I was just posting about a successful salad I'd served over the
holidaze when it occurred to me that I don't have many "experiences"
beyond the normal Cesaer, Chef, and Cobb for hearty salads.

Are there others that could hold their own as a meal? (And I mean,
those that you would not simply add beef or chicken to.)

The successful salad I served was:

Roasted Pear Salad

INGREDIENTS:
1 Tbs. Butter, Melted
1 Tbs. Honey (I prefer Sage)
1/8 tsp. cinnamon
4 Pears, firm, cored, peeled, & cubed
2 Tbs. Sherry, Dry
2 Tbs. Vinegar (I preferred Rice Vinegar)
1 Tbs. EVOO
1/8 tsp. Pepper, ground
Mixed Greens salad
Optional:
walnuts, toasted
pine nuts, toasted
proscuitto, julienned
blue cheese, Spanish

METHOD:
Preheat oven to 500°F (260°C). In a large bowl, mix the melted
butter, honey, and cinnemon. I prefer sage honey because there is a
great "minty" aftertaste. Add the pears (I used Bosc and Red but
Anjun would also work) and toss well.Spread pears on baking sheet
(lay down parchment paper) on a lipped baking sheet and rost in oven
for 20 minutes, tossing them once about halfway through.
In the same bowl, combine sherry, vinegar, oil, and pepper. Add
now-roasted pears and stir in vinegrette. This can be prepared up to
two days in advance of the event. Simply cover and refrigerate; the
flavors will meld the longer it sets. Remove from refrigerator 2-3
hours prior to serving so that salad can come to room temperature.
To assemble, place a layer of greens on each plate and top with
a spoonful of pears. Sprinkle nuts and blue cheese (gorgonzola is
another good choice), a few slivers of proscuitto and drizzle with
any excess vinegrette.

Wine Suggestion: Cabernet Sauvignon or Zinfandel

The Ranger
--
I am, however, descending rapidly into old fartdom, and my memory
may have conflugled the facts here, so keep asking around.
- Penelope, rge, 1/8/07

On Tue, 9 Jan 2007 16:14:36 -0800, "The Ranger"
> wrote:

>I was just posting about a successful salad I'd served over the
>holidaze when it occurred to me that I don't have many "experiences"
>beyond the normal Cesaer, Chef, and Cobb for hearty salads.
>
>Are there others that could hold their own as a meal?

Most of the grain salads I make (tabouli, wheatberry salad, rice
salad) are good meals on their own.

Serene
--
"I can't decide if I feel more like four ten-year-olds or ten four-year-olds." Laurie Anderson , on turning 40.

http://serenejournal.livejournal.com

"The Ranger" > wrote in message
...
>I was just posting about a successful salad I'd served over the
> holidaze when it occurred to me that I don't have many "experiences"
> beyond the normal Cesaer, Chef, and Cobb for hearty salads.
>

My way of getting off the holiday junk food is to eat meat, nonstarchy
and/or high fiber vegetables, and salads, and I put every thing in them.

Last night it was hardboiled eggs, bleu cheese, carrots, and mushrooms.

Cold dark meat chicken is wonderful in salad, especially when marinated
in my sweet/joy/garlic marinade.

Black olives are fabulous in salads with cheese and egg, ham, or poultry.

You can just use your imagination!



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

In article >,
"The Ranger" > wrote:

> I was just posting about a successful salad I'd served over the
> holidaze when it occurred to me that I don't have many "experiences"
> beyond the normal Cesaer, Chef, and Cobb for hearty salads.
>
> Are there others that could hold their own as a meal? (And I mean,
> those that you would not simply add beef or chicken to.)


Chinese chicken salad. I have to look up the recipe every time (and
don't always follow it).

On Tue, 09 Jan 2007 17:31:03 -0800, Dan Abel > wrote:

>In article >,
> "The Ranger" > wrote:
>
>> I was just posting about a successful salad I'd served over the
>> holidaze when it occurred to me that I don't have many "experiences"
>> beyond the normal Cesaer, Chef, and Cobb for hearty salads.
>>
>> Are there others that could hold their own as a meal? (And I mean,
>> those that you would not simply add beef or chicken to.)
>
>
>Chinese chicken salad. I have to look up the recipe every time (and
>don't always follow it).

Nicoise salad is another classic that is a full meal salad.

