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Recipes for your favorite salads? I've been trying to eat more salads / veggies lately; I had forgotten just how yummy a salad can be :)! Anyway, I'm looking for some salad ideas for variety. Do you have any you love? I made a delicious salad yesterday. It was nothing special, but tasted wonderful...this is what I had in it: -green leaf lettuce -1/2 cucumber -1 roma tomato -shredded parmesan cheese -sliced and cut red onion -sprinkle of salt and pepper -Wishbone Ranch (full fat; I'm soooo picky about my ranch dressing...and this one is so de-lish!) Directions: Toss. Eat. :p |
JAPANESE CABBAGE SALAD 1/2 c. toasted slivered almonds 1/2 head Napa cabbage, shredded 1/4 c. sunflower seeds 1/2 can chow mein noodles 2 green onions, chopped 2 tbsp. sesame seeds 1/2 lb. bean sprouts 1 pkg. ramen noodles 1/2 c. fresh mushrooms, sliced Toast almonds and sesame seeds at 350 degrees for 5 minutes. Put cabbage and sprouts in large bowl and add mushrooms, onions and sunflower seeds and almonds. DRESSING: 1 pkg. seasoning mix from Ramen soup 2-4 tbsp. soy sauce 1/2 c. oil 3 tbsp. rice vinegar Salt & pepper to taste Combine above ingredients well and pour over cabbage mixture. Stir in ramen noodles and chow mein noodles just before serving. |
I've been lo carbing to lose a few pounds lately and I've been eating salads for lunch and sometimes dinner too. My favorite, fill you up salads are actually warm...yes, warm If I make chicken breast and veggies for dinner my husband will have potatoes with it but I will cut up the chicken breast and put it on my lettuce, ad the veggies on top, use a little blue cheese dressing, shredded cheese and maybe some slivered almonds and 3 or 4 wheat thins. That fills me up but I don't feel heavy full. You can use any combination of meat and veggies that you want...chicken, green beans, home made stewed tomatoes and blue cheese dressing is really good. For lunch I use lettuce and some tuna or chicken salad, shredded cheese, almonds, a few wheat thins and blue cheese dressing . I also love the broccoli, bacon, red onion, raisins, sunflower seeds or pine nuts with he mayo/vinegar/sugar (or splenda) dressing. That one is a big hit everytime I make it. |
I really like this one: butter lettuce diced pears mandarin oranges sliced almonds blue cheese crumbles champagne dressing or a light balsamic vinaigrette |
My mother's trick to making salads delish is a sprinkle of celery salt and any type of Mrs. Dash on the top of a finished salad. :) Enjoy! |
My favorite: fresh baby spinach boiled egg croutons (not very healthy :p) poppy seed dressing |
I was in Hawaii recently and had a fabulous salad. It had crushed macadamia nuts in it, chunks of papaya, lettuce, cucumbers, etc and then it had some kind of crispy wonton crackers in it. It had a poppy seed dressing that was light but a little sweet. I wish I could find a way to make it. It was called a luau salad :) |
This one is always a hit! Blue Cheese Salad Mixed baby greens Chopped scallion or sliced red onion Candied cinnamon pecans, broken in half Blue cheese vinaigrette (I use Girards. Marie's makes one, too) Candied Pecans Candied Cinnamon Pecans 1/4 cup butter or margarine 1/2 cup brown sugar 1 teaspoon cinnamon 2 cups pecan halves Directions: Place butter in a 1 quart casserole dish. Microwave on High for 30-45 seconds or until melted. Stir in sugar and cinnamon. Microwave on High for 1-2 minutes or until sugar is dissolved. Stir in nuts until well coated. Microwave on High for 4-5 minutes. Spread out on wax paper until cooled. I keep these frozen and just take out what I need. |
Ok - here's one to eat out: Max and Erma's Sante Fe Chicken Salad. It is SOO yummy! I get it minus the cheese and with their Ranch Dressing. Even my son loves it! |
