Every element has to be chopped into smaller pieces. I just hate salad that has huge pieces of anything in it. Big chunks of torn lettuce? Yuck. It should all mingle in my mouth and I should be able to eat it with a spoon. We make huge amounts of salads and it is the first course that we eat.

Roasted - corn, colorful peppers, zucchini, eggplant, mushrooms
Boiled - sweet potatoes, chickpeas
Chopped veggies - cucumber, tomatoes, lettuce, spinach, carrots, cilantro, avocado
Nuts, seeds, dry fruits - walnuts, sesame seeds, pumpkin seeds, hemp hearts, chopped dry apricots, raisin
Cheese - feta

I convert it into an Indian chaat with spiced yogurt, sweet tamarind-date chutney and green mint-coriander chutney. Garnish with roasted cumin powder and dry mango powder.

Or I make a salad dressing with orange juice, almond butter, roasted flaxseed paste, black salt (gives an eggy umami taste).

Salad...recipe? Where I grew up, a salad is simply garden fresh greens and a vinaigrette.

Anonymous wrote:Arugula
Shaved parmesan
Simple lemon dressing

+1

Just saw a salad on insta that’s on my “up next” list.

Base is grilled chicken breasts (pounded thin)
Served directly on top- piled high for presentation
Arugula
Avocado
Cucumber
Raw corn
Red onion shaved thin
1 Fresnompepper
Mint
Feta

With a mint honey shallot orange juice EVOO dressing

I've served this salad twice recently (added chicken). it's weirdly delicious:

https://cooking.nytimes.com/recipes/1022514-chopped-salad-with-jalapeno-ranch-dressing?algo=cooking_search_relevance_metric_ios_and_web&fellback=false&imp_id=8577523894600498&req_id=4658648634059103&surface=cooking-search-web&variant=0_relevance_reranking

Chopped kale, roasted golden beet, dried cherries, black rice or wild rice, crumbled feta, walnuts, pomegranate seeds, sliced celery, any kind of vinegairette.

For something completely different, try a Russian/Ukrainian beet salad: https://immigrantstable.com/russian-vinaigrette-salad-root-vegetable-salad/#recipe

(In my family's version, we add a can of green peas and use cucumber, pickled cucumber, and Russian sauerkraut)

It is a salad if it doesn't have any leafy greens? I make one for potlucks, and always go home with an empty container...

Farro, cooked, room temp
Fried lemon, diced (thin slices, rind and all, fried in a small amount of oil til golden brown.)
Shredded raw brussels sprouts
Herbs of choice-- dill or parsley
Dressing of lemon juice, olive oil, mustard, honey, salt, pepper

Let it sit a while after dressing for the farro to soak up the flavors and to let the sprouts soften a bit. Garnish with something crunchy if you like-- pepitas, toasted pine nuts, etc.

I make this one all the time and I also use the dressing recipe as a marinade for other things too.

https://www.instagram.com/sivanskitchen/reel/C2khNCjREDu/

Love these! Here’s mine:

Arugula
Roasted beets
Toasted hazelnuts
Goat cheese
(Pears if in season)
Olive oil & lemon

I make one that my kids call the fruit salad.
Crispy leaf lettuce
Strawberries
Tomato
Pear
Apple
Cucumber
Celery
Chicken.
Vinaigrette dressing


The key is everything except the lettuce diced pretty small and toss very well.

I like an Asian style salad like the Taylor Farms premix (but I assemble myself from the same ingredients). Sometimes I bake a salmon filet and put that on top to add some protein and make it more of a meal.

Anonymous wrote:

Anonymous wrote:A recipe for a salad. Now I've heard it all.

Ok, here's one. Put on a blindfold at the beginning of the produce isle, and randomly grab at things throwing them in the basket. When you bump into the far wall, you have your ingredients, so wash them and chop them up.

OP here. Not all of us are that adventurous
Thanks to everyone for sharing their recipes. Can’t wait to try them.

Who knows, you might create the latest fad in salads.

I love salads - simple starter salads to full meal salads. I do 2 things with every salad I make - I salt and pepper the salad before adding dressing, and I toss in snipped bits of whatever fresh herbs I have to hand (fresh herbs can make a salad). I’ll post a favorite of each kind.

Starter salad- baby lettuces, sliced persian cucumber, sliced radish, cubed avocado, tossed in a basil vinagrette (I like to make homemade dressings but Farm + Field makes a good basil vinagrette, too)

Full meal- kale massaged with evoo and salt, roasted cubed sweet potatoes or squash, diced honeycrisp apples, diced red onion, a few chopped dates, sliced toasted almonds, crumbled seaside cheddar, shredded rotisserie chicken, tossed in balsamic vinagrette (often I add a touch of pomegranate or maple syrup to the dressing).

Anonymous wrote:A recipe for a salad. Now I've heard it all.

Ok, here's one. Put on a blindfold at the beginning of the produce isle, and randomly grab at things throwing them in the basket. When you bump into the far wall, you have your ingredients, so wash them and chop them up.

Isn’t it great that there are pedestrian folks like us to entertain you with our silly salad recipes? You’re so amazing and must be a blast to live with.