Salad Recipes

Fabulous 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 9 servings.

Meatball Salad

1 pound ground beef
1/2 cup seasoned bread crumbs
1/2 cup Italian salad dressing
6 cups torn salad greens
1 medium red onion, thinly sliced
1 cup (4 ounces) shredded part-skim mozzarella cheese
1 can (2-1/4 ounces) sliced ripe olives, drained
Caesar Italian salad dressing or dressing of your choice

In a large bowl, combine beef and bread crumbs. Shape into 3/4-in. balls. Place meatballs on a greased rack in a shallow baking pan. Bake at 350° for 15-20 minutes or until meat is no longer pink; drain. Cool for 15-30 minutes.

Place Italian salad dressing in a resealable plastic bag; add meatballs. Seal and refrigerate overnight. Drain and discard marinade. On a serving platter or individual plates, arrange greens, onion, cheese and olives. Top with meatballs. Drizzle with dressing. Makes 4 servings.

BLT Salad

1 pound sliced bacon, cut into 1-inch pieces
1/4 cup butter, cubed
4 slices white bread, crusts removed and cut into 1-inch cubes
1/2 cup mayonnaise
3 to 5 tablespoons minced fresh basil
2 tablespoons red wine vinegar
1/2 teaspoon pepper
1/2 teaspoon minced garlic
6 cups torn romaine
1-1/2 cups grape tomatoes

In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 2 tablespoons drippings. Set bacon and drippings aside.

In another large skillet, melt butter. Add bread cubes; cook over medium heat for 4-5 minutes or until golden brown, stirring frequently. Remove to paper towels; cool.

For dressing, in a small bowl, whisk the mayonnaise, basil, vinegar, pepper, garlic and reserved drippings. In a large bowl, combine the romaine, tomatoes and bacon. Drizzle with dressing and toss to coat. Top with croutons. Makes 8 servings.

Black-Eyed Pea Salad

2 cans (15-1/2 ounces each) black-eyed peas, rinsed and drained
2 medium tomatoes, chopped
1 cup chopped green pepper
1/2 cup chopped red onion
4 green onions, sliced
1 garlic clove, minced
1 cup Italian salad dressing
1/4 cup sour cream
1/4 cup minced fresh parsley
Tortilla chips

In a bowl, combine the first six ingredients. Combine the salad dressing, sour cream and parsley. Add to the pea mixture; toss to coat. Cover and refrigerate for at least 4 hours. Serve with tortilla chips. Makes 5 cups.

Chicken Spiral Salad

1 package (7 ounces) spiral pasta
2 cans (15 ounces each) black beans, rinsed and drained
1 package (9 ounces) frozen diced cooked chicken breast, thawed
1 large tomato, seeded and chopped
1 cup Italian salad dressing

Cook pasta according to package directions; drain and rinse in cold water. In a large bowl, combine the beans, chicken and tomato. Add pasta. Drizzle with dressing and toss to coat. Cover and refrigerate until serving. Makes 8 servings.

Olive-Cucumber Tossed Salad

1 cup Italian salad dressing
2 medium cucumbers, peeled, halved, seeded and sliced
1 cup pimiento-stuffed olives, halved
1 teaspoon Creole seasoning
2 packages (10 ounces each) ready-to-serve salad greens

In a large bowl, combine the salad dressing, cucumbers, olives and Creole seasoning. Cover and refrigerate for at least 30 minutes. Just before serving, place the salad greens in a large bowl; add cucumber mixture and toss to coat. Makes 8 servings.

Ranch Potato Salad

2 pounds red potatoes
1 bottle (8 ounces) ranch salad dressing
1 cup (4 ounces) shredded cheddar cheese
1 package (2.8 ounces) real bacon bits
1/4 teaspoon pepper
Dash garlic powder

Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until tender.

In a large bowl, combine the remaining ingredients (dressing will be thick). Drain potatoes and cut into cubes; add to the dressing and gently toss to coat. Cover and refrigerate for 2 hours or until chilled. Refrigerate leftovers. Makes 6-8 servings.

Pizza-Style Tossed Salad

1 package (10 ounces) Italian blend salad greens
1 cup (4 ounces) shredded mozzarella cheese
1 package (3-1/2 ounces) sliced pepperoni
1 can (2-1/4 ounces) sliced ripe olives, drained
1/2 cup Italian salad dressing
1 cup onion and garlic seasoned salad croutons

In a large salad bowl, combine the greens, mozzarella cheese, pepperoni and olives. Drizzle with dressing and toss to coat. Sprinkle with croutons. Serve immediately. Makes 8 servings.

