Salad Recipes

Fall Green Salad

Vinaigrette:
1/4 cup water
3 tablespoons fresh lemon juice
1/2 teaspoon cornstarch
1 tablespoon honey
1/2 teaspoon white wine vinegar
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup (1 ounce) grated fresh Parmesan cheese

Salad:
4 cups torn curly leaf lettuce
4 cups torn romaine lettuce
3 cups trimmed arugula
1/2 cup thinly sliced red onion

To prepare the vinaigrette, combine water, juice, and cornstarch in a small saucepan, stirring with a whisk. Bring to a boil over medium-high heat; cook 1 minute, stirring frequently. Remove from heat. Stir in honey, vinegar, salt, and pepper. Place in a blender or food processor. Add cheese, and process until well blended. Cool to room temperature.

To prepare salad, combine lettuces and onion in a large bowl. Drizzle with vinaigrette, tossing gently to combine. Serve immediately. Makes 8 servings

Rye Berry Salad with Orange Vinaigrette

3 cups water
1 cup uncooked rye berries or wheat berries
1 cup hot water
3 tablespoons dried currants
1 1/2 cups finely chopped celery
1/4 cup chopped fresh parsley
3/4 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper
1/4 cup finely chopped shallots
1 tablespoon grated orange rind
1 tablespoon fresh orange juice
2 teaspoons Champagne vinegar or white wine vinegar
2 tablespoons olive oil

Combine 3 cups water and rye berries in a saucepan; bring to a boil. Cover, reduce heat, and simmer 1 hour. Drain. Combine 1 cup hot water and currants in a small bowl; let stand 30 minutes. Drain well.

Combine rye berries, currants, celery, parsley, 1/2 teaspoon salt, and pepper. Combine 1/4 teaspoon salt, shallots, rind, juice, and vinegar in a small bowl, stirring well. Let stand 5 minutes. Stir in oil with a whisk. Pour shallot mixture over rye mixture; toss well to coat. Makes 6 servings

Rye Berry Salad with Orange Vinaigrette

3 cups water
1 cup uncooked rye berries or wheat berries
1 cup hot water
3 tablespoons dried currants
1 1/2 cups finely chopped celery
1/4 cup chopped fresh parsley
3/4 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper
1/4 cup finely chopped shallots
1 tablespoon grated orange rind
1 tablespoon fresh orange juice
2 teaspoons Champagne vinegar or white wine vinegar
2 tablespoons olive oil

Combine 3 cups water and rye berries in a saucepan; bring to a boil. Cover, reduce heat, and simmer 1 hour. Drain. Combine 1 cup hot water and currants in a small bowl; let stand 30 minutes. Drain well.

Combine rye berries, currants, celery, parsley, 1/2 teaspoon salt, and pepper. Combine 1/4 teaspoon salt, shallots, rind, juice, and vinegar in a small bowl, stirring well. Let stand 5 minutes. Stir in oil with a whisk. Pour shallot mixture over rye mixture; toss well to coat. Makes 6 servings

German-Style Potato Salad

2 pounds red potatoes, cut into 1/8-inch-thick slices (about 5 cups)
8 bacon slices, cut into 1/2-inch pieces
1/3 cup cider vinegar
2 1/2 teaspoons sugar
3/4 teaspoon salt
1/4 teaspoon black pepper
1/2 cup finely chopped onion
1/4 cup finely chopped red bell pepper
1/4 cup finely chopped fresh parsley

Steam potatoes, covered, 10 minutes or until tender. Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan, reserving 2 teaspoons drippings.

