Salad & salad dressing recipes please?!
my only requirements is no olives!. EW!!
thanks!. best answer will be chosen!.Www@FoodAQ@Com
thanks!. best answer will be chosen!.Www@FoodAQ@Com
Answers:
yay! salad is a amazing! here are a bunch of unique recipes :)
Strawberry and Feta Salad
INGREDIENTS:
1 cup slivered almonds
2 cloves garlic, minced
1 teaspoon honey
1 teaspoon Dijon mustard
1/4 cup raspberry vinegar
2 tablespoons balsamic vinegar 2 tablespoons brown sugar
1 cup vegetable oil
1 head romaine lettuce, torn
1 pint fresh strawberries, sliced
1 cup crumbled feta cheese
DIRECTIONS:
1!. In a skillet over medium-high heat, cook the almonds, stirring frequently, until lightly toasted!. Remove from heat, and set aside!.
2!. In a bowl, prepare the dressing by whisking together the garlic, honey, Dijon mustard, raspberry vinegar, balsamic vinegar, brown sugar, and vegetable oil!.
3!. In a large bowl, toss together the toasted almonds, romaine lettuce, strawberries, and feta cheese!. Cover with the dressing mixture, and toss to serve!.
Apple Walnut Salad with Cranberry Vinaigrette
INGREDIENTS:
1/2 cup chopped walnuts
1/4 cup cranberries
1/4 cup balsamic vinegar
1 cup red onion, chopped
1 tablespoon white sugar
1 tablespoon Dijon-style prepared mustard
1 cup vegetable oil
salt and pepper to taste
10 cups mixed salad greens,
rinsed and dried
2 Red Delicious apples, cored
and thinly sliced
DIRECTIONS:
1!. Preheat the oven to 350 degrees F (175 degrees C)!. Spread the walnuts out on a baking sheet in a single layer!. Bake for 8 to 10 minutes in the preheated oven, or until lightly toasted!.
2!. In a food processor, combine the cranberries, vinegar, onion, sugar, and mustard!. Puree until smooth; gradually add oil, and season with salt and pepper!.
3!. In a salad bowl, toss together the greens, apples, and enough of the cranberry mixture to coat!. Sprinkle with walnuts, and serve!.
Arugula Salad with Citrus Vinaigrette
INGREDIENTS:
1/3 cup freshly squeezed
grapefruit juice
1/3 cup freshly squeezed
orange juice
1/3 cup extra virgin olive oil salt to taste
6 ounces arugula - rinsed,
dried and torn
1 pear, cored and sliced
1 red bell pepper, thinly sliced
DIRECTIONS:
1!. In a jar with a tight fitting lid, combine grapefruit juice, orange juice, olive oil, and salt!. Shake vigorously!.
2!. In a salad bowl, combine arugula, pear, and red pepper!. Drizzle dressing over salad, and toss to coat!. Serve immediately!.
Tropical Salad with Pineapple Vinaigrette
INGREDIENTS:
6 slices bacon
1/4 cup pineapple juice
3 tablespoons red wine vinegar
1/4 cup olive oil
freshly ground black pepper to
taste
salt to taste 1 (10 ounce) package chopped
romaine lettuce
1 cup diced fresh pineapple
1/2 cup chopped and toasted
macadamia nuts
3 green onions, chopped
1/4 cup flaked coconut, toasted
DIRECTIONS:
1!. Place bacon in a large, deep skillet!. Cook over medium high heat until evenly brown!. Drain, crumble and set aside!.
2!. In a cruet or jar with a lid, combine pineapple juice, red wine vinegar, oil, pepper and salt!. Cover and shake well!.
3!. In a large bowl, toss together the lettuce, pineapple, macadamia nuts, green onions and bacon!. Pour dressing over salad and toss to coat!. Garnish with toasted coconut!.
Spinach Salad with Honey Dressing
INGREDIENTS:
1 medium red apple
Lemon Juice
6 cups torn fresh spinach
6 cups torn red leaf lettuce
1 small red onion, sliced and
separated into rings
1 (11 ounce) can mandarin
oranges, drained
1/3 cup sunflower kernels,
toasted
6 bacon strips, cooked and
crumbled DRESSING:
1/2 cup vegetable oil
1/4 cup sugar
2 tablespoons cider vinegar
2 1/2 tablespoons honey
1/2 teaspoon celery salt
1/2 teaspoon onion salt
1/2 teaspoon paprika
1/2 teaspoon ground mustard
1/2 teaspoon lemon juice
DIRECTIONS:
1!. Thinly slice apple; brush with lemon juice!. In a large salad bowl, toss the spinach, lettuce, onion, oranges and apple slices!. Sprinkle with sunflower kernels and bacon!.
