~Salads~

feed me

~Salads~

Postby mid_nite_poet » 12 Jan 08, 5:44 pm

Seven Layer Salad

* 1 pound bacon
* 1 large head iceberg lettuce - rinsed, dried, and chopped
* 1 red onion, chopped
* 1 (10 ounce) package frozen green peas, thawed
* 10 ounces shredded Cheddar cheese
* 1 cup chopped cauliflower
* 1 1/4 cups mayonnaise
* 2 tablespoons white sugar
* 2/3 cup grated Parmesan cheese


1. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Crumble and set aside.
2. In a large flat bowl, place the chopped lettuce and top with a layer of onion, peas, shredded cheese, cauliflower and bacon.
3. Prepare the dressing by whisking together the mayonnaise, sugar and Parmesan cheese. Drizzle over salad and refrigerate until chilled.
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Re: Salads

Postby Jack Flash » 23 Jan 08, 12:06 pm

mid_nite_poet wrote:Seven Layer Salad

* 1 pound bacon
* 10 ounces shredded Cheddar cheese
* 1 1/4 cups mayonnaise
* 2 tablespoons white sugar
* 2/3 cup grated Parmesan cheese



Now that's a salad I could eat.
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Re: Salads

Postby breeze » 25 Jan 08, 1:24 am

This is my favorite. :D
I don't think you need a receipe, it's mozzarela, figs, prosciuto, rucola, olive oil and honey. (Jamie's ideea, not mine, but the pictures are mine. :D ) I mean I made the salad. :D
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Re: Salads

Postby Checking it out » 25 Jan 08, 9:21 am

WoW that almost looks too good to eat
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Re: Salads

Postby cerina » 25 Jan 08, 4:37 pm

It looks delicious ... and the added advantage for breeze is that there is no cooking involved. :lmao: :lmao:
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Re: Salads

Postby Melekkalbi » 28 Jan 08, 4:38 pm

Ooo, that salad looks great, breeze! Definatly going to make that some time (but without the prosciuto :mrgreen: )

My fav:

Abla Salat

Need:
Yoghurt (I prefer Turkish/Greek)
Cucumber
Sweet Corn
(Fresh) pasley
Grounded Pepper (optional dried grounded garlic)
And this is a bit tricky, you need a yoghurt based low fat mayonaise, but I suppose some sort of salat cream might do the trick. Don't sue me if it's yuck, I never had to try that. :razz: (For the Dutch among us: Calve Yofresh :shhh: :mrgreen: )

Directions:
Peel the cucmber and chop it up into small shreds. Wash the sweet corn. You need about as much sweetcorn as cumumber. And chop up a bit of parsley (I prefer not to much, but that's up to you). For a regular sized cucmber (and same amount of corn) you need about 0.60 - 0.75 liter yogurt. If it's not Turkish/Greek yogurt you'll have to flavour it up with some grounded pepper and maybe some garlic. Add about 3-4 table spoons of the mayonaise and stir it through along with the parsley. Now simple add the cumber and corn, give it a good stir and you're done. Serve it along side with any kind meditairrain dish like Italian, Greek, Turkish or anything other that's spicy or high in flavour.
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Re: ~Salads~

Postby Melekkalbi » 03 Aug 08, 1:59 pm

I think I saw this on Ready Steady Cook one time :mrgreen:.
Then obviously totally took it out of its context and screwed it up to my own taste. :razz:


Spicy and sweet spinach/pasta salad


Need
A bowl of fresh spinach leafes
About the same amount of tagliatelle pasta
One fresh chilli pepper

For the dressing:
Two tablespoons of soyesauce
Two table spoons of honey
One table spoon of sesame oil
Chopped fresh parsley


Directions:

- Wash the spinach and cut off the stems (yuch I hate the stems) or leave them on, whatever. :D
- Cook the tagliatelle (al dente) and wash it off with cold water.
- Chop up the pepper and throw it in a bowl along with the spinach and pasta.
- Mix the soye, honey, sesame oil and parsley.
- Either put the dressing on the salad or serve it on the side.
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Re: ~Salads~

Postby ScornedVixen » 10 Sep 08, 2:58 pm

Throughout the summer when we did have hot weather, my favourite was CousCous salad.

Soak cous cous in hot stock water, for flavour reasons. Meanwhile, chop apples, cucumbers, tomatoes, spring onions, dried apricot/or sultanas/raisins, feta cheese. Once the cous cous has cooled down enough, fluff it up and mix in with other ingredients, add whatever dressing you like i.e. French dressing, avacado, lime and mint dressing etc and eat.

