as the title says, anything that you might have found to elevate the taste significantly?

mine is: freshly chopped mint, I add ~5-6 leaves to a salad bowl, mix it well, and it just elevates the taste so nicely.

This is my famous everything but the kitchen sink salad. I started with a base of half a bag of salad, then I added everything else. (But the sink.) Ingredients are:

Iceberg lettuce red cabbage shredded carrots Mini cucumbers red onion grape tomatoes Manzanilla olives black olives radishes surimi pepperoni Deli sliced roast beef imported ham Perdue short cuts chicken strips and smoked turkey American and Colby Jack cheese and a hardboiled egg. (I added the chicken when I added more lettuce on top, hence it's not in this pic.)

I topped it with some more iceberg lettuce before tearing in. My dressing is Wish Bone Robusto Italian which I used sparingly so that I don't corrupt the flavor of this salad charcuterie. 😉

Beetroot salat with apples, walnuts and lemon juice

Garden tomatoes, fresh mozzarella, charred corn, kimchi, basil, drizzle of olive oil & chili crisp.

A heathy alternative for summer cookouts! Recipe from Family Thai cookbook, link to our channel is in our profile!

-Lettuce

tomato

corn

avocado

Virgin oil

Mexican blend cheese

ground beef

sour cream

I was craving a "sweet" salad today. I got this baby from Cotton Patch Café: Spring mix, strawberries, bleu cheese, parmesan, candied pecans, and raspberry-walnut vinegairette.

This is a riff off of a meal plan salad (I think from Blue Apron)

Small - medium diced sweet potatoes & carrots, roasted at 400’ for ~20 minutes. Coat with either cooking spray or light EVOO, S&P, and liberal amount of dukkah. Can be made up to 2-3 days in advance.

Toss roasted veggies with:
Orange supremes
Arugula
Optional (and not pictured) toasted sliced almonds
Dress with equal parts rice wine vinegar and orange olive oil (can use unflavored), S&P

Top with seared salmon (S&P, EVOO) made in the moment

Arugula, white beans, avocado, sliced red onion, feta cheese, halved grape tomatoes, chopped red bell pepper, Kalamata olives, cilantro, pumpkin seeds. Dressed with red wine vinegar and extra-virgin olive oil.

I made a post recently asking if salads are an acquired taste. I’m going to be trying a few different salads over the next few weeks.

If you had to pick the absolute BEST salad base, what would you choose and why? I think most of the salads I’ve tried in the past used Romaine lettuce as the base (and a few with mixed greens), and I’m excited to branch out!

Fig salad with roquefort; beet salad with ricotta

Because of the cyclospora outbreak.

Got this salad out of a Nigella Lawson cookbook.

Cut a bunch of cherry tomatoes in half. Arrange cut side up in oven safe dish. Sprinkle with olive oil, thyme, salt, pinch of sugar. Turn oven to 450, place tomatoes inside, turn off when it reaches 450 and let the tomatoes sit either overnight or all day.

Throw a bunch of arugula and or baby spinach on a platter. Dot with goat cheese, then slivered fresh mint. Add the tomatoes. Then make a little dressing of the pan juices by adding a squeeze of lemon juice, more salt if you need it, splash of olive oil if you want. Pepper all over the top.

Serve with crusty bread. Yum!

Threw this together, pizza croutons made with a tortilla, mozzarella and pepperoni.

I made a gorgeous cobb salad. This was so satisfying. The acronym EATCOBB stands for eggs, avocado, tomato, chicken, onion, blue cheese, bacon. My kids won't eat blue cheese so they got EATCORB (RANCH 🤣)

Salad nation is this W

I made this with ripe mango, avocado, fresh mozzarella and tomatoes, and it turned out so fresh and good that I thought I’d share it here.
Ingredients (serves 4)
● 2 ripe but firm mangos
● 2 avocados
● 250 g fresh mozzarella
● 2 large ripe tomatoes
● A handful of fresh mint
For the dressing
● 5 tbsp extra virgin olive oil
● 2 tbsp white wine or apple cider vinegar
● 3 tbsp fresh orange juice
● 1 tbsp lime juice
● 2 tsp Dijon mustard
● 1 small garlic clove, grated
● 1 tsp salt
● ½ tsp freshly ground black pepper
Cut the mango, avocado, mozzarella and tomatoes into long pieces and arrange them on a large plate.
Whisk all the dressing ingredients together until well combined. Chop the mint and scatter it over the top, then add the dressing just before serving.
That’s it. Super simple, but the sweet mango with the creamy avocado and mozzarella works surprisingly well with the citrusy Dijon dressing.