Salad Recipes

Sparkling White-Sangria Salad

2 envelopes unflavored gelatin
1 1/2 cups Riesling, divided
1 1/2 cups white grape juice
1/4 cup sugar
1 1/2 cups orange sections
1 cup seedless green grapes, halved
3/4 cup fresh raspberries
Cooking spray

Sprinkle gelatin over 1/2 cup wine, and let stand 5 minutes. Combine 1 cup wine, juice, and sugar in a medium saucepan; bring to a boil over medium-high heat. Remove from heat; add gelatin mixture, stirring until the gelatin dissolves. Place pan in a large ice-filled bowl; let stand 20 minutes or until thick but not set, stirring occasionally.

Whisk the gelatin mixture to form small bubbles; fold in orange sections, grapes, and raspberries. Spoon gelatin mixture into a 5-cup decorative mold coated with cooking spray. Cover and chill at least 4 hours. Place a plate upside down on top of mold; invert mold onto plate. Makes 12 servings

Citrus Couscous Salad

2 cups fresh orange juice, divided
1/2 cup water
1 teaspoon salt
1 (10-ounce) package couscous (about 1 2/3 cups)
1/2 cup dried apricots, sliced
1/2 cup dried currants
2 tablespoons red wine vinegar
1 cup chopped seeded cucumber
3/4 cup chopped green onions
1/2 cup coarsely chopped pistachios
1/4 cup chopped fresh mint
1/4 cup fresh lemon juice
2 tablespoons extra virgin olive oil

Bring 1 1/2 cups orange juice, water, and salt to a boil in a medium saucepan; gradually stir in couscous. Remove from heat; cover and let stand 5 minutes. Fluff with a fork. Place couscous in a large bowl.

Combine 1/2 cup orange juice, apricots, currants, and vinegar in a small saucepan; bring to a boil. Remove from heat; let stand 15 minutes. Drain and discard cooking liquid. Add apricot mixture, cucumber, and remaining ingredients to couscous, tossing to combine. Makes 8 servings

Strawberry-Spinach Salad

1/4 red onion, thinly sliced
2 (6-oz.) bags baby spinach
1 (16-oz.) container strawberries, quartered
1 (4-oz.) package crumbled blue cheese
1/2 cup sliced toasted almonds
Bottled red wine vinaigrette
Salt and freshly ground pepper to taste

Toss together red onion and next 4 ingredients in a large bowl. Drizzle with red wine vinaigrette; sprinkle with salt and pepper to taste. Makes 6 servings

Spinach Salad with Spiced Pork and Ginger Dressing

1 (1-pound) pork tenderloin, trimmed
1 tablespoon Sriracha
2 tablespoons brown sugar
1/2 teaspoon garlic powder
1/4 teaspoon salt
Cooking spray
3 cups baby spinach leaves
2 cups thinly sliced Napa cabbage
1 cup red bell pepper strips
1/4 cup sesame ginger dressing

Cut pork crosswise into 1/2-inch slices; flatten each slice slightly with hand. Combine pork and Sriracha in a bowl, tossing to coat. Add sugar, garlic powder, and salt; toss well.

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add pork mixture to pan, and cook 3 minutes on each side or until done. Remove from heat; keep warm.

Combine spinach, cabbage, and bell pepper in a large bowl. Add sesame ginger dressing; toss well. Arrange 1 1/2 cups spinach mixture in each of 4 shallow bowls; top each serving with 3 ounces pork. Makes 4 servings

Chili Corn Bread Salad

1 package (8-1/2 ounces) corn bread/muffin mix
1 can (4 ounces) chopped green chilies, undrained
1/8 teaspoon ground cumin
1/8 teaspoon dried oregano
Pinch rubbed sage
1 cup mayonnaise
1 cup (8 ounces) sour cream
1 envelope ranch salad dressing mix
2 cans (15 ounces each) pinto beans, rinsed and drained
2 cans (15-1/4 ounces each) whole kernel corn, drained
3 medium tomatoes, chopped
1 cup chopped green pepper
1 cup chopped green onions
10 bacon strips, cooked and crumbled
2 cups (8 ounces) shredded cheddar cheese

Prepare corn bread batter according to package directions. Stir in chilies, cumin, oregano and sage. Spread in a greased 8-in. square baking pan. Bake at 400° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool.

