Salad Recipes

Sweet and Sour Cole Slaw

6 cups shredded cabbage
1 cup radishes, sliced
1/2 cup onion, sliced rings
1/2 cup sugar
1 tbsp. sugar
1 tsp. mustard, dry
1 tsp. celery seed
1/2 tsp. salt
1/2 cup vinegar
1/2 cup mayonnaise

In large bowl, place half of cabbage, then radishes and onion. Top with remaining cabbage. Sprinkle with 1/2-cup sugar. In small bowl, combine remaining ingredients; pour over cabbage mixture. Cover; refrigerate 2 hours. Toss before serving. Makes 8 servings

Fresh Corn Salad

8 ears corn , shucked
3/4 cup finely diced red onion (about 1 onion)
5 tablespoons cider vinegar
5 tablespoons olive oil
3/4 teaspoon kosher salt
Freshly ground black pepper
3/4 cup thinly sliced fresh basil leaves

In a large pot of boiling salted water, cook corn 3 minutes, or until starchiness is just gone. Drain corn and immerse in ice water to stop cooking and to set color. When cool, cut kernels off cob, cutting close to cob.

In a large bowl, toss kernels with red onion, vinegar, olive oil, salt, and a good amount of pepper. Just before serving, toss in fresh basil; adjust seasoning to taste. Serve cold or at room temperature. Serves 8

Dilly Cucumber Salad

3 cups thinly sliced cucumbers
1 small sweet red pepper, julienned
1/2 cup chopped sweet onion
1/3 cup sugar
1/4 cup white wine vinegar
1-1/2 teaspoons salt
1 teaspoon dill seed

In a large bowl, combine all ingredients. Cover and refrigerate for at least 1 hour, stirring occasionally. Makes 4 servings.

French Dressing with Tomatoes

1 can (10-3/4 ounces) condensed tomato soup, undiluted
1 cup canola oil
1/2 cup sugar
1/2 cup cider vinegar
1 tablespoon Worcestershire sauce
1 tablespoon prepared mustard
2 to 3 teaspoons pepper
1 teaspoon salt
1/4 teaspoon garlic powder
Tomato wedges
Lettuce leaves

In a blender, combine the first nine ingredients; cover and process until blended. Place tomato wedges in a bowl; add enough dressing to cover. Let stand at room temperature for 1 hour.

Pour remaining dressing into a jar; cover and refrigerate for another use. To serve, use a slotted spoon to place tomato wedges on lettuce leaves; drizzle with dressing left in bowl. Makes 3 cups.

Green Bean and Tomato Salad

1 pound fresh green beans, trimmed
1/2 cup thinly sliced red onion
1 pint grape or cherry tomatoes, halved
2 tablespoons lemon juice
1 tablespoon olive or canola oil
1 tablespoon water
3/4 teaspoon salt
1/4 teaspoon pepper
1 cup chopped celery

Place beans in a 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 in a large bowl; add onion. Place tomatoes in another bowl.

In a small bowl, whisk together the lemon juice, oil, water, salt and pepper. Pour over the vegetables in each bowl; toss to coat. Cover and refrigerate for at least 1 hour. Stir celery into bean mixture; transfer to a serving platter. Surround with tomatoes. Makes 8 servings.

Honey-Mustard Potato Salad

5 pounds red potatoes
2 cups chopped celery
1 cup chopped sweet red pepper
4 hard-cooked eggs, chopped
2 green onions, chopped
1/2 cup mayonnaise
1/2 cup honey mustard
1/2 cup prepared mustard
1/4 cup sour cream
3/4 teaspoon salt
1/4 teaspoon pepper

Place potatoes in a saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain and cool.

Cut potatoes into quarters; place in a large bowl. Add the celery, red pepper, hard-cooked eggs and onions. In a small bowl, combine the remaining ingredients. Pour over potato mixture and toss to coat. Cover and refrigerate for at least 1 hour. Makes 16 servings.

Peppery Vegetable Salad

15 poblano and/or banana peppers, seeded and coarsely chopped (about 7 cups)
1-1/2 cups fresh cauliflowerets, cut into bite-size pieces
3 small carrots, coarsely chopped
1 large sweet red pepper, coarsely chopped
1 cup pitted ripe olives
3 garlic cloves, minced
1 cup water
1 cup white vinegar
3/4 cup olive oil
4 teaspoons dried oregano
1 teaspoon salt

In a large bowl, combine the peppers, cauliflower, carrots, red pepper, olives and garlic. In a jar with a tight-fitting lid, combine the remaining ingredients; shake well. Pour over vegetable mixture and toss to coat. Cover and refrigerate overnight. Serve with a slotted spoon. Makes 12 servings.

