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Salad Recipes

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Salad Recipes
We all have a favorite salad. Garden, types of meat, chef salad, macaroni etc......... Let's hear it for salads!!!! Which one is your favorite?? Post the recipe here.Smile


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Apple Salad In reply to
Prep: 10 min, Marinate: 20 min.
  • 3 apples, cored and cubed
  • 1/4 lb. seedless grapes
  • 1 banana, thinly sliced
  • 1 celery rib, finely chopped
  • 1/2 lb. pineapple chunks, drained
  • 1/4 cup chopped walnuts
  • 1 Tbs. honey
  • 1-1/2 cups vanilla yogurt

Combine all ingredients in a bowl. Let stand 20 minutes before serving.


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Creamy Cucumber Salad In reply to
Prep: 5 min.
  • 1 lb. european or garden salad
  • 1 large green bell pepper, seeded and cut into thin strips
  • 1 cup cherry tomatoes
  • 1/2 cup fat-free creamy cucumber dressing
  • 1 cup cool herb croutons

Combine all ingredients in a salad bowl and toss.


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Creamy Parmesan Salad In reply to
Prep: 5 min.
  • 1 lb. european or garden salad
  • 1 large green bell pepper, seeded and cut into thin strips
  • 1 cup cherry tomatoes
  • 1/2 cup fat-free creamy Parmesan dressing
  • 1 cup cool herb croutons

Combine all ingredients in a salad bowl and toss.


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Curried Waldorf Salad In reply to
Prep: 10 min.
  • 2 Red Delicious apples, cored and diced
  • 1 Granny Smith apple, cored and diced
  • 3/4 cup celery, sliced
  • 1/3 cup raisins
  • 1 Tbs. walnuts, chopped
  • 1-1/2 tsp. curry powder
  • 1/8 tsp. pepper, or to taste
  • 1/3 cup vanilla yogurt

Combine first 5 ingredients in a bowl and toss. Combine curry powder with the remaining ingredients. Add to apple mixture, tossing gently to coat.


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Easy Lower Fat Apple Coleslaw In reply to
Prep: 10 min.
  • 6 ounces cole slaw
  • 1/3 cup raisins
  • 1/2 cup fat-free coleslaw dressing
  • 2 apples, cored and coarsely shredded

Combine all ingredients, except apples, in a bowl and mix gently. Season with salt to taste. Stir in apples. Serve at room temperature or chilled.


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Fancy Fruit Salad In reply to
Prep: 15 min, plus chilling time.
  • 6 ounces pineapple chunks, drained
  • 3 ounces pitted dates
  • 1-1/4 medium carrots, thinly sliced
  • 3/4 orange, peeled and sliced
  • 3/4 banana, peeled and sliced
  • 1 Tbs. plus 2 tsp. honey
  • 2-1/2 tsp. white wine vinegar
  • 2-1/2 tsp. lime juice
  • 1-1/4 tsp. vegetable oil
  • 3/4 tsp. lime zest

Combine first 5 ingredients in a large bowl. Combine remaining ingredients in a jar with a tight-fitting lid. Shake vigorously and pour over fruit. Chill until ready to serve.


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Italian Salad In reply to
Prep: 5 min, Cook: 5 min.
  • 2 Tbs. pine nuts or slivered almonds, optional
  • 1 lb. european salad (or other packaged salad mix)
  • 1/4 cup fat-free Italian dressing
  • 1/2 cup seasoned croutons

Preheat oven to 350F. Place pine nuts in a shallow pan and toast in oven 3-5 minutes, or until golden. Shake pan at 3 minute intervals. Transfer to a dish to cool. Place lettuce in a salad bowl. Pour dressing over lettuce. Sprinkle with pine nuts and croutons and toss.


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Lettuce and Vegetable Salad In reply to
Prep: 15 min, Cook: 5 min.
  • 1-1/2 cups broccoli florets, cut into 1 inch pieces
  • 10 ounces european salad (or other packaged salad mix)
  • 2 carrots, grated
  • 1 small red onion, thinly sliced
  • 8 mushrooms, thinly sliced
  • 8 cherry tomatoes, quartered
  • 1 red bell pepper, seeded and chopped
  • 1/2 cup fat-free Italian dressing
  • 1/2 cup seasoned croutons

Blanch broccoli florets in boiling water 1 minute. Drain thoroughly. Combine broccoli and next 6 ingredients in a serving bowl and toss. Pour dressing over salad and toss with croutons.


