Recipe: 35 Different Salad Recipes

*remember that with any salad calling for rice or pasta, you can just substitute another grain -- such as cooked quinoa, couscous, etc...

here are some ideas:

CORN SALAD
2 cans corn, drained
2 tomatoes, chopped
1 bell pepper, chopped
1 purple onion, chopped
1 cucumber, chopped--SAUCE:--1/2 c. sour cream
4 tbsp. mayonnaise
2 tbsp. wine vinegar
1/2 tsp. celery seed
1/2 tsp. dry mustard
1/2 tsp. black pepper
2 tsp. salt
Mix all ingredients and chill overnight.

BROCCOLI - PECAN SALAD
3 c. broccoli
1 c. pecans
1 c. celery
Miracle Whip
1/2 c. green onion
3 or 4 boiled eggs
1 c. zucchini
Salt and pepper to taste
Cut all ingredients in small pieces; salt and pepper to taste, add Miracle Whip generously as salad dressing.

COLD WILD RICE SALAD
3 c. cooked wild rice
1/4 c. slivered almonds
1/4 c. celery, chopped fine
1/4 c. green scallions, chopped
3 tbsp. balsamic vinegar
1/4 c. apricots, chopped (optional)
Mix all ingredients except vinegar. Toss in vinegar. Let marinate for at least 15 minutes.

SPAGHETTI SALAD
12 oz. thin spaghetti, cooked and
drained
16 oz. Italian dressing
1/2 jar Schilling salad supreme
2 to 3 chopped tomatoes
1 red onion, chopped
1 cucumber, chopped
1/2 c. chopped black olives.
Combine all and marinade overnight.

CHICK - NIC POTATO SALAD
1 c. mayonnaise
1 tbsp. lemon juice
1/2 tsp. salt
1/2 tsp. dry mustard
1/8 tsp. pepper
2 c. hard boiled chopped eggs
6 c. cubed cooked potatoes
1 c. sliced celery
1/2 c. diced green pepper
2 cans Swanson boned white chicken
1 sliced hard boiled egg
Combine mayonnaise, lemon juice, salt, mustard and pepper. Toss lightly with chopped egg and remaining ingredients except sliced egg. Chill. Serve on crisp salad greens. Garnish with sliced egg, sprinkle with paprika. Makes 9 cups.

RAISIN WALDORF SALAD
3 apples
2 tbsp. lemon juice
3/4 c. celery
1/2 c. raisins
1/4 tsp. salt
1/2 c. pecans (optional)
Blend 1/2 cup mayonnaise and 1/4 cup sour cream. Toss lightly until apples are coated. Serve on lettuce leaf.

REFRESHING FROZEN FRUIT SALAD
3 oz. pkg. strawberry flavored gelatin
1 c. boiling water
6 oz. can frozen pink lemonade
concentrate
8 oz. container frozen whipped
topping, thawed
16 oz. can peach slices, drained
3/4 c. seedless grapes, green
2 bananas sliced 1 inch thick
1/4 c. maraschino cherries
In large bowl, dissolve gelatin in boiling water; add lemonade concentrate and stir until melted. Chill until slightly thickened, about 45 minutes. Blend in whipped topping, fold in fruit. Pour into a 9 x 5 inch loaf pan. Freeze about 4 hours or until firm. To serve, unmold and garnish with additional fruit, if desired. Makes 12 servings.

TAFFY APPLE SALAD
4 Granny Smith apples (cubed)
1 lg. can crushed pineapple (in heavy
syrup) drained and save juice
2 c. miniature marshmallows
1 1/2 c. cocktail peanuts
1 (8 oz.) Cool Whip
1/2 tbsp. vinegar
1/2 c. sugar
1 egg
1 tbsp. flour
Mix together juice, 1/2 tablespoon vinegar, 1/2 cup sugar, 1 egg, and 1 tablespoon flour. Cook until mixture comes to a boil and is syrupy. Then strain to remove any lumps, then cool. Mix all ingredients and refrigerate 2 hours before serving.

