Salads Tips

Bread, Tomato & Bleu Cheese Salad

1/3 cup plus 3 Tbsp olive oil
5 large garlic cloves, minced
6 -1" thick slices day old French Bread, crusts trimmed
3 Tbsp red wine vinegar
2 pounds tomatoes, diced
1 red onion, thinly sliced
6 ounces blue cheese, crumbled

Combine 1/3 cup olive oil and 3 garlic cloves in small bowl. Let stand 30 minutes at room temperature or cover and refrigerate overnight. Prepare barbecue, and brush bread on both sides with garlic oil. Grill until crisp and golden, turning occasionally, about 5 minutes. Cool; cut into 1" cubes. Combine vinegar, 3 Tbsp oil and 2 minced garlic cloves in large bowl. Season generously with salt and pepper. Add tomatoes and onion and let stand 30 minutes, stirring occasionally. Add bread to tomatoes; toss. Place in large shallow bowl. Top with blue cheese.

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Wild Rice Salad

1 cup wild rice
8 ounces diced smoked chicken or ham
1 large tart green apple, diced
1 red bell pepper, diced
1/2 cup thinly sliced green onions
3 Tbsp minced fresh parsley
Your favorite bottled Italian dressing

Cook wild rice according to package instructions; cool to room temperature. In a bowl toss together all ingredients with the dressing. Chill well before serving.

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Fix for Soggy Lettuce

To perk up soggy lettuce, add lemon juice to a bowl of cold water and soak lettuce for an hour in the refrigerator.

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Hunan Turkey Salad

3 tablespoons creamy peanut butter
3 tablespoons soy sauce
3 tablespoons honey
1 tablespoon cider vinegar
2 teaspoons Chinese hot prepared mustard
1 1/2 teaspoons ground ginger
1-1/2 quarts water
1 large yellow onion, cut into wedges
1/2 pound snow peas, cut in half
1/2 pound cooked turkey breast, cut into cubes
1/4 pound fresh bean sprouts
1/2 cup unsalted dry-roasted peanuts
2 teaspoons crushed red pepper flakes

Dressing: In a small bowl, combine the peanut butter, soy sauce, honey, vinegar, mustard and ginger. Mix well and set aside.

Salad: In a large saucepan over high heat, bring water to a boil; add onions and snow peas and boil for 1 minute. Rinse and drain thoroughly. Let cool.

In a large bowl combine the onions, peas, turkey, bean sprouts and peanuts. Stir all together, then gently fold in peanut sauce dressing. Sprinkle with red flakes, then cover and refrigerate until ready to serve.

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Black Bean and Rice Salad

4 cups chicken broth
1 cup long grain white rice
1 cup wild rice
2 (15 ounce) cans black beans, drained
1/4 cup olive oil
2 garlic cloves, minced
1 tsp chili powder
1/4 tsp curry powder
1/2 cup fresh cilantro, chopped
Salt and pepper to taste

Bring chicken broth to a boil in a large saucepan. Add both types of rice and reduce heat, cover and cook for about 25 - 30 minutes or until chicken broth is absorbed. Stir in black beans, olive oil, garlic, chili powder, curry powder, cilantro and salt and pepper. Remove from heat. Can be served immediately or chilled, whichever you prefer.

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Mushroom Salad

1/2 pound fresh mushrooms
1/4 cup lemon juice
l-1/2 Tbsp olive oil
Salt and pepper
1-1/2 Tbsp chopped chives

Clean and slice mushrooms. Pour lemon juice over
mushrooms; toss. Sprinkle with oil; season to taste with salt and pepper. Garnish with chopped chives.

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Grilled Chicken Caesar Salad

Dressing...
3/4 cup oil
3 Tbsp Red Wine Vinegar
1 tsp Worcestershire Sauce
1/2 tsp salt
1/4 tsp dry mustard
1 clove garlic, minced

Mix together and shake well

Croutons...
3 Tbsp butter
3 slices french bread
garlic powder

Cube bread, spread with butter and sprinkle with garlic powder. Bake at 350 degrees for 15 minutes, or until browned.

Salad ingredients...
2 whole boneless chicken breasts
Bottled Italian salad dressing
1 head Romaine lettuce
1/2 lemon
1/4 cup finely shredded Parmesan Cheese
Freshly ground black pepper

Wash & tear lettuce, refrigerate. Marinate chicken breasts in Italian salad dressing for 2-3 hours...grill until done, and then slice in strips or cubes. Add Caesar dressing to lettuce, Squeeze lemon over the salad. Add pepper & cheese, top with chicken and croutons.