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Lime Salad Supreme In reply to
Prep: 10 min, plus chilling time.
  • 1 cup canned crushed pineapple, drained, liquid reserved
  • hot water
  • 3 ounces lime gelatin
  • 10 large marshmallows
  • 1 cup cottage cheese, drained
  • 1/2 cup walnuts or pecans, chopped
  • 1 cup light frozen dessert topping
  • 8 lettuce leaves

Add enough hot water to reserved pineapple juice to make a total of 1-1/2 cups. Heat in a heavy saucepan over medium high heat. Stir in gelatin until dissolved. Add marshmallows and stir until dissolved. Chill until mixture just begins to set. Stir in pineapple, cottage cheese and nuts. Chill until partially set. Fold in whipped topping. Pour into mold or a 9 inch glass baking dish and chill until set. Unmold and serve on lettuce leaves.
This recipe serves 8 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 8 only.


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Mixed Green Salad In reply to
Prep: 10 min.
  • 2 cloves garlic, bruised, optional
  • 1 lb. european salad (or other packaged salad mix), or other salad greens
  • 4 radishes, trimmed and sliced
  • 1/4 lb. red onion, sliced into rings
  • 1 green bell pepper, seeded and cut into thin strips
  • 1 cup cherry tomatoes
  • 1/4 cup nonfat Italian dressing, or other dressing
  • 1 cup croutons, plain or seasoned

Rub garlic cloves around inside surface of salad bowl (optional). Discard garlic. Add next 5 ingredients and salt and pepper to taste. Add dressing and toss. Serve with croutons.


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Mixed Salad with Thousand Island Dressing In reply to
Prep: 5 min.
  • 1/2 lb. garden salad
  • 2 cups spinach leaves, washed and torn into pieces, tough stems discarded
  • 1/2 cup mushrooms, sliced
  • 1 cup cherry tomatoes
  • 1/2 green bell pepper, seeded and cut into 1 inch pieces
  • 1/4 cup fat-free Thousand Island dressing
  • 1 cup cool herb croutons

Combine first 5 ingredients in a salad bowl. Add dressing and pepper to taste and toss. Serve with croutons.


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Noodle Salad In reply to
Prep: 5 min, Cook: 15 min.
  • 1-1/2 Tbs. Oriental sesame oil
  • 2 Tbs. lite soy sauce
  • 1-1/2 Tbs. balsamic vinegar
  • 1/2 lb. Chinese noodles or thin spaghetti
  • 3 scallions, chopped
  • 3/4 lb. broccoli, cut into florets

Combine first 3 ingredients in a bowl and set aside. Cook noodles in boiling salted water until al dente. Drain thoroughly. Stir in scallions and set aside. Place broccoli in a steamer basket over boiling water. Cover saucepan and steam 4-5 minutes or until broccoli is tender. Drain and toss with noodles and sauce.


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Seven Layer Salad In reply to
Prep: 15 min, plus refrigeration time.
  • 1/4 head iceberg lettuce, washed
  • 1/2 cup bottled real bacon pieces
  • 1/2 medium green bell pepper, seeded and chopped
  • 1/2 small onion, chopped
  • 5 ounces frozen peas, thawed
  • 2 celery ribs, chopped
  • 1 carrot, peeled and shredded
  • 1/2 cup shredded cheddar cheese
  • 3/4 cup mayonnaise type salad dressing
  • 2 Tbs. sugar
  • 1/2 cup croutons

Prepare day before serving. Arrange lettuce in the bottom of a deep baking dish or plastic container with a cover. Sprinkle with bacon pieces. Layer with remaining vegetables and sprinkle with cheese. Combine salad dressing and sugar in a bowl. Spread over top of salad so it is air tight. Cover and refrigerate until serving time. Just before serving, toss and add croutons, if desired.


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Shortcut Coleslaw In reply to
  Prep: 5 min.
  • 1/2 lb. cole slaw
  • 1/3 cup raisins
  • 1/2 cup fat-free coleslaw dressing

Combine all ingredients and salt and pepper to taste in a bowl and mix gently. Serve at room temperature or chilled.


