Thai Cucumber Salad

https://www.budgetbytes.com/2016/04/thai-cucumber-salad-2/
Thai Cucumber Salad

This was an excellent cucumber salad. I used only 1 tbsp sugar and it was perfect.

Chicken Waldorf Salad

http://www.foodnetwork.com/recipes/chicken-waldorf-salad-recipe
Chicken Waldorf Salad

This recipe was great. I did use 2 chicken breasts making 3 cups of chicken and added some chopped green onions. Ila loved it especially, even the lettuce.

Lemon Garlic Kale Salad

https://cooking.nytimes.com/recipes/1015707-lemon-garlic-kale-salad
Lemon Garlic Kale Salad

I made a smaller version of this salad and we all liked it (except clyde who hardly ever eats dinner). I did massage the kale a bit and that made it a little nicer.

Lunch + Salad Vegetables

 About a year and a half ago I tried to get into the "mason jar salad" craze. You get a quart jar (or 5), and put in dressing, then a bunch of veggies, and then squish in some lettuce. This is a great idea if you need it all in one to take to work. But I work from home. So I found it annoying to eat the same salad 5 days in a row, and the dressing got tiring and was always partially wasted since it never comes out of the jar all the way without scraping with a spatula. Which I did not do. Plus you have no idea how much salad you can cram into those things. It comes out and you have way more lettuce then you can handle.

So they did not work for me. But I decided to try again with just the vegetables. And I love it! This is my second week of making mason jar salad vegetables. I actually look forward to my easy lunch salad now since I can customize it so easily. The hard part for me with salads is prepping the vegetables. So if I do that ahead of time and make 4 or 5 quart jars of salad veggies, then all i have to do is chop/spin lettuce, add meat and dressing of choice. That way you can use whatever leftover meat you want, or meatless with eggs and nuts and cheese, or whatever.

I am currently deciding whether I want to try adding salad leaves to the jars too. We will see. It is kind of annoying using the spinner every day and I don't have a lot of time to spare to eat.

So far this is what I do so far, split between 4 quart jars:
handful of cherry tomatoes (or 1.5 clamshells split in 4)
1 cucumber, sliced into semicircles
8 baby radish, sliced
8 oz mushroom, sliced
1 colored bell pepper, chopped in big pieces

I choose 4 from that list, or whatever is on sale.
I'm also really loving the growers mix that aldi sells. It is enough for about 6 salads.

For meat I always buy 1- 6 oz package of southwest grilled chicken. I use that for 1 or 1.5 salads. Other toppings: leftover taco meat twice, shrimp and a hardboiled egg, leftover shredded pork, pistachios, beans, block parmesan cheese, and queso fresco. And lately for dressing I've been using light champagne vinaigrette from trader joes.

Chinese Napa Cabbage Salad

http://allrecipes.com/recipe/14321/chinese-napa-cabbage-salad

Alterations: Do not add seasoning packet, add in shredded or chopped chicken. (2 breasts.) Use half the butter. Add only 2 Tbsp sugar, and 1.5 Tbsp soy sauce. And add 3/4 tsp salt and pepper.

This was very good!

Ultimate Taco Salad

This recipe uses "Ultimate Taco Meat" from p23 of the Frugal Paleo Cookbook. Preview page here.

Prepare the taco meat as instructed in the recipe, along with the extra veggies. Chop the kale extra tiny (also, do NOT use 200g. Just get a couple big handfuls. I have an enormous bag of chopped kale that is 285 g, so I can't imagine 2 cups of raw kale equaling 200 g, unless you measured 2 cups cooked.) Instead of the scratch seasoning the cookbook has in the back, I used 4 T of store bought taco seasoning. Or you could use a taco seasoning packet if you don't have bulk seasoning.

I didn't have zucchini, so I just left that out and used an entire green bell pepper and onion, which i think made up for the missing cup. But it doesn't need to be that precise anyway.

I serve this over ribboned romaine lettuce for me, and the rest of my family makes burritos with it.

My favorite salad is this:
ultimate taco meat
lettuce
avocado (OR olives)
tomatoes
refried beans (a little)
yogurt ranch dressing.
chopped cilantro!!!

