Salads

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Spinach Salad with Mustard Dressing, Bacon & Eggs

Contributed by Lisa E.

I got this recipe from my friend, Ruth. It’s one of my all-time favorite salads.

1 bag of baby leaf spinach
4 hard boiled eggs, chopped
1/3 c. veg oil
1/4 c. sugar
3 tbsp. white wine vinegar
1 tsp. grated onion (I leave this out when I'm feeling lazy -- it's still awesome without the onion)
1/2 tsp. salt
1/2 tsp. dry mustard
6 slices of crumbled bacon

Combine oil, sugar, vinegar, onion, salt and mustard and shake madly in a jelly jar (or you can use a blender, but I don't like to mess with it). Put spinach in a bowl, mix with dressing, then mix with eggs/bacon. Mix it just before dinner is served, since the spinach begins to shrink and wilt, the longer it sits.

Pasta & Vegie Salad

Contributed by Lisa E.

This is my Mom’s recipe. It’s a great side dish, or it can be served as a main dish along with another salad. If you don’t like some of the vegetables included in the salad, you can omit or replace with something else.

Bottle of Italian dressing (we mix it using Good Season’s Italian. My mom uses veg oil and red wine vinegar; I use olive oil and balsamic vinegar.)
1 package cooked multicolored rotini noodles
1 package of cooked refrigerated cheese tortellini
1 can of large black olives (I also add green olives)
1 jars of marinated artichoke hearts with juice
chopped green onions
red cherry tomatoes
1 cucumber, peeled and sliced/chopped
small bunch of fresh broccoli, cut off stems and cut into small pieces
fresh mushrooms, sliced

Mix it all up and serve. It actually stays good for leftovers for 2-3 days.

Mexican Green Salad

Contributed by Lisa E.

This is one of the few recipes I actually came up with on my own. I like to serve this with Mexican dishes like tacos and enchiladas. I use light mayo and nonfat milk to make the dressing. This serves 2-4.

Salad:
1/2 head Iceberg lettuce, chopped finely
2 small tomatoes, diced
green onion, chopped
small handful of tortilla chips, crumbled into small pieces
small can of corn nibblets, drained
small handful of finely shredded cheese

Dressing:
1 Packet of Hidden Valley Ranch (prep according to directions w/mayo & milk)
1 Packet of taco seasoning

Make Hidden Valley Ranch dressing according to packet directions. Add half a packet of taco seasoning mix to make a southwestern ranch type of dressing. Combine and toss salad ingredients. Add dressing to taste and toss. Serve right away and toss leftovers.

Jello & Pretzel Salad

Contributed by Lisa E.

This recipe came from my Mom’s friend, Sue. I’m not a big fan of Jello or pretzels, but it tastes incredible – perfect for parties and showers. It took me a couple of tries to master this recipe (the layers kept bleeding together), but I’ve found that freezing the dish in between layers makes it easier.

Step 1:
2 c. thin pretzel sticks, broken up
1 1/2 sticks of melted butter
2 tbsp. sugar

Mix the above three ingredients and put in a 9x13-inch oven dish sprayed with lots of nonstick spray. Bake at 400 for 4 minutes and set aside to cool. (I stick it in the freezer while I do step 2 – the harder the crust is, the better.)

Step 2:
8 oz. SOFTENED cream cheese (I microwave it for about 20 seconds – it needs to be REALLY soft or it won’t work.)
1 c. sugar
2 c. Cool Whip

Mix the above three ingredients and spread on top of pretzels to edges. Refrigerate while doing step 3. (I put in the freezer again while I do the next step.)

Step 3:
2 (3 oz.) box of strawberry or raspberry Jello
2 c. boiling water
2 (10-oz.) packages of frozen berries (this doesn’t have to be exact – a little more or less is fine)

Stir Jello and boiling water to dissolve. Stir frozen berries in jello; it will start to thicken. Pour over first two layers. (This can be messy if you’re not careful.) Refrigerate for at least 2 hours before serving. It can also be made a day ahead.

Very Berry Spinach Salad

Contributed by Lisa B.

