Can you give me a good salad recipe?

my salad recipe's suck and i just want to try something new so do you have a good salad recipeCan you give me a good salad recipe?
I love this one ,,,,,,,,,,,,,,yum





Visit the Mediterranean without leaving home. This salad combines fresh salad greens with olives, artichoke hearts and feta cheese for Authentic Greek taste. Use any variety of mixed salad greens; try the Italian or spring greens mixture.





2 (10 ounce) bags ready-to-eat mixed greens


1 (6 ounce) can pitted ripe olives, drained


1/4 cup Italian vinaigrette dressing


1 (7 ounce) jar marinated artichoke hearts, undrained


1/4 cup crumbled feta cheese


1 small zucchini, thinly sliced








Toss greens and olives in a large bowl.


Toss with dressing and artichoke hearts with marinade.


Sprinkle cheese over salad.


Top with zucchini.Can you give me a good salad recipe?
I got over my salad recipes too and looked some up a while ago. I love these new ones!





Steak Salad w/Avocado Dressing





1 lb. boneless beef sirloin steak


Dash of chili powder


8 cups mixed salad greens


1 cup cherry tomatoes, halved


1/4 cup sliced red onion


1/4 cup sliced pitted ripe olives


1/4 cup KRAFT LIGHT DONE RIGHT! House Italian Reduced Fat Dressing


1/2 of a medium ripe avocado, peeled, pitted


20 PREMIUM Saltine Crackers





PREHEAT grill to medium-high heat. Sprinkle steak with chili powder. Grill steak 5 to 7 min. on each side or until cooked through. Remove from grill; cover loosely with foil. Let stand 5 min.


MEANWHILE, toss lettuce with tomatoes, onion and olives; place on serving platter. Place dressing and avocado in blender container; cover. Blend until smooth.


CUT steak across the grain into thin slices; arrange over salad. Drizzle with dressing mixture. Serve with the crackers.








Nutty Asian Chicken Salad





1/4 cup creamy peanut butter


1 env. (1.2 oz.) GOOD SEASONS Asian Sesame Salad Dressing %26amp; Recipe Mix


1/4 tsp. crushed red pepper


1/4 cup cider vinegar


1/4 cup vegetable oil


1/4 cup water


1 lb. boneless skinless chicken breasts, cooked, shredded (about 3 cups)


1 medium head napa cabbage or bok choy (about 1-1/4 lb.), thinly sliced (about 8 cups)


1 medium red bell pepper, finely chopped


1/2 cup PLANTERS Dry Roasted Peanuts





COMBINE peanut butter, salad dressing mix, crushed red pepper, vinegar, oil and water in medium saucepan. Cook on medium-low heat until peanut butter is completely melted and mixture is well blended, stirring frequently.


ADD chicken; cook until heated through, stirring constantly.


TOSS cabbage with red bell peppers in large bowl. Add chicken mixture; mix lightly. Sprinkle with peanuts just before serving.





Tropical Shrimp Salad w/Lime dressing





1/3 cup KRAFT Mayo Light Mayonnaise


2 Tbsp. finely chopped cilantro


1 tsp. each: grated lime peel and lime juice


1/4 tsp. garlic powder


Dash of ground red pepper (cayenne)


1 lb. medium shrimp, cleaned, cooked and cut in half lengthwise


1 medium seedless orange, peeled, sectioned and chopped


1 bag (5 oz.) baby spinach leaves (about 5 cups)


20 PREMIUM Unsalted Tops Saltine Crackers





MIX mayo, cilantro, lime peel and juice, garlic powder and red pepper in large bowl until well blended.


ADD shrimp and oranges; toss to coat. Cover and refrigerate at least 2 hours or until chilled.


PLACE spinach leaves on large platter or 4 individual salad plates; top evenly with shrimp mixture. Serve with crackers.





Fruit Salad





1/2 of a medium pineapple, peeled, cored and cut into bite-sized chunks


1 medium mango, peeled, pitted and cut into bite-szed chunks


1 medium papaya, peeled, pitted and cut into bite-sized chunks


1 medium red grapefruit, peeled, sectioned


1/2 cup dried cranberries


1/4 cup KRAFT Mayo Light Mayonnaise


1/4 cup BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream


2 Tbsp. sugar


1 Tbsp. orange juice





COMBINE fruit in large bowl.


MIX remaining ingredients until well blended. Add to fruit mixture; toss to coat. Cover.


