need to make nice salads.. any recipes.. anybody?

Answer 1

Almond-Orange Salad

3 heads romaine, washed, cleaned, veins removed, chopped
½ cup slivered almonds, lightly toasted
2 oranges, sectioned, reserve juice

Dressing:
¾ cup mild vegetable oil
1/3 cup cider vinegar
½ tsp. Dijon mustard
3/4 tsp. kosher salt, or to taste
½ tsp. black pepper, or to taste
¼ tsp. almond extract
Reserved orange juice from sectioning oranges

In large bowl, toss together lettuce and oranges. Mix dressing in jar by shaking, or in measuring cup with whisk. Dress salad greens/oranges and toss. Sprinkle on slivered almonds, toss again lightly. Serve immediately.
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New Potato Salad

3 pounds small red potatoes
Kosher salt
1 cup good mayonnaise
1/4 cup buttermilk, milk, or white wine
2 tablespoons Dijon mustard
2 tablespoons whole-grain mustard
1/2 cup chopped fresh dill
Freshly ground black pepper
1/2 cup chopped celery
1/2 cup chopped red onion

Place the potatoes and 2 tablespoons of salt in a large pot of water. Bring the water to a boil, then lower the heat and simmer for 10 to 15 minutes, until the potatoes are barely tender when pierced with a knife. Drain the potatoes in a colander, then place the colander with the potatoes over the empty pot and cover with a clean, dry kitchen towel. Allow the potatoes to steam for 15 to 20 minutes.

Meanwhile, in a small bowl, whisk together the mayonnaise, buttermilk, Dijon mustard, whole-grain mustard, dill, 1 teaspoon of salt, and 1 teaspoon of pepper. Set aside.

When the potatoes are cool enough to handle, cut them into quarters or halves, depending on their size. Place the cut potatoes in a large bowl. While the potatoes are still warm, pour enough dressing over them to moisten. (As the salad sits, you may need to add more dressing.) Add the celery and red onion, 2 teaspoons of salt and 1 teaspoon of pepper. Toss well, cover, and refrigerate for a few hours to allow the flavors to blend. Serve cold or at room temperature.

--Ina Garten, FoodTV
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Jackson Salad

Salad:
4 heads romaine, cut into bite-size pieces
2 cans Hearts of Palm, drained & chopped
2 cans Artichoke Hearts, drained & chopped
8 strips crisp bacon, crumbled (or more to taste)
1 small pkg. feta cheese, crumbled

Dressing:
1/2 small onion (about 1/4 cup)
6 Tbsp, cider vinegar
4 tsp. spicy brown mustard
1 tsp. sugar
1 tsp. salt
1/2 tsp. black pepper
1 cup vegetable oil (can use some olive oil)

Assemble salad and toss.

In blender or food processor, combine all dressing ingredients. Add oil last and slowly. Pour dressing over salad, toss, and serve. Wonderful! Serves 16.

--Southern Living
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Hearts of Palm, Baby Spinach, and Red Onion Salad with Citrus Vinaigrette

1/2 cup fresh orange juice
1/2 cup fresh lemon juice
1 teaspoon minced shallot
1/4 teaspoon Dijon mustard
1 teaspoon champagne vinegar
2 tablespoons extra-virgin olive oil
Salt and freshly cracked pepper
1 cup sliced (diagonally), hearts of palm
1 orange, segmented, white pith removed
1 cup baby spinach, washed and spun dry
1/4 cup thinly sliced red onion
Salt and freshly cracked pepper

Place the orange juice and lemon juice in a small skillet and cook over medium-high heat until reduced by two-thirds, about 15 minutes. You should have about 2 tablespoons left. Remove from the heat and reserve until ready to use.
In a medium bowl whisk together the shallots and mustard. Slowly drizzle in the reduced citrus juice and the champagne vinegar. Add the oil in a thin, steady stream, whisking constantly. Season lightly with salt and freshly cracked pepper.
In a mixing bowl, combine the hearts of palm, orange segments, baby spinach, and red onion. Season with salt and freshly cracked black pepper, and toss to combine. Divide between 2 chilled salad plates, and drizzle evenly with the prepared vinaigrette. Serve with extra ground black pepper if desired.

