Favorite Salad Recipes

[sweetie010]

Since it is warming up a bit in most parts i thought it would be a great idea for us to share our favorite salad recipe.

[LouiseM]

Spinach and strawberry salad

2 - (6 oz.) packages fresh baby spinach
*I use a mix of lettuce with the mesculan mix
2 points fresh strawberries sliced
almods
sliced red onion
chopped broccoli

Sesame - poppy seed dressing
1/2 cup sugar
1 1/2 tsp. minced oinion
1/4 tsp. paprika
1/4 tsp. worcestershire sauce
1/2 cup oil
1/4 cup cider vinegar
2 tsp. sesame seeds
1 Tbsp. poppy seeds

Mix all ingredients in pan. Bring to boil and shut off. Cool a little, then refrigerate!

[ConnieJo]

This is an old family fav. It gets better the long it sits!

Refrigerator Slaw

INGREDIENTS:
1 large cabbage head, slivered, about 10 cups
1 large green pepper, diced
1 medium onions, diced
3/4 cup + 2 tablespoons sugar
1 tablespoon dry mustard
1 teaspoon salt
1 tablespoon celery seed
1 cup white vinegar
3/4 cup vegetable oil

INSTRUCTIONS:
In a large bowl, layer cabbage, green pepper and onions. Sprinkle 3/4 cup sugar over the top. Mix well.

In a medium saucepan, combine the dry mustard, 2 tablespoons sugar, salt, celery seed, vinegar and oil. Mix well, then bring to a full boil, stirring to dissolve salt and sugar. Pour over the slaw and refrigerate for at least 4 hours and up to several days. Toss before serving.

Serves 8-10

[sweetslover]

I have two salads which my family loves for me to prepare:

Oriental Salad:

1 head green lettuce (not iceberg) shredded
1 head napa cabbage, shredded
2 bunches green onions, sliced
This can be prepared ahead of time and placed in refrigerator.

dressing:

1 C sugar
1 C oil
1/2 C cider vinegar
1/4 C soy sauce

Mix dressing ingredients together. This can be prepared ahead of time and placed in refrigerator.

topping:

1 jar sesame seeds
1 C sliced almonds
2 pkgs. ramen noodles (any flavor, seasonings discarded)
1 stick butter
Brown seeds, almonds and noodles in the butter on medium heat until they start to 'tan' or turn light brown. Remove from heat.

Place salad greens in extra large bowl or pan (I use a large disposable lasagna pan or turkey pan.) Pour well-mixed dressing over salad. Top with browned toppings. Enjoy!

Creamy Pesto Salad

1 pkg (1.2 oz) Knorr Creamy Pesto Pasta Sauce Mix
3/4 C mayonnaise (I prefer Duke's or Hellman's)
1/3 C milk
2 T red wine vinegar
1 pt (2 C) cherry tomatoes, halved
8 oz bow tie pasta (about 3 C) cooked, rinsed with cold water and drained
1 C (4 oz) shredded parmesan cheese

1. In large bowl, stir pasta sauce mix, mayonnaise, milk and vinegar until blended.

2. Add cherry tomatoes, pasta and cheese, toss to coat. If desired, cover. Chill to blend flavors.

[cstair006]

My two most favorite salads are Black Bean and Rice Salad and a nice salad with torn greens (lettuce, arugula, spinach etc.) topped with feta cheese, sliced strawberries and Brianna's Blush Wine Vinaigrette dressing. This salad dressing is only carried at one marked here but is GREAT with strawberries!

[wvufan]

I don't know how this one got its name, but it is a family staple (from my Grandmother's recipe box):

KOREAN SALAD
½ cup oil
¾ cup sugar
1/3 cup catsup
¼-½ cup vinegar
1 Tablespoon vinegar
Salt and pepper to taste
Spinach salad
Mandarin oranges
Water chestnuts, drained

Combine the spinach salad, Mandarin oranges, and water chestnuts in a large bowl. In a separate bowl, combine oil, sugar, catsup, vinegar, salt and pepper to taste. Drizzle the dressing over the salad mixture.

[Missi]

BLT Pasta Salad

2 cups uncooked pasta
5 green onions, finely chopped
1 large tomato, diced
1/2 cup finely diced celery
1-1/4 cups good mayonnaise (I use Hellmann's)
5 teaspoons white vinegar
1/4 tsp salt
1/4 or more tsp pepper
1 lb bacon, cooked and crumbled (set aside)

Cook pasta according to package directions; drain and rinse in cold water. In large bowl, combine the pasta, onions, tomatoes, and celery. In small bowl, combine mayonnaise, vinegar, salt, & pepper. Pour over pasta mixture and toss to coat. Cover and chill for at least 4 hours. Just before serving, add bacon.

[blondetwin]

BLT Pasta Salad

2 cups uncooked pasta
5 green onions, finely chopped
1 large tomato, diced
1/2 cup finely diced celery
1-1/4 cups good mayonnaise (I use Hellmann's)
5 teaspoons white vinegar
1/4 tsp salt
1/4 or more tsp pepper
1 lb bacon, cooked and crumbled (set aside)

Cook pasta according to package directions; drain and rinse in cold water. In large bowl, combine the pasta, onions, tomatoes, and celery. In small bowl, combine mayonnaise, vinegar, salt, & pepper. Pour over pasta mixture and toss to coat. Cover and chill for at least 4 hours. Just before serving, add bacon.


Missi: That is one of my favorite pasta salads too! It is very good! Here is another favorite of mine that makes a pretty presentation in a trifle bowl. It is on my Easter menu for this year.

Tex Mex Layered Salad

1 10 oz. can Rotel
1 8 oz. sour cream
3 oz. cream cheese, softened
1 tsp. ground cumin
1 garlic clove, pressed
4 C. shredded Romaine lettuce
1 15 oz. can black beans, rinsed and drained
1 15 oz. can of corn, drained
1 avacado, peeled and diced
4 oz. jar diced pimento, drained
1 C. cheddar cheese, shredded
2 4 oz. cans olives, sliced
Chopped green onion

Mix first 5 ingredients with mixer. Chill in fridge. Layer lettuce and next 6 ingredients in a bowl. Spoon tomato mixture evenly over top. Sprinkle with green onions. Cover and chill for one hour.

[RECIPEGRL]

Bump this up... it's salad season around here already! Time to share fave salad recipes :)

Here's one that I served recently at a family party- it was FABULOUS!! They wolfed it down. It makes a lot for a big party 10-14 people. Enjoy!

Asparagus and Goat Cheese Salad

2 lbs asparagus, tough ends snapped and trimmed to uniform length

DARK CHERRY BALSAMIC VINAIGRETTE:
½ cup balsamic vinegar
¼ cup granulated sugar
1 clove garlic, minced
½ cup cherry preserves
¼ cup red wine vinegar
1 cup canola oil
kosher salt
freshly ground black pepper

SALAD:
1 head romaine lettuce, leaves separated, trimmed and torn into bite-sized pieces
10 ounces mixed baby greens
½ cup pine nuts, toasted
½ lb fresh goat cheese, crumbled
kosher salt
freshly ground black pepper

1. Prepare asparagus: Select a pan large enough to accommodate the asparagus when lying flat. Fill the pan two-thirds full with water. Bring to a boil over high heat. When the water is boiling, add the asparagus and cook, uncovered, until the spears are bright green and crisp- tender without tasting raw, 3 to 6 minutes, depending on the thickness of the spears. Using tongs, immediately transfer the asparagus to a large bowl of ice water. Let cool for 1 to 2 minutes, and then drain and pat dry with paper towels. Cut the asparagus on the diagonal into 1½-inch lengths. Cover and refrigerate until needed.

2. Prepare vinaigrette: In a small saucepan over medium heat, combine the balsamic vinegar, sugar and garlic and bring to a simmer, stirring frequently to dissolve the sugar. Simmer the mixture, uncovered, until reduced by half, about 10 minutes. Add the cherry preserves and cook for 1 minute longer. Remove from heat and let cool to room temperature, then whisk in the red wine vinegar followed by the canola oil. Season to taste with salt and pepper. Set aside.

3. Assemble salad: In a large bowl, combine asparagus, romaine, greens, most of the pine nuts, and most of the goat cheese. Drizzle 1 cup of the vinaigrette over the salad and toss gently to coat all the ingredients. Season to taste with salt and pepper.

4. Transfer salad to chilled salad bowls or plates, building height in the center and arranging the more colorful ingredients on top. Garnish with remaining pine nuts and goat cheese. Serve immediately.

Servings: 12

Cooking Tips
*The vinaigrette recipe yields about 2 1/2 cups of dressing. Place extra dressing in a sealed jar and refrigerate for up to 2 weeks. Use on other salads, or drizzle over grilled shrimp or lobster.

Recipe Source
Nordstrom- Entertaining at Home Cookbook

[KWhite]

I love the old fashion 7 layer salad and there's one that a good friend makes that is Spring Mix, mandarin oranges, candied pecan and maybe red onion with raspberry vinaigrette

[lvs2cook]

Gosh, there are so many salads that I love making in the summer. They are a favorite around here when the weather gets really unbearably hot and you don't want to eat too much. Here are some that we like. Joan

Cold Brussels Sprouts Salad

Please don’t think this a weird dish. It is just delicious because you don’t overcook the sprouts.

2 pounds of fresh or 2 boxes (10 ounce) of frozen Brussels sprouts, defrosted
1 bunch of green onions, chopped
1 sweet red bell pepper, diced, or 2 ripe tomatoes, diced
1/2 cup of the White Wine Vinaigrette (see below)
1/4 cup sliced almonds for garnish

Boil or steam sprouts until barely tender. This should take no more than 10 minutes. Add a bit of peanut or olive oil to the water when you begin. It helps them remain green. Do not put salt in the water.

When tender but still crunchy, drain and immediately immerse in cold water. This will stop the cooking process. Drain and chill. (If using frozen Brussels sprouts, do not cook them at all. Simply defrost and cut for the salad.)

Cut each sprout in half and place in a large salad bowl. Toss with chopped green onions, chopped red bell pepper or tomatoes, and the vinaigrette. Top with a bit of pepper and some sliced almonds for garnish.

Serves 6-8

White Wine Vinaigrette

This is very simple to make. It will help with the problem described above. If you use a good quality white wine vinegar, or make your own. Try this on any of your favorite green salads.

3/4 cup of dry white wine
1/2 cup of olive oil
1/4 cup white wine vinegar
1 tsp. oregano
1/2 tsp. dry mustard
Salt and black pepper, freshly ground to taste

Blend all in a food blender or by shaking in a jar. Store covered in the refrigerator. Keeps very well.

Makes 1-1/2 cups

From the Frugal Gourmet Cooks With Wine

Chicken, Tomato, and Pasta Salad with Basil Vinaigrette

1 Tablespoon Dijon mustard
1/4 cup balsamic vinegar
1/4 cup rice vinegar
1/2 cup Basil Oil (recipe follows)
1/4 cup extra virgin olive oil
1 cooked chicken, picked off of the bone, skin and all, shredded
4 cups blanched fusilli pasta
2 large ripe tomatoes, medium dice
1/2 bunch Thai basil, picked, reserve a few tops, for garnish

In a blender, add the Dijon and vinegars and blend. Drizzle in the oils to emulsify. In a large salad bowl, toss the chicken, pasta, tomatoes and basil. Season with salt and black pepper. Check for flavor.

In a large pasta bowl, plate the entire salad and garnish with basil tops.

Basil Oil

3 cloves garlic
1 Tablespoon minced ginger
2 limes; juiced
1/2 Tablespoon salt
1/2 Tablespoon sugar
1 cup canola oil
2 cups Thai basil leaves
Salt and black pepper

In a blender, puree garlic, ginger, lime juice, salt, and sugar and oil until smooth. Do not over mix thereby heating the mixture. Add the basil and puree smooth. Check for seasoning.

