Simple salad recipes?

All vegies please! And lactose-free!





Thank you!!!Simple salad recipes?
Romaine lettuce, spring greens, tomatoes, onions, cucumber, balsamic vinaigrette dressing. Nothing much simpler.Simple salad recipes?
coleslaw


1 cup grated carrots


2 cups chopped cabbage


1 tsp horseradish


oil , vinegar and a touch of sugar,


salt and pepper to taste


mix well
Here ya go! http://www.recipezaar.com/recipes.php?ca鈥?/a> sorted by lactose free. Some look really tasty. :)
The best and easiest that I know is simply anything with the best balsamic vinegar that you can find.


I like cut out fresh mushrooms, but if they are not around, lettuce, tomatoes, a few slivers of leftover roast, fish, pieces of shrimps, anything your heart desires.


Toss it around with the balsamic vinegar, and drops of light olive oil. Find the good olive oils and balsamics in Italian communities, and markets.


I also shop for great olive oils in middle eastern and asian stores, where there are excellent varieties as well.





Simple and easy- cut up veges with vinegar and oil. Tested by time, consumed by man for over centuries. Delicious.
Mandarin Hazelnut Salad Recipe





7-8 cups mixed greens, torn into bite size pieces


2 green onions, chopped


1/4 C. chopped celery


1 C. drained Mandarin oranges


1 C. roasted Oregon hazelnuts, caramelized





Toss greens, onions, celery and oranges with dressing. Sprinkle with hazelnuts.





Parsley Dressing:


1/2 C. salad oil


1/4 C. chopped parsley


2 T. sugar


2 T. cider vinegar


salt and pepper to taste


dash of Tabasco sauce





Mix all ingredients and allow flavors to blend.








Texas Shrimp and Rice Salad





4 1/2 cups water


1 1/2 pounds unpeeled small shrimp, uncooked


1 1/2 cups cooked rice


1 can cut green beens, drained


1/2 cup pitted ripe olives, drained


1/3 cup chopped green onions


1/2 cup Italian dressing


3 tablespoons chili sauce


1/2 teaspoon dried basil


1/4 teaspoon pepper


1/8 teaspoon garlic powder


curly salad greens





Bring water to boil in large pot; add shrimp and return to boil. Reduce heat and simmer 3-5 minutes. Drain shrimp well and rinse with cold water. Cool shrimp; peel and devein.





Combine shrimp, rice, beans, olives and onions; toss well. Combine salad dressing with seasonings; mix well. Pour over rice mix and chill.





Serve over salad greens.








Asian Grilled Chicken Salad





2 chicken breasts, split in half


4 cups assorted fresh greens


1 cucumber, halved, seeded and sliced


1 carrot, shredded


2 green onions, thin sliced


1/2 package ramen noodles, uncooked, broken


2 mandarin oranges


five spice powder, salt and pepper - to taste





Dressing:


1/2 cup light soy sauce


2 tablespoons rice wine vinegar


3 tablespoons defatted chicken broth


1 clove garlic, fine chopped


1 teaspoon fresh ginger, grated fine


1 pinch sugar


1 teaspoon toasted sesame oil





In a small bowl combine soy sauce, vinegar, broth and sugar. Whisk well until sugar is dissolved. Add garlic and ginger and mix well. Add oil and whisk until well blended. Set aside. Season chicken if desired and grill for 3 to 5 minutes on each side or until cooked through. This will go quickly since the chicken breast pieces are very thin. Set aside. In a large bowl, combine greens and add cucumber, carrots and green onion.





Whisk dressing again and drizzle over salad. Toss well so that the salad is well coated. Arrange salad on plate. Slice chicken on the diagonal and arrange artfully on the salad. Top with noodle pieces and garnish with orange sections. Serve immediately.





Serving Suggestions: This recipe can be served as a main course or an appetizer. For an appetizer just cut the portions in half. It is a really elegant dish for a summer luncheon and a beautiful addition to any dinner party. It is especially refreshing for a summer dinner.
I love using Romaine lettuce mixed with spinach and baby butter lettuce, add grape tomato's, cucumber slices, shaved carrots, chopped celery, red onion, dried cherry's, broccoli florets, avocado slices, and use a balsamic vinaigrette dressing... if you like add croutons as well....
Chopped baby greens


1Tbsp Diced onion - if desired


2Tbsp chopped or shreaded carrot


2Tbsp diced tomato or 4 grape tomatoes - quartered


2 large black olives - sliced thin (if desired)


