Salads are delicious and nutritious meal. They are a great source of vitamins, minerals, anti-oxidants, carbohydrates and a lot more. Salads are considered as light meal and much more than an appetizer. Their preparation mostly involves vegetables (leafy vegetables) sometimes fruits or a combination of these. The dressing commonly made is a combination of oil, vinegar, mayonnaise, or lemon juice. Different countries have various types of salad recipes.
A salad recipe is easy to make because it does not require heavy cooking or the use of stove or oven at all. These kind of salad recipes are very popular because they are usually served cold.
Special Potato Salad
10 red potatoes
1 cup mayonnaise
1/2 cup ranch dressing
1/3 cup dill pickle relish
2 tablespoons prepared yellow mustard
1 1/2 teaspoons salt
1/4 teaspoon ground black pepper
1/8 teaspoon paprika
1/8 teaspoon celery seed
1 onion, chopped
1/4 cup pepperoncini (optional)
1/4 cup sliced black olives (optional)
1. Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Remove from the heat and let the eggs stand in the hot water for 15 minutes. Pour out the hot water; cool the eggs under cold running water in the sink. Peel and chop the cooled eggs.
2. Place the potatoes into a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, 15 to 20 minutes. Drain and refrigerate until cold. Peel and cube once cold.
3. Stir together the mayonnaise, ranch dressing, relish, mustard, salt, pepper, paprika, and celery seed in a mixing bowl. Add the eggs, potatoes, onion, pepperoncini, and olives; stir until evenly mixed. Cover and refrigerate at least 2 hours before serving. Recipe found at Allrecipe.com
Low-Fat Caesar Salad
1 to 2 finely chopped or minced garlic cloves with inner green germ removed)
1 anchovy fillet, mashed
Pinch of coarse salt
Juice of one lemon
3 drops Worcestershire sauce
1/2 cup low-fat or light mayonnaise
2 to 3 tablespoons water (to achieve desired thickness)
4 tablespoons (1/4 cup) freshly grated Parmesan cheese (Parmigiano Reggiano), divided
Romaine lettuce, hearts and tender leaves only
Coarsely ground black pepper
To make dressing: In a bowl, whisk together the garlic, anchovy, and salt until blended. Whisk in the lemon juice, Worcestershire sauce, mayonnaise, and water. When the dressing is well combined and to the desired thickness you wish, whisk in 2 tablespoons freshly-grated Parmesan cheese.
To assemble salad: Separate the Romaine leaves and discard the coarse outer leaves. Wash, drain, and pat with paper towels or spin dry the remaining leaves. Note: Lettuce should be prepared ahead of time and refrigerated until ready to use. Tear into bite-size pieces and set aside.
In a large salad bowl, add the Romaine lettuce pieces and the dressing, a little at a time; toss until coated.
To serve: Divide the salad between chilled salad plates and sprinkle each salad with the remaining Parmesan cheese and coarsely ground pepper. Serve immediately with chilled forks. Makes 6 medium-size salads. Recipe found at whats cooking america.
24 Hour Yuletide Salad
3 Egg Yolks or Whole Eggs
2 Tbsps. Sugar
2 Tbsps. Vinegar
2 Tbsps. Pineapple Juice
1 Tbsp. Butter
1 Cup Heavy Cream (whipped)
2 Cups White Cherries (pitted, drained)
2 Cups Pineapple Bits (drained)
1 Cup Mandarin Oranges
24 Marshmallows (cut up)
Cook eggs, sugar, vinegar, pineapple juice, butter and salt in double boiler until thick, stirring constantly. Cool. Fold in other ingredients.
Cooked Salad Dressing
4 Tbsp. Sugar
1 Tbsp. Prepared Mustard
1 Tbsp. Cornstarch-dissolved in water
1/3 Cup Vinegar
Few Grains of Salt
Cook a little before adding cornstarch. If too thick, add a little milk or cream.
Minted Melon Salad
1 cup Water
3/4 cup Sugar
3 Tbsp. Lime juice
1-1/2 tsp. Chopped fresh Mint
3/4 tsp. Anise seed
pinch of Salt
5 cups cubed Watermelon (1/2 med)
3 cups cubed Cantaloupe (1 med)
3 cups cubed Honeydew (1 med)
2 cups Peaches sliced (2 peaches)
1 cup fresh Blueberries
In a small saucepan, bring the first 6 ingredients to a boil. Boil for 2 minutes, remove from heat, cover and cool syrup completely. Combine the fruit in a large bowl, add syrup and stir to coat. Cover and chill for at least 2 hours, stirring occasionally. Drain before serving. Serves 12-14.
1 cup Green Beans whole
1 can Wax Bean
1 small can Lima Beans
1/2 cup Mazola Oil
1/2 cup Vinegar
1/2 cup Sugar
1/4 tsp. Pepper
1 can Kidney Beans, drained
Mix all together and let it stand 24 hours.
1/2 cup Miracle Whip Salad Dressing
1/4 cup Powdered Sugar
1 tbsp Orange juice
1/4 tsp grated Orange Rind
1/2 cup Heavy Cream Whipped
3 Dole Banana sliced 1/2 in. thick
2 cup Orange slices
1 cup Papaya or Cantaloupe balls
1 cup Strawberry halves
1/2 cup Coconut meat
Combine miracle whip, sugar, orange juice. Add rind, fold in whipped cream, chill. Combine bananas, orange, papayas and strawberries, toss lightly. Spoon fruit onto lettuce and cover the platter. Sprinkle with coconut meat. Serve with dressing. Garnish with additional grated orange rind if desired. Serves 8
Cucumber Cream Dressing
1/2 cup well drained, finely chopped Cucumber
1/2 tsp Salt
1/2 cup Heavy Cream, whipped
1 Tbsp. Vinegar
Do not peel cucumber, wash it and chop it very fine. Drain well. Combine it with the remaining ingredients.
Wilted Spinach Salad
Mary Sue Weinzetl
4 Tbsp. Olive Oil
2 Tbsp. Soy Sauce
2 Tbsp. Lemon Juice
Wash spinach and drain. Combine and heat-oil, soy sauce, lemon juice and garlic. Pour over spinach. Add eggs on top.
Mary Sue Weinzetl
1 Head Lettuce
1 Can Ripe Olives
8 ounces Cheddar Cheese, shredded
1 medium Onion, diced (may use green onion, shallots)
2 medium Tomatoes, diced
1 pound Ground Beef
1 pkg. Taco Seasoning Mix
1 Avocado, diced
Dorito or Tortilla Chips, crushed
8 oz. Western Dressing
Brown ground beef with taco seasoning mix. Layer lettuce, olives, cheddar cheese, onion, tomatoes, ground beef and avocado. When ready to serve, add dressing and sprinkle with chips.
1 cup Olive Oil
3/4 cup Wine Vinegar
1 clove Garlic, crushed
1 tsp Salt
1/2 to 3/4 tsp Celery salt
2 to 3 tbsp Sugar
Mix all ingredients well. Keep refrigerated.
Pines French Dressing
1 cup Oil
2/3 cup Catsup
1/2 cup Vinegar
1/2 cup Sugar
2 tsp Paprika
2 tsp Salt
1 Onion, grated
1/4 cup Honey
Shake well in jar. Keep refrigerated.
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