Home Food 101 The Salad Gallery, Round 2

The Salad Gallery, Round 2

by Erika Nicole Kendall

Around this time last year, I asked the BGG2WL readers whether or not they’d ever pay $36 for a salad. And while many of ’em thought I was crazy for even asking – especially considering how cheap I am – I was left wondering what many actually thought a $36 salad looks like. I then proceeded to post some photos of my own salads, in hopes that I could, in fact, find out.

Don’t get me wrong. I’m not convinced that a $36 salad isn’t, in fact, an exercise in elitism. I’m pretty sure that the restaurant that was serving it was offering a tiny salad – no more than a cup or so of food, a trait that is common in restaurants that are high in “style” and low in, well, food – and, unless every single ingredient in the salad was an exotic one, it probably truly wasn’t worth it. For those reasons alone, of course the salad wasn’t worth it.

That being said, there are salads out there that are worth quite a bit: my salads.

My salads kick some serious butt. Why? Because I follow one major principle:

First of all, a meal is supposed to stave off hunger as well as nourish you and keep you lively throughout your day (at least until your next meal.) They’re supposed to be larger than a snack, but not be so large that you leave your table feeling like you just went up a pants size. While my friend with the purple stuff (which was red lettuce), carrots and iceberg lettuce was trying to make a snack turn into a meal… my other friend with the confusion salad was trying to do everything she could to avoid being hungry because she “just ate leaves” for lunch.
Excerpted from Creating A $36 Salad At Home | A Black Girl’s Guide To Weight Loss

And since it’s about that time for me to share my hard work once again, I kinda couldn’t wait to share what I’ve got.

My own personal chicken salad recipe – cashews, celery, onions, and red globe grapes served on romaine lettuce.

Avocado, salsa, fage yogurt, onion, sunflower seeds and green onions and panko bread crumbs on romaine.

Ground turkey, tomato, avocado, onion, fage yogurt, salsa, corn, black beans served on red fire lettuce. Oh, and there’s cilantro in there. Looots of cilantro.

The Greek: Cucumber, red onion, olive, tomato, feta cheese, green peppers, lemon juice, black pepper and oregano on top of spinach.

Strawberries, lentils, onions, mushrooms, sunflower seeds, panko bread crumbs and green leaf lettuce tossed in honey, olive oil and balsamic vinegar

Mango, kiwi, avocado, red pepper, red onion, tarragon, sunflower seeds and cilantro tossed in a lemon juice and black pepper dressing.

As I said before…

If you notice, some of these things I only use occasionally (pumpkin seeds, raspberries, mushrooms, ) while others, I use regularly (olive oil, sunflower seeds, cucumbers, tomatoes.) It’s all about whatever’s available at that time in my house, as well as whatever’s available and cheapest at the market. If radishes are only $0.75 a bushel, please believe there will be plenty radishes had during meal time… salads or not. If black beans are on sale for $1 a pound, I’ll be “making it do what it do.” It’s that simple. The more pricey ingredients – balsamic vinegar, for example – I use sparingly. No, really- I’ve had the same bottle for approximately 7 months sitting in my fridge.

Excerpted from Creating A $36 Salad At Home | A Black Girl’s Guide To Weight Loss

And considering the fact that right now, strawberries, mango, kiwi, lemons, lime, and avocado are super cheap at the farmer’s market right now? It’s gonna be a fruity explosion right now. Gotta love it.

That’s what’s on my salads. What’s on yours?

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Michelle April 4, 2011 - 1:13 PM

You know it would be great if we had a section where people could send in pictures and recipes of salads and food they made. I took your advice and got really creative with my salads. I love making a variation of cobb salads. I normally uniformly lay a ton of differnt thing on a bed of romaine and argula mix. The last one I made was a Spicy Salmon instead of chicken, avacado, egg whites, Beets, cucumbers. And guess what #nobacon haha.

Sonya April 4, 2011 - 1:15 PM

Well shoot…you have all mine, only thing i didn’t put on there that i’m going to try is the fage yogurt, i have that every morning for breakfast with a grapefruit, but never on a salad…I use the black beans, and the avocado with just about every salad i make, i use baby spinach leaves. I have one a day…i have some fresh strawberries i may have to try them also…


likeramona April 4, 2011 - 4:02 PM

Today’s salad consisted of baby spinach, field greens, red bell peppers, celery, spanish onion, tomatoes, mushrooms, almond slivers, dried cranberries, golden delicious apple, chicken breast & homemade balsamic vinaigrette.

Nicole (akascholar) April 6, 2011 - 6:49 PM

Your salads look really good. Is fage a taste you have to get used to? I bought it, and could not get used to the taste 🙁

Erika Nicole Kendall April 6, 2011 - 7:05 PM

It’s nt so much that it’s a taste that you have to get used to, IMO, it’s more that it’s a taste that you have to accept. Considering how a cup of it is like 90 calories with 20g of protein, I’d rather take advantage of it by combining it with different flavors than let a valuable calorie-light source of protein fall by the wayside, y’know?

rah August 20, 2011 - 10:45 PM

I have not heard if fage yogurt. I’m slipping. Does it taste similar to either Greek or regular yogurt? I’m not a fan of those that much.

Erika Nicole Kendall August 21, 2011 - 11:01 AM

Fage IS greek yogurt. 🙂

Ms Tanya Mcnease August 30, 2011 - 1:38 PM

This page has really inspired me to change i have been overweight all my life and i feel that it has been my downfall in life. i have never been asked to marry i have not had a boyfriend in 12 years all because of my body image and how people judge you, i am really a nice person with a big heart, thank you for creating this page and your words of wisdom.

Colleen September 25, 2011 - 8:08 PM

My favourite salad is from a book called “Superfoods Rx”. I make up several salads in Tupperware containers on Sunday for the week:
baby spinach
diced red pepper
thinly sliced red cabbage (just a bit – so pretty!)
thinly sliced red onion
shredded carrots
cherry tomatoes
sprinkle of whole flax seeds
avocado if I’m feeling indulgent
balsamic vinaigrette dressing
add a bit of protein such as chickpeas, lentils, chicken, tuna or hardboiled egg

Katie July 12, 2012 - 7:34 PM

I have enjoyed the photos, but would really love to know how you prepare these. I know you sell recipes have you considered doing this for your salads as well?

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