What's the best salad recipe you have?

ORANGE BUTTERMILK SALAD:





1 (20 ounce) cans crushed pineapple, undrained


3 tablespoon white sugar


1 (6 ounce) packages orange flavored gelatin


2 cups buttermilk


1 (8 ounce) containers frozen whipped topping, thawed





Mix pineapple and sugar together in a medium saucepan, and bring to a low boil, stirring occasionally. Stir in gelatin until completely dissolved, remove from heat, and cool to room temperature. Add buttermilk, and refrigerate 1 hour, or until partially set.





Gently fold in whipped topping. Pour mixture into a lightly oiled gelatin mold. Refrigerate 8 hours, or until completely set.What's the best salad recipe you have?
Tomato and Mozarella Salad





3-5 tomatoes


1-2 balls fresh mozarella cheese


fresh basil leaves


balsamic vinegar





Cut tomatoes and mozarella into thin slices. Shred basil with your fingers, into more bite-size pieces. Cover with balsamic vinegar.





It's one of my favorite recipes--everyone loves it!What's the best salad recipe you have?
Baby spinach with julienned mango and crushed cashews. Dressing is lime juice, soy sauce, olive oil, some black pepper to taste.
Pasta Salad





Ingredients





1 pound of cooked pasta, chilled


1/4 teaspoon garlic powder


1/4 teaspoon ground black pepper


1 green pepper, cut in small chunks


1 whole boneless chicken breast, cooked and cut into small pieces


1 scraped and grated carrot


1/4 cup sliced green stuffed olives


1/2 medium onion, chopped


1 stalk celery, sliced thin


small tin of green peas, drained


1 cup kidney beans, rinsed


1/2 salt free peanuts or walnuts


1/2 Catalina Dressing or Bleu Cheese dressing





Directions





Mix everything together, adding more dressing on individual servings if desired.





Baked Potato Salad








Ingredients





8 potatoes


1/2 pound bacon


1 pound processed American cheese, sliced


1/2 onion, chopped


1 cup mayonnaise


salt and pepper to taste


1/4 cup black olives, sliced








Directions





Preheat oven to 325 degrees F (165 degrees C). Butter one 9x13 inch baking dish. Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool and slice 1/4 inch thick. Place bacon in a large, deep skillet. Cook over medium high heat until lightly brown. Drain, chop and set aside. Combine the potatoes, cheese, onion, mayonnaise and salt and pepper. Mix well and pour into prepared baking dish. Top with bacon and olives, and bake at 325 degrees F (165 degrees C) or 1 hour.








French Summer Salad





Serving: Serves: 4


Cook Time: 15 minutes


Total Time: 30 minutes





spinach leaves, freshly washed and dried


3 diced potatoes, skins on


8 ounces smoked turkey, shredded


1 (10-ounce) package petits peas, blanched slightly


1 large carrot, cleaned, grated


1 small purple onion, very thinly sliced


1 teaspoon tarragon


1/2 cup sour cream


1/4 cup Calvert's Cedar Street Garlic Mustard


1/2 teaspoon freshly ground pepper


salt to taste


3 tablespoons Calvados (apple brandy)





Poach potatoes in chicken stock until crunchy. Combine potatoes, turkey, peas, onions, salt and pepper. Mix tarragon, sour cream, Calvert's Cedar Street Garlic Mustard, and Calvados. Toss with salad and place mixture on spinach leaves.





Each serving: About 380 calories, 18 g protein, 55 g carbohydrate, 8 g total fat (4 g saturated), 37 mg cholesterol, 510 mg sodium.








Crunchy Turkey Salad





INGREDIENTS:


1 cup cooked, cubed turkey meat


2 celery, chopped


2 tart apples, cored and cubed


1/2 cup chopped walnuts


1/4 cup sour cream


1/4 cup mayonnaise


2 tablespoons chopped fresh parsley


2 tablespoons lemon juice


1 tablespoon honey


1 tablespoon prepared Dijon-style mustard


1/4 teaspoon salt


ground black pepper to taste





DIRECTIONS:


In a large bowl, combine the turkey, celery, apples and walnuts.


Prepare the dressing in a small bowl by whisking together the sour cream, mayonnaise, parsley, lemon juice, honey, mustard, salt and pepper. Pour over turkey mixture and toss to evenly coat. Refrigerate until chiled.








Dill and Shrimp Salad





INGREDIENTS:


3 pounds cooked shrimp


2 lemons, juiced


1 lime, juiced


2 stalks celery, chopped


3 green onions, chopped


1 tablespoon chopped fresh dill


1 cup mayonnaise


ground black pepper to taste





DIRECTIONS:


In a large bowl, combine the shrimp, lemon juice, lime juice, celery, onion, dill, mayonnaise, and pepper. Mix well and refrigerate until chilled.








Great Green Salad








INGREDIENTS:


4 tablespoons olive oil


2 tablespoons white wine vinegar


1 tablespoon Dijon mustard


1/2 teaspoon salt


1/2 teaspoon ground black pepper


1 pinch white sugar


1 teaspoon chopped fresh parsley


1 teaspoon fresh lemon juice


2 cloves garlic, chopped


1 avocados - peeled, pitted, and cubed


4 cups mixed salad greens


1/2 cup sliced almonds


2 ounces feta cheese, crumbled





DIRECTIONS:


In a large bowl, whisk together the olive oil, white wine vinegar, mustard, salt, pepper, sugar, parsley, lemon juice and garlic. Add the avocado, and stir to coat with the dressing.


