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Collection All About Salad Variations

Discussion in 'Meramu / Meracik' started by davidgory, Mar 7, 2009.

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    davidgory Beginner Most Valuable Users

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    Antipasto Pasta Salad
    1 pound shell, bowtie or elbow macaroni pasta
    1/4 pound Genoa salami, chopped
    1/4 pound pepperoni, chopped
    1/2 pound Asiago or Italian sharp cheese, diced
    1 (6 ounce) can black olives, drained and chopped
    1 red bell pepper, diced
    1 green bell pepper, diced
    3 ripe tomatoes, chopped
    1 (.6 ounce) Italian dressing mix (Good Seasons)
    3/4 cup extra virgin olive oil
    1/4 cup balsamic vinegar
    2 tablespoons dried oregano
    1 tablespoon dried parsley
    1 tablespoon grated Parmesan cheese
    salt
    ground black pepper
    Cook the pasta in a large pot of salted boiling water
    until al dente. Drain and cool under cold water.
    In a large bowl, combine the pasta, salami, pepperoni,
    cheese, black olives, red bell pepper, green bell pepper
    and tomatoes. Sprinkle on the envelope of powdered dressing,
    mix thoroughly and refrigerate salad.
    To prepare the dressing, whisk together the olive oil,
    balsamic vinegar, oregano, parsley, parmesan cheese, salt
    and pepper. Just before serving, pour dressing over the
    salad and mix well.

    Selamat mencoba....:detective:
     
    Last edited by a moderator: Oct 3, 2014
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    davidgory Beginner Most Valuable Users

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    Beet Salad
    Roasted Beets:
    4 bunches of beets (trim root ends and remove tops)
    2 Tablespoons of olive oil
    Coat beets with oil. Roast in 450 degrees oven on a sheet pan for
    approximately 45 minutes or until tender. Cool, peel, and dice.
    Dijon Honey Vinaigrette:
    1 Tablespoon of lemon juice
    1 ounce white wine vinegar
    1 Tablespoon honey
    1 ounce dijon mustard
    1 teaspoon dried thyme
    4 ounces vegetable oil
    salt & white pepper to taste
    Combine first five ingredients in a blender. While blender is
    running slowly add oil. Season to taste with salt and white pepper.
    Salad Ingredients:
    1/4 pound French Feta cheese (crumbled)
    1 pound of spring mix lettuce
    2 heads Belgium endive
    Place three endive leaves symmetrically on each plate. Toss
    spring mix with vinaigrette. Divide between plates, top with diced
    beets and feta cheese.
     
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    davidgory Beginner Most Valuable Users

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    Beef Fajita Salad
    1 (8 ounce) bottle Italian dressing
    1 teaspoon cumin
    dash hot pepper sauce
    1/2 pound beef for fajitas, strips or chuncks
    1/2 cup corn kernels
    1/2 cup cooked kidney beans
    1/2 cup red onion, sliced
    1/2 cup cheddar cheese, shredded
    1 tomato, chopped
    6 to 8 cups salad greens
    2 cups crushed tortilla chips
    Combine the cumin, hot pepper sauce and Italian dressing in a
    small bowl and mix well. Reserve 1/2 cup of the dressing. In a
    separate bowl, add enough dressing to coat the beef and let
    marinate for 1 hour.
    In a hot skillet, fry the beef and cook until done. Allow the
    beef to cool. In a medium bowl combine the beef with the corn,
    beans, onions and 1/2 cup of the dressing. Refrigerate for several
    hours before serving.
    To serve, toss the beef and vegetable mixture with the salad
    greens, tomatoes and shredded cheese. Add extra dressing if
    necessary and top with the crushed tortilla chips.
     
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    davidgory Beginner Most Valuable Users

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    Couscous Salad
    1 cup cooked couscous
    1 tablespoon butter
    1 red onion, chopped
    1 red bell pepper, chopped
    1/3 cup chopped fresh parsley
    1/3 cup raisins
    1/3 cup toasted sliced almonds
    1/2 cup canned chick peas, rinsed and drained
    1/2 cup creamy salad dressing
    1/4 cup plain yogurt
    1 teaspoon ground cumin
    salt and pepper to taste
    Place 1 teaspoon butter in a saucepan and melt over medium-low
    heat. Add 1/2 cup couscous and stir until coated in butter. Add
    1 cup water. Bring to boil, reduce heat to a simmer. Cover and
    cook until all water is absorbed. Season with salt and pepper,
    set aside to cool.
    In a salad bowl, combine the couscous, red onion, bell pepper,
    parsley, raisins, almonds and chick peas. Stir and mix well.
    Whisk together the salad dressing, yogurt, cumin, salt and pepper.
    Pour the dressing over salad; stir until well blended,
    chill and serve.
     