Raisin Broccoli Salad

4 cups broccoli florets
1 cup chopped green pepper
1 cup sliced carrots
1 cup raisins
1 cup chopped walnuts
1 medium onion, chopped
1 cup mayonnaise
1/2 cup sugar
1/4 cup white vinegar

In a large serving bowl, combine the first six ingredients. In a small bowl, combine the mayonnaise, sugar and vinegar until smooth. Pour over vegetable mixture and toss to coat. Cover and refrigerate for at least 1 hour or until serving. Makes 12 servings.

Tortellini Pepperoncini Salad

1 (9-ounce) package fresh cheese tortellini
2 cups halved cherry tomatoes
2 cups fresh spinach leaves, coarsely chopped
1/2 cup chopped pepperoncini peppers
6 tablespoons (1 1/2 ounces) preshredded fresh Parmesan cheese
1/4 cup capers
1/4 cup chopped fresh basil
1 (16-ounce) can navy beans
2 tablespoons fresh lemon juice
1 1/2 tablespoons extravirgin olive oil

Cook pasta according to package directions, omitting salt and fat. While pasta cooks, combine tomatoes, spinach, peppers, cheese, capers, basil, and beans in a large bowl. Drain pasta; rinse with cold water. Add pasta, juice, and oil to tomato mixture; toss gently. Serve immediately. Makes 6 servings

Chicken Salad with Olive Vinaigrette

1 cup uncooked Israeli couscous
1/4 cup chopped pitted kalamata olives
2 tablespoons chopped fresh flat-leaf parsley
1 tablespoon chopped capers
2 tablespoons extravirgin olive oil
1 tablespoon fresh lemon juice
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 garlic clove, minced
2 (7-ounce) packages chicken breast in water

Cook couscous according to package directions, omitting salt and fat. Drain and rinse with cold water. Combine olives and next 7 ingredients (olives through garlic) in a large bowl, stirring with a whisk.

Add couscous to olive mixture; toss gently to coat. Stir in chicken just before serving. You can substitute 2 cups cooked chicken or turkey breast for vacuum-packed chicken. Makes 4 servings

Feta Salmon Salad

1/4 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon ground ginger
1/4 teaspoon dried parsley flakes
1/4 teaspoon pepper
4 salmon fillets (6 ounces each)
1 package (5 ounces) spring mix salad greens
1 large cucumber, chopped
1 large tomato, chopped
1/2 cup crumbled feta cheese
1/4 cup red wine vinaigrette

Coat grill rack with cooking spray before starting the grill. Combine the seasonings; sprinkle over salmon. Grill, covered, over medium heat or broil 4 in. from the heat for 8-12 minutes or until fish flakes easily with a fork.

In a large bowl, combine the salad greens, cucumber, tomato and feta cheese; divide among four plates. Top with salmon; drizzle with vinaigrette. Makes 4 servings.

Thai Beef Salad

1 cup loosely packed fresh cilantro leaves
1/4 cup fresh lime juice (about 3 limes)
2 tablespoons low-sodium soy sauce
1 1/2 tablespoons Thai fish sauce
1 tablespoon honey
2 teaspoons grated orange rind
2 garlic cloves, peeled
1/2 small serrano chile
2 teaspoons olive oil
4 (4-ounce) beef tenderloin steaks, trimmed
1/4 teaspoon black pepper
1/8 teaspoon salt
2 cups shredded Napa cabbage
1 cup grated, seeded, peeled cucumber
1/3 cup thinly sliced green onions
3 tablespoons chopped fresh basil
1 (12-ounce) package broccoli coleslaw
1 (11-ounce) can mandarin oranges in light syrup, drained

Combine first 8 ingredients in a food processor; process until smooth. Heat oil in a large nonstick skillet over medium-high heat. Sprinkle steak evenly on both sides with pepper and salt.

Add steak to pan; cook 4 minutes on each side or until desired degree of doneness. Remove steak from pan; let stand 5 minutes. Thinly slice steak.

