For the past week or so, while we've had hot weather down here in the South, I've eaten nothing but salads. I may well never cook again! I've just finished this evening's version and started to wonder what else I could put in them for a bit of variety. I'll tell you what I put in mine if you tell me what you put in yours!
This evening I used (I often do, I'm afraid) half a bag of supermarket leaves (I think it was maybe watercress, rocket and lamb's lettuce) plus cherry tomatoes, sliced raw button mushrooms, radishes, shelled raw peas, sunflower and pumpkin seeds. I would usually lob in some diced cucumber and spring onions but I forgot to buy any. Protein was taken care of by cubes of feta cheese though I also use hard boiled egg and cold boiled new potatoes. I'm very lazy about the dressing - I just sprinkle with salt, pepper, olive oil and some kind of vinegar (red wine is all I've got at the moment.)
Celery is also a favourite but again I haven't got any.
So does anyone have any other ideas? I've just remembered to start sprouting again - alfalfa, broccoli and mung beans - but they're somewhat past their use by date. Do you think they'll do anything nasty to me? They're not mouldy or anything and they smell OK!:D
xxx
Waldorf salad: some kind of leaf, doesn't matter which cuz we're not actually at the waldorf, celery, apple, walnuts, mayonnaise to taste - yum!
Sounds lovely Sunanda. I like peppers in mine and some cold canned sweetcorn.
How about adding some tuna/salmon or crab? Ooh, and don't forget some fresh beetroot. 🙂
Do you ever add pasta?
I make a nice one with poached salmon, mixed salad leaves cucumber, baby toms, bean sprouts,sliced fresh beetroot and a balsamic dressing on the salad then place salmon on top and then a poached egg on top of the salad mmmmmmm lovely
One of my faves is a can of sweetcorn, can of kidney beans (drained and rinsed), stick of celery cut up small, half a red pepper - mix it all up with a vinaigrette made of 1 part olive oil, 3 parts balsamic vinegar, crushed clove (or two!) of garlic, a little mustard, salt and pepper. Yummy!
I'm not too keen on all the leafy stuff, but I do often cook more vegetables than needed for my evening meal, and then have them cold as salad the following day.
Asparagus and green beans are nice like this, just with the addition of some olive oil, lemon juice, and a little salt and pepper.
Also aubergines ... which to cook as a hot vegetable I simply slice in 1cm slices and bake with olive oil ... as above, but with garlic added, and some capers and black olives, maybe some herbs.
And ratatouille, of course 🙂
Holistic
My favourite salad is;
quinoa and wild rice
on a bed of leafy greens
topped with tuna
splashed with olive oil and lemon juice
sprinkled with black pepper
topped with nuts and/or pumpkin seeds
garnished with basil.
Shhh belly... I'd have that every day if I didn't fear ending up smelling like a fish.
Talk about right thread at the right time: I'm just about to brave the rain which has now been falling for over 15 hours to go and get some provisions. Now I shall get salad stuff - and yes, a tin of tuna (hope it's the right kind). Thanks for all the suggestions. No lettuce here in India so it will have to be shredded cabbage. That'll do!
xxx