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Recipes Salads

Grilled Squid and Mango Salad

Brush squid with olive oil and season with salt and pepper. Grill squid for 1 1/2 minutes on each side and cut into 2 inch pieces While the squid is still warm, toss the squid with the remaining ingredients and serve on a platter.
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Easy Gourmet Tuna Salad

In a mixing bowl, combine tuna, green onions, celery, green olives, capers and almonds. In a small bowl, whisk together mayonnaise, sour cream and Worcestershire sauce. Blend together dressing and tuna mixture. Serve on bed of lettuce or with croissant as a tuna salad sandwich.
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Easy Potato Salad with Bacon

Scrub potatoes and quarter them and drop into a kettle of cold salted water. Bring to a boil, and cook until tender but still firm about 8-10 minutes after water reaches boil. In the bacon fat, saute chopped shallots until tender but not at all brown, about 5 minutes or so. Reserve shallots
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Egg Salad

Boil about 3 quarts water in a medium sized pot. When the water is at a full boil place the eggs in the pot and cook at a full boil for 3 minutes. Remove from the heat and let stand in the hot water for 12 minutes. Remove from pot and place in cold water. Peel eggs. Slice eggs in half and r
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Herbed Chicken Salad

Combine all salad ingredients except garnish. Mix well, cover and refrigerate at least 1 hour. To serve, place a scoop of salad on a lettuce leaf and garnish with orange segments or tomato slices.
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Hungarian Cucumber Salad with Sour Cream

Peel cukes. Drag fork tines down length of peeled cucumbers to create long groves that will look very nice when you slice cucumbers very, very thin. Put in mixing bowl. Peel and chop clove of garlic. Add salt and sugar slices. Mix in sour cream. Add vinegar and toss well, I use my hands, ti
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Hungarian Potato and Egg Casserole

Heat 1 inch salted water (1/2 ts salt to 1 cup water) to boiling. Add potatoes. Heat to boiling. Reduce heat. Cover and cook until tender. Drain and cool slightly. Cook onion in oil until tender. Mix onion, oil, sour cream, salt and pepper. Peel potatoes and cut into 1/4 inch slices. G
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Hungarian Sour Cream Potato Salad

Potatoes cook in boiling water until tender. Do not over cook or salad will get mushy. Drain potatoes, cool and peel. Slice into small pieces and place in mixing bowl with minced onion, sliced celery, chopped eggs, and diced pimento. Into bowl with these ingredients place the sour crea
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Figgy Thai Chicken Salad

In small bowl, combine first five ingredients. Place chicken in medium bowl, and toss with figs, green onions and chopped mint. Pour marinade over chicken mixture with cantaloupe, bell pepper and cucumber. Arrange lettuce on a chilled platter. Mound chicken salad attractively
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Grapefruit and Fennel Salad

With a small, sharp knife, remove the sections from each grapefruit half (as you would for breakfast eating), leaving the membranes behind. Place the sections into a large salad bowl. Squeeze the juice from the grapefruit halves into a small bowl; reserve 1/4 cup juice for vinaigrette.
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Mushroom Salad

Rinse lettuce. Break into large pieces. Peel and slice cucumber into 1/4". Peel and slice cucumber into 1/4 slices. Rinse green beans; cut bean into 1-in pieces. Place into greens, cucumber, and beans into plastic bag or tightly covered container. Store in referigerator 4 to 6 hours or overnight
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Napa Cabbage Salad

Combine the vinegar, sugar, honey, oil and 2 Tablespoons of the soy sauce in a sauce pan and whisk while bringing to a boil. Chill dressing. Heat a skillet over high heat and toss the sesame seeds, almonds, and ramen for one minute. Reduce heat and toss for about 5 minutes, watching careful
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Octopus Salad with Lemon Juice

Finely shred the spinach. Mix together olive oil, balsamic vinegar, tarragon, salt and pepper. Clean octopus and cook in a sufficient amount of salted water until tender. Drain well, allow to cool and cut into small bite size pieces. Mix together lemon juice, oil and some salt and
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Orange Chicken Salad

