Salad Recipes

Find great ideas for Salad Recipes at 123EasyAsPie.com

Q: Salad recipes?
Does anyone have any salad recipes I could use? I am going to a graduation party and don’t know what to make.

A: Sorry, Im not sure what type of salads you want..so Im just going to post a few really good ones for you to pick from

CHINESE CHICKEN SALAD

2 each meaty chicken breasts, shredded
1 head iceberg lettuce
2 to 3 stalks green onion
3 tbsp. sliced almonds, toasted
1/4 c. cilantro, coarsely chopped (optional)
1 tbsp. toasted sesame seeds, optional
1/4 pkg. maifun (rice stick noodles) OR 1 can fried Chinese noodles (ex. Chun King)

DRESSING:

1/8 c. sesame oil
1/8 c. salad oil
2 tbsp. sugar
3 tbsp. rice vinegar (if white vinegar, can use less)
1/2 tsp. salt
1/8 tsp. pepper

The secret is in the chicken and the lettuce. If you cook the chicken breast with a little teriyaki sauce, it adds a little zing to the salad, but most times it’s just easier to throw it in the microwave and not worry about an extra sauce. After it’s cooled a bit, tear apart the meat with your fingers (it’s easier than with a knife) into small, thin strips. That way, there’s chicken in every bite. The lettuce should be cut (not torn) into 1/4 inch strips. If they’re too long to eat gracefully (after all, this isn’t spaghetti), cut them into two or three pieces.
Slice the green onion (the green and white part, on the diagonal for a true Japanese cut); toast the sliced almonds (if you’re in a hurry, just throw them in); clean, pick and chop the cilantro (also known as Mexican or Chinese parsley); and toast the sesame seeds until they turn golden brown and start popping (you can do them together with the almonds if you want).

For authentic noodles, deep fry the maifun rice noodles. Use a small saucepan to use less oil but make more batches, or use a large saucepan to make fewer batches but use a lot more oil. Heat the oil; throw in a few noodles to test the temperature, the noodle should puff up immediately. Break up the noodles and put in a little bunch at a time because it puffs up to more than five times its size.

Combine all ingredients for the dressing in a bottle that you can shake well.

Just before serving, mix the dressing with the salad ingredients, then fold in the rice noodles carefully. If you pour the dressing on the noodles, it will get soggy right away.

APPLE – TUNA TOSS

1 med. head lettuce, torn bite-size
1/3 c. chopped walnuts
2 c. diced apples, unpeeled
2 tsp. soy sauce
1 (6 1/2 oz.) can tuna, drained
1 (11 oz.) can mandarin oranges, drained
1/2 c. mayonnaise
1 tsp. lemon juice

In a large bowl, combine salad ingredients. Toss together. Combine the mayonnaise, soy sauce and lemon juice. Mix well. Toss with salad

Q: Salad Recipes?
I Need Some Salad Recipes? I want something that does not have alot of fat in it. Also maybe something that you can use soy sauce as the sauce instead of salad sauce because I don’t like salad dressing.

A: YUMMY!!! Here are a few of my faves!!!

Raspberry Viagrette:

INGREDIENTS
1/2 cup vegetable oil
1/2 cup raspberry wine vinegar
1/2 cup white sugar
2 teaspoons Dijon mustard
1/4 teaspoon dried oregano
1/4 teaspoon ground black pepper

DIRECTIONS
In a jar with a tight fitting lid, combine the oil, vinegar, sugar, mustard, oregano, and pepper. Shake well.

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Creamy Blue Cheese:

INGREDIENTS
2 1/2 ounces blue cheese
3 tablespoons buttermilk
3 tablespoons sour cream
2 tablespoons mayonnaise
2 teaspoons white wine vinegar
1/4 teaspoon sugar
1/8 teaspoon garlic powder
salt and freshly ground black pepper

DIRECTIONS
In a small bowl, mash blue cheese and buttermilk together with a fork until mixture resembles large-curd cottage cheese. Stir in sour cream, mayonnaise, vinegar, sugar, and garlic powder until well blended. Season to taste with salt and pepper.

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French Dressing:
INGREDIENTS
2/3 cup ketchup
1 cup white sugar
1/2 cup white vinegar
1 cup vegetable oil
1/2 cup lemon juice
1 teaspoon salt
1 teaspoon paprika
1 1/2 small onions, grated
2 cloves garlic, pressed
1/4 cup crumbled blue cheese

DIRECTIONS
Add ketchup, sugar, vinegar, oil, lemon juice, salt, paprika, onions, garlic and blue cheese to a glass jar. Cover, shake well, and refrigerate. This will keep in the refrigerator for quite a while.