Lisa B. brought this for a book club meeting. After a few bites, we were begging her for the recipe. It's not only great-tasting, but it's pretty and elegant-looking too.

1 bunch fresh spinach
1 pint strawberries, sliced

Dressing
1/3 C. vegetable oil
1/3 C. cider vinegar
½ C. sugar
2 T. sesame seeds
1 T. minced onion
¼ tsp. Worcestershire sauce
¼ tsp. paprika

Mix spinach and strawberries in a bowl. Combine dressing ingredients together in a pint sized jar and shake well. (Dressing makes enough for 2 salads). Drizzle dressing over salad and toss. Serve immediately. Serves 4-6.

Simply Caesar Salad

Contributed by Lisa B.

You can make this as a side-salad or add chicken and make it a main dish.

1 head Romaine lettuce

Croutons:
2 tablespoons olive oil
1 C. French bread, cubed
1 clove garlic, minced

Dressing:
½ C. freshly grated parmesan cheese (about 2 oz.)
¼ C. olive oil
¼ C. vegetable oil
¼ C. lemon juice
2 cloves garlic, minced
1 tsp. Worcestershire sauce

Combine all dressing ingredients in blender or food processor. Blend until smooth. Cover and refrigerate until ready to use, up to 2 days ahead. Rinse and tear lettuce into bite sized pieced. Place in a bowl and chill. Sauté bread in the oil and garlic until golden brown. When ready to serve, combine lettuce and desired amount of dressing. Top with garlic croutons. Serves 4.

For Chicken Caesar Salad, just add cold grilled chicken breasts to salad and toss.

Rice Artichoke Salad (2 variations below)

Rice Artichoke Salad - Simple Version

Contributed by Lisa E.

I got this recipe from my Mom. It's more filling than traditional salads and it's one of my favorites.

1 box chicken Rice-A-Roni
1/4 c. chopped green pepper
a few chopped green onions
1 (10 oz.) can of white chicken meat
1/2 c. sliced green olives
2 jars marinated artichoke hearts with juice
1/2 c. of mayonnaise

Prepare rice according to package directions. Mix all ingredients and refrigerate until serving.

Rice Artichoke Salad - Fancy Version

Contributed by Lisa B.

This is a variation on the recipe above. It adds a few ingredients and is a little more exotic than the simple version. It looks pretty with lemon slices placed around the edge of the bowl.

1 package chicken flavored Rice-A-Roni rice mix
2-3 chopped green onions
½ chopped green bell pepper
1 small can chopped water chestnuts
12 oz. marinated artichoke hearts
4-6 stuffed green olives, diced
½ C. chopped peanuts
2 C. diced cooked chicken
½ tsp. dry mustard
½ tsp. curry
½ tsp. lemon juice
½ C. mayonnaise
lemon

Cook Rice-A-Roni as directed, cool and add remaining ingredients. Mix well and serve on lettuce or alone. Garnish with lemon slices. Serves 6-8

Thai Pasta Salad

Contributed by Traci P.

This has a great, Thai-peanut flavor, and it's good with chicken.

1 Pound spaghetti, cooked and drained
1 tsp crushed red pepper(too hot for some, use as you like)
1/4 cup veg oil
2 tsp sesame oil
6 tBs honey
5 tBs soy sauce
1 tsp salt
2 tBs peanut butter
powdered ginger to taste

Heat above ingredients(except pasta) in sauce pan till warm about 5 min. Combine with spaghetti. When ready to serve add ingredients below:

1/2 cup chopped cilantro or to taste
3/4 cup chopped peanuts
1/2 cup chopped green onions
2 tBs sesame seeds
*OPTIONAL: Grilled chicken pieces

Strawberries & Romaine with Poppy Seed Dressing

Contributed by Judy W.

1 bunch romaine, torn
1 quart fresh strawberries, sliced
1 small sweet onion, sliced

Dressing:
½ cup mayo
1/3 cup sugar
¼ cup milk
1 T poppy seeds

Mix dressing. Toss with romaine, strawberries and onion. Makes 6 to 8 servings.

