menu for an easy salad making?

Question

simple and practical

Answer 1

Cucumber dices,tomato,boiled potato,capsicum very small pic.,add myonnise and it's ready!!

Answer 2

A Simple Salad:

Once considered a coarst weed, mache is now a chic salad green. The sweet, slightly nutty leaves are tender and juicy.

2 tablespoons extra-virgin olive oil
1 tablespoon red or white wine vinegar
1 tablespoon minced shallot
6 cups rinsed and crisped mache (4 oz.)
1/2 cup halved cherry tomatoes
Salt
Pepper

In a large bowl, whisk together olive oil, wine vinegar, and minced shallot. Add salt and pepper to taste. Add mache and cherry tomatoes; gently toss.

Yield: Makes 3 or 4 servings

Answer 3

Pasta salad

Boil 2 cups of assorted pasta like elbow, shells and fusili. Drain and keep aside. Add a can of mixed beans. Stir in some sundried tomato pesto sauce and serve.

Indian salad (raita)

I make this yogurt based salad for accompanying any spicy dishes from middle east/ indian sub continent

2 cups plain non fat yogurt
1 cup boiled vegetables like peas, carrots, seet corn, lima beans, edamame
2 tablespoon finely chopped onions
1 garlic clove finely grated
1 inch ginger finely grated
1/2 tea spoon ground pepper
1 tsp chopped mint leaves
1 tsp chopped cilantro (corriander leaves)
salt to taste
optional - green thai chilli finely chopped (if u want it spicy)

Whisk the yogurt with salt, pepper, ginger and garlic. Add all the other ingredients.

Heat 1 tsp vegetable oil in a pan and add 1 tea spoon cumin seeds until it splutters. Pour the mix over the salad and serve.

Answer 4

This is my favorite dressing.

Juice of two or three lemons, about 1/3 cup olive oil, a big spoonful of minced garlic, dried oregano, salt and pepper, and shake. Put it over whatever greens you consider "safe" these days, and sprinkle with crumbled feta. Bingo, salad!

And fairly healthy too.

Answer 5

Make what you like. Just about any combination can be achieved.

Answer 6

I think you were asking for salad recipes, so here they are. Hope you enjoy them sweety :)

Panzanella

4 cups wheat bread cubes
2 large tomatoes, cut into wedges
1/2 medium red onion, cut into slivers
1/2 large cucumber, cut in half lengthwise, sliced
1/4 cup thinly sliced fresh basil leaves
1/2 cup KRAFT LIGHT DONE RIGHT! Red Wine Vinaigrette Reduced Fat Dressing

TOAST bread cubes in shallow baking pan in 350°F oven for 10 minutes or until crisp, stirring occasionally.
MIX vegetables, basil and dressing in large bowl.
TOSS in bread cubes just before serving.

Grilled Fruit Salad with Poppyseed Dressing

1/2 cup BAKER'S ANGEL FLAKE Coconut
1 medium pineapple, peeled, cored and cut into 8 slices
2 nectarines, halved, pitted
2 peaches, halved, pitted
1 small mango, halved, pitted
1/2 cup KRAFT Creamy Poppyseed Dressing

PREHEAT grill to medium-high heat. Grease grate of grill. Fold up sides of a 12-inch-long sheet of aluminum foil to resemble a "pan." Place on grate of grill. Add coconut. Grill 10 min. or until golden brown, stirring occasionally.
MEANWHILE, place fruit on grill grate. Grill 3 min. on each side or until lightly browned on both sides. Cool fruit. Remove and discard skin from nectarines, peaches and mangoes. Cut fruit into 1/2-inch pieces.
TOSS fruit with the toasted coconut and dressing just before serving.

Basalmic Beef Salad

1 boneless beef sirloin steak (8 oz.), 1/2 inch thick
1/2 cup GOOD SEASONS Classic Balsamic Vinaigrette with Extra Virgin Olive Oil Dressing, divided
1 large red pepper, cut into 2-inch-wide strips
1/2 lb. fresh asparagus spears (about 4 medium spears), cleaned
1 Tbsp. olive oil
1 bag (5 oz.) torn mixed salad greens (about 5 cups)
1/4 cup ATHENOS Crumbled Blue Cheese

PLACE steak and 1/4 cup of the dressing in large resealable plastic bag; seal bag. Turn bag over several times to evenly coat steak with dressing. Refrigerate 30 min. to marinate.
PREHEAT grill to medium heat. Remove steak from marinade; discard bag and marinade. Grill steak 5 to 10 min. on each side for medium doneness (160°F). Meanwhile, grill peppers and asparagus alongside the steak 5 to 7 min. or until crisp-tender, turning occasionally and brushing with the olive oil. Remove vegetables from grill; cut crosswise in half. Set aside. Remove steak from grill; cut across the grain into thin slices.
PLACE greens in large bowl. Add peppers, asparagus and remaining 1/4 cup dressing; toss to coat. Place on serving platter. Top with the steak slices; sprinkle with cheese.

