Do you have any good salad recipes?

Question

In the summer I could live off of salads. I love so many of them!!! I also love to experiment.
Do you have any salads (vegetable, pasta, potato, ANYTHING) that you make and are willing to share the recipe???
I have several that I make throughout the summers but would like to add more to my list!

Today I made tuna salad but added a little bit of ranch along with Hellmans instead of mayo. And also added a little bit of shredded cheese. It turned out delicious!!!

Answer 1

My favorite salad in the world to eat is so simple:
Your favorite greens
raspberries
blueberries
blackberries
strawberries
pecans
soy nuts
parmesan cheese
raspberry pecan dressing (my favorite brand is Ken's Steakhouse)
salt & pepper

Yum! I'm going to make one right now!

Answer 2

This one is called 'gado gado' and it is a cold Indonesian salad. It sounds plane but it is delicious!

There might be one problem, I don't know if you are familiar with peanutbutter(sauce). Or satésauce.

Anyway:


- Boil some white rice. Add a bit of salt. When it's ready, let it cool down completely.

- Cut some vegetables like beansprouts, cabbage, mushrooms, red pepper, carrots etc. into smal bits. Boil some water, add some salt and shortly boil the vegies in it. Like 2 minutes.
Let it get cold, like the rice.

- Hardboil an egg. Again, cool it down.

- Marinate the chicken or tofu in a mix of chinese soysauce (ketjap), some salt, some lime or lemonjuice, garlic
(alternative marinade: lime or lemonjuice, salt, pepper, garlic)
Fry the chicken and let it cool down.


On a plate you put (seperate from each other, not on top) some cold rice, cold vegetables, the egg and the chicken or tofu.

The only thing that is hot, is the peanutbuttersauce you now make.
Put some peanutbutter in a pan and add a bit of water with it, steer and add some more if needed. Do that until you have the structure and good thickness of a thick sauce. Add some chilipeppers if you like it hot. You might also put some soy sauce or ketjap in it.

Pour the hot sauce over the food.
You can add some fried onions if you want to, or prawn or cassave crackers.

Bon appetite :)

Answer 3

Two of my favorites:
Cracker Salad
1 stack of saltine crackers, crushed up
shredded cheddar cheese, about 1 cup
1 tomato diced,
3 green onions, diced
1/2 c. mayo
salt & pepper
Mix all together just before serving.

Mandarin Salad

1 envelope Good Seasonings Italian, mix as directed
1 can mandarin oranges, drained
sliced red onion
romaine lettuce, cut up
slivered almonds, about 1/4 c.
Mix & toss. Let stand a few hours before serving.

And an idea for tuna salad - mix in lime juice and cut up cilantro, a little mayo, a can of tuna. Great "tropical" tasting tuna salad sandwich.

Answer 4

I make an awesome Tuna pasta salad with a home made dressing.. here it is:

ingredients:
Tuna (2 Cans)
cooked Pasta (one small bag, 500 gram or so)
Chopped celery (ur preference)
** mix the ingredients all together, then add the dressing and mix again**
Dressing:
2 Tbls Olive oil
2 Tbls White wine vinegar
2-3 large Tbls Mayo.
salt & Pepper
**mix all the dressing ingredients together and whisk them with a fork or a small whisker if you have it**
fill ur tummy and enjoy!!!

Note: the texture of the dressing should be like the texture of Ranch dressing, if you see it to be thicker, add a little bit more olive oil. till it becomes smoother.

Answer 5

I usually take cooked ham and cube it, 2-4 boiled eggs, diced 1 medium onion, diced 1 can of peas 1/2 cup of shredded swiss cheese rotini pasta salt, pepper I boil the pasta according to instructions, drain them, and pour them in a bowl. I throw the shredded cheese into the warm pasta and stir that to make sure the cheese coats the pasta evenly. I add the onion, finely diced, the diced eggs, and the diced ham,and a can of peas, season with salt and pepper and mix it all well. Then I add 1 tablespoon balsamic or herb vinegar and 1 tablespoon of sunflower oil and mix everything until coated with the vinegar+oil dressing. Usually I refrigerate this overnight.

Answer 6

Macaroni salad, 1 lb spiral mac, 1 red sweet pepper, 1 Small can black olives, 1 Sm. red onion, 1 sm bunch broccoli, (just the heads) 1 lg. bottle of ranch dressing. Its great

Answer 7

hey, i asked a very similar question today, and got tons of ideas and one really good sounding recipe. my username on here is crazytown, just look under my questions. hope it helps.