1/2 tsp olive oil


1.5 tsp balsamic vinegar


dash of garlic


dash of black pepper


dash of salt if desired


put in tupperware and shake well





you can always get a little fancier and add more veggies ... an alternative is adding a tablespoon of chopped walnuts and replacing the balsamic, garlic, %26amp; black pepper with a tablespoon of OJ ...
Green Bean Salads


Garden Green Bean Salad


Ingredients:





1 1/2 lbs. fresh green beans; trimmed, washed, drained


1 medium red onion; sliced


1 tablespoon olive oil


1/2 cup Good Seasons Italian Salad Dressing


1/2 cup crumbled feta cheese


Directions:





Heat oil in a large skillet


Add green beans and onion to skillet


Cover; simmer on medium for 5 minutes stirring occasionally


Add dressing; cook additional 5 minutes


Remove from heat. Beans should be crisp and tender


Transfer to large serving platter


Sprinkle feta cheese on top


Serve








Apricot Salads


Apricot Salad


Ingredients:





1 1/2 cups water


1 can crushed pineapple


1 6 ounce package apricot gelatin


1 8 ounce package cream cheese


1 package of dry whipped topping


1 cup chopped celery


1 cup chopped nuts


1 can apricots


Directions:





Drain apricots


Cut apricots into fine pieces


Heat pineapple and water


Add Gelatin and cream cheese


Mix well


Allow to cool


Add celery, nuts, dry whipped topping and apricots


Refrigerate








Strawberry Salad


Ingredients:





2 packages of strawberry jello


2 cups boiling water


1 (10 oz.) packages frozen strawberries


2 bananas


1 cup chopped nuts


1 cup sour cream


Directions:





Dissolve jello in hot water


Add frozen strawberries (jello will get with the berries)


Add nuts and bananas


Pour into 8x11 inch dish using 1/2 the jello mixture


Spread with the sour cream and the remaining jello


Chill until set











Vegetable Jello Mold


3 Tablespoons water


1 package gelatine


Bring to boil


Let simmer for a few minutes, stirring


Add 1/2 cup sugar and 1 small can crushed pineapple


Let cool while preparing the rest of the ingredients


1/2 cup chopped carrots


1/2 cup chopped celery


1/2 cup chopped nuts


1 cup whipped cream


1/2 cup creamed cottage cheese


3/4 cup mayonnaise


Add to gelatin mixture


Put into mold or pan and chill until frim








Potato Salad


Ingredients:





12 red or white skin potatoes(small-medium)


2 cups Hellmanns mayo


1 medium onion; shredded


1 stalk celery; chopped


2 tsp white vinegar


salt, pepper to taste


1/2 cup water(added gradually)


Directions:





Boil potatoes until fork tender; drain


When cool, peel skin and slice into large bowl


In separate bowl, combine remaining ingredients


Use more or less water to get creamy consistency


Pour mixture in with potatoes, blend well


Sprinkle paprika and parsley on top


Chill and serve








Cream Cheese Potato Salad


Ingredients:





2-2 1/2 lbs. small red or white potatoes


8 oz. cream cheese, softened


1/4 cup milk (more if needed for creamier consistency)


1 green or red pepper; chopped


2 tablespoons fresh chives; chopped


1 tablespoon fresh dill; chopped


Directions:





Boil potatoes until tender;


Allow potatoes to cool


Cut into bite size chunks or slice thin into serving bowl


Soften cream cheese in microwave for 40-50 seconds


Stir in milk, pepper, chives; blend well


Pour cream cheese mixture into potatoes; blend


Top with chopped dill


Serve chilled








Garlic Potato Salad


Ingredients:





3 lbs. small red or white potatoes


1/2 cup Hellman's mayonaise


1 tablespoon dijon mustard


2 garlic cloves; minced


3 scallions chopped


Black pepper to taste


Fresh parsley sprigs for garnish


Directions:





Boil potatoes until tender;


Allow potatoes to cool


Peel, then slice potatoes into a large serving bowl


In seperate bowl, combine remaining ingredients (except for garnish)


Add water; a little at a time; if creamier consistency is desired


Add mayonaise mixture to potatoes; blend well


Garnish and refrigerate for at least 1 hour before serving








A Simple Salad


Once considered a coarst weed, mache is now a chic salad green. The sweet, slightly nutty leaves are tender and juicy.





Ingredients


2 tablespoons extra-virgin olive oil


1 tablespoon red or white wine vinegar


1 tablespoon minced shallot


6 cups rinsed and crisped mache (4 oz.)


1/2 cup halved cherry tomatoes


Salt


Pepper








Preparation


In a large bowl, whisk together olive oil, wine vinegar, and minced shallot. Add salt and pepper to taste. Add mache and cherry tomatoes; gently toss.


