I was thinking make your own, but happy to hear of buy out. Do you have a veggie or fruit salad that you make more than others?
Ours is red leaf lettuce, w/ brown tomatoes (kumatos?), avocado, and walnut pieces. Poppyseed dressing for me, vinagrette for the missus.
You?
Twice a week I get a Trader Joe’s Cobb Salad.
Ambrosia.
Can of fruit cocktail.
Can of pineapple chunks.
Small can of mandarin orange segments.
10-ounce jar of maraschino cherries.
(Drain fruits and put into a bowl)
Stir in an envelope of instant vanilla pudding mix.
Stir in a pint of Cool Whip.
Refrigerate for a couple of hours.
A bib lettuce leaf, a slice of pineapple and a scoop of cottage cheese. When I have fresh tomatoes I sub a thick slice of tomato.
Cobb
Grilled chicken Caesar salad. Most restaurants are pretty similar.
I was only introduced to it this month, so I can’t say it’s my “go to” salad, but I hope it will be once I learn how to poach an egg: Salad Lyonnaise .
All the veg I can get my hands on (sans lettuce or leafy greens) chopped and tossed with vinegar and oil, or Italian dressing if I have it nearby.
Last one was artichoke hearts, asparagus, sun dried tomatoes, green pepper, peppadews, black olives, red onion, peas, shredded carrot, zucchini, and plain old button mushrooms.
Lettuce
Cucumber (if I have it)
Black olives
Feta cheese
Homemade vinaigrette dressing (oil+red wine vinegar)
The Veggie Plate at the local BBQ joint.
Which, painfully, is my favorite vegetarian restaurant.
No, this is not thread sh-tting.
I mean it.
Mixed greens, various veggies, bleu cheese dressing. Sometimes I’ll go with a chef salad.
My MIL makes “jello salads” which are cottage cheese and fruit mixed with jello. To me, that’s more a dessert than a salad. Each to his own, I guess.
When I have a salad it is quite a simple affair. Iceberg lettuce, carrot shavings derived from a potato peeler, diced cucumbers, parmesan cheese.
Meat can be added, of course. But to me that starts to drag the matter into “a little more complicated than is actually required” territory. If I don’t keep a salad simple, I would probably never eat them.
No “go to” salad here. The great thing about salads is that you can buy whatever looks freshest, throw it together, and boom.
Ne too, but I usually make my own. Better, cheaper, and more readily available (to me).
Spread some Anchovy paste in the bowl. It will be picked up with passing lettuce when tossed.
Chop some washed Romaine lettuce.
Chop (more like shred) some red cabbage (gives it crunch).
A liberal dollop of shredded Parmesan and/or Romano and/or Asiago or whatever cheese I have. Feta is good, too. Add ground pepper.
Dose with Italian dressing.
Toss.
Add cooked chicken chunks or strips, breaded and deep-fried in advance. Canned chicken can work in a pinch. Or croutons. Or none of either.
Eat!
Two salads are heavy on the rotation Chez Athena:
Side salad to add a veggy to just about any dinner:
Toss with whatever vinegar is handy & olive oil. Salt/pepper to taste. And yes, you read it correctly, there is no lettuce.
Chef’s salad, for a meal:
Salt & pepper, use whatever dressing is around. If I’m motivated, I’ll make a vinegarette. If I’m not, it’s bottled Newman’s Caesar dressing or bottled blue cheese dressing.
My best salads I get at work at the company-sponsored cafe, because a lot of the ingredients I do not usually have at home. I like the “spring mix”-type salad, something with a lot of color, or spinach, as a base (I avoid iceberg). Add “toppings” as I call them: cherry tomatoes, shredded carrot, red onion, marinated mushrooms, firm tofu, soybeans or chick peas, pickled beets, etc. Honey mustard or balsamic dressing. I like having a lot of textures and flavors, as well as a lot of color.
Yep Greek salad for me too.
We don’t really eat a lot of salad at home. As I said, I get my salad rations from TJ’s. When we do have salad at home, it’s usually when I make nikumaki. Gotta have a salad with that. I just get a bag of Spring mix from the store. I make the dressing/dipping sauce out of mayonnaise, soy sauce, mirin, sesame oil, and sesame seeds.
I made beet and goat cheese salad for Thanksgiving and Christmas this year and they turned out well. The first was straight arugula and roast beets, the second was spring mix and boiled beets. Shallot balsamic vinaigrette for both.
For just myself, usually it’s straight arugula, a little onion & light dressing, nothing too sweet. As often as not, I’ll just whisk some oil & vinegar up with salt and pepper and maybe a pinch of dried oregano.
I’ll get a side Caesar when I go out (if I get a salad).
At home, I’ll throw some greens, crunchies (croutons or those crispy french onion things) and whatever chopped veggies we have on hand (onion, peppers, celery, carrots, avocado, tomato) into a container with a lid. Then I add some seasonings (salt, pepper, garlic), olive oil and vinegar, put the lid on and shake. I’ve found this is the best way to have every bite covered in dressing and seasonings. I call it a shaker salad.