Salad recipes?

Question

Does anyone have any salad recipes I could use? I am going to a graduation party and don't know what to make.

Answer 1

Sorry, Im not sure what type of salads you want..so Im just going to post a few really good ones for you to pick from

CHINESE CHICKEN SALAD

2 each meaty chicken breasts, shredded
1 head iceberg lettuce
2 to 3 stalks green onion
3 tbsp. sliced almonds, toasted
1/4 c. cilantro, coarsely chopped (optional)
1 tbsp. toasted sesame seeds, optional
1/4 pkg. maifun (rice stick noodles) OR 1 can fried Chinese noodles (ex. Chun King)

DRESSING:

1/8 c. sesame oil
1/8 c. salad oil
2 tbsp. sugar
3 tbsp. rice vinegar (if white vinegar, can use less)
1/2 tsp. salt
1/8 tsp. pepper

The secret is in the chicken and the lettuce. If you cook the chicken breast with a little teriyaki sauce, it adds a little zing to the salad, but most times it's just easier to throw it in the microwave and not worry about an extra sauce. After it's cooled a bit, tear apart the meat with your fingers (it's easier than with a knife) into small, thin strips. That way, there's chicken in every bite. The lettuce should be cut (not torn) into 1/4 inch strips. If they're too long to eat gracefully (after all, this isn't spaghetti), cut them into two or three pieces.
Slice the green onion (the green and white part, on the diagonal for a true Japanese cut); toast the sliced almonds (if you're in a hurry, just throw them in); clean, pick and chop the cilantro (also known as Mexican or Chinese parsley); and toast the sesame seeds until they turn golden brown and start popping (you can do them together with the almonds if you want).

For authentic noodles, deep fry the maifun rice noodles. Use a small saucepan to use less oil but make more batches, or use a large saucepan to make fewer batches but use a lot more oil. Heat the oil; throw in a few noodles to test the temperature, the noodle should puff up immediately. Break up the noodles and put in a little bunch at a time because it puffs up to more than five times its size.

Combine all ingredients for the dressing in a bottle that you can shake well.

Just before serving, mix the dressing with the salad ingredients, then fold in the rice noodles carefully. If you pour the dressing on the noodles, it will get soggy right away.

APPLE - TUNA TOSS

1 med. head lettuce, torn bite-size
1/3 c. chopped walnuts
2 c. diced apples, unpeeled
2 tsp. soy sauce
1 (6 1/2 oz.) can tuna, drained
1 (11 oz.) can mandarin oranges, drained
1/2 c. mayonnaise
1 tsp. lemon juice

In a large bowl, combine salad ingredients. Toss together. Combine the mayonnaise, soy sauce and lemon juice. Mix well. Toss with salad

Answer 2

4 cups torn iceberg lettuce
1 cup chopped celery
1 cup chopped green peppers
1 cup purple onion
1 (10 ounce) package frozen peas
3 cups torn fresh spinach
3 cups chopped smoked turkey
3/4 cup mayonnaise
3/4 cup sour cream
1/2 cup shredded cheddar cheese
6 slices bacon, cooked and crumbled
1/2 cup black olives, sliced (optional)

Not the one? See other 7-layer Salad Recipes
< 30 mins Salads
Vegetables Salads
Use a 3-qt bowl.
Layer the first six items.
Mix sour cream and mayonnaise stirring until creamy.
Spread evenly across top.
Place olives around the edges.
Sprinkle cheese and bacon in center.

Answer 3

Greek Salad - I use a mixture of red leaf and green leaf lettuce and iceberg.

tomatoes
english cucumber
red onion
feta cheese
olives (optional)
beets (optional)

Dressing ~ 2 cloves garlic minced, add about 1/2 tsp and let the garlic sit for 10 minutes (brings out the oils and makes it into a paste) add just a dab of anchovie paste, the juice of 2 lemons and 3x as much vegetable or olive oil as the lemon juice. Just before serving the salad sprinkle some salt over the leaves and veggies, this will help the dressing stick and give the leaves a glossy appearance. Add dressing, just enough to lightly coat everything, toss and serve.

Broccoli Salad (depending on how many people you're looking to serve you may want to double or triple this recipe)

2 heads of broccoli chopped into bite size pieces
1 cup golden raisens
1 bunch green onion thinly sliced
1/2lb bacon cooked until crips; crumbled
1 c. sugar
1 c. mayo
3Tbls white vinegar

In a large bowl combine broccoli, green onions, bacon, and raisens. In a smaller bowl combine sugar, mayo and vinegar until nice and smooth. Pour over salad, mix well and refrigerate at least 2 hours before serving.

