Salads

Sweet Potato Salad

Summary

Yield
4 Servings
SourceSue Lense, Main Library (2006)
Prep time
30 minutes
Cooking time
5 minutes
Total time
35 minutes

Ingredients

2
sweet potatoes or yams
1
green pepper
1
tomato (optional)
1 bn
fresh cilantro, chopped (to taste)
3 clv
garlic, minced
1 ds
cumin
 
juice from one fresh lime
3
green onions (chopped)
2
jalapeño peppers, or hot pepper, minced (to taste)
3
cross-sections fresh ginger, finely chopped
 
Salt to taste
 
Olive oil to taste

Instructions

Boil or microwave sweet potatoes until slightly firm. Chop sweet potatoes, green pepper and tomato into bite-sized pieces. Mix with remaining ingredients and chill.

Apple Walnut Salad

Summary

Yield
4 Servings
SourceTerri McKeown, Main Library (2006)
Prep time
15 minutes
Cooking time
7 minutes
Total time
22 minutes

Ingredients

1⁄2 c
walnuts, chopped
1⁄2 c
cranberries
1⁄4 c
balsamic vinegar
1⁄3 c
red onion, chopped
2 T
sugar
1 T
Dijon-style prepared mustard
1 c
vegetable oil
 
Salt and pepper (to taste)
10 c
mixed salad greens (rinsed and dried)
2
apples (cored and sliced thin)
1 c
blue cheese crumbles

Instructions

Preheat oven to 350 degrees. Spread walnuts on baking sheet in a single layer. Bake 5-7 minutes until lightly toasted. In a food processor, combine the cranberries, vinegar, onion, sugar and mustard. Pureé until smooth. Gradually add oil and season with salt and pepper. In a salad bowl, toss together the greens, apples and enough of the cranberry mixture to coat. Sprinkle with walnuts and blue cheese. Contributed by: 

Watermelon and Cantaloupe Salad

Summary

Yield
4 Servings
SourceKaren Joswick, Main Library (2006)
Prep time
25 minutes
Cooking time
5 minutes
Total time
30 minutes

Ingredients

1⁄2 c
water
1 c
sugar
1 bn
fresh mint, chopped
1⁄4 c
lemon juice
1⁄8 t
amaretto
2 c
watermelon balls
2 c
cantalope balls

Instructions

Make a simple syrup by combining water and sugar in a saucepan over medium heat. Bring to boil, then reduce heat and simmer for 5 minutes until sugar has dissolved. Take pan off heat and cool.

In blender, combine mint, lemon juice, 1/4 cup simple syrup and Amaretto. Blend until smooth to make dressing. In large bowl, combine watermelon and cantaloupe. Add dressing and toss.

Refrigerate remaining simple syrup for another use.

Strawberry Spinach Salad

Summary

Yield
4 Servings
SourceJudy Herbst, Main Library (2006)
Prep time
10 minutes
Cooking time
Total time
10 minutes

Ingredients

1⁄3 c
oil
1⁄4 c
cider vinegar
1⁄3 c
sugar
1⁄4 t
Worcestershire sauce
1⁄4 t
paprika
1⁄4 t
salt
2 T
sesame seeds
1 T
poppy seeds
12 oz
baby spinach
2 c
strawberries (sliced)

Instructions

Combine all ingredients except spinach and strawberries. Toss together spinach and strawberries, then add dressing just before serving. 

Tomato and Mozzarella Salad

Summary

Yield
1 Servings
SourceSally Joyce, Main Library (2005)
Prep time
10 minutes
Cooking time
Total time
10 minutes

Ingredients

 
plum tomatoes (sliced 1/4-inch thick)
 
fresh mozzarella cheese (sliced 1/4-inch thick)
 
ripe and/or Spanish olives (sliced)
 
Newman’s Own balsamic vinaigrette salad dressing

Instructions

This salad is best served right away.

Paula Deen’s Chinese Salad

Summary

Yield
4 Servings
SourceJulie Whitt, Main Library (2005)
Prep time
20 minutes
Cooking time
2 minutes
Total time
22 minutes

Ingredients

1
head Napa or bok choy cabbage
3
green onions
1
3 oz. package ramen noodles with seasoning pack
1
6 oz. package slivered almonds
1 T
sesame seeds
1⁄2 c
vegetable oil
1⁄4 c
sugar
3 T
white vinegar
1⁄4 t
salt

Instructions

Preheat the broiler.

Tear the cabbage and slice the onions, and place in a large salad bowl. Crumble the noodles into a broiler pan, add the almonds and sesame seeds, and broil for 2 minutes, being careful not to scorch the sesame seeds. In a jar with a tight lid, combine the oil, sugar, vinegar, and salt with the contents of the seasoning pack. Cover the jar and shake well to blend the dressing. Pour the dressing over the salad, add the toasted sesame and almond, and toss to combine.

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