I love salad. In fact, this is something we eat at least four nights per week.
OMWC makes the absolute best salad dressing. Ever. Period. End of discussion.
However.
I LOVE OMWC’s green salads, truly, I do. Yet, I also love salads with every vegetable in the fridge and some fruits thrown in. Maybe some nuts and cheese, too. (#notvegan, sorry WebDom). And I love pasta salads, rice salads, tabboulehs, cucumber salads, and pretty much any other salad. (As long as it doesn’t incorporate soapweed.)
What do you like? Plain greens? Greens with heirloom or other tomatoes on the side? Bread? What kind of dressing? Loads of vegetables? Non traditional salads?
Please share. Recipes, too, if you have ’em.
I’ll be over here enjoying this salad while you talk among yourselves.
See also, Tulip’s excellent salad post.
Comments
378 responses to “Poll: Salad”
Olive Garden endless salad bowl.
Also, outback’s house salad. Melting pot’s house salad too.
You don’t win friends with salad
OK, more seriously, I prefer soup to salad and never liked it when restaurants included a salad with the entree but not soup.
Does Taco Salad count?
Yes.
Obligatory.
I was expecting this.
While I think you are both correct in your choices, and love both, my nostalgia meter peaks with Rhywun’s choice.
/Euphemism…or, not?
That was awesome.
That whole ad campaign was one of the better ones ever, IMO.
Like you, I like all kinds of salad. Yes, you need nuts, cheese, dried or fresh fruit. It makes it more interesting. Pasta, tabbouleh, whatever. When I want cold, salad it is. Oh, make your own dressing. It takes 2 minutes.
Re: tabbouleh
https://www.traderjoes.com/FearlessFlyer/Article/4328
I ? this stuff. Add a sprinkle of ghost pepper salt.
Oh, wow! FIRST! Where’s my gif?!
Never mind
Don’t feel bad. First only count on Lynx.
I’m sure if Swiss were around he’d give you the dancing 6.
::narrows gaze, in honor of Swiss::
Radishes are underrated in salads.
As are pickled veggies
Quick pickled radishes in a chicken salad is divine.
We make a radish salad. Sliced radishes, olive oil, red vinegar salt pepper. Refreshing and spicy.
Radishes are underrated
in salads.FIFY.
(They’re very good with a slight dollop of fresh butter and a sprinkle of salt, like us Frenchies eat ’em…)
Say cowdah!
Sauteed radishes are the bomb.
With, like, mustard greens and hot pepper vinegar
You know what they’re not underrated as?
A topping to ravioli.
Prepping radishes.
Also: BLECH! Are you people the reason they keep adding that nasty shit to salad mixes??
Greens like arugula and red lettuce, lots of pickled vegetables, cucumbers, beans like garbanzos, and cheese. Fruits and nuts are welcome in a sweeter salad.
Dressings: standard vinegrette with Dijon or brown mustard and oil. Garlic infused apple cider vinegar and olive oil.
Asian dressing using fresh ginger, garlic, sesame oil, and rice wine vinegar.
Also Grilled meats on top with crunchy bits of bacon or chow mien noodles.
That dressing sounds tasty. Also love that orange colored dressing they serve at Indian curry restaurants. Any idea what that’s called?
I have no idea what it’s called, but there are Indian salad dressings that are orange from cumin (mixed with lime juice and oil).
Cumin isn’t orange.
Probably thinking of turmeric.
N.B.: Not pronounced “TOOOM-eric.” Note the “r” in there, ladies and gentlemen.
Nope. That’s yellow.
“Cumin isn’t orange”
Indian cumin is orange.
Use arugula to tickle your uvula.
It also makes an amazing soup. I got the idea from having callaloo soup in Jamaica a few years back. Brings out the earthy pepper flavor of arugula like nothing else.
Caesar salad. All day. The sister in law planned the vacation this year. Normally we go to Ryokan, but we arrive at the destination and… a fucking golf resort. It’s nice, but filled with…fucking golfers. And to top it off, snapped off the arm of my eyeglasses. No extra pair on me. Ugh.
https://imgur.com/a/M6ubrgu
You only have to do the fucking, not the golf.
*Pulls out 3 Wood*
I’m surprised they have that much open space in the entire country. They’re obviously stackin’ ’em like cordwood in Tokyo and environs.
We’re in rural Chiba. Lots of open space. If you don’t want live in a city, there is plenty of space here.
Love the cat sleeping under the bench
Cats love their sleep, no doubt!
Pret a Manger’s chicken Caesar salad was/is the bomb. I don’t like nuts or fruits. At the salad bar I used to throw in anything that struck my fancy and then wonder why I felt queasy an hour later. It turns out not everything goes together and sometimes you’re better off keeping it simple, so that is what I do now. Nothing unusual or fancy, really.
“I don’t like nuts or fruits.” ?
*walks away*
Chicken Caesar salad or even plain Caesar salad is great. Have to have Parmesan, though.
Had you added “in my salad”, I’d be onboard. but you just lost me.
…oh, and croutons are not optional, for me at least.
You guise!
Yes, shaved parmesan and croutons are required.
We don’t eat a lot of salads. We do eat a lot of salad when the lettuce is growing in the garden. I grow a mix every year and harvest enough for dinner about fifteen minutes before I put it on the table. For those, it’s a simple vinaigrette with good EVOO and homemade red wine vinegar. A touch of salt and pepper is the only other thing needed.
Sadly, tomatoes come on well after the lettuce has bolted. So lettuce salad gets replace with caprese, which we’ll eat several times a week. Other than that, grilled chicken Caesar will appear on the table several times a year, and I do make home made Caesar dressing.
There are cultivars of late-season lettuce.
I’ve never found a lettuce that doesn’t bolt when the temps are consistently in the 90s.
Lettuce is a winter crop in Hawaii. There is a local lettuce, Manoa, which is a good place to hang a balsamic dressing.
Tomatoes produce 11 – 12 months a year and a typical plant will fruit for ~6 months. I haven’t planted a plant in years since I can’t keep up so some fruits fall to the ground and the next generation of plants spring up from where the seeds came to rest.
A lot of times, I just make a protein (chicken thigh, salmon, pork chop) and a simple green salad. Not vegetarian/vegan. Sorry.
Same here. Salad greens and veggies are a good base for protein when you are doing a low carb/keto/paleo thing. Other than that, salads are pretty optional to me. A good Caesar or old school iceberg wedge is nice and all, sure.
How dare you.
My mother, God Rest Her Soul, made the best salad dressing ever. It was, of course, merely a slightly-tarted-up version of a French vinaigrette.
