|
Free Salad Recipes at Sur La Table
Free Salad Recipes at Cooking.com
Free Salad Recpes at Betty Crocker
Free Salad Recpes at Kraft Foods
Salad Recipes at Zolas
McCormick® Salad Recipes
Delicious Healthy Salad Recipes
Diabetic Fruit Recipes
Diabetic Salad Recipes
|
|
|
Seven Layer Salad
This cold veggie salad is terrific for holiday dinners or family gatherings.
Our guests rave when it's served at picnics and barbeques.
|
1 (16 ounce) package salad greens
1 cup thinly sliced celery
1/2 cup chopped green pepper
1/4 cup sliced green onions
1 (12 ounce) package Bacon, cut into 1-inch pieces, cooked
1 (10 ounce) package frozen green peas, thawed
1 1/2 cups Real Mayonnaise
3/4 cup Shredded Cheddar Cheese
1. Place greens in large glass bowl. Layer celery, green pepper, onions, bacon and peas over greens.
2. Spread mayo evenly over peas, covering the top completely and sealing to edge of bowl. Sprinkle with cheese.
3. Cover and refrigerate 2 to 12 hours to blend flavors. Toss before serving, if desired.
Makes 6 servings
|
|
|
German Potato Salad
This is a really good hot potato salad. A Great German Recipe.
|
4 potatoes
4 slices bacon
1 tablespoon all-purpose flour
2 tablespoons white sugar
1/3 cup water
1/4 cup white wine vinegar
1/2 cup chopped green onions
salt and pepper to taste
1. Bring a large pot of salted water to a boil. Add potatoes; cook until tender but still firm, about 15 minutes. Drain, cool and chop.
2. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. Reserve bacon fat.
3. Add the flour, sugar, water and vinegar to skillet and cook in reserved bacon fat over medium heat until dressing is thick.
4. Add bacon, potatoes and green onions to skillet and stir until coated. Cook until heated and season with salt and pepper. Serve warm.
Makes 4 servings
Deep Dish Layered Salad
It's the dressing that makes this salad so delicious. Brown sugar gives the mayonnaise dressing a sweet richness, and curry and garlic powder give it a bit of nip. This can be made the night before, and you can also use grated Cheddar cheese instead of Parmesan.
2 eggs
1 1/2 heads iceburg lettuce - rinsed, dried and shredded
1 cup chopped celery
1 cup chopped green bell pepper
1 cup chopped green onions
2 cups sliced fresh mushrooms
2 cups frozen green peas, thawed
2 tablespoons bacon bits
2 tablespoons grated Parmesan cheese
2 cups mayonnaise
2 tablespoons brown sugar
1/2 teaspoon garlic powder
1/2 teaspoon curry powder
Directions
1 Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove the eggs from hot water, cool, peel and chop.
2 Layer 1/2 of the lettuce in the bottom of a large bowl. Follow with a layer of celery, bell pepper, green onion, mushrooms, peas and egg. Top with remaining lettuce.
3 Prepare the dressing by whisking together the mayonnaise, brown sugar, garlic powder and curry powder. Spread evenly over top of salad. Sprinkle with bacon bits and Parmesan cheese. Refrigerate until ready to serve.
Makes 10 servings
Blueberry Congealed Salad
The combination of a sweet, fruity gelatin layer and a pecan-crusted cheesecake-like layer makes for an unforgettable molded salad. You can used black cherry gelatin rather than blackberry, if you wish.
2 (3 ounce) packages blackberry gelatin
2 cups boiling water
1 (15 ounce) can blueberries
1 (8 ounce) can crushed pineapple, drained with juice reserved
1 (8 ounce) package cream cheese, softened
1/2 cup white sugar
1 cup sour cream
1/2 teaspoon vanilla extract
1/2 cup chopped pecans
1 In a large bowl, dissolve the gelatin in boiling water. Drain the liquid from the blueberry and pineapple cans into a measuring cup and add enough water to make 1 cup of liquid. Stir the juice mixture, blueberries and crushed pineapple into the gelatin and pour into a 2 quart mold. Refrigerate until firm.
