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What's your favorite salad?

This Sunday is Scout Sunday and my son's Boy Scout Troop is having their Soup and Salad fundraiser and everyone has to bring a soup and salad to help out. I'm bringing Seafood Chowder but I'm stuck on the salad I have no idea what to bring.

There are going to be lots of potato and pasta salads. HELP!


Asked by Cindy18 at 8:43 AM on Feb. 4, 2010 in Food & Drink

Level 28 (33,953 Credits)
This question is closed.
Answers (6)
  • Snicker Salad
    Whisk 2 small or 1 large box vanilla pudding mix into 2.5 cups milk. Let set til slightly thickened, then fold in 8-12 oz Cool Whip. Chop Snickers, apples, and bananas and fold in. Refrigerate.

    Cookie Salad
    Whisk 2 small boxes white chocolate pudding into 2.5 cups milk. Fold in 8-12 oz Cool Whip. Fold in half a package of crushed Oreo cookies.

    7 layer lettuce
    Chop a head of lettuce, or romaine, or use a bagged lettuce mix, whatever your preference is. Spread in 9x13 pan. Spread a layer of Miracle Whip on carefully. Top with a layer each of thawed frozen peas, shredded cheddar cheese, crumbled bacon or bacon bits, chopped green onions, chopped celery. I usually go, from the bottom, peas, celery, cheese, bacon, onions. You can change any layer you want - I like to skip the onions, and use sliced cucumbers and bell pepper strips (red/orange/yellow are really pretty).

    Answer by Anonymous at 12:54 PM on Feb. 4, 2010

  • I love a spinach salad with sliced strawberries, toasted pecans and bacon with a light poppy seed type dressing. I also love a broccoli salad - Yum

    Answer by chefronswife at 8:52 AM on Feb. 4, 2010

  • Tomato mozzarella salad is easy and everyone likes it.

    Panzanella is an italian bread salad with chunks of veggies and vinaigrette.

    Answer by ecodani at 10:13 AM on Feb. 4, 2010

  • Anonymous

    Answer by Anonymous at 7:12 PM on Feb. 4, 2010

  • 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 9:02 PM on Feb. 4, 2010

  • 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 9:02 PM on Feb. 4, 2010