Salad ideas for dinner??

Answer 1

Chunk Salad


Cut the below in Chunk Sizes
Cucumber
Tomatoes
Celery
Black Olives Leave whole
Red Onions
Feta Cheese
Fresh Chopped Parsely

Mix together and add your favorite Italian Seasonings. I make my own or use the Good seasonings brand.

Enjoy

Answer 2

Use your favorite salad veggies and top with slices of grilled chicken or steak or thaw out some frozen shrimp and add those. Top with some grated cheese and your favorite salad dressing.
Serve with some dinner rolls or grilled garlic toast and you have your whole meal.

Answer 3

Make Over 200 Juicy, Mouth-Watering Paleo Recipes You've NEVER Seen or Tasted Before?

Answer 4

I never use recipies, so I'll give you the ingredients and let you add them 'to taste'. I made this for four small appetizer sized salads:

Take a cheese grater and grate a large peeled jicama. (largest holes on the grater)
Grate a large carrot or two (I think I used 2) - same holes.
Chop up as many scallions as you want (I was heavy on the green tails because it made a great color contrast)
Toss with POM pomegranate juice, a splash of apple cider vinegar and salt to taste.
Top with lots of fresh Pomegranate seeds.

This is inexpensive and has a very bright, crisp, refreshing flavor.

Cheers!

Baron Von Lipwig

Answer 5

I grow my own mixed leaves indoors, but any mixed leaves will do.

Roast a chicken breast per person. Leave in oven to stay warm
cook 3 rashers of bacon per person
1 medium boiled egg per person.

arrange salad, put chicken on top, place bacon around, and cut egg in to 4 and place round chicken.

I like to dress my salad with the vinegar that comes out of pickled walnut jars, but that's personal.


Another good one is to make pesto toast, bake bread covered in pesto in the oven, and grill a round goat's cheese per person (the little one that look like baby brie) and serve on a bed of mixed leaves.
yum!

Answer 6

easy and guranteed to be a hit.

dressing:
equal parts of malt vinegar, balsamic, red wine vinegar, and white vinegar. Add 2 parts olive oil. Add salt, pepper and a crushed clove of garlic.

Salad. Open the following cans:
baby corn, artichokes, hearts of palm, whole mushrooms.

Add dressing, toss arround, and eat.... its to die for

You can also if you like, add dry basil, thyme or oregano

Cheers

Answer 7

usual salad stuff, plus chopped red peppers, grated cheese cold beans great...

Answer 8

go to

www.creamofkarachi.com, where can find some good salad recipies

or directly reach the section here

http://www.creamofkarachi.com/index.php/component/option,com_ricettario/Itemid,88888990/

Answer 9

use a variety of vegetables, and make barbeque chicken its really good, i make it alot its simple quick easy filling and good
good luck

Answer 10

Wild Rice and Chicken Salad

Ingredients:

14 1/2 oz. can chicken broth
1/2 cup wild rice, about 3 ounces
2 cups diced cooked chicken breast, about 9 ounces
1 large celery stalk, diced
1/2 large crisp red apple, diced
1 green onion, thinly sliced
2 tablespoons minced fresh tarragon or 2 teaspoons dried, crumbled
2 1/2 tablespoons olive oil
1 1/2 tablespoons tarragon vinegar
1 teaspoon Dijon mustard
1/4 tsp. sugar

Combine broth and rice in small saucepan. Bring to boil. Cover and simmer over medium-low heat until rice is tender and liquid is absorbed, about 50 minutes. T

Transfer to medium bowl. Cover and chill.

Just before serving, add chicken, celery, apple, onion, and tarragon to rice. Whisk remaining ingredients to blend in small bowl.

Pour over rice, toss well. Season with salt and pepper.

Serves 2-4.



Seafood Caesar Salad

Serves 4

Ingredients:

1 lb. cooked jumbo shrimp, peeled and de-veined
2 bacon strips, chopped and cooked until crisp
1 romaine lettuce, torn into small pieces
1/3 cup extra virgin olive oil
1/4 cup white wine vinegar
6 anchovy fillets, halved
1 hard-cooked egg, finely chopped
1/4 teaspoon salt
1 cup croutons
Parmesan cheese shavings

Preparation:

Place shrimp, bacon and lettuce in salad bowl. Combine oil, vinegar, anchovy fillets, egg, and salt and mix well.

