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 Salad Recipes

April Showers Shrimp Salad

Ingredients:

1(15 oz.) can black beans
1 green bell pepper, chopped
½ C. celery, chopped
½ C. onion, chopped
2 Tbsp. cilantro, chopped
2/3 C. salsa
¼ C. limejuice
1 Tbsp. vegetable oil
2 Tbsp. honey
1 lb. peeled cooked shrimp
Lettuce

Directions:

Combine the black beans, green pepper, celery, onion, and cilantro in a large bowl and mix well.

Add the salsa, limejuice, oil, and honey. Toss to coat well. Chill covered for 8 hours. Stir in shrimp. Serve on a bed of lettuce.

 

Bacon & Broccoli Salad with a Twist


Ingredients:
1.5 to 2 heads of broccoli, cut into bite-size pieces, leaving a bit of stem
½ cup red onion, chopped
¼ cup black pitted olives
8 slices bacon
1 cup cheddar cheese, shredded
Handful of sesame seeds

Dressing:
½ cup mayonnaise
½ cup natural yoghurt
¼ cup white wine vinegar
¼ cup sugar


Method:
In a small skillet, fry the bacon until crisp, then remove on paper towels to drain the grease.

Place the broccoli pieces in a large serving bowl, add the shredded cheese, onion and dressing and chill covered for 2 -3 hours.

When chilled, crumbled the crispy bacon into bits and add to the broccoli, then add the sesame seeds and olives.

Toss and enjoy!

 

Bulgur Salad with Greens


Ingredients:
¾ cup bulgur (cracked wheat)
2 cups green peas (frozen or fresh)
½ cup chopped green onions
3 tbsp lemon juice
½ cup fresh parsley, chopped
Salt and pepper
1 tbsp sesame oil


Method:
Bring some water to boiling point.  Place the bulgur wheat in a large bowl and add the boiling water over it (according to packet instructions) – the water should cover the bulgur wheat by at least 1 inch.  Let stand for about 20 to 30 minutes until tender. It should have doubled in volume. 

Drain through fine-meshed sieve and get rid of excess water by pressing it out. In a small saucepan, boil the peas for about 1 minute only to keep them crunchy.

Use a salad bowl and combine all ingredients, including cooked bulgur and peas. Season with salt and pepper and toss with sesame oil.

This is a fantastic and healthy side dish to accompany beef, chicken or fish.

Yields: 8 servings

 

Layered Corn and Chicken Salad


Ingredients:

1/4 cup packed dark brown sugar
1/2 teaspoon season salt
1/2 pound bacon, sliced
12 cups coarsely chopped iceberg lettuce
1 (15 1/2 ounce) can blacked peas, rinsed, drained and chilled
1 (11 ounce) can whole kernel corn rinsed, drained and chilled
2 medium tomatoes, chopped
1 cup shredded Cheddar cheese
Roasted Pecan Chicken Strips
1 cup Ranch dressing


Instructions:

Place the brown sugar and season salt into a bowl.  Mix together well.  Place bacon in mix and cover well. 

Place coated bacon on a microwave safe dish and microwave on high 1 minute per side.  Bacon should be crisp and easy to crumble.  Use a large clear glass bowl. 

Make layers starting with the lettuce.  Then add the bacon, peas, corn, tomatoes, cheese and chicken.

Top with the Ranch dressing just before serving.   

Baked Fourth of July Salad

Ingredients:

1 (28 ounce) package O'Brien potatoes
1 tablespoon olive oil
8 ounce package of shredded cheddar cheese
1/2 cup mayonnaise
1 teaspoon mustard
1/3 cup bacon, cooked and crumbled


Instructions:

Place the oil in a large skillet over medium high heat.  Heat until oil is hot.  Add potatoes.  Cook until lightly brown on both sides about 15 minutes. 

Remove from heat.  Preheat oven to 375 degrees.  Lightly grease a large rectangle baking dish with butter. 

Place the potatoes, 1/2 the bag of cheese, the mayonnaise and mustard into a large mixing bowl. 

Add the bacon and stir until mixed together well.  Place in the prepared baking dish.  Top with the other 1/2 bag of cheese.  Bake 30 minutes or until cheese is completely melted.  
 

Citrus Chicken and Pasta Salad

Ingredients:

1 cup mayonnaise
1/4 cup orange juice
4 chicken breasts, boneless, skinless and thawed
2 cup pasta, any kind
1 cantaloupe, diced

Instructions:

Place the mayonnaise into a large mixing bowl.  Add the orange juice and mix together well being sure that the mixture becomes very smooth.  Cover and place in the refrigerator until ready to serve.  Set the oven on 375 degrees.  Place the chicken breast in a shallow baking pan.  Bake 25 minutes. 

Chicken will be done when juices run clear when pierced with a fork.  Remove from the oven and allow cooling.  Once the chicken has cooled enough to work with, use a sharp knife to dice it into small chunks.  Cook the pasta as directed on the package.  Rinse with cool water and drain well.  Place the pasta into a large serving bowl.  Add the diced chicken and blend well. 

Remove the orange juice mixture from the refrigerator and pour over the top of the pasta and chicken.  Use a rubber spatula to stir the ingredients together.  Add the cantaloupe and stir to incorporate.  Cover and refrigerate for up to 3 hours.  Salad should be cold when served. 


