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The Local _ Cooking _ What salad do you like?

Posted by: Stüpid 25.Apr.2009, 09:35 PM

Hi! What kind of sallads do you like?

Does anyone know a good website for different kinds of sallads?

Posted by: Spir0 25.Apr.2009, 09:38 PM

Last I heard salad had only one L.

But to answer your question I like salad fingers see here: http://www.fat-pie.com/salad.htm

Posted by: Princess P 25.Apr.2009, 09:38 PM

Beetroot, but not the Swedish one that's smothered in mayo.

Posted by: brooklynmom2 26.Apr.2009, 12:04 AM

I make a salad many times a week. We love eating lots of salad, at the end of the meal. It's somehow very satisfying and cleansing at the same time. The Italians eat salads at the end of the meal. They know how to eat!

Anyway I'm happy to share what I made last night. I made a salad with romaine lettuce, arugula, frisee, and these radishes that are red inside. Dressing was olive oil, salt and pepper, lemon and a few does of apple cider vinegar.

Posted by: Mack 26.Apr.2009, 12:27 AM

http://www.epicurious.com is a great site for recipes in general.

One of my faves is grilled asparagus, baby arugula (rocket for you Brits), lemon, olive oil, dijon mustard, finely chopped shallots... top it with curls of parmigiana cheese.

My ceasar salad is also famous smile.gif ... great topped with grilled lox.

Posted by: Mack 26.Apr.2009, 12:35 AM

Okay another truly great salad but you need great tomatoes to make it.

A variety of freshly sliced tomatoes (heirloom) arranged on a plate, fresh chopped basil, coarse sea salt, drizzle with the best olive oil you can find and add a few tablespoons >8 year old balsamic vinegar around the edge of the plate. Top with curls of parma cheese.

If you can't buy fantastic balsamic (it should taste sweet and be thick), take the best you can find and boil it down to at least half.

Posted by: Joemath 26.Apr.2009, 06:39 AM

Try something like:

o chopped lettuce
o tomato
o olives
o diced onion
o chopped feta cheese
o chopped pickle
o carrot strands
o olive oil
o sliced avocado
o ground cashew nuts
o oregano or tumeric

and a side of Swedish meatballs

Joseph S. Maresca

Posted by: CHL0E 26.Apr.2009, 12:13 PM

I like simply made potato salad, with mayo rolleyes.gif

http://search.myrecipes.com/search.html?Ntt=salad

have used this site for a while, lots of nice recipes, some of which would have a calorie count attached as well, hope you can find some salad recipes that you like here wink.gif

Posted by: Streja 26.Apr.2009, 02:17 PM

Mack had some nice ideas there mmmm...

But it's called LAX!

Or salmon for those who like words with only one L. wink.gif

Posted by: Princess P 26.Apr.2009, 02:36 PM

QUOTE (Streja @ 25.Apr.2009, 11:45 PM) *
I didn't know rödbetssallad had mayo in it. I like it. smile.gif


It might not. That was just a guess. It has something creamy in it that makes it go pink and I'm not too keen on it. More creamy pink stuff than beetroot. I prefer this type:


http://www.asda.com/asda_shop/rc04_products/web_rc04_b_products_detail.jsp?BV_SessionID=@@@@1359354408.1240752744@@@@&BV_EngineID=ccehadegmdjdigkcfkfcfkjdgoodgjm.0&product_id=2539914&from_panels=&trolley_page=/rc03_trolley/web_rc03_a_trolley_body.jsp&item_status=I&on_promo=No

Posted by: Streja 26.Apr.2009, 02:43 PM

It does! I looked it up! I never knew...but then I am lazy and always get the ready made stuff if I ever do.

Posted by: Mack 26.Apr.2009, 03:28 PM

Streja... thanks for the correction... I make this mistake because we have something called lox http://http://en.wikipedia.org/wiki/Lox that is also salmon. Served on a fresh Montreal style bagel... a thing of beauty.

All this talk of food I guess I should go have breakfast. biggrin.gif

Posted by: Miss Kitten 26.Apr.2009, 04:51 PM

American-style potato salad. That white stuff in containers labeled "Potatissallad" is not my idea of potato salad. I'm not saying I dislike Swedish potatissallad. I just prefer the kind I grew up with.

In fact, I'm making a batch right now.

