|
Robin reminded me of one that I kind of forgot about. Cook some broccoli and/or cauliflower for dinner one night, preferably in the microwave in summer, with enough for leftovers. Make a salad out of the leftover cooked/chilled florets. You could use any type of dressing, but I like it with 3-cheese ranch, some extra shredded cheese, bacon, other chopped veggies like bell pepper or onion, and maybe some chicken if I want some more protein. It's a nice change over the typical lettuce salad.
I also like what I'll call a bowl salad because it's a little messy to eat off a plate. Again lettuce-less, chopped tomato + whatever other veggies I have - usually mushrooms, cucumber, maybe zucchini, bell peppers. Chopped chicken, beef, and/or bacon for protein. Whatever dressing I use ends up blending with the tomato juice. |
i am obsessed with this thread- there are so many great ideas!
i just remembered one thing i love that is a technique-- grilled lettuce is very popular in a lot of restaurants in my area right now- for example, a grilled romaine with shrimp and cesar........ the flavor is out of this world. |
Oh that sounds good Kristine...Robyn and Jey - YUM :thup:
And Robin, yes! Grilled lettuce is popular now :) what a great idea. I had some time to kill (we were waiting for work to come today so I was looking thru my first J on here and ran across a salad I remembered as being really good: Carnitas salad I just put some butter and oil in a cast iron skillet and shredded some leftover pork tenderloin, added salt and some onion powder, fried it up and put it in my salad with romaine, Parmesan (just a little), chopped up a hard boiled egg, added White Truffle Oil and a little Tarragon vinegar and I was in heaven. I was limited as to spices I could use because I was a week pre-op at the time, but you could add whatever you wanted. Kat |
Kristine inspired me to jump-start this thread again, since it is summer and hot... supper salads are a great idea.
My favorite go to dinner salad is mixed greens or romaine, radish, tomato, avocado, bacon bits, hard boiled egg, sauteed shrimp in butter, shredded cheese and those Parmesan Crisp rounds w/ homemade Ranch. It's so good I never tire of it. -Kat |
Dressing
Evoo Acv Fresh ground black pepper Lo salt Feta Black olives Chicken Over mixed greens. |
Haha, you beat me to it, Kat! :D
My only add-on to this thread would be that salads aren't the only cold dinner meal. My go-to this week has been cold leftover quiche! Call me weird, but I really like it sliced up cold. I was going to start another thread about Heat-wave no-A/C faves; not necessarily limited to salads or meals. Here are my other ideas: - SF Jello - I use the microwave to boil the cup of water. - Iced tea - Make really strong tea (4 tea bags) in a mug in the microwave, let it steep and cool, pour over ice in a pitcher, add cold water/sweetener/lemon juice to taste. - Iced coffee - Yogurt and berries - Smoothies with frozen berries, peanut butter, protein powder, pasteurized liquid eggs, yogurt... whatever. - Lettuce wraps with whatever usual sandwich you'd have. - Pork rinds with salsa and sour cream - Cold noodle salads: either shirataki or spiralized zucchini. I like to make a glass noodle type of salad, or it works as any other pasta salad. |
Quote:
Kristine, great ideas! I was inspired talking about this thread so I went for it! :agree: You should start that thread - lots of ideas for keeping cool on a budget. I'll post for sure! |
Ms A: Yum! I love Greek style salads.
I am always looking for really yummy dinner salads - especially now after last night's sweltering kitchen fiasco...cooking and using an oven in a west kitchen on a hot sunny day was misery for the rest of the evening. Brief stovetop cooking only in summer! Here is a salad recipe I copied from Ken's 1st journal, pg 20 2/1/15, I don't think he'd mind if I shared it here - I call it Ken's salad: Spinach, iceberg lettuce, 1 c cottage cheese, carrots, tinned fish of choice (tuna), nuts, Ranch dressing |
Almost 17 years on, and this salad is still very much a favourite of mine:
Tuna Salsa Salad These days I tend to make it with cold poached salmon and avocado oil mayo :yum: |
Demi, that sounds great. :thup: You reminded me that I've often used guacamole in place of mayo to make chicken or tuna salad. Right now, I'm trying to avoid seed oils and I've got half a dozen avocados to use up, so I see this in my future.
Another salad idea: you can use shredded beef or pork just like you'd use flaked tuna or chicken. I've made pulled pork 'salad' with some mayo (the pork is already BBQ-saucy) plus some chopped onion and bell pepper. Be creative. :idea: Kat, Ken's salad sounds great! I've done something like that many times. I love cottage cheese; to the point that I don't keep it in the house. The container is gone in a day. But that sounds like the salad I make at work. :thup: I've started a different thread for general dang-is-it-ever-hot foods and drinks here. We now return you to your specific meal salad discussion. :) |
Quote:
Kristine and Demi, yes, those are great ideas. Oh yay, Kristine! I'll see you there. |
I mentioned this in Kristine's new thread ^ - I've made a molded cold salmon mousse "salad" with a sauce on hot days - pretty good.
Kat |
My favorite is:
Home - 1 avocado cut in pieces 1 tomato or a bunch of cherry tomatoes cut in half Feta or goat cheese - as much as you like no lettuce in this one drizzled with Italian salad dressing made from olive oil, vinegar and Good Seasons mix - Out - right now my favorite is the wedge salad at a local restaurant. It is perfectly made with chilled crisp iceberg lettuce cut in a firm wedge, covered with delicious homemade blue cheese dressing sprinkled with bacon pieces........outstanding! |
In case you hadn't already come across it, there are some delicious low carb and keto salad options here:
https://www.dietdoctor.com/low-carb/recipes/salads I'm going to have to work my way through them! :) . |
Thanks Demi! I love Wedge Salad, LBangle.
Still making my favorite go-to salad - I am finding Artisan lettuce cheap at Aldi's, so vary it up some. I like the raw shrimp - it only takes 2 min sauteed in butter with a lid on, and I cool and pour the pan drippings in as well. |
| All times are GMT -6. The time now is 22:50. |
Copyright © 2000-2024 Active Low-Carber Forums @ forum.lowcarber.org
Powered by: vBulletin, Copyright ©2000 - 2024, Jelsoft Enterprises Ltd.