In a small bowl, combine mayonnaise, sour cream and dressing mix; set aside. Crumble half of the corn bread into a 13-in. x 9-in. dish. Layer with half of the beans, mayonnaise mixture, corn, tomatoes, green pepper, onions, bacon and cheese. Repeat layers (dish will be very full). Cover and refrigerate for 2 hours. Makes 12 servings.

Multibean Salad

2 cups diagonally cut haricots verts (about 8 ounces)
2 cups diagonally cut wax beans (about 8 ounces)
1 cup frozen shelled edamame (green soybeans)
1 cup grape or cherry tomatoes, halved
1/2 cup finely chopped orange bell pepper
1/2 cup thinly sliced red onion
2 tablespoons sherry vinegar
1/2 teaspoon sugar
1/4 teaspoon Dijon mustard
2 teaspoons extravirgin olive oil
1/4 cup chopped fresh parsley
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper

Steam haricots verts, wax beans, and edamame, covered, 6 minutes or until haricots verts and wax beans are crisp-tender. Drain and plunge beans into ice water; drain. Combine beans, tomatoes, bell pepper, and onion in a large bowl.

Combine vinegar, sugar, and mustard, stirring with a whisk. Gradually add oil to vinegar mixture, stirring constantly with a whisk. Stir in parsley, salt, and black pepper. Drizzle vinaigrette over bean mixture; toss gently to coat. Makes 6 servings

Waldorf Coleslaw

3 cups shredded cabbage
3 cups diced Granny Smith apple
6 tablespoons raisins
3 tablespoons coarsely chopped walnuts
3 tablespoons plain yogurt
2 tablespoons mayonnaise
1 tablespoon honey
1 teaspoon prepared horseradish
1/4 teaspoon salt
1/4 teaspoon black pepper

Combine the first 4 ingredients in a medium bowl. Combine yogurt and remaining ingredients, stirring well with a whisk. Pour over cabbage mixture; toss well. Cover and chill 2 hours. Makes 10 servings

Wild Rice and Barley Salad

1 3/4 cups chicken broth
1/2 cup uncooked brown and wild rice mix
1/2 cup uncooked pearl barley
3/4 cup rinsed and drained canned chickpeas (garbanzo beans)
1/3 cup golden raisins
1/4 cup sliced green onions
2 tablespoons red wine vinegar
1 1/2 teaspoons extravirgin olive oil
1 teaspoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons chopped fresh basil
2 tablespoons slivered almonds, toasted

Combine first 3 ingredients in a medium saucepan; bring to a boil. Cover, reduce heat, and simmer 40 minutes or until liquid is absorbed. Remove from heat, and let stand, covered, 5 minutes. Spoon rice mixture into a medium bowl. Add chickpeas, raisins, and green onions.

Combine vinegar and next 4 ingredients (through pepper) in a small bowl; stir with a whisk. Pour over barley mixture; toss well. Cover; chill 2 hours. Stir in basil and almonds. Makes 8 servings

Warm Potato Salad with Beer and Mustard Dressing

Salad:
3 pounds red potatoes
1/2 cup finely chopped red onion
1/4 cup thinly sliced green onions
1/4 cup finely chopped celery
1/4 cup chopped fresh parsley
1/4 cup finely chopped sweet pickles
2 tablespoons beer
2 tablespoons cider vinegar

Dressing:
1/4 cup olive oil, divided
3/4 cup finely chopped yellow onion
3/4 cup beer
1/4 cup cider vinegar
1 teaspoon sugar
3/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
2 tablespoons Dijon mustard

To prepare salad, place potatoes in a large saucepan; cover with water. Bring to a boil. Reduce heat, and simmer 25 minutes or until tender. Drain; cool. Cut potatoes into 1/4-inch slices. Combine potatoes, red onion, and next 6 ingredients (through 2 tablespoons vinegar); toss gently.

