This is just an easy and basic salad...
2 pkg. Ramen noodles, broken slightly, cooked al dente, drained, cooled ( discard seasoning packet)
1/2 head red cabbage, shredded
3 scallions, chopped
2 tsp. sesame seeds, toasted
1/2 c. slivered almonds, toasted
3 c. cooked boneless, skinless chix breast, cut into 1" piees
DRESSING:
1/2 c. (peanut) oil
3 Tbs. white or cider vinegar
2 Tbs. sugar
1 tsp. salt
1/2 tsp. black pepper
In a bowl combine Ramen noodles, cabbage, scallions, sesame seeds, almonds, chix. Mix well to combine. In a separate bowl stir together oil, vinegar, sugar, salt, pepper. Toss with chix salad. Serve immediately or chill in fridge for about 1 hour, then serve.
*Note. We usually like ours with a bit more dressing so we make 1 1/2 times the dressing and use that amount in the salad instead.
As we approach Halloween and the winter months of holiday eating, I can already picture those seasonal extra couple of pounds sticking to my ribs (among other places)So I have decided to post a light and crunchy salad that I found on a food blog..there has to be something green and clean and light amidst all these heavy recipes that I have seen here in the last week....so for all of you who crave something fresh and satisfying, here it is...but please keep those cakes and cookies and heavy stew recipes coming in!
Fennel Salad with Cumin Citrus Dressing
Grated zest of one orange
3 tbsp freshly-squeezed orange juice
2 tbsp freshly-squeezed lime juice
2 tbsp olive oil
1/4 tsp cumin
Freshly ground pepper
1 large bulb fennel, white part only, sliced thinly
1/2 red onion, thinly sliced or diced
6 radishes, thinly sliced
Watercress
Arugula
Combine juices, zest, oil, cumin, and pepper, and whisk well. Set aside. Combine the remaining ingredients in a bowl, toss with dressing, and serve
1 package (12 oz.) twist rainbow pasta
1 package (16 oz.) frozen broccoli, cauliflower, and carrot combination, thawed
1/2 cup Italian dressing
1 tsp. dried oregano
1 tsp. dried basil
1/4 tsp. garlic powder
1/2 cup (2 to 3 oz.) chopped pepperoni
1/2 cup mayonnaise
In a large pot of boiling salted water, cook the pasta to desired doneness; drain and cool. Meanwhile, in a large bowl, mix together the remaining ingredients until well blended. Toss the pasta with the vegetable mixture; serve chilled. If made the day before you plan to serve, you may need to add a little extra Italian dressing to moisten.
Serves 8 to 12
1 cup of olives (mixed variety preferable)
4 tsps of Dijon mustard
.5 cup champagne or white wine vinegar
1 large shallot, finely chopped
.5 tsp of honey
1 oz. lemon juice
3 Tbsp fresh chives
1 Tbsp fresh rosemary
1 Tbsp fresh dill
1 Tbsp fresh tarragon
1 Tbsp fresh basil
1 Tbsp fresh thyme
2 Tbsp fresh parsley
1 Tbsp garlic minced
Salt and pepper to taste
1 cup olive oil
water
Blend all ingredients together, except olive oil. Just before serving, slowly add olive oil to mixture. Add more oil and water if it is too strong
3 cups chopped roasted skinless, boneless chicken breast
1 teaspoon chopped fresh rosemary
1 teaspoon Dijon mustard
1/3 cup chopped green onions
1/2 cup chopped celery
1/8 cup chopped carrot
1/4 cup chopped smoked almonds
1/4 cup plain yogurt
1/4 cup mayonnaise
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
Combine all ingredients and serve with bread, crackers or lettuce.
5 ounces feta cheese, crumbled (1 1/4 cups)
4 large ripe tomatoes cut into 1/2-inch pieces
1 medium red onion, finely chopped
1 large jalapeño, seeded and thinly sliced
2 tablespoons minced flat-leaf parsley
3 tablespoons extra-virgin olive oil
Salt
In a large bowl, gently toss the feta cheese with the tomatoes, onion, jalapeño and minced parsley. Drizzle the olive oil over the salad, season with salt and toss until coated. Serve the salad at room temperature.
