Salads Recipes
Lillian Said:
Does anyone have any easy to prepare yet AMAZING salads recipes they can share?We Answered:
I have a couple...I make a killer chicken salad...sometimes I used canned chunk chicken if I don't have any left over baked chicken. I use mayo, celery, an apple, dill weed and salt n' pepper to taste. Slap it between two slices of bread or on a bed of iceberg lettuce...YUM!
The other is what I like to call my cranberry/walnut freeway salad. I use a bag of mixed field greens (the stuff that looks like it can be found on the side of the freeway - hence the name), dried cranberries, candied walnuts, bluecheese crumbles and a rasberry vinaigrette.
Sometimes I add fresh pear slivers and change the dressing to strawberry vinaigrette...YUMMMMMMY!!
Lester Said:
Any good salad recipes? Now that it is getting warmer out I like to eat salads. I'm getting tired of the sameWe Answered:
Take any salad......then chop up some Cilantro into it. Great flavor and a new twist to your regular salad.
Robert Said:
what are some really good and healthy recipes besides salads and plain chicken?We Answered:
Apart from fish and chicken why not try some chick pea recipes. They are a cheap low fat low calorie high fibre form of protein. You can substitute them for meat in caseroles. chickpea curry is wonderful (just google the recipe) and you can serve them mixed with vegetables and dried apricots with cous cous flavoured with a veg stock cube and any other seasoning to your taste.lentils again are a low calorie low fat form of protein. You can make lentil soup. lentil (daal) curry or substitute them partly or wholly for meat in stew and casseroles. you can also make a great lentil and nut roast to substitute for a joint of meat (just google it fot the recipe - and its cheap and feeds the whole family for a fraction of the price pf a joint).
There is nothing wrong with eating lean cuts of pork ot beef on your diet also - it doesn;t have to be just fish or chicken.
Gregory Said:
can you give me a recipes for salads with 1.beetroot 2.salmon?We Answered:
SANTA FE SALMON SALAD1 med. garlic clove
1 jalapeno chili, stemmed
1/2 c. fresh lime juice
1/2 c. fresh orange juice
1/2 c. olive oil
2 tsp. mustard
1 tsp. salt
3/4 tsp. ground cumin
3/4 tsp. sugar
SALSA:
4 lg. green onions, cut into 1/4 in. pieces
2 fresh tomatillos, husks removed, minced
1 lg. plum tomato, halved, seeded, cut into 1/4 in. pieces
SALAD:
2 lg. bunches watercress, stems trimmed
1 sm. head Romaine lettuce
1/2 c. fresh cilantro, stems trimmed
4 (3/4 in. thick) salmon fillets (about 5 oz. each), halved
1/2 lg. red bell pepper, pressed flat
1/2 lg. green bell pepper, pressed flat
Salt and freshly ground pepper
1 jicama (about 1 lb.), peeled, cut into 2 in. julienne
2 med. size ripe avocados, peeled, seeded, cut into 8 wedges each
For Dressing: Mince garlic and jalapeno in blender or processor. Add lime and orange juices, olive oil, and mustard and blend until smooth. Mix in salt, cumin, and sugar.
For Salsa: Combine green onions, tomatillos, and tomato in medium bowl. Mix in 1/4 cup dressing.
For Salad: Tear watercress and Romaine into bite-size pieces. Combine with cilantro in large bowl. (Salsa and salad can be prepared 4 hours ahead.)
Place salmon in plastic bag with 1/4 cup dressing. Marinate 20 minutes.
Prepare barbecue (medium-high heat) or preheat broiler. Char skin side of peppers until blackened, about 8 minutes. Wrap in paper bag and let stand 10 minutes to steam. Peel and cut 1/4 inch pieces. Add to salsa. Drain salmon and discard marinade. Season with salt and pepper. Grill until cooked through, 2 minutes per side.
Add jicama and remaining dressing to greens and toss to coat. Adjust seasoning. Divide among 4 chilled plates. Garnish each plate with 4 avocado wedges. Remove skin from salmon. Place 2 salmon pieces atop greens on each plate. Spoon salsa over salmon and avocado. Serve immediately.
Serves 4.
beetroot salad
Preparation Time: 5 minutes
Serves: 4
Ingredients
1 beetroot
1 carrot
1 apple
handful of raisins
tbsp of creme fraiche or mild mayonnaise
Instructions
1. Coarsely grate 1 peeled beetroot, 1 carrot, 1 apple, add a handful of raisins.
2.Stir in a tablespoonful of creme fraiche or mild mayonnaise and serve.
Simple and delicious.