2 Mix together softened cream cheese, sugar, sour cream and vanilla and spread over the congealed gelatin mixture. Sprinkle cream cheese layer with chopped pecans. Chill for approximately 30 more minutes, invert and serve.
Makes 8 servings
Cornbread Salad II
Layers of cornbread, pickles,tomatoes,bell peppers and onions with a mayo dressing. Delicious!
16 ounces cornbread muffin mix
2 eggs
2/3 cup milk
1 pound bacon
1/2 cup sweet pickle juice
1 1/2 cups mayonnaise
1 onion, finely chopped
1 green bell pepper, finely chopped
2 tomatoes, diced
1 cup chopped sweet pickle
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x13 inch pan.
2. Combine the cornbread muffin mix, eggs and milk, stir until just combined. Pour batter into the prepared pan.
3. Bake for 20 to 30 minutes or until a kife inserted in the center comes out clean. Set aside to cool. Once cool crumble into bite-size chunks.
4. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
5. Whisk together the pickle juice and mayonnaise.
6. In a large bowl layer 1/2 of the crumbled cornbread followed by the onion, pepper, tomatoes and pickles.
7. Drizzle with 1/2 of the dressing and repeat.
8. Top with bacon and chill for 1 hour.
Makes 8 servings
Roquefort Pear Salad
This is the best salad I've ever eaten and I make it all the time. It is tangy from the blue cheese, fruity from the pears, and crunchy from the caramelized pecans. The mustard vinaigrette pulls it all together.
1 head leaf lettuce, torn into bite-size pieces
3 pears - peeled, cored and chopped
5 ounces Roquefort cheese, crumbled
1 avocado - peeled, pitted, and diced
1/2 cup thinly sliced green onions
1/4 cup white sugar
1/2 cup pecans
1/3 cup olive oil
3 tablespoons red wine vinegar
1 1/2 teaspoons white sugar
1 1/2 teaspoons prepared mustard
1 clove garlic, chopped
1/2 teaspoon salt
fresh ground black pepper to taste
1. In a skillet over medium heat, stir 1/4 cup of sugar together with the pecans. Continue stirring gently until sugar has melted and caramelized the pecans. Carefully transfer nuts onto waxed paper. Allow to cool, and break into pieces.
2. For the dressing, blend oil, vinegar, 1 1/2 teaspoons sugar, mustard, chopped garlic, salt, and pepper.
3. In a large serving bowl, layer lettuce, pears, blue cheese, avocado, and green onions. Pour dressing over salad, sprinkle with pecans, and serve.
Makes 6 Servings
Harvest Salad with Raspberry Vinaigrette Dressing
1/2 cup chopped walnuts
1 bunch spinach, rinsed and torn into bite-size pieces
1/2 cup dried cranberries
1/2 cup crumbled blue cheese
1 avocado - peeled, pitted and diced
1/2 red onion, thinly sliced
1 cup fresh raspberries
3 tablespoons honey
1 tablespoon salad oil
2 tablespoons red wine vinegar
2 navel oranges
freshly ground black pepper to taste
salt to taste
Candied Almonds recipe follows
Preheat oven to 375 degrees F (190 degrees C). Arrange walnuts in a single layer on a baking sheet. Toast in oven for 5 minutes, or until nuts begin to brown. In a large bowl, toss together spinach, cranberries, blue cheese, avocado, and red onion. Rinse oranges and pat dry. Use a citrus grater to grate the peel of 1 orange; do not grate white pith under the skin; set orange zest aside. Peel both oranges and slice. Rinse raspberries and shake off excess water. In blender, combine raspberries, Red wine Vinegar, honey, salad oil, and orange zest. Cover and blend until smooth.
To serve, divide tossed spinach among 4 large salad plates. Sprinkle with candied walnuts, arrange orange slices on each plate, pour a generous amount of fresh raspberry dressing over each salad.
Candied Walnuts:
1/2 cup sugar
1 cup almonds
In medium pan add sugar and heat until it melts, about 6 minutes. Add walnuts and cook until sugar caramelizes, stirring constantly. Remove from the pan to a parchment lined sheet pan and cool. Let cool and set aside.
Baked Potato Salad with Dill
This is a classic chilled potato salad. It's perfect for a picnic or luncheon.
