please can someone help with salad recipes, im so bored with mine!!!?

Question

oh my gosh every one is giving me recipes with bacon, im jewish....

Answer 1

use canned veggies along with cold fresh vegitables mixed with your choice of meat if Any italian and 1000 island mixed dressings

Answer 2

Broccoli Salad

1 large bunch of broccoli, cut into florets
1 small red onion chopped fine
1 cup sharp cheddar grated
1/2 pound bacon fried very crisp and crumbled.

Combine all in large salad bowl and toss with dressing.

Dressing:
1/2 cup mayonnaise
1/3 cup white sugar
1/4 cup white vinegar

Mix together with a fork or whisk until sugar is dissolved and it becomes smooth. Pour over salad and toss.

This salad is best if you let it sit in the fridge for at least an hour before serving. (Even overnight!!)



Chickpea Salad

1 can chickpeas, drained and well-rinsed
1 cup cherry tomatoes, halved (or regular tomatoes chopped, but it will be watery)
4-6 branches of parsley, leaves only, finely chopped or snipped with scissors
1-2 green onions, finely sliced

Combine all ingredients, then dress with:
2 tablespoons mayonnaise
1 teaspoon balsamic vinegar
Salt & pepper to taste.



Tomato Salad

4-6 tomatoes, or italian tomatoes, sliced (1/4 inch thick)
fresh mozzarella or bocconcini, sliced
finely chopped parsley
finely chopped basil or oregano (or dried if you like)
salt & pepper
olive oil
balsamic or red wine vinegar

Arrange tomato and mozzarella slices on a serving dish.
Sprinkle with herbs and S&P.
Drizzle lightly with olive oil and vinegar.



Cucumber Salad

1 large cucumber
1/2 small red onion
1/4 cup sour cream
1 tablespoon snipped fresh dill or 1 teaspoon dried dill weed
salt and pepper

Thinly slice cucumber into rounds (peeled or not, as you prefer).
Slice onion into VERY thing rings.
Combine sour cream, dill, and S&P.
Pour dressing over salad.
Refrigerate for an hour before serving if possible, but not necessary.

Answer 3

Start with a bed of mixed greens then add:
grilled eggplant and peppers and toasted pine nuts
coat 2, 1" thick piece of chevre (soft goats cheese) with finely chopped pine nuts or pecans and brown on both side just long enough to add color and get the inside a little melty. Place on top of the salad.
whisk together 1Tbs olive oil, 2 Tbs white balsamic vinegar, pinch tsp thyme, 1 clove crushed garlic and salt and pepper to taste. drizzle on top and YUM!

Answer 4

Here are some Asian-inspired salad recipes, no pork or shrimp!

Rice Salad with Wasabi Dressing

Dressing
2 to 3 teaspoons wasabi powder or paste
1 tablespoon soy sauce
¼ cup rice vinegar
1 tablespoon sesame oil
1 teaspoon sugar
1 teaspoon cracked white peppercorns
½ teaspoon grated lemon zest

Salad
3 green onions
1 sweet red pepper
1 small cucumber, peeled
2 cups cooked white or brown rice

For the dressing, if using wasabi powder, mix it with 1 teaspoon warm water and let stand 10 minutes. Combine wasabi, soy sauce, vinegar, sesame oil, sugar, peppercorns, and lemon zest in large mixing bowl and whisk until smooth.

For the salad, thinly slice green onions on the diagonal. Core, seed, and dice red pepper. Cut cucumber in half lengthwise and use melon baller to scoop out seeds. Cut cucumber widthwise into crescent-shaped slices. Add vegetables and rice to dressing and toss well.

Makes 4 servings.
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Nell’s Oriental Cabbage Salad

1 medium cabbage head (I use 1 bag cole slaw shredded green cabbage & carrots, plus 1 bag shredded red cabbage)
1 bunch green onions
1 cup sunflower kernels (raw, hulled)
1 cup sliced almonds
2 packages Ramen noodles, 1 oriental flavor & 1 beef flavor

Dressing:
¾ c. oil (I use less)
½ c. sugar (I use less)
1/3 c white wine vinegar, or white balsamic vinegar
flavor packets from noodles

Finely chop and combine cabbage and onions. Add sunflower kernels and almonds. Mix dressing, pour over cabbage mixture, blend well. Lastly, add noodles; mix well.

