Easy, healthy salad recipes?

Question

I'm getting so tired of the same boring salads ... has anyone got any good recipes to share?

Answer 1

What kinda salads, pasta ,veggie, and fruit

CITRUS PASTA SALAD WITH CHICKEN
1 lb. rotini cooked, chilled
8 oz. sugar snap peas
8 oz. matchstick carrots
1 medium red pepper, diced
1 medium green pepper, diced
8 oz. pineapple tidbits, drained
8 oz. Mandarin oranges, drained
8 oz. Monterey Jack cheese, cubed
8 oz. chicken breast, cooked, diced, and chilled
16 oz. citrus vinaigrette

Toss everything together and chill for several hours or overnight before serving.

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VEGGIE SALAD
1 lg. bunch broccoli
1 lg. bunch cauliflower
1 lg. onion
Wash and dice veggies.
DRESSING:
1/2 c. salad dressing
1/4 c. oil
1/4 c. sugar
1/3 c. vinegar
Mix dressing well. Pour over veggies and mix well. Salt and pepper to taste. Best if made the night before
I add other veggies to mine radishes, celery, whatever u or family likes.
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Nice dressing to add to fruits,

POPPY SEED FRUIT SALAD DRESSING:
3/4 c. sugar
1 1/2 tsp. onion salt
1 tsp. dry mustard
1/3 c. vinegar
1 c. Crisco oil
1 tbsp. poppy seed

In a small bowl, combine sugar, salt, and dry mustard. Stir in vinegar. Beat at medium speed while gradually adding Crisco oil. Beat 5 to 10 minutes longer, until thickened. Add poppy seeds. Pour into a screw-top jar. Cover tightly and shake vigorously to blend well. Store covered in refrigerator. Shake well before using. Serve on fresh fruit salads, grapefruit sections, or on lettuce wedges. About 1 2/3 cups serve over apples, bannabs oranges, grapes kiwi, necterines, peaches, any fruit u like 8 cups, line bowl with decorative lettuce leaves.

Answer 2

Spinach, orange pieces, raisins, almonds, sunflower seeds and red onion. For a dressing mix up some cider vinegar, sunflower oil, bit of salt and a bit of orange juice. This tastes great but it also gets soggy quickly and doesn't keep when the dressing is on.

Answer 3

cut 2 avocados & 3-4 Roma tomatoes into bite-sized pieces, drizzle with olive oil, sprinkle with red wine or Balsamic vinegar, add seasoned salt, garlic & onion powder, Parmesan & Romano cheese (grated). carefully stir everything together & eat!

Answer 4

you are speaking my language i too can not resist salads. Saying that i have some salad recipes on ehow when you are on that page you will see article and search simply type in my user name tvalle scroll down because i have a few pages of articles you will find some delicious recipes (salalds)

Answer 5

Try some fresh spinach leaves, romaine, with sundried tomatoes, feta cheese, and a light greek dressing, or oil/vinegar. I just go to the farmers market or fresh vegitable section and pick out whatever looks good

Answer 6

Oranges, red onion, baby spinach leaves and feta cheese. Throw in as much as you want of each and dress with a mix of extra virgin olive oil, balsamic vinegar, salt and pepper.

Answer 7

Tex-Mex Salad with Chili Vinaigrette

Makes 8 to 10 servings

Ingredients:
Salad:
1 cup long grain rice
1 15 ounce can pinto beans, rinsed and drained
1 1/2 cups fresh or frozen whole kernel corn
3 green onions, sliced
1/4 cup red sweet pepper, chopped
Vinaigrette:
1/4 cup corn oil
2 tablespoons lime juice
1 tablespoon cider vinegar
1 tablespoon brown sugar
2 pickled jalapeño peppers, stemmed, halved and seeded
1 teaspoon chili powder (or more to taste)
1/4 teaspoon salt
1/2 teaspoon ground cumin
Preparation:
Salad:
Cook rice in salted water as directed on the package. (The rice can be cooked ahead and chilled.)

Combine cooked rice, beans, corn, green onion, and sweet pepper in a large bowl. Toss lightly to mix.
Vinaigrette:
Combine corn oil, lime juice, vinegar, brown sugar, jalapeño pepper, chili powder, cumin and salt in a blender container or food processor bowl. Cover and blend or process until smooth.

Pour dressing over rice mixture; toss to coat. Cover and chill until serving time or up to 2 days. Serve at room temperature.

Answer 8

For any salad you want look here

http://salad.allrecipes.com/

Answer 9

Polish Pea Salad

1-can peas
1-2 slices of chopped onion
1/2-clove chopped garlic
1-spoon of mayonnaise

Drain water from canned peas and put in a bowl.Add chopped onion and garlic and gently stir.Add mayonnaise, gently mix.If you are not a garlic fan you would be better off leaving it out as it has a bit of a bite after mixing with the dressing.
You can add almost any vegatable to this, just cut them up thin and small.Some chopped nuts or sunflower seeds will give it a tasty crunch.You can also substitute any salad dressing for the mayonnaise, either a creamy one or an oil/vinegar type.

