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Category: salad

Maybe because we live in Saskatchewan and have to endure long hot summers that we love salads. No need to heat up the house while baking and they taste so great after a long day. Whatever the reason, here is my growing collection of salad recipes to share. Enjoy.

Buffalo Chicken Salad Recipe

Ingredients

Croutons:

  • 4 cups rustic bread, cubed
  • 2 tablespoons olive oil
  • 1 clove garlic, grated
  • Big pinch salt

Dressing:

  • 1/4 cup 100 plain yogurt (from 2-lb container)
  • 1-2 tablespoons low-fat milk
  • 1/2 clove garlic, grated
  • 1 tablespoon chives
  • Scant 1/4 teaspoon salt
  • Pinch of cayenne pepper (optional)
  • 2 tablespoons crumbled blue cheese

Salad:

  • 1 chicken breast, cubes
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons Frank’s™ RedHot™ Buffalo Wings Sauce, plus more for serving
  • 4 cups chopped romaine lettuce
  • 1/4 cup thinly sliced carrot
  • 1/4 cup thinly sliced celery
  • 3 thinly sliced scallions
  • 10 grape tomatoes, halved

Buffalo Chicken Salad Recipe

Dressing

  1. Preheat the oven to 350°F.
  2. In a bowl combine the bread cubes, oil, garlic, and pinch of salt. Toss to combine and spread onto a baking sheet. Bake in the oven for about 15 minutes, or until the bread is golden, stirring about halfway through. Remove from the oven and cool completely. Store croutons in an airtight container on the counter for several days.
  3. For the dressing, combine the yogurt and milk, whisk to combine. Stir in the grated garlic, chives, salt, cayenne (if using), and blue cheese crumbles. Set aside or store in the refrigerator in a lidded container until ready to use.
  4. In a skillet with about 1 tablespoon olive oil, cook the chicken with the salt and pepper until the chicken is opaque all the way through and golden on the outside. Stir in the buffalo wing sauce to coat.
  5. Divide the romaine between bowls and sprinkle over the carrots, celery, scallions, and tomatoes. Scatter the coated chicken over the tops of the salads, along with some croutons, and a drizzle of the dressing. Top with a few additional dashes of buffalo sauce if desired. Serve immediately.

Tomato and Herb Salad Recipe

Ingredients

Dressing

  • 1/4 cup extra-virgin olive oil
  • 3 tablespoons red wine vinegar
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground pepper

Salad

  • 5 tomatoes (assorted varieties, including yellow and/or heirlooms), sliced or cut into wedges
  • 1 cup small grape tomatoes, cut in half
  • 1/4 cup thinly sliced sweet onion (such as Walla Walla or Maui)
  • 2 tablespoons chopped fresh basil leaves
  • 2 tablespoons chopped fresh Italian (flat-leaf) parsley
  • 2 tablespoons chopped fresh oregano leaves

Tomato and Herb Salad Recipe

Directions

  1. In small bowl, beat dressing ingredients with wire whisk until well blended.
  2. On large platter, arrange tomatoes and onion. Drizzle dressing over tomatoes and onion. Sprinkle with basil, parsley and oregano.

Caesar Salad Recipe

You don’t have to eat out to enjoy a great-tasting Caesar salad.

Ingredients

  • 1/3 cup olive or vegetable oil
  • 3 tablespoons lemon juice
  • 2 teaspoons anchovy paste
  • 1 teaspoon Worcestershire sauce
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground mustard
  • 1 garlic clove, finely chopped
  • 1 large bunch romaine, torn into bite-size pieces (10 cups)
  • 1 cup garlic-flavored croutons
  • 1/3 cup grated Parmesan cheese
  • Freshly ground pepper

Caesar Salad Recipe

Directions

  1. Mix oil, lemon juice, anchovy paste, Worcestershire sauce, salt, mustard and garlic in salad bowl.
  2. Add romaine; toss until coated. Sprinkle with croutons, cheese and pepper; toss.

Asian Shrimp and Noodle Salad Recipe

Check out this rice noodles and shrimp salad filled with veggies that’s made quickly in 15 minutes.

