Salad Ingredients Quotes

I don't like to leave what I'm going to eat in other people's hands, so I'll pack my own lunch. I chop up a salad with lots of greens - everything from spinach, baby spinach, arugula, cucumber, avocado, radish, cauliflower, and green olives to parsley and cilantro, all chopped really fine - with a piece of wild salmon. I even bring my own tea in a Thermos.

I also like a great Caesar salad with anchovies, although I don't know why some places say 'with anchovies.' If you're making a proper Caesar salad, it's going to have anchovies.

I'm going to say my favorite thing is to eat salads, and I'll be like the altar boy.

I have an organic garden and love being able to say, 'I'm going to see what I can pick to throw in my salad.'

At work, we have fantastic catering people. They feed the cast and crew all day, and they're sensitive to the needs of picky vegetarians like me. They have delicious salads. I keep mine simple: romaine lettuce, avocado, baked tofu, carrots, tomatoes and Asian dressing.

The addition of nuts in salad... I always find to be beneficial.

I make an enormous amount of salads, but my salads are like meals. They're amazing. I like going down to the farmers' market and looking to see whatever you can find, because you can put anything in a salad.

Chickweed is regarded by most gardeners as just that - a weed - but is excellent in sandwiches or salads.

Chickpeas are one of my favourite things to serve with chorizo or lamb meatballs; they also work brilliantly as the quiet partner in a vibrant alphonso mango salad.

I make a big salad bowl just for myself, double or triple the size of a normal salad.

If you're making a salad of any kind, cut the herbs, stems and all, and toss them into your mixed greens salad, a Romaine salad, iceberg, Bibb - it just adds a special touch.

Most of the commissions that I get are either corporate jobs or celebrity jobs. Like, Wishbone had me make a whole fashion show - the clothes were all made out of real salad ingredients.

As I see it, a green salad is an open invitation to carrots, onions, mushrooms, tomatoes, and the sprouts that grow in jars on my kitchen counter.

Of course, eating broccoli raw, nutritionally and aesthetically speaking, is no doubt the best way of all. Raw broccoli makes a delectable salad when sliced into thin strips on a mandolin, marinated in lemon-mustard vinaigrette, then tossed with toasted pecans or hazelnuts, halved cherry tomatoes, and fresh minced basil.