TOMATO SALAD WITH SARDINES AND GREEN #004

3 Comments

1. 

   Melissa Swan January 20, 2014

   By adding a wide variety of things to it, not just plain lettuce and tomato.

   dark leafy greens – spinach, watercress, rocket
   avocado chunks for creamy texture
   sprouted sunflower seeds – for zing
   pumpkin seeds, and pine nuts for zinc and crunch
   sprouted beans or lentils for earthy flavour
   grated veg such as carrot and beetroot for different texture
   sauerkraut for a tang
   grated boiled eggs are delicious in salads
   marinated mushrooms – marinade in soya sauce and olive oil, or something else
   chopped spring onion
   chopped raw onion for bite
   cress for freshness
   your favourite fresh herbs such as basil and parsley

   add as many different flavours and textures as you can to give your tastebuds an experience.
   then add the following –
   seaweed flakes for a salty flavour
   agave syrup or honey or liquidised medjool dates for a sweet flavour
   squeeze of half a lemon for bitter flavour
   olive oil

   you probably wouldnt need a dressing –
   but some nice dressings are
   equal parts cider vinegar, olive oil and soya sauce
   tahini blended with orange juice
   raw pasta sauce
   eggless egg spread http://www.rawfreedomcommunity.info/forum/showthread.php?t=427

   this is a nice salad –
   Storm’s Raw Tabouli!

   * one bunch cilantro
   * one bunch parsley
   * one bunch green onions
   * two tomatoes
   * one avocado
   * half a cup of raw almonds
   * cold-pressed olive oil
   * unrefined sea salt
   * raw honey
   * half a lemon

   Chop up cilantro, parsley, green onions, avocados and tomatoes in a bowl. Blend almonds to a fine flour in blender and add to bowl. Add the juice of half a lemon, a tablespoon of olive oil, a tablespoon of honey, and a teaspoon of salt. Change it up each time by adding a different vegetable/herb like corn, broccoli, or fresh basil, or a different spice like Italian or Mexican seasonings. Serves 3.

2. 

   Lauren January 20, 2014

   OH i love making salads! Ok, I am not sure what you like and what you don’t like but I’ll list some of the different ingredients I use and then the salads I would make with them

   cabbage, spinach leaves, romaine lettuce, swiss chard, watercress,
   artichoke hearts
   cranberries,raisins,blueberries, strawberries, cantelope, pineapple, apples, mango, oranges, clementines, grapes, blackberries, raspberries, figs, gogi berries, kiwi, prunes, etc.
   carrots
   bell peppers (red, orange, or yellow)
   seasoned diced/stewed tomatoes in a can, regular tomatoes diced without middle, roma tomatoes, cherry tomatoes, sun dried tomatoes
   cheeses are limitless
   olives
   seasoned or unseasoned pistachios
   candied/ salted/ unsalted almonds, walnuts, pecans, hazelnuts, cashiews, brazil nuts, peanuts (salted/unsalted) pumpkin seeds, sesame seeds, sunflower seeds (without the shell of course),
   avocados/ guacamole
   blackeyed peas, black beans, red kidney beans, pinto beans, garbanzo beans, lentils, edaname,
   corn
   greenbeans (cooked/ uncooked), beets (regular or pickled), asparagus (steamed, raw, or sauteed), broccoli (cooked/uncooked), brussel sprouts (cooked), celery (raw), cauliflower (cooked/uncooked), onions (red, yellow, or white raw), squash (cooked/uncooked), snow peas,
   crutons, crunched up tortilla chips, water chestnuts,
   mushrooms (maitake, shittake, reishi, cremini)
   chicken (grilled, rotisserie, baked), steak strips, shrimp (sauteed, grilled, baked), crab (raw/cooked), salmon, tilapia, grouper, sea bass, flounder, etc (grilled, baked, sauteed), lamb, wild game (elk, venison, sausage, buffalo grilled/ slow roasted), crawfish, lobster, scallops, tuna (seared, raw, or cooked), bacon, hen,
   eggs
   seaweed, sprouts, cilantro, oregano, garlic (roasted),

   Out of these choices here are a few salads I would make

   1. Heavenly and Unique:
   Mixed lettuce, cranberries, gogi berries, figs, baked mushrooms tossed in olive oil, red onion slices, salted pistachio nuts, sliced avocados, garbanzo beans, sprouts, pumpkin seeds, rotisserie chicken/ grilled salmon (grilled with herbs and slight soy sauce and/ or liquid smoke or go for a more sweet salmon by letting it soak in babeque sauce or brown sugar), garlic seasoned crutons, topped with feta cheese, shredded parmesean, tossed in olive oil/ raspberry balsamic vinagreete/ or Annie’s Naturals dressing shitake sesame/ Annie’s Naturals Goddess Dressing/ any dressing of your choice (everyone’s different) topped with cilantro leaves served with sesame seed crackers/flat bread/ wine

