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

[Amandarama (Amanda)]

Caesar salad with grilled shrimp, courtesy of Brigantine restaurant in San Diego.

[Saregama]

Ooh Brigantine’s! (which location?)
That salad looks fab.

[Amandarama (Amanda)]

N. Harbor Drive in San Diego. Right on the water!

[mig (you can call me mig)]

First watermelon feta salad of the summer!!! Here with my own lettuce, kalamata olives and vinaigrette.

[Saregama]

It’s new! It’s exciting! It’s… neither, I’m still chowing down on fennel till I can’t stand no more fennel (Okay, probably till the tomatoes are good.)

Dressing: TJ’s lemon pesto, lemon juice, rice vinegar, olive oil. Plus grated Unexpected Cheddar, also TJs.

Mmm mmm good.

[Saregama]

Motivation. (aside from just enjoying it that is)

[mig (you can call me mig)]

I watch a guy on Instagram who wears a glucose monitor and tests all sorts of foods and configurations of foods. The impact of eating protein before sweets is astounding. I have def started to incorporate this into my life.

[Saregama]

Salad / veg and protein before carbs was one of the impetuses for this thread, if you glance back at the links in the OP.

I lose the train sometimes, then an IG pop up is nice reminder

What’s the account you follow? (The one I posted is the same idea — I had posted some of her infographics here.)

[mig (you can call me mig)]

“Insulinresistant1” Justin Richard

[Saregama]

@ChristinaM mentioned thinning TJs lemon pesto with cream for pasta on this thread, which made me think of making it into a creamy salad dressing.

So today I used a blend of lemon pesto, Greek yogurt, rice vinegar, and black pepper as my dressing for an arugula salad. It was lovely — the yogurt both mellowed and lifted the lemon.

Added roasted cauliflower and topped with Kerala-style fish cakes for a meal.

[linguafood (Natascha)]

Salads. Lots and lots of salads.

[Saregama]

Thanks! Same idea. Will follow along.

@mig

The impact of eating protein before sweets

You’ll like these

[MidwesternerTT (MTT)]

Easy Greek pasta salad recommended a couple of years ago by @MunchkinRedux and enjoyed at our home many times since. With shredded rotisserie chicken added. A half recipe makes 6 - 8 huge servings. We had naan bread on the side, as well as diced peaches & blueberries (“fruit salad”) for dessert.

[ottawaoperadiva]

Today’s salad was a caesar style vegetable salad.

[Amandarama (Amanda)]

From the salad bar at Rei do Gado in San Diego tonight - Caesar, asparagus and tomatoes, Caprese.

[linguafood (Natascha)]

Aw, man. That caprese looks saaaaaaad.

[Amandarama (Amanda)]

The lighting isn’t helping it Tasted fine!

[linguafood (Natascha)]

I’ll admit I’m a total snob about (classic) Caprese. Never out of season tomatoes, only mozza di bufala or burrata, and keep that “balsamic” far, far away.

So many restaurants serve it year round with mealy tomatoes and flavorless, rubbery cheese, then cover it in fake balsamic vinegar or worse, that sticky icky glaze.

Glad to hear it tasted better than it looked! It is tomato season, at least

[linguafood (Natascha)]

Another wonderfully lemony arugula salad with grated parm. No tiny shrimp like we get in Germany to add, which make for a faboski combo. We dealt

[Phoenikia]

I was just talking to a friend, about how Greeks and Italians, often have their salad after the pasta!

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Tonight’s salads: