Salad Recipes

Two-Cheese Tossed Salad

1/2 cup vegetable oil
1/2 cup chopped red onion
1/4 cup sugar
1/4 cup vinegar
1 teaspoon poppy seeds
1/2 teaspoon dried minced onion
1/4 to 1/2 teaspoon prepared mustard
1/8 to 1/4 teaspoon salt
5 cups torn fresh spinach
5 cups torn iceberg lettuce
1/2 pound fresh mushrooms, sliced
1 cup (8 ounces) 4% cottage cheese
1 cup (4 ounces) shredded Swiss cheese
2 bacon strips, cooked and crumbled

In a jar with tight-fitting lid, combine the first eight ingredients. Refrigerate overnight. Just before serving, toss spinach, lettuce, mushrooms and cheeses in a large salad bowl. Shake dressing and pour over salad. Sprinkle with bacon. Makes 12-14 servings.

Tossed Chicken Salad

1 package (10 ounces) hearts of romaine salad mix
1 package (6 ounces) fresh baby spinach
4 green onions, thinly sliced
8 slices ready-to-serve fully cooked bacon strips, warmed and crumbled
2 cans (15 ounces each) mandarin oranges
1 package (9 ounces) frozen diced cooked chicken, thawed
1 cup (4 ounces) shredded mozzarella cheese
1/2 to 1 cup slivered almonds
2/3 cup ranch salad dressing
1/4 cup shredded Parmesan cheese, optional

In a large salad bowl, combine the romaine, spinach and onions. Add the bacon, oranges, chicken, mozzarella cheese and almonds; toss gently. Drizzle with dressing; sprinkle with Parmesan cheese if desired. Makes 8 servings.

Tortellini Caesar Salad

1 package (19 ounces) frozen cheese tortellini
1/2 cup mayonnaise
1/4 cup milk
1/4 cup plus 1/3 cup shredded Parmesan cheese, divided
2 tablespoons lemon juice
2 garlic cloves, minced
8 cups torn romaine
1 cup seasoned salad croutons
Halved cherry tomatoes, optional

Cook tortellini according to package directions. Meanwhile, in a small bowl, combine the mayonnaise, milk, 1/4 cup Parmesan cheese, lemon juice and garlic.

Drain tortellini and rinse in cold water; transfer to a large bowl. Add romaine and remaining Parmesan. Just before serving, drizzle with dressing; toss to coat. Top with croutons and tomatoes if desired. Makes 10 servings.

Apple-Raisin Spinach Salad

1/4 cup white wine vinegar
2 tablespoons canola oil
2 tablespoons chutney
4 teaspoons sugar
1-1/2 teaspoons curry powder
1 teaspoon ground mustard
1/4 teaspoon salt
6 cups packed torn fresh spinach
1-1/2 cups chopped unpeeled green apples
1/2 cup golden raisins
1/4 cup coarsely chopped peanuts
2 tablespoons finely chopped green onion

In a small bowl, whisk together the first seven ingredients. Place spinach in a large salad bowl; top with apples, raisins, peanuts and onion. Drizzle with dressing; toss to coat. Serve immediately. Makes 6 servings.

Asian Tossed Salad

1/4 cup soy sauce
1 teaspoon sugar
2 cups cubed cooked chicken
Oil for deep-fat frying
12 wonton wrappers, cut into thin strips
1 large bunch green leaf lettuce, chopped (about 12 cups)
10 large fresh mushrooms, thinly sliced
4 green onions, chopped

Dressing:
1/2 cup vegetable oil
1/3 cup white wine vinegar
1/4 cup sugar
1 tablespoon soy sauce
1 teaspoon salt
1/2 teaspoon pepper

In a large resealable plastic bag, combine soy sauce and sugar. Add chicken; seal bag and turn to coat. Refrigerate overnight.

Just before serving, in a electric skillet or deep-fat fryer, heat oil to 375°. Fry wonton strips for 1-2 minutes or until golden brown. Drain on paper towels.

In a large salad bowl, combine the lettuce, mushrooms and onions. Add the wonton strips and chicken with any remaining soy sauce mixture.

In a jar with a tight-fitting lid, combine the dressing ingredients; shake well. Drizzle 1/2 to 3/4 cup over salad; toss to coat. Save remaining dressing for another use. Makes 15 servings.

Avocado-Orange Spinach Toss

1/4 cup orange juice
4-1/2 teaspoons lemon juice
1 tablespoon sugar
1 tablespoon white wine vinegar
1 tablespoon canola oil
1/4 teaspoon grated orange peel
Dash salt
6 cups fresh baby spinach
1 can (11 ounces) mandarin oranges, drained
1 small cucumber, thinly sliced
1/2 medium ripe avocado, peeled and sliced

For dressing, in a small bowl, combine the first seven ingredients. Place the spinach in a large salad bowl; top with oranges, cucumber and avocado. Drizzle with dressing and gently toss to coat. Makes 8 servings.

Beef Fajita Salad

1/4 cup lime juice
2 tablespoons minced fresh cilantro
1 garlic clove, minced
1 teaspoon chili powder
3/4 pound boneless beef sirloin steak, cut into thin strips
1 medium green pepper, julienned
1 medium sweet red pepper, julienned
1 medium onion, sliced and halved
1 teaspoon pure olive oil
1 can (16 ounces) kidney beans, rinsed and drained
4 cups torn mixed salad greens
1 medium tomato, chopped
4 tablespoons sour cream
2 tablespoons salsa

In a large resealable plastic bag, combine the lime juice, cilantro, garlic and chili powder; add beef. Seal bag and turn to coat; refrigerate for 10 minutes, turning once.

Meanwhile, in a nonstick skillet, cook the peppers and onion in oil over medium-high heat for 5 minutes or until tender. Remove and keep warm. Add beef with marinade to the skillet; cook and stir for 4-5 minutes or until meat is tender and mixture comes to a boil. Add beans and pepper mixture; heat through.

Divide the salad greens among four bowls; top each with 1-1/4 cups beef mixture, 1 tablespoon sour cream and 1-1/2 teaspoons salsa. Makes 4 servings.

Layered Salad

1/4 cup sliced almonds
2 tablespoons sugar
6 cups shredded lettuce
1 can (8 ounces) sliced water chestnuts, drained
1 cup frozen peas, thawed and well drained
1/2 medium cucumber, sliced
2 medium tomatoes, cut into thin wedges
2 cups (8 ounces each) shredded part-skim mozzarella cheese
1 can (15 ounces) mandarin orange, drained

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

In a large skillet, cook and stir almonds and sugar over low heat until sugar is dissolved and almonds are coated. Spread almonds on waxed paper and set aside.

In a large salad bowl, layer the lettuce, water chestnuts, peas, cucumber, tomatoes, cheese and oranges. Sprinkle with the sugared almonds. Cover and refrigerate for at least 2 hours.

In a jar with a tight-fitting lid, combine dressing ingredients; shake well. Pour over salad and serve immediately. Makes 10-12 servings.

Spinach Salad with Honey-Bacon Dressing

8 cups torn fresh spinach
1 cup sliced fresh mushrooms
1/4 cup sliced green onions
1 medium tomato, chopped
5 bacon strips, cooked and crumbled
1 hard-cooked egg, chopped
1 cup shredded Parmesan cheese

Honey-Bacon Dressing:
2 bacon strips, cooked and crumbled
1/2 cup honey
1/2 cup vinegar
1/3 cup vegetable oil
1 teaspoon yellow or spicy brown mustard
1 teaspoon lemon juice

Combine the first seven ingredients in a large bowl. In a small bowl, whisk together dressing ingredients; pour over salad. Serve immediately. Makes 8-10 servings.

Grilled Flank Steak Salad

1/4 cup pure olive oil
1/3 cup balsamic vinegar
1 tablespoon brown sugar
1 tablespoon Dijon mustard
1/2 teaspoon minced garlic
1/2 teaspoon pepper
1 beef flank steak (3/4 pound)
1 package (5 ounces) spring mix salad greens
1 plum tomato, cut into wedges
1/4 cup sliced radishes
1/4 cup chopped celery
2 green onions, cut into 1-inch strips

In a bowl, whisk the first six ingredients. Pour 1/3 cup into a large resealable plastic bag; add steak. Seal bag and turn to coat; refrigerate for 3 hours. Cover and refrigerate remaining marinade for dressing.

