Salads

Fresh Squash Salad

1/2 stalk Romaine Lettuce - cut across stalk in 1/2 inch slices
1 small tender Yellow Summer Squash
1 small tender Zucchini Summer Squash
1/2 Red Sweet Pepper
1/4 cup Feta Cheese
2 Tablespoons fresh chopped sweet basil
1 tablespoon fresh chopped chives

Slice Romaine lettuce; thinly cut squash crosswise into 1/8", paperthin slices; cut red pepper crosswise in 1/4" rings; cut rings in half or again in fourths.  Arrange squash slices over romaine lettuce; arrange red pepper over squash; sprinkle feta cheese, chopped fresh basil leaves and chives over cheese; Drizzle with your favorite Italian, Tomato Basil or Greek Vinegarette.  Black Olive slices, parmesan cheese or chopped green onion can also be added!

 

Santa Fe Salad

1 tablespoon vegetable oil
2 medium-size green peppers, julienned
2 medium onions, sliced
1 (16 oz.) jar salsa
2 (15 oz.) cans kidney beans, drained and rinsed
2 (11 oz.) cans Medican-style corn, drained
3 cups cooked rice
6 cups shredded lettuce (about 1 head)
1 (10 1/2 oz.) bag tortilla chips
1 1/2 cups (6 oz.) shredded cheddar cheese
sour cream for garnish

Heat oil in large skillet over medium-high heat.  Add green peppers and onions; cook until tender-crisp.  Add salsa, beans, corn and rice; cook until thoroughly heated.  For each serving, place 1 cup lettuce on serving plate.  Surround lettuce with tortilla chips.  Top with warm vegetable mixture.  Sprinkle 1/4 cup cheese evenly on top of each serving.  Garnish with sour cream.  Makes 6 servings.

 

Fun Summer Chicken Salad

2 cups cabbage, coarsely chopped
1 package (3 ounces) chicken flavored Ramen noodles, broken up, uncooked
2 cups cooked, chopped chicken
1 can (11 ounces) mandarin oranges, drained (save juice for dressing)
1/4 cup green pepper, chopped

Dressing:

1 seasoning packet from chicken flavored Ramen noodles
2 tablespoon sugar
Juice from canned mandarin oranges
2 tablespoons white vinegar
2 tablespoons oil

Wash hands.  In a large mixing bowl, add all salad ingredients.  In a small bowl, add all dressing ingredients and stir together.  Add dressing to salad and toss.  Refrigerate leftovers.  Makes 10 servings.

 

Cadiz Cucumber Salad

2 Kentucky Fresh Green Bell Peppers, thinly sliced
3 or 4 Kentucky Fresh Cucumbers, thinly sliced
4 or 5 onions, thinly sliced
2 cups white vinegar
3 cups of sugar
1/4 cup salt
1 tablespoon celery seeds

Combine the bell peppers, cucumber and onions in a one gallon container with a tight fitting lid.  Combine the vinegar, sugar, salt, and celery seeds in a bowl and stir until the sugar is dissolved.  Pour over the vegetables. Marinate, covered, in the refrigerator for three to four days before serving.  (you may use one green pepper and one red bell pepper).  12 servings.

 

Quick Tuna Salad

1 (6 oz) can tuna, or 1/2 (12 oz) can tuna, drained
2 tablespoons reduced fat mayonnaise
4 teaspoons sweet pickle relish (optional)

In a small bowl, mix tuna, mayonnaise and pickles.  Makes 2 (1/2 cup) servings.

 

Dried Cherry and Toasted Pecan Salad with Maple Dressing

Maple Dressing
1/4 cup mayonnaise
1/4 cup pure maple syrup
3 tablespoons Champagne vinegar or white wine vinegar
2 teaspoons sugar
1/2 cup vegetable oil
salt and pepper to taste

Salad
1 bunch Bibb lettuce, torn into bite-size pieces
1 bunch red leaf lettuce, torn into bite-size pieces
1/4 cup toasted chopped pecans
1/2 cup dried tart cherries
1 red onion, thinly sliced

For the dressing, whisk together the mayonnaise, maple syrup, vinegar and sugar in a bowl.  Add the oil gradually, whisking constantly until the mixture is slightly thickened.  Season with salt and pepper.

For the salad, combine the Bibb lettuce, red leaf lettuce, 1/4 cup pecans and the dried cherries in a bowl and toss to mix well.  Add the desired amount of the dressing and toss to coat.  Divide the salad evenly among six salad plates.  Sprinkle with 1/4 cup pecans and top with the sliced onion.

