Monday, 17 November 2008

A Bunch of Great Salads

Last Updated:  May 11, 2014

Below:
   Angel Hair Pasta Salad
   Asian Chopped Salad
   Broccoli, Cranberry, Cashew Salad
   Brussel Sprout Pecan Cranberry/Apple Salad
   Butternut Squash, Carrot, Apple & Cranberry Salad
   Carrot & ? Salad
   Carrot & Pea Salad
   Chicken/Cranberry Salad
   Chicken/Raisin Salad
   Chinese Noodle Salad
   Creamy Tuna Salad
   Green Bean & Salmon Salad
   Mango/Chicken Salad
   Mango/Strawberry Salad
   Noodle Salad
   Pasta Salad
   Roast Vegetable & Couscous Salad
   Spinach & Pine Nut Salad
   Teriyaki Chicken Salad

Ctrl+F (PC) or Command+F (Mac)
      to get where you want to go



Enjoy! 
   


Creamy Tuna Salad

2 cups (smaller size) bow tie pasta
1 tablespoon oil
1 red onion, diced 2
2 cloves garlic finely diced
1 red papper, diced
3 celery sticks, sliced & diced
1 x regular size tin of niblets corn
1 x 425 g tin tuna in spring water

Dressing
½ cup creamy ranch dressing
1 cup mayonnaise
2-3 tablespoons dried parsley

Cook pasta following directions on packet.
Heat oil in a frying pan and sauté onion and garlic until onion is transparent.
Add red pepper and cook for 1-2 minutes.
Add celery and corn and cook for a further 1-2 minutes.
Drain pasta and add the vegetable mix.
Allow to cool completely.

Dressing: Combine all ingredients and mix well.

Once pasta and vegetable mix is cool add the tuna and dressing and stir through.
Serve cold.


Noodle Salad

4 x 85 g packets 2 minute Chinese noodles, discard flavour sachets
1 regular can sweet corn niblets, drained
1 regular can peas, drained
½ red pepper, diced
½ yellow pepper, diced
finely diced green onion to taste

Dressing
¾ cup mayonnaise
½ cup mild salsa
2 tablespoons light brown sugar

Break up noodles into small chunks and cook in boiling water for 2 minutes, then drain.  Combine dressing and then add dressing and vegetables to noodles.  Mix well.  Refrigerate until needed.


Roast Vegetable & Couscous Salad

1 cup cut bite size pumpkin or squash
1 cup cut bite size baby new potatoes
1½ cups chopped vegetables e.g. zucchini, parsnip, carrot, red pepper
6-12 cherry tomatoes
⅓ cup couscous
1 tablespoon olive oil
1 clove garlic, finely chopped
2 teaspoons balsamic vinegar
1 teaspoon spicy brown mustard

Place all vegetables except, tomatoes, on a baking tray. Coat lightly with cooking spray.
Cook at 200°C for 40 minutes.
Add tomatoes and cook for 10 minutes more.
Meanwhile, prepare couscous according to directions but without butter or oil.
Whisk together oil, garlic, vinegar and mustard.
Mix vegetable, couscous & dressing.
Can be refrigerated and eaten cold or warmed up.  We preferred warmed up in microwave.


Angel Hair Pasta Salad

200 g angel hair pasta
1 large red or yellow pepper, sliced into thin strips & then bite size
1 small cucumber, cut into bite size pieces
Chopped chives to taste
1 tomato, cut into bite size pieces
1 small can niblets corn kernel
¼ cup freshly grated Parmesan cheese
½-1 avocado, diced or sliced (optional)

Dressing
4 tablespoons mayonnaise
2 tablespoons ranch dressing
1 tablespoon balsamic vinegar
½ teaspoon Cajun style spice (optional)
2 teaspoons chilli powder

Cook pasta as per packet directions, drain, and place pasta in a cool mixing bowl.
Prepare the dressing ingredients and mix thoroughly. Set aside.
With a knife & fork, cut through pasta so pieces are more manageable.
Prepare remaining ingredients except the avocado and place in the bowl with the pasta. 
Pour dressing in with the pasta and mix thoroughly.
If desired, when serving prepare the avocado and toss over the top of the salad.


