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 -
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 -
This salad so incredible that I considered becoming a vegetarian. Unfortunately, I can barely remember what was in it. [more inside]
posted by cdadog
on Mar 3, 2008 -
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! [more inside]
posted by anonymoose
on May 17, 2007 -
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 -
Saladfilter: I'm at a new job this year and the Christmas party is coming up next week... [more inside]
posted by lil' ears
on Nov 30, 2006 -
What else should I put on my salad?
These days, I've often been making a salad that consists of mesclun greens, ripped up red plums, and chunks of fresh mozzarella. It's very delicious but I'd like to add some ingredients. What would go good on top of this/amongst this? My imagination is failing me.
posted by Aghast.
on Aug 8, 2006 -
How can I make salads more palatable? And any recommendations for healthy food with strong flavors? [more inside]
posted by WCityMike
on Feb 28, 2005 -
Qs about hard boiled eggs and egg salad: a. What's your fave recipe for egg salad? b. how long do shelled hard-boiled eggs keep? c. is there a good formula for hard-boiling multiple eggs? [more inside]
posted by dobbs
on Mar 30, 2004 -