Ask MetaFilter questions tagged with salad

I might have eaten a caterpillar; will I die?

Maecenas — Sat, 18 May 2013 17:49:04 -0800

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?

What's your "go-to" salad?

Another Fine Product From The Nonsense Factory — Sun, 31 Mar 2013 06:04:42 -0800

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 like salad, it hates me

Anonymous — Mon, 11 Mar 2013 14:53:32 -0800

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. Within recent years, salad has become a no go because it goes right through me. That's a shame because I honestly enjoy salad. The issues with salad have been within the last three years (over which I've also lost approximately 50 lbs) and don't seem to be tied into any particular location -- so not a case of poorly washed vegetables, etc.

Things I've considered:

- I am on Glumetza (an extended release Metformin) for PCOS and I switched to the ER after first having this issue. It went away for some time and was not an issue, generally, if I didn't take the pills with the salad. But now it's back. This is a side effect of Metformin, but my dose has been constant for about 4 years so that shouldn't be it. I do have a note, however, to discuss dosage with my doctor to see if weight loss has changed any.

- food allergies. Salad ingredients: spinach, egg whites, avocado, a splash of lemon dill dressing (olive oil, lemon juice, dill), cucumbers, green peppers, green olives, artichoke hearts and grilled chicken. I eat all of these in different meals and have no issue so I don't think it's an allergy/sensitivity/intolerance. I am lactose intolerant but there's no dairy near my usual salad bar.

Early 30s, female, mildly over weight, no health issues aside from PCOS. Any tips/suggestions/things I may have overlooked?

anon because, well, I don't need my digestive system linked with my name.

I need salad PROTIPs

GilloD — Wed, 02 Jan 2013 10:13:30 -0800

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. So, here's the rub: All last semester I ate salads at lunch everyday. I love salad! But it's killing my wallet- I'm dropping 6 bucks a day on salad over here. I'd like to start making and bringing my own, but I've got a couple roadblocks

1- I need to be able to prepare in advance and tupperware this sucker. I don't mind having to use multiple 'wares for the task.

2-I don't drown my salad in dressing, but I do think it seals the deal. What's the best salad dressing you know how to make?

3- I only get to grocery shop once, maybe twice a week. What can I get that'll last that long?

I'm totally willing to consider salads that aren't green (i.e., white bean) if that helps with with #3. I'm really looking for salad PROTIPs. I'm also a handy fella in the kitchen, so things that might be "difficult" should be no sweat

Nitpicky Salad Needs

dotgirl — Tue, 04 Dec 2012 17:13:21 -0800

Looking for interesting salad recipes, with three high-maintenance caveats. I read through a lot of the other "salad" posts, of which there are many, but had a hard time finding much that met my (very nitpicky) criteria.

1) Vegan recipes
2) Does not contain peppers of any sort (any color, any type, sweet peppers, hot peppers, none of them - I'm deathly allergic)
3) Have ingredients which also lend themselves to being tossed with pasta (my general mode is to make a salad and pasta for dinner and I prefer the ease of using basically the same stuff in each)

I'm also definitely interested in unusual ingredients or unusual flavour pairings.

An example would be the following:
Shaved fennel, shaved apples, baby arugula, and walnuts, tossed with a shallot vinaigrette - and everything except the apples can also be wilted in a saute pan and tossed with olive oil over pasta.

There are many vegetables I'm not a fan of, but I'm trying to branch out, so all ideas are welcome. The more interesting, the better.

Thanks!

I once ate a salad as big as a man.

Admiral Haddock — Thu, 25 Oct 2012 09:59:28 -0800

Can I eat as much salad as I like (assuming the salad doesn't have per se bad stuff in it)? I love salad--always have. I'm being more mindful of portions these days, though primarily with carbs like pasta and animal products. If I'm still hungry after a picayune piece of chicken, can I eat as much salad as I please?

