Salad Recipes Wanted
 

I am looking for a few recipes for a great pasta salad. Potato salad recipes or any other salad recipes are also welcome. I want to try a great new salad for hubby for Fathers Day.

Thanks!

Broccoli Salad
 

I just went to a dinner party and they served this amazing salad and when I asked for the recipe I was amazed that it was from weight watchers...here it is! Give it a try

6 cups broccoli
1/2 cup raisins
1 cup Kraft Miracle Whip Light Salad Dressing
3 packets of Splenda Fiber
3 Slices cooked crisp turkey bacon
1/2 cup Sunkist Almonds or pecans (opptional)
1 cup red onions
2 tbsp vinegar

Mix together mayonnaise, Splenda and balsamic vinegar...set aside.
Mix together broccoli, onion and nus
Crumble the cripsy turkey bacon
Combine salad with dressing and top with bacon. Place in the firdge to blend for at least 1 hour before serving.

When I was given the recipe I didn't even think it looked that great on paper but it is amazing! I used little broccoli flourettes.

Enjoy

That sounds yummy! thanks

This is my all time favorite. It tastes great the next day too. I buy the cabbage already shredded and the mushrooms already sliced. I use clean kitchen scissors to cut the green onions. It takes about 5 minutes to whip together and everyone always raves about it.


JAPANESE CABBAGE NOODLE SALAD
1 med. cabbage, shredded (or buy mix)
1 green onion, sliced
2 pkgs. chicken flavor Ramen noodles, break up but DO NOT COOK
4 tsp. sesame seeds, toasted - keep separate
4 tbsp. sliced almonds, toasted - keep separate

Make dressing in a jar: Combine:


1 tbsp. sesame oil
1/2 c. salad oil
4 tsp. sugar
6 tbsp. vinegar
1/4 tsp. salt
1 tsp. black pepper

Add seasonings from packets of noodles. Assemble all ingredients when you are about to serve it. The noodles absorb the dressing and make a crunchy salad. I like to use less cabbage and add 2 cups cooked chicken pieces. Serves 8-10.

This sounds like a salad I had at a party a couple of years ago. It was sooo good. I am really glad to get the recipe. Thanks!

I love salads in the summer! Here is my favorite pasta salad (it makes a ton so beware):

Pasta Salad

1 small can sliced black olives
1 small jar sliced green olives with pimento
1 drained can of quartered artichoke hearts
half a tub of gorgonzola
top with bottled Northern Italian dressing
1/8 c Pine nuts toasted
10 ounce Wholle wheat rotini
12 ounce Broccoli slaw

Instructions
Boil pasta per directions and add broccoli slaw in the last minute. Drain and run cold water over until cool. Then mix in remaining ingredients.


And my favorite potato salad:

Marinated Green Bean and Potato Salad

1 lb Green Beans
1 lb Potato
2 tbs Olive oil
2 tbs White wine vinegar
2 tbsp Vegetable broth
2 tsp Dijon mustard
4 tsp Garlic cloves minced
4 pieces Veggie bacon

Instructions
Cook green beans till crisp tender in salted water
Cut potatoes into fingers, boil till tender with garlic and salt
Combine oil through garlic and pour over potatoes and green beans
Mix in veggie bacon


This is what I'll be making for dinner tomorrow:

Black Bean and Rice Salad

Cooked brown rice (1 c uncooked)
1 tsp cumin
1/2 tsp corriander
1 can black beans drained and rinsed
1 can Ro-Tel
fresh cilantro
juice of 1 lime

Instructions
Cook the spices with the rice, let cool and then mix all of the other ingredients in. Good room temp or cold.

This is one of my very favorites. I also add a c or so julienned carrots in the last 30 seconds of the pasta cook time:

Cold Sesame Noodles

1/2 pound whole wheat angel hair pasta
1/4 c sesame oil
1 -inch piece fresh ginger peeled and crushed with the side of a knife
2 garlic cloves crushed with the side of a knife
1/2 cup creamy peanut butter
juice of 1 lime
1/4 cup soy sauce
6 tablespoons water room temperature
1/2 tsp cayenne pepper
1 tablespoon sesame seeds for garnish
2 green onions thinly sliced on the diagonal

Bring a large pot of salted water to a boil over high heat. Add the noodles and stir to keep them from sticking together. Cook until barely tender and still firm, 3 to 4 minutes. Drain immediately and rinse under cold running water to cool. Drain the noodles really well, transfer to a wide serving bowl, and toss immediately with a drizzle sesame oil so they don't stick together.

