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Salad Recipes

Enjoy a cool, crisp, healthy salad course at your next picnic with one of these great salad recipes.

Avocado Salad
Avocado, Tomato, Sweet Onion Salad
Chicken Caesar Salad Classic Tossed Salad
Crisp Tuscan Fennel Salad Green Salad with Cranberry Vinaigrette
Grilled Chicken Citrus Salad Grilled Romaine Salad;
Mandarin Orange Salad Spring Mix Salad
Oriental Spinach Salad Shrimp and Spinach Salad
Morrocan Salad

Avocado Salad
(makes 4 servings)

  • 3 avocadoes, pitted and peeled
  • 1/4 cup finely chopped cilantrillo
  • 1 red pepper, seeded and diced
  • 1 onion, chopped
  • 1 cucumber, peeled and sliced
  • 1 tomato, chopped
  • 1/4 cup freshly squeezed lemon (lime) juice
  • 1/2 cup olive oil
  • salt and pepper to taste
    Cut the avocadoes into bite sized chunks and place in a large bowl. Add the cilantrillo, bell pepper, onion, cucumber, tomato and lime juice. Toss gently. Add olive oil, salt and pepper. Gently stir and serve.

    Source: Douglas Rodríguez

  • Avocado, Tomato, and Sweet Onion Salad
    (makes 3-4 servings)

  • 1 large or 2 medium avocados
  • 3-4 large lettuce leaves
  • 2 teaspoons of lemon juice (or about ½ a lemon)
  • 1 pint of cherry tomatoes
  • ¼ medium sized sweet Vidalia onion
  • 3 teaspoons rice vinegar
  • 3 Tablespoon rice vinegar
  • 1teaspoons olive oil
  • 1 Tablespoon olive oil
  • Kosher salt and coarsely ground black pepper to taste
    Peel the avocados and remove the pits. Cut the avocados into 1 inch chunks, put them into a bowl and sprinkle them with lemon juice. Wash the tomatoes and cut each one in half and add to the bowl with the avocados. Then slice the onion very thin and add it to the bowl. Sprinkle the vinegar over the vegetables and season with the salt and pepper. Drizzle the oil onto the mixture and gently stir it until all the ingredients are well combined. Serve on a lettuce leaf and enjoy!

    Source: Anonymous

  • Chicken Caesar Salad
    (makes 4 servings)

  • 2 to 4 cloves garlic, peeled
  • 2 skinless, boneless chicken breast halves
  • 2 Tablespoons of olive oil
  • Freshly ground pepper
  • 8 slices sourdough or rye bread
  • 1 small head (about 4 cups) romaine lettuce, cut in 1-inch slices
  • 1/3 C. prepared Caesar salad dressing
  • 1/4 C. grated Parmesan cheese
  • 2 (1/4-inch) slices red onion, halved
  • Tomato wedges (optional)
    Mince 2 to 4 cloves garlic (4 is great if you love garlic), and set aside. Cut chicken in 1/4-inch slices. Heat olive oil in skillet and sauté the garlic for 30 seconds, or until fragrance is released. Add the chicken and sauté until it's cooked through, about 3 to 5 minutes. Season to taste with the freshly ground pepper. Turn off the heat and set the chicken aside so it cools.

    Grill or broil the bread until lightly toasted.

    When packing for your picnic:

    Pack your sautéed chicken in plastic container and refrigerate.

    Place toast in a plastic bag and pack. (Do not seal bag or toast will become soggy.)

    Place lettuce in large reseal able bowl. Pour salad dressing into plastic container. Spoon the Parmesan cheese into a plastic container. Pack red onion and tomatoes, in a plastic bag.

    Refrigerate everything except toast until transporting to picnic. Pack everything except toast in your picnic cooler with ice or cold packs. Pack toast at room temperature.

    Assemble the Chicken Caesar Salad by tossing the romaine lettuce, salad dressing, Parmesan cheese, red onion and the chicken in a bowl. Lightly season with freshly ground pepper if you would like. Then pile the salad onto 4 slices of toast, top it off with the remaining toast and serve your delicious Chicken Caesar Salad with tomatoes on the side.

