What are some yummy salad recipes?

Question

Im sure there are many types of yummy salads recipes out there...i just dont know any!! Anyone got any?? (preferably healthy) thanks!

Answer 1

I have also made this salad for a Diabetic using Reduced-Fat or Light Hellmann's Mayonnaise and Equal for sugar. Tastes great!

LAYERED LETTUCE SALAD:
1 head lettuce - shredded
1 large red onion - sliced
1/2 cup celery - diced
1/2 cup green pepper - diced
1 large carrot - grated
1 package frozen peas
2 cups Hellmann's Mayonnaise
2 Tablespoons sugar
4 ounces cheddar cheese - shredded
8 slices bacon - cooked crisp and crumbled
Make this salad the day before serving. Layer the lettuce in the bottom of a large clear bowl. Follow with a layer of onion, a layer of celery, a layer of pepper, a layer of carrot, and a layer of frozen peas. Carefully spread mayonnaise on top. Sprinkle sugar on the mayonnaise. Cover with cheese. Crumble bacon pieces on top. Refrigerate overnight or at least 6 hours to flavor.

(The next day I decorate to top with slices of cucumber and cherry tomatoes, sometimes olives)

Answer 2

not a salad ,but how about a great dressing

I found this recipe in my mom’s recipe box. I have no idea how she came by, but I know this was the house dressing for a restaurant called The Limestone Castle
I don’t know if the restaurant is still there. I do remember the salad dressing was great.



LIMESTONE DRESSING

1/2 Cup sugar
1 tsp. salt
1/2 tsp. dry mustard
1/4 cup vinegar
1/2 tsp. pepper
1 1/2 cups salad oil
1 tsp. paprika
1 small onion
1/2 cup catsup
1 tsp. celery seed
1 1/2 tsp Worcestershire sauce

Put all ingredients in blender except the celery seed. Blend until well mixed. Add
celery seed before storing in a covered jar. Can be made with a mixer by chopping the onion very fine first. This is much like a French dressing. It will not separate and will keep indefinitely in the refrigerator.
Make about 2 1/2 cups of dressing.

Answer 3

Okay, this recipe is the best one I've tried, and it's totally authentic because I made the recipe up from scratch. I did steal a method or two though from the Food Network. You start by placing small red potatoes in a pot of cold water with salt. Bring it up to a boil, and then turn the heat down to low to medium until the potatoes are a little less done than tender, but a little past al dente (firm). Place the potatoes in an ice bath for 5 minutes (just a bowl with ice water) in order to stop the cooking process. Then take a tea towel and rub the potatoes gently with the towel to remove the skin. Slice the potatoes into medium cubes and put in a bowl. Since the potatoes are still hot, you want to give it some immediate flavor, so pour a little red wine vinegar and lemon juice on the potatoes, mix, cover, and refrigerate for 2 hours. Wile they're in the fridge, you can start the sauce and topping. First, I always like bacon in my potato salad, so I bake some off and let it cool. Then I sauté some onions in a pan of oil with some sugar so that they caramelize. I add garlic to it near the end of the cooking. Add salt and pepper as well. For the dressing, you mix red wine vinegar, dijon mustard and regular yellow mustard, mayo, hot sauce, salt and pepper, a tad of sugar, and a little oil. When your potatoes, bacon, and onions are cooled, you mix those ingredients together and then add the dressing. You put the whole mixture in the fridge for about another hour and then enjoy. It may seem like a tough process, but it's not very hands on and is very easy to do. The work will be payed off when you try it too. Good luck.

Answer 4

Pasta Salad
Ingredients:
1 large package sea shells macaroni
1 can small or medium black olives, drained
1 can small or medium jar green olives, drained
1 package sliced pepperoni
1 small red onion, sliced and halved
8 ounces (or so to taste) cubed Mozzarella cheese
Fresh grated Parmesan Cheese
1/4 cup oil
1/2 cup red wine vinegar
Oregano, basil, garlic, parsley, rosemary, salt, and pepper to taste.
Cook pasta; drain and cool. Add all ingredients except Parmesan cheese together. Toss in oil and vinegar. Add herbs and salt and pepper to taste. Sprinkle Parmesan on top.

Spinach Salad
Ingredients - Dressing
1/2 cup oil
1/2 small onion, chopped
1/4 cup cider vinegar
1/4 cup sugar
1/4 teaspoon dry mustard
1/8 teaspoon pepper
1/2 teaspoon salt
1/4 teaspoon celery salt
Ingredients - Salad
Lettuce
Spinach (wash really good!)
Celery, cut in small pieces
Mushrooms, sliced
bacon bits, crumbled
1 can mandarin oranges, drained
1 large ripe avocado, sliced
Mix dressing ingredients in a small saucepan and heat until sugar is dissolved. Toss with greens and serve.

Answer 5

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 6

Tri-color rotini, with some veggies, and a low-fat Italian Parmesan bottled dressing. Black olives and some Parm on top. Simple and good.

Or, 1 cup orzo, boiled off, a sprinkle of olive oil and lots of lemon juice, and every veggie you have in the fridge, like celery, cherry tomatoes, green onions, sun-dried tomatoes, the possibilities are endless. It's a throw together salad.

Answer 7

Lettuce Turkey breast luch meat
carrots Raisians or dried cheries
celery some walnuts
tomatoes light cheese

Mix a small amount of olive oil,lemon juice water and vineger with spices for dressing

Answer 8

Waldorf is my favourite, so if you want to try it, chop up two sticks of celery, a good handful of chopped walnuts a small handful of raisins, and a chopped apple soaked in some lemon juice. Mix together carefully with mayonaisse as liked. Goes well with cold meat such as ham or chicken as well as on it's own. Enjoy!

Answer 9

Just remember, iceburg lettuce have no vitamins, so try for greener leafy lettuce (Romane, Endive, etc).
Fill up with veggies of your choice (try to avoid higher calorie/fat products such as avacado), chose a lower fat / lean meat (if so desired) and a balsamic vinegrette dressing.
If you are asking about things like maccaroni, potato, etc salads, then those are always higher calorie as they are mayo-based dressings.

Answer 10

"Florentine Salad" - 10 servings

1 1/2 lbs. spinach
1 clove garlic; slivered
3/4 cup salad oil
1/2 cup red wine vinegar
1/2 tsp. salt
Dash pepper
3 hard-cooked eggs; chopped
4 slices bacon; crisply fried and crumbled

Wash spinach; remove stems and tear leaves into bite-size pieces. Dry; chill 2 hours. Let garlic stand in oil 1 hour; remove garlic.
Just before serving, mix oil, vinegar, salt and pepper in large salad bowl. Add spinach and toss with dressing until leaves are well coated. Sprinkle with chopped eggs and crumbled bacon; toss.


"Waldorf Salad" - 4 to 6 servings

2 cups diced unpared apple (about 2 medium)
1 cup diced celery
1/3 cup coarsely chopped nuts
1/2 cup mayonnaise or salad dressing

Combine all ingredients; toss. If desired, mound salad in lettuce cups and garnish with maraschino cherries.


"Summer Fruit Bowl" - 10 servings

3 medium bananas
4 medium oranges; pared and sectioned (3 cups)
1 cup strawberries; halved
1 cup seedless green grapes; halved
Sour Cream-Honey Dressing (recipe follows)

Peel bananas; slice into bowl. Cover completely with other fruit. Cover bowl and chill. Just before serving, pour dressing over fruit; toss until fruit is well coated.
SOUR CREAM-HONEY DRESSSING: Blend 1/2 cup dairy sour cream, 1 tbsp. honey and 1 tbsp. orange juice.