Posted by: Deedk 26.Apr.2009, 11:34 PM

I have to say in defense, that the cr*p they sell in stores, here in the US, is NOT
potato salad as I know it. I'm not sure who eats it, but I wouldn't. I make potato salad with boiled potatos, diced, hard boiled eggs, diced, kosher dill pickles, diced, and fresh Walla Walla sweet onion, or for you southeners, Rosalia onion. Then I add mayonnaise, dash of spicy mustard, dill, paprika (just a dash) salt and pepper to taste, let it chill. YUMMM.

I also like a salad that starts with fresh Romaine lettuce, Arugula, and spinach. Add candied walnuts, crumbled goats milk cheese, cherry tomatos, sliced red onion, and a raspberry vinaigrette. Toss and serve! rolleyes.gif

Posted by: DidiE 27.Apr.2009, 09:35 AM

I don't find this thread boring at all- however, I like salad. Do you add celery to your potato salad? Therein lies the only difference I can see between your recipe and mine.

Posted by: Miss Kitten 27.Apr.2009, 09:50 AM

Deedk, I wholeheartedly agree with you about packaged potato salad in the US. It's nothing at all like homemade.

What I made was a modified version of what you described. Boiled peeled potatoes, boiled eggs, finely chopped onion, mayonnaise, pickle relish, mustard, salt, pepper, and paprika. I would normally use sweet pickles and celery but I didn't have either of those. Still it came out pretty damn good. Swede was pleasantly surprised. He said it was way different from the potatissallad he grew up with, but still very good.

My grandmother's recipe is the best I've ever tasted. She makes the basic recipe with the addition of red wine vinegar to the dressing, and then she lets it sit overnight before serving. Deeeeeeelicious!!

Posted by: Miss Kitten 27.Apr.2009, 12:22 PM

Grandma Kitten's Potato Salad
(makes enough to feed an army)

3 lbs (1.5 kg) potatoes
6-8 hard boiled eggs, chopped (reserve one for garnish)
3-4 ribs celery, chopped fine
1/2 red onion, chopped fine
Sweet pickles, chopped fine, to taste

For the dressing, mix together to start with:
1.5 to 2 cups (3.5 to 4.5 deciliters) mayonnaise
Mustard to taste (start with several tablespoons)
Salt and pepper, to taste
A little paprika powder.
Red wine vinegar, to taste

Directions:
1. Cut the potatoes into quarters or smaller, cover with cold water in large saucepan or dutch oven. Bring water to boil, reduce heat and cook until potatoes are tender, 12 to 15 minutes. Drain, set potatoes on paper towels to cool, peel off and discard skins. Cut in roughly one inch (2 cm) cubes and put into a very large bowl.
2. Add eggs, celery, onion, and pickles, stir together gently. Add salt and pepper to taste.
3. Mix together dressing ingredients and taste. Adjust seasoning, pour over potato mixture and stir gently. At this point you want to use a lot of dressing because the potatoes will absorb a lot. If it's looking a little dry, add more dressing.
4. Transfer to a clean serving bowl. Slice reserved egg and arrange in the middle of the salad, sprinkle with a little paprika. Cover with plastic wrap, refrigerate overnight or at least four hours.

Posted by: Paulo +fab muscular than Jonnhy 27.Apr.2009, 12:55 PM

QUOTE (Miss Kitten @ 27.Apr.2009, 01:22 PM) *
Grandma Kitten's Potato Salad
(makes enough to feed an army)


It sounds really yummy yummy! wink.gif However, as I know that I would want to eat more I would change it a little bit to balance its nutritional values:

- Substitute the normal mayonnaise for light one cutting at least half the calories of it
- Use less light mayonnaise by adding no fat natural yogurt to prepare the dressing.
- Add 1 tablespoon of "extravergine" olive oil
- Double the number of hard boiled eggs to something around 12, however discarding the egg yolks(totally or most of them).
- probably it would somewhat change the taste but could be another healthier alternative to your lovely grandma's recipe! smile.gif

These changes would dramatically reduce the amout of fat and also cholesterol from the original recipe.

Buon appetito!

Posted by: Kieruk 27.Apr.2009, 01:06 PM

I have to admit that all of the above sound really good...any time anyone wants to make some for me I would be very appreciative! Living alone doens't make buying sal(l)ad ingredients very practical as they go off so quick sad.gif

Posted by: Paulo +fab muscular than Jonnhy 27.Apr.2009, 01:12 PM

So don't you ever eat vegetables or green stuff? unsure.gif

Well, though some of the recipes here aren't necessarily salads(they do provide more carbs and proteins than fibers, minerals and vitamins) it's essential to include them in your diet.

