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.
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]
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!
Can I Eat It Filter: homemade salad dressing edition [more inside]
Help me recreate an awesome Mexican salad dressing! [more inside]
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]
Can anyone recommend a good bottled vegetarian Caesar salad dressing? [more inside]
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]
Why would eating a salad make me shaky and lightheaded? [more inside]
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]
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!
This salad so incredible that I considered becoming a vegetarian. Unfortunately, I can barely remember what was in it. [more inside]
How do you make the perfect spinach salad? [more inside]
Give me some salad dressing recipes! [more inside]
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]
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.
Saladfilter: I'm at a new job this year and the Christmas party is coming up next week... [more inside]
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.
How can I make salads more palatable? And any recommendations for healthy food with strong flavors? [more inside]
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]
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