SALAD SEASONING
3/4 c. Parmesan cheese (green
container)
1/4 c. parsley flakes
1 tsp. garlic powder
1/2 tsp. ground pepper
1 tsp. chives
1/2 tsp. salt
1 tsp. bell pepper flakes
1 tsp. basil
Combine all ingredients and store in small airtight jars. *This is all dry ingredients. Makes 1 cup. Also taste good in soups.

CHUNKY FRUIT-AND-COCONUT SALAD
4 med. size oranges, peeled, seeded
and sectioned
2 med. apples, unpeeled and chopped
2 med. bananas, sliced
1 c. seedless green grapes, halved
1 c. flaked coconut
1 (8 oz.) can pineapple chunks, rained
1/2 c. chopped pecans
1/2 c. whipping cream
1 1/2 tbsp. sugar
1/8 tsp. almond extract
Combine first 7 ingredients in a large bowl; toss gently. Beat whipping cream until foamy; gradually add sugar, beating until soft peaks form. Stir in almond extract. Fold whipped cream mixture into fruit; chill salad before serving. Yield: 8 to 10 servings.

ALYPSO SALAD
1 (12 oz.) can drained Mexicorn
1/2 c. finely chopped onion
1/4 c. black sliced olives
2 tbsp. white vinegar
4 tsp. prepared mustard
Salt to taste
4 c. shredded cabbage
1/4 c. cubed sharp Cheddar cheese
1 c. mayonnaise
2 tbsp. white sugar
1/4 tsp. celery seed
Mix all the ingredients together and let stand at least 30 minutes before serving. Serves 6-8.

THREE BEAN SALAD
1 (16 oz.) can cut green beans, drained
1 (16 oz.) can cut yellow beans,
drained
1 (16 oz.) can kidney beans, drained
1 med. onion, red, sliced and
separated into rings
1 med. green pepper, cut in 1 inch
strips
3/4 c. vinegar
1/2 c. oil
1/2 c. sugar
1 tbsp. chopped parsley
1 tsp. celery seed
1/4 tsp. pepper
In a large bowl combine beans, onions and green pepper. In a small bowl, combine remaining ingredients. Pour dressing over bean mixture. Mix lightly. Cover and refrigerate several hours or overnight.

BROCCOLI SALAD
1 bunch broccoli using just the tips
(cut sm.)
1/2 lb. bacon (fried crisp and
crumbled)
1 c. chopped celery
1 c. chopped green onion
1/2 c. chopped green pepper
1-2 c. green and red grapes
--DRESSING:--
1 c. Miracle Whip salad dressing
1 tbsp. salad vinegar
1/3 c. sugar
3/4 c. pecans or almonds
Add just before serving.

CRUNCHY VEGETABLE SALAD
2 c. chopped celery
1 head cauliflower (broken up)
1 (10 oz.) box frozen peas
1 c. chopped onion
2 c. thinly sliced carrots
--DRESSING:--
1 c. sour cream
2 tbsp. vinegar
1/2 tsp. salt
1/2 tsp. garlic powder
1 c. mayonnaise
1 tbsp. sugar
1 tsp. celery
1 tsp. dried dill
Mix, pour over vegetables and stir. Refrigerate overnight. 10-12 servings.

TOMATO BARBEQUE SALAD
1/2 c. barbeque sauce (bottled)
1/3 c. oil
3 tbsp. vinegar
1 bay leaf
1 clove garlic (crushed)
3/4 tsp. salt
3 tomatoes (cut in chunks)
In small saucepan heat sauce, oil, vinegar, bay leaf, garlic and salt. Boil and reduce heat and simmer 2 minutes. Discard leaf. Stir in tomatoes and chill. Serves 6.

SCANDINAVIAN LUNCHEON SALAD
2 c. cooked long grain rice
3 c. cubed cooked chicken
3 hard cooked eggs, cut in wedges
2 med. tomatoes, cut in sm. wedges
2 lg. dill pickles, cubed
1/2 c. chopped celery
8 oz. frozen peas
Fluffy Dressing (below)
Lettuce
--FLUFFY DRESSING:--
1 1/2 c. mayonnaise
1 tsp. curry powder
1/2 c. whipping cream, whipped
In large bowl, combine rice, chicken, eggs, tomatoes, pickles, celery and peas. Add one-half of Fluffy Dressing. Mix gently. Line salad bowl with lettuce; spoon salad into bowl. Garnish with remaining dressing. In small bowl, combine mayonnaise and curry powder. Fold in whipped cream. If desired, add 2 tablespoons pickle juice to dressing. Variation: Cubed ham can be substituted for chicken; substitute prepared horseradish or dry mustard for curry powder.