Combine cabbage and the remaining ingredients in a large bowl. Drizzle slaw mixture with cilantro mixture; toss. Arrange 2 cups slaw mixture on each of 4 plates; top each serving with 3 ounces beef. Makes 4 servings

Curry Chicken Salad

2 pounds chicken breasts (skinless and boneless)
1 cup mayonnaise
2 1/2 teaspoons curry powder
1 stalk celery, finely chopped
1 1/2 teaspoons mango chutney (or orange marmalade)
Sea Salt and freshly ground black pepper
1 medium to large Hawaiian papaya, cut lengthwise, seeds removed
Mixed greens, for garnish
Paprika, for garnish

In medium saucepan, bring 3 cups of water to a boil, reduce heat and add chicken. Add fresh garlic, salt and pepper to taste. Let simmer for 10 to 12 minutes or until fork tender - be careful not to overcook. Remove chicken from saucepan and allow for chicken to rest on a wire rack.

Once the chicken is cooled, dice into small pieces. In a medium bowl, combine the mayonnaise, curry powder, chopped celery and mango chutney. Add the diced chicken, season with salt and pepper, to taste, and stir until ingredients have mixed completely. Cover and refrigerate for at least 1 hour. Cut a medium to large sized Hawaiian papaya lengthwise and remove all seeds. Let chill.

Prepare a plate with a layer of greens. Place the chilled half papaya in the center of the plate, surrounded by the greens. Using an ice cream scoop, place a generous scoop of chilled curried chicken salad into the center of the papaya, and sprinkle with paprika, for garnish. Makes 6 to 8 servings

Crunchy Edamame Slaw

1/4 cup chopped lightly salted cashews
3/4 cup mayonnaise
1 tablespoon sesame seeds
2 tablespoons white wine vinegar
1 tablespoon soy sauce
2 teaspoons sesame oil
2 teaspoons honey
4 cups shredded red cabbage (about 1/2 head)
2 cups fully cooked, frozen, shelled edamame (green soybeans), thawed
1 1/2 cups grated carrots (3 medium carrots)
1 cup peeled, seeded, and diced cucumber (about 1 medium cucumber)
1/4 cup chopped fresh cilantro
3 tablespoons thinly sliced green onions (2 green onions)
Salt and pepper to taste

Preheat oven to 350°. Bake cashews in a single layer in a shallow pan 5 to 6 minutes or until lightly toasted and fragrant, stirring occasionally.

Whisk together mayonnaise and next 5 ingredients in a large bowl. Add cabbage, next 5 ingredients, and toasted cashews, tossing to coat. Stir in salt and pepper to taste. Cover and chill 1 to 4 hours. Makes 8 servings

Honey-Chicken Salad

4 cups chopped cooked chicken
3 celery ribs, diced (about 1 1/2 cups)
1 cup sweetened dried cranberries
1/2 cup chopped pecans, toasted
1 1/2 cups mayonnaise
1/3 cup honey
1/4 teaspoon salt
1/4 teaspoon pepper
Garnish: chopped toasted pecans

Combine first 4 ingredients. Whisk together mayonnaise and next 3 ingredients. Add to chicken mixture, stirring gently until combined. Garnish, if desired. Makes 4 to 6 servings

Savory Potato Salad

3 pounds red potatoes, scrubbed
1 1-oz. packet vegetable soup mix
1/4 cup red wine vinegar
Pepper
2 stalks celery, minced
2 tablespoons minced red onion
2 teaspoons Dijon mustard
1 cup mayonnaise
Zest of 1 lemon
1/2 cup packed arugula leaves, coarsely chopped
1/4 cup packed parsley leaves, coarsely chopped

Cover potatoes with 1 inch of cold water in a large pot or Dutch oven. Bring to a boil, then reduce heat to medium. Cook until potatoes are tender and a knife inserted in center of a potato meets no resistance, 25 to 30 minutes.

Drain and let cool slightly. When potatoes are cool enough to handle, chop into 1-inch pieces and place in a large bowl. Toss potatoes with soup mix, vinegar and pepper to taste. Cover bowl with plastic wrap and refrigerate until cool, 20 to 25 minutes.