To prepare dressing, heat 2 tablespoons oil in a small skillet over medium-high heat. Add 3/4 cup yellow onion to pan; sauté 3 minutes or until tender. Add 3/4 cup beer and next 4 ingredients (through pepper); bring to a boil. Cook until reduced to 1/2 cup (about 6 minutes). Place mixture in a food processor.

Add mustard to food processor; process until smooth. With processor on, slowly pour remaining 2 tablespoons olive oil through food chute, processing until smooth. Pour dressing over potato mixture; toss gently. Serve immediately. Makes 8 servings

Layered Cornbread Turkey Salad

1 (15-ounce) bottle roasted-garlic dressing
1/2 cup buttermilk
1 head romaine lettuce, shredded
1 1/2 cups chopped smoked turkey (about 1/2 pound)
8 ounces crumbled feta cheese
1 (12-ounce) jar roasted red bell peppers, drained and chopped
2 cups cornbread, crumbled
8 bacon slices, cooked and crumbled
5 green onions, chopped

Stir together dressing and buttermilk, blending well. Layer a 3-quart glass bowl with half each of lettuce and next 6 ingredients; top with half of dressing. Repeat layers with remaining ingredients and dressing. Cover and chill 2 hours. Prep: 25 min., Chill: 2 hrs. Makes 6 servings

Couscous Salad with Chicken and Chopped Vegetables

Salad:
1 1/2 cups water
1 tablespoon olive oil, divided
3/4 teaspoon salt
1 cup uncooked couscous
1 cup chopped yellow bell pepper
1/2 cup finely chopped zucchini
1/2 cup chopped mushrooms
1 1/2 cups chopped skinless, boneless rotisserie chicken
1/2 cup (1/8-inch-thick) diagonally cut carrot
1/4 cup thinly sliced green onions
3 tablespoons dried currants
3 tablespoons finely chopped fresh mint
1/8 teaspoon freshly ground black pepper

Dressing:
1 cup plain yogurt
3 tablespoons fresh lemon juice
1 tablespoon honey
1 tablespoon white wine vinegar

To prepare salad, bring water, 1 teaspoon oil, and salt to a boil in a medium saucepan; gradually stir in couscous. Remove from heat; cover and let stand 5 minutes. Fluff with a fork. Place in a large bowl; cool to room temperature.

Heat a large nonstick skillet over medium-high heat. Add remaining oil to pan. Add the bell pepper, zucchini, and mushrooms; sauté 4 minutes or until bell pepper is tender. Add bell pepper mixture, chicken, carrot, onions, currants, mint, and black pepper to couscous; toss gently to combine.

To prepare dressing, combine yogurt and remaining ingredients, stirring with a whisk. Drizzle over couscous mixture, tossing gently to combine. Makes 4 servings

Walnut-Chicken Salad

4 skinned and boned chicken breast halves
3 tablespoons buttermilk
1 cup finely ground walnuts
1/2 cup fine, dry breadcrumbs
1 teaspoon salt
2 tablespoons vegetable oil
6 cups torn mixed salad greens
4 cups torn fresh spinach
1 cup (4 ounces) shredded colby-Monterey Jack cheese blend
16 cherry tomatoes, cut in half
Buttermilk-Honey Dressing

Place chicken between 2 sheets of heavy-duty plastic wrap; flatten to 1/4-inch thickness using a meat mallet or rolling pin. Brush buttermilk evenly over chicken.

Combine walnuts, breadcrumbs, and salt in a shallow dish; dredge chicken in mixture.

Pour oil into a large skillet; place over medium-high heat until hot. Add chicken, and cook 3 minutes on each side or until golden. Remove from heat; cool slightly. Cut chicken crosswise into thin slices.