4 baking potatoes
1/2 cup chopped green onions
1/4 cup coarsely chopped walnuts
4 celery, thinly sliced
4 radishes, sliced
3 tablespoons chopped fresh dill weed
2 tablespoons chopped fresh parsley
1/3 cup mayonnaise
2 tablespoons lemon juice
4 teaspoons Dijon-style prepared mustard
1/4 teaspoon curry powder
1. Preheat over to 400 degrees F (200 degrees C). Pierce the potatoes with a fork, and bake in the preheated over for about an hour, or until tender. Remove from oven, let cool, and then chill until cold.
2. Cube potatoes with skin on, put in large bowl along with green onions, walnuts, celery, radishes, dill weed and parsley.
3. Whisk together mayonnaise, lemon juice, mustard and curry powder.
4. Pour dressing over potato mixture; toss to coat. Cover and refrigerate until ready to serve.
Makes 6 servings
Charlotte's Tortellini Salad
This is a Greek style salad that is delicious! It is hearty enough to serve as the main course.
16 ounces cheese-filled tortellini
1 green bell pepper, thinly sliced
1 red bell pepper, julienned
1 small red onion, julienned
1/2 cup sliced black olives
1/2 cup crumbled feta cheese
1 boneless chicken breast half, cooked and sliced into thin strips
1/4 cup olive oil
2 teaspoons grated lemon zest, minced
1/4 cup lemon juice
2 tablespoons ground walnuts
1 tablespoon honey
1. Cook pasta in a large pot of boiling salted water until al dente. Drain and cool under cold water. Refrigerate until chilled.
2. Prepare the dressing in a small bowl by whisking together the olive oil, lemon zest, lemon juice, walnuts, and honey. Refrigerate until chilled.
3. In a salad bowl, combine pasta, peppers, red onion, olives, and chicken. Add lemon dressing and feta cheese, toss and serve.
Makes 6 servings
Creamy Orange-Ginger Dressing
Great drizzled on a spinach or mesclun lettuce salad with the addition of mandarin orange sections and chow mein noodles.
1/2 cup plain yogurt
2 tablespoons orange juice
3/4 teaspoon grated fresh ginger root
1/4 teaspoon salt
1 teaspoon white sugar
1/4 teaspoon dried orange peel
1 pinch cayenne pepper
1 pinch ground cinnamon
In a blender or food processor, blend yogurt, orange juice, ginger, salt, sugar, orange peel, cayenne and cinnamon until smooth and creamy. Refrigerate until ready to use.
Makes 4 servings
Swedish Cucumbers
Cucumbers in a creamy sour cream and yogurt dressing. Serve very cold. This is YUMMY!
3 cucumbers
2 cloves garlic, minced
salt to taste
2 tablespoons dried mint
1 cup plain yogurt
1/2 cup green onion chopped
1 tablespoon olive oil
1. Peel, and quarter cucumbers. Slice thinly.
2. Beat yogurt and sour cream until smooth; blend in a drizzle of olive oil if desired.
3. Add remaining ingredients, folding lightly until blended well.
4. Crumble mint on top.
5. Refrigerate until thoroughly chilled.
Makes 7 servings
Tropical Salad with
Pineapple Vinaigrette
An easy salad to make with a bag of salad greens, pineapple, bacon bits, nuts and toasted coconut. Use fresh pineapple, if you can, and substitute toasted almonds for the macadamia nuts, if desired.
6 slices bacon
1/4 cup pineapple juice
3 tablespoons red wine vinegar
1/4 cup olive oil
freshly ground black pepper to taste
salt to taste
1 (10 ounce) package chopped romaine lettuce
1 cup diced fresh pineapple
1/2 cup chopped and toasted macadamia nuts
3 green onions, chopped
1/4 cup flaked coconut, toasted
1. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
2. In a cruet or jar with a lid, combine pineapple juice, red wine vinegar, oil, pepper and salt. Cover and shake well.
3. In a large bowl, toss together the lettuce, pineapple, macadamia nuts, green onions and bacon. Pour dressing over salad and toss to coat. Garnish with toasted coconut.
