Salad of The Day (SOTD :tm:) — Did You Eat A Salad Today?

Chef’s salad for supper - no pictures. Mixed greens of iceberg lettuce and spinach. Tomato wedges, a h.b. egg quartered each, 2-year cheddar slices, chilled peas, and meat - julienned pepperoni, beef lunch meat, smoked turkey lunch meat, and croutons.

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Lunch salad:

Local spinach and peaches
Homegrown black cherry tomatoes
Sliced cold steak
Pecans

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Yesterday’s lunch was a barley vegetable salad.

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Two random salads from our party last night. Some slaw thing

some other salad thing.

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Ooops! Forgot the red skin tater salad.

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Salad with spicy shrimp/marinated tomatoes, cucumbers red onion and feta. Red wine Dijon vinaigrette.

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Lovely dinner salad:

sunny crisp lettuce, cuke, flavor bomb tomatoes, fresh corn, half an avocado, pan-fried oyster shrooms and a lil shredded roti chicken from the stupid market, all dressed in a zesty, creamy, garlicky dressing with fresh parsley & dill.

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Homegrown items: lettuce, black cherry tomatoes, and making its debut: my own celery (delicious)

With local blackberries, red peppers and cucumbers, plus goat cheese and lemon-thyme vinaigrette

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Not a barley fan, but this veggie combo looks like it would work just fine with farro or wild rice in it’s place. Did you have a dressing on it?

Farro would be an excellent replacement to barley IMHO. I usually use evoo and lemon juice. The full recipe is online, if you would like to see it.

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Thanks for the link. I was guessing zucchini not cucumber, and am glad to have the details before my next grocery run.

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Another super-satisfying salad of crisp green baby lettuce, cukes, avocado, fresh corn, flavor bomb tomatoes in a creamy garlic herb dressing.

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Tuna over little gem, radicchio, red onion, cherry tomatoes, garbanzos with sliced Spanish queens and hbe. Dressing was the oo from the tuna and sherry vinegar.

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Thanks for that photo – it reminded me I’ve still got some (smaller) pimento stuffed green olives. Something like this is now on my make-it list for late this week, after we eat a fridge full of great leftovers and free up space.

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From the Tomato Mode [NYT link] shared by @linguafood in 2022;
I finally happened to have everything needed!

The tomato salad with chickpeas and feta.

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Wait… I shared a recipe with chickpeas? :thinking:

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It was a link to a tomato recipe in the tomato season thread.

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Seared tuna fish salad. The usual salad fixings, tuna seared rare with some lime juice and a drizzle of hot chili oil (hence the slight discolouration.

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More chickpeas. This time with sweet red peppers and tuna, with an herb and tomato oil vinaigrette.

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Another BAS, this time minus the mayo and sour cream to lighten up my mustard herb dressing just a bit.

It’s good to lighten up sometimes.

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