Combine salad greens and spinach, and arrange on each of 4 individual plates. Sprinkle with cheese, and top with tomato halves and chicken. Serve with Buttermilk-Honey Dressing on the side. Makes 4 servings

Buttermilk-Honey Dressing
1/3 cup honey
1/3 cup buttermilk
1/4 cup chopped fresh chives
2 tablespoons lemon juice
1/2 teaspoon pepper

Combine all ingredients in a small bowl, stirring well with a wire whisk. Makes 1 cup

Potato Salad

5 large red potatoes, peeled and cubed
2 ribs celery, chopped
1/2 large onion, chopped
3 hard-boiled eggs, 2 chopped and 1 sliced
2 heaping tablespoons sweet pickle relish, drained
1/2 cup Dukes Mayonnaise
3 tablespoons yellow mustard
1 tablespoon sugar
Paprika, for garnish
Salt

Boil cubed potatoes until they are tender. Drain and cool. In a large bowl add celery, onion, 2 eggs and pickled relish. Add the salad dressing, yellow mustard and sugar. Stir well. Place the sliced egg on top of potatoes and sprinkle with paprika and salt. Let the potato salad chill in the refrigerator for 2 1/2 hours or overnight. Makes 4 servings

Ham Pasta Salad

8 ounces ziti pasta
1 pound cooked ham, cubed
1 large red bell pepper, cut into 1 inch pieces
1 large green bell pepper, cut into 1 inch pieces
1 large red onion, coarsely chopped
15 small sweet pickles, chopped, juice reserved
1 cup cherry tomatoes, halved
1 cup mayonnaise
1/2 cup sour cream
2 1/2 teaspoons beef bouillon granules
1 tablespoon white vinegar
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 cloves garlic, minced

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. In a large bowl, mix together the drained pasta, ham, peppers, onion, pickles and tomatoes.

In a small bowl, whisk together the mayonnaise, sour cream, beef bouillon granules, vinegar, salt, pepper, garlic and 1/2 cup of reserved pickle juice. Fold into the salad and toss gently until evenly coated. Chill overnight to allow the flavors to blend. Serve near room temperature. Makes 6 servings

Fruit Salad

1 can (20 ounces) unsweetened pineapple chunks
3/4 cup sugar
2 tablespoons all-purpose flour
2 eggs, lightly beaten
1 tablespoon lemon juice
1 cup heavy whipping cream, whipped
1 can (11 ounces) mandarin oranges, drained
1 package (10-1/2 ounces) pastel miniature marshmallows
1 jar (10 ounces) maraschino cherries, drained and chopped

Drain pineapple, reserving juice; set pineapple aside. In a heavy saucepan, combine the sugar, flour, eggs, lemon juice and reserved pineapple juice until smooth. Cook and stir over medium-low heat until mixture is thickened and reaches 160°. Cool to room temperature.

Fold in whipped cream. In a large bowl, combine the oranges, marshmallows, cherries and reserved pineapple; fold in cooked dressing. Refrigerate until chilled. Makes 12 servings.

Chicken, Carrot, and Cucumber Salad

2 cups chopped cooked chicken breast (about 1 pound)
1 1/4 cups chopped seeded cucumber
1/2 cup matchstick-cut carrots
1/2 cup sliced radishes
1/3 cup chopped green onions
1/4 cup light mayonnaise
2 tablespoons chopped fresh cilantro
1 teaspoon bottled minced garlic
1/4 teaspoon salt
1/4 teaspoon ground cumin
1/8 teaspoon black pepper
4 green leaf lettuce leaves
4 (6-inch) whole wheat pitas, each cut into 8 wedges

Combine first 5 ingredients in a large bowl. Combine mayonnaise and next 5 ingredients (through pepper) in a small bowl, stirring with a whisk. Add mayonnaise mixture to chicken mixture; stir until combined.