Makes 6 servings
Hawaiian Chicken Salad
This delicious, fruity chicken salad is a change from the standard. It's easy to double the recipe for a larger group.
2 (3 ounce) packages cream cheese, softened
1/3 cup creamy salad dressing, e.g. Miracle Whip
1 (8 ounce) can pineapple tidbits, juice reserved
3 (5 ounce) cans chunk chicken, drained
1 cup blanched slivered almonds
1 1/2 cups seedless grapes, halved
In a medium bowl, beat cream cheese until fluffy. Mix in salad dressing and 2 tablespoons reserved pineapple juice. Stir in the pineapple tidbits, chicken, almonds, and grapes until evenly coated. Chill until serving.
Makes 6 servings
Salmon Spinach Salad
Yield: 4 Servings
1/2 c chablis or other dry white wine
1/2 c water
1 salmon fillet; 3/4 lb.
1 t. dillweed; whole, dried
8 sm potatoes; red, quartered
8 c spinach; fresh, loosely packed
1 cn artichoke hearts; drained, quartered
1/4 c chablis or other dry white wine
3 tb water
1/2 ts dillweed; whole, dried
3 tb vinegar; red wine
1 tb mustard; dijon
Combine first 2 ingredients in a large skillet; bring to a boil. Add
salmon, skin side down, and sprinkle with 1 teaspoon dillweed. Cover;
reduce heat, and simmer 13 minutes or until salmon flakes easily when
tested with a fork; remove from skillet. Using a fork, separate
salmon into bite sized pieces; and set aside. Arrange potatoes in a
vegetable steamer over boiling water. Cover and steam 13 minutes or
until tender. Combine salmon, potatoes, spinach and artichokes in a
bowl; toss gently. Combine remaining ingredients in a jar. Cover
tightly, and shake vigorously. Pour over salad; toss gently. Serve
immediately.
Recipe by Cooking Light Magazine
Prize Winning Fish Salad
Recipe by "What's cooking" contest winner Enliz D'Souza
Ingredients
300 g kingfish
30 g spring onions, chopped
1 tablespoon cheese, grated
1 tablespoon olive oil
4-5 green chilies, chopped
1 teaspoon black pepper
white vinegar, to taste
1 teaspoon lime
salt
3 tablespoons mayonnaise
red capsicum, cut into rings,to garnish
1 tablespoon carrot, grated,to garnish
1. Wash the fish.
2. Boil it with olive oil, salt and half cup of water.
3. Cook till the water dries.
4. Cool it.
5. Remove all the bones and skin.
6. Flake the fish.
7. Add pepper powder, green chillies, spring onions, grated cheese, vinegar and lime to the flaked fish.
8. Mix well.
9. Pour the whole mixture in a flat dish shaping it into a fish.
10. Pour the mayonnaise and spread evenly over the whole fish.
11. Garnish with capsicum rings to appear like fish scales and sprinkle grated carrot.
12. Decorate the fish as per your choice and serve.
Salmon Delight Salad
Fish lovers rave about this recipe
Ingredients
1 cup honey
1 cup Dijon mustard
1/2 cup olive oil, you might need a touch more
3 tablespoons fresh lemon juice
6 (6.00 ounces) salmon fillets, boned and skinned
1/2 teaspoon sea salt
1 teaspoon fresh white pepper
3 cups pecans, measure then finely grind
1 cup chopped pecan pieces
olive oil or light olive oil (for cooking)