Drain and discard marinade from steak. Grill, covered, over indirect medium heat for 11-12 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Cut across the grain into thin slices.

In a large serving bowl, combine the greens, tomato, radishes, celery, onions and beef. Drizzle with reserved marinade and toss to coat. Makes 4 servings.

BLT Chicken Salad

1/2 cup mayonnaise
3 to 4 tablespoons barbecue sauce
2 tablespoons finely chopped onion
1 tablespoon lemon juice
1/4 teaspoon pepper
8 cups torn salad greens
2 large tomatoes, chopped
1-1/2 pounds boneless skinless chicken breasts, cooked and cubed
10 bacon strips, cooked and crumbled
2 hard-cooked eggs, sliced

In a small bowl, combine the first five ingredients; mix well. Cover and refrigerate until serving. Place salad greens on a large serving platter. Sprinkle with tomatoes, chicken and bacon; garnish with eggs. Drizzle with dressing. Makes 8 servings.

Chicken Romaine Salad

3 tablespoons butter, melted
1 cup chopped pecans
1/2 teaspoon salt
1/4 cup all-purpose flour
1/2 pound boneless skinless chicken breasts, cut into 1-inch pieces
1/2 cup vegetable oil
7 cups torn romaine
1 cup seedless red grapes
1/2 cup dried cranberries
1/2 cup shredded sharp cheddar cheese
1 cup Vidalia onion or honey mustard salad dressing

Pour butter into a 15-in. x 10-in. x 1-in. baking pan; stir in pecans and salt. Bake at 350° for 10 minutes, stirring twice. Set aside.

Place flour in a large resealable plastic bag; add chicken, a few pieces at a time, and shake to coat. In an electric skillet, heat oil to 375°. Fry chicken in batches for 2-3 minutes or until no longer pink, turning occasionally. Drain on paper towels.

In a large salad bowl, combine the romaine, grapes, cranberries and cheese. Add chicken and reserved nuts; toss to combine. Serve with dressing. Makes 12 servings (3/4 cup each).

Layered Taco Salad

1 cup salsa
1 tablespoon lime juice
1 pound lean ground beef
2 tablespoons 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 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.

Creamy Italian Salad

4 to 5 cups mixed salad greens
Sliced plum tomatoes or halved cherry tomatoes
1/4 cup mayonnaise
1 tablespoon milk
1 tablespoon cider vinegar
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon sugar
1/8 teaspoon garlic powder
1/8 teaspoon garlic salt
Pepper to taste

Divide greens and tomatoes among salad plates. In a jar with a tight-fitting lid, combine the remaining ingredients; shake well. Drizzle over salads. Makes 4-6 servings.

Chicken Romaine Salad

3 tablespoons butter, melted
1 cup chopped pecans
1/2 teaspoon salt
1/4 cup all-purpose flour
1/2 pound boneless skinless chicken breasts, cut into 1-inch pieces
1/2 cup vegetable oil
7 cups torn romaine
1 cup seedless red grapes
1/2 cup dried cranberries
1/2 cup shredded sharp cheddar cheese
1 cup Vidalia onion or honey mustard salad dressing

Pour butter into a 15-in. x 10-in. x 1-in. baking pan; stir in pecans and salt. Bake at 350° for 10 minutes, stirring twice. Set aside.

Place flour in a large resealable plastic bag; add chicken, a few pieces at a time, and shake to coat. In an electric skillet, heat oil to 375°. Fry chicken in batches for 2-3 minutes or until no longer pink, turning occasionally. Drain on paper towels.

In a large salad bowl, combine the romaine, grapes, cranberries and cheese. Add chicken and reserved nuts; toss to combine. Serve with dressing. Makes 12 servings.

Greek Pasta Salad

3 cups uncooked tricolor spiral pasta
1 medium tomato, cut into wedges
1 small sweet red pepper, julienned
1 small green pepper, julienned
4 ounces crumbled feta cheese
1/2 cup sliced ripe olives

Dressing:
2/3 tablespoon olive oil
1/4 cup minced fresh basil
3 tablespoons white vinegar
2 tablespoons chopped green onions
2 tablespoons grated parmesan cheese
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon dried oregano

Cook the pasta according to package direction's rinse in cold water and drain. Place in a large serving bowl; add the tomato, peppers, feta cheese and olives.