REFRIGERATE several hours or until chilled.
four words, bacon, crispy chicken, and ranch!!!!
I love salads and there are so many kinds, so I thought I'd five you a mix of three kinds: lettuce, macaroni, and dessert





Savory Green Salad





2 T. vegetable oil


1 1/2 T. red wine vinegar


1 clove garlic, crushed


1/4 tsp. salt


1/4 tsp. pepper


1/4 tsp. dried thyme leaves


3 c. torn red and green leaf lettuce


1/2 c. chopped fresh parsley


1/2 c. chopped green onion


1 sm tomato, chopped


1/2 c. croutons





Combine oil, vinegar, garlic, salt, pepper, and thyme leaves. Let stand several hours to allow flavors to blend. Make salad using lettuce, parsley, onion, and tomato. Toss with dressing. Add croutons last.








BLT Macaroni Salad





2. c. uncooked elbow macaroni


5 green onions, finely chopped


1 lg. tomato, diced


1 1/4 c. celery, diced


1 1/4 c. mayonnaise


5 tsp. white vinegar


1/4 tsp. salt


1/8 tsp. pepper


1 lb. bacon, cooked and crumbled





Cook macaroni according to package directions; drain and rinse in cold water. In a large bowl combine macaroni, onions, tomato and celery. In a small bowl, combine mayonnaise, vinegar, salt, and pepper. Pour over macaroni mixture and toss to coat. Cover and chill for at least 2 hours. Just before serving add bacon. 12 servings








Pretzel Salad





2 c. crushed pretzels


1 stick maragine, melted


2 T. sugar


8 oz Cool Whip


8 oz cream cheese


1 c. sugar


6 oz. pkg. strawberry Jello


2 c. boiling water


1 sm. ctn. frozen strawberries, thawed


16 oz. can crushed pinapple, drained





Spread crushed pretzels, margarine, and 2 tablespoons of sugar in a 9 x 13 pan. Bake 8 minutes at 350 degrees. Mix Cool Whip, cream cheese and 1 cup sugar until creamy. Put on top of first layer. Combine Jello, water, strawberries, and pineapple. When congealed a little, but not set, pour on top of second layer. Chill and serve.
1 bag spinach salad


2 apples, red or yellow, chopped


1 8 oz bag cranberries


3/4 c walnuts


Apple/raspberry vinagrette dressing





Mix all together and toss with dressing.





It is great!
CHINESE CHICKEN SALAD





2 each meaty chicken breasts, shredded


1 head iceberg lettuce


2 to 3 stalks green onion


3 tbsp. sliced almonds, toasted


1/4 c. cilantro, coarsely chopped (optional)


1 tbsp. toasted sesame seeds, optional


1/4 pkg. maifun (rice stick noodles) OR 1 can fried Chinese noodles (ex. Chun King)





DRESSING:





1/8 c. sesame oil


1/8 c. salad oil


2 tbsp. sugar


3 tbsp. rice vinegar (if white vinegar, can use less)


1/2 tsp. salt


1/8 tsp. pepper





The secret is in the chicken and the lettuce. If you cook the chicken breast with a little teriyaki sauce, it adds a little zing to the salad, but most times it's just easier to throw it in the microwave and not worry about an extra sauce. After it's cooled a bit, tear apart the meat with your fingers (it's easier than with a knife) into small, thin strips. That way, there's chicken in every bite. The lettuce should be cut (not torn) into 1/4 inch strips. If they're too long to eat gracefully (after all, this isn't spaghetti), cut them into two or three pieces.


Slice the green onion (the green and white part, on the diagonal for a true Japanese cut); toast the sliced almonds (if you're in a hurry, just throw them in); clean, pick and chop the cilantro (also known as Mexican or Chinese parsley); and toast the sesame seeds until they turn golden brown and start popping (you can do them together with the almonds if you want).





For authentic noodles, deep fry the maifun rice noodles. Use a small saucepan to use less oil but make more batches, or use a large saucepan to make fewer batches but use a lot more oil. Heat the oil; throw in a few noodles to test the temperature, the noodle should puff up immediately. Break up the noodles and put in a little bunch at a time because it puffs up to more than five times its size.





Combine all ingredients for the dressing in a bottle that you can shake well.





