Advertise on Bikeforums.net



User Tag List

Results 1 to 21 of 21
  1. #1
    eternalvoyage
    Join Date
    Feb 2007
    Posts
    2,433
    Mentioned
    0 Post(s)
    Tagged
    0 Thread(s)

    Salad Ingredients?

    Has anyone come across hearty, satisfying salads or recipes, or especially good or nutritious ingredients for adding to salads while on tour?

    Does anyone know of especially good, lightweight bowls or containers for large salads?

    Or dressings that have something extra?
    Last edited by Niles H.; 05-12-09 at 06:53 PM.

  2. #2
    Long Distance Cyclist Machka's Avatar
    Join Date
    Jan 2003
    Location
    I ride where the thylacine roamed!
    My Bikes
    Lots
    Posts
    39,569
    Mentioned
    38 Post(s)
    Tagged
    0 Thread(s)
    Did you mean to post this in Training and Nutrition?

    http://www.bikeforums.net/training-nutrition/

  3. #3
    eternalvoyage
    Join Date
    Feb 2007
    Posts
    2,433
    Mentioned
    0 Post(s)
    Tagged
    0 Thread(s)
    Quote Originally Posted by Machka View Post
    Did you mean to post this in Training and Nutrition?[/url]
    No, it was meant for here -- it's about salads while on tour.
    Last edited by Niles H.; 05-12-09 at 07:00 PM.

  4. #4
    Rumblefish jtarver's Avatar
    Join Date
    Dec 2007
    Location
    Austin Texas
    My Bikes
    1973 Crescent Pepita Single Speed,1978 Raleigh Competition G.S.,1976 Raleigh Super Course MKII,1970's Motobecane Super Touring Fixed Gear, 1980's Denti Road Tech Five,Gary Fisher Hoo Koo E Koo,1973 Atala Giro,Cheap MTB Tandem,Schwinn World Sport
    Posts
    688
    Mentioned
    0 Post(s)
    Tagged
    0 Thread(s)
    I like to put raw Ramen noodles in my salad, light,cheap and some carbs in there.
    1973 Crescent Pepita FG, 1987 Panasonic DX-4000, 1991 Trek 1400 FG, 1990's Gary Fisher Hoo-Koo-e-Koo SS, 1990's Denti Road Tech Five, 2009 Surly Long Haul Trucker

  5. #5
    Quirky Grifter LesterOfPuppets's Avatar
    Join Date
    Sep 2008
    Location
    Vancouver, USA
    My Bikes
    My War
    Posts
    21,409
    Mentioned
    66 Post(s)
    Tagged
    9 Thread(s)
    I like a foil pack o' tuna in a salad.
    1980ish Free Spirit Sunbird fixed * 1996 Mongoose IBOC Zero-G * 1997 KHS Comp * 1990-ish Scapin * Lemond Buenos Aires Triple

  6. #6
    Twincities MN kuan's Avatar
    Join Date
    May 2005
    Location
    Salsa, Cannondale, Surly.
    Posts
    2,527
    Mentioned
    0 Post(s)
    Tagged
    0 Thread(s)
    That's a head of romaine from the supermarket and pick up an extra packet of salad dressing at McFood right?

  7. #7
    Bike touring webrarian
    Join Date
    Sep 2005
    Location
    San Francisco, CA
    My Bikes
    I tour on a Waterford Adventurecycle. It is a fabulous touring bike.
    Posts
    1,575
    Mentioned
    0 Post(s)
    Tagged
    0 Thread(s)
    I probably ate a salad a day while I was touring in France. I always ate a baguette along with the salad for added carbs.

    The salad always had red bell peppers, celery (can buy by the stock in France), carrots, cucumber, feta (or some local) cheese, tomatoes, red onions and olives.

    Depending on what I could find in the local market, I would add avocado, snow peas, various kinds of nuts (usually walnuts) or seeds (raw sunflower seeds are my favorite), a crunchy apple, or anything else that looked good.

    I never found any baked tofu in France but in places where that was available, I would definitely add that, too.

    For dressing, I carried olive oil and Balsamic vinegar.

    The things I didn't consume at one sitting, I would carry and then buy everything else, find a bench and start chopping. I popped everything into my big cooking pot and started eating.

    Salads are one of my all-time favorite foods but it didn't seem to me that they supply lots of energy. But, I am always hungry on a bike tour anyway so it is hard to judge by me.

    Ray
    Visit the on-line Bike Touring Archive at www.biketouringtips.com

  8. #8
    Senior Member wheel's Avatar
    Join Date
    Sep 2006
    Location
    Crystal MN
    Posts
    2,147
    Mentioned
    1 Post(s)
    Tagged
    0 Thread(s)
    I suggest dried apricots, if you look at the NF stats.
    WOW!
    So add dried Apricots to every meal. Serving Size 1 cup (249g) Amount Per Serving
    Calories 314
    Calories from Fat 5 % Daily Value* Total Fat 0.6g 1% Saturated Fat 0g 0% Polyunsaturated Fat 0.1g Monounsaturated Fat 0.3g
    Sodium 12.5mg 1%
    Potassium 1812.7mg 52%
    Total Carbohydrate 81.2g 27%
    Protein 4.8g 9%
    Vitamin A 219%
    Vitamin C 29%
    Calcium 6%
    Iron 34%
    http://www.thecaloriecounter.com/Foo...9031/Food.aspx

    I also use a raw diet plan on my tours.

