Does Anyone have any interesting salad recipies

Tossed Salad in bed :)

What kind of Salad recipes do you have in mind

APPLE AND RAISIN SLAW

INGREDIENTS:
5 cups coarsely chopped red cabbage (about 1/2 medium head)
5 cups coarsely chopped green cabbage (about 1/2 medium head)
1 cup coarsely grated carrots (about 2 medium)
1 large tart green apple (such as Granny Smith), cored,
coarsely chopped
1/2 cup raisins
1/2 cup raw unsalted sunflower seeds, toasted
1 1/2 cups plain nonfat yogurt
1/2 cup chopped fresh dill or 3 tablespoons dried dill weed
2 tablespoons vegetable oil
2 tablespoons apple cider vinegar

DIRECTIONS:
Combine cabbages, carrots, apple, raisins and sunflower seeds
in very large bowl. Whisk yogurt, dill, vegetable oil and
vinegar in medium bowl to blend. Add dressing to cabbage mixture
and toss to coat. Season to taste with salt and pepper. (Can be
prepared 3 hours ahead. Cover and refrigerate.)

WEST COAST LUNCHEON SALAD

INGREDIENTS:
1 cup fresh mushrooms, sliced
1 cup cooked shrimp
3/4 teaspoon tarragon leaves, crushed
1 teaspoon garlic powder
1/5 cup Italian or herb dressing
1 head loose leaf lettuce
3 ripe avocados
1 backet cherry tomatoes

DIRECTIONS:
Combine mushrooms, shrimp, tarragon, garlic and dressing.
Chill for 1 hour. Arrange lettuce leaves on individual salad
plates. Peel, halve and pit avocados. Place a half-avocado
on each plate, and fill with salad mixture. Garnish with
cherry tomatoes.

SUMMER GREEN BEAN SALAD

INGREDIENTS:
2 slices Bacon
1 can French-style or Cut Green Beans -- drained
1 teaspoon Salt
1/3 cup Onion -- finely chopped
1 teaspoon Dillweed
1/2 cup Water
1/4 cup Vinegar
1 tablespoon Sugar
1/2 teaspoon Salt
1/4 teaspoon fresh ground pepper
2 tablespoons Olive Oil

DIRECTIONS:
In a small skillet, cook bacon until crisp and brown; drain,
crumble and place in a medium bowl. Add beans, 1 teaspoon salt,
onion and dillweed; toss gently. In a small bowl, combine
remaining ingredients; whisk until well- blended. Pour
dressing over bean mixture; toss gently to coat. Cover and
refrigerate about 2 hours before serving.

CRUNCHY TURKEY SALAD

INGREDIENTS:
1 cup cooked, cubed turkey meat
2 celery, chopped
2 tart apples, cored and cubed
1/2 cup chopped walnuts
1/4 cup sour cream
1/4 cup mayonnaise
2 tablespoons chopped fresh parsley
2 tablespoons lemon juice
1 tablespoon honey
1 tablespoon prepared Dijon-style mustard
1/4 teaspoon salt
ground black pepper to taste

DIRECTIONS:

In a large bowl, combine the turkey, celery, apples and
walnuts.

Prepare the dressing in a small bowl by whisking together
the sour cream, mayonnaise, parsley, lemon juice, honey,
mustard, salt and pepper. Pour over turkey mixture and toss
to evenly coat. Refrigerate until chiled.

