need the recipe of salads?

Answer 1

CHICKEN AND BEAN SALAD

2 cups cooked chicken, shredded
1 can cannellini beans
1/4 cup green onions, sliced
1/3 cup miracle whip salad dressing
1 tablespoon soy sauce
1 teaspoon freshly grated ginger
2 teaspoons rice vinegar
1/4 teaspoon dijon mustard
2 garlic cloves, minced
1/2 red onion, sliced thinly
1/8 teaspoon cayenne pepper (pinch)
lettuce leaves

Combine chicken, beans, onions, in a salad bowl.
In a small bowl or blender, combine ginger, soy sauce, vinegar, mustard, garlic, and mayonnaise; blend.

Toss with chicken mixture and serve over lettuce leaves.

ITALIAN POTATO SALAD

Dressing:

1 1/2 cups olive oil
3/4 cup wine vinegar
1 teaspoon sea salt
1/4 teaspoon cracked black pepper
1/4 teaspoon each basil and oregano (or to taste)
pinch of red pepper flakes


Salad:

2-3 lbs baby new potatoes
2 large red sweet vinegar peppers
1 large red onion, sliced into rings

Combine ingredients for salad dressing. Slice vinegar peppers into strips. Slice onions into thin rings.
Scrub potatoes and remove eyes. Do not peel.

Steam or boil gently in their jackets until nearly tender. Remove from heat and drain. Cover and let sit 10 minutes to finish cooking.

Cut potatoes into bite sized pieces and set aside in a serving bowl.

In the same pan, bring remaining ingredients to a boil, then remove from heat. Allow to cool several minutes and add cooked potatoes (they should still be hot).

Allow potatoes to marinate for 10 minutes, then remove with a slotted spoon.

Season to taste with salt and pepper.

Save remaining dressing to use as a marinade for chicken or beef.

For a different taste, add 1/4 teaspoon rubbed sage and chopped rosemary or summer savory.

Up to 1/4 cup of the wine vinegar can be substituted with either balsamic or tarragon vinegar.

Serve warm or cold.
5 BEAN SALAD

1 16 oz can each:

green beans
peas
wax beans
garbanzo or lima beans
kidney beans


1/2 cup each (chopped):

cauliflower
celery
onion
green pepper
1/4 cup chopped sweet vinegar peppers


Dressing:

1 1/2 cups sugar
1/2 teaspoon Hungarian paprika
1 cup cider or white distilled vinegar
1/2 cup olive oil
4 cloves garlic, peeled and minced
1/4 teaspoon hot red pepper flakes
salt and pepper, to taste

Drain canned ingredients and discard liquid. Empty into a salad bowl.
Stir in chopped cauliflower, celery, onion, and peppers.

In a small bowl or blender, combine sugar, paprika, vinegar, garlic, hot pepper flakes and oil.

Pour over vegetables; stir together well. Season to taste with salt and pepper.

Cover and refrigerate for at least 12 hours.

SHRIMP SALAD

1 1/2 lbs. shrimp, cooked and deveined
1/4 cup extra virgin olive oil
juice of 1 lemon
1 clove garlic, minced
1 tablespoon fresh parsley, chopped
salt and pepper, to taste

Cook, shell, and devein the shrimp. Combine remaining ingredients (except parsley) for the dressing.
In a salad bowl, pour dressing over shrimp and mix until all are well coated.

Serve warm or cover and refrigerate for one hour. Sprinkle with fresh parsley before serving.

Submitted by: CM
BABY SPINACH SALAD

1/4 c. olive oil
1/4 c. 7 up or ginger ale
1/4 c. balsamic vinegar
1 T. Dijon mustard
1 tsp. pure vanilla extract
1 tsp. orange zest
1 T. orange juice
1/2 teaspoon freshly grated ginger
salt and pepper to taste
pinch red pepper flakes


Whisk ingredients together and toss with baby spinach or mixed baby greens.

TURKEY SALAD WITH CRANBERRY DRESSING

1 bunch salad greens
1 med. potato, cooked, peeled & cut into chunks
1/2 c. mandarin orange sections
Radish slices
2 c. cooked turkey or chicken
1 c. sliced cucumber
1 c. fresh mushrooms

CRANBERRY DRESSING:

3/4 c. whole cranberry sauce
1/8 tsp. ground cinnamon or nutmeg
3/4 c. mayonnaise

Line a large serving platter or bowl with desired salad greens. Arrange turkey or chicken with potato pieces, mandarin oranges, cucumber and mushrooms over greens. Garnish salad with radish slices. To prepare dressing, place the cranberry sauce, mayonnaise and cinnamon or nutmeg in a blender container or food processor bowl. Cover and blend until dressing is smooth. Pass dressing with salad.