Yield: 4 servings


Fresh Corn Tomato Salad

Yield: 6 cups

3 Tablespoons white wine vinegar
2 teaspoons kosher salt
Freshly ground black pepper
1/4 cup extra-virgin olive oil
6 ears fresh corn, husked (about 4 cups corn kernels. Use a sweet corn such as Silver Queen)
2 cups red or orange grape tomatoes, halved
1 bunch scallions (white and green), thinly sliced
8 ounces fresh mozzarella, cut into small cubes
1 1/2 cups fresh basil leaves

Whisk the vinegar, salt, and pepper in a small bowl. Gradually whisk in the oil, starting with a few drops and then adding the rest in a steady stream, to make a smooth dressing.

Shear off the corn kernels with a sharp knife over a bowl. Toss in the tomatoes, scallions, and mozzarella. Pour the vinaigrette over the salad and toss to coat. Cover and let set for 15 minutes or up to 2 hours. Before serving tear the basil over the salad and stir.

Joan’s Notes: We absolutely love this salad. When I found it while watching the Food Network, it peaked my interest. Then I tried it and WOW! Everyone loves it around here and even better if you can make it with Silver Queen sweet corn.

Goes great with grilled stuff. I made it when I was making grilled chicken. The next day young Bill’s girlfriend Dominica took some of the leftover grilled chicken, sliced it up and added it to the leftover salad to have for lunch. I tasted it and it was great.

Recipe courtesy of Tyler Florence – How To Boil Water – Food TV network

Green Bean, Tomato & Mozzarella Salad

2 cups fresh green beans
6 plum tomatoes, sliced
1 (8 oz.) pkg. cut into 1/2 inch cubes
1/3 cup chopped fresh basil
1/8 tsp. pepper
1 clove garlic minced
1/3 cup prepared Good Seasons Italian Dressing

Cook green beans in boiling water till crisp-tender. Drain. Rinse with cold water and drain again.

Mix all ingredients except for the salad dressing in a bowl. Store refrigerated until ready to serve.

Add the dressing, toss to coat. Serve.

Joan’s Notes: The reason for dressing the salad the last minute is that if the Mozzarella sits in the dressing to long it tends to toughen up a bit. If you don’t mind you can dress it before hand.

Fantastic salad, we love it.

[kitchenexpert]

You all posted many great sounding salads. This is one of my family's favorite's. We usually eat it as a main dish with a crusty baguette. I am a food professional in the Kraft Kitchens and although I develop recipes, I don't often use measurements on something like this so bear with the approximations. I did first come across this in an award winning Italian cookbook, but have not referred to the recipe in years.

Favorite Insalada

1 cup red onion slices
Red wine vinegar
10 cups mixed salad greens
1 pint grape tomatoes, sliced in half
1 cup plain croutons
3 ozs. thinly slices prosciutto. cut into strips
1/2 cup toasted pine nuts
3/4 cup balsamic salad dressing
1 clove garlic, put through press
Parmesan cheese

Place onion in a zip-lock bag. Add enough vinegar to completely coat the onions. Marinate at least 2 hours but preferably 6+ hours. Drain vinegar.

In large bowl, combine greens, tomatoes, croutons, prosciutto, peppers, nuts and the onions.

Mix together the dressing and the garlic. Pour over salad; toss to coat.

Divide onto serving plates. Top with plenty of fresh grated or shaved Parmesan cheese. (I use Kraft's new Grate it Fresh Parmesan cheese that comes packed in its own grater. My kids like to grate their own and I don't have to worry about them cutting themselves. Great flavor, too.)

[RECIPEGRL]

Here is another favorite of mine. I'm so excited for salad season and shopping the fully-stocked Farmer's Markets! Click link to view recipe:

ORZO SALAD WITH GREEN BEANS AND TOMATOES
http://www.recipesandentertaining.com/Salads%20and%20Dressings/Salads%20and%20Dressings%20Recipes/Orzo%20Salad%20with%20Corn,%20Green%20Beans%20and% 20Tomatoes.htm#TOP%20OF%20HOME%20PAGE

[jawilkin]

I thought sure that I had a recipe for the 7-layer salad, that added dry Ranch Dressing Mix on the top of the mayo when sealing....just sprinkled on the top.
Am I wrong? 'cause I sure can't find it. Does anyone have such a recipe?

Thanks for your help.:confused:

[NancyR]

I like this one as it has a light lemon-olive oil dressing.

Ingredients

1/2 lb. small new red potatoes
1/2 C. olive oil
2 Tbs. fresh lemon juice
1 crushed garlic clove
1/2 tsp. dried oregano
1/2 tsp. dried basil
1/4 tsp. salt
1/8 tsp. ground pepper
6 C. mixed salad greens
1 large tomato, cut into thin wedges
1 green pepper, cut into thin rings
1 small purple onion, cut into thin rings
1 cucumber, thinly sliced
1/2 C. feta cheese, crumbled

Directions

Cook the potatoes in boiling salted water about 25 minutes or until they are tender. Drain well, and cool to warm. Thinly slice and place them in a serving bowl. In a jar or measuring cup combine the oil, lemon juice, garlic, basil, oregano, pepper and salt. Mix well with a whisk or place the lid on the jar and shake. Pour over potatoes and marinate for 1 hour. Drain the marinade off into a measuring cup, and set aside the potatoes. Place the greens in a large salad bowl. Arrange the potatoes, tomato wedges, green pepper, red onion, cucumber, and Feta cheese over the greens. Serve with the marinade on the side for a dressing.

I got this one from http://www.recipe4living.com/.

[RECIPEGRL]

We tried a new recipe last night- a FABULOUS restaurant-quality meal! My husband declared it a winner, and I loved it too :)

Click to view recipe:
MUSTARD DILL SALMON SALAD WITH BALSAMIC VINAIGRETTE
http://www.recipesandentertaining.com/Salads%20and%20Dressings/Salads%20and%20Dressings%20Recipes/Mustard%20Dill%20Salmon%20Salad%20with%20Balsamic% 20Vinaigrette.htm#TOP%20OF%20HOME%20PAGE

I served it with:
PORTUGUESE SWEET BREAD (also very yummy)
http://www.recipesandentertaining.com/Breads%20and%20Sandwiches/Bread%20Recipes/Portuguese%20Sweet%20Bread.htm

[lvs2cook]

Just bumping up

[Licia]

Great Ideas!

[Jamieamcbride]

We eat a lot of salads here! Here a couple of our favorites...

Fruity Spring Mix Salad
1 head Bibb lettuce, torn
10 oz gourment mixed salad greens
2 cups fresh chopped pineapple
2 kiwifurit, peeled and sliced
1 (11 oz) can mandarin oranges,
drained and chilled
16 red or green seedless grapes, cut in half lengthwise
Sweet-Hot Vinaigrette
Sugared Almonds (or Pecans)

Toss first 6 ingredients together in a large bowl. Drizzle evenly with Sweet-Hot Vinaigrette, and sprinkle with Sugared Almonds or Pecans

Sweet-Hot Vinaigrette
1/4 cup vegetable oil
1/4 cup balsamic vinegar
2 tablespoons sugar
1/4 teaspoons salt
1/4 teaspoon black pepper
1/4 teaspoon hot sauce

Whisk together all ingredients. Cover, chill 30 minutes

Sugared Almonds/Pecans
1 cup slivered almonds or pecan halves
1/2 cup sugar

Stir together all ingredients in a heavy saucepan over medium heat and cook, stirring constantly, 10 minutes or until golden. Spread mixture in an even layer on lightly greased wax paper, and let cool 20 minutes. Break into pieces and store in airtight container.


Creamy Fruit Salad

1/3 cup orange juice
1/3 cup unsweetened pineapple juice
1/4 cup sugar
1 egg, beaten
1 tablespoon plus 1/4 cup lemon juice, divided
1 cup whipping cream, whipped, or 2 cups whipped topping
6 medium red apples, diced
6 medium firm bananas, sliced
3 cups halved green grapes
1/4 cup chopped pecans

In a heavy saucepan, combine orange and pineapple juices, sugar, egg and 1 tablespoon of lemon juice. Bring to a boil over medium-high heat, stirring constantly. Remove from the heat. When cool, fold in whipped cream.
In a large serving bowl, toss the apples with remaining lemon juice. Add bananas and grapes. Add the dressing; stir to coat. Refrigerate. Fold in pecans just before serving.



Spinach/Apple salad

2 bags spinach
6 Granny Smith apples, cored and sliced
1 block bleu cheese
Sugared Pecan halves
Vinaigrette

In a large bowl, combine spinach and apples. Crumble bleu cheese on top of mixture. Gently toss with vinaigrette. Add sugared pecan halves before serving.

Vinaigrette

1/3 cup vegetable oil
1/4 cup lemon juice
1/4 cup white wine vinegar
salt and pepper to taste

Whisk ingredients together and drizzle over salad

Sugared Pecan Halves

1 cup pecan halves
1/2 cup sugar

Stir together all ingredients in a heavy saucepan over medium heat and cook, stirring constantly, 10 minutes or until golden. Spread mixture in an even layer on lightly greased wax paper, and let cool 20 minutes. Break into pieces and store in airtight container.

[Tink]

Tex Mex Layered Salad

1 10 oz. can Rotel
1 8 oz. sour cream
3 oz. cream cheese, softened
1 tsp. ground cumin
1 garlic clove, pressed
4 C. shredded Romaine lettuce
1 15 oz. can black beans, rinsed and drained
1 15 oz. can of corn, drained
1 avocado, peeled and diced
4 oz. jar diced pimento, drained
1 C. cheddar cheese, shredded
2 4 oz. cans olives, sliced
Chopped green onion

Mix first 5 ingredients with mixer. Chill in fridge. Layer lettuce and next 6 ingredients in a bowl. Spoon tomato mixture evenly over top. Sprinkle with green onions. Cover and chill for one hour.[/QUOTE]

;) Thank you for this wonderful recipe! We took it to a Mexican Bonfire Night dinner and it was a hit. Just a little leftover so will enjoy it again tonight with something off the grill. Tink

[happytobehere]

Oh my, all of these recipes look so good. My DH doesn't particularly care for salad :( but I will certainly be trying all of these recipes. Thanks everyone!

[renee46]

You all posted many great sounding salads. This is one of my family's favorite's. We usually eat it as a main dish with a crusty baguette. I am a food professional in the Kraft Kitchens and although I develop recipes, I don't often use measurements on something like this so bear with the approximations. I did first come across this in an award winning Italian cookbook, but have not referred to the recipe in years.

Favorite Insalada

1 cup red onion slices
Red wine vinegar
10 cups mixed salad greens
1 pint grape tomatoes, sliced in half
1 cup plain croutons
3 ozs. thinly slices prosciutto. cut into strips
1/2 cup toasted pine nuts
3/4 cup balsamic salad dressing
1 clove garlic, put through press
Parmesan cheese

Place onion in a zip-lock bag. Add enough vinegar to completely coat the onions. Marinate at least 2 hours but preferably 6+ hours. Drain vinegar.

In large bowl, combine greens, tomatoes, croutons, prosciutto, peppers, nuts and the onions.

Mix together the dressing and the garlic. Pour over salad; toss to coat.

Divide onto serving plates. Top with plenty of fresh grated or shaved Parmesan cheese. (I use Kraft's new Grate it Fresh Parmesan cheese that comes packed in its own grater. My kids like to grate their own and I don't have to worry about them cutting themselves. Great flavor, too.)

KE, do you have the nutrional info on this? It sounds good.

[renee46]

Both of my favorite salads involves cucumbers and are really simple.