Festive Tossed Salad

1/2 cup olive oil
1/4 cup balsamic vinegar
3 tablespoons water
1 envelope Italian salad dressing mix
2 packages (10 ounces each) Italian-blend salad greens
2 medium tomatoes, seeded and chopped
1 small red onion, thinly sliced
1 cup (4 ounces) crumbled feta cheese
3/4 cup dried cranberries

In a jar with a tight-fitting lid, combine the oil, vinegar, water and salad dressing mix; shake well. In a large salad bowl, combine the greens, tomatoes, onion, cheese and cranberries. Serve with dressing. Makes 10-12 servings.

Fruity Chicken Tossed Salad

12 cups Italian-blend salad greens
3 packages (6 ounces each) ready-to-use grilled chicken breast strips
1 can (11 ounces) mandarin oranges, drained
1 cup seedless red grapes, halved
2/3 cup poppy seed salad dressing

In a large bowl, combine the salad greens, chicken, oranges and grapes. Drizzle with dressing and toss to coat. Makes 6 servings.

Club Salad

1 package (10 ounces) ready-to-serve salad
1 package (6 ounces) fully cooked chicken breast strips, cubed
10 to 15 cherry tomatoes, halved
8 bacon strips, cooked and crumbled
3/4 cup Italian salad dressing

In a large bowl, combine the salad, chicken, tomatoes and bacon. Drizzle with dressing and toss to coat. Serve immediately. Makes 6 servings.

Orient Express Chicken Salad

4 boneless skinless chicken breast halves (4 ounces each)
1 cup sesame ginger marinade
1/2 cup balsamic vinaigrette
2 tablespoons brown sugar
1 tablespoon reduced-sodium soy sauce
1/2 teaspoon ground ginger
1/4 teaspoon crushed red pepper flakes, optional
1 package (5 ounces) spring mix salad greens
1 cup chow mein noodles
1/2 cup sliced green onions
1/2 cup shredded Parmesan cheese
1/3 cup dried cranberries
1 tablespoon sesame seeds, toasted
1 can (11 ounces) mandarin oranges, drained
1/4 cup slivered almonds, toasted

Place chicken in a large resealable plastic bag; add marinade. Seal bag and turn to coat; refrigerate for at least 30 minutes. For dressing, in a small bowl, whisk the vinaigrette, brown sugar, soy sauce, ginger and red pepper flakes if desired. Cover and refrigerate until serving.

Drain and discard marinade. Grill chicken, covered, over indirect medium heat or broil 4 in. from the heat for 5-6 minutes on each side or until juices run clear.

In a large bowl, toss the salad greens, noodles, onions, Parmesan cheese, cranberries and sesame seeds. Divide among four plates. Top with oranges and almonds. Cut chicken into diagonal slices; arrange over salads. Serve with dressing. Makes 4 servings.

Sweet-and-Sour Squash Salad

2 medium yellow summer squash, thinly sliced
2 medium zucchini, thinly sliced
1 cup chopped celery
1 cup chopped red onion
1/2 cup each chopped green and sweet red pepper

Dressing
3/4 cup sugar
1/2 cup cider vinegar
1/4 cup olive oil
2 tablespoons ranch salad dressing mix
1/4 to 1/2 teaspoon pepper
1/8 teaspoon salt

In a large salad bowl, combine the yellow squash, zucchini, celery, onion and peppers. In a jar with a tight-fitting lid, combine the dressing ingredients; shake well. Drizzle over vegetables and toss to coat. Chill until serving. Serve with a slotted spoon. Makes 7 servings.

Cucumber Tomato Salad

2 large cucumbers, peeled and diced
2 large tomatoes, diced
1 medium green pepper, diced
1 medium onion, diced
1 bottle (8 ounces) fat-free Italian salad dressing
Sugar substitute equivalent to 2 teaspoons sugar

In a bowl, combine the cucumbers, tomatoes, green pepper and onion. Combine salad dressing and sugar substitute; pour over vegetables. Refrigerate for at least 1 hour. Serve with a slotted spoon. Makes 14 servings.

Penne Pasta Salad

1 package (16 ounces) penne pasta
1 cup quartered cherry tomatoes
1/2 cup chopped green pepper
1/4 cup chopped green onions
1 can (2-1/4 ounces) sliced ripe olives, drained
1 bottle (8 ounces) Italian salad dressing
1/2 teaspoon coarsely ground pepper
1/4 teaspoon each dill weed, garlic salt and lemon-pepper seasoning

Cook pasta according to package directions. Meanwhile, in a large serving bowl, combine the tomatoes, green pepper, onions and olives. Drain pasta and rinse in cold water; add to the vegetables. Combine salad dressing and seasonings; pour over salad and toss to coat. Cover and refrigerate for at least 2 hours before serving. Makes 8-10 servings.

