Been on a salad kick now for the past two weeks.
For some reason dad and I have both been craving fresh greens...

I've also found that if I pay attention to presentation, I can get dad
to eat better. If his plates are "pretty", he'll eat what I fix instead
of his ever famous spam and cheese omelets. :-(

<shudder>

Today his lunch salad was a mix of sliced romaine, boston butter lettuce
and baby spinach leaves. I lined the bowl first with some whole BB and
romaine leaves to make it attractive.

I then placed some sliced leftover grilled salmon on one part of the bed
of leaves, then some sliced roma tomatoes on another section and a
quartered hard cooked egg on the remaining third. I decorated in between
with some thin slices of grilled italian sausage.

Sprinkled over the entire thing gently with sesame seeds and put low fat
ranch dressing in the center. :-)

He was pleased and ate the whole thing!

I ate leftovers from yesterday. <G>
Re-heated grilled chicken wrapped in lettuce leaves with low fat mayo
and sliced tomato.

Sorry, no pic, but I have pics of salads from late last week to post as
soon as I process them.

Seems the secret to fixing the appetite of an elderly parent is to
really pay strict attention to presentation.... I have to work at it,
but it's more than worth it. :-)

Papasan is now 74.
--
Peace!
Om

"My mother never saw the irony in calling me a Son of a bitch"
-- Jack Nicholson

"OmManiPadmeOmelet" > wrote in message
news
> Been on a salad kick now for the past two weeks.
> For some reason dad and I have both been craving fresh greens...
>
[...]> Papasan is now 74.
> --

And very lucky to have you. I am also on a salad kick, it's what I want but
I have not gone out to get the fixings! Yet ...



--
Posted via a free Usenet account from http://www.teranews.com

In article >,
"cybercat" > wrote:

> "OmManiPadmeOmelet" > wrote in message
> news
> > Been on a salad kick now for the past two weeks.
> > For some reason dad and I have both been craving fresh greens...
> >
> [...]> Papasan is now 74.
> > --
>
> And very lucky to have you.

He knows... and I feel lucky to still have him! :-)
We lost mom a bit over 4 years ago and my sister moved to Arizona. <sigh>

> I am also on a salad kick, it's what I want but
> I have not gone out to get the fixings! Yet ...

Okay, let's start...

Favorite salad ingredients:

Romaine lettuce
Boston butter lettuce
Baby Spinach
Red or green leaf lettuce
Quartered hard boiled eggs
Sliced black (or sometimes green) olives
Shredded cheese, Mozarella, Monterey Jack or White cheddar
Cocktail Shrimp (salad shrimp have no flavor!)
Shredded fresh or fresh frozen crab meat
Shredded fake crab if I'm desperate
Various sliced meats to include grilled fish, grilled beef or shredded
chicken
Thin sliced cold sausage
Bacon bits
Fine shredded carrots
Sliced Avocado
Sliced Tomato
Diced cold cooked Asparagus
Artichoke hearts (canned or fresh)
Baby corn (canned)
Raw mushrooms
Raw Cauliflower
Raw Broccoli
Thin sliced Celery

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....
--
Peace!
Om

"My mother never saw the irony in calling me a Son of a bitch"
-- Jack Nicholson

OmManiPadmeOmelet wrote:
> Been on a salad kick now for the past two weeks.
> For some reason dad and I have both been craving fresh greens...
>
> I've also found that if I pay attention to presentation, I can get dad
> to eat better. If his plates are "pretty", he'll eat what I fix instead
> of his ever famous spam and cheese omelets. :-(

We've been on a big Cobb Salad kick around here. made it for cooking
camp this summer and that got me going. We used: a mixture of romaine,
spinach and baby greens; scallions; fresh chives; avocado; tomatoes;
hard boiled egg; colby cheese, and garlicy croutons. Chopped chicken
and bacon - real for my BF, and fake soy vegiies stuff for me.
Homemade, lowfat ranch dresing on it. Yum! Arrange the ingredients in
strips over the greens.

Also a big fan of Salade Nicoise. Bed of greens - usually butter and
romaine - with boiled potaotes, green beans, grape tomatoes, red
onions, kalamata olives (cheaper and easier to find than nicoise),
capers if I have them, hard bpo;ed eggs, and fresh grilled tuna. A nice
mustard vinaigrette over the top.

