Keeping salad fresh
Brenda_TC
22 years ago
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ann_t
22 years agoBrenda_TC
22 years agoRelated Discussions
Fresh spinach salad
Comments (10)Ah, WestG, you brought back a memory: DD decided to go vegetarian when a youngish teen. I told her that was fine with me; I added, be sure you write any unique foods on the grocery list because I don't see any point in cooking special meals for a non-invalid: you can eat what I fix or feel free to fix your own, as long as you ingest the proper vitamins, minerals, and protein to continue having good health. Sent her to the library for books on nutrition rather than doing the explanations. She came back with a tall stack and a thoughtful expression, but did study them. The upshot was that she stayed 'veggie' for about two weeks and then the matter faded away. I was veggie for over a decade, and while it's easier to obtain uncommon foods now than it was at that time, sensible vegetarianism does require a good basic knowledge of nutrition to prevent ill-health. BTW, sneak pureed vegs into meatloaf, meatballs, and dinner rolls to get them past 'picky' eaters. Insist on the 5-times rule (even for adults) for trying new foods: must chew and swallow 5 bites of any new food, and repeat at 5 different meals before allowed to 'dislike' a food. (It's vital to keep a record.) Your part of the rule is to be sure that *every* meal has a least one untried food or one food prepared in a different way ~ and to present new foods in an assortment of recipes. Quite often vegs are disliked 'plain' so be sure to use a variety of herbs and spices for seasoning, and get the best organic vegs you can find. Freshness really does matter....See MoreFruit Salad anyone?? Fresh pics
Comments (4)Brugmansia" fruit salad" is beautiful. Someday, I will add her to my collections . Thank you for sharing your recent photo of her. Cara...See MoreSalads that keep
Comments (4)It just hit me, I have a potluck picnic coming up next week and this would be something different and refreshing. Also easy enough to make up at the motel. Could you give me some idea of proportions you use and how heavy you go on the seasoning please? Also how long do you let it sit before serving? I'm looking for maybe 10-12 servings. Also here's a couple recipes I copied from elsewhere that sounded good to me. I would think they should last fairly well. Posted by kayskats (My Page) on Tue, May 13, 08 at 19:59 I came up with this years (and years and years) ago ... it disappears at cookouts: Waldorf Slaw 1/2 head green cabbage shredded* 1 tart apple diced, preferably red with peel 1/2 cup diced celery 1/3 cup raisins or dried cranberries 1/2 cup pecan pieces 8 ounces poppy seed dressing (1/2 jar from grocer's refrigerated section--Marie's is the brand I use. Mix all ingredients. Toss with dressing and chill at least one hour. Note: I sometimes use one bag of cole slaw mix from the salad shelf at grocery store. And another one that sounded good: Bacon Cauliflower Salad Makes 12 servings Ingredients 1 head cauliflower, cut into florets 1 head iceberg lettuce, torn into bite-size pieces 1 red onion, sliced 1 lb. bacon, cooked and crumbled 1 cup mayonnaise 1 Tbsp. sugar 1/4 cup Parmesan cheese Directions In a large, clear glass bowl, add the iceberg lettuce. Top with the califlower and then the red onion. Add crumbled bacon to the top. In a separate bowl, mix sugar and Parmesan cheese into the mayonnaise. Just before serving, toss salad with mayonnaise mixture. Serve immediately. Another super popular potluck dish that I make regularly is the spinach dip on the back of the box of Knorr's dry vegetable soup mix. It's a cold dip and I serve it in a hollowed out bread bowl made from a loaf of King's Hawaiian bread. I serve it with cut-up pieces of Hawaiian bread and carrots and celery sticks. Everyone loves it....See MoreRECIPE: Thai Fresh Cucumber Salad (Taeng Kwa Brio Wan)
Comments (0)Thai Fresh Cucumber Salad (Taeng Kwa Brio Wan) 6 Servings Vegetarian Dishes 3 cucumbers, sliced as thinly as possible * Salt 1/2 teaspoon dried chili pepper flakes 1 tablespoon sugar, dissolved in: 1/4-cup hot water 4 tablespoons white vinegar 2 tablespoons minced red onion OR 1 tablespoon minced scallions, (optional) *Note: The book says to peel the cucumbers only if they are waxed and even then leave on a few strips. In a bowl, generously salt the sliced cucumbers. Allow sitting for at least 30 minutes, stirring occasionally. Combine the other ingredients. Squeeze out as much of the cucumber juice as you can, by wringing a handful at a time in a double layer of cheesecloth or a dishtowel. Twist until you can extract no more juice. Combine the squeezed cucumbers and the sauce in a serving bowl and refrigerate until ready to serve. Source: Public domain recipes converted from Meal Master format From Cooking with the Seasons...See Moreann_t
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