Hi there,
I'd like to eat a good salad, but not a "normal" one.. Have you some receipts for a good salad?

Thanks!

"Anjul" > wrote in message
...
> Hi there,
> I'd like to eat a good salad, but not a "normal" one.. Have you some
> receipts for a good salad?
>
> Thanks!



I got a good one the other day at a local deli, but I think I threw the
receipt out. ;-) Seriously, any kind of greens, veggies, and things that you
like, maybe some chopped meat, a hard boiled egg, etc. make good salads. I
saw Giada make this the other day and thought it looked interesting with the
brussel sprouts.

Cheri



Ingredients

Dressing:
1/4 cup extra-virgin olive oil
1/4 cup freshly lemon juice (from 1 large lemon)
Kosher salt and freshly ground black pepper

Salad:
1 1/2 pounds Brussels sprouts
2 cups baby arugula
1 head Belgian endive, cut into 1/2-inch pieces
1/3 cup sliced almonds, toasted* see Cook's Note
1/3 cup grated Pecorino Romano
Directions

Dressing: In a small bowl, whisk together the olive oil and lemon juice
until combined. Season with salt and pepper, to taste.

Salad: Using a small paring knife, remove the outer leaves from the Brussels
sprouts. Reserve the cores for another use. Bring a large saucepan of water
to a boil over medium-high heat. Add the Brussels sprout leaves and cook for
1 minute. Drain and put in a bowl of iced water, then transfer to a colander
to drain. Put the Brussels sprout leaves, arugula, endive, and almonds into
a large salad bowl. Add the dressing and toss together. Sprinkle with the
cheese and serve.


Cook's Note:
*To toast the almonds, arrange them in a single layer on a baking sheet.
Bake in a preheated 350 degree F oven until lightly toasted, about 6 to 8
minutes. Cool completely before using.

"Anjul" > wrote in message
...
> Hi there,
> I'd like to eat a good salad, but not a "normal" one.. Have you some
> receipts for a good salad?
>
> Thanks!

Watch the Sienfeld episode on "the big salad".

or

you might try a mango salad - lots of stuff in there, and yet a bit
different.

> wrote in message
...
>
> On 1-Sep-2012, "Cheri" > wrote:
>
>> I got a good one the other day at a local deli, but I think I threw the
>> receipt out. ;-)
> http://www.merriam-webster.com/dictionary/receipt:
> Definition of RECEIPT
> 1 : recipe
> . . .
> 5 : a writing acknowledging the receiving of goods or money

Did you miss the winky? Obviously.

Cheri

Ahahah! Thanks a lot! Tomorrow I'll try and I'll tell you how was
Yeah, I mean recipe Sorry for my language, I'm not english.

On 1 Set, 22:20, Sqwertz > wrote:
> On Sat, 1 Sep 2012 12:20:57 -0700 (PDT), Anjul wrote:
> > Hi there,
> > *I'd like to eat a good salad, but not a "normal" one.. Have you some receipts for a good salad?
>
> > Thanks!
>
> You want European ones, or what?
>
> -sw

Yeah! I like salads, but I always make traditional ones: mais,
lattuga, oil, tuna.. I'd like something different

On Sep 1, 1:15*pm, Anjul > wrote:
> Ahahah! Thanks a lot! Tomorrow I'll try and I'll tell you how was
> Yeah, I mean recipe Sorry for my language, I'm not english.

Receipt used to be used here in old cookbooks, so I understood what
you were asking. Your salads sound interesting- I'd like to see your
recipes!

On 9/1/2012 3:31 PM, Cheri wrote:
> "Anjul" > wrote in message
> ...
>> Hi there,
>> I'd like to eat a good salad, but not a "normal" one.. Have you some
>> receipts for a good salad?
>>
>> Thanks!
>
>
>
> I got a good one the other day at a local deli, but I think I threw the
> receipt out. ;-) Seriously, any kind of greens, veggies, and things that
> you like, maybe some chopped meat, a hard boiled egg, etc. make good
> salads. I saw Giada make this the other day and thought it looked
> interesting with the brussel sprouts.
>
> Cheri
>
>
>
> Ingredients
>
> Dressing:
> 1/4 cup extra-virgin olive oil
> 1/4 cup freshly lemon juice (from 1 large lemon)
> Kosher salt and freshly ground black pepper
>
> Salad:
> 1 1/2 pounds Brussels sprouts
> 2 cups baby arugula
> 1 head Belgian endive, cut into 1/2-inch pieces
> 1/3 cup sliced almonds, toasted* see Cook's Note
> 1/3 cup grated Pecorino Romano
> Directions
>
> Dressing: In a small bowl, whisk together the olive oil and lemon juice
> until combined. Season with salt and pepper, to taste.
>
> Salad: Using a small paring knife, remove the outer leaves from the
> Brussels sprouts. Reserve the cores for another use. Bring a large
> saucepan of water to a boil over medium-high heat. Add the Brussels
> sprout leaves and cook for 1 minute. Drain and put in a bowl of iced
> water, then transfer to a colander to drain. Put the Brussels sprout
> leaves, arugula, endive, and almonds into a large salad bowl. Add the
> dressing and toss together. Sprinkle with the cheese and serve.
>
>
> Cook's Note:
> *To toast the almonds, arrange them in a single layer on a baking sheet.
> Bake in a preheated 350 degree F oven until lightly toasted, about 6 to
> 8 minutes. Cool completely before using.
>
>
Thai restaurants use green papayas a lot in salads. Since papayas in
supermarkets are never ripe, green ones are easy to come by. Try the
Wiki entry for Thai salads.

--
Jim Silverton (Potomac, MD)

Extraneous "not" in Reply To.

"Anjul" > wrote in message
...
> Ahahah! Thanks a lot! Tomorrow I'll try and I'll tell you how was
> Yeah, I mean recipe Sorry for my language, I'm not english.
>



I know either one are correct depending on where you're from, I was just
kidding you. Yes, let me know how it goes for you, I want to try it, but
I'll let you be the test subject. ;-)

Cheri

On Sat, 1 Sep 2012 13:25:41 -0700 (PDT), Anjul >
wrote:

> On 1 Set, 22:20, Sqwertz > wrote:
> > On Sat, 1 Sep 2012 12:20:57 -0700 (PDT), Anjul wrote:
> > > Hi there,
> > > *I'd like to eat a good salad, but not a "normal" one.. Have you some receipts for a good salad?
> >
> > > Thanks!
> >
> > You want European ones, or what?
> >
> > -sw
>
> Yeah! I like salads, but I always make traditional ones: mais,
> lattuga, oil, tuna.. I'd like something different

Look up recipes for
Cobb Salad
Chinese Chicken Salad
Waldorf Salad
Mujadara
Watermelon + feta

Southwest Shrimp Salad
http://www.recfoodcooking.com/sigs/s...p%20Salad.html

--
Food is an important part of a balanced diet.

Anjul wrote:
> Hi there,
> I'd like to eat a good salad, but not a "normal" one.. Have you some receipts for a good salad?
>
> Thanks!

Would you be more specific about what type of salad you are
speaking of? One that is basically vegetables? One that contains
meat or chicken or eggs? One that contains fruit? Pasta? Rice?

--
Jean B.