Whats your favorite salad recipe?!


Question: green lettuce, onions,cherry tomatoes, walnuts, pecans, craisins, balsamic vinegar and blue cheese.


Answers: green lettuce, onions,cherry tomatoes, walnuts, pecans, craisins, balsamic vinegar and blue cheese.

macaroni salad
elbow noodles, mayo, onions, hard boiled eggs and tuna

Chinese Chicken Salad ...... with maifun, not those funky crunchy chow mein noodles

MY FAMILY LOVE THE SEVEN LAYER SALAD, GO TO PAUL DEAN, SHE HAS GREAT RECIPES.THAT IS WHERE I GET A LOT OF MY RECIPES. AND THEY ARE GREAT.MALINDA

Baby spoon spinach,strawberries,feta& spicy jerk walnuts....with hot bacon dressing.

or a toss salad made with curly endive

Jackson Salad

Salad:
4 heads romaine, cut into bite-size pieces
2 cans Hearts of Palm, drained & chopped
2 cans Artichoke Hearts, drained & chopped
8 strips crisp bacon, crumbled (or more to taste)
1 small pkg. feta cheese, crumbled

Dressing:
1/2 small onion (about 1/4 cup)
6 Tbsp, cider vinegar
4 tsp. spicy brown mustard
1 tsp. sugar
1 tsp. salt
1/2 tsp. black pepper
1 cup vegetable oil (can use some olive oil)

Assemble salad and toss.

In blender or food processor, combine all dressing ingredients. Add oil last and slowly. Pour dressing over salad, toss, and serve. Wonderful! Serves 16.

--Southern Living
___________________________

Hearts of Palm, Baby Spinach, and Red Onion Salad with Citrus Vinaigrette

1/2 cup fresh orange juice
1/2 cup fresh lemon juice
1 teaspoon minced shallot
1/4 teaspoon Dijon mustard
1 teaspoon champagne vinegar
2 tablespoons extra-virgin olive oil
Salt and freshly cracked pepper
1 cup sliced (diagonally), hearts of palm
1 orange, segmented, white pith removed
1 cup baby spinach, washed and spun dry
1/4 cup thinly sliced red onion
Salt and freshly cracked pepper

Place the orange juice and lemon juice in a small skillet and cook over medium-high heat until reduced by two-thirds, about 15 minutes. You should have about 2 tablespoons left. Remove from the heat and reserve until ready to use.
In a medium bowl whisk together the shallots and mustard. Slowly drizzle in the reduced citrus juice and the champagne vinegar. Add the oil in a thin, steady stream, whisking constantly. Season lightly with salt and freshly cracked pepper.
In a mixing bowl, combine the hearts of palm, orange segments, baby spinach, and red onion. Season with salt and freshly cracked black pepper, and toss to combine. Divide between 2 chilled salad plates, and drizzle evenly with the prepared vinaigrette. Serve with extra ground black pepper if desired.

--Emeril Lagasse

Seven layer salad, and macaroni salad.

If you like beetroot this one is fantastic:

Cubed beetroot (fresh cooked or canned), broadbeans (fresh or frozen), feta cheese, walnuts and cooked pasta shells. For dressing just use your favourite vinaigrette. It is delicious, easy, and VERY healthy!

Otherwise I am a big fan of blue cheese, walnuts and fresh figs with rocket. A balsamic reduction is good as dressing but again you can use a basic vinaigrette.

Wild Rice Salad

Ingredients:
1/2 teaspoon salt
1 cup wild rice
1 6-ounce jar marinated artichoke hearts, drained and halved
1 6-ounce can green peas
1/3 cup coarsely chopped green bell pepper
3 green onions, chopped, white and green parts
1 cup cherry or grape tomatoes, halved
1/4 cup silvered almonds, toasted

Directions:
Dressing:
1 1/2 cups canola oil
1/2 cup white vinegar
1 cup Parmesan cheese, grated
1 tablespoon sugar
1 teaspoon salt
1 teaspoon celery seed
1/2 teaspoon ground white pepper
1/2 teaspoon dry mustard
1/4 teaspoon paprika
1 clove garlic, minced

Combine all the dressing ingredients in a jar with a tight-fitting lid and shake well. Refrigerate until ready to use.

In a 1-quart pot with a lid, bring 2 cups water and the salt to a boil. Add the rice and stir well. Reduce the heat to low, cover, and simmer for 45 minutes to 1 hour. Drain excess liquid from the rice.

In a large bowl, combine the rice, artichoke hearts, peas, green pepper, green onions, tomatoes, reserved marinade, and half of the dressing. Toss well. Cover and chill or eat at room temperature. Just before serving, toss again and taste. Add some of the remaining dressing, if desired. Sprinkle with the almonds and serve





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