Recipes

[m0rgan]

Last night I made a delicious "grilled romaine salad"  I used the recipe from How Sweet Eats.  It was wonderful.  Just google Grilled Romaine salads and you will find it.  Most of it can be made ahead and then you just grill the romaine lettuce for 3-4 minutes per side, add the other ingredients and Voila.

[Imaoldhippie]

@Calibeach ...............With summer coming up that looks yummy.  I have not tasted quinoa yet, what does it taste like in your opinion?  Hubby and I are salad lovers and I try to fix a nice salad for a meatless dinner.

[lynnie61]

@Calibeach   I first had a cheeseburger salad many years ago in Canada.  I now make it, but actually haven't made it for a while.  So good with sauted onions and peppers.  I think I'm making one this week.  A Pittsburgh tradition is to put fries on our salads.  Really good, but I don't always add them.  Sometimes I will put the onion pieces that people use on green bean casserole instead.  I also like wonton strips on my salads for some crunch.  

Thanks for this thread.  

[Calibeach]

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@m0rgan wrote:

Last night I made a delicious "grilled romaine salad"  I used the recipe from How Sweet Eats.  It was wonderful.  Just google Grilled Romaine salads and you will find it.  Most of it can be made ahead and then you just grill the romaine lettuce for 3-4 minutes per side, add the other ingredients and Voila.

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@m0rgan - thanks for the recommendation, going to look for that recipe

[Calibeach]

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@Imaoldhippie wrote:

@Calibeach ...............With summer coming up that looks yummy.  I have not tasted quinoa yet, what does it taste like in your opinion?  Hubby and I are salad lovers and I try to fix a nice salad for a meatless dinner.

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@Imaoldhippie  quinoa is an excellent addition for salads and substitute for rice, protein based highly nutritious seed. A neutral taste. It's very mild and has a slightly nutty flavor, cross between brown rice and couscous. 

[Calibeach]

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@lynnie61 wrote:

@Calibeach   I first had a cheeseburger salad many years ago in Canada.  I now make it, but actually haven't made it for a while.  So good with sauted onions and peppers.  I think I'm making one this week.  A Pittsburgh tradition is to put fries on our salads.  Really good, but I don't always add them.  Sometimes I will put the onion pieces that people use on green bean casserole instead.  I also like wonton strips on my salads for some crunch.  

Thanks for this thread.  

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@lynnie61 it's been fun trying new salads and happy that we are eating more veggies because of the commitment to having a weekly salad meal. It takes some planning and an extra weekly grocery run for the fresh veggies. This weekly thread is helping me to stay on track. 

[Imaoldhippie]

@Calibeach ..........Thanks for the info I hesitate sometimes to buy something we have not tasted and end up with a batch of something we dont like.  Quinoa sounds like something we would like so I am going to try this recipe.  Thanks for posting it.

[Calibeach]

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@Imaoldhippie wrote:

@Calibeach ..........Thanks for the info I hesitate sometimes to buy something we have not tasted and end up with a batch of something we dont like.  Quinoa sounds like something we would like so I am going to try this recipe.  Thanks for posting it.

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@Imaoldhippie you're welcome! The Quinoa makes the salad more hearty. It's sold everywhere. I usually buy it at Trader Joe's

[Calibeach]

Lots of good reviews/comments about this "Big Salad" This is what's for dinner tomorrow night

Jennifer Garner ‘Big Salad’

A hearty, nutritious salad inspired by Jennifer Garner’s daily lunch. It features roasted sweet potatoes, cauliflower, broccoli, green beans, arugula, cashews, pistachios, plant-based feta, beluga lentils, and a tangy Dijon mustard dressing.

Ingredients (for 2 servings)

• 2 cups (266 g) sweet potato - diced in small cubes
• 2 tsp (9.86 ml) olive oil
• 1.5 cups (150 g) cauliflower - chopped into florets
• 1 cup (90 g) broccoli - chopped into florets
• 1 cup green beans - ends removed, chopped in half
• 3 cups (60 g) arugula - rocket
• 1 tbsp (10 g) cashews - chopped
• 1 tbsp (7.5 g) pistachios - chopped
• 1/4 cup plant-based feta
• 1 cup (200 g) beluga lentils - cooked
• ¼ cup (10 g) fresh dill

Dressing

• 1 tbsp (15 g) Dijon mustard
• 1 tsp (5 ml) olive oil
• 2 tsp (10 ml) balsamic vinegar
• 1.5 tbsp (22 ml) lemon juice

Instructions

• Preheat the oven to 390 °F. Toss the sweet potatoes with 1 tsp olive oil, season with salt and pepper, and bake for 35 minutes.
• In a separate tray, toss the cauliflower with 1 tsp olive oil, season with salt and pepper, and bake for 25 minutes.
• Boil the broccoli and green beans for 2 minutes. Immediately transfer to cold water to cool down, then drain.
• Whisk together the Dijon mustard, olive oil, balsamic vinegar, and lemon juice to make the dressing.
• In a large bowl, combine the broccoli, green beans, sweet potato, cauliflower, arugula, cashews, pistachios, feta, lentils, dill, and dressing. Adjust salt and pepper to taste. 

