Salad Recipes


Roasted Sweet Potato Waldorf Salad
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1-1/2 pounds sweet potatoes (about 3), peeled
1 tablespoon olive oil
1 teaspoon salt, divided
1/4 teaspoon ground black pepper
1 red apple, quartered and cored
2 stalks celery
3/4 cup toasted walnuts, divided
3/4 cup mayonnaise
1 green onion
2 tablespoons lemon juice
1 tablespoon granulated sugar
1/8 teaspoon ground cayenne pepper, optional
1 small bunch arugula

Preheat oven to 450 degrees. Fit food processor with adjustable slicing blade. Using thick setting (6), slice potatoes. Toss potatoes with olive oil and season with ½ teaspoon salt and black pepper. Arrange slices on baking sheet in a single layer. Bake 20-25 minutes or until tender and beginning to caramelize; cool completely and refrigerate until ready to serve.

Meanwhile, adjust slice setting to thin (1 or 2), slice apple and celery; set aside. Fit food processor with mini-bowl and mini-multipurpose blade. Add walnuts, PULSE until coarsely chopped; remove and set aside. Add mayonnaise, green onion, lemon juice, sugar, remaining 1/2 teaspoon salt and cayenne pepper, if desired to mini-bowl; process until smooth. In large mixing bowl, combine apples, celery, dressing and half of the walnuts; toss gently until coated.

To serve, arrange arugula on individual salad plates. Top with roasted sweet potato slices, apple mixture and remaining walnuts. Serve immediately. Makes 6-8 servings

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Roasted Vegetable Salad Wreath
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1 large zucchini, (about 8 ounces)
2 small yellow squash, (about 8 ounces)
2 tablespoons olive oil, divided
1 teaspoon salt, divided
1 teaspoon ground black pepper, divided
4 small carrots (about 8 ounces)
1 small red onion, peeled and cut into quarters
1/2 teaspoon granulated sugar
3 or 4 small fresh beets, peeled

1/4 cup fresh basil leaves, lightly packed
3 tablespoons olive oil
1 tablespoon lemon juice
1 tablespoon white wine vinegar
1 teaspoon Dijon mustard
1/2 teaspoon granulated sugar
1/2 teaspoon salt
1/4 teaspoon ground black pepper

Preheat oven to 500 degrees. Fit food processor with multipurpose slicing blade. Using thinnest setting, slice zucchini and yellow squash. Remove to mixing bowl, toss squash with 1 tablespoon olive oil, 1/2 teaspoon salt and 1/2 teaspoon black pepper until evenly coated. Spread slices in a thin layer onto large baking sheet. Roast 15-18 minutes or until beginning to brown on bottom. Remove; set aside.

Meanwhile slice carrots and red onion using thinnest setting. Remove to mixing bowl, toss with 1 teaspoon olive oil, 1/2 teaspoon sugar, 1/4 teaspoon salt and 1/4 teaspoon black pepper. Arrange over one half side of large baking sheet. Slice beets using thinnest setting; toss with remaining oil, salt and black pepper. Arrange beets on other half of same baking sheet with carrots and onions. Roast 12-15 minutes or until beginning to brown on bottom. Remove.

For dressing, fit processor with mini-bowl and mini multipurpose blade. Add basil, olive oil, lemon juice, vinegar, Dijon mustard, sugar, salt and black pepper. PULSE until basil is finely chopped.

Combine all roasted vegetables on one of the baking sheets. Drizzle evenly with dressing. Toss gently; arrange on serving platter in wreath shape, about 12 inches in diameter. Serve at room temperature or slightly chilled. Makes 6 servings

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Insalata Caprese with Pesto Vinaigrette
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1/4 cup Refrigerated All Natural Pesto with Basil
1/4 cup extra virgin olive oil
2 tablespoons balsamic vinegar
3 vine-ripened or heirloom tomatoes
8 ounces fresh mozzarella cheese
1 tablespoon chopped fresh basil (optional)
Salt and ground black pepper (optional)

Combine pesto, oil and vinegar in small bowl; set aside.

