Salads

"Super Bowl" Salad

Summary

Yield
6 Servings
SourceMrs. Stienhaus (1971)
Prep time
30 minutes
Cooking time
Total time
30 minutes

Ingredients

1
bag fresh spinach (wash and drain)
1 cn
bean sprouts (drained)
2 cn
water chestnuts (drained and sliced)
6 sli
bacon (crisply fried)
2
hard-cooked eggs (chopped)
1 c
salad oil
1⁄4 c
cider vinegar
1⁄3 c
ketchup
1 T
Worcestershire sauce
3⁄4 c
sugar
1
onion (grated)

Instructions

Toss first five ingredients in large bowl. Shake all remaining ingredients in a large jar for dressing. Poor dressing over salad and toss. Even confirmed spinach haters have praised this salad!

Berry's Salad

Summary

Yield
6 Servings
SourceCarol Van Swearingen (1983)
Prep time
20 minutes
Cooking time
Total time
20 minutes

Ingredients

2 bn
fresh spinach (washed and dried)
1 pt
fresh strawberries (washed, hulled and halved)
1⁄2 c
sugar
2 T
sesame seed
1 T
poppy seed
1 1⁄2 t
minced onion
1⁄4 t
Worcestershire sauce
1⁄4 t
paprika
1⁄2 c
vegetable oil
1⁄4 c
cider vinegar

Instructions

Arrange spinach and strawberries attractively on individual serving plates. Place next 6 ingredients in blender. With blender running, add oil and vinegar in slow steady stream until thoroughly mixed and thickened. Drizzle over strawberries and spinach and serve immediately. 6 to 8 servings.

Spinach & Pear Salad

Summary

Yield
8 Servings
SourceNancy Alonzo (2004)
Prep time
20 minutes
Cooking time
10 minutes
Total time
30 minutes

Ingredients

3⁄4 c
hazelnuts
1⁄3 c
sherry vinegar or cider vinegar
1⁄3 c
hazelnut or salad oil
1 T
Dijon mustard
3
firm-ripe pears (rinsed)
1 lb
baby spinach leaves (rinsed and crisped)
1 c
Stilton or Gorgonzola cheese (crumbled)
 
Salt and pepper (to taste)

Instructions

In 6- to 8-inch frying pan over medium heat, stir hazelnuts often until golden under skins, about 5 to 10 minutes. Pour onto a towel and let stand until cool enough to handle. Rub nuts in towel to remove any loose skins. Lift nuts from towel and reserve; discard skins and coarsely chop nuts. In a large bowl, whisk vinegar, oil and mustard to blend. Cut pears lengthwise into quarters and core; cut quarters lengthwise into thin slices. Drop slices into bowl and mix to coat with dressing. Add spinach and mix gently. Sprinkle with cheese and toasted nuts and mix gently. Add salt and pepper to taste.

Honey Spinach Salad

Summary

Yield
4 Servings
SourceNancy Alonzo (2001)
Prep time
2 hours, 20 minutes
Cooking time
Total time
2 hours, 20 minutes

Ingredients

1⁄4 t
salt
1 clv
garlic (crushed)
1⁄3 c
honey
1⁄3 c
olive oil
1 T
lemon juice
1 cn
mandarin oranges (11-oz, drained)
3⁄4 lb
fresh spinach
1⁄2 c
walnuts (toasted, coarsely chopped)

Instructions

Sprinkle salt into a large bowl. Add crushed garlic and mash to a paste, using the back of a spoon. Combine honey, olive oil and lemon juice in a jar. Cover tightly and shake vigorously. Add honey mixture to garlic mixture; stir well. Cover and chill at least 2 hours. Remove stems from spinach; wash leaves thoroughly and pat dry. Tear leaves into bite-size pieces. Combine spinach, oranges and walnuts in a large bowl; toss well. Pour honey mixture over salad, tossing to coat. Serve immediately. Makes 4 to 6 servings.

