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I haven't made it in a while but I used to make large dinner salads.
Lettuce (iceberg/and or romaine), tomato, shredded carrots (using a vegetable peeler), corn (from a can) chick peas (from a can) chopped pepperoni, bacon bits, Parmesan cheese, and I liked to top it with honey mustard dressing and add croutons. I would also add any other veggies that I bought that week like cucumbers.
Location: Los Angeles>Little Rock>Houston>Little Rock
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If it has lettuce and tomatoes I am a fan.
I add green or red onions, beans, eggs, steak, chicken, tuna, red cabbage, cucumbers, shredded carrots, red bell peppers. I just love salad. Lucini shallot and cucumber is my current favorite bottled dressing. I also like Catalina, Green Goddess, Red Wine Vinaigrette, homemade Ranch, and others I can't recall.
Another of my favorites in winter, is n Endive, pear and Gorgonzola salad. Use one head of endive per person. Thinly slice one red onion. Peel and dice 3 juicy pears. Slice Endive thinly.
For dressing, whisk together 4 parts olive oil, and two parts wine vinegar with one minced garlic clove. Add sea sald and cracked plack pepper.
You may substitute any blue cheese for Gorgonzola.
CHICKEN CASHEW SALAD
4 Chicken breasts, cubed
3 green onion stalks
1/2 lb. red grapes
1/2 can cashews
2 stalks celery, cut up sm.
Mayonnaise (enough to mix salad well)
Roast chicken until done. Cut up chicken in bowl (in pieces). Cut up green onion and add to chicken. Cut up celery (small) and put in bowl. Add enough mayonnaise until well moistened. Add red grapes. Add cashew nuts. Look to see if salad is not mixed enough. If not, add more mayonnaise until well mixed. Chill for 2 hours or so before serving.
But, when I make my own, I sure do like them. I typically make spinach, arugula, or mixed greens salads. I'll add red onions, English cucumbers, croutons, baked or broiled chicken breast or salmon, and drizzle it with a homemade lemon vinaigrette.
I love Wilted Lettuce Salad, but it doesn't really fill the bill with "not a hassle". I don't really have measurements either, but I can estimate.
1 bunch read leaf lettuce, torn and put in a large bowl.
Brown 5 pieces of chopped up bacon and maybe 2 T of chopped onion. The onion browns in the bacon fat.
When done, add 1/2 C vinegar (white is fine), a few cranks of pepper, and sugar to taste (your preferance). Stir, simmering, until sugar is dissolved.
Pour hot dressing over the lettuce and toss it all together.
I also love romaine with blue cheese crumbles, tomatoes, and balsamic viniagrette. I buy the dressing, though.
Prepare ground beef or turkey according to taco seasoning directions. Cut up lettuce and tomatoes and place in a bowl.
Add cheese, seasoned turkey or beef, and olives and mix well.
I make a salad I really enjoy and if you are a fan of sushi or sashimi I think you will enjoy this.
3 oz leafy greens
1/2 dozen yellow grape tomatoes
A few Kalamata olives
1/2 sliced avocado
6 slices english cucumber
6 small slices of sashimi grade tuna
6 small slices of sashimi grade salmon
1/2 C white rice
1 Tbs pickled ginger slices
2 Tbs creamy caesar salad dressing
3 Tbs soy sauce mixed with wasabi to taste (a teeny bit)
Large sprinkle of sesame seeds
Place greens on dinner plate
Lay all the food on the greens
Sprinkle sesame seeds on rice
Add dressings to small cups and place on plate
Present-Enjoy!
Last edited by Cozy&Mommy; 01-20-2016 at 11:32 PM..
Everything is better on a Ritz cracker.
One can Member's Mark white chicken pieces (drained)
About 1/2 cup sweet salad cubes--I don't measure, just put a couple of heaping tablespoons full with the drained chicken.
Large blob mayonnaise--have never measured it.
black pepper
I use a potato masher to mix these ingredients together then use a spoon to put the salad on a Ritz cracker. It will cover about 30/35 crackers.
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I don't really have measurements either, but I can estimate.
