Please give me your best salad recipes

[redshoes]

I'm craving salad and I'm in a rut. Help me find some new recipes. Doesn't matter what kind- pasta, green, anything type at all. Thank you

 

[Cantw8]

I'm craving salad and I'm in a rut. Help me find some new recipes. Doesn't matter what kind- pasta, green, anything type at all. Thank you

Open bag. Dump in bowl...ta-da

 

[redshoes]

Open bag. Dump in bowl...ta-da

Yea, but then I couldn't claim I was a culinary genius .

 

[Cantw8]

Yea, but then I couldn't claim I was a culinary genius .

OK, add a few radish roses and hide the bag

 

[RobinMarie]

Blue cheese, cinnamon pecans, caesar dressing with romaine lettuce. Reminds me of chopped salad from the Outback.

 

[SB's Mom]

1 bunch red leaf lettuce
1 lg can mandrin oranges
1 sm jar black olives
1 pkg craisisn
3 chopped green onions

Mix together in bowl.

saute:
1 pkg Ramen noodles (chicken flavor/saving the packet of seasoning)
1 cup walnuts or pecans chopped
4 tbls butter

Dressing
1/2 cup oil
1/2 cup sugar
1/4 cup red wine vinegar
seasoning packet from noodles
2 tbls soy sauce
Mix together and pour over salad before serving!

I took this to a party recently and it was liked by all!

Char

 

[Tinijocaro]

This salad is an absolute hit, very delicious.


Broccoli and Tortellini Salad
Crisp, fresh broccoli and cheese tortellini with a creamy
dressing are the basis of this salad. Raisins, sunflower seeds
and red onion dress it up. This recipe is most requested
at potlucks. Prep Time: approx. 10 Minutes. Cook Time:
approx. 20 Minutes. Original recipe makes 12 servings.
Recipe has been scaled to make 12 servings.
Printed from Allrecipes, Submitted by Judy McNamara
------------------------------------------------------------------------

6 slices bacon
1-1/4 pounds fresh
cheese-filled tortellini
1/2 cup mayonnaise
1/2 cup white sugar
2 teaspoons cider vinegar
3 heads fresh broccoli, cut
into florets
1 cup raisins
1 cup sunflower seeds
1 red onion, finely chopped

Directions
1 Place bacon in a large, deep skillet. Cook over medium
high heat until evenly brown. Drain, crumble and set aside.
2 Bring a large pot of lightly salted water to a boil.
Cook tortellini in boiling water for 8 to 10 minutes or
until al dente. Drain, and rinse under cold water.
3 In a small bowl, mix together mayonnaise, sugar and
vinegar to make the dressing.
4 In a large bowl, combine broccoli, tortellini, bacon,
raisins, sunflower seeds and red onion. Pour dressing over
salad, and toss.

Suggestions:
Possibly use cashews instead of sunflower seeds
Cut sugar in half, add salt
Add extra half sauce recipe
More vinegar

 

[lillygator]

V's Infamous Cucumber Salad


2 cucumbers sliced thin
5 roma tomatoes sliced thin
red onion sliced thin
sliced balck olives
feta cheese
half bottle of Wishbone Italian dressing

marinate overnight and WOW....a crowd pleaser!!!

 

[lillygator]

Also - spinach salad...


bag of spinach
bag of dried cranberries
half a jar of mandarian oranges
one finely chopped red onion
half a bag of roasted almonds
Jar of Island poppy seed dressing!!!

Make and serve immediately!

 

[southernbella]

An egg/ chicken/ tuna salad tip- replace half of the mayo with Cool Whip. A restaurant in town is famous for their chicken salad & this is the trick. It's not sweet at all. I hate mayo-based salads & I will eat it if it's made this way. Sbella

 

[lillygator]

Heart of Florida Salad

1/4 cup Mojo Marinade
1 tbsp oliveoil
1 tbs honey
2 med tomatoes
1/2 seedless cuke
1 can cut hearts of palm
can of sliced black olives


combine mojo, olive oil and honey in salad bowl
cut tomato and cuke into bite sized pieces
add w.remaining ingredients
stir till wel coated



courtesy of Publix

 

[TinkerBess_SnowTori]

OH these sound wonderful!! - I hope more people share - my DH and I were just talking about adding more dinner type salads to our lives!!