 

Texas Caviar (Black-Eyed Pea Salad)

2 - 12 oz. cans black-eyed peas
1 1/2 tablespoons minced garlic
1 oz. or 2 tablespoons canola oil
3 tablespoons Jalapeno peppers, chopped (canned is fine)
1/2 teaspoon ground black pepper
1/2 cup diced green peppers
1/4 cup diced onions
1 oz. red whine vinegar

Drain the canned liquid from peas.  Then mix all the ingredients together and refrigerate for at least 2 hours prior to serving.  This is great for BBQ's or just as a salad. 

 

Red Potato Salad

3 pounds red potatoes
1 chopped white onion
3 chopped celery stalks
2 tablespoons sweet relish
8 oz. bottle Italian Dressing

Rinse and scrub potatoes under running water to remove any dirt.  Cover potatoes with fresh water and boil in pan until tender.  Do not peel skins.  Allow potatoes to cool.  Cut potatoes into 1/2 inch cubes and place in large mixing bowl.  Add onion, celery, and sweet relish.  Lightly mix the ingredients.  Add dressing and toss lightly to coat ingredients.  Chill until ready to serve.

 

Sweet Slaw

3 cups shredded cabbage
1 cup pineapple chunks
1 cup diced apple
1 cup mini-marshmallows
1/2 cup chopped celery
1/2 cup mayonnaise

Wash hands and all surfaces.  Combine all ingredients in large bowl.  Mix well.  Refrigerate until cold.

 

Mock Thousand Island Dressing

1/2 cup light mayonnaise or plain nonfat yogurt
2 tablespoons catsup
2 tablespoons pickle relish

Wash hands and all surfaces.  Combine all ingredients in small bowl, stirring until well blended.  Chill 15 minutes before serving.  Store any remaining dressing in covered container in refrigerator up to five days.

 

Lemon Mustard Dressing

2 tablespoons lemon juice
1 tablespoon mustard
1/4 teaspoon pepper
2 tablespoons vegetable oil

Wash hands and all surfaces.  Measure all ingredients except oil in covered jar with tight-fitting lid.  Shake well, add oil and shake until well blended.  Chill 15 minutes before serving.  Store any remaining dressing in a covered container in refrigerator up to five days.

 

Southwest Vegetable Dip

1/4 cup low fat mayonnaise
1/4 cup salsa

Wash hands and all surfaces.  Mix together low fat mayonnaise and salsa.  Stir well.  Chill.  Serve with raw vegetables such as broccoli, carrots, cauliflower or celery. 

 

Taco Salad

1 package (4 cups) Savory Meat Base, thawed
2 teaspoons chili powder
1/2 teaspoon salt
1/4 teaspoon dried oregano
1/4 teaspoon cumin
1 (6.5 ounce) package taco salad shells
Shredded iceberg lettuce

Toppings:  shredded Mexican four cheese blend, chopped tomato, sour cream, sliced ripe olives, sliced jalapeno pepper.

Heat:  Savory Meat Base in a dutch oven over medium heat.  Stir in chili powder and next 3 ingredients; cover, reduce heat, and simmer 15 minutes.

Bake:  6 taco salad shells according to package directions, reserving remaining shells for another use.

Fill:  Each taco with lettuce, and top evenly with meat mixture.  Serve with desired toppings.

 

Double Apple Salad

1 Red Delicious apple, chopped
1 Golden Delicious apple, chopped
1 teaspoon lemon juice
1 (20-ounce) can pineapple chunks, drained
1 cup miniature marshmallows
2/3 cup flaked coconut
1/2 cup chopped walnuts
1/4 cup raisins
1/4 cup mayonnaise
2 tablespoons chopped celery

Toss the apples with the lemon juice in a bowl.  Add the pineapple, marshmallows, coconut, walnuts, raisins, mayonnaise and celery and mix well.  Chill, covered, for 1 hour or longer. 

 

Cranberry Salad

12 oz. bag of fresh cranberries, chopped fine
1 8oz. tub whipped topping
1 cup sugar
1 cup chopped pecans
2 cups grapes, halved

 

Easy Orange Chicken Salad

3 chicken breast (about 1 pound), cooked, skinned and diced
1/4 cup golden raisins
1/4 cup toasted almonds
3/4 cup fat-free mayonnaise
1/4 cup orange juice concentrate, thawed

Combine chicken, raisins, and toasted almonds in a bowl; mix together.  In a separate bowl, combine mayonnaise and orange juice concentrate.  Mix orange-mayonnaise into chicken and toss until salad blends together.  Refrigerate for 2-6 hours.  Serve on lettuce or on crossiants.

