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Salad Recipes

Posted: Thu Jul 10, 2008 1:36 pm
by Emptynester
Salad Recipes
by Indiana on Fri Sep 28, 2007 4:13 am

Carrot and Cucumber “Fettuccine” Salad

1 pound carrots
2 medium cucumbers; peeled
3 tablespoons fresh lemon juice
1 teaspoon Dijon-style mustard
1/2 cup extra-virgin olive oil
1/4 cup fresh basil leaves - (packed); finely sliced
1/4 cup finely-diced red bell pepper
Salt; to taste
Freshly-ground black pepper; to taste

With a swivel bladed vegetable peeler shred the carrots and cucumbers into fettucini like strands.

In a large bowl whisk together the lemon juice and mustard. Add the olive oil in a slow stream while whisking constantly. Stir in sliced basil and red bell pepper. Season vinaigrette to taste with salt and pepper.

Add the strands of carrots and cucumbers and toss to combine. Adjust seasoning if necessary.

By: Sara Moulton, Gourmet Magazine, 1997

4 servings

Cold Spaghetti Salad

Posted: Thu Jul 10, 2008 1:38 pm
by Emptynester
by Indiana on Wed Oct 03, 2007 9:37 pm

Cold Spaghetti Salad

1 lb. spaghetti; broken into thirds
1 16 ounce bottle kraft zesty italian dressing
2 lg. tomatoes; chopped
2 lg. green peppers; chopped
1 large cucumber; chopped
1 lg. onion; minced
1 bottle McCormick salad supreme

Cook spaghetti al dente and drain.

Add dressing immdediately, and salad seasoning.


Add vegetables.

Refrigerate overnight.

Can add any vegetables you want - cauliflower, broccoli, in place of any
listed or in addition.

Contributor: Indiana

Bill's Tomato Salad

Posted: Thu Jul 10, 2008 1:40 pm
by Emptynester
Bill's Tomato Salad

5 medium tomatoes sliced
1/2 pound fresh sliced mushrooms
1/2 cup olive oil
2 tablespoons wine vinegar or lemon juice
1 tablespoon finely cut fresh basil
1/4 teaspoon chopped garlic or little more
fresh black pepper
1 teaspoon salt
2 tablespoons thinly sliced scallions
1 tablespoon finely chopped fresh parsley

Arrange the tomato slices in slightly overlapping circles, put mushrooms on top.

Mix oil, lemon jUice, basil, garlic, salt and pepper. Pour over mushrooms
and tomatoes.

Combine the scallions and parsley and sprinkle over mixture.

Contributor: Indiana

Layered Lebanese Salad - from JusSue

Posted: Thu Jul 10, 2008 1:42 pm
by Emptynester
Layered Lebanese Salad - from JusSue
by Emptynester on Wed Nov 07, 2007 1:28 pm

Layered Lebanese Salad

Prep: 45 min., Stand: 30 min., Chill: 24 hrs. This twist on a Middle Eastern favorite, tabbouleh salad, is the ultimate make-ahead choice. It needs a full 24-hour chill time so the bulgur will soften and absorb the dressing. It's definitely worth the wait.

1 cup uncooked bulgur wheat
1/3 cup fresh lemon juice
1/3 cup vegetable or chicken broth
1/3 cup extra virgin olive oil
3 garlic cloves, minced
1 1/2 teaspoons salt
1/4 teaspoon freshly ground pepper
2 cups finely chopped red onion
5 cups chopped tomato (about 4 large tomatoes)
1/2 cup chopped fresh parsley
1/2 cup chopped fresh mint
1/4 cup chopped fresh dill
2 cups peeled, seeded, and chopped cucumber (about 2 medium cucumbers)
1 to 2 large red bell peppers, chopped

Place bulgur in a large glass bowl. Stir together lemon juice and next 5 ingredients; drizzle lemon juice mixture evenly over bulgur, and let stand 30 minutes at room temperature.
Layer onion and next 6 ingredients over bulgur mixture. Cover and chill at least 24 hours or up to 48 hours.

Yield: Makes 10 to 12 servings

Serve-One" Quick Seven Layer Salad

Posted: Thu Jul 10, 2008 1:44 pm
by Emptynester
Serve-One" Quick Seven Layer Salad
by Harriet on Wed Nov 07, 2007 8:27 pm

"Serve-One" Quick Seven Layer Salad

2 cups bagged toss salad
....(or torn lettuce plus another veggie - carrot, celery, etc.)
1 tbsp mayonaise
3 or 4 tbsp canned green peas
1 hard-boiled egg, chilled, chopped
1/2 slice microwave bacon, crisp
1/3 cup shredded sharp cheddar

In large bowl, toss lettuce/salad with mayonaise. Add drained peas (keep remainder in their liquid in fridge container), egg, cheese and bacon (broken up). Toss again.