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Southwest Chicken Salad In reply to
Prep: 5 min, Marinate: 20 min, Cook: 20 min.
  • 1 ounce taco seasoning
  • 1/4 cup oil
  • 1/4 cup lemon juice
  • 1/4 cup water
  • 1-1/2 lbs. boneless skinless chicken breast halves
  • 8 cups lettuce, torn
  • 1 cup salsa
  • 1/2 cup nonfat sour cream
  • 1 cup shredded cheddar cheese
  • 1/4 cup black olives

Combine first 4 ingredients in a glass dish or plastic bag. Add chicken breasts, turning to coat all sides. Marinate 20 minutes. Broil or grill 7-10 minutes per side or until cooked throughout. Cut chicken into thin slices. Divide lettuce evenly among large salad plates. Top each serving with chicken slices and remaining ingredients


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Spinach Salad In reply to
Prep: 10 min.
  • 1-1/3 cups spinach leaves, washed and torn into pieces, tough stems discarded
  • 1-1/3 cups red leaf lettuce, torn into pieces
  • 1-1/4 tomatoes, cut into wedges
  • 3/4 cucumber, peeled and thinly sliced
  • 3/4 red bell pepper, seeded and thinly sliced
  • 3 ounces pitted black olives, thinly sliced
  • 3 ounces feta cheese, crumbled
  • 1/3 cup fat-free Italian dressing

Combine first 7 ingredients in a salad bowl and toss. Pour dressing over salad just before serving. Season with salt and pepper to taste and toss.


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Sunny Chicken Salad In reply to
Prep: 15 min, plus refrigeration time.
  • 2 cups cooked rice, cooled
  • 2 cups cantaloupe, cubed
  • 1-1/2 cups cooked chicken breast, cubed
  • 1/4 cup fresh mint, finely chopped
  • 1/4 cup fresh parsley, finely chopped
  • 1 clove garlic, finely chopped
  • 1/2 lb. plain nonfat yogurt
  • 4 lettuce leaves

Mix together first 3 ingredients in a bowl. Combine next 4 ingredients in another bowl. Gently stir yogurt mixture into rice mixture until well combined. Cover and refrigerate at least 2 hours, until chilled. Serve lettuce on individual plates topped with chicken salad.


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Tex-Mex Potato Salad In reply to
Prep: 10 min, Cook: 15 min.
  • 1/2 lb. small red potatoes, scrubbed
  • 1 clove garlic, minced
  • 3/4 tsp. sweet paprika
  • 1/8 tsp. cayenne
  • 1/2 tsp. ground cumin
  • 1/2 tsp. ground coriander
  • 1/4 tsp. white pepper
  • 1 Tbs. olive oil
  • 2 Tbs. plus 2 tsp. scallions, chopped
  • 2 Tbs. cilantro or parsley, chopped
  • 1/4 cup shredded fat-free cheddar cheese

Place potatoes in a steamer basket over boiling water. Cover saucepan and steam 15-20 minutes or until just tender. Drain and rinse under cold water to cool. Cut potatoes into 1/4 inch slices and place in a mixing bowl. Combine next 6 ingredients in a bowl. Heat oil in a heavy nonstick skillet over medium heat. Stir in spice mixture and cook about 15 seconds, stirring constantly. Pour hot spice mixture over potatoes and toss. Add remaining ingredients and salt to taste and toss. Serve at room temperature or chilled.


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Algerian Salad In reply to
Prep: 15 min.
  • 3/4 cucumber, diced
  • 3/4 green bell pepper, cored, seeded and diced
  • 1 ounce green olives, pitted and chopped
  • 2 tsp. coriander, chopped
  • 1 Tbs. plus 1 tsp. mint, chopped
  • 1-1/4 tsp. wine vinegar
  • 1 Tbs. plus 1 tsp. olive oil

Combine all ingredients in a bowl. Season with salt and pepper to taste. Mix thoroughly.


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Asparagus and Tomato Salad In reply to
Prep: 10 min, Cook: 5 min.
  • 1-1/2 lbs. asparagus, tough ends trimmed
  • 3/4 lb. tomatoes, peeled, seeded and chopped
  • 2 shallots, minced
  • 2 Tbs. olive oil
  • 1-1/2 Tbs. red wine vinegar
  • 1/2 cup seasoned croutons

Place asparagus spears in a large steamer basket over boiling water. Cover saucepan and steam 5-6 minutes or until asparagus is bright green and tender. Rinse asparagus under cold water. Drain thoroughly and transfer to a serving bowl. Add tomatoes and shallots and set aside. Combine remaining ingredients, except croutons, in a jar with a tight-fitting lid. Season with salt and pepper to taste. Shake vigorously. Pour vinaigrette over asparagus and tomatoes and toss. Serve at room temperature or chilled with croutons.