Slice tomatoes and cheese into 1/4-inch-thick slices. Layer or stack tomatoes and cheese on a serving platter. Drizzle pesto dressing over top. Garnish with fresh basil and season with salt and pepper.

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Spiced Asian Slaw

1 English cucumber
6 cups finely shredded napa cabbage
2 cups shredded carrots
1/2 cup rice vinegar
1 Tablespoon Asian fish sauce
1 Tablespoon Asian (toasted) sesame oil
1 1/2 teaspoons soy sauce
1 1/2 teaspoons sugar
1 fresh jalapeño chili, stemmed, seeded, and minced
1 clove garlic, minced
3/4 cup unsalted dry-roasted peanuts, optional

Slice cucumber in half lengthwise, trim off ends, and scoop out and discard seeds. Thinly slice cucumber.

In a wide bowl, combine cabbage, carrots, and cucumber.

Mix vinegar, fish sauce, sesame oil, soy sauce, sugar, chili, and garlic. Pour over salad and mix. Serve, or cover and chill up to 4 hours. Sprinkle with peanuts and mix.

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Layered Pasta Salad

8 ounces farfalle (about 4 cups)
2 stalks broccoli, cut into florets
1/2 cup mayonnaise
1/2 cup buttermilk
1/4 cup plus 1 tablespoon chopped fresh chives
1/4 cup chopped fresh parsley
Juice of 1 lime
Freshly ground pepper
2 avocados, diced
12 ounces ham, diced (about 2 cups)
8 ounces yellow cheddar cheese, shredded
1 small head romaine lettuce, sliced
2 tomatoes, diced

Bring a large pot of salted water to a boil. Add the pasta and cook until al dente (about 2 minutes less than the label directs), adding the broccoli during the last 4 minutes of cooking. Drain the pasta and broccoli and rinse under cool water; shake off the excess. Remove the broccoli and pat dry.

Whisk the mayonnaise, buttermilk, 1/4 cup chives, the parsley, half of the lime juice, 1/4 teaspoon salt, and pepper to taste. Toss the pasta and a few tablespoons of the dressing in a medium bowl.

Assemble the salad: Toss the avocados with the remaining lime juice in a large glass serving bowl and season with salt; arrange in an even layer. Top with layers of the ham, broccoli, pasta, cheese, lettuce and tomatoes. Drizzle some of the remaining dressing on top and sprinkle with the remaining 1 tablespoon chives. Cover and refrigerate for about three hours before serving.

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Wilted Spinach Salad

5 ounces fresh baby spinach leaves, washed, dried, and chilled
2 slices bacon, cut into 1/4-inch pieces
1 tablespoon extra-virgin olive oil
1 small red onion, thinly sliced
2 medium fresh shallots, thinly sliced
1/8 teaspoon freshly-ground pepper
1 tablespoon good-quality white balsamic vinegar

Place spinach in a large bowl.

In a small frying pan over medium heat, fry bacon approximately 5 minutes or until crisp; transfer with slotted spoon to paper towel-lined plate, leaving fat in pan.

Return frying pan to medium heat; add oil, onion, shallot, and pepper. Cook 2 to 3 minutes, stirring occasionally, until onion is slightly softened. Add balsamic vinegar; swirl to incorporate.

Pour warm dressing over spinach and toss gently to wilt (when properly wilted, the leaf edges soften slightly, but the spinach retains some crunch). Sprinkle bacon over spinach and serve immediately.

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San Nazzarro Salad

4 large russet potatoes
8 celery stalks with leaves, sliced
1 medium red onion, thinly sliced
6 plum tomatoes, cut into quarters
4 garlic cloves, minced
1 green bell pepper, coarsely chopped
1 red bell pepper, coarsely chopped
1 teaspoon dried oregano
1/2 cup extra virgin olive oil
1/4 cup white balsamic vinegar
Salt and freshly ground pepper, to taste

In a medium sauce pan; boil the potatoes in their jackets until cooked but firm; about 25 minutes. Drain and run under cold water. When cool enough to handle, peel. Cut each potato into 8 pieces. In a large bowl toss the potatoes with the celery, onion, tomatoes, garlic, peppers, oregano, olive oil, wine, vinegar and salt and pepper, to taste. Let sit for 15-20 minutes to allow the flavors to develop. If the potatoes seem too dry add a little additional olive oil. Check seasonings and serve.

