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Green or lettuce salads are wonderful additions to any meal. They are healthy, tasty and colorful additions to any table.
Here are several suggestions for green salads
1 large head romaine lettuce, washed and torn into bite sized pieces
1 bunch green onions, cleaned and chopped, including tops
1 cup shredded Swiss cheese
1/2 cup toasted sunflower seeds
Toss all ingredients and top with your favorite dressing
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1 head red tipped lettuce washed and torn into bite sized pieces
2 11 ounce cans mandarin oranges drained well
2 peeled and chopped avocados
1 small red onion sliced
Toss all ingredients serve with Asian vinaigrette or commercial poppy seed dressing |
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Asian Vinaigrette
1/2 cup rice or white wine vinegar
1/4 cup light vegetable oil
3 Tbsp. soy sauce
1 Tbsp. toasted sesame seeds
2 Tbsp. apple juice
1 tsp. honey
1 teaspoon grated fresh gingerroot or 1/4 tsp. powdered ginger
Shake all ingredients in a tightly covered container, shake again just before serving.
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1 10-ounce package fresh baby spinach, washed and stemmed
1 pint fresh strawberries
1 small jicama, peeled and cut into julienne strips
2-1/2 cups fresh bean sprouts
Toss all ingredients and serve with favorite dressing |
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6 cups torn mixed salad greens
1 medium zucchini, diced
1 8 ounce can sliced water chestnuts, drained
1/2 cup peanuts, sunflower seeds or cashews, or a combination of any or all!
Toss ingredients serve with Italian Vinaigrette or other dressing. |
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Italian Vinaigrette
1/2 cup extra virgin olive oil
1/2 cup balsamic or red wine vinegar
1 tablespoon finely chopped onion
1 small clove garlic, crushed
1 tablespoon chopped flat leaf parsley
1 tablespoon chopped basil
1 teaspoon chopped oregano or thyme
If using dried herbs cut the amount by four, for example use 1/4 tsp. dried oregano leaves, if using powdered use no more than 1/8 tsp. as the flavor is much more concentrated.
Whisk or beat ingredients, making sure to blend just before serving to keep oil and other ingredients from separating.
Store extra dressing in a tightly covered container in the refrigerator, warm to room temperature and re-blend before re-serving
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1 10-ounce bag mixed greens
1 bunch radishes, cleaned and sliced
1 mango, peeled and chopped
1 cup crunchy flour tortilla strips or tortilla chips
Mix and serve with Lime Cilantro Vinaigrette |
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Lime-Cilantro Vinaigrette
1/2 cup extra virgin olive oil
1/3 cup lime juice
1 Tbsp. apple cider vinegar
3 Tbsp. finely chopped cilantro
1 tsp. ground cumin
1 tsp. salt
1/8 tsp. black pepper
1 clove garlic, finely chopped
1/4 hot red pepper flakes (optional)
Shake all ingredients in a tightly covered container, shake before serving. If chilled, warm to room temperature before serving.
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6-8 fresh tomatoes, sliced
1 4-6 ounce block fresh mozzarella cheese, thinly sliced
1/4 cup fresh basil leaves, chopped
1 lemon
Extra virgin olive oil
Layer tomatoes and cheese, sprinkle with basil
Juice the lemon over the salad and drizzle with olive oil.
Best served room temperature. |
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KID FRIENDLY BROCCOLI SALAD |
1 pound bunch broccoli, cleaned and chop ped
½ pound fresh mushrooms, cleaned and sliced
6 ounces shredded mozzarella cheese
1 - 3-ounce package sliced pepperoni, diced
Toss all ingredients with Italian Vinaigrette or commercial
Light Italian dressing
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2 15 ounce cans mexi-corn, drained
2 15 ounce cans black-eyed peas, drained
1 15 ounce can kidney beans, drained
Lime Cilantro Vinaigrette or 8-oz bottle Italian dressing
Combine corn, peas and beans in a colander, rinse, put in large bowl and toss with dressing, chill for several hours before serving.
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RENEE'S GARDEN PASTA SALAD |
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1 gallon of 3 or 4 kinds of cooked pasta, cooled w/ olive oil drizzled to prevent sticking (ziti, rotini, penne, mac, rigatoni etc)
In a large wide and deep platter or bowl layer the following, don't mix up, it is prettier in layers.
1 cup fresh chopped 1/4" spinich
The cooked pasta
4 fresh diced roma tomatoes
1/2 cup celery
1/4 cup finely chopped onion
2 diced cucumbers
1 cup peppers, any colors red, yellow, green
1 lb diced ham
2 lb diced cooked chicken (seasoned w/ favorite spices)
Pour 1 bottle of Balsamic Vinegrette salad dressing over the whole thing
Stick a pair of tongs in the salad and it will mix itself as people dig in. |
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Feeds 20. |
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There are several types: creamy dairy based, mayonnaise based and vinaigrettes.