MEDITERRANEAN RICE SALAD
1 c. long-grain brown rice
1 tbsp. olive oil
4 med. zucchini, cut into 1/4" slices
1-2 tbsp. water
1 tsp. dried basil
1 tsp. dried oregano
4 c. lettuce (Iceberg, butter, red
leaf or any combination)
2 c. spinach
1/2 c. pimento-stuffed green olives,
sliced
*Garlic Herb Dressing
Prepare the rice, fluff; set aside. Prepare the zucchini. Heat oil in Wok or large skillet. Add zucchini slices and toss in oil. Sprinkle with water; continue tossing until zucchini turns a bright color. Add basil and oregano. Toss gently and set aside. Assemble the salad. Wash and dry lettuce. Break into bite-size pieces. Combine in large bowl with spinach. Add rice, zucchini and olives. Toss well to combine all flavors. Serve with Garlic Herb Dressing. Lynn Calvert, mom

CHINESE COLESLAW
1 head of cabbage
6 green onions
2 oz. slivered almonds
2 tbsp. black sesame seeds or reg.
seeds toasted
1 pkg. Ramen noodles
--DRESSING:--
4 tbsp. sugar
1 tsp. salt
1 tsp. pepper
1 c. salad oil
6 tbsp. rice vinegar
Cut up cabbage and green onions. Mix up together. Crush Ramen noodles and add to cabbage along with almonds and sesame seeds. Mix ingredients for dressing. Chill. Add dressing a few hours before serving. (Marie)

BEAN AND ORANGE SALAD
1 can green beans
1 can mandarin oranges
3 tbsp. diced celery
1/4 c. diced onions--DRESSING:--1/2 c. sugar
1/4 c. vinegar
1/2 tsp. salt
1/2 tsp. pepper
Drain beans and oranges; mix with celery and onions. Cool and add 1/8 cup salad oil. Pour over vegetables and chill 3 hours.

ZUCCHINI HARVEST SALAD
4 c. thinly sliced zucchini
1 c. sliced celery
1/2 c. sliced fresh mushrooms
1/2 c. sliced ripe olives
1/4 c. chopped green pepper
1/4 c. chopped sweet red pepper
1 c. mild or med. picante sauce or
salsa
1/2 c. vinegar
3 tbsp. olive oil
3 tbsp. sugar
1/2 tsp. oregano
1 garlic clove, minced
Lettuce leaves
In a large mixing bowl, combine first six ingredients, toss to mix. In a small bowl or jar, combine all remaining ingredients except lettuce and shake or mix well. Pour over vegetables. Cover and chill several hours or overnight. Serve in a large salad bowl lined with lettuce or in individual lettuce "cups". Yield: 8 servings. I'm always looking for new recipes for this versatile vegetable. Zucchini is so abundant this time of year, and it tastes so good! It's easy to prepare, stores well and is colorful. This salad goes well with pork and chicken.

AFTER-THE-HOLIDAYS SALAD
2 c. diced cooked turkey
1 c. pineapple chunks, well drained
1 c. diced celery
1/2 c. sliced greed onions
1/4 c. dry roasted peanuts
1 c. seedless green peppers
2/3 c. mayonnaise
2 tbsp. chopped chutney
1 tbsp. lime juice
1/2 tsp. curry powder
1/4 tsp. salt
Lettuce leaves, optional
In a mixing bowl, toss first six ingredients. In a small bowl, combine all remaining ingredients except lettuce. Pour over turkey and mix gently. Chill. Serve on a bed of lettuce, if desired. Yields: 4 servings. I'm always looking for new ways to use up our leftover holiday turkey. The fruit, nuts and seasonings give the salad a unique flavor.

PASTA SALAD
1 (1 lb.) box sea shells (sm.), cooked
1/4 lb. Provolone cheese
1/4 lb. salami
1/4 lb. pepperoni
2 green peppers
3 stems celery
1 sm. onion
3 tomatoes
1 can ripe pitted olives, halved
1 can green olives, halved
1 tbsp. oregano
1 1/2 tsp. pepper
1/3 c. oil
1/2 c. vinegar
Mix and refrigerate.