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Green Salad with Cajun Tilapia

4 ounces Fresh Express European Mixed Salad Greens
1 roma tomato, quartered
1 thin slice red onion
2 tablespoons shredded parmesan cheese
Carbwell Italian Dressing
Tilapia 01

Put salad greens on dinner plate. Arrange tilapia fillets in center of bed of lettuce. Garnish with tomato and red onion; sprinkle cheese over all. Add salad dressing as desired.

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Spinach and Lettuce Salad with Cajun Tilapia and Dill Pickle Dressing

2 ounces Fresh Express Baby Spinach
3 ounces shredded lettuce
1/2 lemon
Tilapia 03
Dill Pickle Dressing

On a dinner plate place a layer of baby spinach leaves. Cover this with a layer of shredded lettuce. Arrange fillets on lettuce, squeeze lemon juice over all, and add dressing.

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Cajun Chicken Breast Salad

4 ounces Fresh Express salad greens (all one blend or a mixture of several blends)
Cajun Chicken Breast
1 green onion, sliced
1/4 cup sliced fresh mushrooms
1 Lime

Put salad greens on dinner plate. Top with chicken breast, green onions, and mushrooms. Squeeze lime juice over all.

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Taco Chicken Breast Salad

Taco Chicken Breast
1/2 lime
4 ounces iceburg lettuce, shredded
2-3 tablespoons Old El Paso taco sauce
2 tablespoons sour cream

Put chicken breast on dinner plate. Cover with shredded lettuce then squeeze lime juice over top. Add taco sauce and a dollop of sour cream. Guacamole is very good with this if you can squeeze in all those fat calories!!!!!

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Irish Egg And Potato Salad

5 pounds potatoes, boiled, cooled, peeled, coarsely chopped
1 dozen eggs, hard boiled, cooled, peeled, coarsely chopped
1 small sweet onion, finely chopped
3 stalks celery. finely chopped
2 cups mayonnaise
2 tablespoons whole grain mustard
2 tablespoons sugar
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon paprika
1/2 teaspoon garlic powder

Combine all ingredients in a large bowl and mix till everything is coated with dressing.

Turn out onto a platter or large serving bowl and sprinkle with a pinch of paprika.

Refrigerate and serve chilled.

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Thai Cucumber Salad

2 tablespoons fresh lime juice
2 tablespoons sugar
1/4 teaspoon crushed red pepper
1/4 teaspoon salt
1 seedless cucumber, unpeeled and thinly sliced crosswise
1 tablespoon snipped fresh chives
1 tablespoon sliced basil leaves
1 tablespoon minced cilantro leaves
1 tablespoon chopped peanuts

In serving bowl, whisk together lime juice, sugar, crushed red pepper, and salt.

Just before serving, add cucumber, chives, basil, and cilantro, and stir to combine. Sprinkle with peanuts to serve.

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Irish Pub Salad


1/3 cup vegetable oil
3 tablespoons white wine vinegar
2 teaspoons Dijon mustard
1/2 teaspoon chopped fresh tarragon, optional
Salt and pepper, to taste


8 large butter lettuce leaves, rinsed and crisped
6 to 8 ounces Kerrygold Dubliner Cheese, sliced
2 or 3 large hard-cooked eggs, peeled and cut in wedges
1 1/2 cups thinly sliced English cucumber
1 can (15 ounces) sliced pickled beets, drained; or fresh-cooked beets

To make dressing:
In small bowl, whisk or stir together oil, vinegar, mustard, tarragon if used, and salt and pepper to taste.

To make salad:
Line 4 dinner plates with lettuce. Arrange equal portions of cheese, egg, cucumber and beets on lettuce. Drizzle dressing equally over salads. Makes 4 servings.