--Emeril Lagasse
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Warm Apple and Goat Cheese Salad

2 tablespoons raspberry vinegar or red wine vinegar
1/2 teaspoon Dijon mustard
1 small garlic clove, minced
1/2 teaspoon salt
1/2 teaspoon pepper
1/3 cup olive oil
1 tablespoon chopped fresh parsley leaves
3 Belgian endives, cored and separated into leaves
1 bunch watercress or spinach, washed
1 Granny Smith apple, sliced
4 ounces mild goat cheese, small log
1/4 cup chopped walnuts

Using a glass jar with a tight lid, combine the vinegar, mustard, garlic, salt, and pepper, and shake well to blend. Add the oil and parsley and shake.

On 4 plates, arrange the endive leaves like spokes around each plate. Arrange the watercress or spinach in the center.
Preheat the broiler, and arrange the sliced apples slightly overlapping in 4 fan shapes, place in broiler pan. Cut the cheese into 4 slices and top each apple fan with slices of cheese. Broil until golden for approximately 5 minutes. Using a spatula, carefully place the apple slices and cheese on top of the endive.
Drizzle the dressing over the salads and sprinkle with walnuts.

--Paula Dean, FoodTV

Answer 2

One of my favorites is one my grandmother used to make during the Great Depression. Therefore, it's also very simple and cheap.

Shred Iceberg Lettuce like they do with Mexican dishes. Dice a tomato or two, depending on the size of salad you want. Dice about a 1/4 of an onion.

Add Best Foods Mayo...start at 1 Tbsp.
Then add 2 tsp. Balsamic Vinegar.
Salt and Pepper to taste.

The secret of this recipe it the way the lettuce and tomatoes are cut and the pepper. Some like lots of pepper...I don't. But, a little pepper is needed.

Enjoy!

Answer 3

Well it really depends on if you are going to make this a main corse or a side salad.
But here is a good one..Sweet and savory:
4 cups chopped broccoli
1 lg mango..seeded peeled and chopped
1/2 cup cashews
1 small red onion..chopped
1/2 cup ranch dressing
2 tbls orange juice
1 tbls horseradish
11oz can of mandarin oranges drained
Combine the first four ingredients on salad bowl. For dressing mix the ranch,o.j., and horseradish. Mix with the salad then carefully mix in the mandarin oranges.

For something a little easier here is a recipe for a great greek salad:
3 med. tomatoes
1 med. cucumber
1 small red onion
kalamata olives(pitted)
about 1/2 cup of feta cheese (i like feta so I use more)
For the dressing:
about 2 tbls olive oil
2 tbls lemon juice
2 tsp fresh oregano
1/8 tsp salt
and
1/8 tsp black pepper
Mix together well and mix with salad..
Hope this helped.

Answer 4

Waldorf Salad

have to be honest, this isn't the original Waldorf salad, just my variation on a theme. It is a crunchy and flavoursome salad, that is very healthy, being high in vitamins and minerals and being low in fat and sugar it is low in calories. If you are on a low fat diet you can use reduced fat mayonnaise, and even reduce the quantity, bear in mind that with the addition of lemon juice, a little mayonnaise goes a long way. The following quantities serve 2 as a main course.

Ingredients
1 Dessert Apple, diced
Juice of 1 Lemon
1 tbsp Mayonnaise
2 tbsp Walnut pieces
1 tbsp Raisins
3 Spring onions, sliced
2 Celery stalks, sliced
10 cm length of Cucumber, cut into chunks
6 or 7 good sized Lettuce leaves (mixed leaves if possible)
Chive tips, to garnish (optional)
Method
Toss the chopped apple in the lemon juice. Add the mayonnaise and stir well.
add all other ingredients except the lettuce leaves to the apple, and mix well.
Arrange the lettuce leaves on to the serving dishes, to form a “bowl” of lettuce.
Place the salad mixture into the lettuce bowls and garnish with the chive tips, if required.

Answer 5

This is one of my favorites. I call it 'CAN CAN salad' because the most strenuous part of making it is openeing the cans of tuna & beans
It is a cheap and easy source of protein and great for a summer day. I make this at least once a week.

ingredients:
1 can tuna
1 can chick peas
1 chopped carrot
1/2 a bunch of chopped parsley
1/2 an onion, chopped
1/2 a pepper, chopped
1 small tomato

dressing:
Olive Oil
balsamic vinegar
salt & pepper
garlic powder
fresh squeezed lemon juice

extra credit ingredients:
shallot instead of onion
more chopped herbs (basil, dill, cilantro, mint, thyme etc...)
feta cheese
roasted pepper
cukes or other veggies

The ingredients really should be dictated by what you have in the fridge. Use up all your veggie odds and ends.