2!. In a microwave-safe bowl, whisk the dressing ingredients!. Microwave, uncovered, on high for 1 minute!. Stir and drizzle over salad!. Serve immediately!.
Sun-dried Tomato, Feta and Pine Nut Salad
INGREDIENTS:
1 loaf Italian bread, cubed
3 tablespoons extra virgin olive
oil
1/2 teaspoon seasoned salt
1/2 teaspoon freshly ground
black pepper
1 teaspoon garlic powder 1/2 cup pine nuts
1 cup sun-dried tomatoes
2 (16 ounce) packages mixed
salad greens
4 green onions, cut into 1/2-
inch pieces
8 ounces feta cheese,
crumbled
DIRECTIONS:
1!. Preheat broiler!. Toss 3 cups cubed Italian bread with olive oil!. Season with seasoned salt, pepper, and garlic powder!. Spread out in a single layer in a well oiled 9x13 inch baking dish!. Broil until toasted, turning to brown evenly!. Set croutons aside to cool!.
2!. Spread pine nuts on a baking sheet, place on bottom rack of the oven, and toast under broiler!. This should only take a few minutes, so watch carefully to prevent burning!. Set aside to cool!.
3!. Soak sun-dried tomatoes in hot water for 5 to 10 minutes, or until soft!. Drain, and slice!.
4!. In a large salad bowl, toss mixed greens with green onions!. Top with croutons, sun-dried tomatoes, pine nuts, and feta!.Www@FoodAQ@Com
Strawberry and Feta Salad
INGREDIENTS:
1 cup slivered almonds
2 cloves garlic, minced
1 teaspoon honey
1 teaspoon Dijon mustard
1/4 cup raspberry vinegar
2 tablespoons balsamic vinegar 2 tablespoons brown sugar
1 cup vegetable oil
1 head romaine lettuce, torn
1 pint fresh strawberries, sliced
1 cup crumbled feta cheese
DIRECTIONS:
1!. In a skillet over medium-high heat, cook the almonds, stirring frequently, until lightly toasted!. Remove from heat, and set aside!.
2!. In a bowl, prepare the dressing by whisking together the garlic, honey, Dijon mustard, raspberry vinegar, balsamic vinegar, brown sugar, and vegetable oil!.
3!. In a large bowl, toss together the toasted almonds, romaine lettuce, strawberries, and feta cheese!. Cover with the dressing mixture, and toss to serve!.
Apple Walnut Salad with Cranberry Vinaigrette
INGREDIENTS:
1/2 cup chopped walnuts
1/4 cup cranberries
1/4 cup balsamic vinegar
1 cup red onion, chopped
1 tablespoon white sugar
1 tablespoon Dijon-style prepared mustard
1 cup vegetable oil
salt and pepper to taste
10 cups mixed salad greens,
rinsed and dried
2 Red Delicious apples, cored
and thinly sliced
DIRECTIONS:
1!. Preheat the oven to 350 degrees F (175 degrees C)!. Spread the walnuts out on a baking sheet in a single layer!. Bake for 8 to 10 minutes in the preheated oven, or until lightly toasted!.
2!. In a food processor, combine the cranberries, vinegar, onion, sugar, and mustard!. Puree until smooth; gradually add oil, and season with salt and pepper!.
3!. In a salad bowl, toss together the greens, apples, and enough of the cranberry mixture to coat!. Sprinkle with walnuts, and serve!.
Arugula Salad with Citrus Vinaigrette
INGREDIENTS:
1/3 cup freshly squeezed
grapefruit juice
1/3 cup freshly squeezed
orange juice
1/3 cup extra virgin olive oil salt to taste
6 ounces arugula - rinsed,
dried and torn
1 pear, cored and sliced
1 red bell pepper, thinly sliced
DIRECTIONS:
1!. In a jar with a tight fitting lid, combine grapefruit juice, orange juice, olive oil, and salt!. Shake vigorously!.
2!. In a salad bowl, combine arugula, pear, and red pepper!. Drizzle dressing over salad, and toss to coat!. Serve immediately!.
Tropical Salad with Pineapple Vinaigrette
INGREDIENTS:
6 slices bacon
1/4 cup pineapple juice
3 tablespoons red wine vinegar
1/4 cup olive oil
freshly ground black pepper to
taste
salt to taste 1 (10 ounce) package chopped
romaine lettuce
1 cup diced fresh pineapple
1/2 cup chopped and toasted
macadamia nuts
3 green onions, chopped
1/4 cup flaked coconut, toasted
DIRECTIONS:
1!. Place bacon in a large, deep skillet!. Cook over medium high heat until evenly brown!. Drain, crumble and set aside!.