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Hot Bacon Dressing:

INGREDIENTS
3/4 pound sliced bacon, diced
1/2 cup chopped onion
1 cup cider vinegar
2 cups water
1 1/2 cups sugar
1 (2 ounce) jar diced pimientos, drained
2 tablespoons Dijon mustard
1 teaspoon salt
1/4 teaspoon pepper
3 tablespoons cornstarch
2 tablespoons cold water

DIRECTIONS
In a large skillet, cook bacon until crisp; remove bacon and set aside. Drain, reserving 2 tablespoons drippings in the skillet. Add onion and saute until tender; remove from the heat. Add the vinegar, water, sugar, pimientos, mustard, salt, pepper and bacon; mix well. Combine cornstarch and cold water; stir into skillet. Cook and stir until mixture comes to a boil. Boil for 2 minutes, stirring constantly. Serve warm over fresh spinach or mixed greens. Refrigerate leftovers and reheat before serving.

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ASIAN GINGER SALAD DRESSING

INGREDIENTS
3 cloves garlic, minced
2 tablespoons minced fresh ginger root
3/4 cup olive oil
1/3 cup rice vinegar
1/2 cup soy sauce
3 tablespoons honey
1/4 cup water

DIRECTIONS
In a 1 pint glass jar or larger, combine the garlic, ginger, olive oil, rice vinegar, soy sauce, honey, and water. Cover the jar with a tight fitting lid, and shake well. Remove lid, and heat jar in the microwave for 1 minute just to dissolve the honey. Let cool, and shake well before serving. Store covered in the refrigerator.

Q: salad recipes?
i’m going shopping soon & want to buy salad stuff, does anybody have a tasty salad recipe they can recommend so i can buy some stuff
ta
SO MANY GREAT RECIPES ITS HARD TO CHOSE A WINNER

A: For an ordinary, basic salad, you’ll need lettuce, cucumber, spring (“salad”) onions, tomatoes, beetroot – and then you can add things like cheese, hard boiled eggs, canned or cold fish or meats. After that, you’re on your own – oh – and don’t forget the dressing…. if you’re posh, you’ll make your own mayonnaise, “drizzle” olive oil over it all…. and if you’re like me (a bit of rough!), you’ll buy a bottle of salad cream ! ! !

Q: Does anyone have any good recipes for pasta salad?
Does anyone have any good pasta salad recipes? I also want some good potato and macaroni recipes as well. Thank you in advance.

A: I think a really good and easy pasta salad recipe is to get some cooked pasta, and stir in some basil pesto. Add chopped tomato, finely chopped purple onion and cucumber. It is delicious, and so easy. It tastes best if you stir in the basil pesto when the pasta is still hot straight after draining it. And then add the chopped veggies.

Q: Any good and simple recipes for egg salad?
Hey y’all, does anyone here have some yummy but simple egg salad recipes? I would really appreciate it, thanks!

A: Hard boil a few eggs. 4 minutes boiling will be good.
Quickly pour off water and shock with ice water. Let sit til cool enough to handle.
Place peeled eggs in a bowl. Mash with a potato masher.
Add mayo or Miracle Whip to taste. A few spoonsful of sweet pickle relish. A dash of mustard if you like. A dash of Tabasco sauce if you like. Salt and pepper if you like.
Mix it all up, taste, adjust seasonings if necessary. Dig in and enjoy,

Q: what are the good different kinds of salad recipes for restuarant?
I have opened up a new restaurant and I would like to add 3 or 4 different kinds of salad in my menu, please let me know what are the good recipes for salad….
Is there any special sauce ?

A: CHUTNEY CHICKEN SALAD

2 c. diced cooked chicken
1 (8 1/4 oz.) can sliced pineapple in unsweetened juice, drained and
diced
1 c. finely diced celery
1/4 c. sliced green onions
1/4 c. salted peanuts
Coarsely chopped, crisp salad greens

Toss together chicken, pineapple, celery, green onions and peanuts.
Add chutney, mayonnaise and mix well. Chill for 1-2 hours. Serve with
salad greens. Good served with potato chips and crisp bread, crackers
or hot rolls.

