need help with salad recipe?

Question

recipe for a salad
all help would be appicated
must include
5-10 sentences
ingredients
name of salad

Answer 1

All time favourite of mine - Bread salad.

Ingredients: Leftover loaf of bread (crust removed and broken up in pieces), Tomato (peeled), garlic and basil leaves (bashed together), white wine vinegar, rockets, anchoves (optional)

Method:
Bake bread pieces in oven at 220 degrees celcius for 5 mins
Squeeze tomato juice over bashed garlic and basil mix. Add vinegar. Chuck in rockets and toss
Pour mixture over toasted bread pieces and garnish with anchoves. You could use bacon or chicken pieces instead. Imagination is the way to go

Hope you will try this and like it!

Answer 2

This is a good one for the Fall Season, just go with the Collard Greens for now until Spinach gets the "green" light.


Hot and Spicy Greens
Give this stir-fry version of collard greens a try. It departs from the traditional southern version, but it's definitely worth a taste test!
Prep: 10 min
Start To Finish: 20 min

Makes 6 servings
Ingredients

2tablespoons butter or margarine
2tablespoons finely chopped onion
1to 2 teaspoons grated ginger root
2pounds collard greens or spinach, coarsely chopped
1serrano chili, seeded and finely chopped
Directions

1 . Melt butter in Dutch oven over medium heat.
2 . Cook remaining ingredients in butter, stirring frequently, until onion and greens are tender; drain.
Success
If using spread, use only the stick varieties that have more than 65% vegetable oil.

Planned-Overs
Leave some leftovers so you can serve these flavor-packed greens over rice for a simple supper.
1 Serving: Calories 50 (Calories from Fat 25 ); Total Fat 3 g (Saturated Fat 2 g); Cholesterol 10 mg; Sodium 40 mg; Total Carbohydrate 7 g (Dietary Fiber 4 g); Protein 3 g
% Daily Value: Vitamin A 100 %; Vitamin C 36 %; Calcium 12 %; Iron 0%
Exchanges: 1 Vegetable; 1/2 Fat

Answer 3

Italian Tomato and Cucumber Salad

1/3 cup olive oil
1/4 cup fresh lemon juice
1 tablespoon distilled white vinegar
1 1/4 teaspoons salt
1/2 teaspoon black pepper
3 3/4 lb vine-ripened or plum tomatoes, cut into 1/3-inch dice (4 cups)
1 lb seedless cucumber (usually plastic-wrapped), cut into 1/3-inch dice (2 1/2 cups)
3/4 cup finely chopped fresh curly parsley (from 1 bunch)
1/4 cup finely chopped onion

Whisk together oil, lemon juice, vinegar, salt, and pepper in a medium bowl. Add tomatoes, cucumber, parsley, and onion and stir to combine. Let stand at room temperature 10 minutes before serving.

Lobster Salad

6 c Cooked chopped lobster meat
3 c Diced cooked new potatoes
1 tb Diced red pimento
1 1/4 c Cooked green peas
Mayonnaise
1 sm Head lettuce; torn into pieces

Place half the lobster meat in a large bowl. Add
potatoes, pimento, and 1 cup peas; toss lightly.
Add just enough mayonnaise to lobster mixture to
moisten; mix until ingredients are combined. Mound
salsa in serving dish. Place remaining peas on top
of lobster salad around inside of lettuce. Place
remaining lobster on top of salad. Pipe border of
mayonnaise around outside of lettuce, if desired.
Refrigerate until well chilled and serve.

Answer 4

Orange Orzo Salad Recipe Prep Time: 25 minutes
Cook Time: 10 minutes

A refreshing salad that looks as pleasing as it tastes.

Orange Orzo Salad
Ingredients
- 8 ounces orzo
- 4 tablespoons olive oil
- 4 tablespoons orange juice
- 3 tablespoons grated orange peel
- salt and pepper to taste
- 2 oranges, peeled, cut into sections and chopped
- 1 cup golden raisins
- 1/3 cup chopped green onions
- 2 tablespoons fresh cilantro, chopped

Directions

Cook orzo according to package directions, drain.
Prepare orange vinaigrette: combine olive oil, orange juice and orange peel; mix well.
Add salt and pepper to taste.
Combine orzo, oranges, raisins, green onions, and cilantro in serving bowl.
Add orange vinaigrette, toss to coat.
Chill before serving.

Answer 5

Asian Tuna Salad

Serves 4

For salads with an Asian twist, combine pan-fried tuna steaks with greens. Pour dressing of soy sauce, lime juice, sugar and oil over your salad, and be set to impress your guests.

Ingredients:

350g (11 1/4 oz) tuna steak
3 tablespoons soy sauce
1 teaspoon wasabi paste
2 tablespoon sake or dry white wine
1 bunch mizuna, trimmed
150g (5 oz) yellow pear tomatoes, halved
1 cucumber, chopped

Dressing:

2 tablespoons soy sauce
1 tablespoon lime juice
2 teaspoons brown sugar
2 teaspoons sesame oil
Method:

Cut tuna into chunks and combine with soy sauce, wasabi, and sake.
Allow tuna to marinate for 10 minutes.
Arrange mizuna, tomatoes, and cucumber on serving plates.
To make dressing, combine soy sauce, lime juice, sugar and oil.
Heat a non-stick frypan over high heat.
Cook tuna pieces in frypan or 5 seconds on each side or until seared.
Place tuna on salad and top with dressing.

Answer 6

WELL, here we go. First you cut some luttuce and put into a large bowl-cut according to how many people you want to feed. Add spinach, if you can find some these days. Cut some cabbage into small pieces and add to bowl. Next you cut cucumber, tomatoes, onions, green and red peppers, some sliced boiled eggs, some olives, and cut cheese-any type, add some cut cellery. If you like hot spice you might add a little hot sauce. Now you can add oil and vinegar or any other dressing that you like-or don't add anything-let your quests add what they desire. You might want to add carrots.

Answer 7

I frequently take cooked ham and cube it, 2-4 boiled eggs, diced a million medium onion, diced a million can of peas a million/2 cup of shredded swiss cheese rotini pasta salt, pepper I boil the pasta in accordance to training, drain them, and pour them in a bowl. I throw the shredded cheese into the warmth pasta and stir that to make valuable the cheese coats the pasta calmly. I upload the onion, finely diced, the diced eggs, and the diced ham,and a can of peas, season with salt and pepper and combine all of it properly. Then I upload a million tablespoon balsamic or herb vinegar and a million tablespoon of sunflower oil and combine each thing till lined with the vinegar+oil dressing. frequently I refrigerate this in one day.

Answer 8

PARMESAN CRUSTED SALAD....u need 1 tbsp mustard, 1 egg yolk, 2 tbsp parmesan cheese, 1-2tbsp oil, 2tsp vinegar or lemon.....whisk all but oil together then add oil slowly...THATS YOUR DRESSING........on baking sheet lined with wax paper, pile parmesan cheese up as little mountains seperately....bake at 350degrees for 4-5 minutes, set aside...THATS YOUR TOPPER......poach an egg also......then yuo put the lettuce on the plate, drizzle the dressing on top and top with melted parmesan crisps and a poached egg...yummy

Answer 9

pea salad.
two cans drained peas . no juice at all ..
cubed cheese preferably Colby jack or Cheddar.
mayonnaise
mix together enough mayonnaise in with the Cheese and peas to make it slightly moist . if you prefer more,, it is to your taste.
let it chill for at least an hour before serving.

Answer 10

Go to Culinary Chef at http://www.culinarychef.com for recipes and special occasions menus.