I need great salad recipes?

Answer 1

BOCCONCINI (MOZZARELLA) AND TOMATO
SALAD

This is a true Summertime salad because it is best made with garden-fresh, ripe ingredients. The riper the tomatoes, the better; and only fresh basil leaves will do. Use your best quality, fruit olive oil for this one.

Vinaigrette:

1/3 cup extra virgin olive oil
3-4 tablespoons balsamic vinegar
1 tablespoon fresh basil, chopped
1/2 teaspoon fresh oregano, or 1/4 teaspoon dry
1/4 teaspoon sea salt
pinch of red pepper flakes
3 garlic cloves, finely minced


Salad:

2 tablespoons pitted black oil cure olive, chopped
1/2 lb small mozzarella balls (Bocconcini)
5 ripe tomatoes, cut into 1" thick wedges

Allow the minced garlic to stand in the vinegar for 10-15 minutes before preparing recipe. This will help remove the "bite" from the garlic and mellow it.
Meanwhile, slice tomatoes into wedges. Drain mozzarella balls (they are normally packaged in a brine). Remove pits from black olives and coarsely chop. Set these ingredients aside in a salad bowl.

Combine vinaigrette ingredients in a cruet or in a blender with the garlic and vinegar from above. Use 4 tablespoons vinegar if you like a tangy salad (3 tablespoons if you don't). You can use all balsamic vinegar, or if you prefer a milder dressing, use half balsamic and half red wine or Chianti vinegar. No mincing or chopping is required if a blender is used - pulse briefly.

Pour vinaigrette over tomatoes, cheese and olives; stir to coat. Do not add too much dressing - just enough.

Can be served with peeled, sliced cucumbers (1/4" coins or 1/2" cubes), if desired.

Season to taste with freshly grated black pepper (and salt, if needed) and serve, optionally, on a bed of radicchio or escarole hearts.

TACO SALAD

1 lb ground beef
1 envelope taco seasoning
1 10 oz. can kidney beans
1 c. grape tomatoes, halved
1 head lettuce, shredded
1 12 oz pkg. shredded cheddar cheese
1 12 oz bag nacho cheese flavored Doritos, crushed
1 16 oz. bottle Italian salad dressing

Brown ground beeef and add taco seasoning. Simmer according to directions. Place in large bowl and refrigerate until cool. Add beans, tomatoes, lettuce, cheese, and Doritos. Mix well.
Cover with salad dressing. Mix again. Serve almost immediately.


TUNA SALAD LETTUCE WRAP

1 1/2 tsp classic Ceasar Salad dressing
1/2 can of tuna
2 baby carrots, chopped
2 lettuce leaves
3 olives
1/2 roma tomato
1/2 tsp each garlic powder
1/2 tsp basil leaves
1/2 tsp ground black pepper
1/2 tsp salt

In a small bowl, combine tuna, chopped carrot, olives, and tomato. Chop one of the lettuce leaves and add.
Spinkle with remaining spices, salad dressing, then mix thoroughly.

Using the other lettuce leaf, place tuna salad in tne center, and then fold and enjoy.


SUMMER SALAD

2 medium cucumbers
2-3 medium tomatoes
1 each yellow, red and green bell peppers
1 small onion (optional)
2 cups zesty Italian salad dressing

Peel and thinly slice cucumbers, dice remaining ingredients. Combine all ingredients with salad dressing. Chill and serve.

GOAT CHEESE, GRAPE, & WALNUT SALAD

bagged baby Spring Mix Greens
green grapes
peppered goat cheese
walnut halves
Marzetti's honey mustard salad dressing
freshly ground black pepper

First, grind a little black pepper onto bottom of each salad bowl, and then add Baby Spring Mix Greens.
Sprinkle on grapes, walnuts, and hunks of goat cheese. Dress with Marzetti's Honey Mustard Dressing.

GREEK SALAD

1/2 red onion
1 cucumber
1/2 package of Feta cheese
1 tomato
1 and 1/2 package of mixed Italian salad greens
3 teaspoon of olive oil

Slice the onion horizontally; separate the slices and place into a bowl with the Italian salad greens. Peel and slice cucumber into coins and seed and wedge the tomato. Crumble cheese. Mix all ingredients and slightly drizzle with olive oil.
Serves up to 6.


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

CHICORY AND BACON SALAD

1 head chicory or escarole
1 small onion
1 tbsp. parsley leaves
1 tbsp. chopped chives
1/4 lb. smoked bacon
1 tbsp. butter
salt and pepper
2 tbsp. red wine vinegar
1 tsp. dijon mustard
1/3 cup olive oil

1. Remove the damaged outermost leaves from the head of chicory. Wash and drain the chicory, and tear it into bite-size pieces. Place in a salad bowl.
2. Peel and chop the onion, and chop the parsley. Add the onion, parsley, and chives to the chicory.

3. Remove the rind from the bacon and cut the bacon into small pieces. Brown them in the butter in a pan.

4. To prepare the vinaigrette, combine the salt, pepper, and wine inegar in a small bowl. Add the mustard and olive oil and whisk vigorously. Pour over the salad and toss.

5. Top with the warm bacon, taking care not to add the cooking grease. Toss again.

EASY TOMATO/CUCUMBER SALAD

1 tomato
1/2 cucumber, peeled
1 cup mayonnaise
1/4 cup sour cream
dill to taste

Dice tomato and cucumber into small cubes of desired size.
Combine all ingredients in a salad bowl.

Refrigerate for at least 45 minutes, then serve.

