Where can I find some easy-to-make salad recipes?

Question

I'm thinking Almonds, Tomatoes, Tangerines, etc... But give me your thoughts and ideas and I will see what I can do. Props and points to the best of the bestest.

P.S. Vegetarian salads - i.e. chicken, etc. - no such recipes, give me recipes without meat.

Answer 1

Asian Spinach Salad
10 oz. pkg. Fresh Baby Spinach
• 1/4 lb. Fresh Sliced Shiitake Mushrooms (or other variety)
• 1 5 oz. can Water Chestnuts, chopped
• 2 Grapefruit, Sectioned and cut up
• 1/4 Cup toasted Sesame Oil
• 2 Tbsp Rice Wine Vinegar
• 2 Tbsp Grapefruit Juice
• 1 Tbsp Soy Sauce
• 1 tsp Tabasco sauce (or to taste)
• 1/4 tsp salt
• 1/4 tsp Dry Mustard
• 1 tsp Sugar
•
Method:
Gently rinse the spinach; drain well and put into large Salad Bowl. Add mushrooms, water chestnuts and grapefruit. In a separate mixing bowl, whisk together oil, vinegar, grapefruit juice, soy sauce, Tabasco sauce and dry ingredients. Toss with Spinach mixture just before serving.


Crunchy Spinach Salad with Mandarin Oranges. A sweet orange dressing with baby spinach, red onion, Mandarin oranges and peanuts for extra crunch.

Ingredients:
• 2 Tablespoon extra virgin olive oil
• 2 1/2 Tablespoons orange juice (fresh if possible)
• 1 teaspoon fresh lemon juice
• 1 Tablespoon honey
• 1/2 Tablespoon brown sugar
• 1 bag (6 oz) fresh baby spinach
• 1 cup Mandarin orange segments
• 1/2 cup red onion, chopped
• 1/4 cup dry roasted peanuts

Method:
Combine olive oil, orange juice, lemon juice, honey and brown sugar in small bowl and set aside. Place spinach, orange segments, onion and nuts in large bowl. Pour dressing over mixture and toss. Salt and pepper to taste.


Quick & Easy California Salad
There's hardly any chopping involved in this easy salad that combines cherry tomatoes, black olives, canned mushrooms, artichoke hearts & avocado.

Ingredients:
• 1 cup fresh whole cherry tomatoes
• 1 cup canned whole black olives, drained
• 1 cup canned whole button mushrooms, drained
• 1 cup marinated artichoke hearts (do not drain)
• 1 large ripe avocado, pitted, peeled and cut into bite-size chunks
Method:
Combine all ingredients in salad bowl. Toss gently to coat completely with marinade. Chill before serving.

Answer 2

Carrot, Orange & Radish Salad
6 Servings
1 lb carrots,peeled & shredded
1 lg onion,cut into bite-sized -
- chunks
3/4 c radishes,thinly sliced
1/2 c cilantro,chopped
3 T olive oil
2 T lemon juice
2 T orange juice
1 ds orange-blossom water
1 ds cinnamon
1 salt & pepper
1 pita wedges

Combine carrots, oranges, radishes & cilantro in a salad bowl.

Whisk together the olive oil, juices, water, cinnamon, salt & pepper & pour over the salad. Cover & chill. Serve garnished with pita wedges.


Mad Hatter Salad (with Almonds)
1 (16 ounce) package coleslaw mix
8 green onions, chopped
1/2 cup butter or margarine
1 head fresh broccoli, cut into florets
2 (3 ounce) packages chicken flavored ramen noodles
1 cup slivered almonds
1 cup unsalted sunflower seeds
1/2 cup white sugar
1/4 cup apple cider vinegar
1/2 cup vegetable oil
1 teaspoon soy sauce

DIRECTIONS
In a large bowl, toss together the coleslaw mix, green onions and broccoli. Set
aside.
Melt the butter in a large skillet over medium heat. Crumble the ramen noodles
into a bowl, and mix with the almonds and sunflower seeds. Sprinkle the
seasoning packets over all. Add to the skillet; cook and stir until noodles and
nuts are toasted, about 8 minutes.
In a jar with a tight fitting lid, combine the sugar, vinegar, oil and soy
sauce. Seal, and shake vigorously to blend.
Just before serving, combine the slaw mixture with the nuts and noodles. Pour
the dressing over all, and stir briefly to coat.
Note
This can be made ahead of time, just keep the mixtures separate until serving
time. I always put the mixtures in big resealable bags and put in a big bowl
right before serving time.

AMBROSIA SALAD (with Tangerine)

2 grapefruit, sectioned
3 oranges, sectioned
2 tangerines, sectioned
1/3 to 1/2 c. sugar
1/2 c. shredded coconut

Place half the fruits in serving dish; sprinkle with half the sugar and coconut.
Add remaining fruits, sugar and coconut. Chill for at least 1 hour before
serving. Makes 8 servings.


