Does anyone know any interesting salad bar items/ recipes?

Rice Salad





2 ladles of Basmati Rice


1 small Onion, finely chopped


1 tbsp Olive Oil


2 tsp powdered Chicken Stock


3 ladles Boiling Water


Handful Roasted Pine Nuts or Peanuts


2 Sticks of Celery


4 Spring Onions


8 Cherry Tomatoes


陆 a Red Pepper


Small Can of Sweet Corn


3 inch Piece of Cucumber


French Dressing





Place rice in a bowl and cover with warm water and leave to soak for 2 hours. Drain in a sieve and wash under running water until it runs clear. This removes all the starch so that the rice doesn鈥檛 become sticky.





Place oil and onions in a microwavable bowl, and microwave for 2 minutes. Add the rice and stir well, microwave for a further 3 minutes. Add Boiling water and chicken stock. Stir well, then microwave for 5 minutes, stir well and microwave for a further 5 minutes. Check to see if all the water has been absorbed by the rice. If not stir well and microwave for 2 minutes鈥? This can be continued until all the water has gone. When the rice is cooked add the French dressing, mix well and leave to cool.





Mean while chop all the vegetables into small pieces. When the rice is cold mix in the vegetables and Pine Nuts.





Beetroot salad.





Cook and Peel fresh beetroot. Prepare a blackcurrent jelly as instructions but only use 15 fl oz of water. When cold stir in beetroot and allow to set. Before serving brake it up with a fork.Does anyone know any interesting salad bar items/ recipes?
Taco Salad Recipe





Perfect as a side dish or even as a main course, this full-flavored salad will be a real hit. This recipe can be easily doubled.





Servings: 8


Prep Time: 30 minutes


Cook Time: 15 minutes





Ingredients


SALAD


- 1 head of lettuce - washed, dried and torn into bite size pieces


- 1 pound hamburger - browned and drained


- 8 ounces cheddar cheese - grated


- 15 ounces can of kidney beans - drained and rinsed (optional)


- 1 onion, large - chopped


- 4 tomatoes, medium - chopped


- 1 bag of taco flavored chips


- 1 package taco seasoning mix - divided





SALAD DRESSING


- 8 ounces Thousand Island dressing


- 1 tablespoon taco sauce


- 1/4 cup sugar





Directions


Brown hamburger, draining off excess fat.


Add taco seasoning to the browned meat. Reserve 1 Tbsp for the salad dressing.


In a large bowl, add the torn lettuce first, then layer the hamburger, cheddar cheese, kidney beans, onion, and tomatoes.


To make the dressing, mix thousand island dressing with the sugar, taco seasoning and taco sauce, until blended. Pour over top of layered salad.


Cover with plastic wrap and refrigerate until ready to serve. Just before serving crush the chips and add them to top of the salad.Does anyone know any interesting salad bar items/ recipes?
Salsa and guacamole with chips are good on a salad bar.





MANGO SALSA





12 roma tomatoes, seeded, diced


1 red onion, diced


5 jalapenos, diced(add 1/4 habenero pepper for extreme heat)


2 mangos, diced


1 cup finely chopped cilantro


1 tsp salt


1 tsp ground cumin


1 tsp chilli powder


1/2 cup olive oil


1/2 cup freshly squeezed lime juice


1 tbsp tobasco or other pepper sauce





MIx all of the ingredients together. Refridgerate for 1 hour and then serve. Keep in mind that the salt will draw out the juices from the ingredients and so the mixture may have to be drained from time to time. Save the juice for Bloody Mary's or Caesar.





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PAPAYA SALSA





4 c. peeled, diced papaya (or mangoes)


1/2 c. finely diced Bermuda onions


1 jalapeno pepper, seeded %26amp; chopped


1/4 c. coarsely chopped fresh coriander


1 tbsp. Kosher salt


1/4 c. fresh lime juice





Combine all ingredients in glass bowl. Let sit in refrigerator at least 2 hours.





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PEACH SALSA





3 firm peaches (about 1 lb.) - 1 pound of canned peaches can be substituted


1 tbsp. lemon juice


2 ripe tomatoes (about 1/2 lb.)


