Benihana Ginger Salad |
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½ c minced onion | 2 T ketchup |
½ c peanut oil | 4 t Kikkoman soy sauce | 1/3 c rice vinegar | 2 t sugar |
2 T water | 2 t lemon juice |
2 T minced fresh ginger | ½ t bottled minced garlic |
2 T minced celery | ½ t salt |
¼ t pepper | |
Combine all ingredients into blender and whiz. Mix into salad greens and serve. |
Broccoli Salad |
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2 lb fresh broccoli, flowerets only, uncooked and broken into tiny pieces | |
½ red onion, diced | |
½ c roasted salted sunflower seeds | |
½ lb bacon, cooked and crumbled | |
1 ½ c mayo | |
¼ c + 1/8 c sugar | |
¼ c + 1/8 c rice vinegar | |
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Caesar Salad |
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Salad | Dressing |
10-oz package romaine salad | Juice of 2 lemons |
½ tub Parmesan | 3 T Dijon mustard |
6 boiled eggs, cooled and diced | 3 T apple cider vinegar |
1 package sandwich honey ham, diced | 1 t bottled minced garlic |
croutons | 3 t Worcestershire sauce |
1 c mayo | |
½ c reg Parmesan cheese | |
cayenne, pepper, salt | |
Combine salad ingredients in salad bowl. Combine dressing ingredients in blender and whiz. Mix into salad and serve. |
Cashew Chicken Salad |
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1 c mayo | 2 (6-oz) pkg Tyson Oven Roasted Diced Chicken |
2 t Dijon mustard | 1 c cashews |
1 stalk celery, chopped fine | 1 ½ c red grapes, halved |
2 green onions, chopped fine | 1 c grated cheese |
¼ t salt | ½ t pepper |
Mix mayo, mustard, celery, onions, salt, and pepper. Add chicken, cashews and grapes, and mix well. Chill. |
Chicken Salad |
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8 hard boiled eggs, chopped | ½ c mayo |
12.5-oz can chicken, shredded | ½ c sour cream |
6 dill pickles, chopped | ½ T dill |
1 apple, chunked | 1 ½ t pepper |
1 c of grapes, halved | |
9 green onions, chopped | |
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Chinatown Spinach Salad |
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2 t vinegar | ½ c oil |
1 T minced onion | 1 can water chestnuts |
1 t prepared mustard | |
1 T sugar | 10-oz package fresh spinach |
¾ t salt | ½ lb fresh mushrooms, sliced |
¼ t pepper | ½ lb bacon, cooked and crumbled |
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Cilantro Shrimp Pasta Salad |
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¾ lb cooked medium-large shrimp | |
4 diced tomatoes | |
2/3 c green salsa | bow tie pasta |
2 T chopped fresh cilantro | |
2 T fresh lime juice | 2 avocados |
3 T olive oil | |
½ t salt | |
pinch ground cumin | |
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Cranberry Spinach Salad |
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1 T butter | 1 lb spinach |
¾ c slivered almonds | 6-oz package dried cranberries |
15-oz can mandarin oranges, drained | |
In a medium saucepan, melt butter over medium heat. Cook and stir almonds in butter until lightly toasted. Remove from heat and allow to cool. In a large bowl, toss spinach with toasted almonds, cranberries, and mandarin oranges. |
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Dressing |
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2 T sesame seeds | ¼ t paprika |
2 T poppy seeds | ¼ c rice vinegar |
½ c sugar | ¼ cider vinegar |
2 t minced onion | ½ c oil |
In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, onion, paprika, rice vinegar, cider vinegar, and oil. Toss with salad just before serving. |
Cucumber Tomato Salad |
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Salad |
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1 English cucumber, unpeeled and sliced | |
20-ou cherry tomatoes, chopped | |
4 green onions, chopped | |
10 mozzarella sticks, chopped or fresh mozzarella, chopped | |
Vinaigrette |
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2 T olive oil | |
2 T red wine vinegar | |
1 t Swerve Confectioners Sugar | |
½ t Kosher salt | |
½ T Italian seasonings | |
Combine vinaigrette ingredients and whisk. Add to chopped vegetables and toss. |
Italian Hoagie Salad with Italian Vinaigrette |
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Salad | |
Salad mix with veggies in it | 2 or 3 green onions, sliced |
1 c cherry tomatoes, halved | 6 ounces thinly sliced salami |
1 red bell pepper, cored, seeded, sliced | 8 ounces slices Provolone, sliced into strips |
Pepperoncini | |
Vinaigrette | |
½ c olive oil | ½ t Italian Seasonings |
1 T bottled minced garlic | ½ t kosher salt |
2 T red wine vinegar | ¼ t pepper |
Whisk Vinaigrette ingredients together. Place salad mix on a dinner plate and top with desired quantities of rest of salad ingredients. Drizzle vinaigrette over salad. |
Olive Garden Salad |
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½ c mayo | ½ t Italian seasonings |
¼ c white vinegar | ½ t parsley flakes |
2 T corn syrup | 1 T lemon juice |
2 T parmesan cheese | 2” or so of fresh ginger, peeled and chopped small |
2 T romano cheese | ½ t salt |
¼ t bottled minced garlic | ¼ t pepper |
20-oz salad | |
Combine all ingredients, except salad, into blender. Blend until ginger is well-pureed. Mix into salad and serve. |
Orange Jello Salad |
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large box orange jello | small box instant lemon pudding |
2 c orange juice | 8-oz cool whip |
large can mandarin oranges, well drained | |
1 or 2 bananas, sliced | |
Prepare jello according to directions, using orange juice for cold water. When almost set, add mandarin oranges and bananas. When completely set, make pudding as directed on box, mix in cool whip and spread on top of jello. Chill until completely set. |
Orange Salad |
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6-oz orange jello powder | |
32-oz cottage cheese | |
large cool whip | |
large can crushed pineapple | |
large can mandarin oranges | |
