Do you have any salad recipes to share??

in the spring and summer i prefer to eat more salads..would love to try different types of salads ..could be vegetable, pasta or fruit...thanks!!Do you have any salad recipes to share??
Cucumber Salad


INGREDIENTS


cucumbers, thinly sliced


1 small white onion, thinly sliced


1 cup white vinegar


1/2 cup water


3/4 cup white sugar


1 tablespoon dried dill, or to taste


DIRECTIONS


Toss together the cucumbers and onion in a large bowl. Combine the vinegar, water and sugar in a saucepan over medium-high heat. Bring to a boil, and pour over the cucumber and onions. Stir in dill, cover, and refrigerate until cold. This can also be eaten at room temperature, but be sure to allow the cucumbers to marinate for at least 1 hour





Walnut Pear Salad


INGREDIENTS


1/3 cup apricot nectar


2 tablespoons olive oil


2 tablespoons red wine vinegar


1 teaspoon minced fresh mint


1/8 teaspoon salt


1/8 teaspoon ground mustard


3 medium large pears, peeled, halved, and cored


12 cups mixed salad greens


3/4 cup chopped walnuts, toasted


DIRECTIONS


In a jar with a tight-fitting lid, combine the first six ingredients; shake well. Combine the pears and dressing in a large serving bowl. Cover and refrigerate until chilled. Just before serving, add greens to pear mixture; toss to coat. Sprinkle with walnuts.





Apple Cheddar Tossed Salad


INGREDIENTS


10 cups torn mixed salad greens


1 cup chopped red apple


1 cup cubed Cheddar cheese


1 cup chopped walnuts, toasted


HONEY DRESSING:


2/3 cup honey


2 tablespoons cider vinegar


1 teaspoon celery seed


1 teaspoon ground mustard


1 teaspoon paprika


1 teaspoon lemon juice


1 teaspoon grated onion


1/4 teaspoon salt


1 cup vegetable oil


DIRECTIONS


In a large salad bowl, combine the greens, apple, cheese and walnuts. In a blender or food processor, combine the first eight dressing ingredients. While processing, gradually add oil in a steady stream. Serve with salad.





Spinach Salad Supreme


INGREDIENTS


1/4 cup vegetable oil


2 tablespoons red wine vinegar or cider vinegar


1 teaspoon sugar


1 teaspoon finely chopped onion


1 teaspoon finely chopped green pepper


1 teaspoon minced fresh parsley


1 teaspoon ketchup


1/4 teaspoon salt


1/4 teaspoon ground mustard


1/4 teaspoon paprika


2 cups torn fresh spinach


1 hard-cooked egg, sliced


3 bacon strips, cooked and crumbled


DIRECTIONS


In a jar with a tight-fitting lid, combine the first 10 ingredients; shake well. Divide spinach between two serving bowls or plates; top with egg and bacon. Drizzle with dressing. Serve immediately.





Chive-Mushroom Spinach Salad


INGREDIENTS


8 cups fresh baby spinach


2 cups sliced fresh mushrooms


1 tablespoon chopped onion


1 garlic clove, minced


2 tablespoons olive oil


3 tablespoons minced chives


2 tablespoons lemon juice


2 tablespoons balsamic vinegar


1 teaspoon sugar


1 1/2 cups seasoned croutons


1/4 cup shredded Parmesan cheese


DIRECTIONS


Place spinach in a large salad bowl; set aside. In a large skillet, saute the mushrooms, onion and garlic in oil for 2-4 minutes. In a small bowl, combine the chives, lemon juice, vinegar and sugar. Pour into the skillet. Cook and stir 1 minute longer or until mushrooms are tender. Add to spinach with croutons and Parmesan cheese; toss to coat. Serve immediately.





Avacado Tomato Salad


INGREDIENTS


4 large tomatoes, chopped


4 avocados - peeled, pitted and diced


1 red onion, thinly sliced


1/4 teaspoon ground black pepper, or to taste


1 (8 ounce) bottle balsamic vinaigrette salad dressing


DIRECTIONS


In a large serving bowl, toss together the tomatoes, avocados and red onion. Dust lightly with black pepper, and pour salad dressing over. Cover and chill for at least one hour before serving to blend flavorsDo you have any salad recipes to share??
My husband is Persian and we love salads. Our very favorite salad at the present time is simple, but we make a bunch of it and eat it for two or three days. All the ingredients should be very very finely chopped.





