Salads: veggies stay in the background please!

[not2late]

Okay what are some veggie-less salads you like?

Tuna and chicken salads are pretty standard. For chicken salad, I like to stuff it into hollowed tomatoes and bake them until every thing is hot--sounds weird but it's very good.

I like egg salad: chopped boiled eggs, mayo, a dab of Dijon mustard, a tiny bit of chopped fresh or pickled jalapeno and maybe some chopped onion.

A few weeks ago, I had a terrific cold beef salad: thinly sliced roast beef, mixed with a mixture of mayo, sour cream, horseradish and alittle Dijon mustard. It was served with pickled onions and pickled mushrooms.

Anyone else?

[JEC48]

Re: Salads: veggies stay in the background please!

This has vege's but still sounds good as a sidedish for the warm days coming -

Avocado Boats Recipe courtesy Rachael Ray3 ripe Hass avocados
1 lemon
Hot sauce, several drops (recommended: Tabasco)
Extra-virgin olive oil, for drizzling
2 small plum tomatoes, seeded and chopped
2 scallions, chopped
Coarse salt

Cut into and all around the pit of each avocado, down to the pits. Twist the avocados and separate them. Whack the corner of your knife into each pit and remove it. Using a large spoon, scoop out each avocado half and arrange them on a plate. Dress the avocados with lemon juice, a few drops of hot sauce and a drizzle of extra-virgin olive oil. Combine the tomatoes and scallions and season with salt. Fill the avocados with plum tomatoes and serve.

[julirama723]

Re: Salads: veggies stay in the background please!

I don't have a recipe to share--I'm looking for one! I have a package of crabmeat (real crab, not imitation, don't worry!) that I'd like to make a salad with, but I'm not sure what flavors would compliment the meat without overpowering it. Any ideas?

[MaggieBE]

Re: Salads: veggies stay in the background please!

I like to make a chicken salad but I add a lot of curry powder. I also like to replace the chicken with ham. Very yummy! I genearlly like to stuff it all into a bell pepper. I popular summer dish in Belgium is to take those little tiny shrimps and mix with mayo. Stuff into a tomato. A perfect first course for a bbq. Even works great as a main dish.

[WarOnTypeII]

Re: Salads: veggies stay in the background please!

I've used the "Chicken of the Sea" premium crab pouch to make a stuffed pepper with that crab meat, cheddar cheese and some McCormick Salt and Spice.

I like it.


I love "Salmon" the canned salmon with some mayo. But mayo is bad on induction isn't it ?

Same with Egg Salad.

[julirama723]

Re: Salads: veggies stay in the background please!

Mayo is fine on induction because it's essentially oil and egg. Just be careful of added or hidden sugars.

[WarOnTypeII]

Re: Salads: veggies stay in the background please!

Thanks Julie, just seems every brand I looked at had "sugar" in some form. I'll look again or probably even hunt for that recipe to make my own mayo.

[julirama723]

Re: Salads: veggies stay in the background please!

If you can find Duke's you should be in luck--that particular brand has no added sugar. For now, I just eat regular mayo, but use it quite rarely. I haven't noticed a problem with it.

[cocobelle]

Re: Salads: veggies stay in the background please!

Julie - crabmeat is luscious with parmesean (real, grated - not the powder stuff), cream cheese, cracked pepper - serve it warm with some sliced cucumbers or green pepper spears.mmmmm!

[julirama723]

Re: Salads: veggies stay in the background please!

Ooh coco, I'm going to have to try that for lunch tomorrow! Thanks a bunch!!!

[JEC48]

Re: Salads: veggies stay in the background please!

Just for the record, in the above thread was posted the "avocado boats." I made these tonight and they were so good! I think it was because the avocados were the perfect ripeness. Definitely worth a try. Sooooooooooo....... good!

[badweiser]

Re: Salads: veggies stay in the background please!

I make a wicked ceasar dressing that i eat my grilled chicken on a bed of romaine. Easy and fast to make and wonderful!!!


1 large egg
3 anchovy filets
1/2 tsp ground mustard
2 cloves garlic
juice of 1/2 lemon
1 c olive oil

1 c parm cheese
1 tblsp black pepper

in a food processor mince garlic, anchovy for 20 seconds, add egg and mustard for 20 sec, then with processor running add 3/4 of the oil in a slow stream(very slow) mix until a little thicker than mayo , add lemon juice(while still running) this will thin it a bit , then add remainder of oil until desired consistency add chees and pepper and you have a very low carb dressing less than 1g per serving and it is GOOD! makes about a quart stores for 2 weeks in the fridge(wont last that long though, mmm mm good)

enjoy!