Well, if you live alone you should buy small portions and inevitably have to buy it more than once or twice a week. Some vegetables, herbs & green salads etc last much longer, and if appropriately stored will last at least 4 days. I think you're trying to find excuses NOT to eat them, aren't you? angry.gif LOL

Posted by: Kieruk 27.Apr.2009, 01:51 PM

QUOTE (Paulo +fab muscular than Jonnhy @ 27.Apr.2009, 02:12 PM) *
So don't you ever eat vegetables or green stuff? unsure.gif

... I think you're trying to find excuses NOT to eat them, aren't you? angry.gif LOL


Haha, not exactly what I meant! I eat lots of veg...as you say, they keep much longer, and are available in the frozen form.

It is more the lettuce and bits like that...I either have to eat salad every night of the week or have to throw something away sad.gif

Doesn't seem to be an awful lot of 'smaller' size salad type stuff around. Whatever happened to half a cucumber, or small bags of lettuce? (let alone a half iceberg lettuce!)

Posted by: Miss Kitten 27.Apr.2009, 05:01 PM

QUOTE (Paulo +fab muscular than Jonnhy @ 27.Apr.2009, 01:55 PM) *
It sounds really yummy yummy! wink.gif However, as I know that I would want to eat more I would change it a little bit to balance its nutritional values:

- Substitute the normal mayonnaise for light one cutting at least half the calories of it
- Use less light mayonnaise by adding no fat natural yogurt to prepare the dressing.
- Add 1 tablespoon of "extravergine" olive oil
- Double the number of hard boiled eggs to something around 12, however discarding the egg yolks(totally or most of them).
- probably it would somewhat change the taste but could be another healthier alternative to your lovely grandma's recipe! smile.gif

These changes would dramatically reduce the amout of fat and also cholesterol from the original recipe.

Buon appetito!

Those are some really good suggestions for lightening up my grandma's recipe. In fact, I'm pretty sure she already uses light mayo. Leaving out the egg yolks is also a good idea. This is a pretty heavy duty high fat recipe so it doesn't get made all that often, maybe twice a year for Fourth of July and Superbowl Sunday get-togethers.

Posted by: Streja 27.Apr.2009, 05:05 PM

NEVER eat may from a jar...it's full of additives and is in fact not mayo. The light ones are worse with even more crap in them.

Stay away!!! Light does not mean healthy.

Make your own mayo.

Posted by: Miss Kitten 27.Apr.2009, 05:11 PM

I've never thought of making my own mayonnaise. Can you suggest a recipe?

Posted by: Paulo +fab muscular than Jonnhy 27.Apr.2009, 05:28 PM

QUOTE (Streja @ 27.Apr.2009, 06:05 PM) *
NEVER eat may from a jar...it's full of additives and is in fact not mayo. The light ones are worse with even more crap in them.

Stay away!!! Light does not mean healthy.

Make your own mayo.


This is not true, Streja. Unless you have plenty of time to cook everything and fully avoid processed food that's ok, but the truth is at some length you might have something industrialized in your diet.

Mayonnaise is easy to prepare... there are many recipes of home made mayonnaise on the internet --- more or less caloric, some are made of vegetables and potatoes, some only made by oil, egg, lemon, salt etc..I made once one of potatoes, but as I usually use only olive oil and a few times mayonnaise in a few recipes sort of 1/2 tablespoon - I prefer to buy the light options from the supermarket, and FOCUS ON cooking the other more important nutrients of my diet: Real brown rice, variety of vegetables, meat & fresh fish.

Posted by: Paulo +fab muscular than Jonnhy 27.Apr.2009, 05:38 PM

QUOTE (Miss Kitten @ 27.Apr.2009, 06:01 PM) *
Those are some really good suggestions for lightening up my grandma's recipe. In fact, I'm pretty sure she already uses light mayo. Leaving out the egg yolks is also a good idea. This is a pretty heavy duty high fat recipe so it doesn't get made all that often, maybe twice a year for Fourth of July and Superbowl Sunday get-togethers.



No problem to eat the original recipe moderately in your junk day food - my alternative was made so that it could become a more regular recipe. wink.gif

I think the key here is as usual to spice it with the aromatic herbs that really helps to change the flavour of food and make it more eatable even without exaggerating with fat --- unfortunately, FAT, particularly saturated is what makes food be so tasty, but in excess no good at all to our health and shape.

Posted by: Streja 27.Apr.2009, 05:46 PM

Paulo, there is really only one recipe...

I avoid processed foods yes. Do you know what they put in it?

