Please give me your best salad or side dish recipes!?

I need the best salad or side dish recipes and whoever has the best I will give 20 points to! So good luck and give me the best you got!


- Pink Princess %26lt;3Please give me your best salad or side dish recipes!?
Sweet Corn Cake





1/4 cup butter, unsalted


2 tablespoon shortening


1/2 cup masa harina


3 tablespoon cold water


1 10 ounce package frozen corn kernels


3 tablespoon cornmeal


1/4 cup sugar


2 tablespoon whipping cream


1/4 t. baking powder


1/4 t. salt





Whip butter and shortening in mixing bowl until fluffy and creamy. Add masa harina gradually and mix thoroughly. Add water gradually, mixing thoroughly.





Blend corn kernels until coarsely chopped. Stir into masa mixture.





Mix cornmeal, sugar, whipping cream, baking powder and salt in large bowl. Add butter-masa mixture; mix until blended. Pour masa mixture into 8'; greased baking pan.





Cover with foil and bake at 350°F. until corn cake is firm, 40 to 50 minutes. Allow to stand at room temperature 15 minutes before cutting into squares. Or use ice cream scoop to serve.





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Corn and Tomato Salad


Makes 6 (1/2-cup) Servings





3 med ears sweet corn


1 1/2 cup grape tomatoes, quartered (about 1/2 pound)


1/4 cup chopped red onion


2 tablespoon chopped cilantro


2 teaspoon extra virgin olive oil


2 tablespoon freshly squeezed lime juice


1/8 teaspoon ground cumin


Kosher Salt


Black Pepper





In large pot of boiling water, cook corn until just tender, about 5 minutes.





Drain and let cool to room temperature.





Cut kernels from ears and transfer to large bowl. Add remaining ingredients and then mix until well combined. Season with salt and pepper to taste.





Serve immediately or refrigerate up to 2 hours.





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Crunchy Spinach Salad


Serves 4





6 ounces cleaned spinach leaves


3 ounces pecan brittle


1 1/2 ounces fried angel hair pasta


1 1/2 ounces fried wonton strips


1 ounce feta cheese


1 ounce diced red onion


1 ounce crispy bacon bits


2 pinches toasted sesame seeds


1/4 ounce crispy shallot and green onion


6 Roma tomato wedges


4 ounces citrus dressing





Place all ingredients with the exception of the Roma tomatoes in a mixing bowl and toss with the dressing.





Place the salad in the serving bowls and garnish with the Roma tomatoes.


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Edamame and Black Bean Salad





5 Tablespoon red wine vinegar


3 Tablespoon extra virgin olive oil


2 limes, juiced


2 cloves garlic, minced


1/3 cup fresh cilantro, chopped


1 teaspoon sugar


3/4 teaspoon salt


1 pound shelled edamame, frounceen


1 pint grape tomatoes, quartered


4 scallions, thinly sliced or 1/2 cup chopped red onion


1 (15 ounces) can black beans, rinsed %26amp; drained


1 (15 ounces) can corn, drained





In large bowl, whisk red wine vinegar, olive oil, lime juice, garlic, cilantro, sugar, %26amp; salt together. Set aside.





Bring large pot of lightly salted water to a boil. Add frounceen edamame, boiling for 6 mins.





Drain edamame well, %26amp; pour into bowl with dressing.





Add grape tomatoes, scallions, corn %26amp; black beans, %26amp; gently stir to mix.





Cover %26amp; refrigerate for 2 hours, then stir %26amp; serve.





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Greek Pasta Salad


Serves 8





4 tomatoes, seeded and diced


6 ounces feta cheese, crumbled


4 scallions, minced


3 tablespoons olive oil


1/4 cup watercress (optional), chopped


1 tablespoon lemon juice


1/2 cup Kalamata or other black olives


¾ pound fusilli or large epoundow macaroni


1/8 teaspoon salt (optional)


1 green bell pepper, seeded and cut into julienne strips


1 lemon, cut into wedges





Combine first 7 ingredients in a salad bowl. Cook pasta in boiling water until al dente.





