Does anyone have a good salad recipe - I need to bring one to a?

Question

party.

Answer 1

Seven-Layer Holiday Pasta Salad

Prep Time:30 min
Start to Finish:8 hr 30 min
Makes:8 servings (adjust ingredients as needed for amount of people expected at party)



2 cups uncooked farfalle (bow-tie) pasta (4 ounces)
2 cups broccoli florets
2 medium tomatoes, chopped (1 1/2 cups)
1 medium yellow bell pepper, chopped (1 cup)
1/3 cup diced red onion
1 cup mayonnaise or salad dressing
1/2 cup plain yogurt
2 tablespoons sugar
1/2 teaspoon curry powder
1 1/2 cups shredded Cheddar cheese (6 ounces)
1 tablespoon Betty Crocker® Bac~Os® bacon flavor bits or chips
2 tablespoons finely chopped fresh parsley


1. Cook and drain pasta as directed on package. Place broccoli in boiling water. Cover and cook 1 minute; drain. Immediately rinse with cold water; drain.
2. While pasta is cooking, layer tomatoes, broccoli, bell pepper and onion in 2-quart glass serving bowl.
3. In medium bowl, mix mayonnaise, yogurt, sugar and curry powder. Stir in pasta. Layer pasta evenly over onion in serving bowl.
4. Sprinkle with cheese. Top with bacon bits and parsley. Cover and refrigerate at least 8 hours before serving but no longer than 24 hours.

Special Touch
Use star- or tree-shaped pasta, rotini or any medium shell pasta.

Success
Cooking the broccoli quickly in boiling water softens it slightly and brings out the bright green color. Pat dry with a paper towel so it maintains its crispness.

Answer 2

Broccoli salad

3 c. fresh broccoli, cut up
1 small onion, chopped
1/2 c. raisins
1/2 c. bacon bits

Dressing
1 c. mayonnaise
3 TBSP. vinegar
1/3 c. sugar

Mix the first four ingredients in a large bowl. Mix the dressing ingredients in a small bowl with a whisk. Pour onto the salad and stir well. The recipe recommends letting it sit in the fridge for about an hour but I often make it and serve it immediately. I also no longer measure the salad ingredients exactly so you can add more or less if certain ingredients appeal to you more than others.

Answer 3

I am not sure what this salad is called, but it a favorite among my family!

1/2 head iceberg lettuce, shredded
2 ripe tomatoes, cut in eighths
2 stalks celery, sliced
1/2 cup Swiss cheese, cut in julienne strips
1/2 cup ham, cut in julienne strips (or turkey or shrimp)
1/4 cup green Spanish olives, pitted
4 cloves garlic, minced
1 teaspoon oregano
1 teaspoon Worcestershire sauce
1/2 cup extra-virgin Spanish olive oil
1/8 cup white wine vinegar
2 teaspoons lemon juice
Salt and pepper, to taste
2 teaspoons grated Romano

In a large bowl, mix together the iceberg lettuce, cut tomatoes, celery stalks, Swiss cheese, ham, and Spanish olives.
Mix garlic, oregano, and Worcestershire sauce in a bowl. Beat until smooth with a wire whisk. Add olive oil, gradually beating to form an emulsion. Stir in vinegar and lemon juice and season with salt and pepper. Add dressing to salad and toss well. Add Romano and toss again.

Answer 4

take peppers of different colours and put them in the oven until they are really soft. then take them out (let them cool) and pull their skin out carefully. Cut them in strips. Cut some garlic very fine, or crush it if u can, and make a sauce out of the garlic, fine olive oil and balsamic vinegar. Add salt and pepper. Its an amazing appetizer.

Besides that i m always for a good greek salad (tomatos, cucumbers, onions, green peppers, olives, feta cheese, oregano, olive oil, a little vinegar is optional if u like), as long as the irgedients are really good, for its a very simple taste.

Another idea.. Fresh green salad and lolo bianco, one or two small french onions (echalottes) very fine cut and some vinegraitte sauce (vinegraitte is 65% oil, olive oil even better, 35% wine vinegar -but u can figure out your proportions,i usually put one or two spoons of water in it too-and a little mustard,salt and pepper, shaken together till they are a homogen mixture. Only in this case u dont put all the oil in the sauce. just maybe half of it. U take the rest of the oil (or maybe some more if needed) and frie shortly a handfull of pine nuts in it, until they start becoming gold, and then u put the pine nuts and some of the hot oil in the cool salad. its delicious!

