Looking for recipe suggestion?

Question

I was asked to bring a side dish, salad or vegetable type item. Any ideas? Tossed salad and raw vegies have been too often. Looking for something original?

Answer 1

I've had that Broccoli salad Horse put on here and it is really good and much better grated than chopped!

Answer 2

This salad is quick, simple, reasonable and delicious. I make it often to bring to parties. It's always a winner and I've been asked for the recipe every time I have brought it.

Ramen Noodle Salad Recipe

10 min | 10 min prep

SERVES 4 -6

    * 1 (8 ounce) bag coleslaw mix (I used half of a 16 oz. bag)

    * 1 package ramen noodles, raw & crushed (I like the Oriental Flavor)

    * 1/2 cup sunflower seed (I used dry roasted)

    * 1/2 cup oil

    * 1/4 cup cider vinegar

    * 1/4 cup sugar (I use 6 pkts. of Splenda)

   1. Mix together the coleslaw mix, crushed noodles & sunflower kernels.

   2. In a small bowl, mix the Ramen Noodle seasoning pkt. ,oil, vinegar & sugar together.

   3. Mix all together & refrigerate at least 2 hours.

Answer 3

Seven Layer Salad

SALAD

1 head lettuce

6-8 hard-boiled eggs

1 bunch green onion, chopped

1/2 cup chopped celery

1/2 cup chopped green pepper

1 (10 ounce) package frozen peas, thawed

3/4 lb bacon, cooked crisp and crumbled

1 (1 ounce) package shredded cheese (cheddar or monterey jack)

DRESSING

1 cup mayonnaise

1 cup sour cream

1 (7/8 ounce) package hidden valley ranch dressing mix

Directions

1Tear lettuce into a large glass bowl.

2Layer all other vegetables in order given, (start with eggs).

3Prepare dressing and spread over top of salad, covering completely all the way to edges to seal salad.

4Sprinkle bacon and shredded cheese over dressing.

5Cover with plastic wrap and refrigerate until serving.

Answer 4

This recipe is Easy, Tasty, and always a fav.

Hidden Valley Ranch potato salad:

10 - 12 Medium or small red potatoes

1 - 16 oz. Sour cream

1 - Package “Hidden Valley Ranch” dip mix

1 - 12 oz. Or 16 oz. package of bacon

1 - Bunch green onions

Salt and pepper to taste

Add dip mix to sour cream, mix and set aside in fridge.  Thinly slice green onions and set aside.  Cook bacon until very crispy, drain, and set aside to be crumbled when adding to potatoes.  Rinse and then boil the red potatoes, with the skins on, until tender when poked with a fork.  Drain and then cut into bite size pieces.  Add Hidden Valley-sour cream mixture, green onions, and crumbled bacon pieces, saving some of the bacon to sprinkle on top.  Mix gently, adding salt and pepper to taste.  Sprinkle top with remaining crumbled bacon.  Serve cold or at room temp.

Answer 5

foodnetwork.com.....many recipes for you

Answer 6

My favorite recipe, especially for a cookout or barbecue, is Fresh Tomato and Corn Summer Salad.  It's delicious, easy to make, and a great way to use up all the extra tomatoes and corn you'll find this time of year.  I've been experimenting with different ingredients for a few years and I think I've finally found the perfect fit.  Hope you enjoy!  

Answer 7

I bet nobody ever had this salad. very unique and tasty!

Shrimp, Jicama, and Mango Salad

3/4 cup water

2 teaspoons salt

1 1/2 pounds large shrimp, shelled

1 small jicama, peeled and cut into 1/4 inch dice

1 mango, peeled and cut into 1/4 inch dice

1/2 cup chopped cilantro or flat-leaf parsley

6 tablespoons lemon juice

1/2 teaspoon Dijon mustard

1/4 teaspoon fresh-ground black pepper

1/4 cup olive oil

In a large frying pan, bring the water and 3/4 teaspoon of the salt to a boil. Add the shrimp, cover, and bring back to a boil. Cook, covered, over moderate heat for 1 minute. Stir. Continue cooking until the shrimp are just done, about 2 minutes longer. Drain. When the shrimp are cool enough to handle, cut each one in half lengthwise and then in half crosswise.

Put the shrimp in a large glass or stainless-steel bowl and add the jicama, mango, and cilantro.

In a small glass or stainless-steel bowl, whisk together the lemon juice, the mustard, the remaining 1 1/4 teaspoons of salt, and the pepper. Add the oil slowly, whisking. Just before serving, add this vinaigrette to the shrimp mixture and toss

Answer 8

Hmm...

Broccoli Buffet Salad

INGREDIENTS

    * 3 cups broccoli florets

    * 1/2 cup chopped red onion

    * 1/4 cup sunflower seeds

    * 1/2 cup chopped raisins

    * 1/2 cup crumbled feta cheese

    * 1/2 cup plain low-fat yogurt

    * 1/4 cup light mayonnaise

    * 2 tablespoons white sugar

    * 1 tablespoon lemon juice

    * salt and pepper to taste

DIRECTIONS

   1. In a measuring cup, mix together yogurt, mayonnaise, sugar, and lemon juice.

   2. In a salad bowl, stir together broccoli, red onion, sunflower seeds, raisins, and crumbled feta cheese. Toss with yogurt dressing, and season with salt and pepper to taste. Cover, and refrigerate for 2 hours.

Zucchini Cucumber Salad

INGREDIENTS

    * 1/4 cup mayonnaise

    * 1/2 (1 ounce) package Ranch-style dressing mix

    * 3 cups shredded zucchini

    * 1 cup shredded cucumber

    * 1/2 green bell pepper, coarsely shredded

DIRECTIONS

   1. Stir mayonnaise and Ranch dressing mix together in a large bowl. Stir in the zucchini, cucumber, and bell pepper. Serve immediately.

These are some good recipes for some tastly salads... Check out this website for more ideas (also in the sources): allrecipes.com

Answer 9

My wife's friend makes this great Broccoli Salad and she grates up the broccoli and onion to make it finer instead of just chopping them up.  It is great!

Ingredients:

2 bunches broccoli, florets only (5 to 6 cups florets)

1 medium red onion, chopped

1/2 cup raisins

10 to 12 slices bacon, fried and crumbled

.

Dressing:

1 cup mayonnaise

2 tablespoons balsamic vinegar

2 teaspoons sugar

Preparation:

Separate florets from broccoli stalks. Save the remainder of the broccoli for another use or freeze for later. Combine salad ingredients; top with dressing mixture. Chill and serve.