Comments on: Value Guru Seeks Composure in a Salad

By: cooking4carnivores

cooking4carnivores — Tue, 16 Jun 2009 18:11:11 +0000

i am about to go make a vegetarian BLT (with fake bacon strips) salad for lunch, complete with buttermilk dressing!

By: Lee

Lee — Sat, 13 Jun 2009 23:04:25 +0000

Great information! Going to buy my ingrediants!

By: mj

mj — Thu, 11 Jun 2009 15:37:56 +0000

I am diabetic and had one kidney removed, so watching carbs and salt is a top priority! 365 Everyday Value Artichoke Hearts are better than Progresso or any other brand in salads. They are lower in sodium; the quality is better! I rinse them before eating or cooking. I heat up chopped garlic, extra virgin olive oil, about 3 or 4 artichoke hearts and low skim mozzarella cheese. I cook for a couple of minutes in the microwave. Then pour and toss over salad greens. I like lots of garlic. When it is cooked and not eaten raw, I can enjoy more!!
Another suggestion is brown baby portobello or portobello mushrooms. If you bought a package a week ago, don’t throw them out – cook them, along with garlic, chopped onions, low skim mozz and then toss with raw spinach and/or arugula.

By: Andrea

Andrea — Thu, 11 Jun 2009 02:15:49 +0000

I love salads and eat them often, but as Susannah says that could lead to boredom. So I appreciate her tips and those of the other posters! I just made my mixed greens salad today a main course by adding ham and cheese slices (and some orange slices along with tomatoe). Other things not already mentioned that I’ve added to salads are mango chunks, persimmon (in season), apple slices, dried cranberries, and snipped fresh herbs. When using fruit I often like to add nuts, such as pecans, and/or avacado to balance the sweetness. Sometimes I’ll buy a little salmon pasta salad or chicken salad and put that in the middle of my greens and eat with little or no salad dressing.

By: Meenakshi

Meenakshi — Wed, 10 Jun 2009 16:39:00 +0000

It’s no coincidence that on my regular visit to this blog I saw your post… I think with summer here, salads become the ideal choice….. and I couldn’t agree more about how they could easily get boring and definitely need some pizzazz! I made this cooling summer salad with cucumbers, garbanzo, oranges and more! Besides, almost all the ingredients except the garbanzo and onions were home grown which made it even more delicious. Here it is: http://onestopeats.wordpress.com/2009/06/09/cool-summer-salad/ And yes, adding fruits, nuts, raisins, dates, olives, sun dried tomatoes….. all work great!

By: Alli

Alli — Wed, 10 Jun 2009 15:23:36 +0000

When I don’t have a lot of veggies in the fridge, I jazz up my salads with fruit. Adding some strawberries or pears & maybe a few pecans or walnuts makes plain old lettuce gourmet!