Slightly amusing true story: my grandmother (corporal in the French Army during WWI, met my grandpapa [who was a private] in the trenches whilst she drove ambulance, erstwhile French literature teacher) used to make a salad dressing during the 30s-40s that the neighbours raved about. The same neighbours who swore up and down that they despised garlic. Naturally, garlic was one of the staple ingredients of the dressing. Begging my grandmother for the recipe, she finally acceded to their request, but omitted the existence of the garlic. For the rest of the time she knew them, the neighbours said that they couldn’t make it the same way Grandmama could — it “didn’t taste the same.” Grandmama just smiled and feigned ignorance.
My sainted grandmother used to make the most amazing and delicious salad dressing using bacon drippings. She tended to avoid revealing the secret ingredient until you were hooked and didn’t give a damn, you just wanted more.
Your grandmother was wise.
Iceburg Lettuce, cherry tomatos, sliced red onion, sliced cucumber, shredded cheddar cheese, thousand island dressing, S&P. Chilled.
I usually don’t get them but I also agree that radishes in salads are great.
Just can’t tolerate radishes. I think they are to me what cilantro is to people who think it’s soapy or whatever. Just a bitter, sulfury, nasty flavor to me.
I do prefer them very thinly sliced. Just a hint of pepperyness
I have a salad everyday for lunch- Bibb lettuce, roma tomato, red onion, hearty garlic pickles, hard boiled egg, black olives, cheese ( I switch it up), and ham or turkey or roast beef, a mustard based dressing and served between slices of marbled rye bread. best salad ever.
1 cup vinegar (white…tho I make a hybrid of 50/50 balsamic)
1 1/3 cup oils (again, I do half with olive oil)
3 tbsp water
1 tbsp garlic powder
1/2 tbsp onion powder
1 tbsp oregano
1/2 tsp black pepper (finely ground)
1/4 tsp thyme
1/2 tsp basil
1/2 tsp parsley
1 tbsp salt
(then I add 2 finely chopped garlic cloves)
Let sit for at least 24 hours. Then enjoy.
Fight me.
Oh, as someone thats been on the “low-carb/high-fat” bandwagon for a year or so, salads and veggies on that diet are a must for keeping things moving along.
Sounds like a lot of work for salad. I don’t think I’ve ever measured a single ingredient for a salad. Maybe I’ll give that one a shot.
Oh, it takes 5 minutes to make, and you have it for weeks
Stop being such a nancy.
Mayo on cucumbers takes 1 minute.
Nope. For that recipe, I’d rather buy you a beer.
Try substituting a dry white wine for the water and get back to me….
Anything except iceberg
That’s all my dad would eat. If he was eating salad, it better be iceberg with mom’s homemade Roquefort dressing.
Add some bacon and sweet cherry tomatoes, and it’s hard to beat.
This Korean salad is one of my faves.
https://www.tasteofhome.com/recipes/korean-spinach-salad/
mmm…bacon. Also, no kimchee.
We tried it one thanksgiving when I was a young lass helping mom in the kitchen, and it’s been on the table every thanksgiving since.
Plus whenever.
I’ve never got the ‘meal for a special time’ thing. (Getting away from salads,) Mom used to maketourtiere on holidays only, and I used to wonder why, because delicious.
Tourtiere was always a New Year’s Eve thing with us, being Frenchies and all. Latterly, we’ve started making it Christmas Eve or Christmas Day alongside the roast turkey and, of course, the butt sausage.
Maybe there’s an argument for “a special dish for special times”, and it’s not exactly the most heart-healthy option, but still, why not monthly? Of course, I wasn’t the one preparing it.
Turns out, making a quality tourtiere from scratch is a fair amount of work, though it’s quite yummy/rewarding.
Because special dishes help make a special time, special.
Pasta salad is the Hawaiian pizza of salads.
I’m partial to salads that incorporate fruit and nuts.
YOU SHUT YOUR FILTHY WHORE MOUTH!
A proper pasta salad will include fruits.
Like tomato?
Yes and peppers and olives.
Olives are disgusting on their own, so, they probably feel right at home on pasta salad.
What about in a martini?
Disgusting.
I don’t like green olives at all EXCEPT when stuffed with bleu cheese and drowned in a couple ounces of Saphire gin.
SHUT YOUR DIRTY WHORE MOUTH!!!
Proper olives are the schnizzle.
The only good olives are some of those gourmet olives that are stuffed with things that taste way better than olives.
I love black olives.
Green, not so much.
When I can stand olives at all, I’m the opposite. Big green ones stuffed with garlic, or cheese, or something other than pimento are great.
The black ones, no thanks. I love taco pizza, except it seems that everybody thinks you need to ruin it with black olives. May as well put pineapple on it.
*raises eyebrow*
Ah, I see you are a man of culture as well.
Green, brined Cerignola olives seed in. Ahhhh. Oil cured black olives from Provence. Mmmmmm. Plain ole canned olives on “Muhrican” pizza? Da bomb.
Cannot get SP to eat an olive.
Castelvetrano. /droooooool
Had tuna steaks with green olive tapenade for dinner. So easy, so delicious.
You mean delicious?
I guess if you sprinkle some meth on top, it might seem to be edible.
I forgot the Thai peanut noodle salad using soba scallions, chicken thighs, and cabbage.
Basically pad Thai with more greens eaten cold as a salad.
“OMWC makes the absolute best salad dressing. Ever. Period. End of discussion.”
I was a sous chef.
” (As long as it doesn’t incorporate soapweed.)”
You’re god damn right.
A well done creamy cole slaw is a great salad when served on a pulled pork sammich.
A well done vinegary cole slaw is a great salad when served on the side of BBQ ribs.
Damn straight!
I eat salads pretty much every day for lunch. I’m not a veggie guy so it helps me get some in easily.
This is a really fortuitous post, actually, because last night I made a Black and Blue salad that blew everyone’s mind.
Romaine, red onion, avocado, tomato, gorgonzola and blue cheese. Most importantly, the steak was prime tenderloin and ridiculously good! Dressing was a mixture of olive oil, balsamic vinegar and dijon.
Spawn 2’s boyfriend comes over most weeks for Sunday dinner and told me it was the best thing I’ve ever made him. Kid ate two huge salads!
Sounds delicious! How did you do the steaks:
Salt early (even the night before, Charcoal. 225-250 degrees. Light another chimney at about 80, Flip at about 90. Pull at 110-115. Paint with bacon grease and grind some pepper. 1 minute x 4 sides over hot coals, rest and slice.
