Recipe Help?????????

Question

I need a couple recipes for different salads for a restauraunt i might open later please and thank you.

Answer 1

Try http://allrecipes.com. There are tons of great recipes on there.

Answer 2

here's 2 great refreshing recipes that is filling and not expensive

CHICKEN SPINACH SALAD
1 bunch fresh spinach washed and dried, or cheat and get the prewashed ones at the market
1 chicken breast, grilled or boiled, then diced and chilled.
1/4 c dried cranberries
1/4 cup chopped pecans or walnuts or both.
sunflower seeds
feta cheese
a viniagrette dressing

Mix ingredients together and serve chilled. Goes great with a glass of iced tea! Feeds 1-2


MEXICAN CABBAGE SALAD
1 cabbage, finely sliced
1 avocado, ripe, peeled and diced
1/2 bunch cilantro, finely diced
1 large tomato diced
1/4 c diced celery
1/2 brown onion, diced
1 fresh jalapeno, seeds removed then diced
Mayo
salt/pepper to taste

In a large bowl - Add the cabbage, then the cilantro, tomato, celery / onion, jalapeno and a dash of salt/pepper.
Add the avocado then 2 -3 tbsp of mayo or just enough to moisten to your taste. Mix well.
Chill for 1 hour and serve cold

Answer 3

Pomegranate Walnut Salad
per 2 people:

1 pomegranate
1/2 teaspoon sugar
1/2 teaspoon red-wine vinegar
1 tablespoon extra-virgin olive oil
1 cup lettuce, rinsed gently and dried
2 tablespoons walnut halves, chopped coarse



Halve pomegranate crosswise and reserve 2 tablespoons seeds from 1 half. Juice other pomegranate half with a citrus juicer (there will be about 2 tablespoons juice). In a very small saucepan simmer juice, sugar, and vinegar until reduces to abut 1 tablespoon and cool to room temperature.
Divide juice mixture between 2 salad plates and drizzle with oil. Divide lettuce, walnuts, and reserved seeds between plates and season with salt and pepper.


Chicken Pear Salad
per 4-6 people

1 large head romaine lettuce
1 tart apple
2 ripe tart pears
4 ounces feta cheese
1/4 cup dried cranberries
1/2 cup walnuts
2 grilled chicken breasts
1 cup sugar
2 tablespoons poppy seeds
3/4 cup raspberry vinegar
2 tablespoons prepared mustard
2 teaspoons salt
1 1/2 cups canola oil
1 small onion

Tear or cut up lettuce. Cut apple and pears into bite size chunks. May use just apples or pears if desired. Add crumbled feta cheese and dried cranberries (or craisins). You can toast walnuts or use candied walnuts if you'd like. May substitute pecans or pinenuts. Shred chicken breasts and add to salad. Can also use rotisserie chicken or baked chicken.

For dressing combine sugar, poppy seeds, raspberry vinegar, mustard, salt, oil & onion in a food processor or blender. Refrigerate. May want to cut dressing ingredients in 1/2 as you will have a lot of dressing. Stays good in fridge for about 4 days.

Answer 4

Here's a recipe for a spinach salad that my family absolutely loves. I grill chicken with lemon, butter, salt and pepper. Then I slice it and arrange it over the bed of baby spinach. Garnish with hard boiled egg, celery, bacon and carrots. Then I drizzle it with homemade honey mustard dressing. To make the dressing I use Grey Poupon, honey, Cheyenne pepper and olive oil.

Answer 5

What kind of salads?


Summer Salad:
Romaine
Mandarin Oranges
Chopped Walnuts
Feta Cheese
Vinegarette

One of my favorites.

Answer 6

My two favorites:

baby spinach, purple onions, cranberries, walnuts, and peanut vinaigrette (have chicken an add on option)


classic ceasar- heart of romaine leaves whole on a platter drizzled with real ceasar dressing, shaved parmesan and whole anchovies across the top

Answer 7

Spinich and olive with raspberry vinagerette.
Spinich
2cans black olives
1/2 red onion, sliced in bite size pieces
Red raspberry vingarette

combine ingredients and add dressing. You can buy the raspberry vingarette or invent your own, i did.

Answer 8

what style of restaurant are you going to open?

one of my favourite salads is an avocado, apple salad with a honey mustard dressing

Answer 9

This is a recipe that my mom gave to me that I love to serve to friends. When you serve it, the presentation looks just as appealing as it tastes.

Ceasar Salad with Lemongrass-Skewered
Shrimp and Scallops

Makes: 8 skewers
Serves: 4 as an entree

CAESAR DRESSING:

1 cup mayonnaise

1/4 cup Parmesan cheese, preferably Reggiano

1 tablespoon plus 1 teaspoon fresh lemon juice

1 tablespoon Dijon mustard

2 teaspoons Worcestershire sauce

2 teaspoons minced garlic

2 anchovy fillets, finely chopped (about 1 teaspoon)

1/8 teaspoon ground pepper

About 1/3 cup water for thinning



--------------------------------------------------------------------------------


16 large shrimp (about 1 pound), peeled and deveined (tails on)

1 tablespoon plus 2 teaspoons olive oil

16 medium sea scallops (about 1 pound), muscles removed

3/4 teaspoon kosher salt

1/4 teaspoon ground pepper

8 stalks lemongrass, cut into 10- to 12-inch skewers, soaked in water for 30 minutes

2 cups croutons

6 cups lightly packed mixed salad greens

6 cups lightly packed chopped hearts of romaine

1 cup grated Parmesan cheese, preferably Reggiano

To make the Caesar Dressing: Combine the mayonnaise, Parmesan, lemon juice, mustard, Worcestershire sauce, garlic, anchovy, and pepper in a small bowl. Whisk until well incorporated. Whisk in the water to desired consistency. Refrigerate until chilled.

Preheat a grill to medium high or the oven to 450 degree F. Toss the shrimp with 2 teaspoons of the olive oil in a small bowl. In a separate bowl, gently toss the scallops with the remaining 2 teaspoons oil. Season the shrimp and scallops, on both sides, with kosher salt and pepper. Thread 4 shrimp onto each of 4 lemongrass skewers, threading them through the head and tail so they will lie flat when cooking. Thread 4 scallops onto each of the remaining 4 lemongrass skewers, so they will also lie flat when cooking. Cover the grill and cook for 8 minutes, rotating the skewers frequently, until the shrimp are pink and the scallops are opaque throughout. Or, place the skewers on a baking sheet lined with aluminum foil and bake for 8 to 10 minutes on the top rack of the oven.

To assemble: Toss the croutons in a bowl with about 1/4-cup of the dressing. Add the greens and lettuce and Parmesan cheese. Add about 1/2-cup dressing. Season with more kosher salt and pepper to taste, if necessary. Divide among 4 serving plates. Criss-cross 2 seafood skewers on top of each salad portion.

Do-ahead tips: The dressing can be made up to 1-week in advance and refrigerated. The seafood can be grilled or baked up to 8 hours in advance and refrigerated. (If precooked, be sure to cook the seafood on the rare side so as not to overcook it when reheated.) Reheat in a preheated 350-degree F oven, covered with aluminum foil, for about 5 minutes.

Answer 10

Sounds like you're in big trouble.