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 -
21 answers
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 -
71 answers
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.
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posted by anonymous
on Mar 11, 2013 -
9 answers
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.
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posted by GilloD
on Jan 2, 2013 -
36 answers
Can you give me step-by-step instructions on how to pick out salad ingredients after arriving at a supermarket or farmer's market?
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posted by grouse
on Sep 22, 2012 -
14 answers
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!
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posted by crabintheocean
on Sep 16, 2012 -
11 answers
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?)
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posted by undue influence
on Sep 9, 2012 -
17 answers
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?
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posted by Asherah
on Aug 8, 2012 -
12 answers
I have two kinds of almonds: smoked and wasabi soy. Help me build delicious salads around them.
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posted by rebekah
on Jul 9, 2012 -
5 answers
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 -
9 answers
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 -
8 answers
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 -
12 answers
"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.
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posted by HeyAllie
on Jul 29, 2011 -
37 answers
Looking for your best chicken salad recipes. Easy, hard, spicy or sweet, all answers welcome.
posted by puny human
on Jun 23, 2011 -
25 answers
Vegetable salads that keep or even get better,
when already dressed, for at least a few hours?
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posted by palliser
on Oct 14, 2010 -
38 answers
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 -
35 answers
What common salad bar items provide the best ratio of weight versus nutrient value for optimal cost-effectiveness?
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posted by Admiral Haddock
on Jan 8, 2010 -
20 answers
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.
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posted by Muirwylde
on Dec 15, 2009 -
18 answers
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.
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posted by Ollie
on Dec 11, 2009 -
6 answers
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.
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posted by anderjen
on Nov 10, 2009 -
3 answers
Which woods are good for making a salad bowl, and what preparation would the newly-made bowl need before being used?
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posted by vogel
on Oct 2, 2009 -
7 answers
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?
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posted by Billegible
on Jul 29, 2009 -
11 answers
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 -
19 answers
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.
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posted by Ghidorah
on Jun 12, 2009 -
45 answers
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 -
31 answers
I have a can of artichoke hearts and would like some thoughts on using them in a green salad or another appetizer-y idea.
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posted by otherwordlyglow
on Jan 27, 2009 -
22 answers
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.
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posted by kmennie
on Sep 17, 2008 -
20 answers
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.
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posted by Koko
on May 20, 2008 -
18 answers
I have to make a salad for a Passover seder with a lot of people. Can anyone think of a good recipe for a salad that is kosher, filling (I'm thinking maybe nuts or beans), easy to make in large quantities, and delicious? Thanks for your help!
posted by Dasein
on Apr 18, 2008 -
18 answers
This salad so incredible that I considered becoming a vegetarian. Unfortunately, I can barely remember what was in it.
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posted by cdadog
on Mar 3, 2008 -
7 answers
SaladFilter: Help me find stuff I can prepare ahead of time, preferably won't spoil (/will survive freezing), and I can simply dump on top of mixed greens and create a delicious salad!
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posted by anonymoose
on May 17, 2007 -
29 answers
Contacting the ex is completely out of the question, but holy mother of croutons her salad dressing was fantastic. She is of Russian-German descent and grew up in the greater Chicago area. Her German grandmother gave her the recipe, supposedly. I have researched German salad dressing to no avail. While telling the truth was not her strength, I cannot find the recipe anywhere, which lends credence to the family recipe story. I have tried and failed to re-create it on my own, many times.
The ingredients that I know are in the salad dressing are: aromat (which knowing now that it is MSG, means I will probably leave it out, but might hint at when the recipe was originally created) green onions, tarragon vinegar, one raw egg, fresh cracked black pepper, salt, sugar. I would guess there is garlic in it too, but I am not certain.
After reading
this post, I'm pretty sure it's not
this. I don't remember dill being a strong flavor in the dressing. I've experimented with adding various spices and using olive oil/vegetable oil and cannot get it right. It looks a bit like Caesar salad dressing, but darker in color and less viscous. Does this sound familiar to anyone?
Thanks in advance.
posted by luminous phenomena
on Mar 9, 2007 -
16 answers