From Amazing Ribs and Slow N Sear. Works every time.
We eat salad regularly. Tonight I whipped up some sweet and sour pork and a side salad – lettuce, cucumber, bell pepper, sweet onion, craisins and green onion (that’s what I found in the fridge). I usually just get creative with whatever we have.
Had a salad at a farm-to-table experience in east-central Alberta on Saturday that included a green onion salsa. God-DAMN but that was good!
Will do a short write-up with some pics if anyone’s interested.
Always!
Sounds intriguing! Please share.
Got my vote!
Yeah, let’s do this.
Same. Throw in whatever veggies in the fridge and you’re good to go.
I don’t want to be labelled a TJ’s shill, but their Quattro formaggio is excellent on salads.
Covered? Man shoots self in nuts? New to me. Reporter sucker punched. Ouch.
One of the local brewpubs has a summer salad on their special menus. Greens, berries, nuts, a vinaigrette. You can add grilled lamb tips or shrimp to it. I got with lamb and it was delicious.
What’s the kind of salad that you get from a cow and cook on a grill called?
Cow pie salad.
Betterthan Salad.
Egg salad. Potato salad.
That’s about it.
As long as the potato salad has no eggs in it.
German potato salad… yummmm
^ this guy fucking gets it ^
My German grandmother made the best ever! There were never any leftovers. I haven’t had it for years…..time to pull out the faded recipe card she wrote for me 45 years ago!
I thought I hated egg salad until I made the cook’s illustrated version. Turns out I hate bad egg salad.
Cook’s Illustrated is a great resource.
I live on egg salad from my duck eggs. The amazing thing about egg salad is that it will take any flavor profile you want to throw at it. French, Italian, Asian, Middle Eastern….on and on. So much fun to experiment!
We have a BBQ place nearby. They have the absolute best potato salad I’ve ever had. They sell out early every day. Once, we called to order and they were out. Their excuse was “potatoes are out of season.” They grow year ’round here, duh.
Salad X 2 a day. Right now its whatever is in the garden.
Today’s included everything raw; green beans, sugar peas, green peppers (a yellow one and a long green one) cucumbers, broccoli, chopped cabbage and a Walmart dressing. I’ll add any fruit chunks if they are on the table but usually fruit is dessert. The green mustard is over and kale is winding down.
Pickling cucumbers now, did beets last week. I like fresh veggies raw. Don’t cook cauliflower/kale/broccoli/cabbage/kohlrabi. All those things can go into stir fry but that’s different. Corn will soon be ready, tomatoes are still green but when they ripen some times the salad is tomatoes only with a little salt. Corn needs butter and always adds a few summer pounds ’cause I eat that X 2 times a day/2 ears.
Off season salads are more bland, lettuce and some pickles.
Add some meat of any kind and I’m good.
All bets are off on Honey Harvest Day though, the ladies bring out their favorite dishes, lots of desserts. Some things will get let with us and I’ll have desserts of different kinds for a week afterwards.
This guy gets it.
I grew up eating out of a garden plus chicken since daddy was a chicken farmer.
I am so jelly of your access to a real garden.
https://www.dailymail.co.uk/news/article-7373535/181-American-CEOs-say-companies-focus-improving-society-profits.html
I’m sure shareholders are thrilled to hear it.
At least nothing can go wrong. I mean, everyone’s idea of what constitutes an improved society is identical, right?
I need to talk to my finance guy — “No woke industry investments for me, got it?”
This whole “socially conscious business model” movement is obviously toxic and idiotic and and and… However, I wonder; how many of those 181 CEO’s a full of shit?
*are
All of them. This is transparent bullshit signaling.
There are probably about a half dozen true believers so I’d say about 175. It’s interesting to see corporations make common cause with the left, the very people who’d love nothing more than to crush them.
I think you are on to something. A small number either lost site of what made their company great or are in highly regulated industries with high barriers to entry. The rest are full of shit or are going to get their lunch eaten by someone else (not a euphemism)
“181 CEO’s are full of shit?”
Just those that need to be replaced. You wanna be socially conscious ? Use your own money ’cause I’m taking mine out.
Exactly. You work for me, asshole, and I want you to make a profit. END OF STORY. You want to signal? Do it on your own time with your own money
I hope they support gun control. By providing free range time to their empl.
My company had a free range program, but it turns out all they meant was they let us out in the courtyard each day to amble around, squawk, and peck at corn for awhile.
Great idea! If I had a company I would build a gun and archery range for employees to use during breaks. Well, and a volleyball court.
You’re a chicken, right?
That’s fine. I mean they can do whatever they want.
they’re all in bed with the govt anyway, so I guess, what’s the damn difference
I make a good fajita chicken salad. Chicken grilled topped with Monterey jack cheese with bacon bits sprinkled on it. Throw the chicken on some greens with carmelized onions and peppers. Ranch dressing or my wife has a lime vinaigrette.
We do Caesar with pizza each Saturday. Mrs. trshmnstr eats more green salads than I do, but that’s mainly because I’m a bit more discerning about the quality of the greens than she is.
That said, I want to do more salads as a filler so that it’s easier to get by with smaller quantities of expensive and calorie dense foods. We were just talking this evening about how we’re in a bit of a rut. I enjoy cooking, but get home too late most days to be responsible for dinner. She sees it as a chore, but has the time to do it. Salads may be a good middle ground. It’d be easy enough for her to toss together the salad and I can cook the protein when I get home.
Are we not doing phrasing anymore?
I was going to mention tossing her salad, but I strive for subtlety in my entendre.
Pffft. I’m still waiting to hear if Hyperion closed the deal.
I know, right?!? I, of course, let you down like the Browns with my shitty, online observation skills.
Fruits (other than tomatoes) and nuts do not belong in a leafy salad of any kind other than a fruit salad which is desert. Sunflower seeds totally ok and recommended on a leafy salad which is best when mixed with a pasta salad with lots of cured meats, pungent cheese, olives and more meats under your favorite vinaigrette that has some more hard cheese in the mix.
Spud and I used to make a salad that had caramelized pears, toasted walnuts, and goat cheese hockey pucks coated with shredded phyllo that was baked until brown, all on baby greens with a white wine vinaigrette. You would not have complained about the fruit.
