When someone say salad, most of us instantly think diet! We are taken almost immediately by our imagination, to a sad plate of greens, without any additions, without any sauce or flavor. When in fact the truth could not be further from that sad picture in our head. I love salads! In any form, on any given day and time of the day. With my wok, and crazy hours, salad is always mine to go meal, to keep me running and give my body all required nutrients. Of course, salad is good for living healthy, based on the fresh ingredients you are using. But its worth to remember, that salads are not equal, and when you are topping it with heavy dressing, calorie chart will spike up…
Salad is such a versatile dish, that you can have for breakfast, light lunch, dinner, snack or even dessert. I have personally tried many salads, in many different places, representing different cultures, and I must say my favorite are always the one stuffed with as many veggies ass possible.
So today, I have decided to take you through some of my favorite salads, some of new recipes I’ve discover, and hopefully you will all find something interesting here, worth adding to your family menu.
Coleslaw – known as Cole slaw or simply slaw, is a side dish salad made primarily of finely shredded raw white cabbage with shredded carrots and Mayonnaise. Sometimes Coleslaw may be prepared with vinaigrette, and that will keep the salad last longer, thank to vinegar pickling.
Cobb salad – American garden salad traditionally made with chopped greens (iceberg lettuce, watercress, endives and romaine lettuce), tomato, crisp bacon, grilled or roasted (but not fried) chicken breast, hard-boiled eggs, avocado, chives, Roquefort cheese, and red-wine vinaigrette.
Waldorf – fruit and nut salad generally made of fresh apples, celery, walnuts, and grapes, dressed in mayonnaise, and traditionally served on a bed of lettuce as an appetizer or a light meal. The apples, celery, and grapes can all be green, which harmonizes the color palette of the dish.
Salad Niçoise – This traditional French is packed with protein meal made with tomatoes, hard-boiled eggs, Niçoise olives, anchovies, and a nice drizzle of olive oil. Niçoise olives are grown only in the French Riviera, and are usually hard to get outside France, so kalamata will do just as well here. There are basically two versions of the salad. With a fresh tuna, just seared, and second one with a canned fish.
Israeli salad – the most popular Israel national dish. Amazingly simple salad made of finely chopped tomatoes and cucumbers, sometimes with an additions of onions, dressed with lemon juice and olive oil. Almost a condiment to most of the dishes, as well a dish on its own.
Mexican black bean salad – This versatile salad can be served on its own, used a dip, or cooked for tostadas. It is made with a simple mix of avocados, corn, black beans, tomatoes, and onions. Its light fresh flavor is perfect for the summer grilled dishes.
Tabouleh – Middle Eastern, vegetarian salad made mostly of finely chopped parsley, tomatoes, mint, onion, bulgur, and seasoned with olive oil, lemon juice, salt, and sweet pepper. Some variations add lettuce or use semolina instead of bulgur. Tabbouleh is traditionally served as part of a mezze (cold salad spread) in the Middle East.
Potato salad – dish made from boiled potatoes and a variety of other ingredients, including onions, scallions, eggs, and mayonnaise. It is generally considered a side dish, as it usually accompanies the main course. Potato salad originated in Germany, spreading largely throughout Europe and later to European colonies.
Macaroni salad – cold pasta salad, made with cooked elbow macaroni and mixed with mayonnaise. Pasta is mixed with diced raw onions, celery, peppers, dill, or sweet pickles. Just like potato salad or coleslaw it is usually served as a side dish to barbecue, fried chicken, or other picnic style dishes.
Salad de maionese – Mozambican potatoes salad. Made with Boiled potatoes, carrots, onions, and green peas. Mixed with different type of mayonnaise, that has characteristic tangy taste. I had few of those. They are so Yummy!
Insalata caprese – Famous Italian salad consists of only the freshest ingredients. Made of fresh sliced tomatoes, mozzarella cheese, garnished with olive oil, Aceto Balsamico Tradizionale di Modena balsamico (balsamic vinegar), and fresh basil leaves. Caprese salad is traditionally an appetizer in Italy, never a side dish.
Dressed herring – This Russian salad is traditionally served at New Year and Christmas celebrations. Made of chopped Pickled herrings, raw onions, and apples, boiled and diced veggies: potatoes, carrots, and beets. This final layer mixed, with mayonnaise, gives the dish a rich purple color. It is often decorated with grated hardboiled eggs.
Salpicão de frango – extremely popular Brazilian chicken salad. Made with cooked and shredded chicken breast, shredded carrots, corn, peas, shredded apples, sliced green olives, raisins, and shoestring potato chips. Mixed with salt, pepper, and mayonnaise.
