ISO: ISO: Salads to serve at Bridal Shower, please help!
- Thread starter nancywisc
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In Search Of:
Here's a delicious vegetarian one: Curried Couscous Salad with Dried Cranberries...
CURRIED COUSCOUS SALAD WITH DRIED CRANBERRIES
INGREDIENTS:
Salad:
1 1/2 cups uncooked couscous (10 oz box)
1 cup dried cranberries (4 oz)
1 cup frozen green peas, thawed
2/3 tsp curry powder (or to taste)
2 cups boiling water
1/4 cup finely chopped green onions/scallions (around 2)
1/4 cup finely chopped fresh basil
1 15 1/2 oz can chickpeas/garbanzo beans, rinsed and drained (I use a little less)
Salt and black pepper, to taste
Dressing:
1/3 cup fresh lemon juice (around 2 1/2 lemons)
1 Tbsp grated orange peel (around 1 orange)
2 Tbsp water
1 1/2 Tbsp olive oil
1 Tbsp thawed frozen orange juice concentrate
1/3 tsp salt
1/4 tsp black pepper
4 medium - medium/large garlic cloves, crushed
DIRECTIONS:
1. Combine couscous, cranberries, green peas, and curry powder in large bowl.
2. Pour 2 cups boiling water over couscous mixture.
3. Cover and let stand 5 minutes. Fluff with a fork.
4. Stir in green onions, basil, and chickpeas.
DRESSING:
1. Combine lemon juice and remaining ingredients in jar, cover tightly and shake vigorously.
2. Strain out garlic pieces.
3. Pour over couscous and mix thoroughly. Mix in salt and black pepper to taste.
4. Cover and chill for 1 hour, so flavors can blend.
5. Serve cold.
Adapted from Cooking Light
CURRIED COUSCOUS SALAD WITH DRIED CRANBERRIES
INGREDIENTS:
Salad:
1 1/2 cups uncooked couscous (10 oz box)
1 cup dried cranberries (4 oz)
1 cup frozen green peas, thawed
2/3 tsp curry powder (or to taste)
2 cups boiling water
1/4 cup finely chopped green onions/scallions (around 2)
1/4 cup finely chopped fresh basil
1 15 1/2 oz can chickpeas/garbanzo beans, rinsed and drained (I use a little less)
Salt and black pepper, to taste
Dressing:
1/3 cup fresh lemon juice (around 2 1/2 lemons)
1 Tbsp grated orange peel (around 1 orange)
2 Tbsp water
1 1/2 Tbsp olive oil
1 Tbsp thawed frozen orange juice concentrate
1/3 tsp salt
1/4 tsp black pepper
4 medium - medium/large garlic cloves, crushed
DIRECTIONS:
1. Combine couscous, cranberries, green peas, and curry powder in large bowl.
2. Pour 2 cups boiling water over couscous mixture.
3. Cover and let stand 5 minutes. Fluff with a fork.
4. Stir in green onions, basil, and chickpeas.
DRESSING:
1. Combine lemon juice and remaining ingredients in jar, cover tightly and shake vigorously.
2. Strain out garlic pieces.
3. Pour over couscous and mix thoroughly. Mix in salt and black pepper to taste.
4. Cover and chill for 1 hour, so flavors can blend.
5. Serve cold.
Adapted from Cooking Light
COML for a thread with TONS of great cold salad recipes >>>
http://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=8530
http://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=8530
T&T REC Chinese Chicken Salad
CHINESE CHICKEN SALAD
(serves 2)
4 cooked chicken half-breasts, chilled and shredded
1 head lettuce, torn into bite-sized pieces
6 green onions, chopped
1 can mandarin orange slices, drained
bunch Chinese parsley, chopped
1 package Won Ton Chips (deep fried egg roll skins or won ton wrappers)
Dressing:
1/4 C salad oil
1/4 C sesame oil
4 T sugar
6 T vinegar
salt, pepper to taste
Blend dressing items. Mix together lettuce, green onions, mandarin oranges and Chinese parsley. Toss with dressing. Sprinkle Won Ton Chips over top.
CHINESE CHICKEN SALAD
(serves 2)
4 cooked chicken half-breasts, chilled and shredded
1 head lettuce, torn into bite-sized pieces
6 green onions, chopped
1 can mandarin orange slices, drained
bunch Chinese parsley, chopped
1 package Won Ton Chips (deep fried egg roll skins or won ton wrappers)
Dressing:
1/4 C salad oil
1/4 C sesame oil
4 T sugar
6 T vinegar
salt, pepper to taste
Blend dressing items. Mix together lettuce, green onions, mandarin oranges and Chinese parsley. Toss with dressing. Sprinkle Won Ton Chips over top.
