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« on: December 06, 2006, 11:23:48 AM »
I first had this at a Mystery Mixer. The tiny diced sharp cheese and red onions just made this a wonderful salad.

1 big head broccoli - peel stem, cut into small pieces
12 oz. Bacon, cooked crisp and broken
6 oz. Cheddar cheese (medium, sharp), diced
½ purple onion, diced

Dressing: 1 cup mayonnaise
1/3 cup sugar
1Tbsp vinegar

Mix together well and add to salad. 10 servings


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Re: Salads
« Reply #1 on: December 07, 2006, 06:09:15 PM »
Spaghetti salad (SHAY SHAY)

1 box of Spaghetti (cooked)
1 bottle of italian dressing
1 bunch of green onions chopped
1 large tomato diced
1 large Cucumber diced
1 1/2 cup of Shredded chedder cheese (optional)

mix all ingrdents together and allow to sit in the refergirator several hours or overnight and serve


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Re: Salads
« Reply #2 on: December 07, 2006, 06:09:44 PM »
Seven Layer Salad (CHATTMOMMA)

1 bag iceberg lettuce salad
1 lb frozen peas
1 cucumber, diced
1 diced red onion
1 diced bell pepper
2 cups shredded cheddar cheese
1 cup real bacon pieces (either Hormel in the bag or make your own)
2 cups Miracle Whip mayonnaise
1/4 cup sugar

Mix Miracle Whip and sugar well and set aside. In a large salad bowl, layer lettuce, cucumbers, peppers, onion, thawed frozen peas. Spread mayo mixture over top, sprinkle with cheese and bacon, cover and refrigerate overnight before serving.


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Re: Salads
« Reply #3 on: December 08, 2006, 11:02:14 AM »
Italian Pasta Salad
1 box tricolor rotini, cooked in salted water
1 bottle Kraft (must be Kraft) Zesty Italian Dressing
1 bell pepper, diced
1 red onion, chopped
1 teapoon oregano
3 cans large black olives
Grape tomatoes
Mix all ingredients except grape tomatoes and chill. Before serving, stir in tomatoes and sprinkle with parmesean cheese.
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Re: Salads
« Reply #4 on: August 09, 2007, 09:48:48 PM »
Garden Salad a la Venus

2 Hearts of Romaine, in bite-size pieces
1 large cucumber, sliced
1 medium purple onion OR 4 scallions, diced
1/2 cup chopped fresh parsley
bunch dill weed, torn in small sprigs
1/2 cup chopped olives (kalamata and/or agrinou)
Lemon adobo, to taste
Extra virgin olive oil
White wine vinegar

Clean veggies, add adobo, and toss with oil and vinegar in large bowl.

Optional additional ingredient:  Aphrodite's Stuffed Vine Leaves (to be posted in an appetizer thread)


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Re: Salads
« Reply #5 on: August 29, 2007, 12:00:38 PM »
Pasta Salad a la Venus

1 lb small cooked pasta*
5 scallions, diced
4 tbsp chopped fresh parsley
bunch dill weed, torn into small sprigs
1 can Green Giant Mexicorn, drained
1/2 cup fresh green peas
1 cup blanched broccoli and cauliflower florets (cut small)
Lemon adobo
olive oil
white wine vinegar

Prepare pasta, peas, broccoli, and cauliflower to al dente instructions, rinse in ice cold water, and toss in large bowl with remaining ingredients.  Chill in fridge three hours before serving.

*To make it more fun, choose a shape to suit the occasion.  Here are a lot of interesting ones:


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Re: Salads
« Reply #6 on: September 02, 2007, 10:06:11 PM »
Asian Ginger Dressing
o   3 cloves garlic, minced
o   2 tbsp minced fresh ginger root
o   ¾ cup olive oil
o   ⅓ cup rice vinegar
o   ½ cup soy sauce
o   3 tbsp honey
o   ¼ cup water
In a 1 pint glass jar or larger, combine the garlic, ginger, olive oil, rice vinegar, soy sauce, honey, and water. Cover the jar with a tight fitting lid, and shake well. Remove lid, and heat jar in the microwave for 1 minute just to dissolve the honey. Let cool, and shake well before serving. Store covered in the refrigerator.

