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This page is a collection of salad recipes. Cold salads - hot salads. Sweet Salads - Savory Salads. Potato Salad and vegetable salads. Something for every taste.

SALADS #2 |  (62 kb) 

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ASIAN PAPAYA AND SHRIMP SALAD 

CHILLED, STUFFED PERSIAN MELON SALAD 

CITRUS VINAIGRETTE     

CRANBERRY & FRUIT JELLO SALAD      

CREAMY ORANGE-PINEAPPLE JELLO   

CUCUMBER SALAD, ORIENTAL    

FAJITA SALAD      

FALL FRUIT SALAD (BAKED)    

FISH EYE SALAD  

FRUIT SALAD, HAWAIIAN  

FRUIT SALAD (TWENTY FOUR HOUR)    

FRUITED PASTA SALAD        

GINGER SAUCED MELON     

MARINATED VEGGIES        

MARINATED CUCUMBERS        

MARINATED TOMATO SALAD    

PASTA SALAD FOR A CROWD    

RANCH-STYLE DRESSING  

WALDORF SALAD, JELLIED   

WATERMELON SALAD     


 

MARINATED TOMATO SALAD          > Back to Top <

Marinade: 
1 1/2 cups tarragon or white wine vinegar 
1/2 teaspoon salt 
1/4 cup finely chopped shallots 
2 tablespoons finely chopped chives 
2 tablespoons fresh lemon juice 
1/4 teaspoon ground white pepper 
2 tablespoons extra virgin olive oil 
 
Salad: 
6 plum tomatoes, quartered vertically 
2 large yellow tomatoes,* sliced horizontally into 1/2-inch slices 
16 red cherry tomatoes, halved vertically 
16 small yellow pear tomatoes,* halved vertically 
*Substitute 10 plum tomatoes, quartered vertically, for yellow tomatoes and yellow pear tomatoes, if desired. 
 
To prepare marinade, combine vinegar and salt in large bowl; stir until salt is completely dissolved. Add shallots, chives, lemon juice and white pepper; mix well. Slowly whisk in oil until well blended. 
 
Add tomatoes to marinade; toss well. Cover and let stand at room temperature 2 to 3 hours. 
 
To serve, place 3 plum tomato quarters on each of 8 salad plates.  Add 2 slices yellow tomato, 4 cherry tomato halves and 4 pear tomato halves. Garnish each plate with sunflower sprouts, if desired. (Or, place all marinated tomatoes on large serving plate.) Makes 8 servings 

 

 

 

 

WATERMELON SALAD WITH CITRUS VINAIGRETTE         > Back to Top <

 
   6 cups watercress (leaves and tops of stems)  
   4 cups cubed watermelon  
   1/2 cup chopped green onions  
   1/2 cup fresh chervil leaves (optional)  
   1/4 cup chopped Italian parsley  
   1/2 teaspoon sesame oil  
   3 tablespoons sesame seeds  
   1/3 cup Citrus Vinaigrette (recipe below)  
   Toss watercress, watermelon, green onion, chervil and parsley in large bowl; set aside.  
   Heat sesame oil in small skillet; add sesame seeds. Cook over low heat, stirring, until sesame seeds just begin to darken. Remove from heat and stir; toss with watermelon mixture.  
   Cover with plastic wrap and refrigerate until ready to serve. Drizzle 1/3 cup Citrus Vinaigrette over salad and toss to coat. Serve at once.  

 

 

 

 

CITRUS VINAIGRETTE          > Back to Top <


   1/2 cup olive oil  
   1/2 cup peanut oil  
   3 tablespoons minced shallot  
   2 tablespoons rice wine vinegar  
   2 tablespoons cider vinegar  
   1 tablespoon each: lemon juice, orange juice and lime juice  
   2 teaspoons coarse-grain Dijon-style mustard  
   1 teaspoon honey  
   Place all ingredients in container of electric blender or food processor. Cover and pulse until smooth. Store in refrigerator.

 

 

 

 

 
GINGER-SAUCED MELON    
    > Back to Top <

 
   2 cups watermelon and cantaloupe balls  
   1/2 cup chablis or other white wine  
   1/2 cup sugar  
   1 teaspoon whole cloves  
   2 tablespoons fresh lime or lemon juice  
   1 tablespoon finely chopped candied ginger  
   Fresh mint sprigs  
   Combine wine, sugar and cloves in small, nonreactive saucepan. Bring to simmer and let cook about 5 minutes. Strain out cloves; add lime or lemon juice and ginger to wine syrup and chill.  
   Arrange melon balls in sherbet glasses. Spoon chilled wine syrup over melon balls; garnish with mint sprigs and serve at once.

