I am invited to a church potluck and the dish requested is a unique salad. Please help me with any ideas,?

Question

All I know is how to make a green salad but I need something more interesting and colorfull.

Answer 1

I just copied most of the answers you received! They all sound good. Here is a very unique salad if you can get all the ingredients. You will have to double the ingredients and I use Mandarin oranges instead of fresh oranges --

Avocado and Orange Salad
Servings: 6 servings.

fresh spinach leaves -- washed and dried
6 tiny red potatoes -- cooked and cooled, cut in quarters
1 bunch radishes -- trimmed and thinly sliced
2 tablespoons balsamic vinegar
6 tablespoons extra-virgin olive oil
1 1/2 teaspoons sugar
1 1/2 teaspoons zest of a fresh orange
2 oranges -- peeled and sliced
2 avocados -- peeled and sliced

Combine spinach, potatoes, and radishes in large bowl.

Whisk vinegar and oil in small glass measuring cup, adding sugar and orange zest.

Season with salt and pepper and pour over the salad and gently toss.

Mound salad on a large platter and top with orange and avocado slices.

Good Luck! ~-~

Answer 2

Summer Macaroni Pasta Salad Recipe

Ingredients
3 cups orecchiette pasta
1 cup summer squash, sliced
1 cup zucchini, sliced
1 red bell pepper, sliced
1 green bell pepper, sliced

Tip
A variety of vegetables are available during the summer. Try using a combination of different vegetables for different dishes. Steaming the vegetables is also a good option for this pasta salad.


Directions:
First boil the pasta until ready and drain. Next add the veggies and the pasta together in a large bowl and mix. Pour over with favorite dressing and serve. very simple, colorful, and easy pasta salad recipe.

Answer 3

This is an easy and colorful recipe -- You will probably have to double the ingredients depending on how many you are serving --

Broccoli Raisin Salad

1 bunch of broccoli to = 2 Cups (use the very tops)
2/3 cup raisins
1 jar real bacon pieces, or 1/2 cup crumbled bacon
1/2 cup chopped red onion
1/2 cup sunflower seeds

Dressing:
1/2 cup Salad Dressing
2 Tbsp. Vinegar
2 Tbsp. sugar

Note: For best results salad may be assembled the night before you serve it, but put the dressing on minutes before you serve. (After setting together for hours it tends to wilt.)

Happy Eating! ~-~

Answer 4

This recipe is not necessarily more colorful but it is interesting and well liked.

Brandyberry Salad

1 head Lettuce - Chopped
1/2 cup mild or sweet onions chopped
1/2 lb bacon - crumbled
1/2 head cauliflower chopped

dressing

1 cup Mayo
1 cup Parmesan Cheese (grated)
1/2 cup sugar
add enough milk to a good consistency

Mix together right before serving.

Answer 5

Corn, Avocado, and Tomato Salad
This is really delicious and beautiful and easy. Simply divine and HEAVENLY. lol
You can serve it as a salad or call it a chunky dip and scoop it up with tortilla chips.

RECIPE INGREDIENTS:
2 tablespoons olive oil
1 tablespoon fresh lime juice
1/4 cup chopped cilantro
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
2 1/2 cups fresh corn kernels (from about 5 ears)
1 1/2 cups diced avocado (1/2-inch pieces)
1 pint cherry tomatoes, quartered
1/2 cup finely diced red onion

1. In a large bowl, whisk together the olive oil, lime juice, cilantro, salt, and pepper.

2. Add the corn, avocado, tomatoes, and onion and toss to mix. Serve at room temperature. Serves 4 to 6.
Tips: Choose ears of corn with bright green husks that are tightly closed. The ends of the corn silk should be golden brown, not pale -- an indication that the corn was picked too early.

To easily remove corn silk from the kernels, hold the ear in one hand and rub downward with a wet paper towel.

To remove corn kernels for a salad or salsa, stand an uncooked ear in a shallow bowl and use a sharp, thin-bladed knife.

Colorful Citrus Spanish Salad
It is a very pretty salad and has a unique taste. Do not let the dressing ingrediants throw you, it is yummy!

4 servings 20 min 20 min prep

2 cups arugula, torn into pieces
1 cup mandarin oranges, sections
8 radishes, thinly sliced
10 black olives, pitted and halved
1/4 cup orange juice
1 tablespoon lemon juice
2 tablespoons olive oil
1 tablespoon honey
1/8 teaspoon cinnamon
1/8 teaspoon cayenne
salt and pepper

In a bowl wisk together orange juice, lemon juice, olive oil, honey, cinnamon and cayenne. Add salt and pepper to taste.
Pour in to a shakeable container and let dressing sit at least 20minutes before serving.
In large serving bowl, lay out arugula on bottom of plate in single layer.
Next layer, add oranges.
Next layer, radishes.
Top dish with the olives.
Before serving add some of the dressing to top of bowl and toss salad. Serve salad and pass extra dressing to please.