Christine

"The Ranger" > wrote in message
...
> I was just posting about a successful salad I'd served over the
> holidaze when it occurred to me that I don't have many "experiences"
> beyond the normal Cesaer, Chef, and Cobb for hearty salads.
>
> Are there others that could hold their own as a meal? (And I mean,
> those that you would not simply add beef or chicken to.)
>
> The successful salad I served was:
>
> Roasted Pear Salad
>
> INGREDIENTS:
> 1 Tbs. Butter, Melted
> 1 Tbs. Honey (I prefer Sage)
> 1/8 tsp. cinnamon
> 4 Pears, firm, cored, peeled, & cubed
> 2 Tbs. Sherry, Dry
> 2 Tbs. Vinegar (I preferred Rice Vinegar)
> 1 Tbs. EVOO
> 1/8 tsp. Pepper, ground
> Mixed Greens salad
> Optional:
> walnuts, toasted
> pine nuts, toasted
> proscuitto, julienned
> blue cheese, Spanish
>
> METHOD:
> Preheat oven to 500°F (260°C). In a large bowl, mix the melted
> butter, honey, and cinnemon. I prefer sage honey because there is a
> great "minty" aftertaste. Add the pears (I used Bosc and Red but
> Anjun would also work) and toss well.Spread pears on baking sheet
> (lay down parchment paper) on a lipped baking sheet and rost in oven
> for 20 minutes, tossing them once about halfway through.
> In the same bowl, combine sherry, vinegar, oil, and pepper. Add
> now-roasted pears and stir in vinegrette. This can be prepared up to
> two days in advance of the event. Simply cover and refrigerate; the
> flavors will meld the longer it sets. Remove from refrigerator 2-3
> hours prior to serving so that salad can come to room temperature.
> To assemble, place a layer of greens on each plate and top with
> a spoonful of pears. Sprinkle nuts and blue cheese (gorgonzola is
> another good choice), a few slivers of proscuitto and drizzle with
> any excess vinegrette.
>
> Wine Suggestion: Cabernet Sauvignon or Zinfandel
>
> The Ranger
> --
> I am, however, descending rapidly into old fartdom, and my memory
> may have conflugled the facts here, so keep asking around.
> - Penelope, rge, 1/8/07
=================
That sounds very interesting; I have never had a salad like that before; I
will have to try it. Thank.s

>
>

"Christine Dabney" > wrote in message
news
> On Tue, 09 Jan 2007 17:31:03 -0800, Dan Abel > wrote:
>
>>In article >,
>> "The Ranger" > wrote:
>>
>>> I was just posting about a successful salad I'd served over the
>>> holidaze when it occurred to me that I don't have many "experiences"
>>> beyond the normal Cesaer, Chef, and Cobb for hearty salads.
>>>
>>> Are there others that could hold their own as a meal? (And I mean,
>>> those that you would not simply add beef or chicken to.)
>>
>>
>>Chinese chicken salad. I have to look up the recipe every time (and
>>don't always follow it).
>
> Nicoise salad is another classic that is a full meal salad.
>

Tuna.



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

"Dan Abel" > wrote in message
...
> In article >,
> "The Ranger" > wrote:
>
>> I was just posting about a successful salad I'd served over the
>> holidaze when it occurred to me that I don't have many "experiences"
>> beyond the normal Cesaer, Chef, and Cobb for hearty salads.
>>
>> Are there others that could hold their own as a meal? (And I mean,
>> those that you would not simply add beef or chicken to.)
>
>
> Chinese chicken salad. I have to look up the recipe every time (and
> don't always follow it).

Fried chicken salad is also good.



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

Dan Abel wrote:
> "The Ranger" wrote:
>
> > I was just posting about a successful salad I'd served over the
> > holidaze when it occurred to me that I don't have many "experiences"
> > beyond the normal Cesaer, Chef, and Cobb for hearty salads.
> >
> > Are there others that could hold their own as a meal? (And I mean,
> > those that you would not simply add beef or chicken to.)
>
>
> Chinese chicken salad. I have to look up the recipe every time (and
> don't always follow it).

There really is no recipe for Chinese chicken salad... it's whatever
you dream up and serve with spicey peanut dressing, a fortune cookie,
and a paper umbrella

Any salad with pasta, cheese, kielbasa, eggs, and pickled beets fills
my gut.

On Tue, 9 Jan 2007 20:56:15 -0500, "cybercat" >
wrote:

>> Nicoise salad

>Tuna.

I think those might be the same....

Here are a few to get going with.

