Comments on: Solution: At-Home Salad Bar

By: Relishing.ca » Domestic Ungodliness:

Relishing.ca » Domestic Ungodliness: — Mon, 17 Aug 2009 01:19:08 +0000

[...] WHICH end, I took a page out of this particular blog. My version did not include cute ceramic bowls and bite-sized carrot sticks, but it DID involve [...]

By: Rebeca

Rebeca — Tue, 11 Aug 2009 04:59:37 +0000

I just finished your book so this was extra funny to me!

What an amazing idea- I’m going to try this especially when the school year starts and time moves way faster than it should!

By: Nancy R

Nancy R — Mon, 10 Aug 2009 21:26:34 +0000

My favorite salad is one someone else has made for me. I love to eat salad – HATE to make salad.

I’ll be flying to CA for lunch tomorrow!

By: Kristin

Kristin — Thu, 06 Aug 2009 02:43:01 +0000

One of my fave lunch salads is lettuce, broccoli, carrots, beets, garbanzo beans, sunflower seeds, raisins and a small sprinkle of shredded cheese. Light ranch dressing is my fave on this.

A few higher-calorie ingredients in this one, but when it’s your whole lunch, you need it to keep full, anyway. (Oh, and for the dressing — I make the ranch from a packet, only subbing mostly plain yogurt for the mayonnaise and milk.)

By: natalie

natalie — Thu, 06 Aug 2009 00:01:40 +0000

I love salads for lunch! Those medium-sized plastic containers they sell at most grocery stores (in packs of 5) are absolutely perfect for lunch-sized salads. I usually buy a giant box of baby spinach, red, yellow, and orange peppers, carrots, grape tomatoes, etc. each weekend. Then I chop everything up and make 5 containers of ‘base salad’ with all of the above. Each night, all I have to do is add toppings depending on what I feel like! Some ideas for toppings…
- 1/2 an avocado, cubed
- flavoured tuna
- crumbled feta (but not too much)
- sliced almonds or walnut chunks
- tofu
- quinoa (a small handful…yum! and protein-ful)
- scrambled egg whites
- black/red beans
- cucumber slices
- roasted chickpeas (yum! especially if spicy)
- sliced strawberries
- sliced peaches
- grapes

I hate most packaged dressings. Big fan of balsamic vinegar, though.

Your salad-bar-in-a-crisper is cute!

By: Jenn

Jenn — Wed, 05 Aug 2009 19:50:07 +0000

I have never been a huge salad fan, but as long as there is a good dressing on it, I’d eat anything. My salads usually consist of iceberg lettuce (yes, I know it has practically no nutritional value….I like it the best so I really could care less) and a little salad mix also (the stuff that has radicchio, baby spinach, endive, etc. in it) , shredded mozzarella cheese, shredded carrots (not much…carrots have lots of carbs!), cauliflower bits, some sort of meat (tuna, chicken, lunch meat sliced up…you get the idea), raisins or cran-raisins, sunflower seeds and a nice ranch dressing. Never cucumbers, never tomatoes (yuk). Some of my salad accessories are higher in fat, so those things I use sparingly. I like to take a bite and be pleasantly surprised that I happened to have scored a few sunflower seeds. It’s like an unexpected gift from the hubby…except edible.

I keep our lettuces cut up in a large tupperware bowl with a tight lid in our refrigerator. I also have 2 folded paper towels laying on top of the lettuce in that bowl to absorb any moisture…this keeps lettuce fresher for longer. I try shred my cheese ahead of time and just keep that and any other prepared salad accessories in ziplock sandwich baggies in the crisper drawer with the large salad bowl. I love how your drawer looks, Maggie, with the bowls of the salad accessories, but my drawer doesn’t have enough space for all of that with my huge lettuce bowl being a space-hog.

By: Kimberly

Kimberly — Tue, 04 Aug 2009 23:25:05 +0000

I hate lettuce – probably because iceberg was the only lettuce I knew existed until I went to college.

My perfect salad consists of cucumbers, tomatoes, onion, some mozzarella cheese, vinegar and a sprinkle of basil. I love it because it easily scales up or down based on supply and budget. I can have the good and pricey mozzarella or cut up a string cheese stick. I can have fresh basil or dried. It’s all good!

By: Lara K-W

Lara K-W — Tue, 04 Aug 2009 20:52:12 +0000

My fave is my homemade taco salad: lettuce (your choice — I use some sort of mixed baby lettuces), black and garbanzo beans with desired spices added (cumin, chili powder, garlic, etc.), cheese (something mild, just a bit), avocado, purple onion and lots of salsa (your favorite) on top. I like to eat this with a small portion of blue corn chips on the side. Won’t all fit into the crisper drawer of the fridge, but man is it yummy.

By: Sarah

Sarah — Tue, 04 Aug 2009 19:05:55 +0000

I agree with the protien lady above—I would be hungry again soon without it. My old standby is lettuce, avocado and turkey, but really I’ll eat whatever’s growing in the yard.
Just make sure to include fresh herbs, salt and pepper, and the dressing is a drizzle of olive oil and a splash or two of seasoned rice vinegar to whatever combo you like. Yummy and easy.

By: jayme

jayme — Tue, 04 Aug 2009 18:34:27 +0000

Great idea but I need a moment to intervene. Tomatoes should never be refrigerated! They begin to break down and get all tragically wrong. And by tragically wrong I mean they begin to lose flavor and harden so please, please, don’t put tomato in the crisper!