2!. In a cruet or jar with a lid, combine pineapple juice, red wine vinegar, oil, pepper and salt!. Cover and shake well!.
3!. In a large bowl, toss together the lettuce, pineapple, macadamia nuts, green onions and bacon!. Pour dressing over salad and toss to coat!. Garnish with toasted coconut!.
Spinach Salad with Honey Dressing
INGREDIENTS:
1 medium red apple
Lemon Juice
6 cups torn fresh spinach
6 cups torn red leaf lettuce
1 small red onion, sliced and
separated into rings
1 (11 ounce) can mandarin
oranges, drained
1/3 cup sunflower kernels,
toasted
6 bacon strips, cooked and
crumbled DRESSING:
1/2 cup vegetable oil
1/4 cup sugar
2 tablespoons cider vinegar
2 1/2 tablespoons honey
1/2 teaspoon celery salt
1/2 teaspoon onion salt
1/2 teaspoon paprika
1/2 teaspoon ground mustard
1/2 teaspoon lemon juice
DIRECTIONS:
1!. Thinly slice apple; brush with lemon juice!. In a large salad bowl, toss the spinach, lettuce, onion, oranges and apple slices!. Sprinkle with sunflower kernels and bacon!.
2!. In a microwave-safe bowl, whisk the dressing ingredients!. Microwave, uncovered, on high for 1 minute!. Stir and drizzle over salad!. Serve immediately!.
Sun-dried Tomato, Feta and Pine Nut Salad
INGREDIENTS:
1 loaf Italian bread, cubed
3 tablespoons extra virgin olive
oil
1/2 teaspoon seasoned salt
1/2 teaspoon freshly ground
black pepper
1 teaspoon garlic powder 1/2 cup pine nuts
1 cup sun-dried tomatoes
2 (16 ounce) packages mixed
salad greens
4 green onions, cut into 1/2-
inch pieces
8 ounces feta cheese,
crumbled
DIRECTIONS:
1!. Preheat broiler!. Toss 3 cups cubed Italian bread with olive oil!. Season with seasoned salt, pepper, and garlic powder!. Spread out in a single layer in a well oiled 9x13 inch baking dish!. Broil until toasted, turning to brown evenly!. Set croutons aside to cool!.
2!. Spread pine nuts on a baking sheet, place on bottom rack of the oven, and toast under broiler!. This should only take a few minutes, so watch carefully to prevent burning!. Set aside to cool!.
3!. Soak sun-dried tomatoes in hot water for 5 to 10 minutes, or until soft!. Drain, and slice!.
4!. In a large salad bowl, toss mixed greens with green onions!. Top with croutons, sun-dried tomatoes, pine nuts, and feta!.Www@FoodAQ@Com
French Shrimp Salad
Ingredients
1 pound fresh asparagus
3/4 pound cooked shrimp - peeled and deveined
1/3 cup mayonnaise
1 tablespoon lemon juice
6 artichoke hearts, drained
1 cup French dressing
2 hard-cooked eggs, chopped
6 sprigs fresh parsley
Directions
Cook the asparagus in boiling salted water until tender!. Remove and cool under cold water!. Reserve six stalks and cut remaining asparagus into 1 inch pieces!. Cook and clean shrimp!. Again reserve the best six and dice the remainder!. In a bowl, combine shrimp and asparagus, mix gently with mayonnaise and lemon juice!. In a separate bowl, marinate the artichoke hearts in 1 cup French dressing!. Place shrimp and asparagus in an attractive shallow bowl!. Garnish with sieved egg and arrange reserved asparagus on top to resemble the spokes of a wheel!. Drain the artichoke bottoms and garnish each with a dollop of mayonnaise, 1 whole shrimp and 1 parsley sprig!. Arrange them around the salad!.Www@FoodAQ@Com
Ingredients
1 pound fresh asparagus
3/4 pound cooked shrimp - peeled and deveined
1/3 cup mayonnaise
1 tablespoon lemon juice
6 artichoke hearts, drained
1 cup French dressing
2 hard-cooked eggs, chopped
6 sprigs fresh parsley
Directions
Cook the asparagus in boiling salted water until tender!. Remove and cool under cold water!. Reserve six stalks and cut remaining asparagus into 1 inch pieces!. Cook and clean shrimp!. Again reserve the best six and dice the remainder!. In a bowl, combine shrimp and asparagus, mix gently with mayonnaise and lemon juice!. In a separate bowl, marinate the artichoke hearts in 1 cup French dressing!. Place shrimp and asparagus in an attractive shallow bowl!. Garnish with sieved egg and arrange reserved asparagus on top to resemble the spokes of a wheel!. Drain the artichoke bottoms and garnish each with a dollop of mayonnaise, 1 whole shrimp and 1 parsley sprig!. Arrange them around the salad!.Www@FoodAQ@Com
SUMMER'S HARVEST SALAD
7 ounces macaroni, * see note
1 cup fresh broccoli, flowerets
6 ounces shrimp, cooked
1 small tomato, chopped
1 cup spinach leaves, thinly sliced
1/3 cup red onion, sliced
1/2 cup Italian salad dressing
2 teaspoons salad supreme seasoning
1/2 teaspoon salt
1 dash cayenne pepper
1 boiled egg, grated
Prepare macaroni according to package directions, add broccoli during last two minutes of cooking time; drain!. Combine macaroni and broccoli, shrimp, tomato, spinach and red onion!. Blend together Italian dressing, salad supreme seasoning, salt and cayenne pepper!. Toss dressing with salad mixture!. Garnish with egg and sprinkle with salad supreme!. Serve immediately or cover and chill!. Refrigerate leftovers!. 6 to 8 servings!.