Answer 2

caesar salad
INGREDIENTSFor the Croutons:

2 large garlic cloves
Pinch of salt
3 tablespoons virgin olive oil
2 cups French baguette slices cut up into 1/2 inch cubes (white bread works too)

For the Salad:

1 large egg
1 teaspoon Worcestershire sauce
3 tablespoons fresh lemon juice
1 medium garlic clove, crushed
1 pinch salt
1/2 teaspoon freshly ground pepper
1 1/2 teaspoons anchovy paste or 4 flat anchovies
1 teaspoon capers
1 teaspoon Dijon mustard
1/3 cup virgin olive oil
2 medium heads of romaine lettuce -- outer leaves removed
1/3 cup Parmesan cheese -- grated


PREP WORK Prepping the croutons - Preheat oven to 350 degrees. Crush the garlic cloves with the side of a chef's knife (be very careful) or with a garlic press. Slice up the baguette and cut them into 1/2 inch cubes.

Prepping the salad - Again crush the garlic. If you are using flat anchovies out of a can, mince one or two to make 1 1/2 teaspoons worth. Grate the Parmesan cheese. It's always better to grate it yourself if you have the opportunity.

HOW TO MAKE AT HOMECroutons - Combine garlic, oil, salt, and bread cubes in a bowl. Mix until cubes are coated evenly. Spread the coated cubes onto a baking sheet and bake until the croutons are golden. This should take about 10 minutes.

To make the salad - Bring a pot of boiling water to boil, add egg and cook for just 45 seconds....NO MORE. This is coddling the egg. Remove from heat and let it cool off.

Meanwhile, mix the Worcestershire sauce, lemon juice, garlic, salt & pepper, anchovy, mustard and capers in a bowl. Crack egg and add to these ingredients. Whisk until smooth.

Now for the tricky part. Slowly add the oil in a steady stream while constantly whisking again until smooth. Reason: if you add the oil too quickly, the dressing will be separate and not emulsify.

To serve:

Tear the romaine lettuce into 1-2 inch pieces and add them to a large bowl (wooden if you have one). Add half the dressing, toss, add remaining dressing, Parmesan cheese, and croutons and toss again. Serve on chilled plates.

Answer 3

Great Chicken Salad:

50 min 20 min prep
4-6 servings

4 whole chicken breasts
8 ounces chow mein noodles
7 ounces Fritos corn chips, crushed
1 head iceberg lettuce, large (or 1 bag coleslaw mixture)
8 green onions, chopped
6 tablespoons sugar
3 teaspoons salt
1 1/2 teaspoons pepper
3 tablespoons sesame oil
9 tablespoons seasoned rice vinegar
3/4 cup salad oil
almonds

1. Boil chicken in salted water and cut up.
2. Dressing:.
3. Mix sugar, salt, pepper, sesame oil, rice vinegar and salald oil.
4. Pour over the chicken to marinade.
5. Marinade for about an hour.
6. Toss the chow mein noodles, fritos, lettuce or cole slaw, onion and almonds.
7. Combine with the chicken and toss.
8. Serve immedietly.

Answer 4

Asian Aura Shrimp Spinach Salad


Ingredients
3/4 cup Asian Aura Dressing™, divided
1 lb. 26-30 count) raw shrimp, peeled, deveined and tails off
5 oz. fresh baby spinach
1/2 lb. fresh asparagus
3-4 fresh radishes, thinly sliced

Directions
Drizzle 2-3 tablespoons Asian Aura Dressing™ over shrimp; toss to coat. Marinate shrimp 5-10 minutes. Steam or boil asparagus until crisp-tender; plunge into ice water to cool completely. Divide spinach between 6 salad plates; top each with 2-3 spears asparagus and a sprinkle of sliced radishes. Grill or broil shrimp until pink, 2-3 minutes per side (discard marinade). Arrange 3-4 pieces shrimp on each salad; drizzle with remaining Asian Aura Dressing™. Makes 6 first course salads.

for more great salad and more recipes

http://tastefullysimple.com/web/dgoodacre

Answer 5

I had a great salad while in Montana a few years ago for vacation. It was a pizza place and their house salad consisted of a mix of lettuce and shredded carrots. They then added grapenut cereal and fresh diced pears. They used a vinaigrette dressing but can be used with just about any.

Answer 6

One of my favorites (and easiest to make) is to toss baby greens and baby spinach in a bowl and make a nice bed of it. Then add candied walnuts (just toast them on the stove top with a little margarine and brown sugar). Then add a few raisins and dried cranberries. And top it off with one or two spoonfuls of crumbled Gorgonzola and dressing. My favorite to use on this one is "Ken's Lite Raspberry Pecan Vinaigrette". If you make this for guests as an entree or a pre-dinner salad, be sure and make the salad in each guest's bowl before serving it. If you put it in a huge salad bowl and let each person dig it out, you kinda lose the presentation aspect. It's as much fun to look at as it is to eat. And everyone always loves it. Enjoy!

**Another variation of this same salad is to substitute toasted cashews for the candied walnuts; and sub Feta or goat cheese for the Gorgonzola. Add bosc pears or green apples too for even MORE variety.**

Answer 7

Here's a great summer salad-Pasta Salad Maria

1 12 oz tri-colored rotini pasta cooked al dente and drained
1 can of small pitted black olives
a 20 bag of brocoli cuts cooked and drained (you can cook this with the pasta if you like, saves time.)
1 cup of thinly sliced pepperoni (or cut up salami if you like)
1 12 oz block of mozzarella cheese - diced
4 plum tomatoes chopped

Combine the above ingredients with 8 oz bottle of zesty italian dressing, chill for at about 2 hours and serve.

Answer 8

I would go to an all you can eat salad bar and try different combos when u find some u like, hit your local grocery store and have at it!