I'd like to eat more vegetables. Difficulty level: I want to avoid prep (peeling, chopping, cooking) as much as humanly possible. On the plus side, I am happy to just eat things unpeeled, bite into a whole tomato/cucumber/whatever, and eat the veggies raw. Which veggies are edible/delicious given those criteria? [more inside]
Where can I get a handmade wooden salad set (large bowls + smaller bowls) around the Boston area? [more inside]
Please give me your best bottled salad dressing recommendations! [more inside]
I'm trying to eat/pack easy, healthy lunches, but I've accepted that I will never be a green salad for lunch every day person. What I do like are "salads" that are variations of: grain + protein + fruit or veg + nuts or cheese + other. My dream is to create a spreadsheet where I could take an easily-prepared item from each column to construct such a salad, and make a big batch on Sundays that would last me the week. I'd rather just throw ingredients together than follow an exact recipe. [more inside]
I love to make a huge vat of salad to eat throughout the week. I'm looking for recipes for such salads, which will stay good all week already mixed up. No pasta, please!
Give me your crunchy, your cool, your refreshing flavors yearning to breathe free. Favorite dinner salad recipes and ideas, please? [more inside]
I just bought a new shredder/grater/slicer. The tfal fresh express for those interested. What awesome recipes can you recommend? Bonus points for make ahead salads that can last for a day or two.
Okay, so I have a friend in Austria who looooves Ceasar salad dressing. (I used to smuggle it in my suitcase from America when I'd visit her.) As a surprise little "I'm thinking about you" gift, I've been thinking of mailing her a bottle or some salad dressing mix, but I just can't figure out how to do it at a reasonable price... German Amazon is asking for $28 to send a $5 bottle of Cardini's to Vienna. Anybody have any other suggestions? Thanks! :D
I'm looking for a large, *individual-serving sized* salad bowl. Something dishwasher safe. Something that would hold A LOT of salad. Not the more modest salad bowl size reserved for use before the main dish...think bigger. A few more minor specs inside. [more inside]
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]
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]
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]
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.
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.
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]
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?
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!
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]
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]
Looking for interesting salad recipes, with three high-maintenance caveats. [more inside]
Can I eat as much salad as I like (assuming the salad doesn't have per se bad stuff in it)? [more inside]
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]
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]
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]
Bored with lunch. Healthiest salad combos? [more inside]
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]
I have two kinds of almonds: smoked and wasabi soy. Help me build delicious salads around them. [more inside]
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?
Your very best salad dressings and salad recipes needed! [more inside]
what are your favourite vegetarian pasta and salad recipes (inclu. dressings)? [more inside]
I'm in search of no-prep salad recipes that involve spinach or baby greens as the base ingredient. [more inside]
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?
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.
"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]
Looking for your best chicken salad recipes. Easy, hard, spicy or sweet, all answers welcome.
What's a good recipe for a salad dressing made with sesame oil--and for a salad to dress with it? [more inside]
I would like to hear from people who hated salads and then learned to love them. [more inside]
Vegetable salads that keep or even get better, when already dressed, for at least a few hours? [more inside]
Why are salads at restaurants so much better than at home? [more inside]
Please recommend your favorite non-salad salads! [more inside]
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!
How do I best speed up my salad-making? [more inside]
What common salad bar items provide the best ratio of weight versus nutrient value for optimal cost-effectiveness? [more inside]
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]
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]
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]
Which woods are good for making a salad bowl, and what preparation would the newly-made bowl need before being used? [more inside]
Why I can't find an awesome Caesar Salad Dressing recipe? They all suck! [more inside]
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]
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.
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