I made this salad by mistake because I wanted to make string bean and potato salad but realized I had no potatoes. I used frozen veggies. Bag of brocoli florets 1/2 bag string beans red onion, sliced garlic, minced plum or grape tomates sliced salt and pepper olive oil splash of white balsamic vinegar |
This isn't a salad, but since you said you want to eat more veggies-this is my favorite! I love to roast veggies, and combine any I can, esp: onions carrots grape tomatoes zucchini asparagus all colors of peppers except green mushrooms broccoli cauliflower ??? Toss with olive oil, kosher salt and fresh ground pepper. Spread on a cookie sheet and roast at 400 for an hour, tossing with a spatula half way through. They're great with brown rice and black beans, with any meats...on a salad with grilled chicken or steak. Yum. Hint: make lots because do they shrink quite a bit when they cook. |
Oriental Chicken Salad Any variety of lettuce greens (I like a mixture of leaf lettuce, romaine, and spinnach) Oven roasted chicken breasts cut into strips mandarin oranges sliced almonds Chinese noodles (not sure if this is the correct or appropriate name. they are with the international foods) Toss together desired amounts of each and top with favorite dressing, but Raspberry Vinigarette or Lemon Poppyseed dressing is very good. It is also good with any other vegetables and boiled egg. |
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Oriental Dressing * 3 tablespoons honey * 1 1/2 tablespoons rice wine vinegar * 1/4 cup mayonnaise * 1 teaspoon Grey Poupon Dijon Mustard * 1/8 teaspoon sesame oil Salad * 1 egg * 1/2 cup milk * 1/2 cup flour * 1/2 cup corn flake crumbs * 1 teaspoon salt * 1/4 teaspoon pepper * 1 skinless chicken breast half * 2 cups vegetable oil (for frying) * 3 cups chopped romaine lettuce * 1 cup red cabbage * 1 cup napa cabbage * 1/2 carrot, julienned or shredded * 1 green onion, chopped * 1 tablespoon sliced almonds * 1/3 cup chow mein noodles Directions: 1. 1 Preheat oil in deep fryer or deep pan over medium heat. 2. 2 You want the temperature of the oil to be around 350 degrees. 3. 3 Blend together all ingredients for dressing in a small bowl with an electric mixer. 4. 4 Put dressing in refrigerator to chill while you prepare the salad. 5. 5 In a small, shallow bowl beat egg, add milk, and mix well. 6. 6 In another bowl, combine flour with corn flake crumbs, salt and pepper. 7. 7 Cut chicken breast into 4 or 5 long strips. 8. 8 Dip each strip of chicken first into egg mixture then into the flour mixture, coating each piece completely. 9. 9 Fry each chicken finger for 5 minutes or until coating has darkened to brown. 10. 10 Prepare salad by tossing the chopped romaine with the chopped red cabbage, Napa cabbage, and carrots. 11. 11 Sprinkle sliced green onion on top of the lettuce. 12. 12 Sprinkle almonds over the salad, then the chow mein noodles. 13. 13 Cut the chicken into small bite-size chunks. 14. 14 Place the chicken onto the salad forming a pile in the middle. 15. 15 Serve with salad dressing drizzled over it or on the side |
I'm pretty much salivating over this thread :D. I'm printing all of these so that my hubster knows what we want for dinner. |
This thread is great!! Now I have new recipes to try!! They all sound fantastic! |
Hmm. Do Lettuce Wraps from PF Changs count as a salad???? :) |
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I have another recipe that I've made that's very different yet very enjoyable. Not quite a salad, but more like salad on a sandwich. It does have very strong flavors so taste test while you make it. Chicken Parm Salad Subs (Rachel Ray) Ingredients * 1/3 cup vegetable stock * 1 cup packed basil leaves * A handful fresh flat-leaf parsley * A handful fresh mint leaves * 1/4 cup extra-virgin olive oil * 1 large clove garlic, peeled * Kosher salt * 1/2 cup freshly grated Parmigiano-Reggiano * 4 ripe plum tomatoes, seeded and sliced lengthwise into thin strips * 1 