I’m actually about to go make a big salad for my dinner. I just work with what I’ve got- this time it’ll be mixed greens, black olives, cucumber, bacon, blue cheese crumbles and I’ll air fry a few chicken strips to chop up and toss in. Blue cheese dressing, of course. I might sprinkle some sunflower seeds over the top as well.
Blue cheese is not my friend. Used to eat it but it gave me indigestion. Then again, that was in 1975. Lol. Maybe I should try again. Idk, I like all cheese for the most part. And now I’m hungry
I’d probably go with a mix of crunchy, salty, and something a little creamy. Mixed greens, cucumber, olives, feta, and some grilled chicken is hard to mess up. A few sunflower seeds on top are pretty good too.
The dressing makes a big difference for me though. Nothing too heavy, just a simple olive oil and lemon thing with a bit of salt and pepper. Enough to bring everything together without drowning the salad.
I agree with “the combination”.
I have made, and bought, lots of amazing salads over the years. Most of the time it was things we had already around the house with perhaps a purpose-made dressing. Restaurant salads have been incredibly good when using locally sourced produce and other ingredients.
Something crunchy plus something acidic makes the difference for me. Toasted nuts or seeds, cucumber or radish, then a sharp vinaigrette so it doesn’t just feel like a bowl of leaves. A little cheese doesn’t hurt either.
It all needs to come together and explode into your mouth.
@Cerridwyn
The concern is the explosion on the other end.
@BioBill I set that up well didn’t i. But yeah depending on where you live I understand that. I live in California, so far we’ve been lucky,
I want spinach, carrots, crasins, lots of cheese meat cubes. & top it off with Olive Oil as the dressing!
A salad with finely sliced medium steak is wonderful, just hold anything green.
I’m actually about to go make a big salad for my dinner. I just work with what I’ve got- this time it’ll be mixed greens, black olives, cucumber, bacon, blue cheese crumbles and I’ll air fry a few chicken strips to chop up and toss in. Blue cheese dressing, of course. I might sprinkle some sunflower seeds over the top as well.
@Pony This sounds delicious
@cf1 It was!
@Pony I’m feeling inspired. Thank you!
The combo
Cyclospora cayetanensis.
Goes into your mouth and then explodes in your pants.
@tweezak
Well… you’re in luck then!
The addition of goat cheese or feta cheese.
Blue cheese is not my friend. Used to eat it but it gave me indigestion. Then again, that was in 1975. Lol. Maybe I should try again. Idk, I like all cheese for the most part. And now I’m hungry
I’d probably go with a mix of crunchy, salty, and something a little creamy. Mixed greens, cucumber, olives, feta, and some grilled chicken is hard to mess up. A few sunflower seeds on top are pretty good too.
The dressing makes a big difference for me though. Nothing too heavy, just a simple olive oil and lemon thing with a bit of salt and pepper. Enough to bring everything together without drowning the salad.
I agree with “the combination”.
I have made, and bought, lots of amazing salads over the years. Most of the time it was things we had already around the house with perhaps a purpose-made dressing. Restaurant salads have been incredibly good when using locally sourced produce and other ingredients.
It’s all of it, all together.
Something crunchy plus something acidic makes the difference for me. Toasted nuts or seeds, cucumber or radish, then a sharp vinaigrette so it doesn’t just feel like a bowl of leaves. A little cheese doesn’t hurt either.