r/salads

Mixed Leafy Greens on top of a feta cream. On top of the leafs, BALSAMIC. On the side of course we have a generous cold slice of watermelon.
Have a nice summer!

(I ate this after and left no crumbs)
made in greece.

With a balsamic vinegar dressing.

Fresh broccoli salad with cirn, peas, purple onion, green onion, colby-jack cheese & vegan bacon bits. We used Hidden Valley Ranch dressing for this. Light & crisp.

1 large green apple, chopped, tossed in citric acid
Gorgonzola, cut in cubes
A few ounces of raisins, covered w/fruit juice and microwaved 30 seconds
1/3 to 1/2 c toasted walnut pieces
Sliced iceberg lettuce, crispy

Toss with fruit juice-marinated raisins. The juice acts as the dressing.

😋😋😋

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I used this Serious Eats recipe:

https://www.seriouseats.com/german-potato-salad

except I omitted the bacon and added smoked paprika and green beans. I found the dressing a bit too sweet (maybe the bacon in the original compensated for it).

I used to have a recipe I liked better (with these alterations), but I can’t find it. I think it also had dill.

Nevertheless, it was pretty tasty and everyone ate it up!

This is the most delicious and refreshing salad I’ve ever eaten in my life.

A take on an Italian "bread salad," with ingredients that are currently in season In the garden. I wanted to see if I could make chicken in my Crock pot and use the meat, stock, and fat in one dish.

Serves 4 as a main course.

For the chicken:

* 2# bone-in, skin on chicken

* 1 yellow onion chopped

* 1 carrot chopped (I don't even peel it)

* 2 chips chicken stock or water

* 1 tablespoon coriander seed

* Italian seasoning to taste

* Kosher salt to taste

1. Throw all this in a Crock pot and cook 6 hours. Skim and retain chicken fat that renders from the skin.

2. Cool sufficiently to remove the flesh from the skin and bones. Once you've refrigerated the strained stock, peeling of the fat is way easier as it's all on top.

I'll use the onion and carrots from this for other stuff for an extra veggie kick.

Garlic & Parm dressing:

* 1 Clove garlic, microplaned or minced

* 1/4 Cup white wine vinegar

* 1/2 Cup reserved stock from cooking chicken

* 1 Tablespoon "shaky parm"

* 1 Tablespoon smooth Dijon mustard

* Kosher salt and fresh ground black pepper to taste

* 1 cup olive oil

1. Blend all but the oil until well combined, then slowly drizzle the oil until well incorporated and doesn't separate

Croutons:

* 4 Pieces thick Italian bread or similar, cubed into 1/2 " pieces. I'm too frugal to cut the crusts off. The staler, the better

* 1 Cup rendered chicken fat

* 1/4 Cup shaky parm (optional)

1. Melt the fat in a large pan, toss the bread a single layer at a time, toast. You can also do this in an oven, but it's too hot for me to run my oven here.

2. Toss on shaky parm, if using, cool completely, then store with a paper towel

At last, the salad!

* 1 cup shredded chicken

* 1 Zucchini, sliced thin

* 1 Summer Squash, sliced thin

* 1 Carrot, thinly sliced

* 1 Cup grape tomatoes or similar, halved

* Sprinkle of Kosher salt

* 1 handful basil leaves, torn or sliced

* 1/2 Cup fresh mozzarella (I used torn Ciliegine sized balls) (optional)

* Dressing and bread from previous step

1. In a large bowl, combine veggies and gently toss with salt, set aside for 20 minutes. Drain any liquid.

2. Combine with remaining ingredients and toss lightly. Adjust seasoning and dressing level as needed.

Arugula
Tomatoes
Peach
Blackberries
Mozzarella
Quinoa

Peanut butter dressing + balsamic glaze

Cracked pepper mill turkey, boar’s head mozzarella, pepperoni, romaine, spinach, red onion, cherry tomato medley, cucumber, salted and roasted sunflower seeds, pecan pieces, and garlic-butter croutons! (Will be topped with an Italian dressing. I can’t decide on my plethora to choose from.)

2 tb olive oil
2 tb lemon
1 garlic clove
1 ts dijon
1 ts salt
Pepper
3 cups chickpeas
2 cups tomatoes
1/2 cucumber
1/2 cup pickled onion
1/2 cup olives
1/4 cup parsley
1/4 cup dill
1/4 cup mint