1 cup crumbled Roquefort cheese
2/3 cup sour cream
2/3 cup mayonnaise
1/4 cup fresh lemon juice
2 scallions, minced
1/2 teaspoon chopped thyme
1/2 teaspoon finely grated lemon zest
1 tablespoon plus 2 teaspoons chopped flat-leaf parsley
Salt and freshly ground pepper
6 large wedges of iceberg lettuce (1 1/2 heads)
6 radishes, very thinly sliced
3 tomatoes, chopped small (optional)
6 slices of bacon, chopped into small pieces (optional)
In a bowl, using the back of a fork, lightly mash the Roquefort with the sour cream and mayonnaise. Stir in the lemon juice, scallions, thyme, lemon zest and 2 teaspoons of the chopped parsley. Season the blue-cheese dressing with salt and pepper. Set the lettuce wedges on a platter. Spoon a generous amount of the blue-cheese dressing over each lettuce wedge. Top with the sliced radishes and the remaining 1 tablespoon of chopped parsley. Garnish with tomato and bacon.
This is what my husband looks forward to on holidays.
Prep Time: 15 min
Total Time: 1 hr 15 min
Makes: 8 servings, about 1/2 cup each
1 pkg. (4-serving size) JELL-O Pistachio Flavor Instant Pudding & Pie Filling
1 can (20 oz.) Crushed Pineapple, in juice, undrained
1 cup Miniature Marshmallows
1/2 cup chopped Pecans
1-1/2 cups (1/2 of 8-oz. tub) thawed COOL WHIP Whipped Topping
MIX dry pudding mix, pineapple, marshmallows and pecans in large bowl until well blended.
ADD whipped topping; stir gently until well blended. Cover.
REFRIGERATE 1 hour or until ready to serve.
This salad is soooo easy, but my co-workers request it (and the recipe) every time I make it! The pepper gives it a nice kick. (AllRecipes)
INGREDIENTS
8 slices bacon
2 heads fresh broccoli, chopped
1 1/2 cups sharp Cheddar cheese, shredded
1/2 large red onion, chopped
1/4 cup red wine vinegar
1/8 cup white sugar
2 teaspoons ground black pepper
1 teaspoon salt
2/3 cup mayonnaise
1 teaspoon fresh lemon juice
DIRECTIONS
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, and crumble.
In a large bowl, combine broccoli, cheese, bacon and onion.
Prepare the dressing in a small bowl by whisking together the red wine vinegar, sugar, pepper, salt, mayonnaise and lemon juice. Combine dressing with salad. Cover, and refrigerate until ready to serve.
I received this recipe from a friend of my mom's at one of my wedding showers. I have no idea who Aunt Peggy is, but this has turned out to be one of my husband's favorite meals, so I'm very happy with this recipe.
Salad:
4 cooked chicken breasts, shredded
1.5 head lettuce and 1/3lb. spinach
4 green onions cut into 1.5 inch pieces
3oz. can rice noodles
4oz. slivered almonds
.5C roasted sunflower seeds
Marinade:
.5C sugar
.5C olive oil
.5C salad oil
2t. salt
.5C vinegar
Mix marinade ingredients. Marinate cooked chicken overnight (marinade becomes dressing.) Shortly before serving combine chicken and marinade with remaining ingredients.
A quick and easy broccoli/&cauliflower salad:
Crush 3 cloves garlic with 1 teaspoon salt in the mortar - it should be a fine mush. Stir the garlic into the juice of 1 lemon. Put in salad bowl.
Saute florets in medium-hot olive oil to taste, very briefly, just till they turn dark green; cauliflower should remain white. Take out of pan with slotted spoon, and dress the florets with the garlic & lemon juice.
There should be left-over olive oil in the pan. Fry 100 g slivered almonds till golden-brown and pour with oil over florets. Serve at room temperature.
Wintry potatoes with a last tang of summer, crisp and pale green - Indian potato and cucumber salad. From Julie Sahni's Classic Indian Cooking
1. Boil 3 medium potatoes, unpeeled until just tender. A Welsh trick: they boil potatoes in sea water, which I tested one glorious summer at Plet and it works like a dream - the texture especially is quite something because the salt affects the way the cells burst when they cook. So now I add a big handful of kosher salt whenever I boil potatoes.
Let them cool, peel them and cut them into fairly large cubes.
2. Peel a medium English cucumber, cut it in half lengthwise, scoop out the seeds with a teaspoon and cut it into roughly the same size cubes as the potatoes.
3. Mix the cucumber and potato carefully with the juice of half a lemon and 1 teaspoon salt. Put aside in the refrigerator.
4. Toast together in a dry frying pan 1 teaspoon cumin and 1 teaspoon coriander seeds until they are very fragrant. Grind them as finely as you care to in a mortar and pestle.
5. In the blender reduce to a thick puree a small handful of mint leaves and green chilli to taste with enough vegetable oil to make this possible.
