Unique salad recipes?

I need recipes for salads as a meal. Something different from the ordinary garden salad. Any ideas? Maybe adding meat, cheese...?Unique salad recipes?
';composed'; salads are very popular in France.





You basically pick a base (rice, couscous, pasta, etc), and add different toppings like raisins, walnuts, shredded carrots, sweetcorn, mint, shredded chicken, tomato, crabmeat, almonds, and add a vinaigrette to it (one part mustard, two parts vinegar and olive oil, or a sweeter one with balsamic vinegar and honey)





It all depends on your personal taste!Unique salad recipes?
at my job i often make salads and we make like 10 different kinds u can try adding sliced turkey, ham, chicken, or bacon, you can add eggs, shredded cheddar cheese, tomatoes, cucumbers, bell peppers and crutons. These are the things we put in our salads you can try it theres probably sime things i listed that you dont eat just dont include it. this is really the only advice i can give on a salad so.......GOOD LUCK!
Harvest Chicken Salad





Dressing


2 oranges


1/3 cup fat-free mayonnaise


2 tablespoons stone-ground mustard


2 teaspoons sugar


1/4 teaspoon each salt and ground black pepper


1 small garlic clove, pressed





Salad


1 package (6 ounces) fresh baby spinach leaves


2 cups diced roasted chicken


1 cup diced celery


2 medium Red Delicious apples


1/2 cup chopped red onion


3/4 cup sweetened dried cranberries


1/2 cup toasted pecan halves (optional)


Orange segments and Whole-Grain Croutons (optional)








1.For dressing, zest one orange using Lemon Zester/Scorer to measure 2 teaspoons zest. Juice oranges to measure 1/2 cup juice. Combine orange zest, mayonnaise, mustard, sugar, salt, black pepper and garlic pressed with Garlic Press in Classic Batter Bowl; whisk until smooth using Stainless Whisk. While continuously whisking, add orange juice in a thin, steady stream; set dressing aside.


2.For salad, place spinach in bottom of large serving bowl. Dice chicken and celery using Utility Knife. Cut apples in half lengthwise; remove stems and seeds using Cook鈥檚 Corer庐. Cut each apple half into four wedges; crinkle cut wedges into small pieces using Crinkle Cutter. Chop onion using Food Chopper. Layer chicken, celery, apples, onion, cranberries and pecans, if desired, over spinach. To serve, drizzle dressing over salad and toss to coat. Top with orange segments and Whole-Grain Croutons, if desired. Serve immediately.


Yield: 12 servings


Nutrients per serving: Light (1 cup salad): Calories 100, Total Fat 2 g, Saturated Fat .5 g, Cholesterol 20 mg, Carbohydrate 13 g, Protein 7 g, Sodium 170 mg, Fiber 2 g


Cook's Tip: To toast pecans, spread over bottom of Small Oval Baker. Microwave on HIGH 2-3 minutes or until fragrant and lightly toasted, stirring after each 30-second interval.





A 2-pound rotisserie-cooked chicken can be used to prepare this recipe, if desired.


Preparing Orange Segments:


To cut orange into segments, cut a thin slice from the top and the bottom using Utility Knife; stand upright. Cutting from top to bottom, carefully trim away peel and white membrane.





Cut down one side of membrane. Angle knife under segment and lift out. Repeat with remaining segments.








Edamame Chicken Salad





1 录 cups frozen shelled Edamame beans (green soybeans)


1 cup water


3 Tbsp reduced fat creamy peanut butter


1 Tbsp sesame oil


1 Tbsp reduced sodium Soy Sauce


录 cup rice vinegar


1 garlic clove


1 medium carrot, peeled


1 small zucchini


1 small yellow squash


1 cup diced cooked chicken


Thinly sliced green onions and chopped peanuts (optional)





1.Place Edamame beans and water in Large Micro-cooker; microwave on HIGH 3-4 minutes or until beans are hot. Drain and cool completely. Meanwhile, in Classic Batter Bowl, combine peanut butter, oil, soy sauce, vinegar and garlic pressed with Garlic Press; mix well.


2.Cut carrot, zucchini and yellow squash using Julienne Peeler; add chicken and beans. Chill 30 minutes or until ready to serve. Add peanut butter mixture; toss to coat. Sprinkle with green onions and peanuts; if desired. Serve immediately.





Yield: 2 servings.








I have tons more
I love salad. One of my faves is Caprese. Sometimes I add cooked pasta (i.e. spirals etc.) %26amp; serve cold.





1/2 pound fresh mozzarella cheese, sliced 1/4-inch thick


2 large ripe tomatoes, sliced 1/4-inch thick


1 cup fresh basil leaves


Salt and freshly ground pepper


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 excellent extra-virgin olive oil. 4 servings.