Cucumber and Tomato Salad
2 med cukes, peeled and sliced
1 med red onion, halved and thinly sliced
2 large tomato, cut in wedges
1/3c canola or extra virgin olive oil
1/4c white vinegar
1 tsp dry dill weed
Salt and pepper to taste

Put vegetables in a large bowl. In another bowl, combine oil, vinegar, dill weed, salt, and pepper. Mix throughly. Pour over vegetables and toss lightly to mix. Refrigerate for at least 3 hrs before serving.

Creamy Cucumbers (from BHG)
1/2c sour cream
1 Tbsp vinegar
1/2tsp salt
1/4tsp dried dill
Dash pepper
In med bowl combine sour cream, vinegar, salt, dill and pepper. Add cukes and onion, toss to coat. cover and chill at least 4 hours.

[grandmaagain]

I thought sure that I had a recipe for the 7-layer salad, that added dry Ranch Dressing Mix on the top of the mayo when sealing....just sprinkled on the top.
Am I wrong? 'cause I sure can't find it. Does anyone have such a recipe?

Thanks for your help.:confused:
I have made the 7 layer salad over and over but never used dry ranch dressing mix, after all the veggies have been cut up in layers, seal with a mixture of mayo (I only use Hellmans) and sugar mixed together, seal over all the top, add plastic wrap and refrigerate, when it is time to serve add bacon bits and crumbeled cheese to the top. it is my family's favorite and I serve it a lot in the summer,

[lvs2cook]

bumping up

[Missi]

Well, it's a fine time to mention this, but I also add about 1/3 or 12 cup of finely chopped red pepper (bell pepper) to the BLT Pasta Salad. I forgot to type it in.

BLT Pasta Salad

2 cups uncooked pasta
5 green onions, finely chopped
1 large tomato, diced
1/2 cup finely diced celery
1.3 to 1/2 c. finely diced red pepper
1-1/4 cups good mayonnaise (I use Hellmann's)
5 teaspoons white vinegar
1/4 tsp salt
1/4 or more tsp pepper
1 lb bacon, cooked and crumbled (set aside)

Cook pasta according to package directions; drain and rinse in cold water. In large bowl, combine the pasta, onions, tomatoes, and celery. In small bowl, combine mayonnaise, vinegar, salt, & pepper. Pour over pasta mixture and toss to coat. Cover and chill for at least 4 hours. Just before serving, add bacon.

[Licia]

I will definitely make the BLT salad. It sounds really good. Thanks for posting the recipe.

[Licia]

In fact, I'm going to have to look at this entire thread a bit closer. Good stuff here.

[momzita2]

I'll add a couple to the thread. Both of these are good year-round.

SAUERKRAUT SALAD

2 LB. SAUERKRAUT
1 C SUGAR
1/2 C. VEGETABLE OIL
1/4 C. CIDER VINEGAR
1 C. DICED CELERY
1 MEDIUM ONION, CHOPPED
1 MEDIUM GREEN PEPPER, CHOPPED
3 TBSP. PIMIENTO, CHOPPED

Instructions:
Drain and chop sauerkraut. Combine sugar, oil and vinegar in a large mixing bowl; beat until thouroughly blended. Add vegetables, mix well and refrigerate for 2 days. Will keep for several days.

I short the sugar a bit and increase the vinegar a bit, maybe a couple tablespoonsful each because I think the original is a bit too sweet. But bear in mind that this is supposed to be a sweet salad. Also, chilling for anything over a few hours is enough, it doesn't have to be 2 days.

CURRIED RICE SALAD

1 C. LONG GRAIN RICE
2 C. WATER
2 TSP. BEEF BOUILLON
1 7 OZ. JAR SPANISH OLIVES, DRAINED AND SLICED
1 SMALL JAR MARINATED ARTICHOKE HEARTS
1 GREEN PEPPER. DICED
3 OR 4 SCALLIONS SLICED
MAYO
CURRY POWDER

Drain artichoke hearts, reserving oil marinade. Combine reserved marinade with enough mayo to bring to consistency of salad dressing - about 1/2 cup, I think. Add curry powder to taste keeping in mind that the flavor blooms after a while. I like curry so I probably use about a teaspoonful. Let this dressing sit while you prepare the rest of the salad.

Cook the rice in the water with bouillon. When rice is cool, combine all ingredients, including dressing, mix well and chill until ready to eat. Taste the dressing before mixing into salad- if you need more curry, add it now. Then mix into salad.

[cstair006]

This is one of my all time favorites. It makes enough to feed an army, but keeps well.

BLACK BEAN AND RICE SALAD

serves 12 generously

2 14 1/2 ounce cans chicken broth
1/2 cup water
1 1 pound package long grain white rice
2 bay leaves


2 15 ounce cans black beans, drained and rinsed
(I use dried black beans that have been soaked and picked over - I just think they hold up better and taste better)

2 red bell peppers, diced
1 green bell pepper, diced
1 medium red onion, diced
1 medium bunch fresh cilantro, chopped
1/2 cup olive oil
3 Tablespoons orange juice
2 Tablespoons red wine vinegar
2 teaspoons ground cumin
1 teaspoon chili powder

Lettuce leaves

Bring broth and water to a boil in heavy saucepan. Add rice and bay leaves. Boil. Reduce heat to low, cover and cook 15-20 minutes.

Transfer rice to large bowl and fluff with fork. Mix in black beans, bell peppers, red onion, chopped cilantro, oil, orange juice, vinegar, cumin and chili powder. Season to taste with salt and pepper. Can be made a day ahead. Cover and refrigerate.

Line platter with lettuce leaves. Mound salad on platter and serve.

[margeslp]

I have made the 7 layer salad over and over but never used dry ranch dressing mix, after all the veggies have been cut up in layers, seal with a mixture of mayo (I only use Hellmans) and sugar mixed together, seal over all the top, add plastic wrap and refrigerate, when it is time to serve add bacon bits and crumbeled cheese to the top. it is my family's favorite and I serve it a lot in the summer,

You and I have the same recipe and I love it. I have been known to sit there for breakfast and eat the leftovers. It doesn't keep well

[Daisies~Won't~Tell]

Recipegirl, I just wanted to let you know I love your food pics! Yummy!

[RECIPEGRL]

Recipegirl, I just wanted to let you know I love your food pics! Yummy!

Thank you :) :) :)

I always think that if the food LOOKS good to you, then you'll know that you have to have that recipe!

[Happy]

Thank you :) :) :)

I always think that if the food LOOKS good to you, then you'll know that you have to have that recipe!I share your opinion, we first taste our food with our eyes. I too, enjoyed logging on to your recipe site! :)

[Licia]

I ate a very good corn bread salad several years ago, but the recipe the lady gave me must have been different than what she used - mine wasn't nearly as good as hers. I don't know what the difference was, but I think she tricked me.

[NancyR]

I like this one because it uses low-fat yogurt and seasonal fruits.

Ingredients
1 1/2 C. uncooked spiral pasta (plain, not tri-colored)
1 8 oz. can pineapple chunks
1 8 oz. carton peach yogurt
2 Tbs. sour cream
1 1/2 C. cantaloupe, cubed
1 C. seedless grapes, halved
1 1/2 C. fresh strawberries, sliced

Directions
Cook pasta according to package directions; rinse in cold water and drain. Cool completely. Drain pineapple, reserving 2 Tbs. juice; set aside. In a small bowl, combine the yogurt, sour cream and reserved pineapple juice until smooth; cover and refrigerate.
In a large bowl, combine pasta, pineapple, cantaloupe and grapes. Just before serving, stir in strawberries and pour yogurt mixture over top of salad.

Tip: To cut down on calories and fat, you can opt to use non-fat yogurt and sour cream. You can add your favorite fruits to this salad and make it even more colorful and tasty.

Yield: 10-12 servings

[sharon6125]

Missi, I gave your recipe to my mother to prepare for a funeral dinner at the church. Mom just called and said it was a huge hit. Thanks for posting the recipe. The recipe will definitely be used at the anniversary reception we are hosting in June. :)

[Missi]

Thanks, Sharon! I am making that pasta salad for a picnic this weekend and will double everything but the bacon - I will just use the 16 oz. It's still very good that way and will cost less. I have to take other foods, too, so I am trying not to break the bank. :)

[soozeecooks]

I'm going to post Joan's (luvs2cook) recipe for Red, White and Black Bean salad here..it is soooo good!:D
White, Red & Black Bean Salad

1 (15 oz) can white beans
1 (15 oz) can red beans
1 (15 oz) can black beans
1 (11 oz) can Mexicorn with the red and green peppers in it
3 or 4 scallions
4 Tbs. extra virgin olive oil
4 Tbs. red wine vinegar
1/2 rounded tsp. garlic powder
1/2 rounded tsp. cumin
1/4 rounded tsp. salt or to your taste
1/4 tsp. freshly ground black pepper or to your taste.

In a colander, drain all the beans. Add corn. Rinse well with cool water. Drain well. Pour into a large bowl.

Finely chop scallions, using all of white portion and enough tops to measure a little over 1/2 cup. Add to bean mixture.

Pour olive oil into a 2 cup glass measuring cup. Whisk in vinegar, garlic powder, cumin, salt and pepper. Pour over bean mixture. Stir until well coated. Serve immediately or chill. Serves 8-10

Joan II

Note: This is excellent..made on June 3 (and many time since!)...used fresh ground Cummin Seed..superb!

[ltlphyl]

I originally found this recipe several years ago at AllRecipes when I was searching for something different in the pasta salad line. The number of 5-star reviews were astronomical and when I made it to bring to my granddaughter's high school graduation a number of years ago it wasn't difficult to understand why it got the rating and reviews it did. Ever since then I have been requested to bring this salad to every type of gathering family and friends have and am always sure to print out a few recipes as several will always ask for one. I'm sure if you try this salad you will get rave reviews as well.

- Phyl

PIZZA SALAD II
Yield: 12 servings

This pasta salad has all the standard ingredients of a deluxe pizza!

1 (16 ounce) package small shell pasta
1 red bell pepper, chopped
1 green bell pepper, chopped
1 tomato, chopped
5 green onions, chopped
1 (4.5 ounce) can sliced mushrooms, drained
2 1/2 ounces sliced pepperoni sausage
1 (2.25 ounce) can sliced black olives, drained
2 cloves garlic, minced
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 cup Italian-style salad dressing
1 cup shredded mozzerella cheese
2 tablespoons grated Parmesan cheese

1. In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain.
2. In a large bowl, combine the pasta, red bell pepper, green bell pepper, tomato, green onions, mushrooms, pepperoni, olives, garlic, oregano, salt and pepper. Toss together and refrigerate until chilled.
3. Before serving, add dressing and cheese; mix together well.

[eHelen]

TWENTY-FOUR HOUR SALAD

(SHOWS WELL IN A BEAUTIFUL CLEAR BOWL)


1. Tear one head of iceberg lettuce into a beautiful, large clear crystal salad bowl.

2. Slice 1 red onion thinly, and place on top of the lettuce.

3. Add one cup chopped celery.

4. Add 1 (5 oz. ) can sliced water chestnuts, drained

5. Add 1 package frozen peas

6. Add 3 cups mayonnaise, spreading all over the above ingredients sealing all edges well.

7. Sprinkle 1/2 teaspoon salt, 1/4 teaspoon sugar, and 1/8 teaspoon pepper over the top.

8. Add 1 (10 oz.) package shredded mozzarella.

9. Add 1/2 cup parmesean cheese (green canister) over this.

10. Cover with foil or plastic wrap and refrigerate 24 hours.

When ready to serve, garnish with parsley, bacon bits, and cherry tomatoes if desired. Keeps fresh several days if you reseal with the mayonnaise on top after opening.