6. Mix the spices into the mint puree and fold into the potatoes and cucumber - again carefully so as not to break the potatoes.
7. Chill well and serve. Very refreshing.
I got this recipe from a cooking class I took a couple of years ago at Sur la Table in Los Angeles. It was the recipe the chef had made for Michima restaurant in the Los Angeles area. You can find the ingredients at Japanese grocery stores.
It's super easy to make and yummy. I've made it by adding romaine lettuce for more greens and have omitted furakai and bonito flakes (which some people may find fishy tasting)... and it still taste really good.
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4 Tbsp. sesame powder (goma)
2/3 cup mayonnaise
¼ cup rice vinegar
1 Tbsp. minced fresh ginger root
1 Tbsp. soy sauce
1½ tsp. mirin
1 Tbsp. water
¼ - ½ cup sugar
1 (14-oz) carton tofu (medium texture)
1 small tomato, sliced
1 small cucumber, sliced
¼ cup daikon sprouts, bottoms trimmed
½ cup bonito flakes (Katsuobushi)
½ cup thinly sliced nori (dried seaweed)
Furakaki
Blend together sesame seeds, mayonnaise, vinegar, ginger, soy sauce, mirin, and water until smooth. Set aside in refrigerator.
Drain tofu and pat dry with paper towels Cut tofu in half and place in medium bowl. Arrange tomato slices, cucumber slices, and sprouts on top.
Pour dressing over and garnish with bonito flake, nori, and furakaki.
Buy 6 heads of endive and rinse them well. Separate the leaves and place/spread them on a plate. Sprinkle gorgonzola or blue cheese liberally over the endive.
(This would probably work with low-fat feta if you want to keep it healthier).
Then lightly pour balsamic vinaigrette over the cheese. Enjoy!!
2 tablespoons Sherry vinegar (available at specialty foods shops and some supermarkets)
2 to 3 teaspoons honey
1 teaspoon Worcestershire sauce
1 small garlic clove, minced and mashed to a paste with 1/4 teaspoon salt
1/2 teaspoon Dijon-style mustard
1/4 cup olive oil
8 cups torn mixed lettuce leaves
about 1/4 pound sweet Gorgonzola (available at specialty foods shops) or other fine-quality blue cheese, cut into 6 slices
In a large bowl whisk together the vinegar, the honey to taste, the Worcestershire sauce, the garlic paste, the mustard, and salt and pepper to taste, add the oil in a stream, whisking, and whisk the dressing until it is emulsified. Add the lettuce, toss the salad well, and divide it among 6 salad plates. Arrange 1 slice of the Gorgonzola at the edge of each plate.
Serves 6.
2 quarts water
3/4 pound large shrimp, peeled and deveined
3/4 pound bay scallops
1 cup chopped celery
1 cup chopped cucumber
1/2 cup chopped carrot
1/2 cup chopped green onions
1/2 pound coarsely chopped cooked lobster meat
1 finely chopped peeled ripe avocado
2 tablespoons chopped fresh cilantro
1 tablespoon sugar
3 tablespoons fresh lime juice
1 tablespoon seasoned rice vinegar
1 tablespoon fish sauce
2 teaspoons grated peeled fresh ginger
1 teaspoon Thai roasted chile paste
6 cups trimmed arugula, divided
Bring 2 quarts water to a boil in a large saucepan; reduce heat to medium, and simmer. Add shrimp; cook 3 minutes or until done. Remove shrimp with a slotted spoon. Add scallops to pan; cook 3 minutes or until done. Drain; cool 10 minutes. Combine shrimp, scallops, celery, and next 5 ingredients (through avocado) in a large bowl; toss well.
Combine cilantro and the next 6 ingredients (through chile paste) in a medium bowl, stirring with a whisk. Add cilantro mixture to shrimp mixture, tossing to coat.
Place 1 cup trimmed arugula on each of 6 plates; top each with about 1 cup seafood and avocado mixture.
Mini Casear Salads in Crouton Cups
(from: Cincinnati Magazine)
Makes 12 Appetizers
Olive oil spray
12 slices soft white bread
1 tsp garlic salt
1 tsp thyme, finely minced
1 tsp rosemary, finely minced
½ tsp cracked black pepper
4 cups Romaine lettuce (about 1 head) finely sliced into 1/8 inch strips
2 green onions, thinly sliced, plus additional for garnish
Caesar Salad dressing, to taste
Shredded Parmesan Cheese
Preheat oven to 350 degrees. Spray a 12 muffin tin with olive oil spray; set aside.