@@@@@ Now You're Cooking! Export Format

Salade Nicoise

salads

1 1/2 lb green beans; blanched
3 tomatoes; quartered
1 cup vinaigrette
1 boston lettuce
3 cup french potato salad
1/2 cup nicoise olives
6 eggs; boiled/quartered
12 anchovy fillets; washed
2 can tuna in oil

Blanche and chill beans. Season beans and tomatoes with several
spoonfuls
of vinaigrette. Toss lettuce leaves in bowl with 1/4 cup vinaigrette.

On large serving platter, arrange lettuce on bottom. In center place
the
potatoes. On either side, place one can of tuna. around the platter,
display the beans, tomatoes, and eggs. Place anchovies throughout.
Pour on
remaining vinaigrette.

Yield: 6 servings


** Exported from Now You're Cooking! v5.75 **

@@@@@ Now You're Cooking! Export Format

Seafood Rice Salad

salads

8 oz shrimp
6 oz tuna
3 cup rice, cooked
1/2 cup onion, minced
1/2 cup sweet pickles, minced
1 1/2 cup celery, fine dice
1/4 cup pimento, diced
3 eggs, hard cooked & chopped
1 tablespoon lemon juice
1 cup mayonnaise
1 salad greens, assorted
1 tomato wedges

Combine all ingredients except greens and tomato wedges; season to
taste
and chill.

Serve on salad greens; garnish with tomato wedges if desired.

Yield: 6 servings


** Exported from Now You're Cooking! v5.75 **

@@@@@ Now You're Cooking! Export Format

Spring Nicoise Salad

salads

12 oz new red potatoes; quartered
2 cup green beans; trimmed
1/2 cup yogurt, plain
1/4 cup basil, fresh; chopped
4 large romaine lettuce leaves
1 small onion, red; thinly sliced
6 oz white tuna; drained
1 egg; hard-cooked, sliced
4 ripe olives

Bring 1 quart water to boiling in a 10-inch skillet. Add the potatoes
and
cook, covered, for 8 minutes or until almost tender. Add green beans
and
cook an additional 5 minutes. Place yogurt and basil in bowl of
blender
and whirl for process for 30 seconds. Set aside.

Line four plates with lettuce; top evenly with potatoes, green beans,
onion slices, tuna, and egg slices. Garnish with olives. Drizzle each
salad with 2 tablespoons yogurt dressing.

Yield: 4 servings


** Exported from Now You're Cooking! v5.75 **

@@@@@ Now You're Cooking! Export Format

Sweet 'n Sour Tuna Rice Salad

main dish, salads, seafood

3 tablespoon red wine vinegar
2 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon pepper
8 oz tuna, reserved liquid
2 cup rice, cooked
2 cup tomatoes, chopped
1 cup red onion, fine dice
1 cup celery, fine dice
1/2 cup scallions, fine slice
1/2 cup peas

In a small bowl, combine vinegar, sugar, salt, pepper and 1 tablespoon
of
reserved tuna liquid.

In a large bowl combine remaining ingredients; add vinegar mixture and
toss. Let stand for 10 minutes; toss again and serve.

Yield: 4 servings


** Exported from Now You're Cooking! v5.75 **

@@@@@ Now You're Cooking! Export Format

Tuna And Avocado Salad

main dish, salads

2 large hard-boiled eggs
2 teaspoon Louisiana hot sauce
1 cup avocado, mashed
1/2 cup onion, chopped
1 6 1/2 oz can tuna (in water)
2 tablespoon mayonnaise (maybe 3 tbs..)
2 tablespoon dill relish
1 fresh lemon juice
1 salt to taste

Peel eggs and mash. Peel avocado and squeeze 1/2 lemon on it to keep
from
discoloring. Then mash with fork. Combine ingredients. Drain water
from
tuna and mix with onions, eggs, avocado, dill pickles or relish, salt,
Louisiana hot sauce, and mayonnaise. Serve over lettuce.

Yield: 4 servings


** Exported from Now You're Cooking! v5.75 **

The Fine Art of Cooking involves personal choice.
Many preferences, ingredients, and procedures
may not be consistent with what you know to be true.

As with any recipe, you may find your personal
intervention will be necessary. Bon Appetit!

The Ranger said...

> I was just posting about a successful salad I'd served over the
> holidaze when it occurred to me that I don't have many "experiences"
> beyond the normal Cesaer, Chef, and Cobb for hearty salads.
>
> Are there others that could hold their own as a meal? (And I mean,
> those that you would not simply add beef or chicken to.)


The Ranger,

Nachos Grandé comes to mind! That's salad in MY book.

