Salad?

That-Crazy-Rat-Lady

Well-Known Forumite
So - I'm trying to eat healthily this week!


So far this morning I've had 2 cups of tea and 4 shortbread biscuits - but that's not the point!!


Yesterday I had my 3rd EVER salad - my god it was difficult to eat!


Bits kept flying off all over the place and I couldn't get it to stick to the fork!!


(Any tips much appreciated)


But anyway after rambling - as anyone got any tasty recipes for me!?


When I ask Google it comes up with all sorts of strange suggestions with oranges and stuff I've never heard of!


So if anyone has anything tried and deliciously tested I would love to know!!


Thank you!!


TCRL xxx
 

Mikinton

Well-Known Forumite
Something like this has been my lunch every day for the last week or so. Dead easy to prepare. Add some meat if you fancy - diced salami or pieces of cooked ham or chicken - and eat with some nice bread to mop up the juice at the bottom of the bowl, like the olive bread from the Wildwood Co-Op.

cucumber-tomato-salad.jpg
 

Gadget

Well-Known Forumite
I always throw half a bag of ready prepared stir fry mix on any of my salads. You have to be prepared for raw stuff tough.
I'm intrigued as to what you had in it @That-Crazy-Rat-Lady that gave you so much trouble lol.
 

littleme

250,000th poster!
I'm intrigued as to what you had in it @That-Crazy-Rat-Lady that gave you so much trouble lol.
Yep, I'm wondering what wouldn't stay on the fork?

My favourite is Ceasar salad, but we most often have what what I call 70's salad (it can consist of any of (but not all) of these ingredients ).....iceberg lettuce, tomato, cucumber, celery, raddish, spring onion, grated carrot, peppers, grated cabbage,red onion, random meat, boiled egg, scotch egg, pork pie, quiche, Coleslaw, potato salad, beetroot salad, pickled onion, pickled beetroot, ghurkins, cubed cheddar, parmesan, Dressing, salad cream....

Sometimes the husband makes lovely dressing to go on the salad, but I have no clear idea of what goes into it - some sort of mustard, oil, vinegar concoction...

If I'm buying ready made salad, I only ever buy Asda's Ranch Salad, which seems to mostly consist of broccoli stems- but is super delicious!


*EDIT I should if said that I don't really like Iceberg lettuce, I like Cos, but husband will only eat Iceberg!!!
 
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Withnail

Well-Known Forumite
So - I'm trying to eat healthily this week!

So if anyone has anything tried and deliciously tested I would love to know!!
Make some coleslaw - trust me on this.

Halve a cabbage - take a cabbage, cut it in half, right through the stem (take one of the halves and put it back in the fridge) - cut the remaining half in half.

You will now have two quarters of a cabbage. The 'core' of it will, one hopes, be quite obvious. It is that big white bit that doesn't look anything like 'cabbage'.

Get rid of the 'core' by cutting it out - cut on a diagonal and don't be worried at this stage of wastage, just cut it out. Err on the side of a lack of caution until your 'knife skills' have been 'honed' - cabbage is cheap, you're not chopping truffles.

Lay what remains on its side and slice as thinly as you can - remember that it will be you eating it, so cut it to how you would prefer to be eating it. Thinly is bestly, but a bit thicker isn't disasterly.

Put the most labour intensively part of this recipe in a bowl.

Peel a large carrot, or two large carrots, or even three large carrots, or five medium carrots, or 10 small carrots, or in fact as many damn carrots as you'd like, within proportional reason, and grate them - the finer of the grate of your grater - into the same bowl.

Half an onion, cut through the root, sliced as finely as you can muster - add that too.

Salt that shit. I mean it - regardless of what you choose to do from this point, you need to put some good salt on that, don't do anything without either Maldon or Cornish flakes of proper salt - this will make a difference. Come to think of it, this is true in regard to absolutely everything, so make sure you have some of that in your possession.

Now...

If you are going for the toppermost of the poppermost health stealth, then add a coupleish of tablespoons of creme fraiche...

... personally i absolutely cannot stand creme fraiche, and find it one of the most loathsome substances on Earth, so perhaps a bit less than a coupleish tablespoons of - Hellmanns, supermarket brand, that sort of thing - mayonnaise (the lesser the better, that's just delicious fat) ...

... stir all to coat.

You will never think that 'coleslaw' is that shit stuff you buy in shallow tubs again.
 

wmrcomputers

Stafford PC & laptop repair specialist
Sorry, but after seeing the thread title I couldn't help but think of this.... make sure you watch it to the end :D

 

Trumpet

Well-Known Forumite
Make some coleslaw - trust me on this.

