Can someone tell me a good salad to make tonight that includes lots of veggies and meat and seafood?!
Answers: I just want a good salad
Layered Beef Salad with Warm Dressing
1/2 cup soy sauce
1/2 cup sukiyaki sauce
1/2 cup water
2 teaspoons grated fresh ginger root
2 teaspoons minced garlic
1 (1 1/2) pound beef sirloin steak, sliced thinly across the grain
2 heads red leaf lettuce, torn into bite-sized pieces
1 onion, sliced thin
1 bunch radishes, sliced into thin rounds
1 English cucumber, thinly sliced
2 tomatoes, sliced
1 jicama, peeled and julienned
6 hard-cooked eggs, sliced
1 cup peanut oil
Whisk together the soy sauce, sukiyaki sauce, water, ginger, and garlic in a small bowl.
Arrange the sliced steak in the bottom of a shallow baking dish. Pour about 1/2 of the soy sauce mixture over the steak. Allow to marinate 30 minutes.
Build the salad by layering onto a platter the lettuce, onion, radish, cucumber, tomato, jicama, and eggs in that order.
Heat the oil in a skillet over medium-high heat. Cook the marinated steak strips in the hot oil to desired doneness, 3 minutes each side for medium-well.
Fruited Curry Chicken Salad
4 skinless, boneless chicken breast halves - cooked and diced
1 stalk celery, chopped
1/2 onion, chopped
1 small apple - peeled, cored and chopped
1/3 cup golden raisins
1/3 cup seedless green grapes, halved
1/2 cup chopped toasted pecans
1/8 teaspoon ground black pepper
1/2 teaspoon curry powder
3/4 cup mayonnaise
In a large salad bowl combine the chicken, celery, onion, apple, raisins, grapes, pecans, pepper, curry powder and mayonnaise. Mix all together, tossing to coat. Salad is ready to serve!
Crab West Indies Salad
(from my homestate of Louisiana)
1 pound jumbo lump crabmeat
1 medium onion, chopped (Vidalia, if in season)
celery seed
capers
bay leaves
6 ounces cider vinegar
3 ounces Wesson oil
4 ounces ice water
Layer crab and onions, sprinkle each layer with celery seed and capers, and toss in a few bay leaves (2 or 3) in each layer. You can add salt and white pepper if you like, I rarely do. Mix vinegar, oil, and water and pour over crabmeat mixture. Refrigerate overnight.
Salad Nicoise
Salad:
1 1/2 cups torn mixed greens or fresh spinach leaves
1 6 ounce can tuna packed in water
4 ounces fresh green beans, cooked until just done
4 cooked new potatoes, quartered
2 ripe roma tomatoes, cut into wedges
2 hard boiled eggs, halved
1/4 cup black olives
small tin of anchovies in oil
1 teaspoon capers, drained and rinsed, optional
Dressing:
9 tablespoons extra virgin olive oil
3 tablespoons white wine vinegar
2 teaspoons Dijon mustard
1 teaspoon garlic, smashed with salt until paste
ground black pepper to taste
Preparation:
In a large serving bowl, place the mixed greens. Drain the tuna and flake onto the greens. Add the green beans, potatoes, tomatoes, eggs, black olives, anchovies and capers if using. Place all the dressing ingredients into a bowl and whisk until well incorporated. Pour over the salad and serve immediately.
San Antonio Chicken Salad
2 large whole chicken breasts, split, boned and skinned
1/2 cup salsa
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/4 cup sour cream
2 tablespoons mayonnaise
1 ripe avocado
1 cup sliced celery
Bibb or leaf lettuce leaves
4 crisply cooked bacon slices, crumbled
Preparation:
Cut chicken into 1/2 inch cubes. Combine salsa, cumin and salt in 10-inch skillet. Cook chicken in salsa mixture, stirring frequently, until cooked through, about 4 minutes. Transfer contents of skillet to mixing bowl; cover and chill thoroughly.
