What do you put in your salad?

We eat salad as a side meal (with dinner) every single day, so I like to keep the fuss and bother to a minimum. I generally use red tip, romaine and plain old head lettuce, washed, dried (in a spinner) and torn (torn, not cut) into bite-sized pieces. I like cherry or grape tomatoes or just plain ones cut up and Italian croutons. I like goat cheese crumbled on top -- Mr.Irish likes a simple EVOO w/balsamic vinegar as a dressing and a sprinkle of freshly grated parmesan.

Thassit.

That sounds good. There's a lot of different ways to prepare a salad with so many different ingredients.

My salads are made up of field greens, hearts of romaine lettuce, cukes, radicchio, french (small) lentils, organic raw sunflower seeds, small cherry or cocktail tomatoes. Often I dress it with balsamic vinegar mixed with olive oil and crushed black pepper.

pitted Greek kalamata olives, red onion and feta are MUSTS

So many different choices! I was thinking of putting walnuts in my salad, but what else can I put in my salad that goes with walnuts?

I make my salads in various ways, depending on my mood.

Sometimes with protein (chicken, tuna) sometimes without.

In general, I don't like tomatoes in my salad, if there's lettuce in it.

I love making salads with just cukes, tomatoes, and onions, marinated in balsamic vinegar and some oil

I love argula, and put in not just in salads, but in pasta dishes (I wilt the argula)

For lettuce, I like romaine and field greens, spinach.

I'll put in nuts, seeds, blueberries, different cheeses, good black olives, red peppers, etc. Anything that feels right at the moment.

Oh!
This is my favorite dressing at the moment....Girards's Champagne Dressing. Good lord it's good!

I just bought their french dressing, and did not care for it at all, but the champagne dressing is all that.

Beer

Anything that sounds good to you!

That champagne dressing sure does look good! I really like Italian dressing and enjoy it very much, does the champagne dressing have the same taste as the Italian dressing?

All of the above sounds great. I like to top mine with some chopped avocado.

Doesn't this salad look good??!! Yum!

I have different kinds of salads.

Antipasto: Genoa salami, provolone cheese, roasted peppers, cut up iceberg lettuce, marinated artichoke hearts, olives, and occasionally marinated mushrooms. I dress it with Paul Newman's vinegar and oil dressing.

Tomato salad: Cut up tomato, scallions, salt, and pepper. Olive oil and red wine vinegar dressing.

Cucumber salad: Cucumber peeled and very thinly sliced, part of an onion, very thinly sliced and cut into pieces. Olive oil and red wine vinegar. Don't eat it right away. Let it ferment overnight.

Plain old mixed salad: Lettuce, tomato, cucumber, sliced radish, sliced green pepper, scallion, anything else lying around. Sometimes I add some cheese, thinly sliced and cut up.

That's the thing, it's got a unique flavor.

To call it Italian would be short changing it. It must be the champagne rather than another kind of wine vinegar that gives it that something extra.

That said, I guess if you had to compare it to something, I'd say Italian, but much better. I've used it as a marinade too.

lettuce mix
baby carrots
grape tomatoes
granny smith apple slices
snow peas
celery
green (or sometimes red) pepper
cuke
cilantro
pea shoots/bean sprouts
vidalia/white onion
feta cheese
croutons

dressing --
i use italian
jes prefers her homemade kiwi salsa...

Made my mouth water lol.

it is soooooo friggin' good...

Can you share the recipe..please?

First of all; I never buy iceberg lettuce. Ptooey!

One week it's baby spinach leaves, the next it's red leaf lettuce.

I like to save time so I have a batch of home- made olive and feta dressing made up ahead. Recipe to follow.

I add sliced mushrooms and Vidalia onion. Plus grated carrot and radish.

Panzade's home-made dressing:
In a glass cruet
1/4 cup Wesson oil
1/4 cup top shelf olive oil
1/3 cup mixed red wine and balsamic vinegar
1 Tbsp Grey Poupon mustard
1 Tbsp sugar
3 crushed garlic cloves
salt and pepper.
Adjust to taste.

I pour the dressing into a 16 oz plastic container filled with an assortment of olives and cubed feta cheese.
Easy peasy.

Iceberg lettuce is gross!