 

 

 

 

 
CHILLED STUFFED PERSIAN MELON    
    > Back to Top <

 
   1 Persian melon  
   1 cup stemmed blueberries, seedless grapes, pitted Bing cherries or sliced strawberries  
   1 cup fresh orange juice  
   1 tablespoon grenadine  
   Kirsch or cherry liqueur  

   Cut out melon top around stem; set top aside. Scoop out interior to make as many melon balls as possible without piercing rind. Combine berries, grapes or cherries with melon balls and spoon fruits into melon shell.  
   Lace fresh orange juice with grenadine and add kirsch or cherry liqueur to taste. Pour into melon shell and replace top. Refrigerate or pack in ice and leave all day. Remove shortly before serving.

 

 

 

 

 

FRUITED PASTA SALAD         > Back to Top <
 
1 1/3 cups rotini pasta, uncooked 
2 cups chopped, cooked chicken 
1 1/2 cups sliced celery 
1 cup seedless green grapes, halved 
1/4 cup chopped green pepper 
1/4 cup chopped purple onion 
1 can (11oz) mandarin oranges, drained 
1 can (8oz) sliced water chestnuts, drained 
1/4 cup commercial Ranch dressing 
1/4 cup mayonnaise 
1/4 tsp celery seed 
1 tsp minced onion 
1/4 tsp salt 1/8 tsp ground black pepper 
 
Cook pasta according to package directions; drain. Rinse pasta with cold water; drain. Combine pasta, cooked chicken, celery, grapes, green pepper, onion, oranges, and water chestnuts, tossing gently. Combine Ranch dressing, mayonnaise, celery seed, minced onion, salt, and pepper. Pour over pasta mixture, tossing gently. Cover and chill.  Serves 4 to 6. 

 

 

 

 

 

MARINATED VEGETABLE SALAD         > Back to Top <
 
1 cup cider vinegar 
1 1/3 cups unsweetened apple juice 
1 tsp ground black pepper 
1 pkg (10oz) frozen French-style green beans, thawed and drained 
1 pkg (10oz) frozen tiny English peas, thawed and drained 
1 can (12oz) shoe peg, whole kernel corn, drained 
1 jar (2oz) diced pimiento, drained 
1/2 cup diagonally sliced celery 
1 small green pepper, finely chopped 
1/2 cup chopped green onion 
 
Combine first three ingredients; set aside. Combine remaining ingredients; pour marinade over vegetables, stirring gently. Cover and refrigerate overnight, stirring occasionally. Serve 12. 

 

 

 

 

 

MARINATED CUCUMBERS           > Back to Top <
 
Ingredients:  
4 large Cucumbers  
1 cup Sour Cream  
2 Tbs. fresh Lemon Juice  
2 Tbs. White Vinegar  
2 Tbs. Granulated Sugar  
1 small White Onion, very finely sliced  
1 Tbs. fresh Dill, chopped  
 
Peel the cucumbers and slice thinly into rounds. Place  
the sliced cucumbers in a large bowl of ice water for  
about an hour.  
 
Meanwhile, mix the sour cream with the fresh lemon  
juice, white vinegar, and sugar. Refrigerate the mixture.  
When the cucumbers are crisp, thoroughly drain the water.  
 
Pour the sour cream marinade over the cucumbers and  
onion slices, and then marinate them in a wide-mouth  
glass jar. Seal the jar and refrigerate for a day or two  
before serving.  
 
To serve, pour some of the marinated cucumbers in a  
serving bowl and sprinkle on the fresh dill. This recipe  
stores well when refrigerated for up to two weeks.  

 

 

 

 

ORIENTAL CUCUMBER SALAD          > Back to Top <

3 medium Cucumbers   
1 tsp. Salt   
1 tsp. Sesame Seeds   
1 tsp. Soy Sauce   
1 Tbs. Sesame Oil   
1 tsp. hot Soybean Paste   
1 tsp. fresh Lemon Juice   
  
Clean and peel the cucumber. Cut into thin, round  
slices. Place the cucumber slices in a non-metal bowl  
and sprinkle the salt over them. Toss the slices and let  
them soak with the salt for about 15 minutes.    
Lightly rinse the cucumber slices in a colander and let  
drain. Pour the drained cucumber slices into a non-metal  
bowl and add the sesame seeds, soy sauce, sesame oil,  
soybean paste, and fresh lemon juice. Toss to combine   
all ingredients thoroughly.   
  
Refrigerate the cucumber salad for about an hour before   
serving. Toss just prior to serving and enjoy a wonderfully  
cool blend of tastes!   

 

 

 

 

 

PASTA SALAD         > Back to Top <

About 25-30 servings, regular appetites 
 
One bag colored pasta twisties, cooked in boiling salted water. Take care to not cook them to the mushy stage. If the pasta is too soft it will break up while mixing. 
 
