Everyone has different tastes, so which types of fruit do you include when making fruit salad?
I include: Watermelon, Strawberries, Red Grapes, Pineapple, Raspberries, Cantatope, Blueberries and sometimes orange chunks. I used to include Kiwi slices however now I'm allergic to them (I love them though.)
Aside from the standard lettuce (what type do you use?), tomato and cucumber slices, what do you like in your salad (including those 3 previously mentioned items) ?
My salads are made of: romaine lettuce, some iceberg lettuce, shredded raw carrots, cucumber slices, tomato, raw onion slices, sometimes raw almonds or plain soy nuts and I rarely use dressing (if I do include dressing I use those Salad Spritzers.)Also, I sometimes add garbonzo & kidney beans, maybe some gorgonzola cheese crubs.
Avocado and Feta Salad Wraps
Modified from
Vegetarian Times magazine
1 ripe avocado, seeded and diced
1/2 cup crumbled feta cheese
2 tsp. fresh lime juice
Freshly ground black pepper to taste
1/2 cup sliced scallions
2 Tbs. bacon bits
1/4 cup sunflower seeds, preferably toasted
2 Tbs.
Baked Ziti with Italian Salad and Garlic Bread
From
Everyday Food magazine
For Baked Ziti:
Coarse salt and ground pepper
8 ounces ziti rigate (ridged) or other short pasta
1 cup part-skim ricotta
1 large egg, lightly beaten
3/4 cup finely grated Parmesan
1 cup shredded part-skim mozzarella
1 jar (24 to 26 ounces) best-quality tomato sauce (about 3 1/2 cups)
For Garlic Bread
1/2 loaf Italian bread (5 ounces)
2 tablespoons butter, melted
2 garlic cloves, minced
For Italian Salad:
1 tablespoon sherry vinegar or red-wine vinegar
1 tablespoon olive oil
1 head Belgian endive, stem end trimmed, thinly sliced
2 bunches arugula (3 1/2 ounces total), thick stems removed
- Preheat oven to 450 degrees. Bring a large pot of salted water to a boil. Cook pasta until al dente, according to package instructions; drain and reserve.
- Meanwhile, in a small bowl, combine ricotta, egg, 1/4 cup Parmesan, and half the mozzarella; season with salt and pepper.
- In the bottom of a shallow 2-quart casserole dish, spread half the tomato sauce.
Steak Salad
From
Giada De Laurentiis
1/2 head romaine lettuce, cut into bite-size pieces
1 large head Belgian endive, thinly sliced crosswise (about 1 1/2 cups)
1/2 red onion, thinly sliced into rings
3 cups fresh baby arugula
12 cherry tomatoes, halved
4 ounces Gorgonzola, coarsely crumbled
Red Wine Vinaigrette, recipe follows
Salt and freshly ground black pepper
1 pound steak (such as New York, rib-eye or filet mignon), pan-fried or grilled and chilled
- In a large bowl, combine the romaine lettuce, Belgian endive, red onion, baby arugula and cherry tomatoes, and half of the cheese.
- Toss the salad with enough vinaigrette to coat. Season the salad with salt and pepper, to taste. Arrange the salad on a platter.
- Cut the steaks crosswise into thin slices.