Toss potatoes with celery, onion, mustard, mayonnaise and lemon zest. Fold in arugula and parsley. Taste and adjust seasoning, if necessary. Serve immediately, or chill, covered, until ready to use. Makes 8 servings

Sesame Chicken Salad

1 package (16 ounces) bow tie pasta
1 cup canola oil
2/3 cup white wine vinegar
2/3 cup teriyaki sauce
1/3 cup sugar
1/2 teaspoon pepper
3 cans (11 ounces each) mandarin oranges, drained
2 cans (8 ounces each) sliced water chestnuts, drained
2 cups cubed cooked chicken
1-1/3 cups honey roasted peanuts
1 package (9 ounces) fresh spinach, torn
1 package (6 ounces) dried cranberries
6 green onions, chopped
1/2 cup minced fresh parsley
1/4 cup sesame seeds, toasted

Cook pasta according to package directions; drain and place in a very large bowl. In a small bowl, combine the oil, vinegar, teriyaki sauce, sugar and pepper. Pour over pasta and toss to coat.

Cover and refrigerate for 2 hours. Just before serving, add the remaining ingredients; gently toss to coat. Makes 22 servings (1 cup each).

Mandarin Couscous Salad

1-1/3 cups water
1 cup uncooked couscous
1 can (11 ounces) mandarin oranges, drained
1 cup frozen peas, thawed
1/2 cup slivered almonds, toasted
1/3 cup chopped red onion
3 tablespoons cider vinegar
2 tablespoons olive oil
1 tablespoon sugar
1/4 teaspoon salt
1/4 teaspoon hot pepper sauce

Place water in a saucepan; bring to a boil. Stir in couscous. Cover and remove from the heat; let stand for 5 minutes. Fluff with a fork. Cover and refrigerate for at least 1 hour.

In a large bowl, combine the oranges, peas, almonds, onion and couscous. In a jar with a tight-fitting lid, combine the vinegar, oil, sugar, salt and pepper sauce; shake well. Pour dressing over couscous mixture; toss to coat. Makes 6 servings.

Apple Carrot Salad

4 large carrots, shredded
1 medium tart apple, chopped
1/3 cup raisins
1/4 cup plain yogurt
1/4 cup mayonnaise
2 teaspoons Dijon mustard
2 teaspoons lemon juice
1/8 teaspoon pepper
2 teaspoons sugar
1/3 cup shredded cheddar cheese

In a bowl, combine the carrots, apple and raisins. In a small bowl, combine yogurt, mayonnaise, mustard, lemon juice, pepper and sweetener. Pour over carrot mixture and toss to coat. Stir in cheese. Makes 8 servings.

Roquefort Pear Salad

10 cups torn salad greens
3 large ripe pears, peeled and cut into large pieces
1/2 cup thinly sliced green onions
4 ounces crumbled blue cheese
1/4 cup slivered almonds, toasted

Mustard Vinaigrette:
1/3 cup olive oil
3 tablespoons cider vinegar
1-1/2 teaspoons sugar
1-1/2 teaspoons Dijon mustard
1 garlic clove, minced
1/2 teaspoon salt
Pepper to taste

In a large bowl, combine the salad greens, pears, onions, cheese and almonds. In a jar with a tight-fitting lid, combine the vinaigrette ingredients; shake well. Pour over salad; toss to coat. Makes 8-10 servings.

Pesto Pasta Salad

Pesto:
3 cups packed fresh basil
1 cup packed fresh parsley
3 garlic cloves, chopped
1 tablespoon lemon juice
1/2 teaspoon salt
1/4 teaspoon pepper
1/3 cup pine nuts, toasted
1/2 cup olive oil
1/2 cup grated Parmesan

Salad:
1 pound gemelli or other short pasta
1 cup plain 2 percent Greek yogurt
2 pints cherry or grape tomatoes, halved

Make pesto: In a food processor puree basil, parsley, garlic, lemon juice, salt, pepper and pine nuts until smooth. With motor running, add olive oil and process until a thick paste forms. Add Parmesan and pulse twice. Season with more salt and pepper, if desired.

Make salad: Cook pasta according to package directions until al dente. Drain and run under cold water to stop cooking.