1 bunch celery, diced 
1 bunch broccoli, sniped into small florets, 
(you can diced up some of the stems too if you wan) 
1 sweet red onion, diced (more if you want) 
1 or 2 cans drained pitted olives 
Optional, 1/4 cup finally snipped fresh parsley sprigs. 
1 large jar (or at least 4 little ones) marinated artichoke hearts, drained. 
(if the pieces are big, snip them into smaller bites) 
(Costco or a restaurant store like Smart and Final should have the big jars) 
 
Use your favorite Italian dressing to moisten. Usually I use packaged Good Seasons, mixed according to the package directions, sometimes I make my own. It will take about a cup and a half of dressing depending on the moisture in the other ingredients. Just mix it up and taste it. At room temperature, the flavors should be more intense than it will be cold from 
the refrigerator. Decorate with fresh parsley sprigs. Make sure a few perfect artichoke hearts are on top.  There are two changes I made. I do not like artichokes or olives. So I added thinly sliced radishes and cauliflower. I guess you can add any kind of vegetable you like.  

 

 

 

 

 

JELLIED WALDORF SALAD         > Back to Top <

 
1 package (3 oz.) lemon Jell-O 
1/2 teaspoon salt 
1 cup boiling water 
3/4 cup cold water 
2 teaspoons vinegar 
1 1/2 cup diced unpeeled red apples 
1/2 cup diced celery 
1/4 cup chopped walnuts 
1/4 cup mayonnaise 
 
Dissolve gelatin and salt in boiling water. Add cold water and vinegar. Chill until thickened. Fold in apples, celery, nuts and mayonnaise. Pour into a 4 cup mold or individual molds. Chill until firm, about 3 hours. Unmold. Serve with crisp greens and mayonnaise, if desired.  Makes 6, half cup servings. 

 

 

 

 

ASIAN PAPAYA-SHRIMP SALAD         > Back to Top <

 
4 Tbs. (1/4 cup) Soy Sauce   
6 Tbs. fresh Lime Juice   
4 Tbs. (1/4 cup) Honey   
1 Tbs. fresh Ginger, grated   
1 tsp. Hot Pepper Sauce   
1 lb. cooked and peeled Shrimp   
2 ripe Papayas, peeled, deseeded, and cubed   
1/2 Cucumber, sliced   
1 Green Bell Pepper, seeded and chopped   
3 Scallions or Green Onions, minced   
1/4 cup fresh Cilantro or Parsley, chopped   
1 bunch Spinach, stemmed   
  
Combine the soy sauce, lime juice, honey, ginger, and   
hot pepper sauce, in a jar with a tight-fitting lid. Shake to blend, then refrigerate while preparing the salad.   
  
Place the shrimp, papaya cubes, and cucumber slices in   
a large salad bowl; toss to combine.   
  
Add the green bell pepper, green onions, and cilantro or  
parsley, and toss again to combine all the ingredients.   
  
Just before serving, shake dressing again to make sure   
the ingredients are well-blended. Place a portion of the   
Shrimp-Papaya salad on a bed of spinach, and drizzle   
some of the dressing over the top. Sprinkle on some   
sunflower seeds and repeat as required to complete your   
service.  
 

 

 

CRANBERRY AND FRUIT JELLO SALAD        > Back to Top <

 
2 cups boiling water 
1 large package Cranberry Flavor Jell-O 
1 cups cold Ginger Ale 
2 cups Green and or Red Seedless Grapes, halved 
11-oz. can Mandarin Orange Slices, drained 
5-6 fresh Orange Segments, thinly sliced (for optional garnish) 
 
Stir boiling water into gelatin in large glass mixing 
bowl. Blend for at least 2 minutes, until completely 
dissolved. Stir in cold ginger ale. 
 
Refrigerate about 90 minutes or until thickened. Stir in 
fruit and spoon the mixture into a 6-cup mold or bowl. 
 
Refrigerate 4 hours or until firm. Un-mold and garnish 
with thin orange slices. 

 

 

 

 

FISH EYE SALAD          > Back to Top <

Combine: 1 cup sugar

2 Tbsp. flour

1/2 tsp. salt 

Drain: Juice from 2 large cans pineapple (1 crushed and 1 chunk) to make 1 1/2 cups liquid (save) 

Pour: Juice over sugar, flour, salt mixture<

Add: 3 well beaten egg yolks and bring to a boil. Stir constantly until thickened. Set aside to cool. 

Cook: 1/2 lb. pasta (known as soup macs or pepe di cini). Drain and rinse in cold water. 

Put pasta in custard mixture. Refrigerate overnight. Next morning add pineapple, 1 container cool whip, 1 can drained mandarin oranges, 1 cup miniature marshmallows. May also add maraschino cherries, pecans, coconut to your liking. 

