Salad Recipes
Juanita Said:
what are some of your favorite salad recipes?We Answered:
southwestern saladbacon
corn
lettuce
red onion
eggs hard boiled sliced up
cheese shredded cheddar
black beans
sliced chicken blackened ..is how i do it..you can use rotisserie one.
mix/..... cilantro ,tomato and onion yes more onion its like a little salsa mix i just layer these things down the salad.
then i take avocado and ranch and mix together for south western feel..
its yummy!!
greek salad
variety of lettuces not romaine..
sliced red onion
cucumbers
feta cheese
grape tomatos
variety of olives....
vinagerette..
Brad Said:
Does anybody know any good avocado-containing salad recipes?We Answered:
I kinda make this version of a chicken cajun cobb salad. I love avocado also. It is great in salad.2 chicken breasts that I cook in non stick skillet and I sprinkle plenty of cajun seasoning on both sides.
I bag of Romaine or better yet spring greens. (I never use plain iceberg lettuce.)
1 tomato diced up
a few thin slices of red onion (I use most of an onion)
1 avocado or even 2
1 cup of cheddar cheese ( I use sharp cheddar)
Croutons ( I make my own by grilling crusty bread with butter and cajun seasoning on both sides and let sit a few minutes)
Put your greens on a platter and start putting your other ingredients in rows on top of the greens. I like either a fresh made ranch (I make the buttermilk version of Hidden Valley only)
or a good poppyseed dressing. A red french would work ok too.
This will serve a few people and it tastes great.
Sherry Said:
Salad Recipes?We Answered:
YUMMY!!! Here are a few of my faves!!!Raspberry Viagrette:
INGREDIENTS
1/2 cup vegetable oil
1/2 cup raspberry wine vinegar
1/2 cup white sugar
2 teaspoons Dijon mustard
1/4 teaspoon dried oregano
1/4 teaspoon ground black pepper
DIRECTIONS
In a jar with a tight fitting lid, combine the oil, vinegar, sugar, mustard, oregano, and pepper. Shake well.
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Creamy Blue Cheese:
INGREDIENTS
2 1/2 ounces blue cheese
3 tablespoons buttermilk
3 tablespoons sour cream
2 tablespoons mayonnaise
2 teaspoons white wine vinegar
1/4 teaspoon sugar
1/8 teaspoon garlic powder
salt and freshly ground black pepper
DIRECTIONS
In a small bowl, mash blue cheese and buttermilk together with a fork until mixture resembles large-curd cottage cheese. Stir in sour cream, mayonnaise, vinegar, sugar, and garlic powder until well blended. Season to taste with salt and pepper.
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French Dressing:
INGREDIENTS
2/3 cup ketchup
1 cup white sugar
1/2 cup white vinegar
1 cup vegetable oil
1/2 cup lemon juice
1 teaspoon salt
1 teaspoon paprika
1 1/2 small onions, grated
2 cloves garlic, pressed
1/4 cup crumbled blue cheese
DIRECTIONS
Add ketchup, sugar, vinegar, oil, lemon juice, salt, paprika, onions, garlic and blue cheese to a glass jar. Cover, shake well, and refrigerate. This will keep in the refrigerator for quite a while.
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Hot Bacon Dressing:
INGREDIENTS
3/4 pound sliced bacon, diced
1/2 cup chopped onion
1 cup cider vinegar
2 cups water
1 1/2 cups sugar
1 (2 ounce) jar diced pimientos, drained
2 tablespoons Dijon mustard
1 teaspoon salt
1/4 teaspoon pepper
3 tablespoons cornstarch
2 tablespoons cold water
DIRECTIONS
In a large skillet, cook bacon until crisp; remove bacon and set aside. Drain, reserving 2 tablespoons drippings in the skillet. Add onion and saute until tender; remove from the heat. Add the vinegar, water, sugar, pimientos, mustard, salt, pepper and bacon; mix well. Combine cornstarch and cold water; stir into skillet. Cook and stir until mixture comes to a boil. Boil for 2 minutes, stirring constantly. Serve warm over fresh spinach or mixed greens. Refrigerate leftovers and reheat before serving.