Hope this is a good enough start for you. Enjoy :)

Answer 2

It is like saying you need a recipe for soup? There is Thousands of ways to make a salad, and you will need to specify what type of salad you want to make.

Answer 3

1-cucumber medium 2 pcs,
2- tomato m- 1
3-salt 1.5 gm
vinegar
put salt first then vine mix it then infuse olive oil
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same 1-2-3 - cut mix with Yogurt and dry catnip
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instate of cucumber use lettuce -cut it by big knife at the back site of the knife.
u can add cutted boiled colza (read turnip)

Answer 4

"Caesar Pasta Salad"(A crowd pleasing and filling salad.)
you need:
3 cups uncooked dried rotini pasta
10 ounces cooked turkey, cut into 1/2-inch cubes
1 cup Caesar salad dressing - divided use
8 ounces chedarella or cheddar cheese, cut into 1/2-inch cubes
6 cups Italian lettuce blend
4 plum tomatoes, cut into wedges
Freshly grated Parmesan cheese for sprinkling
Freshly ground black pepper
Cook pasta according to package directions. Rinse with cold water; drain.
Combine pasta, turkey and 1/2 cup salad dressing in large salad bowl. Cover; refrigerate 1 hour.
Stir in cheese, lettuce, tomatoes and additional salad dressing, if desired; toss to coat.
Sprinkle with Parmesan cheese and ground black pepper, if desired.
Makes abt 8 servings.

Garden Pasta Salad (Crisp vegetables, tuna and cheese tortellini add up to one delectable meal. )

you need:

1 (20-ounce) package BUITONI® Family Size Three Cheese Tortellini, cooked, drained and rinsed in cold water
1 cup bottled Italian salad dressing
2 (6-ounce) cans solid white tuna packed in water, drained and broken into chunks
2 medium tomatoes, chopped
2 cups broccoli florets
1/2 cup freshly grated Parmesan-Romano cheese
1 (10-ounce) package Italian-blend torn mixed salad greens
POUR dressing into large bowl. Add pasta, tuna, tomatoes*, broccoli and cheese; toss well to coat. Refrigerate or serve immediately over mixed greens. If desired, after chilling, stir in a little more salad dressing to moisten pasta.
Makes abt 5 servings

Cool Tuna Salad

1 (9.25-ounce) can tuna, drained
2/3 cup mayonnaise
1/4 cup prepared horseradish (or to taste)
1 stalk celery, diced
2 tablespoons freshly grated Parmesan cheese
2 tablespoons onion, chopped fine
2 tablespoons sweet pickle relish
Mix all ingredients together. Cover and refrigerate for one hour. Serve in a tomato cup or on buns with lettuce and tomato slices.
Makes 2 servings.

Answer 5

lots of lettuce and some dressing. If you really want to top it off you can try some tomatos and cheese...

haha

Answer 6

I am not sure if you mean lettuce salads or side salads...I'll give you some of both...

Spinach, Tomato & Basil Salad

Recipe Rating: * * * * *
Prep Time: 15 min
Total Time: 45 min
Makes: 2 servings, 1 cup each

1-1/2 cups torn spinach leaves
2 small tomatoes, cut into large chunks
1/2 cup peeled cucumber chunks
2 thin slices red onion
1/4 cup KRAFT Sun-Dried Tomato Vinaigrette Dressing
1/4 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
2 Tbsp. chopped fresh basil

PLACE spinach, tomatoes, cucumber and onion in small bowl.
ADD dressing, cheese and basil; toss lightly.
REFRIGERATE 30 min.

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This one is my favorite macaroni/pasta salad ever!! Make a double batch!! In a double batch I only use 1/4 cup of red pepper and add about 1 cup of diced seedless cucumber.

