Author Topic: ideas for make ahead/longer lasting salads  (Read 4699 times)

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wx4caster

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Re: ideas for make ahead/longer lasting salads
« Reply #15 on: June 14, 2012, 08:22:29 AM »

Chickpea Salad: Chickpeas tossed with thinly sliced celery and onion, chopped tomatoes, fresh mint, lemon juice, olive oil and a bit of garlic.


I make a similar chickpea salad that uses diced cucumber instead of celery as well as parsley and crumbled pita chips. 

Oops - forgot to add: you can leave out the pita chips. If you can find a low-carb cracker, to can substitute to get the crunch factor back.
« Last Edit: June 14, 2012, 10:24:29 AM by wx4caster »
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cicero

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Re: ideas for make ahead/longer lasting salads
« Reply #16 on: June 14, 2012, 01:38:24 PM »
thanks everyone for the great ideas!

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jpcher

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Re: ideas for make ahead/longer lasting salads
« Reply #17 on: June 14, 2012, 03:21:48 PM »
Wow! blarg314! You know your salads! ;D

I'm going to try several on your list . . . the Orange Walnut salad sounds absolutely divine!

MOM21SON

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Re: ideas for make ahead/longer lasting salads
« Reply #18 on: June 15, 2012, 05:46:15 PM »
The only salad I usually make is a green salad.  I did make a awesome black bean salad a few weeks ago that tasted better everyday.  If you are interested I will post.

Does anyone besides me use a lettuce knife?

Outdoor Girl

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Re: ideas for make ahead/longer lasting salads
« Reply #19 on: June 15, 2012, 08:30:00 PM »
I do if I'm not using all the lettuce at once.  Keeps it from going brown!
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cicero

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Re: ideas for make ahead/longer lasting salads
« Reply #20 on: June 16, 2012, 03:29:32 AM »
The only salad I usually make is a green salad.  I did make a awesome black bean salad a few weeks ago that tasted better everyday.  If you are interested I will post.

Does anyone besides me use a lettuce knife?
yes please

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Venus193

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Re: ideas for make ahead/longer lasting salads
« Reply #21 on: June 16, 2012, 06:36:02 AM »
Bean Salad a la Venus

3 (15-oz cans) of Goya beans (or other available brand):
  1  Chickpea
  1  Red Kidney Beans
  1  Other (Black, Pinto, or Pink recommended)
4 lengths celery, diced
6 scallions, diced
1/2 bunch fresh parsley, chopped
1/2 bunch dill weed, torn small
Goya lemon adobo or lemon pepper blend
celery seed
Extra virgin olive oil
White or red wine vinegar

Drain and rinse beans thoroughly until water runs clear.  Toss with remaining ingredients and refrigerate 3 hours before serving.  Makes just over 3 lbs, perfect for a small party.  For 10 or more people double the recipe.

Optional additional ingredients:  Diced pimento, pickled jalapeno peppers

Individual serving suggestion:  Use a scooped-out bell pepper or tomato as a bowl.

Si es Goya, tiene que ser bueno!



Vegetable Pasta Salad a la Venus (revised from cookbook folder post)

1 lb small cooked pasta*
5 scallions, diced
4 tbsp chopped fresh parsley
bunch dill weed, torn into small sprigs
1 can Green Giant Mexicorn, drained
1 lb fresh or frozen green peas
1 lb blanched broccoli and cauliflower florets (cut small)
1 cup sliced baby carrots
Lemon adobo or lemon pepper blend
olive oil
white wine vinegar

Prepare pasta, peas, broccoli, and cauliflower to al dente instructions, rinse in ice cold water, and toss in large bowl with remaining ingredients.  Chill in fridge three hours before serving.

*I recommend tri-color or whole wheat pasta.