Ken Said:
can any share some veggie soups & salads recipes?We Answered:
Ultimate Potato Soup - 5 STARINGREDIENTS
6 cups diced potatoes
3 stalks celery, diced
1 cup chopped onion
3 (14.5 ounce) cans chicken broth, divided
4 cups half-and-half cream
6 tablespoons butter, melted
6 tablespoons all-purpose flour
4 cubes chicken bouillon
1/2 teaspoon ground black pepper
DIRECTIONS
In a large pot, bring potatoes, celery and onion to a boil in 2 cups of broth. Cook until potatoes are tender, 15 minutes. Drain and reserve liquid.
Combine reserved broth and half-and-half in pot. In a bowl, combine melted butter and flour. Stir into half-and-half mixture over medium heat. Stir until thickened. Stir in reserved
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ABC Vegetable Soup -- 5 STAR
INGREDIENTS
1/2 cup uncooked alphabet pasta
3 (14.5 ounce) cans beef broth
1 (16 ounce) package frozen mixed vegetables
1/2 teaspoon dried thyme
1/2 teaspoon dried basil
1/4 teaspoon pepper
DIRECTIONS
Cook pasta according to package directions. in a large saucepan, combine the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 5 minutes or until vegetables are tender. Drain pasta; stir into soup.
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Freezer Vegetable Soup -- 5 STAR
INGREDIENTS
SOUP BASE:
1 quart chopped fresh tomatoes
1 cup diced celery
1 cup diced carrots
1 cup diced onion
2 teaspoons sugar
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon dill weed
ADDITIONAL INGREDIENTS (for each batch):
2 cups diced cooked potatoes
2 cups water
DIRECTIONS
Combine soup base ingredients in a kettle or Dutch oven; bring to a boil over medium heat. Reduce heat; cover and simmer for 45 minutes. Cool. Place 2 cups each into freezer containers. May be frozen for up to 3 months.
FOOTNOTES
To prepare soup: Thaw soup base in the refrigerator. Transfer to a kettle or Dutch oven. Add potatoes and water; simmer for 30-40 minutes. Yield: 4 serving per batch.
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Green Chili Tomato Soup -- 5 STAR
INGREDIENTS
1 (10.75 ounce) can condensed tomato soup, undiluted
3/4 cup milk
1 (4 ounce) can chopped green chilies
1/2 cup shredded Cheddar cheese
DIRECTIONS
In a small saucepan, combine the soup, milk and chilies until blended. Cook and stir over medium heat until heated through. Sprinkle with cheese.
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Black Bean Vegetable Soup -- 4.5 STAR
INGREDIENTS
1 tablespoon vegetable oil
1 onion, chopped
1 clove garlic, minced
2 carrots, chopped
2 teaspoons chili powder
1 teaspoon ground cumin
4 cups vegetable stock
2 (15 ounce) cans black beans, rinsed and drained
1 (8.75 ounce) can whole kernel corn
1/4 teaspoon ground black pepper
1 (14.5 ounce) can stewed tomatoes
DIRECTIONS
In large saucepan, heat oil over medium heat; cook onion, garlic, and carrots, stirring occasionally, for 5 minutes or until onion is softened. Add chili powder and cumin; cook, stirring, for 1 minute. Add stock, 1 can of the beans, corn, and pepper; bring to boil.
Meanwhile, in food processor or blender, puree together tomatoes and remaining can of beans; add to pot. Reduce heat, cover, and simmer for 10 to 15 minutes or until carrots are tender.
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Strawberry and Feta Salad -- 5 STAR
INGREDIENTS
1 cup slivered almonds
2 cloves garlic, minced
1 teaspoon honey
1 teaspoon Dijon mustard
1/4 cup raspberry vinegar
2 tablespoons balsamic vinegar
2 tablespoons brown sugar
1 cup vegetable oil
1 head romaine lettuce, torn
1 pint fresh strawberries, sliced
1 cup crumbled feta cheese
DIRECTIONS
In a skillet over medium-high heat, cook the almonds, stirring frequently, until lightly toasted. Remove from heat, and set aside.
In a bowl, prepare the dressing by whisking together the garlic, honey, Dijon mustard, raspberry vinegar, balsamic vinegar, brown sugar, and vegetable oil.
In a large bowl, toss together the toasted almonds, romaine lettuce, strawberries, and feta cheese. Cover with the dressing mixture, and toss to serve.
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Strawberry-Mango Mesclun Salad -- 5 STAR
INGREDIENTS
1/2 cup sugar
3/4 cup canola oil
1 teaspoon salt
1/4 cup balsamic vinegar
8 cups mixed salad greens
2 cups sweetened dried cranberries
1/2 pound fresh strawberries, quartered
1 mango - peeled, seeded and cubed
1/2 cup chopped onion
1 cup slivered almonds
DIRECTIONS
Place the sugar, oil, salt, and vinegar in a jar with a lid. Seal jar, and shake vigorously to mix.
