Salad recipes, any at all

Question

I'm not a huge fan of salads, but I do like cesar salads. Are there any good healthy salads that I could try? & If you have any other recipes that are good, please tell me :)

Thanks x

Answer 1

So you're probably not veggie or vegan (Caesar dressing traditionally has egg yolks in it); but any salad can be great with your favorite lettuces (there are so many varieties!), root veggies (carrots, beets), broccoli, herbs (chives, parsley, cilantro, garlic, dill...), nuts and seeds, dried fruits (cranberries, raisins...), grilled poultry, fish or meats sliced into it (like I'd said, if you eat Caesar, maybe you're not vegetarian...), fresh fruit (apples--I love in salads--oranges, tomatoes, berries...) and of course cheeses (if you're not vegan).  Dressings are there for the trial and error.  If you know some ingredients you like, then shop for a retail brand first and find your favorite one.  You can make something delicious like it one you own.  Sometimes it's cheaper to just spring for the great mix someone has already put together.  

Cooked beans black, red, pinto) are great with salads!  Just throw what you like in! You'll find what mixes you think are best for your own recipes.  Have fun!

Answer 2

COLD SPAGHETTI SALAD

1 lb. spaghetti, boil & drain

2 ripe tomatoes

2 cucumbers

1 green pepper

1 lg. bottle of Viva Italian dressing

Salad Supreme spice or salt & pepper to taste

Mix all ingredients well. Cut vegetables into small pieces. Chill several hours. Great for a summer cookout. Serves a crowd. I also like to add diced chunk cheese and sprinkle grated Parmesan on top.

Strawberry Spinach Salad with Candied Pecans

2 tablespoons butter or margarine

1 1/2 cups pecan halves

1 cup sugar

1 pound fresh spinach

2 cups thinly sliced celery

1 pint fresh strawberries, hulled and halved

Dressing (recipe follows)

   1. Melt butter in a large heavy skillet over medium heat. Add pecans and sugar; stir to combine. Cook over medium heat, stirring constantly until sugar melts around pecans and is caramel-colored. Remove pecans with a slotted spoon and spread in a single layer on a sheet of lightly greased aluminum foil. Cool completely and break up pieces as needed.

   2. Remove and discard stems from spinach. Wash spinach and pat dry with paper towels. Tear into bite-size pieces.

   3. Combine spinach, celery and strawberries in a large bowl. Pour 1 cup dressing over salad mixture; toss gently. Add reserved candied pecans; toss gently. Serve immediately.

Makes 4 to 6 servings.

Dressing

2/3 cup white vinegar

1/2 cup sugar

3 to 4 green onions, chopped

1 1/2 teaspoons salt

2 teaspoons dry mustard

2 cups vegetable oil

3 tablespoons poppy seeds

Combine first 5 ingredients in container of electric blender; cover and process until smooth. With blender running, gradually add oil in a slow, steady stream through opening in lid. Process until thick and smooth.

Transfer dressing mixture to a bowl; stir in poppy seeds. Cover and chill. Store unused portion in refrigerator.

Makes 3 3/4 cups.

Spaghetti Squash Salad

Yield: 4 - 6 folks

3 lb Spaghetti squash;(about)

1/4 c Parsley; chopped

1/4 c Olive oil;

      2 tb Margarine;

      2 ts Fresh garlic; minced

    1/2 lb Fresh mushrooms; sliced

      3 tb Butter or Margarine;

    1/4 c  Grated Parmesan cheese;

           Salt to taste;

           Freshly ground pepper;

With a knife, pierce the skin of squash in several places to allow steam to escape while cooking. Place whole squash in microwave oven and cook on high for 15 minutes, turning once or twice. Remove from oven or steamer and let stand 10 minutes. ( a steamer will do nicely on top of the stove, too). Or, cut in half lengthwise, remove seeds and place cut side down in pot with 2" of water. Cover and boil 20 minutes. In a small bowl, place parsley, olive oil, margarine and garlic. Cook on high for 1 minute ( or heat in pan on medium heat on your stove.) Set aside. Saute mushrooms in 3 tablespoons butter or margarine. Cut squash in half lengthwise and remove seeds and membrane. With fork, gently pull spaghetti-like flesh away from side of outer skin. Combine squash with mushrooms. Pour butter mixture over vegetables and sprinkle with cheese, salt, and pepper. Stir and serve.