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Avocado and Grapefruit Salad In reply to
Prep: 15 min.
  • 2 cups grapefruit segments
  • 1 avocado, halved lengthwise, pitted, peeled and cut into 1/4 inch slices
  • 1 red onion, thinly sliced
  • 1/8 tsp. salt optional
  • 1/4 tsp. pepper
  • 3 Tbs. lemon juice
  • 6 ounces garden salad
  • 8 small black olives, sliced
  • 2 Tbs. tomato juice
  • 1 tsp. ground cumin
  • 1 small clove garlic, minced
  • 2 Tbs. olive oil
  • 1/4 cup cilantro or parsley, chopped

Combine first 5 ingredients and 2 Tbs. lemon juice in a mixing bowl. Arrange lettuce on individual salad plates. Top with avocado grapefruit salad and sprinkle with olives. Combine remaining ingredients, except cilantro, in a jar with a tight-fitting lid. Shake vigorously. Add cilantro and shake again. Pour dressing over salad and toss.


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Baked Grecian Chicken Salad In reply to
Prep: 20 min, Cook: 50 min.
  • 1/4 cup unsalted butter, melted
  • 1 lemon, juiced
  • 1/2 tsp. garlic powder
  • 1-1/4 tsp. oregano
  • 1-1/4 tsp. Greek herb seasoning
  • 4 boneless skinless chicken breast halves
  • 2 plum tomatoes, diced
  • 1 cucumber, peeled and sliced
  • 1/2 green bell pepper, cut into strips
  • 1/4 purple onion, sliced
  • 2 Tbs. red wine vinegar
  • 1 Tbs. olive oil
  • 2 Tbs. vegetable oil
  • 1/8 tsp. dried basil
  • 1/8 tsp. sugar
  • 1/8 tsp. dry mustard
  • 1 package mixed Italian salad greens
  • 2 ounces feta cheese, crumbled
  • 1/4 cup black olives
  • 1/4 cup bottled pepperoncini (salad peppers)

Preheat oven to 350F. Combine butter, lemon juice and garlic powder in a bowl. Add 1 tsp. oregano, 1 tsp. Greek seasoning and salt and pepper to taste. Place chicken in baking dish. Pour butter mixture over chicken. Bake 45-50 minutes, basting occasionally, until chicken is just cooked through. Combine tomatoes and next 9 ingredients in a bowl. Add remaining oregano and Greek seasoning. Season with salt and pepper to taste and mix thoroughly. Place salad greens in a large bowl. Slice chicken into thin strips and arrange on top of salad. Top with tomato-cucumber salsa and sprinkle with feta cheese. Garnish with olives and pepperoncini pepper.


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Beet & Carrot Salad In reply to
Prep: 10 min, Cook: 30 min.
  • 1-1/4 lbs. medium beets, tops trimmed
  • 11 ounces carrots, peeled and cut into matchstick thin pieces
  • 2 Tbs. plus 2 tsp. apricot or peach fruit spread
  • 2 Tbs. plus 2 tsp. raspberry or other vinegar
  • 2 tsp. Dijon mustard

Place beets and enough water to cover in a heavy nonreactive saucepan over high heat. Bring to a boil and reduce heat to low. Cover pan and simmer 30 minutes or until beets are just tender. Drain and cool beets by running under cold water. Peel and cut beets into 1/4 inch thick sticks. Place carrots in a steamer basket over boiling water. Cover pan and steam 3 minutes or until tender. Drain. Combine remaining ingredients in a bowl and whisk vigorously. Add beets, carrots and salt to taste. Toss to coat. Serve at room temperature or chilled.


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Berry Salad In reply to
Prep: 15 min, plus chilling time.
  • 1/2 cup blueberries, picked over
  • 1/2 cup raspberries
  • 1 cup strawberries, hulled and halved
  • 3 oranges, peeled, pith removed and flesh chopped
  • 2 Tbs. fresh mint, chopped
  • 3/4 cup plain yogurt
  • 2 Tbs. honey
  • 1-1/2 Tbs. orange juice
  • 1/4 tsp. nutmeg

Combine first 5 ingredients in a bowl. Mix remaining ingredients in another bowl. Chill until ready to serve. Serve berries topped with yogurt sauce.


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