Just before serving, mix the dressing with the salad ingredients, then fold in the rice noodles carefully. If you pour the dressing on the noodles, it will get soggy right away.
Try a cobb salad or a capress salad also check out www.foodnetwork.com they have ton and tons.
Tuscan Tuna Salad with White Beans


Serves 2








If you can locate some the best canned tuna is packed in olive oil and comes from Spain or Italy. Your regular canned tuna will work but it won't be quite as special.





1 14-oz can cannellini beans, rinsed and drained


3 Tbsp sliced sun-dried tomatoes


1/4 cup coarsely chopped, pitted (of course!) kalamata olives


1 4-oz can tuna in olive oil, drained and broken into chunks


1 Tbsp chopped green onion


2 Tbsp white or red balsamic balsamic vinegar


2 Tbsp extra-virgin olive oil


Ground black pepper


1/4 cup julienned fresh basil











In large bowl, gently mix beans, tomatoes, olives, tuna and green onions. Stir vinegar and oil together %26amp; add. Mix gently but well adding pepper to taste; stir in basil and it's ready to serve to your lucky eaters.











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Spinach with Blue Cheese %26amp; Pecans


Serves 6





You’ve probably noticed that I don’t push “healthy” recipes but I don’t avoid them. Spinach is big on folate and the nuts are said to lower ldl’s. Can I help it if something this tasty is also good for you?








2 Tbsp extra-virgin olive oil


1 medium red onion (about 8 oz),halved and thinly sliced


1 %26amp; 1/4 lb baby spinach


2 Tbsp balsamic or sherry vinegar


1/2 cup pecans, coarsely chopped


1/4 cup crumbled blue cheese








Heat oil in a large skillet over medium heat until hot but not smoking. Add onion and cook, stirring occasionally, until softened, about 5 minutes. Add spinach; cook, tossing, until spinach has started to wilt, about 2 minutes. Transfer to a serving platter.





Add vinegar to skillet, and heat just about 5 seconds and drizzle over spinach and onion. Sprinkle with pecans and blue cheese. Gently toss. Serve immediately.





Here’s to your good health.








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Goat Cheese %26amp; Walnut Arugula Salad


Serves 4





What’s not to love? Just look at these ingredients.








Dressing:





1 Tbsp chopped shallots


1/2 Tbsp chopped garlic


1 Tbsp tomato paste


1/2 C. sun-dried tomatoes


1/4 C. sherry vinegar


1 Tbsp Dijon mustard


1 C. canola oil








Salad





3 bunches arugula


1 head radicchio


2 heads endive


1/2 C. toasted walnuts


1/2 C. dried cherries


2 Ib. crumbled goat cheese





I For Dressing: Mix the first 6 ingredients in a food processor. When well blended, begin to slowly add the oil into mixture while food processor is running, blending well. Strain mixture %26amp; set aside.





For Salad: Combine all ingredients and drizzle with salad dressing. So quick. So good.











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Tomato %26amp; Cucumber Salad


Serves 4





Not a very catchy title but those are the main ingredients so why not? But when you add the rest it’s really special. (how about Mato %26amp; Cuke Special? N-a-a-a.)








1 cucumber, halved, seeded, and cut into 1-inch pieces


3 cups Italian plum tomatoes, quartered


1/4 cup chopped red onion


3 Tbsp chopped fresh Italian parsley


1 Tbsp finely chopped green pepper


1/4 cup fresh lemon juice


3 Tbsp olive oil





Mix the cucumber, tomatoes, onion, parsley, and pepper together . Toss with the lemon juice and olive oil. Let sit for 15 minutes before serving so the flavors can blend a bit. Add salt to taste, if you must.











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Spinach-Endive Salad


Serves 6





Awww, don't fret about a few bacon drippings - sounds better than ';grease';, doesn't it? However, if you're really fighting those LDL's, reserve some spinach, endive %26amp; onion without the bacon business.





4 bacon slices


1/4 cup balsamic vinegar


4 teaspoons Dijon mustard


1/2 cup crumbled blue cheese (optional)


1/4 medium-size red onion, thinly sliced


2 teaspoons chopped fresh parsley


1/2 teaspoon salt


1/2 teaspoon freshly ground pepper


1 (10-ounce) package fresh baby spinach


1 head Belgian endive, cut into 8 slices lengthwise


Crumbled blue cheese (optional)








Fry bacon in a large skillet until crisp, remove and drain on paper towels, reserving about 1/4 cup drippings in skillet. Crumble bacon, and set aside.