[smalltown]

EHelen -- this has always been one of my very favorite recipes! I love it -- anytime, anyplace. I finally found a way to fix it for a party of "one". I half the recipe, then layer it in an 8 x 8 glass pan. That way whenever I want some I take it out with a spatula (like you would a piece of cake). It leaves the rest of the salad still covered by the mayo layer, and the other ingredients stay crispy for quite a while. Although the "presentation" aspect of the salad isn't great like it would be in a big glass bowl, the taste is the same. If I'm making it for more than one person, I use the big tall, glass bowl.

YIKES! It's only 8:00 am and I'm hungry for the salad (and I don't have the ingredients). Guess a trip to the store is in order.

Fran

[eHelen]

Fran, you made me smile reading your post. Perhaps we should post some simple ones like the Cool Whip, fruits, and sweetened condensed milk, etc. At our house we have been known to call those "breakfast."

The layered salad is also quite good with cheddar cheese in place of the mozzarella. :D

[SharonL]

This is my favorite salad for summer. Please note the measurements are approximate - I usually just put things in until it looks and tastes right!

Chicken Walnut Salad

6 boneless, skinless chicken breasts, cooked and coarsely chopped
1 1/2 cups chopped celery
1 1/2 cups chopped apple
1 1/2 cups chopped orange segments
1 can pineapple chunks, drained
1 1/2 cups coarsely chopped walnuts
DRESSING:
1 cup mayonnaise
3 tablespoons orange juice
3 tablespoons honey
1 teaspoon ground ginger
grated orange peel

Mix dressing ingredients and set aside. Put all salad ingredients in a large bowl and pour dressing over. Stir gently until all ingredients are moistened. To serve, line individual salad plates with large lettuce leaves. Put a mound of chicken mixture on top. Garnish with fresh strawberry fans and peeled and sliced cantaloupe. Serve with bakery croissants.

[smalltown]

EHelen, would you please post that recipe that has the Cook Whip, fruits and sweetened condensed milk? It sounds familiar but when I looked in my recipes I couldn't find anything with both the Cool Whip and sweetened condensed milk. One I like had fruit, cottage cheese, Jello powder and Cool Whip. Another oldie was the one from a BHG cookbook called 24 Hour Fruit Salad -- containing eggs in a cooked "sauce" that was poured over fruit (one of which was sweet cherries). Years ago it made a good "bereavement" offering. Anyway, could you please post the recipe you referred to? Thanks a bunch in advance.

Fran

[mrs.ashton]

My very favorite salad is probably the spinach salad with nuts, strawberry, eggs, bacon and either raspberry vinaigrette or hot bacon dressing. No real recipe. Here are two favorites from our house.

This recipe came from Soushi24 posted on these boards.
GRAPE SALAD

2 lbs red seedless grapes
2 lbs green seedless grapes
(I usually use 3 lbs)

Wash grapes and allow to dry completely.

1 8 oz. pkg. cream cheese
1 8 oz. sour cream
½ C sugar
1 tsp vanilla
¼ cup brown sugar
½ chopped pecans ( I use the Emeralds brand Pecan Pie Flavored Pecans this makes the dish!)

Mix the above ingredients and put over grapes. Gently
toss. Chill.

The next one is my husband's "signature dish" !

Taken from
Curtis Grace, Cooking With Curtis Grace,
(p. 51). Kuttawa, KY: McClanahan Publishing House

California Chicken Salad
1/2 cup butter
2 cups mayonnaise
1/4 cup minced Parsley
1/2 teaspoon minced garlic
1/2 teaspoon curry powder
salt and pepper to taste
pinch of marjoram
4 cups cooked shredded chicken breast (about 1 lb or four small breasts)
2 cups sliced seedless green grapes (I prefer red)
1/2 cup toasted slivered almonds
lettuce leafs


Melt butter. Cool to run temperature. In a bowl, stir the butter into mayonnaise, parsley,curry,garlic,marjoram,salt and pepper. In a larger bowl, mix chicken, grapes and almonds. Arrange this mixture on lettuce leafs. Spoon dressing on top and sprinkle with paprika. (I prefer to serve dressing on the side. The recipe always makes a large portion of dressing. With these delicious flavors it goes a long way)

The cool whip creations ehelen and Fran are talking about reminded me of a summer salad staple we would have every decoration day called Watergate salad. Does anyone have this recipe? It is a green fluffy salad. TIA.

[eHelen]

EHelen, would you please post that recipe that has the Cook Whip, fruits and sweetened condensed milk? It sounds familiar but when I looked in my recipes I couldn't find anything with both the Cool Whip and sweetened condensed milk. One I like had fruit, cottage cheese, Jello powder and Cool Whip. Another oldie was the one from a BHG cookbook called 24 Hour Fruit Salad -- containing eggs in a cooked "sauce" that was poured over fruit (one of which was sweet cherries). Years ago it made a good "bereavement" offering. Anyway, could you please post the recipe you referred to? Thanks a bunch in advance.

Fran
Fran, I thought it was saved on this computer, but it isn't. Here is the link to my zaar site with it. Hope you enjoy it as much as we do.
http://www.recipezaar.com/216615

[eHelen]

Fran hope this is similar to the Jello one you were missing. It's from a community cookbook in the late 70's! Let me know how it works for you, I have not had it. Just realized the book left out the fruit ****tail, I'd add a regular size can of it. The typist must have been very tired that day!:rolleyes:


FRUIT ****TAIL SALAD

1 large carton dessert topping (Cool Whip)
1 8 oz. carton small curd cottage cheese
1 small can crushed pineapple, drained
1 3 oz. package of orange Jello

Mix first three ingredients well. Sprinkle dry Jello over mixture and stir. Chill for one hour. (Remember the can of fruit ****tail.)

Serves 10

[smalltown]

Thanks Helen -- I got so excited as I thought I had all the ingredients! Come to find out I was out of sweetened condensed milk, crushed pineapple, fruit ****tail AND the strawberry pie filling (hey, I did have the Cool Whip, pecans and marshmallows!)

So instead of having it SOON I will just have it after a trip to the store -- which I had planned on doing anyway today. Good idea about chilling the things prior to making it -- that will be stored in my mind for future endeavors! Thanks a bunch -- will let you know how it turns out. :D :D

Fran

[smalltown]

Helen, we were posting at the same time I think. I'm sure that's the one -- but yes I will add the fruit ****tail. I remember times I would make it, and sneak spoonfuls out of it when no one was looking. Just couldn't get enough of it! Thanks much.

SharonL -- that Chicken Walnut Salad sounds just wonderful -- I've copied it for later use. Thanks.

Mrs. Ashton -- I know I have to have the recipe for Watergate Salad around somewhere. Will look for it and post it if I find it. My local deli carries it, and it is soooo good!

Fran

[smalltown]

Mrs. Ashton -- I knew if I looked I would find it.

WATERGATE SALAD
3-1/2 oz. box instant pistachio pudding
20 oz. can crushed pineapple (undrained)
1/2 C. miniature marshmallows
1/2 C. chopped pecans
12 oz. container Cool Whip
Mix dry pudding mix with pineapple and juice. Add rest of ingredients and mix well. Chill and serve. Serves 15

If memory serves me correctly, I believe I always added more chopped nuts and marshmallows (maybe 3/4 C.)

Fran

[Happy]

Watergate Salad (http://kraftfoods.com/main.aspx?s=recipe&m=recipe/knet_recipe_display&u1=keyword&u2=watergate%20salad&u3=**2*2&wf=9&recipe_id=53771)

Ingredients:

1 pkg. (4-serving size) JELL-O Pistachio Flavor Instant Pudding & Pie Filling
1 can (20 oz.) crushed pineapple in juice, un-drained
1 cup JET-PUFFED Miniature Marshmallows
1/2 cup chopped pecans (optional)
1 3/4 cups thawed COOL WHIP Whipped Topping


MIX pudding mix, pineapple, marshmallows and pecans in large bowl until well blended. Gently stir in whipped topping; cover.

REFRIGERATE 1 hour or until ready to serve.

Note: I make this quite often, and use various kinds of instant pudding and pie filling and various kinds or mixtures of canned fruit. Choose flavors that will compliment one another. Cut up some maraschino cherries into it for both color and flavor.

[Happy]

That recipe is from Kraft as you'll notice if you click the title link.

Fran I'm sorry, you must have been posting while I was getting the recipe for it, and we didn't bump heads, but could have. ;)

[mrs.ashton]

Thanks Happy and Smalltown that is the exact salad. I think I am going to try it soon as I don't beleive my kids have had it and my daughter loves green stuff like green ice cream!

[keetha]

Chicken Rice Artichoke Salad


1 package chicken-flavored rice
1/2 cup chopped green pepper
4 green onions, chopped
8 stuffed green olives, chopped
1 6-ounce jar marinated artichokes, drained and marinade reserved
1/3 cup best-quality mayonnaise
1/2 teaspoon curry powder

Prepare rice according to package directions (cook rice in chicken or vegetable stock instead of water for additional flavor). Set aside and let cool. Add vegetables to the rice.

Thoroughly combine reserved marinade, mayonnaise, and curry. Add to rice mixture and stir to combine. Cover and refrigerate several hours or overnight.

If you want to get wild and crazy, add several grilled chicken breasts, cut into strips, or one pound of cooked shrimp to make the dish an entrée, perfect for a luncheon or light supper.



Crunchy Romaine Toss
This is one of my favorite salads, ever. It is easy and people just love it. The original recipe came from All Rolled Together, a cookbook by the Belzoni Garden Club. I tweaked it a little to make it my own.

1 cup pecans
1 package Ramen noodles, broken into pieces (discard flavoring packet)
2 tablespoons butter
1 bunch broccoli, coarsely chopped
1 head Romaine lettuce, washed and torn into pieces (I’ve also used spinach and iceberg and a combination of the three. I’ve left out the broccoli before, because who likes chopping that mess up.)
4 green onions, chopped

Salad Dressing

½ cup olive oil
1/3 cup sugar
2 teaspoons soy sauce
¼ cup balsamic or wine vinegar
salt and pepper to taste

Preheat oven to 350. Place pecans and Ramen noodles on a baking sheet. Cut the 2 tablespoons of butter in small pieces and sprinkle over pecans and noodles. Toast for about 8 to 10 minutes, shaking and stirring often. Remove from oven and cool.

Combine remaining ingredients in large bowl.

Combine dressing ingredients and stir well.

Just before serving, toss the salad with the toasted pecans and ramen noodles. Add dressing. (Leftover dressing is good on cold pasta or as a marinade for pork or chicken.)

For a main dish, add grilled shrimp or strips of grilled chicken to the salad and there you go.

[smalltown]

In the last two or three days, I have made eHelen's Mix and Chill Fruit Salad and somebody's House of Grace Chicken Salad. Both were just delicious and definite keepers. Thanks, eHelen, the fruit salad was so simple and easy to make. And the House of Grace chicken salad was definitely the only one I'll use from now on. I was a little leery of the "melted butter" ingredient -- but it turned out to be so good! Does anyone know who I can thank for this one?

Fran

[eHelen]

Fran, you're very welcome--glad you enjoyed it. Just looked and found a link to our thread that mentioned House of Grace. Mrs. A and bama-mom posted one that (I think I read correctly) was created by Mr. Grace, who had owned that restaurant in Paducah! Both recipes have butter, but I didn't read line by line of each recipe. Would you believe I was looking for butter? LOL!:rolleyes:
http://community.southernliving.com/showthread.php?p=91063&highlight=HOUSE+OF+GRACE+CHICKEN#post91063

[eHelen]

Fran, one has orange juice and the other doesn't. Which did you make? TIA!:confused:

[Licia]

Could you girls tell me where to find the chicken salads you mentioned? thanks a bunch!

