can I make this with fresh mushrooms?

That sounds like a good idea. How long should I cook them for?

↑ ra_mom ↓

Thu, Jan 28 2010, 2:22 pm

SV wrote:

ra_mom wrote:

SV wrote:

ra_mom wrote:

Can I make this with fresh mushrooms?

That sounds like a good idea. How long should I cook them for?

Just until they have softened. Not too long.
Garnish with the scallions and sesame seeds once they have cooled, or right before serving.

↑ supermomy

Thu, Jul 22 2010, 9:27 am

can u please post the ches salas?
thankx

↑ ra_mom ↓

Thu, Jul 22 2010, 11:03 am

supermomy wrote:

can u please post the ches salas?
thankx

Which one?

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