Combine drippings, vinegar, sugar, salt, and black pepper in a large bowl; stir well with a whisk. Add the potatoes, onion, and bell pepper; toss gently to coat. Cover and let stand 1 hour, stirring occasionally. Add the bacon and parsley; toss gently. Makes 8 servings

Macaroni Bean Salad

2 cups uncooked elbow macaroni
1 can (4-1/2 ounces) sliced ripe olives, drained
2 celery ribs, sliced
3/4 cup garbanzo beans
3/4 cup kidney beans
1/2 cup mayonnaise
1/2 cup cubed Monterey Jack cheese
1/2 cup cubed Colby-Monterey Jack cheese
1/4 cup Italian salad dressing
2 tablespoons white wine vinegar
2 teaspoons seasoned salt
1/4 teaspoon pepper

Cook macaroni according to package directions. Meanwhile, in a large bowl, combine the remaining ingredients. Drain macaroni and rinse in cold water. Add to bean mixture and toss to coat. Cover and refrigerate for 1-2 hours. Serve with a slotted spoon. Makes 10 servings.

Shrimp and White Bean Salad with Creamy Lemon-Dill Dressing

3 tablespoons mayonnaise
2 tablespoons plain yogurt
1 tablespoon fresh lemon juice, divided
1 1/2 teaspoons chopped fresh dill
1/4 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper
3/4 cup chopped fennel bulb
1/3 cup julienne-cut carrot
1/4 cup thinly vertically sliced red onion
1 1/4 pounds cooked peeled and deveined large shrimp
1 (15.5-ounce) can Great Northern beans, rinsed and drained
1 teaspoon extravirgin olive oil
4 ounces trimmed watercress (about 1 bunch)

Combine mayonnaise, yogurt, 1 1/2 teaspoons lemon juice, dill, 1/8 teaspoon salt, and pepper in a large bowl, stirring well with a whisk. Add fennel and next 4 ingredients (through beans); toss well to combine.

Combine oil, watercress, remaining 1 1/2 teaspoons juice, and remaining 1/8 teaspoon salt in a large bowl; toss gently to coat. Divide watercress mixture evenly among 4 plates; top each serving with 1 1/2 cups shrimp mixture.

Tip: For a flavor variation, try arugula and basil in place of watercress and dill. You can also substitute chopped rotisserie chicken for shrimp. Makes 4 servings

Hearty Eight-Layer Salad

1-1/2 cups uncooked small pasta shells
1 tablespoon vegetable oil
3 cups shredded lettuce
3 hard-cooked eggs, sliced
1/4 teaspoon salt
1/8 teaspoon pepper
1 cup julienned fully cooked ham
1 cup julienned hard salami
1 package (10 ounces) frozen peas, thawed
1 cup mayonnaise
1/4 cup sour cream
1/4 cup chopped green onions
2 teaspoons Dijon mustard
1 cup (4 ounces) shredded Colby or Monterey Jack cheese
2 tablespoons minced fresh parsley

Cook macaroni according to package directions; drain and rinse with cold water. Drizzle with oil; toss to coat. Place the lettuce in a 2-1/2-qt. glass serving bowl; top with macaroni and eggs. Sprinkle with salt and pepper.

Layer with ham, salami and peas. Combine mayonnaise, sour cream, green onions and mustard. Spread over the top. Cover and refrigerate for several hours or overnight. Just before serving, sprinkle with cheese and parsley. Makes 10 servings.

Bacon Cauliflower Salad

1 medium head cauliflower, broken into florets
1 pound sliced bacon, cooked and crumbled
1 cup cubed cheddar cheese
1 medium green pepper, chopped
1 medium onion, chopped
1 cup mayonnaise
2 to 4 teaspoons sugar

In a large salad bowl, combine the cauliflower, bacon, cheese, green pepper and onion. Combine the mayonnaise and sugar; spoon over cauliflower mixture and toss to coat. Cover and refrigerate for at least 4 hours before serving. Makes 4 servings.

Seven-Layer Salad

Dressing
1/2 cup mayonnaise
1/2 cup sour cream
1 tablespoon dill, chopped
1 tablespoon capers
1 tablespoon dijon mustard
1 teaspoon hot sauce, or to taste
1 teaspoon cracked black pepper, or to taste
Salt, to taste

Salad
1 cup iceberg lettuce, finely chopped
1 cup romaine lettuce, finely chopped
1/2 cup cucumber, julienned
1/4 cup carrots, shredded
1 cup blanched fresh corn kernels
1 cup yellow tomato, chopped
1 cup red tomato, chopped

Combine all dressing ingredients and whisk together well. Refrigerate when done. Prepare salad ingredients. Starting at the top of the above list, place each ingredient in the bottom of a clear glass container.

