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Thread: I need a salad recipe

  1. #51
    kso
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    Senior Member kso's Avatar
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    Lime Shrimp and Avocado Salad

    1# jumbo cooked shrimp, peeled, deveined, chopped
    1 med tomoato, diced
    1 avocado, diced
    1 jalapeno, seeds removed, diced (could substitute diced bell pepper)
    1/4 c chopped red onion
    2 limes, juice of
    1 tsp olive oil
    1 T chopped cilantro
    salt and pepper to taste

    Combine onion, lime juice, olive oil salt and pepper in a small bowl.

    In a large bowl combine the remainder of the ingredients. Drizzle the dressing over the shrimp mixture. Add cilantro. Toss and serve on bed of mixed greens.
    "God forbid that I should go to any heaven in which there are no horses" -- Robert Bontine Cunninghame-Graham, letter to Theodore Roosevelt, 1890

  2. #52
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    Quote Originally Posted by delma_paulk View Post
    Broccoli Salad......never get to bring leftovers home, no matter how much or how little I make.

    2 crowns of Broccoli cut into florets....bite size
    1/4 to 1/2 purple onion, peel, cut in half from stem to root, cut this in half crosswise and slice into sticks
    1/4 to 1/2 cup broken pecans
    1/4 cup thinly sliced carrots....or shred on large side of grater
    1 to 2 c craisins
    3 to 5 slices of thick cut bacon, cooked crisp and cooled
    1 to 2 cups mayonnaise mixed with about 1/2 c Miracle Whip and sweetner of your choice, stir this until sweetener, either sugar or substitute is mixed well and is smooth.

    Mix all together and stir to mix well. Cover and refrigerate.
    Let set at least 2-4 hrs or overnight is better

    Hope you enjoy.

    delma
    Try using Coleslaw dressing instead of mixing one yourself. We like it.

  3. #53
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    Celery and apple salad. Chop some celery, chop up an apple, add some miracle whip, mix them all up and you're ready to go. You could use mayo instead of miracle whip if you like that better. Sometimes I add a 1/4 cup of raisins to the apples and celery, as well.

  4. #54
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    It's a quick cooking pasta, as well. Great to use when time is short.

  5. #55
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    Our favorite salad is a fresh tossed salad. I use fresh crisp lettuces and spinach. I add all of the fresh veggies I can find. I add avocado, tomatoes, black olives, sliced boiled egg, sliced pickled beets, seedless cucumber, carrot curls, red and green peppers and fresh sliced mushrooms. The list goes on to include any fresh veggies I have on hand. Sometimes I add grilled shrimp and other times grilled chicken for a bit of protein. I top the salad with fresh grated sharp cheddar and parmesan cheese. Any type of dressing is quite good. I have to add that the pickled beets do not enter my DH's salad bowl. He won't even try them.

  6. #56
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    Quote Originally Posted by Tropical View Post
    Our favorite salad is a fresh tossed salad. I use fresh crisp lettuces and spinach. I add all of the fresh veggies I can find. I add avocado, tomatoes, black olives, sliced boiled egg, sliced pickled beets, seedless cucumber, carrot curls, red and green peppers and fresh sliced mushrooms. The list goes on to include any fresh veggies I have on hand. Sometimes I add grilled shrimp and other times grilled chicken for a bit of protein. I top the salad with fresh grated sharp cheddar and parmesan cheese. Any type of dressing is quite good. I have to add that the pickled beets do not enter my DH's salad bowl. He won't even try them.
    I forgot to mention the roasted pumpkin or sunflower seeds that I sprinkle on top.
    I hope you find a recipe you like to eat and enjoy making.

  7. #57
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    Spinach salad is super easy and always well received:

    baby spinach leaves
    Dried cranberries or Craisins
    Feta cheese crumbles
    Vidalia onion dressing

    Mix all together in quantity desired.