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ASIAN GINGER SALAD DRESSING
INGREDIENTS
3 cloves garlic, minced
2 tablespoons minced fresh ginger root
3/4 cup olive oil
1/3 cup rice vinegar
1/2 cup soy sauce
3 tablespoons honey
1/4 cup water
DIRECTIONS
In a 1 pint glass jar or larger, combine the garlic, ginger, olive oil, rice vinegar, soy sauce, honey, and water. Cover the jar with a tight fitting lid, and shake well. Remove lid, and heat jar in the microwave for 1 minute just to dissolve the honey. Let cool, and shake well before serving. Store covered in the refrigerator.
Jamie Said:
what are the good different kinds of salad recipes for restuarant?We Answered:
CHUTNEY CHICKEN SALAD2 c. diced cooked chicken
1 (8 1/4 oz.) can sliced pineapple in unsweetened juice, drained and
diced
1 c. finely diced celery
1/4 c. sliced green onions
1/4 c. salted peanuts
Coarsely chopped, crisp salad greens
Toss together chicken, pineapple, celery, green onions and peanuts.
Add chutney, mayonnaise and mix well. Chill for 1-2 hours. Serve with
salad greens. Good served with potato chips and crisp bread, crackers
or hot rolls.
CHUTNEY DRESSING:
Mix 2/3 cup mayonnaise, 2 tablespoons lemon juice, 2 tablespoons
chopped mango or other chutney, 1 teaspoon curry powder and 1/4
teaspoon salt.
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BACON, APPLE, SPINACH SALAD
6 slice bacon, crisp and crumbled
1 lb. fresh spinach leaves, stems removed
1 apple, cored and sliced
3 green onions, thinly sliced
1/4 c. salted sunflower nuts or toasted almonds, sliced
DRESSING:
3 tbsp. white wine vinegar
1 tsp. sugar
1 tsp. Dijon mustard
Salt and black pepper to taste
1/4 c. olive oil
In a salad bowl, toss bacon with spinach, apple, and onions. In small
bowl, whisk together vinegar, sugar, mustard, salt, and pepper. Whisk
in the oil until blended. To serve, drizzle dressing over salad,
tossing well. Sprinkle with nuts. Serves 4.
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Shrimp and Mango Salad
Perfect for late spring or summer, this colorful salad makes a great
lunch or light supper. The spicy dressing is offset by the sweetness
of the mangoes and tomatoes.
3/4 pound cooked shrimp
1 large mango, deseeded, peeled and cubed
1/4 cup sliced green onions
1 tbsp fish sauce
1 tbsp soy or tamari sauce
Juice of 1 large lime
2 tbsp water
1 tbsp brown sugar
1 tsp minced jalapeno pepper
4 cups arugula
4 small vine-ripe tomatoes, cut into wedges
PREPARATION:
Place shrimp, mango and green onions in a medium bowl. Whisk fish
sauce, soy/tamari, lime juice, brown sugar and minced pepper. Pour
over shrimp and mango mixture. Cover and refrigerate for 10 minutes.
Divide arugula between four salad plates or bowls. Top with one-
fourth of the shrimp and mango. Garnish edge of salad plate with
tomatoes.
Serves 4
Per Serving: Calories 150, Calories from Fat 17, Total Fat 1.9g (sat
0.3g), Cholesterol 128mg, Sodium 637mg, Carbohydrate 13.8g, Fiber
2.4g, Protein 19.5g
Tom Said:
I love chicken salad, but am tired of the same old recipes.?We Answered:
The most different ones I have ever had, but all wonderful:Classic chicken salad
Makes about 6 servings
1 fryer chicken, about 3 pounds
1 large carrot, coarsely chopped
1 rib celery, coarsely chopped
1 medium-size yellow onion, peeled and quartered
2 bay leaves
1 teaspoon whole black peppercorns
1 teaspoon salt
2 sprigs fresh parsley
1 cup mayonnaise
3 hard-boiled eggs, finely chopped
2 tablespoon fresh lemon juice
1 tablespoon Dijon mustard
1/4 cup chopped celery
2 tablespoon chopped freshly parsley leaves
2 teaspoons sweet pickle relish
Salt and freshly ground black pepper to taste
Put the fryer in a large, deep pot and cover with water. Add the carrot, celery, onion, bay leaves, peppercorns, salt and parsley sprigs. Bring to a boil, then reduce the heat and simmer, partially covered, until the meat begins to fall off the bones, about 1 1/2 hours.