For instance, iceberg lettuce goes in first, followed by the romain lettuce, the julienned cucumber, the carrots and so forth. Don't be afraid to pack or compress the ingredients a bit as you go if you're running out of room.

If you're serving the salad soon, add dressing when each layer is finished. Otherwise, reserve dressing until just before serving. When finished, refrigerate.

Tuna Macaroni Salad

1 cup shell macaroni, cooked
1 can tuna, undrained
1/2 cup chopped green pepper
2 tablespoon chopped onion
1/2 teaspoon dry mustard
1/2 cup chicken broth
1 tablespoon lemon juice
1 tablespoon capers
1/2 cup mayonnaise
Salt & pepper, to taste
Chopped radishes, for garnish

Put drained macaroni back into saucepan. Add tuna with liquid, onions, capers and green pepper. Toss to mix. Combine dry mustard, mayonnaise, chicken broth and lemon juice and mix until smooth. Pour into macaroni mixture and mix well. Add salt and pepper. Chill one hour.

Quick Classic Macaroni Salad

3/4 cup mayonnaise
2 tablespoon cider vinegar
1 tablespoon prepared mustard, optional
1 teaspoon sugar
1 teaspoon salt
1/4 teaspoon pepper
1 3/4 cups elbow macaroni, cooked, rinsed, drained
1 cup celery, sliced
1 cup green or red pepper, chopped
1/4 cup onion, chopped

In large bowl combine first 6 ingredients. Add macaroni, celery, green or red pepper and onion, toss to coat.
Cover chill to blend flavors. Makes 5 cups.

Split Layered Salad

3 cups torn romaine
1 package (10 ounces) frozen peas, thawed
6 medium potatoes, cooked and diced
1/2 to 1 cup diced red onion
1 cup mayonnaise
1 cup (4 ounces) shredded cheddar cheese
1 pound sliced bacon, diced and cooked

In a 3- or 4-qt. glass bowl, layer the romaine, peas, potatoes and onion. Carefully spread mayonnaise over the top. Sprinkle with cheese and bacon. Cover and chill for at least 2 hours before serving. Makes 8 servings.

Apple Walnut Slaw

6 cups shredded cabbage
1-1/2 cups shredded carrots
1 cup coarsely chopped walnuts, toasted
3/4 cup raisins
1/3 cup finely chopped red onion
3/4 cup mayonnaise
3/4 cup buttermilk
4 to 5 tablespoons sugar
4-1/2 teaspoons lemon juice
3/4 teaspoon salt
1/4 to 1/2 teaspoon pepper
2 medium apples, chopped

In a large salad bowl, toss the cabbage, carrots, walnuts, raisins and onion. In a small bowl, combine the mayonnaise, buttermilk, sugar, lemon juice, salt and pepper. Pour over cabbage mixture and toss to coat. Gently fold in apples. Cover and refrigerate until serving. Makes 12 servings

Watermelon Basket

1 large watermelon (10 pounds)
1 medium honeydew, cut into balls
3 cups white cranberry juice
1 cup light corn syrup
2 tablespoons lime juice

Fruit Dip
1 package (8 ounces) cream cheese, softened
1/4 cup milk
3 tablespoons sugar
3 tablespoons lemon juice
3/4 teaspoon ground cardamom

Cut a thin slice from the bottom of watermelon with a sharp knife so it sits flat. Mark horizontal cutting line 2 in. above center and around the melon (see diagram below).

For handle, score a 1-1/2-in.-wide strip across the top of melon, connecting both sides to the horizontal line. With a long sharp knife, cut all the way through the rind above the cutting line in a zigzag pattern.

Carefully lift off the side pieces. Remove fruit from both sections and cut into balls. Refrigerate the basket.

