Good easy salad recipe?!
Cucumber Salad
Slice 2 peeled cucumbers. Slice thinly. Add 1 small sliced or chopped red onion. Cover with bottled red wine vinaigrette dressing. Salt and pepper to taste. Best if you let sit in refrigerator for at least an hour.
Bacon Salad
4 slices bacon
1 lg bowl salad greens
? chopped red onion
Salt
Pepper
Red Wine Vinegar
In salad bowl, combine the salad and onion. Coat with ? cup red wine vinegar, salt and pepper. Chop bacon into little pieces. Cook until crispy. (You may need to add a little olive oil if bacon is very lean). Pour bacon and grease over salad.
Broccoli Cheese Salad
4 cups broccoli, cut into small pieces
1 red onion, chopped
1 cup cubed cheddar cheese
6 slices bacon, cooked, crumbled
Combine above ingredients. Combine 1 cup mayonnaise, ? cup sugar, and 2 Tbsp vinegar, salt and pepper to taste. Pour over salad.
Answers: Here are a few:
Cucumber Salad
Slice 2 peeled cucumbers. Slice thinly. Add 1 small sliced or chopped red onion. Cover with bottled red wine vinaigrette dressing. Salt and pepper to taste. Best if you let sit in refrigerator for at least an hour.
Bacon Salad
4 slices bacon
1 lg bowl salad greens
? chopped red onion
Salt
Pepper
Red Wine Vinegar
In salad bowl, combine the salad and onion. Coat with ? cup red wine vinegar, salt and pepper. Chop bacon into little pieces. Cook until crispy. (You may need to add a little olive oil if bacon is very lean). Pour bacon and grease over salad.
Broccoli Cheese Salad
4 cups broccoli, cut into small pieces
1 red onion, chopped
1 cup cubed cheddar cheese
6 slices bacon, cooked, crumbled
Combine above ingredients. Combine 1 cup mayonnaise, ? cup sugar, and 2 Tbsp vinegar, salt and pepper to taste. Pour over salad.
cut up lettuce and oil adn viniger with bread
cucumber mixd with lettuce with tomatos with carrots and some mayo
Well, my favorite salad would be...
Lettuce (of course)
Ranch (I like normal ones)
And you could sprinkle bacon bits, tangerines (from a can), chicken slices, nuts, etc.
Ambrosia
3 (15-ounce) cans chunky fruit cocktail, drained
1 (11-ounce) can Mandarin oranges, drained
1 cup miniature marshmallows
1 cup sweetened flake coconut
2 bananas, thinly sliced
2/3 cup NESTLé? CARNATION? Evaporated Milk
1 cup sliced fresh strawberries
1. Combine fruit cocktail, oranges, marshmallows, coconut, bananas and evaporated milk in large bowl. Refrigerate for 30 minutes. Stir in strawberries before serving.
Makes 6 servings.
Tortellini Caesar Salad
1 (9-ounce) package BUITONI? Three Cheese Tortellini, prepared according to package directions, chilled
1 (10 to 12-ounce) package ready-to-use romaine lettuce
3/4 cup prepared Creamy caesar salad dressing
1/3 cup freshly grated Parmesan cheese
1 cup seeded and diced fresh tomatoes
1 cup Caesar-style croutons
Freshly ground black pepper
1. Combine pasta, lettuce, dressing and cheese in medium bowl. Toss to coat; top with tomatoes and croutons. Season with ground black pepper.
Makes 8 servings
California Chicken Salad
3 cups chicken breast meat, cooked, diced
2 cups cherry tomatoes, halved
3 scallions, chopped
1/3 cup horseradish
1/3 cup bacon sour cream dip
1/2 teaspoon salt
1/2 teaspoon pepper
2 avocados, peeled, pitted and sliced
1. In a medium bowl, stir together the chicken, cherry tomatoes, scallions and sour cream
dip. Season with salt and pepper.
2. Arrange avocado slices on four salad plates. Spoon chicken salad over avocado and serve.
Makes 4 servings..
lettuce tomatoes chesese
lettuce, parmersian or feta cheese, any dressing you like, onions, radishes, and red peppers
Fill your palet with mixed greans. Drizzle with olive oil and lemon juice, and a tiny hint of balsamic vinegar. Sprinkle with grated parmesan cheese and cut up pieces of granbysmith apple, and broken piece of walnuts or pecans. Enjoy!
Take your pick.