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    davidgory Beginner Most Valuable Users

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    Greek Salad
    1 head iceburg lettuce
    1 head romaine lettuce
    1 lb. plum (roma) tomatoes
    6 oz. greek or black olives, sliced
    4 oz. sliced radishes
    4 oz. feta cheese
    2 oz. anchovies (optional)
    Dressing:
    3 oz. olive oil
    3 oz. fresh (preferred) lemon juice
    1 teaspoon dried oregano
    1 teaspoon black pepper
    1 teaspoon salt
    4 cloves garlic, minced
    Wash and cut lettuce into 1 1/2" pieces.
    Slice tomatoes in quarters. Combine lettuce, tomatoes, olives,
    and radishes in large bowl. Mix dressing ingredients together
    and then toss with vegetables. Pour out into a shallow serving
    bowl. Crumble feta cheese over all, and arrange anchovy fillets
    on top (if desired).
     
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    davidgory Beginner Most Valuable Users

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    Chicken Pasta Salad
    2 boneless chicken breasts
    3/4 cup steak sauce
    1 (12 ounce) package fussili or bowtie pasta
    2 chicken bouillon cubes
    1 medium Vidalia onion, diced
    2 avocados, peeled and diced
    1 cup halved cherry tomatoes
    1 cup blue cheese or ranch salad dressing
    Marinate chicken breasts in steak sauce for 15 to 60 minutes.
    Grill until done and chop into bite-size pieces.
    In a large pot of boiling water, add the bouillon cubes and
    cook pasta until al dente. Drain and rinse under cold water.
    In a large bowl, combine chicken, pasta, onion, avocados and
    tomatoes. Add salad dressing, mix and refrigerate until chilled.
    Stir in additional salad dressing when ready to serve, if desired.
     
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    davidgory Beginner Most Valuable Users

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    Lentil Salad
    1 cup dried lentils
    1 cup diced carrots
    1 cup diced red onions
    2 cloves garlic, minced
    1 bay leaf
    1/2 teaspoon dried thyme
    2 tablespoons lemon juice
    1/2 cup diced celery
    1/4 cup chopped fresh parsley
    1 teaspoon salt
    1/4 teaspoon ground black pepper
    1/4 cup olive oil
    In a saucepan combine lentils, carrots, onion, garlic, bay leaf,
    and thyme. Add enough water to cover by 1 inch. Bring to boil, reduce
    heat and simmer uncovered for 15 to 20 minutes or until lentils are
    tender but not mushy.
    Drain lentils and vegetables and remove bay leaf. Add olive oil,
    lemon juice, celery, parsley, salt and pepper. Toss to mix and serve
    at room temperature.
     
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    davidgory Beginner Most Valuable Users

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    Ham Salad with Hot Peanut Dressing
    3/4 pound boneless ham
    2 tablespoons vegetable oil
    1/4 cup peanut butter
    3 tablespoons fresh lime juice
    1 tablespoon reduced-sodium soy sauce
    1 teaspoon ground ginger
    1 clove garlic, minced
    1 tablespoon sugar
    1 medium cucumber, seeded and thinly sliced
    1/2 red onion, thinly sliced
    6 cups romaine or curly endive, torn
    1 head radiccio or Boston lettuce
    Thinly slice ham and heat briefly in microwave or in skillet
    over medium heat. Set aside and keep warm. For dressing, combine
    vegetable oil, peanut butter, lime juice, soy sauce, ginger, garlic
    and sugar in a blender or food processor; blend well.
    Heat dressing in microwave in glass measuring cup or on stovetop
    in a small saucepan. Toss cucumber, red onion, romaine and endive
    together. Arrange salads on individual salad plates as follows:
    Line plates with radiccio or Boston lettuce, top with tossed
    vegetables, arrange ham slices atop and spoon over hot dressing
     
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    davidgory Beginner Most Valuable Users

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    Deli Potato Salad
    6 to 10 potatoes, boiled, cooled and cut in chunks
    3 hard boiled eggs, chopped
    1/2 lb. salami, ham, or other favorite deli meat, cut in chunks
    3 dill pickles, chopped
    1 onion, chopped
    2 apples, cored and chopped
    3 tbsp. mayonnaise
    3 tbsp. red wine vinegar
    salt and fresh ground pepper to taste
    paprika
    Mix potatoes, pickles, eggs, apple and onion in a large bowl. Fry
    salami lightly and drain off excess fat, cool. Stir salami,
    mayonnaise and seasoning into potato mixture. Chill for 2 hours
    before serving. Garnish with slivered red and green sweet peppers.
     
