The best salad I’ve ever had was in the denver aiport! I still think about it. It was a steak & portobello salad… amazing. I wonder if it was at the same place
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They have great salads here too. It’s an Elways. They do good food. Great food.
Hate the Broncos though 
Nice to see ya. Or read ya.
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I’m a sucker for a good (less sweet) three bean salad with fresh blanched green beans, kidney and any other bean (I like garbanzos). Diced or sliced red onion and a nice olive oil and lemon or red wine vinegar dressing. Lots of possibilities there for ingredients and great to make ahead.
Found this recipe and I like the sound of it so far…
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Caprese salads with the pearl fresh mozzarellas are lovely too
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I love everything you make, I know whatever you make will be wonderful! I’ve posted two green beans/ other bean salads in the last seven days, Three days ago and seven days ago. Pics below.
I used organic frozen green beans because that’s what I had and it works fine.
I also like cooked dried beans with tomatoes, Tomatoes and cucumbers, of course onions, basil or parsley. Anything that’s in there is great.
I like putting olive oil and a little bit of vinegar on as late as possible where it doesn’t actually get marinated. That’s purely my personal preference.
if it stays in the refrigerator and gets marinated or I have to make it ahead of time to take it somewhere or just because of time then that’s fine. And it is still delicious
A long time ago back in the ‘dark ages’ I used to make a really good corn and rice salad. Green onions vinaigrette etc., black olives. People loved it.
I think with the whiteness of the potato salad and possibly the coleslaw that something colorful would be nice. Your broccoli, also would love to see the wild rice salad sometime. Sometime please say how you make that.
Anything you do will be great.
For years I had to be somewhere with food for a crowd at least once a week. One thing that I took that they liked was fresh spinach with either sliced apples, sliced peaches, mangoes, or whatever fruit is around. Sometimes with feta sometimes not.
Then olive oil and vinegar. A little salt.
I literally could make it where I was in a few minutes. Or toss it before I left the house if it wasn’t far away.
The only thing with that is it needs to be eaten in a reasonable period of time.
I’ve taken it to lots of dinners and people like it because it’s fresh.
Lots of times tomatoes and red kidney beans with basil and again the macerated onions. It makes it pretty with the red tomatoes and the red kidney beans.
Have fun looking forward to what you figure out. It will be delicious.
Editing to add that with the spinach salad would have the spinach leaves bagged, Fruit already cut up, and the dressing Jarred Or have a bottle of olive oil and vinegar with me. Takes just a few minutes to put it all together and toss it.
Last summer I was making a lot of three bean salad’s and really not using very much vinegar with them. I liked it just because I did. Was using lots of fresh parsley on them and even dried parsley worked fine too. Like Rosa said, I was using red kidney, black bean, and garbanzos or cannellini together a lot. Skipping the tomatoes and cucumbers if it was having to stay in the fridge any time at all to keep it all from getting so soggy.
It reminds me of France, at the tables they frequently would have lentil beans at the table. For free.
If you want something that might be unusual for your area look up a recipe for Texas caviar. It’s kind of the same except it adds jalapeño into it. It’s often thought of as a dip but it can also be a salad. It might have corn in it with the beans.
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Nope. Nope. And a Hard NO!!
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I managed to “cook” for myself for the first time in days…I have been craving something a bit fresher so used up some older baby spinach and sautéed with mushrooms Eric bought for me before he left again and some green onions. A frozen Amy’s organic burrito with sour cream, green hot sauce and cilantro. Let’s see how much I can eat tonight. Wiped out just from making that! Bah! 
Edit - I ate half! 
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Lots of great ideas folks! I think I’m leaning towards something similar to this wild rice salad but I’ll use the Lundberg wild rice blend and maybe adjust a few other ingredients. Perhaps toasted almonds too. Took a screenshot of ingredients & photo. Hubby won’t be impressed as it’s to “foo-foo” for him but that’s ok 
Kind of an autumn salad but sounds tasty
Wild rice salad with cranberries & pecans
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Happy Birthday to your FIL. That got my vote from your original post!
I already looked at my grocery store and it has that rice. Yay!
I will make this sometime or make something close to it. I love that it has the orange zest and orange juice! I will probably leave out the honey. Thanks for the recipe, have fun and bon appetit!
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Thanks! His birthday is early August and she’s having the small get together with close family next weekend. She’s such a wonderful hostess. He was quite ill last year and that was the first year she’d asked folks to bring a salad. I’m glad she did, and again this year. That’s a lot of work for her so it’s nice to help out, and it’s always fun to try the various dishes people bring
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Nope! Nope! Nope! Had them…drunk…and sober…nope
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Noooooo! Although I loath ketchup on anything except a hotdog
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Eggs look great!
No ketchup for me. I rarely use it
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If it were hot sauce I’d be down with the red on my eggs I also rarely use ketchup, mostly on fries.
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It’s a yes from me
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Feeling better🤞🏽and mustered up a quick session in the kitchen for some brunch. Cheesy refried black beans, sautéed veg from last night and a fried egg.
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Nope. Maybe once a year with fries if I am exceptionally hungry.
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Some cafe somewhere in Strasbourg France. Alsace Lorraine region on the German border. So lots of the food has heavy German influence.
Great hot cuppa after being up 25 hours or so.
Flammekueche, or tarte flambée, is a specialty of the region of Alsace. It is composed of bread dough rolled out very thinly in the shape of a rectangle or oval, which is covered with fromage blanc or crème fraîche, thin-sliced onions and lardons.
I cannot remember what this Special cold, duck liver pate Foie Gras in a pastry was called. But it was great.
Schweinshaxe gebraten, Kartoffelsalat-Roasted knuckle of pork,
Pig Knuckle
Heavenly. Like bacon on steroids
Vol au vent,
Chicken and veal in puff pastry and cream sauce
Too full for dessert so I’ll keep my 345 days in tact.
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