Pour over salad just before serving and toss well.

Top with croutons and Parmesan shavings.



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.




Pork Oriental Salad

Makes 6 servings

Ingredients:

1 pound pork tenderloin

Marinade:

2 tablespoons brown sugar
1 1/2 tablespoons soy sauce,
2 tablespoons sherry, optional
1 tablespoon Hoisin sauce

Dressing:

1 tablespoon extra virgin olive oil
1 tablespoon peanut oil
2 tablespoons sugar
2 tablespoons soy sauce
1 teaspoon ginger root, grated
1 dash Tabasco sauce, optional

Salad:

6 ounces vermicelli
1 cup carrots, julienned
1 cup pea pods
4 green onions, sliced, tops included
1 tablespoon toasted sesame seeds

Preparation:

Marinade:

Cut the pork into very thin slices, suitable for stir-frying. Mix brown sugar, soy sauce, sherry and Hoisin sauce. Pour over the pork strips in heavy plastic bag. Place in refrigerator to marinate for up to 1 hour, turning bag occasionally.

Dressing:

Combine oils, sugar, soy sauce, ginger root and Tabasco or other hot sauce. Blend and put into refrigerator to chill.

Salad:

Cook vermicelli to desired doneness. Add the pea pods and carrots during last 2 minutes of cooking. Drain and immediately rinse with cold water. Put into large bowl and pour the dressing over vermicelli mixture. Add the green onions. Set aside while preparing pork.

Pork:

Remove the pork from refrigerator and put into a wok or large heavy skillet. Include some of the marinade. Stir pork strips until browned and cooked through, about 5 to 7 minutes. Drain and add to the salad mixture. Mix the salad well.

Cover and refrigerate 1 hour to allow the flavors to blend. If desired, sprinkle with toasted sesame seeds just before serving.



Salad Nicoise

Makes 2 servings

Ingredients:

Salad:

1 1/2 cups torn mixed greens or fresh spinach leaves
1 6 ounce can tuna packed in water
4 ounces fresh green beans, cooked until just done
4 cooked new potatoes, quartered
2 ripe roma tomatoes, cut into wedges
2 hard boiled eggs, halved
1/4 cup black olives
small tin of anchovies in oil
1 teaspoon capers, drained and rinsed, optional

Dressing:

9 tablespoons extra virgin olive oil
3 tablespoons white wine vinegar
2 teaspoons Dijon mustard
1 teaspoon garlic, smashed with salt until paste
ground black pepper to taste

Preparation:

In a large serving bowl, place the mixed greens. Drain the tuna and flake onto the greens. Add the green beans, potatoes, tomatoes, eggs, black olives, anchovies and capers if using.

Place all the dressing ingredients into a bowl and whisk until well incorporated. Pour over the salad and serve immediately.


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Baby Spinach, Crab, Tomato and Creme Fraiche Salad

Makes 1 serving

Ingredients:

4 ounces baby spinach
4 ounces white crab meat
3 plum tomatoes
juice of 2 lemons
2 ounces creme fraiche
1 tablespoons chives, chopped
salt and fresh ground pepper to taste

Preparation:

Pick crab of all the white meat. Wash the baby spinach well. Remove skin and seeds from the tomatoes and coarsely chop. Mix the lemon juice into the creme fraiche.

Mix all the ingredients together with the chives and season with salt and pepper. Serve immediately.


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Chicken and Melon Salad

Makes 6 servings

Ingredients:

Salad:

3 chicken breasts, whole, boneless
1/2 cantaloupe
1/2 pound black grapes
1/2 pound asparagus
1 cup chicken stock
1/2 cup dry white wine
1 garlic clove, crushed
3 tablespoons capers
3 tablespoons Parmesan cheese, coarsely grated

Dressing:

1/4 cup lemon juice
1/4 cup extra virgin olive oil
1/4 cup dry white wine
1 garlic clove, crushed
salt and freshly ground black pepper to taste

Preparation:

Salad:

Cut cantaloupe into chunks. Halve and seed grapes. Trim asparagus, steam or microwave until just tender. Cut asparagus into 2 inch lengths.

