Salad Recipes

Mushroom Pimiento Salad

1 pound fresh mushrooms, quartered
2 cups sliced celery
2 jars (2 ounces each) diced pimientos, drained
3 hard-cooked egg whites, chopped
3 tablespoons sliced green onions
3/4 cup vegetable oil
1/4 cup red wine vinegar or cider vinegar
1/4 cup sugar
1 garlic clove, minced
1 teaspoon celery seed
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon dried marjoram
Lettuce leaves

In a bowl, combine the mushrooms, celery, pimientos, egg whites and onions. In a blender or food processor, combine the oil, vinegar, sugar, garlic and seasonings; cover and process until blended.

Drizzle over vegetables and toss to coat. Cover and refrigerate for 1 hour. Serve in a lettuce-lined bowl. Makes 10 servings.

Tropical Fruit Salad

2 large bananas, cut into 1/4-inch slices
4 teaspoons lemon juice
2 large cantaloupe melons, cut into cubes or balls
5 cups cubed fresh pineapple
3 cups halved fresh strawberries
1 cup whipping cream
1/2 cup confectioners' sugar
1 teaspoon rum extract, optional
1/2 cup flaked coconut, toasted
2 tablespoons slivered almonds, toasted

In a 4-qt. serving bowl, toss the bananas and lemon juice. Stir in the cantaloupe, pineapple and strawberries. In a small mixing bowl, beat cream until it begins to thicken.

Add sugar and extract if desired; beat until soft peaks form. Spoon over fruit. Sprinkle with coconut and almonds. Serve immediately. Makes 16-20 servings.

Almond Mandarin Salad

1/2 cup sliced almonds
1 tablespoon sugar

Dressing
1/4 cup vegetable oil
2 tablespoons orange juice
1 tablespoon lemon juice
1 tablespoon cider vinegar
1 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon grated orange peel

Salad
8 cups torn mixed salad greens
1 can (11 ounces) mandarin oranges, drained
2 celery ribs, chopped
1/4 cup chopped green onions

In a small skillet, heat the almonds and sugar over low heat. Cook and stir until almonds are coated with sugar glaze; remove and cool.

In a jar with a tight-fitting lid, combine the dressing ingredients; shake well. In a bowl, combine lettuce, oranges, celery and onions. Add dressing and almonds; toss to coat. Makes 10-12 servings.

Apple Pineapple Salad

1 can (20 ounces) unsweetened pineapple chunks
1/4 cup reduced-fat margarine
2 tablespoons lemon juice
1 tablespoon cornstarch
2 tablespoons water
2 tablespoons sugar
3 cups chopped unpeeled red apples
2 cups green grapes
2 teaspoon poppy seeds
3/4 cup chopped pecans, toasted

Drain pineapple juice into a saucepan. Add margarine and lemon juice; cook over medium heat until margarine is melted. In a small bowl, combine cornstarch and water until smooth; stir into juice mixture. Bring to a boil; boil and stir for 2 minutes.

Reduce heat; add sweetener. Cool to room temperature, about 30 minutes. In a large bowl, combine pineapple, apples, grapes and poppy seeds. Add the dressing; toss to coat Cover and chill for at least 1 hour. Just before serving, gently toss in pecans. Makes 16 servings.

Turkey Salad with Raspberries

6 cups torn romaine
6 cups torn Bibb or Boston lettuce
1 can (15 ounces) mandarin oranges, drained
1 can (8 ounces) sliced water chestnuts, drained
1 cup fresh raspberries
1/3 cup salted sunflower kernels
2 tablespoons chopped chives
3/4 pound turkey tenderloin, cooked and sliced

Dressing:
1/2 cup raspberry or red wine vinegar
1/2 cup honey
2 tablespoons soy sauce
2 teaspoons Dijon mustard

In a large bowl, toss the lettuces, oranges, water chestnuts, raspberries, sunflower kernels and chives. Divide among six salad plates; arrange turkey on top. Combine dressing ingredients in a jar with tight-fitting lid; shake well. Drizzle over salads. Makes 6 servings.

Hot German Rice Salad

8 bacon strips
1/3 cup sugar
1/3 cup cider vinegar
3/4 teaspoon celery seed
1/8 teaspoon pepper
1/4 cup chopped pimientos
1/4 cup chopped green pepper
1 tablespoon chopped onion
3-1/2 cups hot cooked rice
1 hard-cooked egg, sliced

In a skillet over medium heat, cook bacon until crisp. Drain, reserving 1/3 cup drippings. Crumble bacon and set aside. Add the sugar, vinegar, celery seed and pepper to drippings. Bring to a boil; cook and stir for 1 minute. Stir in pimientos, green pepper, onion, rice and bacon. Garnish with egg. Serve warm. Makes 4-6 servings.