  9. #9
    Senior Member
    Join Date
    Jul 2003
    Location
    Boulder, CO
    Posts
    7,440
    Mentioned
    0 Post(s)
    Tagged
    0 Thread(s)
    I make salad in my regular cooking pot.

    Nice things to add:
    packet of tuna or salmon or chicken
    salami
    avocado
    nuts - walnut, almond, pine nuts, cashews, pecans
    artichoke hearts (little jar) = ready made salad dressing, sometimes add pesto
    tomato
    cucumber
    broccoli
    cheese
    apple
    pear
    ...

  10. #10
    Senior Member
    Join Date
    Oct 2005
    Location
    Oceanside
    Posts
    412
    Mentioned
    0 Post(s)
    Tagged
    0 Thread(s)
    bag of premixed herb salad, vinaigrette, walnuts, dried cranberries, some sort of crumbly stinky cheese

  11. #11
    ah.... sure. kayakdiver's Avatar
    Join Date
    Mar 2008
    Location
    Whidbey Island WA
    My Bikes
    Specialized.... schwinn..... enough to fill my needs..
    Posts
    4,106
    Mentioned
    0 Post(s)
    Tagged
    0 Thread(s)
    tossed
    Save 15% on your first order at Hammer Nutrition!!

    2010 Giant TCR SL 3
    2010 Novara Randonee

  12. #12
    Slowpoach
    Join Date
    Jan 2006
    Location
    Melbourne, AU
    My Bikes
    Cannondale T800, Northwood tandem, 1970s Gitane fixxed 45x16
    Posts
    1,088
    Mentioned
    0 Post(s)
    Tagged
    0 Thread(s)
    Containers:
    - Consider a flat-packing large bowl. Tupperware makes a good one. Also generic silicone ones available in supermarkets.

    Salad nicoise:
    - Tuna, potato, olives, green beans, boiled egg, tomato, lettuce, oil

    Gado gado:
    - Cucumber, carrot, potato, capsicum, beans (whatever you like) with satay sauce (or crunchy peanut sauce and a bit of chilli or curry). Add prawn crackers if you like.

    Bean salads:
    - I like adding chopped coriander, onion, capsicum, tomato and a balsamic dressing to beans (eg. canned 3-bean mix)
    Last edited by Cave; 05-13-09 at 12:23 AM.

  13. #13
    Senior Member
    Join Date
    Apr 2005
    Location
    SW Washington, USA
    Posts
    373
    Mentioned
    0 Post(s)
    Tagged
    0 Thread(s)
    Crab Louie -- throw in some crab meat. Even the imitation kind, it's usually found in the frozen foods so it's naturally "refrigerated" until dinner time.

    Yummm.

    -- Mark

  14. #14
    Senior Member BengeBoy's Avatar
    Join Date
    Jul 2007
    Location
    Seattle, Washington, USA
    My Bikes
    2009 Chris Boedeker custom, 1988 Tommasini Prestige, 2007 Bill Davidson custom; 1988 Specialized Stumpjumper
    Posts
    6,934
    Mentioned
    0 Post(s)
    Tagged
    0 Thread(s)
    Dandelion greens can be gathered along the way, no containers needed.

    (Though I confess I have only had the courage to eat dandelion greens from my own yard).

  15. #15
    Senior Member
    Join Date
    Sep 2008
    Location
    Ithaca, NY
    Posts
    65
    Mentioned
    0 Post(s)
    Tagged
    0 Thread(s)
    My favorite (haven't tried it on tour yet):

    tomatoes*
    red or green bell pepper
    chili pepper or chili powder
    onion*
    cucumber
    olives
    can of kidney beans*
    olive oil*
    balsamic vinegar or sherry vinegar*
    yeast flakes
    little bit of sugar

    (essential ingredients marked with *)

    eat with bagel/bread/buns

  16. #16
    Slowpoach
    Join Date
    Jan 2006
    Location
    Melbourne, AU
    My Bikes
    Cannondale T800, Northwood tandem, 1970s Gitane fixxed 45x16
    Posts
    1,088
    Mentioned
    0 Post(s)
    Tagged
    0 Thread(s)
    Dandelions need boiling in a lot of water, not sure that would be easy on tour.

