Skip to main content

Tasty Tuesday: Salad Bar



I will admit that I do love a good salad. I think my love began in college. There was always a fresh salad bar for lunch and dinner. When I became a vegetarian in the midst of school, it became my go-to meal option. My favorite was cottage cheese, chickpeas and ranch dressing. I totally went without lettuce, never really liked the way it tasted and still don't hold it in high regards. But I do serve it when I make up what I either call "The Big Salad" or salad bar.

Here's the thing I love most about this meal, it lasts for days!! Most of the ingredients will keep in the fridge or on the shelf and allow you to go back and create a new tasty meal for a week and never eat the same thing twice. So chop up some lettuce, grab your favorite toppings, and dressing and have some fun! Need a few ideas? How about...

chickpeas
cottage cheese
shredded cheese
block cheese
broccoli
cauliflower
beets
artichoke hearts
sunflower seeds
raisins
dried cranberries
fresh apple
goat cheese
candied nuts
bacon
pepperoni
bell pepper
tortilla chips
croutons
black beans
canned corn
green chiles
carrots
jalapeno canned or fresh
hamburger
BBQ pork
chicken
avocado
mandarin oranges
ramen noodles (dry)
chow mein
sliced almonds
sesame seeds
strawberries
grapes
pineapple

You name you can put it on a salad. What's your favorite salad topping?

Comments

Popular posts from this blog

Stories from the Kitchen: Taste and See

I celebrated my birthday last weekend. It was wonderful and the leftovers left me with a question or two. Find out what they are and how I'm currently answering them in this week's podcast. Stories from the Kitchen Season 2, Episode 2: Taste and See Notes from the episode: Taste and See by Margaret Feinberg Dad’s New York Cheesecake (from the back of a Philidelphia Cream Cheese package) 1 ⅞ cups graham cracker crumbs ¼ to ½ cup butter, melted 1 cup sugar, divided 2 lbs cream cheese (4 packs) 2 large eggs (lightly beaten) 1 tsp vanilla 2 tbsp cornstarch 1 cup sour cream Preheat oven to 450F Mix well graham crackers, 2 tbsp sugar, and enough butter that the mixture holds together. Reserve 2 tbsp for garnish. Press mixture onto bottom and sides of a greased 9-inch springform pan. Chill in the freezer while preparing the filling. Mix cream cheese and sugar until smooth and light. Beat in eggs, vanilla, and cornstarch until just blended. S

Project 52: Shiver me dufuses

This date I pulled out a puzzle that I had bought for Joel years ago.  I put up a little camp table , and even devised a system to keep the pieces in place with some fabric, so we could roll it up and stow it.  I was all ready to go and then the reality of the puzzle set in and I realised, I don't like puzzles.  I was already frustrated and worn out by the darn thing and we were only a mere few minutes into working on it!  Instead of getting upset, we changed plans. The puzzle was abandoned and Joel went out for a shamrock shake from McD's and two cherry pies.  We played some MadLibs .  The one we bought for Hannah today was Pirate themed and the story that was the funniest included a peg elbow and a pet pencil sitting on your shoulder saying "Shiver me dufuses!" We even had a joke book that we'd picked up for Hannah and read a couple of terrible jokes to one another while shuffling cards for cribbage. A fun night full of laughter and green shakes.  Well, I&#

KAF No-Fuss Focaccia

I really like making bread.  It's fun to get your hands dirty, but I understand that yeast is a scary thing for people who don't have experience with it.  Somehow, I started using it when I was young and too immature to understand the fear that comes along with wasting time, money and energy.  I had time and energy in abundance.  My first real forte into baking was in the 7 th grade.  I must have cooked before then because I choose to see which flour rose the highest using a cinnamon roll recipe.  I made a lot of cinnamon rolls that year and when I turned in my report, there were questions asked of me that I had no idea what she meant.  Questions about the weather and the heat of the oven.  Things that I didn't know could make a difference in the baking of bread.  Lots has happened since that first memorable baking.  Today, I invited a friend over to make bread.  I was kind of concerned about the strength of the yeast, because we bought a huge stash of it last year someti