Combine mayonnaise, chicken, cheese, celery, onions and salt, mix lightly. Fold in orange segments chill. Spoon into lettuce-lined bowl.
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Hail Caesar Salad

Make the dressing: place the egg in a food processor with the garlic, lime juice, mustard powder and Worcestershire sauce. With the motor running, slowly pour in the oil to make a smooth sauce about the thickness of light cream. Season to taste and chill until ready to serve. To make
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Hawaiian Chicken Salad with Almonds

Drain the pineapple tidbits, reserving 2 tbsp of the juice. In a medium mixing bowl, beat cream cheese until fluffy. Mix in salad dressing and reserved pineapple juice. Add pineapple tidbits, chicken, almonds, and grapes; mix well. Chill until serving.
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Hawaiian Turkey Salad with Coconut

In a bowl combine cooked brown rice, cooked, chopped turkey, pineapple chunks (drained), sliced water chestnuts, chopped apple, chopped macadamia nuts, and salt. Toss lightly with yogurt and pineapple juice. Serve over shredded lettuce and garnish with shredded coconut.
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Papaya Salad

Combine garlic, shrimp and jalape?os in a food processor; process until smooth. Stir in lime juice, soy sauce, corn syrup and peanuts until thoroughly mixed; let stand for 10 minutes at room temperature for flavors to mingle, then pour shrimp mixture over papaya. Toss evenly. Serve immediately.
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Pea Salad with Cheese

Place eggs in a saucepan, and cover completely with cold water. Bring water to a boil for one minute. Cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, and cool. Peel. Slice egg with an egg slicer, or just crumble. Place bacon in a large s
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Pear and Chicken Salad with Walnuts

Place pears in a medium bowl; toss with salad dressing. Add arugula; toss again. Arrange arugula salad on 4 plates. Divide chicken slices and place on top of salad. Sprinkle with walnuts.
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Pear Salad

Select well formed pears and cut off a bit of the broad end so that the pear will stand steadily on the plate. With a potato ball cutter remove the center, leaving enough of the pear to make a thick cup. Cut the celery into dice, and broken walnut meats and chopped olives and mix all togeth
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Pear Salad with Raspberry Cream

Whisk together first 4 ingredients. Set dressing aside. Peel pears, if desired; quarter pears. Brush with lemon juice. Arrange lettuce on 4 plates. Arrange pear quarters over lettuce. Drizzle with dressing; sprinkle with cheese, bacon, and raspberries.
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Hot Chicken Salad

In a large bowl, combine chicken, celery, mushrooms, onions, lemon juice, spices, water chestnuts and rice. Blend mayonnaise and soup; toss with chicken mixture. Spoon into a 2 qt. casserole. In a skillet, melt butter and combine with the cornflakes and almonds. Cook until lightly
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Lemon Chicken Salad

Mix mayonnaise, basil, juice and peel in large bowl. Add remaining ingredients, mix lightly. Refrigerate. Serve on lettuce-lined platter.
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Lobster and Papaya Salad

Cut the lobster meat into 3/4 inch slices or chunks. Divide the salad leaves between 2 large plates and arrange the papaya and avocado slices on top of the leaves. Add the lobster meat. Whisk together the vinegar, olive oil, and some salt and pepper, then drizzle over the salad. G
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Pineapple and Banana in Cream Cheese Salad

In a large bowl, cream together the cream cheese and sugar. Fold in the pineapple, whipped topping and strawberries and mix well. Stir in bananas and walnuts. Freeze for 4 to 6 hours or overnight. Remove from freezer 1 to 2 hours before serving.
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Pineapple and Cream Cheese Salad

Work enough grape juice into the cream cheese to soften it so that it can be made into balls with the hands or with butter paddles. Add the grape juice cautiously so as not to make the mixture too soft to handle. Place a slice of pineapple on a lettuce leaf, put the cheese ball on top and p
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Potato Salad

