Let's Make A Salad!

[mrswaz]

Since our grill is getting fired up this week, I thought this would be a good time to bring up the subject of salads. I seem to stray to the same types of salads all spring and summer long, and I would love to hear what other people make regularly. Whether it be pasta, couscous, veggie, lentil, etc. I'd love to hear what your family loves.

Secondly- I am making a pasta salad tonite with pasta, peas, crumbled bacon, red peppers, and probably green onions. Any suggestions for a dressing or coating that is not of 'Italian in a bottle' persuasion?

[kristalsnow7]

How ironic! I just posted this as my favorite CL recipe yet. I think the salmon would be wonderful grilled.

Sizzling Salmon-and-Spinach Salad with Soy Vinaigrette

Dressing:
3 tablespoons thinly sliced green onions
3 tablespoons rice vinegar
3 tablespoons low-sodium soy sauce
1 tablespoon water
1 teaspoon sesame seeds, toasted
1 teaspoon bottled minced garlic
1 teaspoon dark sesame oil
1/2 teaspoon chile paste with garlic or 1/4 teaspoon crushed red pepper

Salad:
2 teaspoons dark sesame oil, divided
4 cups thinly sliced shiitake or button mushroom caps (about 8 ounces)
1 cup (1-inch) sliced green onions
1 cup fresh or frozen corn kernels, thawed
4 (6-ounce) salmon fillets (about 1 inch thick)
8 cups baby spinach
1 cup fresh bean sprouts
1 cup red bell pepper strips

INSTRUCTIONS

Preheat broiler.

To prepare dressing, combine first 8 ingredients in a small bowl, and stir well with a whisk.

To prepare salad, heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add mushrooms and 1 cup onions; saute 8 minutes. Stir in corn; remove from heat.

Place the fish on a foil-lined baking sheet; brush evenly with 1 teaspoon oil. Broil 8 minutes or until fish flakes easily when tested with a fork.

Place 2 cups spinach on each of 4 plates; top each serving with 1/4 cup bean sprouts, 1/4 cup red bell pepper, 1/2 cup mushroom mixture, and 1 fillet. Drizzle about 2 tablespoons dressing over each salad.



YIELD: 4 servings

NUTRITIONAL INFO
calories: 418 carbohydrates: 21.8 g cholesterol: 111 mg fat: 18.8 g sodium: 549 mg protein: 42.9 g calcium: 163 mg iron: 6.1 mg fiber: 7.8 g

[badunnin]

I'll have to browse recipes and come back to the fav salad issue. But as far as tonight, I personally would go with some kind of blue cheese dressing, if you can find one. Of course, I think the combo of blue (or bleu, if you wish) cheese and bacon is divine.

[Kahlico]

I'm not a huge salad person but right now I'm on an arugula salad kick. I make a balsamic vinaigrette with dijon mustard, balsamic vinegar and olive oil. I like to throw in dried figs (fresh when in season), and grate parmesean cheese over the top. If I have some, I'll throw in some torn proscitto.

I also like using the same balsamic vinaigrette with a roasted potato salad. I just roast some yukon gold, yellow finn, or red skin potatoes with some olive oil and thyme. Then I'll toss some arugula with half the dressing, the potatoes with the remainder, combine and then add some walnuts and/or crumbled goat cheese.

In the summer when cucumbers, tomatoes, and basil are at their peak, I love panzanella with red wine vinegar and olive oil for the
dressing.

:D
~emilie

[SuzyQue]

I LOVE the spinach salad posted by luckylori a while back. I've served it to guests and everyone has enjoyed it. I've posted it below (with luckylori's notes in parentheses):

Spinach Salad

1/4 c. oil (I use olive)
2 TBSP red wine vinegar
1 1/2 TBSP sugar
1 TBSP poppy seeds
1/4 tsp. salt
1/4 tsp. dry mustard
1/4 tsp. paprika
1/8 tsp. hot sauce

Combine & pour over salad of 1 lb. fresh spinach, torn.
11 oz. can mandarin oranges, drained (and I like them refrigerated)
1 large red apple, cored & cubed.
1/2 c. thinly sliced green onion (I omit)

[Kayla]

Originally posted by mrswaz
Since our grill is getting fired up this week, I thought this would be a good time to bring up the subject of salads. I seem to stray to the same types of salads all spring and summer long, and I would love to hear what other people make regularly. Whether it be pasta, couscous, veggie, lentil, etc. I'd love to hear what your family loves....

