Just beautiful. Thank you so much for posting the recipe.
You are welcome! So delicious!
It all starts with grilled pineapple that was marinated in a pear balsamic and builds from there…mixed greens, red onion, roasted corn, roasted red peppers, farro and lime zest.
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Thai salad with pork tenderloin marinated in hoisin & gochujang, seared & roasted. Served over green & red cabbage, cilantro, julienned carrot, daikon radish & cuke. Nuoc cham dressing & peanuts.
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Perfect!
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That sounds delish!
It’s a favorite, I make it often.
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Thanks to you, I ordered one of those tools for slicing the scallions. It will be here tomorrow. I can hardly wait to make a salad using the tool.
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OK, I’ll play. I had roasted red peppers and chicken breast to use up and landed here: What's for Dinner #107 - the Almost Sum-Sum-Summertime Edition - June 2024 - #665 by ChristinaM
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Take-out salad from College St’s Danny’s Pizza Tavern in Toronto. (Not worth a detour, but worth making at home, maybe)
Cubes of Chopped Salad :
Soppresata salami in 1/2 inch ² dice (unnecessary for me), marinated artichoke hearts, pickled onions, fried chickpeas (I think from a bag of fried chickpea snacks), feta, confit tomatoes (tasted like cold pickled tomatoes to me), romaine, vinaigrette (restaurant-made, not gloppy like Kraft)
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Long day with our pending office move. PB&J for lunch and scrambled eggs for dinner these past couple of days/nights not cutting it. So I picked up a supermarket roasted chicken. Ill get a couple of meals with no effort or thought on my part.
CSA arugula with CSA strawberries (the last of the local ones), the last of some supermarket Sugar Bomb grape tomatoes, a very large sliced radish, leftover crumbled bacon from my burger a few nights ago, some sliced chicken and dots of goat cheese. Drizzled with another mini batch of the lime vinaigrette I made last salad.
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Sliced raw sugar snaps, shaved celery, goat cheese, chopped medjool dates, Dijon vinaigrette.
I love raw local sugar peas. When they are in season, like now, I eat a lot of them.
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OMG almost forgot to post my SOTD here 
From one of our favorite Turkish joints in Berlin. Just a very good mixed salad with a perfectly seasoned OO & RWV dressing. Might be some sumac in there, who knows. Good stuff.
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Assorted lettuce from the garden, fresh mint, green onion, olive oil, white balsamic vinegar and pepper.
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This week’s salad has been a half-batch of broccoli/raisin/bacon with cashews and a sweet dressing. Here’s “my way” recipe, quite adaptable to your tastes.
Broccoli Raisin Salad with changes
Adapted from “Potluck for 33,000” - cookbook by the employees of Dayton’s, Hudson’s & Marshall Fields p. 129
1 bunch (1.5 lbs.) broccoli, broken into florets
OMIT for us 1 cup chopped onions / red onions
1 cup raisins / golden raisins
1 cup sunflower seeds or cashews
10 strips bacon, crisply fried & cumbled OR a jar of real bacon pieces - I now scale this back by half
8 oz can of sliced water chestnuts, drained & sliced in half again
DRESSING (from similar salad on page 128)
1 cup mayonnaise (I used fat free)
1/4 cup sugar
2-3 tablespoons cider vinegar
Combine salad ingredients in large bowl. Combine dressing ingredients in small bowl. Just before serving (or up to 2 hours before), toss dressing with salad.
Other variations in the same cookbook had chopped walnuts or pecans instead of sunflower seeds, Mandarin oranges (11 oz) instead of raisins with Catalina French dressing, and dressing sugar varied from 2 T,1/4 c, 1/3 c to 1/2 cup. Vinegar was usually 2 T., and some specified white vinegar, other cider vinegar. Most said add the dressing just before serving & toss. A work cafeteria added shredded cheddar.
Best if made & eaten the same day – but OK for 1-2 days after
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Nice. I’ll bet your home-grown lettuce is tastier and more tender than anything in the supermarket. If we grew vegetables, we’d only be running a salad bar for the herd of deer that roams our neighborhood. Which we kind of do anyway, given their appetite for our garden plants. 
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