Okay, list some of your favorite salad recipes here

[A-Rod]

Adapted from Eating Well magazine:

Roasted Pear, Pecan, and Goat Cheese Salad with Maple-Mustard Vinaigrette

Serves 4

Preheat oven to 400 degrees. Halve and core two pears and place cut-side up on a baking sheet. Bake until tender, 4-6 minutes. Remove from oven and slice thinly.

Top baby spinach and/or mixed greens with the pear slices, toasted pecans, and crumbled goat cheese. Serve with Maple-Mustard Vinaigrette (recipe follows).

Maple-Mustard Vinaigrette:
Whisk together 1/2 cup walnut or canola oil, 1/4 cup each maple syrup (can substitute for sugar-free syrup) and cider vinegar, 2 tbs. coarse-grained mustard, 2 tbs. soy sauce, and 1/2 tsp. each salt and pepper. Makes 1.25 cups.

What You Get: Vitamins A & C, folate, iron, potassium, calcium, monounsaturated fat.


Wedge Salad w/Buttermilk Ranch Dressing

Cut hearts of romaine lengthwise into quarters; remove core. Top with chopped chives, crumbled bacon, and crumbled bleu cheese. Serve with Buttermilk Ranch Dressing (recipe follows).

Buttermilk Ranch Dressing:
Whisk 1/2 cup buttermilk, 1/4 cup reduced-fat mayonnaise, 2 tbs. champagne or white wine vinegar, 1/2 tsp. each granulated garlic, salt, and pepper until smooth. Stir in 1/3 cup chopped fresh herbs, such as chives, tarragon, basil, or dill. Makes 1 cup.

What You Get: Folate, calcium, potassium, protein.


From Eating Well magazine:

Orange & Avocado Salad with Cilantro-Lime Vinaigrette

Toss crisp greens with orange segments, chopped avocado, and slivered red onion. Serve with Cilantro-Lime Vinaigrette (recipe follows).

Cilantro-Lime Vinaigrette:

Puree 1 cup packed cilantro, 1/2 cup extra-virgin olive oil, 1/4 cup each fresh lime juice and orange juice, 1/2 tsp. each salt and pepper, and a pinch of minced garlic in a blender or food processor until smooth.

What You Get: Folate, Vitamins A, E & C, potassium, monounsaturated fat.

[sunnyclaus]

Broccoli Salad

1 cup mayonnaise
2 Tbsp vinegar
2 Tbsp Splenda
1 head broccoli, chopped fine
1/2 med. onion, chopped fine
1/3 head cauliflower, chopped fine
1 cup chopped celery
1 cup chopped carrots
1 cup frozen peas
1/2 lb. turkey bacon, cooked and crumbled
1 cup lf/ff shredded cheddar cheese

Mix all ingredients together in a large bowl and enjoy!!!

Just made this salad...without the bacon (because I couldn't be bothered to cook it) but with zucchini and it is to die for! I am going to add this recipe to my SBD recipe binder! Thanks Swannie811!

[nascar24fan]

Can't wait to try this one

http://keylimejuice.com/

Mango-Avocado Salad
· 1½ cups shredded cabbage
· ½ cup diced cucumbers
· 1 ripe mango, peeled, cut from pit and diced
· 1 red bell pepper, cored, deveined and diced
· 1 avocado, peeled, pitted and cubed
· 6 green onions, thinly sliced
· ¼ cup watercress, stemmed
· 4-6 tablespoons Nellie & Joe’s Key West Lime Juice
· 1 garlic clove, crushed
· Combine all ingredients in a bowl, toss and chill for 30 minutes before serving.

[Sachinda]

PhD 2 B kindly posted this link in a thread somewhere; you can find 43 salads listed here!!!

http://lifestyle.msn.com/foodandentertaining/recipes/recipesearch.aspx?q=salad&t=k&p=0&ps=10

[carolie]

Adapted from Eating Well magazine:

Roasted Pear, Pecan, and Goat Cheese Salad with Maple-Mustard Vinaigrette

Serves 4

Preheat oven to 400 degrees. Halve and core two pears and place cut-side up on a baking sheet. Bake until tender, 4-6 minutes. Remove from oven and slice thinly.

Top baby spinach and/or mixed greens with the pear slices, toasted pecans, and crumbled goat cheese. Serve with Maple-Mustard Vinaigrette (recipe follows).

Maple-Mustard Vinaigrette:
Whisk together 1/2 cup walnut or canola oil, 1/4 cup each maple syrup (can substitute for sugar-free syrup) and cider vinegar, 2 tbs. coarse-grained mustard, 2 tbs. soy sauce, and 1/2 tsp. each salt and pepper. Makes 1.25 cups.

What You Get: Vitamins A & C, folate, iron, potassium, calcium, monounsaturated fat.

A couple of questions about this salad. May sound odd but is there another fruit that could be substituted for pears and does the fruit have to be served warm or could it be cooled. My situation is opening night at the Hollywood Bowl. I'm making the food and since we're in a box this time, I'd like to make a couple of interesting/different foods. This seemed to fit the bill. It sounds like something that could be put together quickly there. It was just those two questions I wondered about.

