A few weeks ago I had dinner at Oh Canada, Eh
? and the meal included the most amazing salad dressing I've ever had. We asked for the recipe and the chef gave us the ingredient list, but did not include amounts because (he said) he always makes it in such huge batches. [more inside]
posted by kate blank
on Dec 18, 2013 -
We will be hosting a dinner and the main dish will be a curry (thai red), with rice as a side. I'd like to serve a salad for the entree, but I would like something light and interesting, not just an ordinary mixed greens salad. I am drawing a blank here... [more inside]
posted by lost_lettuce
on Oct 18, 2013 -
Today I had salad for lunch. Greens, carrot, cabbage, roasted pepper, crunchy noodles and Asian style dressing (in a pack from the grocery store) and I added a single serve can of pink salmon. It was yum, but it left me feeling starving! I could have eaten another lunch on top of that. I've lasted an hour now and I'm ravenously hungry. Why? What is going on? [more inside]
posted by Youremyworld
on Sep 12, 2013 -
I'm looking for a tried-and-true recipe for creamy Greek salad dressing. When I lived in the Boston area, the Greek salads I got from my neighborhood Greektalian pizza places (like Aram's #2), as well as from the small local pizza chain Upper Crust, came with a wonderful creamy, tangy dressing. Here in California and everywhere else in the country as far as I can tell, Greek salads come with a vinaigrette-type dressing, and searching for Greek salad dressing recipes returns nothing but vinaigrettes as well. I've spent some time experimenting with ingredients, but I'm hoping someone here is familiar with this type of dressing and has a good, tried-and-true recipe. Are you? Do you? I'm looking for recipes only, please, not suggestions for what might be in the dressing.
posted by rhiannonstone
on Aug 24, 2013 -
Due to some miscommunication, I am now the proud owner of three huge boxes of baby arugula. My typical tactic of making simple onion-and-Parmesan salads is feeble before this gross excess. I am looking for recipes that require great heaping handfuls of arugula. I'm a decent cook and I'll eat anything, but I don't particularly enjoy non-smoked, non-fried seafood. Labor intensive recipes are fine.
posted by The Whelk
on Aug 18, 2013 -
What bottled Caesar salad dressing should I buy at the grocery store to most closely approximate the awesome Caesar salads I get at good restaurants? [more inside]
posted by decathecting
on Aug 18, 2013 -
So I found a translucent green worm thing in some salad I was eating: image
. The salad leaves are from a friend's garden, so it's entirely possible that I didn't manage to get the worm off when washing the leaves. I'm kind of worried that I might have eaten one or more of its family members without noticing. So:
1) Can I get an ID of the thing? I think the immature form one of those ubiquitous green caterpillars, based on this ask
2) Do I need to drink ipecac/see a doctor? If so, how urgently?
posted by Maecenas
on May 18, 2013 -
Inspired by this
post, I'm working on my own "go-to" salad that I'll always be able to make. The criteria are: "fresh ingredients you can get in most stores, which you will never tire of, and can eat twice a week for the rest of your life."
Do you have a "go-to" salad or something similar? - I'm looking for inspiration here so the more unusual/personal the better!
posted by Another Fine Product From The Nonsense Factory
on Mar 31, 2013 -
I've regularly eaten salad as part of a healthy diet, including a period my freshman year of college eating it twice a day. I had no issues. But now, no more. [more inside]
posted by anonymous
on Mar 11, 2013 -
Salads. I want to eat more salads, and I don't want to pay 6+ bucks a day to do it, but I need your help. I need tips & tricks on creating, transporting and eating salad and salad dressings. Are you a bad enough dude to help me eat salad? Special snowflake deets inside. [more inside]
posted by GilloD
on Jan 2, 2013 -
Can you give me step-by-step instructions on how to pick out salad ingredients after arriving at a supermarket or farmer's market? [more inside]
posted by grouse
on Sep 22, 2012 -
Can you help me recreate this cranberry, pecan, and grain salad from the Whole Foods salad bar? I don't need an exact formula, just help figuring out what's in it. Sad, I know but I'm going crazy missing it! [more inside]
posted by crabintheocean
on Sep 16, 2012 -
Salads are expensive eat-out fare here. What set-up can I use in my dorm room to make cheap, tasty salads? Restrictions: only microwave, limited fridge space. (Is it even possible?) [more inside]
posted by undue influence
on Sep 9, 2012 -
I'm adapting a yummy sandwich recipe to an entree salad, how I can lightly dress these greens with crisped pancetta, burrata and heirloom tomatoes? [more inside]
posted by Asherah
on Aug 8, 2012 -
I have two kinds of almonds: smoked and wasabi soy. Help me build delicious salads around them. [more inside]
posted by rebekah
on Jul 9, 2012 -
I'm growing an organic garden with a friend this year. This morning, we harvested lots of salad greens and I took a paper bag of them home. They have not been washed, and they are in the paper bag sitting inside my fridge in the crisper drawer. How many days do you think it is likely they will last? Is there anything I can do to keep it fresh longer?
posted by long haired child
on Jun 10, 2012 -
I used to enjoy Progresso's jarred olive salad, but they have apparently stopped making it. I never see it in the store any more and it doesn't appear on their web site.
