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| Author |
Message |
denise
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The Salad Item
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Jan 21 21:43 UTC 2007 |
Though there are a few vegetables that I like cooked, there are many more that
I like raw. So sometimes I'll chop them up and eat them individually or try
to incorporated the cooked veggies [that I like] into other things, like
stews, chili, omelletes, soup, etc.
Now that I'm 'getting into' salads once again, I'd like to find some
interesting salads to try [vegetable and/or fruit or even protien/meat based].
So what kinds of salads do YOU like? And where are some of the good salad
bars?
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| 31 responses total. |
denise
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response 1 of 31:
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Jan 21 21:47 UTC 2007 |
Recently, my sister was talking about her cravings for a spinach salad and
what she likes in it.. Which kind of got me into a mood for one, too. Though
its not exactly the same as her version, the past couple days I fixed: baby
spinach, 'grape' tomatoes, mandarin oranges, craisins and slivered almonds
topped with poppyseed dressing. It was very easy to fix and tasted good...
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denise
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response 2 of 31:
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Jan 21 21:53 UTC 2007 |
I used to have a Ruby Tuesday's near me and I loved their salad bar--it always
had a good [and fresh] variety of toppings as well as pasta salad, potato
salad, etc. I don't think there's a RT's in this area, though. I also used
to like the house salad at the Outback [and would occasionally have the 'meal'
sized one. But the one time I had it here in AA, I was somewhat disappointed
with it, it didn't live up to my high expectations of it. Though it was
certainly better than those places that just serve lettuce with maybe a slice
of tomatoe or cucumber on top.
The salad bar at the Whole Foods in Durham was quite a bit more extensive than
I recall the one here in AA. So sometimes after a long day and if I was in
the mood for a good filling meal, I used to stop there and fix something good.
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keesan
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response 3 of 31:
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Jan 22 00:35 UTC 2007 |
Our most recent salad has been sliced winter radishes (green, red, white,
daikon) left for a few days in the juice from homemade dill pickles. The
vinegar apparently neutralizes the hot radish flavor but leaves them crunchy.
I will try slivered cabbage the same way next.
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slynne
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response 4 of 31:
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Jan 22 01:14 UTC 2007 |
I have always liked the salads at Panera. I like the bread there too.
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i
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response 5 of 31:
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Jan 22 02:41 UTC 2007 |
I like big everything-but-lettuce salads. Usual ingredients when i make
them at home are: carrots, broccoli (sometime baby spinach), onion,
real (tm) cheese, sunflower seeds, olive oil, cider vinegar, pepper, and
salt. Frequent additions are: tomato, garlic, and beans (kidney, tofu,
or garbanzo). If on sale, i may include cukes, cabbage, or cauliflower.
Can't recall the last time i added meat, fish, or eggs (to my mind, they
need a heavier salad or dressing to fit in).
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denise
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response 6 of 31:
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Feb 14 02:39 UTC 2007 |
Does anyone have any interesting chicken or egg salad ideas?
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slynne
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response 7 of 31:
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Feb 14 14:51 UTC 2007 |
I like to put my egg salad on bread. ;)
Actually, I am not a big fan of mayonnaise. I can tolerate it in egg
salad but prefer to make egg salad with something else. Sometimes I use
ranch dressing but sour cream works ok too.
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edina
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response 8 of 31:
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Feb 14 17:03 UTC 2007 |
I like to make chicken salad with a bit of mayonaise (or plain yogurt
if I have it), curry powder and mango chutney, with maybe some grapes
and celery thrown in. It's pretty tasty.
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slynne
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response 9 of 31:
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Feb 14 17:42 UTC 2007 |
oooh. plain yogurt! Why didnt I think of that. I'll bet that would be
good with egg salad and tuna salad too
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edina
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response 10 of 31:
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Feb 14 18:16 UTC 2007 |
Especially if you get that good Greek/Mediterranean yogurt.
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furs
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response 11 of 31:
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Feb 14 19:21 UTC 2007 |
I've used plain yogurt for both egg salad, tuna and chicken salad. I
prefer mayo, but if I"m cutting back on fat I'll use it or maybe go
half & half.
One of my FAVORITE meals is taking a chicken breast, grinding it up in
the food processor (I have a mini one, so cleanup is really easy),
putting a little salt & garlic & mayo and making a spread. I generally
use veggies like cucumbers or tomatoes to spread it on instead of
crackers. It's really super yummy.
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slynne
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response 12 of 31:
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Feb 14 19:35 UTC 2007 |
That does sound good, Jeanne. Well except for the mayo part ;)
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tod
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response 13 of 31:
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Feb 14 20:12 UTC 2007 |
I like chicken salad with pickles, carrots, peas, and mayo with some sage,
salt, and cilantro. Usually, i'll pull the skin off a bunch of drumsticks
and grill em out back then cut the meat off and dice it with cooked veggies
I mentioned the mix it all together in a big bowl.
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denise
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response 14 of 31:
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Feb 15 00:14 UTC 2007 |
I've had good chicken salad that had grapes and/or apples in it, among other
things. Sometimes nuts, too.
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slynne
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response 15 of 31:
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Feb 15 00:20 UTC 2007 |
I like the idea of putting grapes and/or apples in chicken salad.
I LOVE putting celery in chicken salad and tuna salad.
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furs
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response 16 of 31:
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Feb 15 02:41 UTC 2007 |
isn't that a waldorf salad? (Chicken, grapes, walnuts)
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slynne
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response 17 of 31:
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Feb 15 03:19 UTC 2007 |
Usually not but you can put chicken in a Waldorf salad
http://www.kitchenproject.com/history/Waldorf_Salad.htm
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denise
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response 18 of 31:
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Feb 15 03:38 UTC 2007 |
Hmm, I thought chicken was always a part of a waldorf salad, too. I guess I
need to look that up! :-)
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cmcgee
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response 19 of 31:
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Feb 15 13:44 UTC 2007 |
Waldorf in my kitchen is apple, celery, walnuts, mayo.
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furs
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response 20 of 31:
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Feb 15 15:11 UTC 2007 |
for some reason I always though it had grapes and chicken too. But
either way I like it. :)
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denise
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response 21 of 31:
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Feb 15 16:12 UTC 2007 |
Basic egg salad: egg, mustard, mayo, and [usually] sweet relish. Sometimes
I through on a piece of cheese. Sometimes I toast the bread. I've also been
known to use scallions and/or sprouts. Sprouts are also good on chicken
salad.
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edina
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response 22 of 31:
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Feb 15 17:11 UTC 2007 |
Heh...a waldorf salad in my house growing up was a concoction of
iceberg lettuce, cut up apples, celery, bananas and mini marshmallows,
with a dressing of equal parts Miracle Whip, milk and sugar.
No, I'm not joking.
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denise
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response 23 of 31:
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Feb 18 02:27 UTC 2007 |
Re:10--What makes Greek/meditarranian yogurt different from the yogurt made
here in the states? A different type of 'culture' base or perhaps some kind
of spice or flavoring? Or perhaps better quality ingredients...
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denise
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response 24 of 31:
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Feb 18 02:31 UTC 2007 |
Other salads I've liked:
-tomato with fresh mazorella cheese, and basil. I think the dressing on it
is oil and vinegar but I'm not sure.
-my Grandmother used to make a good thinly sliced cucumber and onion type
salad with vinegar. I think she had some kind of seasoning in with it, too.
Or maybe salt...
-Speaking of cucumber, I do like that cucumber/yogurt type thing often found
in Indian restaurants. [And the cucumber/something-based topping found with
good gyros.]
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