Baby Spinach and Tangerines
10 oz bag of prewashed spinach
1/2 pound mixed baby greens (salad mix)
3 tangerines, Satsuma or other seedless variety
1/4 cup red wine vinegar (good quality)*
1/4 cup balsamic vinegar
1/3 cup fresh or bottled pomegranate juice
1 1/2 tsp cornstarch
1 tsp sugar
pinch of cinnamon
1/4 tsp salt
1/4 tsp black pepper
1 tablespoon extra virgin olive oil
Wash the greens and spinach well and dry in a lettuce spinner. Chill the greens
until just before serving. Peel the tangerines and remove as much pith as
possible. Cover and chill until ready to serve. In a small, shallow pan bring
the vinegar up to a simmer. Dissolve the cornstarch in the juice with the sugar
and other seasonings. Stir the cornstarch mixture into the vinegar and simmer
until just starting to thicken. Remove from the heat and stir in the oil. Chill
until ready to use. Use a fork to whisk the dressing before tossing the salad.
This dressing will become quite thick if you keep it longer than a day. Roast
some vegetables and toss them with your leftover dressing for a wonderful salad.
Serve cold or room temperature.

Answer 3

Here's a little salad that I came up with. I think it's delicious.
I put mandarin oranges (or you could use tangerines), dried cranberries, almonds, and chicken on romaine and then use a sweet poppyseed dressing or raspberry vinigarette. I love feta cheese so I usually sprinkle some of this on too. If you like these ingredients you should definitely try it! I got my husband to like it and he usually hates salad with fruit on it!

Answer 4

The Kraft foods website! It's loaded with all kinds of wonderful recipes, including easy-to-make salads.

Answer 5

What I do is add toasted haloumi cheese, sun-dried tomatoes, basil, sunflower seeds or sesame seeds, just a tad of olive oil, lemon and pepper (haloumi and tomatoes would be salty enough)
and toss in some olives of your choice!

Dead easy!!

Answer 6

I just recently found this salad I surprisingly am crazy about....

It's spring mix salad, dried cranberries, pecan halves and Raspberry Vinegarette. Mix well and chow down...simple, easy, and delicious! :)

Answer 7

Some ideas:

Green beans (steamed), fresh mozzarella & tomatoes w oil & red wine vinegar.

Spinach leaves, strawberries, walnuts & feta or blue cheese.

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Asparagus, Tomato and Butter Lettuce Salad

1 head butter lettuce
4 on-the-vine tomatoes, thinly sliced
*1 pound asparagus, trimmed and blanched
3 Tbsp. balsamic vinegar
1/4 cup extra virgin olive oil
Salt and fresh cracked black pepper
2 Tbsp. chopped fresh parsley, chive or dill

Arrange lettuce leaves on a platter. Arrange tomatoes near the outer edge of the lettuce. Arrange asparagus in the centre. Drizzle with balsamic vinegar and olive oil. Sprinkle with salt, fresh cracked pepper and herbs.

*Note: To blanch asparagus, cook in boiling water 2 minutes. Remove and cool in ice cold water. Drain well and pat dry. Serves 6 as a side dish.
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Avocado Blueberry Mango Salad
1 lrge, ripe avocado, pitted, peeled and sliced
blueberries, rinsed and well drained
diced fresh apple
diced fresh mango
mixed baby greens
chopped chives or green onion
walnuts, toasted, coarsely chopped
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Mandarin Orange Salad

1/2 pound Spinach or mixed greens
1 can (11 or 15 oz.) Mandarin Oranges, drained
1/2 cup sliced ripe 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.
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Pear Salad with Blue Cheese & Walnuts

1 Can Sliced Pears drained (save 1 cup of the syrup)
1 Cup White Wine Vinegar (herbed flavored vinegar)
1 1/2 lbs Mixed Greens
1 1/2 lbs Crumbled Blue Cheese
2 Cups Toasted Walnut Pieces

Place the 1 Cup of reserved syrup, the herbed flavored white wine vinegar and the 1 ½ Cup of Blue Cheese in blender / food processor. Whirl until smooth and set aside for dressing salad.Layer mixed greens and pears in large salad bowl or individual plats, finishing with Blue Cheese and Toasted Walnut Pieces.Drizzle dressing over all.
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Waldorf Salad with Yogurt Dressing

1/4 cup low-fat plain yogurt
1 tablespoon fresh lemon juice
1/2 teaspoon coarse salt
1/4 teaspoon ground pepper
1 tablespoon fresh lemon juice
1/2 teaspoon coarse salt
1/4 teaspoon ground pepper.
1 apple, cored and cut into 1/2-inch pieces (about 2 cups)
1 stalk celery, thinly sliced crosswise (about 1/2 cup)
1/2 cup halved red seedless grapes
1/2 cup chopped toasted walnuts
Boston lettuce leaves

In a medium bowl, whisk together yogurt and lemon juice; season with coarse salt and ground pepper. Add apple, celery, red seedless grapes, and toasted walnuts; toss to coat with dressing. Cover; refrigerate until ready to serve, up to overnight. Divide salad in half; serve each portion on 2 Boston lettuce leaves.

Variation: Add 1 cup cooked chicken, cut into 1/2-inch pieces.

Answer 8

http://www.consorzio.com/recipes/salads.php