Greek salad is another good one. Crisp lettuce (again we like romaine
lol) with kalamata olives, feta cheese, tomatoes, green bell peppers,
red onions, cucumbers, and a good, oregano and lemon vinaigreette.
Served with stuffed grape leaves on the side. Sometimes chickpeas - not
authentic but a good source of protein.

A nice butter lettuce salad with grilled (BBQ sauced sometimes, other
times not)shrimp, croutons, tomatoes, cucumbers, and avocadoes is
wonderful. Honey mustard dressing.

Advanced Caprese is s huge hit. Bed of spinach, sliced tomatoes,
marinated mozzarella, frsh chiffonade of basil, marinated artichoke
hearts, roasted red peppers, and black olives. Drizzled with olive oil,
sprinkled with salt and pepper.

Now you've got ME on a salad kick, thanks a lot!!

OmManiPadmeOmelet > wrote in
news
> In article >,
> "cybercat" > wrote:
>
>> "OmManiPadmeOmelet" > wrote in message
>> news
>> > Been on a salad kick now for the past two weeks.
>> > For some reason dad and I have both been craving fresh
>> > greens...
>> >
>> [...]> Papasan is now 74.
>> > --
>>
>> And very lucky to have you.
>
> He knows... and I feel lucky to still have him! :-)
> We lost mom a bit over 4 years ago and my sister moved to
> Arizona. <sigh>
>
>> I am also on a salad kick, it's what I want but
>> I have not gone out to get the fixings! Yet ...
>
> Okay, let's start...
>
> Favorite salad ingredients:
>
> Romaine lettuce
> Boston butter lettuce
> Baby Spinach
> Red or green leaf lettuce
> Quartered hard boiled eggs
> Sliced black (or sometimes green) olives
> Shredded cheese, Mozarella, Monterey Jack or White cheddar
> Cocktail Shrimp (salad shrimp have no flavor!)
> Shredded fresh or fresh frozen crab meat
> Shredded fake crab if I'm desperate
> Various sliced meats to include grilled fish, grilled beef or
> shredded chicken
> Thin sliced cold sausage
> Bacon bits
> Fine shredded carrots
> Sliced Avocado
> Sliced Tomato
> Diced cold cooked Asparagus
> Artichoke hearts (canned or fresh)
> Baby corn (canned)
> Raw mushrooms
> Raw Cauliflower
> Raw Broccoli
> Thin sliced Celery
>
> 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.

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!

Jude wrote:
> OmManiPadmeOmelet wrote:
> > Been on a salad kick now for the past two weeks.
> > For some reason dad and I have both been craving fresh greens...
> >
> > I've also found that if I pay attention to presentation, I can get dad
> > to eat better. If his plates are "pretty", he'll eat what I fix instead
> > of his ever famous spam and cheese omelets. :-(
>
> We've been on a big Cobb Salad kick around here. made it for cooking
> camp this summer and that got me going. We used: a mixture of romaine,
> spinach and baby greens; scallions; fresh chives; avocado; tomatoes;
> hard boiled egg; colby cheese, and garlicy croutons. Chopped chicken
> and bacon - real for my BF, and fake soy vegiies stuff for me.
> Homemade, lowfat ranch dresing on it. Yum! Arrange the ingredients in
> strips over the greens.
>
> Also a big fan of Salade Nicoise. Bed of greens - usually butter and
> romaine - with boiled potaotes, green beans, grape tomatoes, red
> onions, kalamata olives (cheaper and easier to find than nicoise),
> capers if I have them, hard bpo;ed eggs, and fresh grilled tuna. A nice
> mustard vinaigrette over the top.
>
> Greek salad is another good one. Crisp lettuce (again we like romaine
> lol) with kalamata olives, feta cheese, tomatoes, green bell peppers,
> red onions, cucumbers, and a good, oregano and lemon vinaigreette.
> Served with stuffed grape leaves on the side. Sometimes chickpeas - not
> authentic but a good source of protein.
>
> A nice butter lettuce salad with grilled (BBQ sauced sometimes, other
> times not)shrimp, croutons, tomatoes, cucumbers, and avocadoes is
> wonderful. Honey mustard dressing.
>
> Advanced Caprese is s huge hit. Bed of spinach, sliced tomatoes,
> marinated mozzarella, frsh chiffonade of basil, marinated artichoke
> hearts, roasted red peppers, and black olives. Drizzled with olive oil,
> sprinkled with salt and pepper.
>
> Now you've got ME on a salad kick, thanks a lot!!