Watermelon Spinach Salad

Contributed by Lisa E.

As you can tell, my friends and I are fond of green salads with summer fruits. Here's another variation that's very refreshing with watermelon, raspberries and grapes. I got it from Quick Cooking magazine.

Salad:
1 package (6 oz) fresh baby spinach, torn
2 c. seeded, cubed watermelon (you can usually buy in cubes from the grocery store, already seeded)
1 c. halved green grapes
1 c. fresh raspberries
1/4 c. slivered almonds

Poppy Seed Vinagrette
1/2 c. white wine vinegar or cider vinegar
1/2 c. suga
1/2 tsp. ground musturd
1/4 tsp. onion powder
1/2 tsp. salt
1/2 c. vegetable oil
1/4 c. chopped onion
1 tsp. poppy seeds

In a blender of food pocessor, combine the vinegar, salt, sugar, mustard, onion powder and salt. Cover and process until sugar is dissolved. Continue processing while adding oil in a steady stream. Add onion and poppy seeds; process for a few seconds until combined. *(If you blend for longer than a few seconds, the poppy seeds will dissolve.)

In a salad bowl, combine the spinach, watermelon, grabes and raspberries; sprinkls with almonds. Toss with vinaigrette and serve immediately.

*I found that the dressing was enough for two complete salads. If you use all of the dressing on one salad, it will be absolutely drenched.

Sweetheart Salad

I got this from Nicole, one of Theresa's bridesmaids -- she made it at the shower and it was wonderful. It's similar to the other green/fruity salads, but the chicken and candied walnuts make it more like a main dish.

SALAD:
2 packs Spring Mix salad
2 c. sliced strawberries
2 c. cooked chicken, sliced into bite-sized pieces
2 packages crumbled Feta cheese (regular flavor)
1 c. candied walnuts -- see recipe below!
*All of the above ingredients can be increased or decreased to taste.

CANDIED WALNUTS:
1/2 c. chopped walnuts
1/3 c. sugar

Over a low/medium heat, stir walnuts and sugar until nuts are lightly browned and sugar is liquid. Then place nuts on waxed paper until cool. Break up the nuts.

DRESSING:
3/4 c. sugar
1 1/2 tbsp. pureed onions
1. c. vegetable oil
1/3 c. red wine vinegar
2 tbsp. balsamic vinegar
2 tbsp. poppy seeds
1 tsp. dry musturd

Blend dressing ingredients in blender or food processor and serve over chilled salad. Dressing should be removed from the refrigerator at least one hour before serving.

Chinese Cabbage Salad

Contributed by Lisa E.

I originally got this recipe from my Mother-in-Law, and then misplaced it somewhere in my pile of recipes. I got about 90% of the way there by memory, but modified the dressing a bit. I love this recipe because it's cheap and easy! (You can also add cooked chicken if you want to make it into a main dish.)

1 package of shredded cabbage (it's in the salad bags section)
1 package of Top Ramen, crumbled into small pieces (any flavor - you only use the noodles)
1 can of mandarin oranges, drained
1/2 cup of slivered almonds, toasted

Dressing:
1/2 c. vegetable oil
3/4 c. rice wine vinegar
1/3 c. diced onion
1 tsp. salt
1/3 c. sugar

Mix the oil, vinegar, diced onion, salt and sugar in a blender or food processor and refrigerate. Combine the cabbage, Top Ramen, oranges and almonds in a salad bowl. Add dressing and toss just before serving.

Winter Fruit Salad with Lemon Poppy Seed Dressing

Contributed by Traci P. & Amy W.

This is a great, fruity salad for the winter months.

Dressing:
1/2 c. sugar
1/3 c. lemon juice
2 tsp. finely chopped onion
1 tsp. dijon musturd
1/2 tsp. salt
2/3 c. oil
1 tbsp. poppy seed

Salad:
1 large head Romaine lettuce, torn into bite-sized pieces
4 oz. (1 c.) shredded swiss cheese (add some diced chunks too)
1 c. cashews
1/4 c. sweetened dried cranberries
1 apple, cubed
1 pear, cubed

In a blender or food processor, combine sugar, lemon juice, onion, musturd and salt. Cover and process until blended. With machine running, add oil in a slow and steady stream, processing until thick and smooth. Add poppy seed; process just a few seconds to mix.

