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

[Anonymous]

I love to eat salads during the summer as the main or only dish, however, I am getting pretty tired of my rotation. Can you share your favorite salad recipe or ideas?

Tia!

[Anonymous]

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

[Anonymous]

Baby kale, asian pear and goat cheese with balsamic reduction.

[Anonymous]

Spring mix, shaved red onion, goat cheese, avocado, mandarin oranges and pine nuts with balsamic

Parsley, capers, lemon juice + zest, olive oil on boiled red potatoes and blanched green beans

Spinach, sliced strawberry, avocado, pine nuts with balsamic

[Anonymous]

Red leaf lettuce, diced red onion, diced red pepper, mango, honey roasted pecans and Ken's balsamic

Lettuce, red pepper, cucumber, carrot, rice noodles, almonds, cilantro and chicken with Kraft Asian Sesame Dressing

[Anonymous]

This is our favorite:

http://www.browneyedbaker.com/2009/08/04/the-signature-salad/

I'll usually add some grilled chicken to increase the protein content.

[Anonymous]

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.

[Anonymous]

Cukes, mint, red onion, lime, fish sauce

Shredded napa, green onion, cilantro, Serrano pepper, rice wine vinegar, ginger & sugar dressing

[Anonymous]

Romaine, red onion, banana peppers, oregano, salami, provolone, red wine vinegar and olive oil.

[Anonymous]

Go to onceuponachef.com and make the bean, corn and avocado salad with lime dressing. Omg.

[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.

Sounds delicious!!

[Anonymous]

Imitation crabmeat, sliced radish, green onion, tons of cilantro, lime juice, olive oil and rice wine vinegar.

[Anonymous]

Arugula, peppadew peppers, rice vinegar.

Mesclun or arugula mix, something red (strawberries, raspberries, red pepper strips, or sundried tomatoes, just one), goat cheese crumbles, some kind of toasted seed or nut (pine nuts, walnuts, pepitas, just one), and either light oil and rice vinegar, or a balsamic vinaigrette.

This one's stolen from the Miraval cookbook: Lacinato (dino) kale, with a dressing made by whirling garlic, olive oil, and lemon juice together in the food processor. Don't be afraid to get really lemony and garlicky. You have to massage the kale with a little of the oil, and then add the dressing, mix it up, and let it sit for a couple of hours--it softens and mellows the kale. Then add breadcrumbs or croutons and parmesan shreds before serving.

Forget the greens. Just roasted red pepper strips, goat cheese, and sauvignon blanc. Eaten outdoors.

Caprese.

This one's stolen from 2 Amys: thin slices of orange, thin slices of red onion, scattered on a plate with capers, drizzled with olive oil. Optional, add a chiffonade of basil.

[Anonymous]

Pioneer Woman's Asian Noodle Salad.

It is easily googable.

[Anonymous]

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.