Hiya :)

I just posted in the Oscar thread a couple of salad recipes that are REALLY quite good. Here's a different one though that is also quite summery. You'd be surprised at how delicious all the ingredients mixed together end up becoming:

Summer-time Spinach and Strawberry Mix

(the dressing for this is really good)

2 tablespoons sesame seeds
1 tablespoon poppy seeds
1/2 cup white sugar
1/2 cup olive oil
1/4 cup distilled white vinegar
1/4 teaspoon paprika
1/4 teaspoon Worcestershire sauce
1 tablespoon minced onion
10 ounces fresh spinach - rinsed, dried and torn into bite-size pieces
1 quart strawberries - cleaned, hulled and sliced
1/4 cup almonds, blanched and slivered


- In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, olive oil, vinegar, paprika, Worcestershire sauce and onion. Cover, and chill for one hour.

- In a large bowl, combine the spinach, strawberries and almonds. Pour dressing over salad, and toss. Refrigerate 10 to 15 minutes before serving. (I like to chill it a bit longer to really let the flavors mingle)

ENJOY! :D

[patsyk]

I'll have to 2nd the suggestion on the Sizzling Salmon with Soy Vinagrette - we love that one... and I am sure grilling the salmond would be delicious!

I posted another thread on Quick Taco Salad which was really quick and yummy.

I love pasta salads and such, but don't have any that I make regularly... I would love to see a good recipe for a tomato/cucumber salad - it's the dressing part that I haven't really figured out yet. :confused:

[jjsooner73]

I had a salad at my parent's house over the weekend. It had veggies I normally don't eat in it, but was good and refreshing and not bad fat-wise. I don't have the exact recipe (yet) but will soon as I may make it for my next supper club meeting.
I can post when I get it if anyone wants it. It's one of those small town old timey veggie salads, something I'd envision being served at a church pot luck or a family reunion. :)

Here's the basics:
cauliflower
broccili
red onion
bacon-crumbled
raisins
pecanas (mom used sunflower seeds)

The dressing was made with mustard, vinegar, and sugar. SHe didn't say anything about any oil in it...it was tandy and just slightly sweet.

Just mix all and serve. The veggies were cut into small pieces.

[JackieO]

One of our favorites is something Rachel Ray made on her program around Christmas. Very simple, but very good. Torn romaine lettuce, topped with torn radicchio, topped with sliced fennel. Dressed with extra-virgin olive oil and balsamic vinegar, salt and pepper. (Don't forget the salt and pepper!)

I've been making lots of different recipes from her show (30 Minute Meals) and Kathleen Daelman's Cooking Thin show.

[LauraBL]

This recipe is originally from a Hellmann's mayo add in a magazine. I've been tweaking it over the years by using less mayo, adding in yogurt, and using more red wine vinegar. This always gets raves. In fact my husband might have married me just to get the recipe!

Laura


* Exported from MasterCook *

Creamy Italian Pasta Salad

Serving Size : 6


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup light mayonnaise
1/2 cup plain yogurt
3 Tablespoons red wine vinegar -- or more
2 cloves garlic -- minced
1 teaspoon dried basil
1 teaspoon salt
1/4 teaspoon black pepper
16 ounces pasta -- cooked and drained and rinsed under cold water
1 cup cherry tomatoes -- quartered
1/2 cup green bell pepper -- chopped
1/2 cup black olives -- sliced
1 cucumber -- peeled and sliced

Combine first seven ingredients.

Stir in remaining ingredients.

Cover; chill.



Description:
"Pasta Salad"
Yield:
"3 cups"

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Per Serving (excluding unknown items): 371 Calories; 7g Fat (17.1% calories from fat); 11g Protein; 66g Carbohydrate; 3g Dietary Fiber; 10mg Cholesterol; 572mg Sodium. Exchanges: 4 Grain(Starch); 1/2 Vegetable; 0 Fruit; 0 Non-Fat Milk; 1 Fat; 1/2 Other Carbohydrates.

