Salad Recipes

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.

Strawberry Peach Cups

2 cups sliced fresh strawberries
2 cups fresh or frozen sliced peaches, thawed
1 package (3 ounces) cream cheese, softened
3 tablespoons orange juice
1/4 teaspoon grated orange peel
1/2 cup whipped topping

Divide strawberries and peaches among four small dishes. In a small mixing bowl, beat the cream cheese, orange juice and peel; fold in whipped topping. Dollop over fruit. Makes 4 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.

Chicken Salad on Cantaloupe Rings

2-1/2 cups cubed cooked chicken
1 cup thinly sliced celery
1 cup green grapes
2 tablespoons minced fresh parsley
1/2 cup mayonnaise
1 tablespoon lemon juice
1 tablespoon cider vinegar
1-1/2 teaspoons prepared mustard
1/2 teaspoon salt
1/2 teaspoon sugar
1/8 teaspoon pepper
4 cantaloupe rings
Toasted sliced almonds

In a large bowl, combine chicken, celery, grapes and parsley. Combine the next seven ingredients; mix well.

Pour over chicken mixture and toss. Chill for at least 1 hour. To serve, place 1 cup of chicken salad on each cantaloupe ring; sprinkle with almonds. Makes 4 servings.

Molded Egg Salad

12 hard-cooked eggs
2 cups mayonnaise
1-1/2 cups finely chopped celery
1/4 cup finely chopped green pepper
1/4 cup sweet pickle relish
2 tablespoons lemon juice
1/2 teaspoon salt
2 envelopes unflavored gelatin
1/2 cup cold water

In a bowl, combine the eggs, mayonnaise, celery, green pepper, pickle relish, lemon juice and salt; set aside. In a saucepan, sprinkle gelatin over water; let stand for 1 minute. Cook and stir over low heat until dissolved.

Immediately drizzle over egg mixture; mix well. Quickly transfer to a 7-cup mold coated with nonstick cooking spray. Cover and refrigerate for 8 hours or overnight. Unmold; serve with crackers or bread. Makes 6 cups.

Asparagus Avocado Medley

1 pound fresh asparagus, trimmed and cut into 1-1/2-inch pieces
8 medium fresh mushrooms, sliced
1 large ripe avocado, peeled and cubed
1 medium zucchini, diced
1 large tomato, seeded and chopped
1 medium red onion, sliced
2 tablespoons lemon juice
2 tablespoons olive or canola oil
1 tablespoon balsamic vinegar
1 teaspoon Dijon mustard
1 garlic clove, minced
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon pepper

Place asparagus and 2 tablespoons water in a microwave-safe dish. Cover and microwave on high for 3-6 minutes or until crisp-tender, stirring once; drain and cool.

In a large bowl, combine the asparagus, mushrooms, avocado, zucchini, tomato and onion; toss gently. In a jar with a tight-fitting lid, combine the remaining ingredients; shake well. Pour over salad and toss gently to coat. Cover and refrigerate until serving. Makes 7 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.

Black Bean Chicken Salad

6 cups torn lettuce
1-1/2 cups cubed cooked chicken breast
1 can (15 ounces) black beans, rinsed and drained
1 cup chopped seeded tomatoes
1 cup chopped green pepper
1/2 cup sliced red onion
1/2 cup shredded reduced-fat cheddar cheese

Lime Vinaigrette
1/4 cup minced fresh cilantro or parsley
1/4 cup chopped seeded tomato
1 tablespoon cider vinegar
1 tablespoon olive or canola oil
1 tablespoon lime juice
1/2 teaspoon grated lime peel
1 garlic clove, minced
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon chili powder

In a large serving bowl, combine the lettuce, chicken, beans, tomatoes, green pepper, onion and cheese. In a blender or food processor, combine the vinaigrette ingredients; cover and process until smooth. Pour over salad and toss to coat. Makes 4 servings.

Chicken Caesar Salad

2 cups cooked chicken strips
2 anchovy fillets, finely chopped, optional
1/2 cup mayonnaise
1 tablespoon grated Parmesan cheese
1 tablespoon red wine vinegar
1 teaspoon Worcestershire sauce
1 teaspoon Dijon mustard
1 garlic clove, minced
1/2 large bunch romaine lettuce, torn
1 small red onion, sliced into rings
1 carrot, julienned

In a large bowl, combine the first eight ingredients. Just before serving, stir in lettuce, onion and carrot; toss to coat. Makes 4 servings.

Cauliflower Spinach Salad

2 cups cauliflowerets
1 can (11 ounces) mandarin oranges, well drained
1/4 cup chopped green pepper
2 large radishes, sliced
4 cups torn fresh spinach
1 can (5 ounces) evaporated milk
1/3 cup orange juice concentrate

In a large bowl, combine the first five ingredients. Pour milk in a small bowl; gradually whisk in orange juice concentrate. Drizzle over salad and toss to coat. Refrigerate leftovers. Makes 8-10 servings.