PS. Other big favorite arond here is my Southewstern Caesar Salad.

Romaine lettuce, cotija cheese, and tortilla strips fried in oil, then
disted with salt and chile powder. Dressing is a packet of ranch mix,
made as per the directions but with a hefty shot of chipotle hot sauce
added in. Gread side dish with fajitas. Also can be jazzed up with
finely diced tomatoes or avocado, and some scallions. Keep adding on,
black olives, red bell peppers, shredded sharp cheddar, canned corn,
and a hefty dollop of beans and rice make it into an excellent taco
salad. Serve salsa dumped over the dressing.

Om wrote:

> Favorite salad ingredients:
>
> Romaine lettuce
> Boston butter lettuce
> Baby Spinach
> Red or green leaf lettuce
> Quartered hard boiled eggs
> Sliced black (or sometimes green) olives
> Shredded cheese, Mozarella, Monterey Jack or White cheddar
> Cocktail Shrimp (salad shrimp have no flavor!)
> Shredded fresh or fresh frozen crab meat
> Shredded fake crab if I'm desperate
> Various sliced meats to include grilled fish, grilled beef or shredded
> chicken
> Thin sliced cold sausage
> Bacon bits
> Fine shredded carrots
> Sliced Avocado
> Sliced Tomato
> Diced cold cooked Asparagus
> Artichoke hearts (canned or fresh)
> Baby corn (canned)
> Raw mushrooms
> Raw Cauliflower
> Raw Broccoli
> Thin sliced Celery
>
> That's all I can think of for now, but a walk thru the produce section
> can inspire me. <G>

I'll add:
Garbanzo beans
Deep-fried rice sticks
Sunflower seeds
Cooked pasta (fusilli, rotini, or farfalle)


> Preferred dressings are low fat mayo, Ranch or Ceaser dressings, or
> Italian/Creamy Italian if I'm in a vinegar mood....

Homemade dressings are my preferred kind. I'll tailor the dressing to my
mood and to whatever else is going into the salad.

Bob

In article . com>,
"Jude" > wrote:

> OmManiPadmeOmelet wrote:
> > Been on a salad kick now for the past two weeks.
> > For some reason dad and I have both been craving fresh greens...
> >
> > I've also found that if I pay attention to presentation, I can get dad
> > to eat better. If his plates are "pretty", he'll eat what I fix instead
> > of his ever famous spam and cheese omelets. :-(
>
> We've been on a big Cobb Salad kick around here. made it for cooking
> camp this summer and that got me going. We used: a mixture of romaine,
> spinach and baby greens; scallions; fresh chives; avocado; tomatoes;
> hard boiled egg; colby cheese, and garlicy croutons. Chopped chicken
> and bacon - real for my BF, and fake soy vegiies stuff for me.
> Homemade, lowfat ranch dresing on it. Yum! Arrange the ingredients in
> strips over the greens.

Sounds similar to what I like to make, except I don't use croutons. :-)

>
> Also a big fan of Salade Nicoise. Bed of greens - usually butter and
> romaine - with boiled potaotes, green beans, grape tomatoes, red
> onions, kalamata olives (cheaper and easier to find than nicoise),
> capers if I have them, hard bpo;ed eggs, and fresh grilled tuna. A nice
> mustard vinaigrette over the top.

Hoo! Sounds good, but we don't eat spuds.
Bet I could substitute steamed radishes?
Cooking radishes eliminates the heat. I often use them whole in stews
and potroasts.

>
> Greek salad is another good one. Crisp lettuce (again we like romaine
> lol) with kalamata olives, feta cheese, tomatoes, green bell peppers,
> red onions, cucumbers, and a good, oregano and lemon vinaigreette.
> Served with stuffed grape leaves on the side. Sometimes chickpeas - not
> authentic but a good source of protein.

