Country Girl Posted October 7, 2010 Share Posted October 7, 2010 We were invited to friend's for supper tomorrow night and I wanted to bring something. Somehow I offered to bring a salad but I'm really not a salad person and now I'm stuck trying to figure out what to bring. In our house, salad is usually just lettuce and whatever vegetables I happen to have in the fridge chopped up and added in with some store bought dressing on top. So, does anyone have a great salad recipe that they'd like to share? Either a combo of unusual ingredients or a wonderful dressing recipe? Only requirement is no nuts.... so all those wonderful looking salads with sliced almonds or chopped walnuts are out. Thanks! Oh, and I do make some pretty good homemade croutons so I can add those to the salad if they will complement it. Quote Link to comment Share on other sites More sharing options...
Pippen Posted October 7, 2010 Share Posted October 7, 2010 I bring this all the time and rarely have leftovers. Spinach Salad Dressing 1/2 cup olive oil 1/4cup cider vinegar 1/4 cup sugar 1/2 teaspoon salt 1/2 teaspoon paprika 1/4 teaspoon dry mustard 1/8 teaspoon pepper onion to taste (recipe calls for ½ medium onion—I use two tablespoons) Finely chop onion and mix with other ingredients 12 hours in advance. Salad Ingredients Spinach, washed & dried bacon, fried crisp & drained One 11-ounce can mandarin oranges mushrooms & avocado (optional) Just before serving, mix ingredients and toss with dressing Quote Link to comment Share on other sites More sharing options...
thescrappyhomeschooler Posted October 7, 2010 Share Posted October 7, 2010 I like spinach or mâche with sliced red onions and mandarin oranges and a sweet dressing, like poppyseed. Or mixed greens with blue cheese crumbles, red pepper slices and chopped green onions, with a creamy dressing or balsamic vinaigrette. Quote Link to comment Share on other sites More sharing options...
BikeBookBread Posted October 7, 2010 Share Posted October 7, 2010 Canlis Salad from the legendary and fabulous Canlis restaurant in Seattle (serves 4 to 6) Salad 1 large head Romaine hearts, cut into 1" pieces (Wash individual leaves in warm water, drain and dry in colander then chill in refrigerator. Don't ever, ever toss a Canlis Salad with warm or wet leaves!!) 8 cherry tomatoes cut in half 1/2 cup thinly sliced green onion 3/4 cup freshly grated Romano cheese 1/2 cup very well done chopped bacon 1/2 cup thinly sliced fresh mint* 1 tablespoon thinly sliced oregano leaves 1/2 cup croutons* kosher salt and fresh ground tellicherry black pepper to taste Dressing 1/2 cup olive oil 1/4 cup freshly squeezed lemon juice 1/4 teaspoon fresh ground tellicherry black pepper 1/4 teaspoon minced garlic 1 coddled egg* Ingredient notes: Mint - you can't use too much mint (experiment yourself) Coddled Egg - Pour boiling water into a cup and put a whole egg (in the shell) into the hot water , let sit for 1 minute. You may substitute with pasteurized egg mixture (found in the dairy section in cartons). Croutons - We make our own croutons. Butter and Italian seasoning. Directions: To make the dressing, put the salt and pepper, lemon juice, oil, and coddled egg in a bowl and whip vigorously, then reserve. To a salad bowl add the prepared Romaine, green onion, cheese, bacon, oregano, and mint. Pour dressing over salad and toss thoroughly. Split the salad on to four chilled plates and arrange croutons, a sprinkle of Romano cheese and halved cherry tomatoes on the salad to finish the presentation. Quote Link to comment Share on other sites More sharing options...
kalphs Posted October 7, 2010 Share Posted October 7, 2010 Strawberry Salad 1 package of spinach 2 cartons of fresh strawberries, sliced 1 small carton of Feta cheese 1 bottle of Kraft raspberry vinegarette dressing 1 cup of sliced almonds Combine ingrediants in a large bowl and fold together. Drizzle dressing over ingrediants and fold together. Top with sliced almonds before serving. Serves 6-8 people. Quote Link to comment Share on other sites More sharing options...
Beach Mom Posted October 7, 2010 Share Posted October 7, 2010 Ramen Noodle Salad 1 head romaine lettuce, cut into bite size pieces 1 head broccoli cut into bite size pieces 4 scallions, chopped 1 can mandarin oranges 1 pkg ramen noodles (do not use the seasoning) 1/2 stick butter Melt butter in a pie pan, toss with noodles, broil 2-5 mins until toasted. Mix remaining ingredients. Dressing - 1/2 c oil, 1/2 c sugar, 1/4 c red wine vinegar, 1/2 T soy sauce Mix dressing, toss with salad and noodles, reserving a few noodles for the top. Quote Link to comment Share on other sites More sharing options...
Beach Mom Posted October 7, 2010 Share Posted October 7, 2010 Here's another family favorite, Arugula Watermelon and Feta Salad http://www.foodnetwork.com/recipes/ina-garten/arugula-watermelon-and-feta-salad-recipe/index.html Quote Link to comment Share on other sites More sharing options...
Country Girl Posted October 7, 2010 Author Share Posted October 7, 2010 Thanks for all of the suggestions. I love salads with fruit in them so these look great. And the ones with bacon..... well you can't go wrong whenever you add bacon to something:drool5:. Quote Link to comment Share on other sites More sharing options...
kalanamak Posted October 7, 2010 Share Posted October 7, 2010 This is really great, fine at room temp, can be adapted to other potatoes, and is my very most asked for recipe. http://www.deliaonline.com/recipes/type-of-dish/salad-days/warm-potato-salad-with-lemon-and-chive-vinaigrette.html Quote Link to comment Share on other sites More sharing options...
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