I know I am a boring old ... but I just can not think of some meal salads to ....

This was long lost...and a favorite I just found again: Bermuda Spinach Salad

Submitted by: Dee at All Recipes.com
Rated: 5 out of 5 by 112 members Prep Time: 15 Minutes
Cook Time: 15 Minutes Ready In: 30 Minutes
Yields: 6 servings

"A smooth, tasty celery seed dressing is whipped up in the blender and poured over the luscious salad fixings - Bermuda onions, chopped spinach, hard boiled eggs, crumbled bacon, mushrooms and a smattering of croutons. Serves six."

INGREDIENTS:
6 eggs
1/2 pound bacon
2 pounds spinach, rinsed and
chopped
2 3/4 ounces croutons
1/4 cup sliced fresh
mushrooms
1 onion, chopped
2/3 cup white sugar 1 teaspoon salt
1 cup vegetable oil
1/3 cup cider vinegar
1/2 teaspoon ground black
pepper
1 teaspoon celery seed
1 tablespoon prepared Dijon-
style mustard

DIRECTIONS:
1. Place eggs in a saucepan and cover completely with cold water. Bring water to a boil. Cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, and cool. Once cool, peel and chop.
2. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
3. Prepare the dressing in a blender by combining the onion, sugar, salt, oil, vinegar, pepper, celery seed and Dijon mustard. Blend until smooth.
4. In a large salad bowl, combine the eggs, bacon, spinach, croutons and mushrooms. Toss to mix. Pour enough dressing over salad to lightly coat. Toss and serve.

 
For something that is tasty but doesn't take a lot of work...

Grilled Chicken Caesar Salad or
Grilled Salmon Caesar Salad or
Grilled Steak, red onion (both sliced thin) over romain with blue cheese dressing and tomatoes, green onions.

Good homemade croutons with the Caesar salads.

Have a great time with your company!

Debbie

 
I forgot to include these two.

Cranberry Raisin Couscous Salad

Serves 8

2 tsp. olive oil
2 tsp. butter
1/2 Cup onion, diced
One 10-oz box instant couscous
2 1/4 Cup vegetable or chicken broth
1/2 Cup dried cranberries
1/4 Cup Raisins
1/2 Cup broken cashews
1/2 Cup cilantro, washed and finely chopped
1/4 Cup green onions, very finely chopped
salt and pepper
1/4 cup carrots, diced, optional

Heat oil and butter in a non-stick saute saucepan, then saute onions with a pinch of salt until onions are translucent.

Add couscous and vegetable broth, bring to a boil, stir once, cover and remove from heat.

Let stand 5 minutes. Fluff couscous and add cranberries, raisins, cashews, cilantro, and green onions and carrots.

Add salt and pepper to taste. Cover for a few minutes, then serve.

From Pastrywiz.net



Chicken and Tarragon Pesto Pasta

10 oz. dried penne pasta
1/2 cup olive oil
1 cup freshly grated parmesan cheese
1/2 cup pan toasted pine nuts
large bunch of tarragon, leaves stripped from the stem and chopped
grated zest and juice of one lemon
1 garlic clove crushed and chopped
3 cooked chicken breasts, sliced
2 packages fresh arugula, about 4 oz.
salt & pepper

Bring a large saucepan of water to a boil. Add the pasta, stir and cook for 8-9 minutes, until al dente. When cooked, drain and refresh the pasta in cold water, then drain thoroughly and toss in half the olive oil.

Put the Parmesan, pine nuts, tarragon, lemon zest and juice, garlic and remaining oil on a bowl and work until smooth with a stick blender.

Put the pasta, pesto, chicken and arugula in a serving bowl, season and toss well, coating the pasta and chicken evenly with the pesto.

(Note: I doubled or tripled this. I made the pesto and chicken ahead and assembled the salad the day of.)

From Fran Warde's Simply Delicious Food

 
REC: Celery and Blue Cheese Salad

Add some cut-up cooked roast beef or chicken to make this an entree, but it is delicious as is.
* Exported from MasterCook *

Celery and Blue Cheese Salad

Recipe By :Saveur
Serving Size : 4 Preparation Time :0:00
Categories : Salads

Amount Measure Ingredient -- Preparation Method

8 ribs celery, well-traimmed -- cut in 1/2" slices
4 ounces Maytag or other bleu cheese
2 tablespoons extra virgin olive oil
salt and pepper -- to taste

Cut 8 trimmed celery ribs crosswise into 1/2'' pieces, transfer to a bowl, the crumbled Maytag or other good blue cheese, extra-virgin olive oil, a little salt, and freshly cracked black pepper. Gently toss. Serve this salad well chilled.
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REC: Mom's Green Salad with Pears, Gorgonzola and Walnuts (Tammy in Arcadia's mom)

This is delicious and definitely worthy of being in the Hall of Fame, IMNSHO.

* Exported from MasterCook *

Mom's Green Salad with Pears, Gorgonzola, and Walnuts

Recipe By :Tammy/Arcadia
Serving Size : 1 Preparation Time :0:00
Categories : Salads

Amount Measure Ingredient -- Preparation Method

Dressing:
1/2 c. Olive oil
1/2 c. sliced or chopped shallots
1 tsp Dijon mustard
8 bacon slices
5 T Balsamic vinegar
1 T sugar
Salad:
10 c. gourmet baby greens (you know the type)
3 ripe pears -- thinly sliced
1/2 c. crumb -- ed Gorgonzola or
Stilton
1/2 c. hazelnuts or walnuts chopped
2 T sugar

Saute shallots in about 1T olive oil till golden, remove and cool. Cook bacon till
crisp, drain and crumble. Whisk oil vinegar, mustard and sugar, add shallots and salt and pepper. Heat about 2 T sugar till bubbly, add nuts, stit till brittle-like coating forms on nuts, cool. Combine greens with dressing and toss- Sprinkle with pears, cheese bacon and nuts! Enjoy!!!
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REC: Christy's Broccoli Salad

I love this salad, and I love the leftovers as well. I used to put a pound of cooked pasta, usually rotini, in it, and sell this at my Farmer's Market. It is very good either way. The sunflower seeds and raisins really make it good. You could use dried cranberries as well for a little added color.