CHUTNEY DRESSING:

Mix 2/3 cup mayonnaise, 2 tablespoons lemon juice, 2 tablespoons
chopped mango or other chutney, 1 teaspoon curry powder and 1/4
teaspoon salt.
______________________________

BACON, APPLE, SPINACH SALAD

6 slice bacon, crisp and crumbled
1 lb. fresh spinach leaves, stems removed
1 apple, cored and sliced
3 green onions, thinly sliced
1/4 c. salted sunflower nuts or toasted almonds, sliced

DRESSING:

3 tbsp. white wine vinegar
1 tsp. sugar
1 tsp. Dijon mustard
Salt and black pepper to taste
1/4 c. olive oil

In a salad bowl, toss bacon with spinach, apple, and onions. In small
bowl, whisk together vinegar, sugar, mustard, salt, and pepper. Whisk
in the oil until blended. To serve, drizzle dressing over salad,
tossing well. Sprinkle with nuts. Serves 4.
________________________________

Shrimp and Mango Salad

Perfect for late spring or summer, this colorful salad makes a great
lunch or light supper. The spicy dressing is offset by the sweetness
of the mangoes and tomatoes.

3/4 pound cooked shrimp
1 large mango, deseeded, peeled and cubed
1/4 cup sliced green onions
1 tbsp fish sauce
1 tbsp soy or tamari sauce
Juice of 1 large lime
2 tbsp water
1 tbsp brown sugar
1 tsp minced jalapeno pepper
4 cups arugula
4 small vine-ripe tomatoes, cut into wedges
PREPARATION:
Place shrimp, mango and green onions in a medium bowl. Whisk fish
sauce, soy/tamari, lime juice, brown sugar and minced pepper. Pour
over shrimp and mango mixture. Cover and refrigerate for 10 minutes.

Divide arugula between four salad plates or bowls. Top with one-
fourth of the shrimp and mango. Garnish edge of salad plate with
tomatoes.

Serves 4

Per Serving: Calories 150, Calories from Fat 17, Total Fat 1.9g (sat
0.3g), Cholesterol 128mg, Sodium 637mg, Carbohydrate 13.8g, Fiber
2.4g, Protein 19.5g

Q: what are some of your favorite salad recipes?
I am trying to get into eating salads again, but i usually get bored really quickly. What are some salad recipes you make at home that i can try.

A: southwestern salad
bacon
corn
lettuce
red onion
eggs hard boiled sliced up
cheese shredded cheddar
black beans
sliced chicken blackened ..is how i do it..you can use rotisserie one.
mix/….. cilantro ,tomato and onion yes more onion its like a little salsa mix i just layer these things down the salad.
then i take avocado and ranch and mix together for south western feel..
its yummy!!

greek salad
variety of lettuces not romaine..
sliced red onion
cucumbers
feta cheese
grape tomatos
variety of olives….
vinagerette..

Q: Does anyone have any recipes for rice salad?
I’m going to be having it with salmon fishcakes but wouldn’t mind any rice salad recipes as I’m hoping to have it fairly regularly over the summer.

Having eaten it at every barbecue and buffet I’ve ever been to, I’ve never actually made it!!

A: Cooked rice, lots of different salad stuff cut into small pieces (we like tomatoes, cucumber, avocado, radish, black olives, spring onion etc.) and some mayo to hold it all together. (Got to be Hellmans tho!!) Season and serve on a bed of lettuce – delicious!!!

Q: I love chicken salad, but am tired of the same old recipes.?
Do you happen to have any different, and I mean really, really different chicken salad recipes. Ten points goes to the most different!

Thanks!!!!

A: The most different ones I have ever had, but all wonderful:

Classic chicken salad
Makes about 6 servings
1 fryer chicken, about 3 pounds
1 large carrot, coarsely chopped
1 rib celery, coarsely chopped
1 medium-size yellow onion, peeled and quartered
2 bay leaves
1 teaspoon whole black peppercorns
1 teaspoon salt
2 sprigs fresh parsley
1 cup mayonnaise
3 hard-boiled eggs, finely chopped
2 tablespoon fresh lemon juice
1 tablespoon Dijon mustard
1/4 cup chopped celery
2 tablespoon chopped freshly parsley leaves
2 teaspoons sweet pickle relish
Salt and freshly ground black pepper to taste
Put the fryer in a large, deep pot and cover with water. Add the carrot, celery, onion, bay leaves, peppercorns, salt and parsley sprigs. Bring to a boil, then reduce the heat and simmer, partially covered, until the meat begins to fall off the bones, about 1 1/2 hours.
Remove the fryer from the pot and strain the broth. (The broth can be cooled and stored in containers in the freezer to use for soups.) Let the chicken cool, then pick the meat off the bones. Coarsely chop or shred the chicken.
In a large mixing bowl, combine the chicken with the mayonnaise, eggs, lemon juice, mustard, celery, parsley and sweet relish. Season with salt and pepper. Toss to mix well. If you like it a little moist, add a few tablespoons of the reserved chicken broth. Cover and chill in the refrigerator for at least 1 hour before serving.