In a large serving bowl, combine all salad ingredients; toss to mix. Pour dressing over salad; toss to coat. Makes 12 servings (1 c. each).

Tropical Fruit Salad

Contributed by Carolyn O'C.

5 or 6 bananas
1/2 cup fresh lemon juice
2 large cans pineapple chunks WITH THE JUICE
3 large cans mandarin oranges (drained)
1 large box (or 2 small) vanilla instant pudding

Slice bananas and thoroughly coat them with the lemon juice Add the pineapple chunks and juice to the bananas and lemon juice. Sprinkle the box of instant pudding over the pineapple and banana mixture. Mix well. Then add the mandarin oranges (drained). Mix lightly. (Mandarins tend to fall apart if you mix too much). Refrigerate and serve. Makes enough for 12-15 people.

Cold Asparagus Salad

This is an easy dish that looks pretty when served.

A bunch of asparagus
Bottle of Girard's champagne salad dressing
Hard boiled eggs (optional)

Steam the asparagus. Lay in flat dish and layer with the salad dressing. Store in fridge for a few hours. Garnish with chopped hard boiled eggs, if desired.

Celebration Coleslaw (low-fat version)

Contributed by Lisa E.

I picked this recipe up at my gym and modified it just a bit. Although most of the guys I know have an aversion to anything low fat, I fooled a few of them with this one.

1/2 cup low-fat mayo (I put in a heaping 1/2 cup because the original recipe called for less cabbage)
1/2 cup low-fat yogurt (also heaping)
3 1/4 TBSP. fresh lemon juice (or Real Lemon works)
3 TBSP. Splenda
3 TBSP. herb seasoning mix (I used McCormick's Herb Garden Seasoning Blend) - the seasoning is important
7 cups (1 standard bag) of shredded cabbage
1 c. shredded carrots

In large bowl, combine all ingredients (in this order), refrigerate and serve. Makes 6-8 servings.

Chinese Chicken Salad

Contributed by Lisa E.

This is one of my favorite recipes from my Mom. I think it tastes better than some of the best Chinese chicken salads I've had in restaurants -- probably because of the freshly made won tons, ginger chicken, etc.

4 - 5  skinless chicken breasts
1 piece of ginger root
sliced almonds (Use a whole bag)
1 bunch of green onions
1 bag of rice sticks
1 pkg of won tons
1 pkg of sesame seeds
1 pkg of Good Seasons Italian Dressing
1 large head of lettuce (or more if you wish)

Boil the chicken breasts in water with sliced ginger root until they are done (takes about 20 minutes).  Remove chicken breasts from water and ginger root and place in refrigerator (covered).  Can be done ahead.  On the day of the event bring a large pan of vegetable oil to fairly high heat (should not be smoking but almost that hot).  Drop fairly large amounts of rice sticks into hot oil and they should immediately puff up and be removed quickly from the oil and placed on paper towels to drain.  Continue until you have a large enough amount for your salad.  Then move on to frying the wontons in the same oil a few at a time - usually you have to turn them over - when golden brown, remove them and place on paper towels to drain.  When you feel you have enough for your huge salad, stop. When you prepare your salad, cut your lettuce and add all ingredients (cut-up chicken, sliced green onions, sesame seeds) - at the very last minute before serving, throw in the rice sticks and wontons,  Drizzle salad with the entire bottle of Italian dressing and toss gently.  Serve immediately. 

Note:  It is very important to check that the oil is hot enough before you start frying the rice sticks - throw a tiny amount in to start with - if they do not immediately puff up, it's not hot enough yet...if you have a wok, that's the best type of pan to use.  If not, be sure to use a deep fry pan.