Other one, cook pasta and rinse with cold water to cool, meanwhile chop your favourite salad stuff, add pasta to it, and mayo/salad cream or dressing, mix well and eat.
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Re: ~Salads~

Postby mid_nite_poet » 02 Jun 09, 2:36 am

Macaroni Salad

* 2 cups uncooked elbow macaroni
* 3 hard-cooked eggs, chopped
* 1 small onion, chopped
* 3 stalks celery, chopped
* 1 small red bell pepper, seeded and chopped
* 2 tablespoons dill pickle relish
* 2 cups creamy salad dressing (e.g. Miracle Whip)
* 3 tablespoons prepared yellow mustard
* 3/4 cup white sugar
* 2 1/4 teaspoons white vinegar
* 1/4 teaspoon salt
* 3/4 teaspoon celery seed

1. Bring a pot of lightly salted water to a boil. Add macaroni, and cook for 8 to 10 minutes, until tender. Drain, and set aside to cool.
2. In a large bowl, stir together the eggs, onion, celery, red pepper, and relish. In a small bowl, stir together the salad dressing, mustard, white sugar, vinegar, salt and celery seed. Pour over the vegetables, and stir in macaroni until well blended. Cover and chill for at least 1 hour before serving.
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Re: ~Salads~

Postby Ice Queen » 03 Jun 09, 4:14 pm

My fav salad would be a nice fresh green salad with cherry tomatoes. Or a broccoli salad-the one mom makes at home! Yummmmmm! :drool:
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Re: ~Salads~

Postby mid_nite_poet » 09 Jun 09, 5:22 am

Taco Salad


Prep Time: 10 min.
Cook Time: 15 min.

Ingredients:
1 lb. ground beef
1 can (10 3/4 ounces) Condensed Cream of Chicken Soup
1/2 cup water
1 pkg. (1.12 ounces) taco seasoning mix
2 tbsp. chopped green chiles
1/2 tsp. ground cumin
1 can (about 15 ounces) kidney beans, rinsed and drained
2 cups tortilla chips
4 cups shredded lettuce
1/2 cup sour cream
1 medium tomato, chopped (about 1 cup)
4 green onions, sliced (about 1/2 cup)


Directions:
Cook the beef in a 10-inch skillet over medium-high heat until it's well browned, stirring often to separate meat. Pour off any fat.

Stir 1/2 can soup, water, taco seasoning, chiles, cumin and beans in the skillet and cook until the mixture is hot and bubbling.

Heat the remaining soup in a 1-quart saucepan over medium heat until it's hot and bubbling.

Arrange the chips on a large serving platter. Top with the lettuce, beef mixture, remaining soup, sour cream, tomato and onions.

Serves 6.
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Re: ~Salads~

Postby mottie » 10 Jun 09, 6:55 am

Yummy! :D
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Re: ~Salads~

Postby mugley » 10 Jun 09, 8:44 am

I just like a good ole chef's salad with about everything you can put on it :mrgreen:

btw, it is not healthy eating when I fix them :mrgreen:
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Re: ~Salads~

Postby mid_nite_poet » 12 Jun 09, 10:39 am

Hawaiian Slaw

* 2 cups Cabbage, shredded
* 1/2 (8 ounce) can Pineapple, drained and crushed
* 2 tablespoons Raisins
* 2 tablespoons Nuts, chopped
* 2 tablespoons Coconut, flaked
* 1/4 cup and 2 tablespoons Slaw Dressing

In mixing bowl, combine ingredients. Mix well. Chill until ready to serve.

Serves 4
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Re: ~Salads~

Postby mid_nite_poet » 12 Jun 09, 10:42 am

Greek Pasta Salad

* 1 cup penne pasta
* 2 tablespoons red wine vinegar
* 1-1/2 teaspoons lemon juice
* 1 clove garlic, crushed
* 1 teaspoon dried oregano
* salt and pepper to taste
* 1/3 cup extra-virgin olive oil
* 5 cherry tomatoes, halved
* 1/2 small red onion, chopped
* 1/2 green bell pepper, chopped
* 1/2 red bell pepper, chopped
* 1/4 cucumber, sliced
* 1/4 cup sliced black olives
* 1/4 cup crumbled feta cheese

1. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the penne, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Rinse with cold water and drain well in a colander set in the sink.
2. Whisk together the vinegar, lemon juice, garlic, oregano, salt, pepper, and olive oil. Set aside. Combine pasta, tomatoes, onion, green and red peppers, cucumber, olives, and feta cheese in a large bowl. Pour vinaigrette over the pasta and mix together. Cover and chill for 3 hours before serving.

Serves 4
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Re: ~Salads~

Postby mid_nite_poet » 20 Jul 09, 7:33 am

Rainbow Pasta Salad

* 1/2 (16 ounce) package tri-colored pasta assortment
* 1 large tomatoes, diced
* 1/2 large cucumber, peeled and diced
* 1/2 red onion, finely chopped
* 1/2 (16 ounce) bottle Italian-style salad dressing

1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and rinse in cold water.
2. In a large bowl combine tomatoes, cucumbers, onion, cooled pasta and Italian dressing. Refrigerate overnight, or for at least 1 hour.

Serves 4
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