Answer 4

This recipe will become a fall favorite. The slightly sweet spicy dressing mixed with the toasted pecan flavor makes the yams and pears perfect partners.

Pear Yam Salad

2 pounds sweet potatoes (yams), peeled and cubed
3 fresh pears
2 tablespoons lemon juice
1/4 cup toasted pecans
1 cup chopped celery
1/3 cup raisins
1/3 cup light mayonnaise
1 tablespoon honey
1/2 teaspoon ground ginger
Salt to taste

1. In a saucepan, cook the yams for 8 to 10 minutes in boiling water just until tender. Do not overcook. Drain; set aside to cool.
2. Core the pears and cut into chunks. Toss the pears with the lemon juice and mix with the cooled yams in a large bowl. Add the pecans, celery and raisins, mixing gently.
3. In a small bowl, mix together the mayonnaise, honey, ginger and salt. Pour the dressing over the yam-pear mixture, mixing gently to coat the salad. Serve immediately or refrigerate.

Makes 8 servings.

Recipe provided of Lousiana Sweet Potato Commission.

Answer 5

BBQ Southwestern Chicken Salad:

8 cups shredded lettuce
1/2 cup canned black beans, rinsed and drained
1/2 cup canned corn, drained
1/2 cup light ranch dressing
2 cups chopped cooked, boneless, skinless chicken breast
1/3 cup bottled BBQ sauce
2 cups thin jicama strips or carrots

Prep time: 10 minutes
Cooking time: about 3 minutes

1. Put lettuce, black beans, corn, and ranch dressing in a large serving bowl and toss.

2. In a small mixing bowl, stir together the chicken pieces and the BBQ sauce.

3. Serve salads individually, with about 2 cups of the lettuce mixture, topped with 1/2 cup of the chicken mixture and 1/2 cup of the jicama strips.

How kids can help: Drain and measure beans and corn; measure and add ranch dressing; toss salad ingredients; toss chicken with BBQ sauce.

Yield: 4 servings

Answer 6

Banana Cream Salad

1 large container of cool whip
1/2 package of Marshmallows
1large package of instant vanilla pudding (2 small ones )
3 Bananas sliced
1 package of fudge striped cookies (crumble or break apart)

Mix all this together and chill for an hour ....
It is really good and a real treat....

Answer 7

Tuna pasta salad
Ingredients
2 cups uncooked farfalle (bow tie pasta)
2 cans (6 ounces each) unsalted white tuna packed in water, drained
1/4 cup finely chopped onions
2/3 cup frozen peas, thawed
2/3 cup reduced-fat salad dressing
1/8 teaspoon ground black pepper, if desired
4 cups fresh spinach

Directions
Fill a large pot 3/4 full with water and bring to a boil. Add the pasta and cook until al dente (tender), 10 to 12 minutes, or according to the package directions. Drain the pasta thoroughly and rinse under cold water.

In a large bowl, combine the cooked pasta, tuna, onions, peas, salad dressing and pepper. Toss to mix well. Cover and refrigerate until well chilled, at least 2 hours.

To serve, place 1 cup of spinach on individual plates. Top each serving with 1/4 of the tuna salad and serve immediately.
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Taco Salad
INGREDIENTS:
1 pound lean ground beef
1/2 envelope onion soup mix, about 1/4 cup
3/4 cup water
a few dashes hot pepper sauce
1 medium head lettuce, shredded, about 4 cups
1 cup shredded sharp Jack or Cheddar cheese
1 large tomato, chopped
1/2 cup sliced black olives
1/4 cup chopped green bell pepper
2 cups corn chips
taco sauce
PREPARATION:
Brown beef in a heavy skillet; drain off excess fat. Sprinkle onion soup mix over beef and stir in water. Simmer, uncovered, until liquid cooks away, about 8 to 12 minutes. Stir in hot pepper sauce.
In a large bowl, combine shredded lettuce, shredded cheese, tomato, olives, and green bell pepper; toss.

Answer 8

How about taco salad? The recipe with Catalina dressing and Doritos? Dee-lish!

Answer 9

here's an easy one !!! cut up some apples and pears , bite size, after coring them, slice some grapes in half , slice afew oranges very thin add some cherry tomatoes, a can of diced carrots. mix all together, and put on top of a plate of bib or boston lettuce. keep it cold until your party starts and
offer a plain ranch dressing.

Answer 10

A fall themed salad that looks delicious!
http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_25065,00.html