I need a good salad recipe??

[trodman]

I have a baby shower this Friday, and I signed up to bring a salad. Has anyone made any salads from the last few issues that are good? I would like to make something new instead of using a stand by recipe, but I also want it to be a good salad. The only other thing is that it needs to be vegetarian, per a request of one guest.
Looking forward to all the great ideas that everyone seems to come up with on the bulliten board! Thanks!

[MaryB]

I like the Picnic Couscous salad from the June issue. I have made this twice and it's vegetarian if you use water to cook the couscous which I did. I did double the dressing and added a little goat cheese so I'm not sure it would qualify as low-fat anymore. I does keep well so it can be made ahead.

[Natasha]

Everyone on this board seemed to like the Taco-Black Bean salad from the July issue. It calls for chicken, but is so flavorful that it doesn t need it at all.
The June couscous salads that I ve tried have also been good.
Hope this helps and that you enjoy the shower.

[Deanna]

Here's my favorite (which I have posted several times already so I hope you all aren't getting tired of seeing it!)

* Exported from MasterCook *

Orange-Almond Salad

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Family Recipes Salads and Dressings
Tried & True

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 11-ounce can Mandarin oranges -- drained
1 bunch Romaine, Boston or Leaf Lettuce -- torn
1/2 red onion -- sliced
1/4 cup slivered almonds -- toasted
Dressing
1/2 cup salad oil
3 tablespoons wine vinegar
1 tablespoon lemon juice
2 tablespoons sugar
1/2 teaspoon salt
1/2 teaspoon dry mustard
1/2 teaspoon grated onion

Combine oranges, lettuce, red onion, and almonds. Pour dressing over and toss.

For Dressing: shake ingredients together in a jar. Refrigerate one hour before serving.


- - - - - - - - - - - - - - - - - - -

Per serving: 255 Calories (kcal); 22g Total Fat; (72% calories from fat); 4g Protein; 14g Carbohydrate; 0mg Cholesterol; 190mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 1/2 Fruit; 4 Fat; 1/2 Other Carbohydrates

Serving Ideas : May add diced cooked chicken and serve as a main dish salad.


Nutr. Assoc. : 0 1280 0 0 0 0 0 0 0 0 0 0

[Kristilyn1]

The strawberry-feta one was good. If it sounds good, I will try to find it. I brought it to a party and people were a little reluctant to try it--but when they did--they loved it.

Kristi

[Susan]

Here's an "oldie" that is fabulous!

Artichoke & Pasta Salad from CL April '99

1 (14 oz) can artichoke hearts (divided and drained)
1 tbsp olive oil
1 tbsp water
1 tbsp lemon juice
1/2 tsp dried basil
1/4 tsp dried oregano
1/4 tsp black pepper
1 garlic clove, minced
3 cups cooked radiatore (about 5 oz. uncooked short coiled pasta)
2 cups thinly sliced spinach
1 cup chopped seeded tomato
1/4 cup (1 oz) crumbled feta cheese

1. Combine 2 artichoke hearts, olive oil, and the next 6 ingredients (olive oil through garlic) in a blender or food processor, and process until mixture is smooth.
2. Chop the remaining artichoke hearts. Combine the chopped artichokes, pasta, spinach, and chopped tomato in a large bowl. Pour the pureed artichoke mixture over the pasta mixture, and toss well to coat. Cover and chill 2 hours. Sprinkle with feta cheese.

calories=153; fat=3.9 g; protein=5.9 g; carb.=24.9 g; fiber=1.8 g; chol.= 4mg; iron= 2.2 mg.; sodium=137 mg.; calcium=70 mg.
-------------------------------------------

~~Susan~~

[melisa]

I really enjoyed the nectarine/chickpea cous cous salad from the June issue,I substitued arugula for the spinach and added more lime and lemon juice, it was great!

Melissa

[Grace]

I am addicted to the Field Greens with Citrus Vinaigrette and Sugared Pecans recipe...Mmmmmmm!

[trodman]

Thanks everyone. They all look so good, and now I have to decide! I'm going to keep all the options, and will probably try the others later. The bulletin board is a great support system!

