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I know I am a boring old ... but I just can not think of some meal salads to ....
- Thread starter joanietoo
- Start date
joyce-in-upstate-ny
Well-known member
This is one of my favorites
joyce-in-upstate-ny
Well-known member
REC: Penny's Broccoli Salad (easy)
This is from the "old days" at Gail's. I have made this recipe so many times and it is always requested. My notes follow at the end.
Broccoli Salad***Penny/Arkansas
Broccoli Salad
4 cups chopped broccoli(not the stalk)
1 medium onion,chopped
8 slices fried bacon,crumbled
3/4 cup mayonaise
3 tablespoons vinegar
3 tablespoons sugar
Stir together mayo, vinegar, and sugar.
Pour over the broccoli,onion,and bacon.Toss
and refridgerate.
My notes: Sometimes I add sunflower seeds and dried cranberries. So easy to make. Everything can be assembled the day before and toss w/ the dressing the next morning. Bring to the event in the afternoon.
This is from the "old days" at Gail's. I have made this recipe so many times and it is always requested. My notes follow at the end.
Broccoli Salad***Penny/Arkansas
Broccoli Salad
4 cups chopped broccoli(not the stalk)
1 medium onion,chopped
8 slices fried bacon,crumbled
3/4 cup mayonaise
3 tablespoons vinegar
3 tablespoons sugar
Stir together mayo, vinegar, and sugar.
Pour over the broccoli,onion,and bacon.Toss
and refridgerate.
My notes: Sometimes I add sunflower seeds and dried cranberries. So easy to make. Everything can be assembled the day before and toss w/ the dressing the next morning. Bring to the event in the afternoon.
sandi-in-hawaii
Well-known member
I wanna see that!!! How come Lar didn't take the video and post it on YouTube???
barbara-in-va
Well-known member
Hi Joanie! If I'm not too late I have a couple to add to the list. REC: Green Bean and Papaya...
salad with Apricot Vinaigrette. I have posted this before so sorry if it is a repeat--but I just love this salad! It is topped with crumbled ricotta salata cheese. I have often prepared it for guests (usually along side salmon) and they always enjoy it.
http://www.epicurious.com/recipes/recipe_views/views/101384
salad with Apricot Vinaigrette. I have posted this before so sorry if it is a repeat--but I just love this salad! It is topped with crumbled ricotta salata cheese. I have often prepared it for guests (usually along side salmon) and they always enjoy it.
http://www.epicurious.com/recipes/recipe_views/views/101384
barbara-in-va
Well-known member
REC: Chicken Mango Salad--my copycat version of a salad served at a local restaurant!
The chicken comes from a Bon Appetit recipe linked in the "image" link.
Chicken Mango Salad
2 t soy sauce
1 t vegetable oil
2 t minced garlic
1 t ginger
12 oz skinless boneless chicken breasts cut crosswise into 1/2" strips
Mix together and let stand 30 minutes.
Sprinkle chicken with salt and pepper. Heat large nonstick skillet over high heat. Add chicken and marinade to skillet and saute until golden brown and cooked through, about 4 minutes. Cool.
mango, cut into cubes
grapes, halved
cherry tomatoes, halved
spicy pecans
Toss with cooled chicken.
Toss all with Lime and Ginger Dressing from link attached.
Serve chicken salad on a bed of mixed salad greens sprinkled with a little thinly sliced green onion.
Enjoy!
http://www.epicurious.com/recipes/recipe_views/views/101350
http://www.epicurious.com/recipes/recipe_views/views/101351
The chicken comes from a Bon Appetit recipe linked in the "image" link.
Chicken Mango Salad
2 t soy sauce
1 t vegetable oil
2 t minced garlic
1 t ginger
12 oz skinless boneless chicken breasts cut crosswise into 1/2" strips
Mix together and let stand 30 minutes.
Sprinkle chicken with salt and pepper. Heat large nonstick skillet over high heat. Add chicken and marinade to skillet and saute until golden brown and cooked through, about 4 minutes. Cool.
mango, cut into cubes
grapes, halved
cherry tomatoes, halved
spicy pecans
Toss with cooled chicken.
Toss all with Lime and Ginger Dressing from link attached.
Serve chicken salad on a bed of mixed salad greens sprinkled with a little thinly sliced green onion.
