Homemaking - Recipes
Salads
Welcome to the salad page! Improve your health, lose weight, and feel better by eating more salads. We hope you will enjoy these recipes. For more ideas, see the Recipe Index page. For support, questions, encouragement, and more recipes, see our homemaking support message boards.
Watergate Salad
Posted by: Dadia
My aunt would serve this on large lettuce leaves, rather than cabbage.
1 pkg. (4-serving size) Jello Pistachio Flavor Instant Pudding and Pie Filling
1 can (20 oz.) Crushed Pineapple, in juice, undrained
1 cup Miniature Marshmallows
1/2 cup chopped Pecans
1-1/2 cups (1/2 of 8-oz. tub) thawed Cool Whip
Mix dry pudding mix, pineapple, marshmallows and pecans in large bowl until well blended. ADD whipped topping; stir gently until well blended. Cover.
Refrigerate 1 hour or until ready to serve.
Pasta Salad
Posted by: Sherrisa
19 oz. frozen 3 cheese tortellini
1/2 red onion, finely chopped
1 bell pepper, finely chopped
2 cups cherry tomatoes, sliced
1 small can sliced black olives, drained and rinsed
1 8 oz. pkg. Kraft mozzarella crumbles
3/4 - 1 cup fat free italian dressing
Cook pasta as directed on pkg., drain, rinse and cool. Mix all ingredients in a large bowl. Chill for several hours before serving.
Ramen Crunchie Salad
Posted by: Darla
Lettuce (crunchy and leaf lettuce mixed), chopped up breaded/fried chicken tenders from the store deli, chopped carrots, Ramen crunchies* and Poppyseed dressing. To make the Ramen crunchies, toast broken up Top Ramen pieces and sliced almonds in butter (can also add sesame and/or sunflower seeds if you'd like.)
Pasta Salad
Posted by: Judy in Fl
I steam or saute broccoli, cauliflower, carrots, zucchini, (anything else you like). I mix it with cooked pasta and light italian dressing, cherry tomatoes. Usually I add some diced salami and provolone cheese, and sprinkle parmesan cheese too. Variations: black olives and diced turkey.
Greek Pasta Salad With Shrimp and Olives
Posted by: TN Lizzie
3/4 lb. tomatoes, chopped
1 lg. red bell pepper, chopped
1/4 lb. feta cheese, crumbled
2 tbsp. dry white wine
1 tbsp. thyme
6 green onions, chopped
1/2 c. olive oil
3 lg. garlic cloves, minced
1/2 c. kalamata olives, chopped
1/4 c. lemon juice
**
3/4 lb. pasta, cooked
3/4 lb. bay shrimp, cooked
Mix first 10 ingredients in large bowl. Add pasta and shrimp and toss to blend. Season to taste with salt and pepper.
Greek Salad with Grilled Chicken Strips
Posted by: Donna/NM
Put a bunch of salad greens, tomatoes, Greek chilies diced up, topped with the grilled chicken and feta cheese. All cold, so you could grill the chicken the day before. All served w/Texas toast.
Greek Salad
Posted by: Sherri
cucumbers
tomatoes
bell peppers
whole, pitted, black olives
Feta cheese
low fat Greek salad dressing
Peel and cube equal amount of cucumbers, tomatoes, and bell peppers. Toss together. Add drained olives, crumbled Feta cheese, and pour salad dressing over all.
Fiesta Potato Salad
Posted by: Judy in Fl
6 cups cooked cubed peeled potatoes
1 1/2 cups (6 oz.) shredded cheddar cheese
2/3 cup black beans, rinsed and drained
2/3 cup chopped sweet red pepper
1/2 cup thinly sliced celery
1/3 cup thinly sliced green onions
1 to 2 tablespoons minced fresh cilantro or parsley
3/4 cup ranch salad dressing
1/2 cup chunky salsa
1/2 teaspoon salt
In a large bowl, combine the potatoes, cheese, beans, red pepper, celery, onions and cilantro. In a small bowl, combine salad dressing, salsa and salt. Pour dressing over potato mixture and toss to coat. Cover and refrigerate for at least 1 hour. Serve in a lettuce-lined bowl in desired. Yield: 12-16 servings
Barbecue Potato Salad
Posted by: SandyH
3 Tbsp. vinegar
1-1/2 Tsp. mustard seed
1 tsp. celery seed
3/4 cup mayonnaise
5 cups cooked potatoes, diced
2 hard-boiled eggs, diced
1/2 cup green onions, diced
1-1/2 tsp. salt
Soak mustard and celery seed overnight in vinegar. Combine potatoes, eggs, onions and salt in a large bowl. Add mayonnaise to the vinegar and seeds; mix together. Pour the mayonnaise-seed dressing over the potato mix. Toss.
Easiest Ambrosia You'll Ever Make
Posted by: Mary Leggewie
I buy the large can (#10) of Tropical Fruit Salad. Also add mandarin oranges--a couple cans as desired. Drain well, dump in a bowl, and stir in Cool Whip! Variations: mini marshmallows and coconut
Peppery Slaw
Posted by: Karla B
3-4 cups slaw mix
1/2 c. mayo
1/4 c. cider vinegar
2 packets splenda
dash of black pepper
dash of salt
1 tsp. cayenne pepper (or less depending on how hot you like it)
blend dressing and pour over slaw mix. Let it sit in the refrigerator for at least 30 minutes so the flavors to blend. This is great with ham or any meat.
Endive and Romaine Salad w/ Walnuts, Pears, Gorgonzola and a Raspberry Balsamic Drizzle
Posted by: MicheleB
1 large endive
1 head romaine lettuce
1 Bosc pear
2 ounces Gorgonzola, crumbled
1/4 cup chopped walnuts
Freshly ground black pepper
1/4 cup seedless raspberry jam
1/4 cup balsamic vinegar
Clean the endive with a dry paper towel and remove the core from the bottom to separate the leaves. Arrange the leaves in a circle on a large platter. Fill the inside of the circle with torn pieces of romaine lettuce. Cut the pear into thin slices and arrange throughout. Sprinkle the Gorgonzola and walnuts over the salad and season with pepper. In a small microwaveable bowl, combine the jam with the balsamic vinegar. Heat for several seconds until slightly warm and then stir with a small wire whisk until combined. Drizzle over the salad and serve.
