Salad Recipes

Recipe by: Meera Sodha This dish uses the complete butternut squash – skin, seeds, pulp and every one – to create a no-waste dinner that scores on all fronts Butternut squash coconut fry with seed and peel condiment Try to get a butternut with clean skin. Serve with flatbreads (dosas or chapatis, say), salad, non-dairy yogurt and, if you’re terribly hungr Ingredients Prep 10 min Cook 35 min Serves 4 For the chutney 1.2kg butternut squash 3 tbsp rapeseed oil ½ tsp cumin seeds 2 finger-sized dried Kashmiri chillies, broken into pieces 15g coconut chips (ie, a handful) – I like Daylesford Organic) 1 tsp salt 1 tsp tamarind paste For the squash coconut fry Rapeseed oil 1 tsp black mustard seeds ½ tsp cumin seeds 16 curry leaves 3 green finger chillies, slit lengthways 3 small or 2 large shallots, peeled, halved and finely sliced 3 garlic cloves, peeled and cut into very thin slices 1 ½ tsp tamarind paste 20g coconut chips (ie, a large handful) 1 ¼ tsp

Recipe by: Cassandra Kennedy This recipe is requested at every family gathering. Let it be your next dish that they crave! I like this dish to be prepared at least two hours before serving. Be sure to have copies of the recipe on hand, as everyone will ask for it! Ingredients 30m 12 servings 273 cals     8 slices bacon     2 heads fresh broccoli, chopped     1 1/2 cups sharp Cheddar cheese, shredded     1/2 large red onion, chopped     1/4 cup red wine vinegar     1/8 cup white sugar     2 teaspoons ground black pepper     1 teaspoon salt     2/3 cup mayonnaise     1 teaspoon fresh lemon juice Directions Prep     15 m Cook     15 m Ready in 30 m   Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, and crumble. In a large bowl, combine broccoli, cheese, bacon and onion. Prepare the dressing in a small bowl by whisking together the red wine vinegar, sugar, pepper, salt, mayonnaise and lemon juice. Combine dressing with sal

 Recipe by: ANGL8277 This is an attractive and zesty all in one dish. It's full of veggies and chicken, and loaded with flavor. A quick fix for a long day. If desired, top with shredded cheese and tortilla chips Ingredients 40m 4servings 311 cals     2 skinless, boneless chicken breast halves     1 (1.27 ounce) packet dry fajita seasoning, divided     1 tablespoon vegetable oil     1 (15 ounce) can black beans, rinsed and drained     1 (11 ounce) can Mexican-style corn     1/2 cup salsa     1 (10 ounce) package mixed salad greens     1 onion, chopped     1 tomato, cut into wedges Directions Prep     10 m Cook     30 m Ready in 40 m     Rub chicken evenly with 1/2 the fajita seasoning. Heat the oil in a skillet over medium heat, and cook the chicken 8 minutes on each side, or until juices run clear; set aside.     In a large saucepan, mix beans, corn, salsa and other 1/2 of fajita seasoning. Heat over medium heat until warm.     Prepare the salad by tossing t

 Recipe by: Angela Louise Miller This is my mother's recipe. Everyone, German or not, loves it. It is easy to double the recipe as well. I often bring it to potlucks, and we also have it at home on special occasions. There are usually no leftovers, but if there are, they don't last long!" Ingredients 50 m 4 servings 183 cals     3 cups diced peeled potatoes     4 slices bacon     1 small onion, diced     1/4 cup white vinegar     2 tablespoons water     3 tablespoons white sugar     1 teaspoon salt     1/8 teaspoon ground black pepper     1 tablespoon chopped fresh parsley Directions Prep     30 m Cook     20 m Ready in 50 m     Place the potatoes into a pot, and fill with enough water to cover. Bring to a boil, and cook for about 10 minutes, or until easily pierced with a fork. Drain, and set aside to cool.     Place the bacon in a large deep skillet over medium-high heat. Fry until browned and crisp, turning as needed. Remove from the pan and set a

Recipe by: Sandi Gregory Johnson This tastes just like the cole slaw served at popular fried chicken or fish restaurants. It's excellent with burgers or on top of BBQ'd pork sandwiches, too! Ingredients  2h 15 m 8 servings 200 cals     1 (16 ounce) bag coleslaw mix     2 tablespoons diced onion     2/3 cup creamy salad dressing (such as Miracle Whip™)     3 tablespoons vegetable oil     1/2 cup white sugar     1 tablespoon white vinegar     1/4 teaspoon salt     1/2 teaspoon poppy seeds Directions        Prep    15 m     Ready In  2h 15m Combine the coleslaw mix and onion in a large bowl. Whisk together the salad dressing, vegetable oil, sugar, vinegar, salt, and poppy seeds in a medium bowl; blend thoroughly. Pour dressing mixture over coleslaw mix and toss to coat. Chill at least 2 hours before serving.   Footnotes     Tip     Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier. Source: www.allrecipes.com

