Favorite Dinner Salads

doucanoe

16 years ago

I am in the mood for a great big salad for dinner tonight. Have considered Salad Nicoise and Chef Salad.

Do any of you ever get such a craving? When you do, what's your favorite dinner salad?

Linda

Comments (15)

angelaid
16 years ago
A great big salmon caesar salad
Chicken caesar salad
Spinach salad with hot bacon dressing
Dinner salad with all kinds of veggies, kidney beans, garbanzo beans, ranch dressing and shredded cheese and sunflower seeds on top

Man, now I want a big ol' salad too!
lindac
16 years ago
Yep...I do...
There is never a name for it....I like to start with a base of baby greens and build on that....It's sort of like a clean out the freezer soup but this all goes on a bed of greens!...
There might be some shrimp, marinated artichokes if there is a jar in the frig....maybe a bit of crumbled bacon...maybe mushtrooms, tomato, always onion of some sort, perhaps some left over cooked veggies? Asparagus is always good as is broccoli....there might be a shred or 2 of salami/sausage of some sort...or a little cured meat...perhaps some cooked pasta....
Then there have to be "crutons"...could be traditional crutons or broken up corn chips or pita chips, broken bits of pretzel.....and then the dressing!! Determined only my my imagination!!
The problem is often finding a bowl big enough.
Linda C
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patti always has the bestest recipe as well as cooking them :o) Here's one, never tried, AND you get spinach and blueberries 4 cups (about 4 ounces) baby spinach 1/4 cup mint leaves **I don't know about the mint Juice of 1/2 lime 2 teaspoons balsamic vinegar 1 teaspoon chopped shallot 1/2 teaspoon salt 1 tablespoon extra-virgin olive oil Freshly ground black pepper, to taste 1/2 cup fresh blueberries Maybe??? some crumbled blue cheese 1. Place the spinach in a large mixing bowl. Stack the mint leaves and cut them crosswise into thin strips. Toss in with spinach. 2. For the dressing, combine the lime juice, vinegar, shallot, and salt in a small bowl. Whisk in the oil. Season to taste with pepper. 3. Pour the dressing over the greens, tossing to coat lightly. Divide the dressed spinach among 4 salad plates. Sprinkle the blueberries over the spinach. Serve immediately. Serves 4.
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Either one of these soups would seem to fit the bill. I've made them both the day before but only up to the part before adding the cream. ROASTED RED PEPPER SOUP (originally posted by chase) 4 Red Bell Peppers,roasted, seeded and peeled 2 TBSP Butter (or margarine) 1 Red onion,chopped 2 Garlic cloves,minced 4 cups Chicken broth 1 TBSP Lemon Juice Salt & Pepper to taste Saute onions and garlic in butter until soft. Add red peppers. Cook for 2 or 3 minutes. Add broth cover and simmer for 20 minutes. Add lemon juice. Process in food processor until smooth. Season with salt and pepper. Place back on stove until ready to serve. NOTE: To roast the peppers place whole peppers under the broiler or on a hot grill. Turn peppers until blackened on all sides. Place hot peppers in a plastic bag and tie shut. When the peppers have cooled completely remove from the bag. Remove all the skin and seeds. ROASTED GARLIC SOUP WITH PARMESAN CHEESE (from David at THS Cooking forum) 26 garlic cloves (unpeeled) 2 tablespoons olive oil 2 tablespoons (1/4 stick) butter 2 1/4 cups sliced onions 1 1/2 teaspoons chopped fresh thyme 18 garlic cloves, peeled 3 1/2 cups chicken stock or canned low-salt chicken broth 1/2 cup whipping cream 1/2 cup finely grated Parmesan cheese (about 2 ounces) 4 lemon wedges Preheat oven to 350°F. Place 26 garlic cloves in small glass baking dish. Add 2 tablespoons olive oil and sprinkle with salt and pepper; toss to coat. Cover baking dish tightly with foil and bake until garlic is golden brown and tender, about 45 minutes. Cool. Squeeze garlic between fingertips to release cloves. Transfer cloves to small bowl. Melt butter in heavy large saucepan over medium-high heat. Add onions and thyme and cook until onions are translucent, about 6 minutes. Add roasted garlic and 18 raw garlic cloves and cook 3 minutes. Add chicken stock; cover and simmer until garlic is very tender, about 20 minutes. Working in batches, purée soup in blender until smooth. Return soup to saucepan; add cream and bring to simmer. Season with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over medium heat, stirring occasionally.) Divide grated cheese among 4 bowls and ladle soup over. Squeeze juice of 1 lemon wedge into each bowl and serve. Serves 4. Note from me: I usually just cut the tops off 2 or 3 (depending on size) whole bulbs of garlic instead of the 26 garlic cloves in the first step and use ½ tsp. dried thyme if fresh is not available. Dont leave out the lemon wedges. This salad has a lighter flavor than many spinach salads. LEMON SPINACH SALAD ½ lb. sliced mushrooms 1 lb. young spinach leaves, washed and stemmed 6 Tbs. olive oil 2 Tbs. lemon juice ¼ tsp. salt 1 Tbs. grated Parmesan cheese 1 clove garlic, slivered Finely grated rind of ½ lemon 1 hard cooked egg Freshly ground black pepper Wash mushrooms and combine with spinach. Chill. Mix oil, lemon juice, salt, cheese and garlic. Chop up egg and sprinkle over salad. Add lemon rind to salad and grind pepper on top. Pour dressing over salad right before serving and toss. Note: Best if dressing is made about an hour ahead of time and garlic pieces removed before pouring on salad. Crumbled bacon pieces can be added if desired. Sounds like a terrific way to bring in the New Year. Enjoy!
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chase_gw
16 years ago
I'm not a great salad eater, trying to do better . I just can't get my head around salads with poultry or meat in them but I can do seafood.