Teriyaki Chicken Salad

4 (4 oz.) skinless, boneless chicken breasts halves, cut into thin bite size strips
3/4 C. Teriyaki Sauce
1 med. cucumber, peeled, thinly sliced and cut into bite size pieces
2/3 C. sliced green onions
1 tsp. dried red chile peppers flakes
1/2 C. unsalted dry-roasted peanuts
Lettuce leaves

In a shallow glass dish, Mix together chicken and teriyaki sauce. Toss to coat. Refrigerate for 30 min.

Add chicken to skillet. Discard marinade in dish. Saute chicken over med. heat until no longer pink, about 3 to 4 min. Stir in cucumber, green onions, chili flakes, and peanuts. Saute for 1 min. longer. Remove from heat.

Arrange lettuce leaves in a single layer on a servings platter. Spoon chicken mixture over lettuce.

Can be served immediately or chicken mixture can be refrigerated and served cold later.  A simple herb, oil & vinegar dressing is good with the cold salad.  



Spinach and Pine Nut Salad

½ butternut pumpkin or any kind of squash, cut into bite size pieces
Olive oil
Salt and pepper
Garlic salt
Mixed herbs (your preference; we use something called Greek Spice)
6 slices of bacon, diced
2 chicken breast, cut into bite size pieces
1 x 70 g packet pine nuts
250 g feta cheese, diced
100 g semi sundried tomatoes, diced
160 g baby spinach leaves, rinsed
  • Roll the pumpkin through a mix of oil, pepper, garlic salt and mix herbs to dress, then place on a baking tray and bake at 200°C for 20 minutes. 
  • Toss diced chicken through the same oil mix and bake for 30 minutes.  (See note re bacon)
  • Turn both during cooking.
  • Fry bacon until crispy. (or you can throw the bacon in with the chicken while it's cooking)
  • Allow above to cool a bit.
  • Combine spinach, feta, tomatoes and cooked ingredients and toss.
  • Use the oil from the tomatoes if salad requires dressing. 
  • Serve warm or cold. 


Chinese Noodle Salad

4 eggs
½ lettuce, sliced and then chopped into reasonably sized pieces
1 x 425 g corn kernels (drained)
1 x 100 g packet Chinese instant noodles (without flavour packet) uncooked but broken into pieces
Egg mayonnaise, to taste

Boil eggs, then dice or chop
Place all ingredients in a salad bowl
Add mayonnaise & mix
Can be eaten immediately (noodles will be slightly crunchy) or refrigerated and eaten later (noodles will have softened)


Pasta Salad

500 g bowtie pasta
6 slices of  bacon, chopped
2 red/orange/yellow peppers, chopped
1 cup sundried tomatoes, chopped
1 tablespoon olive oil
1 x 250 g block mozzarella cheese, cubed
½ cup pinenuts, toasted (or not)
2 tablespoons dried oregano
1 x 250 g cherry tomatoes, halved

Dressing
⅓ cup olive oil
2 tablespoons white vinegar
1 teaspoon white sugar
1 tablespoon balsamic vinegar
1 tsp. garlic salt
2 teaspoons French mustard (or any other (as my daughter says: fanchy) mustard)
  • Cook pasta to packet directions. Drain and pour into large serving bowl.
  • In a large frypan, cook bacon, peppers and sundried tomatoes for 5 minutes. Toss with cooked pasta.
  • Add remaining ingredients
  • Mix dressing ingredients together and pour over salad. 
  • Mix well. 

Carrot & Pea Salad

4 cups chopped carrots
4 cups peas
1/2 cup finely chopped green onion
1 cup finely chopped tomato

Dressing
½ cup mayonnaise
1 cup yoghurt
2 teaspoons Dijon mustard
1 teaspoon pepper
1 teaspoon Tabasco sauce

Bring 8 cups of water to the boil in a saucepan, and add carrots and peas.
Boil for 2 minutes then strain and place into chilled water.
Drain and place in salad bowl.
Add onion and tomato.
Blend dressing ingredients and pour over salad.
Set aside for at least 30 minutes before serving.


Broccoli, Cranberry, Cashew Salad

1 head broccoli, stalks removed and cut into 3 cm pieces
1 cup cashews (roasted or salted as to your taste) slightly crushed
1 cup dried cranberries
½ red onion, finely chopped (optional)
½ cup mayonnaise
1 tablespoon vinegar (I like to use fancy
   vinegars, i.e.  pineapple/strawberry
couple dashes of sugar

Place broccoli, onion, cranberries and cashews in a salad bowl.
Mix the mayonnaise with the vinegar & sugar in a separate bowl and stir through the salad ingredients.
Cover and allow to rest until cold.