Tomato Lover's Salad
Posted by: DebMcTexas
Tomatoes, cut in wedges
Cucumber, sliced
Red onion, sliced thinly
Peppers, sliced
Pepperoncini peppers, sliced
A handful of Kalamati Olives
Sliced mozzarella cheese
Sprinkle Feta cheese on top
Salt and pepper to taste
Dress with a bit of Balsamic Vinaigrette or Sun Dried Tomato Dressing.
Grilled Tomatoes
In a cast iron skillet place sliced onions in a *bit* of olive oil. After the onions have begun to soften, place thick slices of tomato in the oil. You want the veggies to get a blackened crustiness to them. Not too much or it will taste burned, but enough to get the sweet caramelized flavor. We sometimes toss slabs of squash and pepper in the skillet as well. Just add the tomatoes last.
Baby Spinach Salad with Grilled Tomato Dressing
Posted by: Michele B
8 thin slices ciabatta or other Italian bread
3 tablespoons extra-virgin olive oil
1 pound ripe plum tomatoes
1/4 cup olive oil
1 tablespoon balsamic vinegar
1/4 teaspoon minced garlic
Salt and pepper
12 ounces baby spinach, rinsed and spun dry
1 jar marinated artichoke hearts, drained and quartered
1 small red onion, sliced into thin rings
4 ounces blue cheese, crumbled (1 cup)
Preheat the grill to medium-high. With a pastry brush, lightly coat both sides of the bread with the extra-virgin olive oil. Place the tomatoes on the grill and roast, turning, until the skin is evenly charred. Remove the tomatoes. Place the bread on the grill and cook, turning, until marked and lightly toasted on both sides, about 2 minutes. Remove from the grill and set aside. When cool enough to handle, peel and seed the tomatoes.
Place the tomatoes in a blender with the oil, vinegar, and garlic and blend until smooth. Season with salt and pepper, to taste. Place the spinach in a large salad bowl and top with the artichoke hearts and onions. Toss with the dressing to lightly coat. Crumble the blue cheese on top and serve with the toasted bread on the side.
Garbanzo and Potato Salad
Posted by: Michele B
2 lb. Red Potatoes
3 Italian Plum Tomatoes -- (red-ripe)
1/2 medium Red Onion -- minced
16 oz Can Garbanzo Beans
1/4 lb. Fresh Spinach
The Dressing
1 tb Extra Virgin Olive Oil
2 tb Red Wine Vinegar
4 Cloves Garlic -- minced
1/2 ts Salt
1/2 ts Fresh Ground Black Pepper
1 tb Fresh Parsley -- minced
1/2 c Water
1/4 ts Crushed Dried Hot Red Chilies -- (or to taste)
First, mix all the stuff together for the dressing in a small bowl or a measuring cup. Let that sit for at least a few minutes usually, if you make it first, then do the potatoes and tomatoes, that's plenty of time.
Next, bring about 4-6 cups of water to a boil in a saucepan (more is better, but leave room for the potatoes), and add the scrubbed bite-sized potato pieces. Bring back to a boil, and boil for 4-5 minutes. Do not overcook! You don't want them to be hard, but you don't want them to be mush, either. Drain the potatoes, and rinse well under cold water (or cover with cold water, then drain and rinse). Drain the garbanzo beans and rinse them thoroughly under cold water. Cut the tomatoes into bite-sized pieces, but smaller than the potato pieces. Chop up the spinach (if you're using it). Mix everything together, including the dressing, in a bowl that is big enough to stir it without dumping bits over the side. Cover the bowl, and chill for at least 4 hours, tossing it once or twice to make sure the dressing continues to coat things.
Green Pepper and Tomato Salad
Posted by: Michele B
2 green bell peppers, seeded and cut into 1 1/2-inch dice
3 vine-ripe tomatoes, seeded and diced
1 small onion, chopped
1 large clove garlic, finely chopped
1/2 cup flat-leaf parsley leaves, coarsely chopped
1/2 lemon, juiced (1 tablespoon)
1 tablespoon red wine vinegar
3 tablespoons extra-virgin olive oil
Coarse salt and black pepper
1 teaspoon ground cumin, 1/2 a palm full
Combine peppers, tomatoes, onions, garlic, parsley in a bowl with your fingertips. Squeeze the juice of the lemon with the lemon half sitting upright. This will help prevent the seeds from falling into the bowl. The lemon juice will spill down over the sides of the lemon and the seeds will remain with the fruit. Squeeze the juice evenly over the salad. If the lemon is under-ripe, microwave it for 10 seconds before you cut into it. Next, sprinkle a tablespoon of vinegar over the salad -- just eyeball it. Drizzle the extra-virgin olive oil over the salad, add the salt, pepper and cumin. Toss again. Taste to adjust seasonings and serve.
Orange and Red Onion Salad
Posted by: Michele B
5 oranges
1 red onion, cut in 1/2 and thinly sliced
A small bunch flat-leaf parsley, roughly chopped
Sea salt and freshly ground black pepper
7 ounces Monterey Jack Cheese shredded
Remove the skin and pith from 4 of the oranges, slice across thinly and remove the pips. Arrange on a serving plate then sprinkle over the onion and parsley. Season with sea salt and freshly ground black pepper. Dress the salad with a couple of squeezes of the remaining orange, Scatter cheese over the top of the salad and serve.
Tomato and Vidalia Onion Salad with Steak Sauce Dressing
Posted by: Michele B
1/4 red wine vinegar
3 rounded tablespoons brown sugar
1 tablespoon Worcestershire sauce, eyeball it
1 teaspoon coarse black pepper, eyeball it
1 cup canned tomato sauce
2 tablespoons extra virgin olive oil, eyeball it
3 beefsteak tomatoes, sliced 1/2-inch thick
1 large Vidalia onion, peeled and sliced into 1/2-inch thick slices
Salt
2 tablespoons chopped parsley leaves, to garnish
In a small saucepan over moderate heat combine vinegar, sugar, Worcestershire and pepper. Allow sugar to dissolve in vinegar and liquids to come to a bubble. Remove sauce from heat and whisk in tomato sauce, then extra-virgin olive oil. Let dressing stand. Arrange sliced tomatoes and onions on a serving platter. Season tomatoes and onions with salt, to taste Pour dressing over the tomatoes and onions and garnish with chopped parsley.