[HoschtonQueen]

Keetha,

We love, love, love the Crunchy Romaine Toss and call it "Sue's Salad" for the lady that gave me the recipe years ago (she was not sure which book it came from). My tweak is that instead of salt and pepper, I add Chinese Five Spice to the dressing mix.

BTW, if you have info from the All Rolled Up cookbook for ordering a copy, I would be grateful for that information.:)

[smalltown]

Hey, eHelen and Licia -- here's the one I used:

Melt 1 stick of butter (the REAL stuff) and let cool. Stir in 2 cups mayo, 1/2 tsp. curry powder, 1-1/2 T. Orange juice. Mix. Pour over 4 cups shredded chicken, 2 cups red seedless grapes (halved) and half a cup toasted , slivered almonds (I used Sunkist Almond Accents - butter toffee glazed sliced almonds -- in a bag in the produce section). Chill and serve. TDF :D :D

[Licia]

Thanks so much. I will make it right away!

[keetha]

Hoschton Queen,

I love that salad, too! It's one of my favorites.

Goodness, let me look and see if I can find where you can order that All Rolled Together cookbook - it's a good one!

[eHelen]

Could you girls tell me where to find the chicken salads you mentioned? thanks a bunch!
Licia, the thread below is the link to the thread about "one for lunch." On it both Mrs. A and bama-mom posted the chicken salad. One has orange juice and the other didn't. Hope this helps.:D
http://community.southernliving.com/showthread.php?p=91063&highlight=HOUSE+OF+GRACE+CHICKEN#post91063

[mrs.ashton]

Licia, the thread below is the link to the thread about "one for lunch." On it both Mrs. A and bama-mom posted the chicken salad. One has orange juice and the other didn't. Hope this helps.:D
http://community.southernliving.com/showthread.php?p=91063&highlight=HOUSE+OF+GRACE+CHICKEN#post91063

sorry i did not see these posts before. The recipe I posted did not have orange juice and it came from the the cook book "A little touch of Grace" by Mr. Curtis Grace who has been deceased for several years. My DH was related by marriage (from his ex-wife:eek: ) to Mr. Grace. His restaurant was in Paducah where my DH lived during his first marriage:eek: that restaurant was called Ninth Street House Restaurant. Curtis' son Tim runs a restaurant called House of Grace which serves the salad and the tea mentioned by BAMAMOM.

No matter what glad that Fran enjoyed the salad as it is unique and a favorite with everyone we have served it to!

[mrs.ashton]

Update- Strangely, my DH just told me that he actually bought the ingredients to make this salad today for a friend who just had a baby!

[JawJuh Peach]

A few more salad recipes to add to this collection:

Chicken Salad

1 c. diced celery
3 c. cubed cooked chicken
1/2 c. small seedless grapes
1/2 c. toasted pecans, coarsely chopped
1/4 c. flaked coconut
1/4 c. whipping cream, whipped
3/4 c. mayonnaise or salad dressing
1/4 tsp. salt
Few grinds of freshly ground pepper

In a large bowl, combine first 5 ingredients, tossing together lightly with a fork.

Gradually blend the salad dressing and seasoning into whipped cream. Pour over salad ingredients in bowl; fork toss to mix lightly but thoroughly. Cover and chill.

Serve on chilled, crisp greens, or use to fill center of a tomato aspic ring or halves of fresh pineapple.


Marinated Raw Vegetable Salad

Dressing:
2 c. vegetable oil
1 c. white vinegar
1/2 c. lemon juice
Salt, to taste
1 tsp. oregano leaves
1 tsp. dry mustard
1 tsp. garlic powder
1/2 tsp. anise seed

Salad:
8 small zucchini
4 small yellow squash
1 head broccoli
1 head cauliflower
4 small carrots
2 red onions
1/2 to 1 pound fresh mushrooms

Combine dressing ingredients in large jar. Shake well to mix thoroughly.

Wash and peel vegetables, as desired. Slice all vegetables and combine. Pour dressing over vegetables serveral hours before serving, stirring occasionally.


Frosted Cranberry Salad

Really refreshing for summer time.

1 (8 oz) can cranberry sauce
3 Tbsp. lemon juice
1 (3 oz) pkg. cream cheese, whipped
1/4 c. mayonnaise
1/4 c. confectioners' sugar, sifted
1 c. walnuts, chopped
1 c. whipping cream
Lettuce to garnish

Crush cranberry sauce with fork. Add lemon juice. Pour into 8-ounce paper cups. Combine cream cheese, mayonnaise, sugar and walnuts. Blend well. Fold in whipping cream and spread over cranberry mixture. Freeze until firm.

Before serving, gently tear away paper cups and serve on lettuce leaves.



Spinach and Cabbage Salad

This may remind you of a slaw, but it is really a salad.

2 c. cabbage, finely shredded
2 c. raw spinach leaves, washed and shredded
2 c. celery, chopped

Dressing:
1/2 c. salad oil
2 Tbsp. vinegar
1 Tbsp. catsup
1/2 tsp. salt
1/2 twsp. paprika
1/8 tsp. pepper
1/4 tps. celery seed
1 clove garlic, crushed

Combine cabbage, spinach, and celery. Mix dressing ingredients, stirring or shaking well. Toss with combined greens and serve.

JJP

[Jamieamcbride]

I don't know if anyone has posted this one yet, but a friend made this for a party and it is a frequent request!!

Grape Salad

2 - 3lbs green grapes
1 8oz container sour cream
1 8oz block cream cheese, softened
1 tablespoon granulated sugar
1 cup chopped pecans
2 King size Butterfingers, crushed
1 cup brown sugar

Whip sour cream, cream cheese and sugar until smooth. Add grapes and mix well. Mix pecans, crushed Butterfingers and brown sugar. Put grape mixture in a serving dish. Top with pecans and Butterfinger mixture. Cover and refrigerate 1 hour before serving.

[LouiseM]

Crunchy Romaine Salad
Makes 10-12 servings
Sweet and Sour dressing
1 cup sugar
3/4 cup canola oil
1/2 cup red wine vinegar
1 Tbsp. soy sauce, or to taste
salt and pepper to taste

Combine the sugar, oil, vinegar, soy sauce, salt and pepper in a jar witha tight-fitting lid. Shake until blended.

Salad:
1 (3 oz.) package ramen noodles
1 cup chopped pecans
1/4 cup (1/2 stick) unsalted butter
1 bunch broccoli, coarsely chopped
1 head romaine, washed, spun dry, and torn into bite-size pieces
4 green oinions, chopped

Break the ramen noodles into small pieces, discarding the flavor packet. Brown the noodles and pecans in the butter in a skillet. Drain on paper towels. Let stand until cool. Combine the noodles, pecans, broccoli, romaine, and green onions in a salad bowl and mix gently. Add 1 cup or mre of the dressing, tossing to coat.

[Wishingstar]

I have a few fav. salads but this one we had most recently ...goes great with burgers, chicken or whatever on the grill. sorry tho I dont have measurements because I dont measure, have been making this forever!

Italian Pasta Salad

spiral pasta-boiled, rinsed and cooled
italian dressing-from bottle
onion'diced
sharp cheddar cheese (block)-diced
tomatoes-diced
black olives-sliced
pepperoni-sliced in half-optional
parmesan cheese-sprinkle to cover
black pepper
stir well, cover and refrigerate.
*you can add whatever else you like I have used red and green peppers etc...here are afew pic's, I always make the tupperware fix n mix bowl full!


http://i74.photobucket.com/albums/i275/martha-ann/DSC00196.jpg


http://i74.photobucket.com/albums/i275/martha-ann/DSC00197.jpg

[Happy]

There are some really good sounding recipes here, and the salad in the pictures really looks and sounds good! For my part, I want to thank you all for posting these, and Wishingstar thank you for sharing the pictures as well.

[gingersnap]

My Mom made a great salad this evening with a balsamic vinaigrette on romaine with sliced sweet strawberries, purple onions, candied pecans and feta cheese. It was outstanding. I don't know if she used a recipe or a combo of some she had. I'll try to find out, but you can basically make it up with the ingredients. I got a little full, though, snacking on her pecans. They are so darn good.

[Happy]

My Mom made a great salad this evening with a balsamic vinaigrette on romaine with sliced sweet strawberries, purple onions, candied pecans and feta cheese. It was outstanding. I don't know if she used a recipe or a combo of some she had. I'll try to find out, but you can basically make it up with the ingredients. I got a little full, though, snacking on her pecans. They are so darn good.
That really sounds good! If you get a recipe for it, would you please post it? TIA

[gingersnap]

Happy, Mom made up the salad ingredients herself. I also think that blue cheese lovers might enjoy blue cheese or gorgonzola crumbles in it.

I'm trying to get the dressing recipe, but it was basically a balsamic vinaigrette and I believe it had a little white wine vinegar, a bit of Splenda, some tabasco and canola oil. This was a light dressing and I think any vinaigrette, light in nature, would do. A little sugar or Splenda enhances it a bit or a little can syrup adds a great flavor to vinaigrettes.

The nuts are so delicious. That recipe comes from the Centennial Junior League cookbook and its part of the recipe for Center Stage Salad if you happen to have that book. Here's the recipe. Be careful! These are absolutely addicting!

Cayenne Nuts

1/3 c sugar
4 T unsalted butter
1/4 cup fresh squeezed orange juice
1.5 t salt
1 1/4 t ground cinnamon
1/4 to 1/2 t cayenne
1/4 t mace
1 lb pecan halves

Position a rack in the center of the oven and turn the oven on 250 degrees. Line a jelly roll pan with foil. Combine all ingredients except pecans in a heavy skillet on low heat until the butter melts and the sugar is dissolved. Increase the heat to medium and stir in the pecans, until well coated. Spread pecans in a single layer on foil covered pan. Bake 1 hour, stirring every 15 minutes.

Remove pan and separate nuts with a fork. Then cool completely. Store in an airtight container for up to 5 days or freeze for up to one month. Bring to room temp before serving. If they are sticky, put them back in a 250 degree oven until crisp, about 20 minutes.

[boobats]

I printed out a whole bunch of these recipes -- thanks, everyone! -- and made Missi's BLT Pasta Salad for dinner tonight... of course I had to sample to make sure it passed muster ;) It's great!! Thanks for the recipe! I'm sure we'll be enjoying it all summer. :)

[soozeecooks]

Here's another favorite I make. I got the recipe from my MIL.

Asian Noodle Salad With Chilies & Peanuts

1 lb angel hair pasta
1 Tbsp oriental sesame oil
2 Tbsp vegetable oil
1/4 c soy sauce
2 Tbsp sugar
1 1/2 Tbsp balsamic vinegar or red wine vinegar
1 tsp salt
1 cup chopped fresh cilantro
4 green onions, tops included, thinly sliced
2 Tbsp finely minced jalapeno chilies, red or green
1 1/2 cupd roasted peanuts, coarsly chopped

Cook noodles in large pot of rapidly boiling salted water until just tender but still firm to bite; stirring occasionally. Drain. Rinse noodles with cold water until cool. Drain well. Transfer to large bowl. Combine sesame oil, vegetable oil, soy sauce, sugar, vinegar and salt in small bowl. Stir to dissolve sugar. Add to noodles. Add chopped fresh cilantro, green onions and jalapeno chilies and mix well. (Salad can be prepared 1 day ahead. Cover and refrigerate.) Sprinkle chopped peanuts over salad and serve.