Drain pasta and rinse under cold water.





Drain thoroughly. Stir pasta into tomato mixture. Season with salt and pepper to taste.





Garnish salad with bell peppers and lemon wedges.





The recommended wines are: Chenin Blanc, Chianti, or Beaujolais





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Greek Salad


For 8 servings





2-2/3 cups spinach leaves, washed and torn into pieces, tough stems discarded


1 pound european salad (or other packaged salad mix)


2-3/4 tomatoes, cut into wedges


1-1/4 cucumbers, peeled and thinly sliced


1-1/4 red bell peppers, seeded and thinly sliced


5 ounces pitted black olives, thinly sliced


5 ounces feta cheese, crumbled


1 cup salad dressing


1-2/3 cups cheese %26amp; garlic croutons





Combine first 7 ingredients in a salad bowl and toss. Pour dressing over salad just before serving.





Season with salt and pepper to taste and toss. Serve with croutons.Please give me your best salad or side dish recipes!?
Thai Waterfall Beef Salad





This beef salad recipe offers a feast of flavors and textures with every bite! This salad is based on the famous ';Waterfall Beef'; dish in Thailand, so called because of the splashing sound of juices falling on a hot grill. The beef is lightly grilled or oven-broiled, sliced thinly, then served with a mixture of salad greens and fresh papaya along with a special Thai dressing. Serve as the main course for a nutritious and oh-so-delicious dinner that's naturally high in protein and low in carbs.





Prep Time: 20 minutes


Cook Time: 12 minutes





1 to 2 sirloin steaks, depending on the amount of meat you prefer


MARINADE:


2 Tbsp. oyster sauce


2 Tbsp. soy sauce


1 Tbsp. lime or lemon juice


2 Tbsp. brown sugar


FOR SALAD:


1 large bowl salad greens


1 cup bean sprouts


handful of fresh mint or basil leaves, lightly chopped or torn


1 cup fresh coriander


1 cup fresh papaya, cubed (for tips on buying %26amp; preparing papaya, see below)


1 cup cherry tomatoes, left whole or sliced in half


DRESSING:


2 Tbsp. fish sauce (available at Asian food stores)


3 Tbsp. lime or lemon juice


1+1/2 Tbsp. soy sauce


1/2 tsp. cayenne pepper


1 tsp. brown sugar


2 Tbsp. toasted and ground sticky rice, OR 2 Tbsp. ground peanuts


Preparation:


For tips on preparing fresh papaya, see: Buying and Preparing Papaya.





Mix marinade ingredients together in a cup or bowl, stirring to dissolve the sugar. Pour over the steak(s), turning meat to coat. Set in the refrigerator to marinate.


For the ground sticky rice: Place 2 Tbsp. uncooked sticky rice in a dry frying pan over medium-high heat. Stirring continuously, dry-fry the rice until it starts to pop and is lightly toasted. Remove rice from the pan and allow to cool slightly before grinding it up with a coffee grinder, or pounding into a powder with pestel %26amp; mortar.


Combine all salad dressing ingredients together in a cup or mixing bowl, stirring until sugar dissolves. Then prepare your bowl of greens and other salad ingredients.


Grill the steak over a hot grill, turning only once or twice to retain the juices (meat should still be pink in the center).


To Oven-Broil the Steak: Set oven to BROIL setting. Place steak on a broiling pan OR on a foil or parchment paper lined baking sheet. Place in oven on second-to-highest rung. Broil 5-7 minutes per side, or until steak is well done on the outside but still pink on the inside.


While steak is cooking, toss the salad with the dressing. Taste-test for salt, adding more fish sauce if not salty enough, or more lime juice if too salty for your taste. Portion out salad onto serving plates or bowls.


Slice the steak as thinly as you can. Top each portion with a generous amount of sliced sirloin and serve immediately. ENJOY!





