Salads

Some are entree salads, some are side salads, ALL are delicious.  Please share your favorite salad recipes in the comments section:

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14 Comments Add your own

  • 1. lemare  |  May 5, 2007 at 4:49 pm

    Pear and Gorgonzola Salad

    Mixed baby greens
    Crumbled gorgonzola cheese
    Thinly sliced pears
    Candied walnuts
    Dried cranberries (optional)
    Avocado (optional)
    Bacon, crumbled (optional)
    Raspberry Vinaigrette (STRONGLY recommend Virginia Brand Vidalia Onion Raspberry Vinaigrette—in grocery store by the nicer dressings in the produce section)

    Reply
  • 2. lemare  |  May 5, 2007 at 4:50 pm

    Summer Salad with Poppyseed Dressing

    My specialty–I get requests for this dressing recipe quite often. Give it a try—you’ll never buy Wishbone again.

    Mix the following ingredients in a blender:
    1 1/2 C. Sugar
    2 tsp. dry mustard
    2 tsp salt
    2/3 C. Cider Vinegar

    Add the following:
    2 Tbs. Onion juice
    2 C. Salad oil (add slowly, mix well)
    3 tsp. poppyseeds

    Mix with spinach salad or mixed baby greens and add strawberries for a nice summer salad. That was the original recipe. Sometimes I also add any combination of the following (depending on what’s in season or on hand) mandarin oranges, blackberries, applewood-smoked bacon, avocado, gorgonzola, candied slivered almonds, etc…

    Reply
  • 3. lemare  |  May 5, 2007 at 4:51 pm

    Spinach and Bacon Salad

    1 head romaine lettuce
    1 bunch red leaf lettuce
    1 reg. size carton of cottage cheese
    1 purple onion
    1/2 lb. swiss cheese, grated
    3/4 lb. diced and sauteed bacon

    Dressing:
    3/4c. veg. oil
    3/4 c. white vinegar
    1 t. dehydrated onion
    1/2 t. dry mustard
    1 t. poppy seeds
    1/2 t. salt
    1/3 c. sugar

    Combine dressing and let stand in fridge for 3+ hours before serving.

    Reply
  • 4. lemare  |  May 5, 2007 at 4:53 pm

    Asian Salad

    Asian Dressing
    3 T vegetable oil
    2 T rice vinegar
    2 T soy sauce
    1 t sugar
    1/2 t sesame oil

    I never really make the same combination twice (depends on what I have on hand). However, I usually toss romaine, spinach, green onions, grilled chicken, and mandarin oranges and drizzle this on top. I also like to put chow mein noodles on top for a little crunch. For a little more protein, you can add sunflower seeds or chicken.

    Reply
  • 5. lemare  |  May 6, 2007 at 4:01 pm

    Asian Coleslaw Chicken Salad

    Put 1 bag of coleslaw into a large bowl.

    Take 1 packet of the Italian Good Seasonings Mix–

    Follow the directions on back of the Italian Good Seasonings dressing mix packet, once all ingredients are mixed together, add 2 TBSP of soy sauce and ½ cup brown sugar. Mix all together.

    Cut up pieces of cooked chicken (can substitute with seared tuna or tofu instead), and add it to the bowl of coleslaw.

    If you like, add sunflower seeds and almonds (I use the package of roasted almonds that are found in the salad section).

    Add water chestnuts (drained).

    Pour the sauce mixture over everything in the bowl, and mix all together.

    Crush a package of chicken flavored Ramen noodles while still in the package, sprinkle on top of the salad (optional).

    Enjoy!!

    Using 1 bag of coleslaw will feed about 4 people for a main meal.

    When you make the dressing, you probably won’t use it all if you are only using one bag of coleslaw (the whole batch of dressing works well for 2 bags of coleslaw).

    For the cooked chicken, you can either cook it yourself, or buy the packaged kind that is already precooked. I use two packages of pre-cooked chicken with one bag of coleslaw.