Ok...one other question too. Is the goat cheese in the recipe different from feta cheese?

[A-Rod]

hi carolie!

you could definitely do raw pears if that's easier - very thinly sliced, they look elegant. i've actually never fixed roasted pears, but HAVE done raw pears and they're great. if you are fixing something to take along for a group, you can pre-slice and sprinkle with lemon juice so they don't get brown. you could also roast the pears in advance and they'd be delicious cold. in fact, i think i'd prefer them room-temp or chilled, myself.

goat cheese is different than feta. i think feta is a sheep's milk cheese, in fact. goat cheese is softer and creamier and really delicious - i think i'd prefer it in that salad to feta [feta is too salty, IMO]. it would also be good with crumbled bleu/gorgonzola cheese - i've done that before and it's very good.

[carolie]

hi carolie!

you could definitely do raw pears if that's easier - very thinly sliced, they look elegant. i've actually never fixed roasted pears, but HAVE done raw pears and they're great. if you are fixing something to take along for a group, you can pre-slice and sprinkle with lemon juice so they don't get brown. you could also roast the pears in advance and they'd be delicious cold. in fact, i think i'd prefer them room-temp or chilled, myself.

goat cheese is different than feta. i think feta is a sheep's milk cheese, in fact. goat cheese is softer and creamier and really delicious - i think i'd prefer it in that salad to feta [feta is too salty, IMO]. it would also be good with crumbled bleu/gorgonzola cheese - i've done that before and it's very good.

Thanks so much for responding! The goat cheese sounds delicious and so does the gorgonzola. I think I'll just use the roasted pears (expand my fruit horizon, maybe I'll find I like them roasted) and serve them chilled.
It's supposed to be pretty warm later this week and this sounded SO good and refreshing.

[Sheky]

I never liked salad unless it had tons of blue cheese dressing on it. Now I eat the following salad at least 4 nights a week with my dinner. It fills me up and satisfies any cravings I might have.
I don't add tomatoes because I don't eat them but you certainly can.

Romaine lettuce
roasted peppers
onion
mushrooms
chopped walnuts
chick peas
olives
avocado (sometimes)

I put it all in a bowl and chop it all up. I add alittle raspberry balsamic vinegar and nothing else. I still can't believe how much I love this salad. The oil from the olives makes it tastier.

The other day I bought an olive salad. It is just chopped olives with nothing else in it. It was wonderful in my salad and I didn't have to cut any of the olives.

I've added chicken to make it a full meal but usually use as a dinner salad.

[choosetolose]

Okay, here is one more:

CUCUMBER PRESSED SALAD

1 large cucumber, sliced into 1/8" rounds
1/2 medium red onion thinly sliced into half moons
sea salt
optional: sliced radishes and fresh dill

-On a cutting board, sprinkle cucumber and red onion slices liberally with sea salt. Place into a deep bowl. Place another bowl over the vegetables and place a weight inside the bowl

-Let cucumbers and onions drain for 15-30 minutes (the salt and weight draw water from the vegtables) or until limp.

-rinse with water to remove salt and pat dry with paper towels

toss with radish and dill if desired

**This is a yummy side dish with BBQ hamburgers, chicken, hot dogs, etc...

variation on this:
Slice cucumbers, slice red onions , do NOT salt. layer in a bowl you can cover (* i use tupperware)
Cover with white vinegar/water or ( living dangerously) cider vinegar/water mix: ( 70 vinegar to 30 water) and - if you want- some sweetener like Splenda, not the kind for coffee, the kind that measures like sugar)
Leave in the fridge until really cold, at least an hour. Thin slices cool faster. I throw in some parsley. (I Used to do this with sugar added, only now I don't)
Serve drained.

[carolie]

hi carolie!

you could definitely do raw pears if that's easier - very thinly sliced, they look elegant. i've actually never fixed roasted pears, but HAVE done raw pears and they're great. if you are fixing something to take along for a group, you can pre-slice and sprinkle with lemon juice so they don't get brown. you could also roast the pears in advance and they'd be delicious cold. in fact, i think i'd prefer them room-temp or chilled, myself.

goat cheese is different than feta. i think feta is a sheep's milk cheese, in fact. goat cheese is softer and creamier and really delicious - i think i'd prefer it in that salad to feta [feta is too salty, IMO]. it would also be good with crumbled bleu/gorgonzola cheese - i've done that before and it's very good.

Ok...here is my report back. This salad was absolutely YUMMY! I roasted the pears like the recipe said, sliced them very thin, and chilled them in a container in the fridge. Thery were positively delicious. They turn brownish from the roasting but that actually adds to the sweet flavor. I'm not a fan at all of raw pears but by roasting them I've found a way I liked them. I used goat cheddar, very mild and creamy and only 7g of fat per serving. A little over but you only use a small amount anyway. The dressing was different and delicious. It was loved by everyone.

This salad is a nice summer salad to make for a group of people. Nicer than just a green salad but still simple. Yum!