Ooh Grapeleaves!
Canned or fresh?

>
> A nice butter lettuce salad with grilled (BBQ sauced sometimes, other
> times not)shrimp, croutons, tomatoes, cucumbers, and avocadoes is
> wonderful. Honey mustard dressing.
>
> Advanced Caprese is s huge hit. Bed of spinach, sliced tomatoes,
> marinated mozzarella, frsh chiffonade of basil, marinated artichoke
> hearts, roasted red peppers, and black olives. Drizzled with olive oil,
> sprinkled with salt and pepper.
>
> Now you've got ME on a salad kick, thanks a lot!!

<lol> It's good hot weather eating for sure! :-)
--
Peace!
Om

"My mother never saw the irony in calling me a Son of a bitch"
-- Jack Nicholson

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!

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.

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.
--
Peace!
Om

"My mother never saw the irony in calling me a Son of a bitch"
-- Jack Nicholson

In article .com>,
"Jude" > wrote:

> PS. Other big favorite arond here is my Southewstern Caesar Salad.
>
> Romaine lettuce, cotija cheese, and tortilla strips fried in oil, then
> disted with salt and chile powder. Dressing is a packet of ranch mix,
> made as per the directions but with a hefty shot of chipotle hot sauce
> added in. Gread side dish with fajitas. Also can be jazzed up with
> finely diced tomatoes or avocado, and some scallions. Keep adding on,
> black olives, red bell peppers, shredded sharp cheddar, canned corn,
> and a hefty dollop of beans and rice make it into an excellent taco
> salad. Serve salsa dumped over the dressing.

Hee!

Kinda like the way I serve tacos, but I put all the ingredients in
separate dishes and let people "build their own". I often by the
pre-made white corn tortilla shells for convenience.

I make a chile meat from chicken, beef or venison and put that in one
bowl, then the other bowls are shredded cheese, thin sliced lettuce,
sliced tomatoes, sliced black olives, sliced avocados and a small bowl
of sour cream.

;-d

Darn! Now you've got me wanting home made tacos! <lol>
It's been awhile...
--
Peace!
Om

"My mother never saw the irony in calling me a Son of a bitch"
-- Jack Nicholson

"Bob Terwilliger" > wrote in

> I'll add:
> Garbanzo beans
> Deep-fried rice sticks
> Sunflower seeds
> Cooked pasta (fusilli, rotini, or farfalle)

I'm about to try flax seeds. Do you know if they taste like sesame
seeds?


>> Preferred dressings are low fat mayo, Ranch or Ceaser
>> dressings, or Italian/Creamy Italian if I'm in a vinegar
>> mood....

Lo-fat (generic store brand here) are excellent!!!!


> Homemade dressings are my preferred kind. I'll tailor the
> dressing to my mood and to whatever else is going into the
> salad.
>
> Bob
>
>

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.

OmManiPadmeOmelet wrote:

> > Also a big fan of Salade Nicoise. Bed of greens - usually butter and
> > romaine - with boiled potaotes, green beans, grape tomatoes, red
> > onions, kalamata olives (cheaper and easier to find than nicoise),
> > capers if I have them, hard bpo;ed eggs, and fresh grilled tuna. A nice
> > mustard vinaigrette over the top.
>
> Hoo! Sounds good, but we don't eat spuds.
> Bet I could substitute steamed radishes?


Use cauliflower, excellent substitute for potatoes. I make a low - carb
"potato" salad using cauliflower in place of the taters...

--
Best
Greg

Sandi asked:

>> I'll add:
>> Garbanzo beans
>> Deep-fried rice sticks
>> Sunflower seeds
>> Cooked pasta (fusilli, rotini, or farfalle)
>
> I'm about to try flax seeds. Do you know if they taste like sesame
> seeds?

Flax seeds are one of my favorite things for putting on top of breads before
they get baked; I've never had them in a salad. I don't think they taste
like sesame seeds. They do taste a bit nutty to me, though, and baking
brings out that flavor, so maybe they ought to be toasted before sprinkling
them on a salad. I assume you're after the Omega-3 fatty acids?