Recipe by: Dayna A delicious pasta, meat and cheese combination with a homemade dressing. It serves a crowd and is great for a picnic Ingredients 1h 35m 12servings 451 cals     1 pound seashell pasta     1/4 pound Genoa salami, chopped     1/4 pound pepperoni sausage, chopped     1/2 pound Asiago cheese, diced     1 (6 ounce) can black olives, drained and chopped     1 red bell pepper, diced     1 green bell pepper, chopped     3 tomatoes, chopped     1 (.7 ounce) package dry Italian-style salad dressing mix     3/4 cup extra virgin olive oil     1/4 cup balsamic vinegar     2 tablespoons dried oregano     1 tablespoon dried parsley     1 tablespoon grated Parmesan cheese     salt and ground black pepper to taste Directions Prep     20 m Cook     15 m Ready in 1h 35 m     Cook the pasta in a large pot of salted boiling water until al dente. Drain, and cool under cold water.     In a large bowl, combine the pasta, salami, pepperoni, Asiago cheese, black oliv

Recipe by: Nora This is a yummy summer salad that uses an interesting combination of fruits, vegetables and meats. Before you decide you won't like it, try it. You'll be pleasantly surprised. You can add an extra head of broccoli, if you like Ingredients 30m 9 servings 374 cals     2 heads fresh broccoli     1 red onion     1/2 pound bacon     3/4 cup raisins     3/4 cup sliced almonds     1 cup mayonnaise     1/2 cup white sugar     2 tablespoons white wine vinegar  Directions Prep      15 m Cook     15 m Ready in 30 m     Place bacon in a deep skillet and cook over medium high heat until evenly brown. Cool and crumble.     Cut the broccoli into bite-size pieces and cut the onion into thin bite-size slices. Combine with the bacon, raisins, your favorite nuts and mix well.     To prepare the dressing, mix the mayonnaise, sugar and vinegar together until smooth. Stir into the salad, let chill and serve. source: www.allrecipes.com

 Recipe by: jewellkay This is potato salad the old-fashioned way, with eggs, celery and relish. It's really good to serve with chili. Ingredients 1h  8servings 206cals 5 potatoes 3 eggs  1 cup chopped celery  1/2 cup chopped onion  1/2 cup sweet pickle relish  1/4 teaspoon garlic salt  1/4 teaspoon celery salt  1 tablespoon prepared mustard  ground black pepper to taste  1/4 cup mayonnaise Directions Prep     45 m Cook     15 m Ready in 1h  Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool, peel and chop. Place eggs in a saucepan and cover 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, cool, peel and chop. In a large bowl, combine the potatoes, eggs, celery, onion, relish, garlic salt, celery salt, mustard, pepper and mayonnaise. Mix together well and refrigerate until chilled.

Recipe by: scrumdiddly This bright and colorful salad is a great summertime recipe (or anytime you want to feel like it's summertime). Light and citrusy, it's a whole new way to enjoy quinoa. Lime juice and cilantro give a refreshing kick, while quinoa and black beans provide tasty vegan protein. If you're not vegan, add even more protein by adding chunks of chicken or turkey. Yum!" Ingredients 30m  6servings   270 cals     1 cup quinoa     2 cups water     1/4 cup extra-virgin olive oil     2 limes, juiced     2 teaspoons ground cumin     1 teaspoon salt     1/2 teaspoon red pepper flakes, or more to taste     1 1/2 cups halved cherry tomatoes     1 (15 ounce) can black beans, drained and rinsed     5 green onions, finely chopped     1/4 cup chopped fresh cilantro     salt and ground black pepper to taste Directions Prep         20 m Cook       10 m Ready in 30 m     Bring quinoa and water to a boil in a saucepan. Reduce heat to medium-low,

Recipe by: ohines A refreshing light pasta salad with a delicious Asian flair. Great for a summer cookout or picnic. Tastes great right away, and even better if you can allow it to marinate for a while. Ingredients 30 m 10 servings 349 cals 1/4 cup sesame seeds  1 (16 ounce) package bow tie pasta  1/2 cup vegetable oil  1/3 cup light soy sauce  1/3 cup rice vinegar  1 teaspoon sesame oil  3 tablespoons white sugar  1/2 teaspoon ground ginger  1/4 teaspoon ground black pepper  3 cups shredded, cooked chicken breast meat  1/3 cup chopped fresh cilantro  1/3 cup chopped green onion Directions Prep    20 m Cook   10 m Ready In  30 m Heat a skillet over medium-high heat. Add sesame seeds, and cook stirring frequently until lightly toasted. Remove from heat, and set aside. 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 pasta, and rinse under cold water until cool. Transfer to a large bowl.

