Shrimp salad, Louie dressing.
10 Likes
Avocado, tiny tomatoes, bacon, basil and white balsamic vinegar.
3 Likes
Quarter iceberg, 1/2 avocado, handful of flavor bombs, Cindy’s Kitchen lemon & shallot vinaigrette, which is meh. Feh!
6 Likes
Asian salad, red cabbage, carrot, cucumber, green onion, cilantro, mint, nước chấm dressing. Topped with pork tendrloin roasted in gochujang spicy miso sauce and chopped peanuts.
11 Likes
BAS with harvest crunch, half an avocado, 1/3 of a cuke, flavor bombs, a celery stalk, and Cindy’s Kitchen buttermilk ranch. Mo betta than that lemon & shallot vinaigrette. Maybe even better than the asiago peppercorn.
10 Likes
Taco-ish salad. Mixed greens and cilantro, green onion, corn, cherry tomatoes, avocado, topped with albondigas and jalapeños. Dressing was a combo of ranch and aji verde. There were margaritas. Inspiration for the salad was @mariacarmen or her BF, IIRC?
11 Likes
That looks delectable!
1 Like
My wife was out to dinner after events Wednesday and Thursday, and I had some mixed greens and a half bag of spinach that I needed to use up. Plus some other this-n-thats that needed used.
Prepare to be slightly grossed out. 
I few days before I had made pan-fried kielbasa, cabbage wedges, green beans and baby taters (the latter three pre-cooked so as to just mainly get fried in the kielbasa fat a bit).
So I warmed that up and dumped it over the greens (chopped up the cabbage wedge first), tossed on some bagged topping stuff (cran/cherry/walnut/sunflower seeds, dried chickpeas) and 3 hard boiled eggs. I dressed it with a vinaigrette I made from pomegranate molasses.
The next night I needed to use of some ground beef that I’d browned with onions and garlic, that also had an accidental overdose of Tex-Mex type spices in it. My 2nd daughter on Monday had grabbed the bag of beef/onion and went to season it for a taco, but accidentally used the ancho chili powder instead of the regular chili powder she thought she was using, so it was too spicy for her.
More eggs, some avocado bits, the same bagged topping, and this time I made a honey mustard dressing using Guldens plus some dry mustard.
These were big salads. For size reference, the bowl is 9 inches diameter. I have no clue how many calories they were.
Edit - sort of a weird notion, but I feel like I’m “cheating” on the What’s For Dinner thread!
8 Likes
It’s a food forum. There’s room for many threads. Think of it as culinary polyamory 
3 Likes
2 Likes
I think it’s fine to post on multiple threads - not everyone frequents the same threads (although many do). So, it’s an opportunity to share your food creations with more posters!
4 Likes
It was really good, will definitely make it again.
1 Like
Fridge and freezer clean out before my upcoming trip.
Salad, shrimp, hot Italian sausage, tomatoes, pickled onions, Parm Regg aka the usual.
8 Likes
Fridge clean-out salad is about the only kind I know!
Here’s another. Last bits of leafy stuff, unused 1/4 avocado, and some ground beef that I’d spiced up for a taco or something (honestly don’t remember, it was in a bag that got shoved to the back for about a week).
The big mistake on this salad was thinking, “Hey I really liked that pom molasses vinaigrette” (first photo in my last post above) and deciding to just drizzle this salad with the pom molasses itself.
Way too much of a good thing!
7 Likes
Crisp local lettuce brought back from the boonz, home-grown peppers, a lonely tomato that needed et, half a cuke & a couple of celery stalks lingering in the crisper — all tossed with augmented CK’s buttermilk ranch (shallot, garlic & salt). Topped with the last crispy KOS bits that didn’t fit on the Taleggio toasts 
5 Likes
