Cooking Looking for salad recipes

[JodyLynC]

Chicken Salad
Tuna Salad
Shrimp Salad
Garden Salad

What are you favorite tried and true recipes for salads? (You can also add any other cool dishes for summer)

 

[FormrCastMbr]

I don't have a recipe but I really like a tuna "waldorf" type salad. Tuna, mayo, peeled and diced apple, celery and walnuts. A dash of salt, pepper and lemon juice are really good too. This is really great on a bed of greens.

 

[piratesmate]

Back in 2002 someone here posted a really good chicken salad recipe. It's one of those that you can vary each time, so it never gets "old & boring".

Orange-y Chicken Salad
The official recipe is:
1¼ cup mayo (low fat works fine)
2 Tbl OJ
1 Tbl white wine vinegar
Cajun seasoning to taste

“It's very forgiving, though. I rarely measure, and I don't even necessarily use OJ and white wine vinegar. Anything sweet (like other juice or just white sugar) and any kind of vinegar works. A strong juice, like cranberry or cherry, with red wine vinegar is good, too. The same dressing is good on apples or with broccoli and red grapes, halved, and sesame seeds on top.”

DD's favorite version:
1 lb shredded chicken
1 c mayo (add a little at a time - starting with half)
2 Tbl orange juice
1 Tbl wine vinegar
½ tsp garlic powder
½ tsp celery seed, ground
½ c (or more) Mandarin orange segments, drained

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Here's another one from the same thread in 2002:
Ginger Lime Chicken Salad
"This is one of my most requested "recipes", I hope you like it! It would make a tiny amount so I always have to at least double it, usually quadruple."

Lime Dressing
Mix together:
¼ cup mayonnaise
1 Tbl Fresh lime juice
2 tsp sugar
½ tsp powdered ginger

"Definitely use only fresh lime juice the other kind makes it too bitter, I also usually add a bit more ginger, I like it a tad more spicy."

2 cups cooked chicken, chilled
½ cup finely chopped celery ( I use less)
1 cup green seedless grapes (I use red seedless or mix the 2)

"The celery has to be fine or it will over power the flavor plus it is important to not add other seasonings at all, the wonderful thing about this flavor is it's simplicity. I usually just eyeball the grapes and also cut them in half."

Cut cooked chicken into small chunks. Mix together with all of the other ingredients. You can also add the blanched almond slices, not the slivers, they have a bit too much flavor. This is so good served on croissants or on cantaloupe wedges.

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This is a good one from Boma at AKL:
GHANA ROAST CHICKEN SALAD
Yield: 12 servings

¼ pound Apple, diced
¼ lb Red Onion, diced
¼ lb Celery, diced
¼ lb Red Bell Pepper, diced
¼ lb Pablano Pepper, roasted, diced
1/8 lb Honey Roasted Peanuts
1¼ lb Cooked Chicken, diced
¼ lb Mayonnaise
1 Tbl Cinnamon
1 Tbl Cumin
1 Tbl Nutmeg
1 Tbl Red Crushed Pepper
¼ lb Raisins, seedless

Mix all the ingredients in a bowl and let set for at least one hour.

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Chinese Chicken Rice Salad
Source: EatChicken.com

4 boneless, skinless chicken breasts
2 Tbl soy sauce
2 Tbl sesame oil
1 tsp salt
½ tsp pepper
2 pkg long grain and wild rice mix (6 oz size) – cooked according to package directions
11 oz mandarin oranges, drained
8 oz sliced water chestnuts, drained
1 c chopped green onions
1 c chopped celery
1 c chopped almonds
1 c red seedless grapes
½ c raisins
lettuce leaves
1 can Chinese noodles

Dressing
In medium bowl, mix together:
4 Tbl sugar
2 tsp salt
½ c salad oil
6 Tbl vinegar
1 tsp cracked black pepper
2 Tbl sesame oil

In small dish, mix together soy sauce and sesame oil; rub thoroughly on chicken and sprinkle with salt and pepper. In large nonstick frypan over medium heat, sauté chicken about 20 minutes or until fork can be inserted with ease. When cool enough to handle, dice chicken and place in large bowl. Add rice, mandarin oranges, water chestnuts, green onions, celery, nuts, grapes and raisins; toss to mix well. Add Dressing, continuing to toss. Chill in refrigerator at least 15 minutes. Line large platter with lettuce leaves, place chicken mixture on top and surround with Chinese noodles. Makes 8 servings.