Green and Red Salad with Fennel
Posted by: Michele B
2 hearts of romaine
1 medium head raddichio
1 small bulb fennel
A generous drizzle of balsamic vinegar
3 tablespoons (3 turns around the salad bowl in a thin stream) extra-virgin olive oil
Salt and pepper
Shred romaine and raddichio and discard cores. Trim tops of fennel bulb and quarter lengthwise. Remove core from each quarter with an angled cut into each quarter. Slice fennel across into thin pieces and add to salad. Dress salad with vinegar, oil, salt, and pepper, to taste.
Shrimp and Avocado Salad
Posted by: Michele B
8 ounces fresh bay shrimp
1 cup shredded carrots, rinsed and drained
1/2 cup frozen petite peas, thawed
1/2 cup frozen cut corn kernels, thawed
4 tablespoons favorite vinaigrette (recommended: Champagne vinaigrette)
Salt and pepper
1 ripe avocado, halved and pitted
Toss shrimp, carrots, peas, corn, and 3 tablespoons vinaigrette in a medium bowl to coat. Season shrimp salad, to taste, with salt and pepper. Place 1 avocado half on each of 2 plates. Divide shrimp salad on top of avocado halves. Drizzle the remaining 1 tablespoon of vinaigrette over avocado halves and serve.
Crunchy Asian Chicken Salad
Posted by: Michele B
1/2 pound roasted, ready-to-eat chicken pieces
1 cup drained, sliced water chestnuts
4 scallions, sliced (1/2 cup)
3 tablespoons no-sugar-added oil (olive or canola) and vinegar dressing
2 teaspoons low-sodium soy sauce
1/2 teaspoon ground ginger
4 cups washed, ready-to-eat bag salad
Place chicken pieces, water chestnuts and scallions in a large bowl. Mix dressing, soy sauce, and ginger together and pour over the chicken. Toss well. Divide salad 2 plates and spoon chicken salad on top.
Tomatoes Stuffed with Tabbouleh Salad
Posted by: Michele B
3/4 cup wheat bulgur, available in rice section of your market
1 cup boiling water
2 ripe lemons, juiced
1 cup parsley leaves, 1 bunch, chopped
1/2 cup mint leaves, 1/2 bunch, chopped
4 scallions, thinly sliced
1 plum tomato, seeded and diced
2 tablespoons extra-virgin olive oil, 2 turns of the bowl in a slow stream
Salt and freshly ground black pepper
4 large vine ripe tomatoes or beefsteak tomatoes
In a bowl, cover bulgar with boiling water and stir. Cover the bowl place it in the refrigerator or counter top. Let the bulgar stand 20 minutes to soften. Add lemon juice, parsley, mint, scallions, plum tomato to the bulgar and toss to combine. Dress the salad with 2 tablespoons extra-virgin olive oil, salt and pepper, to your taste. To serve, cut tomatoes into quarters, but do not allow the knife to go all the way through the tomato. Section the tomatoes, but leave the skin in tact on the bottom. Open the tomato up to resemble an open flower. Season the tomatoes with salt and pepper and pile a generous amount of tabbouleh salad on top of the tomato, allowing the salad to spill down and over the wedges of tomato on to the plate.
Tomato Mozzarella Salad
Posted by: Michele B
2 medium to small vine-ripened tomatoes
1 small ball bufula mozzarella (approximately 4 ounces)
Salt
Black pepper
2 tablespoons olive oil
2 tablespoons balsamic vinegar
2 tablespoons chiffonade basil
Slice the tomatoes into 1/4 inch thickness. Drain cheese of any excess water and slice into 1/4-inch slices. Set aside. Chiffonade basil. Arrange the tomato and cheese slices so they over lap each other. Season with salt and pepper and drizzle with the olive oil and balsamic vinegar.
7 Layer Salad
Posted by: Michele B
Head of lettuce chopped
1 lg green pepper chopped
4 green onions chopped
1 can of garbanzo beans
1 c of mayo and 2 tbsp sugar mixed
1 sm box of Birdseye frozen small peas
2 c of cheddar cheese
8 slices of bacon cooked crisp and crumbled
Layer in a glass bowl as listed above.
Surf and Turf Salad
Posted by: Michele B
2 large cloves garlic, minced
1-inch fresh ginger root, peeled and minced or grated
3 tablespoons tamari (dark, aged soy sauce)
1 teaspoon ground coriander
2 teaspoons ground cumin
1 teaspoon turmeric
1/2 teaspoon ground cayenne pepper
1 tablespoon grill seasoning (recommended: McCormick Montreal Seasoning)
1 lemon, zested
2 tablespoons extra-virgin olive oil, plus some for drizzling
1 1/2 to 2 pounds flank steak
1 bunch scallions
16 medium shrimp, peeled, including tails, and deveined
Salt and pepper
1 teaspoon red pepper flakes
2 romaine hearts, chopped
1/4 pound baby spinach leaves
1/2 red onion, chopped
1/4 cup flat-leaf parsley (a couple of handfuls) chopped
Dressing:
1 lemon, juiced
2 tablespoons tomato paste
2 teaspoons Worcestershire sauce
3 tablespoons extra-virgin olive oil, eyeball it
Salt and pepper
Preheat tabletop grill, grill pan, or outdoor grill to high. Combine first 10 ingredients in a shallow dish. Coat flank steak in mixture and reserve 10 to 15 minutes. Trim ends and 1 inch of tops off of the scallions. Drizzle extra-virgin olive oil over both the scallions and the shrimp and season with salt, pepper, and red pepper flakes. Grill scallions and shrimp 2 minutes on each side. Then remove and reserve. Place meat on grill pan and cook 3 to 4 minutes on each side. Remove meat and let juices settle, about 5 minutes. Combine greens and onions and parsley leaves on a large platter or individual plates. Cut scallions into 1-inch pieces, scatter over greens, and then evenly distribute the grilled shrimp over the greens.