[Ab/wildrose]

and is a family favorite.
Japanese Cabbage Salad

1/2 cup sliced or slivered almonds,toasted
2 tbsp. sesame seeds,toasted
1/2 head cabbage,shredded
12 oz. bean sprouts
2 cups fresh mushrooms,sliced
2 green onions,chopped
1/4 cup sunflower seeds
3 oz. pkg. instant noodles,broken up
1/2 pkg. chow mein noodles

Dressing:
seasoning from box of noodles
1/2 cup cooking oil
2-4 tbsp. soy sauce
3 tbsp. vinegar
1 tbsp. granulated sugar
1 tsp. MSG
1 tsp. salt
1/2 tsp. pepper

Put almonds and sesame seeds in single layer in pan. Toast in 350 degree oven for about 5 minutes(watch carefully as they can get too dark in no time) until golden. Remove from oven. Set aside.

Put shredded cabbage and bean sprouts into large bowl. Add mushrooms,onions,and sunflower seeds. Add toasted almonds and sesame seeds. Combine broken noodles and chow mein noodles in small bowl. Set aside.

Dressing:
Empty seasoning packet from box of noodles into small bowl. Add oil,lesser amount of soy sauce,vinegar,and sugar. Add more soy sauce to taste. It will depend on quantity of cabbage. You will probably need full amount. Stir in MSG,salt and pepper.Put in container with cover. Can be made ahead. Before serving,shake dressing. Pour over cabbage mixture. Toss. Sprinkle dry noodles over top followed by chow mein noodles.

You can tell we love this salad as the pages of my magazine are so badly stained, That means it is always a good recipe .
From Canadian Living Barbecue Plus 2005
Party Parmesan Pasta Salad

1/4 cup grated Parmesan cheese
1/4 cup each extra-virgin olive and red wine vinegar
2 tbsp Dijon mustard
2 cloves garlic, minced
1/2 tsp
each salt and pepper
3 oz thinly sliced salami
3/4 cups Kalamata olives, pitted
2 cup grape or cherry tomatoes
6 cups penne pasta
3/4cup chopped roasted red pepper
1/2 cup chopped fresh basil
In a large bowl , whisk cheese, oil, vinegar, mustard, garlic, salt and pepper; set aside. Cut salami in thin strips.
Chop olives . Cut grape tomatoes in half or cherry tomatoes in quarters.
Meanwhile in a pot of boiling salted water, cook pasta until tender but firm about 10 minutes.
Drain reserving 1/2 cup pasta water.
Rinse under cold water , drain well and add to dressing along with the reserved pasta water.





Add salami, olives, tomatoes and red pepper; toss to combine. (Make-ahead: Cover and refrigerate for up to 24 hours.) Add basil; toss again. Makes 12 servings.
This is a great party salad and the flavors are wonderful.

[baker60101]

I make a cole slaw that always gets rave reviews and is so simple.

Coarsly chop 1 head of cabbage
add 2-3 cups of red or green seedless grapes
1 small pkg of almond slivers, toasted

Super Slaw dressing mix packet (found in the produce section) Mix as directed. (you can also make your favorite slaw dressing recipe, but I found this one to be great)


Mix all together and refrigerate. Enjoy!

Easy enough?

[Happy]

Indeed it is an easy one, Baker60101. Can a person ever have too many salad or even slaw recipes? I don't believe that's possible. Thanks for sharing this one.

[RECIPEGRL]

This is a yummy summer salad:

Grilled Watermelon Salad
Serves 8

1 small (about 5 lb.) seedless watermelon, cut into 8 slices
2 tbsp olive oil Salt and pepper
2 bunches watercress, trimmed
2 tbsp balsamic vinegar
1 cup crumbled goat cheese

Heat grill. Brush watermelon slices with oil. Season with salt and pepper. Grill watermelon 1–2 minutes on each side.

In medium bowl toss watercress with vinegar. Season with salt and pepper to taste. Set aside.

To assemble, sprinkle each grilled watermelon slice with goat cheese. Top with watercress mixture.

Source: www.instyle.com

http://i198.photobucket.com/albums/aa303/recipegirl/GrilledWatermelonSalad.jpg

[CptMom96]

That looks SOOO good, RG..I hope Gingersnap sees it..she has been on a watermelon kick lately :)

[RECIPEGRL]

I'll share another that has been a fave:

Easy and yummy!

Wild Rice and Red Apple Chicken Salad (http://www.recipesandentertaining.com/Salads%20and%20Dressings/Salads%20and%20Dressings%20Recipes/Wild%20Rice%20and%20Red%20Apple%20Chicken%20Salad. htm#TOP%20OF%20HOME%20PAGE)

[SCUDMissileDiva]

CURRIED RICE SALAD

1 C. LONG GRAIN RICE
2 C. WATER
2 TSP. BEEF BOUILLON
1 7 OZ. JAR SPANISH OLIVES, DRAINED AND SLICED
1 SMALL JAR MARINATED ARTICHOKE HEARTS
1 GREEN PEPPER. DICED
3 OR 4 SCALLIONS SLICED
MAYO
CURRY POWDER

Drain artichoke hearts, reserving oil marinade. Combine reserved marinade with enough mayo to bring to consistency of salad dressing - about 1/2 cup, I think. Add curry powder to taste keeping in mind that the flavor blooms after a while. I like curry so I probably use about a teaspoonful. Let this dressing sit while you prepare the rest of the salad.

Cook the rice in the water with bouillon. When rice is cool, combine all ingredients, including dressing, mix well and chill until ready to eat. Taste the dressing before mixing into salad- if you need more curry, add it now. Then mix into salad.
I've made this many times only mine is a variation of this one. I got it from a friend a hundred years ago and just loved it.

It calls for...
**''Chicken drumstick boxed rice mix'' make it to package directions
```
1 small jar marinated artichoke hearts, cut up (reserve the oil from jar)
12 extra large green olives, cut in half, discard pimiento
2 spring onions slivered
1 small green bell pepper, chopped
1 serrano chili, seeded and minced
```
add the above to the cooled rice mix and combine...
```
1/4 cup Best Foods Mayo
1/4 cup oil from marinated artichoke hearts
1 tablespoon curry powder
1 teaspoon garlic powder
salt and pepper to taste
```
mix this ^^^ sauce together, then put in the rice mix and stir, cover in plastic and place in frig for 2 hours before eating... top with 12 chopped up pistachio nutmeats. I remember thinking, "I think there's a green theme going on here as well as a 12 theme":D

** I never found anything called this so I have just always bought Uncle Ben's boxed chicken rice mix, it would also be good using UB's chicken and wild rice mix, FYI...

so good............

I came onto this thread looking for the perfect Tuscan panzanella bread salad recipe, still looking...;)

[SCUDMissileDiva]

how did you attach your pix? I can't seem to figure it out, is there someone on here who helps with that? TIA...
SCUD............

[SCUDMissileDiva]

how did you attach your pix? I can't seem to figure it out, is there someone on here who helps with that? TIA...
SCUD............
I'm sorry I was trying to quote a person who posted the pix for the pasta salad. I am new to this and don't know how to navigate here yet.:confused:
Also, is there an edit option on your own post?

[Sassygrits]

how did you attach your pix? I can't seem to figure it out, is there someone on here who helps with that? TIA...
SCUD............

You need to have your pictures stored at a site like PhotoBucket and then use the [img] code and copy and paste it in your post.

[Sassygrits]

Received this today in an email. Thought it sounded wonderful for these hot, hot days of summer!!


~ ~ ~Rotini Pasta Salad with Roasted Vegetables, Mozzarella and Arugula Salad~ ~ ~
(Rotini insalata con Verdure Arrostite, Mozzarella e Rucola)

Ingredients

1 box (16 ounces) BARILLA Rotini
2 cups zucchini, cubed
2 cups eggplant, cubed
1 whole red pepper, cubed
1 whole Yellow pepper, cubed
1/4 cup extra virgin olive oil
1/2 pound fresh mozzarella cheese, cubed
1 bag (9 ounces) arugula
1 whole lemon, juiced


COOK pasta one minute less than recommended cooking time. Drizzle with 1 tablespoon of oil and cool it down on a sheet tray.
TOSS zucchini, eggplant, and peppers with salt, pepper and 1 tablespoon of oil.
BAKE on baking sheet in the oven at 350F for 15 minutes.
CHILL vegetables in refrigerator until cold.
COMBINE cold vegetables with pasta, mozzarella, arugula and lemon juice.
Drizzle with remaining olive oil before serving

Recipe Courtesy of Barilla
http://www.barillaus.com/recipes/RotiniPasta_Salad_with_Roasted_Vegetables_Mozzarel la.aspx?WT.mc_id=20070801

[RECIPEGRL]

Here's a good one to serve with Mexican food. I don't know about you, but I'm always at a loss for Mexican side dishes besides your basic beans and rice. This is a nice alternative. And SOOOO easy too! We served this salad with fish tacos:

White, Red and Black Bean Salad

15 ounce can white beans
15 ounce can red beans
15 ounce can black beans
11 ounce can Mexicorn (with red and green peppers in it)
3 whole scallions, chopped
4 Tbs extra virgin olive oil
4 Tbs red wine vinegar
½ rounded tsp. garlic powder
½ rounded tsp. cumin
¼ rounded tsp. salt (or to taste)
¼ rounded tsp. freshly ground black pepper (or to taste)

1. In a colander, drain all the beans. Add corn. RInse well with cool water. Drain well. Pour into a large bowl.

2. Finely chop scallions, using all of white portion and enough tops to measure a little over ½ cup. Add to bean mixture.

3. Pour olive oil into a 2 cup glass measuring cup. Whisk in vinegar, garlic powder, cumin, salt and pepper. Pour over bean mixture. Stir until well coated. Serve immediately or chill.

Servings: 8

Picture and nutritional info. HERE (http://www.recipesandentertaining.com/Salads%20and%20Dressings/Salads%20and%20Dressings%20Recipes/White,%20Red%20and%20Black%20Bean%20Salad.htm#TOP% 20OF%20HOME%20PAGE).

I can't figure out where I got this recipe, so if it's someone from the BB, I do apologize! It's a great salad!

[lvs2cook]

I can't figure out where I got this recipe, so if it's someone from the BB, I do apologize! It's a great salad!

recipegrl,

I have the exact same bean salad and have been making it for years. I am pretty sure momzita asked me awhile ago to repost it and I did. I think I originally got it from FoodTV Network but, I am not sure about that. Usually I have the source in my notes at the bottom of the recipe. In this case I do not.

This is a great salad guys, I can vouch for it. Recipegrl has done you a favor posting it. Try it, you'll like it.

Joan

[lvs2cook]

Recipegrl,

It bugged me so I had to check. I was right. I posted this for momzita back in the end of January. I remember now that it is one I had originally posted on the BHG board a looong time ago. Still no clue where I originally got it from.

Joan

[RECIPEGRL]

I have the exact same bean salad and have been making it for years.

Joan-
THANK YOU... it was bugging me that I didn't have the original poster written down. I usually am pretty careful about that! Thanks for letting me know- I will take note...

[PlumNutzzz]

My favorite Fruit Salad

1 large can of pineapple chunks
1 small can of mandarin oranges
1 cup (8oz) of sour cream
1/2 bag of mini marshmallows
-------------------------------
Mix all ingredients together (including the juices from the pineapple and mandarin oranges) in a large bowl. Let set over night. Stir ingredients the next day and serve. The fruit and juices will "sweeten" the sour cream.

[Happy]

PlumNutzzz, that sounds good, and such an easy one to make as well. Thank you for posting one new to me, at least, and probably several others as well! :) I'm always looking for another salad, so I've already pasted it to a Word document!

[MindaAnn]

My favorite Fruit Salad

1 large can of pineapple chunks
1 small can of mandarin oranges
1 cup (8oz) of sour cream
1/2 bag of mini marshmallows
-------------------------------
Mix all ingredients together (including the juices from the pineapple and mandarin oranges) in a large bowl. Let set over night. Stir ingredients the next day and serve. The fruit and juices will "sweeten" the sour cream.

