Do you know a good recipe for a cold salad?

Question

My mom asked me to bring a cold salad to thanksgiving. She said that there aren't enough veggies planned into the meal and she can't spare the oven. Any ideas?

Answer 1

Frozen Cheese Salad

* 2 lbs cottage cheese
* 4 large tomatoes
* ½ teaspoon salt
* ¼ teaspoon cayenne
* 1 teaspoon Worcestershire sauce
* 1 cup cream
* 1 green pepper
Cut tomatoes in pieces, drain, cut peppers Mix cheese with cream and seasoning Add tomatoes and pepper Pack in mould; turn out and slice .

Answer 2

Ingredients:

1 small box of spaghetti noodles or 1 box rotini noodles (which ever you prefer)
1 bell pepper
1 small can sliced black olives (drained)
1/2 container of grape tomatoes
1 can of arichoke hearts (drained)
1 cucumber
1 cup parmesan cheese
1-2 tbs mayo
1/2 container light italian salad dressing (Hyvee brand is the best I have ever used)
hard salomi (optional)


Directions:
Cook noodles and rinse under cold water-then let the noodles drain. Slice the bell pepper, artichoke hearts, cucumber, and the salami into small pieces. Add everything together in a bowl, mix, and refrigerate for 2 hours.

You should use light Italian dressing verses the regular because it sticks to the noodles better. I have the best luck with the Hy-Vee brand.
You might need to add more italian dressing or parmesian cheese to fit your taste.
can use regular tomatoes too... I just prefer the grape b/c they are quick and easy.

Answer 3

This is a colorful & easy cold salad I like. I don't really measure. Sometimes I add sliced fresh mushrooms and/or walnuts.

Mandarin Orange Salad
yield: 4 servings

1/2 pound spinach or mixed greens
1 (15 ounce) can Mandarin Oranges, drained
1/2 cup sliced ripe black olives
1/2 cup sliced red onion
1/2 cup balsamic vinaigrette
1/4 cup crumbled feta cheese

Combine spinach, mandarin oranges, olives and onion in large serving bowl. Pour vinaigrette over salad; toss to evenly coat. Top with feta cheese.

Answer 4

This is a great salad
1 large bag of lettuce (I like romaine)
1 large jar marinated artichoke hearts undrained
1 can garbonzo beans (chic-peas) drained
1 small can sliced black olives drained
sliced pepperoccini
cherry tomatoes
parm. cheese to taste
coutons
I will also put pepperoni in it sometimes too
Toss with italian dressing to taste
Don't make this salad to far ahead or the lettuce will wilt.

Answer 5

2 different types.... have more but wanted to stay away from salads that have meats in them for obvious reasons

Avocado Citrus Salad
Ingredients:
Dressing
2 limes
2 tablespoons sugar
Dash of salt
2 tablespoons vegetable oil

Salad
1 firm, ripe avocado, peeled, seeded and sliced

2 cups torn romaine lettuce
1 large orange, peeled and cut into sections
1/4 small red onion, sliced into thin wedges
2 tablespoons snipped fresh cilantro (optional)


Directions:
1.For dressing, zest limes to measure 1 teaspoon zest; juice limes to measure 1/4 cup juice. Place zest and juice in small bowl. Add sugar, salt and oil; whisk until blended. Cover; refrigerate until ready to use.
2.For salad, using Avocado Peeler, cut avocado in half lengthwise; remove seed and cut flesh away from skin. Cut avocado into slices.
3.Arrange lettuce, avocado slices, orange sections and onion on small plates. Drizzle with dressing. Sprinkle with cilantro, if desired.

Colossal Chopped Salad
Ingredients:
1 pkg (16 oz/450 g) uncooked penne pasta
1 head romaine lettuce
1 large carrot
1/2 medium red onion
1 small head broccoli
2 plum tomatoes
1/2 cup (125 mL) sliced pitted ripe olives
2 oz (60 g) grated fresh Parmesan cheese (1/2 cup/125 mL)
1 cup (250 mL) Italian or ranch salad dressing


Directions:
1.Cook pasta according to package directions; drain and rinse under cold running water. Spoon pasta onto large serving platter.
2.Meanwhile, using Forged Knife - Chef’s, thinly slice lettuce, carrot and red onion. Coarsely chop broccoli. Slice tomatoes into thin wedges.
3.Top pasta with lettuce, broccoli, carrot, onion, tomatoes and olives. Sprinkle Parmesan cheese over vegetables. Drizzle dressing over salad; toss to coat. Serve immediately.

Answer 6

Try mixing in some chicken, corn, tomatoes, sweet red peppers, olives, onion, and even mushrooms..
To make the sauce, try mixing some 1/3 cup olive oil, about the same amount of balsamic vinegar, about 1 1/2 table spoons mayo, a little bit of mustard, salt, pepper, oregano, basil, some crushed garlic, and a little bit of wine if you have some handy.. hope you like it

Answer 7

one of my family favorites! portion all your ingredients to your taste.

broccoli florets is the base for this salad...to that add
*red seedless grapes (whole)
*coarsely chopped bacon
*green onions
*toasted slivered almonds

before serving, mix mayo, red wine vinegar and sugar in a seperate container, (also to taste, you can make it as tart or as sweet as you would like)

pour dressing on salad before serving.

Answer 8

Seven-Layer Holiday Pasta Salad

Prep Time:30 min
Start to Finish:8 hr 30 min (meaning make it the night before and in the morning it's ready to go)
Makes:8 servings (adjust ingredients as needed for amount of people expected)



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.



Potato-Vegetable Salad with Cilantro Dressing

What’s better than potato salad? Potato salad tossed with cucumbers, bell pepper, green onions, tomatoes and a zesty herb dressing!


Prep Time:10 min
Start to Finish:40 min
Makes:6 servings (adjust ingredients as needed for amount of people expected)

Potatoes
1 1/2 lb white potatoes (4 medium), each cut in half

Cilantro Dressing
1/3 cup olive or vegetable oil
2 tablespoons chopped fresh cilantro
3 tablespoons white wine vinegar
1/2 teaspoon salt
1/4 teaspoon ground cumin
1/8 teaspoon ground red pepper (cayenne)

Salad
1/2 medium cucumber, seeded, coarsely chopped
1/2 medium green bell pepper, coarsely chopped
4 medium green onions, sliced (1/4 cup)
1 medium tomato, seeded, coarsely chopped (3/4 cup)
Chopped fresh cilantro, if desired

1. In 3-quart saucepan, heat 1 inch water (salted if desired) to boiling. Add potatoes. Cover and heat to boiling; reduce heat. Simmer covered 20 to 25 minutes or until tender.
2. While potatoes are cooking, in tightly covered container, shake all dressing ingredients until blended. Drain potatoes; cool slightly. Remove skins if desired. Cut potatoes into cubes (about 4 cups).
3. In large bowl, pour dressing over warm potatoes. Add cucumber, bell pepper, onions and tomato; toss to mix. Serve immediately, or cover and refrigerate 1 to 2 hours until chilled. Stir gently before serving. Garnish with cilantro.

Did You Know?
Fresh cilantro works better in chilled salads, dressings and dips than it does in warm dishes; its delicate flavor disappears quickly when heated.

Substitution
Change the colors of this salad when you use red or yellow bell peppers instead of the green.