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Thread: How do you dress your salads? page 3

  1. #21
    cori93437's Avatar
    cori93437 is offline Senior Member
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    Quote Originally Posted by Green Deane View Post
    I like salads the way I like women.
    Green and leafy?
    “You have your way. I have my way. As for the right way, the correct way, and the only way, it does not exist.”
    ~Friedrich Nietzsche
    And that's why I'm here eating HFLC Primal/Paleo.


  2. #22
    Green Deane's Avatar
    Green Deane Guest
    Quote Originally Posted by cori93437 View Post
    Green and leafy?
    That's one possible answer. Fresh and natural could be another. And not dressed at all comes to mind.

  3. #23
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    I like my men covered in bleu cheese dressing, but I still don't much like cold veggies/salads.
    "Right is right, even if no one is doing it; wrong is wrong, even if everyone is doing it." - St. Augustine

    B*tch-lite

  4. #24
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    Quote Originally Posted by Green Deane View Post
    That's one possible answer. Fresh and natural could be another. And not dressed at all comes to mind.
    Or cold and fresh from the chiller drawer...
    “You have your way. I have my way. As for the right way, the correct way, and the only way, it does not exist.”
    ~Friedrich Nietzsche
    And that's why I'm here eating HFLC Primal/Paleo.


  5. #25
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    Being italian in origins, I like the fat + acid combination on salads (actually on any kind of chopped raw vegetables).

    So the "rule" is:

    - Acid: vinegar / balsamic vinegar / lemon juice
    - Fat: extra virgin oil of olive

    Salt to taste.

  6. #26
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    I'm still on my "lime" thing ... fresh lime with olive oil, or what ever meat fat is going on the salad ....
    Everything's shiny, Cap'n. Not to fret.





  7. #27
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    Take the salad, add a pound of meat, remove everything else including those pesky nutrient-blocking leaves and junk, and eat the meat.


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  8. #28
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    Quote Originally Posted by Green Deane View Post
    I like salads the way I like women.
    covered in olive oil and bacon bits? I think salads in mini skirts would be pretty sexy...
    Last edited by ssn679doc; 05-30-2013 at 01:06 AM.

  9. #29
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    I like raspberry vinagrette, especially on pear/bacon/gorgonzola salad, or on spinach/bacon salad:

    1/2 cup raspberry vinegar
    1 TBS fresh thyme (or equivalent dried)
    1 large shallot
    2 TBS dijon mustard
    1 cup olive oil

    Whirl together in blender at high speed until emulsified.

  10. #30
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    Annie's goddess dressing and jalapeños!

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