[badunnin]

Alright - back to post my fav salad. When I was in Austria, I had a salad with mixed greens, cucumber, tomato, either ham or bacon, hard boiled egg, and fried potatoes. Yes, yes, I know. Think the little cubed hashbrown things, or the cubes that you coat in olive oil and garlic and throw in the oven until they are crunchy on the outside. The only dressing on it was a drizzle of pumpkinseed oil. Magnificent. Like a hearty breakfast salad. :)

[jjsooner73]

Originally posted by patsyk
I would love to see a good recipe for a tomato/cucumber salad - it's the dressing part that I haven't really figured out yet. :confused:


I made a good one with an Asian spin last week--here's where I posted it (and my entire dinner menu).

http://community.cookinglight.com/showthread.php?threadid=38434&highlight=cucumber+tomato

I also like to do one with white wine vinegar, olive oil, and oregano, plus salt, pepper. I never use an exact recipe, just sort of add and mix and taste.

[catbatty]

MrsWaz:

My fav salad: I posted this earlier on another thread, but I like it so much (and it is so easy and versatile) that I think I will post it here too:

baby spinach and maybe some mixed gourmet mix greens... get out big plates and place a big handful of greens in center. THEN: all around the edges of the plate -- put handfuls of things until the circle is complete around outter edge of plate...(clean out the fridge time) mushrooms, artichoke hearts, avacado, lima beans, beets, shredded carrots and other veggies, olives, sliced hard boiled eggs, feta cheese.... it ends up different every time. It's fun to eat, is healthy, and pretty.

-- For dressings, we love a bottled feta dressing, but lately my husband has been making basic olive oil/lemon type dressings that are so good. (I will try to find his recipes.)

And, IF your stores carry Lighthouse brand dressings (in the chilled produce section), there are several REALLY good fat free ones that we have to fight to find around here...one is a sesame dressing that I could drink from the bottle, it's so good.

[AndreaU]

Here are a few we enjoy year-round:

Caesar Chicken Pasta Salad

3 cups (about 12 oz) skinned, shredded roasted chicken breast (such as Tyson's or Purdue Short Cuts)
3 cups hot cooked penne (about 6 ounces uncooked pasta)
2 cups thinly sliced romaine lettuce
1-1/2 cups halved cherry tomatoes
1/2 cup thinly sliced fresh basil
1/2 cup chopped green onions
1/3 cup fat-free Caesar dressing
1/4 cup chopped fresh parsley
1 (4-ounce) package crumbled feta cheese
1 garlic clove, minced

Combine all ingredients in a large bowl; toss well to coat.


Oriental Salad

1/3 cup rice or cider vinegar
1/4 cup sugar
2 1/2 T. vegetable oil
2 T. honey
2 T. low-sodium soy sauce
1 T. butter or margarine
1/4 cup slivered almonds, toasted
2 T. sunflower seed kernels
2 (5 oz) pkgs. Japanese curly noodles (Chuka Soba), crumbled
8 cups shredded Napa (Chinese) cabbage
2 cups shredded carrot
1 cup thinly sliced green onions

1. Combine first 5 ingredients in small saucepan. Bring to a boil and cook 1 minute, stirring constantly. Spoon mixture into a bowl; cover and chill.
2. Melt butter in a large nonstick skillet over medium-high heat. Add almonds, sunflower kernels and noodles; cook 3 minutes or until lightly toasted, tossing occasionally. Spoon mixture into a large bowl; cover and chill. Add vinegar mixture to noodle mixture; let stand 15 minutes (*I left mine overnight to soften the noodles- they were still very crunchy after just 15 min.).
3. Add cabbage, carrot and onions, tossing to coat.
(I also doubled the dressing since there are 11 cups of veggies plus noodles, nuts, etc.)


Greek Pasta Salad

4 cups cooked orzo pasta
2 cups thinly sliced cucumber
3/4 cup chopped tomato
1/2 cup chopped green bell pepper
1/2 cup chopped red onion
1/4 cup finely chopped fresh parsley
1/4 cup olive oil
1/4 cup lemon juice
1/4 tsp salt
1 can (15-16 oz) garbanzo beans (chick peas) rinsed and drained
1 can (4 oz) sliced ripe olives or 1/3 cup sliced greek olives
1/2 cup crumbled feta cheese

Mix all ingredients except cheese in a glass or plastic bowl. Cover & refrigerate at least 1 hr to blend flavors. Top with cheese. Makes 5 servings.

[PoppyJ]

I love the salmon salad mentioned earlier. It is one of the recipes I always go back to when I am craving a main dish salad.

As a side salad, I love the following recipe. It goes great with grilled chicken or fish. It is also super easy to make.