Here are some popular options to add or substitute:

mustard
pimento
peppers-any colour
cheese-cubed
celery
cucumber
yogurt, sour cream or cottage cheese for dressing
paprika
sweet pickle relish
chopped nuts or sunflower seeds

Sweet Pea Salad

1 can sweet peas
1/4 cup cucumber-thinly sliced and diced
1/4 cup onion-thinly sliced and diced
2-3 sweet pickles-chopped
2 tbsp.mayonnaise
1 tsp. dill weed

Blend all vegatables together gently to avoid crushing the canned peas.Sprinkle dill weed over salad and stir in mayonnaise.Refrigerate salad for at least one hour before serving.

Bean Salad
1 can mixed beans
Olive oil(about1/3cup)
Balsamic vinegar(about 50/50 with oil)
1-2 slices red onion
1/4 orange pepper
1 celery stick
1/2-1 clove garlic
Oregano-1 pinch
Basel-1-pinch
1/4 cup sugar(optional)


Drain can of beans and put in large bowl.Chop vegetables, mince garlic and mix with beans.Mix oil and vinegar with oregano and basel. The oil/vinegar should be about 50/50 but mix it to your preference.Add dressing to bowl, stir and marinate in the refrigerator for a few hours or overnight. Drain dressing and transfer salad to a smaller bowl. If you prefer a stronger flavour just keep the salad in the dressing until it's eaten.

Answer 10

Here are a couple of my own. They are tasty and healthy!

Tomato Basil Salad (for 4):
Dressing:
2 large Cloves Garlic-smash before chopping
1/2 Lemon - Juice only
1/4 Cup olive oil
6-8 Fresh Mint leaves finely chopped
Salad:
4 plum or roma tomatoes quartered & remove seeds
16 Large fresh Basil Leaves - tear each leaf in 1/2
1/2 medium Vidalia (sweet) onion - Spanish is okay too - cut in nice slices - not too thin or thick
1 ball of bonconcinni cheese
salt
Fresh ground black pepper
Chopped Cilantro as garnish

In a glass bowl mix smashed and chopped garlic, lemon juice, olive oil, and mint leaves, salt and cracked/ground pepper. Mix with a whisk and cover, on counter for 1 hour - don't refridgerate as flavours meld better and faster at room temperature.

Nicely set out on a serving plate the torn basil (don't chop it), quartered tomatoes, sliced onions, and about 8 slices of the cheese.

Whisk dressing again and pour as desired over salad. Add chopped cilantro on top.

Lovely, and healthy - enjoy!

Garbanzo (chick pea) Bean Salad

In a glass bowl, mix:

2 large Cloves Garlic-smash before chopping
1/2 Lemon - Juice only
1/4 Cup olive oil
6-8 Fresh Mint leaves, finely chopped
3 fresh Basil leaves, finely chopped
¼ teaspoon chopped fresh Oregano
¼ teaspoon mix of chopped fresh thyme and marjoram
1 can rinsed and drained chick peas (garbanzo beans)
1/3 can rinsed and drained red kidney or Romano beans
1/3 can rinsed and drained chopped green or Broad beans
1 chopped roma or plum tomato
1/2 chopped sweet onion – Vidallia or Spanish
1/2 chopped green or not quite ripe mango
2 tbsp. chopped Cilantro
½ teaspoon salt
½ teaspoon freshly cracked black pepper (a bit chunky)

Mix and let sit, covered, at room temperature, for at least ½ hour. Stir gently to mix flavours, and refrigerate for at least 1 hour prior to serving.

Many people do not realize that fresh Romano, Kidney, and Green Beans (July – September) combined with dried and soaked Garbanzo beans have a much better flavour than canned. Try it using both styles and see the difference for yourself!

However, for the sake of convenience (and winter – I live in Ontario!) – canned works quite well, but you must fully rinse all the beans before putting them in the salad to give the maximu herb flavour.

It is very appealing if you serve this salad in on small plates in lettuce cups, but even more so if you use the outer leaves of Riddichio as your bean salad bowl.

Mom’s Caesar Salad

Inner ribs of one Romaine Lettuce
1 very large clove garlic
1/4 teaspoon salt
1 teaspoon capers (not the juice - just the capers)
1 anchovy fillet
1/4 teaspoon freshly cracked black pepper
1/8 teaspoon Kean's dry hot mustard
2 drops of Worcestershire sauce
1 Tablespoons Red Wine Vinegar
4 Tablespoons Olive Oil
2 Tablespoons Lemon juice
1 egg yolk (separated from white - discard white)
4 slices crispy bacon, crumbled
1/4 cup freshly grated Regianno or Parmesan cheese (grate it yourself)
a few curls of Parmesan (use a vegetable peeler)

In wooden salad bowl, press garlic with a fork and add salt. Continue to mash the garlic until it is a pulp. You can add 2 cloves if you love it.
Add capers and anchovy fillet to Garlic pulp and mash into a pulp.
Mix in pepper, mustard and Worcestershire sauce.
Whip in the red wine vinegar then add the oil
and lemon juice. Make sure ingredients are well mixed.
Whip in the egg yolk.

Immediately toss the salad, and add the grated cheese as you are mixing, along with half the bacon crumbles.Serve in wooden bowls, and top with remaining bacon and cheese curls. You can add a lemon wedge and some more cracked pepper on the top.


Good Luck!