Salad

O

orAnGE jULiuS

New member
Yes, I know there are some here who do not like salad. But I do! I had
some tonight for dinner using all of the veggies I had in my fridge which
would be tomatoes, assorted lettuce, purple cabbage, carrots, red and orange
peppers. I have onions but forgot to put them on. Actually wouldn't have
wanted to cut up a large one just for that because have no plans for it
later in the week. And all of my small ones went bad. I also put on some
black olives and sharp cheddar. No dressing. Just a bit of salt on the
tomatoes and plenty of black peppers. Yum! Daughter didn't have the
peppers or tomato but did have cucumber.

The problem I have with salad is that when I make it, it tends to get larger
and larger to the point where it can get out of control. I did okay
tonight, sticking only to those things that are in my fridge. But if I go
to a salad bar or if I am making a salad to be the dinner and buy a variety
of things I can wind up with a salad to feed an army.

I like pretty much all greens, but if I am using the bitter or spicy ones I
use only a small amount and more lettuce or spinach. I usually only put in
a small amount of cabbage. I do sometimes buy the bagged salad but prefer
to buy the whole heads of things or buy things bulk if I can.

I pretty much like most raw veggies on my salad either cut in slices,
strips, chunks, etc. Also like those ears of baby corn. And beets, either
cooked or raw.

I also like beans on my salad. Mainly kidney or garbanzo but small red
beans are good and even in a pinch, pinto. Not so fond of black beans
unless it's like a bean/corn/pepper/tomato salad. I just don't like them so
well on greens. I like all sorts of olives except for those wrinkly Greek
ones or jalapeno or garlic stuffed ones. And cheese! Chunks or shreds. I
like them both. Also like nuts, but no so much the candies ones. I prefer
walnuts or pecans but pine nuts are good too. Or maybe even some sunflower
seeds.

I am not big on fruit in salad but I do like a thinly sliced apple or pear
from time to time. And sometimes dried cranberries can be good. Sometimes
strawberries, depending on the salad.

I'm also not big on meat in a salad unless it's a taco salad. Then I like
seasoned ground beef but would just as soon have a lot of beans in it
instead.

I never use dressing. Sometimes lemon. Usually salt and pepper. Sometimes
some salsa or pico de gallo. I have had some dressing that tasted fine. I
just don't like what it does to the texture of my greens. I like them
really crispy and I love the flavor of them plain.

So how do you make your salad?
 
i like it less as i get older, there is no raw vegetable except broccoli i
can't eat, and the broccoli is a texture thing so if its small enough i can
eat that also.

steamed chicken with apple pears walnuts and cranberries or craisins is a
good one for an entree.

spinach with strawberrries blueberries and sunflower is good.

all veggies is good...

the nly salad i am not fond of is a chef salad with strips of different
meats/cheeses, too confusing.

Lee
"Julie Bove" wrote in message
news:[email protected]...
 
On May 1, 11:05?pm, "Julie Bove" wrote:

I try to make my salad as diabetes friendly, and gastroparesis
friendly as I can. That means no goopy store bought dressings, and
easy on the fibre. I usually use either leaf or Boston lettuce. Tear
it up. One thing that I do in order to crisp up leaf lettuce which is
a bit wilty is to put the leaves into a shallow dish. Cold water over
top, and into the fridge for about 40 minutes. Anyway, I add chopped
up white onions, chopped fresh garlic, peeled tomato, and green or red
pepper. Next trip to the market, I'll get some fresh ginger and
parsley to put in there. For the dressing, I just add some olive oil,
and some apple cider vinegar. Lots of vinegar.
btw Julie, be careful with unpeeled fruits and vegies...gastroparesis
alert.
I peel everything peelable. Apples etc. I think I'm going to start
peeling bell peppers.
 
On May 1, 11:05?pm, "Julie Bove" wrote:


I like a lot of different things on salad, but I don't feel its
necessary to
add them all to every salad.

Every night I make two salads.

For me:
Romaine lettuce
Halved grape tomatoes
Sliced cucumber
Sliced carrot
Occasionally I'll supplement the romaine with some parsley
stripped off the stems, or add sliced red bell pepper.
Almost always balsamic vinaigrette, or sometimes
red wine vinaigrette.

For him:
Iceberg lettuce
Sliced cucumbers
Sliced radishes
Kalamata olives
Sliced feta cheese
Red wine vinaigrette

For variety, I occasionally make other salads:

Caesar -ish salad, often topped with grilled chicken
He sometimes has blue cheese dressing, or
crumbled blue cheese instead of feta
Fattoush
A more Asian-inspired salad with a vinaigrette
made of 1 part lime juice, 1 part slightly sweetened
rice wine vinegar, 2 parts canola oil.
Salad nicoise -ish (no tuna)
I also like cooked shrimp on a bed of romaine mixed
with cilantro, cucumber, avocado, tomatoes, and
sliced scallions, with a lime vinaigrette.

I've got the stuff for fattoush; I'll probably do
that tomorrow night.

Cindy Hamilton
 
On Sun, 1 May 2011 20:05:52 -0700, "Julie Bove"
wrote:


The same only I like dressing, typically make my own. If dressing is
added just prior to eating the salad doesn't wilt. I usually make a
few days worth of salad, if tossed with the juice of a lemon, lime or
some vinegar it will keep fresh for several days. Kudos for liking
beets. I also add beans but I add meat too, ham, salami, pepperoni,
whatever cold cuts, and often cheese too. Most times I add cooked
pasta, sometimes diced boiled potato... really no limit on what goes
into a salad, sometimes hard cooked eggs... last night I added a can
of tuna.
 
On Mon, 2 May 2011 04:09:33 -0500, "Storrmmee"
wrote:


Confusing? You mean you can't differentiate between a slice of carrot
and a dice of ham? One can only imagine your brain tackling beef
stew... how do you know meat from potatoes? Vegetable beef soup must
give you a pigtail stroke.
 
"Portland" wrote in message
news:[email protected]...

I try to make my salad as diabetes friendly, and gastroparesis
friendly as I can. That means no goopy store bought dressings, and
easy on the fibre. I usually use either leaf or Boston lettuce. Tear
it up. One thing that I do in order to crisp up leaf lettuce which is
a bit wilty is to put the leaves into a shallow dish. Cold water over
top, and into the fridge for about 40 minutes. Anyway, I add chopped
up white onions, chopped fresh garlic, peeled tomato, and green or red
pepper. Next trip to the market, I'll get some fresh ginger and
parsley to put in there. For the dressing, I just add some olive oil,
and some apple cider vinegar. Lots of vinegar.
btw Julie, be careful with unpeeled fruits and vegies...gastroparesis
alert.
I peel everything peelable. Apples etc. I think I'm going to start
peeling bell peppers.

Yes, the gastroparesis can make things tough. I find I can eat pretty much
anything now when it comes to veggies. I just have to watch the amount.
Two salads in a day or a huge salad like I like to eat is bad news.
 
Tim W wrote:

Jullienne for use as a salad ingredient. It's by far my favorite way to
eat beets. I love them raw but I am not impressed with them cooked.
 
> So how do you make your salad?

I like avocado diced into large pieces, cucumber same, button mushrooms cut
into quarters then ranch dressing and tossed. Or just the usual lettuce
leaf salad with tomatoes, sweet bell peppers, mushrooms artichoke hearts,
black olives and Roquefort dressing.

Paul
 
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