Sue Mallick with Food City presents a fresh recipe for tomato and chickpea salad at Food City’s Cooking School. This episode accents a free program featured …
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Question by xaviersmommy32: What is your favourite salad recipe?
Please no recipes that use storebought dressing or salad in a bag. I am looking for fresh ingrediants and homemade dressings. THANKS!
Best answer:
Answer by Abby
The EatingWell Cobb Salad
1. 3 tablespoons white-wine vinegar
2. 2 tablespoons finely minced shallot
3. 1 tablespoon Dijon mustard
4. 1/4 teaspoon salt
5. 1 teaspoon freshly ground pepper
6. 3 tablespoons extra-virgin olive oil
7. 10 cups mixed salad greens
8. 1/2 pound shredded cooked chicken breast (see Tip)
9. 2 eggs, hard-boiled, peeled and chopped (see Tip)
10. 2 slices bacon, cooked and crumbled
11. 2 medium tomatoes, diced
12. 1 large cucumber, seeded and sliced
13. 1 avocado, diced
14. 1/2 cup crumbled blue cheese (optional)
1. Whisk vinegar, shallot, mustard, salt and pepper in a small bowl to combine. Whisk in oil until combined. Place salad greens in a large bowl. Add half of the dressing and toss to coat.
2. Divide salad greens among 4 plates. Arrange equal portions of chicken, egg, bacon, tomatoes, cucumber, avocado and blue cheese (if using) on top of the lettuce. Drizzle the salads with the remaining dressing.
Yield: 4 servings
Add your own answer in the comments!
This is my FAVORITE thing to eat !!!
thing of lettuce
1/4 canola oil
3/4 red wine vinegar
3 cups of sugar (i no it sounds gross, but its amazing !)
1/2 cup of chopped green olives (sold by the can)
1/2 cup of chopped green onion chives.
if you don’t like the olives or the onions, you can take them out of the recipe :]
its super yummmy !!!
Chicken salad is the best!
lettuce
red cabbage
radish
cucumber
bell pepper
carrots
Slice and shred everything
Put on a plate.
Add cheese on top of the salad.
Season chicken a few hours a head of time and bake till done. Slice chicken and put on top of the cheese. There’s your chicken salad. Very good.
simple salad. Lettuce with tomatoes, olives, and parmesean cheese.
dressing- olive oil and vinegar with a touch of salt
Mediterranean Tuna Salad
All to taste:
——————————
Curly Lettuce
Raw Spinich
Red Onions, Sliced
Fresh Ripe Grape Tomatoes, Halved
Orange, Yellow, and Red Sweet Bell Peppers, Sliced
Cucumber, skinned, seeded and cubed or sliced
Toasted Walnuts
Kalamata and Ionian olives
Fresh Grilled Tuna or Packaged Tuna fillet, in spring water
Feta cheese or parmigiana/regiano cheese
Dressing
———————————
1 part of Kalamata Olive Oil
1/4 part red wine vinegar
freshly chopped Oregano
Salt and pepper
sugar enough to cut vinegar but not sweeten dressing
garlic
Put dressing ingredients in a shaker and shake it all together. Let sit in the refrigerator for an hour and make in quantity so that it keeps over time. This dressing improves with age.
Prepare vegetables. Grill or drain Tuna. Combine. Dress with dressing. Dust with chopped parsley and serve with cheese. Also serve with crusty toasted bread rubbed with garlic and dressed in olive oil.
Mancha!
Fancy salad
Mix in any proportions you wish:
red leaf lettuce
diced radicchio
sliced endive
ripe tomatoes
olives
anchovy bits
walnuts
crumbled feta
dress with salt and pepper, oil and vinegar.
Simple salad:
lettuce leaves
Dress with salt and pepper, a few drops of vinegar and oil to taste.
Sunday Best Fruit Salad
Ingredients
1 (20 ounce)can of Pineapple chunks,juice reserved
2 apples, peeled and cored
1 (21 ounce) can peach pie filling
3 kiwis
1 pint Strawberries
Directions
In a small bowl,toss the chopped apples in reserved in pineapple juice, allow to sit for 5 to 10 minutes.
In a large salad bowl , combine the peach pie filling and pineapple chunks.
Remove apples from pineapple juice and add to pie filling and pineapple mixture. add chopped bananas to reserved pineapple juice and let sit for 5 to 10 minutes.
Peel and slice kiwi and 1/2 of strawberries. Chop the other 1/2 of strawberries and set aside.
Remove bananas from pineapple juice and add to pie filling mixture. add chopped starwberries; toss together.