In a large bowl, combine watermelon and honeydew balls. In another bowl, whisk cranberry juice, corn syrup and lime juice until blended; pour over melon balls. Cover and chill for 3 hours.

Drain; spoon melon into watermelon basket. In a small mixing bowl, beat the cream cheese and milk until smooth. Beat in sugar, lemon juice and cardamom; serve with melon. Makes 32 servings.

Taco Salad

2 cans (16 ounces each) chili beans, undrained
1 package (10-1/2 ounces) corn chips
2 cups (8 ounces) shredded cheddar cheese
4 cups chopped lettuce
2 small tomatoes, chopped
1 small onion, chopped
1 can (2-1/4 ounces) sliced ripe olives, drained
1-1/4 cups salsa
1/2 cup sour cream

In a saucepan or microwave-safe bowl, heat the beans. Place corn chips on a large platter. Top with beans, cheese, lettuce, tomatoes, onion, olives, salsa and sour cream. Serve immediately. Makes 8 servings.

Seven-Layer Slaw

2 cups coleslaw mix
2 cups shredded carrots
2 cups broccoli slaw
1 medium yellow or red bell pepper, chopped (1 cup)
1 cup coleslaw dressing
Additional broccoli slaw, if desired

In bottom of 2 1/2-quart clear glass bowl, evenly spread 1 cup of the coleslaw mix. Layer with 1 cup of the carrots, 1 cup of the broccoli slaw and the bell pepper. Layer with remaining coleslaw mix, carrots and broccoli slaw.

Pour dressing over coleslaw. Sprinkle with additional broccoli slaw. Cover and refrigerate at least 2 hours but no longer than 24 hours. Toss before serving. Makes 6 servings

Olive Corn Salad

1 package (16 ounces) frozen corn, thawed
3 hard-cooked eggs, diced
1/3 cup sliced stuffed olives
1/2 cup mayonnaise
2 tablespoons snipped chives
1/2 teaspoon chili powder
1/4 teaspoon ground cumin
1/8 teaspoon salt

In a bowl, combine the corn, eggs and olives. In a small bowl, combine the mayonnaise and seasonings.

Stir into corn mixture and mix well. Cover and refrigerate for 2 hours or until chilled. Makes 6 servings.

Onion Cucumber Salad

7 medium cucumbers, sliced
1 small onion, sliced
1 small green pepper, cut into thin rings
2 tablespoons salt
1 tablespoon celery seed
2 cups sugar
1 cup white vinegar

In a large serving bowl, combine the cucumbers, onion and green pepper. Sprinkle with salt and celery seed.

Combine the sugar and vinegar; pour over cucumber mixture. Cover and refrigerate for at least 8 hours. Serve with a slotted spoon. Makes 14 servings

Salsa Tossed Salad

8 cups torn mixed salad greens
1 medium tomato, cut into wedges
1 cup sliced sweet yellow pepper
1/3 cup sliced red onion
1/3 cup salsa
1/3 cup ranch salad dressing or salad dressing of your choice
1/2 cup corn chips, coarsely crushed, optional
1/2 cup shredded cheddar cheese

In a large bowl, toss greens, tomato, yellow pepper and onion. Combine salsa and salad dressing; mix well. Pour over salad and toss to coat. Sprinkle with chips if desired and cheese. Serve immediately. Makes 6 servings.

Seven-Vegetable Salad

1 cup cut fresh green beans
1 cup fresh sugar snap peas
1 cup sliced yellow summer squash
1 cup sliced zucchini
1/2 cup julienned onion
2 small tomatoes, seeded and chopped
1 cup coarsely grated carrots
2/3 cup reduced-fat Italian salad dressing
4 teaspoons minced chives
2 teaspoons dried basil

In a saucepan, bring 2 in. of water to a boil. Add beans, peas, yellow squash, zucchini and onion. Reduce heat; cover and simmer for 2-3 minutes or until vegetables are crisp-tender. Drain; rinse with cold water and pat dry.

Place vegetables in a bowl; add the remaining ingredients. Gently stir to coat. Refrigerate until serving. Makes 12 servings.