Balsamic Vinaigrette
o   ½ cup extra virgin olive oil
o   ½ cup white balsamic vinegar
o   1 clove crushed garlic
o   1 tsp ground mustard
o   1 pinch salt
o   ground black pepper to taste
In a small bowl, whisk together olive oil, white balsamic vinegar, garlic, and mustard powder. Season to taste with salt and black pepper. Stir in minced fresh herbs if desired.

Basil Vinaigrette
o   1 cup fresh basil leaves
o   ¼ cup roasted garlic
o   2 tbsp grated parmesan cheese
o   ¼ cup balsamic vinegar
o   3 cups olive oil
o   salt and pepper to taste
In a blender, combine the basil, garlic, cheese and vinegar. Slowly blend in the oil. Add salt and pepper to taste.

Casa Dressing
o   ⅔ cup mayonnaise
o   ⅓ cup milk
o   1 tbsp lime juice
o   1 tbsp ground cumin
o   1 tsp salt
o   1 tsp ground black pepper
o   1 tbsp chopped fresh cilantro
In a small bowl, whisk together the mayonnaise, milk, and lime juice. Season with cumin, salt, and pepper. Stir in cilantro just before serving.

Citrus-Basil Vinaigrette
o   ¼ cup olive oil
o   2 tbsp orange juice
o   1 tbsp lemon juice
o   ¼ lemon, zested
o   ½ tsp salt
o   1 tbsp honey
o   ⅛ cup chopped fresh basil
o   1 tsp white wine vinegar
In a jar with a lid, mix the olive oil, orange juice, lemon juice, lemon zest, salt, honey, basil, and vinegar. Seal and shake well. Chill 2 hours in the refrigerator. Strain basil before serving.

Creamy Orange-Ginger Dressing
o   ½ cup plain yogurt
o   2 tbsp orange juice
o   ¾ tsp grated fresh ginger root
o   ¼ tsp salt
o   1 tsp white sugar
o   ¼ tsp dried orange peel
o   1 pinch cayenne pepper
o   1 pinch ground cinnamon
In a blender or food processor, blend yogurt, orange juice, ginger, salt, sugar, orange peel, cayenne and cinnamon until smooth and creamy. Refrigerate until ready to use.

French Dressing
o   ⅔ cup ketchup
o   ¾ cup white sugar
o   ½ cup white wine vinegar
o   ½ cup vegetable oil
o   1 small onion, quartered
o   2 tsp paprika
o   2 tsp Worcestershire sauce
Prepare the dressing by combining the ketchup, sugar, vinegar, oil, onion, paprika and Worcestershire sauce in a blender or food processor. Blend until the onion is well chopped. Chill and serve.

Fresh Fruit Vinaigrette
o   1 small banana, thinly sliced
o   ½ cup orange juice
o   1 tbsp lime juice
o   ½ jalapeno pepper, seeded and minced
o   ¼ tsp sesame oil
o   1 tsp rice wine vinegar
o   1 tsp minced fresh ginger root
o   1 pinch salt and pepper
Combine banana, orange juice, lime juice, jalapeno, oil, vinegar, ginger and salt and pepper in a blender or food processor and puree until smooth. Transfer to a container with a tight lid, cover, and refrigerate until ready to serve. Shake before serving.

Orange Vinaigrette
o   ¼ cup orange juice
o   2 tbsp balsamic vinegar
o   1 tbsp Dijon-style prepared mustard
o   2 tsp honey
o   ⅛ tsp cracked black pepper
In a small jar with a tight-fitting cover, combine the orange juice, vinegar, mustard, honey and pepper. Cover and shake well until combined. To store, refrigerate for up to 1 week. Shake well before serving.

