No surprise Fdgpckr here made a thread about salads. No telling how many he's tossed in his day.

I'm touched that you love me enough to post in every thread I do.

I like lot's of salads. Not sure which my favorite is, but Chicken Cesar Salad is damned good.
My favorite dressing would have to be honey mustard. But it has to be the right one. The one that Chili's serves is real good.

I don't get chicken cesar salad. It's a chicken sandwich taken apart, diced up and eaten out of a bowl. Why not eat the sandwich and skip the fork?

We just put dressings on the side in 4oz little cups.

You know your restaurant owner is female when you have over 5 different salads on the menu. :(

One of the more retarded things I've read in this thread.

Salads have a place on any restaurant menu as well. Not everyone wants just meat and potatoes. Some of us like diversity.

Salads have a place on any restaurant menu as well. Not everyone wants just meat and potatoes. Some of us like diversity.

I'm not bashing salad, or salad eaters, I'm simply speaking from a kitchen management point of view. Salads are healthy and tasty if made right, I love eating a salad every once and awhile, even as someone who doesn't often make a point of eating my vegetables. However, when the number and complexity of salads on the menu reaches a point where the efficiency of the kitchen is jeopardized, that's when salad gets me annoyed.

It not the fault of the salad lover at all, it's the fault of my stubborn, bitchy boss. There are several very LARGE, complex salads on our menu, and she won;t part with a single one of them. Two of them, the Black and Blue and the Chicken and Goat Cheese, require ingredients we use no where else in the kitchen, and must be kept somewhere other than the heated window, as they are served cold and often come out far earlier than other food. (They're meal sized salads) Not only that, but they also require we cook meat to put in them, hard when the station in charge of salads is on the opposite end of saute and grill. :(

We have numerous other problems with our kitchen, it's by far the worst organized I've worked in, and the owner is stubborn and refuses to change anything. That doesn't mean all female owners are stubborn and inefficient, I'm just saying I tend to see a correlation between the gender of a restaurant owner and the number of salads on the menu, which also in my narrow experience, has tended to slow down the kitchen. (When there are too many, that is.)

Though, I also may note, I've also been with a disproportionate amount of full-of-themselves owners who refuse to let the head chef have much say in the menu at all... :(

What's so bad about beetroot?
A burger's just not a burger without it.

From this statement I instantly knew you were an Aussie. :D

No milkbar burger is complete with out egg and beetroot. *drools*

Plain spring mix with:
Apples
tomatoes
avocado
red onion
bell pepper
pomegranate seeds
feta, blue, or goat cheese
squeeze some of the pomegranate juice on top
lemon juice
olive oil and balsamic

I can also get down with romaine, avocado, red onion, apple cider vinegar and olive oil on top of hot rice pilaf.

beetroot. *drools*

Beets often get a bad name because of pickling.

http://farm2.static.flickr.com/1006/876759098_c8a851c63b.jpg?v=0

Up until a couple of years ago, that was the only type of beet I encountered.

Beets often get a bad name because of pickling.

http://farm2.static.flickr.com/1006/876759098_c8a851c63b.jpg?v=0

Up until a couple of years ago, that was the only type of beet I encountered.

That stuff is damn good though.

Mixed greens with my homemade house dressing (olive oil, balsamic vinegar, garlic, salt + pepper and a touch of lemon juice).

Though, I also may note, I've also been with a disproportionate amount of full-of-themselves owners who refuse to let the head chef have much say in the menu at all... :(

3-5 salads is all you really need on a menu so long as they are diverse.

Spinach and arugula, gorgonzola, toasted walnuts, pears, avocados, dried cranberries, and balsamic vinaigrette.

Ooooh boy. I want some now.

Well, I usually fix myself a salad consisting of:

Romaine lettuce
Chopped carrots
A whole diced apple
Diced beets
Chicken cold cuts

I'm not a fan of dressings; In fact, I hate them. I simply add balsamic vinegar and a pressed lime to my salads.

I just got done having my favorite salad. It consists of:

Romaine Lettuce
Diced Onions (any kind really, but normally I go with your standard white)
Diced Pickled Beets
Cottage Cheese
Bleu Cheese Dressing (Normally I go with Ranch but I liked the Bleu Cheese more so I'll stick with that for a while).

Sometimes I have Croutons too, but tonight I went without them and it's just as good so I may cut them out entirely.

Also, I'm surprised I'm the only person who puts Cottage Cheese on their salad .