Chinese chicken salad
Makes 6 to 8 servings
2 boneless, skinless chicken breasts, each about 6 to 8 ounces
3 thin slices fresh ginger root
1 tablespoon soy sauce
1 tablespoon toasted sesame seeds
1/3 cup toasted slivered almonds
4 cups assorted salad greens (iceberg, watercress, red leaf, etc.)
1 bunch green onions, each onion cut in half, then sliced lengthwise into thin strips
2 ounces uncooked Maifun (sometimes called rice noodles or rice sticks)
Vegetable oil for deep-frying
Dressing (recipe follows)
Put the chicken breasts, ginger root and soy sauce in a saucepan. Bring to a boil over high heat, then reduce to medium and cook partially covered until the chicken is cooked through, 20 to 30 minutes.
Remove from heat and let stand for 30 minutes. Drain.
Shred the chicken and cool in the refrigerator for 30 minutes. In a large salad bowl, combine the chicken, sesame seeds, almonds, salad greens and green onions.
Heat the vegetable oil to about 350 degrees in a deep, heavy pot or deep-fryer. Break the noodles into 1-inch long pieces and add, in two or three batches, to the hot oil. Be careful, as they burst up in seconds into fabulous curls. Drain on paper towels. Add to the salad mixture and toss with the dressing.
DRESSING
½ cup vegetable oil
½ cup rice wine vinegar
¼ cup sugar
½ teaspoon salt
¼ teaspoon coarsely ground black pepper
Combine the ingredients, and whisk until the sugar dissolves. Or, do as I do, and put it in a jar fitted with a lid and shake, shake, shake until the sugar dissolves.

Late 1950s or early 1960s retro
Hot chicken salad
Makes 4 servings
2 cups diced, cooked chicken
1 cup chopped celery
½ cup toasted slivered almonds
½ teaspoon salt
¼ teaspoon cayenne
1 teaspoon grated onions
2 teaspoons fresh lemon juice
1 cup mayonnaise
½ cup grated American or cheddar cheese
1 cup crushed potato chips or corn chips
Preheat the oven to 400 degrees. Combine the chicken, celery, almonds, salt, cayenne, onion, lemon juice and mayonnaise in a mixing bowl. Toss to mix well. Put the mixture into a baking dish and top with the cheese and the chips. Bake until the mixture is bubbly, about 30 minutes. Serve warm.

Curried chicken and rice salad
Makes 6 servings
4 boneless, skinless chicken breasts
1 teaspoon salt
1 ½ cups cooked long-grain white rice
1 cup chopped celery
1 cup seedless green grapes, halved
½ cup chopped pecans, lightly toasted
2 tablespoons sweet pickle relish
¾ cup mayonnaise
1 teaspoon curry powder
¼ teaspoon freshly ground black pepper
Lettuce leaves
Fresh strawberries
Fresh pineapple slices
Put the chicken and ½ teaspoon of salt in a large saucepan, and cover with water. Bring to a boil, cover and reduce heat and simmer until tender, about 30 minutes. Drain and cut the chicken into small cubes.
Combine the chicken, rice, celery, grapes, pecans and pickle relish in a large bowl. In a small bowl, combine the mayonnaise, curry powder, the remaining ½ teaspoon salt and the pepper. Add to the chicken mixture and toss to mix.
Serve on lettuce leaves and garnish with strawberries and pineapple.

nfd♥

Q: Does anybody know any good avocado-containing salad recipes?
I’ve been using avocados for guacamole and as sushi filling, but really would like to make some salad with it. Thank you for your recipes!

A: I kinda make this version of a chicken cajun cobb salad. I love avocado also. It is great in salad.
2 chicken breasts that I cook in non stick skillet and I sprinkle plenty of cajun seasoning on both sides.
I bag of Romaine or better yet spring greens. (I never use plain iceberg lettuce.)
1 tomato diced up
a few thin slices of red onion (I use most of an onion)
1 avocado or even 2
1 cup of cheddar cheese ( I use sharp cheddar)
Croutons ( I make my own by grilling crusty bread with butter and cajun seasoning on both sides and let sit a few minutes)
Put your greens on a platter and start putting your other ingredients in rows on top of the greens. I like either a fresh made ranch (I make the buttermilk version of Hidden Valley only)
or a good poppyseed dressing. A red french would work ok too.
This will serve a few people and it tastes great.