In a large bowl, combine pesto and Greek yogurt and stir until well blended. Add cold pasta and toss to coat with dressing. Top with tomatoes. Serve salad at room temperature or cover and refrigerate to serve chilled. Makes 8 servings

Roasted Chicken and Bow Tie Pasta Salad

3 cups uncooked farfalle (bow tie pasta) (about 8 ounces)
1/3 cup fresh orange juice
1/4 cup fresh lemon juice
2 tablespoons extravirgin olive oil
1 tablespoon stone-ground mustard
2 teaspoons sugar
1 1/4 teaspoons salt
1/2 teaspoon freshly ground black pepper
1 1/2 teaspoons rice vinegar
2 cups shredded cooked chicken breast (about 2 breasts)
1 1/2 cups seedless red grapes, halved
1 cup thin diagonally cut celery
1/3 cup finely chopped red onion
1/3 cup coarsely chopped walnuts, toasted
3 tablespoons chopped fresh chives
2 tablespoons chopped fresh parsley

Cook pasta according to package directions, omitting salt and fat; drain. Cool completely. Combine orange juice and the next 7 ingredients (orange juice through rice vinegar) in a large bowl, stirring with a whisk to combine. Add pasta, chicken, grapes, celery, red onion, walnuts, chives, and parsley; toss gently to combine. Makes 6 servings

Greek Pasta Salad

Salad:
3 cups uncooked farfalle (bow tie pasta)
Cooking spray
1 (8-ounce) tuna steak (about 3/4 inch thick)
1/8 teaspoon salt
1 1/2 cups sliced peeled cucumber
3/4 cup (3 ounces) crumbled feta cheese with peppercorns
1/4 cup coarsely chopped red onion
1/4 cup sliced kalamata olives
1/4 teaspoon freshly ground black pepper
12 cherry tomatoes, halved

Dressing:
1/4 cup fresh lemon juice
2 teaspoons extravirgin olive oil
1 teaspoon dried oregano
1/4 teaspoon freshly ground black pepper
1/8 teaspoon salt

To prepare salad, cook pasta according to package directions, omitting salt and fat. Drain and rinse under cold water. Drain; place in a large bowl.

Heat a large grill pan coated with cooking spray over high heat. Sprinkle tuna with 1/8 teaspoon salt. Add tuna; cook 5 minutes on each side or until desired degree of doneness. Remove from pan; cool slightly. Cut tuna into 1-inch pieces. Add tuna, cucumber, and next 5 ingredients (cucumber through tomatoes) to pasta.

To prepare dressing, combine lemon juice and remaining ingredients, stirring with a whisk. Drizzle over salad, and toss gently to coat. Makes 4 servings

Chicken-Penne Salad with Green Beans

2 cups uncooked penne (tube-shaped) pasta
2 cups (1-inch) cut green beans (about 1/2 pound)
2 cups shredded cooked chicken breast
1/2 cup vertically sliced red onion
1/4 cup chopped fresh basil
1 1/2 teaspoons chopped fresh flat-leaf parsley
1 (7-ounce) bottle roasted red bell pepper, drained and cut into thin strips
2 tablespoons extra-virgin olive oil
2 tablespoons red wine vinegar
1 tablespoon cold water
1/2 teaspoon salt
1/2 teaspoon bottled minced garlic
1/4 teaspoon black pepper

Cook pasta in boiling water 7 minutes. Add green beans; cook 4 minutes. Drain and rinse with cold water; drain. Combine pasta mixture, chicken, onion, basil, parsley, and bell pepper in a large bowl, tossing gently to combine.

Combine oil and remaining ingredients in a small bowl, stirring with a whisk. Drizzle over pasta mixture; toss gently to coat. Makes 4 servings

Crowd-Pleasing Taco Salad

1 pound ground beef
1/2 cup ketchup
1 teaspoon dried oregano
1 teaspoon chili powder
1/2 teaspoon salt
1/4 teaspoon pepper
1 medium head iceberg lettuce, torn
2 medium tomatoes, diced
1 cup (4 ounces) shredded taco cheese
1 can (2-1/4 ounces) sliced ripe olives, drained
1/2 cup mayonnaise
1/4 cup taco sauce
1 package (10-1/2 ounces) corn chips

In a large saucepan, cook beef over medium heat until no longer pink; drain. Stir in the ketchup, oregano, chili powder, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 10 minutes.

In a large bowl, combine the lettuce, tomatoes, cheese, olives and beef mixture. Combine mayonnaise and taco sauce; pour over salad and toss to coat. Sprinkle with corn chips. Serve immediately. Makes 14-16 servings.