 

Bulgur Salad with Greens

Ingredients:

¾ cup bulgur (cracked wheat)
2 cups green peas (frozen or fresh)
½ cup chopped green onions
3 tbsp lemon juice
½ cup fresh parsley, chopped
Salt and pepper
1 tbsp sesame oil

Method:

Bring some water to boiling point.  Place the bulgur wheat in a large bowl and add the boiling water over it (according to packet instructions) – the water should cover the bulgur wheat by at least 1 inch.  Let stand for about 20 to 30 minutes until tender. It should have doubled in volume.  Drain through fine-meshed sieve and get rid of excess water by pressing it out. In a small saucepan, boil the peas for about 1 minute only to keep them crunchy.

Use a salad bowl and combine all ingredients, including cooked bulgur and peas. Season with salt and pepper and toss with sesame oil.

This is a fantastic and healthy side dish to accompany beef, chicken or fish.

Yields: 8 servings

Chickpea, Onion and Red Pepper Salad

Ingredients:  

1 1/2 cups canned chickpeas, drained and rinsed
1 tablespoon Dijon mustard
3 tablespoons lemon juice
3 tablespoons extra virgin olive oil
3 tablespoons red wine vinegar
2 cloves garlic, minced
1/2 cup fresh parsley, chopped
1 cup red onion, thin sliced
1 red bell pepper, diced
1/2 teaspoon salt
1/2 teaspoon pepper

Instructions:

Place the chickpeas in a large serving bowl.  In a different bowl place the mustard.  Pour in the lemon juice, olive oil and vinegar.  Add the garlic and parsley. 

Whisk to incorporate the flavors.  Place the onion and bell pepper into the bowl with chickpeas.  Pour the dressing over the top and toss to coat well. 

Sprinkle in the salt and pepper.  Toss again to mix the seasoning into the salad.  Place the salad in the refrigerator for at least 30 minutes.  Serve chilled and stir before serving. 

 

Chunky Chicken Salad

Ingredients:

2 boneless/skinless chicken breast halves (cooked and cut into pieces)
1/4 cup mayonnaise
1/2 cup frozen peas (cooked)
½ cup carrot (finely grated)
1 tablespoon fresh chopped parsley
Salt and pepper to taste (optional)

Instructions:

Bake the chicken breast for approximately 20 minutes (until no longer pink and cooked through).

Chop into small pieces. Boil frozen peas according to package instructions, drain and cool.

Place chicken, peas and all ingredients in large bowl and combine fully. Serve on bagels, pita, or any favorite bread.

 

Delicious Antioxidant Salad

Ingredients:

Lettuce leaves
4 tbsp grated Brazil nuts
4 tbsp chopped dates
2 tomatoes, sliced
2 carrots, grated
2 raw beetroots, grated
About 12 oz grated cabbage
1/2 cucumber, sliced
Vinaigrette of your choice


Method:


Place lettuce leaves on plates. Combine the Brazil nuts and the chopped dates and put them in a pile in the middle of the plate. Add the other vegetables in piles around the nuts and create an appetizing and colorful dish.

Just before serving, pour a bit of vinaigrette over the salad to moisten.

This is perfect as a super-healthy vegetarian appetizer or even as a light lunch eaten with some crusty bread. 
 

Freezer Summer Fruit Salad

Ingredients:

1 tablespoon water
1 tablespoon lemon juice
1 teaspoon gelatin unflavored
1 tablespoon confectioner’s sugar
1 (3 ounce) package cream cheese, room temperature
1/3 cup mayonnaise
1/3 cup heavy cream
2 cups fresh fruit, diced (any fruit will work)

Instructions:

Combine the water and lemon juice together in a custard cup.  Add the gelatin and sugar and stir slightly.  Place a scant amount of water in a small sauce pan over low heat.  Bring to a boil.  Place the custard cup into the boiling water.  Lower the heat to low. 

Allow the mixture to simmer, stir constantly, until the gelatin has completely dissolved.  In a mixing bowl combine the cream cheese and mayonnaise.  Stir until the mixture is smooth. 

Add the gelatin mixture and blend well.  With an electric mixer whip the heavy cream until peaks begin to form.  Blend the cream into the gelatin mixture. Add the fruit and stir gently until fruit is completely worked into the gelatin.  Pour into a square glass pan. 

Cover and place in the freezer until frozen. 

Cool Summer Veggie Salad

Ingredients:

4 large tomatoes, chopped
4 avocados, peeled, pitted and diced
1 red onion, thinly sliced
1/4 teaspoon ground black pepper
1 (8 ounce) bottle balsamic vinaigrette salad dressing

Instructions:

Place tomatoes, avocados and onion in a large mixing bowl.  Sprinkle with pepper.  Add salad dressing and toss to cover vegetables completely.  Cover and chill in refrigerator for 1 to 2 hours.  This will help all the flavors to blend together for better taste.  Serve cold.

Tip:  Avocados are a great source of serotonin a helpful agent for stress relief.

Additional Nutritional Information:

Calories: 364 Total Fat: 32.9g Cholesterol: 0mg Sodium: 491mg
Total Carbs: 20.1g Dietary Fiber: 8.2g Protein: 3.8g

 

 

 

 

 

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