Here are some salads ive been enjoying of late.

From a personal blog post from September 8th 2009

I got these from Mark Bittman's blog over at the NYTimes, 101 Salads entry a little while ago. This is the guy who writes for NY Times food section called The Minimalist and also wrote How To Cook Anything as well as Kitchen Express:

*Chop or slice radishes (or jicama or kohlrabi) and peaches (or mango) and mix coconut milk, lime juice & mint (also good if you add curry powder but I didnt).

*Dice cucumbers (if they’re fat and old, peel and seed them first) and toss with cubes of avocado, a little honey and rice vinegar.

*Cube watermelon and combine with roughly chopped mint, crumbled feta, sliced red onion and chopped Kalamata olives. Dress lightly with olive oil and lemon juice. Despite saltiness of feta and olives, this may need salt.

Here are some more I plan to try:

*Mix wedges of tomatoes and peaches, add slivers of red onion, a few red-pepper flakes and cilantro. Dress with olive oil and lime or lemon juice.

*Roughly chop avacado and toss with black beans, queso fresco, cilantro, chopped tomatillos and lime juice.

*Combine chopped bell peppers, tomatoes, red onion, chilies and cilantro, then toss with corn tortilla strips, toasted in a 350-degree oven until crisp (or yes, use packaged chips; why not?). Dust with chili powder and lots of lime juice.

*Roast fresh corn kernels in a pan with a little oil; toss with cayenne or minced chilis, lime juice and a little queso fresco. Cherry tomatoes are optional

*Trim crusts if necessary from day-or-two-old bread (or even three-day-old bread), cube and marinate in black olive tapenade thinned with more olive oil. Add chopped capers and toss with tomatoes, basil and mozzarella. (Anchovies optional.)

*Chop hard-boiled eggs and mix with just enough mayonnaise to bind; spoon into endive leaves. Top each with a small canned sardine and drizzle with a vinaigrette of olive oil, lemon juice and mustard.

*Combine shredded cabbage or lettuce with bits of good turkey, Swiss cheese and rye croutons. Top with good old Russian dressing.

*What happens when your Chicago hot dog falls apart!: Toss together tomato wedges, chopped pickles, hot peppers, shredded lettuce and a few slices of broiled or grilled hot dog. Dress with a vinaigrette made with mustard and celery salt.

*Mix cooked couscous or quinoa with orange zest and juice, olive oil, maybe honey, sliced oranges, raisins or dried cranberries, chopped red onion and chopped almonds. Serve over greens, or not.