Planned Parenthood withdrawing from Title X funding due to Trump admin rule preventing abortion referral. About time, now I may need to send them a check.
https://www.wsj.com/articles/planned-parenthood-to-withdraw-from-title-x-funding-program-over-abortion-restrictions-11566242931?fbclid=IwAR1LEbQP3N_5V49vnfQSQiYpxWwBz1WIbMVqZ8SfSys2Ncu0Txto-MAq8Ko&fbclid=IwAR1LEbQP3N_5V49vnfQSQiYpxWwBz1WIbMVqZ8SfSys2Ncu0Txto-MAq8Ko
You want a send a check to Planned Parenthood?
Yes, I’m pro-abortion, but don’t approve of public funding.
Well, I don’t approve of public funding either, but Planned Parenthood is despicable.
That’s just like your opinion man.
I’m pro funding abortion but only as an alternative to existing welfare programs.
Like if we took the $20,000 per person we spend on welfare and instead spent it aborting potential Democrats I feel strongly that a a lot of our problems would be solved.
That was the thesis of my Miss America speech.
WTF??
Anyway, I have a headache, which might get worse if I don’t get off the computer.
So I’ll keep this brief.
In my mind I tend to divide salads in two broad categories European/Hispanic and Kind of Asian.
For the former there many different kinds of lettuce, herbs, spinach, and things that fall in between (basil, goosefoots). Dressings usually use flavorful fats and oils, including cheese and animal fats. Olive oil is very popular. Then add on herbs and flavorful vinegar. It may include peppers, tomatoes, cucumbers, garlic, olives, mushrooms, etc.
For the latter there are many different cruciferous vegegatables — cabbages, daikon, mustard greens, etc. Dressings usually use neutral oils such as raw sesame or soybean oil, and neutral acid such such as rice wine vinegar — they tend to rely on spices such as ginger (rather than herbs) and fruit for flavor.
The salad I have eaten the most, which is a mainstay of Caribbean cuisine — Jamaican, Puerto Rican, Dominican, Cuban — is just lettuce, tomatoes, olive oil, and lemon juice (sometimes other tart citrus fruits such as bitter oranges or those half-assed grapefruits that grow fucking everywhere are used). Whether you order pollo guisada, curried goat, or mojo criollo, that’s your salad.
One of my favorite salads is cucumbers with cold cooked beets, with a dressing of malt vinegar, olive oil, and dill. Some people add walnuts and stilton (or some other blue cheese).
Another simple great salad is tomatoes, basil, mozzeralla, red wine vinegar, and olive oil. It depends almost entirely on the quality of its ingredients. I also love it with shaved cold rare steak.
I worked at a restaurant where I had to make caesar salad in front of the customers. I could write an entire article on the fine points of ceasar salad. It’s a perfectly good salad even though it only has one vegetable. ProTip: you don’t need coddled eggs. Haven’t you seen Rocky?
Pasta salad, rice salad, tabbouleh, potato salad, tuna salad, egg salad, etc. aren’t salad. It’s just cooked food, mixed with other ingredients, served cold.
So I’ll keep this brief.
That is a bunch of brief salad knowledge.
I worked at a restaurant where I had to make caesar salad in front of the customers. OKC? I don’t remember the name of the restaurant that did that but it was a damn fine Caesar.
It was pretty common at the time. I don’t know if it still is. Same with Bananas Foster.
I could write an entire article on the fine points of ceasar salad.
Yes please!
I’m not a big salad person myself, but I do enjoy the fake taco salad my wife makes (quinoa and black beans replace the ground beef). And her traditional German potato salad is phenomenal (the wife is Schwäbisch, and she leaned to make it from her grandmother). Very different from any German potato salad I’ve gotten in the US. She does complain that she can’t get the right sort of potatoes here though.
She’s right. I have a devil of a time even getting French fingerlings. Had to grow ’em in the Lower Rainland™ myself, and the endemic diseases of the Fraser Valley kept ruining ’em. Found a local supplier here in Edmonton, though I’m sure it’ll be highly seasonal.
Food. I love it, and it drives me nuts.
What does she do? I make a German potato salad myself with onions, vinegar, and bacon. Wondering how hers is done.
I honestly have no clue how she makes it. The only thing I know is that it involves beef broth and a special vinegar reduction that she gets her family to send over from Germany. She’s already asleep, but I’ll see if I can get a description tomorrow (no recipes – she doesn’t use them except for baking. Food turns out a little different every time)
no recipes – she doesn’t use them except for baking. Food turns out a little different every time
I envy people who can cook like that.
I envy people who can cook like that.
It’s actually not that hard. Baking’s a little different, ’cause it’s more like chemistry, and needs a bit more precision.
Setting aside my lack of intuition when it comes to flavor profile, winging it is a great way for my results to have weird texture. It’s one thing to season a chicken breast and pan fry it, but when doing a sauce or other more complex component, it goes downhill pretty fast for me.
Whinge, and ye shall receive: ;-)
https://www.amazon.ca/Flavor-Bible-Essential-Creativity-Imaginative/dp/0316118400/ref=sr_1_1?keywords=the+flavor+bible&qid=1566266451&s=gateway&sr=8-1
You just need to understand ratios, and some basic chemistry — acid, alkali, sugar, alcohol, etc.
I can come up with my own baking recipes, although that is much more difficult, but cooking on the fly isn’t that difficult. I almost never cook with recipes, and everyone swears I’m a great cook. You need to get to know your ingredients, then they’ll tell you what to do.
I had the same issues, but am very slowly overcoming them. My problem was that I was trying to jump straight into the end product without learning the basics first. Once I took the time to practice the basics (a reliable, consistent roux and béchamel), I then moved on to playing with the flavors. Some work, others don’t. My biggest problem now is trying to remember what combinations and ratios I liked. My numerous concussions make this difficult, and turn every meal into an adventure.
I only tried a recipe I found once – it’s a pain in the ass to make. Like, the night before kind of thing. Feh!
That’s one of the best things about it though – you can spread the cooking out when preparing for a party. I like making things like this as it gives me more time day-of to prepare the rest of the food. I’m not much of a multitasker, so every little bit helps.
Honestly, I like most anything that I would otherwise eat in a salad.
So that rules out Onions, Beans, Bell Peppers, Celery, and most nuts (Pecans can be ok but I don’t like really any other nuts although pseudo nuts like Sunflower seeds, pepitas, and peanuts are good) and a few of the more bitter greens (No Frisee or Radicchio and oddball greens like beet or mustard greens are right out but almost all other greens are good)
My wife is fond of roasted beet salad. You peel the beets, rub some oil on them, then wrap in foil and throw in the oven at 400 degrees for half an hour or so. Dressing is equal parts olive oil and balsamic, with a dollop of Dijon mustard. When the beets are done and cool enough to handle, slice them and mix with the dressing. Let them sit in it for a few minutes to absorb the dressing. Then toss with arugula, crumbled goat cheese, and slivered almonds.
