Salad recipes?

What are some great and/or easy salad recipes?





I'm looking for something original and/or easy.


I like anything that could make it taste good, so anything goes.


Even the simplest salad could be great.Salad recipes?
I agree SO much with the last line of your question:





Simplest.





My new motto, ';keep it simple';............These days with all the outlandish salads and main dishes, I'm keeping things simple.





One of my favorites these days is the mixed baby lettuces that you can find in any well stocked grocery. A simple vinaigrette, salt and freshly ground pepper is great........Nothing to ';fight'; with the flavors of your main course (especially fish)........Enjoy and Happy Holidays.....





ChristopherSalad recipes?
Rice 'N' Spinach Salad takes only 4 minutes to prepare! It's also unique and includes some great ingredients.





Provided by Taste of Home:


http://www.tasteofhome.com/Recipes/Rice--N--Spinach-Salad
I love this dressing.





Crunchy Veggie Salad with Sweet Honey Dressing


The sweet honey dressing for this salad is another one of Rachael's bottom-of-the-jar recipes.





Ingredients


* 8 radishes, thinly sliced


* 8 ribs celery, thinly sliced


* 1 seedless cucumber, cut in half lengthwise then thinly sliced into half moons


* 1 tablespoon honey


* 2 tablespoons white wine vinegar


* 1/4 cup extra-virgin olive oil (EVOO)


* 2 sprigs fresh dill, chopped


* Salt and freshly ground black pepper





Yields: 4 servings


Preparation


Combine veggies in a salad bowl. The dressing can be made in a small bowl and whisked together, or, if your jar of honey is almost empty, make it in the jar itself and give it a few really good shakes to mix it. Pour the dressing over the veggies and toss to combine.
This is the best salad I have ever eaten and I could eat it as a meal everyday if I could!





Italian Artichoke Salad





6 Tabs. Parm cheese


4 Tabs. lemon juice


2 teas. salt


1 teas. dry mustard


1 medium red onion - sliced julianne


1 can quartered artichoke hearts


1 small jar of pimentos


4 Tabs. red wine vinegar


1/2 cup vegetable oil


1/2 teas. pepper


2 Tabs. sugar


1/2 teas. garlic powder





Mix all ingredients together and chill over night. Toss with fresh romaine lettuce and croutons.





MMM MMM MMM! I am telling you, this is awesome! Everyone I know who has eaten it, LOVES IT! I have even featured this recipe on menus that I have created for some local restaurants and is now a featured salad in a well known restaurant in Pittsburgh.
Antipasti Salad





Yield: 5


Ingredients:


1/2 lb ziti pasta


3 qt water


1/2 x green bell pepper diced


1/2 tbl crushed garlic


2 oz feta cheese


2 tbl extra-virgin olive oil


1/4 sm red onion diced


1/2 x red bell pepper diced


Freshly-ground black pepper to taste


5 tbl balsamic vinegar


Method:


Bring the water to a boil in a large pot. Add the ziti pasta and stir to


prevent the pasta from sticking. Cook for 10 to 12 minutes, or until the


pasta is done. Drain the water, then cover the pasta with cold water to


cool.


Once the pasta has cooled, drain the water. Add the remaining


ingredients to the pasta and mix well. Refrigerate for 1 hour, mix


again, and serve.


This recipe yields 5 servings.


Serving size: 6 ounces.





Palace Court Salad





3/4 cup mayonnaise or salad dressing


3 T. chili sauce


1 T. snipped chives


1 T. snipped parsley


3/4 t. dried tarragon, crushed


1/4 t. salt


Dash pepper


1 lb. fresh or frozen shrimp in shells, peeled, cooked and cleaned


1 T. lemon juice


Shredded lettuce


5 slices tomatoes (1/2'; thick)


5 canned artichoke bottoms or 1 pkg frozen artichoke hearts (9 oz), cooked and drained


3 hard cooked eggs, sieved


5 half slices lemon





In bowl, mix mayonnaise or salad dressing, chili sauce, chives, parsley, tarragon, salt and pepper. Cover and chill. Toss shrimp with lemon juice. Cover and chill. To assemble salads, put some shredded lettuce on each of 5 individual salad plates. Top each plate with 1 tomato slice, then an artichoke bottom (or divide artichoke hearts evenly) and some of the shrimp. Sprinkle with sieved egg. Garnish each serving with a half slice of lemon. Pass the dressing. Serves 5





Fire and Ice Salad





4 filets fish or chicken (6 oz. each)


Lemon pepper seasoning to taste


Baby greens, romaine, or butterhead lettuce, torn into bite size pieces


1 medium red onion, sliced into thin rings


1 green bell pepper, diced


1 pint fresh strawberries, sliced


1 can unsweetened pineapple chunks, drained (16 oz)