User Reviews





Overall Rating: 5 out of 5





This is really, really good!!!!!!!!!!!!!!, February 16, 2009


By Andy72





';Okay, I have to admit, I am hooked on Darlene's Thai recipes.





This beef salad is drop dead delicious. It took me longer than 20 minutes to make but the results will make you drool!!





So many different flavors, healthy for you too!





I added a bit more lime juice and doubled up the cherry tomatoes because my wife loves them.





Make sure that the beef is medium rare. If the beef is over cooked you don't get the tantalizing juices that permeate the dish.





I also added a touch of Nam Prik Pao to give it an extra boost.





Take the time to make this and you will be in Thai Beef Salad Heaven!!!
Egg and Lettuce Salad Cups


Ingredients:


4 eggs


1 red capsicum, diced


1 Lebanese cucumber, diced


3 green onions, finely sliced diagonally


1 carrot, grated


1 cup bean sprouts


¼ cup chopped coriander


2 tbsp lime juice


1 ½ tbsp sweet chilli sauce


1 tsp fish sauce


8 iceberg lettuce leaves


Method:


Place the eggs into a saucepan and cover with water. Place the lid on the saucepan and bring to the boil, and when it starts uncover and start timing for 10 minutes. Drain and cool under cold water, then peel.


Chop the eggs and combine in a large bowl with the capsicum, cucumber, onions, carrot and bean sprouts. Combine the juice and sauces in a small bowl and whisk with a fork. Pour over the vegetable mixture and gently mix through. To serve, spoon into lettuce leaves.


You can prepare the filling up to 1 hour in advance, keep covered in the fridge. Dress just before serving.


Tips: This can also be eaten as a wrap. To make this a more child friendly meal, just leave off the dressing and coriander, and add some grated cheese
1/2 cup radish sprouts


1/2 cup beet sprouts


1/2 cup cress sprouts


one fresh peach,cut in slices


1/3 cup finely shaved fennel


1TBSP finely sliced chives


1TBSP chopped parsley


1/2 tsp kosher salt


3TBSP grape seed oil


1 TBSP lemon juice


black pepper(to taste)


place sprouts,peach and fennel in a bowl,add the chives and parsley.then salt oil and lemon juice,gently move around with your hand until all is coated evenly.taste and adjust your seasoning with more salt and pepper.





this is a great spring/summer salad i use in my restaurant,any sprouts will work,necterines are great too. to serve, gently squeeze in your hand and place in the centre of your plate,great salad for fish,chicken or on its own.


enjoy!
Asian Peanut Slaw





5 cups shredded green cabbage (about 1 lb)


1/3 cup green onion, sliced on diagonal


1 medium carrot, peeled and shredded


3 Tbsp. natural rice vinegar


2 1/2 Tbsp. peanut butter


2 Tbsp. Splenda Granular or 3 Splenda packets


1 Tbsp brown sugar


2 teaspoons light soy sauce


1 Tbsp. water


1/8 teaspoon red pepper flakes (or to taste)


2 1/2 Tbsp chopped, unsalted peanuts for garnish


Fresh cilantro (optional for garnish)





Place cabbage, onion, and carrot in a large bowl. Vigorously whisk together remaining ingredients in a small bowl until smooth. Pour dressing over cabbage and toss. (This slaw is best served within an hour or so of tossing.) Garnish with peanuts and cilantro. Makes 5 (1 cup) servings.





Diabetic exchange = 2 vegetables, 1½ Fat


WW point comparison = 2 points


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Corn and Tomato Salad





3 med ears sweet corn


1 1/2 c grape tomatoes, quartered (about 1/2 lb)


1/4 c chopped red onion


2 Tbsp chopped cilantro


2 tsp extra virgin olive oil


2 Tbsp freshly squeezed lime juice


1/8 tsp ground cumin


Kosher Salt


Black Pepper





1. In large pot of boiling water, cook corn until just tender, about 5 minutes.





2. Drain and let cool to room temperature.





3. Cut kernels from ears and transfer to large bowl. Add remaining ingredients and then mix until well combined. Season with salt and pepper to taste. Serve immediately or refrigerate up to 2 hours.