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Grilled Asparagus %26amp; Mushroom Salad with Shaved Parmesan





1 lb. Asparagus, trimmed


Olive oil, as needed


Salt, as needed


Freshly ground pepper as needed


2 Tbsp. fresh lemon juice


1 clove garlic, chopped finely


1/8 tsp. crushed red pepper or to taste (optional)


2 Tbsp. olive oil


1/2 lb. medium crimini or white mushrooms, cleaned


1 1/2 oz. Parmesan cheese, shaved* pieces





To blanch Asparagus, in a frying pan large enough to hold Asparagus in one layer, bring approximately 3 inches of water to a boil. Stir in 1 tablespoon salt. Add Asparagus. Cook at a medium boil until slightly underdone, about 3 minutes, depending on thickness. Drain on paper towel; cool.





To grill, brush Asparagus with olive oil. On an outdoor or a stove-top grill over medium-high heat, grill asparagus, turning frequently, until lightly browned and fork tender, about 5 minutes. Lightly season with salt and pepper. Cool. At an angle, cut spears in 1-1/2'; pieces; reserve.





To make vinaigrette, mix lemon juice, garlic, crushed red pepper, and 1/8 teaspoon salt; whisk in oil. Reserve. (Recipe can be made ahead to this point. Refrigerate cooled asparagus and vinaigrette, tightly sealed, if serving more than 2 hours later. Return to room temperature before continuing.)





Slice mushrooms about 1/4'; thick. Toss mushrooms with reserved Asparagus and vinaigrette; arrange on a platter. Scatter shavings of Parmesan cheese over salad.


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Mandarin Orange Salad w Feta Cheese





6 cups lettuce of choice - torn


1 cucumber, small - peeled, seeded, sliced thin


1 avocado - peeled and sliced


11 ounce can of madarine oranges - drained


2 tablespoons red onions - diced


1/2 teaspoon grated orange peel


1/4 cup orange juice


1/2 cup salad oil


1 tablespoon lemon juice


2 tablespoons sugar


2 tablespoons red wine vinegar


1/4 teaspoon salt


1/4 cup feta cheese, crumbled





Combine the first 4 indredients in a large bowl and toss. In another container, combine the remaining ingredients and whisk until the oil is blended well.When ready to serve, toss the salad and add the dressing. (May make the dressing ahead of time and refrigerate.) Garnish with feta cheese.


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Tomato Asparagus Salad


Serving Size : 4





To trim asparagus, start by snapping them with your fingers and try to get basically the same lengths. If not, trim with a knife.





1 pound asparagus


2 tablespoons butter


2 tablespoons olive oil


1/2 cup toasted slivered almonds


8 cherry tomatoes, sliced in half


2 tablespoons balsamic vinegar


Salt and pepper





Steam the asparagus in 2 inches of water and cook uncovered for 3 to 5 minutes until tender-crisp. Plunge the vegetables into cold water, then drain and let air dry.





In a large saute pan, heat the butter and oil and add the nuts, stirring until hot. Add the tomatoes, stir and then add the vinegar. When bubbly, pour over the asparagus and serve.


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Warm Spinach %26amp; Artichoke Hearts Salad


Serving Size : 4





1 TBS olive oil


10 oz of fresh baby spinach


1/4 red onion, diced


1/3 c. sundried tomatoes, chopped


1 (8 oz) jar of artichoke hearts with marinade


2 cloves minced garlic


1 tsp dried basil


1 TBS balsamic vinegar


1 c. crumbled feta cheese





Preheat the oven to 300掳. Lightly oil a shallow baking dish.


Fill the oiled baking dish with baby spinach. Top with red onion


and sun dried tomatoes.





Slice the artichoke hearts into bite size pieces, reserving the


marinade. Scatter the artichoke hearts over the spinach.





Add the garlic, basil and vinegar to the marinade, blending well.


Drizzle the marinade over the spinach. Top with the crumbled feta. Bake the spinach until it is wilted but not browned, about 10 minutes.


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If you like fresh tuna, Nicoise salad is another fave.





This site has so many yummy (pasta) salads. I've saved them to my files:





http://www.bhg.com/bhg/





Enjoy!
Well, my stepmother is turkish, and she taught me this really nice, and delicious recipe. You take chicken and cut ut into small soft chunks. You could also use boston butt. You mix it with miracle whip,chopped pickles, carrots that are chopped or sliced, and you then take purple or green grapes and cut them in half vertically. It is better if you have seedless grapes. You mix it all into a bowl and serve it cold. It also tastes delicious on whole wheat or cracked wheat bread. Enjoy!!!!
baby spinach, hard boiled eggs, applewood smoked bacon, almond slivers, and raspberry vinaigrette dressing. My fave!
http://foodisyummy42.blogspot.com/2006_0鈥?/a>





Not sure how you like sushi, but this looks awesome.