For me, when you have really good tomatoes, nothing beats a good caprese salad with buffalo mozzarella and fresh basil.
Roasted beets are really good but that is not a salad. Also goat cheese is no good it tastes like goats smell which is no good.
Anyone like kale salads? I tried one for lunch last week and it was so filling, I had to take half home. Tried to finish it off for dinner and still couldn’t get it all down. That is some dense greenery and I don’t think I’ll try it again. Though it does clean you out pretty effectively.
Kale has never done it for me. A solid Bibb or Romaine or mixed greens salad beats the pants off of kale. The only thing worse than kale is iceberg, and it’s close.
How’s that meme go? ”Pro tip: Use coconut oil when you’re stir-frying your kale — that way, it makes it easier to scrape it into the garbage when you’re done.”
Eggplant/zucchini too
Only time you have to lock your car doors here is during zucchini season
Same here. Rural Alberta towns are famous for people discovering several boxes of zucchinis in the back of their car (from late August until end of September) if people make the mistake of leaving their car doors unlocked whilst running errands etc.
I could use neighbors like that. Squash, too.
We grew zucchini our first year here. That was 2012. I haven’t grown it since. After several years of heirloom eggplant, we burned out on eggplant. And after last years crop, I didn’t even plant green beans. I need to start branching out a bit.
I used to think I hated zucchini…until i tried it fried in olive oil with a quick bit of butter right at the end. Wow. Good stuff.
Fried zucchini and zucchini bread are both good.
Zucchini bread
I grow kale (planted before I moved in) and last year we made baked kale chips a few times.
But mainly I like it in Tuscan style soup in the winter.
I probably do almost exactly the same soup. I’ve also got a recipe from a Spanish Monastery that has few ingredients, but Chorizo, kale and white beans are part of the mix.
I cook kale like collards with a ton of garlic, ham hock or bacon, and finish with some vinegar and salt and pepper.
The Chinese ladies that worked for me used to cook greens in a crock pot with five spice, garlic and beef ribs. It was dammed good.
2000 lbs of garlic is almost enough.
Metric ass load.
I eat it a lot, it grows prolifically, harvest the young leaves before they get hard and bitter (like my ex wife). Add anything else from the garden or refrig. Kale has a lot of trace vitamins, calcium, iron, I think.
I tried it once – I ended up having to to mix it with some other greens to cut the taste. Which is nice, just overpowering.
The taste/texture can be a little unusual but a dressing will help and with a lot of other vegetables I enjoy the kale. It grows easily and fast and I hope its as healthy as the claims that are made for it.
I can’t eat raw kale. We do grow it every year. I blanch it, vacuum seal it, and freeze it. We also eat quite a bit fresh sauteed with olive oil, garlic, onion and pancetta. I’ve learned to plant it early enough that I have more than enough in the freezer before the aphids show up.
Nobody actually likes kale salad. Stop trying to be cool.
Kale causes your nuts ascend back into your pelvic region.
You need to move south of Arkansas, kale and corn is great.
The Ubiquitous Kale Salad at Alden & Harlow is fantastic, but otherwise kale is meh.
Dinner tonight: Boneless chicken thighs cooked poolside yesterday with an Adobo/crab boil/ketchup BBQ sauce warmed in the oven after being topped with shredded Asiago over a bed of coleslaw. The slaw dressing will be red wine vinegar, olive oil, celery seed, a bit of mayonnaise, a bit of mustard, and S&P not to be confused with SNP. I am off to eat it now!
Reposting from the dying embers of the afternoon links. Thanks to several of you who made some helpful comments, but still hoping for a person who knows how to do this and get paid $$ for doing so:
______________________________________
Do any of you know someone who is adept at Wikipedia, and would accept compensation for creating a page?
A friend from med school’s wife is a top plastic surgeon, who has invented some devices and procedures that are in use worldwide, and she is very well known in her profession — but not the type of famous that the average person is going to make a page about her without prompting. He’s seen other wiki pages about some prominent docs on Wikipedia who have been up for years, docs who can’t hold a candle to his wife’s accomplishments, so it’s totally appropriate that she be on there. And I don’t think that the Wikipedia editors would end up deleting the page of someone this substantial.
Problem is, he’s not very computer-savvy, and when he looked at how to submit a page to the site, he gave up a minute in. Yet he’s willing to write the copy for the entire page, with all the links and references, he just needs someone who knows what they are doing to upload and get it up and running. And he’s willing to pay handsomely.
I told him that I had no idea, but had to imagine there’s people who do this for pay. And I did know of a certain web community who had posters with an incredibly wide range of knowledge and expertise, and at least one of them would know what to do……
Feel free to answer here, or contact me privately at c.anacreon at gmail — thanks!
I haven’t used it myself, but a couple young entrepreneurs’ podcast I listen to (Business Of Machining) swear by this site for finding people with knowledge like that:
UpWork
Some of us are Wikipedia editors. Feel free to pass on my email: sp@ this website.
At home I usually don’t have fresh vegetables, especially greens, because I never know when I will actually be eating at home and a lot of fresh stuff goes bad before I can use it. If I go out I’m usually going to fill up on the actual meal, so I don’t want to waste money on a salad. If I’m at a buffet I’ll usually get a salad. I’m game for putting anything in there except fruit, nuts and olives.
Craisins?
Fruits are to be eaten with fruit, not vegetables. (fruit colloquially, you know not counting tomatoes or peppers as fruits)
“This Jordan Peterson voice generator is wild”
https://twitter.com/someblackg/status/1163527715405750273
Do they have one of those for Trump?
Anti-fucking-pasto? C’mon man! Like 5 kinds of cheese and 5 kinds of meat, pepperoncini, olives, bell peppers of various colors, Garbanzo beans, etc. Just throw lots of cool stuff in there and you’ll get a decent salad. Ain’t nobody gonna argue with Italians over how to make a good salad.
If pasta and antipasta meet does it create a culinary singularity?
No. They cancel each other out in an energy release of Galactic proportions. It’s why the Italians separated them in the first place — they didn’t want to be responsible for the destruction of our Universe.
You know, I kinda like this pickle. ^ He reminds me of Bacon Magic back when he was dropping funny throw-away comments all over the place. Before his evil employer set up the internet nanny.
The good old days…
Oops, “Xe reminds me…” I apologize for assuming your gender, pickle.
I mean, you sure look like a dude, but these days, who knows?
