Gah! It’s hot and I don’t want to cook. And, its summer time, so the house is overrun with hungry teens. And, I need healthier choices in foodstuffs for myself… so I’ve been making 4-5 salads at a time to keep on hand in the fridge. But, I’m getting bored with my repertoire.
I’ve been making various chicken salads using rotisserie chicken. The current one has mayo, pecans, cranberries, celery and poppy seeds. It’s good in a sandwich, on a cracker, or just by itself.
I’m switching up and ‘asian style’ salad to sometimes have tofu and asparagus, or sometimes have beef and green beans. I blanch the veggies and lightly stir fry the beef. The sauce is soy sauce, a bit of sugar, some sesame oil, and a bit of ginger and/or garlic and/or green onion.
Various coleslaws. I posted my cajun style shrimp coleslaw recipe on the dope before. I like coleslaws, but am trying to go light on mayo-based salads.
Various potato and macaroni salads. The boys like tomato salad- tomatoes, bacon, mayo. Gah- more mayo.
Another popular salad here is brocolli, purple onion, sunflower seeds and raisin salad. A recipe is here http://www.washingtonsgreengrocer.com/blog/broccoli-salad-bacon-sunflower-seeds-purple-onion-raisins/detail.htm, but I have never added bacon or cheese. Again, trying to avoid too many mayo salads.
And blanched yellow squash and zucchini with thin guacamole for the sauce.
Do you have any new salad suggestions for me (hopefully with less mayo)?