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Taco Salad
1 lb ground meat
¾ c water
1 pkg taco seasoning
1 head lettuce
2 c kidney beans
1 - 2 c Cheddar, grated
2 tomatoes, chopped
1 - 2 c carrots, grated (opt)
½ bottle French dressing
taco chips, crushed

Prepare meat as for tacos with water & seasoning; chill. Toss with lettuce, cheese, tomatoes & carrots. Pour dressing over all & mix. Use plain chips or Doritos.

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Hearty Macaroni Salad

2 c cooked chicken, cubed (or shredded)
2 c cooked ham, cubed
2 c salad shrimp
8 oz macaroni shells
½ c celery, diced
¼ c sweet red pepper, diced
¼ c green pepper, diced
¼ c onion
1 tsp salt
½ tsp pepper
½ tsp sugar
½ c mayo
1 tsp dill weed, dry or
1 Tbl fresh dill weed
½ c sour cream
2 Tbl vinegar

Cook pasta according to package directions & drain. Toss pasta, veggies, meat, salt & pepper together. Mix sugar, mayo, dill, sour cream & vinegar. Pour over salad & chill.

[NOTES: Do not use leftover baked ham, esp if you stud it with cloves. It becomes overpowering. Try using a slice of ham steak & the Perdue shortcuts work if you don’t do chicken ahead.]

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I should try to see if that old thread is still available. I just found this one from that old thread:
Oriental Shrimp and Rice Salad
Cold, cooked rice
Cooked shrimp, chopped (I used the shrimp from one of those frozen rings)
Sliced snow peas
Julienned carrots
Red pepper, diced
Shallot, chopped

Dressing
Ginger and Sesame Sauce/Marinade "(I use Renee's, but I don't know if it's available in the U.S.)"
Orange juice to thin the sauce down to the right thickness
Just mix it all together and serve.

"The next day, I had some of the leftovers rolled in a lettuce leaf like a taco and it was delicious served that way."

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Caribbean Crabmeat Salad
Makes 4 servings

3 cups uncooked rotini pasta
1 (8 ounce) package imitation crabmeat, flaked
1 red bell pepper, julienned
1 mango - peeled, seeded and cubed
2 tablespoons chopped fresh cilantro
1 jalapeno pepper, seeded and minced
1 teaspoon lime zest
3 tablespoons fresh lime juice
2 tablespoons olive oil
1 tablespoon honey
½ teaspoon ground cumin
½ teaspoon ground ginger
¼ teaspoon salt

1 Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and rinse under cold water.
2 Place pasta, crabmeat, red pepper, mango, cilantro and jalapeno in a large bowl and set aside.
3 In a small bowl, whisk together the lime zest, lime juice, olive oil, honey, cumin, ginger and salt. Pour over salad, toss to coat and let sit in refrigerator for at least one hour before serving.

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Chinese Shrimp Salad
Makes 6 servings

1 (11 ounce) can lychee fruit, drained with juice reserved
1 pound cooked shrimp - peeled and deveined
3 Fuji apples - peeled, cored and cubed
1 tablespoon lemon juice
¼ cup mayonnaise

In a large bowl, combine lychees, shrimp and apples. Stir in lemon juice and ¼ cup reserved lychee juice. Let chill for 15 minutes. Remove from refrigerator and drain liquid. Combine drained liquid with mayonnaise and toss together with fruit. Chill for at least another hour and serve cold.

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My all-time favorite chicken salad is also from Boma. The recipe looks ridiculous & I procrastinated a long time before caving in & trying it. (DH really wanted it.) It's not nearly so complicated as it looks and it's delicious! The amounts are weird (1 and 1/8 tsp) because they sent me a bulk recipe & it had to be cut down. When making this I tend to use "rounded" teaspoonfuls instead & it works out fine.