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Wasabi Cucumber Sesame Salad

3 medium sized cucumbers, sliced thin
1 teaspoon salt
2 tablespoons sesame seeds
1 tablespoon rice vinegar
2 teaspoons prepared wasabi (S&B Wasabi In A Tube)
1/4 teaspoon soy sauce
1 teaspoon sugar

In a colander spread sliced cucumbers out and sprinkle with 1 teaspoon of salt. Let stand and drain for about 15 minutes. Gently squeeze out any excess water and add to bowl.

While cucumbers are draining, toast sesame seeds in dry pan over medium, until browned, stir/toss occasionally. About 5 minutes.

Mix together vinegar, wasabi, soy sauce and sugar. Toss cucumber, sesame seeds and wasabi mixture until combined well.

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Hot Potato Salad

5 slices bacon, diced and cooked until crisp
2 tablespoons bacon drippings
1 1/2 tablespoons all-purpose flour
1 tablespoon granulated sugar
1 teaspoon salt
1 tablespoon prepared mustard
1/2 cup cider vinegar
1/2 cup water
4 cups sliced cooked potato

Cook bacon; set aside. Heat bacon drippings; blend in flour, sugar, salt and mustard. Gradually add vinegar and water, stirring constantly until smooth. Continue cooking over low heat, stirring, until thickened. Add potato and heat through, gently stirring to mix. Sprinkle with reserved bacon.

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Frog Eye Salad

1 cup Acini de Pepe pasta
2 eggs
1 can (20 ounces) crushed pineapple, drained, reserving 3 tablespoons juice
3 tablespoons lemon juice
2 tablespoons sugar
1 tablespoon butter
1 can (11 ounces) Mandarin oranges, drained
2 cups miniature marshmallows
2 1/2 cups whipping cream, whipped
1/4 cup chopped maraschino cherries

Cook acini de pepe until al dente, about 9-11 minutes; drain. In a medium sized, heavy saucepan, beat eggs with wire whisk until foamy. Stir in reserved pineapple juice, lemon juice, sugar and butter. Cook over medium heat stirring constantly until mixture thickens; cool to room temperature.

In a large bowl combine acini de pepe, marshmallows, pineapple, Mandarin oranges and mix well. Fold in egg mixture and whipped cream. Cover and chill. Garnish with maraschino cherries.

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Cucumbers In Sour Cream

1/2 cup sour cream
1 tablespoon sugar
1 tablespoon lemon juice
1 teaspoon salt
Dash white pepper
1 seedless cucumber, sliced thin
1 small onion, sliced thin

Mix first five ingredients and pour over the combined cucumber and onion slices. Stir gently. Chill before serving.

NOTE: Slice cucumber and onion with a mandolin for very thin slices.

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Hot Slaw

2 tablespoons peanut oil
1 16-ounce package coleslaw mix
1/4 cup balsamic vinegar
1 1/2 tablespoons brown sugar
3 tablespoons water
1/2 teaspoon seasoned salt
1/4 teaspoon ground pepper
1/4 teaspoon Accent

Put oil in a large saute pan over medium high heat. Add coleslaw mix and saute over medium high heat about 3 minutes. Add vinegar and next 5 ingredients; cook 1 minute, stirring constantly.

Serve warm.

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Watergate Salad

1 20-ounce can crushed pineapple, in juice, undrained
1 3.4-ounce package pistachio flavor instant pudding
1 cup miniature marshmallows
1/2 cup chopped pecans
1-1/2 cups thawed Cool Whip

MIX first 4 ingredients in large bowl until well blended. Stir in Cool Whip. Refrigerate at least 1 hour before serving.

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Dilly Tuna Salad

1 large can tuna, drained
1 cup finely chopped celery
1 cup dill pickle relish
1/2 cup real mayonnaise
1/2 teaspoon MSG
Salt and pepper, to taste

Put tuna in medium mixing bowl. Add eggs to bowl with tuna. Add celery, pickle relish, mayonnaise, MSG, salt and pepper. Stir very well until thoroughly mixed. Serve at once or refrigerate until ready to serve.