I don't care about sour cream or cheese when I have the other things. But I still serve them so others can have them.

Barbecue Ranch Chicken Mason Jar Salad

Barbecue Ranch Chicken Mason Jar Salad

Source: www.organizeyourselfskinny.com

Course: Salad

Cuisine: American

Prep Time: 30 min
Total Time: 30 min

Serves: 5

Ingredients

• 5 wide mouth mason jar salads
• 10 tablespoons ranch yogurt dressing
• 5 tablespoons barbecue sauce
• 1 quart cherry tomatoes halved
• 5 baby cucumbers sliced
• 1 avocado peeled, seed removed, and chopped
• 5 tablespoons canned black beans
• 5 tablespoons frozen corn
• ¹⁄₂ red onion chopped
• 3 cups chopped rotisserie chicken
• 5 cups chopped romaine
• 9 tortilla chips

Directions

1. Divide all ingredients among mason jars. Start with ranch dressing and barbecue sauce then layer tomatoes, cucumbers, avocado, beans, corn, onion, chicken and end with romaine. Store in the refrigerator for up to 5-6 days. Pack tortilla chips on the side.
2. When ready to eat shake mason jar and pour onto a plate.

Amount Per Serving
Calories: 363
Fat: 19
Carbohydrate: 25
Fiber: 7
Protein: 24

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I really love this salad. It is terrific and makes lunch easy.

Mexican Salad

Heidi's cleanse book, p 35.

This is great! It's best when the romaine is cut into ribbons.

Grape Poppy Seed Salad (aka massaged kale salad)

Heidi's cleanse book, page 23 & 69

Grape Poppy Seed Salad

Serves 2 

1 bunch kale, de-stemmed and cut into ribbons 

Juice of 1 lemon 

Extra virgin olive oil 

Salt 

1 cup red or green grapes (If grapes aren’t in season, consider another fruit like apples.) 

1 ripe avocado 

1/4 cup almonds (Can also use toasted pine nuts, pecans, sunflower seeds or pumpkin seeds) 

Add the kale to a large bowl. Squeeze lemon juice and drizzle olive oil over the top. Add a pinch or two of sea salt. (Be careful not to over-salt it. The salt is for flavor, but also to help break down the kale.) Massage the kale* until it’s a deep dark green and it has become soft and tender. About 2 to 3 minutes.

Poppy Seed Dressing

(This makes enough for one Grape Poppy Seed Salad) 

1/4 cup extra virgin olive oil 

2 tablespoons Bragg’s apple cider vinegar 

1 teaspoon spicy brown mustard, no added sugar 

1/2 shallot, diced 

1 tablespoon poppy seeds* 

Pinch salt 1 teaspoon honey 

Whisk all ingredients together. Store in a glass jar for up to one week. *You can substitute sesame seeds if you don’t have poppy seeds.

LOVE this salad. Best way to eat kale!

Napa Cabbage Salad

http://www.foodandwine.com/recipes/napa-cabbage-salad
Napa Cabbage Salad

This recipe was ok. Not enough flavor.

Steak and Arugula Salad

Based on http://thestonesoup.com/blog/2012/11/could-you-make-dinner-in-5-minutes/

Steak and Arugula salad

David and I both really liked this. We used Briannas french vinaigrette (the artichoke pic one) instead of the lemon & olive oil thing, and I also sauteed/browned some almond slivers after the meet was cooked. I used shredded parmesan (not the green can, but real parmesan that was shredded) instead of shaved. It was really good! The arugula was fantastic. I've never had a meaty salad I enjoyed quite this much that was so quick to make. A 5 oz bag of arugula was just right for two people.

Calories per serving: Using 1 T salad dressing, this is between 450 and 500 calories with the cheese and nuts, assuming 6 oz cooked top sirloin per person with all the fat trimmed (320 cal).

Broccoli Salad

Similar to  http://southernfood.about.com/od/broccolisaladrecipes/r/bl30321h.htm

2 bunches broccoli, florets only (5 to 6 cups florets)
1 small red onion, chopped
1/2 cup raisins
10 to 12 slices bacon, fried and crumbled
handful of sunflower seeds
.
Dressing:
1 cup light mayonnaise
2 tablespoons red wine vinegar
2 teaspoons sugar (or half scoop Trader Joes Stevia powder--full was bit too sweet, but had no aftertaste)

Separate florets from broccoli stalks. Save the remainder of the broccoli for another use or freeze for later. Combine salad ingredients; top with dressing mixture. Chill and serve. Broccoli should be raw.