Marinated Balsamic Bean Salad
1 (16-ounce) can kidney beans
1 (15-ounce) can chickpeas (garbanzo beans)
1 (15-ounce) can black beans
1 cup diced red onion
1/2 cup balsamic vinegar
1/4 cup water
2 tablespoons Dijon mustard
1 tablespoon dried basil
1 tablespoon olive oil
1 teaspoon sugar
1 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon ground white pepper
2 garlic cloves, minced

Combine the first 5 ingredients in a colander; rinse and drain. Combine onion and remaining ingredients in a bowl; add corn and beans, tossing gently to coat. Cover and marinate in refrigerator at least 4 hours, stirring occasionally. Serve with a slotted spoon.

[RebeccaT]

I made the Chicken Souvlaki Salad from June 2002 this past Sunday, and it reminded me how much we loved this last summer! I made it all the time!

Chicken Souvlaki Salad

Recipe By :Cooking Light Magazine. June 2002. Page: 204.
Serving Size : 4 Preparation Time :0:00
Categories : PoultrySalads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 teaspoons bottled minced garlic, divided
1 teaspoon fresh lemon juice
1 teaspoon extra-virgin olive oil
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon black pepper
1 pound skinless, boneless chicken breast
3 cups cubed peeled cucumber (about 3 cucumbers)
1/2 cup vertically sliced red onion
1/2 cup (2 ounces) crumbled feta cheese
2 tablespoons chopped pitted kalamata olives
2 ripe tomatoes, cored and cut into 1-inch
pieces (about 1 pound)
1/2 cup plain fat-free yogurt
1/4 cup grated peeled cucumber
1 teaspoon white wine vinegar
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon ground red pepper
1/4 teaspoon black pepper

Directions.
The elements of a classic Greek salad and a chicken souvlaki sandwich combine in this piquant dish. You can also use lamb in place of the chicken.

Total time: 40 minutes

1. Preheat grill or broiler.

2. Combine 1 teaspoon garlic and the next 6 ingredients (1 teaspoon garlic through chicken breast) in a large zip-top plastic bag. Seal the bag and shake to coat. Remove chicken from the bag. Grill or broil chicken 5 minutes on each side or until done. Cut chicken into 1-inch pieces.

3. Combine chicken, cubed cucumber, and the next 4 ingredients (cubed cucumber through tomatoes) in a large bowl. Combine yogurt and remaining ingredients in a small bowl. Pour over chicken mixture; toss well. Yield: 4 servings (serving size: 2 cups).

[kwormann]

We made this last night to go with grilled chicken...I cut up the leftover chicken in it and am sending it for DH's lunch tomorrow. We LOVED it! The only difference is I grilled the corn instead of boiling it....SUCH a great flavor!


* Exported from MasterCook *

fresh corn and goat cheese salad

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Salads Sides


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 pieces corn on the cob -- (s)
3 medium scallions -- two diced and one chopped
1/4 cup red pepper -- diced
2/3 oz goat cheese -- about 2 tbsp
2 tbsp fresh lemon juice
1/8 tsp table salt -- or to taste
1/8 tsp black pepper -- or to taste

Steam corn until tender. Cool, then cut kernels from cob. Stir together
corn, diced scallions and red pepper.


Combine chopped scallion, goat cheese and lemon juice in a blender or food
processor; process until smooth. Pour over corn mixture and toss well;
season to taste with salt and pepper and toss again. Yields about 3/4 cup
per serving.

Serves | 4
POINTS per serving | 2


Description:
"2 pts"

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Per Serving (excluding unknown items): 107 Calories; 3g Fat (20.7%
calories from fat); 5g Protein; 19g Carbohydrate; 3g Dietary Fiber; 5mg
Cholesterol; 105mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2
Vegetable; 0 Fruit; 0 Fat.

NOTES : 2 pts
Nutr. Assoc. : 0 0 0 0 0 0 0

[Chocolate Rose]

Here's a couple of our favorite recipes:


* Exported from MasterCook *

Applebee's Low Fat Blackened Chicken Salad ~ 11 Pts.