Answer 3

Quinoa Tabouli

    * 2 cups water

    * 1/2 cup fresh lemon juice

    * 1 cup quinoa

    * 1/3 cup olive oil

    * 3 medium ripe tomatoes

    * 2 tablespoons fresh mint

    * 1 1/2 cups parsley, coarsely chopped

    * 1 cup scallion, chopped

    * salt, to taste

   1. Place quinoa in a colander and rinse several times rubbing the grains together to remove the bitter outer layer.

   2. Place water and quinoa into a 2-quart saucepan. Bring to a boil. Reduce heat to a simmer and cover. Cook for 10 to 15 minutes or until all water has been absorbed.

   3. While the quinoa is cooking, finely chop the tomatoes, parsley, and scallions. Add lemon juice, olive oil and fresh mint to the tomato mixture.

   4. Stir in cooked quinoa and salt. Mix well.

   5. Let tabouli sit in the refrigerator for a day to blend flavors.

   6. Tabouli is traditionally served at room temperature so remove from fridge 30 to 60 minutes before serving.

http://www.recipezaar.com/140618

Black Bean and Quinoa Salad

Ingredients (use vegan versions):

    1/2 cup quinoa

    1 cup white corn

    2 scallions chopped

    1/2 cup chopped tomatoes

    1/2 cup chopped celery

    1/2 cup chopped green peppers

    1 can black beans, drained and rinsed

    Dressing:

    3-4 tablespoon oil...not a heavy olive

    2 tablespoon lemon juice or balsamic vinegar

    1 clove garlic minced

    salt and pepper to taste

    celantro or parsley

Directions:

Soak quinoa for five minutes then drain.  Cook either in vegetable stock or water for 15 minutes.  In the last five minutes put in the corn if using frozen.  Drain and cool.  Mix the remaining ingrediants in a bowl and pour the dressing in and mix well.  This is good the next day as well.  Best if served cold.  Substitutions can be made for the vegetables...red onions, grated carrots, what ever you prefer.

http://vegweb.com/index.php?topic=9458.0

Moroccan Eggplant Salad

    * 1 lb eggplant, peeled and diced

    * 1 red bell pepper, coarsely chopped

    * 1/2 cup chopped red onion

    * 4 tablespoons olive oil

    * 8 sun-dried tomatoes

    * 1 cup boiling water

    * 1 teaspoon sea salt

    * 1/2 teaspoon black pepper

    * 1 teaspoon ground cumin

    * 1/2 teaspoon paprika

    * 2 garlic cloves, minced

    * 1/2 cup pitted kalamata olive or pitted green olives, chopped

    * 1/2 cup chopped Italian parsley

    * 1/8 cup toasted slivered almond (may substitute pine nuts)

    * 1-2 lemons (juice of, no seeds, amount depending on size)

    * 1 tablespoon chopped fresh mint (optional)

    * 4 pita bread rounds (optional)

   1. Soak sun-dried tomatoes in boiling water 15-30 minutes until they soften, then drain and dice; set aside until needed.

   2. Heat oil in a large skillet; add eggplant, red pepper, and onion along with salt, pepper, cumin, paprika, and garlic.

   3. Cook mixture, stirring occasionally, over medium heat, for 8-9 minutes or until lightly tender, then remove from heat and allow to cool.

   4. In a large bowl, mix together chopped olives, chopped sun-dried tomatoes, chopped parsley, toasted almonds, lemon juice, and mint (if using).

   5. Mix in cooled eggplant mixture, tossing lightly (add extra-virgin olive oil, salt, or fresh lemon juice if desired to adjust consistency to your taste).

   6. Serve salad warm or chilled with fresh pita bread, or alone as a salad or first course.

http://www.recipezaar.com/88962

More:

http://vegweb.com/index.php?board=157.0

http://www.vegcooking.com/FoodType.asp?f...

http://www.fatfreevegan.com/salads/index...

http://www.recipezaar.com/recipes.php?ca...        http://www.all-creatures.org/recipestsb.... http://veganpeace.blogspot.com/2007/08/v...

Answer 4

load it up w/ anything you like. carrots, cucumbers, seasoning, croutons, ect ect

Answer 5

My favorite salad is mixed greens with sliced pears, walnuts, gorgonzola cheese and balsamic vinaigrette.

I also like to make a fajita salad with mixed greens, pico de gallo, sauteed onions and peppers, cheese and guacamole.  I use salsa as the dressing.  Mmmm..