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Tuna Salad

1 large can tuna, drained
4 large hard-boiled eggs, chopped
1 cup finely chopped celery
1 cup sweet pickle relish
1/2 cup real mayonnaise
1/2 teaspoon MSG
Salt and pepper, to taste

Put tuna in medium mixing bowl. Add eggs to bowl with tuna. Add celery, pickle relish, mayonnaise, MSG, salt and pepper. Stir very well until thoroughly mixed. Serve at once or refrigerate until ready to serve.

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Congealed Waldorf Salad

1 (3-ounce) package lemon flavored gelatin
3/4 cup boiling water
1 cup cold water
1 cup chopped unpeeled red delicious apples
1 cup chopped celery
1 cup chopped walnuts

Dissolve gelatin in boiling water; add cold water and chill until partially thickened. Fold in remaining ingredients, pour into individual salad molds and chill until firm. Serve on crisp lettuce with mayonnaise, if desired.

NOTE: I use either red or green gelatin for the holidays.

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Chicken Salad

2 to 3 pounds chicken
4 large hard-boiled eggs, chopped
1 cup finely chopped celery (may be omitted)
1 cup sweet pickle cubes with juice
1 cup real mayonnaise
1/2 teaspoon salt
1 teaspoon finely ground black pepper
1/2 teaspoon MSG

Place chicken in a 4½-quart Dutch oven or soup pot. Add just enough cold tap water to cover it. Cover and bring to a boil over high heat. As soon as chicken is tender remove from heat. Let stand in broth for 30 minutes, or overnight in refrigerator.

Remove chicken from pot. Discard broth or reserve for another use.

Remove chicken from bones. Chop chicken into small cubes. Add eggs to bowl with chicken. Add celery, sweet pickle, mayonnaise, salt and pepper. Stir very well until all chicken is coated with mayonnaise. Serve at once or refrigerate until ready to serve, up to 24 hours.

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Garden Salad 01

4 ounces Fresh Express Fancy Field Greens
1 very thin slice red onion
2 ounces toasted walnuts
2 tablespoons dried pineapple, mango, papaya mix
Carbwell Roka Blue Cheese Dressing
Freshly ground black pepper

Put greens on plate or bowl and sprinkle other ingredients evenly over top.

I have to be very careful with the red onion and the dried tropical fruit mix. Both these foods are rather high in carbs. Walnuts should be toasted dry with no sugar.

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Cole Slaw

2 cups cabbage, finely chopped or shredded
1/2 small carrot, shredded, optional
Cole Slaw Dressing

Place vegetables in bowl and pour dressing over all. Mix well. Better if chilled at least 30 minutes to an hour before serving. Will keep for several days if packed down in canning jars.

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MamaSan's Potato Salad

4 large potatoes
3 hard-cooked eggs, peeled and chopped
1 cup Miracle Whip
1 tablespoon prepared yellow mustard
1/4 cup celery, finely chopped
1 small onion, finely chopped
1/4 cup sweet pickle relish
1 teaspoon salt, or to taste
1/2 teaspoon freshly ground black pepper, or to taste
1/2 teaspoon Accent

Cook potatoes in boiling water to cover 40 minutes or until tender; drain and cool. Peel potatoes, and cut into cubes.

Mix together eggs, Miracle Whip, mustard, celery, onion, pickle relish, salt, pepper, and Accent; gently stir into potatoes. Cover and chill.

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Potato Salad

4 large potatoes
3 hard-cooked eggs, peeled and chopped
1 cup mayonnaise
1/4 cup celery, finely chopped
1 small onion, finely chopped
1/4 cup sweet pickle relish
1 teaspoon salt, or to taste
1/2 teaspoon freshly ground black pepper, or to taste
1/2 teaspoon Accent

Cook potatoes in boiling water to cover 40 minutes or until tender; drain and cool. Peel potatoes, and cut into cubes.

