The Mighty Salad

I’m a big believer in salads, they can be hands down one of the easiest ways to et a bunch of food in without worrying about time to cook as long as you do a little prep ahead of time.

Here’s what I just finished for lunch. A lot of the ingredients came from my garden.

1 cup cooked short grain brown rice
1 can albacore tuna, drained and rinsed to remove some of the salt
2 big spoon fulls of leftover curried chick peas and mustard greens
1/2 cup chopped steamed broccoli
2 diced pickled radishes
handful of mixed baby greens
2 tbs extra virgin olive oil
2 tbs full fat all natural sour cream
1/2 cup grated extra sharp cheddar cheese
salt, pepper, cayenne, cumin and garlic powder to taste

delicious. I’m too lazy to count the calories, but a typical ‘garden’ salad this is not.

Looks good.

But seriously, I like salads so long as the damned lettuce part is chopped up small. I hate those salads where there’s one big leaf of lettuce half a tomato and you can’t get a proper mouthful with your fork.
oh, and there’s got to be some grated cheese in it.

Looks good. Hard boiled eggs are another good addition to salads, and grated cheese does go well with salads.

Really good stuff. My AD friendly salads are often rather epic:
5-6 cups of baby spinach
6+ tablespoons olive oil
Chopped steak, cheeseburger or chicken sausage
hot peppers
Cheese (feta or goat are my favorites)
sunflower seeds
Half an avocado

These easily take a half hour to eat. Restaurant salads can kiss my balls.

I’m big on salads as well, allways have been. There are so many combinations it’s unreal. Only real salads however, no potato salad/mayo b/s.

Can’t wait to hear some recipes you all come up with.

I guess I’m not alone on the huge salads. I eat at least two salads a day. It’s pretty easy to get some fresh veggies from the Korean markets. Although I’m not a fan of kimchi at all, but there are a couple of things I do enjoy for my dinner salads.

The latest:
2 oz bulgolgi ham
2 oz ground beef / steak strips
2 eggs
2 cups spinach
1 cup red leaf lettuce
1/3 cup onions
1 large mushroom
~1/3 cup chopped olives
1 T fresh garlic
2 T vinegarette dressing

Saute the onions / mushroom and olives in the olive oil, sometimes the spinach too. Toss into salad. Saute the meat and eggs. Add vinegarette and mix. And you’ve got one helluva salad.



[quote]JasonJ wrote:

Here’s what I just finished for lunch. A lot of the ingredients came from my garden.

1 cup cooked short grain brown rice


eww keep carbs off my salad !

im more into the good old

Iceberg letuce
green, red ,yellow pebbers

put in a bowl and add olive oil = eternal goodness

Baby Spinach
Kalamata Olives
a ton of Feta
lots of Olive Oil


I’ve been inspired. For lunch today, salad.

I’ve got another good one:

2 cups spinach
2 cups red leaf lettuce
3 oz chicken breast
1-2 T. real bacon bits
~1/3 cup black olives
1/2 cup cucumber slices
1/2 cup red onion

Dressing: (2 types)
Spicy Vinegarette
1 T olive oil
2 T red wine or balsamic vinegar
1 T soy sauce
1 T hot sauce
1/2 tsp course pepper
1/2 tsp garlic (minced)

  • I make a big batch and put them in old salad bottles to use in marinades and have around regularly.

Asian Sesame
1-2 T olive oil
1 T sesame seeds
1 T mustard pdr or 2T regular mustard
1 T vinegar
2 T soy sauce
1 T ground ginger
*Can omit mustard for slightly different taste. I’ve had it both ways and like both. Double the ginger if you like it a little extra tangy.