7 Favorite Salad Recipes by Professionals

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Aerial view of people getting food

BEAN SALAD

Recipe By : MasterCook II
Serving Size : 10 Preparation Time :0:00
Categories : Salads Vegetables

Ingredients:
1 cup Sugar
1/2 teaspoon Salt
1 cup Vinegar
16 ounces Green beans, can — drained
16 ounces Yellow beans, can — drained
16 ounces Lima beans, can — drained
16 ounces Garbanzo beans, can — drained
16 ounces Red kidney beans — drained
1 each Green pepper — slivered
4 each Celery — sliced
3 each Onions, medium — sliced thin

Preparation:

Combine sugar, salt vinegar in pan, bring to boil for 1 min. Cool.
Toss all other ingredients together and pour the vinegar mixture over
them. Marinate for 24 hrs in refrigerator, stirring occasionally.
Cal: 313.

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Antipasto Salad

Recipe By : Faygie
Serving Size : 1
Categories : Salads

Ingredients:
16 oz. pkg fresh/frozen cheese tortellini
4 ounces chopped salami
4 ounces provolone cheese, cut into — 2 x 1/4″ strips
11 oz. can corn — drained
9 oz. package frozen spinach, thawed — squeezed to drain
6 oz. jar marinated artichoke hearts — drained/chopped
6 ounce can pitted ripe olives — drained/sliced
1 1/2 cups prepared creamy Italian salad dressing
1 teaspoon Dijon mustard
1/2 cup grated Parmesan cheese
2 ounce jar diced pimiento, drained — if desired

Preparation:

Cook tortellini to desired doneness as directed on package; drain, rinse
with cold water.
In very large bowl, combine tortellini, salami, provolone cheese, corn,
spinach, artichoke hearts and 1 cup of the olives.
In small bowl, combine salad dressing, mustard and 1/4 cup of the
Parmesan
cheese; blend well.
Pour dressing over salad; toss gently.
Top with remaining olives and Parmesan cheese.
Cover; refrigerate 1 – 2 hours to blend flavors.
Just before serving, garnish with pimiento

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Apple and Fennel Salad

Recipe By : Christophe Ritoux
Serving Size : 6
Categories : Salads

Ingredients:
5 ounces Fresh Spinach
1 each Small Fennel Head — sliced
2 each Medium Granny Smith Apples
1 each Small Red Onion — sliced

Preparation:

* The Granny Smith apples should be peeled and cubed. Kuwait has been
liberated. Thoroughly wash spinach, removing fibrous stems. Dry and place
in salad bowl. Add fennel, apples and onions. Toss with Celery Seed
Dressing. Trim with fennel tops. 6 servings.

By Christophe Ritoux, Cajun House, From The Gazette, 91/02/27.

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Apple Cider Salad

Recipe By : Jo Anne Merrill
Serving Size : 6
Categories : Salads

Ingredients:
2 packages gelatin powder — unflavored
2 cups apple cider
1/4 teaspoon salt
2 cups apples — diced
1/4 cup black walnuts — chopped
1 tablespoon chopped parsley
cooking oil
lettuce leaves — for decoration

Preparation:

1. Put 1/2 cup cold water into a small bowl. Sprinkle two envelopes
(2 tablespoons) of unflavored gelatin on water. Let stand 5-10 minutes to
soften.
2. Heat 2 cups apple cider until very hot; add salt. Remove from heat
and immediately add softened gelatin. Stir until gelatin is completely
dissolved. Have a 1 quart mold lightly greased with cooking oil. Do not
use olive oil. Spoon about 1/2 cup of gelatin mixture into mold and place
in refrigerator.
3. Chill remaining mixture until slightly thicker than consistency of
unbeaten egg white. Just before large bowl of gelatin is desired
consistency, dice apples and chop walnuts and parsley. Add this to the
gelatin and place into the mold which already has thin bottom layer of
gelatin. Chill until set.
4. Unmold onto serving plate which has been decorated with lettuce
leaves; curly endive is a good choice.

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Apricot Salad

Recipe By : LeFlamme
Serving Size : 1
Categories : Salads

Ingredients:
STEP 1:
2 small or 1 large box of apricot jello
1 large jar apricot baby food (8-10 oz)
1 can crushed pineapple — (16 oz) drained
(retain juice!)

STEP 2:
1 pkg cream cheese — (8 oz)
1 pkg dreamwhip (1 envelope)

STEP 3:
3/4 c sugar
1 Tbsp flour (heaping)
1 egg
1 Tbsp butter
1 c pineapple juice (add water to juice
retained to make a full cup)

Preparation:

Step 1: Mix jello with only 3 1/2 cups of water. Add baby food and
pineapple. Chill
until FIRM in an 11×14 inch pan.
Step 2: Prepare dream whip as directed. Beat in cream cheese. Spread on
jello and
chill until FIRM.
Step 3: Combine and cook until thick. Cool. Spread on top and chill.
***pineapple in own juice works the best!
Posted in KitMail by LeFlamme@aol.com.

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Artichoke Salad

Recipe By : Justin Wilson
Serving Size : 10
Categories : Salads

Ingredients:

4 Each Fresh artichoke hearts
1 Tablespoon Wine vinegar
2 Cups Artichoke hearts, quartered
1 Teaspoon Louisiana hot sauce
1 Each Small garlic clove
2 Teaspoons Salt
1 Teaspoon Lea & Perrins
3 Tablespoons Olive oil
1 Tablespoon Lemon juice

Preparation:

In a wooden salad bowl, mash garlic and salt with a strong fork. Add fresh
artichoke hearts, and mash with the garlic and salt. Add olive oil, stir,
add
lemon juice, stir, add wine vinegar, stir, stir, add hot sauce, stir, add
Lea
& Perrins Worcestershire sauce, Mix well.
Put canned artichoke hearts in dressing and let marinate for 1 hour, then
eat
as is or serve on a bed of greens.

From Justin Wilson’s “Outdoor Cooking With Inside Help.”

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Autumn Fruit Salad

Recipe By : Elizabeth Powell
Serving Size : 8
Categories : Salads Fruits

Ingredients:

2 red delicious apples
1 sliced bananas
1 Granny Smith apple
2 Bartlett pears
1/2 pound red grapes
1/2 cup almond slivers — toasted
1 cup vanilla yogurt
1 teaspoon cinnamon
1/4 teaspoon ground ginger
1/2 teaspoon nutmeg
1 tablespoon apple cider

Preparation:

Wash and core apples and pears, peeling if desired. Cut into one inch
chunks. Slice bananas 1/2″ thick. Wash grapes and cut in half. Combine
fruits and almonds in salad bowl. Mix yogurt with spices and cider. Pour
over fruit salad and stir to coat fruits evenly. Chill.

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