Trim crust off bread; spray both sides with olive oil spray.
In a small bowl, mix together the garlic salt, thyme, rosemary, and cracked black pepper. Lightly sprinkle mixture over both sides of bread.
Use a rolling pin to slightly flatten bread and embed the spice mixture.
Press each slice into a muffin cup, allowing edges to hang over cup.
Bake for 12-15 minutes or until golden brown and crisp. Remove from oven and cool.
Toss lettuce with green onions with dressing. Spoon salad into Crouton Cups.
Garnish with shredded Parmesan and green onion slices. Serve immediately.
This recipe is very easy to make. At first glance, it doesn't sound THAT appetizing but give it a try, it's actually quite addicting. I don't know the origins of this recipe but it was given to me by family.
There aren't any exact measurements for the ingredients. I just eyeball it depending on how much salad I want to make.
thinly sliced napa cabbage (can mix with regular cabbage)
1-2 bunches of chopped green scallions
3-5 tablespoons of butter
1-2 pack(s) of Ramen soup noodle
sliced almonds
sesame seeds (optional)
Crush uncooked noodles, almonds, sesame seeds in a zip lock bag.
Saute in butter.
Dressing:
1/4 cup wine vinegar (can use regular vinegar)
3/4 cup vegetable oil
2 tablespoons soy sauce
1/2 cup sugar
2 packets of seasoning from the soup mixes
When you're ready to serve, mix the ingredients for the dressing and pour over the salad a few minutes before serving.
Don't let the ingredients deceive you. This is really delicious!
2 heads broccoli, cut into small pieces
2 heads cauliflower, cut into small pieces
1/2 lb. fresh mushrooms, sliced
1 purple onion, sliced
1 tsp. salt
1 tsp. paprika
1 T. onion salt
1 C. salad oil
1/4 C. cider vinegar
1/2 sugar (dissolved w/ a little water)
Place first four ingredients in large bowl. Mix last six ingredients in a blender. Let stand in blender and mix every 15 minutes for one hour. Pour dressing over vegetables and marinate overnight in regrigerator. Stir well before serving.
Carmel Apple Salad
-4 red delicious apples
-4 granny smith apples
-20 oz crushed pineapple
-1 cup sugar
-2 tbs flour
-2 tbs apple cider vinegar
-16 oz cool whip
-2 cups chopped unsalted roasted peanuts
*Drain pineapple juice into a bowl. Leave apples unpeeled and cut into the pineapple juice. Drain them. In another bowl mix sugar, flour, and vinegar. Add cool whip, pineapple and nuts. Stir in apples and refrigerate.
*Tastes exactly like a carmel apply. Yummy treat anytime of the year.
2 cups fresh or frozen sweet corn
3/4 cup chopped tomatoes
1/2 cup chopped green pepper
1/2 cup chopped celery
1/4 cup chopped onion
1/4 cup prepared ranch salad dressing
In a large salad bowl, combine vegetables; stir in dressing. Cover and refrigerate until serving.
I found this recipe while reading a magazine in a waiting room for a Drs. appointment. Glad it was short so I could jot it down. It is so good, refreshing, and different. I did cut the grapes in half and made it the night before. My grand-daughters didn't want to eat anything else.
4 cups red grapes(seedless)
4 cups green grapes(seedless)
Sauce
8 oz cream cheese
8 oz sour cream
1 cup sugar
1 tsp. vanilla
Topping
1/2 cup brown sugar
1/2 cup pecan chips
Cream together all the sauce ingredients.
Fold in grapes. Sprinkle topping onto grape mixture. Refrigerate for at least 2 hours.
baby lettuce
tart apples
goat cheese
fresh thyme
vinaigrette:
3 tbsp olive oil
3 tbsp roasted walnut oil
2 tbsp sauvignon blanc (or reisling) vinegar
1/2 cup chopped walnuts
salt and pepper, to taste
Core the apples and slice into 1/2" thick rings and place on a baking sheet. Top the slices with a slice of ogat cheese. Sprinkle with olive oil and then chopped thyme, salt and pepper. Put under broiler just long enough to brown.
Prepare the vinaigrette with oils, vinegar and seasonings. Toss lettuces with vinaigreet and serve garnished with walnuts and apple goat cheese slices.
Smoked Chicken salad
Something you can do with leftover chicken.
1 smoked chicken deboned and diced the way you like it.