Halve a cabbage - take a cabbage, cut it in half, right through the stem (take one of the halves and put it back in the fridge) - cut the remaining half in half.

You will now have two quarters of a cabbage. The 'core' of it will, one hopes, be quite obvious. It is that big white bit that doesn't look anything like 'cabbage'.

Get rid of the 'core' by cutting it out - cut on a diagonal and don't be worried at this stage of wastage, just cut it out. Err on the side of a lack of caution until your 'knife skills' have been 'honed' - cabbage is cheap, you're not chopping truffles.

Lay what remains on its side and slice as thinly as you can - remember that it will be you eating it, so cut it to how you would prefer to be eating it. Thinly is bestly, but a bit thicker isn't disasterly.

Put the most labour intensively part of this recipe in a bowl.

Peel a large carrot, or two large carrots, or even three large carrots, or five medium carrots, or 10 small carrots, or in fact as many damn carrots as you'd like, within proportional reason, and grate them - the finer of the grate of your grater - into the same bowl.

Half an onion, cut through the root, sliced as finely as you can muster - add that too.

Salt that shit. I mean it - regardless of what you choose to do from this point, you need to put some good salt on that, don't do anything without either Maldon or Cornish flakes of proper salt - this will make a difference. Come to think of it, this is true in regard to absolutely everything, so make sure you have some of that in your possession.

Now...

If you are going for the toppermost of the poppermost health stealth, then add a coupleish of tablespoons of creme fraiche...

... personally i absolutely cannot stand creme fraiche, and find it one of the most loathsome substances on Earth, so perhaps a bit less than a coupleish tablespoons of - Hellmanns, supermarket brand, that sort of thing - mayonnaise (the lesser the better, that's just delicious fat) ...

... stir all to coat.

You will never think that 'coleslaw' is that shit stuff you buy in shallow tubs again.

White cabbage. Add prawns. Nom
 

Alee

Well-Known Forumite
Add some chopped up bacon to salad and whack a runny poached egg on top mmm
 

Trumpet

Well-Known Forumite
Better still add a 20oz Tbone, some twice cooked chunky chips, half a grilled tomato (to keep in with the salad groove) and some fried mushrooms.
 

Rikki

Well-Known Forumite
Make some coleslaw - trust me on this.

Halve a cabbage - take a cabbage, cut it in half, right through the stem (take one of the halves and put it back in the fridge) - cut the remaining half in half.

You will now have two quarters of a cabbage. The 'core' of it will, one hopes, be quite obvious. It is that big white bit that doesn't look anything like 'cabbage'.

Get rid of the 'core' by cutting it out - cut on a diagonal and don't be worried at this stage of wastage, just cut it out. Err on the side of a lack of caution until your 'knife skills' have been 'honed' - cabbage is cheap, you're not chopping truffles.

Lay what remains on its side and slice as thinly as you can - remember that it will be you eating it, so cut it to how you would prefer to be eating it. Thinly is bestly, but a bit thicker isn't disasterly.

Put the most labour intensively part of this recipe in a bowl.

Peel a large carrot, or two large carrots, or even three large carrots, or five medium carrots, or 10 small carrots, or in fact as many damn carrots as you'd like, within proportional reason, and grate them - the finer of the grate of your grater - into the same bowl.

Half an onion, cut through the root, sliced as finely as you can muster - add that too.

Salt that shit. I mean it - regardless of what you choose to do from this point, you need to put some good salt on that, don't do anything without either Maldon or Cornish flakes of proper salt - this will make a difference. Come to think of it, this is true in regard to absolutely everything, so make sure you have some of that in your possession.

Now...

If you are going for the toppermost of the poppermost health stealth, then add a coupleish of tablespoons of creme fraiche...

... personally i absolutely cannot stand creme fraiche, and find it one of the most loathsome substances on Earth, so perhaps a bit less than a coupleish tablespoons of - Hellmanns, supermarket brand, that sort of thing - mayonnaise (the lesser the better, that's just delicious fat) ...

... stir all to coat.

You will never think that 'coleslaw' is that shit stuff you buy in shallow tubs again.

I like to add English mustard , lemon juice and plenty of pepper. Radish if we have them as well.
 

That-Crazy-Rat-Lady

Well-Known Forumite
Thank you everyone - sorry it's taken me forever to reply!

Now school is officially out for summer - you're never going to get rid of me mwhahhhaha!!

These all sound ACE!

Without an official count I am on about 9 salads!

I have discovered beetroot which is YUM!

Off to ASDA tomorrow so will buy some bits and bobs and let you know how I get on!
 
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