Salad recipes???????????????????????????????????

Question

What is your favorite salad, and how do you make it?

Answer 1

Summer egg salad - eggs, cherry tomatoes, spring onions all chopped & mixed wth mayo

Potato salad with a twist - use the usuall diced potatoes, sping onions, mayo...then add thin stips of streaky bacon & wholgrain mustard

Tuna mayo...with sweetcorn & green peppers

Answer 2

I LOVE this Salad! I always make it for Parties...

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 3

I make a really good Taco Salad, here is the recipe:

1 pound ground beef
1/2 envelope taco seasoning (or dry onion soup mix)
1 medium head of lettuce, torn into bite sized pieces
1 6-ounce package of corn chips
4 ounces of cheddar cheese.

Brown the beef, and add the taco seasoning. Then, when you are done, cruch the corn chips, and put into a bowl. Add the lettuce, beef and cheese. Put a cover over the bowl, (or saran wrap) and shake until all of it is mixed. Voila, you have Taco salad. If you want to, you can add tomato pieces, and onions and stuff, but I prefer it without.
P.S. it goes really well with corn-potato chowder

Answer 4

A Simple Salad:

Once considered a coarst weed, mache is now a chic salad green. The sweet, slightly nutty leaves are tender and juicy.

2 tablespoons extra-virgin olive oil
1 tablespoon red or white wine vinegar
1 tablespoon minced shallot
6 cups rinsed and crisped mache (4 oz.)
1/2 cup halved cherry tomatoes
Salt
Pepper

In a large bowl, whisk together olive oil, wine vinegar, and minced shallot. Add salt and pepper to taste. Add mache and cherry tomatoes; gently toss.

Yield: Makes 3 or 4 servings

Answer 5

Th1905 Salad


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.

This is sooo good!

Answer 6

1905 Salad * RATING * 5 out of 5 5 reviews
Servings [Reset]
Keys : Salads Cuban Cuba Central American Carribean Chilled
Ingredients :

SALAD
1medLettuce, Iceburg, chopped
4xTomatoes, diced
1/2lbCheese, Swiss, julienned
6ozHam, julienned
2/3cupOlives, spanish, pitted
3tspCheese, Romano, grated
1xLemon, juiced
DRESSING
1/4cupVinegar, while
1cupOil, olive
8xGarlic clove, minced
2tspOregano
2tspWorcestershire sauce
Salt, taste
Pepper, black, ground, taste

Method :

* Put lettuce in mixing bowl. Add tomatoes, ham, and cheese. Top with spanish olives. Pour dressing on top and add grated Romano cheese and lemon juice. Toss all ingredients together and serve on chilled plates.
* Dressing: Put into bowl minced garlic, oregano, and Worcestershire sauce.
* Beat until smooth with whisk. Add oil gradually and finally add vinegar, beating continuously.















1-2-3 Tuna Salad * RATING * 5 out of 5 2 reviews
Servings [Reset]
Keys : Fish
Ingredients :

1x6-ounce can Bumble Bee Chunk White or Chunk Light Tuna in water
2tblsweet pickle relish
3tblmayonnaise
Shredded lettuce or 3 English muffins

Method :

* Open can, discard lid. Hold a small wire mesh strainer or colander over an empty sink; dump can of tuna into strainer, hold over sink until all of the liquid has drained. (To be sure all of the liquid has drained, gently press on tuna in strainer with the back of a spoon.) Place tuna in a medium bowl; flake into small pieces with a fork. Add relish and mayonnaise to tuna, stir until evenly combined. Serve atop shredded lettuce, as a salad; or divide between English muffins, as a sandwich.