Mix ingredients in bowl. Drizzle & pinch & stir dressing ingredients on top. Stir. Taste. Correct seasonings & chow down!

Answer 6

Here is one of my all-time favorite salad recipes:

Creamy Ranch Pasta Salad
Description
A recipe for Creamy Ranch Pasta Salad

Ingredients


1 box Betty Crocker Suddenly Salad ranch and bacon pasta salad mix

1/2 cup mayonnaise or salad dressing

1 tablespoon Dijon mustard

4 medium green onions, chopped

1 medium stalk celery, thinly sliced

3 hard-cooked eggs, coarsely chopped

1 hard-cooked egg, sliced

Paprika
Preparation
1. Empty pasta into 3-quart (or larger) saucepan 2/3 full of boiling water. Gently boil uncovered 15 minutes, stirring occasionally. Drain pasta; rinse with cold water. Shake to drain well.

2. In large bowl, stir together seasoning mix, mayonnaise, mustard, onions and celery. Add pasta and chopped eggs and stir until evenly coated. Garnish with egg slices and paprika. Store in refrigerator.

Here is another one I use:
Ranch Chicken Salad
Mardell Costa of Pueblo/Hidden Valley Family Friendly Food Contest/Colorado State Fair, Second Place

Ingredients


4 cups cooked chicken, shredded
1/2 cup buttermilk
1/2 cup mayo
3 T Hidden Valley Ranch seasoning mix
1 green onion, chopped
1 rib celery, chopped
1/2 T caper chopped
1/2 tsp. dill weed
1 T brown mustard


Directions

1.) Mix all together and serve on croissants.

Answer 7

i dont know if your a vegitarian but i LOVE tenderloin salad, its good for a romantic yet casual dinner. I dont really have a recipe but its super simple to make.
U NEED:
Leafy Green lettuce OR baby spinache leaves (whicheva u prefer)
Chopped and toasted walnuts
1lb or 2 8 oz tenderloin filets (filet mignon)
balsamic vinagrette
crumbled blue cheese

Just cook the filets any way you prefer(best as mid-rare) Be sure to let them sit for a 1/2 hour before cooking season w/ course salt and ground black pepper. And let them sit for 15 minutes after there cooked to let the juices redistribute!

In the meantime wash and chop your salad greens.

Chop your walnuts, drizzle with a little bit of oil and toast for 5 minutes in a 375 degree oven.

To plate, place greens, then walnuts, tenderloin, and garnish with crumbled bucheese. Drizzle on balsamic vinagrette!!!
ITS THE BOMB!

Answer 8

The best part about making a salad is anything goes. You want to add as many diffrent colors to your salad to make it look fancy. hard boiled eggs, walnuts, olives(black and/or green) cerely, peas, soy beans, radishes, carrots, oranges, grapes, mushrooms, cucumbers, tomatoes, broc/califlower, turkey, chicken, bacon, hamburgur. it just all depends on your mood. whatever food your craving turn it into a salad from taco's to a chicken club. and try diffrent salad dressings. a great dressing is a cumcumberone. half a cumcumber sliced, 1 cup of plain yogurt,1 garlic clove, some lemon juice and salt and pepper to taste, blend in a food processor and serve. i love it

Answer 9

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 10

Tuna Salad

Cook shell macaroni till done. Add 1 can of tuna, 2 stalks of celery chopped, 1 small onion chopped, 3 tablespoons of maonaise, 1 teaspoon of relish, mix all ingredients together, taste, you might need more mao or relish to your taste. Chill till you are ready to use. This a favorite at family picnics.

Answer 11

"Crab Louis" - 6 servings

1/3 cup heavy cream; chilled
1 cup mayonnaise
1/4 cup chili sauce
1 tablespoon lemon juice
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
1 small head lettuce; shredded
1 pound cooked crabmeat; picked over, or 3 pkgs. (6 oz. each) frozen Alaska King crab; thawed and drained
2 hard-cooked eggs; sliced
1 tomato; cut into wedges
1/4 cup sliced green onion (scallions)

In small bowl with mixer at medium speed, beat cream until soft peaks form. With spatula, fold in mayonnaise, chili sauce, lemon juice, salt and cayenne. Cover; refrigerate until serving time, at least 30 minutes.
To serve: Arrange lettuce on large platter. Heap crab in center of lettuce; top with mayonnaise mixture. Garnish with sliced eggs, tomato wedges and green onions. Yields 1 3/4 cups dressing.