"Salad" for this purpose is a leafy green or two (romaine, arugula), carrots, celery, radish, tomato, and maybe some sprouts, dressed with some (not a lot) of olive oil and balsamic vinegar. It never has nuts, bacon bits, creamy dressings, or cheese.

Provided I had the will, could I eat a pound of salad? Two pounds of salad? Is there a point at which I should stop eating delicious salad?

Tired of eating plates of beans as a salad course

grouse — Sat, 22 Sep 2012 11:23:55 -0800

Can you give me step-by-step instructions on how to pick out salad ingredients after arriving at a supermarket or farmer's market? I would love to come up with a creative salad plan upon inspecting the available produce at my grocery store and considering all the ingredients for best freshness or low cost. Fully examining the whole produce section before beginning, and then creating a plan for optimum results, seems a bit overwhelming. It is probably an NP-complete problem. It's worse at a farmer's market where I have to contend with multiple stands selling the same ingredients. It would take forever to exhaustively consider all the ingredients available from every vendor before beginning to shop. As far as trying to consider which vegetables are "the freshest," it's easy to compare one vegetable against others of its own kind, but comparing carrots to peppers is like comparing apples to oranges (so to speak).

So what do I do? What sorts of things work for you?

I'd like to maybe branch out but here are the sorts of things I've liked on salad before: lettuce (romaine, green leaf), spinach, carrots, celery, bell peppers (green, red, yellow), cucumbers (English, traditional), tomatoes, avocado, parsley, onions (red, green), snap peas, green beans, cheese (goat, Parmesan, blue, feta), walnuts, olives. I usually make my own dressing.

Not interested in a mystery box community-supported agriculture plan. I asked a version of this question on Seasoned Advice earlier where I perhaps did not explain well enough that I really want a step-by-step algorithm rather than generalities.

What's in this Whole Foods prepared grain salad?

crabintheocean — Sun, 16 Sep 2012 12:41:24 -0800

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! I used to eat this stuff almost every day when I worked right by the Whole Foods in Westwood in LA. And later on it was the only thing i wanted when i had bad morning sickness. I'd say they had it at LA area WF two out of every three times I looked for it from 2010-2011, no idea if they still do. It lives or lived in the prepared, by the ounce, scoop your own section.

It's a dryish grain based salad but I'm not sure what grain - wheat berries? Wild rice? I don't know much about the more unusual grains. I'm pretty sure it has finely chopped salad onions and it definitely has pecan pieces and cranberries. No greens.

Do you know this salad? Can you help me piece together my own? I just moved to London and I can't stop thinking about it. Thanks!

Make me salads in a dorm room

undue influence — Sun, 09 Sep 2012 18:00:58 -0800

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?) Questions like what to buy, how to store, what to make so I don't burn out on salads. Pillow-case salad drying? Mandolines? Buy prepacked salad greens?

MetaFilter, my waistline thanks you. (And whatever, salads taste good anyway!)

Keep me healthy and happy

xicana63 — Thu, 16 Aug 2012 10:19:00 -0800

Bored with lunch. Healthiest salad combos? Everyday, I have a spinach salad, tomato, grilled chicken, jalapenos, cranberries, sunflower seeds, and vinagrette. I'm absolutely burnt out.

Can you give me better salad ideas, but not just any salad ideas, I want the healthiest, best of the best salad ideas EVER!

Om nom nom.

Asherah — Wed, 08 Aug 2012 13:56:04 -0800

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? Here's the recipe in question, but I'm slightly unsure how to dress the greens and not overpower the ingredients in question. Any suggestions for a vinaigrette that would be appropriate? Other simple gastronomic modifications welcome as well.

Almonds + greens + ?? = delicious.

rebekah — Mon, 09 Jul 2012 01:52:32 -0800

I have two kinds of almonds: smoked and wasabi soy. Help me build delicious salads around them. I picked up some almonds for snacking during a long trip. I didn't end up eating them, and now that I'm home I want to use them in salads instead of eating them alone. What exciting flavor combinations can I make?