Strawberry-Bacon Spinach Salad

1 package (6 ounces) fresh baby spinach
1 pint fresh strawberries, sliced
8 bacon strips, cooked and crumbled
1/4 cup chopped red onion
1/4 cup chopped walnuts
1 cup mayonnaise
1/2 cup sugar
1/4 cup raspberry vinegar

In a salad bowl, combine the spinach, strawberries, bacon, onion and walnuts. In a small bowl or pitcher, combine the mayonnaise, sugar and vinegar. Serve with salad. Makes 6-8 servings.

Bacon-Swiss Tossed Salad

1/2 cup mayonnaise
1 tablespoon sugar
1/4 teaspoon salt
1/4 teaspoon pepper
6 cups mixed salad greens
1 medium red onion, sliced
1 package (10 ounces) frozen peas, thawed
8 ounces sliced Swiss cheese, julienned
1 pound bacon, cooked and crumbled

In a small bowl, combine mayonnaise, sugar, salt and pepper. In a large salad bowl, layer a third of the greens and a third of the mayonnaise mixture, onion, peas and cheese.

Repeat the layers twice. Cover and refrigerate for at least 2 hours. Just before serving, add the bacon and toss. Makes 6-8 servings.

Sesame-Almond Romaine Salad

1/2 cup butter, cubed
1 tablespoon sugar
2 packages (3 ounces each) ramen noodles, crushed
1/3 cup sesame seeds
1/4 cup slivered almonds
2 bunches romaine, torn
4 green onions, thinly sliced

Dressing:
3/4 cup olive oil
1/3 cup sugar
1/4 cup red wine vinegar
1 tablespoon soy sauce

In a large skillet, melt butter and sugar over medium heat. Add the noodles, sesame seeds and almonds. (Discard seasoning packets from noodles or save for another use.) Cook and stir for 6-8 minutes or until browned; set aside. In a large salad bowl, toss the romaine and onions.

In a jar with a tight-fitting lid, combine the dressing ingredients; shake well. Just before serving, drizzle over romaine mixture; top with noodle mixture. Toss to coat. Makes 12 servings.

Apple and Goat Cheese Salad

6 cups torn mixed salad greens
2 medium apples, chopped
1/2 cup raisins
1/2 cup green grapes, halved
2 tablespoons olive oil
4-1/2 teaspoons balsamic vinegar
1 tablespoon honey
1-1/2 teaspoons lemon juice
1 garlic clove, minced
3 tablespoons chopped walnuts, toasted
2 tablespoons crumbled goat cheese

In a large bowl, combine the greens, apples, raisins and grapes. In a jar with a tight-fitting lid, combine the oil, vinegar, honey, lemon juice and garlic; shake well. Pour over salad and toss to coat. Sprinkle with walnuts and goat cheese. Makes 8 servings.

Warm Bean and Chard Salad

1 small red onion, chopped
1 tablespoon olive or vegetable oil
1/4 cup tomato paste
1 teaspoon honey
2 cans (15 ounces each) garbanzo beans, rinsed and drained
1 cup water
12 to 13 cups loosely packed julienned chard or spinach leaves (about 1-1/2 pounds)
1/2 teaspoon salt
1/4 teaspoon pepper

In a Dutch oven or a large saucepan, saute onion in oil until tender. Add tomato paste and honey; cook for 1 minute. Add the beans and water; bring to a boil. Add chard, salt and pepper; return to a boil. Reduce heat; cover and simmer for 15-25 minutes or until the greens are wilted. Serve immediately. Makes 4-6 servings

Orange Red Onion Salad

4 cups torn romaine
2 medium navel oranges, peeled and sectioned
1 small red onion, sliced and separated into rings
1/4 cup olive oil
3 tablespoons red wine vinegar
1 teaspoon sugar
1/4 teaspoon salt
1/8 teaspoon pepper

On a serving platter, arrange the romaine, oranges and onion. In a jar with a tight-fitting lid, combine the remaining ingredients; shake well. Drizzle over salad; serve immediately. Makes 4 servings.

