Too many days without a salad I get itchy. Plus feta crave.
Apricot balsamic.
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This,
but with beets instead of carrots.
I added dried celery salt to the dressing and shallot instead of scallion.
Feta I add as I serve it.
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Interesting choice! I think the only thing I add celery salt to is my tuna salad.
I find, Celery salt is delicious in so many cold salads.
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I add celery seed. Same vibe.
It’s dark at 5pm, so that’s when imma eat dinner
Chicken tender(by product of de-boning some breasts yesterday) Caesar salad with home made Caesar dressing(Hellmann’s mayo base) and English muffin croutons ,cocktail tomatoes, cucumbers and Parm/Regg of course.
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Tonight’s dinner was a coleslaw of green and purple cabbage and grated carrots with a creamy peanut dressing.
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Lentils, diced red onion, cucumber, celery, and red bell pepper, sliced almonds and raisins.
Dressing is a vinaigrette with mustard and maple syrup.
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Wood ear mushroom salad duo, Sichuan style.
I’ve had many versions of the black fungus salad, but the white was new to me… I think.
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Satisfying both for hunger and for no-waste - “CORN” (Clean Out Refrigerator Now) salad for lunch - last of the bagged Italian Mix greens, last of the roasted cubes of butternut squash, last of a package of turkey lunchmeat, (almost) last of shredded gouda. Beside the last of some cheese-topped (commercial) breadsticks. Every time I have cubed roasted butternut squash I think “This is great. I should make it more often!”
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Love it!! Stealing for sure. 
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Yes! I need to start roasting squash specifically for salads. An unseasonably warm fall here extended the availability of small amounts of local corn and tomatoes, but the season has hit its limit.
Yesterday I made us lunch salads with probably the last of the greenhouse-grown local butter lettuce and cherry tomatoes. Tried making these chickpeas marinated in harissa, which were delicious. I didn’t think the marinade needed the salt and maple syrup called for, and skipping them worked well for our preferences.
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Me too!
Can you share your roasting process? Do you roast. whole or cut up? What size do you cut it and what texture are you looking for?
