Join Date: Feb 2008
Location: In a California Ghost Town
I can't think of one perfect salad. My usual is made from romaine lettuce, cucumbers, tomatoes, olives, red onions sliced paper thin, and dressed with lemon juice in which I soak a number of herbs and a clove of crushed garlic. I salt the sliced cucumbers too, and let the salt draw out the juice a bit.
Alternatively, I love this with miso dressing.
I also love spinach and grapefruit, or spinach and orange. I made a really good salad at Christmas from fennel, sliced paper thin (I have a mandoline), and blood oranges, dressed with salt, cracked black pepper, and a special olive oil infused with the essence of blood oranges.
I like to make a salad of cucumber, lettuce, and tomato, dress it with hummus thinned enough to make it pourable, and then fry up a mess of tiny falafel balls, which I toss into the salad while they are still piping hot, right out of the pan.
I was very pleasantly surprised at a fish restaurant I had to go to for my brother's birthday this month. I hate fish places especially, as they are some of the worst places to get vegan food, but I ordered a Mediterranean salad, without the feta cheese, and it was amazingly good. It had young romaine lettuce, baby beet greens, black olives, cucumber, capers, roasted red peppers, and tiny black beans, dressed with olive oil and balsamic vinegar.
I've also reproduced some of my Gramma's old Jello molded salad recipes with agar. My favorites are a lime flavored gel, mixed with vegan sour cream and mandarin orange segments, and a strawberry gel swirled with crushed pineapple and blobs of vegan sour cream. Very nostalgic, but not very good for you!
Cold orzo (pasta shaped like squash seeds) and green peas is another favorite. As are fruit salads of every description.