Summer Vegetable Ratatouille
2 onion, sliced into thin rings
3 cloves garlic, minced
1 medium eggplant, cubed
2 zucchini, cubed
2 medium yellow squash, cubed
2 green bell peppers, seeded and cubed
1 yellow bell pepper, diced
1 chopped red bell pepper
4 roma (plum) tomatoes, chopped
1/2 cup olive oil
1 bay leaf
2 tablespoons chopped fresh parsley
4 sprigs fresh thyme
salt and pepper to taste
DIRECTIONS
Heat 1 1/2 tablespoon of the oil in a large pot over medium-low heat!. Add the onions and garlic and cook until soft!.
In a large skillet, heat 1 1/2 tablespoon of olive oil and saute the zucchini in batches until slightly browned on all sides!. Remove the zucchini and place in the pot with the onions and garlic!.
Saute all the remaining vegetables one batch at a time, adding 1 1/2 tablespoon olive oil to the skillet each time you add a new set of vegetables!. Once each batch has been sauteed add them to the large pot as was done in step 2!.
Season with salt and pepper!. Add the bay leaf and thyme and cover the pot!. Cook over medium heat for 15 to 20 minutes!.
Add the chopped tomatoes and parsley to the large pot, cook another 10-15 minutes!. Stir occasionally!.
Remove the bay leaf and adjust seasoning!.Www@FoodAQ@Com
7 ounces macaroni, * see note
1 cup fresh broccoli, flowerets
6 ounces shrimp, cooked
1 small tomato, chopped
1 cup spinach leaves, thinly sliced
1/3 cup red onion, sliced
1/2 cup Italian salad dressing
2 teaspoons salad supreme seasoning
1/2 teaspoon salt
1 dash cayenne pepper
1 boiled egg, grated
Prepare macaroni according to package directions, add broccoli during last two minutes of cooking time; drain!. Combine macaroni and broccoli, shrimp, tomato, spinach and red onion!. Blend together Italian dressing, salad supreme seasoning, salt and cayenne pepper!. Toss dressing with salad mixture!. Garnish with egg and sprinkle with salad supreme!. Serve immediately or cover and chill!. Refrigerate leftovers!. 6 to 8 servings!.
Summer Vegetable Ratatouille
2 onion, sliced into thin rings
3 cloves garlic, minced
1 medium eggplant, cubed
2 zucchini, cubed
2 medium yellow squash, cubed
2 green bell peppers, seeded and cubed
1 yellow bell pepper, diced
1 chopped red bell pepper
4 roma (plum) tomatoes, chopped
1/2 cup olive oil
1 bay leaf
2 tablespoons chopped fresh parsley
4 sprigs fresh thyme
salt and pepper to taste
DIRECTIONS
Heat 1 1/2 tablespoon of the oil in a large pot over medium-low heat!. Add the onions and garlic and cook until soft!.
In a large skillet, heat 1 1/2 tablespoon of olive oil and saute the zucchini in batches until slightly browned on all sides!. Remove the zucchini and place in the pot with the onions and garlic!.
Saute all the remaining vegetables one batch at a time, adding 1 1/2 tablespoon olive oil to the skillet each time you add a new set of vegetables!. Once each batch has been sauteed add them to the large pot as was done in step 2!.
Season with salt and pepper!. Add the bay leaf and thyme and cover the pot!. Cook over medium heat for 15 to 20 minutes!.
Add the chopped tomatoes and parsley to the large pot, cook another 10-15 minutes!. Stir occasionally!.
Remove the bay leaf and adjust seasoning!.Www@FoodAQ@Com