OmManiPadmeOmelet > wrote in
news
> In article
> s.net>,
> sandi > wrote:
>
>> > That's all I can think of for now, but a walk thru the
>> > produce section can inspire me. <G>
>> >
>> > Preferred dressings are low fat mayo, Ranch or Ceaser
>> > dressings, or Italian/Creamy Italian if I'm in a vinegar
>> > mood....
>>
>> I like green peppers and
>> a bit of chopped cabbage thrown in. I added about 3
>> tablespoons of diced Polish sausage today. Spicy vinegar &
>> oil dressing. YUM.
>
> Sounds good. :-)
>
>>
>> I've been on the salad kick since bringing up a thread a few
>> weeks ago about the iceburg lettuce tips. And I love my 2
>> new salad spinners!
>
> I just might have to take a look at those...
> Lettuce has not been spoiling lately, we are using it up too
> quickly!

Great!

There's just one of me and I never know exactly how hungry I'll be.
So I take a half head of lettuce, romine and even spinich,
rinse the heck out of them, tear apart (in bite size pieces)
and spin, open up and toss, spin, open up and toss and spin again.
And my 'spin salad bowl' lasts for days...
as I take out and use what I need.

I am just so happy with the suggestions everyone has given me.

> I often use whole romaine or Boston butter leaves under
> various foods as decoration on dad's plates. He always eats it
> of course! Edible garnish.
>
> Baby spinach leaves are good for that too, as are whole basil
> leaves.

I NEVER tried baby spinich until the other day...
and I fell in love with its taste. This is a great thread.
Thanks for starting it.

> Oh! That's another awesome salad ingredient! Basil leaf.
> Either whole or thin sliced. Some other fresh herbs are good
> also. I have a small herb garden on the West side of the
> house.