wats a good salad recipe ?

Answer 1

There are to many to list...I suggest you type in salad in your browser and spend a million years figuring out which one you want to make....Have fun and bon appitite.. :)..Yuke

Answer 2

Depends on the type of salad that you are interested in! If you are interested in a nice garden salad, then I would use lettuce, cucumbers, cherry or grape tomatoes, avacado, green onions, red onions (sliced), raddish, red cabbage, and carrots. This is a grat salad, I also add a feww green and blackolives as well! Now if you are interested in a nice pasta salad, the one I love to do is that you take those tri-color twists and cook them according to box, then when done strain and douse with ice cold water, when they are cooled through and through add the noodles to a bowl, add chopped black olives, chopped tomatoes (optional), parmesean cheese, and of course your favorite kind of Italian or Vinegarette dressing. Mix and enjoy! Then there is a fruit salad as well, you could cut up some fresh fruits such as watermelon, cataloupe, honeydew, kiwi, strawberries, cherries, peaches, pears, apples, necterines, apricots, pineapple, banana, add some blueberries, raspberries, blackberries, and grapes (any color) this is a fruit salad that is DELICIOUS!! There is also potatoe salad, egg salad, and tuna salad! There are so many types of salad, that it is almost hard to choose sometimes! I hope that this helps! Good luck!

Answer 3

Iranian Potato Salad
8 medium potatoes, boiled
4 hard-boiled eggs
3 lemons, juice of
1 lb chickens
1 (15 ounce) can baby green peas (drained)
3-4 cups mayonnaise (or more to taste)
1/2 teaspoon salt (or more to taste)
Boil, bone and cool the chicken. Grate the potatoes & eggs. Tare chicken into small pieces. Mix together with mayonnaise and salt. Mold the salad to your personal preferences by starting out using 3c of mayonnaise and adding more. Do the same with the salt. When mold is to your liking, add lemon juice and mix. Cover mold with a layer of baby sweet peas. Let set in the ice box overnight. YUM!!!

Answer 4

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 5

Fresh Tomato, Beef & Bow Tie Pasta 1 pound ground beef 3 cloves garlic, minced 2 cups chopped tomatoes 3/4 teaspoon salt 1/4 teaspoon pepper 1 1/2 cups uncooked bow tie pasta, cooked 2 tablespoons sliced fresh basil 3 tablespoons Parmesan cheese 1. Brown ground beef with garlic in large nonstick skillet over medium heat 8-10 minutes or until beef is not pink, breaking beef up into 3/4 inch crumbles Pour off drippings. 2. Stir in tomatoes, salt and pepper; cook over medium heat 5 minutes, stirring occasionally. Add pasta and basil; toss. Sprinkle with cheese.

Answer 6

Black Bean Salad with Shrimp

1 15 oz. can black beans, rinsed and drained
¼ cup chopped red onion
1 jalapeño chili, cored, seeded, and minced
¼ cup chopped fresh cilantro
1 cup chopped celery
2 tablespoons lime juice
2 tablespoons olive oil
¼ teaspoon salt
¼ teaspoon black pepper
1 small or ½ large avocado, peeled, pitted, and diced
½ pound diced cooked shrimp


In a salad bowl, combine beans, onion, chili, cilantro, and celery. Toss well.

In a cup, stir together lime juice, oil, salt, and pepper. Pour over bean mixture and toss again. Add avocado and shrimp and mix gently.

Answer 7

Lettuce leaves, fresh uncooked spinach leaves, green olives, baby corn, palmtree hearts, asparragus (canned) and nuts.
Dressing: electric-mix a yolk, vinegar, a garlic clove, salt, a bit of sugar and olive oil.

Answer 8

"Hidden Valley Ranch Fiesta Salad Toss" - Serves 4 to 6

4 cups lettuce; shredded
1 1/2 cups jicama or cucumber; peeled and cut in strips
1 cup tomato wedges
1 (4 oz.) can sliced green or red chiles
1 1/2 cups Cheddar cheese; cubed
2 cups sour cream
1 pkg. Hidden Valley Ranch Milk Recipe Original Ranch Salad Dressing Mix
1 tbsp. lime juice
1 tsp. chili powder
1 tbsp. taco sauce
1 avocado; sliced
2 cups tortilla chips; half coarsely crushed

Line salad bowl with the lettuce; fill center with jicama, tomato, chiles and cheese. Chill.
Whisk together Hidden Valley Ranch Mix, sour cream, lime juice, chili powder and taco sauce; chill. Just before serving, toss salad with crushed chips and 1 cup or more of the dressing. Garnish with avocado and whole chips.


"Buffalo Chicken Salad" - 6 servings

DRESSING:
1/2 cup mayonnaise
1/4 cup bottled barbecue sauce
1/2 cup crumbled blue cheese (about 3 oz.)
1 tsp. liquid hot-pepper sauce
2 tbsp. milk
SALAD:
1 1/4 lbs. boneless, skinless chicken breast halves
1/2 tsp. liquid hot-pepper sauce
1 large carrot, peeled and shredded
3 cups bite-size pieces romaine lettuce (about 1 head)
4 cups bite-size pieces iceberg lettuce (about 1 head)
4 ribs celery; from the heart, cut into 1"-long, thin matchstick pieces
1 tbsp. crumbled blue cheese

1) Dressing: Mix all dressing ingredients in small bowl.
2) Salad: Place chicken in glass dish. Add 1/3 cup dressing and hot-pepper sauce; turn to coat. Cover; refrigerate 30 minutes.
3) Meanwhile, mix together carrot, romaine, iceberg and celery in bowl.
4) Heat broiler. Transfer chicken to broiler pan; discard marinade. Broil 4" from heat for 8 minutes; turn and broil 6 minutes or until internal temperature registers 170* on instant-read thermometer.
6) Add remaining dressing to greens in bowl. Cut chicken into thin slices. Place on salad; sprinkle with cheese.

Answer 9

Go to Culinary Chef at http://www.culinarychef.com for recipes.

Answer 10

7-Layer salad I hear is pretty good. you can get the recipe from
www.recipezaar.com or www.allrecipes.com