For a pasta or grain salad at home, you can incorporate roasted vegetables (onion, winter or summer squash, grape tomatoes, broccoli or asparagus) and then finish with vinaigrette.

Blanching veggies can work as well (broccoli, cauliflower, green beans, sugar snaps).

In a restaurant, you might be able to request fruit salad with melons only—-these are usually the less expensive and bulkier ingredients so they may be willing to sort this out.

Your bright amaryllis look so pretty with the snowy background.

Beautiful flower!

I don't know the chemo regimen, but I do a lot of veggie dishes, Perhaps you could say more of what apoeals to you. Recently (as I've posted) I've been on a big soup kick, influenced by the confluence of finding the perfect bowls for heating a single portion in the microwave, for soup at any hour, and some recipes I wanted to try. My new framework is to make low broth (i.e., minimal liquid when done), with some beans from dry but soak, and some cabbage. I find these soups very satisfying to eat. Sometimes, I add some leafies, interesting spices, sausage, cheese, etc., to the bowl before heating. Let me know if you want more specifics. I don't know if this is near what you were asking for.

For actusl warm salads, such was were popular a couple decades ago, the trick is to prep and mostly cook the vegetables ahead, then warm them together, Different textures and flavor profiles are important. Otherwise, it's all a bit sad and monotonous. Baby carrots, well scrubbed and cut on an angle are the candy of the bowl, and IMO the treat that keeps the rest interesting. They should be in the magic area of not at all crunchy, but fully firm and not trying to turn into puree. Cook with some stock. Or poach in butter or butter and olive oil or just oil if you need/want the fat, for more luciousness. If you can have nightshades, bell peppers and/or mild chilis are nice grilled (but you probably won't want any char) and add piquancy. Sliced new potatoes (canned work too) hold up better than baking tyoes. Green beans, sugar snap peas, favas, etc, are good just steamed. I adore onions, but not in a warm salad, though if you're up to it, fried shaved shallots make a tasty garnish. Any kind of barely steamed squash is good, but pattipans hold up better, having skin top and bottom. For long squash, slice thicher than normal, and make sure they don't go soft. They should soften on reheating. And for flavor, a thin coating of tasty oil pasting on some chopped herbs is nice. Plus any other veg you want/have made yielding and tasty on its own. Combine and heat slowly/gently to the desired temperature.

And you can cut up some and add them to pasta or other carrier, for variety.

Take care, Get well soon.

You can blanch fresh vegetables to make them safer to eat, but not completely cooked.

If you ever have a problem maintaining your appetite, reach out. We have the cookies that will help. cookiemonster@fawnridge.com

Ah. The "warm salads" I've had were lightly cooked, rather than like fresh. You may be able to steam blanch in the oven, or, if you have one, an air fryer, to manage a large quantity. While it's true that you lose half the A in water or steam, I figure that must mean you keep half, which is great. Anything that's good raw should be good blanched, though you might want a little more cook on dense things like carrots. The fiddleheads and asparagus sounds like a celebration of Spring and well fibrous!

I had a similar regimen of chemo about two years ago now. I felt fine for the first couple of rounds but was getting more and more tired after the third and I ended up going on extended sick leave from work as I got less able to be active. So I would recommend you be prepared for the possibility of this.

By the last round my lower legs and feet swelled up so much they eventually started leaking fluid and I couldn't even wear my DH's sandals on my feet. The doctor thought it was cellulitis and treated it as such to no effect. I ended up in hospital and a specialist nurse had to debride my legs (which was extremely painful) but it did the trick. It was determined that this was a side effect of the chemo. So if this happens to you (which I pray it doesn't) let the doctor know it probably isn't cellulitis.

I have been clear for over a year now. I wish you success with your treatment.

Colleen, I'm happy to hear that you are still getting a clear bill of health! I just made your lemon butter yesterday and thought of you.

Agmss, I'm sorry to hear that you are undergoing chemo treatments. I hope you continue to feel at least OK. As for the vegetables, I can't add much to the grilled/roasted/blanched suggestions, although asparagus is nice with just about a 2 minute saute in a hot pan.

I'll be sending all the good healing thoughts I can muster your way.

Annie

Nice you are handling chemo so well. This is one of my favorite 'salads' where I barely steam the asparagus:

Cold Gingered Asparagus

Preparation time: 20 minutes, plus time to chill
Yield: 4 to 5 servings

3/4 cup unseasoned rice vinegar or cider vinegar
1 1/2 tablespoons minced fresh ginger
2 tablespoons sugar or honey
1 pound fresh asparagus, tough ends trimmed
1 medium clove garlic, minced
2 tablespoons Chinese sesame oil
3 tablespoons canola or peanut oil
1/2 teaspoon salt
1 teaspoon soy sauce

1. Combine vinegar and ginger in a small saucepan and bring to a boil. Cook uncovered over medium heat for 10 to 15 minutes, or until the vinegar is about reduced by about half. Remove from heat and stir in sugar or honey. Set aside.
2. Steam the asparagus until just tender. Refresh under cold running water immediately and drain well, then dry thoroughly with paper towels.
3. Combine the garlic, oils, salt, and soy sauce in a small bowl. Arrange the asparagus on a platter, and drizzle this mixture all over it. Cover tightly and refrigerate.
4. Shortly before serving, spoon the vinegar mixture over the asparagus, distributing it as evenly as possible. (Definitely include all those little bits of ginger!) Serve chilled or cool.

@agmss15, I don't have any recipes for you, but just wanted to wish you well as you go through treatment. I followed instructions and didn't eat anything fresh that couldn't be washed and peeled so I gave up most salads for the duration. At some point, all I wanted to eat were bland carbs anyway, but I sure was happy to get back to fresh vegetables once I finished treatment.

Del Monte makes a ready to eat zucchini in tomato sauce. It's cooked and healthy! You could easily make it from scratch.....

Heart goes out to all and anyone going through chemo.

I had a lot and I don' remember having to change my diet - I wasn't advised to stop eating salads or raw veggies..... If you're preparing it yourself, you know it's well washed.