SUMMER FRUIT SALAD

INGREDIENTS:
1 large mango, peeled and diced
2 cups fresh blueberries
2 bananas, sliced
2 cups fresh strawberries, halved
2 cups seedless grapes
2 nectarines, unpeeled and sliced
1 kiwi fruit, peeled and sliced
- Honey Orange Sauce:
1/3 cup unsweetened orange juice
2 Tbsp lemon juice
1 1/2 Tbsp honey
1/4 tsp ground ginger
- dash of nutmeg

DIRECTIONS:
Prepare the fruit. Combine all ingredients for sauce
and mix. Just before serving, pour Honey Orange Sauce
over fruit.

my favorite: go to your salad bar at your grocery store (Californication: Market)

grab the styrofoam container with no dividers

fill 1/2 with imitation crab, slather with ranch

tong 4 leaves of lettuce into container, no one like lettuce, just what we get to put on it

add: ham strips, turkey strips, green olives, black olives, perrerochini, pepperoni, 2 hard boiled eggs, artichoke, and anything else that looks good at the moment

drown this in ranch dressing and pay at the front

Enjoy!


Not healthy, but tasty

SOUTHWEST SALAD

INGREDIENTS:
8 oz Mozzarella cheese
1 15-ounce can garbanzo beans
1 15-ounce can black beans
1 15-ounce can red kidney beans, rinsed and drained
1 cup cherry tomatoes, halved
1 red or yellow sweet bell pepper, chopped
1 cup green onions, sliced
1/4 cup chopped cilantro
2 cloves garlic, minced
3/4 cup Italian dressing
1/4 cup fresh lime juice
1 tablespoon chili powder

DIRECTIONS:
Cut cheese in small chunks. Combine with remaining
ingredients in a quart bowl. Refrigerate 2 hours or
more (up to 2 days). Keep chilled until serving time

24-HOUR VEGETABLE SALAD

INGREDIENTS:
4 cups iceberg lettuce
1 cups mushrooms, sliced
1 cups frozen green peas, thawed
1 cups carrots, sliced
3 whole hard-boiled egg whites, sliced
6 slices fat-free turkey bacon, cooked and crumbled
1/2 cups fat-free cheddar cheese, grated 3/4 cups
fat-free mayonnaise
1 1/2 teaspoons lemon juice
1/2 cup fat-free cheddar cheese, grated

DIRECTIONS:
Place lettuce in bottom of a serving bowl, about 8"
in diameter. Layer mushrooms on top. Then layer peas
and carrots. Arrange egg white slices and bacon over
vegetables. Top with half cup cheddar cheese; set
aside. In a mixing bowl, combine mayonnaise and lemon
juice in a mixing bowl. Spread mixture over top of
salad sealing to edge of bowl. Sprinkle with
remaining cheese. Cover and chill for 24 hours.
Before serving, toss to coat the vegetables.

BERRY SALAD WITH YOGURT DRESSING

INGREDIENTS:
1 cup no-fat/low-fat vanilla yogurt
1/4 cup honey - any kind will do
1 to 2 tablespoons skim milk (as needed to thin out
dressing) cinnamon and nutmeg to taste
4 cups of Berries -strawberries, blueberries,
raspberries, etc. fresh peppermint leaves, whole or
finely cut

DIRECTIONS:
Wash, stem and sort berries. In a small bowl combine
yogurt and honey and whisk together. Add cinnamon and
nutmeg and whisk until well incorporated. Add milk
until you reach your desired consistency. Place
berries in serving bowls and drizzle the yogurt
dressing over the top. Garnish with mint and serve
immediately.

BBQ'd CHICKEN SALAD

INGREDIENTS:
4 boneless, skinless chicken breasts, cooked and shredded
6 stalks celery, chopped
1 red bell pepper, chopped
1 small red onion, chopped
1 (14 ounce) can corn, drained
1/2 cup barbeque sauce
1/4 cup mayonnaise

DIRECTIONS:
Combine chicken, celery, bell pepper, onion, and corn
in a large bowl. In a small bowl, combine barbeque
sauce and mayonnaise. Pour over chicken and toss
gently to coat. Chill. Serve on lettuce-lined plates
or with pita bread.