Bob

OmManiPadmeOmelet wrote:
> In article . com>,
> "Jude" > wrote:
>
> > OmManiPadmeOmelet wrote:
> > > Been on a salad kick now for the past two weeks.
> > > For some reason dad and I have both been craving fresh greens...
> > >
> > > I've also found that if I pay attention to presentation, I can get dad
> > > to eat better. If his plates are "pretty", he'll eat what I fix instead
> > > of his ever famous spam and cheese omelets. :-(
> >
> > We've been on a big Cobb Salad kick around here. made it for cooking
> > camp this summer and that got me going. We used: a mixture of romaine,
> > spinach and baby greens; scallions; fresh chives; avocado; tomatoes;
> > hard boiled egg; colby cheese, and garlicy croutons. Chopped chicken
> > and bacon - real for my BF, and fake soy vegiies stuff for me.
> > Homemade, lowfat ranch dresing on it. Yum! Arrange the ingredients in
> > strips over the greens.
>
> Sounds similar to what I like to make, except I don't use croutons. :-)

I love to make croutons from stale bread. Simmer some garlic in olive
oil, brush onto small bread cubes, toss in celery seed, paprkia,
paremesan if youre in a cheesey mood. Bake in toaster oven for 15-20
mins. Hot, fresh croutons.
>
> >
> > Also a big fan of Salade Nicoise. Bed of greens - usually butter and
> > romaine - with boiled potaotes, green beans, grape tomatoes, red
> > onions, kalamata olives (cheaper and easier to find than nicoise),
> > capers if I have them, hard bpo;ed eggs, and fresh grilled tuna. A nice
> > mustard vinaigrette over the top.
>
> Hoo! Sounds good, but we don't eat spuds.
> Bet I could substitute steamed radishes?
> Cooking radishes eliminates the heat. I often use them whole in stews
> and potroasts.

Sure, why not? Worth a try. Radishes are one of the few veggies I hate
but hell, its YOUR salad!
>
> >
> > Greek salad is another good one. Crisp lettuce (again we like romaine
> > lol) with kalamata olives, feta cheese, tomatoes, green bell peppers,
> > red onions, cucumbers, and a good, oregano and lemon vinaigreette.
> > Served with stuffed grape leaves on the side. Sometimes chickpeas - not
> > authentic but a good source of protein.
>
> Ooh Grapeleaves!
> Canned or fresh?

Deli counter =)

"Bob Terwilliger" > wrote in
:

> Sandi asked:
>
>>> I'll add:
>>> Garbanzo beans
>>> Deep-fried rice sticks
>>> Sunflower seeds
>>> Cooked pasta (fusilli, rotini, or farfalle)
>>
>> I'm about to try flax seeds. Do you know if they taste like
>> sesame seeds?
>
> Flax seeds are one of my favorite things for putting on top of
> breads before they get baked; I've never had them in a salad.
> I don't think they taste like sesame seeds. They do taste a
> bit nutty to me, though, and baking brings out that flavor, so
> maybe they ought to be toasted before sprinkling them on a
> salad. I assume you're after the Omega-3 fatty acids?
>
> Bob

Yes. Thank you.

sandi wrote:

> 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.
>


Baby spinach, pieces pf grapefruit out of their membranes OR mandarin
oranges, dried cherries, sunflower seeds OR pecans, red onion, celery,
yellow bell peppers. Make a vinaigrette with grainy mustard and a few T
of honey added. Yum!!!

Or else my Aunt Helen;s speicalty....spinach with sliced strawberries
and toasted pecans, with a poppyseed dressing.

Jude wrote:

>
> I love to make croutons from stale bread. Simmer some garlic in olive
> oil, brush onto small bread cubes, toss in celery seed, paprkia,
> paremesan if youre in a cheesey mood. Bake in toaster oven for 15-20
> mins. Hot, fresh croutons.

Ooooh, I love croûtons too! Dunno if you might like this "hot" salad:

Found this one a while back, and we have had it several times... its yummy!