To serve, combine chicken mixture, sour cream and mayonnaise. Mix well. Peel, seed and coarsely chop avocado. Add avocado and celery to chicken mixture. Mix lightly. Spoon onto lettuce-lined salad plates; sprinkle with bacon. Serve with additional salsa on the side.
Grilled Vegetable Salad with Chicken, Shrimp and Lobster
1/2 cup chopped red onion
2 tablespoons minced ginger
2 tablespoons grapeseed oil
2 cloves garlic, chopped
1 tablespoon chopped fresh thyme
4 boneless chicken breast halves with skin (preferably organic)
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
2 tablespoons extra-virgin olive oil
1 tablespoon chopped fresh thyme
1 tablespoon grated lemon zest
1 clove garlic, chopped
12 jumbo shrimp, shelled and deveined
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper
3 tablespoons champagne vinegar
2 tablespoons whole grain mustard
1 tablespoon honey (preferably organic)
2 tablespoons minced fresh basil
1 clove garlic, minced
1/2 teaspoon yellow mustard seeds
1/2 teaspoon Colman's dry English mustard
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper
1/3 cup grapeseed oil
2 red or yellow bell peppers
2 plum tomatoes, halved
2 cobs fresh corn, husks removed
1 sweet onion, cut into 1/2-inch-thick slices
1 large yellow summer squash, cut lengthwise into 1/2-inch-thick slices
1 bunch asparagus, trimmed
1 ripe avocado, peeled and diced
1/2 teaspoon salt
13 ounces mixed greens
1 pound cooked lobster, diced into large pieces
In a large bowl, combine onion, ginger, oil, garlic, and thyme. Add chicken; toss to coat. Cover and refrigerate at least 4 hours. In a medium bowl, combine oil, thyme, lemon zest, and garlic. Add shrimp; toss to coat. Cover and refrigerate at least 4 hours. In a bowl, whisk together vinegar, mustard, and honey with dry ingredients; add oil in a thin, steady stream, whisking until blended. Cover and refrigerate. Preheat and oil grill. Cook bell peppers over medium-high heat until charred on all sides, about 10 minutes. Transfer to a plastic storage bag; seal. When cool, remove blistered skin with a small knife. Cut peppers in half; remove seeds; dice into large pieces. Transfer to a large bowl. Meanwhile, grill tomatoes, corn, onion, squash, and asparagus until evenly charred; transfer vegetables to a large platter. Cut kernels from corncobs; transfer to bowl with bell peppers. Dice remaining grilled vegetables into large pieces; transfer to bowl with bell peppers. Add avocado and salt. Set aside.
Remove chicken from marinade, leaving as little marinade on chicken as possible. Season with salt and pepper. Place chicken skin side down on grill over medium-high heat and cook about 8 minutes. Turn and grill until chicken skin loses its pink color throughout, 6 to 8 minutes. Cool; dice into large pieces. Remove shrimp from marinade, leaving as little marinade on the shrimp as possible. Season with salt and pepper. Grill 2 minutes per side until opaque. In a large bowl, toss greens with vinaigrette until evenly coated. Divide among 12 serving plates. Arrange an equal amount of chicken and grilled vegetables on each plate. Garnish with lobster and shrimp.
Seafood Salad
Your favorite fish (such as cooked salmon or sole, canned tuna, or shrimp, etc.)
Romaine lettuce
Tomato
Onion
Red pepper
Oil
Vinegar
Pepper
Lemon
If you are using fresh fish, wrap it in foil and bake for 10 to 20 minutes until fully cooked. If you use canned tuna, simply drain tuna. Slice up a few pieces of onion, half of a tomato and a few pieces of red pepper. Wash Romaine lettuce and tear into pieces. Place all of the vegetables into a bowl. Slice tuna or cooked fish into a few pieces and place over the salad. Sprinkle the salad with a combination of fresh lemon and olive oil and vinegar. Add a dash of pepper.
nfd?
Just put together your own version of a Chef's salad with whatever veggies, meats (and cheeses) you have. Add hard boiled egg, pickled beets, croutons, etc. if you have them.
Enjoy your salad.