Salad Recipes

Recipe by: ohines A refreshing light pasta salad with a delicious Asian flair. Great for a summer cookout or picnic. Tastes great right away, and even better if you can allow it to marinate for a while. Ingredients 30 m 10 servings 349 cals 1/4 cup sesame seeds  1 (16 ounce) package bow tie pasta  1/2 cup vegetable oil  1/3 cup light soy sauce  1/3 cup rice vinegar  1 teaspoon sesame oil  3 tablespoons white sugar  1/2 teaspoon ground ginger  1/4 teaspoon ground black pepper  3 cups shredded, cooked chicken breast meat  1/3 cup chopped fresh cilantro  1/3 cup chopped green onion Directions Prep    20 m Cook   10 m Ready In  30 m Heat a skillet over medium-high heat. Add sesame seeds, and cook stirring frequently until lightly toasted. Remove from heat, and set aside. Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes, or until al dente. Drain pasta, and rinse under cold water until cool. Transfer to a large bowl

Recipe by: Meera Sodha This dish uses the complete butternut squash – skin, seeds, pulp and every one – to create a no-waste dinner that scores on all fronts Butternut squash coconut fry with seed and peel condiment Try to get a butternut with clean skin. Serve with flatbreads (dosas or chapatis, say), salad, non-dairy yogurt and, if you’re terribly hungr Ingredients Prep 10 min Cook 35 min Serves 4 For the chutney 1.2kg butternut squash 3 tbsp rapeseed oil ½ tsp cumin seeds 2 finger-sized dried Kashmiri chillies, broken into pieces 15g coconut chips (ie, a handful) – I like Daylesford Organic) 1 tsp salt 1 tsp tamarind paste For the squash coconut fry Rapeseed oil 1 tsp black mustard seeds ½ tsp cumin seeds 16 curry leaves 3 green finger chillies, slit lengthways 3 small or 2 large shallots, peeled, halved and finely sliced 3 garlic cloves, peeled and cut into very thin slices 1 ½ tsp tamarind paste 20g coconut chips (ie, a large handful) 1 ¼ tsp

Recipe by: scrumdiddly This bright and colorful salad is a great summertime recipe (or anytime you want to feel like it's summertime). Light and citrusy, it's a whole new way to enjoy quinoa. Lime juice and cilantro give a refreshing kick, while quinoa and black beans provide tasty vegan protein. If you're not vegan, add even more protein by adding chunks of chicken or turkey. Yum!" Ingredients 30m  6servings   270 cals     1 cup quinoa     2 cups water     1/4 cup extra-virgin olive oil     2 limes, juiced     2 teaspoons ground cumin     1 teaspoon salt     1/2 teaspoon red pepper flakes, or more to taste     1 1/2 cups halved cherry tomatoes     1 (15 ounce) can black beans, drained and rinsed     5 green onions, finely chopped     1/4 cup chopped fresh cilantro     salt and ground black pepper to taste Directions Prep         20 m Cook       10 m Ready in 30 m     Bring quinoa and water to a boil in a saucepan. Reduce heat to medium-low

Recipe by: Karen L. Baker A healthy and tasty chicken salad with a fruity twist - great on a croissant or in a honey pita. Note: This salad is best if eaten the day after preparation. This allows the ingredients time to mingle, giving a fuller flavor. If desired, use nonfat mayonnaise. Ingredients 45m  8servings  229 cals     4 skinless, boneless chicken breast halves - cooked and diced     1 stalk celery, diced     4 green onions, chopped     1 Golden Delicious apple - peeled, cored and diced     1/3 cup golden raisins     1/3 cup seedless green grapes, halved     1/2 cup chopped toasted pecans     1/8 teaspoon ground black pepper     1/2 teaspoon curry powder     3/4 cup light mayonnaise Directions Prep     45 m Ready in 45 m     In a large bowl combine the chicken, celery, onion, apple, raisins, grapes, pecans, pepper, curry powder and mayonnaise. Mix all together. Serve! source: www.allrecipes.com