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Tortellini Salad

Salad...
1 pound cheese tortellini
5 green onions, sliced
1/4 cup sun dried tomatoes, diced
1/2 cup chopped fresh parsley
1/2 cup grated romano or parmesan cheese
2 T. fresh basil, finely chopped
pepper to taste

Dressing...
2 cloves garlic, finely minced
1 tsp onion, finely diced
1-1/2 tsp Dijon mustard
1/4 cup red wine vinegar
1/2 tsp dried oregano
1/2 tsp salt
3/4 cup olive oil

Cook tortellini; drain and cool under cold, running water. Blend dressing well. Toss with tortellini. Add remaining salad ingredients. Toss well and chill at least 2 hours.

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Waldorf Salad

1/2 cup Mayonnaise
1 Tbsp Lemon Juice
1 Tbsp Milk
2 medium Red Apples; chopped and unpeeled
2 medium stalks celery, chopped
1/3 cup coarsely chopped nuts
Mixed Salad Greens

Mix mayonnaise, lemon juice, and milk in a medium bowl.

Stir in apples, celery, and nuts. Serve on salad greens.

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Broccoli Salad

2 heads broccoli (use florets only)
1/2 pound bacon, cooked and crumbled
1 cup finely shredded cheddar cheese
1 red onion, sliced in rings
1 cup mayonnaise
2 Tbsp red wine vinegar
1/3 cup sugar

Wash broccoli, and cut florets into bite sized pieces. Cook bacon, add bacon, cheese and onions to broccoli. Mix mayo, vinegar and sugar, and pour over broccoli mixture. Stir well, and store in refrigerator for at least 4 hours.

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Caramel Fruit Dip

In a small mixing bowl, beat 8 ounces of cream cheese until smooth. Beat in 1/2 cup caramel ice cream topping, 1/4 cup honey, and 1/4 tsp. ground cinnamon. Serve with fresh fruit.

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Washing Lettuce

Don't wash lettuce ahead of time. Only wash what you plan on using at the time.

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Crispy Croutons

Make crispy croutons by microwaving 4 cups cubed bread for 5 to 7 minutes at 100% power, stirring several times.

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Prepackaged Salads

Prepackaged salads are both convenient and healthy according to Sheldon Margen, M.D., and professor emeritus at the University of California School of Public Health, in Berkely. Washing methods of prepackaged salads are just as efficient as those we use at home. Reports say although you don't need to wash these salads at home, you should wash produce marked "organic," "natural" or "fresh."

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Tomato Salad #2

1 small can of mushrooms
4 green onions, diced
6 slices bacon, cooked and crumbled
4 large tomatoes, cut in wedges
parmesan cheese to taste
1/3 cup oil
2 Tbsp red wine vinegar
1/2 tsp garlic salt
1/8 tsp pepper

Whisk together oil, vinegar, salt & pepper. Put mushrooms, onions, bacon & tomatoes in serving dish, and cover with dressing. Sprinkle with Parmesan.

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Three Bean Salad

2 cans cut green beans, rinsed and drained
1 can garbanzo beans, rinsed and drained
1 can kidney beans, rinsed and drained
1 medium purple onion, chopped
2 large tomatoes, chopped
2 cloves garlic, minced
1/2 Tbsp Thyme
1 tsp Oregano
1 tsp Basil
Balsamic Vinegar

Combine the beans, vegetables, and herbs in a bowl. Add Balsamic vinegar to cover, cover the bowl, and chill for at least 4 hours.

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Layered Salad

Dressing...
2 cups mayonnaise
1 cup sour cream
1 package Hidden Valley Ranch dressing mix

Salad...
1 head iceberg lettuce
1 bundle fresh spinach, washed, trimmed & drained
1 (10 ounce) package frozen peas, uncooked
1 green onion, chopped
6 hard-boiled eggs, chopped
1 pound bacon, fried and crumbled

Mix dressing ingredients, set aside.

Tear lettuce and spinach into bite sized pieces. Layer the salad ingredients in a large bowl in the order shown.

Spread dressing over the top of the salad like an icing. Do not mix it in. Cover, and then store overnight in the refrigerator. Toss the next day and serve.

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Prepare Ahead Lettuce Salads

To make your lettuce salad ahead of time, put your salad dressing in the bottom of the bowl. Then add ingredients that can marinate like cucumbers, mushrooms, onions, tomatoes, etc. Place your salad greens on top, then put in the refrigerator. Stir just before you're ready to serve.

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Eggnog Fruit Dip

2 cups Miniature marshmallows
1 cup Eggnog
Dash of Nutmeg

Combine marshmallows and eggnog. Cook over low heat until marshmallows are melted, stirring occasionally. Cover; refrigerate until cold. Stir before serving; spoon into serving bowl. Sprinkle with nutmeg. Serve with fresh fruit.