Cook the potatoes in a pan of boiling, salted water for 10 minutes or until tender. Meanwhile, cook the pancetta in a nonstick frying pan for 3-4 minutes until crisp and golden brown; drain on paper towels. Drain the potatoes in a colander and leave to cool a while. Make the
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Potato Bacon Salad

In a large bowl, combine potatoes, green pepper, red onion, and bacon; set aside. In a small bowl or jar with lid, blend mayonnaise, mustard, vinegar, parsley, garlic powder, and oregano. Pour over potato mixture, tossing to coat well. Cover and chill at least 2 hours.
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Potatoes with Mayonnaise

Cook potatoes in their skin. Do not over cook! Peel them after cooking, slice them. Make marinade with salt, sugar, vinegar, onion and as much water as needed to cover the sliced potatoes. Let it stand over night in the marinade. Strain the marinade from the potatoes make the dressing with these
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Orzo Salad with Chicken and Three Cheeses

Cook orzo according to package directions. Drain and rinse with cold water; drain well. In large bowl, combine orzo, chicken and dressing; toss. Add artichokes, Mozzarella cheese, tomatoes, olives and basil; toss well. Add Feta and Parmesan cheeses; toss lightly. Cover and chill at lea
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Oyster Green Salad with Parsley

In a large salad bowl mix leaf lettuce, romain and tomatoes. Mix lightly with Garlic vinaigrette dressing. Sprinkle evenly with smoked oysters and croutons. Garlic vinaigrette dressing: In a medium bowl, mix vinegar, lemon juice, mustard, garlic, salt and pepper. Using a whisk or
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Parsnip Salad with Carrots and Orange Vinaigrette

Peel parsnips and carrots, then cut into 1/2-inch cubes. Steam over boiling water until tender about 15 minutes. drain. Place parsnips and carrots into a serving bowl and add chives and celery seeds. In a small bowl, whisk together juices, mustard, and oil. Pour over parsnips and carro
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Raspberry Chicken Salad

Toss salad greens, chicken, raspberries and celery. Sprinkle with almonds. Serve with raspberry dressing and pepper. Raspberry dressing: Place all ingredients in blender. Cover and blend on high speed for about 15 seconds or until smooth.
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Raisins Turkey Salad with Pears

Drain pears in syrup; reserving of the syrup and the pears. In a small bowl, combine mayonnaise, prepared mustard, curry, salt, and the reserved pear syrup. In a large bowl, combine cooked, chopped turkey, chopped celery, raisins, and chopped walnuts. Fold the mayonnaise mixture into t
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Red Cabbage Salad

Shred cabbage so that it is irregular, with some finely shredded and some coarsely shredded, into a bowl. Add oil, vinegar, sugar, salt, seasoned salt, pepper and onion powder; mix well. Allow to stand several hours or preferably overnight (refrigerated) to allow the flavors to mellow and t
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Salad of Chicken and Melon

Cut cantaloupe into chunks. Halve and seed grapes. Trim asparagus, boil, steam or microwave until just tender. Cut asparagus into 2 inch lenghts. Combine broth, wine and garlic in a pan, add chicken; bring to a boil, reduce heat and simmer for 5 minutes on each side, or until tender. (by user)

Pear Salad Stuffed with Cream Cheese and Cherries

Mix together the cream cheese and pecans. Refrigerate until chilled. Blend together the mayonnaise and cherry syrup. Refrigerate until chilled. Arrange lettuce leaves on individual plates. Place a pear half on lettuce. Place a round ball of cream cheese mixture in the pear half. T
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Peppery Avocado Mozzarella Salad

Thinly slice cheese and tomato and arrange on 4 small plates. Cut avacado in thin slices and arrange with cheese and tomato. Separate shallots in rings and scatter over salad. In a screw-tipped jar, combine olive oil, lemon juice, sugar, salt, peppercorns and oregano. Shake vigorously
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Sausage with Rice Salad and Parmesan

Cook rice according to package directions, substituting chicken broth for water. Reserve. Brown sausage evenly in oil in large skillet over medium heat; drain. Remove from skillet; keep warm. Saut? zucchini, peppers and onion in butter, 5 minutes. Combine rice with vegetables and black
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