Favorite Dinner Salads

doucanoe

18 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

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Comments (15)

angelaid
18 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
18 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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Mmmm. I love cardamom. I'll have to remember that citrus salad this Winter when I'm pining for fruit but getting a bit tired of apples and citrus. I love caprese salad as well...what's not to love as long as the tomatoes are good! I make a variation on that, using my yogurt cheese instead of mozzarella, and drizzling a bit of the herb-laced olive oil from the yogurt cheese jar on the tomatoes. I'm including the recipe for yogurt in case anyone wants to make their own and doesn't have the recipe, though I know many people in this forum already do. I don't make it scientifically, that's not my style, but I know others do and I'm sure a more detailed, definite recipe could be easily searched up. Yogurt Heat 1 quart of milk to the boiling point for just 1 minute. Cool to 115 degrees (lukewarm to the touch). Pour into a heavy ceramic bowl. Mix in 2 T of fresh, plain yogurt (must have active cultures). Cover tightly with plastic wrap and set in a warm place. An oven with a pilot light is good, I use a goose-neck desk lamp bent low over the bowl. I know some people who use a heating pad set on low under the bowl. According to the recipe, 110 is the ideal temperature, but remember that people have been making yogurt for thousands of years without benefit of thermometers. The yogurt should be ready in about 8 hours. Tilt the bowl to see if it holds together. If it's still pretty runny, leave it for another couple of hours and see if it gets better. The time can vary. Line a colander with a thin cloth, such as a dish towel or muslin. Pour the yogurt into the colander and allow it to drain for at least an hour. Refrigerate. Note: It does not help speed or improve the process to add extra yogurt starterin fact, it can make for a lower quality product. You can make yogurt with 2 % milk if you like, but it takes longer and you need to strain it more. Yogurt Cheese in Olive Oil Pour home made yogurt into a sieve lined with a thin cloth, such as a dish towel or muslin. Fold the ends of the cloth over the top of the yogurt, top with a plate big enough to mostly cover the yogurt but small enough that it wont get hung up on the sides of the strainer as the yogurt gets pressed down. Weigh the plate down with a large jar or lidded tupperware bowl full of water and set the sieve over a bowl to drain. Be sure and empty the bowl from time to time so that the yogurt isnt sitting in its own whey. I generally do this overnight, but times can vary depending on the weight etc. You want a product about the texture of cream cheese. Form the yogurt cheese into balls about 1 " in size, rolling them in your hands. (It helps to lightly oil your hands) Pack the balls into sterilized jars with an herb mix sprinkled over each layer. Fill the jar with extra virgin olive oil. Store for at least 2 days to moogle the flavors, and up to about 3 weeks in the fridge. For the herb mix, I usually use dried red chilli pepper flakes, fresh rosemary & oregano (minced), fresh garlic sliced paper thin and salt. Then I add other things to suit my fancy. Herbs, minced onions, spices etc. Get playful. I dont know how to measure amounts, but remember that only a bit of the flavored oil will make it onto the cracker or bread with the cheese, so you almost cant put too much "stuff" in the oil. The "cheese" balls should be served with their spiced oil.
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User
18 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
User
18 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
18 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
18 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
18 years ago
Chicken caesar, greek salad or taco salad are my dinner salads. Sue
mustangs81
18 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
18 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
18 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
18 years ago
forgot to add a handful of toasted walnuts to the salad above
sands99
18 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
18 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
18 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
18 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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