    Source: Anonymous

  • Classic Tossed Salad
    (makes 12 servings)

  • 1 cup blanched slivered almonds
  • 2 tablespoons sesame seeds
  • 1 head romaine lettuce, torn into bite-size pieces
  • 1 head red leaf lettuce, torn into bite-size pieces
  • 1 (8 ounce) package crumbled feta cheese
  • 1 (4 ounce) can sliced black olives
  • 1 cup cherry tomatoes, halved
  • 1 red onion, halved and thinly sliced
  • 6 fresh mushrooms, sliced
  • 1/4 cup grated Romano cheese
  • 1 (8 ounce) bottle Italian salad dressing
    Heat a large skillet over medium-high heat. Place the almonds in the skillet, and cook, stirring frequently until lightly browned. When the almonds are beginning to turn, add sesame seeds, and cook 1 more minute, or until seeds are toasted.

    In a large salad bowl, combine lettuce with feta cheese, olives, almonds, sesame seeds, tomatoes, onion, mushrooms, and Romano cheese. When ready to serve, toss with Italian dressing.

    Source: Anonymous

  • Crisp and Fresh Tuscan Fennel Salad
    (makes 4 servings)

  • Ingredients
  • 1 to 2 heads of fresh fennel
  • 1 small sweet onion
  • 2 to 3 small Clementine, tangerines or oranges
  • salt
  • olive oil
    Quarter the fennel and the onion and slice both thinly. Peal the Clementine, separate and slice into small bite sized pieces. Toss everything in a bowl, salt to taste and add a liberal amount of flavorful olive oil. Toss some more serve with crusty Ciabatta Bread.

    Source: Anonymous

  • Green Salad with Cranberry Vinaigrette
    (makes 4 servings)

  • 1 cup sliced almonds
  • 3 tablespoons red wine vinegar
  • 1/3 cup olive oil
  • 1/4 cup fresh cranberries
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon minced garlic
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 2 tablespoons water
  • 1/2 red onion, thinly sliced
  • 4 ounces crumbled blue cheese
  • 1 pound mixed salad greens
    Preheat oven to 375 degrees F (190 degrees C). Arrange almonds in a single layer on a baking sheet. Toast in oven for 5 minutes, or until nuts begin to brown.

    In a blender or food processor, combine the vinegar, oil, cranberries, mustard, garlic, salt, pepper, and water. Process until smooth. In a large bowl, toss the almonds, onion, blue cheese, and greens with the vinegar mixture until evenly coated.

    Source: Anonymous

  • Grilled Chicken Citrus Salad
    (makes 4 servings)

  • 1/2 cup orange juice
  • 1/4 cup lime juice
  • 2 shallots, minced
  • 2 cloves garlic, minced
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon white sugar
  • 4 (4 ounce) skinless, boneless chicken breast halves
  • 8 cups torn romaine lettuce
  • 2 oranges - peeled, segmented, and chopped
  • 2 stalks celery, sliced
  • 4 green onions, chopped
    In a mixing bowl, whisk together orange juice, lime juice, shallots, garlic, chili powder, cumin, and sugar. Pour 1/2 of this mixture into a large, reseal able plastic bag, and add the chicken breasts. Seal, and refrigerate for at least 2 hours. Refrigerate the remaining dressing.

    Preheat an outdoor grill for medium-high heat. In a large salad bowl, toss romaine lettuce with oranges, celery, and green onions. Set aside.

    Lightly oil grate, and place chicken on grill. Discard the marinade from the chicken. Cook for 6 to 8 minutes each side, or until juices run clear when pierced with a fork. Remove chicken from grill, and slice into thin strips.

    Toss salad with reserved dressing, and top with sliced chicken.

    Source: Anonymous

  • Grilled Romaine Salad
    (makes 4 servings)

  • 1/2 cup olive oil
  • 3 tablespoons white sugar
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried thyme
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 8 Roma (plum) tomatoes, halved lengthwise
  • 2 shallots, halved lengthwise and peeled
  • 1/2 cup balsamic vinegar
  • 2 tablespoons brown sugar
  • 1 3/4 cups olive oil
  • 4 romaine hearts
  • 1 tablespoon olive oil
  • salt and pepper to taste
    Preheat oven to 225 degrees F (110 degrees C). Mix olive oil, white sugar, rosemary, thyme, salt, and pepper in a large reseal able plastic bag. Place tomatoes in the bag, seal, and shake to coat. Arrange coated tomato halves cut side up on a baking sheet. Bake tomatoes 2 1/2 hours in the preheated oven. Remove from heat, and let cool.