4 large tomatoes


3 large cucumbers (core out the seeds before chopping)


1 bunch Italian parsley


1 red onion


1 small bunch fresh peppermint





That's all ... just chop up everything very finely and mix it thoroughly. Then mix some olive oil and lemon juice to stir in before serving. You can also add some crumbled feta or blue cheese before serving.





Enjoy!
In the summer I like cut up fruits sprinkled with coconut and then with a low fat poppyseed dressing. Simple but oh so good!
This recipe has mangoes and it's simply delicious.





1 iceberg lettuce


2 mangoes (Tommy Atkins variety works best), peeled and sliced. They have to be just about to ripe, yellow but still firm


2 tablespoons sesame seeds


1 tablespoon sugar


3 tablespoons rice vinegar





In a bowl, mix the sugar and rice vinegar. Add to the sliced mango and let sit for a while.





Dressing:





5 tablespoons honey


3 tablespoons rice vinegar


1/2 cup extra virgin oilive oil


salt to taste





Place vinegar and honey in a blender and blend until it turns slightly white. Then slowly add the olive oil, till it gets a thick consistency.





Shred the lettuce, add the mango (throw away the vinegar mix where it marinated), sprinkle the sesame seeds and add the dressing.
Fluffy Tropical Salad





1-20 oz. can of crushed pineapple, undrained


1/2 cup sugar


2 Tablespoon flour


1 egg, beaten


1 Tablespoon vinegar


5 cups chopped tart apples


3/4 cup chopped peanuts


1-8 oz. package whipped topping





Drain pineapple, reserving the liquid.


Combine sugar and flour in a medium saucepan.


Gradually add pineapple juice, egg, and vinegar.


Bring sauce to a boil, stirring constantly.


Remove from heat and chill for one hour.


Combine pineapple, apple, and 1/2 cup peanuts.


Add chilled sauce and mix lightly.


Fold in whipping cream.


Place entire salad in a serving bowl and sprinkle the remaining peanuts on top.


TIP: Place the salad in the Large Bowl size of our Ziploc庐 Containers-especially if you plan on taking this salad with you to a gathering.
At the end of the week, I chop up the vegetables that I didn't use and add stuff.





My best creation:





1/2 chopped yellow bell pepper


2 chopped green jalapeno peppers (not hot)


2 chopped orange tomatoes


Sun dried tomatoes, smoked


Black olives, sliced


Cooked chicken, pork or shrimp, diced


Pesto sauce





Put in Tupperware and toss
fruit salad


add some fruit coctail and a little sour cream its really good
Cold Lentil Salad





This colorful lentil salad has a refreshing minty sauce with the added benefit of vitamins and iron.





3 cups cold water


1/2 cup dried lentils


1/2 teaspoon salt


1/2 cup diced celery


1/2 cup diced red bell pepper


1/3 cup mint sauce


1/4 cup diced red onion


1/4 cup chopped flat-leaf parsley


2 tablespoons olive oil


1 clove small garlic, finely chopped


1/4 teaspoon dried oregano, crushed


4 large lettuce leaves





1. Combine water, lentils and salt in small saucepan. Bring to a boil over high heat. Cook, stirring occasionally, for 15 minutes or until lentils are crisp-tender. Drain; run lentils under cold water.


2. Combine lentils, celery, bell pepper, mint sauce, onion, parsley, olive oil, garlic and oregano in medium bowl; mix well. Cover; refrigerate until ready to serve. Serve over lettuce leaves.





Enjoy!!
Black Bean and Corn Salad:


1 can corn, drained


1 can black beans, drained and rinsed


1 small green bell pepper, diced


1/2 - onion diced


1 jalepeno pepper (small) finely chopped.


2 cloves garlic - minced


1/4 c lemon juice


salt, pepper and a pinch of Cumin %26amp; a pinch of tabasco





Mix all ingredients in large bowl and let set 4 hours before serving.