Thanks so much for responding! The goat cheese sounds delicious and so does the gorgonzola. I think I'll just use the roasted pears (expand my fruit horizon, maybe I'll find I like them roasted) and serve them chilled.
It's supposed to be pretty warm later this week and this sounded SO good and refreshing.

[getting_smaller_everyday]

This is my all time fav!!!!!


For oregano-garlic vinaigrette:
1/3 cup extra-virgin olive oil
3 Tbsps. red wine vinegar
1/2 tsp. minced garlic
1 tsp. dried oregano
Salt and freshly ground black pepper

1/2 cup cooked or canned white or black beans or chickpeas
1/2 small red onion, thinly sliced
2 large handfuls of baby spinach
6 oz. cooked shrimp
1/4 cup Kalamata olives
4 oz. LF or FF feta cheese, coarsely crumbled

To make the oregano-garlic vinaigrette: In a bowl, whisk together all of the ingredients, including salt and pepper to taste.

Toss the beans in 2 tablespoons of the vinaigrette and leave to marinate for about 30 minutes. In a small bowl, marinate the onion in 1 tablespoon of the vinaigrette for about 15 minutes to soften it and lessen its bite. If the spinach leaves are large, remove the stems and tear the leaves into smaller pieces.

In a large salad bowl, combine the spinach, marinated onions, and the beans and shrimp, if using, with the remaining vinaigrette. Toss well and sprinkle with the olives and feta.

[getting_smaller_everyday]

I know it's been discussed here before, but for good measure...

I really like making my mom's potato salad, but instead of using potatoes, I substitute cauliflower. The amounts of the ingredients in mine are determined purely by "if it looks right"...but if you have a traditional potato salad you are used to making, try substituting cauliflower. For mine, I cut up the cauliflower relatively small and steam it until it is tender but not mushy. I usually dry it between paper towels before putting it into the bowl. Then I add a couple hard boiled eggs chopped up, some mustard, light mayo, celery salt, green onions, salt, and pepper. I don't miss the potatoes at all...it definitely gives you the good parts of having an old favorite, without the evils of potatoes. Works for all phases, too.

Sounds great....a different way to fix cauliflower.

[recipelover]

I have been making my Pepper Pea Salad quite often lately and I wanted to post the changes that I have made. I also went back and edited the version on Page 2.

Here is the new version that we love. I have been adding just a little Splenda to make it better.

PEPPER PEA SALAD P2 or P3 (adapted from a Quick Cooking magazine recipe)

1 pkg. frozen peas, thawed (I use about 1/2 of a bag)
1 medium green pepper, julienned (I also use red or orange pepper to add color and variety)
1/2 c. chopped sweet onion

Mix together and pour over vegetables:
1/3 c. Heinz cider vinegar or rice vinegar
5 tsp. olive or canola oil
lots of fresh chopped dill weed or 1-2 tsp. dried dill weed
1 tsp - T. Splenda (to taste)

Toss to coat; cover; refrigerate for at least 1 hour. I find that an entire bag of peas is more than we can eat, so I just put an appropriate amount of peas, peppers, and onions in a bowl but I still use the entire batch of dressing.

[recipelover]

It is a beautiful spring day here and my thoughts are turning toward more salads instead of cooked vegetables. So, I thought that I would "bump" up this great link of salads.

I made my (really Rachel Ray's) Red Radish, Apple, Cuke Salad last night and it was wonderful. I forgot how much we loved it. You really need to try it--light & refreshing and no mayo! It is on Page 2 of this link.

There are many other good recipes here, but we can always use more. So, please post your new salad finds here or in one of the other salad links (by type of salad) in my recipe summary sticky.

[flipperandme]

BROCCOLI, PEPPER & CELERY SALAD

Active time: 10 minutes
Time to table: 10 minutes
Serves 4


1 broccoli crown, chopped finely
2 stalks celery, chopped
1 yellow pepper, chopped (red would be pretty too)
8 green onions, white and green parts, chopped
6 fresh basil leaves, chopped
4 tablespoons Italian salad dressing (SB friendly)
1 tablespoon grated light cheddar cheese
Pepper to taste

Mix. Serve. Enjoy!!!

NUTRITION ESTIMATE
Per Serving: 54 Cal (16% from Fat, 18% from Protein, 66% from Carb); 3 g Protein; 1 g Tot Fat; 0 g Sat Fat; 10 g Carb; 2 g Fiber; 63 mg Calcium; 1 mg Iron; 249 mg Sodium; 2 mg Cholesterol, Weight Watchers 1 point


Source:
http://kitchen-parade-veggieventure.blogspot.com/2005/08/day-117-broccoli-pepper-celery-salad.html


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Cauliflower, Lettuce and Onions

This is a salad that my mother makes often during the summer months.
You can make as little or as much as you like. Layer torn head lettuce, cauliflower and thinly sliced onions into a bowl. Use the same dressing as you would for a Broccoli Salad (a mix of mayo/yogurt or sour cream, splenda and a little vinegar) mix together and toss salad.