Q: Any really good pasta salad recipes?
Any really good pasta salad recipes???

A: My mother always used to make great pasta salad. She boiled tri-color pasta with frozen store-bought vegi packs that had broccoli, cauliflower, and carrots since they almost always had that in ther, too. After she strained it all, she would wait a little until it cooled, at diced pepperoni from the store and squares of cheese (cheese depends on personal preference). Then she would add Wishbone’s Robusto Italian dressing, swirl together, and refridgerate. We all liked it.

Q: Anyone have any good fruit salad recipes?
i don’t like pineapple so recipes that don’t include it would be great and is the salad good to store in the fridge for a few days? i also think walnuts or some type of honey oat cluster or something sounds good…any recipes you know like that?
what is waldorf salad? what is in it and how much?
no, not the kind with lettuce

A: Waldorf Salad #1

Ingredients
1 medium Granny Smith apple, cored and coarsely chopped (1 cup)
1 medium pear, cored and coarsely chopped (1 cup)
1/2 cup thinly sliced celery
1/2 cup halved seedless red grapes
1/2 cup toasted walnut pieces
2 kiwifruits, peeled, halved lengthwise, and sliced
1/2 cup mayonnaise or salad dressing
1/3 cup lemon-flavor yogurt
1 tablespoon honey
Lettuce leaves (optional)

Directions
Toss together apple, pear, celery, grapes, walnuts, and kiwifruit slices in a large bowl. Stir together the mayonnaise or salad dressing, yogurt, and honey in a small bowl; fold gently into fruit mixture. Cover and chill for 2 to 24 hours. Serve on lettuce leaves, if desired.

Waldorf Salad #2

Ingredients
2 cups chopped apples or pears (2 medium)
1-1/2 teaspoons lemon juice
1/3 cup slivered almonds or chopped pecans, toasted
1/4 cup celery
1/4 cup dried red tart cherries or raisins
1/4 cup seedless grapes, halved
1/3 cup whipping cream
1/4 cup mayonnaise or salad dressing

Directions
In a medium mixing bowl toss chopped apples or pears with lemon juice. Stir in nuts, celery, cherries or raisins, and grapes.

For dressing, in a chilled, small mixing bowl whip the cream to soft peaks. Fold mayonnaise or salad dressing into the whipped cream. Fold dressing into fruit mixture. Cover and chill for at least 2 hours or up to 24 hours.

For a fresh fruit salad, use your favorite combination of any of the following fresh fruits:

Watermelon
Cantaloupe
Honeydew
Grapes – both green and red
Strawberries
Blueberries
Raspberries
Blackberries
Orange segments
Sliced bananas
Apples
Pears
Peaches
Pitted cherries
Mango
Papaya
Kiwi
Star Fruit
Shredded coconut or coconut flakes
Granola clusters
Chopped pecans or walnuts

Sprinkle a few tablespoons of fresh lemon juice over the fruit to keep the fruit from turning brown and serve as is or with whipped cream, yogurt or sour cream dabbed on top.

SAC

Q: Pasta salad recipes without mayo?
Looking for some good pasta salad recipes without mayo/salad dressing with some kind of meat in it.

A: .pasta
.italian dressing
.peppers
.parmisian cheese
.salt

make psta and mix together to make anti-pasta

Q: What are some good pasta salad recipes?
I love cold pasta salad, and have been searching for a specific recipe. I am hoping that by asking this question here, the recipe I am looking for will pop up!

The pasta salad I am searching for is very refreshing, but slightly spicy. I used to eat it at a restaurant that is now out of business.

A: Spicy Pasta Salad
INGREDIENTS

* 1 pound penne pasta
* 1 (15 ounce) can black beans, rinsed and drained
* 2 green onions, chopped
* 1/2 (6 ounce) can black olives, chopped
* 1/4 cup sun-dried tomatoes, softened in water and sliced
* 1/4 cup crumbled feta cheese
* 1 (16 ounce) bottle Italian-style salad dressing

DIRECTIONS

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, beans, green onions, olives, sun dried tomatoes and feta cheese. Add enough salad dressing to coat; toss and chill before serving.

Q: What are some healthy salad recipes for a diet?
I am on a diet but I love salads. I know that they can pack in the calories though. Does anyone have any recipes for some salads I could eat on my diet?

A: i use this guide for my work salads:

http://www.associatedcontent.com/article/2929466/how_to_make_a_delicious_and_healthy.html?cat=51

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