Mix the lemon juice, tomato paste, and Worcestershire in a small bowl and whisk in the extra-virgin olive oil. Season the dressing with salt and pepper and drizzle it back and forth over the arranged greens and scallions and shrimp. Slice the steak very thinly against the grain on an angle with a sharp knife and arrange it over the salad.
Fast, Fake Baked Ziti and Spinach Artichoke Salad
Posted by: Michele B
3 tablespoons extra-virgin olive oil, 3 turns of the pan
3 cloves garlic, finely chopped
1 (28-ounce) can whole peeled tomatoes (recommended: San Marzano)
1 (14-ounce) can crushed tomatoes, (recommended: San Marzano)* If San Marzanos are not available, add a teaspoon sugar to your sauce, optional
Coarse salt
A handful fresh basil leaves, torn
1 pound ziti rigate, with ridges
2 tablespoons butter
2 tablespoons all-purpose flour
Freshly ground black pepper
A generous grating nutmeg
2 cups whole milk
1/2 cup shredded asiago cheese
1/2 cup shredded Parmigiano-Reggiano
1 cup sliced fresh mozzarella
Crusty bread, to pass at table
Put pasta water on to boil. In a medium sauce pot over medium heat, saute garlic in extra-virgin olive oil. Chop whole tomatoes and add them to the pan. Add crushed tomatoes and salt and simmer 10 minutes, add basil and simmer over low heat 10 minutes more. Add salt and pasta to boiling water and cook 6 minutes, leaving pasta a little chewy. While pasta cooks, melt butter in a small pot over medium heat. Whisk in flour, then cook 1 minute, adding salt and pepper and nutmeg to flour. Add milk and bring sauce to a bubble. Reduce 5 minutes. Drain pasta and transfer to a large casserole dish. Pour the tomato and basil sauce over the pasta and turn to coat the pasta. Pour the bechamel over the already coated pasta. Cover the top of the pasta with Asiago, Parmesan and mozzarella. Place the casserole under hot broiler and melt the 3 cheeses until brown and bubbly, 3 to 5 minutes. Serve immediately with Spinach and Artichoke Salad and bread.
Spinach and Artichoke Salad:
3/4 pound, 4 to 5 cups, baby spinach, packed
2 (15-ounce) cans artichoke hearts packed in water, drained and sliced
1 clove garlic, finely chopped
2 teaspoons lemon zest
1 tablespoon lemon juice
2 tablespoons red wine vinegar
1/4 to 1/3 cup extra-virgin olive oil
Salt and pepper
A handful shredded Parmigiano-Reggiano
Combine spinach and artichokes. Place garlic, lemon zest and juice in small dish and add vinegar. Let it stand 5 minutes then whisk in extra-virgin olive oil. Pour oil and vinegar dressing over salad and toss to combine. Season the salad with salt and pepper, to your taste. Top the salad with cheese then serve.
Warm Shredded Chicken Salad
Posted by: Michele B
6 boneless, skinless chicken breasts
Marinade:
1/2 cup sesame oil
2 tablespoons peanut oil
Juice of 1/2 lemon
1/4 cup soy sauce
3 tablespoons freshly grated ginger
1 tablespoon cornstarch
Salad:
1/2 cup extra virgin olive oil
2 tablespoons fresh lemon juice
3/4 teaspoon salt
1/4 teaspoon freshly ground pepper
5 large bunches watercress, stems removed, leaves washed and well dried
2 ripe avocados, halved, seeded, and peeled
1/2 cup peanut oil for frying
Trim chicken of any excess fat or sinew. Slice, across grain, into 3 by 1/2 inch strips. Stir marinade ingredients together in a medium bowl. Add chicken strips and toss to evenly coat. Set aside at room temperature, uncovered, 30 minutes. It's important not to marinate any longer, or the acid in the lemon will break down the fibers of the chicken. Meanwhile, prepare the salad. Whisk together olive oil, lemon juice, salt, and pepper in a bowl. Tear watercress into bite-sized pieces and toss with dressing. Divide salad among 6 serving plates. Thinly slice avocado halves into strips lengthwise and arrange on salad. Reserve in refrigerator. To cook chicken, heat a large dry cast iron skillet over high heat 15 minutes. (Yes, 15 minutes.) Heat peanut oil for frying. Lift chicken strips from marinade, one at a time, and add to pan, standing as far away as possible to avoid splatters. Fry until dark golden brown and crisp, about 1 minute per side. Arrange about 8 hot chicken strips on each salad in a spoke pattern. Serve immediately.
Cannelli Bean, Red Onion and Arugula Salad
Posted by: Michele B
4 (15-ounce) cans cannellini beans
1 medium red onion, thinly sliced (about 1 1/2 cups)
1 bunch arugula, thick stems removed, washed and dried
1/2 cup extra virgin olive oil
1/4 cup balsamic vinegar
Handful washed basil leaves, roughly chopped
1 teaspoon salt
20 grinds black pepper
Empty the cans of beans into a colander and rinse them briefly under cold water. Drain thoroughly and empty the colander into a large serving bowl. Toss the beans together with the red onion and arugula. Shake the olive oil, vinegar, chopped basil, salt and pepper in a sealable container until the salt is dissolved. Pour the dressing over the salad and toss well. It's best to make and dress the salad about an hour before you serve it. Let it stand at room temperature, tossing every time you think about it. Just before serving, adjust the seasoning with salt and pepper, to taste.
