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Favorite salad recipe

Posted by on May. 4, 2012 at 2:31 AM
  • 27 Replies
I love salads, share with me your favorite recipe. I want to try something new. :)

My favorite is grilled chicken, spinach, almonds, strawberries and poppy seed dressing.
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by on May. 4, 2012 at 2:31 AM
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Replies (1-10):
rkoloms
by on May. 4, 2012 at 9:02 AM


Avocado Salad

4 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. Serve cold


rkoloms
by on May. 4, 2012 at 9:02 AM


Chickpea-Spinach Salad with Spiced Yogurt Dressing

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
SALAD
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 carrots
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.
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


mandee1503
by Silver Member on May. 4, 2012 at 10:03 AM
This dressing sounds interesting. Thank you.

Quoting rkoloms:



Avocado Salad


4 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. Serve cold



Posted on CafeMom Mobile
mandee1503
by Silver Member on May. 4, 2012 at 10:04 AM
Sounds good! Thank you.

Quoting rkoloms:



Chickpea-Spinach Salad with Spiced Yogurt Dressing


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
SALAD
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 carrots
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.
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



Posted on CafeMom Mobile
michiganmom116
by Platinum Member on May. 4, 2012 at 10:27 AM

I have MANY favorite salads, let me go find the recipes and I'll post them.

mandee1503
by Silver Member on May. 4, 2012 at 10:30 AM

Ok sounds good! :)

Quoting michiganmom116:

I have MANY favorite salads, let me go find the recipes and I'll post them.


michiganmom116
by Platinum Member on May. 4, 2012 at 10:33 AM

Layered Party Slaw (this is a favorite of ours)

  • 1 small head cabbage, shredded
  • 1/2 medium head cauliflower, cut into bite size pieces
  • 8 strips bacon, cooked and crumbled
  • 2 c. frozen green peas, thawed
  • 2 c. fresh mushrooms, sliced
  • 1/2 c. green onion, sliced
  • 1/2 c. grated Parmesan cheese
  • 1 1/4 c. Marzetti slaw dressing
  • 1 tomato

In a large glass serving bowl layer the first 7 ingredients, using only 1/2 of the bacon.  Top with slaw dressing and remaining bacon.  Cover and refrigerate several hours or overnight.  Cut tomato into wedges and arrange on top of the salad before serving.

michiganmom116
by Platinum Member on May. 4, 2012 at 10:33 AM

Creamy Coleslaw

2 lb. cabbage, shredded

2 carrots, grated

1 green pepper, chopped

1 sweet onion, finely chopped

1 1/2 c. Miracle Whip (I make my own)

1/3 c. granulated sugar

3 Tbsp. white vinegar

Combine veggies.  Mix together rest of ingredients for dressing.  Pour over veggies and mix well. Best if covered and refrigerated overnight.

michiganmom116
by Platinum Member on May. 4, 2012 at 10:34 AM

This is so GOOD!

from www.avocadosalad.com/recipes -- this is VERY good!


Citrus Avocado Salad


Mixed salad greens tossed with sectioned grapefruit, sectioned orange, sliced avocado, and thinly sliced red onion. Salad is dressed with vinaigrette prepared from vegetable oil, sugar, fresh lemon juice, poppy seeds, coarse salt, ground mustard and fresh grated onion.


Ingredients -

12 cups torn Salad Greens
2 medium Grapefruit, peeled and sectioned
2 medium Navel Oranges, peeled and sectioned
2 medium ripe Avocados, peeled and sliced
1 small Red Onion, thinly sliced and separated into rings

Dressing:
1/2 cup Vegetable Oil
1/4 cup Sugar
3 tablespoons Lemon Juice
1-1/2 teaspoons Poppy Seeds
1/2 teaspoon Salt
1/4 teaspoon Ground Mustard
1/4 teaspoon Grated Onion
 
Preparation:

1. In a large salad bowl, gently toss the greens, grapefruit, oranges, avocados and red onion.

2. In a jar with a tight-fitting lid, combine the dressing ingredients; shake well.

3. Drizzle over salad and toss to coat.

michiganmom116
by Platinum Member on May. 4, 2012 at 10:35 AM

Tropical Fruit Slaw

  • 3 to 4 cups shredded cabbage
  • 1 20 oz. can pineapple, crushed or tidbits, drained (save juice)
  • 1 c. miniature marshmallows
  • 1 large firm banana, sliced
  • 1 mango, peeled, pitted, and chopped
  • 1 c. diced apple (no need to peel)
  • 1 seedless orange, peeled, sectioned, and chopped
  • 1 Tbsp. lemon juice
  • 1/2 c. - 2/3 c. vanilla yogurt
  • 1/4 c. pineapple juice (from reserved juice)


Whisk together the yogurt and pineapple juice and pour over the cabbage, marshmallows, lemon juice, and fruits. Fold in the yogurt dressing until well mixed. Chill briefly before serving.

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