1/2 cup safflower oil


1/2 cup seasoned rice vinegar


2 T. Tabasco green pepper sauce


4 T. chopped fresh cilantro





Preheat grill or broiler. Season fillets with lemon pepper and grill or broil 4 to 6 inches form heat for about 4 minutes per side or until done. Cool and cut into bite size pieces. Arrange greens on four plates. Top with fish or chicken, onion, bell pepper, strawberries, and pineapple. In a cruet or bottle, combine oil, vinegar, and Tabasco sauce. Shake well. Drizzle dressing over salads and sprinkle on cilantro. Serves 4





Japanese Garden Salads





4 oz. fresh pea pods


4 cups fresh spinach


1 large tomato, cut into wedges


1 hard cooked egg, sliced


Sliced almonds


Oriental salad dressing





Rinse the pea pods. Remove ends and strings. Steam pea pods for 1 minutes. Cover and chill. For each serving, line an individual salad plate with some spinach leaves. Tear the remaining spinach into bite sized pieces. Put on top whole leaves. Arrange pea pods and tomatoes on top of spinach. Top with a few hard cooked egg slices. Sprinkle with sliced almonds. Drizzle with oriental salad dressing. Serves 4
Italian salad





bag of salad or a head cut in half


about 3 tablespoons of garlic


about a 1 tablespoon of salt and pepper


one ladle of oil and halve a ladle of vinegar


you can add onions or tomato's for your liking








I'm not sure what this is called but....





spinach leaves


roman tomato's the mini ones


slivered baked almonds


feta cheese


half a purple onion chopped


and raspberry vinaigrette


yum!!!
what about italian squid salad.. I love squid


1 1/2 pounds squid, tubes and tentacles


2 tablespoons freshly squeezed lemon juice


2 tablespoons extra-virgin olive oil


3/4 teaspoon kosher salt


1/4 teaspoon freshly ground black pepper


3/4 cup finely chopped and seeded tomato


1/4 cup finely chopped red onion


1 reb bell pepper chopped


1 green bell pepper chopped


1 yellow bell pepper chopped


2 celeary chopped


1/4 cup chopped fresh cilantro leaves





Thoroughly rinse the squid under cold water and pat dry. Cut the tentacles in half lengthwise. Cut the bodies in half lengthwise as well and then into 1/2-inch wide pieces. Set aside.


Over high heat, bring 1/2 inch of water to a boil in a 6-quart saucepan. Decrease the heat in order to maintain a simmer. Place the squid in a steamer basket and gently set over the simmering water. Cover and steam for 2 to 4 minutes. Remove the steamer basket from the pot and plunge the squid into ice water to stop the cooking. Remove from the water and drain thoroughly. Set aside.





In a large mixing bowl whisk together the lemon juice, olive oil, salt, black pepper, . Add the squid, tomato, onion, all the peppers and celarty and cilantro and toss until combined. Cover and refrigerate for 1 hour before serving.





very fresh and good. alway's a hit at my party's.
My favorite recipes are for Pistachio salad, frog eye salad and spinach salad.


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Pistachio Salad


8 oz whipped topping


1 pkg pistachio pudding mix


Favorite fruit. pineapple, bananas, mandarin oranges, peaches, pears, strawberries, grapes . . etc


1 8oz cottage cheese (optional)





Mix pudding mix with a few tablespoons of fruit juice from any can of fruit. Add whipped topping. Add fruit and cottage cheese. ( I like cottage cheese but a lot of people don't) Chill and serve. Good Luck.


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Spring Strawberry Spinach Salad





INGREDIENTS:


1 bunch spinach, rinsed


10 large strawberries, sliced


1/2 cup white sugar


1 teaspoon salt


1/3 cup white wine vinegar


1 cup vegetable oil


1 tablespoon poppy seeds


DIRECTIONS:


1. In a large bowl, mix the spinach and strawberries.


2. In a blender, place the sugar, salt, vinegar, and oil, and blend until smooth. Stir in the poppy seeds. Pour over the spinach and strawberries, and toss to coat.


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Frog Eye Salad





INGREDIENTS:


1 cup white sugar


2 tablespoons all-purpose flour


2 1/2 teaspoons salt


1 3/4 cups unsweetened pineapple juice


2 eggs, beaten


1 tablespoon lemon juice


3 quarts water


1 tablespoon vegetable oil


1 (16 ounce) package acini di pepe pasta


3 (11 ounce) cans mandarin oranges, drained


2 (20 ounce) cans pineapple tidbits, drained


1 (20 ounce) can crushed pineapple, drained


1 (8 ounce) container frozen whipped topping, thawed


1 cup miniature marshmallows


1 cup shredded coconut


DIRECTIONS:


1. In a sauce pan, combine sugar, flour, 1/2 teaspoon salt, pineapple juice and eggs. Stir and cook over medium heat until thickened. Remove from heat; add lemon juice and cool to room temperature.


2. Bring water to a boil, add oil, remaining salt and cook pasta until al dente. Rinse under cold water and drain.


3. In a large bowl, combine the pasta, egg mixture, mandarin oranges, pineapple and whipped topping. Mix well and refrigerate overnight or until chilled. Before serving add marshmallows and coconut. Toss and serve.

nivea cream