Thank you, PlumNutzzz. That sounds like a good salad for these hot days.
Welcome to SL! Run out and buy plenty of copy paper, you will need it!
Susan

[Licia]

Does anyone have a recipe for this? Some of the ingredients are frozen peas, water chestnuts, onions, celery. It was so good, but I can't remember the other ingredients. The peas aren't cooked only strained with hot water.

[RECIPEGRL]

Favorite Insalada

1 cup red onion slices
Red wine vinegar
10 cups mixed salad greens
1 pint grape tomatoes, sliced in half
1 cup plain croutons
3 ozs. thinly slices prosciutto. cut into strips
1/2 cup toasted pine nuts
3/4 cup balsamic salad dressing
1 clove garlic, put through press
Parmesan cheese

Place onion in a zip-lock bag. Add enough vinegar to completely coat the onions. Marinate at least 2 hours but preferably 6+ hours. Drain vinegar.

In large bowl, combine greens, tomatoes, croutons, prosciutto, peppers, nuts and the onions.

Mix together the dressing and the garlic. Pour over salad; toss to coat.

Divide onto serving plates. Top with plenty of fresh grated or shaved Parmesan cheese.

I made this for our beach bbq last night. It was a big hit. I added chopped pepperoncini and used the shaved Parmesan and chilled Balsamic Dressing from Trader Joes. Very Good. The marinated onions are a nice addition.

[rahimncgi1]

place your receipes in our food section and promote your business worldwide.

http://www.classifiedad4u.com

[foxxyroxie]

Does anyone have a recipe for this? Some of the ingredients are frozen peas, water chestnuts, onions, celery. It was so good, but I can't remember the other ingredients. The peas aren't cooked only strained with hot water.


I make a Pea and Peanut Salad... recipe is as follows:

1 pkg (16 oz) frozen peas, thawed
1/2 cup spanish peanuts
Mayonnaise
Garlic Powder
Onion Powder
Salt/Pepper

Mix peas and peanuts together. Add mayonnaise and season to desired taste. Chill in refrigerator about 1 hour before serving to meld flavors. Can add a bit of ranch dressing or sour cream for added kick. I can't see why you couldn't add a can of water chestnuts too if you wanted.

-----
I kinda made this one up about a month ago. Even picky eater roommate chowed!

Quick Veggie Salad

1 pkg (16 oz) frozen mixed veggies (corn, peas, green bean blend), thawed
1/2 cup grated cheddar cheese (or to taste)
Sprinkle of grated parmesan/romano blend
Mayonnaise
Ranch dressing (about 1 Tbsp)
Garlic powder
Onion powder
Salt/Pepper to taste

Cook veggies with a little bit of water in microwave till almost tender. Drain and rinse with cold water and allow to dry and cool. Dress veggies with mayonnaise and ranch dressing. Add cheese. Season to taste. Chill about 1 hour for flavors to meld.

[SCUDMissileDiva]

trying to see if I can add a pix here, sorry if this is wrong


http://img411.imageshack.us/img411/4986/davidgz9.jpg (http://imageshack.us)
By Gig2CookieViko (http://profile.imageshack.us/user/Gig2CookieViko)

[THLCCL]

This is a powerful salad that friends and family request all the time!
Adjust ingredients to your liking.

3-6 large CLOVES of fresh garlic (not jar type) finely minced
1/4 tsp dry mustard
1 tsp salt
1/2 - 1 tsp pepper
Juice from 1-2 FRESH lemons (not bottled)
1/4 cup shredded parmasean (reserve a little for the top for right before you serve)
1/4 cup olive OR canola oil

Fresh Spinich
Romaine Lettuce or mixed greens or iceburg lettuce
Cherry tomatoes (optional)
Croutons (optional)

Combine the first seven ingredients in a large bowl (I used a triffle dish) Place spinich and your choice or choices of lettuce on top. You may also add your tomatoes at this point. DO NOT TOSS.
Refrigerate and toss right before serving, garish with a little more paramsen and croutons.
Again, you may alter the first seven ingredients to your own taste.

**Kate**

[RECIPEGRL]

I made a terrific fall salad tonight. It was easy, and the dressing was delicious.

Apple- Walnut Salad with Cranberry Vinaigrette (http://www.recipegirl.com/Salads%20and%20Dressings/Salads%20and%20Dressings%20Recipes/Apple%20Walnut%20Salad%20with%20Cranberry%20Vinaig rette.htm#TOP%20OF%20HOME%20PAGE)

[kathryn d]

darker mix salad greens

golden cherry tomatoes or regular cherry tomatoes

apples chopped

red grapes chopped

sweet white corn off the kernel

walnuts chopped

slivered scallions


***

they key is the Orange Muscat Champagne Vinegar from Trader Joes!!! toss with that and some olive oil to taste!! can even toss in somem pumpkin seeds for extra texture

[SCUDMissileDiva]

I did this one for Thanksgiving this year. So easy and I'll bet many of you have done variations of it too.

Orange Cream Dream Salad

1 small box orange flavored gelatin, dry
1 small container frozen whipped topping, thawed
16 ounces of regular curd cottage cheese
8 ounce can of mandarine oranges, *drained.
put all together in a big bowl and stir to combine.
put cling wrap over the bowl, set in frig to firm up.
scoop onto plate the portion size you want.

so good.

* why toss the juice out though when you can save the liquid and use it as part of your stuffing/gravy/basting liquid, it just adds a sweet orange flavor

[Mai]

Although it has been some time since the initial post here, I would like to add one of my favorite salads.

Wendy's Famous Chicken Salad

I can not even begin to tell you how many times I have made this salad. I always have requests for this recipe. This is great for showers and weddings. The toasted Almonds add a unique flavor and the Whipping Cream adds a delicate quality. During the holidays, you can substitute chicken for turkey and the Grapes for dried Cranberries. I usually double this recipe so I can have several lunches during the week.

2 1/2 cups diced cooked chicken
1 cup celery, chopped
1 cup red seedless grapes, sliced
1/2 cup sliced almonds, toasted
2 tablespoons fresh parsley, chopped
1 teaspoon salt
1 cup mayonnaise
1/4 cup heavy whipping cream

Boil chicken until fully cooked (I like to use cut up pieces of chicken on the bone. It makes the moistest chicken salad.).
While chicken is cooking prepare/chop celery, grapes (I find red seedless grapes sweeter), and Parsley.
De-bone chicken and remove skin and cartilage.
Place shredded/diced chicken meat in bowl.
In a preheated 350 oven, place Almonds in a single layer on a cookie sheet.
Toast Almonds for approximately 10 minutes (or until slightly golden.) turning Almonds at least once in between. **Keep a close eye on these while cooking, they can over cook very rapidly!
In a separate bowl, prepare and whip Heavy Whipping Cream until you achieve soft peaks (or according to package directions.).
Combine chicken, celery, grapes, parsley, salt and mayonnaise.
Gently fold in toasted almonds and whipped/prepared heavy whipping cream.
Chill until ready to serve.
Serve on large bakery sized cresent rolls or on a bed of lettuce or Pita bread

[Mai]

Wendy's Famous Chicken Salad

I always have requests for this recipe. The toasted almonds add a unique flavor and the whipping cream adds a delicate quality.


2 1/2 cups diced cooked chicken
1 cup celery, chopped
1 cup red seedless grapes, sliced
1/2 cup sliced almonds, toasted
2 tablespoons fresh parsley, chopped
1 teaspoon salt
1 cup mayonnaise
1/4 cup heavy whipping cream

Boil chicken until fully cooked (I like to use cut up pieces of chicken on the bone. It makes the moistest chicken salad.).
While chicken is cooking prepare/chop celery, grapes (I find red seedless grapes sweeter), and parsley.
De-bone chicken and remove skin and cartilage.
Place shredded/diced chicken meat in bowl.
In a preheated 350 oven, place Almonds in a single layer on a cookie sheet.
Toast Almonds for approximately 10 minutes (or until slightly golden.) turning Almonds at least once in between. **Keep a close eye on these while cooking, they can over cook very rapidly!
In a separate bowl, prepare and whip heavy whipping cream until you achieve soft peaks.
Combine chicken, celery, grapes, parsley, salt and mayonnaise.
Gently fold in toasted almonds and whipped/prepared heavy whipping cream.
Chill until ready to serve.
Serve on large bakery sized cresent rolls or on a bed of lettuce or pita bread

[Happy]

Welcome to the SL bb, Mai! Thank you for the salad recipe.

[Mai]

As you can see, I have already screwed up and posted the same recipe twice. :D It will take a bit for me to learn the ropes here.

How do you apply that neat signature? And I notice some folks have a quote at the end of the post. How does that work? Thanks so much.

[Happy]

As you can see, I have already screwed up and posted the same recipe twice. :D It will take a bit for me to learn the ropes here.

How do you apply that neat signature? And I notice some folks have a quote at the end of the post. How does that work? Thanks so much.Don't feel badly. A lot of us have been around here for many years, and have on more than one occasion double posted. :)

Look clear up not quite to the top of the page, above the posts, and you'll see "User CP" Click on that, and it will take you to a page where you'll see a list of the things, you mentioned, on the left side of the page. Clicking on the various things will take you to a place where you can do those things. :-)

[Mai]

It is really nice of you to help me out with this.

[Happy]

It was my pleasure, Mai. I hope you enjoy being here and participating. :)

[MessyCook]

French Vanilla Snicker Salad (http://www.recipetips.com/recipe-cards/t--3527/french-vanilla-snicker-salad.asp) is a family favorite for us. Someone is in charge of bringing it to every family event. You must use the French Vanilla pudding as opposed to regular vanilla, that is the key!

[RiVD]

My family loves the Carrot Raisin Salad (http://www.recipe4all.com/recipe/Carrot-Raisin-Salad-6265/)

3 large carrots, shredded
1 cups raisins
1 cups walnuts
¼ cups finely chopped celery
2 tablespoon shredded coconut
½ cups mayonnaise
2 tablespoon sour cream
1 tablespoon cider vinegar
½ teaspoon white sugar
¼ teaspoon salt

[liebe45]

Thanks so mujch for posting this recipe. Is this a recent cookbook by Nordstrom (presume you mean the store by that name0? Thanks so much and ALL have a great week-end!!!!
Sandy

[jewels]

anyway...this is a awesome pasta salad recipe


Party Chicken and Pasta Salad


SALAD
5 cups uncooked rotini pasta
4 cups cubed cooked chicken
1 cup thinly sliced celery
1/2 cup green onions
12 oz snow pea pods, trimmed and halved crosswise
2 cups seedless red and/or green grapes, halved (she used 1 cup of each)
1 can pineapple tidbits in juice, drained, reserving liquid
1 cup toasted slivered almonds


Dressing
1 cup mayo or salad dressing
2 tbls of fresh grated ginger root (she used the paste)
1 tsp garlic salt
2 tbls reserved pineapple liquid
2 tbls soy sauce
2 tbls honey

1. Cook and drain pasta and directed. Rinse with cold water, drain well.

2. Meanwhile in a large bowl, mix remaining salad ingredients except almonds. In a small bowl, mix dressing ingredients until well blended.