Tangy Fiesta Salad

1 lb. extra lean ground beef
1 pkg. (10 oz.) frozen corn, thawed
1 pkg. (1-1/4 oz.) TACO BELL HOME ORIGINALS Taco Seasoning Mix
1 bag (10 oz.) torn romaine lettuce (about 10 cups)
2 large tomatoes, chopped (about 2 cups)
1/2 cup KRAFT Mexican Style Shredded Four Cheese
1/2 cup KRAFT Thousand Island Dressing
1/2 cup sliced green onions

BROWN meat in large skillet; drain, if necessary. Stir in corn. Add seasoning mix; prepare as directed on package.
PLACE lettuce on large serving platter. (Or, divide evenly among four salad plates.) Top with the taco meat, tomatoes and cheese.
DRIZZLE with dressing. Sprinkle with onions.

Southwestern Cobb Salad

2 pkg. (10 oz. each) mixed baby salad greens, about 10 cups
2 pkg. (6 oz. each) OSCAR MAYER Southwestern Seasoned Chicken Breast Strips, about 3 cups
4 hard-cooked eggs, chopped
1 can (16 oz.) black beans, drained, rinsed
1 cup KRAFT Mexican Style Shredded Four Cheese
12 slices OSCAR MAYER Bacon, crisply cooked, crumbled
2 small ripe avocados, peeled, sliced
2 cups halved cherry tomatoes
2/3 cup KRAFT Ranch Dressing
1/3 cup TACO BELL HOME ORIGINALS Thick 'N Chunky Salsa

ARRANGE salad greens evenly on large serving platter. Arrange chicken, eggs, beans, cheese, bacon, avocados and tomatoes in even rows on top of greens.
MIX dressing and salsa.
DRIZZLE dressing mixture over salad. Serve immediately.

5 Minute BLT Salad

8 cups torn romaine lettuce
3 cups sliced cooked chicken breast (about 3/4 lb.)
2 cups cherry tomatoes, halved
1/2 cup sliced red onions
1 cup KRAFT Natural Sharp Cheddar Cheese Crumbles, divided
1/4 cup KRAFT Ranch Dressing with Bacon
2 slices OSCAR MAYER Ready to Serve Bacon, crumbled

TOSS lettuce, chicken, tomatoes, onions and 1/2 cup of the cheese in large bowl.
ADD dressing; mix lightly.
TOP with remaining 1/2 cup cheese and the bacon.

Nutty Asian Salad


1/4 cup creamy peanut butter
1 env. (1.2 oz.) GOOD SEASONS Asian Sesame Salad Dressing & Recipe Mix
1/4 tsp. crushed red pepper
1/4 cup cider vinegar
1/4 cup oil
1/4 cup water
1 lb. boneless skinless chicken breasts, cooked, shredded (about 3 cups)
1 medium head napa cabbage or bok choy (about 1-1/4 lb.), thinly sliced (about 8 cups)
1 medium red bell pepper, finely chopped
1/2 cup PLANTERS Dry Roasted Peanuts

COMBINE peanut butter, salad dressing mix, crushed red pepper, vinegar, oil and water in medium saucepan. Cook on medium-low heat until peanut butter is completely melted and mixture is well blended, stirring frequently.
ADD chicken; cook until heated through, stirring constantly.
TOSS cabbage with red bell peppers in large bowl. Add chicken mixture; mix lightly. Sprinkle with peanuts just before serving.

Greek Spinach Salad with Tuna

6 cups baby spinach leaves
2 cups grape tomatoes
1 large green pepper, chopped (about 1 cup)
1 cup halved cucumber slices
1 small red onion, thinly sliced (about 1/2 cup)
2 pouches (3 oz. each) STARKIST FLAVOR FRESH POUCH® Tuna (Albacore or Chunk Light Tuna)
1/2 cup KRAFT Greek Vinaigrette Dressing
1 pkg. (4 oz.) ATHENOS Traditional Crumbled Feta Cheese

PLACE spinach on large serving platter or divide evenly among four salad plates; set aside.
COMBINE tomatoes, peppers, cucumbers, onions and tuna in large bowl. Add dressing; toss to coat.
SPOON over spinach; sprinkle with cheese.