Red and Green Salad

4 cups torn mixed salad greens
2 tablespoons sliced green onion
2 medium red apples, diced
2 kiwifruit, peeled and sliced
1 cup unsweetened raspberries
1/2 cup poppy seed or French salad dressing

In a bowl, toss the salad greens, onion and fruit. Drizzle with dressing. Serve immediately. Makes 4 servings.

Salad with Creamy Dressing

12 cups mixed salad greens
2 large tomatoes, chopped
1 large cucumber, chopped
1 cup mayonnaise or salad dressing
1 cup Thousand Island salad dressing
2 tablespoons milk
2 hard-cooked eggs, chopped, optional

In a large bowl, toss salad greens, tomatoes and cucumbers; set aside. In a small bowl, combine mayonnaise, Thousand Island dressing and milk; mix well. If desired, gently stir in eggs. serve over salad. Store any leftover dressing in the refrigerator. Makes 8 servings (2 cups dressing).

Robust Italian Salad

1 package (16 ounces) ready-to-serve salad greens
1 package (2-1/2 ounces) sliced pastrami, cut into 1/2-inch pieces, optional
1 cup (4 ounces) shredded part-skim mozzarella cheese
4 plum tomatoes, chopped
1 teaspoon Italian seasoning
1/3 cup Italian salad dressing
1 cup salad croutons
Sliced ripe olives, optional

In a large salad bowl, combine the first five ingredients. Drizzle with dressing; toss to coat. Top with croutons and olives if desired. Makes 12 servings.

Layered Spinach Salad

1 package (9 ounces) refrigerated cheese tortellini
2 cups shredded red cabbage
6 cups torn fresh spinach
2 cups cherry tomatoes, halved
1/2 cup sliced green onions
1 bottle (8 ounces) ranch salad dressing
8 bacon strips, cooked and crumbled, optional

Cook tortellini according to package directions. Drain and rinse with cold water; set aside. In a large glass bowl, layer cabbage, spinach, tortellini, tomatoes and onions. Pour dressing over top; sprinkle with bacon if desired. Cover and refrigerate for at least 1 hour. Makes 10 servings.

Ranch Pasta Salad

3 cups uncooked tricolor spiral pasta
1 cup chopped fresh broccoli florets
3/4 cup chopped seeded peeled cucumber
1/2 cup seeded chopped tomato
1 bottle (8 ounces) ranch salad dressing
1/2 cup shredded Parmesan cheese

Cook pasta according to package directions; drain and rinse in cold water. In a large bowl, combine the pasta, broccoli, cucumber and tomato. Drizzle with salad dressing; toss to coat. Sprinkle with Parmesan cheese. Makes 8 servings.

Flank Steak Spinach Salad

4 beef flank steaks (about 1 pound each)
1 bottle (16 ounces) Italian salad dressing, divided
1-1/4 cups uncooked wild rice
2 packages (6 ounces each) fresh baby spinach
1/2 pound fresh mushrooms, sliced
1 large red onion, thinly sliced
1 pint grape tomatoes, halved
1 package (2-1/2 ounces) slivered almonds, toasted

Place steaks in a gallon-size resealable plastic bag; add 3/4 cup salad dressing. Seal bag and turn to coat. Refrigerate overnight. Prepare the rice according to package directions. In a bowl, combine rice with 1/2 cup salad dressing. Cover and refrigerate overnight.

Drain and discard marinade from steaks. Grill steaks, uncovered, over medium heat for 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Let stand for 10 minutes. Thinly slice against the grain; cool to room temperature.

To serve, arrange spinach on a large platter. Top with the rice, mushrooms, onion, tomatoes and steak. Sprinkle with almonds; drizzle with remaining salad dressing. Makes 16 servings.

Layered Salad Reuben-Style

4-1/2 teaspoons butter, melted
1/8 teaspoon salt
1/8 teaspoon pepper
2 cups cubed rye bread
1 package (16 ounces) ready-to-serve salad greens
2 cups chopped pastrami
1 large tomato, diced
1/2 cup sauerkraut, rinsed and well drained
1/4 cup thinly sliced green onions
1 bottle (8 ounces) Thousand Island salad dressing
3/4 cup shredded Swiss cheese

In a bowl, combine the butter, salt and pepper. Add bread cubes and toss to coat. Arrange in a single layer in an ungreased 15-in. x 10-in. x 1-in. baking pan. Bake at 400° for 8-10 minutes or until golden brown, stirring occasionally. Cool.

In a large salad bowl, layer half of the salad greens, pastrami, tomato, sauerkraut, onions and dressing; repeat layers. Sprinkle with croutons and Swiss cheese. 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.

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.