Garden salad? Baby spinach, cucumbers, red onion (little bit), hardboiled egg (wedges), red-leaf lettuce, scallion greens (little bit), baby corn, green olives, black olives, shredded carrot, very crispy bacon, cubes of swiss cheese, shredded mozarella, shredded provolone, mushrooms, fresh basil, bean sprouts.
Dressings? Lime juice, basil, and soy sauce Olive oil, minced garlic, white vinegar, lemon peel, shredded ginger Sour cream, milk, scallions, minced garlic, hot mustard Peanut butter, orange juice, apple cider vinegar, and black pepper
Other types of salad? Boiled potato, hardboiled egg (disk-sliced), shallots, scallions, honey mustard, and sour cream. Elbow macaroni (cold), bean sprouts, shredded chicken, currants, capers, grated parmesan, and olive oil Cucumber, avocado, pear, pickled beets, green apple, cranberries, vinegar, lemon juice. Asparagus (just-boiled w/salt and lemon), almonds (slivered), and ginger (shredded) over wilted spinach and white rice.
I suspect some will argue that that last one crosses the line out of "salad" and into "side dish", though why potatoes and pasta should be in-bounds and rice not is unclear to me.
No matter whether you put your asparagus and almonds and spinach over rice, pasta, or potatoes, I'm going to call it a side dish.
My intuition puts salads into two categories: 1. several kinds of of vegetables and/or fruit pieces mixed together. 2. chunky stuff mixed with mayonnaise or other binding substance.
In your "other salad" examples, the top is clearly category 2 due to sour cream and honey mustard and the absence of much in the way of vegetables or fruits. The next seems to slide into category 2 by virtue of olive oil, and it's clear that macaroni and chicken are both chunky enough. The third is clearly a category 1 salad, and the last doesn't have enough variety of vegetable matter (or ratio of vegetable matter to starch?) for category 1 and no binder or chunkiness for category 2. I imagine that you could lower the amount of rice in the dish to a mere sprinkling for garnish and I could admit it to the category of salad.
And in answer to Elizabeth's original question, my category 1 salads lean toward the finger vegetables, big lettuce leaves, broccoli and cauliflower and carrots. I'll generally add something salty and/or proteiny (cheese, diced ham, tuna, bacon bits, nuts) or fruity. And I dislike almost all salad dressings, preferring to dip my finger foods into cottage cheese or soup or whatever else I am eating.
For category 2, I prefer it plain meat or eggs and mayo, no crunchy bits, seasonings to taste ;-). I've been known to substitute plain yogurt or liquefied cottage cheese to lessen the fat content.
Mm. Yeah, I can go with that... the asparagus-and-rice dish in my head was stickier than it would be if served as a side-dish, but I didn't include that in its description. Poor requirements specification; I should know better. More explicit binder: check.
That said, my reading of the salatzeitgeist is still that asparagus, almonds, spinach, pasta and binder is a more prototypical salad than ^pasta^rice... which is what I was thinking about.
I think rice isn't chunky enough. Orzo might be a lower bound, cause it's fatter than rice. And long noodle dishes start treading too close to side dishes, too. Then again someone else mentioned tabbouleh, which I hear can be considered a salad, but that's gotta be the penguin of salads.
Hm. I think that's a very individual question. At a nice salad bar (not that I've been to one in YEARS at this point; Thais don't believe in salad bars, and the English don't mean the same thing by "salad"), I put in lots of different kinds of lettuces (but usually not spinach), and I like my salads to be very protein-y, so I usually put in some boiled egg and some cheese, too (maybe tuna, if I'm making the salad myself rather than at a salad bar; salad bar tuna tends to taste metallic). I don't like tomatoes much, and only like cucumbers in minimal amounts. Sliced black olives, if available; carrot slivers; croutons; a few radishes; red and yellow bell peppers; mushrooms; a pinch of alfalfa sprouts; a scattering of bacon bits...