Raspberry Vinaigrette
o   ½ cup raspberry vinegar
o   1 tsp white sugar
o   1 tbsp fresh mint leaves, finely chopped
Place vinegar in a container with tight lid. Add sugar and mint, cover with lid, and shake to dissolve sugar. Stir in additional sugar (up to another tsp) if necessary to smooth out the vinegar flavor.

Roasted Red Pepper Vinaigrette
o   3 large red bell peppers
o   ½ cup olive oil
o   ¼ cup red wine vinegar
o   2 tbsp mayonnaise
o   2 tbsp grated parmesan cheese
o   3 cloves crushed garlic
o   ½ tsp dried basil
o   salt and pepper to taste
Preheat oven to 450 degrees F (230 degrees C). Rub peppers with enough oil to coat; place on sheet tray and roast in oven for 25 to 30 minutes or until skins turn black. Remove from oven and set aside to cool. Remove stems and skins. Place peppers, oil, vinegar, mayonnaise, cheese, garlic, basil and salt and pepper in blender; Process until smooth. Refrigerate until ready to use.

Soy-Sesame Dressing
o   1 tbsp chopped fresh garlic
o   1 tbsp minced ginger
o   6 tbsp soy sauce
o   1 tbsp rice wine vinegar
o   1 tbsp sugar
o   1 tbsp sesame oil
o   ¾ tsp hot red pepper flakes
o   2 tbsp mayonnaise
o   ¼ cup vegetable oil
Mix all ingredients until well-blended

Tangy Ginger-Lime Dressing
o   1 cup reduced-sodium soy sauce
o   2 tbsp minced garlic
o   2 tbsp grated fresh ginger root
o   2 tsp sesame oil
o   1 tsp chili oil
o   ⅓ cup fresh lime juice
o   ¼ cup rice vinegar
o   ¼ tsp onion powder
Combine soy sauce, garlic, ginger, sesame oil, chili oil, lime juice, vinegar and onion powder in a blender. Process until evenly combined. Chill before serving.

Tomato, Basil, And Pine Nut Dressing
o   1 cup olive oil
o   ½ cup balsamic vinegar
o   ½ cup sun-dried tomatoes, chopped
o   ½ cup fresh basil leaves, sliced
o   ⅓ cup pine nuts, chopped
o   2 tbsp water
o   ⅛ tsp white sugar
In a bowl, mix the olive oil, balsamic vinegar, sun-dried tomatoes, basil, pine nuts, water, and sugar. Cover, and refrigerate 8 hours, or overnight.



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Re: Salads
« Reply #7 on: February 15, 2008, 07:07:07 PM »
Asparagus Salad

1 lb Fresh asparagus spears, cut into 1" pieces
Fresh parsley
Fresh dill
2 scallions, chopped
extra virgin olive oil
white wine vinegar
celery seed
lemon adobo

Wash and cut asparagus, then steam or place in large pot with enough water to cover.  Heat until boiling, then rinse in cold water.  Place in refrigerator several hours to cool then add remaining ingredients and toss.

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Re: Salads
« Reply #8 on: February 15, 2008, 10:36:51 PM »
Southwestern Turkey Salad

2 cups cooked turkey breast, chopped coarse.
1 can corn, drained and rinsed
1 can black beans, drained and rinsed
1 package taco seasoning
1 jar Pace picante

Mix together thouroughly and chill overnight.
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Re: Salads
« Reply #9 on: April 26, 2008, 10:35:52 PM »
Bean Salad a la Venus

3 (15-oz cans) of Goya beans:
  1  Chickpea
  1  Red Kidney Beans
  1  Other (Black, Pinto, or Pink recommended)
4 lengths celery, diced
6 scallions, diced
1/2 bunch fresh parsley, chopped
1/2 bunch dill weed, torn small
Goya lemon adobo
celery seed
Extra virgin olive oil
White or red wine vinegar

Drain and rinse beans thoroughly until water runs clear.  Toss with remaining ingredients and refrigerate 3 hours before serving.  Makes just over 3 lbs, perfect for a small party.  For 10 or more people double the recipe.