 

Frozen Apricot Salad

1 (12 ounce) can frozen Orange Juice concentrate
1 juice can water
1 cup sugar
1 (16 ounce) can apricots, drained
1 (20 ounce) can crushed pineapple, drained
6 medium bananas, cubed
curly leaf lettuce

Line 36 standard muffin cups with liners.  Set aside.  Mix frozen orange juice, water and sugar.  Stir until combined.  Chop apricots into small pieces.  Add apricots, pineapples, and bananas to juice.  Divide mixture among the muffin cups and freeze overnight.  Store overnight.  Store frozen salads in large plastic bags until ready to serve.  Salads keep several weeks in freezer.  Before serving, peel off the liner and place on a bed of curly leaf lettuce.

 

Vegetable Potato Salad

4 medium potatoes, cooked, peeled and sliced
7 oz. whole kernal corn
1/2 cup celery, sliced
1/2 cup carrots, thinly sliced
1/4 cup radished, sliced
1/4 cup green pepper, sliced
1/4 cup onion, chopped
1 medium tomato, cut into 8 wedges

Dressing:
3/4 cup mayonnaise
1 tablespoon sugar
dash of pepper
1 tablespoon vinegar
2 teaspoons prepared mustard

In a small bowl, combine all dressing and blend well.  In large bowl, combine all salad ingredients except tomato wedges.  Combine dressing and salad mixture, cover, and refrigerate.  When ready to serve, garnish the salad with tomato wedges.  Reduced-calorie mayonnaise would cut the fat in this recipe by one-third.

 

Broccoli Salad Supreme

4 cups raw broccoli, chopped
1 cup celery, chopped
1/4 green onions, chopped
4 slices bacon, fried crisp and crumbled
2/3 cup slivered almonds, toasted
1 cup seedless green grapes
1 cup seedless red grapes
1/3 cup sugar
1 cup reduced fat mayonnaise
1 tablespoon vinegar

Toss together the vegetables, bacon, almonds, and grapes.  Mix the sugar, mayonnaise, and vinegar to make a dressing.  Pour the dressing over the mixture and stir gently to allow it to coat the ingredients evenly.  Refrigerate overnight or as time allows.

 

Green Beans and New Potato Salad

2 lbs. new red potatoes, quartered
1 teaspoon salt
2 quart water
2 tablespoon salt
2 lbs. thin fresh green beans, trimmed
Herb Vinaigrette

Bring new potatoes, 1 teaspoon salt, and water to cover to a boil in a dutch oven; cook 18 to 20 minutes or until potatoes are tender.  Drain and let cool.

Bring 2 quart water and 2 tablespoons salt to a boil in a dutch oven; add beans.  Cook 6 minutes or until crisp-tender; drain.  Plunge beans into ice water to stop the cooking process; drain.

Combine green beans and potatoes in a large bowl.  Pour Herb Vinaigrette over green bean mixture, tossing to coat.  Cover and chill until ready to serve.

Herb Vinaigrette:

1/2 cup white balsamic vinegar
1/4 cup honey
2 garlic cloves
2 tablespoons chopped fresh rosemary leaves
1/4 medium size red onion
1 tablespoon Dijon Mustard
1/2 teaspoon salt
Freshly ground pepper to taste
1/2 cup extra virgin olive oil

1.  Process balsamic vinegar and next 7 ingredients in a blender or food processor 15 to 20 seconds, stopping to scrap down sides.  With blender or processor running, gradually add olive oil in a slow, steady stream; process until smooth.

 

Marinated Tomato Salad

4 cups cherry tomatoes, halved
3 tablespoons minced fresh Basil
Italian dressing to taste
2 cups crumbled Feta cheese

Optional:
1/2 cup chopped red pepper

Gently toss together all ingredients, except Feta cheese.  Just before serving, add Feta cheese.

 

Cucumber Shell Salad

1 pkg. (16 oz.) medium shell pasta
1 pkg (16 oz.) frozen peas, thawed
1 medium cucumber, halved and sliced
1 cup fat-free ranch salad dressing

Optional:
1 small red onion, chopped

Cook pasta according to package directions; drain and rinse in cold water.  In a large bowl, combine the pasta, peas, cucumber and onion.  Add dressing; toss to coat.  Cover and chill at least 2 hours.

 

Can Opener Salad

1 (21 oz.) can peach pie filling
1 (11 oz.) can mandarin oranges, drained
2 apples diced

Optional:
2 cups miniature marshmallows

Combine all ingredients in a bowl; chill if time permits.

 

Mexican Beef Salad

1 pound lean ground beef (95% lean)
1 small onion, chopped
2 teaspoons chili powder
1/2 teaspoon garlic powder
5 cups thinly sliced lettuce
1 1/2 cups diced tomatoes
1/2 cup drained, canned no-salt added black beans, rinsed
1/3 cup shredded fat-free cheddar cheese

Dressing:
1/2 cup fat-free ranch dressing
1 teaspoon chili powder

1.  In a large nonstick skillet, brown the ground beef and onion over medium heat for 8 to 10 minutes or until the beef is not pink.  Pour off and discard the drippings.