Meanwhile, make the sauce. In a saucepan, heat 1/4 cup sesame oil over medium-low heat. Add the ginger, garlic. Cook, stirring for a minute, until the vegetables are soft and fragrant. Place into a blender along with the peanut butter, lime juice, soy sauce, hot water, cayenne.. Puree and refrigerate until cold.

Toast the sesame seeds in a dry skillet and toss with noodles

ooooh thanks! ... those all sound great. I am getting hungry now and anxious to try all of these. My printer is starting to smoke. LOL Keep 'em coming.

One bag Broccoli Cole Slaw, One can Manderine Oranges, Italian dressing, one half sweet and low. Toss together add Italian dressing, about a fourth of a cup. Chill and you have a great salad.....Enjoy...

Mandarin Pasta Salad
 

Mandarin Pasta Salad
This fresh, Asian-inspired main dish is ideal for impromptu entertaining.

Dressing:
1 teaspoon finely chopped, peeled fresh gingerroot
1/3 cup rice vinegar or white wine vinegar
1/4 cup orange juice
1/4 cup vegetable oil
1 teaspoon sesame oil
1 envelope Lipton® Recipe Secrets® Onion Soup Mix
2 teaspoons sugar
1 garlic clove, pressed

Salad:
8 ounces uncooked bow tie pasta
1/2 cucumber, scored, seeded and sliced
1/2 cup diced red bell pepper
1/2 cup coarsely chopped red onion
1 package (6 ounces) fresh baby spinach leaves
1 can (11 ounces) mandarin orange segments, drained
2 cups diced cooked chicken
1/2 cup sliced almonds, toasted

1. For dressing, finely chop gingerroot using Food Chopper. In Small Batter Bowl, combine gingerroot, vinegar, orange juice, vegetable oil, sesame oil, soup mix, sugar and garlic pressed with Garlic Press; whisk until well blended. Cover; refrigerate until ready to use.

2. For salad, cook pasta according to package directions in Professional (8-qt.) Stockpot; drain and rinse under cold running water using large Colander. Place pasta in Simple Additions™ Large Bowl.

3. Meanwhile, score cucumber using Lemon Zester/Scorer; remove seeds using The Corer™. Slice cucumber using Ultimate Slice & Grate; cut slices in half. Dice bell pepper using Chef’s Knife. Coarsely chop onion using Food Chopper.

4. Add cucumber, bell pepper, onion, spinach, mandarin oranges, chicken and almonds to pasta. Pour dressing over salad; toss using Bamboo Spatula Set. Serve immediately. Yield: 12 servings

Nutrients per serving (11/2 cups): Calories 210, Total Fat 9 g, Saturated Fat 1 g, Cholesterol 20 mg, Carbohydrate 21 g, Protein 11 g, Sodium 210 mg, Fiber 2 g

That is the official Pampered Chef recipe -- I don't usually go by the recipe exactly. I like to add craisins (dried cranberries) and usually use pecans instead of almonds (this is the south! :) ). I buy a prepared dressing to have on the side (sometimes an Oriental style sometimes rasberry vinegrette). I also cook the bow tie pasta in the microwave. It is the neatest way to cook pasta -- just put a small box inside the large batter bowl, fill with water, and cook on high for 20 minutes.

This is a fast and easy recipie that my family loves!! I usually put it into a deep throwaway aluminum sized cake pan.

Cornbread Salad

Ingredients Needed:
Cornbread
2 cans of drained corn
2 cans of drained red kidney beans
1 large onion diced
1 large green pepper diced
1 bottle of ranch dressing
1 bottle of bacon bits (not the fake ones) :)
1 pkg of shredded cheddar cheese

Crumble the cornbread and layer it and then the rest of the ingredients into fridge for a few hours-that's it! This is an easy recipe and it is good!! that is the main thing, LOL Hope you like it!

This is one of my favorites...it's easy and quick to make:

Cut into bite sized chunks:
1 green bell pepper
1 red bell pepper
1 yellow bell pepper
1/2 of a sweet red onion
1 cucumber

Add some small red tomatoes or tomato wedges.

Pour 1 small bottle of Italian Dressing over the top, mix, chill and enjoy.