24 Hour Cabbage Salad
[Reset]
Keys : Salads
Ingredients :

1tblUnflavored gelatin
1/4cupCold water
1 1/2cupSugar
1cupVinegar
1/4tspPepper
1/2cupSalad oil
8cupShredded cabbage
2medGreen peppers, chopped
2xCarrots, shredded
1medOnion, shredded
1 1/2tspCelery seed
1/2tspSalt

Method :

* Soften the gelatin in cold water. Heat sugar and vinegar until sugar dissolves, cool. Add celery seed, salt and pepper. Combine gelatin and vinegar mixture, cool until the thickness of cream. Beat in salad oil. In large bowl combine cabbage, green pepper, carrots, and onion. Add enough of the dressing to moisten. Refrigerate 24 hour or up to several days.

















24 Hour Cole Slaw
Servings [Reset]
Keys : Salads
Ingredients :

2xOnions
1lrgHead cabbage
1tspSalt
1tspMustard seed
3/4cupSalad oil
1cupVinegar
1 1/2cupSugar
1tspCelery seed

Method :

* Chop cabbage and onion and toss together. Heat oil, vinegar, salt, sugar, seeds. Bring to boil. Pour over cabbage - onion mixture. Chill 24 hours.
* Stir and serve.

Answer 7

COLESLAW WITH ITALIAN DRESSING

1 white cabbage
1 Small clove garlic
6 tablespoons olive oil
2 tablespoons white wine vinegar
1/4 level teaspoon oregano
1/4 level teaspoon crushed fennel seeds
1/4 level teaspoon celery salt
salt and black pepper

Cut away the course outer leaves from the cabbage, remove the core and finely shred the cabbage into a serving bowl.
Crush the garlic and put it, with all the other ingredients, in a screw-top jar and shake vigorously.
Pour this dressing over the cabbage, toss and serve

Answer 8

I love this pasta salad, and it is easy to make.

1lb small pasta such as spiral or shells
1/2 lb diced hard salami
1/2 lb diced mozzarella
1 pint grape tomatos cut in half
Your fav. Italian dressing

Just cook the pasta according to the package instructions. When it is done drain in cold water. Add the salami, cheese and tomato. Then top with Italian dressing to taste.

Answer 9

I adore salad, so I usually toss in everything or anything, lol.

My favorite is Insalata Caprese. Sometimes I add cooked rotini as a cold pasta salad - w sliced black olives.

vine-ripened tomatoes
fresh mozzarella, sliced
fresh basil leaves
extra-virgin olive oil
salt & freshly ground black pepper to taste
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I vary the ingredients in an antipasto, and sometimes add cooked rotini as well.

Antipasto

1 can green beans
1 lb genoa salami
1 lb provolone cheese
green and black olives,drained
1 can chick peas,drained
1 jar pepporonci, drained
cherry peppers, hot or mild, drained
1 onion, sliced into rings
do not drain the following:
1 jar marinated mushrooms
1 can marinated eggplant
1 jar marinated artichokes
fried peppers in oil

Mix all ingredients together with one cup of wine vinegar, 1/2 cup olive oil and garlic to taste. Serve at room temperature.
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Nicoise Salad
Serving Size : 2

4 cups mesclun or bite-size mixed salad greens
2 small red skinned potatoes, cubed and cooked
1 cup cooked green beans
4 hard-cooked eggs, peeled and cut in quarters
1 jar roasted red peppers, well-drained and cut into strips
1 can water packed tuna chunks, drained
1/4 cup sliced pitted black olives
Dressing
2 tbsp extra-light olive oil
1 tbsp lemon juice
1 tsp Dijon mustard
Salt and pepper, to taste

Divide mesclun between 2 plates. Garnish salad greens with an equal amount of potatoes, green beans, egg quarters, red peppers, tuna and olives. Chill. Whisk together oil, lemon juice and mustard; season with salt and pepper. Drizzle dressing over salad.

Answer 10

My favorite is my own version of a Greek salad

I head of romaine, torn
6-8 oz black olives
1 chopped tomato
a couple of thin slices of red onion
1/2 c crumbled feta
croutons
Newman's Own Caesar salad dressing

Add all ingredients and toss together! Quick, easy and good!