Ingredients

  • 3 oz uncooked rice stick noodles
  • 3 tablespoons fresh lime juice
  • 1 1/2 teaspoons fish sauce
  • 4 1/2 teaspoons creamy peanut butter
  • 2 teaspoons sugar
  • 2 teaspoons grated gingerroot
  • 2 teaspoons reduced-sodium soy sauce
  • 2 teaspoons dark sesame oil
  • 2 cloves garlic, finely chopped
  • 5 cups thinly sliced Chinese (napa) cabbage
  • 3/4 lb cooked deveined peeled large shrimp
  • 1 1/2 cups fresh snow pea pods, strings removed, cut diagonally in half
  • Thinly sliced green onion, if desired
  • Chopped fresh cilantro, if desired (gross)

Asian Shrimp and Noodle Salad Recipe

Directions

  1. Cook noodles in boiling water 2 to 3 minutes; drain and rinse with cold water. Drain well.
  2. Meanwhile, in small bowl, stir lime juice, fish sauce, peanut butter, sugar, gingerroot, soy sauce, oil and garlic with whisk until smooth; set aside.
  3. In large bowl, stir together noodles, cabbage, shrimp and pea pods. Add dressing; toss well. Sprinkle individual servings with onions and cilantro.

Crunchy Pea Salad Recipe

Ingredients:

  • 1 500 gram (16-ounce) package of frozen petite peas (slightly thawed)
  • 1 cup chopped fresh celery
  • 1/4 cup red onion, chopped
  • 6 slices of bacon…cooked, drained and crumbled (or 1/2 cup real bacon bits)
  • 1/2 cup salted cashews or dry roasted peanuts
  • 3/4 cup ranch dressing (or Miracle Whip, whatever you prefer)
  • salt and pepper to taste

Directions

  1. Combine first five ingredients in a large bowl; mix well.
  2. Gently fold the dressing into pea mixture.
  3. Add salt and freshly ground black pepper.
  4. Refrigerate until ready to serve.
  5. Serves 8.

Coleslaw Dressing Recipe

Ingredients:

  • 1/2 c sugar (I’ve lessened it to 1/4 cup)
  • 1 rounded Tbsp. flour
  • 1 1/2 tsp dry mustard
  • 1 tsp salt
  • 1 egg
  • 1/3 c vinegar
  • 1/2 c water
  • 1 cup (light) sour cream (to add once cooled)

Method:

  1. In a saucepan, mix dry ingredients. Add egg and stir well. 
  2. Stir in vinegar and water. Bring to boil, stirring constantly. Cool.
  3. Mix with 1 cup sour cream. Refrigerate until needed. 
  4. Mix with shredded cabbage just before serving.

Coleslaw Recipe

Ingredients

  • 3 cups shredded cabbage
  • 1/4 cup onion, diced
  • 1/4 cup green pepper, diced
  • 1 carrot, shredded
  • 3 tablespoons sugar
  • 3 tablespoons vinegar
  • 3 tablespoons oil
  • 1/2- 1 teaspoon salt

Directions

  1. Combine prepared vegetables.
  2. Bring oil, vinegar, sugar and salt to boil and cook until sugar is dissolved.
  3. Pour hot dressing over cabbage mixture and refrigerate until ready to use.  It tastes best made at least 24 hours in advance and stays good for over a week.

Antipasto Pasta Salad Recipe

Ingredients:

  • 1 pound cooked pasta shells or bowties drained and cooled
  • 16 ounces Italian Mix Giardiniera (marinated carrot, cauliflower, peppers, celery, pickles, onion)
  • 12 ounces marinated artichoke hearts
  • 1 cup baby spinach leaves, julienned or whole
  • 1/2 cup thinly sliced red onion,
  • 1/2 cup Italian salami of your choice, cut into strips or cubed
  • 1/2 cup shaved or grated Parmesan cheese
  • White balsamic citrus basil dressing or any Italian dressing you prefer to taste
  • Salt and Pepper to taste
  • Fresh chopped parsley to garnish
  • Garbanzo Beans (optional)

Directions

  1. Mix all ingredients togther. 
  2. You can serve it immediately or if you want a more marinated taste let it sit in the refrigerator for a few hours.

Norwegian Meat Salad Recipe

Ingredients

  • 1 c Julienne strips of cooked beef, veal, or lamb
  • 1 c Julienne strips of baked or boiled ham
  • 1 tb Minced onion
  • 6 tb salad oil
  • 2 tb cider vinegar
  • 1/2 ts pepper
  • 1 t minced parsley
  • 1/4 c heavy cream or sour cream
  • 1 Hard boiled egg, sliced
  • 1 Boiled or pickled beet, sliced

Directions

  1. Mix cut meats with onion.  Beat together oil, vinegar, pepper and parsley. Stir cream into dressing.  Mix with meats combining lightly.  Garnish with sliced egg and beet.

Served as a main dish salad.