SWEET POTATO SALAD
--DRESSING:--3/4 c. mayonnaise
3/4 c. plain low-fat yogurt
1 1/2 tbsp. curry powder
1/2 tsp. salt
2 1/2 lbs. sweet potatoes (about 7
med. sized), cooked, peeled,
cooled, & cut into 3/4 inch chunks
(5 1/2 cups)
2 med. sized Granny Smith apples, cut
in 1/2 inch pieces
1 (20 oz.) can juice packed pineapple
tidbits, drained
1/2 c. raisins
Whisk dressing ingredients in large bowl. Add potatoes, apples, pineapple and raisins. Toss gently to mix and coat. Cover and chill at least 1 hour for flavors to develop, or up to 3 days. Makes 8 cups.

ARTICHOKE RICE SALAD
6 oz. pkg. chicken-flavored vermicelli
& rice mix
2 (7 oz.) jars marinated artichoke
hearts
1/3 c. mayonnaise
1/4 tsp. curry powder
12 green olives, sliced
1/2 green pepper, sliced
2 green onions, chopped
Cook rice mix according to the directions on the package, omitting the butter. Cool. Drain artichokes, reserving the liquid. Combine the liquid, mayonnaise and curry powder. Blend well. Combine all ingredients, mixing thoroughly, and chill. Serves 6.

SUMMER RICE SALAD
4 c. cooked rice, slightly gummy,
cooled
2 jars marinated artichoke hearts,
chopped, drained, save liquid*
1 lg. can sliced black olives,
drained, save liquid*
3 red, green or yellow peppers,
chopped
1 bunch green onions, chopped
1 lg. bottle (8 oz.) of vinaigrette
salad dressing
Seasonings to taste
Mix all ingredients, season to taste. Place in large serving bowl. Cover and chill well. Garnish and serve. *Use the saved liquids if the salad seems dry. Serves 10 to 12. Add 1 cup chopped ham or turkey, if desired.

CRUNCHY RICE SALAD
1 c. uncooked reg. rice
1 can mandarin oranges, drained
1 c. chopped green onion
1 c. diagonally sliced celery
1 can sliced water chestnuts, drained
1 (3 1/2 oz.) can sliced mushrooms,
drained
1/4 c. rice vinegar
1/4 c. vegetable oil
1/4 c. soy sauce
Cook rice as usual, OMIT SALT. Cool. Combine rice and next 5 ingredients. Toss lightly. Combine vinegar, oil, soy sauce. Pour over rice mixture. Toss. Chill overnight. Serve and garnish as desired. Serves 10 to 12.

SWEET PEA SALAD BONANZA
2 cans sweet peas
3 hard-boiled eggs
3 stalks celery
5 sweet pickles
3 dill pickles
1 1/2 apple
Ham
1 tsp. sugar
1/2 c. Kraft pickle salad dressing
Pinch of Accent
Pinch of salt
Drain sweet peas, pour into large bowl. Add remainder of ingredients. Stir gently until ingredients are well mixed. Place salad in refrigerator to chill before serving.

ANNE'S STRAWBERRY SPINACH SALAD
1 or 2 bunches of spinach, washed &
drained
Dill weed to taste
1 pt. cleaned cut strawberries
1 tbsp. sesame seeds, toasted
--DRESSING:--
1/2 c. oil
1/4 c. red wine vinegar
1/4 c. sugar
1/4 tsp. garlic powder
1/4 tsp. salt
1/4 tsp. onion powder
1/4 tsp. pepper
1/4 tsp. dry mustard
Chill salad dressing and pour over salad before serving.

SWEET-SOUR VEGETABLE SALAD
1 can LeSueur peas (silver label)
1 can corn niblets
2 stalks celery, diced
4 oz. pimento, chopped
1 bunch green onions, chopped
1 can cut green beans
1 bell pepper, diced1 c. sugar
1/2 c. vegetable oil
3/4 c. vinegar (cider)
1 tsp. Worcestershire sauce
1 tsp. salt
1 tsp. pepper
1 to 3 cloves minced garlic
Pour sauce over vegetables and cool to room temperature. Then refrigerate in closed container.