Mix together eggs, mayonnaise, celery, onion, pickle relish, salt, pepper, and Accent; gently stir into potatoes. Cover and chill.

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Roasted Potato Salad

2 tablespoons olive oil
2 pounds small red potatoes, cut in bite-size pieces
1/2 medium-size sweet onion, chopped
2 teaspoons minced garlic
1 teaspoon coarse sea salt
1/2 teaspoon freshly ground black pepper
1 bunch green onions, chopped
3/4 cup Ranch dressing
Salt and pepper to taste

Put oil in a 15- x 10-inch jellyroll pan; add potatoes and the next 4 ingredients, tossing to coat. Arrange potato mixture in a single layer and bake in a 425 degree oven for 30 to 35 minutes or until potatoes are tender, stirring occasionally. Let vegetables rest for about 20 minutes; transfer to a large bowl. Toss together potatoes, green onions, and dressing. Add salt and pepper to taste. Serve immediately or cover and chill.

NOTE: For more crisp potatoes, bake about 10 minutes longer, stirring once.

Makes 4 to 6 servings

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Cucina! Cucina! Chopped Salad
Source: Cucina! Cucina! restaurant - Seattle, Washington

Italian Vinaigrette:
1 egg yolk
1 tablespoon water
1 tablespoon Dijon mustard
2 tablespoons minced garlic
1/2 teaspoon salt
1 teaspoon coarsely ground black pepper
1/2 teaspoon dry mustard
2 teaspoons dried oregano
1/2 teaspoon granulated sugar
1/3 cup red-wine vinegar
2 tablespoons lemon juice
1 cup olive oil

4 ounces cooked chickpeas, lightly chopped
1 head iceberg lettuce, chopped into 1/4- to 1/2-inch pieces
1 cup fresh basil leaves, chopped
1 cup coarsely grated mozzarella cheese
12 ounces diced poached chicken breast
8 ounces dry wine salami, diced
8 ounces plum tomatoes, diced, divided
1/2 cup grated provolone cheese, divided
3 thin green onions, thinly sliced, divided
8 lettuce leaves

To prepare vinaigrette: Combine egg yolk and water in a small bowl; whisk well. Cover the bowl with a small plate and microwave on HIGH for 10 seconds or until the mixture starts to expand. Continue to cook 5 seconds longer. Whisk with a clean whisk. Cover, then cook on high for 5 seconds. Remove from the microwave, whisk with a clean whisk, cover and let sit 1 minute. (This process heats the egg enough to kill any harmful bacteria.)

In a food processor, combine egg mixture, Dijon, garlic, salt, pepper, dry mustard, oregano, sugar, vinegar and lemon juice; process to blend. Slowly add olive oil, processing until emulsified. Set aside.

To prepare salad: Combine chickpeas, iceberg lettuce, basil, mozzarella, chicken, salami, half of the tomatoes, half of the provolone and half of the green onions. Toss with dressing. (You may not need all of the dressing. Refrigerate any that remains.) Divide evenly among 8 lettuce-lined plates. Garnish with remaining tomatoes, provolone and green onions.

Per serving: 561 calories; 45g fat (72 percent of calories from fat); 11g saturated fat; 96mg cholesterol; 27.5g protein; 11.5g carbohydrate; 3g sugar; 3g fiber; 899mg sodium; 211mg calcium; 491mg potassium

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Donna's Layered Salad
Source: Donna Nicholson Harper, Huntsville, Alabama

1 head lettuce (pull apart or cut in bite size pieces)
1/2 cup diced celery
1/2 cup diced onion
1/2 cup diced green pepper
1 can LeSueur peas drained
1 cup mayonnaise
2 cups shredded cheese - cheddar
(extra - slices cooked bacon (cool & crumble) or real bacon bits from a bag)

Layer in rectangle dish (I use glass at home but a large Tupperware container for taking to an outing) lettuce, celery, onion, green pepper, peas, & mayo. Put cheese and bacon on top.

Can make the night before and is good for 2-3 days after making

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