MrsPorkChop
Twinning!!
Member since 5/05 9941 total posts
Name:
Missy
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Re: need salad idea
arugala
shaved parmigana
cherry tomatoes
balsamic and olive oil
salt pepper
romaine
cesar dressing
crutons
a sqeeze of lemon
mixed greens
walnuts
blue cheese
dried cherries
rasberry vinegarette
romaine
cucumber
tomato
a good ranch dressing
ice berg wedge
blue cheese crumbles
tomato
red onion slices
blue cheese dressing
spinach
slivered almonds
drained canned mandarin orange wedges
sliced green onions
orange jiuce, lemon juice olive oil vinagerette
Tomato-Peach Salad: Toss tomato and peach wedges with red onion slices. Drizzle with cider vinegar and olive oil; season with sugar, salt and pepper.
Champagne Greens: Whisk 1 part champagne vinegar with 3 parts olive oil, and salt and pepper. Toss with Boston lettuce.
Southwestern Cobb: Puree equal parts mayo and buttermilk with hot sauce, cilantro, scallion, orange zest, garlic and salt. Drizzle over romaine, diced avocado and jicama, orange segments and crumbly sharp cheese.
Tomatoes with Mint: Sprinkle heirloom tomato chunks with salt, pepper and sliced shallots; set aside 5 minutes. Top with fresh mint; drizzle with olive oil and white wine vinegar.
Chicken-Mango Salad: Whisk 1 tablespoon each lemon juice and honey, some grated ginger and ¼ cup olive oil; toss with shredded grilled chicken, mesclun greens and diced mango.
Cantaloupe Carpaccio: Slice cantaloupe extra-thin (a mandoline works best). Drizzle with olive oil and lemon juice;
top with pepper and ricotta.
Greek Cucumber Salad: Mix red onion slices, chopped cucumber, kalamata olive halves, dill and feta. Dress with olive oil and lemon juice; season with salt and pepper.
Panzanella: Marinate tomato chunks in olive oil, red wine vinegar, garlic, salt and pepper for 10 minutes. Soak
stale bread in water for 5 minutes; drain, then toss with the tomatoes. Add sliced red onion, celery and fresh herbs.
Tricolor Salad: Whisk 1 part balsamic vinegar with 3 parts olive oil, and salt and pepper. Toss with arugula, escarole and radicchio.
Tabuli with Pine Nuts: Mix cooked bulgur, toasted pine nuts, lemon juice, scallions, olive oil, salt and pepper; add diced tomatoes, mint and parsley.
Spinach Salad: Whisk 1 part red wine vinegar with 3 parts walnut oil, shallots, salt and pepper. Toss with baby spinach, goat cheese and walnuts.
Corn Salad - Cut the kernels off an ear of corn; sauté in olive oil with yellow squash slices. Toss with yellow grape tomatoes, basil, salt and pepper.
Cornbread Caesar: Toss cubed cornbread with melted butter, salt and cayenne on a baking sheet; bake at 400 degrees, 12 to 15 minutes. Toss romaine and chopped tomato with Caesar dressing (see No. 9); top with the cornbread croutons.
Watermelon-Feta Salad: Whisk 1 part white wine vinegar with 3 parts olive oil, and salt and pepper. Toss with baby arugula, red onion slices, watermelon cubes, crumbled feta, niçoise olives and fresh oregano.
Bistro Bacon Salad: Chop and fry bacon; combine the drippings with cider vinegar, dijon mustard, olive oil, salt and pepper. Toss with mesclun greens; top with the bacon and a poached egg.
Greek Rice Salad: Whisk olive oil, lemon juice, salt and allspice. Toss with chopped cucumber and tomato, scallions, parsley, dill, mint and lemon zest. Stir in cooked rice and a dash of hot sauce; top with feta.
Wedge Salad: Puree 1 cup each mayo and blue cheese with 1/2 cup buttermilk, 1 shallot, lemon zest, Worcestershire sauce, parsley, salt and pepper. Drizzle over iceberg wedges; top crumbled bacon and chopped tomatoes.
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