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Fresh Fruit Salad

The best fresh fruit salad is so easy! Start by cutting the apples, pears, and bananas and squirt lemon juice (either fresh or concentrate) over these fruits so they don't brown. Then add blueberries, melons, strawberries, mangos, peaches, etc. Stir, and it's ready to serve

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Lobster Salad

2 Tbsp fresh lemon juice
1/2 cup mayonnaise
12 ounces cooked lobster, cut in bite sized pieces
1/4 cup cucumber, diced
1/4 cup onion, chopped
1/4 cup celery, chopped
1/4 cup green pepper, chopped
salt and pepper to taste
dash of hot pepper sauce

Combine the lemon juice and the mayonnaise. Gently toss with remaining ingredients. Chill. Serve on salad greens.

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German Potato Salad

12 boiled potatoes
12 slices bacon
1 large onion, finely chopped
2 Tbsp flour
2 tsp salt
1/2 tsp pepper
6 Tbsp sugar
2/3 cup white vinegar
1-1/3 cup water

Cut bacon into small pieces. Fry until bacon is brown. Pour off 1/2 of the bacon grease. Add onions and stir in flour, salt, pepper, sugar, vinegar and water. Cook until thick. Add to potatoes. Reheat to serve.

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Cheddar-Apple Salad

2 small red apples, quartered and thinly sliced
2 tsp lemon juice
2 cups thinly sliced celery
6 ounces mild Cheddar cheese, cut into small cubes
1/4 cup mayonnaise
dash of salt
dash of pepper
lettuce

Place apples in a bowl; toss with lemon juice. Add celery and next 5 ingredients. Toss to coat. Serve on lettuce-lined plate.

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Bleu Cheese Spinach Salad

Salad...
6 - 8 cups baby spinach, washed & drained
1 red apple, chopped
1 green apple, chopped
1 small red onion, thinly sliced
1/3 cup blue cheese, crumbled
1/4 cup pecans, chopped

Dressing...
1/2 cup olive oil
2/3 cup red wine vinegar
2 tsp brown sugar
1 clove garlic, minced
Salt and pepper to taste

Combine salad ingredients in a large bowl and toss. Combine dressing ingredients and mix well. Pour dressing over salad just before serving and toss.

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Basil Marinated Tomatoes

6 tomato slices, 1/4" thick
6 thin red onion slices
1 Tbsp thinly sliced fresh basil
2 Tbsp Italian salad dressing

Place tomato slices in shallow dish; top each with an onion slice. Pour salad dressing over tomato and onion, and sprinkle chopped basil over all. Cover and refrigerate 1 hour.

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Tomato Salad

5 tomatoes, diced
1 onion, chopped
1 cucumber, sliced
1 green bell pepper, chopped
1/2 cup fresh basil, chopped
1/2 cup fresh parsley, chopped
2 Tbsp garlic, minced
salt and pepper to taste
2 Tbsp white wine vinegar

In a large bowl, combine the tomato, onion, cucumber, bell pepper, basil, parsley, garlic and vinegar. Toss and add salt and pepper to taste. Chill 2 hours and serve.

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Mexican Fruit Salad

2 avocados, peeled and diced
1 (14 ounce) can pineapple chunks
1 small red onion, chopped
1 tomato, chopped
2 oranges, peeled and chopped
1 jicama, diced
Juice of 1 lime
1 jalapeno pepper, seeded and finely chopped
1/4 tsp cumin

Combine all ingredients in a large bowl and refrigerate at least 3 hours.

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Bleu Cheese Potato Salad

3 pounds unpeeled new potatoes, quartered
1 bottle creamy blue cheese dressing
3/4 cup crumbled bleu cheese
1/2 pound bacon, fried and crumbled
1 Tbsp parsley
1 tsp pepper
1 onion, chopped

Place potatoes in a pan and cover with salted water. Bring to a boil and cook until potatoes are tender; drain and rinse with cold water. In a bowl, combine remaining ingredients; stir in potatoes. Cover and refrigerate at least 2 hours. Serve chilled.

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Marinated Mozzarella

1 package FRESH Mozzarella cheese
1 jar roasted red peppers, drained and chopped
1/2 cup bottled Italian salad dressing
1/2 cup whole marinated olives, pitted

Place all ingredients in shallow, covered container. Toss lightly, then cover. Refrigerate 4 hours to overnight. Serve with fresh Italian bread.

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Marinated Mushrooms

1/2 cup vegetable oil
1/2 cup wine vinegar
1 Tbsp sugar
1 (2 ounce)jar diced pimientos
1 Tbsp parsley
1 tsp Italian seasoning
4 cloves garlic, minced
10 drops hot pepper sauce
1 medium onion, sliced
2 jars (4-1/2 ounce) Button Mushrooms (drained)

Combine first eight ingredients in a quart
container with airtight fitting lid. Shake
until blended, then add onions and mushrooms. Cover and
refrigerate 8 hours or overnight.