Recipe by: Eileen This fresh and flavorful salad features buttery yellow corn tossed with chunks of tomato and onion with a fresh basil vinaigrette. Ingredients 1h25m 2servings 250cals 1/2 cup uncooked brown rice  1 cup water  1 head Belgian endive, chopped  1/8 red onion, finely chopped  2 tablespoons balsamic vinegar  1 tablespoon extra-virgin olive oil, or to taste  salt and ground black pepper to taste Directions Prep     10 m Cook     45 m Ready in 1h25 m  Bring the brown rice and water to a boil in a saucepan. Reduce heat to medium-low; cover the saucepan and simmer until the rice is tender and the liquid has been absorbed, 45 to 50 minutes. Allow the rice to cool. Place the rice, endive, and red onion in a large bowl. Drizzle the balsamic vinegar and olive oil on top, and season with salt and pepper. Mix thoroughly. source: www.allrecipes.com

Recipe by: Nicole Graham Holley The perfect fruit salad for a backyard bbq or any occasion. There are never leftovers! This is one of my favorite fruit salad recipes, as I think the sauce really makes it. This salad is tastier the longer you can let it soak in its juices. I prefer 3 to 4 hours in the refrigerator before I serve it. Enjoy. Ingredients 3h 30 m 155cals 2/3 cup fresh orange juice  1/3 cup fresh lemon juice  1/3 cup packed brown sugar  1/2 teaspoon grated orange zest  1/2 teaspoon grated lemon zest  1 teaspoon vanilla extract  2 cups cubed fresh pineapple  2 cups strawberries, hulled and sliced  3 kiwi fruit, peeled and sliced  3 bananas, sliced  2 oranges, peeled and sectioned  1 cup seedless grapes  2 cups blueberries Directions Prep     25 m Cook      5 m Ready in 3h 30m  Bring orange juice, lemon juice, brown sugar, orange zest, and lemon zest to a boil in a saucepan over medium-high heat. Reduce heat to medium-low, and simmer until s

This cheerful salad uses tricolor bowtie pasta and a slew of fresh Mediterranean ingredients — feta, oregano and black olives, to name a few — for a side dish bursting with bright flavor. Total:31 min Prep: 20 min Cook: 11 min Yield: 4 to 6 servings Level: Easy Ingredients Kosher salt 1 pound tricolor pasta, such as bow tie or fusilli 1/4 cup balsamic vinegar 2 to 3 teaspoons dijon mustard Freshly ground pepper 2/3 to 3/4 cup extra-virgin olive oil 1/3 cup diced sun-dried tomatoes 1/4 cup fresh basil, julienned 1/4 cup diced onion 2 large pickled pepperoncini peppers, diced 3 tablespoons halved black olives 2 teaspoons chopped fresh oregano 1 1/2 ounces feta cheese, crumbled 1 1/2 tablespoons grated romano cheese Directions Bring a large pot of salted water to a boil. Add the pasta and cook until al dente; drain, then rinse with cold water to cool. Meanwhile, make the vinaigrette: Whisk the vinegar, mustard, 1 teaspoon salt, and pepper to taste in a smal

Make classic summer salads from Food Network chefs, like potato salad, pasta salad, coleslaw or macaroni salad, for all your summer cookouts. Total:2 hr 35 min Prep: 15 min Inactive: 2 hr Cook: 20 min Yield: 4 to 6 servings Level: Easy Ingredients 4 eggs 1 pound large elbow macaroni 4 ounces ham steak, finely chopped 2 stalks chopped celery, including leaves 1 large shallot, chopped 2 tablespoons fresh lemon juice Dressing : 2/3 cup mayonnaise 2 tablespoons Dijon mustard 1 (4-ounce) jar chopped pimentos, drained 3 tablespoons sweet pickled relish Kosher salt and pepper Directions To make the hard-boiled eggs: Add the eggs to a medium-sized saucepan. Cover with cold water and bring up to a boil over medium heat. Cover with a lid and turn off the heat. Let the eggs sit in the hot water for 14 minutes. Drain and cool under cold running water. Peel the eggs and chop. Reserve. While the eggs are cooking, bring a large pot of salted water to a boil over hig