Ingredients
2 cups (500 mL) raw rotini or other medium pasta shape (or 3 cups/750 mL cooked)
2 cups (750 mL) cooked chicken (leftover grilled, roast or rotisserie is fine), cut into 1/2-inch (0.5-cm) cubes
1/2 cup (125 mL) cheddar, Swiss or Monterey Jack cheese, cut into cubes
2 green onions, chopped
1 small green or red pepper, chopped
1/4 cup (50 mL) finely chopped parsley
1/4 cup (50 mL) mayonnaise
1/4 cup (50 mL) plain yogurt
2 tsp. (10 mL) cider or white wine vinegar
1 clove garlic, minced
1/2 tsp. (2 mL) salt
1/4 tsp. (1 mL) black pepper
Cooking Instructions
Bring a large pot of salted water to a boil. Add the pasta and cook, stirring occasionally, until tender but not mushy. Drain, then rinse well under cold running water and drain again very thoroughly. Transfer to a large bowl.
To the pasta, add the chicken, cheese, green onions, green or red pepper and chopped parsley. Toss to mix.
In a small bowl, whisk together the mayonnaise, yogurt, vinegar, garlic, salt and pepper. Pour over the salad and toss well to coat everything with dressing. If you're making this salad to serve later, add the dressing at the last possible moment before serving. (Pasta has a tendency to absorb dressing as it sits.) Leftovers can be revived with a bit of additional dressing at serving time.
Quick salad Nicoise
Ingredients
110g/4oz mixed salad leaves
2 small Gem lettuces (optional)
2 tins of tuna in oil
110g/4oz French beans, cooked until just done
4 tomatoes, each cut into 8
4 hard boiled eggs, quartered
10-12 cooked new potatoes, cut into quarters
handful black olives
small tin anchovies in oil
For the dressing:
6 tbsp olive oil
1 tsp Dijon mustard
2 tbsp white wine vinegar
salt and pepper
Method
1. Tear the salad leaves and little Gems, if using, into bite-sized pieces and place in a large serving bowl.
2. Drain the tins of tuna and flake onto the salad leaves.
3. Add the beans, tomatoes, eggs, potatoes, olives and anchovies.
4. Place all the dressing ingredients into a bowl, season and whisk well.
5. Pour over the salad and serve immediately.
Cosmic angel
Make, or purchase a balsamic vinegar reduction (to make, purchase a cheap bottle of balsamic vinegar. Put on stove in saucepan uncovered and simmer 2+ hours until it gets to the consistency of syrup. Bottled will keep in refrig up to a year. Store in squeeze bottle with small opening : like a ketchup dispenser).
Drizzle the balsamic vinegar on a plate. Layer with mixed salad greens. Thinly slice a pear, or fresh orange, or apple--any fruit-- then top with dried cranberries, your favorite crumbled cheese. Some crunchy wonton strips would top it off. A splash of non reduced balsamic vinegar, or olive oil if you wish.
my grandma called this "chopped salad"
cold beets, green onion, radish, cucumber, cut into pretty big chunks and mixed with sour cream and a little vinegar.
This recipe is very easy and very good - good to the point of being sold for $12 for a lunch salad in a restaurant!!
What you will need is:
- 4 - 6 oz cooked chicken - shredded or chopped
- 4 cups Salad base (lettuce - however many kinds you want and if you want radishes or whatever in it - it's up to you)
- 1/2 apple (any kind with the peel) - chopped
- 1/8 cup cranraisins
- 1/8 cup pine nuts - toasted
- 1/8 cup sunflower seeds - toasted
- 1/4 cup pecan halves - toasted
- 2 T Feta cheese - crumbled (or a small handful)
- Raspberry Vinaigrette (Knott's Berry Farm is a good brand but I'm sure there are others out there that are good)
Place the lettuce in a big bowl (like a serving bowl - BIG!!! - that's how it was served in the restaurant and it allowed you to mix it up if you wanted or just eat it in layers). Place the apple chunks down next. Then add the cranraisins. Then add the chicken. Then add the toasted pine nuts, sunflower seeds and pecans. Then sprinkle the Feta cheese over the top and serve it with a custard cup of the Raspberry Vinaigrette so you can put on your dressing with a spoon and use however much you want. This will make enough main course salad for 2.
To toast the nuts, I start with the pine nuts because they are white so you can see them start to turn brown. I put them in a dry pan - no oil and stir them occasionally to watch when they start to change color - over medium heat. Once they start to get golden, I remove them and put in the sunflower seeds - these will start turning brown faster than the pine nuts because your pan is hot - be careful so you don't burn them. Remove them and put in your pecans - they don't take long at all. They will start turning darker brown on the ridges - be careful you don't burn them.