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Salads & Dressings

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
DRESSING:
1/4 cup fatfree mayonnaise
1/4 cup Dijon mustard
1/4 cup honey
1 tablespoon prepared mustard
1 tablespoon white vinegar
1/8 teaspoon paprika
MARINADE:
1 cup water
3 tablespoons lime juice
2 tablespoons soy sauce
1/2 tablespoon Worcestershire sauce
Cajun SPICE BLEND:
1/2 tablespoon salt
1 teaspoon sugar
1 teaspoon paprika
1 teaspoon onion powder
1 teaspoon pepper
1/2 teaspoon garlic powder
1/2 teaspoon cayenne
1/2 teaspoon white pepper
8 ounces boneless skinless chicken breast halves
2 tablespoons margarine
SALAD:
8 ci iceberg lettuce -- chopped
1/2 cup red cabbage -- shredded
1/2 cup carrots -- shredded
1/2 cup fatfree mozzarella
1/2 cup fatfree cheddar
1 large tomato -- diced
1 hard boiled egg -- diced

Make dressing by combining ingredients in a small bowl. Mix well by hand. Store in a covered container in the refrigerator until salad is ready.
Combine water, lime juice, soy sauce, and Worcestershire in a medium bowl, and stir. Add the chicken breasts to the marinade, cover bowl and keep in refrigerator for several hours. Overnight is even better.
When chicken is marinated, preheat a frying pan or skillet (an iron skillet, if you’ve got it) over medium/high heat. Also, preheat your barbecue grill to medium/high heat.
Combine the spices for the Cajun spice blend in a small bowl. Sprinkle a teaspoon of the spice blend over one side of each of the chicken breasts. Cover the entire surface of the chicken with spice. Melt the butter in the hot pan, then sear the chicken breasts for 2-3 minutes on the side with the spices. While first side cooks, sprinkle another teaspoon of spice over the top of each chicken breast, coating that side as you did the other. Flip the chicken over, and sear for another 2-3 minutes. The surface of the chicken will be coated with a charred, black layer of flavor. This is exactly what you are shooting for. Finish the chicken off on your barbecue grill. Grill each breast on both sides for 2-3 minutes, or until they are done. While chicken is cooking prepare the salads by splitting the lettuce into two large bowls. Toss in the red cabbage and carrots. Mix the cheeses together, then top the salad with the cheeses and hard-boiled egg. Sprinkle the diced tomato on each salad. Slice the chicken breast, across each breast in 1/2-inch-thick slices. Spread the chicken over the top of the salad and serve immediately with dressing on the side.
2 servings. 11 WW points.

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* Exported from MasterCook *

Grilled Salmon Caesar Salad

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Salads & Dressings

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds salmon fillet
3 cups cubed French bread
1 tablespoon olive oil
1/4 teaspoon garlic powder
1 bunch romaine lettuce -- torn
2 cups small cherry tomatoes
DRESSING:
3 tablespoons olive oil
2 tablespoons lemon juice
4 1/2 teaspoons mayonnaise
2 1/4 teaspoons sugar
2 cloves garlic -- minced
1/2 teaspoon salt
1/8 teaspoon pepper
1 tablespoon Parmesan cheese

Grill salmon til fish flakes easily with a fork. Cool.
For croutons: toss the bread cubes, oil, and garlic powder in a bowl. In a nonstick skillet, saute bread cubes for 5 - 6 minutes or until golden brown, stirring occasionally. Remove from heat; set aside.
Flake salmon into chunks. In a large bowl, combine romaine and tomatoes. In a small bowl, combine the oil, lemon juice, mayonnaise, sugar, garlic, salt and pepper. Pour over salad and toss to coat. Add the salmon, croutons, and Parmesan; toss gently. 6 servings.

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This is a recipe I got from my sister. There are no specific measurements. It really is a wonderful salad, though. Also, I never put on the oil. It's great just with the vinegar.
* Exported from MasterCook *

Shelley's Salad

Recipe By :Aunt Shelley
Serving Size : 1 Preparation Time :0:00
Categories : Salads & Dressings

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Mixed Greens
Dried Cranberries
Blue cheese, -- crumbled
nuts (pecans), -- pieces
red onion, -- thinly sliced
red wine vinegar
olive oil

Combine all but the vinegar and oil. Sprinkle with vinegar and oil to taste.

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For this next one, I usually leave out the pasta. It originally called for either raisins or red grapes and since I don't care for raisins I always use grapes.

* Exported from MasterCook *

Broccoli Salad

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Salads & Dressings

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
SALAD:
2 bunches broccoli -- florets
1 cup red grapes
1 cup sunflower seeds
1 red onion -- chopped
6 slices bacon -- cooked and crumbled
1/2 cup walnuts -- chopped
Bow tie pasta, cooked - optional
DRESSING:
1/2 cup sour cream
1 cup mayonnaise
3 tablespoons cider vinegar
1/3 cup sugar
1/4 teaspoon garlic powder

Combine salad ingredients. Combine dressing ingredients in separate bowl. Mix the dressing into the salad.