Yield


Makes 3 or 4 servings








Brocolli Salad Recipe


Ingredients:


4 cups Broccoli Florets


2 cups of Shredded Cheddar Cheese (Mild or Sharp)


1 1/2 cup salad dressing


14 strips crispy bacon





Directions:





In a large bowl, mix broccoli florets, cheddar cheese, Miracle Whip and crumpled bacon. Chill and serve!





Great for these hot summer days!





This recipe for Broccoli Salad serves/makes 4








Garden Vegetable Salad


You Will Need


6 medium tomatoes, quartered


1 medium green pepper, julienned


1 medium onion, sliced and separated into rings


1/3 cup cider vinegar


1/4 cup sugar


1 1/2 teaspoons celery seed


1 1/2 teaspoons prepared mustard


1/2 teaspoon salt


1 large cucumber, peeled and sliced





What to Do


1. In a bowl, combine the tomatoes, green pepper, and onion.





2. In a small saucepan, combine the vinegar, sugar, celery seed, mustard, and salt; bring to a boil.





3. Boil for 1 minute. Pour over vegetables. Let stand until mixture comes to room temperature.





4. Stir in the cucumber. Cover and refrigerate for 2 hours or until chilled.





Serves: 6





Per serving (3/4 cup): 84 calories, 1 g fat (trace saturated fat), 0 mg cholesterol, 226 mg sodium, 20 g carbohydrate, 3 g fiber, 2 g protein.








Pecan Mandarin Orange Salad


INGREDIENTS:


2 Tbsp. white wine vinegar


3 Tbsp. honey


1/2 tsp. dry mustard


1/2 tsp. celery salt


1/2 tsp. paprika


1/4 cup olive oil


3/4 cup pecan halves


1/4 cup sugar


2 heads red leaf lettuce, torn into pieces


15 oz. can mandarin oranges, drained


1 cup chopped celery


PREPARATION:


To make dressing, combine vinegar, honey, dry mustard, celery salt, paprika, and olive oil in a small screw-top jar. Shake vigorously until blended.


Combine pecans and sugar in medium saucepan over medium low heat.


Cook and stir until sugar is melted and pecans are coated. Remove from heat and place on parchment paper; separate nuts. Cool completely.


When ready to serve, combine lettuce, oranges, green onions, sugared pecans, and celery. Drizzle with salad dressing, toss, and serve. 8 servings





[Calories: 280 Fat: 18 grams


Sodium: 250 mg


Carbs: 17 grams








Recipe: Arugula Salad


Arugula isn't to everyone's taste, as it has a slightly spicy, peppery flavor. For those who can't get enough of it, this salad with toasted pine nuts will hit the spot.





Yield 4 servings


Time 10 minutes


Tools kitchen towel


bowl


wooden spoon


four salad plates





Ingredients 2 bunches arugula


5-6 T vinaigrette (or just 2 T balsamic vinegar + 4 T olive oil)


salt


pepper


录 c parmesan cheese, thinly sliced or coarsely grated


录 c toasted* pine nuts





Directions Wash and thoroughly dry arugula, then place in bowl. Toss with vinaigrette, salt, and pepper, and transfer to salad plates.


Top with cheese and nuts.





Notes *Toss the pine nuts with a tiny amount of oil and toast in a frying pan over medium-high heat, stirring constantly, until golden brown. If the pan starts to smoke, turn down the heat.











Recipe: Asparagus Salad


Asparagus, olives, mint, bell pepper, and onion - a nice mix for a summer salad.





Yield 6 servings


Time 10 minutes


Tools large bowl


whisk


wooden spoon





Ingredients 录 c lemon juice


录 c olive oil


20 kalamata olives, chopped


1/3 c fresh mint, chopped


1陆 pounds asparagus, steamed and cut into 1-inch pieces


1 red bell pepper, finely chopped


small red onion, finely chopped


salt


pepper


optional garnish: crumbled goat cheese





Directions Whisk together lemon juice, olive oil, olives, and mint, then toss with remaining ingredients. Top with goat cheese and serve at room temperature or chilled.


Notes In the original recipe, the asparagus is halved lengthwise, and the bell pepper and onion are thinly sliced. I


find that arrangement, while lovely, is kind of awkward to eat, which is why I just chop everything up.





Adapted from Entertaining for a Veggie Planet, by Didi Emmons, in which it's called ';Asparagus Slaw'; and calls for the vegetables to be in much larger pieces (e.g., the asparagus is only halved lengthwise, rather than cut into bite-sized pieces). I find it's a bit nicer with everything chopped up and mixed together.








Recipe: Avocado Tomato Salad


This is one of the simplest salads ever, and absolutely delicious.