Difficulty level: vegetarian.

How long will this lettuce likely last?

long haired child — Sun, 10 Jun 2012 17:36:58 -0800

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?

My salad days have only begun!

Frowner — Fri, 25 May 2012 06:17:47 -0800

Your very best salad dressings and salad recipes needed! So I've been on a salad kick like you wouldn't believe, but it's always basically the same salad - spinach and arugula (rocket!) and various spring-mix kinds of greens, walnuts, a few tofu chunks and either balsamic vinaigrette or a sesame-oil/tamari dressing. What else is out there?

1. Salad dressings - anything delicious that does not contain meat; I would prefer vegan dressings, but to be honest I occasionally fall off the wagon.

2. Salads - heavy on the greens! I like salads with nuts, too. Don't hold back - exotic ingredients are fine. Vegan is good, but recipes with a little cheese are okay too, since I can substitute for that (or, as above, fall off the wagon into the cheese tray).

vegetarian pasta and salad recipes!

paperscissorsrock — Wed, 07 Dec 2011 13:43:00 -0800

what are your favourite vegetarian pasta and salad recipes (inclu. dressings)? ... preferably easy with few ingredients for the salad + dressing but can be a bit more complicated for the pasta recipes!

I don't have any preferences apart from no meat or seafood!

Salads for the reluctant chef

Metasyntactic — Tue, 06 Dec 2011 17:20:12 -0800

I'm in search of no-prep salad recipes that involve spinach or baby greens as the base ingredient. Giant Eagle sells these 1lb bins of baby greens. Yay! Salad greens I'm not too lazy to use! However, I live alone, and they go bad in less than a week. So, if I want to eat any salad, I need to eat lots of salad. I'm also entirely uninterested in doing prep work for salads.

Currently, I make exactly one salad:
greens, raspberry vinaigrette, dried cranberries, blue cheese, walnuts.

Please help me to find other equally-easy combinations of ingredients. I have no dietary restrictions, and am not a picky eater. I'm just lazy, and not very imaganitive when it comes to cooking. I need combinations, not just possible ingredients.

I like these verbs:
drain, rinse, pour, scoop, sprinkle

And run away from these:
chop, peel, slice, shred, mince, dice, grate, roast, blanch, sautee

I have looked through a lot of the previous salad threads, but none of them had the same emphasis on minimizing any prep time.

olive salad

Bruce H. — Wed, 17 Aug 2011 10:25:38 -0800

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?

Please help me find the great Turkish tomato.

fivesavagepalms — Fri, 29 Jul 2011 12:30:00 -0800

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.

It's the kitchen sink - in my salad bowl.

HeyAllie — Fri, 29 Jul 2011 10:25:20 -0800

"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. I was never much of a salad eater growing up. We simply didn't really grow up with salads as part of our diet. So I'm coming late into the game, in my 40s, with a distinct disadvantage.

So every Sunday, I crank up some music, then spend about 30 minutes making up 5 individual servings of salads to eat over the next week - mostly for lunches. I love my Vidalia Chop Wizard, by the way.

I always start my salads with a mixture of red leaf lettuce and spinach leaves as the base, and the ONLY salad dressing I use is olive oil mixed in with a sploosh of lemon juice and lime juice. Proteins - sometimes a small amount of leftover grilled chicken or steak as a topping.

Then I try to use at least 5 or 6 of any of the following items below to dress up my salads (they vary week to week, depending on what I remember to pick up at the grocery store). I find that the more different flavors and textures I can add to my salad, the more I enjoy them.

Sliced almonds or crushed walnuts
Fat free croutons
Cherry tomatoes
Mushrooms / cucumbers / red, green or orange bell peppers
Hard-boiled egg
Garbanzo or chick peas
Mrs. Dash seasonings (Lemon pepper or garlic pepper)
Low sodium feta cheese or goat cheese
2% small curd cottage cheese
Dried cranberries for a touch of sweetness
Real bacon bits (just a tiny bit)

Are any of these ingredients really bad health-wise? Any suggestions for new things I should consider adding to my repertoire?