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* Exported from MasterCook *

Garlicky Pasta Chicken Salad

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Salads & Dressings

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 whole heads fresh garlic
3/4 cup olive oil
4 sprigs rosemary
1/4 cup fresh basil leaves
1 tablespoon fresh rosemary or 1 tsp. dried
8 ounces corkscrew pasta, -- cooked and drained
2 cups cooked chicken, -- cut in strips
1/2 cup green onion, -- sliced
1/2 cup Parmesan cheese, -- freshly grated
2/3 cup walnuts, -- chopped
salt & pepper, -- to taste
lettuce leaves

Separate cloves of garlic and drop into boiling water for 1 minute. Drain and peel. Place peeled cloves in small saucepan with oil and optional rosemary sprigs. Cook gently, covered, stirring occasionally, for about 25 minutes or until garlic is tender. Discard rosemary sprigs and puree garlic with 1/2 cup of the olive oil, basil, and the rosemary leaves. Place pasta in large bowl and add garlic puree, chicken, onion, Parmesan, salt and pepper. Mix thoroughly. Add more olive oil if needed to moisten salad. Let salad sit for 1 hour at room temperature (provided its not a hot room that will invite bacteria to go nuts!) or refrigerate, returning mixture to room temperature before serving. Toast walnuts in 375-degree oven for 10 minutes. Stir into the salad and serve over a mix of crisp, chilled lettuces. The large amount of garlic, cooked slowly in rosemary-scented olive oil, develops superb flavor. Serves 6.

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Well, I guess I got carried away with salad recipes!! :-) These are all really good!!

[krispy spo]

Lots of great salads for summertime! I second the Souvlaki salad (I use lamb instead of chicken). It's one of my favorite summer salads, with fresh cukes and tomatoes from the garden.

[JHaris]

My absolute favorite is a mixture of baby greens,a variety of extra veggies if you have them, a handful of sliced almonds,(the Dole roasted ones are great) shaved stilton cheese and a lite balsamic vinegrette.

However, after viewing all the ones posted so far, my favorite will become many favorites.

[JackieO]

Thanks for reminding me about that Chicken Souvlaki salad -- we ate that a LOT last summer, but I haven't had it in a while.

<SIGH> So many salads, so little time.:o

[mrswaz]

Oh my, so many wonderful salad ideas!! I am organizing a salad cookbook in my MC, and I just know that every one of these is going to get a big thumbs up from DH. I especially love the ones that are essentially a main course. I can just see the picnic potential for those!!

Patsy- My favorite way to eat a cucumber tomato salad is to give it an Indian spin. I simply chop up cucumbers and tomatoes, add plain yogurt, dash of lemon, dash of onion salt, a handful of raisins, and a handful of slivered almonds (toasted if I have time). It's kind of like a raita- but I could eat gallons of this salad with some warm pita bread...Mmmmm...

[Wendy w]

Originally posted by RebeccaT
I made the Chicken Souvlaki Salad from June 2002 this past Sunday, and it reminded me how much we loved this last summer! I made it all the time!


I had a craving for this last night and am at this very moment eating the leftovers. :) If I get some time tonight, I will post one of my all time favorites from Eating Well. It has grilled corn and a citrus dressing. MMMmmm!

[catbatty]

Fun thread!

Here is a pasta salad I am munching as we speak. I make it often and usually overdo all the ingredients (especially the sugar)... I add veggies and stuff...taste, add more, taste again....I don't worry too much about measurements...I think I like more soy, more salt, more everything.... but it's good just as written, too. I guess it's the peanut butter and sugar and soy that I like best about it. Yum. It's kinda dumb because it's so easy (uses stuff I usually have on hand) and not fancy, but I like it lots. ~ Brenda
PS: I used 1/2 whole wheat pasta/half white on this batch. Good.