Answer 6

Black Bean Salad

2 - 15 1/2-oz. cans black beans, drained and rinsed
1 cup frozen corn kernels
1 red bell pepper
1 bunch scallions
1/3 cup fresh cilantro, chopped
3 tbsp. extra-virgin olive oil
3 tbsp. red wine vinegar
1 small clove garlic, finely minced (optional)
1/4 tsp. salt, or to taste
1/4 tsp. black pepper, or to taste

Pour the beans into a colander. Pour the frozen corn on top of the beans. Rinse the vegetables with cool tap water. Drain well. Pour the beans and corn into a 3-quart or larger bowl. Seed and finely dice the bell pepper and add it to the bowl. Finely chop the scallions, using all of the whites and enough green tops to make 1/2 cup. Add them to the bowl. Using kitchen shears or a knife, chop the cilantro and add it to the bowl. To make the dressing, pour the olive oil into a 2-cup glass measure. Whisk in the vinegar, optional garlic, salt and black pepper. Add to the beans.

Serve at once or chill until ready to serve. Serves 6 generously as a side dish or 4 as a main dish.

Answer 7

In place of the crostini, you could add herbed croutons to the salad. Sliced or diced avacados would be another idea for an add in.

BLT Salad with Crostini

1/3 cup fat-free mayonnaise dressing or salad dressing
4 tablespoons milk
3 tablespoons chopped oil-packed sun-dried tomatoes, drained
1 clove garlic, minced
12 thin slices baguette-style French bread
6 cups torn mixed salad greens
3 plum tomatoes, seeded and chopped (1 cup)
1 small cucumber, halved lengthwise and thinly sliced
1/2 cup cubed Muenster or mozzarella cheese (2 ounces)
8 slices turkey bacon, crisp-cooked, drained, and crumbled

For dressing, in a blender container or food processor bowl, combine mayonnaise or salad dressing, milk, dried tomatoes, and garlic. Cover and blend or process until tomatoes and garlic are finely chopped. Set dressing aside.

Place bread slices on a baking sheet. Bake in a 450 degree F. oven for about 5 minutes or until toasted. Turn slices over; spread with some of the dressing. Bake 3 minutes more; set aside.

Meanwhile, in a large bowl toss together salad greens, chopped tomato, cucumber, cheese, and bacon. Drizzle with dressing; toss lightly to coat. Serve with toasted bread slices.
-------------------

Waldorf Salad

1 red apple, cored and chopped
1/2 cup celery, thinly sliced
1/2 cup red seedless grapes, sliced (or a 1/4 cup of raisins)
1/2 cup chopped toasted walnuts
1/4 cup mayonnaise
1 Tbsp fresh lemon juice
Salt
Pepper
Lettuce

In a medium sized bowl, whisk together the mayo and the lemon juice. Add 1/2 teaspoon of salt, 1/4 teaspoon of fresh ground pepper. Mix in the apple, celery, grapes, and walnuts. Serve on a bed of fresh lettuce.

Answer 8

ROTINI RAINBOW SALAD

12 ounces rotini, rainbow
2 medium tomatoes, chopped
1 small green pepper, chopped
1 small onion, chopped
1 small cucumber, chopped
1 cup fresh broccoli, flowerets
1 cup fresh mushrooms, sliced
8 ounces Italian salad dressing, bottled
1 cup black olives, pitted & sliced
8 ounces pepperoni slices

Bring 4 quarts of water to a rapid boil. (2 teaspoons of salt can be added, optional.) Add rotini. Return water to rapid boil; cook uncovered, stirring frequently, about 10 to 12 minutes. Drain. Rinse in cold water. Combine with remaining ingredients. Cover and chill. Toss salad before serving.
6 to 8 servings.

Note: May substitute green onions for the onions and a 4 oz. can of mushroom slices for the fresh mushrooms.

Answer 9

Does the salad have to involve lettuce? You could go with egg salad or potato salad, salmon salad (made similarly to tuna fish salad), etc. Or perhaps a pea salad? You can use chick peas (garbanzo beans) and cover with a dressing that you would use for chicken salad, but without the chicken...You need to drain and rinse the chick peas first....

Good Luck

Answer 10

HEAVENLY SEVEN-LAYER SALAD

6 cups shredded lettuce
2 cups chopped tomatoes
2 cups mushrooms, sliced
10 ounces frozen peas, thawed and drained
4 ounces cheddar cheese, shredded
1 cup red onion, sliced into rings
2 cups Miracle Whip Salad Dressing
2 slices bacon, optional

Layer lettuce, tomatoes, mushrooms, peas, cheese and onions in 2-quart serving bowl. Spread dressing over onions, sealing to edge of bowl; cover. Refrigerate several hours or overnight. Garnish with crisply cooked bacon slices, crumbled, and additional cheddar cheese, if desired.
Serving Size: 8

Just increase your recipe to match the number of people from your church you need to feed