I would start by making salads at home! Experiment! Mix and match different veggies and toppings and dressings. My all time favorite salad is spinach with strawberries and pecans on it with balsamic vinegar dressing. Sometimes grilled mushrooms too. ITS BOMB ASF
If you are looking to eat a salad outside your home ask for the house salad at a nice restaurant. A Chipotle bowl loaded with lettuce is amazing too. The salad appetizer at Olive Garden is great.
Here's some of the basic kinds of salad you can try to make
There is Caesar salad which is usually just lettuce, croutons, parmesan cheese and caesar dressing. The dressing is slightly tangy but creamy. The salad has chicken on it sometimes.
There is cobb salad which is the same as wedge. Lettuce, bacon, blue cheese, hard boiled eggs, and sometimes chicken. The dressing is a vinaigrette which is a really runny mix of oil and vinegar.
There is chef salad. Same toppings as cobb/wedge salad except there is usually cheddar cheese and chopped lunch meat on it and it usually has a creamy dressing like ranch or thousand island. Thousand island dressing is like big mac sauce or ranch but a bit tangy.
There is taco salad. Which is usually lettuce with tomato, beans, crushed tortilla chips, and other taco fillings. This is a white person Mexican food take.
There are fruit salads and bean salads and pasta salads and they are all lovely. Pretty much mix together a bunch of stuff and you've got it!
The DMs are open to any salad questions!
4d ago
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Awe! Omg thank you! I think when I’m at a restaurant and I read “Omega salad” and read the ingredients, I’m confused then overthink… now I’m off ordering the chicken wings again. You’re right tho, once I start making salads I’ll understand my palate. Anywho, thanks again for the kind response and recommendations.
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These are the things I needed to make really good salads at home:
- a really big salad bowl for optimum tossing (I got mine from IKEA)
- salad tossers (or just use tongs, but make sure you get it all tossed for optimum salad)
- really good extra virgin olive oil (I almost never buy pre made dressing as this is the basis for all the dressings I like)
This is what I put in:
- leaves
- crunch
- flavoursome/textural difference
- dressing
- acid
- weight
Some examples:
- leaves: spinach, rocket, watercress
- crunch: thinly sliced radishes and celery, roasted chickpeas, roasted tenderstem brocolli, charred corn, apple
- flavoursome/textural variation: chunks of goats cheese, shavings of parmesan, avocado, olives, mint, basil
- dressing: olive oil, garlic salt, black pepper, chilli flakes, wholegrain mustard, balsamic vinegar glaze, hummus
- acid: a squeeze of lemon, orange zest
- weight: puy lentils, couscous, pasta, croutons
If you get a good amount of textural and flavour variation you're in for a good time. Just try out different combinations til you find what works for you! I also like to chop the leaves a little bit to get a nice balanced forkful of bits and leaves
4d ago
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Order a salad with ingredients you know you like and maybe try to recreate that bad boy at home. No lettuce needed. One of my favorite salads is just cucumber, tomato, avocado, and a quick dressing of sesame oil, soy sauce, rice vinegar and furikake, for reference. Or add some kale and switch out the dressing for a red wine vinegar/balsamic situation. Maybe add some cheese you have sitting around. Go insane
4d ago
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two different types of salad:
- pasta salad with tomatoes, mozzarella, and pesto
- apple, celery, and walnut salad
i love a good salad!!!
Apr 23, 2024
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