Optional additional ingredients:  Diced pimento, pickled jalapeno peppers

Individual serving suggestion:  Use a scooped-out bell pepper or tomato as a bowl.

Si es Goya, tiene que ser bueno!

« Last Edit: May 25, 2008, 10:03:45 AM by Venus193 »


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Re: Salads
« Reply #10 on: May 25, 2008, 12:16:15 AM »
This is my own personal recipe:

Low-Fat Veggie Pasta Salad

1 bunch celery
8 oz carrots
1 red pepper
1 yellow pepper
2 green peppers
1 med red onion
2 cucumbers
1 can black beans
1 can garbanzos
1 lb noodles (twists or elbows are good)
1 cup flavored vinegar or fat-free salad dressing
  (I use garlic flavored rice wine vinegar)

Dice all vegetables.  Cook pasta until al dente.  Blend vegetables, pasta, and drained beans.  Pour vinegar over mixture and toss.  Refrigerate at least two hours.  Makes about two quarts of salad.

I serve this over lettuce with fat-free cottage cheese. 
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Re: Salads
« Reply #11 on: July 16, 2008, 01:19:47 PM »
Creamy Cucumber Salad

1 TBSP sugar            1 ½ tsp salt
1 Cup sour cream            ½ small onion grated (very important)
2 TBSP vinegar or lemon juice      4 ½ Cups thinly sliced cucumbers

Blend the sugar, salt, sour cream, onion, and vinegar in a large bowl.  Add the cucumber and mix well.  Cover and chill at least 2 hours.  Makes 8 servings.

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Re: Salads
« Reply #12 on: July 19, 2008, 03:41:20 PM »
Avocado-Tomato Salad

2-3 medium-sized avocados, diced
2-3 medium-sized tomatoes, diced (or a couple of handfuls of cherry or grape tomatoes, sliced in half)
1/2 medium red onion, thinly sliced into rings and quartered

splash of olive oil
splash of balsamic or red wine vinegar (or lemon juice)
salt and pepper to taste

Combine all ingredients. Cover and refrigerate a few hours or overnight for flavors to blend. Serve chilled.


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Re: Salads
« Reply #13 on: September 10, 2008, 12:36:08 AM »
Texas Cabbage Salad
(I love the crunchy addition of the slivered almonds to this pleasant variation of a cole slaw.)

1 head napa or savoy cabbage (although I have used regular cabbage with good results)
3 or 4 thinly sliced green onions

Shread cabbage and mix together with onions.


1/2 cup olive oil
1/4 cup white vinegar
2 1/2 tsp soy sauce
1/2 cup sugar

Put in a jar with lid and shake to thoroughly mix.

Saute until lightly browned:

1/4 cup butter
3/4 cup slivered almonds
1/2 cup sesame seeds

Mix cabbage, onions, dressing, almonds and sesame seeds together. 


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Re: Salads
« Reply #14 on: September 10, 2008, 05:58:44 PM »
Panzanella (Italian Bread Salad)

1 loaf good Italian bread with lots of crust (like ciabatta or focaccia), flavored or not, cut in cubes
1 bunch or bag of spinach, washed well and drained
1 head or bag of romaine lettuce, washed, drained and torn
1 lb very ripe roma, cherry or grape tomatoes
1 good handful fresh basil leaves
(sliced portabella mushrooms, diced sweet onion, diced sweet peppers to taste)
about 4 oz ricotta salata, crumbled (substitute feta if desired)

Toss all ingredients in large bowl, add balsamic vinegar and good olive oil to taste along with salt and pepper. Best if all ingredients are at room temp - tastes like summer in a bowl.
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