Enjoy!
http://www.epicurious.com/recipes/recipe_views/views/101350
http://www.epicurious.com/recipes/recipe_views/views/101351
tammyarcadia-ca
Well-known member
Mom will be 83 next week and is STiLL making this salad-
When she first did it, so many years ago, we thought it was so "nouvelle" and unusual!!!- Now it seems so normal! Funny how tastes come in cycles-i can remember searching for those baby greens, now probably even WALMART carries them......
When she first did it, so many years ago, we thought it was so "nouvelle" and unusual!!!- Now it seems so normal! Funny how tastes come in cycles-i can remember searching for those baby greens, now probably even WALMART carries them......
Rec: Layered Cobb Salad
Layered Cobb Salad
For dressing
3 tablespoons red-wine vinegar
1 tablespoon fresh lemon juice
2 teaspoons Dijon mustard
1 small garlic clove, minced
1/2 teaspoon salt
1/2 teaspoon sugar
1/4 teaspoon black pepper
1/2 cup extra-virgin olive oil
For salad
3 skinless boneless chicken breast halves (1 1/4 lb)
2 California avocados
1 head romaine, cut crosswise into 1/2-inch-wide slices (8 cups)
6 bacon slices, cooked until crisp, drained, and finely chopped
3 medium tomatoes (3/4 lb), seeded and cut into 1/2-inch pieces
2 to 3 oz Roquefort, crumbled (1/2 to 3/4 cup)
2 bunches watercress, coarse stems discarded
2 hard-boiled large eggs, halved and forced through a coarse sieve
1/4 cup finely chopped fresh chives
Make dressing:
Whisk together all dressing ingredients except oil in a bowl, then add oil in a slow stream, whisking until emulsified.
Make salad:
Bring 5 cups water to a simmer in a 2-quart saucepan, then simmer chicken, uncovered, 6 minutes. Remove pan from heat and cover, then let stand until chicken is cooked through, about 15 minutes. Transfer chicken to a cutting board and cool completely. Cut into 1/2-inch cubes.
Halve, pit, and peel avocados, then cut into 1/2-inch cubes.
Spread romaine over bottom of a 6- to 8-quart glass bowl and top with an even layer of chicken. Sprinkle bacon over chicken, then continue layering with tomatoes, cheese (to taste), avocados, watercress, eggs, and chives.
Just before serving, pour dressing over salad and toss.
Note: Dressing can be made and salad assembled 1 hour ahead and chilled separately, covered.
Yield: 4 to 6 main-course servings.
Source: 6/02 Gourmet
Pat's notes: Used crumbled blue cheese instead of Roquefort. Next time will use more bacon.
http://www.epicurious.com/recipes/recipe_views/views/106567
Layered Cobb Salad
For dressing
3 tablespoons red-wine vinegar
1 tablespoon fresh lemon juice
2 teaspoons Dijon mustard
1 small garlic clove, minced
1/2 teaspoon salt
1/2 teaspoon sugar
1/4 teaspoon black pepper
1/2 cup extra-virgin olive oil
For salad
3 skinless boneless chicken breast halves (1 1/4 lb)
2 California avocados
1 head romaine, cut crosswise into 1/2-inch-wide slices (8 cups)
6 bacon slices, cooked until crisp, drained, and finely chopped
3 medium tomatoes (3/4 lb), seeded and cut into 1/2-inch pieces
2 to 3 oz Roquefort, crumbled (1/2 to 3/4 cup)
2 bunches watercress, coarse stems discarded
2 hard-boiled large eggs, halved and forced through a coarse sieve
1/4 cup finely chopped fresh chives
Make dressing:
Whisk together all dressing ingredients except oil in a bowl, then add oil in a slow stream, whisking until emulsified.
Make salad:
Bring 5 cups water to a simmer in a 2-quart saucepan, then simmer chicken, uncovered, 6 minutes. Remove pan from heat and cover, then let stand until chicken is cooked through, about 15 minutes. Transfer chicken to a cutting board and cool completely. Cut into 1/2-inch cubes.
Halve, pit, and peel avocados, then cut into 1/2-inch cubes.
Spread romaine over bottom of a 6- to 8-quart glass bowl and top with an even layer of chicken. Sprinkle bacon over chicken, then continue layering with tomatoes, cheese (to taste), avocados, watercress, eggs, and chives.
Just before serving, pour dressing over salad and toss.
Note: Dressing can be made and salad assembled 1 hour ahead and chilled separately, covered.
Yield: 4 to 6 main-course servings.