   2. Southwestern and Fired Up:
   Romaine lettuce, corn, pico de gallo (diced mexican flavored tomatoes, salt, dash of pepper, cilantro leaves, diced onion, little olive oil (or no olive oil) tossed, black beans/pinto beans (cooked with onion, dash of chili powder, garlic powder to your liking, salt, black pepper, tsp of worsteshire sauce, oregano, and fajita seasoning for the black beans and for the pinto beans yellow onion slices, salt, pepper, and old fashioned way i’d ad a slice of smoked bacon), pineapple, guacamole (1 avacado pitted, squeezed half a lemon, salt, ground black pepper, 1/2 tbsp minced garlic, dash of garlic powder, dash of chili powder all mixed), sunflower seeds, grilled buffalo/ grilled chicken/ grilled shrimp and scallops/ mozzarella/ sharp cheddar cheese, diced red bell pepper, diced yellow onion, tossed in Annie’s Naturals Asiago Cheese or Cowgirl Ranch Dressing, or Paul Newman’s Honey Mustard Dressing or Sundried Tomato Dressing crunched up salted blue corn tortilla chips

   3. Romantic and Sexy Salad
   Cabbage, spinach, and romaine tossed, gogi berries, red grapes, strawberries, candied walnuts, goat cheese/ feta cheese, diced black olives, dark red kidney beans (slightly salted and cold), red onion slices, steamed asparagus, grilled portabello mushroom, grilled grouper in herbs and olive oil or slow cooked venison, sundried tomatoes, tossed in dressings like Annie’s Naturals Pomegranite Vinegrette, balsamic vinegrette, or Annie’s Natural’s Red Wine and Olive Oil Dressing, etc. served with brushetta and red wine

   4. Asian and Exotic

   Cabbage, swiss chard
   gogi berries, figs, clementines, sun dried tomatoes, toasted sesame seeds, cashiews/ peanuts, edaname beans (cooked), sweet peas (cold), shittaki mushrooms sauteed in a little sesame oil or peanut oil, water chestnuts, seared ahi tuna, beets (cold, regular), carrot slivers, tossed in Annie’s Natural Asian sesame dressing

   Hope this helps

3. 

   Larkin L January 20, 2014

   These are so good as is.

   Baby Arugula and Avocado Salad

   2 cups baby arugula
   1 small head endive
   ½ avocado
   1 ½ tbsp olive oil
   1 ½ tsp unfiltered apple cider vinegar
   ½ tsp sea salt
   Freshly ground pepper

   Wash and dry arugula. Slice the endive crosswise into ¼-inch strips. Cut the avocado into 1/2 –inch-wide pieces. Toss the above in a large bowl with the oil and vinegar, then add salt and a few grindings of black pepper. Serves 2.

   Romaine Salad with Oranges and Red Onion

   1 head romaine lettuce
   ½ small red onion, thinly sliced and cut into 1-inch strips
   2 navel oranges
   1 tbsp olive oil
   Splash of red wine vinegar

   Salt and freshly ground pepper to taste
   Wash and dry a head of romaine lettuce and cut the leaves crosswise into 1-inch pieces. Put them in a bowl with room enough for tossing and add the onion. Remove the stem ends f the oranges, then take off the skins with a paring knife. Cut into slices ¼ inch thick and then cut the slices into quarters, removing any seeds and startlingly obvious white pith. Dress and toss the salad with olive oil, red wine vinegar, a little salt and pepper.

   Lamb’s Lettuce (Mache), Pomegranate and Pecan Salad

   1 pomegranate
   ½ tsp sugar
   ½ tsp red wine vinegar
   1 tbsp extra-virgin olive oil
   1 cup Lamb’s Lettuce (Mache)
   2 tbsp chopped pecans, toasted
   Salt and pepper to taste

   Cut the pomegranate in half crosswise and remove seeds from one half; juice the other with a citrus juicer or reamer as you would an orange. In a small saucepan, simmer juice, sugar, and vinegar until it reduces to about 1 tbsp, then cool to room temperature. Divide dressing between two salad plates and drizzle with oil. Divide Lamb’s Lettuce, pecans and reserved seeds between plates and season with salt and pepper. Serves 2.

   You can also just make a salad with any lettuce you like, even spinach and put in things you like:
   tomatoes, sliced mushrooms, zucchini, sprouts, celery, carrots, even cut up broccoli, add a small handful of sliced almonds and your favorite dressing.

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