Grape Salad

2 cups each, green & red seedless grapes (cut them in half or thirds)
8 oz softened cream cheese (reg. fat free, or light)
8 oz Sour cream (reg. fat free, or light)
1/2 cup brown sugar
1 cup chopped nuts (any kind, I use walnuts)
1 teaspoon vanilla extract

Mix grapes, cream cheese and sour cream together ( I blend the sour cream & cream cheese together first)
Pour in serving dish

Mix sugar, vanilla & nuts, arrange on top
Chill for 3 hours.

This stuff is to die for!!!!

Here are two good ones
Broccoli Bacon Ranch Salad
2 heads of fresh brocoli cut into bite size chunks
1/2 cup chopped bacon
1/4 red onion chopped
1 cup shredded cheddar cheese
1 cup ranch dressing
Mix together in a bowl and serve

This one is more of a dessert salad
16 oz container of sour cream
2 cups marshmallows
2 cups chopped canned pineapple
2 cups mandarin oranges
2 cups of manashino(sp?) cherries
optional 2 cups of shredded coconut
Mix together in a bowl and serve (it kinda sounds gross but it gives it a sweet creamy flavor with the marshmallow)

Just fixed this the other day. Left out some of the ingredients because my dh is picky. I think it would have been excellent with the left out ingredients.:D The dressing was unique and I loved it. "Found in Taste of Home Quick Cooking"---Spring 2008

Two-Bean Turkey Salad

12 c. torn spinach (used romaine)
2 c. cubed cooked turkey (used deli)
2 c. fresh broccoli florets (left out)
1 can (15.5 oz.) black-eyed peas or navy beans, rinsed and drained (left out)
1 can (15 oz) garbanzo beans, rinsed and drained (left out)
1 large unpeeled red apple, cubed
1/2 c. coarsely chopped walnuts
1/3 c. dried cranberries (used a bit more)
3/4 c. ranch salad dressing
1/2 c. apricot preserves
1 tsp. Dijon mustard
3/4 tsp. ground ginger

In a large salad bowl, toss the first eight ingredients. In a small bowl, combine salad dressing, preserves, mustard and ginger until blended. Pour dressing over salad and toss to coat.
Yield: 8-10 servings.

Here's my contribution. I just made it up and it's SO delicious! It's best served at room temperature, though it's good cold and hot too. Whatever your preference. I like it room temp, so I dish up some and let it sit for 10 minutes or so.

Ingredients:
1 lb. large shrimp
2 Tbsp. minced garlic
2 stalks celery, cut into thirds
3 large carrots, cut into thirds
1/2 large or 1 whole small onion
1.5 quarts water (6 cups)
1.5 tsp. salt
2 bay leaves
8 ounces Orzo pasta(looks like big rice)
1 lb. fresh asparagus
1 cup shredded carrots (I buy the matchstick type and break them up a little)
4 Tbsp Extra-Virgin olive oil, divided
one bunch of scallions, whites and some of the greens, sliced thin
2 Tbsp. White Basalmic Vinegar (sub apple cider vinegar if you don't have this kind)
2 Tbsp. lemon juice
2 Tbsp honey
2 Tbsp Dijon mustard
1/2 cup minced fresh basil
Salt and pepper to taste.

Prep:
Wash the asparagus and trim off woody ends, reserving ends. Cut into 1" pieces, keeping tips seperate to throw in for last 2 minutes of cooking, so that they don't get mushy, as they cook faster than the stalks.



Peel shrimp, reserving shells, and put shrimp back into fridge until needed. Heat a medium sized skillet over medium heat with 2 Tbsp of the olive oil, and the minced garlic. Toss in shrimp and stir every 2 minutes or so, until shrimp are no longer translucent. Be careful not to let the garlic brown or burn, it will make everything bitter. Remove to plate and set aside to cool.

Add shrimp shells to the 1 qt. water,in dutch oven or similar sized pot, along with the salt,asparagus ends,bay leaves,celery, carrot, and onion. This stock will make the pasta so flavorful! Bring to a boil, then lower heat and simmer for 30 minutes. Use a slotted spoon to remove everything from the water, then strain with wire mesh strainer into another pot or large bowl (there will be about 4 cups of liquid left. Return to cooking pot.

