[busyness53]

yummy for 4
1 bag of mesclun salad
2 spoons of pinenuts
hand full cashew nuts
cup grated carrot
1/2 cup roasted sesamme seed
1/2 cup strawberries, cut in half
toss all togther in oil before serving squeeze lemon juice over it.

[Sparklechick]

My favourite salad goes something like this:

Lettuce
Cherry tomatoes (cut in half)
Cubed cucumber
Cubed avocado
Cubed feta cheese
Balsamic or french dressing

mmmmmmmmmmmmmmmmmmmm

[Diane]

Sounds like how I make it Sparkle, I love Avocado

[Lina]

Sparkle, I'll have to agree...
(minus the cucumber)
but I'd also add some crunchy bean mix and some pan-fried chicken covered in Tuscan seasoning... baby carrots and egg....

yum, maybe I'll' make one for lunch.

[Nas]

I do one I call Happy Salad because it always seems to cheer me up

Lambs Lettice salad
Large tomato chopped into chunks
Avocado chunks
cucumber chunks
a sweet apple cored and chopped into chunks
Dress with lemon juice
and sprinkle with toasted sesame, pumkin and sunflower seeds

goes great with Bean and tuna mix

[next_place]

OMG that is sooo good

[edshuck]

ALL of the above sound GREAT!

About the cuque (cucumber). There is the English that is a great long thing that is suposed to be burpless.

The salad that is maybe 8 to 10 inches long.

The pickleing that is maybe 4 inches.

The Lebanese that is about the same length as the pickeling but is shaped like the English.

(All the above names are local and hold no authority)

To make any cucumber burpless, remove the seeds. Seems to work for us.

I use "pyramidal cuts". This leaves the cuque in a bite size hunk.

Skin on, skin off, I do not care.

For taste, I like the pickeling or Lebanon. But Rose likes the other.