Salads

 

[Chinese Egg Noodle Shrimp Salad] [Basmati Rice Salad] [Cranberry Salad]

 

[Mandarin Orange Delight] [Baby Spinach Salad with Crispy Bacon & Cheese Crouton]

 

 [Warm Spinach Salad] [Spinach & Strawberry Salad] [Sweet & Crunchy Chopped Salad]

 

 [Sweet and Sour Salad] [Raita:Yogurt Salad]

 

 


Sweet and Sour Salad

Ingredients:

2 T. butter

¼ tsp. curry powder

¼ cup sliced green onions

8 oz. fresh pea pods

1 (8.25 oz) can pineapple chunks

1 T. cornstarch

1 T. brown sugar

1 T. cider vinegar

½ cup chicken broth

2 tsp. soy sauce

1 tomato, cut in 8 wedges

¼ cup sliced water chestnuts

Preparation:

Melt butter, in a medium skillet, until bubbly. Stir in curry powder. Add in green onions and pea pods. Cook, stirring constantly, 2 minutes. Drain pineapple, reserving cup juice. In a small bowl, combine cup pineapple juice, cornstarch, brown sugar, vinegar, broth and soy sauce; add to pea pod mixture. Cook, stirring constantly, until sauce becomes clear. Stir in tomato, water chestnuts and drained pineapple chunks.  Cook until all ingredients are hot. Serve

 

Baby Spinach Salad with Crispy Bacon & Cheese Croutons

Ingredients:

4 slices crusty sourdough bread, crusts removed

4 T. unsalted butter

1 oz. Dry Jack cheese, finely shredded

3 T. red wine vinegar

6 T. grapeseed or canola oil

1 T. coarsely chopped flat-leaf parsley

Salt & pepper

8 slices bacon

8 cups fresh baby spinach leaves

12 cherry tomatoes, halved

Preparation:

Heat oven to 400°F. Tear or cut bread into 1-inch pieces. Place bread pieces on a baking sheet and toast in oven, stirring pieces halfway through to ensure they cook evenly, 8 minutes or until they are dry and crisp. Remove from oven; keep oven on.

Melt butter in a small saucepan; drizzle the butter over croutons, tossing to coat them. Arrange butter-coated croutons close together in a single layer on the baking sheet. Sprinkle cheese generously over croutons; return them to oven. Bake about 5 minutes or until cheese has melted and croutons are golden. Remove from oven; set aside to cool.

Place vinegar in a medium bowl. Slowly add oil, whisking constantly to blend. Whisk in parsley and season with salt and pepper to taste.

Heat a large skillet over medium heat. Add bacon and cook about 3 minutes per side or until crisp and golden. Transfer to paper towels to drain.

Meanwhile, in a large bowl, toss spinach leave with enough vinaigrette to coat; season with salt and pepper to taste. Break half the bacon into bite-size pieces and add to the salad. Divide the salad among 4 serving plates; arrange remaining bacon over salads. Garnish each with cherry tomatoes and croutons.

 

 

Basmati Rice Salad

Ingredients:

2 cups basmati rice

½ cup clarified butter or vegetable oil

1 cup chopped yellow onion

2 tsp. sliced garlic

1 tsp. minced fresh ginger

6 cardamom seed pods, crushed to release the small seeds and discard pods

1 cinnamon stick, broken in half

1 bay leaf

2 tsp. salt

½ tsp. ground coriander

½ tsp. ground black pepper

½ tsp turmeric

½ tsp. ground cumin

⅛ tsp. cayenne

¾ cup golden raisins

½ cup toasted slivered almonds

½ cup cooked chickpeas, drained

½ cup fresh peas, or thawed frozen peas

½ cup chopped fresh cilantro

Preparation:

Place the rice in a colander and rinse under cold running water. Place the rinsed rice in a large bowl and cover with 4 cups of water. Let soak 30 minutes. Drain and reserve the water for cooking.

In a large pot, heat the butter over medium-high heat. Add the onion and cook, stirring, for 3 minutes. Add the garlic and ginger, and cook, stirring, for 45 minutes. Add the cardamom seeds, cinnamon sticks, bay leaf, salt, coriander, pepper, turmeric, cumin, and cayenne, and cook, stirring, until fragrant, about 45 seconds.  Add the rice and cook, stirring, for 2 minutes. Add the reserved soaking liquid and raisins, and bring to a boil. Reduce the heat to low, stir, cover and simmer until the water is absorbed and the rice is tender, 20 minutes. Remove from heat and let sit covered for 15 minutes.

Fluff the rice with a fork and transfer to a large bowl. Combine with the remaining ingredients and remove the cinnamon pieces and bay leaf. Serve warm or at room temperature.

