Category Archives: salad
A chef’s salad, at least to me, is a jumble of a salad. I usually make it with whatever leftovers are hanging out in the fridge that need to be used up. (I also do this with fried rice.) I have my favorite salad toppings that I usually put on too. They’re a main course, so make sure you throw on plenty of veggies and enough protein to satisfy. The best thing is that these salads are terribly easy to throw together, only requiring some basic chopping of ingredients.
One of the best uses for leftover chicken or turkey is the humble chicken salad. Now, I wasn’t always a fan; in fact, since my experience for much of my youth was the chicken salad glop served in cafeterias or bad cafes, I really didn’t care for it.
After I made it, I took a bite of my sandwich and closed my eyes in happiness. It might not be the same recipe but I think it’s actually better. Crunchy, not too sweet and packed with flavor.. all I have to do now is arrange for more leftovers so I can have this again!
They say, “Necessity is the mother of Invention.”
We had planned to have a spinach salad with all sorts of goodies, including some asian pears we picked up on sale. It had to be fast and incorporate very few ingredients, preferably all staples that we still had in the pantry. My husband found this one on MyRecipes.com and it worked out beautifully. It’s well-balanced between sweet and tart, pairing up well with the sweet asian pears and the bite of red onions.
We had a couple of pomegranate salads and I’m sorry to see them disappear from stores. They were awfully good. Next October, when everyone goes gaga over pomegranates being back in season, I won’t pass them by.
This recipe doesn’t specify units because I feel they’re arbitrary, with the exception of a couple of suggested portions. Use as much as you want and whatever your favorite salad ingredients are. Since this recipe was used at lunch, I didn’t put too much in.
You see, there is a very popular salad called “cheese salad” that this mimics for far cheaper. (Personally, I prefer ramen salad to cheese salad, in large part due to the texture of the noodles.)
I tried a bite, not really expecting to like it, but I was pleasantly surprised. It was really good, in that broke-food kind of way. (Satisfying, cheap and extremely unpretentious, much like grabbing fries from McDonald’s when you’re having cravings.)
It may sound weird, but really, trust me. It’s good. It’s also an extremely cheap, filling side (or, in a pinch, a full meal) but not really low-cal. Quite frankly, it’s “Bachelor Chow.”
Some weeks, it’s difficult to decide on a recipe from Latviešu ēdieni. Many of the recipes are very difficult to source affordable ingredients for where we live, primarily herring and other fish dishes. And considering how often herring is used in Latvian cooking, that’s a lot of recipes. Luckily, there are a lot of veggie-heavy salads that we can make for a quick and easy side for our meals.
This salad is creamy yet crisp and goes well with beef and pork.
Despite the long ingredient list, this recipe comes together very quickly once all the chopping and prepping is over. Many of the tasks can be done contemporaneously, such as chopping up pork while the peppers roast.
Now, I love acorn squash and saw an opportunity to toss in some prepped squash I had left over from the day before, but some leftover baked yam or sweet potato would do just as well here.