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Salad Recipes

Antipasto Pasta Salad

1 pound shell, bowtie or elbow macaroni pasta
1/4 pound Genoa salami, chopped
1/4 pound pepperoni, chopped
1/2 pound Asiago or Italian sharp cheese, diced
1 (6 ounce) can black olives, drained and chopped
1 red bell pepper, diced
1 green bell pepper, diced
3 ripe tomatoes, chopped
1 (.6 ounce) Italian dressing mix (Good Seasons)
3/4 cup extra virgin olive oil
1/4 cup balsamic vinegar
2 tablespoons dried oregano
1 tablespoon dried parsley
1 tablespoon grated Parmesan cheese
salt
ground black pepper

Cook the pasta in a large pot of salted boiling water
until al dente. Drain and cool under cold water.
In a large bowl, combine the pasta, salami, pepperoni,
cheese, black olives, red bell pepper, green bell pepper
and tomatoes. Sprinkle on the envelope of powdered dressing,
mix thoroughly and refrigerate salad.
To prepare the dressing, whisk together the olive oil,
balsamic vinegar, oregano, parsley, parmesan cheese, salt
and pepper. Just before serving, pour dressing over the
salad and mix well.



Mandarin Orange Salad

1/2 cup sour cream
1/4 cup mayonnaise
1/4 cup milk
1/2 to 1 teaspoon minced garlic
1/2 teaspoon Worcestershire sauce
pinch sugar
pinch ground white pepper
cayenne pepper to taste
3 large heads butter lettuce - torn, washed and dried
1 small Vidalia sweet onion, peeled and sliced into thin rings
1 (11 ounce) can mandarin oranges, drained
6 ounces fresh mushrooms, thinly sliced
salt and pepper to taste

Prepare the dressing by whisking together the sour cream,
mayonnaise, milk, garlic, Worcestershire sauce, sugar,
white pepper and cayenne pepper. Store in an air-tight container
and refrigerate.
Prepare the salad in a large bowl by combining the lettuce, onion,
oranges and mushrooms. Add enough dressing to coat and toss.
Sprinkle with salt and pepper and add croutons if desired.



Greek Salad

1 head iceburg lettuce
1 head romaine lettuce
1 lb. plum (roma) tomatoes
6 oz. greek or black olives, sliced
4 oz. sliced radishes
4 oz. feta cheese
2 oz. anchovies (optional)

Dressing:
3 oz. olive oil
3 oz. fresh (preferred) lemon juice
1 teaspoon dried oregano
1 teaspoon black pepper
1 teaspoon salt
4 cloves garlic, minced

Wash and cut lettuce into 1 1/2" pieces.
Slice tomatoes in quarters. Combine lettuce, tomatoes, olives,
and radishes in large bowl. Mix dressing ingredients together
and then toss with vegetables. Pour out into a shallow serving
bowl. Crumble feta cheese over all, and arrange anchovy fillets
on top (if desired).



Grilled Caribbean Chicken Salad

4 boneless, skinless chicken breast halves
1/2 cup teriyaki marinade (store bought)
4 cups chopped iceberg lettuce
4 cups chopped green leaf lettuce
1 cup chopped red cabbage
5.5 oz. can pineapple chunks in juice, drained
tortilla chips

Pico De Gallo:
2 medium tomatoes, diced
1/2 cup diced spanish onion
2 tsps. chopped fresh jalapeno pepper, seeded and de-ribbed
2 tsps. finely minced fresh cilantro
pinch of salt

Combine all ingredients in a small bowl. Cover and chill.

Honey Lime Dressing:
1/4 cup Grey Poupon dijon mustard
1/4 cup honey
1-1/2 Tbsps. sugar
1 Tbsp. sesame oil
1-1/2 Tbsp. apple cider vinegar
1-1/2 tsps. lime juice

Blend all the ingredients in a small bowl with an electric mixer,
Cover and chill.
Marinate the chicken in the teriyaki for at least two hours. Use a
resealable plastic bag. Put in fridge. Preheat outdoor or indoor
grill. Grill the chicken for 4-5 mins. per side or until done. Toss
the lettuces and cabbage together and divide into 2 large serving
size salad bowls. Divide the pico de gallo and pour in equal portions
over the two bowls of greens. Divide the pineapple and sprinkle on
salads. Break tortilla chips into large chunks and sprinkle on salads.
Slice the grilled chicken into thin strips and divide among bowls.
Pour the dressing into two small bowls and serve with the salads.



Chicken Pasta Salad

2 boneless chicken breasts
3/4 cup steak sauce
1 (12 ounce) package fussili or bowtie pasta
2 chicken bouillon cubes
1 medium Vidalia onion, diced
2 avocados, peeled and diced
1 cup halved cherry tomatoes
1 cup blue cheese or ranch salad dressing

Marinate chicken breasts in steak sauce for 15 to 60 minutes.
Grill until done and chop into bite-size pieces.
In a large pot of boiling water, add the bouillon cubes and
cook pasta until al dente. Drain and rinse under cold water.
In a large bowl, combine chicken, pasta, onion, avocados and
tomatoes. Add salad dressing, mix and refrigerate until chilled.
Stir in additional salad dressing when ready to serve, if desired.



