What a really good salad recipe?

just like idk, I want to make a really good salad.What a really good salad recipe?
Heres a good one:





Summer Salad





Spinach


Fresh strawberries (sliced)


Hearts of Palm (sliced)


Poppy Seed Vinaigrette


Sliced red onions


Candied walnuts





Toss all ingredients with enough dressing to lightly coat. Serve.





Candied walnuts can be made by toasting walnuts and tossing them with simple syrup cooked to the soft ball stage.





Poppy Seed Vinaigrette is made with olive oil, apple cider vinegar, finely chopped red onions, poppy seeds, dry mustard and sugar.





Sorry, I don't use measuring devises when I cook. You can google recipes to both the candied walnuts and vinaigrette.What a really good salad recipe?
With salads, you can be as creative as you like.


I like spinach, bib lettuce, sometimes iceberg...though it has zero nutritional value, but lots of crunch! *smile*


My daughter and I both are salad-freaks, we use whatever we have on hand......green pepper, red pepper, onion[she likes the red onion] boiled eggs, ham or whatever type meat, grilled chicken is great too. Bacon bits, croutons.....it's almost endless what you can do with a salad, just remember to include all the veggies and fruits [yes, fruits] that you like and enjoy!
I like to make a salad with:





Romaine lettuce





Dried cranberries





Gourmet cucumbers (regular diced cucumbers will do fine)





Very VERY finely shredded carrots (use sparingly, personally not a big fan of carrots)





Thinly sliced (or diced) steak (cooked to your preference, make sure the steak is not too dry or hard, you could add some kind of seasoning to it as well)





Grape tomatoes (better tasting than cherry tomatoes)





Blue cheese crumples





And either raspberry vinaigrette or ranch (I prefer ranch)





I know I'm forgetting something else, but that's the gist.





This salad will take some time to prepare due to cooking the steak鈥ut it鈥檚 worth it. It鈥檚 by far my favorite salad!!
Lettuce, salad dressing.
This is a very flavorful pasta salad. The crisp cooked bacon really adds a nice flavor. I get requests for this pasta salad for every get together and cook out. Serve this over some lettuce





INGREDIENTS


1 (12 ounce) package uncooked tri-color rotini pasta


10 slices bacon


1 cup mayonnaise


3 tablespoons dry ranch salad dressing mix


1/4 teaspoon garlic powder


1/2 teaspoon garlic pepper


1/2 cup milk, or as needed


1 large tomato, chopped


1 (4.25 ounce) can sliced black olives


1 cup shredded sharp Cheddar cheese








DIRECTIONS


Bring a large pot of lightly salted water to a boil. Stir in rotini pasta and cook for 10 to 12 minutes or until al dente; drain.


Place bacon in a skillet over medium-high heat and cook until evenly brown. Drain and chop.


In a large bowl, mix mayonnaise, ranch dressing mix, garlic powder, and garlic pepper. Stir in milk until smooth. Place bacon, tomato, black olives and cheese in bowl and toss to coat with dressing. Cover and chill at least 1 hour in the refrigerator. Toss with additional milk if the salad seems a little dry
I am giving you two recipes (1) 5 Cup Salad 1 cup pineapple chunks, 1 cup mandarin oranges, 1 cup mini marshmallows, 1 cup shredded coconut, and 1 cup sour cream. Drain your fruit and mix everything together in a bowl. Add sour cream, chill about 1 hour. one of my favorite salads. ( 2) 1 large can fruit cocktail, drained. 2 bananas peeled and sliced. 1 small can mandarin oranges, drained. 1 8 or 16 oz. container of cool whip. mix everything together, chill and serve. I make mine and serve unchilled. use the size cool whip according to how much you want on your salad. Some people don't like much. For the 1st salad, use the small cans of fruit for approx 1 cup or increase amount of coconut, marshmallows, and sour cream to fit the larger cans.
Look it up @ FoodNetwork.com
Santa Fe Chicken Salad





Source: Midwest Living





Makes 4 main-dish servings


Prep: 25 minutes


Chill: 1 to 4 hours





Ingredients


1/2 cup mayonnaise


1 tablespoon lime juice


2 teaspoons finely chopped canned chipotle chiles in adobo sauce or finely chopped, seeded, fresh jalapeno pepper


2-1/2 cups chopped cooked chicken or turkey


1/4 cup finely chopped celery


1/4 cup snipped fresh cilantro


3 tablespoons thinly sliced green onions


3 tablespoons finely chopped yellow sweet pepper


3 tablespoons finely chopped red sweet pepper


1/8 teaspoon Salt


1/8 teaspoon ground black pepper


Tortilla salad cups, shredded lettuce, tostada shells, tortilla chips, or flour tortillas


Directions


1. In a small bowl, stir together mayonnaise, lime juice, and chipotle chiles in adobo sauce. Set aside.


2. In a medium bowl, combine chicken, celery, cilantro, green onions, yellow pepper, red pepper, salt, and pepper. Pour dressing over chicken mixture; toss to coat. Cover; chill in the refrigerator for 1 to 4 hours.