small red onion or 1/2 medium onion, very thinly sliced or chopped * 1 rotisserie chicken * Freshly ground black pepper * 4 sesame sub rolls, split * Olive oil and herb potato chips, for serving Directions Combine vegetable stock with herbs in food processor. Turn processor on and stream in the extra-virgin olive oil. Finely chop the garlic then mash into a paste with some salt using the flat side of your knife. Transfer basil dressing to a salad bowl and stir in the garlic paste along with the Parmigiano-Reggiano. Add the tomatoes, and onions. Remove the skin from the chicken and chop or shred into bite-size pieces to yield about 4 cups. Add the chicken to the salad bowl and season with black pepper. Toss the salad and adjust seasonings. Fill sub rolls with the chicken salad and serve with a few olive oil chips alongside |
Cheeseburger Salad 1lb lean ground beef 1/2 cup ketchup 1 tbsp. yellow mustard 2 roma tomatoes diced 2 stalks of romaine lettuce shredded 1 red onion diced 1 cup cheddar cheese 1/2 cup hamb. or dill pickles diced 4 sesame seed bun tops sliced in 1/4 inch strips Heat oven to 425 degrees and toast bun strips for 8-10 min Brown and drain hamburger with some of the chopped onion mixed into the meat. After straining add the ketchup, mustard, and pickles. Shred the lettuce and add to a large salad dish, layer the hamburger mixture on top of the lettuce and then add the tomatoes and cheese. Add more onions if desired and then layer the toasted buns on top. |
Raspberry salad baby spinach fresh raspberries chopped pecans thinly sliced cucumber Raspberry vinegar dressing ( use fat free) Chili chicken salad romaine lettuce low fat shredded cheddar cheese grilled chicken breast lightly seasoned with chili powder green onions kidney beans salsa for dressing it low cal and really good on salad cheese burger salad cooked ground sirloin low fat shredded cheddar cheese onions pickles diced tomato lettuce low fat thousand island dressing these are a few of my favorites |
I have not tried this yet, but this salad dressing sounds like it would be delicious. It makes enough dressing for 8 cups of romaine lettuce plus any ingredients you want to add to it: Lemon Yoghurt Salad Dressing 1 cup plain whole milk yogurt 1/3 cup chopped Italian Parsley 1/4 cup canola oil 1/4 cup fresh lemon juice 1 clove garlic, pressed fine sea salt Another thought that came to my mind is soup if you get tired of having salad. This is my minestrone soup recipe and it's very easy to adjust with whatever you have on hand. Minestrone Soup Olive oil 1/4 of a large onion, diced 3 or 4 cloves of garlic. diced 1 stalk celery, thinly sliced 1 large potato, peeled and diced in 1/2 inch cubes 1 carrot, thinly sliced 1 can 15 oz. white beans, undrained 1 can 15 oz. diced tomatoes, undrained 3 cups water 4 teas low sodium beef base salt and pepper to taste 1 teas dried thyme 1 teas dried basil 1 T dried parsley 1 bay leaf 2 cups baby spinach, sliced in 1/4 inch strips 1/2 cup small sea shell pasta (added at end) romano or parmesan cheese, freshly grated Directions Saute onion, garlic and celery in olive oil until opaque. Add remaining ingredients except sea shells and spinach. Heat through and simmer for approximately 15 minutes. Add spinach and pasta, stir and simmer for an additional 15 minutes. Serve with freshly grated romano or parmesan cheese. I use "Better Than Bullion" from Costco because it's cheaper and lower in sodium than canned beef broth. You can use any form you want just adjust it for the 3 cups of water. |
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I love Panera Bread's chicken salad Fuji Apple Chicken All-natural, antibiotic-free chicken, mixed field greens, romaine lettuce, vine-ripened tomatoes, red onions, pecans, Gorgonzola, apple chips & white balsamic apple vinaigrette. I LOVE salad. I love adding fun things to it, like avocado, bean sprouts, feta cheese, kalamata olives, pepperoncini, apples, dried cranberries, crispy noodles, slivered almonds, candied pecans. Almost anything goes good in a salad! :) |
