Posted on 05/03/2017 3:57:47 PM PDT by Jamestown1630
We recently had a request for a ‘vegetable salad’ thread. One of my favorites is Panzanella, or Tuscan Bread Salad. A search will bring up many variations, and a lot of them use only tomatoes, cukes, and onion. I like to make it with those things; but also add some chopped Giardiniera (you can find it jarred in the grocery store) fresh red and green peppers, capers - and sometimes chopped pepperoni or salami. Chef John of ‘Food Wishes’ has a technique for making sure your bread doesn’t go all soggy:
https://www.youtube.com/watch?v=J-Rn9DN3IjU
Looking around, I found some interesting roasted vegetable salads, and I especially like this one from ‘Running to the Kitchen’, for the inclusion of beets:
http://www.runningtothekitchen.com/simple-summer-roasted-vegetable-salad/
-JT
I grew up on everything Italian, learned how to make most dishes, but I am not a big fan of fish. Over the years growing up with it, it just became intolerable to me. I am the only one in the family like that.
Italian covers a wide range of food but the coastal communities adored seafood as do I.
Not a lot of seafood in Tuscany.
Mother always makes me a huge pot of Pasta Fazul when I come home and she hates seafood,but she’s Irish and not a seafood fan LOL
Gnight and bon appetite
Who on earth would want scungille
Thank you. I’ll have to try it. I get sick of having tossed salad nearly every day and welcome low carb variations.
I’m glad I could share something everyone thought looked good. My husband and I used to go to Buca and we always ordered this salad. Now their prices have gotten so high that we just make it at home.
Liz, thanks for posting the picture of what it looks like.
They should call it the Matterhorn Salad....LOL.
MARINATED CUCUMBERS 
Ingredients
1 cup white vinegarDirections
1.25 cup white sugar
1 tablespoon salt
1 teaspoon celery seed
7-8 cucumbers, sliced
1 medium sliced sweet onion
1 med sliced green pepper
-- Whisk vinegar, sugar, salt, and celery seed together in a large bowl; stir in cucumbers, gr peppers and onion.BROCCOLI SALAD
--Mix well, cover and refrigerate overnight. Serve cold...will keep in ref for 2-3 weeks. (sometimes use this over a plain salad as dressing)
Ingredients
8 slices baconDirections
2 head fresh broccoli, and 1/2 head califlower, cut into bite size pieces (blanch the broccoli to rid the slight bitter taste)
1/2 cup red onion, chopped
1/2 cup craisins
1 cup red grapes, halfed
1/2 cup sliced radishes
1/2 cup cup -cut shredded carrots
3 tablespoons red wine vinegar
2 tablespoons white sugar
3/4 cup mayonnaise
1/2 cup sunflower seeds
-- Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
-- In a medium bowl, combine the broccoli, califlower, onion, craisins, grapes, radishes, and carrots
-- In a small bowl, whisk together the vinegar, sugar and mayonnaise.
-- Pour over broccoli mixture, and toss until well mixed. Refrigerate for at least three hours.
-- Just before serving, toss salad with crumbled bacon and sunflower seeds
Salami in salad - yum. I love to throw together a greek salad. Good tomatoes, sliced thin sweet onion, green and red pepper and fresh mozzarella chunks. I cheat and buy Ken’s Northern Italian dressing. It goes perfectly. No olives you say - can’t stand them. never ate an artichoke either so I passed on your last thread :)
We eat a lot of the caprese salad too. I don’t care for whole basil leaves so I stack then and chiffonade them as thin as I can.
I love that broccoli salad, and that’s a good recipe.
Later, thanks
Love Thai food. Shesimmers is a nice site.
This is a salad I like to make in summer. I am a big fan of Marlena Spieler’s cookbooks. She had a weekly column in the SF Chronicle food section and her style of writing and recipes were terrific.
http://www.bonappetit.com/recipe/mediterranean-salad-with-prosciutto-and-pomegranate
My brother loves this salad and always asks me to make it when he visits. I will often grill other vegetables like Japanese eggplants,peppers,mushrooms etc and add to this salad. I also add feta, olives
http://www.saveur.com/article/Recipes/Farmers-Salad-with-Beet-Vinaigrette
Who knew that my occasional throw together salad was the Buca thing. Can’t imagine why it is costly but guess if your salad makes the internet, it’s cause for raising the price.
Here’s a good salad meal that’s good - http://www.genaw.com/lowcarb/chicago_dog_salad.html
CHICAGO DOG SALAD - serves 2
Dressing:
2 tablespoons yellow mustard
1 tablespoon vinegar
1 1/2 teaspoons Splenda
1 1/2 tablespoons oil
Salad:
4 ounces coleslaw mix, about 3 cups loosely packed
4 ounces iceberg lettuce, chopped, about 2 cups loosely packed
1 ounce red onion, thinly sliced, about 1/2 cup loosely packed
3 ounces grape tomatoes, halved, about 12
2 ounces dill pickles, coarsely chopped, about 10 chips or 1 large pickle
Salt and pepper, to taste
2-4 Kosher hot dogs, cut into bias slices, grilled whole and sliced or sliced and seared in a skillet.
BROCCOLI SALAD
broccoli flowerettes - raw
bacon or ham - cooked and chopped
onion - sliced thin
sunflower seeds or nuts
DRESSING - mayo, vinegar and splenda.
This one tastes just like a Big Mac:
BIG MAC SALAD - serves 1
1 T dehydrated onion bits rehydrated in a couple T of water
Add the drained rehydrated onions to a handful of cooked ground beef and one slice of American cheese. Microwave a minute. Toss in a spoon of dill pickle relish or diced dill pickles and iceberg lettuce. Top with Thousand Island dressing.
EGG SALAD (bet it’s been a long time since you’ve had this)
6 hard boiled eggs, large chopped
2 stalks celery, chopped
1/2 onion, diced
pickle, diced to taste
1/2 C mayo
1 T pickle juice
1-2 t sugar
salt and pepper
Why people wate vinegar in egg or tuna salad when they have pickle juice already on the counter is crazy.
Another crazy is throwing it in the trash. Use it in place of vinegar when mixing up a baking soda drain cleaner instead.
Or pour a cup of pickle juice in with a roast, onions, black pepper, and a cup of water and cook in a crock pot as it adds a nice flavor to the meat.
I really like this salad as it has butternut squash, which is a favorite of mine. It’s easy to make and the avocado dressing is great.
I have been making this a lot since I found the recipe. I love food52 site.
https://food52.com/recipes/60426-april-bloomfield-s-grilled-vegetable-vinaigrette
I went to a cooking demonstration a while back where they made a really interesting roasted pear vinaigrette. I found this, which looks similar and very nice:
http://www.canadianliving.com/food/recipe/roasted-pear-and-greens-with-pear-vinaigrette
This is one of my husband’s favorite meals and this chef also a favorite of mine. You need to plan on marinating the steak overnight.
http://www.foodandwine.com/recipes/goins-grilled-steak-tomato-bread-salad
Oh my gosh-I have had this recipe for years and love it. Mine is written on paper so will add this to my files. Thanks!
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