    Reply
  • 6. lemare  |  May 7, 2007 at 8:18 pm

    Curried Chicken Salad

    Dressing:
    2 cups mayonnaise
    1/2 cup commercial chutney
    3 tablespoons mild curry powder
    Salad
    6 bone-in chicken breasts
    Kosher salt and freshly ground black pepper
    1/2 cup coarsely chopped walnuts
    1 cup red grapes, cut in half
    3/4 cups finely chopped celery
    4 croissants (optional)

    Season the chicken breasts with salt and pepper then put them in a large skillet. Add water to cover. Put a lid on the skillet and simmer the chicken until it is cooked through, about 20 minutes. Remove the chicken from the poaching liquid and refrigerate for at least 1 hour. When the chicken is chilled remove the skin and cut the meat from the bones. Dice the meat and place it in a large bowl. Add the walnuts, grapes, and celery and mix well. Moisten the salad by stirring in the curry dressing.

    Serve on a croissant or on a nice bread as a sandwich.

    Reply
  • 7. lemare  |  May 7, 2007 at 8:40 pm

    Everything but the Kitchen Sink Salad

    This recipe is from Cousin Wes’ mom, Aunt Susie.

    Salad Greens (romaine)
    1 can mandarin oranges, drained
    ½ pkg. craisins
    sugared pecans (melt a little sugar in a non-stick pan, stir in nuts to coat, put
    on waxed paper to cool)
    celery
    mozzarella or jack (finely shredded)

    Dressing:
    ½ c. sugar
    ¾ c. apple cider vinegar
    2 Tbsp. poppy seeds
    2 Tbsp. mustard
    2 tsp. salt
    ½ c. diced red onion (can omit)
    2 c. salad oil

    I make this salad over and over using: any salad greens, a chopped veggie or two (red peppers, celery, cucumber, mushrooms), a chopped fresh fruit (apple, pear, mango, strawberries, or any other kind of berry), a dried fruit (cranberries, apricots, blueberries, cherries), a crunch (sugared nuts, plain nuts, sunflower seeds, pepitas) and this dressing. Sometimes we add avocado or cheese)

    Reply
  • 8. lemare  |  July 2, 2007 at 5:25 pm

    Chicken barbeque salad

    From IRF Contributor, Myrtle.

    Warm, roasted chicken you buy at the grocery store, cooled and peeled into bite-size pieces
    Romaine lettuce
    Corn
    Shredded mozzarella
    Black beans
    Avocados
    Ranch dressing
    Barbeque sauce

    Top a bed of lettuce with all the ingredients above – for the dressing, you can either drizzle the BBQ sauce and ranch separately or premix them – I prefer pre-mix. Hidden Valley makes a bbq ranch dressing, so you can always short-cut it to that. This is basically a knock-off of the Cheesecake Factory BBQ Chicken Salad. It’ s hefty enough for the main dish

    Reply
  • 9. lemare  |  July 2, 2007 at 5:26 pm

    Tomato-Mozzarella salad

    From IRF Contributor, Myrtle.

    1 container or 1 chunk Buffalo Mozzarella (the kind that sits in water in the special cheese section – do not use regular moz.)
    4-5 vine ripened tomatoes
    EVOO
    Balsamic vinegar
    Italian seasoning
    Salt and pepper
    Red onion (optional – I don’t use it)

    I wish I could give you exact amounts, but I usually just throw stuff in until it tastes right. I add balsamic vinegar and olive oil (more evoo than bv), then salt, pepper, and italian seasoning. It usually tastes better after sitting for an hour or so (the cheese absorbes the dressing). You’ll also end up adding more salt than you think, so if it tastes a little off, add a little more salt. But I’d start with a moderate amount of each of the spices and add a little at a time — too much salt or pepper will ruin it quickly. If you add too much vinegar or EVOO, just drain it and go from there. I also cut the tomatoes in quarters and pull a lot of the seeds and liquid out — it helps the cheese maintain its form (too much liquid and it’ll curd).

    Reply
  • 10. lemare  |  July 2, 2007 at 5:30 pm

    Seven-Layer Salad

    1 head iceburg lettuce, shredded
    1/2 c. finely sliced green onions
    1 c. finely sliced celery
    1 c. sm. water chestnuts
    1 pkg. frozen baby peas
    2 c. mayonnaise
    2 tsp. sugar
    1 tsp. salt
    1/2 c. grated Parmesan
    1/4 tsp. garlic powder
    5 strips of cooled, chopped bacon
    3 hard-boiled eggs
    1 tomato

    Layer salad ingredients in the above order. Spread mayonnaise completely over top, sealing edges. Sprinkle with sugar, Parmesan, garlic powder and salt. Let stand overnight. Before serving, sprinkle eggs and bacon on the top and decorate with tomato wedges.