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    davidgory Beginner Most Valuable Users

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    Mandarin Orange Salad
    1/2 cup sour cream
    1/4 cup mayonnaise
    1/4 cup milk
    1/2 to 1 teaspoon minced garlic
    1/2 teaspoon Worcestershire sauce
    pinch sugar
    pinch ground white pepper
    cayenne pepper to taste
    3 large heads butter lettuce - torn, washed and dried
    1 small Vidalia sweet onion, peeled and sliced into thin rings
    1 (11 ounce) can mandarin oranges, drained
    6 ounces fresh mushrooms, thinly sliced
    salt and pepper to taste
    Prepare the dressing by whisking together the sour cream,
    mayonnaise, milk, garlic, Worcestershire sauce, sugar,
    white pepper and cayenne pepper. Store in an air-tight container
    and refrigerate.
    Prepare the salad in a large bowl by combining the lettuce, onion,
    oranges and mushrooms. Add enough dressing to coat and toss.
    Sprinkle with salt and pepper and add croutons if desired.
     
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    davidgory Beginner Most Valuable Users

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    Turkey Macaroni Salad
    8 ounces fusilli pasta, uncooked
    1 cup mayonnaise
    1 cup yogurt
    1/4 cup chopped green onions
    1 teaspoon salt
    1/8 teaspoon ground white pepper
    3 cups (1 pound) cubed, cooked turkey
    1 cup chopped celery
    Cook pasta according to package directions. Drain, rinse with
    cold water, and drain again.
    In a large bowl, combine mayonnaise, yogurt, onions, salt, and
    white pepper. Gently stir in turkey, pasta, and celery.
    Cover, and chill until serving time.
     
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    Taco Salad
    1 pound lean ground beef
    1 tablespoon chili powder
    1 head iceberg lettuce, chopped or shredded
    1 bunch romaine lettuce, chopped
    3 large tomatoes, diced
    1 green bell pepper, diced
    1 red bell pepper, diced
    1 bunch green onions, chopped
    1 (4 oz.) can jalapeno peppers or 3 to 4 fresh ones,
    finely chopped
    1 (15 oz.) can red kidney beans, drained
    1 (15 oz.) can garbanzo beans, drained
    1 (12 oz.) bag shredded Cheddar cheese, divided
    2 (14.5 oz.) bags corn tortilla chips, crushed
    2 cups Miracle Whip
    1 cup ketchup
    1 (1.25 ounce) package taco seasoning mix
    Brown the beef, drain, season with chili powder and set aside to
    cool.
    Prepare the dressing by whisking the Miracle Whip, ketchup and
    taco seasoning mix together in a small bowl.
    In a large bowl, combine iceberg lettuce, romaine lettuce,
    tomatoes, green pepper, red pepper, green onions, jalapeno peppers,
    kidney beans, garbanzo beans, half of the cheese, half of the
    crushed chips, dressing and cooled ground beef. Mix well, cover
    and refrigerate.
    Just before serving, top the salad with the other half of the
    cheese and crushed chips. Serve with whole chips on the side.
     
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    davidgory Beginner Most Valuable Users

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    Hungarian Cucumber Salad
    2-3 cucumbers, sliced
    2 teaspoons salt
    3 tablespoons cider vinegar
    1 1/2 teaspoons sugar
    1/4 teaspoon paprika
    1/4 teaspoon white pepper
    1/2 clove garlic, minced
    4 fresh green onions, diced
    1 cup thick sour cream
    1/4 teaspoon paprika
    Slice cucumbers thinly into bowl; sprinkle with salt, mix. Set
    aside for 1 hour. Mix vinegar, water, sugar, paprika, white pepper
    and garlic, and set aside. Squeeze liquid from cucumber slices a
    few at a time, and place into bowl. Discard liquid. Add vinegar
    mixture, green onions, and sour cream. Mix and sprinkle additional
    paprika over top. Chill for 1-2 hours.
     
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    Golden Corral's Seafood Salad
    1 lb. imitation crab meat, shredded
    1 cup diced celery
    1/2 cup mayonnaise
    1/4 cup sliced green onions (with the green too)
    1 tablespoon lemon juice
    3 hard boiled eggs, chopped.
    Mix all ingredients. Refrigerate for about an hour to allow
    flavors to blend. Serve either as a salad, on lettuce, or on
    split croissants.
     