Cabbage Salad

After reading this post http://thestonesoup.com/blog/2008/05/a-cabbage-obsession/, I made this for lunch today. I grated the cabbage right into a bowl, just enough for me.

Grated cabbage
balsalmic vinegar
ev olive oil
raisins
walnuts

it was pretty good! I like the taste of cabbage. Mild and crunchy.

Taco Salad

1 lb taco seasoned ground beef (3 T taco seasoning per lb or 1 packet. Simmer ground beef with seasoning and 1/2 cup water for 10 minutes.)

cheese

olives

tomatoes

sour cream

refried or pinto beans

salsa

Serve over lettuce.  love this quick meal.

Chicken and Blue Chip Salad

I ate something like this at a women's conference lunch given by my stake. I couldn't find the right person to get the recipe from, so I recreated it based on memory.

chicken, shredded into smallish pieces

pepitas

walnuts

blue chips (crunched up. you don't need that many per serving, like 4 chips maybe)

crumbly cheese. Was it feta? was it blue cheese? I know not. I think cheese is optional anyway since I made it without it.

vinaigrette as dressing. Something mild.

Put on top of salad. I like spring mix.

Anyway, we loved this! It was great.

Corn and Black Bean Salad

Corn and Black Bean Salad

I adore this salad. It is best when you have really sweet corn. This might work with a super awesome brand of frozen corn, but fresh is best.

2 cobs of sweet fresh corn

1 can of black beans, rinsed

1-2 tomatoes, chopped

1 avocado, chopped

handful cilantro, chopped

Cut the corn from the cob. I had never eaten corn raw like this until Reija made this salad at a dinner last summer. It rocks. You could add other raw things too, like red bell pepper or fresh green beans.

Mix corn with other ingredients.

Eat.

I love this recipe since it is so fresh and good. I have discovered that DH would like this much more sans cilantro. Next time I'll put it in a bowl to pass around as a garnish.

Tuna and Butter Bean Salad

http://thestonesoup.com/blog/2010/01/how-to-cultivate-the-packed-lunch-habit-save/

I didn't have butter beans. Neither did the store. It turns out, butter beans are white lima beans. I didn't discover that pertinent fact until after I'd already bought white kidney beans (Cannellini) to use in this recipe. It was fantastic and very quick and easy.

Update: Safeway DOES have butter beans. I found them. They were great with this!

Pear Salad

David made a pear salad for an activity and it was really good. I looked in a couple cookbooks and we ended up putting these things in the salad:

pears

bacon

walnuts

feta

red onion

shallots

Spring mix lettuce

And then used a red wine vinaigrette as dressing. It was really good! The pears were just right and it was total luck that they had ripened well and were juicy and good. Pears often seem to be grainy to me, but these were great.

Salmon and Fennel Salad

I've never eaten raw fennel until now. I've used it many many times in a favorite dish I make that I refer to as fennel gnocchi, but it was cooked.

http://www.epicurious.com/recipes/food/views/Salmon-Salad-with-Fennel-Orange-and-Mint-356713

So. Let me say that raw fennel is fantastic. In salads it brings a wonderful flavor and crunch. When I say fennel I am talking about this:

Some grocers call it "anise". It smells like anise. Or black licorice. And you DON'T use the "fronds", only the bulb. I usually cut out the core as well since it's REALLY hard. You could always save the fronts and use it to make a veggie stock or something. Occasionally the recipe will tell you to use some frond, but not very often.

Anyway. The salad was really good. The salmon didn't cook all the way though, and I had to sear it in the pan. (However--I was pressed for time and didn't have time to let the salmon cool on it's own. It is possible it may have finished cooking during the sitting time). David and I both liked it quite a bit, but it is not very filling. We put it with a little butter lettuce and used no dressing. It had plenty of flavor already.

By the way, paying $3/lb for fennel is a rip off. In CA, it gets to at least half that price sometimes.