You’re in a pickle, now!
Just so there isn’t a pickle in me. Not my bag, man.
Preseason football is the diet soda of drinks.
Are you sure we aren’t brothers?
Did you read my exchange last night with Sir Digby re: current wives and heavy metal? There’s a chance we’re triplets separated at birth.
Whoa!
I don’t think there’s a professional team sport out that wouldn’t benefit from a shorter season.
Absolutely. You can cancel the MLB season altogether.
Ooooooh….and we’re done.
Sorry my heavy metal brother. I stayed with them after the first strike. When the second came I wished a pox on both their houses.
Yeah, that second one was extra bullshit. But I don’t hold grudges.
Also, Cal Ripken Jr. does not hold the consecutive games started record; he missed games during the lockout. Sorry, Cal.
I hate the trend of not playing starters in the preseason, and then the first three weeks of the regular season looking like preseason.
For the last several years Aaron Rogers has been playing less and less in the preseason. And all the ‘experts’ are like ‘Oh, he’s so good he doesn’t need to play in the preseason, and he might get hurt.’
And every year he plays like crap for the first three games (and for the last few years he then promptly gets injured)
Yep. And we all get why; risk of injury. Well, OK then. If the risk is so high, completely do away with the preseason. Maaaaybe 1 game, but let’s get on with it.
Also, the NFL regular season should probably be shortened by a week or two.
I think the teams need that preseason, as much for the starters as for the bubble guys. Especially now that the CBA limits practice time so much. Suck it up, injuries happen.
They also try out new referees and new TV producers and such during preseason. Not just for the players.
As someone who has to deal with preseason football radio show broadcasts, much this.
Here I was, thinking it was just to fill in gaps prior to the start of the networks’ new season.
I also dig on salads. I don’t each much carbs so a steak, pork chop or chicken and salad is often on the menu. Sometimes do a salad nicoise with tuna and egg, sometimes a Cobb salad with ham and bacon, bacon pretty much always goes on my salads thanks to the Kirkland bacon crumbles in the two pound bag. I always make my own dressing, either vinaigrette with anchovy paste and Dijon, or creamy with yogurt or sour cream with olive oil, vinegar, honey and spices. Green goddess dressing is also nice. Blend fresh herbs with sour cream or yogurt, anchovy paste, olive oil and lemon juice. I go through about five or six tubes of anchovy paste per year. It also makes an awesome compound butter to top steaks.
What kind of sorcery is this?
Tasty, tasty sorcery.
It’s called Costco. You can’t have it because your entire city government hates business; particularly businesses that don’t cater to the wealthy.
Oh. There’s one of those a couple miles away. An easy subway ride. But I don’t have a car so it doesn’t seem worth the hassle.
So, paradoxically, it caters to the more wealthy than I am.
#metoo A membership fee?! Is it a fucking country club!?
A country club of sweet deals.
It’s lonely out there for an anchovy fan.
I get the jarred kind – Bellino or Bellini brand or something. The grocery store stopped carrying them, so I found them on Amazon.
I slip those oily fuckers in anywhere I can for some extra umami. I always toss a couple in the pot when I’m sauteing the garlic and onions for red sauce or Roman-style lentils. They’re a great topping on old-school Neapolitan-style pizzas. And I can never resist just eating one or two straight out of the jar every time I get it out.
No fruits or nuts. That just ain’t right. Every vegetable that’s available and a vinaigrette of the roasted red pepper or sund dried tomato variety.
I like to smoke a whole chicken and add that to it as well.
Don’t leave out the pound of bacon.
Isn’t that just usually assumed, like “correct the seasoning”?
Best two potato salads I’ve had are in a diner in Lafourche Parish (had more of a consistency of mashed potatoes but tasted like potato salad) and the one served at the breakfast in the Hilton Tokyo.
Macaroni salad is best as a Hawaiian recipe.
Tuna salad and egg salad are not true salads, but both are delicious.
For green salads, I like a variety of dressings as long it’s not ranch. Bleu cheese, thousand island, French, Russian, Caesar, poppyseed, whatever. Conventional iceberg mixes seem like a waste.
And coleslaw on a pork sandwich. Chopped NC style. With vinegar.
I completely respect regional barbecue sauces,
but what is it with chopping pork? If it’s excellent, it falls apart and one merely “pulls” it.
I assume some places chop it to help with portion (i.e., “cost”) control.
It’s a just different method.
You haven’t had my [REDACTED] salad, it is the best.
Is it redacted before or after being served?
It’s [REDACTED] before you even make it!
Now I like Jake Tapper again.
https://twitchy.com/brettt-3136/2019/08/19/linda-sarsour-on-a-mission-to-hold-cnns-jake-tapper-accountable-for-his-clear-bigotry-against-palestinians/
Linda Sarsour is cancer.
She’s the ass cancer anal cancer gets.
Heheheheheh….he said ‘ass”.
tequilaberry’s or a good caesar for me,
A quick search for ‘Cobb’ shows only one hit.
That is a travesty.
(KSuellington, you are a man of refinement).
The Cobb is the king of salads. I will brook no dissent in this issue.
Salad niçoise is a close second (again, KSuellington the only one with a correct answer).
er, “on this issue” – the rest stands.
no bacon, no eggs, bleu cheese on the side
I’ve never watched the show – don’t normally like cringe humor, but I’m sure it’d grow on me.
R C Dean also mentioned a strong contender – the classic wedge. Iceberg, blue cheese, bacon. ‘Murica!
Cheers brew. I also dig the iceberg wedge, blue cheese and bacon. A couple healthy dashes of black pepper and that is some amazing salad simplicity that absolutely rocks as a ribeye companion.
Indeed – the Don Drapers of the world had that right – ribeye, wedge, martini/manhattan.
I know the thread is over, but I need to set the record straight that the little attention given to the cobb salad is indeed a travesty,
I just ate an Impossible Whopper™ and a Whopper™. The Impossible Whopper™ does NOT, as the ad claims, taste like the Whopper™. Frankly, it tastes a great deal better. It didn’t have that weird smokey flavor BK gives their meat.
Jesus. I don’t want to be you tomorrow morning.
Jealousy is unbecoming.
But yeah, that fake smoke flavor is the main reason I won’t touch a Whopper anymore. That, and the garbage toppings.
Oh, and adding five tablespoons of mayonnaise is not fooling anyone.
Fake smoke?
my beef with the whopper is BK switched to a faster flame broiler that doesn’t cook the patty like it used to be. Their fries suck even worse that before and the Coke freestyle machines are an abomination. I liked them at first for the flavor options, but they leak flavors between drinks and the syrups/carbonation mix always tastes off.