In a blender, combine the dressing ingredients; cover and process until smooth. Pour over salad; toss to coat. Cover and refrigerate for 2 hours or overnight. Toss before serving. Makes 10-12 servings.

Red Potato Salad

5 pounds medium red potatoes, halved
5 hard-cooked eggs, chopped
1 celery rib, finely chopped
1/2 medium onion, finely chopped
1-1/2 cups mayonnaise
1/4 cup sweet pickle relish
3 tablespoons sugar
2 tablespoons dried parsley flakes
2 teaspoons prepared mustard
1 teaspoon salt
1 teaspoon cider vinegar
1/8 teaspoon pepper

Place potatoes in a large kettle; cover with water. Bring to a boil. Reduce heat; cover and cook for 20-25 minutes or until tender. Drain and cool. Cut potatoes into 3/4-in. cubes.

In a large bowl, combine the potatoes, eggs, celery and onion. In a small bowl, combine the remaining ingredients. Pour over potato mixture and stir gently to coat. Cover and refrigerate for 6 hours or overnight. Makes 12 servings

Chinese Turkey Pasta Salad

2 cups uncooked spiral pasta
2 cups cubed cooked turkey
1-1/2 cups fresh or frozen snow peas, thawed
1/2 cup chopped sweet red pepper
1/2 cup chopped green pepper
1/4 cup thinly sliced green onions
1/4 cup diced celery
1 can (8 ounces) sliced water chestnuts, drained
1 jar (2 ounces) diced pimientos, drained
1 cup mayonnaise
2 tablespoons soy sauce
1 teaspoon sugar
1 teaspoon ground ginger
1/4 to 1/2 teaspoon hot pepper sauce
1 cup salted cashews halves, divided

Cook pasta according to package directions; drain and rinse in cold water. Place in a large bowl; add the turkey and vegetables.

In a small bowl, combine the mayonnaise, soy sauce, sugar, ginger and hot pepper sauce. Stir in 1/2 cup cashews. Pour over pasta mixture and toss to coat. Cover and refrigerate for at least 1 hour before serving. Sprinkle with remaining cashews. Makes 4-6 servings.

Macaroni Ham Salad

4 cups cooked elbow macaroni
1 block (7 ounces) sharp cheddar cheese, diced
1 cup diced fully cooked ham
1 cup chopped dill pickles
3 hard-cooked eggs, chopped
1 small onion, finely chopped
3/4 cup mayonnaise
1 tablespoon Dijon mustard

In a bowl, combine the first six ingredients. Combine mayonnaise and mustard; add to macaroni mixture and toss. Cover and chill until serving. Refrigerate leftovers. Makes 12 servings.

Wagon Wheel Pasta Salad

3 cups uncooked wagon wheel pasta or elbow macaroni
1 can (16 ounces) kidney beans, rinsed and drained
1 cup cubed cheddar cheese
1 cup halved cherry tomatoes
1 small green pepper, julienned
1 small sweet red pepper, julienned
1/2 cup thinly sliced green onions
2 cups mayonnaise
1 cup picante sauce
1 teaspoon salt
1 teaspoon ground cumin

Cook pasta according to package directions; drain and rinse in cold water. In a large bowl, combine the pasta, beans, cheese, tomatoes, peppers and onions.

In a small bowl, combine the mayonnaise, picante sauce, salt and cumin; pour over salad and toss to coat. Cover and refrigerate for 2 hours before serving. Makes 16 servings.

Hearty Macaroni Salad

2 cups cubed cooked ham or chicken
4 cups cooked elbow macaroni
1 cup frozen cooked small shrimp, thawed
1 celery rib, chopped
1/4 cup each chopped onion, green pepper and sweet red pepper
1/2 cup shredded cheddar cheese
DRESSING:
1/3 cup sour cream
1/3 cup mayonnaise
4 teaspoons vinegar
1 teaspoon snipped fresh dill or 1/4 teaspoon dill weed
1/2 teaspoon salt, optional
1/4 teaspoon pepper
1/4 teaspoon sugar

In a bowl, combine the ham, macaroni, shrimp, celery, onion, peppers and cheese. In another bowl, combine the dressing ingredients until blended. Pour over salad and toss to coat. Cover and chill for several hours before serving. Makes 8 servings.