Thaw cool whip and drain pineapple and mandarin oranges well. Combine all ingredients. Ready to eat immediately. |
Oriental Chicken Salad |
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Chicken | 4 chicken breasts |
¾ c Kikkoman soy sauce | |
2 T sugar | |
Cube Chicken breasts and coat well with marinade. Marinate in refrigerator all or part of the day. Stir fry. |
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Salad | |
1 16-oz package garden salad | |
1 specialty salad, such as French Blend | |
4 stalks green onions | |
1 lb mushrooms, sliced | |
Dressing | |
Mix in blender: | |
½ c sugar | |
½ t pepper | |
¼ c canola oil | |
scant ⅔ c seasoned rice vinegar | |
Noodles | |
Deep fat fry pacakge of sliced won-ton noodles or buy pre-made noodles. | |
Toss salad and dressing together. Serve with noodles and hot chicken. |
Peachy-Keen Fruit Salad |
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small can orange juice concentrate (frozen) | |
small carton cool whip, thawed | |
can condensed milk | |
8 peaches, sliced or 29-oz can sliced peaches, well drained | |
large can mandarin oranges, well drained | |
1 can tropical fruit, well drained | |
3 bananas, sliced | |
Place orange juice can in hot water for a few minutes to partially thaw. Knead orange juice with spoon until it becomes stirrable. Stir in condensed milk. Fold into cool whip. Add fruit. Serve chilled. |
Ramen Chicken Salad |
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Salad |
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1 ½ cans (12.5 oz) chicken, shredded | |
3 packages Ramen, uncooked, broken up | |
¾ head green cabbage, shredded or finely chopped or 16-oz pkg coleslaw | |
4-oz slivered almonds | |
3 green onions, chopped | |
Combine all salad ingredients. |
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Dressing |
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½ c salad oil | ½ t pepper |
2 T rice vinegar | 1 t bottled minced garlic |
1 T sugar | 3 Ramen spice packets |
Whisk dressing ingredients together and mix into salad just before serving. Serves 4 or 5. |
Salad Niçoise |
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Salad |
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1 package salad greens | |
3 tomatoes, chopped | |
14.5-oz can Green Giant Kitchen sliced green beans | |
2 hard-boiled eggs, chopped | |
6-oz no-drain package chunk white albacore or canned chicken, drained | |
Combine green beans, eggs and albacore and chill in refrigerator until ready to assemble salad. |
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Dressing |
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¼ c olive oil | |
1 T balsamic vinegar | |
1 T Dijon mustard | |
Combine dressing ingredients and shake or stir vigorously until well combined and chill in refrigerator until ready to assemble salad. After salad ingredients and dressing ingredients are well chilled, chop tomatoes and toss all salad ingredients and dressing together. Serve immediately. |
Santa Fe Salad |
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Salad |
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10-ox package salad greens | |
15-oz can black beans, drained | |
15-oz can kidney beans, drained and rinsed | |
1 c frozen corn, thawed but still cold | |
1 c grated cheese | |
2 tomatoes, diced | |
2 avocados, diced | |
½ red onion, sliced thin | |
Combine salad ingredients and toss. |
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Salad Dressing |
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½ c mayo | |
½ c sour cream | |
¼ c Ranch dressing | |
½ T Worcestershire sauce | |
1 T lemon juice | |
½ t bottled garlic | |
1 T taco seasonings | |
Combine salad dressing ingredients. Chill well. |
Scrambled Egg and Cottage Cheese Salad |
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Salad |
Salad dressing |
12 eggs, lightly scrambled and cooled | 1 ½ T rice vinegar |
1 ½ c cottage cheese | 6 T olive oil |
1 ½ T chives | 2 T sugar or sugar substitute |
20-oz salad | salt and pepper to taste |
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Shauntel's Salami Salad |
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1 pkg baby spinach | |
1 pkg regular salad | |
1 pkg salami, cut into strips | |
12-oz bottle marinated artichoke hearts | |
2 cans baby corn, sliced in half | |
2 (2.25) cans sliced olives | |
cherry tomatoes sliced in half | |
Parmesan cheese | |
Combine all ingredients and serve immediately. |
Spring Salad |
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shredded chicken (slow cooked for 3 to 4 hours in chicken broth on low | |
10-oz package mixed salad | |
2 c fresh, ripe sliced strawberries | |
6-oz feta cheese, crumbled | |
½ c honey-roasted or regular cashews | |
chopped green onions | |
Combine salad ingredients and serve with favorite salad dressing. |
Taco Salad |
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1 lb ground beef | |
2 T taco seasonings | |
4 taco shells bowls, or tortilla chips | |
10-oz package romaine lettuce salad | |
4 tomatoes, diced | |
grated cheddar cheese | |
Brown ground beef. Add 2 T taco seasonings near end of browning. Layer ingredients in taco shell bowls as follows:
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Dressing |
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½ c mayo | |
½ c sour cream | |
½ T Worcestershire sauce | |
1 T lemon juice | |
½ t bottled minced garlic | |
1 T taco seasonings | |
Whisk dressing ingredients together and chill. Serve with salad. |
Veggie Salad |
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½ head cauliflower | 1 pint soy sour cream |
3 stalks broccoli | ½ c mayonnaise |
1 green onion | 1 T Bon Appetite |
2 stalks celery | |
1 package frozen peas (cooked and cooled) | |
Tear apart cauliflower and broccoli into bite-size pieces. Chop onion and celery. Add cooled peas. Mix sour cream, nayo, and Bon Appetite and mix into veggies. Serve chilled. |