Yeah, no BKs around here have them, but the Wendy’s in GB do. Went to one this weekend and my nephew made a concoction before I poured my sprite zero, and I got residue of all his funky flavors.
I don’t know what exactly it is, but it tastes like chemicals to me.
I had one friday, the part that was supposed to be char-grilled tasted burnt and the rest was pretty flavorless. Might have just been that one, but I was not impressed. I’ve had better tasting veggie burgers before.
So, folks–what’s going on around he-
……………….dammit.
FUCK!UUUUCK!
This will help. https://youtu.be/RG69PMDBfaE
Yeah, it does…
Or this: https://www.youtube.com/watch?v=Q7KLdET1lBM
(a guilty pleasure – a slight antidote: https://www.youtube.com/watch?v=Zd6yPhcRjLI)
Does that mean Glen is the salad of Metal?
You take that back.
I was only asking a question! Get on to slum for exposing Glen’s glass jaw.
Also: Classic Glen
My little knowledge of Glenn (note the second ‘n’), makes me think he’s an asshole who should have been punched more (see, also – the second ‘n’).
I suspect he’s got classic “little man” syndrome, but he’s barely qualified to hold the jockstrap of the true giant little man of metal, Ronnie James Dio.
/pot stirring complete
Next time I’ll you about a guy who shot himself in the nuts and weed fell out of his ass so the Boston Bring down won’t insult my rock heros.
Channeling (notice the 2nd AND 3rd ‘n’) Ted S, are you?
No, the John Stossel of metal.
You have something against salads being delivered early via surgery?
Yes–the taste.
Moved kid 1 into college today. Hot and humid as hell in DC today. But when you love your kid it’s worth it. Here’s security cam footage of me buying her textbooks.
https://youtu.be/JhymxbEUGvk
A fun city to visit, for sure – but I think “hot and humid as hell” is just called “summer” there.
Yeah, summer.
https://youtu.be/FdMNSD3der0
::seeks formal adoption by Chafed::
What?? We’re related anyway….
My dad (who was already experiencing problems from his MS and had to walk with a cane) drove with me to college, across the country. If I would have known that would be the last time I could see him healthy enough to independent, I would have taken more time savor it.
Now my allergies are acting up, damn pollen.
It might be dust. It’s probably just dusty there.
The older I get, the more I miss my dad.
I would gladly link yous two to a small pic library of my dad (and li’l me), but I wouldn’t want more dust/pollen/whatever to get kicked up.
I want to visit my father, even though he might not recognize me, but have postponed it.
I know I’ll come to regret it if I don’t go soon though.
Boy, that dust is really making its way around…
Ok everyone. I really did move my kid but I just wanted to post a funny clip. Let’s get back to snarking.
Are you harshing our melancholy, man?
When I visited my grandparents when they had dementia it was heartbreaking that they didn’t know who I was, but it brought me more good feelings than bad that even though they didn’t know who I was, the fact that whoever they thought I was visiting made them happy, which over a decade later brings more joy to me than the heartbreak I experienced.
Thank you.
The last time I visited my grandpa, I think he thought I was my uncle at a younger age and he was so happy talking about things he thought we had just done. And when I visited my grandma, I don’t know who she thought I was, but she held my hand tightly and smiled while the rest of the family visited with her. Like I said, it was heartbreaking, but the joy I seemed to have brought them is what has stuck with me.
God damn Dangerfield was brilliant.
Damn straight. And it was just one scene but Sam Kinison (PBUH) tore it up.
https://youtu.be/k9DO26O6dIg
Amen.
Speaking of which, I watched Caddyshack for the first time since I was a kid. (I Know this will draw a lot of hate, but it’s the truth) I think it’s the worst movie any of the iconic actors that are in it have been in (including The Fourth Tenor)
You’re a monster but you get a pass tonight.
“A pass tonight“, you say?
Someone put LSD in SD’s coffee.
Hey–You’re the one who mentioned ‘monster’.
Also, coffee is for bedtime.
*shrug* I’ve never seen Caddyshack.
Want me to watch a movie? Don’t put fucking golf in it.
You don’t know what you’re missing. You’ll enjoy it more because it plays to every prejudice you have about it.
Oh, I know – I’m just joshing. But it’s just never made my rotation for some reason.
Grab Caddyshack, Stripes, a bunch of beer, and some male friends. You’ll thank me later.
Oh, he’ll definitely have some beer and grab some male ‘friends’…the rest may or may not happen…
Well, it has both, and neither are all that…compelling, really.
some music for all yall ..
siouxie
twin shadow
lol no idea how that ended up here.
so might as well say, you are wrong about caddyshack, and you are a monster.
Gilmored it.
Let’s enjoy another classic, shall we?
Congrats Chafed, and thanks for the Dangerfield clip. It took me to the Carson clips that I haven’t seen in a while. Even his television stuff pushes some boundaries. I might have to watch that flick in the next couple weeks.
Thanks and you should. I’m going to have to watch it with kid 2. Great comedy won’t preserve itself.
Looking into the town in Germany some of my kin came from, and the towns website says this:
But an internet search shows said bishop died in 930 or 931. If I were such a person, I’d call this town’s government and complain, but I’ll just have another beer.
Maybe he kicked off the project and arranged funding, but it took til 1074 to lay the last stone.
Perhaps, but I’d still say that’s a sloppy way to put it, that’s more than 100 years difference.
Well, if they can’t be sure if it’s 930 or 931, maybe he did live another….144 years. Building castles.
I mean, records from that time are spotty, at best.
If your record is spotty, please consult your doctor.
Man….and, I almost wrote ‘time period’, but changed it to avoid that.
Bah! You got one past me.
That brings me to one thing in advertising that is blatantly sexist. We see ads all the time about pads, tampons and yeast infection creams. Yet every ad for things to treat jock itch is always couched in terms or athletes’ foot. There’s never an ad for jock itch. Even during sporting events. There might be ads for all those feminine products, but young men get John Madden shouting at them (I know, that shows my age) and have to parse how to get rid of that unwelcomed moist itchiness.
Well, pretty much, yes. Only one contrary example rests in my psyche, circa 1991.
Yeah, so many ads about how much moisture a tampon can absorb, or a woman complaining about her itchy yeast infection or menstrual bloating and cramping; but never have I seen an ad that goes like this:
INT-LOCKER ROOM-DAY
PLAYER ONE (scratching his crotch)
Bro, my balls are all moist and itchy!