In a large bowl, mix salad greens, sweetened dried cranberries, strawberries, mango, and onion. To serve, toss with dressing and sprinkle with almonds.
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Mock Tuna Salad -- Tastes Just Like Tuna Salad but for Vegetarians
INGREDIENTS
1 (19 ounce) can garbanzo beans, drained and mashed
2 tablespoons mayonnaise
2 teaspoons spicy brown mustard
1 tablespoon sweet pickle relish
2 green onions, chopped
salt and pepper to taste
DIRECTIONS
In a medium bowl, combine garbanzo beans, mayonnaise, mustard, relish, chopped green onions, salt and pepper. Mix well.
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Asian Salad --
INGREDIENTS
2 (3 ounce) packages ramen noodles, crushed
1 cup blanched slivered almonds
2 teaspoons sesame seeds
1/2 cup butter, melted
1 head napa cabbage, shredded
1 bunch green onions, chopped
3/4 cup vegetable oil
1/4 cup distilled white vinegar
1/2 cup white sugar
2 tablespoons soy sauce
DIRECTIONS
In a medium skillet over low heat brown ramen noodles, almonds, and sesame seeds with melted butter or margarine. Once browned, take off heat and cool.
In a small saucepan bring vegetable oil, sugar, and vinegar to boil for 1 minute. Cool. Add soy sauce.
In a large bowl , combine shredded napa cabbage and chopped green onions. Add the noodle and soy sauce mixture. Toss to coat. Serve.
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Southwestern Pasta Salad --
INGREDIENTS
1/2 (16 ounce) package rotini pasta
1/3 cup vegetable oil
1/4 cup fresh lime juice
2 tablespoons chili powder, or to taste
2 teaspoons ground cumin
1/2 teaspoon salt
2 cloves garlic, crushed
1 1/2 cups whole kernel corn
1 (15 ounce) can black beans, drained and rinsed
1/2 cup diced green bell pepper
1/2 cup diced red bell pepper
1/2 cup fresh cilantro leaves
1 cup chopped roma (plum) tomatoes
DIRECTIONS
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
In a large bowl combine oil, lime juice, chili powder, cumin, salt and garlic. Stir in pasta and set aside to cool to room temperature, stirring occasionally.
Stir in corn, beans, green pepper, red pepper and 1/2 of the cilantro leaves. Spoon onto a platter and garnish with tomatoes and remaining cilantro. Serve chilled or at room temperature.
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Tomato, Cucumber and Red Onion Salad with Mint --
INGREDIENTS
2 large cucumbers - halved lengthwise, seeded and sliced
1/3 cup red wine vinegar
1 tablespoon white sugar
1 teaspoon salt
3 large tomatoes, seeded and coarsely chopped
2/3 cup coarsely chopped red onion
1/2 cup chopped fresh mint leaves
3 tablespoons olive oil
salt and pepper to taste
DIRECTIONS
In a large bowl, toss together the cucumbers, vinegar, sugar and salt. Let stand at room temperature for an hour, stirring occasionally.
Add tomatoes, onion, mint and oil to cucumbers and toss to blend. Season to taste with salt and pepper.
Jo Said:
Any good side salads recipes for a Hawaiian Luau?We Answered:
HAWAIIAN PUNCH RICE2 c. rice
3 c. Hawaiian Punch
2 c. water
1 diced pineapple
Diced chicken breast
Heat Hawaiian punch and water to a boil. Add rice and lower heat to medium. Let rice cook. Put cooked rice in a serving dish that already has the diced chicken breast pieces. Add pineapple. Stir until you have a good mix of rice, chicken and pineapple. Enjoy.
TROPICAL BREEZE SALAD
25 - 30 nilla wafers
4 ripe sliced bananas
1 can dole tropical fruit
1 small can diced pears
1 (8oz) cream cheese (softened)
1 box instant banana pudding
1 cup of regular cool whip (thawed)
1 container strawberry cool whip (thawed)
1 cup powdered sugar
1 1/2 cups cold milk
In a 9x9 square pan cover the bottom with the Nilla Wafers. Overlap the wafers with the sliced bananas. In a medium size bowl, beat the softened cream cheese, powdered sugar and 1 cup regular Cool Whip together. Layer and spread this mixture over the bananas.
In a separate bowl, whisk the instant pudding mix and 1 1/2 cups cold milk together. Spoon the pudding mixture over the cream cheese layer. Drain the Tropical fruit and diced pears and evenly distribute over the pudding.
Finally, top with the Strawberry Cool Whip. Garnish with any leftover fruit or Nilla Wafer crumbs. Refrigerate.
Enjoy!
This recipe can be prepared in a 9x13 pan or a trifle dish. Just double the ingredients for the larger container.
Ricky Said:
Are there any good "salads" recipes newsletters service?We Answered:
foodnetwork.com i get everything from there!