Chicken Salad

puny human — Thu, 23 Jun 2011 13:16:00 -0800

Looking for your best chicken salad recipes. Easy, hard, spicy or sweet, all answers welcome.

Resist 'Ali Baba' gag - Resist 'Ali Baba' gag - Resist 'Ali Baba' gag

lapsangsouchong — Sun, 15 May 2011 15:53:37 -0800

What's a good recipe for a salad dressing made with sesame oil--and for a salad to dress with it? I'm looking for general principles rather than precise quantities. The salad shouldn't have any meat in it.

Thanks!

I would like to hear from people who hated salads and then learned to love them.

imabanana — Tue, 28 Dec 2010 16:19:59 -0800

I would like to hear from people who hated salads and then learned to love them. I find it challenging to get enough vegetables and greenery into my diet, and I know it would be much easier if I ate salad. The problem is that there seems to be an infinite number of combinations of salad so I don't know where to start.

Also lettuce makes me gag a little, literally. There's something about the texture, it's not necessarily the taste. I am not sure how to overcome that.

Growing up I was never offered or made to eat salad at all, and because of that this is something I have almost zero experience with. So basically I'd like to hear from people who made the transition into loving food they previously disliked and how they did it, and also any sort of beginner's guide to salad tips that anyone might have.

Vegetable salads that can be dressed well in advance?

palliser — Thu, 14 Oct 2010 11:44:49 -0800

Vegetable salads that keep or even get better, when already dressed, for at least a few hours? We tend to eat in our kitchen, even when entertaining. So I prefer to only serve things that can be completely made up quite a while in advance and then held in the oven or in the fridge or out on a counter, while I clean all the preparatory dishes and put everything away.

I like dressed salads, but the ones I usually do for my family are a challenge in this regard, because they have to be dressed at the table, or just before.

Usually I just roast vegetables, because those hold nicely. But I'd like recipes or ideas for dressed salads of vegetables that keep, or even get better, for at least a few hours (or even overnight!).

I'm not interested in pasta salads or grain salads or potato salads -- I have several of each in my repertoire, but I'm looking for something that would be served alongside a meal that has plenty of carbs already.

Salad Nirvana

otherwordlyglow — Mon, 30 Aug 2010 16:29:45 -0800

Why are salads at restaurants so much better than at home? I'm interesting in making the best simple green salad I can make: olive oil, vinegar, maybe a slight bit of mustard to emulsify the dressing, salt, pepper, fresh greens, that's it. Obviously, top-notch olive oil and vinegar are required. But whenever I eat a really good salad, I'm always curious as to why the simplest green salad is SO much better than I make at home. I think I'm not asking so much about recipes as technique. And unlike this question, I don't think butter and cream are the answer.

Am I not drying the salad well enough perhaps? Is there a secret to getting lettuce bone dry (I have a spinner)? Is there some other mystical magic that makes their salads so good? Croutons, bacon bits, sunflower seeds, etc. are not welcome.

Salad and me, perfect together?

punchtothehead — Thu, 01 Jul 2010 06:05:19 -0800

Please recommend your favorite non-salad salads! Last night I made and ate Smitten Kitchen's carrot salad, and realized that I could love salads if only leafy greens weren't involved.

Salads that I like:
- the above carrot salad
- tabbouleh
- Israeli salad
- Niçoise salad

Things that shall not be considered:
- potato/egg/pasta salad
- anything green and leafy
- super-mayonnaisey salads

I'd prefer to keep the salads vegetable-centric, and having meat/cheese/grains act as a condiment. Ideally, I'd like to make the salads in advance.

I've seen this thread, but that concentrated on more traditional green salads.