 

6-8 servings

 

Raita: Yogurt Salad

Ingredients:

2 cups plain yogurt

1 large cucumber, peeled, seeds removed, finely chopped

3 T. minced fresh mint leaves

½ tsp. salt

½ tsp. ground cumin

¼ tsp. paprika

Pinch sugar

Pinch cayenne

Preparation:

Place the yogurt in a fine mesh strainer set over a bowl and drain for 1 hour. Discard the liquid in the bowl.

Place the drained yogurt in a medium bowl. Add the remaining ingredients and stir well to combine.

Place, covered, in the refrigerator for 1 hour to cool and blend. Stir well and serve.

 

Makes 2 cups

 

Cranberry Salad

Ingredients:

3 (3 oz) pkg. raspberry gelatin

2 cups boiling water

2 (16 oz) cans whole cranberry sauce

1 (20 oz) can crushed pineapple

1 (8 oz) pkg. cream cheese

½ cup sugar

1 cup sour cream

Chopped walnuts or pecans

Preparation:

Dissolve gelatins in boiling water. Add cranberry sauce and stir until dissolved. Stir in pineapple. Pour into a 13x9-inch glass pan. Cool and refrigerate until set.

Combine cream cheese, sour cream and sugar and beat until smooth. Spread over gelatin and sprinkle with chopped nuts.

 

 

Sweet & Crunchy Chopped Salad

Ingredients:

4 cups romaine lettuce, finely chopped

1 cup grape tomatoes or 2 cups cherry tomatoes, halved

½ English cucumber, diced

¾ cup canned chickpeas, drained and rinsed

6 oz. cheese (Cheddar, provolone or Swiss), diced

Fried tortilla chips (blue & yellow corn, crumbled

 

Serves 4

Preparation:

Toss all ingredients except the tortilla chips together in a large bowl and dress lightly with vinaigrette. Garnish with tortilla chips.

To turn this into an entrée, add boiled or grilled shrimp, chicken or turkey.

 

VINAIGRETTE:

2 T. pomegranate juice               

1 T. honey

1 T. Dijon mustard

2 T. red-wine vinegar

1 tsp. kosher salt

½ tsp. black pepper

½ cup canola oil

Whisk together all ingredients until oil is emulsified.

 

Warm Spinach Salad

Ingredients:

1 pkg. (10 oz) washed spinach leaves

¼ lb. turkey bacon, chopped

1 cup finely chopped red onions

1 pkg. (10 oz) frozen corn kernels

½ cup red wine vinegar

4 tsp. sugar

¼ cup crumbled blue cheese

2 cups purchased fat-free croutons

Preparation:

Place spinach in large salad bowl.

In a nonstick frying pan over high heat, stir turkey bacon until browned and crisp, about 5 minutes. Spoon the bacon over spinach.

To pan, add onion, corn, vinegar and sugar. Stir mixture until onion is limp, 3-4 minutes. With a slotted spoon, transfer onion and corn mixture onto spinach and then spoon cooking liquid over salad.

Arrange blue cheese over salad and add croutons.

 

Spinach & Strawberry Salad

Ingredients:

1 bag prewashed spinach

1-pint fresh strawberries, sliced

1 small bag, slivered almonds, toasted

 

DRESSING:

½ cup sugar

¼ tsp. Worcestershire sauce

¼ tsp. paprika

¼ cup cider vinegar

2 T. sesame seeds

1 T. poppy seeds

1½ tsp. onion, minced

½ cup vegetable oil

Preparation:

Mix salad ingredients together. Just before serving add dressing

 

DRESSING:  Put all ingredients in blender and mix well.

 

 

Mandarin Orange Delight

Ingredients:

1 pkg. (6 oz) orange-flavored gelatin

2 cups boiling water

1 package (8 oz) cream cheese, softened

2 cans (11 oz) mandarin oranges

1 small tub whipped topping

1 cup finely chopped pecans

1 cup small curd cottage cheese

Makes: 8-10 servings

Preparation:

Dissolve gelatin in boiling water; add cream cheese, stirring until melted.

Drain oranges, reserving juice. Add enough water to reserved orange juice to make 1½ cups liquid; add to gelatin mixture, stirring to mix. Chill until slightly thickened. Fold whipped topping into gelatin mixture along with oranges, pecans, and cottage cheese. Pour into 13x9x2” pan. Chill until firm; cut into squares to serve.

 

 

Chinese Egg Noodle Shrimp Salad

Ingredients:

1 can (8 oz) sliced water chestnuts, drained

1 bunch green onions chopped

1/3 cup finely chopped celery

¾ lb. fresh cooked shrimp

1½ cup mayonnaise

2 pkg. Uncle Don’s Original Southern Dressing Mix

½ cup grated parmesan cheese

1 (8 oz) pkg. Chinese egg noodles

Preparation:

Cook noodles according to package directions. Drain, rinse under cold water and turn into large bowl. Add water, chestnuts, onions, celery and shrimp; set aside.

 

Dressing: combine mayonnaise, dressing mix and stir to mix. Add to noodle mixture.  Add cheese, toss again.

Refrigerate 2-3 hours.

 

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