I need some salad recipes please?

Question

with vegetables or tuna or yoghurt..I need new ideas?

Answer 1

here are some vegetarian salad recipes that u might like:

kidney bean salad:

2 cups boiled kidney beans
1 large onion chopped finely
2 small tomatoes diced
2 green chillies chopped
1 sprig of corriander chopped finely
lemon juice
salt to taste

mix all the ingridients in a large bowl. let it chill in the fridge. toss in the tomatoes only when ur about to eat the salad in order to keep it from getting soggy. serve after the salad is nice and cold.

paneer (cottage cheese) salad:

2 bowls cottage cheese cut into small bite sized cubes of equal size.
1 large onion chopped finely
1 small capsicum diced
1 teaspoon oil
3 tablespoon heinz ketchup
1 teaspoon chilli sauce
1/2 teaspoon mustard sauce (to add a zing!) (optional)
corriander to garnish

saute the onions and capsicums lightly in the oil for just oer a min. do not let the onions turn brown. toss in the paneer and stir in the sauces. mix thoroughly and garnish with coriander before serving

here's one more

corn salad!

3cups boiled corn grains
1 boiled potato diced into small cubes
1 tomato deseeded and diced into small cubes
2 green chillies chopped finely
1 small onion chopped finely
1 bunch of fresh corriander
2 tablespoon lemon juice
salt to taste

saute the onions in very little oil until they turn transperant. turn off the flame. mix all the ingredients . let it chill in the fridge. garnish with sev before serving.

Answer 2

This is a good healthy salad that's been in my family for many years.To make the sauce I mix the ingredient's in a clean empty glass jar ,shake well with lid on.Place all other ingredients in a large bowl pour over sauce cover and place in fridge for about 2 hours
1 Cup cooked rice
!/2 bunch Shallots diced
parsley 1/2 cup
1 Clove Garlic crushed
Sultanas about 1 1/2 hand fulls
1 green Capsicum (Pepper)
2 Red Apples diced core removed
..Sauce
1/4 Cup Salad oil
1 Teaspoon Salt & pepper
1/2 cup White Vinegar
2 Teaspoon Curry Powder

Answer 3

GREEN SALAD
the simplest one
Time to prepare: 15 minutes; Number of servings: 4
Ingredients
Qua Unit Ingredient Comment
1 Lettuce Iceburg
2 Tomatoes Sliced
1 Cucumber Sliced
Salt
Pepper
1 Red Capsicum Sliced
100 Grams Black Olives
Vinegar
250 Grams Feta Cheese Diced
Olive oil

Method
Wash, dry and break the lettuce, arranging into a Salad bowl. Toss the vegetables, cheese and olives with the lettuce. Mix equal parts of the oil and the vinegar, and pour over the Salad. Season to taste.


AVOCADO SALAD
Number of servings: 6
Ingredients
Qua Unit Ingredient Comment
3 Tbsp. Vinegar
1 Tsp. Mustard French prepared
Pepper Freshly ground black
1/3 Cup Parsley Finely chopped
1 Cup Mayonnaise
1/2 Cup Cream
1 Whole Lettuce
3 Tbsp. Chives Finely chopped
3 Tbsp. Anchovies Minced
1 Cloves Garlic Crushed
2 Avocados Ripe
250 Grams Prawns Frozen, thawed
1 Tbsp. Lemon Juice
1/2 Tsp Worcestershire Sauce

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

Method
Wash and dry the lettuce thoroughly. Tear into pieces and place in a Salad bowl. Drain and dry the prawns thoroughly and add to the lettuce. Chill until ready to serve. Just before serving, peel the avocados, cut them into cubes and place in the Salad bowl. Toss the Salad with 1/3 to 1/2 cup of the Salad dressing and serve immediately. FOR SALAD DRESSING: Combine ingredients in the order listed. Chill thoroughly.
try these these are my favourites

Answer 4

INGREDIENTS

1/2 pound string beans 1/2 pound tiny baby carrots
1/2 pound Chinese peapods
1/2 pound broccoli (tops only)
1/2 pound cauliflower, cut into pieces
1/2 pound grape or cherry tomatoes
1-1/2 pounds tuna steak, grilled and chilled
Red or green lettuce leaves for garnish
Olives and capers for garnish
Vinaigrette of your choice

METHOD

Bring a large pot of water to a boil. Add a pinch of salt. Blanch each vegetable (except for cherry tomatoes) separately by placing each in the boiling water for about 20-30 seconds, or until vegetable brightens. Drain each one running under cold water to stop cooking. Place each vegetable in a separate plastic zipper-lock bag and refrigerate.

Heat barbecue to medium. Brush tuna steaks with olive oil or melted butter and sprinkle with your favorite blackening seasoning. Grill until the tuna is cooked through, perhaps a little longer than you would cook them if you were eating them hot. Cut into strips or chunks and refrigerate on a plate covered with aluminum or plastic wrap.

ASSEMBLY: Arrange lettuce leaves on a large platter. Place a cup of lettuce leaves in the center and mound the tuna pieces in that. Place the various vegetables around tuna, mounding them up towards the center. Drizzle with the salad dressing or let everyone take their own. Garnish with olives and capers.

Recipe from www.inmamaskitchen.com

Answer 5

Serves: 4
Cooking time (approx.): 4 minutes
Style: North Indian Vegetarian

Ingredients:
2 big carrot(s) chopped
1 cup(s) green peas shelled
6 tablespoons water
1 big onion(s) finely chopped
1 green chilli(es) minced and crushed with salt
a few mint leaves chopped.
salt, pepper and lemon juice to taste.
fresh coriander or parsley to garnish

Method:
Place the chopped carrots and green peas in a microwave-safe deep bowl. Sprinkle the water and microwave covered on high (100%) power for about 4 minute(s). or till they are cooked but firm. Let cool.
Place the cooked carrots and peas in a salad bowl. Add the chopped onions, chillies, mint leaves, salt, pepper and lemon juice. Toss to mix well.

