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Thread: I need a salad recipe

  1. #1
    Senior Member Missi's Avatar
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    I need a salad recipe

    My guild is having a salad supper next week and I want to try something new. I took cornbread salad last year and it was passed over by most. Not sure why last potluck I took it to everyone wanted the recipe. It's a salad supper so we have everything from meat salads to desert salads. Does anyone have a great salad recipe they would share? Thanks!

  2. #2
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    For years I made cantelope, green grapes, bananas, and added a small amount of raw sugar. A dolope of sour cream an top when served and a sprinkle of cinnamon is good. Bon appetite ! Hugs

  3. #3
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    Someone posted a recipe for a fruit salad with a dry custard package. I haven't made it yet but I plan to when the warm weather gets here. I think something with fruit would go over well with ladies at your guild. It is in recipes under Best Easy Fruit Saad.
    Last edited by Tartan; 04-21-2013 at 03:26 PM.

  4. #4
    Super Member chips88's Avatar
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    macaroni salad is good.. cook mac till done. let cool then add mayo. and then add tuna fish drained.then mix it all together. chill.you also can boil a few eggs. peel eggs and chop it up in the salad.
    ​debra

  5. #5
    Moderator Up North's Avatar
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    hOW ABOUT CHICKEN SALAD i COOK SOME CHICKEN BREASTS COOL AND DICE, SLICE GRAPES IN HALF celery and mayo sometimes if it is a side main dish I add rice or orzo to it. You can also add walnuts. My family loves it! I sometimes add pineapple chunks and mix the mayo with a little of the juice
    Last edited by Up North; 04-22-2013 at 02:59 PM.

  6. #6
    Power Poster QuiltE's Avatar
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    Here's one of my favourite salads that's always a hit, when I take it to gatherings. Its colours say Christmas, but it’s good anytime of the year!! You’ll discover this salad has a nice blend of textures, tastes and colour. ENJOY!!!

    ~~~~~~~~~~~~~

    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)
    ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
    Sew many ideas ... just sew little time!!
    ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

  7. #7
    Super Member annt59's Avatar
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    Watergate Salad made with Jello Instant pistachio pudding mix.
    Boom 12 - Short & Sweet

  8. #8
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    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

  9. #9
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    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; crumble this over salad and mix in.
    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. This needs to be sweet to your taste, I use Stevia because we are diabetic.

    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
    Last edited by delma_paulk; 04-21-2013 at 04:39 PM.

  10. #10
    Junior Member TShooters's Avatar
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    My SIL makes a yummy 7 Layer Salad for the holidays. There's quite a few (slightly different) recipes of it on the internet. She puts it in a cut glass pedestal bowl. Beautiful, too.
    Count your life by smiles, not tears. Count your age by friends, not years.

    "I, myself, am entirely made of flaws, stitched together with good intentions."

  11. #11
    Super Member tlambing's Avatar
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    How about a green salad with fruit, bacon and feta? I usually use pears, strawberries and tonight I added blackberries. Crisp bacon and walnuts and a few dried cranberries. You can make your own sweet dressing or buy a raspberry vinaigrette. It's healthy and feels very rich to eat

  12. #12
    Super Member JanTx's Avatar
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    That brocolli salad posted earlier is a favorite around here. Asian Slaw is another good one. There are many versions out there, but this looks like the one my family likes:
    http://www.food.com/recipe/asian-ram...layout=desktop
    So many quilts, so little time.

  13. #13
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    I like to cook a package of bowtie pasta, then add some coarsely chopped celery, a small jar of chopped pimientos, a coarsely chopped tomato, a can of ripe olives (coarsely chopped), and about a cup of grated mild cheddar cheese. Add some Italian salad dressing and toss everything together. Makes a nice big bowl. It's even better the next day -- if there are leftovers.

  14. #14
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    Fresh Green Pea Salad
    Very easy, colorful and tasty. Amounts are flexible depending on how much you want to make. For our family, I use 1 bag of small frozen green peas. Defrost the peas. Cook 1/4 lb. or so of bacon. Drain and chop. Cut small cubes of pepper jack cheese. Mix all together with ranch dressing. You want a light coating of the dressing. Easy to make several hours in advance. Nice balance of flavors.

  15. #15
    Senior Member adnil458's Avatar
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    Crunchy Cabbage Salad

    1 pk (3 oz) chicken ramen noodles
    1/2 cup vegetable oil
    3 Tbsp cider vinegar
    2 Tbsp sugar
    1/2 teasp salt
    1/2 teasp pepper
    5 cups shredded green cabbage
    3/4 cup chopped green pepper
    3/4 cup chopped sweet pepper
    1/2 cup shredded red cabbage
    1/2 cup shredded carrot
    1/2 cup chopped green onions
    1/2 cup slivered almonds toasted
    2 Tbsp sesame seeds toasted

    Break noodles set aside. In a jar with a tight fitting lid combine the oil, vinegar, sugar, salt, pepper, and half of the contents of seasoning packet or save for another use. In a large bowl combine the remaining ingredients. Add noodles and dressing toss to coat, serve immediately. Yield 10-12 servings.

  16. #16
    Super Member Cris's Avatar
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    BLT Macaroni salad, I always get asked for the recipe when I bring this salad.

    http://www.tasteofhome.com/Recipes/BLT-Macaroni-Salad-2
    Cris

  17. #17
    Super Member duckydo's Avatar
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    Salad Recipe

    I take this one to a lot of dinners and it goes over well and I usually double it.. I can of peach pie filling, 1 granny smith apple chopped, one banana sliced and one can of chunk pineapple drained. Mix all together with a small dash of cinnamon and chill. It is very good!

