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Do you have a special salad recipe that you always make for pot-lucks?

I need a different type of salad to make for a family event this weekend. What kind does your family always enjoy?


Asked by texasgurl33 at 1:03 PM on Jul. 3, 2009 in Food & Drink

Level 34 (66,457 Credits)
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Answers (6)
  • This is one of my favorites:
    7 layer salad

    ¼ head lettuce layered in bottom of bowl
    ½ c bottled real bacon pieces
    ½ ch med bell pepper
    ½ ch small onion
    5 oz celery ribs
    1 carrot, shredded

    top with
    ½ c shredded cheddar
    ¾ cup mayonnaise with 2 tb sugar

    prepare the day ahead

    sprinkle with croutons before serving.

    Answer by Bmat at 1:58 PM on Jul. 3, 2009

  • My MIL makes a really good broccoli salad.
    Broccoli florets
    Shredded cheddar
    diced onion
    bacon bits
    sunflower seeds
    Everything is sort of "to taste". She never makes it the same way twice, but it's always really good!

    Answer by feministmama at 2:26 PM on Jul. 3, 2009

  • Our family loves Japanese Chicken Salad which is a green salad (super easy to make). You make your own dressing as well. It has always gone over VERY well no matter how much I make. :)

    Answer by lifeasinoit at 6:56 PM on Jul. 3, 2009

  • a lady at work used to make a cold spaghetti salad .. linguine small chopped cucumber broccoli small pieces I think she put diced tomatoes and a special seasoning called salad supreme from McCormick along with italian dressing you probably need to make ahead

    would be great to see the recipe of the Japanese chicken salad.....

    Answer by karenwarshaw at 7:08 PM on Jul. 3, 2009

  • Chickpea-Spinach Salad with Spiced Yogurt Dressing
    1/3 cup nonfat plain yogurt
    1 tablespoon lemon juice
    1 tablespoon extra-virgin olive oil
    3/4 teaspoon ground cumin
    1/2 teaspoon ground ginger
    1 clove garlic, minced
    1/4 teaspoon salt, or to taste
    Freshly ground pepper to taste
    1.5 cups home cooked, or 1 15-ounce or 19-ounce can chickpeas, rinsed
    1 cup diced peeled cucumber (I use zucchini or broccoli)
    1 cup diced celery or fennel (I use jicama)
    1 cu p grated ca rrots
    10 cups small spinach leaves or mesclun salad greens (about 8 ounces)
    To prepare dressing: Whisk yogurt, lemon juice, oil, cumin, ginger and garlic in a small bowl until smooth. Season with salt and pepper. To prepare salad: Combine chickpeas, cucumber, celery (or fennel) and carrots in a medium bowl. Add half the dressing and toss to coat.

    Answer by rkoloms at 8:31 PM on Jul. 3, 2009

  • Toss spinach (or mesclun) in a large bowl with the remaining dressing. Divide the greens among 6 plates and top with the vegetables. Serve immediately. MAKES 6 SERVINGS NOTE: When I feel ambitious, I make croutons from pita; for a crowd, top with vegetables in the serving bowl.

    Answer by rkoloms at 8:31 PM on Jul. 3, 2009