Do you know a good salad recipe?

NO MEAT please.Do you know a good salad recipe?
I have a strawberry salad that I get raves on when I serve it.


Strawberry Tossed Salad





Romane and Leaf lettuce


1 qt strawberries sliced


1 cup sugared pecans


录 of a red onion


Toss all of this together





Dressing


1/3 cup sugar


2 陆 Tbs vinager


陆 Tbs lemon juice


2 陆 Tbs honey


1/8 tsp salt


陆 tsp dry mustard


陆 tsp paprika


陆 tsp celery salt


Mix all ingredients in a saucepan and heat until the sugar dissolves. Cool then add 陆 cup salad oil








Sugared Pecans


INGREDIENTS


鈥?1 egg white


鈥?1 tablespoon water


鈥?1 pound pecan halves


鈥?1 cup white sugar


鈥?3/4 teaspoon salt


鈥?1/2 teaspoon ground cinnamon


DIRECTIONS


1. Preheat oven to 250 degrees F (120 degrees C). Grease one baking sheet.


2. In a mixing bowl, whip together the egg white and water until frothy. In a separate bowl, mix together sugar, salt, and cinnamon.


3. Add pecans to egg whites, stir to coat the nuts evenly. Remove the nuts, and toss them in the sugar mixture until coated. Spread the nuts out on the prepared baking sheet.


4. Bake at 250 degrees F (120 degrees C) for 1 hour. Stir every 15 minutes.





Another Favorite salad of mine is


Apple Tortellini Salad





9 ox cheese filled tortellini


2 large apples


2 cups salad greens


1-2 cups strawberries


1/2 cup chopped celery


1/4 cup green onions


2 Tblsp. toasted pine nuts





Dressing:


2Tblsp. apple juice concentrate


about 1/4 cup Newmans Own Rasberry Vinagrette


pinch brown sugarDo you know a good salad recipe?
well it depends if u like fruits take something u like but no bananas if veg add vegs my comb u might not like


ps im a veg i know Report Abuse

aside from onion chunks I love this. my sister makes it for me all the time... Report Abuse

lettuce (any kind but romaine and the leafy mix bag are good)


sliced mushrooms


chick peas


thawed frozen peas


drained and rinsed black benas (1/2 can)


drained and rinsed kidney beans (1/2 can)


diced onions


craisins (after dressing)


shredded cheese (after dressing)





Dressing: good seasons italian
Fresh Pesto Pasta Salad





You will love to use a variety of garnishes on this salad, such as gourmet mixed baby salad greens; grape tomatoes; small, yellow, pear-shaped tomatoes.





INGREDIENTS:


1 (16 ounce) package small shell pasta


1/3 cup red wine vinegar


1 tablespoon sugar


1 teaspoon seasoned pepper


1/2 teaspoon salt


1 teaspoon Dijon mustard


1 clove garlic, pressed


1 cup olive oil


1 cup chopped fresh basil


8 ounce package shredded Parmesan cheese


1/2 cup toasted pine nuts





DIRECTIONS:


PREPARE pasta according to package directions; drain.





WHISK together vinegar and next 5 ingredients. Gradually whisk in olive oil.





ADD vinaigrette to pasta. Add basil, cheese, and pine nuts; toss to combine. Garnish, if desired.


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Zesty Rotini Salad





INGREDIENTS:


1 (12 ounce) package rotini pasta


3 carrots, peeled and diced


1 red bell pepper, chopped


1 yellow bell pepper, chopped


1 green bell pepper, chopped


2 green onions, chopped


1/2 purple onion, diced


1 pound broccoli, cut into florets


1 large tomato, diced


3 stalks celery, diced


1 cup crumbled feta cheese


1 cup zesty Italian dressing





DIRECTIONS:


Bring a large pot of lightly salted water to a boil. Place pasta in the pot and cook 8 to 10 minutes, until al dente. Drain and rinse in cold water.





In a large bowl, mix cooked, cooled rotini with the carrots, red bell pepper, yellow bell pepper, green bell pepper, green onions, purple onion, broccoli, tomato, and celery. Sprinkle with feta cheese and toss with Italian dressing to serve





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Tortellini Pesto Salad





INGREDIENTS:


1 (9 ounce) package cheese tortellini


1 small red bell pepper, julienned


3/4 cup fresh broccoli florets


1/3 cup shredded carrots


1/3 cup pitted green olives


1 clove garlic, chopped


1/2 cup mayonnaise


1/4 cup prepared basil pesto


1/4 cup milk


5 tablespoons grated Parmesan cheese


3 tablespoon olive oil


1 tablespoon distilled white vinegar


1 bunch fresh spinach leaves





DIRECTIONS:


Bring a large pot of lightly salted water to a boil. Place tortellini in the pot, and cook for 7 to 8 minutes, until al dente. Drain, and cool.





In a large bowl, mix the cooked tortellini, red bell pepper, broccoli, carrots, olives, and garlic.





In a separate bowl, stir together the mayonnaise, pesto, milk, Parmesan cheese, olive oil, and vinegar. Pour over the tortellini and vegetables, and gently toss to coat. Cover, and place in the refrigerator 1 hour, until chilled. Serve over spinach leaves.
Try this combination: tomatoes, cucumbers, avocado, lettuce, sliced apple, drained mandarin oranges, sliced pear. Catalina french or ranch dressing.
New spring vegetable salad recipe





Recipe ingredients:





* 1 1/2 pounds small new potatoes, halved


* 14 ounces can broad beans, drained


* 4 ounces cherry tomatoes


* l/2 cup walnut halves


* 2 tablespoons white wine vinegar


* 1 tablespoon wholegrain mustard


* 4 tablespoons olive oil


* Pinch of sugar


* 8 ounces young asparagus spears, trimmed


* 6 spring onions, trimmed


* Salt and freshly ground black pepper


* Baby spinach leaves, to serve





Recipe method:





* Put the potatoes in a saucepan.


* Cover with cold water and bring to the boil.


* Cook for 10 to 12 minutes, until tender.


* Meanwhile, put the broad beans in a bowl.


* Cut the tomatoes in half and add them to the bowl with the walnuts.


* Put the white wine vinegar, mustard, olive oil and sugar into a jar.


* Season with salt and pepper.


* Close the jar tightly and shake well.


* Add the asparagus to the potatoes and cook for 3 minutes more.


* Drain the cooked vegetables well.


* Cool under cold running water and drain again.


* Add the asparagus, potatoes and spring onions to the bowl containing the broad bean mixture.


* Pour the dressing over the salad and toss well.


* Serve on a bed of baby spinach leaves.


* Thickly slice the potatoes and cut the spring onions in half.


* This chunky salad make a satisfying meal. Use other spring vegetables, if you like.
1 head of lettuce


6 hard boiled eggs chopped up


1 8 oz package sharp cheddar cheese


1 cup frozen peas%26gt;microwaved for maybe 40 sec,or until firm but still cold


1 green pepper chopped


1 onion cut up


1/2 cup real mayo,I like Hellmans)


1/2 cup sour cream





break apart lettuce place in large bowl


Layer it


Green pepper


peas


egg


mix sour cream and mayo together in a seperate bowl


place onions on next


cover the salad with sour cream mixure over the whole top


let sit in fridge overnite(to flavor it more) or for an hour or two


will not get soggy and sooo good without adding any other salad dressing:)
http://best-cuisine.blogspot.com/2008/04鈥?/a>


http://best-cuisine.blogspot.com/2008/04鈥?/a>


You can vist these links and try the delicious salad recipes and more recipes will be there in future.