Sometimes a salad isn't worth a full post, but I still take a photo because it's pretty. Here's a salad bar of a post, with photos of several of the past weeks' salads. Unintentionally, all of the salads below are without any lettuce.
Ever since seeing a post on Joy the Baker about peach, tomato, and mozzarella crostini last year, I've wanted to try it. Rather than a crostini, I tried it in salad form. I also used nectarines instead of peaches, because I had lots of ripe nectarines.
The cube salad (alternatively "cubey salad" or, more correctly, Israeli salad) is a mix of chopped tomatoes, cucumbers, peppers and onions (or scallions in the photo).
This salad was the husband's creation, based on this recipe for jicama and mango salad. He notes that he just made the salad, not the salmon. He also skipped the ginger and onion, but put in extra scallions. He also put in a few sugar plums in addition to the mango.
Okay, this next photo isn't of a salad at all, just a quick way to cook some cabbage. I washed and rough chopped the remainder of a head of Napa cabbage, then stir fried it in some olive oil, adding soy sauce and a heaping spoonful of peanut butter after 3-4 minutes of cooking.
It turned out well and was much easier than when I make a peanut sauce in the blender. Served it over rice.
More with cabbage: cole slaw. I used half of the cabbage below and the recipe from the Joy of Cooking (a dressing of mayo, vinegar and sugar, plus some salt and pepper to season it).
Finally, a photo of one of the husband's creations, which includes a salad of tomatoes, melon, and scallion.