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Question by SOGWAP37: What kinds of ways can you hook up a salad?
Lettuce, Tomatos, and carrots are just too basic. I would like to experiment with different flavors. Do any of you have any good recipies?
Best answer:
Answer by curious
Use Spinach, cut up apples or strawberries, pecans or almonds, cut up cooked chicken
Add your own answer in the comments!
chopped ham, different types of olives, boiled shrimp hard boiled eggs. if you want something really different i like to add different flowers (with no pesticide) they make a very attractive salad
The possibilities are endless!
Experiment with different greens and dressings. Add toasted almonds, chow mein noodles, strawberries, crumbled feta, sunflower seeds…anything really. Also, try new dressings. Or make your own. Olive oil, lemon juice, garlic and black pepper is easy and has a zing over a green salad with tuna. …..so many things to try…I think I’ll go make one now..mmmm
Yesterday I threw baby spinach, a mango, avacado, bit of diced red onion, part of a tomato, leftover bbq’d chicken breast together and it tasted good…yes, I was a bit surprised but enjoyed it.
There’s also potato salad, macaroni salad, egg salad…. go to foodnetwork.com; emerils.com; allrecipes.com; or just google salads and you will find all kinds of different ways to prepare a salad.
Add feta cheese olives oil & vineger you know have a bzasic Greek salad To your basic green salad add some capers a lttle smoked salmon … make a hot chicken caesar salald
try some of these
Greek olives, feta cheese, green onions and a Cesar dressing
chicken, croutons, blue cheese, and cucumber slices
tomato, cheddar, black olives, sour cream and picante instead of regular salad dressing.Taco salad!
basil leaves, fresh mozzerella, thin sliced red onion drizzle with blasamic vinegar and olive oil. Seve any of these over a bed of lettuce. You can change that up to. Use Romain or mesclun mix instead of boring old iceberg.
Patti La Belle’s Potato Salad
3 pounds red-skinned potatoes (20 potatoes), well scrubbed
6 large eggs, hard-cooked
1 medium red onion, finely chopped
1 medium green bell pepper, seeded and finely chopped
2 medium celery ribs, finely chopped
2 teaspoons celery seed
2/3 cup mayonnaise
2 tablespoons yellow mustard
3 tablespoons sweet pickle relish
salt
freshly ground black pepper
paprika
Place the potatoes in a large pot and add enough salted water to cover by 1 inch. Bring to a boil over high heat. Reduce the heat to medium-low and simmer until tender, but not mushy, about 20 minutes. Be sure they are cooked! Pour out most of the water and place the pot in the sink. Run cold water over the potatoes for about 2 minutes, or until cool enough to handle. Drain well.
Peel the potatoes and cut them into 1/2 inch cubes. Place in a large bowl. Chop 4 hard-cooked eggs and add to the potatoes, along with the red onion, green pepper, and celery. Sprinkle with the celery seed. Gradually stir in the mayonnaise, mustard, and relish (wear rubber or plastic gloves and use your hands, if you wish), being careful not to smash the potatoes. Season with salt and pepper to taste.
Transfer to a large serving bowl. Slice the 2 remaining hard-cooked eggs. Arrange the slices on top of the salad and sprinkle with paprika. Serve immediately, or cool, cover tightly with plastic wrap, and refrigerate until chilled, at least 2 hours.
Makes 8-12 servings
Cobb Salad
Dressing:
3/4 tsp. salt
1/2 tsp. dry mustard
1/8 tsp. ground pepper
1/4 c. red wine vinegar
1 clove garlic, crushed
1/2 c. olive oil
1/4 c. salad oil
Salad:
1 head lettuce, shredded
1 chicken breast, skinned, boned and finely chopped
1/2 lb. bacon, cooked and crumbled
4 hard-cooked eggs, finely chopped
2 oz. Blue cheese, crumbled
4 green onions, finely chopped
2 large tomatoes, seeded and finely chopped
In jar with tight fitting lid combine salt, dry mustard, ground pepper and red wine vinegar. Cover and shake. Add remaining ingredients; cover and shake well.
Salad: Line a large serving bowl with shredded lettuce. Arrange remaining ingredients on lettuce.
Shake dressing, pour over salad. Toss and serve immediately.
Makes 6 serving.
Greek Salad with Dressing
Salad:
4 cups romaine lettuce, torn into bite-sized pieces
4 hard cooked eggs, chopped
1 cut chopped tomato
1/2 cup Greek olives
1/4 cup green onions, with tops, sliced, or red onion
1/2 cup feta cheese, crumbled
1/2 cup canned beets, sliced, optional
Dressing:
3 tablespoons olive oil
3 tablespoons red wine vinegar
1 clove garlic, minced
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1/8 teaspoon black pepper
1/2 teaspoon salt
Combine dressing ingredients (best if made 1 day ahead).
Toss together salad ingredients and add dressing.
Serves 4
spinach
try adding different things such as oranges, apple, snow peas, and of course chicken or steak. That usually provides a bit of an extra kick to your typical salad. You can also always add different dressings. Here’s a basic Vinaigrette dressing recipe that you can experiment with using different things like honey, apple cider, lemon juice, Worcestershire sauce, and substituting in various other kinds of vinegar for the balsamic vinegar:
2 tablespoons balsamic vinegar
1 tablespoon red wine vinegar
1 tablespoon Dijon mustard
1 teaspoon light brown sugar
1 garlic clove, crushed through a press (optional)
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
3/4 cup extra virgin olive oil
Just mix all the ingredients together.
Antipasto Salad
8 oz. Rotini or Spaghetti Noodles
4 oz hard salami, diced
1 small red onion, thinly sliced
1 cup whole pitted ripe olives
8 oz. fresh mushroom, sliced
½ cup Italian dressing
1 tabs vegetal oil
1 cup celery, diagonally sliced
1 cup cherry tomatoes, halved
½ cup diced green peppers
1 tsp. salt
¼ tsp. black pepper
1.Marinate salami, onions, olives and mushrooms with Italian dressing.
2.Cover and refrigerate for 3 hours.
3.One hour before serving, cook noodles according to directions.
4.Toss celery, tomatoes, green pepper, salt, pepper and marinated vegetables together.
5.Refrigerate 30minutes.
6.Garnish with Romaine lettuce and serve.
7.Makes 10 servings.
add Kalamata olives
edemame
sugarsnap peas (in pods)
snow peas
grape tomatoes
pepper rings
avacado
red onion
bell peppers–red, green, yellow
diced green apple
black olives
manzanilla olives
marinated artichokes
Try different types of lettuce besides iceberg. Mix in some romaine hearts, baby greens, spinich leaves.
These are just a few of the things that can go into a salad for a quick pick me up that we use all the time.
Add some tuna and peaches (this was a childhood favorite of mine)