|05-19-2008, 05:40 PM||#1|
Join Date: Aug 2007
Moved from the Budget Board: Salad recipes?? - Graduation party
Looking for some unique salad recipes for a graduation party. Making the traditional:
chicken cesear salad
Any suggestions for something unique, simple, tasty and budget friendly????
Last edited by magiclj; 05-19-2008 at 06:28 PM.
|05-19-2008, 05:55 PM||#2|
Join Date: Jun 2001
Spinach salad with strawberries and some poppyseed dressing....yummy. Throw in some walnuts for crunchy texture.
Carrot salad with pineapple bits and raisins.
Fruit cookie dessert... Purchased sugar cookie dough, spread with cream cheese I believe, then topped with strawberries, kiwi, etc. I'd need to google this one for the exact mix.
We love waldorf salad. Apples, walnuts, celery combined with mayo.
Jello salad. Fancy shaped jello container (bundt pan?) with fruit floating in the jello.
|05-19-2008, 05:58 PM||#3|
Join Date: Apr 2002
Fresh broccoli washed and divided into florets
some sort of nuts if you like
Mix together mayo, a little red wine vinegar, a dash of sugar.
Toss together about an hour or so before serving.
Very easy and very popular!
|05-19-2008, 06:08 PM||#4|
Join Date: May 2008
Light Ramen® Salad
1/2 cup toasted, sliced, or slivered almonds
4 cups shredded cabbage or lettuce for slaw, about 1/2 pound (packages are available in most supermarkets
1 carrot, shredded
3 green onions, white and part of the green, sliced on the diagonal
1 package chicken or beef flavor Top Ramen® (3 ounces)
- 2 tablespoons canola oil
- 2 tablespoons light corn syrup or honey
- 1/4 cup apple juice (any fruit juice or nectar can be used)
- 1/4 cup rice vinegar
- Seasoning packet from the Top Ramen® package (see below).
1. Add all dressing ingredients to a food processor or medium bowl. Pulse or whisk until well-blended.
2. Add the salad ingredients (including the dry Top Ramen® noodles, broken into bite-size pieces) to a salad serving bowl and toss.
3. Drizzle the dressing over the salad and gently toss. Serve!
|05-19-2008, 06:18 PM||#5|
Don't you get it?? You see the hat?? I'm Mrs. Nesbit!!!
I was in another swap
Join Date: May 2005
As for the package of slaw...I use broccoli slaw mix.
|05-19-2008, 06:25 PM||#6|
Join Date: Dec 2007
Here are a few recipes. This one doesn't sound that great, but it's always a big hit anytime I take it to parties or barbeques, and everyone asks for the recipe.
Fiesta Cornbread Salad
1 (9 oz) pkg cornbread mix
1 cup mayonnaise
1 cup sour cream
1 env. Ranch salad dressing mix
2 (11 oz) cans Mexican corn, drained
2 (16 oz) cans pinto beans with jalapeno chilies, drained
2 med. tomatoes, chopped
1 green bell pepper, chopped
1 bunch green onions, chopped
2 cups shredded cheddar cheese
Prepare and bake the cornbread using package directions. Let stand until cool. Combine the mayonnaise, sour cream and dressing mix in a bowl; mix well. Toss the tomatoes, bell pepper and green onions in a bowl. Crumble 1/2the cornbread in to a large salad bowl or retangular cake pan. Layer with 1 can of the pinto beans, 1/2 the tomato mixture, 1 cup of the cheese and 1 can of the corn. Spread with 1/2 the mayonnaise mixture. Repeat the layers with the remaining ingredients. Chill, covered for two hours. Serves 12-15.
I was at a party and someone brought this as an appetizer. It was DELICIOUS!! When I asked for the recipe, I was surprised by the ingredients. I haven't tried the recipe yet myself, but it was a favorite at the party.
TEXAS CAVIAR FROM THE COWGIRL HALL OF FAME RESTAURANT
3 16-oz cans black-eyed peas, drained and rinsed of all juice
1 small jar chopped pimentos, juice included
1 bunch scallions, thinly sliced, green part only
1 tablespoon fresh oregano
1 tablespoon Tabasco sauce
1 tablespoon Worchestershire sauce
1 teaspoon black pepper
1/2 bunch parsley, chopped
3 canned or fresh jalapeño chiles, chopped
1 firm, ripe, chopped tomato
2 cups vinaigrette
1 green bell pepper, finely chopped
3 cloves fresh garlic, pressed or minced
In a large bowl, stir all ingredients very well. Refrigerate for at least
4-6 hours, preferably overnight, in a sealed or covered container. Remember
the longer it sits, the better it gets!
Serve with old-fashioned saltine crackers or with corn tortilla chips.
2 14 oz cans black-eyed peas, drained
1 16 oz can kidney beans, drained
1 11 oz can corn, drained
1 14 oz can Rotel tomatoes
1 4 oz can chopped green chilies
1 4 oz can sliced black olives, drained
1 bottle Italian dressing
1 onion chopped
1 avocado, diced (optional)
Mix all in large bowl. Cover and chill at least 1 hours for flavors to blend. Serve with tortilla or corn chips. It's even better the next day.
|05-19-2008, 06:27 PM||#7|
Join Date: Mar 2007
Here are two of our favorites.