  18. #18
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    I think my favorite salad in all the world is spinach, sliced strawberries, fresh mandarin oranges (cuties), slivered almonds, very finely sliced red onion, water chestnuts - crumbled bacon for topping - sometimes we sprinkle on some sunflower seeds, too. At home we use a warm fresh strawberry vinaigrette dressing, but it would be good with a bottled fruit vinaigrette dressing.

  19. #19
    Super Member Colbaltjars62's Avatar
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    How about Neptune salad?
    1- 2lb pkg Imitation crab meat(thawed and cut & separated)Or Canned Chicken Breast meat drained and blotted dry.
    1- Bunch Celery (chopped on an angle to look pretty not bigger than 1/2 inch)
    2- Bunches green onions (chopped at an angle not bigger than 1/2 inch)
    1- 1lb Medium-Sharp cheddar cheese (cubed not more than 1/2 square)
    1-2- cans Sliced Black Olives (drained and rinsed once and allowed to dry a bit)
    1+ cups Sour Cream
    2+ TBSP. Heavy mayo (By Heavy I mean not a runny brand, you want it to be thick)
    1-2 TBSP. 12 meshCracked(very course) Black pepper

    Mix first 5 ingredients and add Mayo and Sour Cream. Consistency should be just a little dry as celery will weep a little overnight. Add Cracked Black Pepper.
    I do not add any seasoning salt to it because the Surimi (imitation crab meat) has plenty in it.
    You can serve right away or even wait a couple days in the fridge.
    You can also add about 1-2 TBSP of Prepared Mustard or Grey Poupon if your taste buds run that way.
    You can also chop ingredients smaller and add more mayo for a wonderful sandwich filler.
    This has always been a hit..
    Lack of planning on your part does NOT nessessitate an emergency on my part.
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  20. #20
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    Quote Originally Posted by Missi View Post
    My guild is having a salad supper next week and I want to try something new. I took cornbread salad last year and it was passed over by most. Not sure why last potluck I took it to everyone wanted the recipe. It's a salad supper so we have everything from meat salads to desert salads. Does anyone have a great salad recipe they would share? Thanks!
    Here are two of my quick salads for groups: Frito Salad and "Green" Salad
    Frito Salad:
    1 pkg. regular size Frito corn chips, 2-3 regular size chopped tomatoes, iceburg lettuce shredded or chopped for this salad I use aprx 1/2 head, Small bottle of Catalina Salad Dressing, 1 medium finely chopped green bell pepper, cheddar cheese grated, small purple onion finely chopped, 1 can of Ranch Style beans, drained, Mix tomatoes, pepper, onion, lettuce and stir well, add Fritos, Catalina aprx. 1/4-1/2 cup, or desired amount and same for cheese (desired amt.), LAST so the Fritos do not get soggy. I normally take everything prepared in small plastic baggies and mix it all together just before serving. Sometimes I add about 1/2 -1 lb of well cooked bacon, chopped finely. Prepare in a LARGE bowl makes a large salad.
    The original recipe called for Catalina, so I have no idea what other dressings might taste like with this salad. Everyone seems to like the flavor that Catalina give this. This can truly be a meal on it's own. When I get extremely lazy with cooking, I often make this for DH and self for evening meals, especially during the summer.

    "Green" Salad - my children's favorite, (40 & 37) they still ask for this one.
    1 large pkg. of any flavor DRY jello, (my family prefers Lime - hence "Green"), 1 large carton small curd cottage cheese, 1 large carton of Cool Whip (Thawed), 1 large can of (Drained) crushed pineapple, chopped pecans if desired. I mix the DRY jello and pineapple together, until jello is well mixed, then add the cottage cheese, and Cool whip and mix all well. Add about 1/2 - 1 cup of chopped pecans if desired and mix well. This all needs to really be stirred well to get the cool whip and cottage cheese mixed with other ingrediends. TA-DA quick easy and cool salad. This can be made the night before, but needs to be kept refrigerated until ready to use.
    Using the amount given, this makes a large salad, you may use the small amounts of each ingredient to make a small salad. This salad is really good in hot weather, because it can be used for a salad or a desert.

    Here is my recipe for Cornbread Salad(My daughters favorite)
    1 pkg. each of Mexican cornbread and regular cornbread- cook according to pkg. directions I cook both pkgs. together, 1 -2 bunches of green onions chopped, 1 lb. well cooked bacon, (finely chopped when cooked), 1-2 chopped tomatoes, 1 med. size chopped green Bell Pepper, 1 cup of mayo. I allow the cornbread to cool completely, then crumble finely into the bowl I will be using - makes a large salad -then add all of the ingredients and stir well, and finally add the mayo, and stir WELL. I have to make this each holiday for DD.

    What is your recipe? Would love to have it if it is different from this.

    Enjoy your lunch, and let us know how it goes. Some people are just too picky with salads, me for one - I only care for 2 dressings, French and Catalina or nothing at all) lol. I do not do pasta salads well, but love most every other kind.

  21. #21
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    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.

  22. #22
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    Missi,

    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)

    Salad:
    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

    Dressing:
    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

  23. #23
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    Missi,

    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.

  24. #24
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    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

  25. #25
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    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.

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