The big salad recipe5/6/2023 Chewy dried fruits, like dates, raisins, or cranberries bring textural good times as well. Sweetness gives little pops of “oh wow this is fun” as you eat. Potato chips and pork rinds from my snack cabinet can be crushed right on top. Cheese can be grated and cooked in a nonstick skillet until it melts into a lacy frico (or sear up an entire slice of provolone until brown and crunchy like I do in my Italian Combo Salad). Any leftover bread can be transformed into a crouton: torn, toasted, and tossed in seasonings. The opportunities are endless: You will catch me toasting seeds and nuts in ghee when I’m feeling indulgent or charring them in a cast-iron pan when I want a bitter edge. The fun of eating a good salad comes from digging into a wide range of textures. Have always fussed in the kitchen, and loved to challenge myself over the decades learning new things to do in the kitchen.IN my old age it is cooking with a limited variety of ingredients, and making them interesting every day! ” Not enough money to order randomly from the internet any longer. So I can supplement my pantry and keep my herbs in stock. We do have a couple of grocery stores (including a Trader Joes's!) within walking distance. ![]() I am not able to get out very much or walk very far. I always add nuts and seeds such as walnut, almond, sunflower or pumpkin. We have a ew basics that seem to find their way into most of the salads, but then change it up depending on what is served: zucchini, broccoli, mushrooms, pickled beets, tomato, carrot, raisins. Curry dressings, salsa dressings, blue cheese, caesar-type, southeast asian. Rice bowl salads are also pretty common as well. I keep a variety of dried herbs and cheeses on hand, and various condiments so that I can make just about any dressing flavor profile I want -the other day they served sushi (at least a nod to it) that was pretty good, and I complimented it with a Japanese dressing -recipe from Food 52-on a large salad combined with the seaweed salad they provided as well. I pick through them and throw the rotting stuff away (that would have been served on my plate if I were eating in the dining room!) as well as big hard stems from the kale. They provide a bunch of whatever greens they have that day. And the struggle to find good greens is real. Dressings are the challenge to keep the daily salad interesting. So I have taken on the challenge of taking the ingredients for the meal and the salad back to my room and putting it all together, sometimes one big salad, and sometimes a big salad and then the entree. Well, the food is generally as poor as you have heard. WE live in an Assisted living where they provide our meals. ![]() “Good ideas! I make a large Salad for dinner for my Husband and I EVERYDAY.
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