Arrange kiwi slices around the edge of the serving bowl and alternate with strawberries slices. chill and serve.
servings:6-8
I’m not sure this is the type of thing you are looking for, and I often use a bag of lettuce along with Butter lettuce leaves under them (make a pretty presentation)…but, it is homemade, different & absolutely devine! Hope you try it and enjoy it too!
Curried Seafood Salad
1 head lettuce (Bib lettuce + another works well too)
4 stalks celery, chopped
4 green onions, chopped
½ pound cooked medium shrimp (shells removed)
½ pound cooked crabmeat (I prefer King Crab)
Curried dressing (instructions follow):
2 tablespoons fruit Chutney (mango or peach are good)
1 cup mayonnaise
2 tablespoons tarragon vinegar
2 tablespoons vegetable oil
2 teaspoons curry powder
3 to 4 tablespoons half-and-half
Condiments, such as toasted coconut, toasted slivered almonds, chopped green onions, raisins & Chutney
Prepare condiments & set aside. Prepare curried dressing & set aside.
Tear lettuce into bite-size pieces & place in a salad bowl. Add celery & green onions. Stir in shrimp & crabmeat, reserving some pieces for garnish. Toss with Curried Dressing (note, you will probably NOT need all of the dressing.) Garnish with seafood. Serve condiments in separate bowls.
Curried Dressing:
Mix all ingredients in a blender or food processor fitted with the metal blade. Taste for seasoning. The curry flavor should just bite or it flavor will be lost in the salad.
Variation: Substitute 1 pound boneless cooked chicken for the seafood.
And, if that one isn’t your thing…try this one:
Sunshine Salad (from HPBooks, Cookery for Entertaining)
1 head romaine lettuce
2 heads red leaf lettuce
2 avocados, peeled & sliced
16 to 20 cherry (or grape) tomatoes
½ red onion, thinly sliced & separated into rings
Sunshine Dressing (recipe follows)
Wash lettuce & shake off excess water. Tear into bite-size pieces. Wrap in paper towels, place in plastic bags & refrigerate overnight to crisp. Prepare Sunshine Dressing. Refrigerate until ready to use.
To serve salad, put greens in a very large bowl. Add onion, avocadoes, tomatoes & dressing. Toss well. Season with salt & pepper. Makes 8-10 servings
Sunshine Dressing:
1 cup cider
1 cup vegetable oil
½ cup honey
2 teaspoons poppy seeds
Mix all ingredients in a small bowl, in a blender or in a tightly covered jar until blended. May be refrigerated up to 1 week. Makes 1 & ¼ cups.
Variation:
Substitute 1 (8-oz.) can mandarin oranges, drained & 1 (16-oz.) can grapefruit section, drained, for the tomatoes.
And, just one more:
Marinated Avocado-Mushroom Salad
¼ cup salad oil
¼ cup dry white wine
2 tablespoons vinegar
1 tablespoon snipped parsley
½ teaspoon sugar
¼ teaspoon salt
¼ teaspoon dried basil, crushed
1 medium avocado, seeded, peeled & sliced
1 cup sliced fresh mushrooms
2 thin slices onion, separate into rings
3 cherry tomatoes, quartered
Bibb lettuce
To make dressing, in a screw-top jar, combine oil, wine, vinegar, parsley, sugar, salt & basil. Pour dressing over avocado, mushrooms, onion rings & cherry tomatoes in a shallow dish. Cover & chill for 2 to 3 hours; occasionally spoon dressing over the vegetables. Drain vegetable mixture. Arrange vegetables on Bibb lettuce leaves. Makes 4 servings.
(NOTE: I often add some chopped cucumber to this too. I serve on individual salad plates with one or two leaves of lettuce…I prefer Butter lettuce. It is very pretty and tasty too!)
MARINATED VEGGIE SALAD
1 lb. can French style green beans
1 lb. can small peas
1 lb. can white corn
1 – 4oz. jar pimento (chopped)
1 cup shopped onion
1 cup chopped celery
1 cup chopped green pepper
1 cup sugar (I used artificial sweetener)
2/3 cup vinegar (I used red wine vinegar)
1/2 cup cooking oil
1 tsp. salt
1 tsp. pepper
1.)Pour green beans, peas, corn & pimento in a colander to drain over a
large bowl. Discard 1 1/2 cups of liquid.
2.)Put veggies in a large bowl and fold in onions, celery and green
peppers.
3.)Mix together thoroughly the remaining ingredients and toss with
veggies.
4.)Cover and let sit over night in refrigerator. (The longer it marinates the better.)