Source: 6/02 Gourmet
Pat's notes: Used crumbled blue cheese instead of Roquefort. Next time will use more bacon.
http://www.epicurious.com/recipes/recipe_views/views/106567
tammyarcadia-ca
Well-known member
Curried Chicken Rice Artichoke Salad
I once saw a similar hot casserole dish and based a very popular salad on it- I used to use it when I was a caterer and it was SO popular- All measurements are approximate and should be to taste!! (Cause that's the way i cook)True Foodies,Dont let the Rice A Roni scare you..... After all, it IS the San Francisco Treat!!!
2 boxes Chicken Rice A Roni, cooked as on box
2-3 cooked chicken breasts, (or whatever) cubed-or do it with no chicken and its a vegetarian salad!)
1 Jar Marinated Artichoke Hearts, chopped, reserve oily marinade
1 Green Bell Pepper, chopped
1/2 C or more of raisins
1/2 C or more of chpped salted peanuts
Mix, this all EXCEPT PEANUTS, its easier if the rice is still pretty warm- then dress it with the following:
1 C Mayonaiise- should be enough
2-3 Tablespoons Curry Powder
Reserved Artichoke Marinade to thin it out a bit
Mix together, chill to cool and meld flavors, top with chopped peanuts and serve-
Believe it or not, it is really delicious- I have tried it with just rice and not rice a roni, and its not as good- Honest!!
This salad is how i found out the hard way what happens to peanuts if refrigerated in something moist for any length of time!! Always add just before serving!!
I once saw a similar hot casserole dish and based a very popular salad on it- I used to use it when I was a caterer and it was SO popular- All measurements are approximate and should be to taste!! (Cause that's the way i cook)True Foodies,Dont let the Rice A Roni scare you..... After all, it IS the San Francisco Treat!!!
2 boxes Chicken Rice A Roni, cooked as on box
2-3 cooked chicken breasts, (or whatever) cubed-or do it with no chicken and its a vegetarian salad!)
1 Jar Marinated Artichoke Hearts, chopped, reserve oily marinade
1 Green Bell Pepper, chopped
1/2 C or more of raisins
1/2 C or more of chpped salted peanuts
Mix, this all EXCEPT PEANUTS, its easier if the rice is still pretty warm- then dress it with the following:
1 C Mayonaiise- should be enough
2-3 Tablespoons Curry Powder
Reserved Artichoke Marinade to thin it out a bit
Mix together, chill to cool and meld flavors, top with chopped peanuts and serve-
Believe it or not, it is really delicious- I have tried it with just rice and not rice a roni, and its not as good- Honest!!
This salad is how i found out the hard way what happens to peanuts if refrigerated in something moist for any length of time!! Always add just before serving!!
WOW! and WOWIE, What a fantastic array of salads. THnak You, Thank You. I was going to start
at the top and work my way down with buying ingredients and then just go from there, but I can't always get what I want so....I had a half hour out today (after cubs)and stopped off at an expensive but great deli sort of store and found some wonderful baby bok-choy....mache, and celery seeds. Some rather suspect looking Chicken legs (they will be fine but frozen always look urrrrgh! I think) and a couple tins lentils as the PUY I was after was not in sight.
So first salad will be #17 from Sylvia the curried lentil, wild rice and orzo as I have those ingredients, with grilled chicken legs.....and then Tues I will do # 2 Thai Pasta from Meryl using the bok choy as there are no snow peas around, with grilled shrimp.
This is so great to have as both Mon. and Tues. I will be at work from 8 to 6.30pm at least (yes even if I have company but they understand as they have lived here on island before).
Then Wed. I must see if I can get the other ingredients to go from there....Thank you all again so much, I am happier now with a game plan.
AND can not wait to try as many of those salads as poss.
at the top and work my way down with buying ingredients and then just go from there, but I can't always get what I want so....I had a half hour out today (after cubs)and stopped off at an expensive but great deli sort of store and found some wonderful baby bok-choy....mache, and celery seeds. Some rather suspect looking Chicken legs (they will be fine but frozen always look urrrrgh! I think) and a couple tins lentils as the PUY I was after was not in sight.
So first salad will be #17 from Sylvia the curried lentil, wild rice and orzo as I have those ingredients, with grilled chicken legs.....and then Tues I will do # 2 Thai Pasta from Meryl using the bok choy as there are no snow peas around, with grilled shrimp.
This is so great to have as both Mon. and Tues. I will be at work from 8 to 6.30pm at least (yes even if I have company but they understand as they have lived here on island before).
Then Wed. I must see if I can get the other ingredients to go from there....Thank you all again so much, I am happier now with a game plan.
AND can not wait to try as many of those salads as poss.