does any1 else eat salad at supper time??i mean with nothing else?
Former Member
I eat only a salad for dinner once or twice a month. But I do it a couple of times a week for lunch. Of course, I am talking about something with some meats and cheese, a variety of veggies and I don't skimp on the salad dressing.
I grow a large vegetable garden. In the summer, I eat a whole lot of salads fresh from the garden.
Yeah, sure...
we eat a lot of salads, for lunch or dinner. we not only eat chef salads, but a lot of bean salads, too, like chickpea or black bean, with/or without feta cheese, chopped tomatoes, red onion, fresh coriander or mint; lots of lemon, and olive oil... yum...
I do the salad thing, but always with some sort of protein source included. Usually chicken. Ocassionally I'll have one with salmon or lamb gyro. I used to make a salad with Thai sesame baked tofu and Japanese ginger dressing, but I can't get the tofu here.
Unless the lettuce is bitter, I usually go light on the dressing. But that's not to be healthy, but because in recent years I've gotten to where I don't like the dressing to overpower the more delicate taste of the vegetables.
Other nights I have cheesesteaks, pizza, burgers or wings. :D
I always have a salad for lunch, every day. always with something else like pasta or stuffed peppers. like my salad with lots of eggs, ham, and maple syrup salad dressing. :D
I eat salad for dinner if I have had heavy meals during the day, and/or if I have been swimming late and don't want to eat a heavy meal. Even though I don't want it to be too heavy, I still try to include a small portion of protein. My favorite salad is the recipe that appeared in the September/October, 2003 SWIM. For those who didn't see it or can't find it, here it is:
Super Salad
This salad features widely available local ingredients from the Pacific Northwest, including one of the greatest gifts of the early autumn season – the apple. Enjoy this elegant salad as a starter, side dish, or lunch entrée. For a zesty change of pace, substitute blue cheese for goat cheese, ripe pear slices for apples and balsamic vinegar for rice vinegar.
Ingredients:
2T rice vinegar
1T extra virgin olive oil
2T water
1T sugar
kosher salt & fresh ground pepper (to taste)
Mixed greens (approx. 4 cups)
1 Granny Smith Apple, julienned
2T dried currants
2T toasted hazelnuts, coarsely chopped
2 oz. goat cheese
Combine vinegar, oil, water, sugar, salt and pepper in a small jar and shake until mixed well. Cut the apple into julienned, matchstick-sized pieces (tip: do it in a flash by using a “V-slicer”). Toss apple in vinaigrette, then toss with mixed greens. Arrange on plate, topped with crumbled goat cheese, hazelnuts and currants. Serves 2, each serving = 306 calories, 20g fat
By the way, if you're not a cheese eater, you may substitute grilled chicken, and it's just as good that way.
Enjoy!
Swimmer Bill
