Green salad...what do you do?

[wallycat]

I've been asked to bring a green salad to a cookout Sunday.

We have tons of various lettuces growing, so there will be plenty of that, but I wonder if and what else you add.

I'm thinking a diced zucchini,
scallions,
celery,
a few radishes...

then I draw a blank. Do you leave it more greens/lettuce or keep adding. I know some folks have problems digesting raw onions, so only a few scallions....
what would YOU add to a green salad if you were bringing one?

[Anne]

We usually just have greens of all sorts, spinach, kale, collards, pak choi, romaine, rainbow chard, beet greens, and even lettuce (wild garden lettuces from Territorial seed - very diverse and colorful). Sometimes we add herbs but that might not be to everybodies liking. Nasturtium, borage, and pansy flowers and squash blossoms are colorfull add-ins.

Other vegetables we sometimes add include green onions, tomatoes, zuchinni, cucumber, baby carrots with top still attached, baby beets with top still attached, and avocado.

[Casey1230]

I have a salad for dinner about 3 nights a week in the summer... I use different varieties of lettece, broccoli, cauliflower, mushrooms, grape tomatoes, sweet onions, bacon, kidney beans, hardboiled egg and Durkee Fried Onions to top off... yummy!

[cookieee]

I've been asked to bring a green salad to a cookout Sunday.

We have tons of various lettuces growing, so there will be plenty of that, but I wonder if and what else you add.

I'm thinking a diced zucchini,
scallions,
celery,
a few radishes...

then I draw a blank. Do you leave it more greens/lettuce or keep adding. I know some folks have problems digesting raw onions, so only a few scallions....
what would YOU add to a green salad if you were bringing one?

One thing I always try to add to my salads is Garbanzo Beans. They are just so healthy for you and so easy to use. I do like to rinse them off. Also rinsed black olives. And don't forget the croutons

[charley]

I don't like onions in salads. My 4 favorite additions are julienned carrots, thin strips of red cabbage, sliced mushrooms, and halved cherry tomatoes.

[catharine]

One thing I always try to add to my salads is Garbanzo Beans. They are just so healthy for you and so easy to use.

Same here. I always add beans, and garbanzos are my favorite.

[heavy hedonist]

raisins, sprouts, green onions, green olives, radish, zuke.

[wallycat]

Thanks!
I may add some black soy beans. I'd like to know there is at least one low carb option out there for a side
Lovely suggestions.
Thank you all!

[LakeMartinGal]

We add broccoli slaw, raisins, cranberries and almonds. DH requires cheese... tomatoes are a plus. I would put several of the "extras" in dishes alongside the main bowl of greens, and let people mix their own.

[vbak]

This one of our favorites.



BLT Salad with Buttermilk Dressing






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1

Comments(6)

Using buttermilk is a good way to thicken dressings without having to use much oil.
Everyday Food, January/February 2005

Prep Time 20 minutes
Total Time 55 minutes
Yield Serves 4

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Ingredients

8 slices bacon (8 ounces total)
1/2 baguette (8 ounces), sliced into 3/4-inch cubes (about 4 cups)
2 tablespoons olive oil
Coarse salt and ground pepper
1/3 cup buttermilk
3 tablespoons reduced-fat mayonnaise
2 tablespoons cider vinegar
1 scallion, thinly sliced
1 pound romaine-lettuce, hearts chopped
1 pint cherry tomatoes, halved

Directions

Preheat oven to 375 degrees. Arrange bacon in a single layer on a rimmed baking sheet lined with parchment or waxed paper. Bake until browned and crisp, about 15 minutes. Transfer to a paper-towel-lined plate to drain.Cool, then crumble into large pieces.
Make croutons: Toss bread with oil, and season with salt and pepper. Spread evenly on a baking sheet. Bake until golden brown, tossing halfway through, 15 to 20 minutes.
Meanwhile, in a large bowl, whisk together buttermilk, mayonnaise, vinegar, and scallion; season with salt and pepper. Add lettuce, tomatoes, and croutons; toss to coat with dressing. Sprinkle with bacon.

[Robyn1007]

I try to have a variety of color in there so I would add tomatoes, red, orange or yellow bell peppers, maybe dried cranberries, mandarin oranges, blueberries etc.

[Joanie B]

I have a salad for dinner about 3 nights a week in the summer... I use different varieties of lettece, broccoli, cauliflower, mushrooms, grape tomatoes, sweet onions, bacon, kidney beans, hardboiled egg and Durkee Fried Onions to top off... yummy!

A girl after my own stomach!! Love those onions, haven't had them in years, but I used to eat a can for snack in my wild youth!

Shredded carrots, so much easier to eat than slices or chunks. Itty bitty pieces of cauliflower and/or broccoli. I like different lettuces mixed with spinach. Love a lot of color in my salads, like Robyn mentions different colored bell peppers. I also like something crunchy non-veggie, like sunflower or pumpkin seeds, toasted almond slivers, soy nuts--maybe have a baggie/sealed container on the side. I don't eat them but most folks I know cannot have a salad w/o croutons (added before last dressing toss or separate). Edamame, jicama. I'm a kitchen-sink of veggies salad kid.

[Goin' Coastal]

If I am taking it somewhere, I go pretty basic. I add shredded carrots, sliced cucumber, green onions, cherry tomatoes and a sprinkle of sunflower seeds.

[mcgee]

I've taken Rachel Ray's Blue Cheese and Walnut Salad with Maple Dressing to a few events and it's always a big hit. I sub pecans for the walnuts and use mixed greens instead of all spinach. Bowl always comes home empty.

[vbak]

McGee, that sounds delicious.

[mcgee]

McGee, that sounds delicious.

It is. It was first posted on this board by Bob way back in 2005. I've been making it ever since. Here's the thread. http://community.cookinglight.com/sh...ad.php?t=81401

[vbak]

Thanks for the link!