Tracie

[melisa]

I almost forgot, every gathering I'm asked to bring "the salad" its a version of a chinese coleslaw salad. Its not particularly light, but not that bad and takes a few minutes to make. A version of this salad is also in the August issue,but I'm sticking with mine:

1 bag of pre-cut coleslaw mix
1 bunch of green onions,diced
1/3 cup sunflower seeds
1/3 cup sliced almonds
1 can of mandarine oranges
1/3 cup rice wine vinegar such as "Nakanos"
1/4 cup vegetable oil
1/4 cup sugar
1 package of ramen noodles
a pinch of red pepper flakes (optional)

Combine vinegar, oil, sugar, packet of ramen flavoring and red pepper flakes (optional)mix together and refrigerate at least an hour,(I usually let sit over night). Combine slaw mix,green onions and nuts. Right before serving add can of oranges to sald mixture (I also usually add some of the juice to the dressing). Toss with the dressing and top with crumbled ramen noodles. Serve immediatly

[andrea]

i second the vote for the Artichoke Pasta Salad! it is sooo good! everyone always comments and begs for the recipe!

the orange almond one is good, too...if you don't want to do pasta.

[karen]

This is a great recipe for summer parties.
You may want to half the ingredients on the pasta and vegetables, but make all the dressing because I think this salad is more than 8 serving. Be ready to make copies of this recipe for quest.
Karen


Pasta Salad


1 pound cooked Ziti or Penne pasta al dente`-wash with cold water

DRESSING
mix together-1/4 cup extra virgin olive oil, 3 tablespoons wine vinegar, 2 tablespoons honey, 1 tablespoon Dijon mustard, 1 teaspoon each salt & black pepper,3 cloves fresh garlic, minced. Blend with wisk.

1 medium green pepper-chopped coarse
1 4 ounce jar pimentos with liquid
¼ cup fresh parley-Italian flat leaf-chopped
½ medium Italian sweet red onion-sliced thin
1 pound Roma tomatoes-cut into bite size pieces
1 medium cucumber-peel alternate stripes, cut into quarters, & sliced ¼ inch thick
4 ounces mushrooms-sliced
¾ cup black ripe olives-sliced

Mix the pasta with all ingredients except the dressing. Add dressing (oil, vinegar, etc.) and gently toss until evenly coated.

Yields 8 servings.

Hint: can use asparagus and cooked pasta can be frozen.

[Linda in MO]

Originally posted by melisa
I almost forgot, every gathering I'm asked to bring "the salad" its a version of a chinese coleslaw salad. Its not particularly light, but not that bad and takes a few minutes to make. A version of this salad is also in the August issue,but I'm sticking with mine:

1 bag of pre-cut coleslaw mix
1 bunch of green onions,diced
1/3 cup sunflower seeds
1/3 cup sliced almonds
1 can of mandarine oranges
1/3 cup rice wine vinegar such as "Nakanos"
1/4 cup vegetable oil
1/4 cup sugar
1 package of ramen noodles
a pinch of red pepper flakes (optional)

Combine vinegar, oil, sugar, packet of ramen flavoring and red pepper flakes (optional)mix together and refrigerate at least an hour,(I usually let sit over night). Combine slaw mix,green onions and nuts. Right before serving add can of oranges to sald mixture (I also usually add some of the juice to the dressing). Toss with the dressing and top with crumbled ramen noodles. Serve immediatly

I don't know if melisa is still with us, but I made this salad yesterday for a family BBQ and it was really good! I make something similar, but it calls for twice the amount of oil. I also liked the idea of adding oranges. I thought I had a can of mandarin oranges, but I didn't so I had to add a fresh orange (I only had one, but would have liked more). I only used 4 or 5 green onions and a little less almonds (and I toasted them). I didn't know what kind of ramen noodles to use, so I used Oriental flavor. Oh and I added a pinch of Kosher salt and some fresh ground pepper.

Now I want to try that Artichoke & Pasta Salad!

[SusanL]

the artichoke and pasta salad. Delicious and it transports very well!!

[Jewel]

Check out the Asian Slaw recipe I posted about halfway down on this thread:

http://www.cookinglight.com/vbb/showthread.php?s=&threadid=22929

REALLY good, and a crowd-pleaser! And if you have any guests who are 'trolls' it'll even please them! ;)

[Mackenzie]

I also have a recipe (that I can't remember where I got) for a roast beef salad. I'm actually eating some for lunch right now!

I used bagged lettuce... butter lettuce, spinach and radicchio. Use whatever kind of lettuce you want. Chopped sweet onion and chopped roast beef, sliced about twice as thick as you would for sandwiches.

The dressing is fat free plain yogurt, dijon mustard and horseradish.

Add some salt and pepper and you're all set!

[Jean]

Melisa-
We tried your Chinese Coleslaw salad last night - Wow! It was just great - thanks for posting it. In fact, we made just half and still had some left...so guess what we had for dessert?
Thanks again!