Salad Recipes

Monday, March 08, 2010

Here are some of my favorite salads...

7 Layer Salad

1 head of shredded lettuce
1 cup thinly sliced celery
1 small onion chopped (red would look pretty)
green pepper, chopped
1 can thinly sliced water chestnuts
1 can peas
2 cups mayonnaise {I don't use that much}
Splenda, sprinkle on top
Shredded cheese
Chopped bacon

In a 9x13 pan, layer the following in order given. Spread the mayonnaise making sure it covers all edges of pan and completely seals salad. Cover with foil and refrigerate overnight.
Finish with sprinkling Splenda over mayonnaise then cheddar cheese and bacon.


Fiesta Salad

1 (16-ounce) bag frozen broccoli florets
1 (16-ounce) bag frozen cauliflower florets
1 cup ranch dressing
1 cup shredded Cheddar
5 slices bacon, cooked and crumbled
3 scallions

Defrost the frozen broccoli and cauliflower in
the microwave for approximately 5 minutes. They
should come out still cold, but not icy. Toss
broccoli and cauliflower with the ranch dressing
and make sure that all pieces are evenly coated.
Add the shredded Cheddar and bacon and mix well.
Cover and refrigerate for 1 hour or as long as
overnight. Thinly slice the green onions on an
angle and sprinkle on top of the salad for garnish.


Cornucopia Salad

1 head iceberg lettuce, washed, patted dry, and torn into pieces
1/2 cup diced green bell pepper
1/2 cup diced celery
1 cup frozen green peas, thawed, uncooked
2 (8-ounce) cans sliced water chestnuts
3 bananas, sliced, tossed in 1/4 cup lemon juice
3/4 cup raisins
3/4 cup chopped nuts (pecans, walnuts, or salted peanuts)
1 cup grated Cheddar
3/4 cup chopped green onions, green part only
10 to 12 slices bacon, cooked until crisp, chopped
2 cups mayonnaise
1/4 cup sugar
1 tablespoon white vinegar

In a large rectangular dish, layer salad ingredients in the order listed, stopping after the nuts. Mix dressing ingredients and let stand for 5 minutes. Spread dressing over entire top of salad, covering it completely.
Sprinkle cheese, green onions, and bacon over salad. Refrigerate for 3 to 4 hours before serving.


Tuna Salad

1 (7 ounce) can white tuna, drained and flaked
6 tablespoons mayonnaise or salad dressing
1 tablespoon Parmesan cheese
3 tablespoons sweet pickle relish
1/8 teaspoon dried minced onion flakes
1/4 teaspoon curry powder
1 tablespoon dried parsley
1 teaspoon dried dill weed
1 pinch garlic powder

In a medium bowl, stir together the tuna, mayonnaise, Parmesan cheese, and onion flakes. Season with curry powder, parsley, dill and garlic powder. Mix well and serve with crackers or on a sandwich.


Bacon Broccoli Salad

10 bacon strips, cooked and crumbled
1 cup fresh broccoli florets
1/2 cup raisins
1/2 cup sunflower seeds
1/2 cup mayonnaise
1/4 cup sugar
2 tablespoons vinegar

In a medium bowl, combine bacon, broccoli, raisins and sunflower seeds; set aside. Mix together mayonnaise, sugar and vinegar; pour over broccoli mixture and toss to coat. Cover and chill for 1 hour. Stir before serving.


Orange Salad

1 (3-ounce) box sugar free orange jell-o
1 (3-ounce) box sugar-free instant vanilla pudding
1 small can mandarin oranges, drained
8-ounce whipping cream

Add 1 cup boiling water to jell-o and dissolve. Add 8
ice cubes and stir until melted. Add dry pudding,
whipped topping and drained oranges. Refrigerate.


Pistachio Salad

Crushed Pineapple (in own juice)
Sugar Free Pistachip Pudding
Cool Whip

Mix pineapple and non-prepared pudding in large bowl.
Fold in Cool Whip and refrigerate.


Grapefruit Zabaglione over Mixed Berries Salad

3 cups mix of hulled and quartered strawberries, blueberries, raspberries, and/or blackberries
4 egg yolks
1/3 cup splenda
1/4 cup fresh grapefruit juice
Pinch kosher salt
Grated grapefruit zest

In a large bowl, toss together the berries. Spoon the berries into serving dishes and set aside.
Meanwhile, combine the egg yolks, sugar, grapefruit juice, and salt in a large metal or glass bowl. Whisk vigorously until combined and the color is a pale yellow. Set the bowl over a saucepan of simmering water. Be very careful not to let the bottom of the bowl touch the simmering water. Using a whisk or an electric hand mixer, vigorously whisk the egg mixture until it has tripled in volume and is very thick and creamy, about 4 to 5 minutes.
Spoon the warm zabaglione over the berries. Top with a light sprinkle of grapefruit zest.
Serve immediately.


Frozen Fruit Salad

1 cup sour cream
1/2 (2 1/4 ounce) container Cool Whip
1/2 cup granulated sugar
2 tablespoons lemon juice
1 teaspoon vanilla extract
2 medium bananas, diced
1 (13 ounce) can crushed pineapple, drained
1/2 cup red candied cherries, sliced
1/2 cup green candied cherries, sliced
1/2 cup chopped pecans
Lettuce leaves

Blend sour cream, Cool Whip, sugar, lemon juice and vanilla extract
in mixing bowl. Fold in fruits and pecans. Turn into 4 1/2-cup ring
mold. Freeze for several hours.
Unmold onto lettuce bed; garnish with additional cherries. Let stand
for 10 minutes before serving.