Just before serving, add the salad greens, and toss to coat with dressing. Sprinkle sliced almonds and feta cheese over the top.








Vine Ripened Tomato Salad





Serves 4 as a first course





1 large, ripe tomato (yellow, orange, red or heirloom)


8 ounces Maytag Blue Cheese








Three Vinegar vinaigrette








Fresh Basil leaves





For the: Balsamic Vinaigrette


1/3 cup sherry vinegar


1/3 cup balsamic vinegar


1/3 cup red wine vinegar


1 tablespoon Dijon mustard


1 tablespoon sugar


1 tablespoon chopped shallots


陆 tablespoon garlic


1 tablespoon chopped fresh parsley


1 tablespoon chopped sage


1 tablespoon chopped thyme


2 cups olive oil





Mix all ingredients together.





To assemble the salad:


Slice tomato into 4 slices. Arrange each slice on a plate, drizzle


with the vinaigrette. Crumble 2 ounces of the blue cheese onto each


serving and garnish with fresh basil leaves.








TOMATO, MOZZARELLA %26amp; BASIL VINAIGRETTE





3 lg. ripe tomatoes, sliced


1 lb. mozzarella, sliced


1/2 c. olive oil


2 tbsp. wine vinegar


2 tbsp. finely chopped fresh basil


Salt %26amp; pepper to taste








In a large serving dish, alternate slices of tomatoes and mozzarella


cheese. Sprinkle with oil, vinegar and basil. Season with salt and


pepper. Serves 6 people.








Cranberry Apple Salad





1 envelope unflavored gelatin


1/4 cup cold water


1/4 cup lemon juice


2 tablespoons sugar


1/8 tsp. salt


1 cup ginger ale


1/3 cup crushed pineapple


1/3 cup apple, cut in thin slivers


1/2 cup jellied cranberry sauce, cubed








Place gelatin in cold water; allow to stand


for 2 minutes. Dissolve by placing over hot water


Add the lemon juice, sugar, salt and ginger ale.


Allow to cool until it begins to thicken; fold in


pineapple, apple and cranberry cubes. Pour into


a mold. Place in refrigerator until firm. Serves 4-6.
Asiago Spinach Salad - It is so good and very low fat, kind of like spinach salad with warm bacon dressing only healthier.





6 cups loosely packed torn fresh spinach


1/3 cup balsamic vinegar


1 1/2 tablespoons water


1 teaspoon sugar


1/4 teaspoon pepper


2 cloves garlic, minced


2 teaspoons extra-virgin olive oil


1 1/2 ounces shaved Asiago cheese





Place spinach in a large bowl. Set salad aside.


Combine vinegar and next 4 ingredients in a small saucepan; bring to a boil. Reduce heat, and simmer, uncovered, 2 minutes. Remove from heat; add oil, stirring constantly with a wire whisk.


Immediately pour vinegar mixture over salad; toss well. Spoon onto a serving platter; top with cheese. Serve immediately.
SOUTHWESTERN CHICKEN SALAD


Directions Combine diced chicken, green pepper, celery and black olives in a large bowl.


Blend mayonnaise and TOSTITOS庐 Salsa in a small bowl.


Pour over salad ingredients and toss lightly to mix.


Chill thoroughly.


To serve, place on crisp salad greens, top with shredded cheese.


Serve with TOSTITOS庐 Tortilla Chips. Prep time: 15 minutes. Serves 4.
allrecipes.com


They have the best 3 cheese tortellini and broccoli salad I have ever eaten
got this from paula deen and love it








1 head iceburg lettuce, washed, patted dry, and torn into pieces


1/2 cup diced green bell pepper


1/2 cup diced celery


1 cup frozen green peas, thawed, uncooked


2 (8-ounce) cans sliced water chestnuts


3 bananas, sliced, tossed in 1/4 cup lemon juice


3/4 cup raisins


3/4 cup chopped nuts (pecans, walnuts, or salted peanuts)


1 cup grated Cheddar


3/4 cup chopped green onions, green part only


10 to 12 slices bacon, cooked until crisp, chopped


Dressing:


2 cups mayonnaise


1/4 cup sugar


1 tablespoon white vinegar








In a large rectangular dish, layer salad ingredients in the order listed, stopping after the nuts. Mix dressing ingredients and let stand for 5 minutes. Spread dressing over entire top of salad, covering it completely. Sprinkle cheese, green onions, and bacon over salad. Refrigerate for 3 to 4 hours before serving.
Spinach leaves with crumbled bleu cheese, dried cranberries and cherries, mandarin orange slices, almond slices, and a light dressing. MMM!
choped salad you need chopp onions, tomato;s, cucumber, and add lemon juice with salt and black pepper and some mint
This is my favorite salad





Leaf %26amp; romaine lettuce- washed and torn up


yellow squash - sliced thin


broccoli and colliflower both cut up small


tomatoe - chopped up


chopped onion


shredded or chunk cheese


seedless grapes - cut in half


walnuts


carrots sliced thin





you want alot of goodies not just all lettuce..so be generous in what you add..





mix equal parts of each


sugar


oil


balsamic vinegar





shake and refrigerate..for at least an hour..shake before serving.





This is a great salad!!
mix sprounts of any type in chopped cabbage,spinach,onion,reddish,bell peppers,


some herbs, lime juice %26amp; salt.