    Reply
  • 11. lemare  |  July 2, 2007 at 5:40 pm

    Craisin-Almond Salad

    From IRF Contributor, Myrtle.

    mixed greens (bag from store)
    craisins
    *candied slivered almonds
    bacon (cooked till crisp and torn into pieces)
    shredded mozzarella cheese
    Red Onion Dressing
    ¼ red onion
    1 cups sugar
    2 tsp. dry mustard
    1 tsp. salt
    ½ cup red wine vinegar
    1 cup vegetable oil

    Place all of this in a blender and blend until smooth. This makes enough for a couple of salads – in the fridge, it will only last about a week. I’ve frozen the leftover before and thawed a couple months late, and it was great.

    *Candied Almonds: place 1/4 cup of sugar in a sautee pan and let it start to melt on med. heat. Make sure not to burn the sugar. When it is almost melted, add in a couple handfuls of slivered almonds. Stir to coat with the sugar. Empty out onto a greased plate. Break up into small chunks before adding to the salad.
    Put the salad together just before serving. Drizzle dressing over top and toss.

    Reply
  • 12. lemare  |  September 22, 2007 at 6:16 pm

    Chicken Pasta Salad

    Ingredients:

    1/2 C. sesame seeds
    1 C. olive oil
    2/3 C. soy sauce
    2/3 C. white wine vinegar
    6 Tbsp. sugar
    1 tsp. salt
    1/2 tsp. pepper
    1 C. chopped green onions
    6 C. chicken, cooked & shredded (four large breasts)
    12 oz cooked tri-color rotini pasta
    2/3 C. flat leaf parsley
    8-12 C. fresh spinach, shredded

    Preparation:

    Brown the sesame seeds in 1/4 C. of oil. Add remaining oil and next five ingredients. Reserve the 4-6 Tbsp of dressing. Combine green onions, chicken, pasta, & remaining dressing. Stir well & chill overnight. 45 minutes before serving, toss pasta with spinach & add reserved dressing.

    Reply
  • 13. lemare  |  September 22, 2007 at 9:02 pm

    Cobb Salad with Garlic Vinaigrette

    1/4 cup red wine vinegar
    1/2 cup olive oil
    1 garlic clove, minced
    1/2 teaspoon kosher salt
    3 hard-cooked eggs
    8 slices cooked bacon
    2 bunches watercress
    1/2 pound cherry tomatoes, halved
    2 avocados, cut into chunks
    1 pound cooked chicken, cubed

    Make the dressing by blending the vinegar, oil, garlic, and salt. Cut the eggs into slices and crumble the bacon.

    To assemble the salad, toss the watercress with just enough vinaigrette to coat it lightly, then pile it in the center of a large platter or bowl. Next, after dressing each lightly and separately, arrange the tomatoes, avocados, and chicken in rows on the platter/bowl. Add the eggs and bacon.

    Dressing may be prepared up to three days before-hand.

    Reply
  • 14. lemare  |  September 20, 2008 at 3:43 pm

    Boston Lettuce Avocado Salad and Lime Dressing (Dave Lieberman)

    For the salad:
    2 small to medium heads Boston lettuce, discard any wilted leaves
    1 Hass avocado, pitted
    1 large bunch scallions, thinly sliced
    Leaves from 1 bunch cilantro, finely choppedFor the dressing:
    2 limes, juiced
    1/3 cup extra-virgin olive oil
    1/2 teaspoon salt
    1 teaspoon sugar
    About 20 grinds fresh black pepper
    1 tablespoon whole-grain mustard

    Pull the lettuce leaves from the head, rinse gently under cold water, and lay out on clean towels to dry. Use a spoon to remove the flesh in 1 piece from each half of the avocado. Thinly slice the avocado flesh into thin wedges.Whisk together all the dressing ingredients.

    Arrange the lettuce leaves on a plate and top with the avocado wedges, scallion, and cilantro. Finish with a healthy drizzling of the dressing

    Reply

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