15 Amazing Autumn Salad Recipes | Gimme Some Oven (2024)

FAQs

What are good ingredients to put in a salad? ›

leafy greens such as romaine, arugula, kale and spinach. whole grains such as quinoa, brown rice and bulgur. chopped or shredded vegetables such as cucumber, tomato, cabbage, and beets.

A sweet or tart fruit gives salad a great flavour boost. In spring, try adding strawberries or grapefruit. In summer, try grilled or fresh stone fruit tossed through it. Apple, mango, pomegranate, watermelon, rockmelon and dried fruits are salad favourites.

The list of salad vegetables includes broccoli, cabbage, carrots, cauliflower, celery, cucumbers, endive, escarole, green onions, lettuce, mushrooms, peas, bell peppers, chili peppers, radishes, romaine, spinach and tomatoes. Market them well to drive profits to your bottom line.

To add healthy carbs to your salad, think leftovers. Cohen tops her salads with healthy carbs like roasted squash. This also helps winterize your salads by giving them some heft and warmth. Quinoa, farro, beans, or lentils make great carb choices because they also contain protein.

Choose from scallions, red onions or even leeks for a flavor and health boost. Radishes add zest, potassium, and vitamin C. Include white, red and even pink varieties for a splash of color. Cherry tomatoes are perfect in a salad and a good source of phytochemicals.

The five basic types of salad are green salads (tossed or composed), bound, vegetable, fruit, and combination. The five basic salads that can be served throughout the course of a meal are starter, accompaniment, main course, intermezzo, and dessert.

What salad to avoid on keto? ›

While you can enjoy most vegetables on keto, some veggies are higher in carbohydrates. Above-ground vegetables are typically lower in carbohydrates than veggies that grow underground. Avoid starchy vegetables and root vegetables like potatoes, carrots, and beets that have more net carbs.

There are five elements to a perfect salad: greens, sweetness, creaminess, crunchiness, and dressing. Let's talk about each one.

Most leafy vegetables that can be eaten raw are used: all varieties of lettuce, garden cress and watercress, endives, cabbage, spinach, escarole, romaine (cos), arugula, and fresh herbs. Other vegetables, raw or cooked—tomatoes, onions, cucumbers, peppers, beets, and so on—may garnish the green salad.

Other salad ingredients

Other common ingredients that you can add to your base of salad leaves are: Cucumber, tomato, radish, carrot, beetroot, peppers, cabbage, sweetcorn, onion, olives, celery and avocado.