Remove the fryer from the pot and strain the broth. (The broth can be cooled and stored in containers in the freezer to use for soups.) Let the chicken cool, then pick the meat off the bones. Coarsely chop or shred the chicken.
In a large mixing bowl, combine the chicken with the mayonnaise, eggs, lemon juice, mustard, celery, parsley and sweet relish. Season with salt and pepper. Toss to mix well. If you like it a little moist, add a few tablespoons of the reserved chicken broth. Cover and chill in the refrigerator for at least 1 hour before serving.
Chinese chicken salad
Makes 6 to 8 servings
2 boneless, skinless chicken breasts, each about 6 to 8 ounces
3 thin slices fresh ginger root
1 tablespoon soy sauce
1 tablespoon toasted sesame seeds
1/3 cup toasted slivered almonds
4 cups assorted salad greens (iceberg, watercress, red leaf, etc.)
1 bunch green onions, each onion cut in half, then sliced lengthwise into thin strips
2 ounces uncooked Maifun (sometimes called rice noodles or rice sticks)
Vegetable oil for deep-frying
Dressing (recipe follows)
Put the chicken breasts, ginger root and soy sauce in a saucepan. Bring to a boil over high heat, then reduce to medium and cook partially covered until the chicken is cooked through, 20 to 30 minutes.
Remove from heat and let stand for 30 minutes. Drain.
Shred the chicken and cool in the refrigerator for 30 minutes. In a large salad bowl, combine the chicken, sesame seeds, almonds, salad greens and green onions.
Heat the vegetable oil to about 350 degrees in a deep, heavy pot or deep-fryer. Break the noodles into 1-inch long pieces and add, in two or three batches, to the hot oil. Be careful, as they burst up in seconds into fabulous curls. Drain on paper towels. Add to the salad mixture and toss with the dressing.
DRESSING
½ cup vegetable oil
½ cup rice wine vinegar
¼ cup sugar
½ teaspoon salt
¼ teaspoon coarsely ground black pepper
Combine the ingredients, and whisk until the sugar dissolves. Or, do as I do, and put it in a jar fitted with a lid and shake, shake, shake until the sugar dissolves.
Late 1950s or early 1960s retro
Hot chicken salad
Makes 4 servings
2 cups diced, cooked chicken
1 cup chopped celery
½ cup toasted slivered almonds
½ teaspoon salt
¼ teaspoon cayenne
1 teaspoon grated onions
2 teaspoons fresh lemon juice
1 cup mayonnaise
½ cup grated American or cheddar cheese
1 cup crushed potato chips or corn chips
Preheat the oven to 400 degrees. Combine the chicken, celery, almonds, salt, cayenne, onion, lemon juice and mayonnaise in a mixing bowl. Toss to mix well. Put the mixture into a baking dish and top with the cheese and the chips. Bake until the mixture is bubbly, about 30 minutes. Serve warm.
Curried chicken and rice salad
Makes 6 servings
4 boneless, skinless chicken breasts
1 teaspoon salt
1 ½ cups cooked long-grain white rice
1 cup chopped celery
1 cup seedless green grapes, halved
½ cup chopped pecans, lightly toasted
2 tablespoons sweet pickle relish
¾ cup mayonnaise
1 teaspoon curry powder
¼ teaspoon freshly ground black pepper
Lettuce leaves
Fresh strawberries
Fresh pineapple slices
Put the chicken and ½ teaspoon of salt in a large saucepan, and cover with water. Bring to a boil, cover and reduce heat and simmer until tender, about 30 minutes. Drain and cut the chicken into small cubes.
Combine the chicken, rice, celery, grapes, pecans and pickle relish in a large bowl. In a small bowl, combine the mayonnaise, curry powder, the remaining ½ teaspoon salt and the pepper. Add to the chicken mixture and toss to mix.
Serve on lettuce leaves and garnish with strawberries and pineapple.
nfd♥
Gordon Said:
salad recipes?We Answered:
For an ordinary, basic salad, you'll need lettuce, cucumber, spring ("salad") onions, tomatoes, beetroot - and then you can add things like cheese, hard boiled eggs, canned or cold fish or meats. After that, you're on your own - oh - and don't forget the dressing.... if you're posh, you'll make your own mayonnaise, "drizzle" olive oil over it all.... and if you're like me (a bit of rough!), you'll buy a bottle of salad cream ! ! !Cory Said:
Salad recipes?We Answered:
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 fromCHINESE 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