Yield 4-6 servings


Time 5 minutes


Tools knife


bowl





Ingredients 1 c fresh mozzarella OR feta cheese, cubed


陆 cucumber, seeded (optional) and diced


1 large ripe tomato, diced


录 c red onion, diced


1 avocado, diced


several T excellent olive oil


dash of salt





Directions Toss the cheese with the various vegetables, drizzle with olive oil, sprinkle with salt, and serve immediately.


Notes If you're not going to eat the salad right away, I recommend combining everything except the avocado. You can add that at the last minute to keep it from getting mushy and turning brown.








Recipe: Bell Pepper Salad


If you like bell peppers, this beautiful salad made of roasted green and red bell peppers from North Africa (Morocco and Tunisia) will be a real treat.





Yield 4 servings


Time 30 minutes


Tools broiler pan


clean kitchen towel


non-stick frying pan


wooden spoon


small bowl


whisk





Ingredients 2 green peppers, quartered and seeded


1 red pepper, quartered and seeded


3 T olive oil


2 T onion, minced


1 clove garlic, minced


2 medium, very ripe tomatoes, peeled, seeded, and diced


陆 t salt


1 t ground cumin


录 t cayenne


陆 t balsamic vinegar


pinch salt


black pepper





Directions Preheat broiler.


Place peppers skin-side up on broiler pan in a single layer. Broil 6 inches from the heat, moving them occasionally, until they are evenly charred - 10 to 13 minutes. Remove from broiler, cover with kitchen towel, and let sit for 10 minutes. Peel both color peppers. Dice the green ones and set aside. Arrange the red pepper quarters on one large or four small plates and set aside.





Heat 2 T oil over medium-high heat, saut茅 onion for one minute, then add garlic and saut茅 for another 30 seconds. Add green peppers, lower heat to medium, and cook, stirring frequently, for 5 minutes.





Stir in tomatoes, salt, cumin, and cayenne and cook until some of the liquid boils away, about 6 minutes.





Whisk together remaining T oil, vinegar, salt, and pepper. Pour over the red peppers, then top with green pepper mixture. Serve now or refrigerate and serve cold.





Notes Adapted from Madhur Jaffrey's World Vegetarian, in which it's called ';North African Green and Red Pepper Salad.';








Recipe: Cucumber Salad





Simple and refreshing, cucumber salad is the epitome of summer. Different herbs can make it seem like a completely different salad, so don't be scared to experiment.





Yield 4 servings


Time 10 minutes


Tools knife


peeler (optional)


medium bowl


wooden spoon





Ingredients 2 medium cucumbers, peeled*


2-4 t olive oil


salt


white pepper


陆 t lemon juice or vinegar


1-2 t fresh dill, rosemary, or parsley, minced





Directions Slice or grate the cucumbers. (If you don't want to eat the seeds, cut the cucumbers in half lengthwise, scoop out the seeds, and slice.)


Combine with salt, pepper, and just enough oil to lightly coat the cucumbers. Add vinegar and herb, taste, adjust seasonings, and serve.





Notes *Peeling the cucumbers is optional, but highly recommended if they are waxed.








Hope these are enough... :)
I like cucumbers, red onions, grape tomatoes with a balsamic vinaigrette dressing I make myself. Sometimes I add mozzarella cheese. Yummy and good for you. Just simmer to balsamic vinegar with some garlic and basil and some sugar to sweeten till slightly thick. Then pour over veggies. Its really it good.
broccoli (I don't use the stems)


cauliflower


cherry tomatoes (halved)


can of black olives (drained)


Italian Dressing


This tastes best if you let it marinate in the fridge for a couple of hours.
Three Bean Salad





1 can Garabonzo beans - drained and rinsed


1 can French style green beans - drained


1 large can Red kidney beans - drained


1 red onion - chopped


1 clove garlic - minced


1/2 cup red wine


1/2 cup olive oil


1/2 cup Red Wine vinegar


1-2 teaspoon sugar


Put all of the beans together with onion and garlic into bowl


Put wine, oil, vinegar and sugar into jar and shake well


Add to bean mixture


Let set a few hours at room temperature before serving, stirring often
Oh do I have a recipe for you!!


so you put in 2 or 3 cups of letuce


1/2 tomato ((diced))


7 slices cucumber ((fourthed))


2 canned artichoke hearts ((diced))


1/3 cup dried cranberries


7 almonds ((sliced))


1/4 avocado


3 tsp parmesan cheese


%26gt;%26gt;%26gt;1 tbsp Italian dressing if needed%26lt;%26lt;%26lt;





**i prefer to add in a cooked veggie burger, it adds some texture**


I love making this, it is so good and so balanced in carbs, protein, and fat. ENJOY!