Grandma Rudy's West Virginia Potato Salad

Contributed by Ingred Shine

8 medium Russett potatoes
2 celery stalks chopped
2 green onions chopped
1/2 small red onion finely diced
1/2 small bottle of your favorite italian salad dressing (I use Bernstein's Restaurant Recipe Italian or Good Seasons that you make yourself)
2 tbs mayo
1 tbs course ground pepper
1 tbs Lawry's garlic salt

Peel and halve the potatoes and boil until fork tender. Let cool for 10 minutes, then pour italian dressing over them and add pepper and garlic salt. Let marinate for 2 hours in fridge. Add your celery, green onion and red onion, and mayo. Mix well and chill in fridge. Tastes even better of it chills over night. Serve cold. (Recipe can be doubled for a larger crowd)

Mediterranean Pasta Salad

Contributed by Brenda Shine

Brenda made this for one of Sarah's parties and everyone loved it. It was even better in the days after the party as the flavors continued to develop.

1 lb. ARMONICHE Pasta – cooked al dente
1 jar Paul Newman Light Balsamic Vinaigrette
Marinated Artichokes - cut into bite size pieces
Sun dried tomatoes – cut into thin strips
Pitted Kalamatta Olives - whole
Feta Cheese – fat free or regular - crumpled

Immediately after draining cooked pasta, toss with desired amount of PN vinaigrette.
Add artichoke pieces, Kalamatta olives and sun dried tomato slices.
Place in refrigerator to cool.
Once cooled add desired amount of Feta cheese.

Mediterranean Summer Salad

Contributed by Jenny W.

I got this from Sunset Magazine - its low cal at 149 calories and 5 grams of fat per serving.  Serves 12.

8 ounces orzo pasta
2 cups halved cherry tomatoes
1 cup fresh basil, chopped
1 tsp. minced garlic (I used a little more)
1/4 cup toasted pine nuts
1/2 cup kalamata olives, pitted and halved
4 oz. feta cheese, broken into chunks (I used lowfat)
2 cups baby spinach
1 tbsp. olive oil
2 tbsp. balsamic vinegar
salt and pepper to taste

1.   Cook orzo according to package directions.
2.   Meanwhile, in a large bowl, combine tomatoes, basil, garlic, pine nuts, olives, feta and spinach.  Add cooked orzo.
3.   In a small bowl, whisk together oil, vinegar, salt and pepper; toss with salad.

Jalapeno Corn Salad with Lime Vinaigrette

Contributed by Sarah J.

This is a light salad, perfect for barbeques or Mexican fare. It makes a great a leftover, too.

Salad:
3 cups frozen corn, thawed or fresh corn cut off cob
2 fresh tomatoes, chopped
1 large green bell pepper, chopped
1 white onion, chopped
1 jicama, peeled and chopped
2 fresh jalapeno peppers, minced
1 bunch cilantro, chopped
1 (8 ounce) package crumbled feta cheese

Dressing:
1 clove garlic
1 pinch salt
1/4 cup fresh lime juice
1 teaspoon Dijon mustard
1/4 teaspoon fresh-ground black pepper
1 cup olive oil

Mix all salad ingredients except feta cheese. Combine all dressing ingredients in food processor or blender and process until smooth. Toss salad in dressing and chill for at least 1 hour. Before serving mix in feta cheese.

Fresh Corn Salad

Contributed by Carrie D.

5 ears of corn, shucked
½ cup small diced red onion
3 tbsp of cider vinegar
3 tbsp of good olive oil
½ tsp of kosher salt
½ tsp freshly ground black pepper
½ cup of jullian fresh basil leaves
1 c. cheery or grape tomatoes (halved), optional
1 avocado, sliced into small pieces, optional

In a large pot of boiling salted water cook the corn for 3 minutes until their starchiness is just gone. Drain and immerse it in ice water to stop the cooking and to set the color. When the corn is cool cut the kernels off the cob cutting close to the cob. Toss the kernels in a large bowl with the red onion, tomatoes (if desired), vinegar, olive oil, salt and pepper. Just before serving toss in the fresh basil and optional avocado. Taste for seasoning and serve cold or at room temperature.