    Pear, walnuts, rocket, blue cheese, balsamic dressing

    Tomato, basil, balsamic, mozarella or other mild cheese

    Supermarket coleslaw

  17. #17
    rhm
    rhm is offline
    multimodal commuter rhm's Avatar
    Join Date
    Nov 2006
    Location
    NJ, NYC, LI
    My Bikes
    1945? Fothergill, 1948 Raleigh Record Ace, 1954 Drysdale, 1963? Claud Butler Olympic Sprint, Lambert 'Clubman', 1972 Fuji Finest, 1983 Trek 720, 1984 Counterpoint Opus II, 1993 Basso Gap, 2010 Downtube 8h, and...
    Posts
    12,639
    Mentioned
    56 Post(s)
    Tagged
    1 Thread(s)
    Quote Originally Posted by Cave View Post
    Dandelions need boiling in a lot of water, not sure that would be easy on tour.
    ...
    Years ago my wife gave me a book about wild foods one can pick and eat, and I tried a lot of the stuff in it. As I recall, everything I tried was nasty. With dandelion leaves, you are supposed to pick the littlest, tenderest leaves... and eat them as salad. They're not too too bad. Also recommended were plantain leaves; again you pick just the youngest, tenderest ones and you have to cut them across the leaf to sever the long fibers... I did not like them.

    Mushrooms can be good, but you really have to know what you're doing.

    Violets --the flowers, that is-- are very good on a salad. The deep purple (violet) colored ones taste like green peas. The white ones with a purple-pink blush in the center taste more like bubblegum. We tried the yellow ones too, but couldn't get enough of them to really taste anything at all!

    Nasturtiums are good to eat as well; you can eat both the flowers and the leaves. They have a sharp kick, like radishes. But I've never seen them growing wild.

    Raspberries, blackberries, mullberries, juneberries, blueberries, mmmmmmmmmmm....

  18. #18
    Senior Member staehpj1's Avatar
    Join Date
    Aug 2006
    Location
    Parkville, Md
    Posts
    7,693
    Mentioned
    3 Post(s)
    Tagged
    0 Thread(s)
    I tend to not eat salads on tour, preferring to eat the fresh veggies either cooked, raw and as is, or in wraps or sandwiches. What ever can be found fresh is nice, with local preferred. Unfortunately often when shopping in small town general stores there isn't much to pick from.

    I don't recall ever even buying lettuce on tour, but eat carrots (raw or cooked), cabbage (raw or cooked), corn on the cob (cooked), peppers, celery, spinach, broccoli, cauliflower, green beans, tomatoes, and whatever else is available. I also buy fresh fruit when available, especially if there are stands with local stuff.

    If all else fails canned, frozen, or freeze dried veggies are OK.

  19. #19
    Quirky Grifter LesterOfPuppets's Avatar
    Join Date
    Sep 2008
    Location
    Vancouver, USA
    My Bikes
    My War
    Posts
    21,409
    Mentioned
    66 Post(s)
    Tagged
    9 Thread(s)
    Quote Originally Posted by rhm View Post
    With dandelion leaves, you are supposed to pick the littlest, tenderest leaves... and eat them as salad.
    I love dandelion greens in salad form. They're at their best before they flower, IME.
    1980ish Free Spirit Sunbird fixed * 1996 Mongoose IBOC Zero-G * 1997 KHS Comp * 1990-ish Scapin * Lemond Buenos Aires Triple

  20. #20
    eternalvoyage
    Join Date
    Feb 2007
    Posts
    2,433
    Mentioned
    0 Post(s)
    Tagged
    0 Thread(s)
    Came across this, and thought someone else might like to see it:

    So you wish you could duplicate that wonderful, crunchy, sweet coleslaw recipe you can only get at your local KFC. With this recipe you can. It uses buttermilk, sugar and a hint of Tabasco to give it that distinct flavor.

    If you don’t have buttermilk on hand there is an easy substitution; add 1 tablespoon of white vinegar to 1 cup of milk. Let stand for 5 minutes to let the acid mix with the milk before adding to recipe.


    Ingredients:

    1 head cabbage, shredded
    1/4 cup sugar
    1 cup carrots, shredded
    1/2 teaspoon salt
    1/4 teaspoon pepper
    1/2 cup milk
    1 cup mayonnaise
    1/2 cup buttermilk
    1/2 teaspoon celery seed
    2 drops Tabasco sauce
    3 Tablespoons dry minced onions


    Directions:

    1. Slice cabbage paper thin, and toss lightly with sugar and shredded carrots.

    2. Sprinkle with salt and pepper. Pour milk over all. Cover and refrigerate for about 15 minutes.

    3. Meanwhile, combine mayonnaise (not salad dressing), buttermilk, celery seed, Tabasco and minced onion.

    4. Mix well with cabbage mixture.

    5. Refrigerate again at least an hour before serving.



    Other good salad ideas also at http://www.momswhothink.com/salad-re...aw-recipe.html

  21. #21
    Senior Member toolboy's Avatar
    Join Date
    Mar 2006
    Location
    Regina, Saskatchewan, Canada
    My Bikes
    Steve Bauer Whirlwind, Nishiki International, Rocky Mountain Element 30 1984 Cinelli Super Corsa w/Campy 50th, Surly LHT.
    Posts
    312
    Mentioned
    0 Post(s)
    Tagged
    0 Thread(s)
    Do a search for "backpackers coleslaw" to find a plethora of recipes for a dehydrated salad that, once rehydrated, is tasty and crisp! I've used this many times on trips. Yumm!

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •