Does Neone know of a good salad to make that might be fill someone up?

Question

my boyfriend he wants something different to eat and i have no clue what to cook help!!!!!

Answer 1

Hi Kristy...whew...there are so many to choose from..Like bean, potatoe, pasta, chefs' etc etc etc...Depending what you are going to serve with it...You can also make certain salads your one and only course....

May I suggest you log on to salads "or" recipets in your browser and take a look, figure out what you know he likes and take it from there...

Good luck...He's a lucky guy to have someone who cares enough to do this for him... :) Yukoneze

Answer 2

Too many to choose from. The best thing about salads is you can be creative as you like and you can serve hot or cold. My staples are any kind of pasta, shrimp, any kind of cheese, and Italian dressing. Here are few suggestions hope they help.

A macaroni salad ( with or without tuna)

Some greens with some red onion and beef sliced on tip, or chicken. Season your beef or chicken ( Italian dressing is always an easy marinade)

You can use those Ramen noodles, add some veggies, cooked chicken or pork or shrimp add a light dressing.

How 'bout broccoli, cauliflower, some mandarin oranges, toasted sliced almonds, raisons or cran raisins or dried cherries or dried cranberries, red onion and a light dressing---raspberry vinagrette

A layered salad: : 2 cups Mayo
2 tsp sugar
1 tsp seasoning salt
1 1/4 tsp garlic powder
Mix dressing well and refrigerate overnight The other ingredients can be varied any way you like as much as you like. Just layer the ingredients and spread the dressing over the top and serve.
1 head of lettuce, green onion, 4 hard boiled eggs--chopped or sliced, 1/4lb of bacon--cooked and crumbled, 2 or 3 chopped tomatoes, 1 bag of frozen peas--thawed, cauliflower or broccoli, sprinkle some shredded cheese over the top.

A spaghetti salad; Cook your spaghetti noodles, drain add chopped tomatoes or a can of the already diced tomatoes that are flavored, italian seasoning ( if you use the flavored can of tomatoes you probably won't need any more seasoning) salt & pepper, a little garlic powder, an onion, and a bottle of italian dressing.

Cucumbers, tomatoes, red onion and add some feta cheese, maybe some black olives and chunks of hard crusted bread with Italian or Greek dressing.

Answer 3

Chicken Salad

Ingredients:
1 chicken breast, boiled and cut into pieces
1 egg, hard boiled and sliced
1 potato, boiled, skin removed and diced
2 lettuce leaves, shredded
2 tomatoes, cut in wedges
1/2 cucumber, sliced
1 level tablespoon mayonnaise

Garnish ( optional )
a sprig of parsley

Method
1. Mix the chicken and potato with half the mayonnaise
2. Spread the lettuce leaves on the salad bowl.
3. Arrange the chicken, potato, tomato, cucumber and egg in the bowl.
4. Pour the remaining mayonnaise over it.
5. Garnish with parsley. Serve cold.

Answer 4

I like a good tabouli salad. Use tabouli mix (often in the healthy section of grocery stores, or in the grain section next to the couscous) and prepare according to instructions. Then add some finely chopped parsley, diced tomatoes and cucumbers, and a can of garbanzo beans and chill for about an hour for an easy, filling, tasty main dish salad with protein.

Answer 5

This never misses.
Nicoise Salad

1 1/3 lb (4 medium) potatoes cut into 1/4-inch slices
2 can Tuna packed in water (6 1/8 ounces each) thoroughly drained (or you can use white meat chicken)
3/4 cup Red wine vinaigrette dressing (prepared) (reduced calorie) divided
4 x Butter lettuce leaves
8 oz Frozen whole green beans, (half a 16-ounce package) thawed and drained
1 1/2 cup Cherry tomatoes, halved
1 sm Red onion, sliced
1 can Pitted ripe olives, drained (3 1/4 ounces)

Place potatoes in shallow 1 1/2- to 2-quart microwave-safe dish. Cover with plastic wrap, venting one corner. Microwave on HIGH 8 to 10 minutes until tender; cool. In separate bowls lightly toss potatoes and tuna with 2 tablespoons vinaigrette each; set aside. Line platter with lettuce. Arrange potatoes, tuna and remaining ingredients except vinaigrette on lettuce.
Drizzle with remaining vinaigrette.

Answer 6

Pasta Salad

3 cups cut-up fresh vegetables (tomato, shredded carrots, lettuce)
2 oz dry penne o rigatoni, cooked and drained
1/4 cup any light creamy dressing or mayonnaise
1/2 cup olives (optional)

Combine all ingredients in a bowl. Toss to coat. Cover and refrigerate salad until ready to serve.

Servings: 1

For a quick vinaigrette mix 2 tbsp olive oil, 1 tsp balsamic vinegar, 1 tsp water, 1/2 tsp sugar and 1/2 tsp salt.


This one is a little fancier, but worth it.

8 oz pasta shapes
salt and black pepper
a pinch of nutmeg, grated
2tbsp extra virgin olive oil
1 x 14oz lima beans {drained}
3 tbsp pesto sauce
2/3 cup light cream

Boil pasta until al dente, drain {leave a little wet} Return the past back to the pan, season and stir in nutmeg and oil.

Heat beans in a saucepan with pesto and cream, stirring until the cream begins to simmer. Toss beans and pesto into the pasta and mix well

serve in bowl with pine nuts, grated Parmesan cheese and basil if you wish.

Serves 4

Answer 7

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 8

"Alaska Seafood Cobb Salad" - 4 servings

GREEN GODDESS DRESSING:
1 cup mayonnaise
1 tbsp. white wine (can substitute water or chicken broth)
2 tbsp. green onion (scallions); roughly chopped
2 tbsp. fresh parsley; roughly chopped
2 tbsp. fresh basil; roughly chopped
2 tbsp. fresh dill; roughly chopped
1/2 tsp. kosher salt
Freshly ground black pepper to taste
SALAD:
4 cups mixed baby greens
1 lb. imitation crab chunks or mini-cuts
1/2 cup avocado; peeled and chopped
1/2 cup crumbled cooked bacon
16 cherry tomatoes; halved
2 hard-cooked eggs; peeled and chopped

DRESSING: Combine all ingredients into food processor. Pulse processor 5-6 times to chop the herbs. Run processor for an additional 60 seconds, or until the herbs are pureed and dressing is green. Pour dressing into a jar with a lid and refrigerate.
SALAD: Toss greens in a large bowl with 1/2 to 3/4 cup of the dressing. Arrange dressed greens on four plates. Lay a row of crab across the center of each salad. Arrange remaining ingredients on both sides of crab. Drizzle dressing over each salad to serve.
(For more delicious recipes, visit www.alaskaseafood.org)

Answer 9

My family LOVES this. I cook a pack of the small seashell noodles, then run them under cold water when they are done. I cut up some radishes, cucumber, green onion, and sometimes bell pepper. I mix Kraft mayo with a little mustard into the cooked pasta, then mix in the vegetables. I season it with a little dill weed and celery seed (because we are not celery eaters). If you want it as a meal, you can add diced up chicken, turkey or ham into it.

Answer 10

There's always a chicken, or beef salad. all you have to do is just make a regular salad and then cook the meat then cut it in pieces and serve