3. Add pasta and 1/2 cup of almonds to salad, stir gently to mix, add dressing to coat. Sprinkle with remaining almonds

[yourDAHrep]

Hi, everyone. I'm new here and am thoroughly enjoying this thread. Thanks for the great recipes. I'll add one of our favorites:

Orzo Salad with Feta and Sun-Dried Tomatoes

1 pound orzo
1/3 cup balsamic vinegar
6 ounces feta cheese, coarsely crumbled (1 ½ cups)
¾ cup chopped fresh basil leaves
¾ cup sun-dried tomatoes, rehydrated in boiling water and sliced (about 20 tomatoes) *you can also use sun-dried tomatoes packed in oil - just drain the oil
1 cup tightly packed fresh spinach leaves cut into strips (about 3 ounces trimmed)
½ red onion, chopped
1 small red bell pepper, chopped
1 teaspoon salt
1 teaspoon ground pepper
1/3 cup olive oil
¼ cup pine nuts, toasted at 350 degrees for 10 minutes or until golden


Cook orzo as directed. Drain well and place in a large bowl. Add balsamic vinegar and stir well. Add feta, basil, tomatoes, spinach, onion, red bell pepper, salt, pepper, and oil. Toss well. Refrigerate until serving.

Before serving, stir in pine nuts.

Serves 12 to 14.

228 calories
8g fat

[Happy]

Welcome to the SL bb, yourDAHrep!!Thank you for that good sounding recipe! :)

[yourDAHrep]

Thank you, Happy!

[cookIM]

What was the question?

Caterer's Cucumber Salad
1 cucumber sliced
1 tomato cut in small chunks
1/2 small onion sliced
1 tbsp. sugar
3 tbsp. olive oil
2 tbsp. vinegar
1/2 tsp. salt
dash black pepper
Stir together lightly in bowl and refrigerate.

Source: http://caterersrecipes.com

[BlackEyedSusan]

I thought this sounded refreshing and healthy for the summer and simple.. I always find great and easy recipes on this site.. probably because they are tailored for parents:

http://www.parentsconnect.com/dishes/edamame_basil_salad.jhtml

Don't tell them it's healthy; just tell them to say, "Mommy made edamame" five times fast.
Dish Needs:

* 1 package (15 ounces) edamame, frozen, shelled
* 1 ½ cups cherry tomatoes, quartered
* ½ cup fresh basil, chopped
* 1 yellow bell pepper, chopped
* balsamic vinaigrette dressing, to taste

Dish It Out:

1. 1. Boil edamame for 5 minutes. Drain and rinse with cold water until cool.
2. 2. Toss with tomatoes, basil and yellow bell pepper.
3. 3. Add dressing.

Dish Tips:

* Add extra basil for a fresh taste.

[ArtsieFhartsie]

Wild Woman Cabbage Salad



**serves 4-6 luncheon size servings of salad

Ingredients:

4-6 grilled chicken breasts, sliced - hot or cold - set these aside for serving.

1/2 to 1 whole cabbage shredded in long 1/4 inch wide ribbons or cut into bite size separated slices/manageable chunks-
( I use a a mix of 'regular' cabbage mixed with Savoy if available)

1 medium bunch of white seedless grapes - halved

2-3 green onions or scallions - minced or sliced thin (whites with some greens for color) - reserving a bit for garnishing

1 carrot grated

1/2 cup sliced, well toasted almonds

freshly ground black pepper

a healthy pinch of red pepper flakes

Dressing - Golding Farms Vidalia Onion Dressing



mix cabbage and all other ingredients in a large bowl, reserveing the chicken and dressing.

Just prior to serving, mix in dressing to taste - and make sure there is more on the table for serving.

On a large serving platter, mound the salad, and arranging the chicken over the top, drizzling with a little more dressing. Garnish platter with minced green onion/scallion and serve.

This recipe is fantastic for outdoor events or lunches, since it holds up well overnight, provided that you store the chicken separately, and only dress the salad/add chicken at the last minute.

**Please note - it was not an oversight that there was no salt added - the grilled chicken, if marinated or prepared with a grilling rub, will most likely contain some salt, as will the dressing. Taste the end result before serving and use your own judgement on how much, if any, you will add.
Enjoy!

[Themitz]

The first time I had this salad, it was on the menu for our GS Leaders weekend. I saw the ingredients and thought "Yuck" but once I tasted it...OMG was it a winner. My family loves this and it very easy to make and take!

Broccoli Salad

2-3 heads of broccoli-florets only
1/2 cup golden raisins
1/2 cup sunflower seeds
1 small purple onion, finely diced
1/2 lb. bacon-fried crisp & crumbled

Dressing:

1 cup mayonnaise
1/2 cup sugar
4-6 tablespoons white vinegar

Mix dressing ingredients and chill. Just before serving, toss together salad ingredients in a large bowl. Add dressing toss again to distribute and serve.


Tip: You can use canned bacon bits...just make sure you get REAL bacon bits not BACOS or that type.

[Belle205]

Themitz this is a great salad! It is always on the menu for holidays ay my home. I don't put sunflower seeds in mine tho...I put chopped pecans. Thanks for posting.

[fixin2b]

Hi y'all,
I'm new to this site and to posting so if I mess up, please be kind!

My grandson (age 13) is a whiz in the kitchen and here is his recipe for fruit salad:

1 pineapple, cored and chunked up
1 sm watermelon, seeded and the meat formed w/melon baller
1 lg cantlope, seeded and balled (see above)
1 lg honeydew, seeded and balled
4 lg nectarines, pitted and cut into bite sized pieces
4 lg peaches, pitted and cut up
6 lg plums, pitted and cut up
8 apricots, pitted and cut up
2 granny smith apples, cored and cut up
1 lg mango, peeled and cut up, seed discarded
1 cp chopped walnuts or pecans
1 can Eaglebrand milk (Sweetened condensed milk)
1 sm container sour cream
Mix the fruits and nuts in a large bowl, allowing all the juices to mingle. Combine the sour cream and the condensed milk until smooth and pour over the salad. Cover tightly and allow to marry in the fridge for at least 4 hours.

Hope y'all enjoy as much as we do! Goes wonderfully with grilled burgers and home-grown squash!

[Belle205]

Hey fixin2b! Welcome to the SL board. It's a great place and I hope you will enjoy it as much as I do. I love your nickname too! You've got to live in the South! ;)

This salad sounds awesome. Anything with Eagle Brand has GOT to be good! Thanks for sharing with us.

Drop by the Front Porch and sit a spell with us. Just jump in on the last page....you don't have to read the entire thread. See ya there!

http://i270.photobucket.com/albums/jj96/Belle-205/Welcome/Welcomesf018122-vi.jpg

[Happy]

Hi y'all,
I'm new to this site and to posting so if I mess up, please be kind!

Welcome fixin2b!!! We're glad to have you join in with us at SL bb. I'm sure you'll do fine. We were all new to it at one time or another, and if anyone made any mistakes, I'm sure I made more than my share.

Thank you for the salad recipe. This is just what we need with this heat. I ate a fruit salad for lunch. You can't beat them, and another one gives us one more option! :)

[brianna]

Broccoli salad is my favorite salad! Thank you for the recipe.

[missymomof3]

Welcome fixin2b! By the way, fixin' to be what?;)

[fixin2b]

Welcome fixin2b! By the way, fixin' to be what?;)

Fixin2b whatever I want...LOL....at least that's what I tell myself! Usually, though, it's fixin 2 do this or that or whatever....

[MindaAnn]

Welcome, fixin2b! That salad sounds great.....sounds like you have a chef in the family!

[campus22]

Hi

I sent most of them home with guests as they were leaving, but what was left at my house (I thought I could control myself, yeah, right) I quickly emptied into the garbage.

Thanks

[missymomof3]

Fixin2b whatever I want...LOL....at least that's what I tell myself! Usually, though, it's fixin 2 do this or that or whatever....

I like it! :D

[fixin2b]

Got me grinnin, fo shore!!

[SCUDMissileDiva]

does anyone know where the Snicker Salad recipe is on this site? Can't find it.

[Happy]

does anyone know where the Snicker Salad recipe is on this site? Can't find it.
It sounds really good, but I haven't yet tried it!

Here you go:

French Vanilla Snicker Salad Recipe (http://community.southernliving.com/showthread.php?p=140435&highlight=Snicker+Salad#post140435)

Here is another Snicker Salad Recipe (http://community.southernliving.com/showthread.php?p=111956&highlight=snicker+salad#post111956) from here that you might like to see.

[CareyBeth]

Mrs. Ashton,

Way back in May you posted a thread and said that you always love a spinach salad with a hot bacon dressing. Do you have a recipe for your hot bacon dressing?

[JoyFull]

Sweet Lover... I love your Chinese salad recipes. Also I have different kind of dressing that would be great for this salad.

1/2 inch of ginger chopped
4 tsp low sodium soy sauce
4 tsp orange juice
one piece of garlic chopped
one tsp sesame oils

And this dressing are low calories, delicious you'll like it.

[davidturner]

hi friends

its such a great recipes.

thanks.

[kidscooking]

This is one of my absolute favorites:

Broccoli Bacon Salad (http://kidscooking.about.com/od/soupsandsalads/r/broccoli-salad.htm)

* 3/4 lb. bacon (preferably nitrate-free)
* 6-8 cups broccoli florets
* 2 cups seedless red grapes
* 4 spring onions, diced (white and light green parts only)
* 1 cup peanuts
* 1 cup mayonnaise
* 1/4 cup plain yogurt
* 1/3 cup sugar
* 3 Tbsp. apple cider vinegar

Fry bacon until crisp. Drain on paper towels. Cut broccoli florets into very small, bite-sized pieces. Place in a large salad bowl. Slice grapes in half. Add to broccoli florets. Add diced onions and peanuts. Crumble bacon and add to the salad, leaving a handful of bacon pieces out for garnish.

Whisk together remaining ingredients. Pour over salad. Toss well. Garnish with reserved bacon pieces. Refrigerate until ready to serve.

Enjoy!

[Mari']

MY NEW FAVORITE:
When I was at Whole Foods Saturday, they were doing a salad demonstration in the produce section.

It was baby greens, gorgonzola crumbs, walnut crumbs, diced sweet red onion, chopped strawberries and sliced white grapes with a new white balsamic vinegar dressing.

The salad was wonderful.

[kidscooking]

I made this for my daughter's swim team, and they couldn't get enough of it.

Broccoli Raisin Salad

* 6 slices bacon
* 6 cups broccoli florets
* 3/4 cup raisins
* 1/2 cup slivered almonds or walnuts
* 1/4 cup diced onion
* 1/4 cup sunflower seeds
* 1/2 cup plain yogurt (low-fat, non-fat or whole milk)
* 1/2 cup mayonnaise
* 1/3 cup granulated sugar
* 2 Tbsp. orange juice

Fry bacon in a skillet. Drain on paper towels. Cut broccoli florets into very small, bite-sized pieces. Toss broccoli, bacon, raisins, almonds, onion and sunflower seeds together in a large bowl.

Whisk together remaining ingredients. Pour over broccoli salad. Refrigerate until ready to serve.

I also have a great broccoli slaw recipe (http://kidscooking.about.com/od/soupsandsalads/r/broccoli_slaw.htm) with cashews that is crunchy, sweet and healthy, too.

[LM1980]

Strawberry Salad with Cinnamon Vinaigrette

Ingredients:

* 1/3 cup raspberry vinegar
* 1/3 cup olive oil
* 3 tablespoons sugar
* 1/2 teaspoon salt
* 1/2 teaspoon ground cinnamon
* 1/2 teaspoon hot pepper sauce
* 1/4 teaspoon pepper
* 6 cups torn romaine
* 2 cups fresh strawberries, quartered
* 1 medium ripe avocado, peeled and sliced
* 1 can (11 ounces) mandarin oranges, drained
* 1/2 cup chopped red onion
* 1/2 cup chopped pecans, toasted

Directions:
In a jar with a tight-fitting lid, combine the first seven ingredients; shake well until sugar is dissolved. In a large salad bowl, combine the romaine, strawberries, avocado, oranges, onion and pecans. Drizzle with vinaigrette; toss gently. Serve immediately. Yield: 12 servings.