DURBAN SPICED ROAST CHICKEN SALAD

~5 oz Mixed Greens
1cup Durban Roasted Chicken
Tortilla Chips as garnish
~2 1/2 c Chili Cilantro Dressing
1 1/8 tsp Ground Cinnamon, toasted
1 1/8 tsp Ground Cumin, toasted
1 1/8 tsp Ground Coriander, toasted
1 1/8 tsp Ground Cloves, toasted
2 tortillas Tortillas cut in strips & fried for garnish

DURBAN BASTE
for CHICKEN MARINADE

for 1 chicken
2 Tbl + 2 tsp Olive Oil
~ ½ onion Onion, ground fine
2 Tbl + 2 tsp Garlic, ground fine
2 Tbl + 2 tsp Ginger, ground fine
3 tsp Lemon Juice
½ cup + 1 Tbl Yogurt, plain
1/3 cup Durban Spice Mix

Blend all ingredients. Rub prepared chicken well and marinate for 24 hours. Rotisserie or oven roast cook for 2 ½ - 3 hours.

DURBAN SPICE
2 Tbl Paprika
2 Tbl Annatto Seeds
2 Tbl Salt
3 Tbl Coriander
1 Tbl Turmeric
1 Tbl Cumin
1 tsp Cloves
1 tsp Nutmeg
1 tsp Cinnamon
1 tsp Black Pepper

Grind (or buy ground) fine all spices. Mix and store in tight covered container.

CHILI CILANTRO VINAIGRETTE
Yield: 8 servings

1½ Jalapeno
½ c Honey
½ c Rice Vinegar
½ c Safflower Oil
¼ c Lime Juice, fresh squeezed
1 c Cilantro, chopped
Dash Pepper

Blend all the ingredients until smooth except the cilantro. Make sure there are no large pieces of jalapeno. Add the chopped cilantro, check the flavors, and adjust seasonings, if needed.

 

[piratesmate]

I've lost touch with a good friend from high school (they moved to Australia), but she always made the best shrimp & angel hair salad at her cookouts. She was of Italian descent & I believe it was a family recipe. I've been searching for something similar for years. If anyone has something like that, I'd love to see it! These are two that I've collected during that search:

Angel Hair Pasta Salad
Makes 6 to 8 servings

2 (8 ounce) packages angel hair pasta
½ pound bay shrimp, cooked
¾ cup chopped green onions
1½ cups ranch style salad dressing

1 Cook the pasta according to package directions; drain and rinse under cold water.
2 Mix together the pasta, shrimp, green onions and ranch dressing, then carefully work the shrimp into the pasta with your hands. (Note: As the salad sits, it will absorb some of the dressing; add a little dressing right before serving).

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Shrimp Vermicelli Salad
Makes 10 servings

1 lb vermicelli pasta
1 lb cooked shrimp
2 stalks/ribs celery, chopped
1 Tbl chopped fresh parsley
1 clove garlic, crushed
1 tsp dried thyme
1 cup mayonnaise
¼ cup grated Parmesan cheese
salt and pepper to taste

1 Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2 Toss cooled pasta with cooked shrimp, celery, parsley, garlic, thyme, mayonnaise, Parmesan, salt and pepper. Chill before serving.

 

[castmemberb4]

I love salad, hope you like theses

#1 TOOTHPICK CAPRESE SALAD:
Ingredients:
cherry tomatoes
byte-size mozzarella
lots of basil (one of those big bags they have at the market)
olive oil
salt and pepper
toothpicks - regular skewers if your tomatoes are big, or you want a
longer "handle"

The original recipe says to cut the tomatoes in half I did them whole for a party and they worked great. I used three mozzarella bytes and three cherry tomatoes for each skewer. Also pretty if you can find yellow ones to mix in. In the food processor add the basil, 3-4 tablespoon of olive oil, salt and pepper. When you are ready to serve just spread some of the basil-olive oil mix on top of the skewers! Super easy, super fresh and super tasty!