Grilled Shrimp, Arugula and Mushroom Salad
Posted by: Michele B
Shrimp:
3 tablespoons olive oil
2 tablespoons finely chopped pepperoncini
1 1/2 teaspoons minced garlic
Salt and freshly ground black pepper
24 large shrimp (about 1 pound), peeled, deveined
Salad:
1/3 cup full-flavored extra-virgin olive oil
3 tablespoons fresh lemon juice
Sea salt and freshly ground black pepper
10 cups fresh arugula, large leaves torn in half
4 ounces large button mushrooms, thinly sliced
2 ounces shaved Parmesan
To make the shrimp: Heat the oil in a heavy medium skillet over medium heat. Add the pepperoncini and garlic and cook until fragrant, about 2 minutes. Season, to taste, with salt and pepper. Set aside. Toss the shrimp in a medium bowl with 2 teaspoons of the pepperoncini oil. Sprinkle with salt and pepper. Prepare a charcoal or gas grill for high heat or preheat the grill pan over a high flame. Grill the shrimp until just cooked through, about 2 minutes per side. Toss the shrimp with the remaining pepperoncini oil to coat. Meanwhile, to make the salad: Whisk the extra-virgin olive oil and lemon juice in a medium bowl to blend. Season the dressing, to taste, with salt and pepper. Top the arugula with mushrooms in a large bowl. Season the salad, to taste, with salt and pepper. Surround with the warm grilled shrimp and shaved Parmesan. Add dressing and toss before service. Serve immediately. Mound the salad in the center of large plates.
Turkey Club Salad with Avocado Dressing
Posted by: Michele B
12 slices microwave ready sliced bacon (recommended: Ready Crisp bacon)
3 hearts romaine lettuce
2 cups pea shoots, radish spouts or bean spouts
3 plum tomatoes, sliced
1/2 medium red onion, chopped
Salt and pepper
1 1/2 pounds rotisserie turkey breast or thick sliced deli roast turkey breast
2 ripe Hass avocados
1 lemon, zested and juiced
1 clove garlic
1 teaspoon salt
2 tablespoons red wine vinegar
1/3 cup extra-virgin olive oil
2 teaspoons hot sauce (recommended: Tabasco sauce)
Crisp the bacon in microwave according to package directions. Remove from microwave and chop. Of course, any bacon or turkey bacon which you have on hand may be substituted. These pre-rendered bacon products simply allow you to keep more heat out of the kitchen by giving you the option of a low-maintenance microwave preparation. Chop romaine lettuce and arrange on large platter. Arrange a bed of pea shoots or sprouts on top of the lettuce then arrange the tomatoes and chopped red onion on top of that. Season the salad vegetables with salt and pepper, to your taste. Scatter chopped bacon onto salad. Remove the rotisserie turkey from the bone with a sharp carving knife. Slice the rotisserie breast meat on an angle into strips. For thick cut turkey from the deli, julienne the meat into 1/2-inch strips. Arrange the sliced turkey down the center of the salad platter. Cut all around the ripe avocados down to the pit. Twist and separate the halved fruit. Remove the pit with a spoon, then scoop the flesh with a spoon into your food processor bowl. Add the zest and juice of 1 lemon to the food processor. Chop garlic on your board and mash with 1 teaspoon salt to paste the garlic. Add garlic paste and the red wine vinegar to the food processor. Place lid on the food processor and turn it on. While the blade is spinning, stream in extra-virgin olive oil and add hot sauce. Stop processor, taste dressing and adjust seasonings. Pour dressing back and forth over the platter evenly when you are ready to serve this simple and so-cool salad meal.
Warm Scallop BLT Salad
Posted by: Michele B
4 slices thick-cut bacon
10 large dry untreated sea scallops (treated or frozen ones may also be used)
1 1/4 to 1 1/2 cups balsamic vinegar, mixed with 1 heaping tablespoon brown sugar
1 head Bibb or Boston lettuce, rinsed and spun dry
4 vine-ripened tomatoes, thinly sliced
1 baguette, cut into slices and toasted
Salt and freshly ground black pepper, plus crushed black pepper
In a skillet, cook the bacon until crisp and transfer to paper towels to drain. Reserve rendered bacon fat. Once cooled, finely chop the bacon.
Heat a nonstick frying pan and add 2 tablespoons rendered bacon fat. Sprinkle the scallops with salt and pepper and sear on a high heat for 90 seconds per side in the bacon fat. Do not crowd the pan. Do 5 at a time if your pan cannot hold all 10 scallops. Remove scallops from pan. Deglaze the pan with balsamic vinegar and brown sugar mixture and turn heat down to low. Simmer for about 8 minutes or until you have between 1/2 and 3/4 cups of reduction. In a large shallow salad bowl, add loosely torn butter lettuce and top with tomatoes. Place the toasted baguette pieces around the edge of the salad bowl. Place warm seared scallops on top of salad, followed by the finely chopped cooked bacon. Drizzle salad with reduced bacon balsamic glaze. Finish with crushed black pepper.
Steak Salad
Posted by: Michele B
1/2 head romaine lettuce, cut into bite-size pieces
1 large head Belgian endive, thinly sliced crosswise (about 1 1/2 cups)
1/2 red onion, thinly sliced into rings
3 cups fresh baby arugula
12 cherry tomatoes, halved
4 ounces Gorgonzola, coarsely crumbled
Red Wine Vinaigrette, recipe follows
Salt and freshly ground black pepper
1 pound steak (such as New York, rib-eye or filet mignon), pan-fried or grilled and chilled
In a large bowl, combine the romaine lettuce, Belgian endive, red onion, baby arugula and cherry tomatoes, and half of the cheese. Toss the salad with enough vinaigrette to coat. Season the salad with salt and pepper, to taste. Arrange the salad on a platter. Cut the steaks crosswise into thin slices. Arrange the steak slices atop the salad and sprinkle with the remaining cheese. Drizzle more vinaigrette over the steak slices and serve.
Red Wine Vinaigrette:
1/2 cup red wine vinegar
3 tablespoons lemon juice
2 teaspoons honey
2 teaspoons salt
Freshly ground black pepper
1 cup olive oil
Mix the vinegar, lemon juice, honey, salt, and pepper in a blender. With the machine running, gradually blend in the oil.