Creamy Lettuce Salad

3 hard-cooked eggs
1 package (16 ounces) ready-to-serve salad greens
1 medium tomato, diced
1/4 cup diced onion

Dressing
3/4 cup mayonnaise or salad dressing
3 to 4 tablespoons milk
2 tablespoons sugar
2 tablespoons cider vinegar

Cut one egg into wedges for garnish. Dice remaining eggs. In a salad bowl, combine the greens, tomato, onion and diced eggs.

In a jar with tight-fitting lid, combine the dressing ingredients; shake well. Pour over salad and toss to coat. Garnish with egg wedges. Serve immediately. Makes 10 servings.

Chef Salad

1/2 head iceberg lettuce, torn
1 can (15 ounces) garbanzo beans, drained, optional
1 small red onion, chopped
1/2 cup sliced radishes
1 small cucumber, chopped
1 small tomato, chopped
1 cup julienned fully cooked ham
1 cup julienned Swiss or cheddar cheese

Dressing
1 cup salad dressing or mayonnaise
1/2 cup each ketchup, sweet pickle relish and chopped onion
Dash garlic salt

In a large salad bowl, combine lettuce, beans if desired, onion, radishes, cucumber and tomato. Arrange ham and cheese on top. Cover and refrigerate until serving. In a small bowl, combine all dressing ingredients; stir until well blended. Chill for 1 hour. Serve with the salad. Makes 6 servings.

Creamy Vegetable Salad

4 medium tomatoes, chopped
3 large cucumbers, seeded and chopped
1 medium onion, chopped
10 radishes, sliced
2 cups (16 ounces) sour cream
1/4 cup lemon juice
1 teaspoon seasoned salt
1/2 teaspoon pepper
3/4 teaspoon celery seed, optional

In a large bowl, combine tomatoes, cucumbers, onion and radishes. In a small bowl, combine the remaining ingredients.

Add to vegetables and toss to coat. Cover and refrigerate for at least 2 hours. Serve with a slotted spoon. Makes 16 servings.

Pretty Layered Salad

5 cups torn fresh spinach
1/2 pound sliced bacon, cooked and crumbled
1/2 cup grated carrot
3 hard-cooked eggs, chopped
5 cups torn romaine
1 medium sweet red pepper, cut into rings
1/2 cup salad croutons
1/4 cup shredded Parmesan cheese

Dressing
6 tablespoons red wine vinegar
1/4 cup water
1/4 cup vegetable oil
2 tablespoons sugar
1/2 teaspoon celery salt
1/4 teaspoon salt
1/8 teaspoon pepper

In a large bowl, layer the spinach, bacon, carrot, eggs, romaine, red pepper, croutons and Parmesan cheese. In a jar with a tight-fitting lid, combine the dressing ingredients; shake until sugar is dissolved. Serve with salad. Makes 8 servings.

Layered Lettuce Salad

1 medium head lettuce, torn
1 cup minced fresh parsley
4 hard-cooked eggs, sliced
2 large tomatoes, chopped
1 package (10 ounces) frozen peas, thawed and patted dry
6 bacon strips, cooked and crumbled
1 cup (4 ounces) shredded cheddar cheese
1 small red onion, chopped

Dressing
1-1/2 cups mayonnaise
1/2 cup sour cream
1 teaspoon dill weed
3/4 teaspoon dried basil
1/2 teaspoon salt
1/8 teaspoon pepper
Fresh dill sprigs, optional

In a large salad bowl, layer in order the lettuce, parsley, eggs, tomatoes, peas, bacon, cheese and onion. In a small bowl, combine mayonnaise, sour cream, dill, basil, salt and pepper.

Carefully spread on top of salad. Cover and refrigerate for several hours or overnight. Garnish with dill sprigs if desired. Makes 12 servings.

Pepperoni Caesar Pasta Salad

1-1/2 cups uncooked medium pasta shells
1 cup cubed mozzarella cheese
1 package (3-1/2 ounces) sliced pepperoni, quartered
1 cup fresh broccoli florets
1/2 cup prepared Caesar salad dressing

Cook the pasta according to package directions. In a large bowl, combine the mozzarella cheese, pepperoni and broccoli.

Drain pasta and rinse in cold water; add to the pepperoni mixture. Drizzle with salad dressing; toss to combine. Refrigerate until serving. Makes 4 servings.

Ambrosia Fruit

1 can (20 ounces) pineapple tidbits
1/4 cup packed brown sugar
1/2 teaspoon grated orange peel
2 medium oranges
2 medium unpeeled apples, diced
1 tablespoon shredded coconut

Drain pineapple, reserving 1/4 cup juice in a saucepan, set pineapple aside. Add brown sugar and orange peel to the juice; heat until sugar dissolves.

Peel and section oranges into a large bowl, reserving any juice; add the apples and pineapple. Add pineapple juice mixture and stir gently. Chill. Just before serving, sprinkle with coconut. Makes 6 servings.

Zucchini Apple Salad

2 medium red apples, chopped
2 small zucchini, chopped
1/2 cup coarsely chopped walnuts
2/3 cup Italian salad dressing

In a serving bowl, toss the apples, zucchini, walnuts and salad dressing. Serve immediately. Makes 6 servings.