Note from Kaylin: This salad is also know as 'Frog's Eye Salad', and you can also find the pasta under the name 'Acini-de-pepe'. It is tiny round pastas that look about the size of a pin-head. Be sure to use a mesh strainer to

rinse these, as they will go right through the holes in a colander ;-) It is one of my favorite salads, and definitely one to try if you are looking for something new. There are some other versions out there which call for lime Jello- these are also very good. 

 

 

 

 

HAWAIIAN FRUIT SALAD DE BARRIE           > Back to Top <

2 3 oz pkg tapioca pudding

1 20 oz can pineapple chunks (unsweetened... reserve liquid)

2 11 oz cans mandarin orange sections (in light syrup... reserve liquid)

2 bananas, sliced

strawberries 

Bring the pudding and 3 cups liquid from pineapple and oranges to a boil in a medium saucepan. (If necessary, add water and/or orange juice to make a total of 3 cups). Stir and cool. Add fruit. Refrigerate for at least 6 hours. Stir in bananas and strawberries before serving. Serves 8. 

 

 

 

 

 

FALL FRUIT SALAD          > Back to Top <
 
3 medium apples (peel, core & cut in pieces) 
1 large can pineapple chunks in its own juice( drain 
pineapple and save juice) 
1 cup grated cheddar or Colby cheese 
3/4 cup sugar 
1/3 cup flour

 
Layer 1/2 of the fruit on bottom then add half the dry ingredients and then half the cheese. Continue layers. Pour this mixture over last layer: 
 
1/3 cup butter (melted) 
1/2 cup pineapple juice 

Top with nuts; pecans or almonds. 
Bake uncovered 30 minutes at 350 degrees. 

 

 

 

 


 
RANCH-STYLE DRESSING          > Back to Top <

1 cup mayonnaise

1/2 cup buttermilk

1/2 tablespoon dried parsley

1/2 teaspoon salt

1/4 teaspoon pepper

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 teaspoon sugar 

Mix all together and let sit in fridge an hour before serving. 

 

 

 

 

TWENTY-FOUR HOUR SALAD (FRUIT)          > Back to Top <

Makes 8 side-dish servings

1 20-ounce can pineapple chunks packed in juice

3 slightly beaten egg yolks

2 tablespoons granulated sugar

1 tablespoon butter or margarine

1 1/2 cups miniature marshmallows

2 oranges, peeled, sectioned and drained

1 cup seedless grapes, halved

1/2 cup whipping cream  

Drain pineapple, reserving 1/4 cup juice. For custard, in a small saucepan, combine reserved pineapple juice, egg yolks, sugar and butter or margarine.  

Cook and stir over low heat about 6 minutes or until mixture thickens slightly and coats a metal spoon. Cool to room temperature.  

Meanwhile, in a bowl, combine pineapple, marshmallows, oranges and grapes. Whip cream till soft peaks form. Fold into custard.  

Pour custard mixture over fruit and mix gently. Transfer to a serving bowl. Cover and refrigerate 4 to 24 hours. Stir gently before serving.  

 

 

 

 

 

CREAMY ORANGE-PINEAPPLE MOLD         > Back to Top <

 
2-8 oz cans crushed pineapple in juice 
2-3 oz pkgs or 1-6 oz pkg orange gelatin 
2 cups boiling water 
1/2 tsp ginger 
2-3 oz pkgs cream cheese, softened 
 
Drain pineapple, reserving juice, set pineapple aside. Add enough water to juice to make 1 cup. Dissolve gelatin in boiling water. Add measured juice and water mixture. Measure 1 1/2 cups gelatin and pour into 6-cup mold. Chill until set but not firm. Add ginger to remaining gelatin. Blend gradually into softened cream cheese, stirring until smooth. Chill until thickened. Fold in pineapple and spoon over clear layer in mold Chill until firm, about 4 hours. Unmold, garnish with salad greens, if desired. This goes well with chicken. serves  about 10 

 

 

 

 

 

FAJITA SALAD          > Back to Top <

1 pound steak or chicken, cut in strips, or shrimp 
1 packet fajita seasoning 
1 medium yellow onion, cut in strips 
1 green pepper, cut in strips 
1/2 cup salsa 
1/2 cup ranch dressing 
4 cups lettuce or other salad greens 
1 cup shredded cheddar cheese 
 
Prepare meat, onions and pepper according to directions on seasoning packet.  Mix salsa and dressing and toss with salad greens.  Arrange greens on four plates.  Top each salad with some meat mixture and shredded cheese. Serve with flour tortillas or tortilla chips. of any kind in 
it. Almost any vegetable can be eaten raw (except eggplant) or steamed lightly, cut and put into salad. 

SHALOM FROM SPIKE & JAMIE