* Exported from MasterCook *

CHRISTY'S BROCCOLI PASTA SALAD

Recipe By :Christy A.
Serving Size : 10 Preparation Time :0:00
Categories : Salads

Amount Measure Ingredient -- Preparation Method

6 cups fresh broccoli florets -- washed and drained
1 bag peas, frozen -- baby
1 medium red onion -- halved and thinly
-- sliced, then halved
-- again
1 package Ranch salad dressing -- mixed with:
1 cup mayonnaise
1 cup milk
1/2 pound bacon -- cooked and crumbled
raisins and sunflower seeds -- optional

Place broccoli in a large glass or ceramic bowl. Pour the frozen baby peas over the broccoli. Place the red onion slices on top of peas and broccoli. Pour Ranch dressing over all, do not toss salad. Cover with plastic wrap and refrigerate overnight. When you are ready to serve, toss the salad and top with the bacon. Add raisins and sunflower seeds if desired.
Dawn's note: I add a pound of cooked pasta to this salad and sell it as brocolli pasta salad.

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REC: Nigella's Asian Slaw With Chicken

Nigella's Asian Slaw with Chicken

From Nigella Lawson's Nigella Bites
serves 2, but can easily be multiplied

1/2 small head cabbage
3 carrots
1/2 chicken breast cooked
1-1/2 Tbsp. vegetable oil
1-1/2 Tbsp. soy sauce
1-1/2 Tbsp. rice vinegar
1 tsp sugar
1/2 scotch bonnet chile (or other hot), seeds removed and minced
1/2 lime, juiced
1/2 clove garlic, mined
1/2 small onion, thinly sliced in half moons
small bunch mint

Shred cabbage, carrot, chicken, and mint.

Mix oil, soy, vinegar, minced chile, lime juice, garlic, and onion. Allow to blend one hour.

Mix slaw with dressing.

Can be made ahead and mixed at the last minute.

 
REC: Moroccan Chicken Salad

Moroccan Chicken Salad

Serves 6

2 whole chicken breasts (1-3/4 lb)
1 large red bell pepper, cored, seeded, & thinly sliced
1 red onion, peeled & thinly sliced
1 Tbsp. toasted & ground cumin seeds (I have used regular ground, using a little less)
1/2 tsp. cayenne
1 tsp paprika
2 Tbsp. finely minced garlic
1/4 cup fresh lemon juice
1/4 cup red wine vinegar
1 cup chicken broth (I use Swanson's)
2 Tbsp. olive oil
1/2 cup finely minced fresh cilantro
1/2 cup finely minced fresh Italian parsley
salt & freshly ground pepper
1/4 cup nicoise or Kalamata olives

1. Roast, broil or poach chicken. (I usually poach or roast it.) When it is cool, bone and skin it, and shred the meat into bite-size pieces.

2. In a large bowl, combine the chicken, pepper, and onion. Refrigerate covered.

3. Combine the cumin, cayenne, paprika, and garlic. Whisk in the lemon juice, vinegar, chicken broth, and olive oil. Stir in the cilantro, parsley, and salt & pepper to taste.

4. Remove the chicken from the refrigerator; pour the vinaigrette over & toss. Garnish with the olives.

Note: I usually make this a couple of hours ahead of serving (without adding the parsley & cilantro) and hold it in the refrigerator. Stir greens into dressing at last minute & toss with chicken mixture. There will be a lot of the dressing in the bottom of the bowl. Just spoon over as much or as little as you like.

From Julee Rosso's Great Good Food

 
The longer I think about it the more there are...

Tomato, Caper, Olive & Blue Cheese Salad (Bon Appetit) served with a loaf of crusty bread or a tomato & mozzarella salad - assuming you have access to good tomatoes.

I also love Silver Palate's tarragon chicken salad and a good curried chicken salad.

Also this one from the Frugal Gourmet:

Fancy Greens with Warm Pancetta Dressing

1/4 pound pancetta thinly sliced and chopped
1/3 cup olive oil
1 Tablespoon white wine vinegar
1 Tablespoon lemon juice
pinch of sugar (not too much)
salt and pepper to taste
2 Tablespoons pine nuts
1/4 pound Gorgonzola cheese (crumbled)
1 pound assorted fancy greens (use a combination of red leaf lettuce, arugula, radicchio, or whatever you like)

Saute the pancetta until slightly crispy. Add the olive oil, vinegar, lemon juice, and sugar. Simmer for 1 minute. Add salt and pepper to taste.

Toast the pine nuts by heating them in a frying pan over medium heat until golden brown. Shake the pan while toasting the nuts to prevent burning.

Tear the greens up and place them in a large bowl. Toss the greens with the warm dressing, toasted pine nuts, and Gorgonzola. Serve immediately.

From the Frugal Gourmet Cooks Italian

 
I'm thinking of inviting some girlfriends for a spring picnic in a few weeks at a local

reservoir and am thinking a few of the awesome-sounding recipes in this thread will be just perfect.

 
I love this salad. Never thought to add pasta. great idea. The raisins and sunflower seeds

are a must!

 
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