12 cups mixed salad greens
1 pint grape tomatoes
1(14.00-28.00 ounces) can mandarin orange segments, drained and chopped
1. Preheat oven to 350 degrees.
2. In a small bowl combine the honey, mustard, oil and lemon juice.
3. Whisk well.
4. Remove 1/3 cup-cover and set aside the 2/3 cup.
5. Lightly coat salmon filets with the honey-mustard glaze, then coat with the ground pecans.
6. Repeat until all filets are prepared.
7. Place 1 T. olive oil a medium oven proof pan over medium heat.
8. Cook filets 2-3 minutes on each side, turning carefully and only once to lightly brown both sides.
9. Place in preheated oven and bake for another 5 minutes.
10. Meanwhile place 2 cups of mixed salad green's on each of 6 plates.
11. Divide the tomatoes and oranges evenly between plates.
12. Remove fish and place one filet on each of the salad beds.
13. Drizzle with remaining dressing and sprinkle with the chopped pecan pieces.
14. Serve.
Walnut Shrimp Salad
2 lbs. cooked shrimp
1 can mandarin oranges
1 can sliced water chestnuts
1/2 c. sliced green onion
1 c. sliced celery
1 c. walnut halves
1 tbsp. soy sauce
1 tbsp. butter
1/2 c. bottled sweet/sour dressing
Salad greens
Melt butter, add soy sauce and nut halves. Stir gently over low heat until nuts are lightly toasted, about 10 minutes. Cool.
Mix celery, onions, water chestnuts, oranges and shrimp. Toss with nuts and dressing. Place on salad greens. Serve additional dressing on the side.
Serves 6.
Heavenly Shrimp Salad
2 c. grated cabbage
1 grated carrot
1 tbsp. onion, grated
1 tbsp. green pepper, grated
1/2 sm. pkg. salad macaroni
Salt & pepper to taste
1 tbsp. sugar
1 tsp. lemon juice
1 can shrimp, drained
1/2 pt. whipping cream
1 c. mayonnaise
Cook macaroni according to package directions. Rinse and set aside to cool. Grate cabbage, carrot, onion and green pepper into a bowl. Add cooled, drained macaroni and salt and pepper. In a separate bowl, combine mayonnaise, sugar and lemon juice. Then combine the two mixture and chill. Just before serving, whip the cream, clean and drain the shrimp, add both to the salad.
Avocado, Orange and Shrimp Salad – Varacruz
Yield 4- 6 servings
The Prawns and Shrimp
½ cup of fresh limejuice
¼ cup olive oil
4 to 6 cloves of garlic, very finely minced
1 teaspoon chili powder
2 tablespoons of sugar
1 teaspoon finely minced fresh oregano
1 pound of prawns, cooked and shelled
1 pound of precooked baby shrimp meat
Put the first six ingredients into a bowl and whisk well. Add the prawns and shrimp and mix to coat evenly. Refrigerate for at least an hour before using.
The Salad
2 firm, yet ripe avocados, diced
2 seedless oranges, divided into segments and chopped coarsely
½ stalk of celery, chopped
1 green onion, chopped, including the greens
1 sweet purple onion – ½ diced, the other half cut into thin rings
1 tablespoon capers
¼ cup chopped fresh cilantro
The Dressing
The marinade from the shrimp and prawns
2 tablespoons frozen orange juice concentrate
1 to 2 tablespoons Sweet and Hot Brown Mustard
The Garnish
Crisp lettuce leaves
One seedless orange, peeled and cut into thin rings
1 avocado, sliced
The onion rings
Sprigs of fresh cilantro
Blueberry Party Salad
This decadent gelatin salad is comprised of three luscious layers: ruby red raspberry gelatin spread with a rich cheese cake-like layer and topped with blueberry pie filling.
3 (6 ounce) packages raspberry flavored gelatin mix
3 1/4 cups boiling water
1 (.25 ounce) package unflavored gelatin
1/2 cup cold water
1 cup half-and-half
1 cup white sugar
1 teaspoon vanilla extract
1 (8 ounce) package cream cheese, softened
1 cup boiling water
1 (21 ounce) can blueberry pie filling
1. In a medium bowl, dissolve 2 packages of the raspberry gelatin in 3 1/4 cups boiling water. Pour into a 9 by 13 inch pan and refrigerate until firm.
2. In a medium saucepan, whisk together unflavored gelatin and 1/2 cup cold water. Whisk in the half and half, sugar and vanilla and cook over medium heat until hot but not boiling. Remove from heat and stir in the softened cream cheese. Spread over the raspberry gelatin layer.
3. In a medium bowl, dissolve the remaining package of raspberry gelatin in 1 cup boiling water. Stir in the blueberry pie filling and pour over the cream cheese layer. Chill until serving.
Makes 16 servings
Email Your Favorite Recipe
Put "Recipe" in Subject
|
 
Intimate Dinner 4 Two
 
 
|