REC: Tortellini Salad, posted by AndreainDC, sounds really good....
TORTELLINI SALAD
1 lb. cheese tortellini "(I use refrigerated)"
1/2 c. sun-dried tomatoes, julienne
1/2 c. feta cheese, cubed
1/2 c. black olives, halved
1/2 c. yellow pepper, cubed
1/4 c. basil chopped
2 tsp. flavored oil from sun-dried tomatoes
Salt & pepper to taste
Cook and drain tortellini accoring to directions on package. Toss all ingredients together in a large bowl. Serve hot or cold.
posted by AndreainDC - FIner Kitchens Forum
TORTELLINI SALAD
1 lb. cheese tortellini "(I use refrigerated)"
1/2 c. sun-dried tomatoes, julienne
1/2 c. feta cheese, cubed
1/2 c. black olives, halved
1/2 c. yellow pepper, cubed
1/4 c. basil chopped
2 tsp. flavored oil from sun-dried tomatoes
Salt & pepper to taste
Cook and drain tortellini accoring to directions on package. Toss all ingredients together in a large bowl. Serve hot or cold.
posted by AndreainDC - FIner Kitchens Forum
Linguine Salad
1 lb. linguine
2 tsp. minced garlic
1 tsp. dry mustard
1 tsp. salt
1 1/2 tsp. basil or 2 tbsp. fresh
6 tbsp. chopped fresh parsley
5 tbsp. red wine vinegar
8 tbsp. olive oil
3 cups chopped fresh tomatoes
1 cup diced red onions
Mix vinegar, oil, salt, mustard and garlic. Cook linguine, drain and pour over above mixture. Mix well; cool. Add onions, basil, parsley. Befor serving add tomatoes.
1 lb. linguine
2 tsp. minced garlic
1 tsp. dry mustard
1 tsp. salt
1 1/2 tsp. basil or 2 tbsp. fresh
6 tbsp. chopped fresh parsley
5 tbsp. red wine vinegar
8 tbsp. olive oil
3 cups chopped fresh tomatoes
1 cup diced red onions
Mix vinegar, oil, salt, mustard and garlic. Cook linguine, drain and pour over above mixture. Mix well; cool. Add onions, basil, parsley. Befor serving add tomatoes.
dawn_mo
Well-known member
I made this for my stepdaughter's bridal shower. REC: Curry Chicken Salad
We loved this salad and you can make it the day before.
* Exported from MasterCook *
CURRY CHICKEN SALAD
Recipe By : Sunset/Dawn
Serving Size : 10 Preparation Time :0:00
Categories : Overnights
Amount Measure Ingredient -- Preparation Method
6 cups romaine lettuce
1/2 cup radish sprouts
8 ounces waterchestnuts -- sliced
1/2 cup thinly sliced green onions
1 medium cucumber -- thinly sliced
4 cups cooked chicken breast -- cut in 1" strips
1 bag petite sweet peas -- thawed
2 cups mayonnaise
2 teaspoons curry powder
1 tablespoon sugar
1/2 teaspoon ground ginger
1/2 cup dry-roasted peanuts
18 cherry tomatoes -- halved
1/2 cup raisins
Spread lettuce in an even layer in a 4 quart bowl. Top with layers of bean sprouts, water chestnuts, green onions, cucumber, and chicken. Arrange peas on top. In a small bowl, stir together Mayo, curry powder, sugar and ginger. Spread evely over salad. Cover and refrigerate for at least 8 hours up to 24 hours. Sprinkle salad with peanutsand raisins. Arrange tomatoes around edge of bowl, cut sode up. Transport in a cooler. To serve, use a spoon and fork to lift out some of each layer. Makes 10-12 servings.
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We loved this salad and you can make it the day before.
* Exported from MasterCook *
CURRY CHICKEN SALAD
Recipe By : Sunset/Dawn
Serving Size : 10 Preparation Time :0:00
Categories : Overnights
Amount Measure Ingredient -- Preparation Method
6 cups romaine lettuce
1/2 cup radish sprouts
8 ounces waterchestnuts -- sliced
1/2 cup thinly sliced green onions
1 medium cucumber -- thinly sliced
4 cups cooked chicken breast -- cut in 1" strips
1 bag petite sweet peas -- thawed
2 cups mayonnaise
2 teaspoons curry powder
1 tablespoon sugar
1/2 teaspoon ground ginger
1/2 cup dry-roasted peanuts
18 cherry tomatoes -- halved
1/2 cup raisins
Spread lettuce in an even layer in a 4 quart bowl. Top with layers of bean sprouts, water chestnuts, green onions, cucumber, and chicken. Arrange peas on top. In a small bowl, stir together Mayo, curry powder, sugar and ginger. Spread evely over salad. Cover and refrigerate for at least 8 hours up to 24 hours. Sprinkle salad with peanutsand raisins. Arrange tomatoes around edge of bowl, cut sode up. Transport in a cooler. To serve, use a spoon and fork to lift out some of each layer. Makes 10-12 servings.