  8. #58
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    This is a bean salad that I grew up on and it has been a hit nomatter where I take It.
    Porkin beans 1or 2 cans how much you want to make. Drain the beans in a colander set a side.
    The recipe calls for 1lb bacon fried crispy then crumbled.! 1 onion cut into sm pieces. Pickles cut up into diced size pieces.Boil eggs 3,4,5, how ever many you want then cut up into sm oieces. You mix all this up and then add Mayo.I grew up on Helmans. A friend tried mircle whip and it didnt taste the same. You can take a tablespoon or 2 of bacon greese and this holds it all together.My Mom always used this but I dont because of the fat content. It is best cold so i make it the day before I want to serve it.You can fool around with all ingredents to fit the number of people you serve. You will like it and people will ask for the recipe. I grew up in northern Indiana so I guess it came from there. Enjoy. Dawn Marie Odya
    peanutbrittle

  9. #59
    Senior Member Cosy's Avatar
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    Romaine lettuce, torn quite small
    8 oz canned mandarin oranges, drained well
    1 medium avocado, cubed
    2-3 oz pecans, chopped roughly
    1 cup fresh raspberries
    Toss with enough Kraft"s Raspberry Vinaigrette to moisten

    Add a poached chicken breast, cubed and/or a hard boiled egg, chopped to make this a main dish.
    Last edited by Cosy; 05-02-2013 at 01:39 PM.
    Cosy
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  10. #60
    Super Member Sandygirl's Avatar
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    Quote Originally Posted by delma_paulk View Post
    Broccoli Salad......never get to bring leftovers home, no matter how much or how little I make.

    2 crowns of Broccoli cut into florets....bite size
    1/4 to 1/2 purple onion, peel, cut in half from stem to root, cut this in half crosswise and slice into sticks
    1/4 to 1/2 cup broken pecans
    1/4 cup thinly sliced carrots....or shred on large side of grater
    1 to 2 c craisins
    3 to 5 slices of thick cut bacon, cooked crisp and cooled
    1 to 2 cups mayonnaise mixed with about 1/2 c Miracle Whip and sweetner of your choice, stir this until sweetener, either sugar or substitute is mixed well and is smooth.

    Mix all together and stir to mix well. Cover and refrigerate.
    Let set at least 2-4 hrs or overnight is better

    Hope you enjoy.

    delma
    This might be the salad I bring to thanksgiving. Sounds yummy!
    sandy
    Sandygirl

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  11. #61
    Super Member Mariah's Avatar
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    How does Appesauce Salad sound? (Red Jello, Applesauce, Red Hots; delicious.) send private message if you want the recipe. Easy also, and people love it!
    Mariah
    Have a wonderful Quilting Day, make it your way!
    Marta
    Martha Tompkins

  12. #62
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    Dawnmarie, Do you use sweet pickles or dill pickles? And do you rinse your pork 'n' beans and then drain them? Or do you just drain off most of the thick sauce that the pork 'n' beans come with?

  13. #63
    Senior Member Cactus Stitchin's Avatar
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    My favorite is a bit unusual and oh-so-good. It is always a huge hit and everyone loves the vinaigrette. This comes from the Cooking Light website.

    Jicama and Orange Salad

    6 cups (3 x 1/4-inch) strips peeled jicama (about 1 pound)
    6 cups lightly packed baby spinach (about 3 ounces)
    1 cup orange sections (about 2 oranges)
    1 cup red bell pepper strips
    1/2 cup thinly sliced red onion
    2/3 cup Ginger-Sesame Vinaigrette
    2 tablespoons sesame seeds, toasted (optional)

    Combine first 5 ingredients in a large bowl. Drizzle with Ginger-Sesame Vinaigrette, and toss well to coat. Sprinkle with sesame seeds.


    Ginger-Sesame Vinaigrette

    1/2 cup rice wine vinegar
    1/4 cup water
    1/4 cup yellow miso (soybean paste)
    1/4 cup chopped green onions
    2 tablespoons sugar (I say to taste and usually only use 1)
    2 tablespoons minced peeled fresh ginger
    2 tablespoons low-sodium soy sauce
    4 teaspoons canola oil
    2 teaspoons dark sesame oil

    Combine first 3 ingredients in a medium bowl, stirring with a whisk until smooth. Stir in green onions and the remaining ingredients.

    Note: Refrigerate vinaigrette in an airtight container for up to five days; stir well before using.
    Last edited by Cactus Stitchin; 11-17-2016 at 05:59 AM. Reason: Too many extra blank lines.....

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