3. Serve Salad on or in tortilla salad cups, shredded lettuce, tostada shells, tortilla chips, or flour tortillas. Makes 4 main-dish servings.
The Perfect Salad


Recipe courtesy Sara Moulton





2 cups (1/2-inch cubes) rustic country bread


Extra-virgin olive oil, to taste


Olive oil, for brushing


1 baking potatoes, like russet, sliced thinly lengthwise into 16 slices


8 mixed herb leaves, such as basil, parsley, mint, lemon thyme, or tarragon cleaned and dried, plus 1/2 cup chopped mixed herb leaves


Salt and freshly ground black pepper


4 tablespoons grated Parmesan or pecorino Romano


4 eggs


2 whole boneless, skinless chicken breasts


2 cups chicken broth


4 medium tomatoes, cored and sliced into 1/2-inch thick slices


6 to 7 cups loosely packed torn mixed greens such as romaine, frisee, arugula, baby red oak leaf, Belgian endive, or radicchio, washed and dried


1 cup unpeeled English or Kirby cucumbers, sliced


2 tablespoons snipped dill or chives





Vinaigrette:


1/4 cup red or white wine vinegar


1 tablespoon Dijon mustard


Salt and pepper


3/4 cup extra-virgin olive oil


2 tablespoons finely chopped shallot


1 teaspoon minced garlic








Preheat oven to 350 degrees F. Toss bread cubes with olive oil, place on baking sheet in single layer bake of 6 minutes, toss cubes and bake for another 6 minutes, or until golden and crisp. Remove from oven and sprinkle with salt.


Heavily oil a pan with olive oil. Lay down 8 slices of potato. Place an herb leaf in the center of each potato. Lay another potato slice on top of the herb and brush liberally with oil. Bake for 7 minutes until golden brown. Remove from the oven and sprinkle with salt and pepper. Increase heat to 400 degrees F.





On a silpat or parchment lined cookie sheet, place each of 4 tablespoons of cheese, spreading out each to 3-inch diameter across. Cook the cheese until melted and slightly browning, about 6 minutes. Remove the cheese from the pan and drape the cheese over a rolling pin, bottle, or the bottom of a cup to shape it. Place the frico on top of the salad.





Place eggs in saucepan and cover with water. Bring to a boil. Remove from heat, cover, and let sit for 15 minutes. Transfer to ice bath. Peel and quarter eggs.





In a medium pan place chicken in a single layer and add enough chicken broth to cover by 1/2-inch. Transfer the breasts to a plate, and bring liquid to a boil. Return breasts, bring to a boil, and simmer gently for 7 minutes. Turn off the heat, cover and let stand for 10 minutes. Remove from liquid and let cool. Slice on a diagonal before adding to salad. Serve warm or room temperature.





Sprinkle sliced tomatoes with salt. Lay slices on paper towels to drain. Set aside.





Place greens on a platter. Arrange egg quarters, sliced chicken breast, tomatoes, and cucumber in a decorative manner. Sprinkle mixed herbs and croutons on top.





In a bowl, whisk together vinegar, mustard, salt, pepper. Add oil in a slow stream and whisk to emulsify. Add the shallots and garlic and adjust seasoning. Serve vinaigrette on the side.
Greek Salad (dressing optional)





Beef Tomatoes


Cucumbers


Feta Cheese/ Olives


Onions


Fresh oregano chopped





Slice and arrange the Tomato, cucumber and Onions in a bowl. Garnish with Feta, Olives and Oregano.





Its optional to add a dressing of Olive Oil and Vinegar.





Serve with some crusty wholemeal bread or as a side dish to you main meal.





Kali Orexi


(that's greek for enjoy)





from your Greek Sister.
One of my favorites - an oldie but goodie!





7 LAYER SALAD





1 cucumber


1 head lettuce, broken in pieces


1 bunch green onions, sliced


1 sliced green bell pepper


1 cup Celery, sliced (cover layers)


1 (10 oz.) pkg. frozen green garden peas, uncooked


1 c. Hellmann's mayonnaise, 陆 c. sugar put on the top


1 c. Finely shredded cheddar cheese


1 lb. Fried bacon crumbled bacon





In bowl or large cake pan, layer lettuce, celery, green pepper, onion, cucumber, and peas on top of each other. Add Hellmann's mayonnaise (mixed with the 1/2 cup sugar) over ingredients to seal adding sugar next. Spread finely shredded cheddar cheese on top and Fried crumbled bacon on very top. Do not toss. Cover and chill!
Brocolli Salad is the go!!!!


I also add cashew nuts to mine - it is always a hit at parties and bbqs.





INGREDIENTS:


4-5 cups Broccoli flowerettes


1/2 red onion, sliced


1/2 cup cheddar cheese, grated


1/2 lb. bacon, fried and chopped


Dressing (below)


PREPARATION:


Combine all ingredients except dressing. For dressing, combine 1 cup Miracle Whip (no substitutions), 2 Tablespoons vinegar, and 6 Tablespoons sugar. Mix well, and pour over salad ingredients. Mix. Chill and serve.





Also, I make a pumpkin and feta cheese salad:


500 g pumpkin, peeled and cubed


3 tablespoons olive oil


1 tablespoon cinnamon


1 tablespoon garlic, crushed


1 red capsicum, sliced


250 g feta cheese, cubed


1 red onion, chopped


1/2 cup fresh basil, finely chopped


1/2 cup pumpkin seeds


Dressing


1/2 cup olive oil


1 tablespoon balsamic vinegar


1 tablespoon honey


1/4 cup white wine vinegar


1 tablespoon whole grain mustard


salt and pepper, to taste





Preheat oven to 200掳C Mix pumpkin, oil and cinnamon then place on a cookie tray. Bake 15 minutes. Add red capsicum and garlic cook a further 10 or until cooked.


Meanwhile, lightly toast pumpkin seeds in a fry pan.


Place in salad bowl and with with feta, onion, basil.


Mix together dressing ingredients and pour over salad. Sprinkle over pumpkin seeds and serve warm.
fruit salad:


2 apples


2 bananas


1 can of fruit cocktail drained


a few seedless green grapes


a few seedless red grapes


1 4oz can of madarin oranges


1 8oz tub of cool whip


mix all ingredients together its very yummy