1 box of bowtie pasta
1 red or green pepper diced(or a small jar of roasted red peppers)
1 red onion diced
1/4-1/2 lb of salami chopped
1 small bag of shredded mozarella cheese
1 can black olives
1 small bottle of Kens Italian dressing. *This is the only time I use Kens italian dressing...I normally don't like it but the sweetness of it really makes this dish.*
This may sound strange...
1 box of small shells pasta
1 bag or frozen or 6 ears of fresh corn cooked and cut of the cob.
Mix the pasta & corn together with your favorite vinegrette dressing..season with salt, pepper, garlic power & a little sugar.
|05-19-2008, 06:37 PM||#9|
Join Date: Jun 2006
I have always loved a layered salad:
LAYERED PEA SALAD
1 head lettuce, broken in pieces
1 c. diced celery
1/2 c. chopped onion
2 c. frozen peas, do not cook
4 hard boiled eggs, chopped
2 c. mayo
3 tbs sugar
8 oz. or more shredded cheese - works well with cheddar, swiss or parmesan (to cover the top of salad)
8 oz. crumbled bacon or 1 bottle (3 oz.) of Bacon Bits
Do not toss. Layer ingredients in a large bowl, refrigerate, the longer the better. Keeps well.
Toss when ready to serve.
|05-19-2008, 07:20 PM||#10|
Join Date: Aug 2002
I make a pasta salad, get compliments when I serve it:
2 types of pasta, cooked (I use tri color rotini and bowtie usually)
bottle of Newman's own Italian dressing
Can of chicken breast, drained and flaked
bacon bits (as much as you like)
fresh garlic (to taste)
pesto (to taste)
can, diced tomatoes (I use the ones with garlic and oregano)
shredded cheese - I usually use asaigo and parmesan
Mix these together - if it's too "dry" use either a bit of olive oil or submarine sandwich oil to taste.
Variations - you can add canned peas, cubes of ham instead of the chicken, sliced olives, or mostly anything you like - I call this "kitchen sink" pasta salad - we like it best at room temperature.
|05-19-2008, 07:38 PM||#11|
Join Date: Oct 2005
We LOVE corn salad.
2-3 cans of corn drained
1-2 cans sliced black olives drained
1-2 cucumbers chopped
1 large or 2 small red onions chopped
green onions...as many as you want
red bell pepper chopped (I sometimes leave this out
bottle ranch dressing
1lb bacon cooked and crumbled
Combine all in a large bowl and serve right away or put in the fridge for later. This is always a big hit when I take it anywhere.
Last edited by Jaycey'smom; 05-19-2008 at 07:57 PM.
|05-19-2008, 07:52 PM||#12|
Join Date: Mar 2004
Location: 1023.7 miles from Disney
Similar to June's from above:
1 head fresh broccoli, cut into bite size pieces
1/2 cup raisins
1/4 cup red onion, chopped
2 tablespoons white sugar
3 tablespoons white wine vinegar
1 cup mayonnaise
1 cup sunflower seeds
10 slices bacon
Cook and crumble bacon.
In a salad bowl, toss together broccoli, raisins and red onions. In a separate bowl, whisk together the white sugar, vinegar and mayonnaise. Pour over broccoli mixture and toss to coat. Refrigerate for at least 2 hours.
Before serving, sprinkle with sunflower seeds and crumbled bacon. Toss and serve.
|05-19-2008, 08:23 PM||#13|
Join Date: Mar 2006
Location: Long Island, NY
Ken's Pasta with Thousand Island
In a large bowl mix:
1 Prepare one box of Rigatoni
Chop 4 medium size roma tomatoes
Chop 3 hard boiled eggs
4 tablespoons of parmesean cheese
2 teaspoons of fresh basil
3 heaping tablespoons of Marie's Thousand Island Dressing
Discretionary: Add 1 pound of diced grilled chicken (after cooling to room temperature.
Mix well, chill for 15 minutes in fridge, mix again and serve.
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|05-19-2008, 08:28 PM||#14|
EVERYONE has the God given right to a vacation here
I did have to go there
And the end reward is my in laws
Join Date: Mar 2008
This chicken salad is always a hit.
Curry Cranberry Chicken Salad
1 cup mayonnaise
2 tablespoons lime juice /lemon will work too
1 1/2 teaspoons curry powder (or more to taste)
4 1/2 cups chopped, cooked chicken
2 chopped apple or granny smith apples
1 cup sweetened dried cranberries (, Craisins)
1 cup thinly sliced celery
1/2 cup chopped pecan
1/4 cup chopped scallion
Combine mayonnaise, lime juice and curry powder in large mixing bowl. Stir in remaining ingredients
Aio, quantitas magna frumentorum est ......
Quidquid latine dictum sit, altum sonatur.
|05-20-2008, 07:04 AM||#15|
Join Date: Aug 2007
I'm going to try a few for the open house and some for just me later. Thanks for all the wonderful and unique ideas!!!!!
I knew I could count on my budget board friends.
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