Salad anyone?

pm2326

Spendless wrote: »

My 15yo son who is currently on work experience has flabbergasted me for the past 2 nights by preparing a salad for his lunch the following day.:huh:

He's spent the previous 15 years occasionally eating some of the salad garnish at the side of a plate. Lettuce and cucumber have barely featured in what he puts in, and tomatoes he only took once and then said not to bother again. He's started by grating a carrot, adding tinned sweetcorn, a very tiny amount of lettuce/cucumber so negligible it could easily be omitted. Then he's added chopped boiled eggs, cooked meat and HM coleslaw.

Sounds like someone is having a positive influence on him at his work experience....:T

I would make the most of it and see what else he wants to try adding, what about grated courgette or maybe some finely chopped spring onions?

I had the last of my tuna & chickpea salad at work today.

So I've made a cold pasta salad with 100g pasta, 4 bendy spring onions, 3 radish diced, 2 diced gherkins, I shredded a chicken thigh I cooked on Tuesday and mixed it all up with the remaining HM chipotle mayo and some black pepper.

Made enough for tea tonight and tomorrow's lunch at work and I've used up stuff from the fridge :T

Lynplatinum

Hiya

In his book of everyday recipes Hugh has a chapter on lunches - someone earlier mentioned which series this is!! It saved my lunchtimes and waistline - he has loads of ideas which use up stuff that you might already have!

One of my favourites is cuscus mixed with harrissa while its cooking with either sultanas or dried apricots in and peas - then go wild - grated carrot/ other veg - spring onion - chives etc

Then add cold falafel - if you grill them at home rather than fry them they are low cal and v good cold.

Hope this helps!
Enjoy! :j

suki1964

Last nights salad was a wee bit of shredded iceburg, big chunks of cue, halved cherry toms, then stuffed olives, pickled walnuts, cold braised red cabbage, chick peas marinated in garlic, gherkins and home made croutons for a bit of added crunch

I like salad thats different textures and flavours, the stronger the flavour the better

pm2326

Lynplatinum wrote: »

Hiya

In his book of everyday recipes Hugh has a chapter on lunches - someone earlier mentioned which series this is!! It saved my lunchtimes and waistline - he has loads of ideas which use up stuff that you might already have!

One of my favourites is cuscus mixed with harrissa while its cooking with either sultanas or dried apricots in and peas - then go wild - grated carrot/ other veg - spring onion - chives etc

Then add cold falafel - if you grill them at home rather than fry them they are low cal and v good cold.

Hope this helps!
Enjoy! :j

I like Hugh, have tried a few of his veg soups and they are yummy...I don't want to buy another cook book so may have to check out the local library and see if they have it...otherwise I'll try his website although I don't think it's the easiest to navigate!

Sam_Fallow

An easy favourite of mine is

Cooked rice
Tin of tuna/salmon
cubed cheese
cubed apple
spring onions
too much mayonnaise
pepper

Great for camping/picnics too.

tru

I keep tubs of different things in the fridge, then pick n mix depending on what I fancy at the time.

Grated carrot and sultanas.

Chopped apple and beetroot.

Diced tomatoes and cucumber with a bit of parsley thrown in.

Mixed salad leaves.

Potato salad - potatoes, onions and chives, with just enough mayo to coat it all.

I buy bags of spinach leaves too.

THIRZAH

I made the carrot, goats cheese, pear and hazelnut salad from the salad Love book yesterday. It was very good although next time I'll use a crumbly rather than creamy goats cheese. Also I bought a packet of pomegranate seeds as couldn't get a fresh one and they were a bit sharp.

GreenQueen

bossymoo wrote: »

I love salads anyway but I do find tomatoes make them soggy. I really like couscous though - nice done in stock then served cold with chopped red onion, peppers, cucumber and anything you can dice that's crunchy. Add feta, tuna or cooked chicken. Oh, and the tomato works with this as the couscous soaks up the juice :T
Bit of salt, pepper and lemon juice and you're good to go

When I want tomato in a salad, I take it in whole and cut it up at lunchtime - stops it being soggy. Similarly, I take in whole avocado and cut it up when needed so that it doesn't go brown, and put my salad dressing in a small sealed pot to stop it soaking in too much.

Today I have smoked salmon, cream cheese and beetroot with some rye bread. Another favourite is carrot (grated or thin slivers taken off with a veg peeler) and radish with a nice mustard-y vinagrette, as an accompaniment to some left over roast meat.

GQ

LannieDuck

I came in to mention Mason Jar salads and see that someone beat me to it

They're great - cheap jar from Ikea, you put the dressing at the bottom so it doesn't get the rest of the ingredients soggy, then layer up your salad. Big chunky veg goes first, smaller veg, pasta etc next, proteins, and finally the salad leaves. And because the jars are designed to be air-tight, the salads can be made up a couple of days in advance and kept in the fridge until needed.

Pinterest has all sorts of ideas for combinations. Personally I've just been using up leftovers - the salad I did the day after we had fajitas was delicious!

WantToBeSE

I add loads of stuff to mine.

The basic salad leaves i use are Rocket, Spinach and lambs lettuce.

Then i add things like (not all at once of course!) cooked sweet potato, grilled/roasted veggies, mini roast potatoes, rice, hummus, pesto, salsa, grated carrot, avocado, pumpkin/sesame/sunflower seeds, black beans, sweetcorn, courgette or carrot ribbons, beansprouts, water chestnuts, falafel, cooked lentils etc.