A while back I posted a link to a Cobb salad recipe and picture that blew me away. Seems the link has fallen off the forum now. It was posted in response to a request from Lindac for ideas for a "ladies" luncheon.

All of that to say , if I was having a dinner salad it would be a Cobb salad.

PS: In my search for the Cobb salad recipe I found this thread.

Here is a link that might be useful: Favourite dinner salads
chase_gw
16 years ago
It wasn't a Cobb Salad it was Crab Louis....here is the picture ...oh man!

OK so it ain't happening in Minnesota in November! LOL

Here is a link that might be useful: Crab Louis
becky_ca
16 years ago
My hands down favorite is Chicken Caesar with garlic bread on the side. I love the combination of warm grilled meat over cold greens - we tried this pork tenderloin salad over the summer, and it was good too.

* Exported from MasterCook *

Apricot-Dijon Pork Salad

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 whole pork tenderloin -- about 1 pound
1 cup apricot preserves
1/4 cup white wine vinegar
2 tablespoons Dijon-style mustard
1 teaspoon ground ginger
1 package mixed salad greens -- (10 oz.)
1 can apricot halves (15 oz.) -- drained and sliced
1/2 cup dried tart cherries
4 ounces Provolone cheese -- cut into 1/2-inch cubes
8 green onions -- sliced
1/4 cup toasted pecan pieces*

In small bowl stir together preserves, vinegar, mustard and ginger. Reserve 3/4 cup for salad dressing. Butterfly pork tenderloin (cut almost in half, but not quite through, horizontally; open and lay flat. Prepare medium-hot fire in kettle-style grill. Grill tenderloin over heat 5-6 minutes per side; brushing with remaining apricot mixture during last 2 minutes on each side. Remove tenderloin to cutting board. Meanwhile in large bowl toss together greens, apricots, cherries, cheese, pecans and onions. Divide mixture evenly among 4 plates. Slice pork into 1/2-inch pieces. Arrange portions of pork on top of greens on each plate; drizzle with reserved apricot mixture.
Serves 4.
*To toast pecans, place pecan halves in shallow baking pan in a 350 degrees F. oven for about 10 minutes. Let cool, chop coarsely.

Source:
"http://www.theotherwhitemeat.com/aspx/recipes/Recipe_Details.aspx?rid
1797&cid=0"

- - - - - - - - - - - - - - - - - - -
NOTES : Made 10-7-07 Used red wine vinegar instead of white. Used craisins instead of cherries, Monterey Jack cheese instead of Provolone, and walnuts instead of pecans.
doucanoe
Original Author
16 years ago
LOL, Sharon! That salad looks good enough for me to think of taking a road trip to get some fresh crab!

MMM, angelaid, I forgot about chicken ceasar. One of my faves! I had also thought of a Cobb Salad. (Maybe I'll do like Lindac and clean out the fridge).

Linda
cooperbailey
16 years ago
Chicken caesar, greek salad or taco salad are my dinner salads. Sue
mustangs81
16 years ago
Linda, I was going to recommend taco salad but Cooperbailey beat me to it. I make my own dressing (well, I always make my own dressing) with sour cream, peanut oil, and salsa. It's a little different that way but it more replicates how we eat our tacos.
ruthanna_gw
16 years ago
This time of year, I like a salad of field greens with thin slices of apple and pear and a maple syrup vinaigrette.
wizardnm
16 years ago
My fav is a bowl of iceberg with julienned strips of ham, turkey, sweet pickles and swiss cheese. The dressing is 1000 island with lots of hard boiled egg in it. I first had it when my DM would take me shopping at a local dept store that served it in their restaurant. I'll have to have one this weekend with some of the leftover turkey.

Nancy
ruthanna_gw
16 years ago
forgot to add a handful of toasted walnuts to the salad above
sands99
16 years ago
Hey Linda I compiled a large collection of dinner salads from everyone last winter [I indexed the recipes from the thread mentioned above]. I just uploaded it to mofile:

To download this file, you can:
1. Click/use the following download link:
  http://pickup.mofile.com/6253240456362757
  OR
2. Log in to Mofile and use the file pickup code 6253240456362757
  to get the file download URL.
Enjoy!!

Here is a link that might be useful: Garden Web Dinner Salad Collection
kathleen_li
16 years ago
This is one of my favorites, baby spinach, red onion, feta cheese, toasted walnuts and crispy bacon crumbles and chicken...
doucanoe
Original Author
16 years ago
Oh YUM!!

Geez, Sands, I totally forgot about that salad collection. And I even HAVE it saved! LOL Thanks for the reminder.

Here is what I have prepped for tonight's salad dinner: Romaine, Iceberg, asparagus, tomato, english cucumber, onion, HB eggs, deli ham and cheddar cheese. Along with some good bread I think I'll call it dinner!

MMMM, didn't think of Greek Salad either, and that's one of my favorites!

(Think I'll crave salad more often!)

Linda
lowspark
16 years ago
When I get in that mood, I make the "everything but the kitchen sink" salad. Just throw in whatever is in the fridge (including lettuce & tomato hopefully), any available raw veggies, olives, cold cuts or tuna, hard boiled egg, canned beets if available, pine nuts (love pine nuts), etc. Then I top it with fresh sqeezed lemon or lime, oil, and salt. Toss, add some cottage cheese on top, and I'm in heaven.

Favorite Dinner Salads

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Favorite Dinner Salads

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