#2 - Tri-Colore Orzo / this is a great Cold salad!
Recipe courtesy Giada De Laurentiis

1 pound orzo pasta
3 tablespoons extra-virgin olive oil, plus 1/4 cup
2 cups fresh arugula (about 3 ounces)
3/4 cup crumbled ricotta salata cheese (or feta cheese)
1/2 cup dried cherries
12 fresh basil leaves, torn
1/4 cup toasted pine nuts
3 tablespoons lemon juice
1 1/2 teaspoon salt
1 teaspoon freshly ground black pepper
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta and put the pasta on a large cookie sheet. Drizzle the pasta with 3 tablespoons olive oil, toss, spread out, and set aside to cool.
Once the orzo is cool, transfer to a large serving bowl. Add the remaining ingredients and toss gently to combine. Serve

#3 This last one I improvised after having it in Spain last Summer

1 red heirloom tomato
1 yellow heirloom tomato
1 peach, peeled
cut those into bite sized pieces
add very thinly sliced onion purple or sweet both work
a handful of pinenuts
toss with enough olive oil to coat
top with fresh chopped basil

I peel my tomatoes, I'm odd that way, also take out all of the seeds, if you want a little more bite you could add some balsamic vinegar.

 

[DinahInWonderland]

Pasta Salad

1 stick of pepperoni
16 oz. mozzarella cheese
1 box tri-color rotini pasta (cooked and cooled)
1 small can sliced olives
Italian dressing

Cube pepperoni and cheese. Rinse olives and pat dry. Combine all ingredients in bowl and add dressing to coat. Allow to sit in fridge over night. Add additonal dressing if salad becomes to dry.


Spinach Salad

1 bag fresh spinach
1 16 oz.frozen tortellini (cooked)
4 oz. crumbled feta cheese
6 pieces bacon cooked and crumbled (you can substitute bacon bits if you like)
ranch dressing

Wash and pat dry spinach. Place in large bowl. On top add cooked tortellini, bacon and feta. Top wit ranch dressing.


Both are very simple recipes that everyone seems to enjoy!

 

[piratesmate]

A friend of mine used to do catering for various small functions & they always served a pasta salad that was very similar to DinahInWonderland's version. To the tri-color rotini, olives, pepperoni & mozzarella, she also added cherry tomatoes (cut in half, or just use grape tomatoes) and a bag of frozen broccoli/cauliflower/carrots mix. She would defrost the veggies, but not cook them. That left them more tender than raw, but still crunch in balance to the pasta. She always used Newman's Own original Italian dressing on it. Oh that was good! When I make it now, I tend to add marinated artichoke hearts (drained & cut) and a can of chick peas (also drained). Most of the time I leave out the meat & cheese when making it just for us & I'll add a can/jar of 3-Bean Salad - again drained. I use Newman's Balsamic now.

I thought of 2 other good summer salads.

Spinach, Strawberry & Pecan Salad

1 lb fresh spinach, washed & dried
1 pint strawberries, washed & halved
½ c pecan halves, toasted

Dressing
1/3 c raspberry vinegar
1 tsp dry mustard
1 tsp salt
½ c sugar (or ¼ c Splenda)
1 c olive oil
1½ Tbl poppy seeds

Combine dressing ingredients except the poppy seeds in a blender. Add the poppy seeds by hand. Toss dressing with spinach, strawberries & hot pecans. The hot nuts will slightly wilt the greens.

[NOTE: Definitely toast the pecans. DH made it one night & tried to cut corners...the pecans were just um...unpleasant without having been toasted.]

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This is more of a side than a salad.
Wild Rice and Apricot Salad

6 oz wild rice
4 oz dried apricots, chopped
2 oz almonds, sliced or slivered
6 oz yogurt, plain or vanilla
3 oz raisins or Craisins ®
2 Tbl parsley

Make rice according to directions, using no seasonings or butter. Cool slightly & toss with remaining ingredients. Chill & serve cold.

 

[RedheadHokie]

Wow! These are GREAT! I'm going to have to try so many of them!! Thank you for taking the time to share!

 

[JodyLynC]

bump