Fruit salad – is a dish build of various kinds of fruit chopped uniformly, mixed with yogurt or sweet syrup. Fruit salad can be served as an appetizer, a side salad, or a dessert.
Panzanella (panmolle) – Tuscan summer salad. Made from coarsely cut stale bread, onions and tomatoes, also includes cucumbers, sometimes basil and is traditionally dressed with olive oil and vinegar. The juice from vegetables, mixed with the Vinaigrette, soaking into the hard bread, making it soft and squishy, but most of all extremally tasty. Quite simple dish, but what the teste.
Caesar salad – Green salad of romaine lettuce and croutons dressed with lemon juice, olive oil, egg, Worcestershire sauce, anchovies, garlic, Dijon mustard, Parmesan cheese, and black pepper. In its original form, this salad was prepared and served tableside
Greek Salad – A traditional Greek salad is always made of sliced cucumbers, tomatoes, green bell pepper, red onion, olives, and feta cheese. This classic combination is perfect with fresh mint and olive oil.
Olivier salad – traditional salad dish in Russian cuisine, which become popular in other post-Soviet countries. It is usually made with diced boiled potatoes, carrots, brined dill pickles (or fresh cucumber), green peas, eggs, celeriac, onions, diced boiled chicken or bologna sausage (sometimes ham or hot dogs), and tart apples, with salt, pepper, and mustard added to enhance flavor, dressed with mayonnaise.
Fattoush – (fattoosh, and fattouche) is a Middle Eastern salad made from toasted or fried pieces of khubz (Arabic flat bread) combined with mixed greens and other vegetables, such as radishes and tomatoes.
Poke – (Hawaiian for “to slice” or “cut crosswise into pieces”) is diced raw fish served either as an appetizer or as a main course and is one of the main dishes of Native Hawaiian cuisine. Traditional proteins are: aku (skipjack tuna) and heʻe (octopus). Increasingly popular ahi poke is made with yellowfin tuna. Adaptations may feature raw salmon or various shellfish as a main ingredient served raw with the common poke seasonings.
Taco salad – This dish originated in Texas during the 1960s. The salad is served with a fried flour tortilla shell stuffed with shredded iceberg lettuce and topped with diced tomatoes, shredded Cheddar cheese, sour cream, guacamole, and salsa. The salad is topped with taco meat (ground beef), seasoned shredded chicken.
Larb – comes from a Lanna (northern Thailand) word that literally means “to mincemeat” But there is more to the salad than just meat. It is made of meat (Chicken, beef, duck, pork, fish, or mushrooms), with fresh chilies, mint, mix veggies and toasted rice, flavored with lime and fish sauce. The oldest and most traditional version adds the blood of the chicken or pig to the pork option. It is usually served with raw vegetables and sticky rice.
Sałatka jarzynowa – most popular and traditional Polish salad. Made of boiled potatoes, boiled carrots, hard-boiled eggs, sour pickles, apples, corn, and peas. Everything diced finely, and mixed with salt, black pepper and mayonnaise. Staple dish during all holidays and family gatherings.
Classic chef’s salad – is an American salad consisting of hard-boiled eggs, varieties of meat (ham, turkey, chicken, or roast beef), tomatoes, cucumbers, and cheese. All tossed with lettuce or other leaf vegetables. A choice of dressing depending on personal preferences.
Classic layered salad – American invention, salad that includes a colorful combination of seven layers of ingredients: iceberg lettuce, tomatoes, cucumbers, onions, sweet peas, hard boiled eggs, sharp cheddar cheese, and bacon pieces. The salad is topped with a mayonnaise-based dressing. Traditionally served in a glass bowl so the layers can be visible.
Pasta salad – this pasta salad prepared usually with spiral type of pasta, tri color bell peppers, black olives, cherry tomatoes and mini mozzarella balls. Mixed with Italian dressing (vinegar based or the creamy one). It is typically served as an appetizer, side dish or a main course.
Chicken salad – Cold salad, usually served as a bread topping, or just served by the scoops on top of greens. Other common ingredients may include mayonnaise, hard-boiled egg, celery, onion, pepper, pickles, and a variety of mustards for the zingy taste.
Vinegret – Russian salad, that is also migrate to other post-Soviet countries. It includes diced cooked vegetables: beetroots, potatoes, carrots, chopped onions, sauerkraut, brined pickles, green peas, or beans, are sometimes also added. The name would suggest vinegar-based dressing; however, this title ingredient is often omitted. Substituted with sunflower or vegetable oil. Some will add the brine from the pickled cucumbers or sauerkraut for the tangy taste.
Mizeria – traditional Polish side dish salad, staple at every dinner in most homes. Fresh sliced cucumbers sprinkled with freely chopped dill. Salt and pepper. All mixed with sour cream. Delish!
😋😋mniam…