1 celery stalk finely diced
2 medium sized dill pickles diced
1/2 red pepper diced
3 green onions coursely minced
1 small garlic clove, crushed into paste with a pinch of salt
1 tsp. your best rub or more
1 tbsp. mustard
1/3 cup mayo or ranch dressing, your pick
lots of cracked black pepper
Combine ingredients and pile high on your favorite bread, french stick works fine for me
This makes a large batch and tastes best if you make it a few hours before hand or the day before.
1 lb macaroni, cooked according to directions
1 green pepper, diced
2 carrots, sliced thin
1 small onion, chopped fine
2 stalks of celery, chopped fine
1/2 cup radishes, sliced
For dressing, combine 1 pint mayonnaise, 1 cup sugar and 1 can sweetened condensed milk.
Ingredients
8 ounces dried penne
2 pounds uncooked ground chicken
1 cup chopped onion
1-1/2 cups water
1 1-1/4-ounce envelope taco seasoning mix
2 11-ounce cans whole kernel corn with sweet peppers, drained
2 cups sliced pitted ripe olives
2 cups ( 8 ounces) shredded cheddar cheese
1 cup salsa
2 4-ounce cans diced green chile peppers, drained
8 cups shredded lettuce
2 medium tomatoes, cut into thin wedges
Tortilla chips (optional)
Dairy sour cream (optional)
Directions
1. Cook pasta according to directions; drain and set aside.
2. Meanwhile, in a 12-inch skillet cook ground chicken and onion, half at a time, until meat is brown; drain fat. Return all of the chicken mixture to skillet. Stir in water and taco seasoning mix. Bring to boiling; reduce heat. Simmer, uncovered, for 2 minutes, stirring occasionally. Stir in cooked pasta, corn, olives, half of the shredded cheese, salsa, and chile peppers.
3. Transfer mixture to a lightly greased 3-quart rectangular casserole. Bake, covered, in a 350 degree F oven for 45 minutes or until heated through. Remove from oven; sprinkle with remaining cheese.
4. Serve with lettuce, tomato wedges, and, if desired, tortilla chips and sour cream. Makes 12 servings.
To Tote: Cover tightly. Transport in an insulated carrier. Transport lettuce, tomatoes, and, if desired, sour cream in an insulated cooler with ice packs. If desired, transport chips in an airtight bag or container.
For 6 Servings: Prepare using method above, except transfer mixture to a 2-quart rectangular baking dish and bake for 30 minutes.
This is a hearty pasta salad.
lb bag Trio Italiano noodles (has three shapes but you can use any pasta)
1 green pepper
1 red pepper
1 large stalk broccoli
cauliflower (same amount as broccoli)
1 med. can black olives
1/2 lb sliced provolone
1/2 lb sliced salame
1 package dry Zesty Italian Dressing Mix
1 bottle Zesty Italian Dressing
Cook, drain, rinse and cool pasta. Slice peppers, provolone and salame into long strips. Slice olives, chop broccoli and cauliflower into bite sized pieces. Mix veggies, pasta and dry dressing mix with 1/2 bottle of Italian Dressing. Mix in provolone and salame. Refrigerate. (flavors mix best if you can refrigerate a few hours). Mix in 1/2 of remaining Dressing before serving (more if too dry).
1 pkg cole slaw mix
1 pkg Ramen noodles oriental style, broken up small
5 - 6 scallions, finely chopped
in large non-stick fry pan brown 1/2 cup slivered almonds and 1/4 cup sunflower seeds and 1/4 cup white sugar. Keep stirring!!!! or you will end up with a burned pan.
Just before serving add the carmelized nuts, ramen noodles into the cabbage mix. Add dressing made of 1/2 cup veg. oil, 2 Tbls. brown sugar and seasoning from the noodle packet. Don't put dressing on more than 10 minutes before serving.
- Cream cheese (in a block)
-small can of condensed milk
-large (think costco size or smart and final) can of fruit cocktail
Over night, strain the fruit cocktail in the refigerator.
Take the bar of cream cheese and use a handheld mixer to make it thinner. Slowly add the can of condensed milk. When it's smooth, mix it in with the fruit. Serve cold.
2-4 Cucumbers(sliced thinly
1 med. onion(sliced thinly)
1 cup water
1/2 cup olive oil
3Tbs. sugar
In med. bowl add cucumbers and onions. In small bowl whisk together water,olive oil, and sugar.
Pour over cumcumbers and onions.
Tip: I have also added bell peppers and tomatoes.
My mother made this the whole time i was growing up and relatives and friends loved it. I sometimes make it instead of the regular lettuce salads.