-= Exported from BigOven =-

Sauteed Calamari Salad

Recipe By:
Serving Size: 4
Cuisine: Uncategorized
Main Ingredient: Salad
Categories: Lime, Ginger, Tomato, Garlic, Fish Sauce, Basil, Arugula,
Cilantro, Eastwest2

-= Ingredients =-
1/2 cup Fresh lime juice
1/3 cup Fish sauce
1 tablespoon Sugar
1/2 tablespoon Minced garlic
1/2 tablespoon Minced ginger
3 Thai bird chiles; minced
1/4 cup Minced cilantro
1/4 cup Thinly-sliced mint
1/4 cup Thinly-sliced Thai basil
2 pounds Fresh calamari; cleaned, and
Cut 1/2" rings; heads halved
2 large Ripe tomatoes; medium diced
2 pounds Washed arugula; in large
Baguette croutons; for

-= Instructions =-
In a bowl, mix together juice, fish sauce, sugar, garlic, ginger,
chiles, mint and basil. Add the calamari and marinate for only 30
seconds. Take the calamari out of the marinade and add to a very hot
skillet, lightly oiled. Toss calamari quickly around and cook only 2 to
3 minutes until done. Cook in two batches. Remove calamari and place on
top of the arugula. In the same hot skillet, add the tomatoes and 1/3
cup of the marinade. Bring to a boil then add to salad and mix well.
Check for seasoning and serve. For Plating: Serve in the large salad
bowl with small side plates. Garnish with croutons. This recipe
yields 4 servings. Source: "EAST MEETS WEST with Ming Tsai - (Show #
MT-1C03) - from the TV FOOD NETWORK" S(Formatted for MC5): "11-02-1999
by Joe Comiskey - " Per serving: 82 Calories
(kcal); 3g Total Fat; (32% calories from fat); 1g Protein; 14g
Carbohydrate; 3mg Cholesterol; 7mg Sodium Food Exchanges: 0
Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 1/2 Other
Carbohydrates Recipe by: Ming Tsai Converted by MM_Buster v2.0n.


** This recipe can be pasted into BigOven without retyping. BigOven.com
ID= 129913 **
** Easy recipe software. Try it free at: http://www.bigoven.com **


--
Cheers
Chatty Cathy

I think where most salads are lacking is in the dressing- you simply
cannot buy as good a dressing as you can make in a minute. Even the
much-touted Paul Newman's strikes me as flavorless.

Most of my salads are treated to a simple vinaigrette, with the
following:

Olive oil
A minced shallot
dash of wine vineagar and/or lemon juice
bit of crushed garlic (out of a jar is fine)
small squirt of dijon mustard (optionally)
Salt and fresh ground pepper.

And just about every salad also includes some capers, and lots of
finely chopped fresh parsely. If there's a tomato involved, I almost
always add some mint, too.

If you're looking for a creamy dressing, this one is super simple:

Half mayonnaise
Half yogurt
Some crushed garlic to taste
Some finely chopped chives

Use sparingly. It's great with cubed chicken or turkey and some sliced
grapes and walnuts.

My other salad hangup is iceberg lettuce- tasteless stuff, especially
in a day when you can buy assorted, cleaned leaf lettuce at any grocery
store.

mike

http://smsfr.blogspot.com

"What I say is that, if a man really likes potatoes,
he must be a pretty decent sort of fellow."
~ A. A. Milne

OmManiPadmeOmelet wrote:
> Been on a salad kick now for the past two weeks.
> For some reason dad and I have both been craving fresh greens...

I think that's really great

greens are full of iron

we say... you can get iron from beef, but the cows eat green grass

iron is in the greens

a 900 lb gorilla eats primarily green leaves
(they rip coconuts open with their bare hands)

greens are the bomb

oooo, i just can't say enough

greens make you mean
greens make you lean

Congrats to your papasan

the oldest human died the other day, she was 115 I think
you've got a lot of more salads to make

In article >,
"Bob Terwilliger" > wrote:

> I'll add:
> Garbanzo beans
> Deep-fried rice sticks
> Sunflower seeds
> Cooked pasta (fusilli, rotini, or farfalle)

Cool. :-)
I'll have to try deep fried rice sticks.
Y'all know I love the deep fryer.<G>

>
>
> > Preferred dressings are low fat mayo, Ranch or Ceaser dressings, or
> > Italian/Creamy Italian if I'm in a vinegar mood....
>
> Homemade dressings are my preferred kind. I'll tailor the dressing to my
> mood and to whatever else is going into the salad.
>
> Bob

I'll go either way depending on mood, available ingredients and time.