Pasta Side Salad Made Over

Recipe Rating: * * * *
Prep Time: 20 min
Total Time: 50 min
Makes: 6 servings, 2/3 cup each

1 cup elbow macaroni, uncooked
1/2 cup MIRACLE WHIP Light Dressing
1/4 cup KRAFT LIGHT DONE RIGHT! Zesty Italian Reduced Fat Dressing
1 cup KRAFT Natural 2% Milk Reduced Fat Colby & Monterey Jack Cheese Crumbles
3/4 cup matchstick-cut carrots (julienne)
1/2 cup frozen peas
1/2 cup chopped red pepper (1/2 of a medium red pepper)

COOK macaroni as directed on package; drain. Rinse with cold water; drain again.
MIX dressings in large bowl. Add cheese, carrots, peas, peppers and macaroni; mix lightly. Cover.
REFRIGERATE at least 30 min. or up to 24 hours before serving.

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Greek Salad
Recipe courtesy Rachael Ray

Difficulty: Easy
Prep Time: 10 minutes
Cook Time: 2 minutes
Yield: 4 servings
Rating: * * * * *

3 vine ripe tomatoes, cut into chunks
1 red onion, thinly sliced
1/2 European seedless cucumber, cut into bite-size chunks
1 small red bell pepper, seeded and chunked
1 small green bell pepper, seeded and chunked
1 cubanelle pepper, seeded and chunked
1 cup Kalamata black olives
Several sprigs fresh flat-leaf parsley, about 1/2 cup
2 (1/4 pound) slices imported Greek feta
1/4 cup (a couple of glugs) extra-virgin olive oil
3 tablespoons (3 splashes) red wine vinegar
1 teaspoon dried oregano, crushed in palm of your hand
Coarse salt and black pepper
Pita breads

Combine vegetables, olives, and parsley in a large bowl. Rest sliced feta on the top of salad. Combine oil, vinegar, and oregano in a small plastic container with a lid. Shake vigorously to combine oil and vinegar and pour over salad and cheese. Season with salt and pepper and let the salad marinate until ready to serve. Serve salad with pita bread blistered and warmed on a hot griddle or grill pan.

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Turkey Club Salad with Avocado Dressing
Recipe courtesy Rachael Ray

Difficulty: Easy
Prep Time: 15 minutes
Yield: 4 servings
Rating: * * * * *

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), eyeball it

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.

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Your Basic Tossed Salad
Recipe courtesy Rachael Ray

Difficulty: Easy
Prep Time: 10 minutes
Cook Time: 1 minute
Yield: 4 servings
Rating: * * * *

2 hearts romaine lettuce
2 small plum tomatoes, diced
1 Kirby cucumber or 1/4 European seedless cucumber, diced
1 small yellow onion or 1/2 red onion, chopped
1 carrot, peeled and shredded
1 /4 cup (a couple of glugs) extra-virgin olive oil,
2 to 3 tablespoons (a couple of splashes) red wine vinegar
1 teaspoon sugar
Coarse salt and black pepper

Place salad greens in a salad bowl and top with tomatoes, cucumbers, onion, and carrot. Place oil, vinegar and sugar in a small plastic container. Put the lid on the container and shake dressing until sugar dissolves, about 1 minute. Pour dressing over salad. Season salad with salt and pepper, to taste, and toss to combine.

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Creamy Dijon-Dill Potato Salad
Recipe courtesy Dave Lieberman

Difficulty: Easy
Prep Time: 15 minutes
Cook Time: 25 minutes
Yield: 12 servings
Rating: * * * * *

3 pounds Yukon gold potatoes, peeled
Kosher salt and freshly ground black pepper
2 stalks celery
1 cup mayonnaise
1 small red onion, finely chopped (about 1/2 cup)
1/4 cup tightly packed chopped fresh dill
1 to 2 tablespoons vinegar
1/2 lemon, juiced
1 tablespoon grainy or regular Dijon mustard

Put the potatoes in a big pot with enough water to cover by 1-inch. Season with salt and bring the water to a boil. Cook just until the potatoes are tender when pierced with a fork, about 25 minutes.
Drain the potatoes and return them to the uncovered pot off the heat. Let them sit until almost room temperature. (Cooling them in the warm pot will get rid of any excess water in the potatoes, and that's good.)

Meanwhile, cut the white parts off the ends of the celery stalks. Cut the stalks in half lengthwise, then across into 1/4-inch slices. Stir the celery, 3/4 teaspoon salt, and the remaining ingredients together in a serving bowl large enough to hold all the potatoes.

When they're cool, cut the potatoes into 1-inch pieces, add them to the bowl as you go. Stir gently until all the potatoes are coated with dressing. You can make the salad up to a couple of hours in advance. Keep covered at room temperature. Don't refrigerate or the potatoes will lose their rich, smooth texture.