Shrimp Caesar Salad

Precooked shrimp speed up preparation. If you purchase raw shrimp, cook them in boiling water for two minutes or until done. Sriracha Thai hot sauce adds spicy heat to the dressing; omit it for a mild dish. Serve with sauvignon blanc.

2 tablespoons light mayonnaise
2 tablespoons water
2 tablespoons fresh lemon juice
1 teaspoon grated Parmesan cheese
1/4 teaspoon freshly ground black pepper
1/4 teaspoon Sriracha (hot chile sauce, such as Huy Fong)
1/8 teaspoon Worcestershire sauce
2 garlic cloves, minced

3/4 cup fat-free seasoned croutons
2 tablespoons grated Parmesan cheese
1 1/2 pounds medium shrimp, cooked and peeled
1 (10-ounce) package chopped romaine lettuce
3 tablespoons pine nuts, toasted
Chopped fresh chives (optional)

To prepare dressing, combine mayonnaise and next 7 ingredients (through garlic), stirring with a whisk.

To prepare salad, combine croutons, 2 tablespoons cheese, shrimp, and lettuce in a large bowl. Add dressing; toss well to coat. Top with pine nuts. Garnish with chives, if desired. Serve immediately.

Yield: 4 servings (serving size: 3 cups salad and 2 1/4 teaspoons pine nuts)


Banana-Kiwi Salad

2 tablespoons lime juice
1 tablespoon canola oil
1 tablespoon minced shallot
2 teaspoons rice vinegar
1 teaspoon honey
1/4 teaspoon salt
Pinch of cayenne pepper, or to taste
4 kiwis, peeled and diced
2 firm ripe bananas, cut diagonally into 1/2-inch-thick slices
1/2 cup diced red bell pepper
2 tablespoons thinly sliced fresh mint
2 tablespoons chopped cashews, toasted (see Tip)

Whisk lime juice, oil, shallot, vinegar, honey, salt and cayenne in a medium bowl. Add kiwis, bananas, bell pepper and mint; toss to coat. Serve sprinkled with cashews.

Tips & Notes
Tip: To toast nuts & seeds on the stovetop: Toast in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 3 to 5 minutes.


Thai Turkey Salad

Serves: 8

Serving Size: 1.25 oz salad mix and 2 oz turkey

1/4 cup plain non-fat yogurt
2 tablespoons creamy peanut butter
1 tablespoon packed brown sugar
1-1/2 teaspoons low-sodium soy sauce
1/8 teaspoon ground ginger
1/8 teaspoon hot pepper sauce
1 bag (10 ounces) mixed salad greens, chilled

1 pound honey roasted deli turkey breast, cut into thin strips
1 mango, peeled and cut into 1/2-inch cubes
1 cup red bell pepper, seeded and chopped
3/4 cup green onions, sliced
4 Tablespoons lightly salted roasted peanuts, coarsely chopped

In small microwave-safe bowl, combine yogurt, peanut butter, brown sugar, soy sauce, ginger and hot sauce. Loosely cover with plastic wrap and microwave at 50% power 1 to 1-1/2 minutes, until brown sugar is dissolved. Allow to cool while preparing salad. In large bowl, combine chilled salad greens, turkey, mango, bell pepper and onion.
To serve, combine salad and dressing, tossing to coat. Top with peanuts.

If fresh mango is unavailable, look for jars of peeled and sliced mango in the produce department. Cut slices into cubes to equal 2 cups.


Apple Blue Cheese Salad

1 Granny Smith apple, cored and julienned
1 cup balsamic vinaigrette salad dressing
1 cup crumbled blue cheese
1/2 cup chopped pecans
4 slices turkey bacon
6 cups torn romaine lettuce

Place the julienned apple into a bowl with the balsamic vinaigrette. Refrigerate for at least one hour to marinate.
Cook bacon in the microwave or in a skillet over medium-high heat until browned. Drain, and crumble.
In a salad bowl, combine the blue cheese, pecans, bacon and romaine lettuce, and toss to blend. When ready to serve, pour the apples and dressing over the top.


Chocolate Soup with Raspberry and Hazelnut Salad

1 1/2 cups heavy cream
1 tablespoon butter
1 tablespoon sugar
1/2 pound bittersweet chocolate, chopped
1/4 cup raspberry liqueur (recommended: Framboise)
Raspberry Salad:

1/2 pint raspberries
2 tablespoon hazelnuts, roughly chopped
1 tablespoon fresh mint, thinly sliced
Small pinch salt
2 tablespoons raspberry liqueur (recommended: Framboise)
4 ounces (1/2 cup) sweetened whipped cream, for garnish
Small piece bittersweet chocolate to shave, for garnish

For the ganache:
In a small saucepan bring the cream, butter, and sugar to a boil. Remove from the heat and stir in the chopped chocolate so that it melts completely. Stir in the raspberry liqueur. Let the ganache cool to room temperature and reserve.

For the salad:
Gently combine the raspberries, hazelnuts, mint, small pinch of salt and raspberry liqueur.
In a wide, shallow soup bowl pour about 3 ounces of the room temperature ganache to fill a shallow pool in the bottom of the bowl, about 1/8-inch deep. Place a nice spoonful of the raspberry/hazelnut salad in the center and garnish with a small spoonful of whipped cream and shaved bittersweet chocolate. Top with chopped hazelnuts as well.
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