Can any of you recommend a substitute, and a source in or near Boulder?
posted by Bruce H.
on Aug 17, 2011 -
A couple of years ago I was working at an archeological dig in Aphrodisias, Turkey. At every meal we had the most fantastic tomatoes--plates of them sliced, bowls of them whole or in salads. They were the best-tasting tomatoes I've ever eaten on any continent--medium-sized, round, red-with-a-bit-of-orange. I should have smuggled home some seeds but didn't think of it. I've lost touch with the folks I worked with, so I can't ask someone there to mail me a batch, and that's probably illegal anyway. Can you suggest where I might learn this tomato variety's name, or get seed? Thanks very very much.
posted by fivesavagepalms
on Jul 29, 2011 -
"Is This Healthy?" question #85,847,389. In an effort to start eating better, I've started to make my lunch salads for the week on Sunday nights. To stave off boredom from eating the same boring salad every day, day after day, week after week, I've collected a number of ingredients that keep my salads from making me shriek with horror. Tell me if I'm doing this wrong. [more inside]
posted by HeyAllie
on Jul 29, 2011 -
Looking for your best chicken salad recipes. Easy, hard, spicy or sweet, all answers welcome.
posted by puny human
on Jun 23, 2011 -
Vegetable salads that keep or even get better, when already dressed
, for at least a few hours? [more inside]
posted by palliser
on Oct 14, 2010 -
what should i be looking for in a salad spinner? do you love yours? hate it? do you covet a particular spinner? which one is it? save me from soggy salads!
posted by nadawi
on Jun 12, 2010 -
What common salad bar items provide the best ratio of weight versus nutrient value for optimal cost-effectiveness? [more inside]
posted by Admiral Haddock
on Jan 8, 2010 -
My salad wants to be dressed to impress. Save my Ceasar salads' soul, Mefites. Ceasar salad is so oOold school. Shake up my Ceasar salad dressing with some truly twisted, exotic, unexpected tastes and ingredients while remaining somewhat true to the modern interpretation consisting of egg, parmesan, olive oil, mayo, mustard, lemon, anchovy, Tabasco, and Worcestershire sauce. Thats 'modern' Ceasar to me. I know the 'original' was a far cry from this more or less standard list of ingredients in the current modern interpretation. Be wild... be creative! Lets rock Caesars world. [more inside]
posted by Muirwylde
on Dec 15, 2009 -
Had a watercress and squash salad at the Aeronuovo restaurant at JFK. It was awesome. The dressing tasted like it had no vinegar or acid at all. [more inside]
posted by Ollie
on Dec 11, 2009 -
While visiting San Antonio last month, I ate at Liberty Bar on Metafilter's recommendation and fell deeply in love with their warm lentil salad. I would love to recreate it at home for a fantastic winter dinner. Please help me do so. [more inside]
posted by anderjen
on Nov 10, 2009 -
Which woods are good for making a salad bowl, and what preparation would the newly-made bowl need before being used? [more inside]
posted by vogel
on Oct 2, 2009 -
LettuceFilter: I love those big containers of mixed small lettuce leaves - the schmancy type like this
. But the red lettuce always goes bad so quickly! What can I do? [more inside]
posted by Billegible
on Jul 29, 2009 -
I joined a CSA program for the summer and or first pickup has so much lettuce I don't think I cold possibly eat it all this week. What can I do with it besides make salads and put it in sandwiches? Preserving counts! I just don't want to waste anything.
posted by mkb
on Jun 15, 2009 -
Kind of a last minute request: I'm doing a bbq at my place tomorrow for my birthday, and I'm kind of stumped as to side dishes. [more inside]
posted by Ghidorah
on Jun 12, 2009 -
I love a good vinaigrette, but I would like to make my own. What are you favorite recipes? I've never made it before, so some tips would be helpful also. Restrictions include no meat or dairy. Thanks!
posted by MaryDellamorte
on Jun 3, 2009 -
I have a can of artichoke hearts and would like some thoughts on using them in a green salad or another appetizer-y idea. [more inside]
posted by otherwordlyglow
on Jan 27, 2009 -
How can I improve my cold grain/bean/wild rice/etc salads? They are either too vinegary or too bland, and generally not as good as it seems they should be. [more inside]
posted by kmennie
on Sep 17, 2008 -
I love beans! I want a few simple recipes for bean salads that will
keep a few days in the fridge, and that I can take to work for lunch during the week. The simpler the better - short prep time, few ingredients. [more inside]
posted by Koko
on May 20, 2008 -