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any delisious salad???????

Answer Question

Asked by Anonymous at 3:53 PM on Jan. 22, 2010 in Food & Drink

Answers (6)
  • Dried cranberries, pecans, goat cheese and a nice light, sweet vinaigrette over some nice, crisp leaves. Mmmmmm!

    Answer by benjamink at 3:57 PM on Jan. 22, 2010

  • I have a wonderful salad that is a hit at dinner parties.

    Spring Mix
    Grape Tomatoes
    Fresh Mozzarella (I get the ones shaped like little balls)
    Drizzle with Homemade Fresh Herb Balsamic Vinegarette dressing (see below)

    Fresh Herb Balsamic Vinaigrette
    1/2 cup extra-virgin olive oil
    1/4 cup balsamic vinegar
    1/4 cup lightly packed parsley leaves
    1/4 cup lightly packed basil leaves
    1 teaspoon Dijon mustard
    1 clove garlic, minced
    Place the ingredients in a blender of food processor container fitted with a steel blade. Cover and process until smooth.
    If you bring the balsamic vinegar to a boil before adding it, it will make the balsamic sweeter and mellower.

    Answer by not-the-momma at 3:57 PM on Jan. 22, 2010

  • here's my favorite:

    In a skillet, combine 1/2 cup of walnut pieces with 1/4 cup of sugar. Stirring continually, cook on medium heat til the sugar melts and starts to caramelize (when its a medium brown color). Take it off the heat and put the walnuts on a greased cookie sheet or foil (you can use cooking spray). Let it cool. Meanwhile, wash about 6 cups of mixed spring greens or your favorite baby greens. Drain well. In a large bowl, combine the greens with 1/4 cup of dried cranberries (or if you prefer sweeter use dried cherries). Toss in the walnuts, and about 1/4 cup of crumbled feta cheese. You can serve this alone with balsamic vinagrette (I love using about 1/2 cup of extra virgin olive oil with about 1/4 cup GOOD quality balsamic vinegar drizzled in, whisked til combined), or you can serve it with the dressing with thin sliced grilled chicken or steak. SO yummy!

    Answer by AprilDJC at 4:09 PM on Jan. 22, 2010

  • BTW that dressing above, the 1/2 cup EVOO and balsamic, makes enough to top 2 or 3 of these entire bowls, so don't use it all on one salad unless you really love dressing lol. You can dress it once you get it on individual plates if you wish.

    Answer by AprilDJC at 4:10 PM on Jan. 22, 2010

  • Chickpea-Spinach Salad with Spiced Yogurt Dressing
    1/3 cup nonfat plain yogurt
    1 tablespoon lemon juice
    1 tablespoon extra-virgin olive oil
    3/4 teaspoon ground cumin
    1/2 teaspoon ground ginger
    1 clove garlic, minced
    1/4 teaspoon salt, or to taste
    Freshly ground pepper to taste
    1.5 cups home cooked, or 1 15-ounce or 19-ounce can chickpeas, rinsed
    1 cup diced peeled cucumber (I use zucchini or broccoli)
    1 cup diced celery or fennel (I use jicama)
    1 cu p grated ca rrots
    10 cups small spinach leaves or mesclun salad greens (about 8 ounces)
    To prepare dressing: Whisk yogurt, lemon juice, oil, cumin, ginger and garlic in a small bowl until smooth. Season with salt and pepper. To prepare salad: Combine chickpeas, cucumber, celery (or fennel) and carrots in a medium bowl. Add half the dressing and toss to coat.


    Answer by rkoloms at 4:34 PM on Jan. 22, 2010

  • Toss spinach (or mesclun) in a large bowl with the remaining dressing. Divide the greens among 6 plates and top with the vegetables. Serve immediately. MAKES 6 SERVINGS NOTE: When I feel ambitious, I make croutons from pita; for a crowd, top with vegetables in the serving bowl.

    Answer by rkoloms at 4:34 PM on Jan. 22, 2010

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