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Rec Shrimp, Avocado, Mango Salad...this is a wonderful salad......
Avocado Mango Shrimp Salad
2 x ripe mangos, diced
2 x ripe avocados, diced
1 x small Romaine lettuce, washed and torn into small pieces
1 x TBL chopped fresh coriander
1 LB cleaned, precooked large shrimp defrosted
1 x good cup cooked rice or small pasta (I use orzo i.e. rice shaped pasta)
Dressing:
2 x TBL fresh lemon juice
2 x cloves garlic minced (depends on strength of garlic, use less if one clove is quite strong)
1 inch piece of fresh ginger, peeled and grated or minced
1/2 tsp curry powder
1/4 tsp borrie (tumeric)
2 tsp sugar
Layer washed and dried lettuce on large platter.
Layer Avo then rice or pasta then mango and lastly shrimp.
Sprinkle well with the mixed dressing over the entire salad.
Garnish with cilantro sprigs
Avocado Mango Shrimp Salad
2 x ripe mangos, diced
2 x ripe avocados, diced
1 x small Romaine lettuce, washed and torn into small pieces
1 x TBL chopped fresh coriander
1 LB cleaned, precooked large shrimp defrosted
1 x good cup cooked rice or small pasta (I use orzo i.e. rice shaped pasta)
Dressing:
2 x TBL fresh lemon juice
2 x cloves garlic minced (depends on strength of garlic, use less if one clove is quite strong)
1 inch piece of fresh ginger, peeled and grated or minced
1/2 tsp curry powder
1/4 tsp borrie (tumeric)
2 tsp sugar
Layer washed and dried lettuce on large platter.
Layer Avo then rice or pasta then mango and lastly shrimp.
Sprinkle well with the mixed dressing over the entire salad.
Garnish with cilantro sprigs
buonappetito
Well-known member
Our fave for special events - Chicken Gorgonzola Salad
Chicken/Grape Gorgonzola Salad
I do it to taste or by sight and I just don't know the measurements. But you will see, it is forgiving and can be manipulated a handful fo ways. A huge crowd pleaser - ne of my most requested recipes.
2 lbs cooked chicken cubed
1 lb grapes (white/green)
1/2 bunch celery sliced
1/2 lb mayo
1 bunch green onions chopped
1/2 bunch of basil
1/2 cup sliced toasted almonds
1/2 lb gorganzola
celery salt and pepper to taste- be careful with celery salt, a little at a time!
Mix all together and refrigerate.
Alot of it is guess work and by taste.
Chicken/Grape Gorgonzola Salad
I do it to taste or by sight and I just don't know the measurements. But you will see, it is forgiving and can be manipulated a handful fo ways. A huge crowd pleaser - ne of my most requested recipes.
2 lbs cooked chicken cubed
1 lb grapes (white/green)
1/2 bunch celery sliced
1/2 lb mayo
1 bunch green onions chopped
1/2 bunch of basil
1/2 cup sliced toasted almonds
1/2 lb gorganzola
celery salt and pepper to taste- be careful with celery salt, a little at a time!
Mix all together and refrigerate.
Alot of it is guess work and by taste.
richard-in-cincy
Well-known member
In this manner ("LPD"), the printed recipe could be held
under one's chin while looking at it to catch the droolings...LOL!
under one's chin while looking at it to catch the droolings...LOL!
buonappetito
Well-known member
Personally not a huge fan of mayo salads but ...
It is excellent here. I always start on the low end and slowly add and incorporate more as needed to make it moist and have just the right balance without being too "mayo-y".
What is funny, in looking at another rendition of this recipe I have written out 3/4 # mayo so certainly play with the quantities until the right taste is found. And when it is ... you will know!! It is truly excellent.
It is excellent here. I always start on the low end and slowly add and incorporate more as needed to make it moist and have just the right balance without being too "mayo-y".
What is funny, in looking at another rendition of this recipe I have written out 3/4 # mayo so certainly play with the quantities until the right taste is found. And when it is ... you will know!! It is truly excellent.