Interesting twist on Caesar salad using tahini. I’m not the biggest fan of tahini, but this was a nice salad. Baby radish and green apple for crunch, and some very crunchy crouton-ized bits of pita. I belatedly realized it needed a bit more lemon juice to balance the tahini, and a bit more garlic for bite. But still, a nice change.
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I made that once, also not a fan of tahini except in hummus of course. I didn’t care for it. I ended up dumping the dressing down the drain.
Another arugula salad (the bag keeps going!) with quick-pickled beets and roasted butternut squash.
Used pom molasses again because the rest of my meal was Turkish.
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Arugula (I think I will switch up the green tomorrow, lol), sherry vinegar dressing, sunflower seeds, aged cheddar, and quick-pickled beets added after the photo.
Made a nice accompaniment to a kabab-stuffed pita.
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Fab spinach salad with apples, artichokes, almonds.
Arugula with roasted carrots & sun-dried tomatoes.
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Chinese Lotus Root salad, trying to achieve the flavor balance of a takeout favorite, as also Woodear / Black Fungus salad, ditto.
Lovely and refreshing.
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Sunny crisp with avo, cukes, flavor bomb tomatoes, pumpkin seeds in buttermilk ranch with lemon juice, garlic & fresh parsley.
It had been far too long since we had salad 
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A Salad of Peas.
An ode to a wonderful salad eaten many moons ago at a sadly short-lived restaurant in Brooklyn.
Snow pea leaves, snow peas, petite peas, lemon dressing, cheese. Just lovely.
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Californian Cara Cara, Egyptian navel orange, Californian clementines, Israeli Orri, and Ontario McIntosh apple salad.
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Steak-topped Caesar (bag) salad, with added cucumber & tomato, extra parm. Cream biscuits on the side. Entirely satisfying! The steak was a portion (on sale) meat-dept black-garlic marinated top sirloin. Planning to do a home-marinated version for the freezer when I find meat on sale. For a dinner main our steak has just S&P, but for salad topping extra flavor was a plus.
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Carrot sticks, celery sticks, Campari tomatoes and HBE, sans lettuce and chunky bleu cheese for dipping for din din. I slept well last night.
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2 nights ago I made a “main dish salad” from Mexican Everyday–Grilled Chicken Salad with Rustic Guacamole. It was way more delicious than I was expecting it to be. Romaine, guacamole, a lime/cilantro/jalapeno dressing, chicken, and cheese. The recipe calls for queso anejo which I have never seen in my life so I just used some crumbled queso fresco. It was sooooooo good. I was so pissed the next day when I got to work and realized I forgot the leftovers in the fridge. That was going to be my lunch.
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Cold pea salad, as a side for lunch sandwiches.
Used up leftover cooked from frozen peas (chilled overnight in fridge), dash of salt, added 2 diced h.b. eggs, packaged shredded cheddar. Dressing is 2 T. mayo, 1 tsp. pickle juice, 2 tsp milk (or enough to make a thin dressing).
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