What are some good salad recipes?

It depends what kind of salad you like.


Try these web sites:


www.foodtv.com


www.cookinglight.com





I hope these help!What are some good salad recipes?
Steak Cobb Salad with Dijon Vinaigrette


6 servings


Prep: 35 minutes


Marinate: 6 to 24 hours


Broil: 15 minutes





Ingredients


1 pound boneless beef top sirloin steak, cut 1-inch thick


3 tablespoons salad oil


3 tablespoons white balsamic vinegar or white wine vinegar


2 teaspoons Dijon-style mustard


1 teaspoon dried oregano, crushed


6 cups shredded butterhead (Boston or Bibb) lettuce (about one 8-ounce head)


1-1/2 cups halved grape tomatoes or chopped, seeded tomatoes


1 medium avocado, pitted, peeled, and cut into wedges, or 1/2 of a small cantaloupe, peeled and cut into thin wedges


3/4 cup crumbled blue cheese (3 ounces)


6 slices bacon, crisp-cooked, drained, and crumbled


3 hard-cooked eggs, sliced


Dijon Vinaigrette (see recipe below)





Directions


1. Preheat broiler. Slash fat edges of steak at 1-inch intervals, being careful not to cut into the meat. Place steak on the rack of an unheated broiler pan. Broil 3 inches from heat for 15 to 17 minutes or until medium doneness (160 degree F), turning once halfway through broiling. Cool slightly; cut into thin slices. Place steak slices in a resealable plastic bag set in a shallow dish; set aside.





2. For marinade, in a screw-top jar, combine oil, vinegar, mustard, and oregano. Cover and shake well. Pour marinade over steak slices. Seal bag; turn to coat steak slices. Marinate in the refrigerator for at least 6 hours or up to 24 hours, turning bag occasionally.








3. Drain steak slices, discarding marinade. To serve, arrange shredded lettuce in a chilled large bowl. Place steak slices, tomatoes, avocado, cheese, bacon, and eggs on top of the lettuce. Drizzle some of the Dijon Vinaigrette over salad. Pass remaining Dijon Vinaigrette. Makes 6 servings.





Dijon Vinaigrette: In a small bowl, combine 1/3 cup white balsamic vinegar or white wine vinegar; 1 teaspoon Dijon-style mustard; 1 clove garlic, minced; 1/2 teaspoon sugar; 1/4 teaspoon salt; and 1/4 teaspoon ground black pepper. Add 1/3 cup olive oil in a slow steady stream, whisking constantly. Makes about 2/3 cup.


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Cobb Salad


Start to Finish: 40 min.





Ingredients


1/2 cup olive oil or salad oil


1/3 cup red wine vinegar


1 tablespoon lemon juice


1 teaspoon Worcestershire sauce


1/2 teaspoon salt


1/2 teaspoon sugar


1/2 teaspoon dry mustard


1/2 teaspoon pepper


1 clove garlic, minced


6 cups shredded red Swiss chard or shredded lettuce


3 cups chopped cooked chicken


1-1/2 cups chopped, seeded tomatoes (2 medium)


3/4 cup crumbled blue cheese (3 ounces)


6 slices bacon, crisp-cooked, drained, and crumbled


3 hard-cooked eggs, chopped


1 small head Belgian endive


1 medium avocado, seeded, peeled, and cut into wedges





Directions


1. In a screw-top jar combine olive oil or salad oil, red wine vinegar, lemon juice, Worcestershire sauce, salt, sugar, dry mustard, pepper, and garlic. Cover and shake well.





2. Place the shredded Swiss chard or lettuce into 6 salad bowls. Evenly divide the chicken, tomatoes, blue cheese, bacon, and eggs among the bowls.





3. Separate the Belgian endive into leaves. Place a few endive leaves and avocado wedges in each bowl. Shake dressing again and drizzle over salads. Makes 6 servings.





Make-Ahead Tip: Prepare dressing; cover and chill up to 24 hours.What are some good salad recipes?
i needed a salad one day all i had was:lettuce,cherry tomatoes.red onion,bacon and kabana...i diced everything up to medium pieces put into a bowl drizzled some olive oil and balsamic vinegar with garlic flavor on to it..oh salt and pepper too...it surprised me how yummy it was too..all went so my family of 6 liked it....





Potatoe salad with sweetchilli mayo!!!





6 large potatoes,diced/boil until tender...drain let cool...


boil 4 eggs let cool..slice up 6 spring onions...


mean while pour jar of mayo into bowl..add 2 tbl spoons sweet chilli sauce,salt and pepper..when eggs are cool dice into small pieces..


mix all ingredients together..leave some spring onions and sprinkle on top.....


when eggs are cool
Parsley Walnut Salad





Parsley Salad:


2 to 3 bunches of parsley, curly


1/3 cup Parmesan cheese, freshly grated


1/2 cup California Walnuts, finely chopped


Dressing:


2 garlic cloves, peeled


6 tablespoons olive oil


1 1/2 teaspoons red wine vinegar


1/2 teaspoon salt


1/4 teaspoon freshly ground black pepper





In bowl medium bowl, separate parsley leaves into sprigs, set aside.


In food processor or blender, blend, oil and garlic cloves until combined. Add vinegar, salt and pepper, and blend.


Pour dressing over parsley sprigs and sprinkle grated Parmesan cheese and walnuts, toss well to coat and serve.


Makes 6 servings.
You don't need recipes for salads all you need is a little bit of culinary vision and a little technique


The vision ?


Start at the end and work your way back the beginning .


The process starts with a question .When I plate this salad what will it look ,taste and feel like when I eat it. ? The process is about mixing colors , flavors , shapes and textures


Once you have that all figured out then you just go out and get the stuff you need to make it happen.


You could also do it the other way which is by going to a good produce store and building your salad on the basis of what looks, smells and tastes great


A technique :


if you're going to put anything physically hard in your salad like fresh green bean, fresh broccoli and cauliflower florets , fresh asparagus tips cut to size first , blanche in lightly salted water for about 2 minutes and immediatley plunge into ice water to stop the cookng priocess and retain the color


And that's all there is to it
Tear apart lettuce leaves


Add


Cold meat or Chicken.


Wedges of tomatoes, eggs and cucumber, asparagus spears, sliced celery and the dressing of your choice.