6 large green onions


1 tbsp. canned jalapeno peppers, chopped


1 tbsp. cilantro, coarsely chopped (fresh coriander) - (optional)


12 tbsp. good quality olive oil


6 tbsp. sherry vinegar


2 tbsp. honey





Dip peaches into boiling water and then peel the skins. Cut peaches into thin strips, discarding pits. Toss with lemon juice. Dip tomatoes into boiling water, then peel and seed them. Cut into medium julienne strips. Combine peaches and tomatoes. Add onions, peppers and cilantro, if using. Mix. Whisk together oil, vinegar and honey. Pour over other ingredients. If using within several hours, no need to refrigerate; otherwise cover and refrigerate.





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SALSA GUACAMOLE





Guests will rave about this combination of fire roasted salsa and guacamole -- you'll make it again and again!





Salsa:





1 can (14.5 oz) Muir Glen庐 organic fire roasted or plain diced tomatoes, well drained


1/4 cup chopped onion


2 tablespoons chopped fresh cilantro


1/4 teaspoon coarse salt (kosher or sea salt)


1 clove garlic, finely chopped


1 small fresh jalape帽o chile, seeded, finely chopped





Guacamole:





3 ripe large avocados (about 1 1/2 lb) pitted, peeled


2 tablespoons fresh lime juice


1/2 teaspoon coarse salt (kosher or sea salt)


1/2 teaspoon red pepper sauce


1 clove garlic, finely chopped





In medium bowl, stir together salsa ingredients.


In another medium bowl, place avocados; coarsely mash. Stir in remaining guacamole ingredients. Spoon guacamole into shallow serving bowl; top with salsa.





Serve with tortilla chips as desired.





Makes 12 servings (1/4 cup each).





Tip: Look for avocados that are firm, but yield to gentle pressure. If they are not quite ripe, place avocados in a paper bag, and let ripen at room temperature.





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GUACAMOLE





1 ripe tomato, peeled


2 avocados


1/2 onion, minced


1 tablespoon vinegar


1 chopped green chile, or to taste


salt and pepper to taste





Mash together the tomato and avocados. Stir in remaining ingredients.


Serve with warm tortillas.





Optional: Mix in pomegranate seeds for added color and a unique but authentic variation.
cheeses


olives


hot peppers


chick peas


bacon bits


oil and vineger
Salad bar? Well, different lettuce and cabbage types and styles (shredded and leaves, iceberg and romaine, etc). Different shredded and crumbled cheeses. Crumbled or diced boiled eggs. Different meats. All sorts of sliced, cubed, raw, and cooked veggies. Different fruits like oranges strawberries and the like. Nut assortments. Croutons, chips, and bread crumbs. Man, this list could go on and on and on. Just think about what ppl would want to eat in their salads.
lettuce


carrots


tomatoes


celery


bell peppers


baby corns


radishes


celery


broccoli


cauliflower


crutons


dressing


onions


spinach


cashews


sunflower seeds


raspberries


strawberries


blueberries


cranberries


cottage cheese


cantalope


watermelon


honeydew melon


cabbage


sprouts


cucumbers


zuchinnis


corn


AND MUCH, MUCH MORE, BASICALLY EVERYTHING!
Potato salad. Get some new potatoes, boil and slice them, take lettuce, cucumber, tomatoes and add anything else that you may fancy? Quick and easy to make.
couscous and roasted vegetables


cold rice chicken and peas


cold pear and olive pasta


anything goes when it coems to salad bars
My favorite ';salad';:





avocado (chopped)


tomato (chopped)


splash of balsamic vinegar


splash of olive oil


sald and pepper to taste





Delicious! One issue: the avocado can change from a beautiful green to a dull brown in several hours, but the olive oil helps to counteract that. Perhaps adding lemon or lime juice would help, too.
Try roasted beets with onions and vinaigrette dressing; chickpeas with onion and vinaigrette; cubed fresh mozzarella with roasted red pepper, fresh basil and olive oil; fresh tomatoes, rosemary, garlic and olive oil with cooked fusilli; sliced apples, walnuts, grapes and chicken chunks with mayonnaise and sour cream.
The items typically found in a salad bar are the following:


bacon bits


broccoli


carrot sticks


cauliflower


cheddar cheese


cottage cheese


croutons


cucumbers


chopped eggs


green pepper


diced ham


lettuce


mushrooms


onions


peas


radish


spinach


sprouts


fruit salad


sunflower seeds


tomato


turkey


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Creamy Ranch Pasta Salad





Need a potluck pleaser? Here's one that's ready in minutes, and there's enough to feed a crowd.