Answer 8

ok thank for your.. because i have none

Answer 9

Beef Salad Ole

Ingredients

(4 servings)

3/4 c Pace Picante Sauce
2 tb Olive oil
2 tb Balsamic vinegar OR
1 tb Red wine vinegar
1/2 ts Dried oregano, crushed
1 Garlic clove, minced
3/4 lb Deli roast beef, sliced 1/4" thick, cut into short, thin strips
1 md Tomato, seeded and diced
1 md Cucumber, cut lengthwise into quarters, seeded and thinly sliced
1 md Red or green bell pepper, or 1/2 each, cut into short, thin strips
1 c Thinly sliced celery
1 c Short, thin red onion strips


Instructions

Combine Pace Picante Sauce, oil, vinegar, oregano and garlic; mix well. Place beef in plastic bag; pour half of Pace Picante Sauce mixture into bag. Close bag securely; chill at least 1 hour or up to 12 hours. Just before serving, arrange meat and vegetables on serving platter. Pass remaining dressing and serve with additional Pace Picante Sauce.


Peppery Mozzarella Salad

Ingredients

(4 servings)

6 oz Mozzarella cheese
2 lg Beefsteak tomatoes, cut in half
1 Ripe avacado
2 Shallots, peeled, thinly sliced
1/3 c Olive oil
2 tb Lemon juice
1/2 ts Sugar
Salt to taste
1/2 ts Dry mustard
2 ts Green peppercorns, crushed
1/2 ts Dried oregano
Crusty bread or bread sticks


Instructions

Thinly slice cheese and tomato and arrange on 4 small plates.
Cut avacado in thin slices and arrange with cheese and tomato. Separate shallots in rings and scatter over salad.
In a screw-tipped jar, combine olive oil, lemon juice, sugar, salt, peppercorns and oregano. Shake vigorously until well blended. Spoon over salad and let marinate 1 hour. Garnish with basil, if desired, and serve with warm crusty bread or bread sticks.



Stir-Fried Beef Salad

Ingredients

(4 servings)

1 lb Beef round steak, boneless
2 tb Oil, cooking
1 x Garlic clove, minced
8 oz Mushrooms, fresh, sliced
1 x Cucumber, chopped
1 x Green pepper, strips
1 x Onion,sliced *
1 ts Italian seasoning
1 ts Salt, seasoned
1/8 ts Pepper, red, ground
1 x Tomatoe,large **
8 oz Spinach leaves, fresh


Instructions

* Seperated into rings ** cut into wedges -------------------- PER SERVING: 238 cal., 24g pro., 11g carbo., 12g fat, 59mg chol., Partially freeze beef; slice thinly across the grain into bite-size strips. In wok or large skillet cook half the beef in hot oil till browned on all sides. Remove from pan. Repeat with remaining beef and garlic; remove from pan. Add mushrooms, cucumber, green pepper strips, onions rings, Italian seasoning, salt, and red pepper to wok. Stir-fry 3 minutes or till vegetables are crisp-tender. Return beef to wok; add tomatoe. Cook 1 to 2 minutes or till heated through. Remove meat-vegetable mixture to serving bowl; keep warm. Add spinach leaves to wok; cover and cook for 1 minute or till slightly wilted. To serve, arrange spinach on four bowls or plates; spoon meat mixture atop.


Warm Tortellini Salad

Ingredients

(4 servings)

2 pk (9 oz each) fresh cheese tortellini
2 c Broccoli flowerets (1 bunch)
1/2 lb Havarti cheese, cut in 1/4" cubes
Half of 7 1/4 oz jar roasted red peppers, thinly sliced
1/2 c Reduced-calorie Dijon vinaigrette dressing


Instructions

Serves 4
Cook the tortellini in a large pot of boiling water according to the package directions. Add the broccoli for the last 5 min of cooking.
Combine cheese, peppers and dressing in bowl. Drain pasta and broccoli. Add to cheese and peppers.


Chickpea Salad with Garlic-Cumin Vinaigrette

Ingredients

(4 servings)

1 c Dried chickpeas soaked overnight; -OR-
2 1/2 c Canned chickpeas
1 1/2 c Finely diced red onion
6 tb Extra-virgin olive oil
4 ea Garlic cloves; crushed
1 ea Red jalapeno chili; minced
3 tb Finely chopped minced herbs (thyme, mint, tarragon, parsley, cilantro)
1 tb Cilantro leaves
2 tb Red wine vinegar OR- lemon juice
1 1/2 tb Coarsely crushed cumin seeds
Salt
Freshly ground black pepper


Instructions

Drain soaked chickpeas and cook, covered, in water to cover until tender, about 2 hours or a little longer. Plunge them into cold water, then rub them between fingers to remove the skins. (If using canned chickpeas, simply drain and rinse.) Toss beans in a bowl with the onions.
For the vinaigrette, whisk olive oil with garlic, jalapeno, herbs, vinegar or lemon juice, salt, and pepper. Pour over the salad and mix thoroughly. Taste and adjust seasoning with salt and vinegar, let stand 30 minutes or longer. Add cilantro leaves as garnish. Serve at room temperature.