In the summer when everything is good, and when salad is everything I want, I make a big, fat, "junk-salad." I start with baby spinach and mesc. greens, and add (according to what's good in the store) any or all of the following: isreali cucumber, grape tomatoes, sugar snap peas, avocados, carrot, celery, one or two colors of peppers (but never green ones, which I find too bitter for my taste), crumbled goat-feta, chickpeas, pine nuts, corn kernels, artichoke hearts. A bowl of that will feed a hearty soul for a day, easily. At a salad bar, I'll add hunks of tofu or strips of chicken breasts if available, but when cooking at home I'm less likely to.
In the winter, when food is waning, and dinner is likely to be something rich and warm, I make a sparing counter-point with a salad of baby spinach, avocados, pears, and miss_chance's black-fig vinegar pecans.
There's a bulgur salad I'm fond of making, and I love tabooleh, but I don't think of either of those when you say "salad."
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branchandroot
no subject
Date: 2003-12-04 04:48 pm (UTC)no subject
Date: 2003-12-04 05:57 pm (UTC)no subject
Date: 2003-12-04 06:26 pm (UTC)Baby spinach, cucumbers, red onion (little bit), hardboiled egg (wedges), red-leaf lettuce, scallion greens (little bit), baby corn, green olives, black olives, shredded carrot, very crispy bacon, cubes of swiss cheese, shredded mozarella, shredded provolone, mushrooms, fresh basil, bean sprouts.
Dressings?
Lime juice, basil, and soy sauce
Olive oil, minced garlic, white vinegar, lemon peel, shredded ginger
Sour cream, milk, scallions, minced garlic, hot mustard
Peanut butter, orange juice, apple cider vinegar, and black pepper
Other types of salad?
Boiled potato, hardboiled egg (disk-sliced), shallots, scallions, honey mustard, and sour cream.
Elbow macaroni (cold), bean sprouts, shredded chicken, currants, capers, grated parmesan, and olive oil
Cucumber, avocado, pear, pickled beets, green apple, cranberries, vinegar, lemon juice.
Asparagus (just-boiled w/salt and lemon), almonds (slivered), and ginger (shredded) over wilted spinach and white rice.
I suspect some will argue that that last one crosses the line out of "salad" and into "side dish", though why potatoes and pasta should be in-bounds and rice not is unclear to me.
no subject
Date: 2003-12-05 07:57 am (UTC)My intuition puts salads into two categories:
1. several kinds of of vegetables and/or fruit pieces mixed together.
2. chunky stuff mixed with mayonnaise or other binding substance.
In your "other salad" examples, the top is clearly category 2 due to sour cream and honey mustard and the absence of much in the way of vegetables or fruits. The next seems to slide into category 2 by virtue of olive oil, and it's clear that macaroni and chicken are both chunky enough. The third is clearly a category 1 salad, and the last doesn't have enough variety of vegetable matter (or ratio of vegetable matter to starch?) for category 1 and no binder or chunkiness for category 2. I imagine that you could lower the amount of rice in the dish to a mere sprinkling for garnish and I could admit it to the category of salad.
And in answer to Elizabeth's original question, my category 1 salads lean toward the finger vegetables, big lettuce leaves, broccoli and cauliflower and carrots. I'll generally add something salty and/or proteiny (cheese, diced ham, tuna, bacon bits, nuts) or fruity. And I dislike almost all salad dressings, preferring to dip my finger foods into cottage cheese or soup or whatever else I am eating.
For category 2, I prefer it plain meat or eggs and mayo, no crunchy bits, seasonings to taste ;-). I've been known to substitute plain yogurt or liquefied cottage cheese to lessen the fat content.
ontology of salad
Date: 2003-12-05 08:48 am (UTC)That said, my reading of the salatzeitgeist is still that asparagus, almonds, spinach, pasta and binder is a more prototypical salad than ^pasta^rice... which is what I was thinking about.
Re: ontology of salad
Date: 2003-12-05 09:22 am (UTC)no subject
Date: 2003-12-04 07:03 pm (UTC)no subject
Date: 2003-12-04 09:04 pm (UTC)In the winter, when food is waning, and dinner is likely to be something rich and warm, I make a sparing counter-point with a salad of baby spinach, avocados, pears, and miss_chance's black-fig vinegar pecans.
There's a bulgur salad I'm fond of making, and I love tabooleh, but I don't think of either of those when you say "salad."