Posted by: Paulo +fab muscular than Jonnhy 27.Apr.2009, 05:52 PM

Streja, NO there isn't only one recipe to the same dish or whatever! hehe Oh, I see by your statement you don't cook... LOL

There are many recipes and of course taste can change slightly and it's up to you to decide whether your like it or not.

In my statement I clearly said that I avoid it too --- if my normal diet has between 3,500 - 4,500 cals/day - eventually having 1/2 tablespoon of mayonnaise included is REALLy avoiding processed food. Though, it's virtually impossible to remove it 100% from your diet, unless you live in your own farm, and make sure that you produce everything organic.

Posted by: Streja 27.Apr.2009, 05:57 PM

I avoid additives mostly.

I'm just repeating what it says in this book I've got here.

"In reality there is no way you can make a light mayonnaise" (p. 137, Den hemlige kocken)

Posted by: Streja 27.Apr.2009, 05:58 PM

Kitten,

http://recept.nu/1.119761/per_morberg/agg_mejeri/hemlagad_majonnas

Posted by: Paulo +fab muscular than Jonnhy 27.Apr.2009, 06:03 PM

QUOTE (Streja @ 27.Apr.2009, 06:57 PM) *
I avoid additives mostly.

I'm just repeating what it says in this book I've got here.

"In reality there is no way you can make a light mayonnaise" (p. 137, Den hemlige kocken)


Yes, I got it assuming that the only possible ingredients are egg, oil, perhaps lemon put into the blender, however there's other combinations of ingredients that could emulate the taste of it, and the ones I've seen reduced the amount of oil and added baked potato. That clearly reduces the number of calories from fat. Anyway, cooking is the art of combining things to produce a certain result in taste, form, etc.

I've seen other mixed baked potatoes, carrots, natural yogurt, lemon juice, too.

Posted by: Craptastical 27.Apr.2009, 06:30 PM

Blah blah blah.

Paulo, you gave every indication in the past that the only salad you liked is tossed. What happened? wink.gif

*crawls back under the rock*

Posted by: Paulo +fab muscular than Jonnhy 28.Apr.2009, 09:19 AM

rolleyes.gif Dude, there's always some room for junkfood!

Posted by: Craptastical 28.Apr.2009, 10:07 AM

Haha!

By the way, when are you going to make your way back up here? There are a couple of people I have yet to meet on this site, even though I've wanted to for a long time.

Oh, and I have two salads that are my favorites... Ceasar and shrimp salad. (just so that I'm not completely off topic)

Posted by: Paulo +fab muscular than Jonnhy 28.Apr.2009, 10:15 AM

Sure, Both salads are great!

Good question! I don't know when we'll be able to visit Sweden again. I hope very soon!

This Summer we planned to stay here in Italy because though I've been to a lot of places in Italy, yet there are many other cities in the South which I haven't visited - in Sicily, Sardegna, Puglia, etc. cool.gif

Posted by: kerostarfx 28.Apr.2009, 01:37 PM

Ooo I just made this yesterday, http://www.elise.com/recipes/archives/001152salmon_salad.php

* drools *

It was so yummy!

Posted by: brooklynmom2 29.Apr.2009, 12:56 AM

I made these two salads this weekend for a picnic with friends in our lovely Prospect Park in Brooklyn, NY. We have two more months left here...

1. Organic yellow beets, cubed (i baked them the day before), organic fennel (they are must sweeter than non organic ones), minced garlic, minced oregano (or any herb you have), salt+pepper, olive oil, fresh lemon juice and a little balsamic vinegar.

2. Fresh red cabbage, shredded, a whole bunch of fresh cilantro (Coriander in Sweden), loosely chopped, pine nuts, salt+pepper, brown rice vinegar (any rice vinegar will do), a little sesame oil and a little olive oil.

YUM!

Happy eating smile.gif

Posted by: irishmark 15.Jul.2009, 01:35 PM

I can highly recommend this Vietnamese Salad
http://www.deliciousmagazine.co.uk/recipes/vietnamese-salad

The dressing is fantastic! Just throw chillies, garlic cloves, sugar, vinegar, lime jiuce, fish sauce and oil in a blender..

Posted by: Svensksmith 3.Feb.2015, 03:16 PM

The Honeymoon salad: lettuce alone with no dressing.

Posted by: Ralph 9.Oct.2015, 06:35 AM

I like Spicy carrot salad,Tomato-peach salad,Squash and Orzo Salad and Watercress-Fruit Salad.These are my favorite.

Posted by: shivanya 19.Sep.2016, 08:26 AM

I like all Vegetable Salad, Mostly I prefer to take Potato Salad

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