Sugar Snap Potato Salad

1-1/2 pounds small red potatoes, quartered
1/2 pound fresh sugar snap peas
1/2 cup finely chopped red onion
1/3 cup mayonnaise
1/3 cup plain yogurt
1 garlic clove, minced
3 tablespoons Dijon mustard
2 teaspoons dill weed
1/2 teaspoon salt

Cook potatoes in boiling water until tender, about 12 minutes. Rinse with cold water and drain. Place the potatoes in a large bowl; add peas and onion.

In a small bowl, combine the remaining ingredients. Pour over potato mixture and gently toss to coat. Cover and refrigerate for at least 1 hour. Makes 12 servings.

Bacon Strip Salad

1 medium head iceberg lettuce, shredded
1/2 cup chopped celery
1 cup shredded carrots
1 package (10 ounces) frozen peas, thawed
5 green onions, sliced
1 medium green pepper, chopped
1 cup mayonnaise
2/3 cup sour cream
6 bacon strips, cooked and crumbled

In a 3-qt. clear glass serving bowl, layer the first six ingredients in order given. Combine mayonnaise and sour cream until smooth; spread evenly over salad. Cover and chill overnight. Sprinkle with bacon just before serving. Makes 8-10 servings.

Green Bean Feta Salad

1-1/2 pounds fresh green beans, cut into 1-inch pieces
2/3 cup olive or vegetable oil
1/3 cup white wine vinegar or cider vinegar
1 garlic clove, minced
1 teaspoon dill weed
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup coarsely chopped pecans
1/2 cup chopped red onion
1 cup crumbled feta or blue cheese

Place beans in a large saucepan and cover with water; bring to a boil. Cook, uncovered, for 8-10 minutes or until crisp-tender. Drain and rinse with cold water. Place beans in a bowl; cover and refrigerate for at least 1 hour.

In a jar with a tight-fitting lid, combine the oil, vinegar, garlic, dill, salt and pepper; shake well. Add pecans and onion to beans; add dressing and toss to coat. Sprinkle with cheese. serve immediately with a slotted spoon. Makes 6 servings.

Macaroni Tomato Cups

3/4 cup uncooked elbow macaroni
2 large tomatoes
1/2 cup diced deli ham
1/4 cup shredded cheddar cheese
2 tablespoons chopped celery
3 tablespoons mayonnaise
3 tablespoons sour cream
1/4 teaspoon onion powder
1/8 teaspoon pepper
Lettuce leaves, optional

Cook macaroni according to package directions. Meanwhile, cut a thin slice off the top of each tomato. Scoop out pulp, leaving a 1/2-in. shell. Invert tomatoes onto paper towels to drain.

Drain macaroni and rinse in cold water. In a bowl, combine the macaroni, ham, cheese and celery. In a small bowl, combine the mayonnaise, sour cream, onion powder and pepper.

Pour over salad and stir to coat. Spoon into tomato cups. Serve on a lettuce-lined plate if desired with any additional salad on the side. Makes 2 servings.

Layered Taco Salad

1 cup salsa
1 tablespoon lime juice
1 pound lean ground beef
2 tablespoons reduced-sodium taco seasoning
6 ounces tortilla chips (about 60 chips)
12 cups sliced iceberg lettuce
6 plum tomatoes, seeded and chopped
1 can (15 ounces) black beans, rinsed and drained
1-1/2 cups (6 ounces) shredded reduced-fat Mexican cheese blend
1 large sweet yellow or red pepper, thinly sliced
1 medium red onion, thinly sliced
1/3 cup sour cream

In a small bowl, combine the salsa and lime juice; set aside. In a large nonstick skillet, cook beef over medium heat until no longer pink; drain. Sprinkle with taco seasoning; stir to coat.

Remove from the heat. Divide tortilla chips among six plates. Layer with the lettuce, tomatoes, beans, cheese, yellow pepper, beef mixture, onion, salsa mixture and sour cream. Serve immediately. Makes 6 servings.