My BF loves his salad, please give me some good recipes.?

He does not have any foods he doesn't eat so no need to worry about that.My BF loves his salad, please give me some good 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.








SACMy BF loves his salad, please give me some good recipes.?
allrecipies.com
Pasta Salad





1 package rotini (curly ones)


1 small box cherry tomatoes


1 bottle KRAFT ranch with bacon dressing


1/2 green bell pepper


1/2 cup red onion








dice all veggies, cut tomatoes in 1/2


cook pasta and drain well


mix everything in bowl


refrigerate for at least 3 hours





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MOCK Ranch with bacon BOXed salad





2 cups shell noodles


1/2 cup carrots, grated


1 can very young peas, drained


1 TBSP onion powder


1 cup or more Mayonaisse (DO NOT USE MIRACLE WHIP)








cook pasta and carrots til tender


add rest of ingredients and refrigerate for at least 3 hours or overnight if possible.
i love bacon and chicken salad -





lettuce


pepper


bacon bits


chicken strips


tomatoes


onions


and whatever else he likes
I have a seven layer salad recipe if you would like it then just email me and I will be glad to share .
We buy lots of the pre packaged salads that come with dressing inside and then we add different things to the salad. Usually I marinate chicken, steak or fish and top the salad with it and I alwasy have small cans of corn, green beans, peas and different kinds of cheeses to add. Also adding almonods, walnuts, soynuts can really give an interesting texture. And I am addicted to adding Craisins to salads to give it a fruity kick. Williams Sonoma has whole cookbooks dedicated to salads, so try the link below. It has tons and tons of interesting ideas!
Here are links to a couple of recipes for salads:


Mandarin Orange Salad:


http://www.ehow.com/how_2249826_mandarin鈥?/a>


Cucumber, Tomato and Onion Salad:


http://www.ehow.com/how_2242285_cucumber鈥?/a>
In a pot put black beans(drained %26amp; rinsed), jalapenos optional as well, olive oil, onion, tomatoes, cilantro, garlic (corn optional) and lemon or lime juice in it and some of the following spices: cumin, thyme, chili powder and paprika





cook on the stove for about 10 min





make up your favorite salad fixin's or use this chopped romaine leaves, shredded carrot, sliced cucumbers avocado if you wish as a garnish on top.





place the salad on your plate and add the warm beans to the top





sprinkle cheese and add ranch dressing over it. if you have chicken breasts or steak or pork you can broil those in the oven with some cumin, garlic powder, onion powder, chili powder and salt %26amp; pepper and olive oil..





good!