Recipe by: Stephanie Ford Steaming the kale removes some of the bitterness. The salad dressing ties all the flavors together. A quartet of super foods (kale, quinoa, avocado, and olive oil) make this a healthy meal!"  Ingredients 40m 4servings 342 cals         Salad     2/3 cup quinoa     1 1/3 cups water     1 bunch kale, torn into bite-sized pieces     1/2 avocado - peeled, pitted, and diced     1/2 cup chopped cucumber     1/3 cup chopped red bell pepper     2 tablespoons chopped red onion     1 tablespoon crumbled feta cheese     Dressing     1/4 cup olive oil     2 tablespoons lemon juice     1 1/2 tablespoons Dijon mustard     3/4 teaspoon sea salt     1/4 teaspoon ground black pepper Directions Prep        25 m Cook      15 m Ready in 40 m     Bring the quinoa and 1 1/3 cup water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, and the water has been absorbed, about 15 to 20 minutes. Set aside to cool

Recipe by: ohines A refreshing light pasta salad with a delicious Asian flair. Great for a summer cookout or picnic. Tastes great right away, and even better if you can allow it to marinate for a while." Ingredients 30m 10 servings 349 cals     1/4 cup sesame seeds     1 (16 ounce) package bow tie pasta     1/2 cup vegetable oil     1/3 cup light soy sauce     1/3 cup rice vinegar     1 teaspoon sesame oil     3 tablespoons white sugar     1/2 teaspoon ground ginger     1/4 teaspoon ground black pepper     3 cups shredded, cooked chicken breast meat     1/3 cup chopped fresh cilantro     1/3 cup chopped green onion Directions Prep     15 m Cook     15 m Ready in 30 m     Heat a skillet over medium-high heat. Add sesame seeds, and cook stirring frequently until lightly toasted. Remove from heat, and set aside.     Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes, or until al dente. Drain pasta, and rinse under cold wat

Recipe by: Cassandra Kennedy This recipe is requested at every family gathering. Let it be your next dish that they crave! I like this dish to be prepared at least two hours before serving. Be sure to have copies of the recipe on hand, as everyone will ask for it! Ingredients 30m 12 servings 273 cals     8 slices bacon     2 heads fresh broccoli, chopped     1 1/2 cups sharp Cheddar cheese, shredded     1/2 large red onion, chopped     1/4 cup red wine vinegar     1/8 cup white sugar     2 teaspoons ground black pepper     1 teaspoon salt     2/3 cup mayonnaise     1 teaspoon fresh lemon juice Directions Prep     15 m Cook     15 m Ready in 30 m    Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, and crumble. In a large bowl, combine broccoli, cheese, bacon and onion. Prepare the dressing in a small bowl by whisking together the red wine vinegar, sugar, pepper, salt, mayonnaise and lemon juice. Combine dressing with salad.

Recipe by: Nora This is a yummy summer salad that uses an interesting combination of fruits, vegetables and meats. Before you decide you won't like it, try it. You'll be pleasantly surprised. You can add an extra head of broccoli, if you like Ingredients 30m 9 servings 374 cals     2 heads fresh broccoli     1 red onion     1/2 pound bacon     3/4 cup raisins     3/4 cup sliced almonds     1 cup mayonnaise     1/2 cup white sugar     2 tablespoons white wine vinegar  Directions Prep      15 m Cook     15 m Ready in 30 m     Place bacon in a deep skillet and cook over medium high heat until evenly brown. Cool and crumble.     Cut the broccoli into bite-size pieces and cut the onion into thin bite-size slices. Combine with the bacon, raisins, your favorite nuts and mix well.     To prepare the dressing, mix the mayonnaise, sugar and vinegar together until smooth. Stir into the salad, let chill and serve. source: www.allrecipes.com

