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Thread: I need a salad recipe

  1. #21
    Senior Member
    Join Date
    Jun 2011
    What about a three bean salad or a bean salad I often make that gets rave reviews is a white bean salad.

    Drain and rinse navy beans
    add purple onion diced, chopped parsley, diced celery, diced sweet red or yellow or green pepper, small jar of chopped green olives with pemento
    add a dressing made with olive oil, vinegar, salt, pepper, celery seed, raw garlic to taste.

  2. #22
    Join Date
    Feb 2011
    RTP, NC

    Here is a salad recipe I got from my friend. It is wonderful, so wonderful we named it the Best Salad in the World. It makes a lot and is enough for 6 people. When my group got together monthly, this salad was always requested. I don't know where the recipe came from.

    Best Salad in the World
    (4-6 Servings)

    3 cups sliced red leaf lettuce and/or red cabbage-- don't worry about measuring
    3 cups thinly sliced napa cabbage
    1 c diced cook chicken—I use about 2 cups with more than 2 people
    2 seeded, chopped plum tomatoes
    1/2 red and yellow pepper-thinly sliced
    1/2 avocado--diced-
    1/3 or so cups crumbled tortilla chips
    1/2 c whole kernel corn
    1/4 c pumpkin seeds-toasted or you can use sunflower seeds or pine nuts
    1/4 c thinly sliced red onion
    1/2 c feta cheese

    1/2 cup chopped shallots
    1/4 c fresh lime juice
    1/4 c chopped fresh cilantro
    1 tsp. minced garlic
    1/2 c olive oil
    salt & pepper to taste

  3. #23
    Join Date
    Feb 2011
    RTP, NC

    Also, Chinese Coleslaw is always a big hit. I got this recipe from a friend and it has never failed me...I always take home an empty bowl.

    Chinese Coleslaw

    1 head Napa cabbage, shredded
    5 green onions, sliced thin, including stalks
    1 stick butter, melted
    2 pkgs. Ramen noodles
    1 jar sesame seeds
    1 pkg. slivered almonds
    1 c. oil
    1 c. sugar
    ½ c. apple cider vinegar
    3 T. soy sauce

    Mix cabbage and onions together and refrigerate to blend flavors.

    Melt stick of butter in sauté pan, add ramen noodles, sesame seeds and almonds and cook until browned. Be careful not to allow butter to burn. Pour into container with paper towel to allow excess butter to drain. After cooling, cover tightly until you mix ingredients together.

    Mix oil, sugar, apple cider vinegar and soy sauce together. Shake well. Store in refrigerator until you mix ingredients together.

    Just before serving, add ramen noodle mixture to cabbage mixture and toss. Add dressing and toss again. Serve. Any leftovers can be refrigerated and eaten later; however, the noodles will loose their crispness.

  4. #24
    Junior Member
    Join Date
    Nov 2011
    south of Houston, TX
    Fruit Salad with Lime Dressing

    Lime Syrup
    1 c water
    1 T cornstarch
    1 c sugar
    1 t grated lime rind (I usually use the rind of an entire lime)
    1/4 c fresh lime juice

    Whisk together 1 c water and cornstarch in a small saucepan. Whisk in sugar, rind and juice. Bring to a boil over low heat, whisking constantly. Boil 1 minute. Chill at least 2 hours.

    1 fresh pineapple, cut in small pieces
    2 c red seedless grapes, halved
    3 kiwifruit, peeled and sliced
    2 oranges, peeled and sectioned
    Garnish: fresh mint

  5. #25
    Junior Member
    Join Date
    Jul 2011
    Steamboat Springs, CO
    AAA Spring Salad:

    1 bunch fresh asparagus cut into bite size pieces. Blanch briefly to preserve color and chill in an ice bath

    1 avocado, diced

    1 jar marinated artichoke hearts, drained and chopped (reserve liquid)

    Mix together

    Dressing: Liquid from artichoke hearts and lemon juice to taste.

    I usually triple the recipe for pot lucks.

    If you use water packed artichoke hearts, use an Italian dressing with additional lemon juice.

  6. #26
    Senior Member FQ Stash Queen's Avatar
    Join Date
    Jul 2010
    Macon, Ga
    I have a recipe we call pink salad - easy to make but a bit expensive. Here goes:

    Can of cherry pie filling
    Condensed milk
    Mix well
    Add pineapple bits and chopped mandarin oranges
    Add bag of coconut and 6 oz chopped pecans or walnuts
    Mix well again
    Add large cool whip and stir gently
    Add one bag marshmellows.
    Fold it in

    Put in frig overnight. It makes enough for an army, so use a large bowl

    I get requests for this at all the potluck functions
    And Jesus answering saith unto them, "Have faith in God". Mark 11:22
    Here in America, In God We Trust. Home of the free because of the brave.

  7. #27
    Join Date
    Apr 2011
    Grape Salad is popular around here, and is easy.

    3 to 3 1/2 lbs seedless grapes (any color, or a mix of colors), rinsed, stemmed, and patted dry
    8-oz cream cheese (I use the lite)
    6 to 8 oz vanilla yogurt
    brown sugar
    chopped pecans

    Place the prepared grapes in a large bowl. In another bowl, blend the cream cheese and yogurt together with an electric mixer. Add to grapes and stir until all are coated. Spread in a 9 x 13 . Sprinkle brown sugar over the entire top, until pretty well covered. Sprinkle with pecans. Refigerate. Enjoy. (I never have measured the brown sugar).

    There are variations of this--know some people who use sour cream instead of yogurt. I have not tried this with the fat free cream cheese. If someone does, post how it turns out.

  8. #28
    Join Date
    Apr 2012
    Two ideas for you:

    Fruit salad with sliced nectarines, slice strawberries and blueberries. It's both beautiful and delicious.


    1/2 head iceberg lettuce, cut or torn into bite sized pieces
    1 1/4 c. kidney beans,, drained
    1 large tomato, chopped
    2/3 cup peeled cucumber, cubed
    2/3 cup shredded cheddar cheese
    1/2 cup red onion chopped
    5 oz. Catalina salad dressing
    6 1/2 oz. Fritos (or other corn chips broken to bite size)

    Combine first six ingredients. Add dressing and corn chips before serving.

  9. #29
    Junior Member
    Join Date
    Sep 2012

    Christmas Salad
    2 cups water
    ½ cup wild rice
    ½ cup orzo, uncooked
    2 navel oranges, peeled and cut into sections
    1 Granny Smith apple, chopped
    1 celery stalk, finely chopped
    ¼ cup dried cranberries
    2 tbsp. chopped fresh parsley
    2 tbsp. raspberry vinegar
    1 tbsp. olive oil
    ½ tsp. salt
    ¼ tsp. freshly ground pepper

    Bring water to boil. Stir in wild rice. Reduce heat and simmer,covered, til tender about 45 minutes. Drain and transfer to large bowl. Cook orzo as per pkg. directions til tender, about 20 minutes. Drain. Rinse under running cold water, drain well and add to the wildrice. Add all other ingredients. Toss well to coat.

    Serve at once; or cover and refrigerate til ready to serve, up to 2 days.

    Yield: 4 servings (1-1/4 cups)

  10. #30
    Senior Member
    Join Date
    Mar 2010
    Somewhere inTexas
    Blog Entries
    This is my favorite. It never fails to get rave reviews. I use almond extract instead of vanilla and I really don't follow the recipe - just use it as a guideline.
    "Love and kindness are never wasted. They always make a difference. They bless the one who receives them, and they bless you, the giver." Barbara De Angelis

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