Joyful Posted June 5, 2009 Share Posted June 5, 2009 I would like to make a salad as part of a lunch get together. I need easy recipes for a salad that I can make the day before and stick in the refrigerator. I don't have much of a cooking "repertoire" so I'm hoping that I can get some help here. Thanks so much! Quote Link to comment Share on other sites More sharing options...
Crissy Posted June 5, 2009 Share Posted June 5, 2009 What sort of salad do you have in mind? Greens? Pasta or potato salad? Quote Link to comment Share on other sites More sharing options...
Teresa in MO Posted June 5, 2009 Share Posted June 5, 2009 I got this recipe from my mom over 30 years ago. Everyone loves it!!! I make it for all our graduation parties and it disappears fast. It feeds alot. Overnight Salad 1 head lettuce 1 bag baby spinach 1/2 diced red onion 1 lb. bacon, cooked and crumbled 6 hard boiled eggs, halved and sliced 12 oz. shredded chedder cheese 1 cup miracle whip or mayo (whichever you prefer) 1 cup sour cream 1 pack hidded valley ranch dressing mix Layer salad ingredients. Mix mayo and sour cream with dressing mix. Spread over salad. Let sit overnight. Set out about 10-15 minutes before you serve. Mix and serve. (You need to mix it alot to get the dressing spread evenly through the salad/ Quote Link to comment Share on other sites More sharing options...
Joyful Posted June 5, 2009 Author Share Posted June 5, 2009 What sort of salad do you have in mind?Greens? Pasta or potato salad? Any kind would work as long as I can make it the night before. :001_smile: Quote Link to comment Share on other sites More sharing options...
Joyful Posted June 5, 2009 Author Share Posted June 5, 2009 Teresa, Thanks for the recipe! It looks like it would be yummy! Any others? :bigear: Quote Link to comment Share on other sites More sharing options...
McKay Posted June 5, 2009 Share Posted June 5, 2009 I regularly make a version of this mango-black bean salad. I first got the recipe on this board and it is delicious every time. It is best to make the salad a day before serving so the flavors can marinate. I use two cans of shoepeg corn and a can of mangos, just to make the recipe simpler. It seemed like too much oil and vinegar so I use 1/2 cup of olive oil and 1/4 cup of balsamic vinegar. http://familyfun.go.com/recipes/family/recipe/dony78covered/dony78covered13.html Quote Link to comment Share on other sites More sharing options...
Samiam Posted June 5, 2009 Share Posted June 5, 2009 We take this to all summer potlucks and it always gets rave reviews, and so super easy. 1 box of Rotini pasta (cooked) 2 cucumbers, cut up to bite size Cherry Tomatoes (usually cut in half)...to taste...I add about half of the container, DH prefers them all to be used. 1 bottle of Zesty Italian Dressing 2/3 of bottle of McCormicks Salad Supreme (in seasoning section) -Mix all together....put in fridge to chill.......Remember to stir before serving to mix up Italian dressing. yum yum Quote Link to comment Share on other sites More sharing options...
Melissa in St Louis Posted June 5, 2009 Share Posted June 5, 2009 I make this for everything! 1 or 2 bags slaw (shredded carrots and cabbage) 1 part vinegar (maybe a 1/2 cup?) (red wine vinegar is super in this!) 1 part oil (again, maybe 1/2 a cup, just plain vegetable oil) 1 ramen noodle seasoning packet 1 handful sugar 1 or 2 ribs celery, thinly sliced some unseeded, salted sunflower seeds ramen noodles, uncooked (optional) mix vinegar, oil, sugar, seasoning packet well combine seeds, slaw, and celery top slaw mix with vinegar/oil mix top with crunched up ramen noodles if desired make ahead and refrigerate, you may want to add noodles right before serving or they get "soggy" or eliminate them all together for a more healthful recipe enjoy! Quote Link to comment Share on other sites More sharing options...
Blue Hen Posted June 5, 2009 Share Posted June 5, 2009 Three Bean Salad (NO Cooking involved) Open can green beans, drain. (some call them string beans too) Open can yellow beans, drain. Open can red kidney beans, drain. Mix together. slice very thinly a medium size purple onion slice very thinly 1 or 2 stalks of celery In a bowl mix: 1/3 c oil 1/2 c sugar 2/3 c vinegar 1/2 tsp black pepper Pour over beans, toss, place in refrigerator and serve in an hour or the next day. ps--I made a double batch of this on Saturday evening for a party here on Sunday. We ate it all week long, ummm. Gets better everyday. Carole Quote Link to comment Share on other sites More sharing options...
laughing lioness Posted June 5, 2009 Share Posted June 5, 2009 Basic summer salad Tear fresh greens, add in tons of veggies- cukes, tomatoes, carrots- the more color the better, whatever's fresh, cheap or in the garden. Toppings: cheese (try feta or fresh parm), olives, seeds (sunflower, pumpkin, sesame), nuts (toast lightly first for great flavor), corn, garlic sauteed chicken or roast beef, tuna,raisins, craisins, etc. Dressing: I love balsamic vinegar, light ceaser. Strawberry salad. Fresh spinach, sliced strawberries, walnuts (toast), cheddar cheese. Dressing: 1 cup oil, 1/2 cup. sugar, 1/4 cup vinegar. Yummy. Tomato salad chop fresh tomatoes, add in fresh basil or parsley(very easy to grow) , garlic and drizzle with olive oil. Top bagel bites or french bread, sprinkle with feta or parm, broil. Quote Link to comment Share on other sites More sharing options...
Joyful Posted June 6, 2009 Author Share Posted June 6, 2009 Thanks so much for the recipes! :001_smile: I'm going to try one for the get together, and then I'm going to try out the others throughout the summer! They look so yummy! Summer is my favorite time for salads! Quote Link to comment Share on other sites More sharing options...
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