PLAYER TWO (pulls out can of Tinactin)
Here, you this, the number one doctor rated treatment for Jock itch!
PLAYER THREE
Jock itch?
PLAYER TWO
Yeah, when your balls get all sweaty and fungus starts growing in groin, it can lead to itching and burning and possibly even open sores.
PLAYER ONE
I thought that only happened to me!
PLAYER TWO
No, it happens to every guy, my big brother, he told me about Tinactin, no more problems!
JOHN MADDEN BURSTS THROUGH THE WALL
JOHN MADDEN
Boom! Tough actin’ Tinactin!
Excellent work-up, C. Would buy (if needed). I give it four…..let’s go with ?.
So, ????.
(no, it’s no party flyer, ’cause it’s got enough veins)
Meh, some form of that joke has been in my rotation for the last 20 years, and still in current year, advertisers are still sexist against men.
Well, don’t ‘meh’ your own joke! I thought it was a great bit o’ comedy.
20 year old joke is 20 years old, film at 11.
Everything on the internet is true. The town must be lying.
Well, I checked several credible sources, it wasn’t buzzfeed or anything. ’10 Things Bishop Tuto Did, Number 7 Will Leave You Speechless!’
Regensburg, eh? Nice. Southern Germany is the best Germany.
Not like the crap north coast town some of mine forbears came from.
Meh, other lines lead to northern Germany. People looking at lineage never seem to take into account the exponential factor, that every generation adds four lines of lineage, most just follow their current surname back.
You know who else had a thing for Germany?
The Russians?
Queen Victoria?
Oh, GermanY!
Blackadder delivers again. This from the WW1 series, Blackadder Goes Forth where Blackadder is trying to root out a German spy.
Lord Flashheart is one of the finest creations of British entertainment, ever.
Also, from that episode: https://www.youtube.com/watch?v=VIHtxWsEhJw
Heh…”crevice”.
Move over, Russian Germans here. Thankful that my gr. gr. grandfather left when he did though. Two more generations and they/ I would have been fucked.
I have Russian heritage as well, but I think the area they came from is no longer Russia, and the other side of the family were probably Russian Jews, but being a Catholic family, that doesn’t get talked about except in jest.
Paying an environmental indulgence negates the end of the world.
Hypocrites gonna hypocrite.
Here is a great example of that.
https://danieljmitchell.wordpress.com/2011/12/26/rich-statists-exposed-as-complete-hypocrites/
When given an opportunity to live their beliefs by a polite woman these vermin don’t.
My favorite salad/meal is a basic green lettuce salad with a sesame-based dressing, with a scoop of rice and a scoop of poke.
I also have fond memories of the salad at one of the teriyaki places in Tillicum outside Camp Murray/Fort Lewis. There was something about the crappy bagged salad and the crappy runny “ranch” dressing that went well with teriyaki chicken.
Went to Seaworld and saw the killer whales perform. Good stuff. I’ve been to real bullfight and had to leave halfway thru. No reason to torture animals. Didn’t look like the orcas were in unhappy. I’ll draw my line at animal cruelty between bullfighting and what Seaworld is doing.
So, did you free your willy?
Inquiring minds want to know!
Also, straff: What would you say to Orca fighting? ‘Cause, if done properly, that matador is truly fucked.
As long as the orca has a fair shot, sure.
So you want Orcas with lasers on there heads?
Two words: SCUBA. Matador.
Well there are salads that are sides and salads that are meals.
In Romania in general meat dishes are accompanied by side salads, which are most often either lettuce, chopped cabbage – with a oil and vinegar dressing, not bleah mayo, or cucumber and fine chopped onion in the summer, and pickled vegetables in the winter – cabbage, cauliflower, green tomato, cucumber, bell pepper etc. I generally prefer a mixed green – mainly lettuce (not something shitty like iceberg though) and whatever else can be foraged at the time like sorrel dandelion greens dock and various other weeds, with a simple olive oil and fresh squeezed lemon dressing.
Breakfast, often eggs and cheese, goes with a tomato salad, sometimes with chopped bell pepper and onion added. Sometimes cheese is grated on the salad, sometimes it is a slice on the side. Dressing is salt, pepper and oil. I remember when I was a kid my grandma picked fresh tomatoes and made the salad like 20-30 minutes before breakfast so the salted tomatoes would leave some juice which would mix with the oil and black pepper for me to dip bread in, was one of the better part of the salad.
Salads that are meals in themselves usually contain mixed vegetables plus whatever… I don’t think I have a favorite one really. Or a recipe.
Salads for breakfast? No wonder so many of YOU PEOPLE prefer to be vampires.
Look his anecdote was from Soviet times. It’s a symptom of communist oppression.
*looks at breakfast salad*
*single tear runs down cheek*
Well it is about what you are used to. I don’t enjoy my eggs as much without some vegetable on the side, preferably good tomatoes.
https://youtu.be/5lgLNCrZML0
Ouch!
2 years of HS spanish and 3 years of college spanish, so what I’m saying is I have no idea what was going on.
“March Against Gender Violence”
You’re doing it wrong.
Great movie, I pass out now.
G’night
https://www.youtube.com/watch?v=a9z8F4fgj6Q
Oddly appropriate, considering what the march was for in the first place.
Also–Don’t fuck with Tiny.
The two kinds of salads I typically make:
1) A very simple affair of greens, some kind of grated Italian cheese, croutons made from my leftover sourdough, and a simple vinaigrette of olive oil, vinegar, salt, and pepper.
2) Something I call the “Ancient Roman salad” even though this is historically inaccurate… It contains Romaine lettuce, sliced red onions, sun-dried tomatoes, chopped walnuts, feta or goat cheese, and anchovies. If I’m eating it in a bowl by itself, I’ll dress it with the same vinaigrette from the previous salad. The other way I enjoy it is stuffed into a pita with capicola ham or leftover grilled lemon-garlic-herb chicken.
I guess most of you had big salads and just had to sleep them off.
Of course, looking for applicable YT videos, I think I found a channel that Q sponsors.
Salads are terribly unhealthy. You have a layer of unidentifiable greens stacked with tomato, mushrooms, ham, turkey, chicken, bacon, cheese, cottage cheese, and some form of dressing. And No Olives! Anyone who puts olives in a salad is a monster.
It’s an excellent repository for leftovers insufficient to form the basis of a complete meal in of themselves.
https://www.reuters.com/article/us-u-s-steel-layoffs-idUSKCN1V91XQ
Mr Trump won Michigan’s 16 electoral votes by 11,000 in 2016