Looking for Easy Side Salads (dairy free)

[Pat58]

I'm looking for simple side salads, of any vegetable, fruit or combination, preferably quick and dairy free. We're getting a little burned out on lettuce, tomato and cukes. I tried a romaine, Mandarin orange, water chestnut and rice wine vinegar idea from the June CL recently, and my family wants more ideas like that (so do I). Thanks!

[Vanessa]

Pat Scrowl down to 6/19 "ISO Lettuce salad" by Liz you might find some interesting ideas for your salads.

[Deanna]

Here are a couple of my favorites:
* 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 can Mandarin oranges -- (11 ounces), 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.


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Per serving: 244 Calories (kcal); 22g Total Fat; (75% calories from fat); 4g Protein; 12g Carbohydrate; 0mg Cholesterol; 190mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 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


* Exported from MasterCook *

Greek Salad

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Salads and Dressings Tried & True


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Dressing:
1 clove garlic -- coarsely chopped
1 tablespoon red wine vinegar
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
pinch cayenne pepper
1/4 cup olive oil
1 teaspoon anchovy paste -- (or 2 chopped anchovy filets)
Salad:
1 head iceberg lettuce
1/4 cup black olives
4 ounces feta cheese
1 whole tomato -- diced

To make dressing, place the garlic, vinegar, salt, black pepper and cayenne in a blender or food processor fitted with a metal blade. Process until blended. Continuing to process, gradually add the oil, drop by drop at first, then in a thin steady stream. The dressing will thicken. Continuing to process, add the anchovy paste. Taste and add more salt, if needed.

The dressing can be used right away or covered and left at rom temperature. If making the dressing more than 1 day ahead, cover and refrigerate.

To assemble salad, toss all ingredients including dressing in a large bowl just before serving.

Source:
"Unknown, Bulletin Board Posting"

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Per serving: 232 Calories (kcal); 21g Total Fat; (78% calories from fat); 6g Protein; 7g Carbohydrate; 25mg Cholesterol; 539mg Sodium
Food