Antipasto Tossed Salad

1-3/4 cups thinly sliced halved zucchini
1-1/2 cups fresh cauliflowerets
1/4 cup thinly sliced green onions
1 cup reduced-fat Italian salad dressing
1 tablespoon lemon juice
12 cups torn romaine
2 medium tomatoes, cut into wedges
4 large fresh mushrooms, thinly sliced
4 ounces sliced turkey salami, julienned
4 ounces reduced-fat provolone cheese, julienned
1 can (2-1/4 ounces) sliced ripe olives, drained
1 cup fat-free Italian croutons
1/4 cup shredded Parmesan cheese

In a bowl, combine the zucchini, cauliflower and onions. Combine the salad dressing and lemon juice; pour over vegetables and toss to coat. Cover and refrigerate for at least 4 hours.

Just before serving, combine the romaine, tomatoes, mushrooms, salami, provolone and olives in a serving bowl. Add marinated vegetables; toss to coat. Top with the croutons and Parmesan cheese. Makes 16 servings.

Vidalia Onion Spinach Salad

Croutons:
4 cups soft bread crumbs
1/3 cup finely chopped Vidalia or other sweet onion
1 tablespoon dried parsley flakes
6 tablespoons butter, melted
1 egg, lightly beaten
Oil for frying

Dressing:
1/3 cup chopped Vidalia or other sweet onion
1/3 cup cider vinegar
1/3 cup honey
1 teaspoon Dijon mustard
1/2 cup plus 2 tablespoons olive oil
1 teaspoon poppy seeds

Salad:
16 cups torn fresh spinach
1/2 pound sliced bacon, cooked and crumbled
1 medium Vidalia or other sweet onion, sliced and separated into rings

In a bowl, combine the bread crumbs, onion and parsley. Stir in butter and egg; mix well. Shape into 1/2-in. balls. In an electric skillet, heat 1 in. of oil to 375°. Fry croutons for 10-15 seconds, turning to brown all sides. Drain on paper towels.

For dressing, combine onion, vinegar, honey and mustard in a blender or food processor; cover and process until smooth. While processing, gradually add oil in a steady stream. Stir in poppy seeds. In a salad bowl, toss the spinach, bacon, onion rings and croutons. Serve with dressing. Makes 16 servings.

Almond Spinach Salad

1 package (10 ounces) fresh spinach, torn
1 medium tomato, sliced
1/2 cup thinly sliced red onion
1/2 medium ripe avocado, peeled and sliced
1/4 cup sliced almonds, toasted
1/3 to 1/2 cup red wine vinaigrette

In a large salad bowl, combine the spinach, tomato, onion, avocado and almonds. Drizzle with vinaigrette and toss to coat. Serve immediately. Makes 4 servings.

Bacon-Cauliflower Tossed Salad

2 medium heads iceberg lettuce, coarsely shredded
1 medium head cauliflower, coarsely chopped
1 pound sliced bacon, cooked and crumbled
1-1/2 cups (6 ounces) shredded Colby-Monterey Jack cheese
6 to 8 green onions, sliced

Dressing:
1 cup mayonnaise
1/3 cup sugar
1 tablespoon milk
1/2 teaspoon salt
1/8 teaspoon pepper

In a large salad bowl, toss the lettuce, cauliflower, bacon, cheese and green onions. In a small bowl, whisk the dressing ingredients. Serve with salad. Makes 24 servings.

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.

Almond Mandarin Salad

1/2 cup sliced almonds
1 tablespoon sugar

Dressing:
1/4 cup vegetable oil
2 tablespoons orange juice
1 tablespoon lemon juice
1 tablespoon cider vinegar
1 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon grated orange peel

Salad:
8 cups torn mixed salad greens
1 can (11 ounces) mandarin oranges, drained
2 celery ribs, chopped
1/4 cup chopped green onions

In a small skillet, heat the almonds and sugar over low heat. Cook and stir until almonds are coated with sugar glaze; remove and cool.

In a jar with a tight-fitting lid, combine the dressing ingredients; shake well. In a bowl, combine lettuce, oranges, celery and onions. Add dressing and almonds; toss to coat. Makes 10-12 servings.

Watermelon Spinach Salad

Poppy Seed Vinaigrette:
1/2 cup white wine vinegar
1/2 cup sugar
1/2 teaspoon ground mustard
1/4 teaspoon onion powder
1/2 teaspoon salt
1/2 cup vegetable oil
1/4 cup chopped onion
1 teaspoon poppy seeds

Salad:
1 package (6 ounces) fresh baby spinach, torn
2 cups seeded cubed watermelon
1 cup halved green grapes
1 cup fresh raspberries
1/4 cup sliced almonds

In a blender, combine the vinegar, sugar, mustard, onion powder and salt. Cover and process until sugar is dissolved. Continue processing while adding oil in a steady stream. Add onion and poppy seeds; process until blended.