Place 1 lettuce leaf on each of 4 plates; top each leaf with about 1 cup chicken mixture. Place 8 pita wedges on each serving. Makes 4 servings

Romaine and Turkey Salad with Creamy Avocado Dressing

1/4 cup buttermilk
1 tablespoon light mayonnaise
1 tablespoon fresh lime juice
1/2 teaspoon salt
1/8 teaspoon ground red pepper
1 garlic clove, peeled
1/2 ripe peeled avocado, seeded and coarsely mashed
8 (1/2-ounce) slices diagonally cut French bread (about 1/2 inch thick)
1/4 cup (1 ounce) preshredded Parmesan cheese
4 cups bagged chopped romaine lettuce
2 cups diced roasted turkey breast (about 8 ounces)
1/2 cup thinly sliced green onions
2 tablespoons chopped fresh cilantro

Combine first 7 ingredients in a blender, and process until smooth, scraping sides. Set aside. Preheat broiler. Arrange bread slices in a single layer on a baking sheet. Sprinkle 1 1/2 teaspoons cheese on each bread slice.

Broil bread slices 2 minutes or until lightly browned. Combine lettuce and remaining ingredients in a large bowl. Drizzle buttermilk mixture over lettuce mixture; toss gently to coat. Serve with cheese toasts. Makes 4 servings

Peppery Monterey Jack Pasta Salad

6 ounces uncooked acini di pepe pasta (about 1 cup)
2 1/4 cups diced plum tomato (about 14 ounces)
1/3 cup capers, rinsed and drained
1/4 cup finely chopped red onion
1/4 cup sliced pickled banana peppers
1/4 cup chopped fresh parsley
2 tablespoons cider vinegar
1 tablespoon extra-virgin olive oil
1/2 teaspoon dried oregano
1/8 teaspoon salt
2 ounces Monterey Jack cheese, cut into 1/4-inch cubes
1 (16-ounce) can navy beans, rinsed and drained
1 ounce salami, chopped
1 garlic clove, minced

Cook pasta according to package directions, omitting salt and fat. Drain. Combine tomato and remaining ingredients in a large bowl. Add pasta to tomato mixture, tossing well to combine.

Asiago breadsticks: Combine 1/2 cup grated Asiago cheese, 1 tablespoon sesame seeds, and 1 teaspoon freshly ground black pepper in a small bowl. Separate 1 (7-ounce) can refrigerated breadstick dough to form 8 sticks; roll each breadstick in cheese mixture. Bake according to package directions. Makes 4 servings

Tuscan White Bean Salad

1 medium onion, thinly sliced
2 cloves garlic, minced
2 tbsp. olive oil
1 19-oz. can cannellini beans, rinsed and drained
1 14 1/2-oz. can whole tomatoes, cut up
1 tsp. poultry seasoning
1/3 Cup red wine vinegar
Garlic bread (optional)

In a large skillet cook onion and garlic in hot oil until tender. Stir in beans, undrained tomatoes, and poultry seasoning. Bring to a boil; reduce heat. Simmer, covered, for 10 minutes, stirring occasionally.

Stir in vinegar and salt and pepper to taste. Cook, uncovered, about 5 minutes more or until desired consistency. Serve with garlic bread, if desired. Serves 4

Antipasto with Fresh Basil and Mozzarella

1/2 16-oz. pkg. fusilli pasta, uncooked
1/4 cup white wine vinegar
6 tbsp. olive oil, divided
1/3 cup chopped fresh basil
2 tbsp. capers
1 clove garlic, minced
6 oz. fresh mozzarella cheese, thinly sliced
1/2 lb. sliced hard salami or prosciutto, cut into thin strips
1 15-oz. can garbanzo beans, rinsed and drained
1/2 14-oz. jar pepperoncini peppers, drained
1 12-oz. jar roasted red peppers, drained
1/3 cup pitted black olives
Focaccia bread (optional)

Prepare pasta according to package directions; drain and let cool. Add vinegar and 2 tablespoons of the oil. Cover and refrigerate. Meanwhile, whisk together remaining 4 tablespoons oil, basil, capers, and garlic; set aside.

