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This is an odd one but is one my mom swore by:
shredded purple cabbage marinated in Newman’s Own Italian dressing overnight and topped with feta cheese. Easy, different, colorful. 😻 |
When I was working I liked to make a sauerkraut salad and have some for lunch every day. It easily lasted a week! Here's a recipe link that offers a standard base because, of course, salad proportions are individual.
https://www.quick-german-recipes.com...lad-print.html |
Our favourite salad that keeps well is the chick pea and colourful peppers, onion with Italian dressing. I cut the red, orange, yellow peppers onto bite size pieces, cut a red onion into slivers, drain a couple of cans of chick peas and mix it all together in a big bowl. I then pour in Italian oil and vinegar dressing until vegetables are coated.
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I do a similar thing as Tartan, but I use artichoke hearts instead of chick peas (you can use marinated or plain). If they look good (or in summer) I add tomatoes and cucumber, raw zucchini also works. Make the night or morning before. I usually have a separate bowl of feta or cotija cheese on the side.
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I also enjoy a regular salad without the lettuce, just everything else. Chopped broccoli, cauliflower, carrots, onions, tomatoes, etc.
Furthermore, I found, in the pickled section of the grocery store, Vidalia onions. Great addition to salads. https://shopfoodex.com/images/009300003629.GIF |
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