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.
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
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
1/3 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
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.
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.
Fruit Salad with Lime Dressing
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
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)
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.
I have a recipe we call pink salad - easy to make but a bit expensive. Here goes:
Can of cherry pie filling
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
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
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.
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.
PLEASE COULD YOU EXPLAIN ME IN THE FOLLOWING RECeIP WHAT IS "ORZO" ? I AM FRENCH, AND MY ENGLISH IS NOT GOOD. THANKS!
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)
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.