Answer 5

i haven't tried them yet but here they r
(1)Tuna Garbanzo Salad

3 oz. canned tuna
3/4 cup chickpeas
3 tsp. light mayonnaise
1 tsp. Dijon mustard
Freshly ground pepper to taste

Mix all ingredients together, and you've got lunch to go.

(2)Shrimp and Celery Salad
Prep Time: 15 minutes

1/2 cup reduced-fat sour cream
1/4 cup mayonnaise
2 tablespoons fresh lime juice
1 tablespoon grated lime zest
1 1/2 teaspoons curry powder
1/4 teaspoon salt
1 1/2 pounds peeled, deveined, and cooked medium fresh or frozen shrimp (thaw if frozen)
4 large celery stalks, thinly sliced
1 large cucumber, peeled, seeded, and thinly sliced

Makes 4 (1½-cup) Servings

Whisk together sour cream, mayonnaise, lime juice, lime zest, curry powder, and salt in a large bowl. Add shrimp, celery, and cucumber; toss gently to coat. Refrigerate until ready to serve.

(3)Lemon Fish Salad

1/2 cup white wine
1 1/2 tsp. Worcestershire sauce
1 tbsp. fresh lemon juice
1 tbsp. fresh cilantro (coriander)
1 green onion
1/2 tbsp. olive oil
4 oz. sole

Rinse and pat dry fish fillet. Heat oven to 350 degrees. Place fish in an oven safe dish. In a small bowl mix together wine, Worcestershire sauce and lemon juice; pour over fish. Bake for 10-12 minutes; add water if you see liquid drying out. Remove from oven; let cool and flake fish in a medium size bowl. Rinse and chop cilantro and onion; sprinkle over fish. Drizzle oil on top and mix everything until well blended.

that's all i can give u 4 right now i have more but i'm sorry i have 2 go but i hope that these help and i hope they taste good .

Answer 6

Try a layered salad on a plate or platter:

Start with your favorite greens,
add mushrooms, bacon, cheese, turkey strips or chunks, etc
top with pumpkin or sunflower seeds, watercress or beansprouts
drizzle with homemade dressing:
combine olive oil and choice of vinegar (don't use malt--bleech) and enjoy!

Answer 7

Greek Salad, add feta cheese, pesto dressing, kalamata olives and red onions

BLT salad, add tomato bacon and cheese and a cheesy ranch dressing

Answer 8

I have tons of salad recipes... what are you looking for?


here's one til u decide what u want in it :) A favorite a my shows.

Thai Chicken Stir-Fry Salad

Dressing
¾ cup creamy poppy seed dressing
2 cloves garlic, pressed
1 1-inch piece unpeeled fresh gingerroot, grated and juiced

Salad
1 package (6 oz) fresh baby spinach leaves OR mixed baby greens
1 package (12 oz) broccoli slaw mix
1 medium cucumber, scored, seeded and sliced
1 small red bell pepper, sliced into thin strips

Chicken Mixture
1 lb boneless, skinless chicken breasts, flattened and cut into ½ inch cubes
¼ snipped fresh basil leaves
¼ cup peanuts

1.For dressing, in Stainless (2 qt) mixing bowl, combine salad dressing and garlic. Grate gingerroot using Ultimate Mandolin. Gather gingerroot in palm of hand and squeeze over bowl to release juice; discard flesh. Whisk until well blended and set aside.
2.For salad, place greens, slaw mix, cucumber and bell pepper in Simple Additions large bowl; refrigerate until ready to serve.
3.For chicken mixture, heat stir-fry skillet over medium-high heat. Lightly spray skillet with nonstick cooking spray. Add chicken to skillet in a single layer. Cook without stirring 2 minutes or until chicken begins to brown. Stir-fry 2-3 minutes or until chicken is no longer pink; remove from heat. Add basil, peanuts and ¼ cup of the dressing; toss to coat.
4.To serve, toss salad with remaining dressing; top with chicken mixture and serve immediately.

Variation: Thai Chicken Stir Fry with Rice: Omit salad ingredients. Prepare dressing as directed in step 1. Double the chicken mixture, prepare as directed in Step 3, stir frying chicken in two batches. Toss chicken with all the dressing. Serve chicken over hot cooked rice prepared with Rice Cooker Plus

Answer 9

Baby spinach, cut up apple, chopped walnuts and honey mustard dressing.

Answer 10

So simple and delicious!!

Roma tomato's
crumbled feta
fresh chopped basil
drizzle with "good" balsamic vinegar