Makes 6 (1/2-cup) Servings





Per Serving: 81 cal, 3 g pro, 15 g carb, 2.5 g fat, 0.4 g sat fat, 0 mg chol, 3 g fiber, 14 mg sodium


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Basic Real Macaroni %26amp; Cheese





½ cup heavy cream


½ cup milk


3 Tbsp butter


2 Tbsp flour


1 lb. macaroni, boiled al dente, according to pkg. directions


1½ c ups yellow cheddar cheese, shredded


1½ cups Muenster cheese, shredded





Heat the milk and cream together in microwave. Melt butter in large saucepan, then add all the flour stirring constantly. Let cook for 4-5 minutes, continuing to stir. Remove from heat and add warm milk and cream while whisking -- if sauce is too thick, add a touch more milk. Add cheese to white sauce and stir. (Save a bit of cheese for the topping.) Stir sauce into macaroni. Serve as-is, or place in a buttered casserole dish. Place in 350°F oven until slightly brown and bubbly on top -- 25-30 minutes.


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Zesty Vegetable Skewers





1 garlic clove


1 tsp. kosher salt


1/3 cup olive or vegetable oil


3 Tbsp. lemon juice


1 tsp. Italian seasoning


¼ tsp. black pepper


8 medium fresh mushrooms


2 small or 1 large zucchini, cut into ½” chunks


2 small onions, cut into sixths (leave stem attached)


8 cherry tomatoes





Mash garlic clove w/ salt in a small bowl. Add next 4 ingredients, mixing well.


Stack 1 of each vegetable onto 8 skewers, lay in shallow pan, and pour marinade over veggies. Let sit for 15 min.


Grill 10-15 over medium heat, turning frequently, until just tender. Serves 4 (2 skewers each)





--RazzleDazzleRecipes.com
Pear, Walnut and Bleu Cheese Salad on Baby Greens with Honey Mustard Vinaigrette (Serves 2)





Slice 1 pear in half lengthwise ( D'anjou or Red Barlett work well). Place each half on a mixture of baby greens ( or spring greens or field greens). Add crumbled bleu cheese and chopped walnuts. Drizzle honey mustard vinaigrette over the salad.





Honey Mustard Vinaigrette





2 tablespoons white wine vinegar


2 tablespoons honey


2 tablespoons Dijon mustard (I like smooth Dijon better for this)


salt and freshly ground black pepper to taste


1/2 cup vegetable oil
Hmm,.. The best salad I've ever had starts with baby greens and then add the following ingredients:


sliced strawberries


shredded carrots


sliced radishes


diced yellow or orange bell pepper


blackberries


diced cucumbers


halved grapes


crumbled bacon


gorgonzola cheese crumbles


shredded cheddar cheese


soy nuts


halved cherry tomatoes


drizzle of truffle oil


bacon ranch dressing





Toss all ingredients together and you have a salad fit for a king!
I use mozzarella cheese instead of cheddar in this recipe


http://allrecipes.com/Recipe/Tomato-Zucc…
This side is always a hit and can even serve as a main dish...
Seven Layer Salad.....





Layer the following ingredientsdients in a 13 x 9 inch pan or a punch bowl.





The FIRST layer is lettuce


The SECOND layer is peas (I like to use the ones from the can...just drain them before you add them to the salad)


The THIRD layer is finely chopped tomatoes


The FOURTH layer is chopped bacon


The FIFTH layer is finely chopped green or purple onion


The SIXTH layer is shredded mozzarella or shredded cheddar cheese


The SEVENTH layer is ranch dressing (I like to use T.Marzetti) or mayo.





Cover with cling wrap and refrigerate anywhere from 4-24 hours and enjoy.





When I serve this to my guests, I usually serve it with toasted pita wedges sprinkled with garlic salt. It makes a nice addition to the salad.

the bees