Arugula, Walnuts and Romaine Salad with Blue Cheese Vinaigrette
Posted by: Michele B
2 cups arugula leaves, washed and trimmed
2 hearts romaine lettuce, coarsely chopped
1 cup walnut halves, lightly toasted
3 tablespoons balsamic vinegar
1/2 cup extra-virgin olive oil, eyeball it
1/2 teaspoon salt
1 teaspoon coarse black pepper
6 ounces, (1 cup) blue cheese crumbles
Chill salad plates when you begin preparing your entree.
When your entree is almost ready to serve, combine arugula and romaine leaves and separate onto 4 chilled salad plates. Scatter toasted walnuts evenly among the salads. Pour vinegar into a small bowl and whisk in extra-virgin olive oil in a slow stream to combine dressing. Season dressing with salt and pepper, then stir in blue cheese crumbles. Ladle dressing evenly over top of salad plates and serve.
Sunny Summer Salad
Posted by: Dadia
Dressing: Mix well
1 1/2 c. plain yogurt
2 T. mayonnaise
2 T. honey
Remaining Ingredients:
2 pears, sliced
1 c. strawberries
2 oranges w/peels left on
2 kiwi fruits, peeled and sliced
1/4 c. toasted coconut
colorful greens such as radicchio, and butter lettuce
Cut orange slices into wedges. On 4 salad plates, arrange greens and all fruits into a design. Top with coconut. Serve the honey dressing on the side.
Cherry Fruit Salad
Posted by: Dadia
Dressing: (Combine and blend until smooth)
1/2 c. plain yogurt
3 T. orange juice
2 T. mayonnaise
1 T. lemon juice
1 T. sugar
Remaining Ingredients:
2 c. fresh sweet cherries, pitted
1 small fresh pineapple, pared and cut into segments
1 orange, peeled and cut up
1/2 small honeydew melon, cut into spears
1/4 cup toasted almond slices
1 tsp. orange peel
Arrange fruit on serving dish, sprinkle with almonds. Serve with dressing. Sprinkle with orange peel. Serves 4.
Watermelon and Red Onion Salad
Posted by: Dadia
Note: Blueberries or fresh figs add an extra special touch.
1 T. chopped shallots
1/3 c. raspberry vinegar
2 t. honey butter, to taste
1/3 c. olive oil
1/3 c. fresh or frozen raspberries, pureed and strained
kosher salt
freshly ground black pepper
2 medium red onions, thinly sliced
8 c. watermelon, cut into l" cubes (red and yellow watermelon, if available)
2 bunches watercress, stems removed
In a medium bowl, whisk together the shallots, vinegar, honey butter, olive oil and raspberry puree. Season to taste with salt and pepper. Separate the onions into rings. Pour the vinaigrette over the onions and marinate in the refrigerator for at least 15 minutes. To serve, arrange a bed of watercress on each chilled plate. Top with cubed watermelon and drape the onion rings on top. Drizzle with the vinaigrette and garnish with julienned mint leaves if desired. Yield: 6 servings
Zesty Broccoli and Cauliflower Salad
Posted by: Dadia
2 c. fresh broccoli florets
2 c. cauliflower, chopped
1 red onion, sliced in rings
1/2 c. zesty Italian dressing
1/4 c. sunflower seeds
"Opt. ingredients may include raisins or walnuts."
In a mixing bowl, combine the broccoli, cauliflower, onions and dressing.
Toss, cover and refrigerate. Sprinkle with sunflower seeds just before serving. 8 servings
Strawberry Pretzel Salad
Posted by: Michele B
2 cups crushed pretzels
3/4 cup melted butter
3 tablespoons sugar, plus 3/4 cup sugar
1 (8-ounce) package cream cheese
1 (8-ounce) container whipped topping
2 (3-ounce) packages strawberry gelatin dessert mix
2 cups boiling water
2 (10-ounce) packages frozen strawberries
1 (8-ounce) can crushed pineapple
Whipped topping or whipped cream, to garnish
Preheat oven to 400 degrees F. For the crust, mix the pretzels, butter, and 3 tablespoons of sugar. Press this mixture into a 9 by 13-inch pan and bake for 7 minutes. Set aside and allow to cool. In a mixing bowl, beat together the cream cheese and 3/4 cup of sugar. Fold in the whipped topping, and spread over the cooled crust. Refrigerate until well chilled. In a small bowl, dissolve the gelatin in the boiling water, and allow to cool slightly. Add the strawberries and pineapple, and pour over the cream cheese mixture. Refrigerate until serving time. To serve, cut slices and serve with a dollop of whipped topping.
Strawberry-Garlic- Walnut Salad
Posted by: Dadia
Dressing:
1 c. oil
3/4 c. sugar
1/2 c. red wine vinegar
2 cloves garlic, minced
(I use 2 heaping t. minced garlic in jar, refrig'd)
1/2. t. salt
1/2 t. paprika
1/4 t. pepper
Combine dressing ingredients in jar w/lid. Stir, then shake vigorously. Refrigerate, preferably overnight. Pour dressing over the following ingredients immediately before serving:
1 lg. head Romaine or red-tipped lettuce
1 head Boston lettuce
1 pt. strawberries, sliced
1 c. (4 oz.) shredded Monterey Jack cheese, shredded
1/2 c. chopped walnuts
Grilled Salmon Salad
Posted by: Michele B
Orange Vinaigrette, recipe follows
20 asparagus spears
4 (6-ounce) salmon fillets
1/2 cup olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 pound baby salad greens
1 cup kalamata olives, sliced in half
2 oranges, peeled and segmented
1 small red onion, thinly sliced
Preheat grill. Place a medium pot of water on the stove to boil. While the grill heats and the water comes to a boil, prepare the Orange Vinaigrette, and set aside until needed. Trim the bottoms of the asparagus and cook for 30 seconds in the boiling water. Remove from the pot to a plate. Place the salmon fillets on a large plate and coat with 1/4 cup olive oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Put the salmon fillets on the hottest part of the grill, starting with the skinless side down. Grill for about 5 to 10 minutes on each side, or until desired doneness. While the salmon is grilling, combine the salad greens, olives, oranges, onions, and half of the vinaigrette in a large bowl. Toss to combine. Divide the salad mixture evenly among 4 plates. When the salmon is nearly done, coat the asparagus with the remaining olive oil, salt, and pepper. Put the asparagus on the grill. Grill lightly, moving the spears around the heat frequently with tongs, for about 3 minutes. Remove the salmon and asparagus from the grill and distribute them evenly among the 4 plates on top of the greens mixture. Drizzle the remaining dressing over the salmon and serve.