Return stock to a boil and add the orzo. Cook, stirring here and there (to prevent sticking), for 5 minutes. At this time, cut the shrimp into thirds or fourths, depending on how big you want them. Add asparagus stalks and cook for another 2 minutes, then add asparagus tips and cook for an additional 2 minutes, so about 9 minutes total for the pasta and asparagus. Pour into strainer (wire mesh or small holes) and rinse with cold water quickly, to stop the cooking process, until room temperature. I stir it with a spoon to spread the cold water around;) Let stand to drain.

In a medium sized bowl, whisk together the remaining 2 Tbsp. olive oil, honey, dijon mustard,lemon juice, vinegar, basil, and salt and pepper. Dump pasta, scallions, carrots, and shrimp into a large bow, pour the dressing over it, and mix gently, but well. I don't use much salt or pepper, as that can be added when you're eating it, if needed. Chill for about 2 hours if you'd like to eat it cold, or you can heat portions in the microwave for about 30 seconds to take the chill off,otherwise dig in:laugh: Keeps for about 4 days.

It seems a little complicated, but it really isn't at all. It's my favorite summer dish:D

This is a great thread! Yummy!!! :D

One can of Garbanzo Beans and Black Beans drained, one can of corn drained,one half red onion chopped, one fresh diced tomato, one red and green bell pepper chopped,one fourth cup of fresh chopped cilantro, a pinch of cumin,salt and pepper,one third cup of oil and vinegar mixed or Italian dressing, Toss together for a colorful spicy mexican style salad...TEXAS CAVIAR...

That sounds yummy. I like orzo but never really know what to put with it.

Here's my contribution: tuna fish pasta salad

I use rotini pasta or any type of curly pasta.
Tuna fish
half mayo/plain yogurt-cuts the fat and calories, I use a little mayo just to give body and a little bit of taste.
diced onion
diced green pepper
halved grape tomatos
celery-minced, optional
parmesean cheese
salt/pepper/celery salt - to taste

Cook pasta and drain.
In bowl, mix drained tuna, mayo/yogurt, veggies, parm cheese and seasonings. Add drained pasta and mix well.

This is a standby for me as it can be made ahead and served cold and it is very quick for those hectic busy nights.

OOOO yours sounds great! I love tuna with pasta, usually just put peas and onions, but yours sounds better:D Thanks!

Heres my fav for summer......

Chicken Salad

3C cubed cooked chicken ( I use white meat)
2C cooked shell pasta (not the mini shells)
2T chopped onion
1t salt
1 1/2 C chopped celery
1 1/2 C green grapes (I leave them whole)
1 11oz can mandarine oranges drained
1 can pineapple chunks drained
1C miracle whip
1 C cool whip

Combine all ingredients EXCEPT cool whip. Cover & refridge for at least 3 hours (better overnight), fold in cool whip just before serving.

*tip you can use more or less of whatever you like....if you want more mayo add it, if you want more grapes etc...

I serve it with blueberry muffins and corn on the cob!! Great summer dish and a great way to get the kids to eat fruit & veg!!

Bean Salad
1 can of garbanzo beans
1 can of red kidney beans
1 can of green beans
1 can of corn
green onions chopped
rice vinegar(tsp)
olive oil(tsp)
balsamic vinegar(tsp)
salt and pepper to taste.
Drain all the can products and mix it in a bowl with the vinegars and oil. Let chill for about 3 hours.


Chiken Salad( before I became vegetarian this was one of my favs)
Cooked shredded chicken ( you can use rottiserie chiken or boil your own and shred it)
Cubed potatoes and carrots( it taste better if you boil the cut the potatoes and carrots and boil them until cooked) of course you can use canned too.
green peas.
Mayo
Mix it all together in a bowl. Add salt and Bon Appettit!:)

green pea salad
 

I have been making this one for years.
Layer in bowl 1 head of lettuce your choice I like romaine but iceberg works well also.
1 package thawed frozen green baby peas
1 sliced sweet onion I use vidalias

Sliced green olives about 1/2 a jar
Dot with mayonnaise.
Continue to layer until you have about 3 layers cover with plastic wrap or lid and let marinate several hours or up to 24.Toss and serve. Delicious!

What a great idea, love all the recipes.
Definitely going to have to copy all these down.:thumbup:

YUM....That sounds easy and I love peas. This thread is such a good idea. We should have a Recipe thread once a month. Im looking for someone who has a really good Crab Salad.