 

[JerseyJanice]

Salad:

10-13 oz. bag of spring mix, washed and dried
1 pint grape tomatoes, washed
1 lb. asparagus
1 lb. fresh Mozzarella
3 oz. package of thin sliced prosciutto
3 oz. package of sliced almonds

Dressing:

1/3 cup balsamic vinegar
1/4 teaspoon dry mustard
1 teaspoon salt
Several grinds of pepper
2 cloves of garlic
2/3 cup Olive Oil (preferably extra virgin)

Trim off the dry ends of the asparagus spears, then cook until fork tender. You can boil it, steam it, or steam-cook it in the microwave. Allow it to cool to room temperature. (You can cook it the day before and refrigerate it. Bring it out a 1/2 hour or so before you want to serve the salad.)

Make the dressing by measuring the vinegar into salad dressing decanter. (I use a Good Seasons cruet.) Add the seasonings and press the garlic into it. Swish it around, then add the oil. Cover and shake well. (Note: You can make it a few hours ahead of time, but do not refrigerate it so that the olive oil doesn't gel.)

To assemble the salad, mix the spring mix and tomatoes. Pour some dressing on top (about 1/4 of it or enough to lightly coat the greens) and toss well. Spread onto a platter.

Slice the fresh mozzarella into 1/4 inch slices. Place 2 or 3 aspargus spears on top of a cheese slice, then wrap a slice or two of proscuitto around the cheese and asparagus.

Arrange the mozzarella, asparagus, prosciutto packets around the edge of the platter, on top of the dressed greens.

Shake the dressing well again and drizzle a good amount of it on top of the cheese packets. Sprinkle the whole thing with sliced almonds and serve.

Bon apetite!

 

[Lisa loves Pooh]

Mixed Baby Greens
Walnut
Feta Cheese
Raspberries
toss with Paul Newman's Parmesan and Garlic dressing.

YUMMY!!!

I have varied it by adding other fruits, using a different nut.

 

[arminnie]

One of the best salads I ever had was at the Flying Fish Restaurant at the Boardwalk.

Mixed spring greens (you know those fancy ones)
Sliced fresh peaches
Toasted pecans (may have been sugared too)
Goat Cheese
Vinaigrette dressing

That combo of the fresh peaches, pecans and cheese was to die for.

 

[LuvTigger]

1/2 cup canola oil
1/3 cup tarragon vinegar
1 tablespoon white sugar
1 teaspoon chopped fresh thyme
1/2 teaspoon dry mustard
2 cloves garlic, minced
1 (8 ounce) can artichoke hearts, drained and quartered
5 cups romaine lettuce - rinsed, dried, and chopped
1 red bell pepper, cut into strips
1 carrot, grated
1 red onion, thinly sliced
1/4 cup black olives
1/4 cup pitted green olives
1/2 cucumber, sliced
2 tablespoons grated Romano cheese
ground black pepper to taste
DIRECTIONS:
In a medium container with a lid, mix canola oil, tarragon vinegar, sugar, thyme, dry mustard, and garlic. Cover, and shake until well blended. Place artichoke hearts into the mixture, cover, and marinate in the refrigerator 4 hours, or overnight.
In a large bowl, toss together lettuce, red bell pepper, carrot, red onion, black olives, green olives, cucumber, and Romano cheese. Season with pepper. Pour in the artichoke and marinade mixture, and toss to coat.

I got this recipe from allrecipes.com and have made it a few times now, and I love it! I did modify it a little. I used a good olive oil instead of canola, left out the carrots and added tomatoes, and left out the romano cheese and used feta (LOTS of feta) instead. I also added most of the veggies and not just the artichokes in the dressing. You can actually leave it marinated for several days, and just put the dressing/veggie mixture over the romaine, and it's ready to eat. That's what I did for lunch this week! I just kept the feta and olives separate.

 

[redshoes]

Thanks for all the replies. Keep them coming, please