Or, pretty much, what do you put in your salad?
Mine:
Lettuce, preferably leaf or romaine.
A little bit of shredded carrot
Diced tomatos
Chopped mushrooms
Minced onions
chick peas
red bell pepper
Cheddar or American Cheese (the good kind, the kind you get fresh-sliced at the deli counter)
homemade croutons (although I’ve found that in a pinch, crushed up crackers will do just nicely)
A touch of dressing, just enough for flavor. (Italian, Caesar, or some kind of Vinegrette)
Aha! A subject that, oddly enough, I am eating right now!:
Sliced tomatoes.
Lettuce.
Shredded carrot.
Chopped Mushrooms.
Sliced cucumber.
Topped with Brianna’s vinaigrette dressing!
Excuse me, back in a minute…. (munch… munch)…
romaine lettuce
chick peas
green pepper
red pepper
mushrooms
tomatoes
pickled beets
pinnapple
plenty of cheese, preferably old/xold chedder
semi-soft croutons (if that makes sense)
cucumber
The Pickled Beets are eaten seperately, I only added them because I get them every time I’m at the salad bar.
Everything already mentioned with the exception of pickled beets(shudder)
I would also add fresh spinach leaves, and crumbled feta cheese.
Mine:
Iceberg Lettuce
Spinach
Carrrots
Diced tomatos
Chopped mushrooms
Chick peas
Broccoli
Croutons
A vinaigrette dressing
Sometimes I enjoy a variation with olives, red onions, and feta.
(munch… munch)
(looks carefully at bowl)
Ooops! I forgot to add:
Cilantro!
And bits of radish.
Heh! Mine can only be called a salad because it comes off of a salad bar, I’m afraid.
Lettuce (doesn’t really matter what kind…there’s only between five and ten pieces anyway, to add some thin justification)
Cottage cheese (loads!)
croutons
bacon bits
shredded cheese
vinegar. Just vinegar.
iceberg Lettuce
shredded carrots
crumbled bleu cheese
diced ham and turkey
shredded chedder cheese
bacon bits
avacado
mushrooms
small crunchy croutons
smother with roquefort
Heck, that’s a Cobb without the egg. Mmm.
Romaine Lettuce
Spinach
Onions
Green Olives
Shredded carrots
Raw Cauliflower
Cheese (Cheddar and Blue or Feta)
Bacon or Turkey
Croutons
Blue Cheese Dressing
Note the lack of tomatoes. Tomatoes are evil.
StG
[ol]
[li] Spinach[/li][li] Red onion cut into thin strips[/li][li] Cucumber, sliced[/li][li] Whole green olives with pimento[/li][li] Roma tomatoes, seeded, and cut into eighths[/li][li] Orange bell pepper, cut into strips[/li][li] Toasted tortilla, cut into thin strips[/li][li] Crumbled feta cheese[/li][li] Toasted sunflower seeds[/li][li] Balsalmic vinegar[/li][/ol]
Give me all your croutons and nobody will get hurt.
Lettuce (mostly romaine and those other pretty lettuces that actually taste like something, with a tiny bit of iceberg for contrast)
Pickles
Cheese
Boiled egg bits
Croutons
A little chopped-up ham or turkey
Croutons
A good vinaigrette or thousand island dressing
Croutons.
“A little salad with your croutons?” My mom always asks.
My ideal salad:
Lettuce (any kind- I’m not picky)
Baby tomatos
Ranch or Thousand Island dressing
Croutons
Olives
Almonds or Peanuts (but not both at the same time!)
I absolutely detest most kinds of cheese in general, and I abhor it on my salad. I also don’t care for cucumber slices.
Feta or gorgonzola, crumbled
Black olives
grape tomatoes
Romaine
artichoke hearts
That bud light commerical.
Ground Beef
Refried Beans
Gaucamole
Cheese
Sour Cream
and if there’s any room, a few shreds of lettuce.
Seriously, I love taco salads.
Mostly everything listed so far I call “The Basics.”
Some delectable additions not mentioned, once you already have the lettuce/spinach, tomatoes and cucumbers:
Cubed Kiwi fruit
Black olives
Feta stuffed olives
Blue cheese stuffed olvies
Dried tomato stuffed olives
Marianated whole stuffed mushrooms
Fresh chopped chives
Shredded roast chicken
Georgia Vidalia onions
Red, yellow, orange and green bell pepper strips
Celery strips
Pickled pearl onions
Sliced radishes
Dash of oregano, cilantro, coarse black pepper and/or tarragon
Pepperidge Farm garlic and cheese croutons
Spinach
Sliced Mushrooms
Sliced Red Onion
Black Olives
Bacon Bits
Blue Cheese Crumbles
Cherry Tomatoes
Bell Pepper Slices
and, if I can get it, Poppyseed Dressing
Yum!
Oh, and maybe some Artichoke Hearts, if I’m feelin’ fancy.
Base is always spinach. Tastier and healthier than lettuce, and it even looks better.
If there is real lettuce available, I’ll also add that. But under no circumstances will I adulterate a perfectly good salad with iceberg lettuce.
I’ve recently discovered an edible weed called purslane, which has a very distinctive flavor, and which is apparently very high in omega fatty acids. So let’s toss in some of that.
Tomatoes if they’re in season, vine-ripened, and garden-grown. Otherwise, I might toss in one or two cherry tomatoes for color, but that’s it.
And a little of everything else available, including but not limited to:
Carrots (preferably shredded)
Broccoli
Cauliflour
Onions
Black olives
Cabbage
Alfalfa sprouts
Mini-corn
Peas
Garbanzo beans
Ham bits
Bacon bits
Cheese
Hard-boiled egg
Sesame seeds
Peanuts
Croutons
Chow mein noodles
For dressing, I usually go with ranch, but occasionally I’ll use Thousand Island or Bleu Cheese also/instead. In any event, the dressing must not be low-fat.
The exception to all of this is if I’m having dandelion salad, in which case I use my gramma’s recipe: Dandelion greens, hard-boiled eggs, boiled potatoes, and onions, in a dressing made from bacon, cider vinegar, and sugar.
A couple square inches of lettuce covered by a gigantic pile of Bacon Bits.
The salads I make at home (I usually have one every night) are kinda boring:
4 to 6 oz. spinach
1/2 oz. feta cheese (occasionally I’ll get gorgonzola)
aged basalmic vinegar
I do’nt do salad bars all that often because I always eat way too much but I like all the veggies (except olives, I loathe olives) with light dressing. I never eat iceberg lettuce tho’, it just feels like a waste…
At salad bars, I love those french-fried onion pieces. And there are usually these little seeds-they look like tan sunflower seeds, but I don’t know what they are. Just that they’re yummy.
I don’t like to smother my salads in dressing. Just enough to mix it and get a touch on everything. Otherwise, it overwhelms the flavor.
Parmesaan or Romano cheese is also good.