Strawberry Spinach Salad

2 tablespoons sesame seeds
1 tablespoon poppy seeds
1/2 cup sugar
1/2 cup olive oil
1/4 cup white vinegar
1/4 teaspoon paprika
1/4 teaspoon Worcestershire sauce
1 tablespoon dried minced onion
1 (10 ounce) bag fresh spinach - chopped, washed and dried
1 quart strawberries, sliced
1/4 cup toasted slivered almonds

Whisk together the sesame seeds, poppy seeds, sugar, olive oil,
vinegar, paprika, Worcestershire sauce, and onion.
Refrigerate until chilled.
In a large bowl, combine the spinach, strawberries and almonds.
Pour dressing over salad; toss and refrigerate 10-15 minutes
before serving.



Taco Salad

1 pound lean ground beef
1 tablespoon chili powder
1 head iceberg lettuce, chopped or shredded
1 bunch romaine lettuce, chopped
3 large tomatoes, diced
1 green bell pepper, diced
1 red bell pepper, diced
1 bunch green onions, chopped
1 (4 oz.) can jalapeno peppers or 3 to 4 fresh ones, finely chopped
1 (15 oz.) can red kidney beans, drained
1 (15 oz.) can garbanzo beans, drained
1 (12 oz.) bag shredded Cheddar cheese, divided
2 (14.5 oz.) bags corn tortilla chips, crushed
2 cups Miracle Whip
1 cup ketchup
1 (1.25 ounce) package taco seasoning mix

Brown the beef, drain, season with chili powder and set aside to cool.
Prepare the dressing by whisking the Miracle Whip, ketchup and
taco seasoning mix together in a small bowl.
In a large bowl, combine iceberg lettuce, romaine lettuce,
tomatoes, green pepper, red pepper, green onions, jalapeno peppers,
kidney beans, garbanzo beans, half of the cheese, half of the
crushed chips, dressing and cooled ground beef. Mix well, cover
and refrigerate.
Just before serving, top the salad with the other half of the
cheese and crushed chips. Serve with whole chips on the side.



Hungarian Cucumber Salad

2-3 cucumbers, sliced
2 teaspoons salt
3 tablespoons cider vinegar
1 1/2 teaspoons sugar
1/4 teaspoon paprika
1/4 teaspoon white pepper
1/2 clove garlic, minced
4 fresh green onions, diced
1 cup thick sour cream
1/4 teaspoon paprika

Slice cucumbers thinly into bowl; sprinkle with salt, mix. Set
aside for 1 hour. Mix vinegar, water, sugar, paprika, white pepper
and garlic, and set aside. Squeeze liquid from cucumber slices a
few at a time, and place into bowl. Discard liquid. Add vinegar
mixture, green onions, and sour cream. Mix and sprinkle additional
paprika over top. Chill for 1-2 hours.



Mediterranean Salad

1 medium head romaine lettuce, torn
3 small tomatoes, diced
1 medium cucumber, sliced
1 small green bell pepper, sliced
1 small onion, cut into rings
6 radishes, thinly sliced
1/2 cup flat leaf parsley, chopped
1/3 cup olive oil
3 tablespoons lemon juice
1 garlic clove, minced
Salt & pepper
1 teaspoon fresh mint, minced
Pita bread halves

Combine lettuce, tomatoes, cucumber, pepper, onion, radishes
& parsley in a salad bowl. Whisk together olive oil, lemon juice,
garlic, salt, pepper & mint. Pour over salad & toss to coat.
Serve immediately with warm pita halves.



Spicy Pecan Salad

1 heart of romaine lettuce
red onion
1/8 cup crumbles blue cheese
2 oz. spicy pepper pecans (chopped)
4 teaspoons raspberry vinaigrette (per serving)
Toss romaine lettuce with raspberry vinaigrette and divide evenly on
salad plates. Slice red onion paper-thin and layer to taste on top of
the greens. Sprinkle with blue cheese crumbles and spicy pepper
pecans to taste.

Spicy Pepper Pecans:
2 oz. or 1/2 cup of chopped pecans
3 teaspoons dark brown sugar
1/2 teaspoon cayenne pepper

Rinse pecan pieces to dampen. Combine brown sugar and cayenne
pepper in a small bowl. Mix in damp pecan pieces and toss until
thoroughly coated. Spread evenly on cookie sheet then place in
preheated 400F oven and cook 5 to 10 minutes or until brown sugar
is thoroughly melted on pecans. Remove and let cool.



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