SOUTHWESTERN PASTA SALAD
1/4 c. canola oil
1/2 c. lime juice
1/2 c. cilantro, chopped
1 tsp. ground cumin
1/4 tsp. salt
1 clove garlic, minced
1 whole lg. chicken breast, boneless
& skinless, about 10 oz.
1 red pepper, chopped
3 green onions, chopped
2 jalapenos, chopped & seeded
1 c. black beans, if canned rinse well
2/3 c. corn, canned or thawed from
frozen
8 oz. pasta, Radiatoni or Rotini
In a bowl combine the first 6 ingredients. Pour half over chicken and marinate for 1 hour. Combine all other ingredients with cooked pasta and toss with remaining dressing. Grill chicken and slice. Place on top of salad when served.
BLACK BEAN SALAD
2 cans black beans (Goya)
2 ribs of diced celery
4 green onions, finely sliced
If available, yellow, green & red
bell pepper, diced, about 1/4 c.
each
1 can giblet corn
Cilantro to taste
2 tbsp. olive oil
Apple cider vinegar
Mix all ingredients. Let marinate 3 to 4 hours at least. Adjust seasonings to taste. More vinegar may be necessary as beans absorb vinegar during marinate process. Garnish with lime wedge and extra cilantro.

APPLE SNOW SALAD
1 c. crushed pineapple
2 beaten eggs
1/2 c. sugar
Dash of salt
3 tbsp. lemon juice
2 c. finely diced unpeeled apple
1/2 c. finely diced celery
1 c. heavy cream, whipped
Drain pineapple, reserve juice. Add water to juice to make 1/2 cup. Combine eggs, sugar, salt, lemon juice and pineapple juice. Cook over low heat, stirring constantly until thick. Chill. Fold in pineapple, apple, celery and the whipped cream. Pour into 2 quart refrigerator dish (or dish of your choice). Freeze firm. Cut in squares and trim with fans of apple slices. Makes 10 to 12 servings.

ONION - ORANGE SALAD
2 lg. red onions
2 lg. oranges
4 tbsp. olive oil
1 tbsp. orange juice
1 tbsp. lemon juice
Salt & pepper to taste
Slice peeled onions and oranges very thin. Arrange the slices alternately on a large platter or on individual salad plates. Mix juices, salt, pepper to taste and spoon over the sliced onions and oranges.

ORZO SALAD
12 oz. orzo
4 tbsp. olive oil
6 tbsp. red wine vinegar
1 lg. red pepper
2 bunches green onion
1 c. fresh parsley
2 garlic cloves
1 c. frozen peas
Salt & pepper to taste
Cook orzo al dente. Drain, place in large bowl. Toss with oil and vinegar. Chop red pepper, green onions, fresh parsley and garlic cloves. Add above to pasta. Add peas to pasta. Toss all well. Refrigerate overnight or several hours before serving. Serves 6 to 8.

RAMEN NOODLE SALAD
6 c. water
3 (3 oz.) pkgs. chicken flavored
Ramen noodles
3 tsp. margarine
3/4 c. celery, chopped
3/4 c. carrots, shredded
3/4 c. green onions, chopped
3 tbsp. green pepper, chopped
1 tbsp. lemon juice
1 tbsp. soy sauce
6 tbsp. mayonnaise
Bring water to boil, crumble noodles and add to water. Stir in seasoning packets, return to boil. Cook 2 to 3 minutes. Drain. Combine noodles and margarine, stirring until margarine melts. Add remaining ingredients, stirring gently to coat. Chill overnight. Sometimes it takes more soy sauce and mayonnaise.

WHEAT SALAD
1 1/2 c. wheat
1 (8 oz.) cream cheese
2 pkgs. instant vanilla pudding
1 (15 oz.) crushed pineapple
12 oz. Cool Whip
3 tbsp. lemon juice
Soak wheat overnight. Boil for at least 2 hours (will still be chewy). Rinse in cold water and drain. Cream the cream cheese and lemon juice. Add rest of ingredients except Cool Whip and mix well. Fold in Cool Whip. Chill.