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Table of Contents
Salads
Recipes Table of Contents
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Dessert |
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Appetizers |
Main Dishes |
Salads |
Sauces |
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Quick Meal Ideas
Asian Salad
From: 5 A Day
1 c. sliced mushrooms
2 carrots, shredded
2 t. cilantro, chopped
1 cucumber, thinly sliced
3 green onions, thinly sliced
1 tangerine, sectioned
non-fat Asian or Oriental style dressing
black pepper
Mix ingredients, toss well
Chinese Chicken Salad
From: Suzanne Jensen
1 med-large head of cabbage, chopped
3 cup cubed cooked chicken
3 pkg. Dry “Top Ramen” chicken-flavor noodles
3 chopped green onions
4 tea. slivered almonds
4 tea. sesame seeds, toasted
Dressing:
seasoning mix from package of noodles
3 tea. sugar
1 1/2 cup oil
3 tea. salt
1 tea. pepper
3 oz. apple cider vinegar
Pour over salad ingredients and mix. Chill overnight to enhance flavor.
Cambodian Rice Noodle Salad (Nhuom Banh Chock Tuk Trey)
Serves 4
Serving size: 2 ounces noodles, 1½ cups vegetables
Ingredients
8 ounces rice stick noodles (In orange packaging; I like Carvalle brand)
2 cups leaf lettuce, finely sliced
1 cucumber, finely sliced
½ cup cilantro, cut into 2” pieces
¼ cup mint, leaves picked from stems
¼ cup basil, leaves picked from stems
Other herbs as desired
2 carrots, shredded
1 cup fresh bean sprouts
½ cup peanuts, roasted and coarsely chopped (2 tablespoons/person)
Preparation
Boil rice stick noodles until soft, about 5 minutes (check to be sure they are soft before draining). Immediately rinse with cold water, and continue to rinse until noodles are cool.
Evenly distribute the noodles between 4 large bowls. Place in sections on top: lettuce, cucumbers, cilantro, mint, herbs, carrots, bean sprouts, and peanuts.
Serve with:
½ cup reduced sodium sweet and sour fish sauce (2 tablespoons per person)
2 fried egg rolls per person, chopped into sections (optional) OR 8 ounces boneless skinless chicken breast, sliced thinly and cooked with garlic and a little oyster sauce
Adrianne’s Salad (Candy Salad)
From: Adrianne Murdock
Salad
Leaf lettuce, chopped or shredded into bite-sized pieces
Craisins
Bacon, cooked, and shredded or cut into small pieces
Mozzarella cheese, shredded
Almonds, slivered
Sugar
To prepare the almonds, cook over medium heat in a frying pan with no liquid, stirring constantly, just until they begin to be a light brown color. Sprinkle with sugar, and lower heat to low. When the sugar begins to melt and the nuts begin to stick a little, turn off the heat, and continue stirring.
Dressing
1/6 red onion
½ c. sugar
1⅓ t. dry mustard
1⅓ t. salt
⅓ c. red wine vinegar
⅔ c. oil
Blend all ingredients together until well mixed. Keeps for up to 4 weeks in the refrigerator. If using at a later date, shake or stir with a spoon or fork to re-blend.
Asian Beef Salad
Taco Salad
Ground turkey, seasoned with taco seasoning
Lettuce
Corn
Black beans
Fritos
Cilantro
Cucumbers
Scallions
Olives
Tomatoes
Ranch or chipotle dressing
Spinach and Tortellini Salad
10 oz. package of baby spinach
1 cup cheese tortellini, cooked
½ pound bacon, cooked and cut into small pieces
1 bunch scallions, chopped
1 cup red cabbage, sliced thinly
1 cup cherry or grape tomatoes
Ranch or poppy seed dressing
Bean and Corn Salad
1 15 oz. can black beans, drained and rinsed
1 ½ cups corn
3 scallions, chopped
⅓ – ½ cup sweet onion, chopped
2-3 tomatoes, chopped
¼ cup cilantro leaves
Optional: ½ avocado, chopped
Dressing
⅓ cup lime juice
½ cup olive oil
½ teaspoon salt
¼ - ½ teaspoon red pepper
½ tablespoon sugar