Looking fir salad recipes.

[Requia ☣]

In an effort to eat something remotely healthy that isn't steamed broccoli, I'd like to start making myself salads.

The thing is, pretty much all salad recipes I can find (except bizarre exotic things I'm not interested in) suck when you leave out tomato.,  and raw tomato tends to leave me doubled over in pain.

So, anyone here have any ideas?

[Rumckle]

Caesar Salad, though bacon and Caesar dressing isn't exactly healthy.

ETA:
http://www.principiadiscordia.com/forum/index.php?topic=18015.msg652535#msg652535

[Richter]

Stuff that's good in salad:
Lettuce - filler
spinach - full of iron, fiber and other good shit.  Use this a LOT.
Onion - if it's strong, cut it in half and let it sit in teh fridge to mellow for a day first.
cucumber
shedded carrot
green pepper.
canned tuna
cooked chicken (great way to  get rid of leftovers)
broccoli

hard boiled egg                             \
cheese (shredded or cubed)              >These three are less healthy bits.  Protein / calcium / fat if you need more of a MEAL though
Croutons                                     /
Bacon

Mix ideas
-citrus fruit + walnuts + sweet vinegar dressing on spinach
-tuna + a little mayo, over a bed of spinach + lettuce, lots of veggies, croutons, everything really.  You can make a serious meal of this.

[LMNO]

I have a few salads lurking in the cooking with LMNO thread.  Only one has tomato, I think.

[Bella]

Here's one that makes a great meal all by itself.


Ingredients

Asparagus
fresh baby spinach
fresh or frozen peas
sliced almonds
freshly grated Parmesan cheese
cheese tortellini or mini cheese ravioli
fresh lemon juice
virgin olive oil



Preparation

Cook the pasta according to directions - I like it al dente. Drain, rinse with cold water until it cools.
Par boil the asparagus in barely simmering water for three minutes.  Drain and rinse with cold water.
Toss pea, almonds, spinach leave, pasta, and asparagus together in a large bowl.
Add olive oil and lemon juice to taste.
Grate cheese and add to the mix.
Salt and pepper if you like.

It's yummy.

[Eater of Clowns]

One word:  Panzanella.

[BADGE OF HONOR]

Onion - if it's strong, cut it in half and let it sit in teh fridge to mellow for a day first.

Pretty sure this does the opposite?

[maphdet]

Ingredients:
2 quarts mixed salad greens
1/4 cup fresh lime or lemon juice
1 tablespoon honey or sugar
1/2 teaspoon salt
1 cup fresh blueberries, divided
1/4 cup plain yogurt
2 tablespoons olive or canola oil
a few grinds of pepper


Prep Notes:
Dress salad  just before serving:  spoon dressing over and scatter reserved blueberries on top

Instructions:
Mix together lime or lemon juice, honey and salt. Mash 1/2 cup blueberries into the juice and honey mixture. Stir in yogurt, pepper and oil. Taste for seasoning.


Oh and if you want a mild onion-Strawberry Onions are the way to go!!!


I usually just eat Romaine chopped/shredded real thin with finely chopped scallions-olive oil and vinegar for dressing-simple and yummy. Also the mixture of the scallions and romaine give it a cilantro kind of taste-so if you do not like cilantro do not use the scallions. (to make it hearty add what ever meat you have leftover-or beans)

[Bella]

One word:  Panzanella.

OMG.......that looks so good! Thank you. I'm always looking for salads that don't include lettuce because lettuce makes me very very sick.

[Triple Zero]

Onion - if it's strong, cut it in half and let it sit in teh fridge to mellow for a day first.

Pretty sure this does the opposite?

Chop it into tiny bits and soak it in lemon juice, is what I do to reduce the strongness.

[Eater of Clowns]

One word:  Panzanella.

OMG.......that looks so good! Thank you. I'm always looking for salads that don't include lettuce because lettuce makes me very very sick.

For those who won't google, I'll elaborate.  Pananella is made with olive oil, red wine vinegar, basil, and stale bread (peasant bread works well for this, or Italian semolina).  It varies hugely from there, but I like it with cherry tomatoes, kalamata olives, parmesan, and black pepper.  Quality ingredients make a big difference.

I'll pretty much eat just that for a meal in late summer with tomatoes are garden ripe.  I'll also heat my apartment to 113 degrees to make the peasant bread to make it with.  Pan-za-fucking-nella.

Also, Requia, a fantastic salad can be made easily by just cooking and chopping up some beets, then tossing it with goat cheese and shredded cabbage.  I think vinegar can be used here, but I forget, and even if it can it's plenty flavorful without.

[Bella]

I'm so stoked, saw the images on google and decided to make this for lunch today - and we already had everything on hand.

But I'm not sure about the bread. We have thick sliced potato bread that's gone a bit stale. Do you think it will work all right? If not, I can run to the bakery.

[Eater of Clowns]

I'm so stoked, we have everything we need to make this on hand.

But I'm not sure about the bread. We have thick sliced potato bread that's gone a bit stale. Do you think it will work all right? If not, I can run to the bakery.

Thick sliced is good, but I'm not that familiar with potato bread.  Is it prone to disintegrating when it absorbs liquid?  If so you could try either drying it out further in a low oven for a while or, yeah, go with the bakery option.

[Bella]

Bakery it is, then. Potato bread's a little crumbly.

[Eater of Clowns]

Yeah, when I've made it the bread has been thick, so it absorbs but keeps its shape.  The oil/vinegar to bread ratio should leave the salad pretty dry (very little or no excess at the bottom) for having trapped it all in the chunks.

It tastes great leftover too, once all the flavors have melded.