Combine vinegar, mustard, and, if desired, 1/2 cup crumbled blue cheese, stirring until mixture is smooth. Set aside.





Saute the onion in the drippings for a few minutes, then add vinegar mixture and over medium heat, stir to coat.





Add bacon, parsley, spinach, endive, salt, and pepper. Toss in skillet just until combined. Serve immediately.





Pass additional crumbled blue cheese for those who know how to top a salad.











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Chicken Waldorf With Flaxseed-Oil Dressing


Serves 4





Here's a quickie for the health-prone - apples, cranberries, nuts and (mm-m-m-m) flaxseed oil.








1/2 cup walnuts


2 Tbsp olive oil


2 Tbsp flaxseed oil


3 Tbsp cider vinegar


1 tsp honey


Coarse salt and pepper to taste 2 Granny Smith apples cored and cut into 1/4-inch wedges


1/2 cup dried cranberries


2 ribs eatery, thinly sliced


1/4 small red onion, finely chopped


3 cups thickly shredded cooked chicken





Preheat the oven to 350°. Toast the walnuts until crisp and fragrant, about 10 minutes. When cool enough to handle, chop coarsely; set aside.





While the nuts are roasting, in a large bowl, whisk together olive oil, flaxseed oil, vinegar, honey, and two tablespoons of water. Season to taste with salt and pepper.





Add apples, dried cranberries, celery, onion, and chicken; toss to combine. Divide among 4 plates. Top with walnuts. Find out how good something this healthful can taste.








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North Shore Chicken Salad


Serves 4





This is wonderful chicken salad but not the kind you spread. This is hardy food, the kind your family and/or guests can't get enough of. But be firm - one salad per customer.








Vinaigrette:





1 clove garlic, minced


2 Tbsp plus 1 %26amp; 1/2 tsp extra-virgin olive oil


1 tablespoon plus 1 %26amp; 1/2 tsp wine vinegar











1 tablespoon walnut or pumpkin seed oil


1 teaspoon dried herbes de Provence


1 tsp fresh lemon juice


1/4 tsp salt


Freshly ground black pepper








Salad:





2 cups coarsely chopped skinless roasted chicken (leftover or deli-purchased)


1 ripe mango, peeled, pitted, and diced


6 cups torn mixed greens


1 avocado








To make vinaigrette, whisk together garlic, vegetable oil, vinegar, walnut oil, herbes de Provence, lemon juice, salt, and pepper to taste in a small bowl.





To make salad, toss together chicken and mango in a large bowl. Add all but 2 tablespoons vinaigrette to chicken mixture. Toss well. Taste and adjust seasoning.





Add remaining vinaigrette to chilled greens. Toss until coated. Taste and adjust seasoning.





Peel, pit, and dice avocado. Divide greens among 4 chilled plates. Mound chicken salad on each. Garnish with the avocado.





Oh, boy!











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Basil, Bean and Tomato Salad


Serves 4





Instead of using mixed beans feel free to just use your favorite single bean with this recipe. Or if you have a favorite married bean use that.











1/2 Cup fresh basil leaves


3/4 lb. cherry tomatoes, halved


1 14 oz. can mixed beans


Salt %26amp; Pepper








Reserve the smallest basil leaves for garnish. Tear the rest into pieces and heat them in a saute pan for a minute or so in the oil.





In a hurry? During that minute open the beans and put them with the halved tomatoes in a bowl.





When the leaves are just starting to darken add them and the oil to the beans and tomates, stir them around and let them marinate for 20 minutes or so. In a REALLY BIG HURRY? Even without marinating this sallad will taste great.





Before serving add the uncooked basil leaves and with 5 minutes of work and 20 minutes of relaxing (or preparing one of our super-fast main dishes) you've made a really special opener for your meal.





Tomato %26amp; Cilantro Salad


Serves 4








A tasty salad with a knockout look in a flash.











4 Firm ripe medium-sized tomatoes


1/2 Cup cilantro, finely chopped


1 Clove garlic, minced


1/2 tsp. sugar


1/4 Cup olive oil


1 Tbsp. wine or tarragon vinegar


1 Tbsp. Dijon mustard (optional)


Salt %26amp; pepper











Slice stem end from tomatoes. Make vertical slices 1/2 inch apart, NOT cutting all the way through. Stuff finely chopped cilantro(use your mini-processor briefly) between each slice.





Place tomatoes in a shallow serving dish.