Tomatoes and round mozarella cheese cut into 1/4 inch round slices, alternate and overlap on round plate -sprinkle with olive oil and finely chopped basil. Great for BBQs or large gatherings when you need to take a plate, really yum.:D |
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Poppy Seed Dressing (wonderful) 1 cup vinegar 2 1/4 cup salad oil 3/4 cup sugar 3/4 teaspoon salt 1 teaspoon dry mustard 1 1/2 dry onion 1 Tablespoon poppy seed In a blender, add the vinegar and turn on. Slowly add the oil till mixed well. Ad the rest of the ingredients and blend unitl smooth and thickened. Honestly though, I like the Maple Grove Farms of Vermont Fat Free Raspberry Vinaigrette. It is 0 Fat, 7g sugar, and only 160 mg. sodium. Best of all the serving size is 2T, and that is plenty. It is a great dressing for low sodium diets for this salad. |
There are many versions of the Seven Layer Salad. It looks best when served in a clear glass bowl...a truffle bowl works well. I just copied this recipe off of the web as it is the closest to the one that I make: Seven Layer Salad Recipe - 7-Layer Salad Recipe or 24 Hour Salad Ingredients: 6 cups chopped lettuce salt and pepper 6 hard-cooked eggs, sliced 2 cups frozen peas, thawed 8 to 16 ounces bacon, crisp-cooked, drained, and crumbled 2 cups (8 ounces) shredded mild Cheddar cheese 1 cup mayonnaise 1 to 2 tablespoons sugar 1/4 cup sliced green onion with tops paprika Preparation: Place 3 cups of the lettuce in bottom of large bowl; sprinkle with salt and pepper. Layer egg slices over lettuce in bowl and sprinkle with more salt and pepper. Continue to layer vegetables in this order: peas, remaining lettuce, crumbled bacon, and shredded cheese, along with light sprinklings of salt and pepper. Combine mayonnaise and sugar; spread over top, spreading to edge of bowl to cover entire salad. Cover and chill 24 hours or overnight. Garnish with green onion and a little paprika. Toss before serving. This salad serves 12 to 15. |
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Wow, so many good salads here. SUDA, I *love* that salad too! Fresh basil is so delicious. Here is a recipe for it (though, it's so simple...you can wing it): Insalata Caprese Salad - Mozzarella, Tomato and Basil Plate 1/2 pound fresh mozzarella cheese, sliced 1/4-inch thick 2 large vine-ripened tomatoes, sliced 1/4-inch thick 1 cup fresh basil leaves Coarse salt to taste* Freshly-ground black pepper to taste 2 tablespoons drained capers (optional) 1/4 cup extra-virgin olive oil In a circular design around the side of a serving plate, alternate fresh mozzarella slices on a large platter (or on individual plates if you are doing individual portions) with sliced tomatoes, overlapping for effect. Tear fresh basil leaves and sprinkle liberally over the slices. Add salt and freshly ground pepper to taste. Sprinkle capers over the top. Just before serving, drizzle on some top-quality extra-virgin olive oil. NOTE: Insalata Caprese should never be allowed to sit in oil for any length of time and become soggy, and no vinegar of any kind goes on true Insalata Caprese! |
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Sliced tomatoes Mozerella cheese Basil leaves or crushed basil Aged balsalmic vinegar olive oil Layer the sliced tomatoes then sprinkle them with basil. drizzel a mixture of olive oil and balsalmic to taste over the tomatoes and top with slices of cheese. YUMMMMMM |
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I just like a good old regular salad with toppings added. I put cherrie tomatoes, bacos, santa fe crispies, and baby croutons topped with poppyseed dressing. It is so good I had it tonight |
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