Strawberry & Onion Salad

Summary

Yield
4 Servings
SourceAnn Moore (2003)
Prep time
20 minutes
Cooking time
Total time
20 minutes

Ingredients

1
head iceberg lettuce (or 1 bag mixed greens)
1 bn
spinach
1
red onion (small, thinly sliced)
1 cn
mandarin oranges (11-oz, chilled and drained)
1 q
strawberries (chilled, stemmed and sliced)
1
jar sweet and sour or poppy seed dressing (8-oz)

Instructions

Tear lettuce and spinach into a salad bowl. Add the onion slices, oranges and strawberries. Toss with enough salad dressing to coat ingredients.

Winter Salad

Summary

Yield
8 Servings
SourceSharon Hammond (1999)
Prep time
30 minutes
Cooking time
Total time
30 minutes

Ingredients

3⁄4 c
olive oil
3 T
lemon juice
3 T
sherry wine vinegar
1 T
Dijon-style mustard
1⁄8 t
salt
1⁄8 t
pepper
8 c
mixed greens (such as spinach leaves, red leaf lettuce, Boston or Bibb lettuce, torn radicchio, Belgian endive and watercress)
1
red apple (medium, sliced)
2
crisp apples (such as Fuji, Braeburn or York, thinly sliced)
 
toasted pecan halves
 
Crumbled blue cheese
 
dried cranberries or pomegranate seed

Instructions

In a screw-top jar, combine oil, lemon juice, vinegar, mustard, salt and pepper. Cover and shake well. Chill until serving time. Arrange desired greens on 8 salad plates. Top with onions, apples, pecan halves, cheese and dried cranberries or pomegranate seed. Pass dressing.

Layered Salad II

Summary

Yield
12 Servings
SourceHeather Phalen (1980)
Prep time
8 hours, 20 minutes
Cooking time
Total time
8 hours, 20 minutes

Ingredients

4 c
Iceberg lettuce (1 head, chopped)
1 c
celery (chopped)
1⁄2 c
green onions (chopped)
1⁄2 c
green pepper (chopped)
1 pk
frozen green peas (10-oz, cooked, drained and cooled)
2 1⁄2 c
diced chicken (diced)
1 cn
water chestnuts (8-oz, drained and sliced)
1 1⁄2 c
mayonnaise
3⁄4 c
Parmesan cheese (grated)
1 lb
bacon (fried crisp and crumbled)

Instructions

In a 9 x 13-inch pan, layer all ingredients, beginning with lettuce and ending with bacon. Cover and refrigerate 8 hours. Cut into squares to serve.

Layered Salad I

Summary

Yield
4 Servings
SourceMarion Grasso (1976)
Prep time
6 hours, 20 minutes
Cooking time
Total time
6 hours, 20 minutes

Ingredients

1
head of lettuce
1 c
celery (chopped)
1 c
green pepper (chopped)
1 c
red onion (chopped)
1 pk
frozen peas (cooked but firm)
1 pt
Miracle Whip
10 oz
sharp cheddar cheese (shredded)
8 sli
bacon (fried and crumbled)

Instructions

Place ingredients, except bacon, in layers in a large bowl. Cover tightly and refriger- ate for 6 hours or longer. Add bacon when serving.

La Salade de l'Autume

Summary

Yield
8 Servings
SourceSally Blue (1994)
Prep time
20 minutes
Cooking time
5 minutes
Total time
25 minutes

Ingredients

3
kinds mixed greens (up to 4 varieties)
1 c
walnuts (toasted)
1 c
olive oil
1⁄2 c
"Connoisseur Collection" herb vinegar
 
pears or apples
2 T
Dijon mustard
1 T
kosher salt
 
black pepper (to taste)

Instructions

Wash greens and cut into bite-size pieces. Make vinaigrette: Mix vinegar, mustard, salt and pepper. Whisk olive oil in, drop by drop. Dice pears and/or apples. Toast walnuts in 350° for 5 to 8 minutes on rimmed baking sheet.

Quick & Classy Salad

Summary

Yield
1 Servings
SourceBonnie DeWitt (2000)
Prep time
10 minutes
Cooking time
Total time
10 minutes

Ingredients

 
mixed salad greens (rinsed and dried)
 
vinaigrette dressing (such as balsamic or red wine vinegar dressing)
 
dried cherries
 
pecans or other nuts (chopped)
 
tomatoes (chopped)

Instructions

Fill a bowl with greens and add cherries, pecans and tomatoes. Top with the dressing.

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