CHILLED BEAN SALAD

INGREDIENTS:

1 15-ounce can green beans
1 pound wax beans
1 15-ounce can kidney beans, drained and rinsed
1 onion, thinly sliced
3/4 cup sugar
2/3 cup white vinegar
1/3 cup vegetable oil
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon celery seed


DIRECTIONS:

Mix all ingredients together and let set in the refrigerator for at least 12 hours.

3 TOMATO COMBO SALAD

INGREDIENTS:

1/4 cup fruity olive oil
3 tablespoons balsamic vinegar
Pinch sugar
Salt
Freshly ground black pepper
1 pint yellow pear tomatoes, halved
1 pint grape tomatoes, halved
1 pint orange cherry tomatoes
1/3 cup fresh minced basil


DIRECTIONS:

Whisk together the oil, vinegar, sugar, salt and pepper. Add the tomatoes and toss well to coat with the dressing. Add the basil and toss gently. Serve at room temperature and do not refrigerate for best flavor.

ORIENTAL CHICKEN SALAD

INGREDIENTS:

(Oriental Dressing)
3 tablespoons honey
1 1/2 tablespoons rice wine vinegar
1/4 cup mayonnaise
1 teaspoon Grey Poupon Dijon mustard
1/8 teaspoon sesame oil


(Salad)
1 egg
1/2 cup milk
1/2 cup flour
1/2 cup corn flake crumbs
1 teaspoon salt
1/4 teaspoon pepper
1 boneless, skinless chicken breast half
1 cup vegetable oil (for frying)
1/4 cup chopped romaine lettuce
1/4 cup red cabbage
1/4 cup green cabbage
1/2 carrot, julienned or shredded
1 green onion, chopped
1 tablespoon sliced almonds 1/3 cup chow mein noodles


DIRECTIONS:

Preheat oil in deep fryer or deep pan over medium heat . Blend together all ingredients for dressing in a small bowl with an electric mixer, then refrigerate. In a small, shallow bowl beat egg, add milk, and mix well. In another bowl, combine flour with corn flake crumbs, salt and pepper. Cut chicken breast into 4 or 5 long strips. Dip each strip of chicken first into egg mixture then into the flour mixture, coating each piece completely. Fry each chicken finger for 5 minutes or until coating has darkened to brown. Prepare salad by tossing the chopped romaine with the chopped cabbage and carrots. Sprinkle sliced green onion on top of the lettuce. Sprinkle almonds over the salad, then the chow mein noodles. Cut the chicken into small bite-size chunks. Place the chicken onto the salad forming a pile in the middle. Serve with salad dressing on the side.

Scott's Summer Fruit Salad

Romaine and Mesclum Lettuce
Raisins
Croutons
Apples
Pears
Oranges

This wil feed 2 people !

1/2 bag of mesclum
1/2 head of Romaine
2-3 handfuls of croutons
3/4 cup raisins

Takes apples and pears and segment them toss in 1 tsp lemon juice and 1 tbsp honey place on salad and add segmented oranges
drizzle remaining honey and lemon juice over salad and serve.

Copryrighted 1997 in Ct Culinary Students Recipes

Chicken Berry Salad

INGREDIENTS
1 (.75 ounce) packet honey mustard salad dressing mix
1/4 cup cider vinegar
1/2 cup vegetable oil
2 tablespoons orange juice
1 pound skinless, boneless chicken breast halves
8 cups mixed salad greens
1 cup sliced fresh strawberries
1/2 cup fresh blueberries
1/2 cup fresh raspberries
8 ounces sugar snap peas
1/2 cup toasted pecans

DIRECTIONS
In a medium bowl, prepare the dressing according to package directions, using vinegar and oil, and substituting orange juice for the water; set aside.

Preheat the grill for high heat.

Lightly oil the grill grate. Grill the chicken 6 to 8 minutes on each side, or until juices run clear. Remove from heat, cool, and slice into strips.
In a large bowl, toss together the chicken, salad greens, strawberries, blueberries, raspberries, peas, and pecans. Pour in the prepared dressing, and toss to coat.