This can be made in about 3 minutes if you keep peeled, boiled eggs on hand. It is a staple for me for a low-prep one-person meal. I consider it 2 to 3 servings of veggies.

Re: Salad Recipes

Posted: Sat Apr 11, 2009 12:09 am
by Dove
Marinated Cucumbers

3 cups (2 medium) cucumbers, very thinly sliced
1 medium red pepper, cut into small pieces
¼ chopped onion
1 C sugar
1 tsp salt
½ tsp celery seed
½ tsp mustard seed
½ cup cider vinegar

- In a large bowl, combine cucumbers, peppers & onions.
- In a small bowl, combine sugar, salt, celery seed, mustard seed & cider vinegar.
- Blend well.
- Pour over cucumber mixture, toss to coat.
- Cover, refrigerate at least 12 hours, stirring occasionally.
- Serve with a slotted spoon.

You can re-use the liquid mixture one more time with 2 more cucumbers. Enjoy! :)

Re: Salad Recipes

Posted: Mon Aug 23, 2010 4:47 pm
by Indiana
Asian Noodle Salad

4 ounces angel hair pasta
2 medium broccoli; cut into florets
2 tablespoons sesame oil
1 1/2 tablespoons soy sauce
1 tablespoon balsamic vinegar
2 medium green onions; chopped

Cook pasta in large pot of boiling water until almost done, stirring occasionally. Add broccoli and cook until pasta is done. Drain. Rinse with cold water and drain well.

Transfer pasta and broccoli to large bowl. Add all remaining ingredients and toss to coat thoroughly.

Note: Can be served warm or refrigerate before serving.

Contributor: Too Busy to Cook - Bon Appetit

Yield: 2 main dish servings or 4 side dish servings

Re: Salad Recipes

Posted: Wed Jan 23, 2013 1:22 pm
by blessedw2
Caesar Salad

best with food processor

I buy garlic bread cubes (or you can make your own by taking french bread and slicing 1/4" think take 2 garlic cloves peeled and rub on bread on both sides, brush with olive oil, season with s and p bake about 12 minutes at 350 deg or until golden - then break into pieces)

Mix in a bowl - 1 garlic clove chopped fine, 1 oil anchovy (I buy the paste in a tube as it last a long time), 1 large egg yolk, 1 tablespoon lemon juice, 1 dash worcestershire save, 1 tsp. dijon, 1/4 c finely grated parmesan. 1/4 tsp salt, and some pepper (I like freshly ground),

toss into food processor and pulse it (the cheese doesn't have to be smooth)
pulse in (slow stream) 1/4 cup olive oil

toss romaine lettuce, the dressing and croutons top with shaved parmesan (some people like cracked pepper on top)

Re: Salad Recipes

Posted: Fri Jul 11, 2014 12:07 am
by FelineFriend
Layered Vegetable Salad This salad is made and chilled for 24 hours before serving.

2 bags lettuce, chopped
1 pkg. frozen peas, cooked and chilled
2 cups grated cheddar cheese
3 diced tomatoes
8 eggs, boiled and sliced
Dill weed
1/4 tsp. prepared mustard
1 1/2 cups mayonnaise or Miracle Whip
1/2 cup sour cream or imitation sour cream, such as IMO

1) Cook and chill peas;
2) Put 1/2 - 3/4 of lettuce in the bottom of a glass bowl (glass bowls show the pretty and colorful layers)
3) Add 1 layer of diced tomatoes;
4) Add sliced eggs around the sides of the bowl; add 1/2 amount of peas, sprinkle with dill weed;
5) Add 1 cup shredded cheese;
6) Repeat layers without eggs on the side of the bowl;
7) Top with dressing and layer eggs on the top;
8) Seal with plastic wrap and chill for 24 hours before serving.

This is a great recipe for holidays, family dinners and potlucks. Enjoy! :D

Re: Salad Recipes

Posted: Tue Nov 10, 2015 9:23 am
by BookSaver
Spaghetti Salad

Cooked spaghetti
Chopped vegetables to your taste - carrot, zucchini, green pepper, cucumber, etc.
Western dressing

A friend at sewing camp brought this salad to the pot luck lunch. Using Western/Catalina/French dressing instead of Italian dressing made it quite different than the pasta salads I've tasted before.