TIPS:
Carrots and peas must not be over cooked.
When the microwave cooking time for a step exceeds 2 minutes, it is highly recommended the contents be checked and stirred at regular intervals to avoid burning of food.
Standing time is a very important step as it completes the microwave cooking process of a dish. Ideally, allow the dish to stand for about 5 minutes before serving.
Serve chilled garnished with: fresh coriander/ parsley

Answer 6

Oprah has some real simple Ideas on her website at these 2 links:

http://www2.oprah.com/foodhome/food/food_vegetables_landing.jhtml

http://www2.oprah.com/foodhome/food/food_moresalads_landing.jhtml

i copied the Greek Salad recipe for you: (http://www2.oprah.com/foodhome/food/recipes/food_200505_greeksalad.jhtml)

INGREDIENTS
2 Tbsp. extra-virgin olive oil
2 tsp. fresh lemon juice
1 clove garlic, minced
1 cup baby spinach leaves or romaine lettuce torn into bite size pieces
1 small green bell pepper, chopped
1/2 cucumber, chopped
1/2 red onion, sliced
1 cup cherry tomatoes, halved
1/3 cup Greek or Kalamata olives
2 tsp. finely chopped fresh oregano
3 Tbsp. chopped fresh Italian parsley
1 6-oz. piece feta, quartered
1/2 cup chickpeas
Freshly grated pepper, to taste

Whisk olive oil, lemon juice and garlic together in a small bowl. Set aside.Combine the rest of the ingredients in a large wooden salad bowl.Add dressing and gently toss until all ingredients are coated with dressing.


Hope this helps!

Answer 7

CITRUS TOSSED SALAD
1 tsp cornstarch
1/4 cup orange juice
1/4 cup unsweetened grapefruit juice
2 tbsp cider vinegar
2 tbsp orange marmalade
1 tsp dijon mustard
1/2 tsp grated orange peel
1/8 tsp garlic powder
1/8 tsp onion powder
8 cups torn leaf lettuce
1 medium grapefruit, peeled and sectioned
1 medium navel orange, peeled sectioned

1. In a saucepan, combine cornstarch and orange juice until smooth. Stir in the grapefruit juice, vinegar, marmalade,mustard, orangepeel, garlic powder and onion powder.

2. Bring to a boil; cook and stir for 2 minutes or until thickened. jRemove from the heat; refrigerate until chilled.

3. Divide lettuce and fruit among four salad plates; drizzle with dressing.

Answer 8

White Bean Tuna Salad
2 (6-ounce) cans dark meat tuna, packed in olive oil
2 (15-ounce) cans cannelini white beans, drained and rinsed
1/3 cup small capers, nonpareil in brine, drained and rinsed
6 tablespoons red wine vinegar
Sea salt and fresh ground black pepper
1 medium red onion, thinly sliced
1 1/2 cups cherry tomatoes
2 cups fresh arugula
6 fresh basil leaves

In a large bowl, add the tuna, reserving the olive oil in a separate small bowl. Break tuna into bite-size pieces with a large fork. Add the beans and capers. Into the bowl of olive oil, add the red wine vinegar. You should have 1 part vinegar to 2 parts oil - add more extra-virgin olive oil if necessary. Season with salt and pepper. Pour dressing on the tuna, bean and caper mixture and allow the flavors to infuse while slicing the vegetables. Add the onion and tomatoes to tuna mixture and toss gently.
Place the arugula on large decorative platter and top with tuna mixture. Tear fresh basil leaves over the top and serve immediately.
Nutrition Information
Calories 485 Total fat 22
Sat fat 3.5 grams Carbohdrates 35 grams
Fiber 10 grams Protein 34 grams

Tuna and Olive Salad Sandwich
For tuna salad:
1/4 cup mayonnaise
2 tablespoons fresh lemon juice
2 (6-ounce) cans light tuna packed in olive oil, drained
1/2 cup chopped drained bottled roasted red peppers
10 Kalamata or other brine-cured black olives, pitted and cut lengthwise into strips
1 large celery rib, chopped
2 tablespoons finely chopped red onion
Salt and freshly ground black pepper
1 (20 to 24-inch) baguette
2 tablespoons olive oil
Green leaf lettuce

Make tuna salad: Whisk together mayonnaise and lemon juice in a large bowl. Add remaining salad ingredients and stir together gently. Season with salt and pepper.
Assemble sandwiches: Cut baguette into 4 equal lengths and halve each piece horizontally. Brush cut sides with oil and season with salt and pepper. Make sandwiches with baguette, lettuce, and tuna salad.

:)

Answer 9

warm pumpkin salad

chopped japanese pumpkin
fresh bacon bits
philadelphia cream cheese, 100g
chopped clove of garlic
half a cup of pinenuts
a cup of french beans
balsamic vinegar

bake in pre-heated oven
the pumpkin, fresh bacon bits, philly cheese cubed
drizzle with extra virgin olive oil
and garlic
make sure all ingredients are cooked...

meanwhile


steam the french beans, until crisp, then drain & set aside french beans

take all the baked food out of the oven, put into a salad bowl, mix in the french beans & pinenuts...drizzle a little balsamic vinegar over the top..

eat & enjoy

Answer 10

with the salad u mix a bit of lemon + yogurt + olive oil and u can add some boiled green beans n chickpeas n other boiled vegies suitible 4 salads.