How many salads do you make?

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  • 2 months ago
    Favourite answer

    One a week, but it is enough to last for about 3-4 servings if I am having it with a main, or 2 good size servings if that is my meal.

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  • 1 month ago

    I make a salad for work every day.

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  • 2 months ago

    I don’t think it’s an extremely good mystery at this point that I love salad. I’ve shared endless favored recipes with you right here at CR, which fall into several categories. There are the kale salads, ranging from my basic massaged kale salad to the GENA DIVINE (stimulated by means of SUN IN BLOOM‘s Bella Divine) and the newly concocted SURF N’ TURF salad. There are the seasonal salads, consisting of my AVOCADO, FENNEL, AND CHERRY TOMATO SALAD (summertime), my ROOT VEGETABLE SALAD (autumn), and my CABBAGE AND FENNEL SLAW (wintry weather). (Clearly, I need to get cracking on a spring salad). And then, there is my area of expertise salads, including the SPICY THAI, the CUCUMBER, AND COCONUT, or the BUTTER LETTUCE, CHERRY TOMATO, AND CORN MEDLEY.

    Today, I’d like to speak about some other class of salads. This isn’t a lot a recipe publish as a how-to. What I’m right here to expose you is how to build a salad that’s meal-sized. What does meal-sized suggest? It manner salads that boast enough vitamins and density to serve as an entree.

    One of the maximum common proceedings I get from clients is that they’re eating big salads at lunchtime, but that those salads in no way maintain them fully. “I’m starving by means of three p.M.!” they exclaim. When a purchaser tells me this sort of aspect, a familiar conversation always starts offevolved:

    Me: “So. What’s for your lunchtime salad?”

    Client: “Wellll. Some romaine, or infant greens, with a few shredded carrots or cucumber or tomato, and half of an avocado.”

    Let’s see: lettuce, shredded carrots, cucumber, and half of an avocado. (Sometimes, a customer will add that she clothes it with lemon and stevia; no oil, of direction.)

    That’s lunch?

    No surprise my consumer is ravenous to demise via three! Lettuce and vegetables (which, though nutrient-packed powerhouses, are often water, in the end) + half of the avocado do now not a satiating meal make. If you try and take all the oomph out of your lunchtime salad, relegating yourself to greens and more greens, you’re more likely to crash and burn inside the afternoon–or to resort to grazing to top off the starvation void.

    So the concept at the back of nowadays’s published is this: how are we able to put together lunchtime (or dinnertime) salads which can provide us strong nutrients?

    You all recognize via now that I am no longer partial to calorie counting. But with that said and understood, I’ll additionally say that there are moments in lifestyles once I agree with counting may be useful. It’s useful for individuals who are extremely overweight and trying to lose an extensive quantity. It’s useful for girls who're very underweight, and need to get the scale moving into higher degrees. It may be beneficial for athletes in training (although I recognize many athletes who carry out fantastically without it). It can be a useful device for human beings who've absolutely no familiarity with nutrition, who are looking to learn the values of numerous ingredients.

    And on occasion, it could be useful for girls who are forever ravenous to do quick, approximate experiments with calorie consciousness, only with a purpose to discern out whether or not or now not they is probably consuming a way too little to gas they're our bodies. So allow’s take that customer’s salad. Lettuce, and a handful or two of chopped veggies, coupled with 1/2 an avocado? Probably somewhere between one hundred eighty and 220 calories, give or take. Now, if a mean female is eating (as most common ladies do) between 1600 and 2400 energy each day, then the fact will become painfully obvious: that lunchtime salad became snack-sized.

    Bear with me. I don’t like this numbers sport any greater than you do. I believe it’s sincerely viable to have positive food (or maybe positive days) that are low, calorically speak, as long as there are other days which might be higher than common, too. If stability is a gift, then meals or snacks which might be fantastically dense or mild don’t count; the point in which you’re ingesting sufficient from each day, week to week, and so forth, now not that you get every single plate of food “right” in step with a numeric well known. But in case you’re finding that salad after salad leaves you ravenous, I suppose it’s time to be able to face the obvious: your salads are in all likelihood too light to preserve you full. And it’s time with the intention to rethink your salad formulation.

    What’s my salad method? Simple! I like to add at least or three resources of density to my salads if they’re going to serve as food. What’s density? Well, I do suggest a supply of caloric density, however, what I honestly imply is a supply of dietary heft and satiety. This might be a starch, like sweet potatoes or grains; it might be a fats supply, like a tahini dressing or avocado; it would legumes or tempeh or tofu for protein. The idea is that I like for as a minimum of this stuff to enroll in forces, affording me a filling and nutritionally rich meal.

    Rather than pass on approximately this system, I notion I’d show you what I suggest. Over the previous few weeks, I snapped pix of salads at home and at paintings, seeking to give you an experience of what a nutrient-rich salad looks as if. All of these salads, by means of my personal very free estimates, fall into the four hundred-650 calorie range, which is about meal-sized by usual requirements. Again, it’s now not the quantity that definitely counts: what I need you all to internalize is the idea of constructing upon your vegetables to form a real meal. Let the slideshow start:

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  • denise
    Lv 7
    2 months ago

    I make a leafy salad maybe once a week.

    I also make pasta / cous-cous salads with cold leftovers.

    Maybe a fruit salad for a buffet or for a pot luck.

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  • 2 months ago

    Not a salad chef.

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  • 2 months ago

    right now --none....except for tuna salad...and potato salad...nothing I can't cook--I don't know who picked those greens...I don't know who packaged it....they could have covid 19....when my romaine comes up in my garden... I will have salads every few days.

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  • I don't actually understand your question, but I'll make up an answer anyhow...

    I make tuna salad, egg salad and chicken salad

    For main courses, I make nicoise salad and cobb salad

    In the summer, we live on burrata cheese with tomatoes and peaches - not sure if you consider that a salad or not

    My newest salad is roasted or grilled romaine lettuce with Caesar dressing - it is SO good

    I make all kinds of starter salads with all kinds of ingredients and homemade vinaigrette - using any of these - arugula, endive, fennel, celery, parmesan cheese, gorgonzola, goat cheese, pears, apples, hazelnuts, red onion, mint, tarragon, oil-cured black olives, stone fruit, avocado, oranges, tangerines, grapefruit

    The picture is a salad I made last week with endive, tangerines, celery and fennel with a banyuls vinegar and shallot vinaigrette topped with mint and tarragon. It was really tasty.

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  • kswck2
    Lv 7
    2 months ago

    Define what you men by Salad? The green leafy kind? The Pasta salad? the Tuna salad? The marinated tomato salad?

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  • Anonymous
    2 months ago

    It varies.  Right now my lettuce and spinach plants are ready to be picked. Excited about having salad!

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  • Mark
    Lv 7
    2 months ago

    If you mean "leafy green vegetables", very few, but I make cole slaw a lot...

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