Mango/Strawberry Salad

1 carton fresh strawberries
1 large mango
Sugar
Baby spinach leaves, to taste
Pine nuts
Balsamic dressing

Chop strawberries and mango into small pieces and place in a salad bowl.
Sprinkle sugar over the above mixture and refrigerate. 
At serving time, add a portion of baby spinach leaves and a sprinkling of pine nuts to serving bowl along with a portion of the fruit mixture. 
Dress with balsamic dressing.
Toss and serve.


Chicken/Cranberry Salad

    6 cups cooked chicken breast diced and chilled
    1/2 cup dried cranberries or raisins
    pecans sauteed in butter (to taste)
    brown sugar (to taste)
    Cinnamon (to taste)
    mayo (to taste)
    a pinch of salt

In a large salad bowl mix all ingredients.  Serve cold on a salad plate or on raisin bread.


Mango Chicken Salad

1 garlic clove, finely chopped
1 teaspoon grated fresh ginger
1 tablespoon soy sauce
2 teaspoons sunflower oil
1-1/2 chicken breasts
10-15 small new potatoes, washed
2 tiny zucchini
1 ripe mango, peeled and sliced
2 cups mixed baby salad greens, such as spinach, arugula and/or romaine lettuce

Fresh Orange Dressing
1⁄2 teaspoon finely grated orange rind
freshly squeezed orange juice from 1/2 an orange
1 teaspoon Dijon mustard
2 tablespoons sunflower oil
1/2 cup sunflower seeds
  • Boil chicken breasts until done.  Cool & then chop into bite size pieces.
  • Place the garlic, ginger, soy sauce and sunflower oil in frying pan.  Add the chicken breasts and cook for 5 minutes.
  • Cook potatoes until tender. Meanwhile, place sliced zucchini in a steamer basket cover and set over the pan of potatoes to steam. Cook until tender. 
  • Drain the potatoes and leave until cool enough to handle (or cool with water), then cut into  slices.
  • To make the orange dressing, place the orange rind and juice, mustard, and sunflower seeds in a bowl and whisk together.
  • Transfer the warm chicken, potatoes and zucchini to the serving bowl and gently toss together to coat with the dressing. Add the mango and salad greens and toss gently again. 
  • Serve mango chicken salad immediately or after cooled.  

Carrot & ? Salad

1-2 peeled carrots per serving (or most stores these days sell pre-grated carrots!)
Mayonnaise or Miracle Whip

Plus add any or all of the following (as per your tastes):
  • Raisins
  • Chopped Apple
  • Crushed Pinapple
  • Chopped almonds, pecans or sunflower seeds
  • Lemon juice (just a dash)
  • Sour cream or yogurt in addition to or instead of mayonnaise
  • Chopped broccoli, peas and/or zucchini
The picture is carrot salad with raisins and mayonnaise.  It's great!


Chicken/Raisin Salad

    2 Chicken Breast Fillets, Skinless and Boneless
    3/4 small lettuce
    2 medium Red and/or Yellow Peppers
    1/4 cup slivered Almonds
    1/2 cup Raisins
    Herb dressing of your preference

  • Boil chicken until done.  
  • Cool and then dice into bite size pieces
  • Shred lettuce into serving dish
  • Add chopped peppers, slivered almonds, chicken and raisins.
  • MixKeep in fridge and add herb dressing or your choice at time of serving


Green Bean and Salmon Salad

1 pound Green Beans, trimmed and cut
   into 1" pieces
1 can Kidney Beans, drained and rinsed
1 large can Salmon in Water, or Tuna in 
   water
Bunch of Chives
1/4 cup (little less) Extra Virgin Olive Oil
1/4 cup Red Wine Vinegar
Salt and Pepper
2 Clove Garlic, minced
1/4 tsp (or to taste) Red Pepper Flakes

  • Bring a large saucepan of salted water to a boil. Add in the trimmed green beans and cook for 3-4 minutes. Immediately drain and rinse with cold water until the beans are cool.  Drain well and pat dry with paper towels.
  • Pour into a large bowl. Add kidney beans to the bowl. Drain salmon/tuna, and using fork, flake it into the bowl. Top with chopped chives.
  • In a small bowl, whisk together olive oil, red wine vinegar, salt and pepper to taste, minced garlic & Red Pepper Flakes.  Pour over the salad and using a rubber spatula, fold together. 
  • Eat immediately or chill until ready to eat.