In a large salad bowl, combine the spinach, watermelon, grapes and raspberries; sprinkle with almonds. Serve with vinaigrette. Makes 8 servings (about 1 cup vinaigrette).

Almond-Orange Tossed Salad

2 tablespoons sugar
1/2 cup sliced almonds
4 cups torn iceberg lettuce
4 cups torn romaine
1 can (11 ounces) mandarin oranges, drained
1 large ripe avocado, peeled and cubed
1/2 cup diced celery
2 green onions, sliced

Dressing:
1/4 cup vegetable oil
2 tablespoons sugar
2 tablespoons cider vinegar
2 teaspoons minced fresh parsley
1/4 teaspoon salt
1/4 teaspoon pepper

In a small skillet over medium-low heat, cook sugar, without stirring for 12-14 minutes or until melted. Add almonds; stir quickly to coat. Remove from the heat; pour onto waxed paper to cool.

In a large serving bowl, combine the ice berg lettuce, romaine, oranges, avocado, celery, onions and almonds. In a jar with a tight-fitting lid, combine the dressing ingredients; shake well. Drizzle over salad; toss gently to coat. Makes 8 servings.

Feta Salad

2-1/2 cups uncooked bow tie pasta
4 cups torn romaine
1 cup cubed cooked chicken
1/2 cup crumbled feta cheese
1/2 cup Italian salad dressing

Cook pasta according to package directions; drain and rinse in cold water. In a large bowl, combine the pasta, romaine, chicken and feta cheese. Drizzle with dressing and toss to coat. Makes 8 servings.

Tortellini Salad

1 package (19 ounces) frozen cheese tortellini
2 cups fresh broccoli florets
1 medium sweet red pepper, chopped
1/2 cup pimiento-stuffed olives, halved
3/4 cup wine vinaigrette
1/2 teaspoon salt

Cook tortellini according to package directions; drain and rinse in cold water. In a large bowl, combine the tortellini, broccoli, red pepper and olives. Drizzle with dressing and sprinkle with salt; toss to coat. Cover and refrigerate until serving. Makes 10 servings.

Tossed Salad with Creamy Garlic Dressing

1/4 cup red wine vinegar
1/4 cup water
2 tablespoons finely chopped onion
1 to 2 garlic cloves, minced
1/3 cup sugar
1/2 cup mayonnaise or salad dressing
1-1/2 cups (12 ounces) sour cream
1/4 teaspoon salt
1/4 teaspoon pepper
8 cups torn lettuce
1 large carrot, shredded
3 tablespoons bacon bits
Croutons, optional

In a small saucepan, combine vinegar, water, onion, garlic; simmer until the onion is tender, about 5 minutes. Add sugar; simmer until dissolved. Cool to room temperature. Stir in the mayonnaise, sour cream, salt and pepper.

In a large salad bowl, toss the lettuce, carrots and bacon bits; add dressing and toss to coat. Top with croutons if desired. Makes 6-8 servings.

Turkey and Ham Salad with Greens

1/4 cup vegetable oil
2 tablespoons white wine vinegar, divided
1/4 teaspoon salt, divided
1/4 teaspoon pepper, divided
4 cups thinly sliced salad greens
1/3 cup mayonnaise
4 teaspoons spicy brown mustard
1/4 teaspoon dried thyme
2-1/2 cups cubed cooked turkey
2 cups julienned fully cooked ham
1 cup halved seedless green grapes
1/4 cup thinly sliced green onions
1/4 cup slivered almonds, toasted

Combine oil, 1 tablespoon vinegar, 1/8 teaspoon salt and 1/8 teaspoon pepper; toss with greens. Arrange on a platter or individual plates In a bowl, combine mayonnaise, mustard, thyme and remaining vinegar, salt and pepper. Add turkey, ham, grapes and onions; toss to coat. Spoon over greens. Garnish with almonds. Makes 4-6 servings.

Tossed Spinach Salad

1 package (10 ounces) fresh spinach, torn
1 pound fresh mushrooms, sliced
1/2 pound sliced bacon, cooked and crumbled
3 celery ribs, sliced
1 cup (4 ounces) shredded cheddar cheese
3 hard-cooked eggs, chopped
3 green onions, sliced
1 cup ketchup
3/4 cup white vinegar
3/4 cup vegetable oil
1/2 cup sugar
1 teaspoon salt
1 teaspoon Worcestershire sauce

In a large salad bowl, combine the first seven ingredients. In a jar with a tight-fitting lid, combine the remaining ingredients; shake until sugar is dissolved. Drizzle over salad; toss to coat. Serve immediately. Makes 12 servings.