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Greek Salad

1 cucumber, peeled & diced
2 tomatoes, cut into wedges
1 bunch of scallions, sliced in rings
2 green peppers, cut in strips
Salt and pepper to taste
5 Tbsp olive oil
4 Tbsp wine vinegar
4.5 ounces feta cheese, cubed
2 hard boiled eggs, quartered
1 small packet anchovy filets
1 Tbsp capers
2 ounces black olives
1 Tbsp fresh oregano (or 1 tsp dried oregano)

Combine all vegetables in a large bowl and toss. Mix the salt, pepper, olive oil, and wine vinegar together, and toss well with salad. Halve the anchovy filets. Distribute eggs, cheese, anchovies, capers, and olives on top of salad. Sprinkle finished salad with oregano.

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Homemade Croutons

Preheat the oven to 300 degrees F.

Cut the crusts from 6 slices of day-old bread. Cube the bread to the size you desire. In a skillet over high heat, melt 2 Tbsp of butter and 2 Tbsp of olive oil. Add bread cubes and stir until coated on all sides. If you want flavored croutons, you can add herbs or garlic powder at this point.

Put croutons on a cookie sheet, and bake until crisp and light brown in color.

After the croutons have cooled, you can store them in an airtight container for up to 2 days.

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Wilted Spinach Salad

4 strips Bacon, diced
1/4 cup White Vinegar
8 ounces Coarsely Shredded Spinach
1/3 cup Chopped Green Onions
2 tsp Sugar
1/4 tsp Salt
1/8 tsp Pepper

Cook bacon in skillet over medium heat until crisp. Stir in vinegar. Heat through, remove from heat.

Add spinach and onions to bacon mixture. Sprinkle with sugar, salt, and pepper. Toss 1 to 2 minutes or until spinach is wilted.

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White Bean Salad

1/4 cup Chopped Fresh Parsley
1/4 cup Olive Oil
3 Tbsp Lemon Juice
1/2 tsp Black Pepper
1/4 tsp Salt
1/4 cup Sliced Green Onions
1 Red Bell Pepper, chopped
2 cans Great Northern Beans, drained
1/2 cup Chopped Walnuts
Lettuce

Whisk together parsley, oil, lemon juice, pepper, and salt.

Toss parsley mixture with onions, bell pepper, and beans in medium glass or plastic bowl. Cover and refrigerate at least 1 hour to blend flavors.

Stir in walnuts. Serve on a bed of lettuce.

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Ambrosia Salad

1 can fruit cocktail
1/2 cup Mandarin oranges
1/2 cup Pineapple tidbits
1/4 cup Crushed pineapple
1/2 cup Miniature marshmallows
1/3 cup Flaked coconut
3/4 cup Dairy sour cream
1/4 cup Maraschino cherries, halved
1/4 cup Canned red seedless grapes

Drain fruits well. Combine all ingredients mixing lightly but thoroughly. Chill well. Serve on a bed of lettuce with salad dressing or yogurt, if desired.

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Garlicky Salad

Cut a garlic clove and rub the inside of the salad bowl with the cut surface - it gives a subtle garlic flavor.

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Fresh Bacon Bits

Make your own bacon bits by slicing bacon into about 1/2 inch pieces before frying. When bacon is done, remove with slotted spoon onto paper toweling to remove excess grease. Store extras in a air tight dish in the refrigerator. To recrisp - Put a piece of paper toweling on a microwave safe dish. Spread bacon pieces out and then cover with another paper toweling to prevent splattering. Microwave for about 1 minute.

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Quicker Potato Salad

When making potato salad, slice or cube the potatoes before boiling so they cook faster.

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BLT Pasta Salad

1 (7 ounce) Package elbow macaroni, cooked and drained
8 slices bacon, cooked and crumbled
1 cup mayonnaise
1/3 cup chili sauce
1/4 cup lemon juice
2 tsp instant chicken bouillon
2 tsp sugar
1 large tomato, seeded and chopped
1/4 cup green onions, sliced
4 cups thinly sliced lettuce

In large bowl, combine mayonnaise, chili sauce, lemon juice, bouillon and sugar; stir in macaroni, tomato and onions. Cover and chill. Just before serving, stir in lettuce and bacon. Refrigerate leftovers.

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Homemade Croutons

To make homemade croutons, brush slices of bread with melted butter and season to taste*. Cut into cubes and place in a single layer on a jelly roll pan. Bake at 250 degrees F for 10 minutes, stir, then bake another 10 minutes. Cool and store in an airtight container.

*Seasonings could include salt, garlic salt, onion salt, italian seasonings, or be creative with seasonings that you like.

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