* Exported from MasterCook *

Szechuan Noodles With Peanut Sauce (Vegetarian)

Recipe By :Jane Brody's Good Food Book p359
Serving Size : 4 Preparation Time :0:00
Categories : Pasta Salad

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
12 ounces spaghetti -- linguine, or
similar pasta
SAUCE:
1/3 cup hot water
1/3 cup peanut butter -- see *
2 teaspoons soy sauce -- see *
2 teaspoons vinegar -- see *
2 scallions -- finely chopped,
divided
2 cloves garlic -- very finely minced
1 teaspoon sugar -- [i use way more]
1/4 teaspoon hot red pepper flakes -- [i triple]
or more, to taste
[i like to add plenty of salt, too]

* Brody prefers a smooth, natural peanut butter. I use xtra-chunky and it seems good to me. And, she prefers a reduced-sodium soy sauce. She prefers a white wine vinegar or rice vinegar - my guess is that most kinds will work. (See my notes for other ingredients I added.)

DIRECTIONS: Cook pasta al dente, drain, set aside, and keep warm. In a medium bowl blend hot water, peanut butter; stir in soy sauce, vinegar, scallions -- all but 1 Tablespoon which you can use for garnish, garlic, sugar, and hot pepper flakes. Combine sauce with hot spaghetti in serving bowl. Garnish with reserved green onions.

My notes: My husband loves this stuff. The sauce is a snap to throw together! You can prepare it while the pasta cooks. You will want to add the sauce to warm noodles.

Dish can be served at room temp or hot; and only the pasta needs cooking! It takes very little time to throw together and uses ordinary supermarket ingredients. Can be served as a main dish along side a green vegetable or a salad OR served as a side dish. There's NOTHING to making this dish! EASY! CHEAP! It's is a keeper for times you need something tasty and quick. It's meatless and vegan. Would be great for pot luck, office party, etc.

Other things I usually add (but it was good just as written): shredded carrots (big cheese grate is nice to use..then chop a bit to make smaller), red bell pepper slices, chopped cilantro, slices of onion, more, garlic, more green onions, and plenty of sugar and salt. ~ Brenda

Description:
"Can't beat this vegan dish for taste, fast, quick, cheap! It's a keeper."

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[Love to Run]

1 package broccoli slaw
1 package frozen peas (10 oz.)- don't need to be thawed, just break them up, they'll thaw in a few minutes
1/2 cup dry roasted peanuts

Dressing:

1/2 cup olive oil
1/4 cup sugar [I used 2 pkg. artificial sweetener)
1/4 cup white vinegar
1 tsp. salt
1 tsp. dry mustard
1 Tbsp. poppy seed
1 tsp. grated onion [I used about 2 Tbsp. minced onion]

Blend dressing and pour over slaw and peas. Sprinkle peanuts on top.

This is so easy, so tasty.
Carole

[Leanne]

Does anyone have a recipe for the salad that has raman noodles, slaw, almonds, etc in it? The 22-second recipe somewhat reminded me of it.
Thanks.
OK - I did a search & answered my own question!! I knew I had asked this before!

[Linda in MO]

Originally posted by Leanne
Does anyone have a recipe for the salad that has raman noodles, slaw, almonds, etc in it? The 22-second recipe somewhat reminded me of it.

Here's the one I like...

* Exported from MasterCook *

Oriental Coleslaw

Recipe By :
Serving Size : 0 Preparation Time :0:00
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Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 bag pre-cut coleslaw mix
4 green onions -- sliced (4 to 5)
1 can mandarin oranges -- (15 oz.) or use 2 (11 oz.) cans, drain and save some of the juice
1/3 cup sunflower seeds
1/4 cup sliced almonds -- toasted
1 package ramen noodles (like Oriental flavor) -- crushed
Dressing:
1/3 cup rice wine vinegar such as "Nakanos"
1/4 cup vegetable oil
1/4 cup sugar
2 T. reserved mandarin orange juice
Ramen noodles seasoning packet
fresh ground pepper, to taste
pinch of red pepper flakes (optional)
pinch of kosher salt (optional)

In a large bowl, combine coleslaw, green onions, and mandarin oranges. Refrigerate.

Combine sunflower seeds, almonds and crushed ramen noodles in a baggie and set aside.

Combine dressing ingredients in a jar with a lid. Shake it up and refrigerate several hours.

Just before serving stir in dressing, nuts, and crushed Ramen noodles. (Serve immediately once ramen noodles are added.)

[Leonard]

I made the Oriental Salad and it was wonderful!! Next time, I will just drizzle the dressing over it. It was delicious but alittle to much dressing for the amount of coleslaw mix. Maybe I'll just use two bags of mix next time. Anyway, thanks for a delicious recipe!