Cookaholics Bulletin Board

Here are some of mine (which I tweak, of course). Will post any of the recipes if anyone's interested:

Thai-Style Pasta Salad
Pacific Rim Caesar Salad
Citrus Green Bean Salad
Carrot Rapee
Carrot, Orange, and Radish Salad
Salade de Concombres et Chevre (Cucumber and Goat Cheese Salad)
Thai Cucumber Salad

The oregano salad from TheArab Table.

"Warm pasta salad" made with veggies and scamorza.

Tabouleh.

Whatever I'm growing at any given time! LOL

Seriously, I usually have something I'm growing, indoors or out, in any salad I make - greens, herbs, and/or tomatoes in most. In the summer, a favorite is a lentil salad, which originally had some wild rice, pine nuts, feta, and halved cherry tomatoes, with a minced habanero to give it some kick, and seasoned with cilantro and scallions, which I switch to chives and garlic chives (don't get the "old" onion flavor as much with these). I have made countless variations on that, with different lentils (chana dal my favorite) and grains (hard to pick a favorite), and can't wait until all that stuff is available every season, so if I had to pick a favorite, that would be it.

There are many Thai salads I like (naturally!), but it's hard to pick favorites. Som tom - the green papaya salad - I have made with a number of ingredients I have on hand more often, one being kohlrabi, and it comes out great! I have also made it with some under-ripe winter squash, and that was also good. Again, whatever I have on hand

So many (cold and warm) but I'll start with my favorite current seasonal one: Sorrel Salad with Peas and Shaved Parmesan.

I particularly love salads of most any kind. But I tend to make the simple, homey ones most. Potato salad, 4 bean salad, broccoli salad, shrimp salad, etc.

I'll try about any variation on Caesar salad and Hawaiian-style macaroni salad is not safe in my fridge. Lately, I've been on a big taco salad kick -- sooooo crunchy!

I just start with different lettuces then throw in whatever fruit or veggie I might have around. Then i make a vinaigrette of some kind to top if off. Yesterday we had salad with mango, strawberry, red onion, pumpkin seeds, some left-over shredded chicken, and avocado. It was delicious!

Considering the number of visits it has made to our kitchen over the past 30 years, Aunt Louise's Antipasto Pasta Salad has to be considered a favorite. Only stayed around a few hours last week.

For dinner group last weekend we did a cabbage and blueberry slaw with raspberry enlightenment dressing from a Penzey's catalog that is worthy of an encore.

Lettuce Salads are crafted from whatever we have. We have been using Wegman's triple washed field greens because they are such a time saver. Any and all combinations of fruit, cheese, nuts, eggs, and meat depending on our mood and we have still not grown tired of lime infused olive oil and peach infused vinegar from those olive oil emporiums that have appeared wherever tourists dare to tread.

Jim, would you share your cabbage and blueberry slaw recipe. We want to beat the bluejays to the blueberries and have Raspberry Enlightenment in the fridge. TIA

Oh! I forgot earlier:

Black Kale with hot pepper and parmigiano crispies