Waldorf Salad

6 cups cubed cooked chicken
6 hard-cooked eggs, chopped
6 celery ribs, sliced
2 cups seedless green grapes, halved
2 cups diced red apples
Juice of 1 lemon
2 cups mayonnaise
2 tablespoons prepared horseradish
2 tablespoons Dijon mustard
1/2 teaspoon salt
1/2 teaspoon pepper
3/4 cup chopped pecans, toasted
6 cups torn lettuce

In a large bowl, combine chicken, eggs, celery and grapes. Toss apples with lemon juice; add mayonnaise, horseradish, mustard, salt and pepper.

Mix well. Toss with chicken mixture until coated. Cover and chill until ready to serve. Add pecans; serve over a bed of lettuce. Makes 8 servings.

Zucchini Tomato Toss

4 cups thinly sliced zucchini
2 medium tomatoes, cut into wedges
1/4 cup thinly sliced green onions
3/4 cup white wine vinegar or cider vinegar
2/3 cup vegetable oil
1 garlic clove, minced
2 tablespoons sugar
1 teaspoon salt
1 teaspoon dried basil
1 dash to 1/8 teaspoon pepper

In a serving bowl, combine the zucchini, tomatoes and onions. In a jar with a tight-fitting lid, combine the remaining ingredients; shake well.

Pour over zucchini mixture and toss gently to coat. Cover and refrigerate for at least 2 hours. Serve with a slotted spoon. Makes 8 servings

Waldorf Tuna Salad

2 cans (6 ounces each) light water-packed tuna, drained and flaked
1 large red apple, chopped
1/3 cup chopped celery
1/3 cup raisins
1/3 cup chopped dates
1/4 cup chopped walnuts
1/2 cup fat-free plain yogurt
1/4 cup reduced-fat mayonnaise
4 lettuce leaves
1/4 cup shredded reduced-fat Monterey Jack cheese

In a large bowl, combine the tuna, apple, celery, raisins, dates and walnuts. Combine yogurt and mayonnaise; add to tuna mixture and toss to coat. Serve on lettuce-lined plates; sprinkle with the cheese. Makes 4 servings.

Zesty Steak Salad

1 pound boneless top sirloin, cut into strips
1/3 cup Worcestershire sauce
1 medium onion, julienned
1 medium green pepper, julienned
1 tablespoon butter or margarine
6 cups shredded lettuce
6 to 9 cherry tomatoes, halved
Salsa, optional

In a bowl, combine sirloin and Worcestershire sauce; cover and refrigerate. Meanwhile, in a skillet, saute onion and green pepper in butter for 3-4 minutes.

Add sirloin; stir-fry until meat is cooked to desired doneness. Spoon meat and vegetables over lettuce; garnish with tomatoes. Serve with salsa if desired. Makes 4-6 servings.

Potato Salad Mold

4 cups sliced peeled cooked red potatoes
1/4 cup chopped celery
1/4 cup sliced green onions
1/4 cup sliced radishes
1 cup (8 ounces) sour cream
2 tablespoons cider vinegar
1 envelope zesty Italian salad dressing mix
1/8 teaspoon pepper
Red Radish Rosettes, optional

In a large bowl, combine the potatoes, celery, onions and radishes. Combine the sour cream, vinegar, salad dressing mix and pepper; pour over potato mixture and toss gently. Press into a 5-cup ring mold coated with nonstick cooking spray. Cover with plastic wrap. Refrigerate for 2-3 hours.

Run a knife around edges of mold to loosen. Invert onto a serving plate. Garnish with Red Radish Rosettes of desired. Makes 6 servings.

Cookout Salad with Golden Dressing

1 package (16 ounces) frozen French-style green beans, cooked and drained or 1 can (14-1/2 ounces) French-style green beans, drained
1/2 cup sliced celery
1/2 cup sliced unpeeled cucumber
4 radishes, sliced
4 medium tomatoes, cut into wedges
Lettuce leaves

Dressing
1 hard-cooked egg, chopped
1 tablespoon instant minced onion
1/4 cup vinegar
1/2 cup vegetable oil
1/2 teaspoon salt
1/8 teaspoon curry powder

In a bowl, lightly toss green beans with celery, cucumber and radishes. Chill. Arrange tomatoes on a lettuce-lined platter. Fill center with vegetables. Combine dressing ingredients; just before serving, pour over salad. Makes 8 servings.

Turkey Salad Croissants

2 cups diced cooked turkey
1/2 cup chopped celery
1/2 cup chopped cashews
1/2 cup mayonnaise or salad dressing
1/4 cup coarsley chopped radishes
2 tablespoons chopped green onions
2 tablespoons diced pimientos
1 tablespoon lemon juice
1 teaspoon dill weed
1 teaspoon seasoned salt
Lettuce leaves
6 croissants, split

In a bowl, combine the first 10 ingredients. Place lettuce and 2/3 cup turkey salad on each croissant. Makes 6 servings.