Browse Category by Salads
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

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

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.

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

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.)

Debbie Allen, Main Dish Salads, Poultry, Salads

Thai Chicken Salad

2 c. cooked chicken pieces
1/3 c. salad oil
2 T. peanut butter
4 t. soy sauce
4 t. cider vinegar
1-1/2 t. sugar
1/8 t. crushed red pepper
3 green onions, chopped
lettuce leaves
sprouts, cucumber slices, chopped peanuts to garnish

In large bowl, whisk salad oil, next 5 ingredients, and 1 T. water. Stir in green onions. Add chicken pieces and toss to coat with dressing.

Serve on lettuce leaves and garnish. Serves 4.

Debbie Allen, Main Dish Salads, Poultry, Salads

Chicken Salad with Almonds and Grapes

4 c. cubed, cooked chicken
3/4 c. sliced or slivered almonds
1 c. sliced celery
1-1/4 c. seedless green grapes
3/4 c. mayonnaise
1/4 c. sour cream
2 t. lemon juice

Place chicken, almonds, celery, and grapes in a large bowl. Stir together the mayonnaise, sour cream, lemon juice and salt and pepper to taste. Add to chicken and mix gently. Serve on crisp lettuce leaves.