Can you share your favorite/delicious salad recipe (S)?

[Anonymous]

for the summer, watermelon, feta, and a balsamic reduction

With sprigs of mint! If you really want to go for it, lightly grill the watermelon slices, before cutting into small wedges.
There's also a grillable cheese -- haloumi. Can add a nice touch.

[Anonymous]

I like a simple salad of mini cucumbers and grape tomatoes. I usually toss with a fresh herb from my garden - basil or dill. I like to dress with balsamic vinaigrette.

[Anonymous]

Broccoli salad! I keep the broccoli raw (no blanching). Bacon is optional.

http://www.foodnetwork.com/recipes/trisha-yearwood/broccoli-salad-recipe/index.html

Ingredients

8 ounces bacon
Salt
5 cups small broccoli florets
1 cup mayonnaise
1 tablespoon cider vinegar
1/3 cup chopped onion
1/4 cup sugar
3/4 cup raisins
1/2 cup sunflower kernels

Directions

Cut the bacon into small pieces and cook over medium heat just until crisp; drain on paper towels.

Bring a large saucepan of salted water to a boil. Add the broccoli and blanch until bright green and slightly softened, about 3 minutes. Drain well, run under cold water to stop the cooking, and drain again.

In a mixing bowl, combine the mayonnaise, vinegar, onion, sugar and raisins. Add the broccoli and toss the coat with the dressing. Refrigerate for 1 hour.

Just before servings, fold in the sunflower kernels and the bacon pieces. Serve immediately.

Read more at: http://www.foodnetwork.com/recipes/trisha-yearwood/broccoli-salad-recipe/index.html?oc=linkback

[Anonymous]

Romaine or spinach, roasted beets, avocado, goat cheese and chopped pecans with vinaigrette.

[Anonymous]

All good suggestions. We also do a lot of non-greens based salads:

lentil salad (cooked lentils--you can cheat and buy the premade ones from TJs which have a nice, firm consistency--tossed with celery, carrots, peppers, green onions)

quinoa or barley tossed with sliced veggies (roasted or grilled or raw)

chickpea salad (chickpeas, feta, sliced bell peppers, sliced cucumber, parsley)

[Anonymous]

Tonight I'm doing a chickpea chopped salad. Butter lettuce, avocado chunks, grape tomatoes, fresh corn kernels scraped off the cob, diced green pepper, chopped cilantro/basil/green onions all tossed with a chipotle honey like vinaigrette.

[Anonymous]

Chipotle honey LIME vinaigrette!

[Anonymous]

Lentil Salad with Mint and Feta:

http://www.epicurious.com/recipes/food/views/Lentil-Salad-with-Mint-and-Feta-10

I made it the first time with apple cider vinegar instead of red wine vinegar because that's all I had in the pantry. It was delicious, so that's the way I always make it now.

[Anonymous]

Garbanzo, tomato, onion, arugula, romaine and olive oil and lemon juice. If you want more substance, add feta or shaved Parmesan.

[Anonymous]

Anonymous wrote:Bacon & egg salad: sharpish greens (think an arugula mix or similar), lardons or small chunks of crispy pan-fried bacon, croutons. Toss them together. Make a dressing from the bacon fat and some lemon juice. Top with a poached egg and fresh ground black pepper.

Made This tonight - the dressing didn't turn out good so I didn't use it, but the salad was delicious! I can only imagine how decadent it would be if I hadn't messed up the dressing!

[Anonymous]

This, but I cut the sugar and honey in half or completely out depending on what kind of peanut butter I use. I also don't use bagged anything. A food processor and $2 works just as well.

http://www.onceuponachef.com/2014/06/asian-kale-slaw-ginger-peanut-dressing.html

[Anonymous]

Anonymous wrote:

Bacon & egg salad: sharpish greens (think an arugula mix or similar), lardons or small chunks of crispy pan-fried bacon, croutons. Toss them together. Make a dressing from the bacon fat and some lemon juice. Top with a poached egg and fresh ground black pepper.

What are you, French?
I like your suggestion of arugula-ish greens. I've never liked frisee.

Ha! Not French, but stole the idea from a salad I had at Central, years ago. And I don't really care too much for frisee, either. Actually, I usually use whatever greens are hanging around--this is a quick pantry lunch salad for days I work at home. So it's often just boring old romaine.