I have yet to find a bad "wishbone" brand dressing.

Most Kraft dressings are crap. WAY too sweet! Ick.
--
Peace!
Om

"My mother never saw the irony in calling me a Son of a bitch"
-- Jack Nicholson

In article s.net>,
sandi > wrote:

> >> Preferred dressings are low fat mayo, Ranch or Ceaser
> >> dressings, or Italian/Creamy Italian if I'm in a vinegar
> >> mood....
>
> Lo-fat (generic store brand here) are excellent!!!!

Mm, I've found store brands to be "iffy". :-)
It depends on who makes them, but an examination of the label can
determine that.

I've seldom been pleased with Kraft anymore.
They are hung up on "sweet" dressings. I prefer savory.
--
Peace!
Om

"My mother never saw the irony in calling me a Son of a bitch"
-- Jack Nicholson

In article s.net>,
sandi > wrote:

> 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.

Most welcome! :-)

I get the pre-washed bagged stuff and eat it right out of the bag
sometimes. The only drawback is that it tends to spoil rather quickly.
I've got to look into alternatives for storing it. I have 3 large screen
strainers and am thinking that keeping it dryer might help extend the
shelf life.

Alfalfa and radish (zesty) sprouts are a nice addition too sometimes.
--
Peace!
Om

"My mother never saw the irony in calling me a Son of a bitch"
-- Jack Nicholson

In article >,
"Gregory Morrow" > wrote:

> OmManiPadmeOmelet wrote:
>
> > > Also a big fan of Salade Nicoise. Bed of greens - usually butter and
> > > romaine - with boiled potaotes, green beans, grape tomatoes, red
> > > onions, kalamata olives (cheaper and easier to find than nicoise),
> > > capers if I have them, hard bpo;ed eggs, and fresh grilled tuna. A nice
> > > mustard vinaigrette over the top.
> >
> > Hoo! Sounds good, but we don't eat spuds.
> > Bet I could substitute steamed radishes?
>
>
> Use cauliflower, excellent substitute for potatoes. I make a low - carb
> "potato" salad using cauliflower in place of the taters...

Hm, I've not tried making "potato" salad using cauliflower yet, but I
have done the puree thing with it in place of mashed spuds.

We like it. :-d
--
Peace!
Om

"My mother never saw the irony in calling me a Son of a bitch"
-- Jack Nicholson

In article .com>,
"ke8yy" > wrote:

> I think where most salads are lacking is in the dressing- you simply
> cannot buy as good a dressing as you can make in a minute. Even the
> much-touted Paul Newman's strikes me as flavorless.
>
> Most of my salads are treated to a simple vinaigrette, with the
> following:
>

<snipped recipes>

Newman's is just downright _gross_.
I have yet to taste one I like! They have it available in packets at
work in the cafeteria. Ick. ;-p

Thanks for the suggestions! While I do like some commercial dressings
for the convenience, it's far easier to control the nutritional content
if you make it yourself.
--
Peace!
Om

"My mother never saw the irony in calling me a Son of a bitch"
-- Jack Nicholson

In article .com>,
"sosessyithurts" > wrote:

> OmManiPadmeOmelet wrote:
> > Been on a salad kick now for the past two weeks.
> > For some reason dad and I have both been craving fresh greens...
>
> I think that's really great
>
> greens are full of iron
>
> we say... you can get iron from beef, but the cows eat green grass
>
> iron is in the greens
>
> a 900 lb gorilla eats primarily green leaves
> (they rip coconuts open with their bare hands)
>
> greens are the bomb
>
> oooo, i just can't say enough
>
> greens make you mean
> greens make you lean
>
> Congrats to your papasan
>
> the oldest human died the other day, she was 115 I think
> you've got a lot of more salads to make

I certainly hope so... ;-)

As for iron tho', I've not gone thru menopause yet.
When I go off of beef, my iron levels drop no matter how much green
stuff I eat.

