Browse Category by Salads
Elaine Walker, Salads

Minted Cucumber in Tomato Halves

1 large tomato
1/2 c. cucumber, peeled, seeded and diced
1-1/2 T. fresh lemon juice
1 T minced fresh mint

Halve tomato horizontally. Gently squeeze out seeds. Scoop out pulp with a spoon and set aside in small bowl. Sprinkle shells with salt. Invert onto wire rack for an hour to drain.

Mix together chopped pulp, cucumber, lemon juice and mint. Refrigerate for an hour.

Drain cucumber mixture. Spoon into tomato halves and serve.

Elaine Walker, Salads

Plantation Salad

1 quart mixed salad greens
1-10 oz. package frozen artichoke hearts, cooked, drained and chilled
1 c. orange sections
1/2 c. water chestnuts, sliced
2 bananas, sliced

Dressing
1 ripe banana, mashed
1 c. sour cream
1/4 c. sugar
1 T. lemon juice
1 T. poppy seeds
1 t. dry mustard
3/4 t. salt

Blend dressing ingredients until smooth.

In a large bowl, toss the salad greens with 3/4 c. dressing. Add the artichoke hearts, orange sections and bananas. Toss with additional dressing.

Elaine Walker, Salads

Country Style Pasta Salad

1/4 c. white wine vinegar
2 T. lemon juice
1 t. dried tarragon
1/2 t. salt
1/4 t. black pepper
1 c. olive oil
3 c. broccoli florets (fresh)
1 zucchini, thinly sliced
1 sweet red pepper, chopped
1 lb. rainbow rotelle pasta, cooked al dente and drained
1/2 lb. mozzarella, cut into 1/2 inch cubes

In a small bowl, combine vinegar, lemon juice, tarragon, salt and pepper. Slowly whisk in olive oil. Set aside.

Steam broccoli for 3 minutes. Add zucchini to broccoli and steam 3 minutes more. Remove from heat and allow to cool.

Combine cooked vegetables with pasta, red pepper and mozzarella, and toss. Pour dressing over all and toss again. Allow salad to absorb flavors for one hour in the refrigerator before serving.

Elaine Walker, Salads

Very Easy Fresh Fruit Salad

2 pints strawberries, sliced
1 pint blueberries
1 pound seedless grapes, halved
2 kiwis, peeled and sliced
3 bananas, sliced
1-21 oz. can peach pie filling, with any large slices chopped into bite-sized pieces (Peach pie filling is hard to find. If using Barry Farm brand, add 1/4 c. sugar)

In a large bowl combine the pie filling with all fruit except the bananas. Chill for an hour or more. Add bananas shortly before serving.

Elaine Walker, Salads

Alan’s Crunchie Salad

Salad
1 large head of Napa cabbage, sliced thin
1 small head of Romaine lettuce, sliced thin
1 large, sweet red pepper, diced
4 green onions, dice entire onion

Crunchies
2 packages Ramen noodles, chicken flavored, crumbled
1/2 c. slivered almonds
1/3 c. sesame seeds
3 T. butter

Melt butter in large pan. Add noodles, stir. After 2 minutes, add almonds. Saute until golden brown. Add the seasoning package from the Ramen noodles and mix well. Add sesame seeds at the very end. Remove from heat and cool mixture.

Dressing
1 c. vegetable oil
1/3 c. rice wine vinegar
1/3 c. Splenda
2 T. sugar
1 t. salt
1 t. pepper
1/4 t. garlic powder

Mix all dressing ingredients stirring well.

Toss salad, crunchies and dressing together and serve immediately.

Elaine Walker, Main Dish Salads, Poultry, Slow Cooker or Instant Pot

Zippy Slow Cooker Chicken Macaroni Salad

1 14-oz. can chicken broth
1 c. orange juice
1 6-oz. can tomato paste
2 T. soy sauce
2 T. brown sugar
1 clove garlic, crushed
dash ground allspice
dash ground ginger
dash pepper
3 chicken breast halves
3 c. raw macaroni
mayonnaise (to taste)

Combine first 9 ingredients in a Tupperware container; blend well. Add the chicken to the marinade; cover and refrigerate overnight.

Put all in the slow cooker and cook on low for 6 to 8 hours.

Cook macaroni. Drain. Put in large bowl.

Remove chicken from slow cooker, dice and add to bowl with macaroni. Add some mayonnaise and a small amount of the marinade from the slow cooker. Blend and chill for several hours.

Debbie Allen, Main Dish Salads, Poultry, Salads

Chicken Pasta Salad

2 c. shell macaroni
3 c. cooked and cubed chicken
1/4 c. finely chopped onion
11-oz. can mandarin oranges, drained
3/4 c. slivered almonds
1/4 c. diced celery
1-1/2 c. seedless red or green grapes
1-1/2 c. mayonnaise

Cook macaroni; drain and rinse in cold water.

Combine pasta and remaining ingredients in large bowl.

Cover and refrigerate 3-4 hours to blend flavors.

Serve on bed of lettuce leaves. Serves 8.

Debbie Allen, Main Dish Salads, Poultry, Salads

Chicken-Spinach Toss

15-1/4 oz. can pineapple chunks
8 c. torn spinach
2 c. cubed cooked chicken
1 c. fresh bean sprouts
8-oz. can sliced water chestnuts, drained
1/3 c. salad oil
1 T. sugar
3 T. soy sauce
2 T. lemon juice
1/8 t. pepper
2 T. sesame seed, toasted

Drain pineapple, reserving 1/3 c. juice.

In bowl combine the pineapple, spinach, chicken, bean sprouts, and water chestnuts.

In screw top jar combine the reserved pineapple juice, oil, sugar, soy sauce, lemon juice, and pepper; shake well. Pour over salad; toss. Sprinkle with sesame seed. Serves 4.

(Without the chicken, this makes a nice vegetarian salad.)