Of the dairy based, one of the most popular is ranch dressing.
It also incorporates mayonnaise or Miracle Whip type salad dressing.
Ranch Dressing:
3/4 cup mayonnaise or salad dressing (light products work well, fat-free products not as well.)
3/4 cup buttermilk
1 teaspoon parsley flakes, or fresh parsley-well chopped
½ teaspoon instant minced onion or 1 tsp. finely minced fresh onion
½ teaspoon seasoned salt
1 clove garlic crushed, or a dash of garlic powder if you prefer less garlic taste
Dash freshly ground black pepper
Mix all ingredients and chill for at least two hours prior to serving
Another Dairy-based dressing for those counting calories is:
Creamy Low Fat Dressing
1/2 cup skim milk
2 Tablespoons lemon juice
1 Tablespoon extra virgin olive oil, or canola oil
1-1/2 cups low-fat cottage cheese
1/4 cup finely chopped onion
2 small cloves garlic, crushed
1/2 Tsp. salt
1/4 tsp. pepper
1/4 tsp. paprika
1/2 Tsp. dried thyme leaves
Place all items in a blender or food processor in order listed. Cover and blend on medium speed for about one minute, or process until smooth. Serve. Cover and refrigerate any left over dressing.
Mainly Mayo-based dressings include:
Thousand Island Dressing
1 cup mayonnaise or salad dressing
1 tablespoon chopped fresh parsley
2 tablespoons chopped pimento-stuffed olives or sweet pickle relish
2 tablespoons chili sauce or ketchup
1 teaspoon finely chopped onion
1/2 to 1 teaspoon paprika, (try smoked paprika for a little different taste)
1 hard cooked egg, finely chopped
Mix all ingredients and chill. Be sure to refrigerate leftover dressing.
Green Goddess Dressing
1 cup mayonnaise or salad dressing
1/2 cup sour cream
1/3 cup finely chopped fresh parsley
3 tablespoons finely chopped fresh chives
3 tablespoons anchovy paste
3 tablespoons tarragon vinegar
1 tablespoon lemon juice
1/8 teaspoon freshly ground black or pink pepper
Mix all ingredients and chill. Be sure to refrigerate leftover dressing.
These vinegar and oil type dressings can vary widely, are easy and for the most part healthful.
Choose good quality ingredients for the most health benefits. Extra virgin olive oil is a great choice, but should be used in a full flavor dressing as it has a full-bodied flavor of its own. For more delicate dressings, use a lighter oil, canola and sunflower are excellent choices.
Be adventurous with vinegar choices as well.
Balsamic vinegar adds color and a hint of sweetness. Apple cider vinegar is inexpensive, tart and full of flavor. Rice vinegar has a more delicate flavor, wine vinegars and herb infused vinegars are also excellent for use in vinaigrette dressings.
The basic proportions for an individualized approach are:
1/2 cup oil
1/2 cup vinegar
1 tsp to 1 Tbsp other liquid such as lemon or lime juice, soy sauce
1 Tbsp. to 1/4 cup sweetener, honey is excellent, sugar can be used
1 tsp. salt
herbs, spices, garlic or onion, or other flavoring items as desired
Three excellent examples
Italian Vinaigrette
1/2 cup extra virgin olive oil
1/2 cup balsamic or red wine vinegar
1 tablespoon finely chopped onion
1 small clove garlic, crushed
1 tablespoon chopped flat leaf parsley
1 tablespoon chopped basil
1 teaspoon chopped oregano or thyme
If using dried herbs cut the amount by four, for example use 1/4 tsp. dried oregano leaves, if using powdered use no more than 1/8 tsp. as the flavor is much more concentrated.
Whisk or beat ingredients, making sure to blend just before serving to keep oil and other ingredients from separating.
Store extra dressing in a tightly covered container in the refrigerator, warm to room temperature and re-blend before re-serving.
Asian Vinaigrette
1/2 cup rice or white wine vinegar
1/4 cup light vegetable oil
3 Tbsp. soy sauce
1 Tbsp. toasted sesame seeds
2 Tbsp. apple juice
1 tsp. honey
1 teaspoon grated fresh gingerroot or 1/4 tsp. powdered ginger
Shake all ingredients in a tightly covered container, shake again just before serving.
Lime-Cilantro Vinaigrette
1/2 cup extra virgin olive oil
1/3 cup lime juice
1 Tbsp. apple cider vinegar
3 Tbsp. finely chopped cilantro
1 tsp. ground cumin
1 tsp. salt
1/8 tsp. black pepper
1 clove garlic, finely chopped
1/4 teaspoon hot red pepper flakes (optional)
Shake all ingredients in a tightly covered container, shake before serving. If chilled, warm to room temperature before serving.
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