Fresh meat is still the best source of iron...
--
Peace!
Om

"My mother never saw the irony in calling me a Son of a bitch"
-- Jack Nicholson

OmManiPadmeOmelet wrote:

> In article >,
> "Gregory Morrow" > wrote:
>
> > OmManiPadmeOmelet wrote:
> >
> > > > Also a big fan of Salade Nicoise. Bed of greens - usually butter and
> > > > romaine - with boiled potaotes, green beans, grape tomatoes, red
> > > > onions, kalamata olives (cheaper and easier to find than nicoise),
> > > > capers if I have them, hard bpo;ed eggs, and fresh grilled tuna. A
nice
> > > > mustard vinaigrette over the top.
> > >
> > > Hoo! Sounds good, but we don't eat spuds.
> > > Bet I could substitute steamed radishes?
> >
> >
> > Use cauliflower, excellent substitute for potatoes. I make a low - carb
> > "potato" salad using cauliflower in place of the taters...
>
> Hm, I've not tried making "potato" salad using cauliflower yet, but I
> have done the puree thing with it in place of mashed spuds.
>
> We like it. :-d


The cauliflower "potato" salad always gets raves, some people think I'm
kidding when I say it's cauliflower and not potatoes in the salad...

A pal of mine who is low - carbing (she now is on the Seattle Sutton meal
plan) turned me on to it...

--
Best
Greg

In article . net>,
"Gregory Morrow" > wrote:

> > > Use cauliflower, excellent substitute for potatoes. I make a low - carb
> > > "potato" salad using cauliflower in place of the taters...
> >
> > Hm, I've not tried making "potato" salad using cauliflower yet, but I
> > have done the puree thing with it in place of mashed spuds.
> >
> > We like it. :-d
>
>
> The cauliflower "potato" salad always gets raves, some people think I'm
> kidding when I say it's cauliflower and not potatoes in the salad...
>
> A pal of mine who is low - carbing (she now is on the Seattle Sutton meal
> plan) turned me on to it...
>
> --
> Best
> Greg

Sounds most excellent!
Will have to try it for sure, thanks! :-)
--
Peace!
Om

"My mother never saw the irony in calling me a Son of a bitch"
-- Jack Nicholson

Om wrote:

> I'll have to try deep fried rice sticks.
> Y'all know I love the deep fryer.<G>

You have a mini deep fryer, right? Be careful cooking the rice sticks, they
puff up VERY quickly.

Bob

Gregory Morrow wrote:


>
> The cauliflower "potato" salad always gets raves, some people think I'm
> kidding when I say it's cauliflower and not potatoes in the salad...
>
> A pal of mine who is low - carbing (she now is on the Seattle Sutton meal
> plan) turned me on to it...
>
> --
> Best
> Greg

Basic potato salad recipe (for me: mayo, celery , celery seed, HB egg,
sometimes black olives) or do you have a specific recipe to share?

In article >,
"Bob Terwilliger" > wrote:

> Om wrote:
>
> > I'll have to try deep fried rice sticks.
> > Y'all know I love the deep fryer.<G>
>
> You have a mini deep fryer, right? Be careful cooking the rice sticks, they
> puff up VERY quickly.
>
> Bob

Yes, it's the 4 cup.

I'll keep that in mind, thanks! :-)

Now I just have to hit the oriental market and find some rice
sticks..... <G>
--
Peace!
Om

"My mother never saw the irony in calling me a Son of a bitch"
-- Jack Nicholson

Jude wrote:

> Gregory Morrow wrote:
>
>
> >
> > The cauliflower "potato" salad always gets raves, some people think I'm
> > kidding when I say it's cauliflower and not potatoes in the salad...
> >
> > A pal of mine who is low - carbing (she now is on the Seattle Sutton
meal
> > plan) turned me on to it...
> >
> > --
> > Best
> > Greg
>
> Basic potato salad recipe (for me: mayo, celery , celery seed, HB egg,
> sometimes black olives) or do you have a specific recipe to share?
>


Just substitute cooked cauliflower for the potatoes (I don't have a
speicific recipe, I always "wing it")...

--
Best
Greg