Andrés
Hombré Grandé #2

In article >,
"The Ranger" > wrote:

> Are there others that could hold their own as a meal? (And I mean,
> those that you would not simply add beef or chicken to.)

Oh _hell_ yes!

While I generally do add cold meat of some kind to salads, (or HB eggs)
it's not totally necessary and they can easily hold their place as the
main course. :-)

Especially when we are on a salad kick...
--
Peace, Om

Remove _ to validate e-mails.

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

In article >,
Serene > wrote:

> On Tue, 9 Jan 2007 16:14:36 -0800, "The Ranger"
> > wrote:
>
> >I was just posting about a successful salad I'd served over the
> >holidaze when it occurred to me that I don't have many "experiences"
> >beyond the normal Cesaer, Chef, and Cobb for hearty salads.
> >
> >Are there others that could hold their own as a meal?
>
> Most of the grain salads I make (tabouli, wheatberry salad, rice
> salad) are good meals on their own.
>
> Serene

As is a good whole wheat pasta salad.
--
Peace, Om

Remove _ to validate e-mails.

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

The Ranger wrote:
> I was just posting about a successful salad I'd served over the
> holidaze when it occurred to me that I don't have many "experiences"
> beyond the normal Cesaer, Chef, and Cobb for hearty salads.
>
> Are there others that could hold their own as a meal? (And I mean,
> those that you would not simply add beef or chicken to.)
>


What about a taco salad? With beans or chile on it as well as lettuce,
green onions, tomato, tortilla strips, cheese, avocado,
salsa............

Or ....shrimp salad (tuna, crab, egg, etc) over salad-salad with
crackers? Thats hearty.

Ar Italian Panzanella, the bread-based salad? That's pretty hefty ,
too, especially if you add white beans.

Greek salad with feta.

Or then there's canelli and tuna salad, with celery, olives, endive,
and vinaigrette.

Green lentil salad? Black bean, corn, red pepper, scallion salad?

Serene mentioned the grain salad family.

I like a local restaurant salad of spinach, grilled portobello, sun
dried tomato, and goat cheese with crostinit as an entree.

I eat lots of salads as a main dish, esp in the summer.

I love salads and have seen a number of thigns mentioned here that I like.

Some other thigns i like are
- potato salad (which can be made less "heavy" with celery, or celeriac).
- various beans combined with green leafy things
- And rice with kidney beans, shallots/spring onions, tomatoes, plain
vinaigrette..
- Or skip the rice and use corn instead. Cilantro or parsely go weel with
the latter 2.
- And then a very easy salad is thin Asian noodles, sweet chili sauce,
veggies of your choice, maybe some shrimp/chicken/pork.
- famous bread salads are panzenalla and fattoush

The Ranger > wrote:

> Are there others that could hold their own as a meal? (And I mean,
> those that you would not simply add beef or chicken to.)

Here is a recipe I like very much and which I posted before. It is a
nice variation of another favourite, the standard frisée aux lardons
(curly endive with bacon cubes or strips and, usually croutons), and is
from _The Food Lover's Guide to Paris_ by Patricia Wells. She got the
recipe from the _Ambassade d'Auvergne_ restaurant.
Frisée aux lardons is often served topped with a poached egg - consider
adding it, along with croutons, to this cabbage version, too.

Victor

Emincé de Choux Verts aux Lardons Chauds
Hot Cabbage and Bacon Salad

1/2 medium cabbage
Salt and freshly ground pepper to taste
6 ounces (185 g) slab bacon or side pork, rind removed, cut into
bite-size cubes
1/2 cup (125 ml) best-quality red wine vinegar

1. Cut the cabbage by hand into thin (1/8-inch; 4-mm) slivers. Do not
use a food processor or the cabbage is likely to be too fine and will
release too much liquid. Place in a large salad bowl and sprinkle
lightly with salt and pepper.

2. In a large skillet, cook the bacon over medium-high heat, stirring
frequently. Cook until very crisp. Leaving the bacon and the rendered
fat in the pan, deglaze it with the red wine vinegar, stirring
constantly. There will be a lot of smoke, but don't be concerned.

3. Add the cabbage, stir, then reduce the heat to low. Cover the pan
to allow the cabbage to sweat a bit, and to allow the flavors to blend.
Let sit for about 5 minutes, stir, then taste for seasoning. The
cabbage should be just slightly wilted, but still crisp. Serve
immediately.

Yield: 4 to 6 servings