Roasted Potato-and-Bacon Salad

2 pounds new potatoes, quartered
2 teaspoons olive oil
2 tablespoons chopped fresh rosemary
1 teaspoon salt, divided
1 teaspoon freshly ground pepper, divided
Vegetable cooking spray
8 bacon slices
1/4 cup red wine vinegar
3 tablespoons olive oil
1 tablespoon sugar
2 garlic cloves, pressed
1 (6-ounce) package fresh spinach
1 (5-ounce) package mixed salad greens
1/4 cup freshly shredded Parmesan cheese

Combine potatoes, oil, rosemary, 1/2 teaspoon salt, and 1/2 teaspoon pepper, tossing gently, and spread in a 15- x 10-inch jelly-roll pan coated with cooking spray.

Bake at 400° for 40 to 50 minutes or until potatoes are tender and lightly browned. Sprinkle evenly with 1/4 teaspoon salt and 1/4 teaspoon pepper; keep warm.

Cook bacon in a large skillet until crisp; remove bacon, and drain on paper towels, reserving drippings in skillet. Crumble bacon, and set aside.

Whisk vinegar, next 3 ingredients, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper into skillet; cook over medium heat, whisking occasionally, 3 to 4 minutes or until thoroughly heated.

Combine spinach and mixed greens; drizzle with warm dressing, tossing to coat. Top with potatoes, bacon, and Parmesan cheese; serve immediately. Makes 8 servings

Mediterranean Potato Salad

2 pounds small red potatoes, cut into 1/4-inch slices
3 cups water
1 small red onion, thinly sliced and separated into rings
1/2 cup pitted Greek olives
1/2 cup oil-packed sun-dried tomatoes, undrained, chopped
1/2 cup minced fresh parsley
1/3 cup pine nuts, toasted
1/8 teaspoon salt
1/8 teaspoon pepper
1/2 cup sun-dried tomato salad dressing
1 package (4 ounces) crumbled tomato and basil feta cheese

Place potatoes in a 3-qt. microwave-safe dish; add water. Cover and microwave on high for 12-14 minutes or until tender, stirring once. Drain; rinse in cold water.

In a large bowl, combine the potatoes, onion, olives, tomatoes, parsley, pine nuts, salt and pepper. Drizzle with dressing; toss to coat. Let stand at room temperature for 1 hour before serving. Sprinkle with feta cheese. Refrigerate leftovers. Makes 10 servings.

Tossed Salad with Wonton Strips

5-1/2 cups torn romaine
2 plum tomatoes, chopped
1/2 cup diced fresh pineapple
3 tablespoons chopped onion
1 cup vegetable oil
5 wonton wrappers, cut into 1/4-inch strips

Vinaigrette:
3 tablespoons cider vinegar
1/2 teaspoon ground mustard
1/2 teaspoon lemon juice
1/8 teaspoon salt
Dash pepper
1/2 cup olive oil

In a large salad bowl, combine the romaine, tomatoes, pineapple and onion; set aside. In a large skillet, heat vegetable oil to 375°. Fry wonton strips, in batches, for 10-20 seconds or until lightly browned. Drain on paper towels. Sprinkle over salad.

In a blender, combine the vinegar, mustard, lemon juice, salt and pepper. While processing, gradually add olive oil in a steady stream. Transfer to a pitcher or bowl; serve with salad. Makes 8 servings.

Tuna Salad Biscuit Cups

1 tube (12 ounces) refrigerated buttermilk biscuits
1/2 cup mayonnaise
2 tablespoons sweet pickle relish
1 tablespoon soy sauce
1/4 teaspoon dill weed
1 can (12 ounces) tuna, drained and flaked
1 can (8 ounces) water chestnuts, drained and finely chopped

Flatten each biscuit into a 3-in. circle and press into a greased muffin cup. Bake at 400° for 10-12 minutes or until golden brown. Cool for 5 minutes on a wire rack.

Meanwhile, in a small bowl, combine the mayonnaise, relish, soy sauce and dill. Stir in tuna and water chestnuts. Spoon into biscuit cups. Serve immediately. Makes 5 servings.