i need a yummy salad idea?

Question

i have to make a salad to bring into work - long story but cant get out of it.

anyway i wanna make something yummy, and not boring! any ideas?? or websites?

Answer 1

This is the best salad I have ever eaten and I could eat it as a meal everyday if I could!

Italian Artichoke Salad

6 Tabs. Parm cheese
4 Tabs. lemon juice
2 teas. salt
1 teas. dry mustard
1 medium red onion - sliced julianne
1 can quartered artichoke hearts
1 small jar of pimentos
4 Tabs. red wine vinegar
1/2 cup vegetable oil
1/2 teas. pepper
2 Tabs. sugar
1/2 teas. garlic powder

Mix all ingredients together and chill over night. Toss with fresh romaine lettuce and croutons.

MMM MMM MMM! I am telling you, this is awesome! Everyone I know who has eaten it, LOVES IT! I have even featured this recipe on menus that I have created for some local restaurants and is now a featured salad in a well known restaurant in Pittsburgh.

Answer 2

This is one of my favorite salads, it's great for any entertaining. Get everything ready in separate containers and then throw it all together just before serving. It's different, and cruncy, and so great. A hit every time we have it.

Salad:
2 packets of beef top ramen noodles
break up noodles and use flavor packets for dressing
2 bunches of scallions finely chopped
1/2 to 1 Cup each of sunflower seeds and sliced almonds, toasted
1 large bag prepared cabbage slaw with carrots (not finely shredded)

Dressing:
3/4 Cup plain oil: corn, safflower, etc.
1/3 Cup white vinegar
1/2 Cup sugar
2 ramen soup seasoning packets
combine, shake, set aside

Toss all together at the last possible minute.

Answer 3

SALAD ELEGANTE

2 heads Boston or red leaf lettuce
1/4 red onion, sliced paper thin
1/2 pink grapefruit, peeled and cut into bite size pieces
1 ripe pear, cut into bite size pieces
4-5 fresh mushrooms, thinly sliced
1/2 avocado, peeled and sliced (optional)
Crumbled bacon bits, for top (optional)

Prepare and chill, saving avocado and bacon bits for just before serving.

DRESSING:

3/4 c. oil
2/3 c. sugar
1/2 c. ketchup
1/4 c. apple vinegar

Mix and chill. Pour over salad to taste. Will cover more than 1 salad. Saves well.

Answer 4

Simply Delicious Salad

Fast, fresh, healthy--just mix 4 ingredients then toss with olive oil and season.

Ingredients:
* 5 large tomatoes
* 3 organic cucumbers
* 8 fresh basil leaves
* 5 Tablespoons extra virgin olive oil
* 5 Tablespoons onion, chopped
Add salt and pepper if desired

Method
Slice tomatoes into wedges. Peel and slice cucumbers, combine with tomatoes, cucumbers, basil leaves and chopped onion in a stainless steel salad bowl. Drizzle olive oil over salad.

Answer 5

Sounds like a holiday party. Fresh Spinach, red onions, and cherry tomatoes vinegarette dressing. Arrange it so it looks festive.

Answer 6

Thousand Island dressing, onions, and spinach leaves. A little sauerkraut is good, too.

Answer 7

mixed lettuce leaves
Red onion
avocado
sun dried tomatoes
a little grated cheese
crispy bacon pieces
BBq chicken
crispy potato pieces
& dressing of your choice! (best is honey mustard or ranch) simple n yum!

Answer 8

bean salad/salsa..

rinsed black beans
diced mango
diced red onion
diced red/yellow bell pepper
lemon juice/garlic/salt to taste

optional-diced seeded jalepenos /corn

Answer 9

Cobb Salad
Start to Finish: 40 min.

Ingredients
1/2 cup olive oil or salad oil
1/3 cup red wine vinegar
1 tablespoon lemon juice
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon sugar
1/2 teaspoon dry mustard
1/2 teaspoon pepper
1 clove garlic, minced
6 cups shredded red Swiss chard or shredded lettuce
3 cups chopped cooked chicken
1-1/2 cups chopped, seeded tomatoes (2 medium)
3/4 cup crumbled blue cheese (3 ounces)
6 slices bacon, crisp-cooked, drained, and crumbled
3 hard-cooked eggs, chopped
1 small head Belgian endive
1 medium avocado, seeded, peeled, and cut into wedges

Directions
1. In a screw-top jar combine olive oil or salad oil, red wine vinegar, lemon juice, Worcestershire sauce, salt, sugar, dry mustard, pepper, and garlic. Cover and shake well.

2. Place the shredded Swiss chard or lettuce into 6 salad bowls. Evenly divide the chicken, tomatoes, blue cheese, bacon, and eggs among the bowls.

3. Separate the Belgian endive into leaves. Place a few endive leaves and avocado wedges in each bowl. Shake dressing again and drizzle over salads. Makes 6 servings.

Make-Ahead Tip: Prepare dressing; cover and chill up to 24 hours.
******************************************************************

Steak Cobb Salad with Dijon Vinaigrette
6 servings
Prep: 35 minutes
Marinate: 6 to 24 hours
Broil: 15 minutes

Ingredients
1 pound boneless beef top sirloin steak, cut 1-inch thick
3 tablespoons salad oil
3 tablespoons white balsamic vinegar or white wine vinegar
2 teaspoons Dijon-style mustard
1 teaspoon dried oregano, crushed
6 cups shredded butterhead (Boston or Bibb) lettuce (about one 8-ounce head)
1-1/2 cups halved grape tomatoes or chopped, seeded tomatoes
1 medium avocado, pitted, peeled, and cut into wedges, or 1/2 of a small cantaloupe, peeled and cut into thin wedges
3/4 cup crumbled blue cheese (3 ounces)
6 slices bacon, crisp-cooked, drained, and crumbled
3 hard-cooked eggs, sliced
Dijon Vinaigrette (see recipe below)

Directions
1. Preheat broiler. Slash fat edges of steak at 1-inch intervals, being careful not to cut into the meat. Place steak on the rack of an unheated broiler pan. Broil 3 inches from heat for 15 to 17 minutes or until medium doneness (160 degree F), turning once halfway through broiling. Cool slightly; cut into thin slices. Place steak slices in a resealable plastic bag set in a shallow dish; set aside.

2. For marinade, in a screw-top jar, combine oil, vinegar, mustard, and oregano. Cover and shake well. Pour marinade over steak slices. Seal bag; turn to coat steak slices. Marinate in the refrigerator for at least 6 hours or up to 24 hours, turning bag occasionally.


3. Drain steak slices, discarding marinade. To serve, arrange shredded lettuce in a chilled large bowl. Place steak slices, tomatoes, avocado, cheese, bacon, and eggs on top of the lettuce. Drizzle some of the Dijon Vinaigrette over salad. Pass remaining Dijon Vinaigrette. Makes 6 servings.

Dijon Vinaigrette: In a small bowl, combine 1/3 cup white balsamic vinegar or white wine vinegar; 1 teaspoon Dijon-style mustard; 1 clove garlic, minced; 1/2 teaspoon sugar; 1/4 teaspoon salt; and 1/4 teaspoon ground black pepper. Add 1/3 cup olive oil in a slow steady stream, whisking constantly. Makes about 2/3 cup.

Answer 10

how about seafood salad(yummy)