 Recipe by: ANGL8277 This is an attractive and zesty all in one dish. It's full of veggies and chicken, and loaded with flavor. A quick fix for a long day. If desired, top with shredded cheese and tortilla chips Ingredients 40m 4servings 311 cals     2 skinless, boneless chicken breast halves     1 (1.27 ounce) packet dry fajita seasoning, divided     1 tablespoon vegetable oil     1 (15 ounce) can black beans, rinsed and drained     1 (11 ounce) can Mexican-style corn     1/2 cup salsa     1 (10 ounce) package mixed salad greens     1 onion, chopped     1 tomato, cut into wedges Directions Prep     10 m Cook     30 m Ready in 40 m     Rub chicken evenly with 1/2 the fajita seasoning. Heat the oil in a skillet over medium heat, and cook the chicken 8 minutes on each side, or until juices run clear; set aside.     In a large saucepan, mix beans, corn, salsa and other 1/2 of fajita seasoning. Heat over medium heat until warm.     Prepare the salad by tossing the g

Recipe by: Dayna A delicious pasta, meat and cheese combination with a homemade dressing. It serves a crowd and is great for a picnic Ingredients 1h 35m 12servings 451 cals     1 pound seashell pasta     1/4 pound Genoa salami, chopped     1/4 pound pepperoni sausage, chopped     1/2 pound Asiago cheese, diced     1 (6 ounce) can black olives, drained and chopped     1 red bell pepper, diced     1 green bell pepper, chopped     3 tomatoes, chopped     1 (.7 ounce) package dry Italian-style salad dressing mix     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 and ground black pepper to taste Directions Prep     20 m Cook     15 m Ready in 1h 35 m     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, Asiago cheese, black olives,

 Recipe by: Angela Louise Miller This is my mother's recipe. Everyone, German or not, loves it. It is easy to double the recipe as well. I often bring it to potlucks, and we also have it at home on special occasions. There are usually no leftovers, but if there are, they don't last long!" Ingredients 50 m 4 servings 183 cals     3 cups diced peeled potatoes     4 slices bacon     1 small onion, diced     1/4 cup white vinegar     2 tablespoons water     3 tablespoons white sugar     1 teaspoon salt     1/8 teaspoon ground black pepper     1 tablespoon chopped fresh parsley Directions Prep     30 m Cook     20 m Ready in 50 m     Place the potatoes into a pot, and fill with enough water to cover. Bring to a boil, and cook for about 10 minutes, or until easily pierced with a fork. Drain, and set aside to cool.     Place the bacon in a large deep skillet over medium-high heat. Fry until browned and crisp, turning as needed. Remove from the pan and set aside

Recipe by: Sandi Gregory Johnson This tastes just like the cole slaw served at popular fried chicken or fish restaurants. It's excellent with burgers or on top of BBQ'd pork sandwiches, too! Ingredients  2h 15 m 8 servings 200 cals     1 (16 ounce) bag coleslaw mix     2 tablespoons diced onion     2/3 cup creamy salad dressing (such as Miracle Whip™)     3 tablespoons vegetable oil     1/2 cup white sugar     1 tablespoon white vinegar     1/4 teaspoon salt     1/2 teaspoon poppy seeds Directions        Prep    15 m     Ready In  2h 15m  Combine the coleslaw mix and onion in a large bowl. Whisk together the salad dressing, vegetable oil, sugar, vinegar, salt, and poppy seeds in a medium bowl; blend thoroughly. Pour dressing mixture over coleslaw mix and toss to coat. Chill at least 2 hours before serving.   Footnotes     Tip     Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier. Source: www.allrecipes.com

Recipe by: emmaxwell Serve on lettuce cups, or make sandwiches. Stand back and enjoy the applause! Ingredients  15 m 12 servings 315 cals     4 cups cubed, cooked chicken meat     1 cup mayonnaise     1 teaspoon paprika     1 1/2 cups dried cranberries     1 cup chopped celery     2 green onions, chopped     1/2 cup minced green bell pepper     1 cup chopped pecans     1 teaspoon seasoning salt     ground black pepper to taste Directions        Prep    15 m     Ready In  15m  In a medium bowl, mix together mayonnaise with paprika and seasoned salt. Blend in dried cranberries, celery, bell pepper, onion, and nuts. Add chopped chicken, and mix well. Season with black pepper to taste. Chill 1 hour.   Footnotes      Tip     Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier. Source: www.allrecipes.com