Orange Vinaigrette:
2 oranges
1 tablespoon finely chopped shallots
1 teaspoon light brown sugar
1 tablespoon seasoned rice vinegar
1 cup canola oil
1/2 tablespoon extra-virgin olive oil
1/4 teaspoon salt
1/4 teaspoon white pepper
1/2 teaspoon orange oil (recommended: Boyajian Orange Oil*)
Zest the oranges with a zester or the fine side of a box grater. Finely chop the zest with a knife, then squeeze the juice out of the oranges into a small stainless steel bowl. Add the zest, shallots, brown sugar, and rice vinegar to the orange juice and whisk together. Slowly, in a steady stream, add the canola oil and extra-virgin olive oil while constantly whisking, until combined. Add the salt, pepper, and orange oil; the orange oil is strong, so just a very small amount is needed. Set the dressing aside while preparing the rest of the salad. *Boyajian Orange Oil is available at specialty food stores. Yield: 1 1/2 cups
Roasted Vegetable Salad
Posted by: Michele B
2 large (1 1/4 pounds) eggplant, peeled, trimmed and cut into 1/2-inch dice
2 large (12 ounces) zucchini, trimmed and cut into 1/2-inch dice
2 medium (6 ounces) yellow squash, trimmed and cut into 1/2-inch dice
2 cups diced onion
1/2 cup olive oil
3 teaspoons salt
1 1/2 teaspoons freshly ground black pepper
1 cup finely chopped assorted fresh herbs, such as chives, tarragon, dill, chervil, basil, cilantro, and parsley (3 TBSP of various dried is fine)
1/4 cup extra-virgin olive oil
2 tablespoons fresh lemon juice
1 tablespoon chopped garlic
8 ounces goat's milk feta, crumbled (about 2 cups)
Preheat the oven to 350 degrees F. Place the vegetables in a large mixing bowl and toss with the olive oil, salt, and pepper, to evenly coat.
Spread the vegetables in one layer in a large roasting pan, and roast in the preheated oven for 45 minutes. Remove the roasting pan from the oven and allow the vegetables to cool for 15 minutes. Place the vegetables in a large mixing bowl and toss with the fresh herbs, olive oil, lemon juice, and garlic. Season, to taste, with salt and pepper. Toss with the cheese and serve.
Blueberry Fruit Salad
Posted by: laurajean
1 can (20 oz) pineapple chunks
1 can (15.75 oz) sliced peaches
4 cups fresh or frozen blueberries
3 med bananas, sliced
1 cup greed grapes, halved
1 cup sliced fresh strawberries
1 pkg (3.4 oz) instant vanilla pudding
3 tbsp powdered orange drink mix
Drain pineapple and peaches, reserving juices; set aside. Combine fruit in a large bowl. In another bowl, combine fruit juices with pudding and drink mixes; mix well. Pour over fruit; toss to coat. Yield: 20-24 servings
Perfect Potato Salad for Picnic
Posted by: Scott
2 lbs medium red potatoes
2/3 cup olive oil
1/3 cup red wine vinegar
1/2 teaspoon oregano
1/2 teaspoon rosemary
1/2 lb. feta cheese, crumbled
1 sweet red bell pepper, seeded
1/2 cup green onions, chopped
1/2 cup black olives, drained and chopped
Start by washing and cutting the potatoes into bit-sized pieces, leaving the skins on. Next, cook the potatoes in boiling water until tender. Part of the art of cooking this recipe is ensuring that the potatoes achieve the right level of tenderness. If the potatoes are not tender enough, the dish will suffer as the potato pieces will taste somewhat raw and be crunchy. If the potatoes are too tender, then when mixing the ingredients you'll find that you end up with a sort of oatmeal-like mush. While the potatoes are being cooked, mix the oil, vinegar, oregano, and rosemary. After the potatoes are tender, drain them and move the potatoes to a mixing bowl. Then pour on the oil/vinegar/spices mix and gently toss in the remaining ingredients. After all of the ingredients have been thoroughly (yet gently!) mixed, let the salad stand for at least thirty minutes before serving. This dish will keep well in the fridge for up to a week.
Pasta Salad with Roasted Red Pepper Pesto Onions and Mushrooms
Posted by: Michele B
Red Pepper Pesto Sauce:
1 cup drained, packed roasted red peppers
2 small cloves garlic
1 (3-ounce) jar pignoli/pine nuts
1/4 cup flat-leaf parsley leaves, a couple of handfuls
Salt and pepper
1/3 cup grated Parmesan
1/2 cup extra-virgin olive oil
Salad:
1 pound mini penne or gemelli pasta, cooked to al dente
1 cup drained marinated mushrooms, sliced
1/4 cup Italian hot pepper rings, drained and chopped
1 green bell pepper, seeded and chopped
1/2 large red onion, chopped
Place a large pot of water on to boil for pasta.
Combine roasted peppers, garlic, pine nuts, parsley, salt and pepper and cheese in a food processor. Turn the processor on and stream in the extra-virgin olive oil to form a thick, pasty sauce forms. Adjust seasoning and transfer sauce to a large bowl. Add salt to boiling water and cook pasta to al dente, drain and cool under running cold water. Drain well a second time. Add cooked, cooled pasta to the pesto sauce. Add remaining ingredients to the bowl and toss to coat salad evenly. Adjust salt and pepper to your taste and serve or chill up to 48 hours.