Combine fresh mozzarella, salami, beans, peppers and olives in large bowl. Drizzle with reserved olive oil mixture, tossing well. Cover and refrigerate at least 30 minutes. Arrange pasta and vegetable mixture on large serving platter. Serve cold with focaccia bread, if desired. Serves 6

Cobb Salad with Crispy Chicken

1 head iceberg lettuce
1 lb. deli fried chicken tenders, cut into bite-size pieces
12 cherry tomatoes, quartered
1 avocado, pitted, peeled and cut into chunks
4 carrot sticks, diced
1/2 cucumber, peeled, seeded and chopped
4 slices precooked bacon, heated and chopped
1/2 cup blue cheese crumbles

Dressing:
1/2 Cup ranch dressing
1/2 Cup barbecue sauce

Prepare salad bowl by cutting stem end off head of lettuce; cut the head into 4 wedges and remove some of the center leaves to create 4 individual lettuce “bowls.” Place each in separate, shallow bowls. Evenly divide chicken pieces and sprinkle over lettuce. Sprinkle evenly with tomatoes, avocado, carrot, cucumber and bacon. Cover each bowl loosely and chill until ready to serve.

To prepare dressing, mix ranch dressing and barbecue sauce together. Drizzle dressing over top of each salad and sprinkle tops with 2 tablespoons each blue cheese. Serve immediately. Serves 4

Fresh Tropical Fruit Salad

1 cup small papaya cubes
1 ripe mango, peeled and cut into small cubes
1 large navel orange, peeled and cut into small cubes
3/4 cup fresh orange juice
1 ripe kiwifruit, peeled and cut into small cubes
Carambola (star fruit) slices (optional)

Place all ingredients except carambola in medium bowl, stirring gently to mix. Cover and refrigerate 30 minutes. Serve in small bowls or wine glasses. Garnish with carambola slices, if desired. Serves 4

Niçoise Steak Salad

1 1/2 cups bottled vinaigrette salad dressing
3 tbsp. dijon-style mustard
1 lb. flank steak
4 cups mixed greens
4 new potatoes, quartered and cooked
1 lb. green beans, cooked
3 plum tomatoes, sliced
2 hard-cooked eggs, sliced
1/4 cup sliced black olives

Stir together vinaigrette and mustard; set aside 1/2 cup. Combine flank steak and remaining vinaigrette mixture in shallow dish or resealable plastic bag. Cover or seal and marinate in refrigerator at least 2 hours.

Drain steak; discard marinade. Grill covered over medium-high heat 6 to 8 minutes on each side or to desired doneness. Slice diagonally across the grain. Toss over mixed greens with potatoes, green beans, tomatoes, eggs and olives; drizzle with reserved vinaigrette mixture. Serves 4

Orange Salad with Green Beans

1 lb. green beans, ends trimmed
2 oranges
1/2 cup orange juice
1/3 cup vegetable or olive oil
2 tbsp. honey
1/2 tsp. salt
1/8 tsp. black pepper
1 granny smith apple, seeded and cut into thin wedges
1 small purple onion, sliced (about 1/2 cup)
1/2 cup coarsely chopped walnuts
Lettuce leaves (optional)

Cook green beans in boiling, salted water 8 minutes or just until crisp-tender. Drain well and set aside. Peel oranges and cut into slices. In small bowl, combine orange juice, oil, honey, salt and pepper.

To serve, line serving platter with lettuce leaves, if desired. Lay green beans on lettuce, top with oranges, apple wedges, onion and walnuts. Drizzle with dressing. Serves 4

Ambrosia

3 cans (15 oz. each) chunky fruit cocktail, drained
1 can (11 oz.) mandarin oranges, drained
1 cup miniature marshmallows
1 cup flake coconut
2 bananas, thinly sliced
2/3 cup (5 fl.-oz. can) evaporated milk
1 cup sliced fresh strawberries

Combine fruit cocktail, oranges, marshmallows, coconut, bananas, and evaporated milk in large bowl. Refrigerate for 30 minutes. Stir in strawberries before serving. Serves 6