Ingredient Notes

• Sweet Potatoes: A great source of fiber, vitamins, and minerals. Substitute with butternut squash for a different flavor.
• Lentils: Excellent plant protein source. Feel free to use any type of lentil you have on hand; each variety brings its own texture and taste.
• Plant-based Feta: Adds a creamy texture and tangy taste. If unavailable, nutritional yeast flakes can offer a cheesy flavor.
• Dill: Fresh dill elevates the salad with its unique aromatic quality. Substitute with parsley for a different but equally delightful flavor profile.

FAQ

• Is this recipe gluten-free? Yes, it’s naturally gluten-free.
• Can I use canned lentils? Absolutely, just ensure they are rinsed and drained well.
• Is this salad good for meal prep? Yes, it keeps well in the fridge for up to 3 days. Keep the dressing apart until ready to eat.
• How can I make this salad nut-free? Simply skip the nuts or use seeds like pumpkin seeds for a crunch.
• What other dressings can I use? Feel free to experiment with your favorites. A lemon tahini dressing also pairs wonderfully.

Variations and Tips

To keep things exciting, try roasting different vegetables or adding various herbs for new flavors. Always aim for a rainbow of colors in your salad to ensure a range of nutrients. For an extra crunch, sprinkle in some homemade croutons or seeds. Remember, the key to a perfect salad is in the dressing, so taste and adjust as you go. And if you’re looking to bulk it up, quinoa or wild rice make great additions

[Calibeach]

Tomorrow, we are having "Big Mac Salad" Instead of the bag of shredded cheeses that are sold, highly recommend purchasing blocks of cheese and shredding yourself; it's a better taste and texure.

This Big Mac Salad is a game-changer for anyone who loves the flavors of a classic burger but wants to keep it healthy. With juicy ground beef, crisp lettuce, and a creamy special sauce, it’s a hearty salad that delivers all the best parts of a fast food favorite. Perfect for lunch, dinner, or meal prep!

Ingredients

• 1 pound ground beef
• 1 tablespoon olive oil
• 1 tablespoon onion powder
• 1 tablespoon garlic powder
• 1 teaspoon salt
• 1 teaspoon pepper
• 6 ounces butter lettuce
• ½ white onion
• 1 cup cheddar cheese shredded
• 4 medium pickles
• 1 tablespoon sesame seeds
• 1 tomato optional

For the sauce:

• 1 cup mayonnaise
• 1 tablespoon dill pickle relish
• 1 teaspoon granulated sugar
• 1 teaspoon white vinegar
• 1 tablespoon mustard
• 1 teaspoon paprika
• ½ teaspoon salt
• ½ teaspoon pepper

Instructions

• Mix all the sauce ingredients together in a bowl. Cover and refrigerate to chill while you prepare the beef.
• Heat olive oil in a large skillet over medium-high heat. Once hot, add the ground beef. Season with salt, pepper, garlic powder, and onion powder. Break the beef apart with a spoon or spatula and cook until browned, about 7 to 10 minutes. Drain any excess grease.
• Prepare the toppings by chopping the tomato, dicing the onion, and slicing the pickles.
• In a large bowl, assemble the salad. Start with a bed of butter lettuce, then layer the onion, pickles, beef, cheese, and diced tomatoes if desired.
• Drizzle the sauce evenly over the salad. Sprinkle sesame seeds on top.

Notes

• Customize Your Protein: Ground turkey or chicken works just as well as beef if you prefer a leaner option.

• Cheese: While shredded cheddar is classic, you can swap it for Colby Jack or even a dairy-free cheese if needed.

• Lettuce Options: Pre-shredded lettuce saves time and works perfectly for this salad. You can also switch butter lettuce for romaine, iceberg lettuce, spinach,or arugula.

• Skip the Tomato: Not a fan? No problem—leave it out without losing that Big Mac vibe.

• Gluten-Free: Double-check your mustard and relish for gluten-free options to keep the recipe fully gluten-free.

• Meal Prep: Keep the sauce and toppings in separate airtight containers and assemble just before serving to keep the lettuce crisp.

How to Store Leftover Big Mac Salad

To store leftovers, place the salad (minus the sauce) in an airtight container in the fridge for up to 3 days. Store the sauce separately in another container. When ready to eat, drizzle the sauce over the salad just before serving to keep everything fresh and flavorful.