Salad

One of our Christmas dinners is sausages and potato salad. We usually have three kinds of sausage, and always make too much. 
On Boxing Day PW makes Bayrische  wurstsalat. Leftover sausages, onion and dill pickles diced in a vinegar based dressing. 

That's a salad, and for those that don't care for vinegar, there's also a mayo dressing version called fleischsalat 

My Dad would make a salad every night. Finely chopped iceberg lettuce, diced ham, cheese of some sort, scallions or white onion, tomato, vinegar and oil dressing. Plain and simple. Delish. My aunt made similar, just as good.

I often wondered if that contributed to his long life of 98 years.

I should do the same.

In reply to Peabody :

Sounds like a 3 bean salad with meats.  =~ )

Speaking of salad, you know what I miss? A good coleslaw. Something with nice, thick slices of cabbage, light on the mayo, plenty of lemon juice. 

Not that minced mayo soup crap you find everywhere. 

Is coleslaw a salad?

Peabody said:

One of our Christmas dinners is sausages and potato salad. We usually have three kinds of sausage, and always make too much. 
On Boxing Day PW makes Bayrische  wurstsalat. Leftover sausages, onion and dill pickles diced in a vinegar based dressing. 

That's a salad, and for those that don't care for vinegar, there's also a mayo dressing version called fleischsalat 

Whoa, I would make myself sick eating way too much of that. 

In reply to Turbo_Rev :

Yeah totally. I think the only rule to a salad is at least one ingredient has to be raw. Hence things like the meat salad above or macaroni salad. 

I really love a good chef salad, or a buffalo chicken salad, but I need to cut back on the fatty dressings, so it's mostly greek salads these days. 

In reply to z31maniac :

With a nice baguette to dunk in the dressing that's not difficult to do. A little sausage goes a long way. A Westfaeler, a Bockwurst, and a Weisswurst, and there's still leftovers for work the next day. 

In reply to Peabody :

Its awesome. But that's not salad. That's unheated casserole.

Peabody said:

In reply to z31maniac :

With a nice baguette to dunk in the dressing that's not difficult to do. A little sausage goes a long way. A Westfaeler, a Bockwurst, and a Weisswurst, and there's still leftovers for work the next day. 

I'm giving this a thumbs up... but mostly for the line "A little sausage goes a long way".

A family staple: 

chopped green cabbage. Diced carrots. Diced yellow squash or cauliflower. Chopped apple. Chopped pecans. Optional dried cranberries. 
And the dressing, which is what makes it perfect:

Dannon whole milk vanilla yogurt, honey, and lemon or lime juice. 
 

A version using shredded carrots, the apple, pecans, pineapple chunks, and cranberries, and the magical dressing described above is out of this world. I took this to a work potluck (they know I like to cook and bake) and was told that from then on I was never going to be allowed to bring anything different. 

In reply to Floating Doc (Forum Supporter) :

What are the proportions that you use for that dressing?

Woody (Forum Supportum) said:

In reply to Floating Doc (Forum Supporter) :

What are the proportions that you use for that dressing?

I haven't ever measured it, although I've made it for decades. I'm guessing it's maybe 2/3 cup yogurt, 2-3 tablespoons honey (maybe more), one and a half tablespoons lemon juice. I just taste it and adjust accordingly. 

When I was still married a go to salad was:

Grilled Chicken
Spinach
sliced almonds
feta cheese
sliced strawberries
balsamic vinegarette (literally just good balsamic and good olive oil, shaken up together) 

Appleseed said:

In reply to Peabody :

Its awesome. But that's not salad. That's unheated casserole.

I'm sorry you don't understand the word salad, or recognize one when you see it.

But even though I've never made a casserole, and probably only ever had one once, maybe twice, even I know a casserole requires a binder. You know, that thing that makes it disgusting?

Turbo_Rev said:

Speaking of salad, you know what I miss? A good coleslaw. Something with nice, thick slices of cabbage, light on the mayo, plenty of lemon juice. 

Not that minced mayo soup crap you find everywhere. 

Is coleslaw a salad?

Of course it is, but I've been surprised to read that a lot of people here don't like it. 
It's been a good garden year and I've probably made 4 good heads of cabbage into coleslaw already. I prefer it sliced really thin, with grated carrot, and radish if we have any, and if I'm going to be using it on something like a sandwich, I'll put a thinly sliced red onion in there too. Dressing is mayo, vinegar, lemon juice, salt and a fair bit of pepper. 

That recipe is good, but I'm not really a mayo guy, and I really should look for a oil and vinegar dressing.

Can we all agree that kale is the spawn of the devil? 

We have a recipe for a spinach, red onion, goat cheese, grape salad with honey mustard vinaigrette.  Simple, tasty, and works great with grilled chicken breast if you want some protein 

Asparagus rocks.  Little olive oil, salt, maybe some garlic powder.  Roast it in the over to get some caramelization.  Yum!  This works great for Brussel Sprouts too. 

I'll pretty much eat any greens.  Dandelions are great when you get them early.

Kale can be wonderful.  Take some kale greens and toss them with coconut oil, salt, pepper, and nutritional yeast.  Bake them spread out on a cookie sheet for about 20 minutes until they get browned on the tips.  Super yum.

Lima beans suck, though.  You know those little silica gel packets you get with new electronics?  I'm convinced they're made from Lima beans.  When you bite into a Lima, it's like all the moisture gets sucked out of your head trying to hydrate that gritty pulp.

In reply to Curtis73 (Forum Supporter) :

Someone isn't cooking their lima beans long enough. That is one vegetable that absolutely has to be cooked for at least a couple of hours. If you are starting with dried beans, you need to soak them for at least 8 hours before cooking them. If you have the time, cook them for 5-8 hours in a crock pot. Add a ham hock or bone to the mix and they can be pretty tasty over rice. 

In reply to Wxdude10 - Mike :

Wxdude10 - Mike said:

Can we all agree that kale is the spawn of the devil? 

We have a recipe for a spinach, red onion, goat cheese, grape salad with honey mustard vinaigrette.  Simple, tasty, and works great with grilled chicken breast if you want some protein 

Asparagus rocks.  Little olive oil, salt, maybe some garlic powder.  Roast it in the over to get some caramelization.  Yum!  This works great for Brussel Sprouts too. 

Kale, simmered with olive oil, garlic, shallots, red wine vinegar until it's nice and soft is tasty. 

I'm getting the feeling many in here either have a crappy cook in their family or don't know how to cook. 

I wish I didn't, maybe I wouldn't be such a fat berkeley!

Floating Doc (Forum Supporter) said:

I guess my definition of salad is a little looser.

I love greens but if I'm making one for myself, I don't necessarily want to mess with washing the greens. Sometimes it's often some high quality tomatoes, an avocado, black olives, a couple of hard boiled eggs, shredded carrots, chunks of provolone cheese, maybe some fresh chopped onion, with balsamic vinegar and olive oil. 

If there's some leftover salmon or shrimp, throw that in too, plus whatever else you want. 
 

While I'm thinking of it, I like to spread my salad on top of a cooked potato, add the dressing, and mix it all up. 

The tomato salad, with some rice added.