    In a blender or food processor, finely chop the shallots. Add vinegar and brown sugar, and process until smooth. Slowly add 1 3/4 cups oil, processing frequently, so as to thicken the mixture.

    Preheat grill for high heat. Brush romaine hearts with 1 tablespoon olive oil, and season with salt and pepper.

    Place romaine hearts on the preheated grill. Cook 5 to 10 minutes, turning frequently, until slightly charred but not heated all the way through. Serve warm on salad plates surrounded by tomato pieces and drizzled with the shallot dressing.

    Source: Anonymous

  • Mandarin Orange Salad
    (makes 2-4 servings)

  • 1/2 cup sour cream
  • 1/4 cup mayonnaise
  • 1/4 cup milk
  • 3/4 teaspoon minced garlic
  • 1/2 teaspoon Worcestershire sauce
  • 1 pinch white sugar
  • 1 pinch ground white pepper
  • 1 pinch ground cayenne pepper
  • 2 heads butter lettuce - rinsed, and torn
  • 1 small sweet onion, thinly sliced
  • 1 (11 ounce) can mandarin oranges, drained
  • 5 ounces fresh sliced mushrooms
  • salt and pepper to taste
    Prepare the dressing by whisking together the sour cream, mayonnaise, milk, garlic, Worcestershire sauce, sugar, white pepper and cayenne pepper. Store in an air-tight container and refrigerate.

    Prepare the salad in a large bowl by combining the lettuce, onion, oranges and mushrooms. Add enough dressing to coat and toss. Sprinkle with salt and pepper and add croutons if desired.

    Source: Anonymous

  • Oriental Spinach Salad
    (makes 4 servings)

  • Ingredients
  • 5 cups fresh spinach, rinsed and dried
  • 1 cup bean sprouts
  • 2 clementines, peeled and segmented
  • 1/3 cup sliced fresh mushrooms
  • 1/3 cup vegetable oil
  • 2 tablespoons soy sauce
  • 1 pinch garlic powder
    Tear the spinach into bite size pieces and toss in a large bowl with the bean sprouts, clementines and mushrooms.

    In a small bowl, whisk together the oil, soy sauce and garlic powder. Pour over the spinach mixture, toss, and let stand for about 5 minutes to let the flavors blend.

    Source: Anonymous

  • Shrimp and Spinach Salad
    (makes 4 servings)

  • 1 (11 ounce) can mandarin orange segments, un-drained
  • 1/2 cup Sour Cream
  • 1/4 cup Honey Mustard
  • 1 (8 ounce) package spinach
  • 1 pound large cleaned shrimp, cooked
  • 1/2 cup thin red onion slices
  • 1/2 cup Sliced Almonds, toasted
    Drain oranges, reserving 2 Tbsp. liquid.

    Mix sour cream, mustard and reserved liquid until well blended.

    Place spinach on 4 dinner plates; top with shrimp, onion and oranges. Drizzle with sour cream mixture; sprinkle with almonds.

    Source: Anonymous

  • Spring Mix Salad
    (makes 2-4 servings)

  • 1 (10 ounce) package mixed salad greens
  • 1 ripe avocado - peeled, pitted and chopped
  • 1 ripe tomato, chopped
  • 1 (6 ounce) can black olives, drained
  • 6 Greek pepperoncini peppers
  • 1/4 cup olive oil
  • 2 teaspoons white vinegar
  • 2 teaspoons garlic salt
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 3 ounces grated Parmesan cheese
    In a large bowl, toss together the mixed greens, avocado, tomato, olives and pepperoncini peppers. Set aside.

    In a small bowl, whisk together the oil, vinegar, garlic salt, oregano and basil. Pour over the salad mixture and toss to coat. Sprinkle with parmesan and serve.

    Source: Anonymous

  • Morrocan Salad
    (makes 2-4 servings)

  • 1 Head of Romaine or 2 Heads of Butter Lettuce
  • 6oz Crumbled Feta Cheese
  • 1 Avacado, Diced
  • 9 oz Canned Corn
  • 1/2 Cup of Mayo
  • 1/4 cup Olive Oil
  • 1/2 Cup of Sliced Black Olives >
    Blend mayo with olive oil, toss with all other ingredients. Recommended wine - Sauvignon Blanc

    Source: SWW