I need salad recipes?

Question

I am opening a sandwich stand...I am looking for interesting salad recipes to serve as a side...coleslaw,potato salad....cornbread salad....just something that is just a little unique.

thank you

Answer 1

I like pasta salad.  If I'm at a salad bar and there's a pasta salad, I'll usually head towards that one.  Other than that, couscous is nice if it has some good stuff mixed with it (very bland if not) and rice salads, also some kind of potato salad - but it doesn't have to be with mayonnaise, and salad nicoise is quite tasty  

Answer 2

Here are some chicken salad and potato salad recipes. There are many to choose from! hope i helped! =]

chicken salad

http://search.foodnetwork.com/food/recip...

potato salad

http://search.foodnetwork.com/food/recip...

Answer 3

Try some of these:

http://www.outdoor-cooking.com/salad-rec...

Really great, all of them.

Dan

Answer 4

Party Pasta Salad

INGREDIENTS:

1 bottle Bernsteins Sweet Herb Italian Dressing

2 cups colored rotini pasta (corkscrew)

1 red or yellow bell pepper, cut in strips (optional)

1 cup fresh broccoli, cut into bite size

1/2 cup fresh carrots, cut into bite size

1/2 cup chopped cucumber, peeled

1/3 cup fresh mushrooms, sliced

1/4 cup red onion, chopped

1/4 cup green onions, sliced

1/4 cup celery, chopped

2 oz fresh parmesan cheese, grated

DIRECTIONS:

1. Cook pasta according to package directions. Rinse in cold water, and drain.

2. In a large mixing bowl, add all chopped vegetables, mix well. Pour on 1/2 of the salad dressing, mix well. Add pasta, fold gently until mixed. Add parmesan cheese, stir gently. Chill several hours. Stir gently before serving and add remaining dressing if needed.

I normally hate bean salad, but this one is REALLY good!

3 Bean Salad

1 can cut green beans, drained

1 can cut yellow (wax) beans, drained

1 can red kidney beans, drained

1 medium onion sliced, and separated

1 yellow, green or red pepper (yellow and red are better) chopped or sliced

Dressing:

1/2 cup oil

1/2 cup vinegar

1/2 cup sugar

Combine all, let stand in frig for at least 12 hours, stir at least 4 times.

This is the best bean salad I have ever had and it's so simple to make. Enjoy!

Flo's Potato Salad

3 pound new or red potatoes, quartered, cooked until tender and cooled

1 cup mayonnaise

1/4 cup Creole or whole grain mustard

3 tablespoons fresh lemon juice

Hot Sauce

Salt

Freshly ground black pepper

3/4 cup finely chopped red onions

1 tablespoon chopped garlic

6 large hard-boiled eggs, sliced

1/2 pound cooked crispy bacon, chopped

1/4 cup chopped green onions, green part only

For the Salad: In a large mixing bowl, combine the potatoes, mayonnaise, mustard, and lemon juice. Season with hot sauce, salt and pepper. Mix thoroughly. Add the onions and garlic. Mix thoroughly. Fold in the eggs, bacon and green onions. Mix well.

Fresh Broccoli Salad

" This salad has bite and crunch and sweetness. Broccoli, crumbled bacon, raisins and nuts, with a smattering of red onion. The dressing is mayonnaise based, with sugar and vinegar adding a sweet and sour dimension. Serves eight."

I

NGREDIENTS:

2 heads fresh broccoli1 red onion1/2 pound bacon3/4 cup raisins 3/4 cup sliced almonds1 cup mayonnaise1/2 cup white sugar2 tablespoons white wine vinegar

DIRECTIONS:

1. Place bacon in a deep skillet and cook over medium high heat until evenly brown. Cool and crumble.

2. Cut the broccoli into bite-size pieces and cut the onion into thin bite-size slices. Combine with the bacon, raisins, your favorite nuts and mix well.

3. To prepare the dressing, mix the mayonnaise, sugar and vinegar together until smooth. Stir into the salad, let chill and serve.

Answer 5

Please have a look at this recipe for winter veg coleslaw, will be great in the months coming up and is so tasty I have made it!

http://www.channel4.com/food/recipes/che...

Answer 6

Risotto(form of pasta) you can do lots with it. It's unique and popular. Cold or hot, salad with meat or without.

http://images.google.com/images?hl=en&ne...

Here is one instance:

1 jar sweet roasted red peppers

3 leeks, white parts only chopped

2 cloves garlic

1 cup arborio rice (risotto rice)

3 cups chicken stock

1/2 tsp ground coriander

1 tsp cumin

1 tsp chipotle chili powder

1 tbsp olive oil

1 tbsp butter

3 tbsp parmesean cheese

Bring chicken stock, coriander, cumin and chili powder to a simmer in small pot

Chop 3 of the roasted red peppers, add 1-2 tbsp of liquid to chicken stock

Heat heavy bottomed pan over medium-high heat, add oil and butter

Once butter stops foaming, add leeks and saute 5 minutes

Add garlic and rice, cook 1 minute, stirring constantly

Add 1 cup of simmering stock and chopped red peppers, reduce heat to medium, stirring frequently

Once liquid is almost absorbed, add an additional 1/2 cup of stock, and continue to stir

Continue adding 1/2 cup of stock at a time once liquid is almost absorbed until rice is tender

Remove from heat and stir in cheese, serve immediately

Basil Risotto

http://i.timeinc.net/recipes/i/recipes/s...

About 6 1/2 cups fat-skimmed reduced-sodium chicken broth

1 cup lightly packed fresh basil leaves

2 cloves garlic, peeled

1 tablespoon olive oil

1 cup shredded parmesan cheese

3 tablespoons butter

3 shallots (about 2 1/2 oz. total), peeled and finely chopped

1 1/2 cups arborio or other short- or medium-grain white rice

3/4 cup dry white wine

1. In a 2- to 3-quart pan over high heat, bring 6 1/2 cups broth to a simmer; cover and reduce heat to maintain simmer.

2. Meanwhile, in a food processor, whirl basil, garlic, and 1 teaspoon olive oil until coarsely chopped. Add cheese and whirl until finely ground.

3.Add remaining 2 teaspoons oil and the butter to a 5- to 6-quart pan over medium-high heat; when hot (mixture will be foamy), add shallots and stir often until limp, 1 to 2 minutes. Add rice and stir often until beginning to turn opaque, 1 to 2 minutes.

4. Add wine and stir until absorbed, about 1 minute. Add 6 cups broth, 1 cup at a time, stirring after each addition until almost absorbed, 25 to 30 minutes total. Stir in basil mixture and cook, stirring often, until rice is barely tender to bite and mixture is creamy, about 2 minutes longer. If risotto is thicker than desired, stir in a little more broth.

5. Ladle risotto into wide, shallow bowls, and serve immediately.

Answer 7

cous cous mixed with some roasted vegetable courgettes aubergines peppers etc raisins / dried fruit also go well it will keep for a few days as well unlike lettuce leaves tend to get a bit floppy