What is your favorite salad recipe?

Question

I love salads, and I would love to know more recipes, so i can try all different kinds! It would be nice if you could give me an idea of some kind of delisious salad! ;)

Answer 1

baby spinach, bacon, hard boiled egg, black olives,gorgonzola cheese(crumbled) shredded carrot...... olive oil (1/2c) -- rice wine vinegar (1/2 c)
lemon juice (fresh squeezed 1/2)
garlic (chopped- 1/4 tsp)
basil (ground 1/2 tsp)
pepper(coarse ground)
grated parmesan & romano cheese (2 tsps.)
shake or wisk until blended
pour over salad mixture & enjoy........
salt (optional)

Answer 2

Mandarin Chicken Salad from the Milwaukee Grill recipe from the Milwaukee Grill, Greenfield, WI This is really good. It's unusual in the respect that the salad dressing is peanut flavor even though there is no peanut butter in it. The ingredients in the sauce work together to create a peanut like flavor. Salad: 4 chicken breast halves (about 6-oz each) 24 ounces mixed red-leaf romaine and romaine hearts, washed and sliced 1 cup sliced celery 1 to 1 1/2 cups drained canned mandarin oranges in light syrup 1/2 cup slivered or sliced almonds, roasted until fragrant 1 cup crisp rice noodles or chow mein noodles 1/4 cup sliced green onions 1 Tablespoon sesame seeds Sliced cucumbers for garnish "Peanut" flavor Mandarin Dressing: 1 cup mayonnaise 1 1/2 Tablespoons granulated sugar 1 1/2 Tablespoons balsamic vinegar 3 Tablespoons hoisin sauce 2 1/2 teaspoons sesame oil 1 teaspoon soy sauce Grill chicken breasts until done and slice into strips. Just before serving, combine lettuces, tossing well in large serving bowl. Divide greens among serving plates. Attractively layer celery, chicken, oranges and almonds over greens. Top with noodles and green onions. Sprinkle sesame seeds over top of salad and garnish plate with sliced cucumbers. Combine all dressing ingredients and mix well. Makes 1 1/2 cups. Serve dressing on side, about 4 ounces per main dish serving. Refrigerate any unused dressing. Makes 4 main dish servings or 8 to 10 side-dish servings. Source: Milwaukee Journal Sentinel newspaper, September 17, 2003

Answer 3

Field greens or baby spinach
fresh pears or apples cut up
dried cranberries
crumbled blue cheese (or gorgonzola or feta)
sliced almonds toasted in the toaster oven (or pine nuts or pecans)

You can use any vinagrette, but my favorite is:
red wine (1/2 cup) (if you don't do alcohol, you can substitute balsamic vinegar, or even orange juice!)
olive oil (1 and 1/4 cup)
1/2 shallot sliced into very little pieces
2 TBSP dijon mustard
1 TBSP honey
salt and pepper to taste

There are all sorts of variations of this as long as you stick to the basic requirements for the ingredients. It boils down to this:

Something leafy
some sort of fresh and/or dried fruit
Some type of nuts that go with the fruit
Some type of cheese that goes with the nuts and fruit.

For the dressing:
Something acidic (wine, vinegar, citrus juices, etc.),
something oily (usually a type of oil or mayonnaise),
Something savory (like onions or garlic),
Something mildly spicy (mustard, curry, red pepper paste, etc)
Something sweet (honey, sugar, apple juice, etc.)
Salt and pepper (depending on what else you use, and for salt you could use soy sauce or anything else salty and for pepper you could use chili oil or anything else spicy or nothing at all)

The possibilities are endless, but it is almost always good.

A good hint - Beware of over-dressing your salad, or it can get way too oily.

Answer 4

This is a great salad that I just discovered. Enjoy!

Warm Chicken and Blue Corn Tortilla Chips!


Ingredients:
Sauce
1 cup fresh parsley
1/2 cup fresh cilantro leaves
3/4 cup part skim ricotta cheese
1 tablespoon green pepper sauce
1 container (6 oz) Yoplait® Light Fat Free Key lime pie yogurt
Salad
1 1/2 lb ground chicken
1/3 cup warm water
1 package (1.25 oz) Old El Paso® 40% less-sodium taco seasoning mix
1 can (11 oz) Green Giant® Mexicorn® whole kernel corn with red and green peppers, drained
1 bag (16 oz) lettuce salad mix (iceberg lettuce, cabbage and carrots)
2 large tomatoes, coarsely chopped (2 cups)
1 cup shredded Cheddar-Monterey Jack cheese (4 oz)
1 cup coarsely crushed blue corn tortilla chips (1 1/2 oz)
1 large tomato, if desired for garnish


Preparation Directions:
1 . In food processor, process parsley and cilantro with on-and-off motions until finely chopped. Add ricotta cheese, pepper sauce and yogurt; process until well blended. Pour into quart-size resealable food-storage plastic bag. Seal bag; refrigerate sauce until needed.
2 . In 10-inch nonstick skillet, cook ground chicken over medium-high heat, stirring frequently, until no longer pink; drain if necessary. Stir in water, taco seasoning mix and corn. Cook 2 to 3 minutes, stirring occasionally, until thoroughly heated and slightly thickened.
3 . In 3- to 4-quart glass bowl, layer salad mix, chopped tomatoes, cheese, chicken mixture and tortilla chips. Cut hole in one bottom corner of bag of sauce; pipe sauce in coil over salad. For garnish, cut skin of large tomato to form a rose; place in center of salad.

8 servings (1 1/2 cups each)

Answer 5

Potato salad.

Answer 6

pasta salad-go to allrecipes.com