excellent salad?

Question

any tips on making a really excellent and low cost salad?
im really hungry.....

Answer 1

get some spinach or Romaine lettuce, and saute it for just a few seconds in hot olive oil, just enough to wilt.
Toss with some nuts and pine nuts and craisins, and sprinkle with balsamic vinegar!
Oh, and add crumbled blue, feta or goat cheese.
And mushrooms if you like.

Answer 2

i use whatever lettuce i have around the house. add some dried cranberries (i buy in bulk or at costco) and add some candied walnuts. if i have it around, i'll throw some blue or other strong cheese and a simple salad dressing.

my dad uses things like pears or apples and will add little tomatoes, cucumbers or really whatever is around.

salads are a great way to get rid of veggies and even fruit you might normally let go back. don't put the dressing on the extra because then you can have some for lunch the next day.

Answer 3

Chicken Fajita Salad Recipe

This salad is a real mexican delight, thanks to the fajita seasonings! Spicy, grilled chicken is cobined with a mixture of flavorful salsa, beans, and corn. It is then topped off with plenty of tomatoes, onions, and greens to make this this tastey salad complete!
Prep:10 mins Cook:30 mins Servings:6


Ingredients
1 can of rinsed and drained black beans (15 oz)
1/2 c salsa
1 chopped onion
1 wedge-cut tomato
1 can corn (Mex style)(11 oz)
1 pack mixed greens (10 oz)
1 pack (divided into halves) dry fajita mix (1.27 oz)
1 tbsp veg oil
2 boneless and skinless ckn breasts cut in half

Directions
Cover chicken with first half of fajita seasonings and rub in.
Warm oil on medium-heat in a skillet, then cook the chicken until juices come out clear (about 8 minutes per side) and put to the side for later.
In a large-sized saucepan: combine salsa, corn, and beans with other half of fajita mix. Warm throughout over med heat.
Next, toss the onion, tomato, and greens together.
Finish by adding the bean and corn mixture, and the grilled chicken to the salad.

Answer 4

BLT Salad with Basil Mayo Dressing

Tangy, crunchy salad with all the things you love about the wonderful B.L.T. sandwich! You will make this again and again!

1/2 lb bacon
1/2 cup mayonnaise
2 Tbs red wine vinegar
1/4 cup finely chopped fresh basil
4 slices French bread, cut into 1/2 inch pieces
1 tsp salt
1 tsp ground black pepper
1 Tbs canola oil
1 lb romaine lettuce - rinsed, dried, and torn into bite-size pieces
1 pint cherry tomatoes, quartered

1 Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside, reserving 2 tablespoons of the drippings.
2 In a small bowl, whisk together the reserved bacon drippings, mayonnaise, vinegar and basil and let dressing stand, covered, at room temperature.
3 In a large skillet over medium heat, toss the bread pieces with the salt and pepper. Drizzle with the oil, continue tossing and cook over medium-low heat until golden brown.
4 In a large bowl mix together the romaine, tomatoes, bacon and croutons. Pour the dressing over the salad and toss well.

Servings: 4
Preparation time: 15 minutes
Cooking time: 10 minutes
Ready in: 25 minutes

Answer 5

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 6

A simple but effective seasoning. 3 soupspoon of oil of colza + 1 soupspoon of freshly squeezed lemon juice + shallots + salt, pepper.

Answer 7

i like salad with corn, chopped up boiled egg, mushrooms, or beans in it, maybe a can of tuna, or put in a can of the tiny shrimps

Answer 8

An old favourite of mine :) Iceberg lettuce, pineapple tidbits, shredded mozza cheese, and ranch dressing. Mix it up, and enjoy.

Answer 9

fruit salad

Answer 10

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