Spinach Artichoke Pasta Salad
Posted by: Michele B
1 package fresh mushroom or chicken prosciutto or spinach filled tortellini (recommended: Contadina or Buitoni brands) available on dairy aisle in most markets
1/2 pound fresh baby spinach
1 (15-ounce) can baby artichoke hearts in water, drained and chopped
1 red roasted pepper, drained and chopped
1/2 small red onion, chopped
1 clove garlic, cracked from skin
1 lemon, zested
2 teaspoons lemon juice, the juice of 1 wedge
2 tablespoons red wine vinegar, a couple of splashes
1/4 cup extra-virgin olive oil
1 tablespoon fresh thyme leaves, chopped or 1/2 teaspoon dried leaves
Black pepper
Bring 5 or 6 inches of water to a boil in a large pot. Salt boiling water and add pasta. Cook for 3 to 4 minutes, until pasta is just tender and the tortellini are floating like buoys. Drain tortellini, then cool the cooked pasta by spreading them out on a large plate or a cookie sheet in a single layer. Coarsely chop baby spinach. Combine with artichoke pieces, roasted red pepper and red onion. Chop garlic, then add salt to it and mash it into a paste with the flat of your knife. Transfer garlic paste to a small bowl and add lemon zest, lemon juice and vinegar to it. Whisk in oil, thyme and pepper. Add pasta and to the salad. Dress salad and gently toss. Serve or refrigerate.
Asparagus Pasta Salad
Posted by: Michele B
1 small shallot or 1/2 large shallot, finely chopped
1/3 cup extra-virgin olive oil
1 pound asparagus, thin spears
2 endive, cored and thinly sliced
1/2 small red bell pepper, chopped
1/2 pound bow tie pasta, farfalle, cooked to al dente and cooled
1/2 cup frozen green peas
1/4 cup chopped fla- leaf parsley, a couple of handfuls
3 tablespoons white wine vinegar
Salt and freshly ground black pepper
Heat shallot and oil in microwave safe covered dish for 30 seconds or in a small pan on the stovetop over medium low heat for 5 minutes. Allow oil to cool back to room temperature. Hold a spear of asparagus at each end and snap it. The spear breaks where the tender tops meet the tough bottoms. Line the broken spear up with the bundle of cleaned asparagus. Cut the spears using the guideline of the snapped spear. Par boil the asparagus tops in 1 inch simmering water covered for 3 to 5 minutes. Cool under cold running water and drain. Cut asparagus into 1-inch pieces on an angle and add to a bowl. Combine chopped, cooked asparagus with shredded endive, red bell pepper, cooked pasta, green peas and chopped parsley. The peas will defrost as you toss salad. Pour vinegar into a small bowl and whisk in cooled shallot oil. Pour dressing over salad and toss. Season salad with salt and pepper, to your taste and toss again.
Grilled Vegetable Pasta Salad with Parsley Vinaigrette
Posted by: Michele B
For parsley vinaigrette:
2 tablespoons red wine vinegar
1/2 teaspoon salt
1/2 teaspoon pepper
6 tablespoons olive oil
1 cup finely chopped Italian parsley
1 garlic clove peeled
1 pound tri-colored fusilli pasta
1 1/2 tablespoons olive oil
1 small garlic clove, finely minced
2 tablespoons olive oil
2 large red bell peppers, seeded, cut in half
2 large ears fresh corn, husked
2 large zucchini, sliced (1/2-inch thick)
1 large red onion, sliced (1/3-inch)
In a medium bowl, with a whisk, beat together 1 tablespoon vinegar, salt, pepper. Add 2 tablespoons olive oil and beat until emulsified. Add the other tablespoon of vinegar and 2 more tablespoons of olive oil and beat until emulsified. Top the mixture with the remaining 2 tablespoons of olive oil. Stir in parsley. Add the garlic clove. Refrigerate until ready to use. Cook pasta per package instructions, drain, rinse with cold water until cool, add to bowl and toss with olive oil and garlic clove. Set aside. Brush vegetables with olive oil. On a hot grill roast peppers, corn, zucchini and red onion until browned and tender. Remove from grill. Remove kernels from corn and roughly chop remaining vegetables. Toss grilled vegetables and reserved vinaigrette with pasta. Serve at room temperature.
Jane's Tired Ol' Cold Broccoli Salad
Posted by: C. Jane (The Chicken Lady)
1 1/2 - 2 bunches broccoli
1/2 C sunflower seeds
1/2 pt. cherry tomatoes, cut in half
12 slices bacon
Dressing:
1 C mayo
3 T red wine vinegar
1/3 C sugar
Combine dressing ingredients and chill overnight. Toss with salad ingredients before serving.
Jane's Tired Ol' SPINACH SALAD
Posted by: C. Jane (The Chicken Lady)
Layer the following in an 9"x 13" baking dish:
1 bunch fresh spinach leaves
8 hard boiled eggs, sliced
1 lb. of crumbled bacon
2 cups shredded lettuce
1 bag frozen peas (thawed)
1 can sliced water chestnuts
thinly sliced red onion rings (not too much)
Mayo dressing * (spread on top)
1 cup shredded swiss cheese
Refrigerate for a while. Serve salad in squares using a metal spatula to cut squares. * Mayo dressing - Mix 1 cup mayo and 1 cup Miracle Whip and 1 Tbsp sugar (little salt and pepper).
Jane's Tired Ol' SALAD DELICIOUS
Posted by: C. Jane (The Chicken Lady)
1 head iceberg lettuce
1 pkg. fresh spinach (approx. 10 oz.)
1 pkg. frozen peas
1 bunch green onions
6 hard boiled eggs
1 lb. bacon, fried and crumbled (turkey bacon works great!)
Dressing ingredients:
2 C mayonnaise
1 C sour cream
1 pkg. Hidden Valley Ranch dressing mix
Tear lettuce and spinach. Wash and dry completely. Add uncooked peas, chopped green onions, tops included. Add chopped eggs and crumbled bacon. Mix well. Mix dressing and spread on top of greens. Cover and store in refrigerator overnight. To serve toss well. This salad is ideal for holidays as it will serve at least 12.
Hot Bacon Dressing
Posted by: Leigh Ann
Mix together
1c sugar
1/3c white vinegar
1/2c water WITH 1 1/2 Tbl flour disolved in it
1/2 tsp salt
2 beaten eggs
Cook on med stirring constantly, boiling till thick (This does cook the eggs.)
Stir 1/2 lb crumbled bacon into the dressing and serve hot