Combine stock, wine and garlic in a pan, add chicken; bring to a boil. Reduce heat and simmer for 5 minutes on each side, or until tender. Drain chicken, cool, and shred finely. Combine chicken, melon, grapes, asparagus and capers with dressing. Serve with Parmesan cheese.

Dressing:

Combine all ingredients in a jar and shake well. Keep chilled until needed.


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Chicken Ginger Salad

Makes 4 servings

Ingredients:

4 cups cooked chicken, diced
1 15 ounce can of artichoke hearts
1 7 ounce can baby corn
1 tablespoon fresh ginger, julienned
sesame oil
1 tablespoon soy sauce
mayonnaise, enough to moisten
salt and pepper to taste
lemon juice
1 tablespoon shredded fresh basil
1 head Bibb lettuce
2 roma tomatoes cut into wedges

Preparation:

Drain and rinse artichoke hearts and corn. Quarter artichoke hearts and cut the corn into smaller pieces. Set aside. Peel ginger and julienne into matchstick size pieces. Put ginger in a small dish and toss with a little sesame oil.

Toss chicken, artichoke hearts, corn, ginger, mayonnaise and soy sauce together with salt and pepper. Test for taste and add a squeeze of lemon juice and garnish with basil. Serve over a platter of lettuce and place tomatoes around the edges.


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Curried Chicken and Mango Salad

Makes 4 servings

Ingredients:

2 quarts water
4 boneless, skinless chicken breasts
3/4 cup plain yogurt
1 tablespoon lime juice
1 tablespoon honey
1 teaspoon curry powder
1/8 teaspoon salt
1/2 teaspoon pepper
1 cup peeled cubed mango
4 lettuce leaves

Preparation:

Bring water to a boil in a medium saucepan. Add chicken, reduce heat and simmer 15 minutes or until chicken is tender. Remove chicken and let cool. Cut into 1/2 inch pieces and set aside.

Combine yogurt, lime juice, honey, curry powder, salt and pepper in a medium bowl. Mix well. Add mango and reserved chicken. Toss well. Spoon salad onto lettuce lined individual serving plates.

Note: Papaya or pineapple may be substituted for the mango.


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Gingered Chicken Salad

Makes 4 servings

Ingredients:

2 cups cooked chicken breast, cubed
1/2 cup sliced scallions
1 cup snow peas, julienned
1 cup bean sprouts
1 cup thinly sliced mushrooms
2 tablespoons soy sauce
2 tablespoons finely minced ginger
1 tablespoon extra virgin olive oil
1/2 teaspoon oriental sesame oil, optional
1/3 cup lemon juice
1 clove garlic finely minced
1 bunch watercress, for garnish

Preparation:

Place the chicken, scallions, peas, bean sprouts and mushrooms in a large bowl. Combine the soy sauce, ginger, olive oil, sesame oil, lemon juice and garlic and toss with the chicken mixture. If desired, transfer to a bed of lettuce on a serving platter and arrange watercress around it.


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San Antonio Chicken Salad

Makes 4 servings

Ingredients:

2 large whole chicken breasts, split, boned and skinned
1/2 cup salsa
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/4 cup sour cream
2 tablespoons mayonnaise
1 ripe avocado
1 cup sliced celery
Bibb or leaf lettuce leaves
4 crisply cooked bacon slices, crumbled

Preparation:

Cut chicken into 1/2 inch cubes. Combine salsa, cumin and salt in 10-inch skillet. Cook chicken in salsa mixture, stirring frequently, until cooked through, about 4 minutes. Transfer contents of skillet to mixing bowl; cover and chill thoroughly.

To serve, combine chicken mixture, sour cream and mayonnaise. Mix well. Peel, seed and coarsely chop avocado. Add avocado and celery to chicken mixture. Mix lightly. Spoon onto lettuce-lined salad plates; sprinkle with bacon. Serve with additional salsa on the side.