2.  Sprinkle with the chili powder and garlic powder.  Cook for 2 to 3 minutes.

3.  Meanwhile, prepare the dressing in a small bowl.  Mix together the ranch dressing and chili powder.

4.  To serve, place the lettuce on a platter and add tomatoes, beans, and beef mixture.  Sprinkle cheese on top.

 

Strawberry and Spinach Salad

1 pint fresh strawberries
2 bunches fresh spinach
1/2 cup sugar
1 1/2 tablespoons minced green onions
1/2 teaspoon Worcestershire sauce
1/2 teaspoon paprika
1/2 cup olive oil
1/2 cup balsamic or cider vinegar
2 tablespoons sesame seeds

1.  Wash strawberries under cool running water.  Remove caps and set aside to drain.

2.  Wash spinach and remove large tough stems.  Tear large leaves into small pieces.

3.  In a medium bowl combine remaining ingredients and whisk together.

4.  Slice strawberries into halves or quarters and place in a large bowl.  Add dry spinach.

5.  Pour dressing over all and toss.

 

Chicken and Strawberry Salad

1/2 cup poppy seed dressing
1/4 cup mayonnaise
1 1/2 pounds chopped cooked chicken (about 3 1/2 cups)
2 celery ribs, sliced
1 pint strawberries, halved
1 avocado, cut into 1-inch cubes
1/2 small red onion, thinly sliced
1/2 cup slivered almonds, toasted
1 (10-ounce) package mixed salad greens

Whisk together dressing and mayonnaise in a large bowl; cover and chill 30 minutes.

 

Fresh Spinach-and-Apple Salad with Cinnamon Vinaigrette

2 medium apples, thinly sliced
6 cups torn fresh spinach
1/4 cup honey
3 tablespoons vegetable oil
2 tablespoons cider vinegar
1/2 teaspoon dry mustard
1/4 teaspoon ground cinnamon
1 garlic clove, pressed
1/8 teaspoon salt

Combine apples and spinach in a serving bowl.  Whisk together honey and next 6 ingredients until well blended.  Pour mixture over salad, tossing gently.  Serve immediately.

 

Grilled Chicken Southwest Salad

1 boneless chicken breast, grilled or broiled
Bagged salad greens or leaf lettuce
1/2 cup Black Bean Salsa*
2 tablespoons Southwest Dressing*

Pre-heat mini-grill for 8 minutes.  Prepare Black Bean Salsa, refrigerate at least two hours.  Place 2 cups of salad greens on plate.  Sprinkle with Black Bean Salsa at edge.  Chop grilled chicken breast in center of salad and top with Southwest Dressing.  Serve with tortilla chips on the side.

Southwest Dressing:
Combine 1/2 cup light mayonnaise, 2 tablespoons salsa

Black Bean Salsa
1 14 ounce can Black Beans, drained
1 15 ounce can yellow or white corn, drained
1 small sweet onion, chopped
3 Roma tomatoes, chopped or 1 can diced tomatoes with onions and green peppers
1 Green pepper, chopped
8 oz. Italian Dressing
*1/4 cup canned tomatoes and chilies may be added for extra spice.

Combine all ingredients in re-closeable plastic freezer bag.  Add 8 oz. Italian Dressing. Marinate 2-8 hours to blend flavors.  Serve over salad greens or with tortilla chips.

 

Asian Vegetable Salad

1 lb. frozen stir-fry vegetables
2 tablespoons light soy sauce
1 tablespoon sesame oil
1 cup cooked white chicken, skinless, cubed
8 cups ready-to-serve spinach salad
Red wine vinegar or balsamic vinegar to taste

Lightly spray a large nonstick skillet with vegetable cooking spray and heat over medium-high heat.  Saute the vegetables until crisp-tender and heated through, about 5 minutes.  Season the vegetables with the soy sauce and sesame oil and add the chicken.  Allow to heat together.  Toss the stir-fry mixture with the raw spinach.  Serve with vinegar on the side.

 

Mays Lick Apple Salad

1 (8 ounce) can crushed pineapple
1/2 cup sugar
1 (3 ounce) package lemon gelatin
8 ounces cream cheese, softened
1 cup chopped unpeeled apple
1/2 to 1 cup chopped pecans
1 cup chopped celery
1 cup whipped topping

Bring the undrained pineapple and sugar to a boil in a saucepan.  Boil for 3 minutes.  Add the gelatin.  Cook until the gelatin is dissolved, stirring constantly.  Add the cream cheese and mix well.  Remove from the heat to cool.  Fold in the apple, pecans, celery and whipped topping.  Spoon into a 9x9-inch dish.  Chill until firm.  Cut into squares to serve.