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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!
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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
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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.
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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.
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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
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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) |
Watergate Salad made with Jello Instant pistachio pudding mix.
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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 |
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 |
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.
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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 :)
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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 |
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.
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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. |
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. |
BLT Macaroni salad, I always get asked for the recipe when I bring this salad.
http://www.tasteofhome.com/Recipes/BLT-Macaroni-Salad-2 |
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!
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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.
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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.. |
Originally Posted by Missi
(Post 6017343)
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!
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. |
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. |
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 |
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. |
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 |
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. |
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 |
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. |
Two ideas for you:
Fruit salad with sliced nectarines, slice strawberries and blueberries. It's both beautiful and delicious. FIESTA SALAD 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!
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) |
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.
http://www.food.com/recipe/best-grape-salad-35450 |
A easy & great pasta salad. Any pasta will work. I sometimes use the shell or bow tie pasta. Cook & rinse pasta in cold water. Add frozen peas, diced cheese, a can of drained chicken & mayo. Just mix all together & salt to your taste. I use Johnny's season salt. Very yummy.
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My daughter-in-law makes this actually we Demand she make this for family gatherings - it sooo good fun to arrange oranges with a maraschino cherry half in center to look like a flower
DOUBLE the RECIPE FOR A GATHERING: [TABLE] <tbody>[TR] [TD]1 box orange jello – 6oz. [/TD] [TD] [/TD] [/TR] </tbody>[/TABLE] 2C. Boiling Water Add Jello and stir well till completely dissolved Beat 6oz cream cheese until soft Add jello and beat together Stir in 1 can(14oz) sweetened condensed milk Then Beat in + (8oz) 1 carton whipped topping Poor into bowl or nice dish and chill in fridge to set at lease 4 hours Top with mandarin oranges |
This is my all time favorite salad. Alumni Pasta Salad. Cook 1-16 oz. package spiral (rotini) pasta, drain and cool. Add 3/4 cup green onion, chopped; 1/2 cup radishes sliced, 1 small cucumber-peeled and chopped, 1/4 cup grated carrot, 2 cups cut up broccoli, 2 cups small tomatoes, 1 cup sliced black olives. For the dressing either use bottled Hidden Valley ranch or make your own ranch. I probably use 1 1/2 - 2 cups dressing. If salad gets dry, add more. Sprinkle with 1 t. dill weed and stir all together. I ALWAYS get asked for this recipe. You can use whatever fresh veggies you want with it.
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Originally Posted by Ombragrise
(Post 6019247)
PLEASE COULD YOU EXPLAIN ME IN THE FOLLOWING RECeIP WHAT IS "ORZO" ? I AM FRENCH, AND MY ENGLISH IS NOT GOOD. THANKS!
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"PLEASE COULD YOU EXPLAIN ME IN THE FOLLOWING RECeIP WHAT IS "ORZO" ? I AM FRENCH, AND MY ENGLISH IS NOT GOOD. THANKS!"
Orzo is a pasta shaped to look a bit like rice. Do a search and you'll see how it's packaged here. |
Here is a pasta salad I make that always gets rave reviews and disappears quickly.
PASTA DELI SALAD: 1# Tri Colored Rotini pasta 3/4 cup sliced green stuffed olives 1 small red onion, diced 1/2 jar roasted red peppers, diced (about 1 cup) 1/2 cup sliced pepperoccini rings (optional) 1 jar (small) marinated artichoke hearts, chopped 1/4# ( or less) salami, diced into small pieces 1 cup mozzarella cheese, cubed into small cubes (or Monterey Jack) 1 small can sliced black olives 1/3 cup Italian dressing 1 Cup Mayo (Best Foods) not miracle whip 1/2 cup shredded Parmesan or Romano cheese (not grated). Seasoned salt, black pepper and garlic powder to taste. 1 tsp. Italian Seasoning Cook pasta in salted boiling water about 10 min until al dente. Drain and run cold water over to cool. Drain and put into large bowl. Add olives, pepperocini, onions, peppers, artichoke hearts, salami and mozzarella cheese, and seasonings. Combine Italian dressing and mayo, mix well and pour over pasta mixture. Add shredded parmesan or Romano cheese. Mix entire salad well. Refrigerate at least 2 hours before serving. At serving time if pasta seems a little dry, drizzle with some olive oil and mix again. Serves 6 to 8. . |
Here's one I use often and always is a hit.
PASTA DELI SALAD: 1# Tri Colored Rotini pasta 3/4 cup sliced green stuffed olives 1 small red onion, diced 1/2 jar roasted red peppers, diced (about 1 cup) 1/2 cup sliced pepperoccini rings (optional) 1 jar (small) marinated artichoke hearts, chopped 1/4# ( or less) salami, diced into small pieces 1 cup mozzarella cheese, cubed into small cubes (or Monterey Jack) 1 small can sliced black olives 1/3 cup Italian dressing 1 Cup Mayo (Best Foods) not miracle whip 1/2 cup shredded Parmesan or Romano cheese (not grated). Seasoned salt, black pepper and garlic powder to taste. 1 tsp. Italian Seasoning Cook pasta in salted boiling water about 10 min until al dente. Drain and run cold water over to cool. Drain and put into large bowl. Add olives, pepperocini, onions, peppers, artichoke hearts, salami and mozzarella cheese, and seasonings. Combine Italian dressing and mayo, mix well and pour over pasta mixture. Add shredded parmesan or Romano cheese. Mix entire salad well. Refrigerate at least 2 hours before serving. At serving time if pasta seems a little dry, drizzle with some olive oil and mix again. Serves 6 to 8. . |
The best grape salad above is awesome. I took it to school and they went nuts over it. Also go to food.com and search for guacamole salad. The ne made by the Barefoot Contessa from Food Network. Another unique yummy salad is Corn and blueberry salad. Also on food.com
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Fruity Chicken Pasta Salad
1 lb. rotini pasta, cooked and chilled chopped onion, to taste chopped celery, to taste 1 whole chicken breast, cooked, cooled, and chopped 1 can pineapple tidbits, drained 1 lb. red grapes, halved Dressing 1 qt. salad dressing 1 can condensed milk (example-Eagle Brand) 1/2 cup vinegar Mix dressing and taste, may want to add a little more vinegar. May not take all the dressing but will absorb a lot overnight. Mix all together and chill overnight for best flavor<VAR id=yiv7523793994yui-ie-cursor></VAR> |
Originally Posted by Missi
(Post 6017343)
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!
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