Prep Time:10 min


Start to Finish:25 min


Makes:16 to 20 servings








2 packages Betty Crocker庐 Suddenly Salad庐 ranch %26amp; bacon pasta salad mix


1 cup mayonnaise or salad dressing


2 tablespoons Dijon mustard


8 medium green onions, chopped (1/2 cup)


2 medium stalks celery, thinly sliced (1 cup)


6 hard-cooked eggs, coarsely chopped


1 hard-cooked egg, sliced, if desired


Paprika, if desired





1. Fill 4-quart Dutch oven 2/3 full of water. Heat to boiling. Stir in contents of both Pasta-Vegetable pouches from salad mixes. Gently boil uncovered 15 minutes, stirring occasionally, until tender. Drain pasta. Rinse with cold water until chilled; drain.





2. In large bowl, stir together seasoning mixes (from salad mix), mayonnaise, mustard, onions and celery. Stir in pasta and chopped eggs until evenly coated. Garnish with hard-cooked egg slices and paprika.


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Dijon Ham and Pasta Salad





Be a salad pro! It's easy with Suddenly Salad庐 and a few extras in your cupboard.





Prep Time:5 min


Start to Finish:20 min


Makes:4 servings





1 package Betty Crocker庐 Suddenly Salad庐 classic pasta salad mix


3 tablespoons cold water


2 tablespoons vegetable oil


2 tablespoons Dijon mustard


1 cup cubed fully cooked ham


1 can (14 oz) artichoke hearts, drained and cut into fourths





1. Cook and drain pasta mix as directed on package. Rinse with cold water until chilled; drain.





2. In large bowl, stir together seasoning mix (from salad mix), water, oil and mustard. Stir in pasta, ham and artichokes. Toss with topping (from salad mix). Serve immediately, or cover and refrigerate up to 2 hours before serving.


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Winter Fruit Pasta Salad





Pastabilities? Try apples, pears, cranberries and a tangy orange dressing.





Prep Time:20 min


Start to Finish:50 min


Makes:8 servings





1 cup uncooked small pasta shells (4 ounces)


1 medium apple, chopped (1 1/4 cups)


1 medium pear, chopped (1 1/4 cups)


4 medium green onions, chopped (1/4 cup)


1/4 cup chopped pecans


1/4 cup dried cranberries


1/3 cup mayonnaise or salad dressing


3 tablespoons orange marmalade


1/2 teaspoon dried marjoram leaves


1/4 teaspoon salt





1. Cook and drain pasta as directed on package. Rinse with cold water; drain.





2. In large glass or plastic bowl, mix pasta, apple, pear, onions, pecans and cranberries. Mix all remaining ingredients; stir into pasta mixture.





3. Cover and refrigerate at least 30 minutes until chilled.
What about carrots cut into chip pieces size along with red green orange peppers slice and de-seeded, celery has well with various dips also my guest love celery cut into 2'; lengths filled with cream cheese lovely with either plain cheese or with ham or chopped prawns





Why dont you also try sliced red onions
Beetroot %26amp; Onion (sliced)


Cucumber %26amp; Tomato (slice in a mild vinegar)


Curried Rice and Raisin.





They are weird, but go well.
there are not many things that tinned potatoes are good for but this idea is amazing. drain and dice the tinned potatoes and mix into mayonasie or a mixture of mayo and salad cream, add garlic or chives spoon into a bowl, sprinkle with a little paprika - hey presto instant store cupboard potato salad. much cheaper that shop bought and tastes much nicer. if you have more time you can cook some bacon until crispy break into pieces and mix into salad or use ur imagination - chopped spring onions perhaps