Brussel Sprout Pecan Cranberry/Apple Salad 

Carmel Apple Vinaigrette (see below)
4 slices thick-cut bacon, chopped
1 tablespoon olive oil
1 clove garlic, minced or grated
1 pound brussel sprouts, stems removed and sliced
1/2 a small red onion, chopped
3 tablespoons brown sugar
1/4 teaspoons sea salt
2-1/2 apples chopped
About 1 cup of dried cranberries

  • Heat a large skillet with high sides over medium-high heat and cook bacon until crispy. Remove to a paper towel-lined plate. 
  • Remove all but one tablespoon of bacon fat from the pan and then add 1 tablespoon olive oil, heat over high heat. 
  • Add garlic and saute for 30 seconds. 
  • Add the brussel sprouts and chopped onions in a single layer and sprinkle with brown sugar and salt. 
  • Let sit 1 minute and stir. 
  • Continue to saute for another 4-5 minutes, until bright green and tender. 
  • Now add the apples and cook another 3-5 minutes. 
  • Remove the pan from the heat and stir in the the pecans and dried cranberries.
  • Drizzle with the caramel apple vinaigrette and the crispy bacon.


Caramel Apple Vinaigrette

2 cups apple cider
1/3 cup brown sugar
1/2 of an finely chopped
1 tablespoon apple cider vinegar
4 sage leaves, chopped
1/2 cup olive oil
pinch of cayenne pepper

salt and pepper, to taste


  • Add the apple cider, brown sugar and chopped apples to a medium sauce pot and bring to a boil.
  • Boil for about 10 to 15 minutes or until the cider has reduced to about 1/2 cup and is slightly thick and syrupy. 
  • Remove from heat and add the cider vinegar and sage leaves. 
  • Pour the mixture into a food processor or blender and add the olive oil, pinch of cayenne, salt and pepper. 
  • Pulse the vinaigrette a few time to mince the apples (do not puree the apples). 
  • Taste and season with more salt and pepper if desired. 
  • Keep the dressing in the fridge for up to 4 days.

Butternut Squash, Carrot, Apple & Cranberry Salad

1 butternut squash
2 medium carrots
1 medium apple
2 small oranges
1/2 c dried cranberries
2 Tbsp honey
3 Tbsp olive oil
dash(es) salt

  • Peel the butternut squash. Cut open the bulbous end and scoop out the pulp and seeds. Using a food processor (or grater), grate the squash. Transfer to a medium bowl.
  • Wash and/or peel the carrots and apples. Grate those as well and add to bowl.
  • Peel one orange and cut into chunks. Add to the bowl.
  • In a small bowl, whisk together the honey, oil, and juice from the second orange. Add a dash of salt.
  • Drizzle over the squash mixture, tossing to lightly coat.

Asian Chopped Salad 

1 small head of broccoli
1 bunch radishes
1 small head of red cabbage
1 cup frozen peas
1/3 cup slivered almonds, toasted
Dressing:
2 T white wine vinegar
2 T Sugar
2 tsp. soy sauce
1 tsp. crushed garlic puree
1 tsp. Asian sesame oil
1 tsp. ground ginger puree
1 tsp. (or more) Sriracha sauce (or other hot sauce of your choice)
2/3 cup mayo 

  • Run broccoli, radishes, and cabbage through a food processor.  
  • Put almonds in a dry pan and toast over high heat for 1-2 minutes, just until the nuts are starting to get fragrant. 
  • Toss the above shredded mixture together with the peas & toasted slivered almonds in a medium-sized bowl.
  • In a small bowl or glass measuring cup, mix together the white wine vinegar, sugar, soy sauce, garlic puree, sesame oil, ground ginger, and Sriracha sauce. Whisk in mayo. 
  • Add dressing to salad ingredients and toss until all the vegetables are well-coated with dressing. (You may not need all the dressing if you like your salads to be on the dry side or you may wish to increase the amounts in the salad dressing to make more.)