Combine the other ingredients, mixing well and pour over the tomatoes. Garnish with cilantro leaves. Serve at room termperature.











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Parisian Salad


Serves 2 (double for 4)





A very simple, very attractive salad which should come together in a few minutes.














8 Slices tomato


8 Slices cucumber


8 Slices hard-boiled egg


4 Olives


1 Tbsp. parsley, finely minced


Vinaigrette dressing








Deal out the slices and the olives evenly (you know, like on Texas Hold 'em) on two salad plates arranging in the way you feel is most attractive - have fun!





Dribble (that's a little sloppier than ';drizzling';) the dressing over your finished product and serve.











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Spuds %26amp; Cluckers


Serves 6





This is a great warm weather combo. The chicken is from the supermarket rotisserie or if you have one of those machines you see on Sunday morning tv spin your own while you're relaxing after a busy day.











1 Rotisserie chicken (herbed, barbecued - your pick)


1 lb.Small new potatoes (halved) or little red b-size (whole)


1/4 cup olive oil


2 Tbsp tarragon vinegar


1 tsp French mustard (Optional)


2 Tbsp chives or parsley, chopped








IMPORTANT POINT! When cooking quick, plan a little. In this case, start the potatoes to boiling first thing since that determines how quick you’ll put this dish on the table.





While they are boiling cut good-sized chunks of meat from the bird and place them in a serving bowl to await the spuds and dressing.





To create the dressing combine the remaining ingredients in a shaker and - that’s right - shake.





When the potatoes are done add them to the chicken, pour on the dressing, give them a quick stir and your main dish is ready.





While waiting for the potatoes you also had time to microwave some string beans and open a can of cranberry sauce so you’re ready to enjoy a relaxing and nourishing dinner - and it was quick %26amp; easy, wasn’t it?











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Raisin %26amp; Broccoli Salad


Serves 6





This is another quickie that can be served immediately or stored in the fridge for later.








1/2 Cup mayo or another dressing


1 Tbsp. sugar


2 Tbsp. cider vinegar


3 Cups (1/2 lb.) broccoli flowerets


1/3 cup raisins


1/4 Cup shredded cheddar cheese


4 slices bacon, crip %26amp; crumbled


2 Tbsp. chopped red onion











Mix the sugar, vinegar %26amp; mayo in a large bowl. Add the remaining items, mix em up and it's a salad!





Personal tastes: I'd soak the raisins for 15 or 20 minutes to soften them and I'd saute the onion for a couple minutes in the hot grease after you crisp up the bacon. Um-m-m-m, good.














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Waldorf Salad


Serves 4





You might think that being named after a $300+ per night hotel this salad would have expensive ingredients, wouldn't you?





Well, this salad for four should come in at about two bucks. I don't think you can get a glass of tap water for that at the Waldorf.

















1/2 Cup mayo or other dressing


1 Tbsp. lemon juice


1 Tbsp. milk


2 Medium eating apples, chopped (2 cups)


3 Ribs of crisp celery, chopped (1 cup)


1/3 Cup walnuts, chopped coarsely


Several lettuce leaves (bibb, leaf or Boston).





Mix the mayo or dressing, lemon juice and milk in a salad bowl.





Since you don't want to chop the items too finely, I'd use a chef's or good paring knife to do the chopping here. You really want bite sized pieces of the apple and celery and the walnut pieces should not be tiny.





Stir in the remaining ingredients and serve on or next to seveal lettuce leaves - on plates, of course. But you knew that.
VEG-ALL MACARONI SALAD





1 box ring macaroni or 1/2 package small ditali pasta (cooked and drained)





1 large red onion, diced





1 cucumber, diced





1 cup celery, diced





2 (16 oz.) cans Veg-all vegetables, drained





1 (16 oz.) package frozen vegetable of your choice, cooked as directed on package (I usually use corn)





1-2 tomatoes or red pepper





Mix ingredients together, adding pasta last - add pasta a little at a time, it's easy to add too much, just put in as much as it takes to still look colorful from the other ingredients





DRESSING





Combine together:





1 1/4 cup sugar


1 tsp. salt


2 tsp. parsley flakes


1 Tbsp. dill weed


3/4 cup white vinegar


1 tsp. garlic powder


1 Tbsp. prepared mustard


1 1/2 tsp. pepper





Heat in pan until sugar is melted - don't have to boil it, just until sugar is melted. Cool and pour over salad.





Refrigerate overnight before serving. Stir before serving.