Please post your salad recipes here.
I will try and get through the older post and update any that need to be here.
Avocado Salad4 tablespoons honey 1 tablespoon(s) lemon juice 1 tablespoon(s) finely chopped cilantro leaves salt and freshly ground pepper to taste 2 big ripe avocado(s) peeled and sliced 1 big red bell pepper(s) 1 big cucumber(s) 2 big tomato(es) 1 cup(s) corn kernels cooked In a bowl mix the honey, lemon juice, cilantro leaves, salt and pepper to make the dressing for the salad. Cut the red bell pepper(s), cucumber(s) and tomato(es) into long thin strips. In a big salad bowl, toss the vegetables, avocado slices, corn and the dressing with a light hand. Refrigerate. TIPS: It is important that the avocados be very ripe and soft. Always refrigerate a salad to chill well before serving. Serve cold
Spring Greens With Beets & Goat Cheese 2/3 C. pecan halves3 T. balsamic vinegar divided1 T. water1 T. sugar1/4 C. olive oil2 T. maple syrup1 t. whole grain mustard1/8 t. salt1 (5 oz) pkg. spring mix salad greens1 (14 oz) can sliced beets drained (I cook my own, in apple cider and onions)1 C. crumbled goat cheese In a large heavy skillet, cook the pecans, 1 T. vinegar and water over medium heat until nuts are toastd, about 4 minutes. Sprinkle with sugar. Cook and stir 2-4 minutes or until sugar is melted. Spread on foil to cool. In a small bowl combine the oil, syrup, mustard, salt and remaining vinegar. Refrigerate until serving. In a large bowl combine the salad greens and dressing, toss to coat. Divide among 8 salad plates. Top with beets, goat cheese and glazed pecans.
Lentil Confetti Salad:
Cool lentils & rice. Add rest of ingredients. Chill before serving.
Roasted Red Potato Salad 2 pounds red potatoes, cut in 1-inch cubes 1 medium onion, chopped 4 hard-cooked eggs, sliced 6 bacon strips, cooked and crumbled 1 cup mayonnaise 1/2 teaspoon salt 1/4 teaspoon pepper Paprika Place the potatoes in a greased 15-in. x 10-in. x 1-in. baking pan. Bake, uncovered, at 400 degrees F for 25-30 minutes or until tender and golden brown, stirring occasionally. Cool for 15 minutes. Transfer to a large bowl; add onion, eggs, bacon, mayonnaise, salt and pepper. Toss to coat. Serve warm! Sprinkle with paprika if desired.
6 lg Idaho potatoes3 lg eggsdill pickle relishmayomustard1 med Vidalia onion, choppedcelery salt
Boil potatoes and eggs in unsalted water until just done. Drain and cool until safe to hold. Scrape skins from potatoes and chop into chunks into large bowl. Peel and dice eggs and add to potatoes. Add chopped onion, celery salt, and pickle relish to taste (be sure to use a fork for the relish so you can strain out some of the juice when you add it). Add mayo and mustard to taste, but just enough to combine everything well without the mixture being runny. Serve hot or cold. :)
BLT Pasta Salad
1 (7 ounce) package rotini pasta noodles (cooked and drained) 8 slices bacon (cooked until crispy and crumbled) 1 cup mayonnaise (or salad dressing) ¼ cup lemon juice concentrate 2 teaspoons sugar 2 teaspoons chicken flavored instant bouillon 1 large tomato (seeded and chopped) ¼ cup green onions (sliced) 4 cups lettuce (thinly sliced)
Step 1: In a small bowl combine mayonnaise, lemon juice, chicken flavor instant bouillon, and sugar. Mix well until smooth. Step 2: In a serving bowl add noodles, bacon, tomato, and green onions, Toss with dressing. Stir in lettuce right before serving.
First taste the cucumbers to make sure that they are not bitter. Depending on the variety of cucumber you are using, and many other factors, you may find a cucumber that is distinctly bitter in taste. If this happens, soak the cucumber slices in salted water for half an hour, or longer, until the bitterness is reduced, then rinse and drain before using.
To make the salad, simply gently mix together the ingredients. Salt and pepper to taste.
This recipe is from simplyrecipes.com
Blue Cheese and Pecan Salad
1 hard-cooked egg, finely chopped
8 romaine lettuce leaves, torn into bite size pieces
1/2 cup blue cheese dressing
1/4 cup toasted pecans
1/4 cup crumbled blue cheese
¼ cup sliced green onions
In a medium bowl, toss together the egg, romaine lettuce, blue cheese dressing, toasted pecans, and crumbled blue cheese. Divide between two serving plates. Garnish with green onions.
1 head Broccoli, cut into 1” pieces1 head Cauliflower, cut into 1” pieces1 cup pecans 1/4 cup butter1 teaspoon Lawrey’s seasoning salt½ cup Red Onion or green onions½ cup Golden Raisins½ cup sliced black or green Olives½ cup Red Pepper, diced ½ lb. Bacon, cooked1 cup shredded Cheddar Cheese1-1 ½ cups Mayonnaise1/4 cup Sugar1 Tablespoon Celery Seed1 Tablespoon vinegar
Combine pecans, butter and 1 teaspoon Seasoning salt. Toast in 350 over about 10 minutes or until they become fragrant. Set aside to cool. Combine Mayonnaise, sugar, seasoning salt, celery seed and vinegar in a large bowl. Add rest of ingredients. Mix and chill until serving time.
Notes: I have also added diced ham to this and it is also good. You can use just broccoli or just cauliflower, and that’s good, too.
2 1/2 pounds carrots, washed, peeled and grated or finely chopped in food processor3/4 cup light or regular mayonnaise1/2 cup granulated sugar1/4 cup shredded sweetened coconut1/2 cup crushed pineapple, drained3/4 cup raisins
In a large mixing bowl, gently combine carrots, mayonnaise, sugar, coconut, pineapple and raisins. Refrigerate 2 hours or overnight.
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