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Recipe: Salads (12)

Salads - Assorted
recipelink.com Chat Room Recipe Swap
04-26-2000 - 12 Salad Recipes

Linda,.TX (10:56:53): Cornbread Salad

Make double batch of cornbread (I use the equivalent of 4 of those little pouches). Cool and crumble into nickel sized pieces. Toss with 2 cans pinto beans with jalapenos (drained), 1 large chopped tomato, 1 large diced green bell pepper, 2 cups grated cheddar cheese, 8 slices crisp fried bacon crumbled, 1 can drained niblets corn, and dressing which is 1/2 cup mayo, 1 cup sour cream and 1 cup picante sauce mixed together. May garnish with sliced avocado if desired. Feeds a small army! Hope you like it.

Elinor.CO (09:50:25) : Lemony Chicken Salad

1 tsp. grated lemon zest
3 T. fresh lemon juice (don't use bottled)
3 cloves garlic, minced
1 tsp. white wine vinegar
2/3 c. extra virgin olive oil
1 tsp. COARSELY ground pepper (not regular fine grind)
pinch salt

Combine all as for dressing. Serve tossed with chicken (preferably grilled, but pan-grilled okay, mixed salad greens, olives, and slices of green and/or red pepper. mmmmm.

Kelly~WA (09:47:26) : Turkey and Grape Salad

3 cups cubed cooked turkey
3 celery stalks, chopped
2 cups halved seedless green or red grapes
1 teaspoon dried thyme
1/2 teaspoon dried sage
1 teaspoon garlic powder
salt and pepper
mayonnaise to taste

Mix all of the ingredients together, adding as much mayonnaise as you
prefer. Chill for at least 1 hour and serve. If you are planning on storing the salad for a long time, add 3 additional tablespoons of mayonnaise after it is the perfect consistency for you to prevent the salad from drying out totally.

Kelly~WA (09:46:09) : Turkey and Dried Cranberry Salad

This salad is a great way to use leftover turkey. It is very light and can
be eaten plain, in a sandwich, on apple slices, or on crackers. It makes
divine sandwiches on
leftover biscuits.

3 cups cubed cooked turkey
2 celery stalks, chopped
1 cup dried cranberries
1 cup walnut pieces (optional)
1 teaspoon dried thyme
1/2 teaspoon dried sage
1 teaspoon garlic powder
salt and pepper
dash of orange or lemon juice
mayonnaise to taste

Mix all of the ingredients together, adding as much mayonnaise as you
prefer.

Chill for at least 1 hour and serve. If you are planning on storing the
salad for a long time, add 3 additional tablespoons of mayonnaise after it
is the perfect consistency for you to prevent the salad from drying out
totally.

Kelly~WA (09:43:54) : MINTY FRESH FRUITY SALAD

1 med Cantaloupe pared, seeded and cut into bite-sized chunks
1 pt Fresh/thawed frozen blueberries
1/2 pt Strawberries washed, hulled and sliced
1/4 c Packed mint leaves cut into thin strips
1/4 c Orange juice
2 tb Honey

In large serving bowl, combine melon, berries, mint, orange juice and honey; lightly toss. Cover and chill.

Kelly~WA (09:38:24) : FRUITED LETTUCE SALAD

6 C torn salad greens (Romaine, red leaf, green leaf, etc.)
1 C (11 0z) mandarin oranges, drained
1 C green grapes
1/4 C finely chopped onion
2/3 C sliced almonds
1/3 C orange juice
1/3 C veg oil
3 TBSP vinegar (red wine vinegar)
1 1/2 tsp celery seed.

In large bowl, toss the greens, oranges, grapes, onion and almonds Combine remaining ingredients in a jar with tight-fitting lid; shake well. Pour over the salad and toss to coat. Serve immediately. Yield 4-6 servings

Kelly~WA (09:36:46) : CREAMY FRUIT SALAD
Yield: 6 servings

1 c Strawberries; quartered
1 c Cantaloupe; chunked
6 Strawberries; whole
1 Apple; cored and chopped
20 Grapes; seedless green
1/2 c Pineapple; chunked
1/2 c Mandarin orange sections*
1 1/2 c Topping
2 T Coconut; shredded & toasted

In 2 quart bowl combine fruits except whole berries; cover with plastic wrap and refrigerate until well chilled, at least 2 hours.

To serve: into each of 6 parfait or sundae glasses spoon 2 T whipped topping thawed frozen (non-dairy) and top each portion with 1/4 c. fruit mixture. Top each portion of fruit with 1 T whipped topping, then an equal amount of remaining fruit mixture. Spoon 1 T whipped topping onto each portion of fruit, sprinkle with 1 t coconut, and garnish with 1 whole strawberry. 1 serving = 116 calories.

Gina,Fla (11:26:56) : Fresh Spinach, Tomatoes and Mozzarella Salad

1 c. Italian Salad dressing
1 T. fresh chopped garlic
1 T. balsamic vinegar
1 t. dried oregano
2 tomatoes, chopped
10 oz. mozzarella cheese, cubed
1/2 red onion, thinly sliced
1/2 10 oz. pkg. fresh spinach

Whisk together the salad dressing, vinegar and oregano in a large bowl. Mix in the tomatoes, cheese and onion slices. Let stand at room temp for 20 mts., add spinach and toss to coat well.

Gina,Fla (11:26:28) : Judy's Strawberry Salad

This recipe was given to me way back in 1976 and it is great as a side dish for beef or chicken.

1 pint sour cream
1 20 oz. package frozen strawberries
1 can crushed pineapples, save juice
3 sliced bananas
1 c. chopped nuts
2 small pkgs. strawberry jello
1 c. boiling water

Pour water over Jello. Let cool, then add 1 c. pineapple juice. Add strawberries and the rest of ingred. except sour cream. Refrigerate til almost set. After Jello is almost firm put a layer of sour cream over and return to fridge to set.

Gina,Fla (11:25:26) : Linguini Cold Picnic Pasta Salad

1 lb. linguini, cooked al dente
few chopped tomatoes
a bunch chopped scallions
small can of black olives, sliced
few dashes paprika
a dribble of olive oil
a few shakes of black pepper
many shakes of parmesan cheese
a lot of Kraft's Zesty Italian Salad Dressing

Rinse and dry linguini. Add all the ingredients and toss with fork to blend. Chill til ready to serve.

Gina,Fla (11:24:54) : Lemon-Lime Spring Salad

1 reg. pkg. lemon Jello
1 small can crushed pineapple, don't drain
1 c. lemon-lime soda
1 c. boiling water
1 pkg. dry whipped topping mix
1 small pkg. cream cheese
1 c. chopped pecans

Dissolve Jello in boiling water. In another bowl, mix cream cheese and dry whipped topping. Mix in the pineapple. Slowly mix in the Jello mixture. When blended well, slowly mix in soda. Pour into the serving bowl, cover top with the chopped pecans and refrigerate til set.

victoria__Pa (09:19:32) : RASPBERRY COOLER SALAD

1 c. applesauce
1- 30z. pkg.jello
1 c. fresh or frozen raspberries
1/2 c. chopped nuts of choice

Heat applesauce til it boils; dissolve gelatin in it. Stir in raspberries, fold in nuts. Pour into dishes and chill til firm. Garnish w/ dollop of cool whip & a few raspberries & mint leaf

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