Answer 5

Cranberry Salad

Ingriedients:

1 can of whole cranberries 14 to 16 oz, Ocean Spray is best
1 can of CRUSHED pineapple, 16 oz, Dole is best
1 8oz sour cream
2 medium packages of Cherry Jell-O
1 cup of chopped nuts, pecans, walnuts, whatever you like (optional) I dont use nuts


Direction's:

Boil 2 cups of water
Stir the water into the jell-o until desolved in a medium bowl (a decorative bowl)
Set aside to cool
Scoop out the sour cream into a mixing bowl
Drain all the juice from the can of pineapple into another bowl, and gently stir in the pineapple juice, using a whisk into the sour cream.
Set aside
Mix the crushed pineapple, and whole cranberries (also the nuts, if you decided to use them) together in another bowl. (To me it looks like throw-up, but don't worry, at it's finish, it will be wonderful, and look like it came from Heaven!)
When the Jell-O is cool, with a whisk, stir into it, the sour cream and pineapple juice mixture.
Let set 1/2 way in the refrigerator about 30 minutes. (Do not let it harden all the way, but if this happens, microwave it for a few minutes, to soften it)
When the Jell-o is 1/2 set, stir in the fruit mixture, evenly.
Refrigerate over night, or until completely set.

I make this for Christmas and Thanksgiving, and my family, friends, rave about it.
Good Eats!

Answer 6

Celery and apple salad....
(serves 4)
6 stalks of celery
2 cookind apples
fresh dill (if not available dry dill powder)
lime juice, brown sugar, cummin and salt to taste.

Cut and dice celery and apple in a bowl, squeeze lime juice on the apple cubes to prevent discoloration...sprinkle dill powder 2 teaspoon (if using dry) or wash and cut fresh dill and sprinkle on the above....use brown sugar, salt and cummin powder to season....yummy
enjoy...

Answer 7

finelyl chopped cabbage,lettuce, grated carrots, chopped green apple,a little chopped celery, a handful of raisins and some walnuts toss all together add some salt and drizzle of olive oil and a little vinegar.
ps the apple should be soaked in a little lemon juice and water to prevent it from discolouring.

Answer 8

seafood salad. boil some pasta shells and then cool. add some canned tiny shrimp or even fresh or frozen shrimp. then add a package or two of imatation crabmeat. add all then add mayonnaise and a cup of french dressing along with some diced onion and celery. it is very tasty!!!

Answer 9

here are a couple
Deep Dish Layered Salad

2 eggs
1 1/2 heads iceberg lettuce - rinsed, dried and shredded
1 cup chopped celery
1 cup chopped green bell pepper
1 cup chopped green onions
2 cups sliced fresh mushrooms
2 cups frozen green peas, thawed
2 tablespoons bacon bits
2 tablespoons grated Parmesan cheese
2 cups mayonnaise
2 tablespoons brown sugar
1/2 teaspoon garlic powder
1/2 teaspoon curry powder

1 Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove the eggs from hot water, cool, peel and chop.

2 Layer 1/2 of the lettuce in the bottom of a large bowl. Follow with a layer of celery, bell pepper, green onion, mushrooms, peas and egg. Top with remaining lettuce.

3 Prepare the dressing by whisking together the mayonnaise, brown sugar, garlic powder and curry powder. Spread evenly over top of salad. Sprinkle with bacon bits and Parmesan cheese. Refrigerate until ready to serve.

Makes 10 servings


Oriental Chicken Salad

1 cup Wish-Bone Oriental Dressing
1/3 cup firmly packed dark brown sugar (optional)
4 boneless, skinless chicken breast halves (about 1-1/4 lbs.)
8 cups mixed salad greens
4 oz. snow peas (optional)
2 green onions, chopped
1 carrot, shredded
Crunchy Oriental Noodles

Directions: For marinade, combine Oriental dressing with brown sugar. In large, shallow non-aluminum baking dish or plastic bag, pour 1/2 cup marinade over chicken; turn to coat. Cover, or close bag, and marinate in refrigerator, turning occasionally, up to 3 hours. Refrigerate remaining 3/4 cup marinade.

Remove chicken from marinade, discarding marinade. Grill or broil chicken, turning once, until chicken is no longer pink.

To serve on a large platter, arrange salad greens, snow peas, green onions and carrot. Slice chicken and arrange over mixture; drizzle with remaining refrigerated marinade and garnish, if desired, with crunchy Oriental noodles. Serves 4.


Chili Cornbread Salad

1 (8 oz.) package cornbread mix, such as "Jiffy" brand
1 (4 oz.) can chopped green chiles
1 (1 oz.) package Ranch-style dressing mix
1 (8 oz.) container sour cream
1 cup mayonnaise
2 (15 oz.) cans pinto beans, rinsed and drained
1 cup chopped green bell pepper
2 (15 1/4 oz.) cans whole kernel corn, drained
3 large tomatoes, chopped
10 bacon slices, cooked and crumbled
2 cups (8 oz.) shredded Cheddar cheese
1 cup sliced green onions

Prepare cornbread mix according to package directions adding chopped green chiles; cool.

Combine dressing mix, sour cream, and mayonnaise; set aside.

Crumble half of cornbread into a large bowl. Top with half each of beans, sour cream mixture, bell pepper, and next 5 ingredients Repeat layers. Cover and chill overnight.


Have fun at your party

Answer 10

cut up brocolli and tomatoes a cucumber. onion and green peper add a bottle of zesty Italian dressing let it set of a couple hours to marinate. serve chilled.