I love salads because I find they are a great way to fill up for little calories, but at this time a year it seems so expensive because it seems like everything is out of season!
So, what kind of veggies do you top your salad with?
One of my favorite winter salads starts with frozen veggie mixes (California blend or more fancy ones - I love Walmart's Asparagus Stir Fry and it's under $2 for a pound bag).
I add chopped onion and bell pepper or celery and any add-ins I want (like artichoke hearts, baby corn, yellow pepper rings, olives, a little bit of cheese or nuts, whatever sounds good).
I stir in a homemade or bottled vinaigrette or italian dressing and put it in the fridge (I mix it when the veggies are still frozen, and let it thaw in the fridge overnight).
It's good as a side dish or salad all by itself, but sometimes I'll make a lettuce salad and use a scoop of the veggie salad as both topping and dressing.
It makes a great potluck salad too (I get asked for the recipe a lot), with or without added pasta.
Cut off tops, wash, throw them in a pot of water and boil until stick-em-with-a-fork tender. Cool, and peel (the skins slide off just using your fingers).
And the salad? Spinach, beets, lima bean, brussel sprouts, whatever (cooked from frozen) raisins, apples, orange slices---whatever you got, it'll taste great!
I usually add a crumbled up bocca burger or somesuch on top, two tablespoons of vinagrette and wow! What a packable lunch!
I have been making this spinach salad topped with warm potato, green beans and feta with a yogurt-mustard dressing lately: NYT Recipes for Health: Spinach salad
If I have leftover grilled chicken I swap that out for the feta, or exchange the veggies with grilled beets, sweet potato oven chips, asparagus. We're just starting to get the spring asparagus here in the stores.
Also: Salad of shredded cabbage, carrots, cucumber and cilantro. I found out the secret is to shred the cabbage VERY fine. I use my mandoline for that but you can do it with a knife if you have patience. Cabbage is always really cheap and lasts forever in the crisper, even if you cut a head into quarters and use only part at a time it will stay fine wrapped in plastic wrap.
I always have a plastic container of this mixed up in the fridge and dip out some with minor added variations all week. Usually with a viniagrette of rice wine vinegar, olive oil, and a little sugar. Sometimes I add a little soy sauce and sesame oil. Or with chopped apple, mandarin orange slices and/or nuts. You can stuff it in your sandwich too.
Last edited by bronzeager; 04-17-2010 at 05:49 AM.
Sugar snap peas are my drug of choice at the moment. I also am big to add whatever leftover veggies I have from the night before, broccoli, cauliflower, cut up dill pickles... I am not picky!
I have been missing mexican food lately so i have been having a taco salad almost every day for lunch. I saute beans(usually black) with a teaspoon or two of taco seasoning until they are hot. then i take about 1/3 of a cup of the beans, mix it with some brown rice and salsa, sometimes I will microwave it again just to get it HOT. I put the mixture on top of any bagged salad mix then put a spoonful of greek yogurt on top. You can also add meat, corn, tomatoes, avocado, or cheese. MMMM I'm addicted to this salad and it's always around 300 calories and FILLING!
kaplods- I loveeee the walmart's asparagus stir fry!! I have made trips just to stock up on that wonderful mix!
mmmmm ... Bronzeager, that spinach salad sounds yummmmmy! And Dragonfly21, that mexican salad sounds sooo goood. I just made a list for the grocery store so I can get both of these salads together this week ;o) Thanks!
Favorite Salad Veggies?