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    Strawberry Spinach Salad
    2 tablespoons sesame seeds
    1 tablespoon poppy seeds
    1/2 cup sugar
    1/2 cup olive oil
    1/4 cup white vinegar
    1/4 teaspoon paprika
    1/4 teaspoon Worcestershire sauce
    1 tablespoon dried minced onion
    1 (10 ounce) bag fresh spinach - chopped, washed and dried
    1 quart strawberries, sliced
    1/4 cup toasted slivered almonds
    Whisk together the sesame seeds, poppy seeds, sugar, olive oil,
    vinegar, paprika, Worcestershire sauce, and onion.
    Refrigerate until chilled.
    In a large bowl, combine the spinach, strawberries and almonds.
    Pour dressing over salad; toss and refrigerate 10-15 minutes
    before serving.
     
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    Mediterranean Salad
    1 medium head romaine lettuce, torn
    3 small tomatoes, diced
    1 medium cucumber, sliced
    1 small green bell pepper, sliced
    1 small onion, cut into rings
    6 radishes, thinly sliced
    1/2 cup flat leaf parsley, chopped
    1/3 cup olive oil
    3 tablespoons lemon juice
    1 garlic clove, minced
    Salt & pepper
    1 teaspoon fresh mint, minced
    Pita bread halves
    Combine lettuce, tomatoes, cucumber, pepper, onion, radishes
    & parsley in a salad bowl. Whisk together olive oil, lemon juice,
    garlic, salt, pepper & mint. Pour over salad & toss to coat.
    Serve immediately with warm pita halves.
     
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    Spicy Pecan Salad
    1 heart of romaine lettuce
    red onion
    1/8 cup crumbles blue cheese
    2 oz. spicy pepper pecans (chopped)
    4 teaspoons raspberry vinaigrette (per serving)
    Toss romaine lettuce with raspberry vinaigrette and divide evenly on
    salad plates. Slice red onion paper-thin and layer to taste on top of
    the greens. Sprinkle with blue cheese crumbles and spicy pepper
    pecans to taste.
    Spicy Pepper Pecans:
    2 oz. or 1/2 cup of chopped pecans
    3 teaspoons dark brown sugar
    1/2 teaspoon cayenne pepper
    Rinse pecan pieces to dampen. Combine brown sugar and cayenne
    pepper in a small bowl. Mix in damp pecan pieces and toss until
    thoroughly coated. Spread evenly on cookie sheet then place in
    preheated 400F oven and cook 5 to 10 minutes or until brown sugar
    is thoroughly melted on pecans. Remove and let cool.
     
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    Rice Salad
    3 cups cold cooked rice
    1/2 cup cooked peas
    1/2 cup cooked corn
    1/2 cup raisins
    1/2 cup red and green pepper, chopped
    1/3 cup olive oil
    6 slices bacon, cooked crisp and crumbled
    salt and fresh ground pepper to taste
    Combine all ingredients in a bowl. Toss with olive oil and chill
    overnight in refrigerator before serving. Garnish with orange
    sections.
     
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    Zucchini Slaw
    6 medium zucchini, grated (1 1/2 lbs)
    2 teaspoons salt
    1 large carrot, grated
    1 sweet red pepper, julienned
    1 red onion, thinly sliced
    1 stalk celery, julienned
    2 tablespoons each chopped fresh dill and parsley
    Dressing:
    3/4 cup mayonnaise
    2 tablespoons Dijon mustard
    2 tablespoons red wine vinegar
    1 tablespoon olive oil
    1 tablespoon honey
    1 teaspoon horseradish
    1/4 teaspoon pepper
    Combine zucchini and salt; toss well. Place in colander;
    let stand for 30 minutes. Rinse under cold water; drain and
    squeeze out excess moisture. Place zucchini in bowl and add
    carrot, red pepper, onion and celery; toss well. Sprinkle
    with parsley and dill. Combine mayonnaise, mustard, vinegar,
    oil, honey, horseradish and pepper; stir into zucchini mixture.
    Taste and adjust seasoning if necessary.
     
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    davidgory Beginner Most Valuable Users

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    Poached Chicken and Walnut Salad
    2 whole chicken breasts (with skin on and bone in)
    1 celery stalk
    1 onion, sliced
    6 peppercorns
    chicken broth
    3 tbsp. extra virgin olive oil
    3 tbsp. balsamic vinegar
    1/4 cup walnuts
    mixed greens: watercress, arugula, red leaf lettuce, radicchio
    Place chicken breasts in pan or skillet. Add celery, onion and
    peppercorns. Add enough broth to cover chicken. Bring to a boil,
    then reduce heat to medium-low. Cook until just tender, about
    20 minutes. Cool chicken and remove skin. Pull chicken off bone
    in strips.
    In a saucepan, combine olive oil, vinegar and walnuts. Cook
    until somewhat thickened and liquid is reduced.
    Wash greens and tear into pieces. Place greens on four salad
    dishes, then arrange chicken on each plate of greens.
    Pour oil-vinegar mixture on top.
     
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