Japanese Salad

1/2 head cabbage (shredded)
1/2 cup slivered almonds
1 pkg ichiban noodles (broken)
*2 Tbsp sesame seeds
3 green onions
1/4 cup sunflower seeds
* fresh mushrooms
* 1/2 pkg bean sprouts

Prepare and mix salad ingredients. Starred ingredients are optional. Add to taste. Leave noodles out for now. Refrigerate. Add noodles and dressing just before serving.

Dressing
1 pkg seasoning from noodles (beef)
3 Tbsp vinegar
1 Tbsp salt
1/3 cup oil
1 Tbsp soy sauce
1/2 tsp pepper

Black Berry Spinach Salad

3 cups baby spinach, rinsed and dried
1 pint fresh blackberries
6 ounces crumbled feta cheese
1 pint cherry tomatoes, halved
1 green onion, sliced
1/4 cup finely chopped walnuts (optional)
1/2 cup edible flowers (optional)

In a large bowl, toss together baby spinach, blackberries, feta cheese, cherry tomatoes, green onion, and walnuts. I would use a nice light dressing like a Tuscan Italian or something similar.

Serves 8

Blueberry Walnut Salad

1 (10 ounce) package mixed salad greens
1 pint fresh blueberries
1/4 cup walnuts
1/2 cup raspberry vinaigrette salad dressing
1/4 cup crumbled feta cheese

In a large bowl, toss the salad greens with the blueberries, walnuts, and raspberry vinaigrette. Top with feta cheese to serve.

To make this into the main course add grilled chicken, steak or salmon. This is good with diced apples in it as well.

Serves 6

Warm Salad-Bowl Pasta

4 oz elbow macaroni
1/2 cup kernel corn
1 Tbsp water
2 Tbsp olive oil
2 Tbsp balsamic vinegar
1 tsp Dijon mustard
1/4 tsp black pepper
1/2 cup broccoli florets
1/2 cup green beans
1/2 cup halved cherry tomatoes
2 Tbsp minced fresh parsley or basil
1 tsp sugar
1/4 tsp salt
2 Tbsp grated Parmesan cheese

Cook macaroni according to package directions. In a skillet, combine broccoli, corn, beans and water. cover and cook over med-high heat for 2 min or until broccoli is bright green. drain and rinse under cold water. Pat dry with paper towels. Add to pasta. Add tomatoes, oil, parsley or basil, vinegar, sugar, mustard, salt & pepper. Toss well and sprinkle with Parmesan cheese.

This would be great topped with a grilled chicken breast.

Steak and Spinach Salad

6 cups fresh spinach, rinsed and dried
1/2 cup dried cranberries
1/2 cup walnut halves
1 tomato, sliced
1 pound top round steak, thinly sliced
1 pinch salt
1 pinch ground black pepper

Arrange spinach on a large plate. Sprinkle with cranberries and walnuts, and arrange tomato slices on top. Set aside.

In a non-stick skillet (or a regular skillet coated with non-stick spray) cook steak over medium heat until no pink remains and steak is thoroughly cooked.

Arrange cooked steak over salad. Sprinkle salt and pepper on top, and drizzle with your favorite dressing. Note: I suggest using a light flavored dressing. Citrus dressings taste especially good on this salad! Mandarine oranges and feta is also really nice in this salad.

Pecan Crusted Chicken Salad

1 cup creamy garlic salad dressing
1 cup finely chopped pecans
4 skinless, boneless chicken breast halves
1 head romaine lettuce leaves, torn into 1/2 inch wide strips
1 (15 ounce) can mandarin oranges, drained
1 cup dried cranberries
4 ounces blue cheese, crumbled
1/2 cup Ranch dressing


Preheat oven to 400 degrees F (200 degrees C).
Place the creamy garlic dressing and pecans in separate bowls. Dip each chicken breast in the dressing then in the pecans to coat. Arrange chicken on a baking sheet.
Bake chicken 25 minutes in the preheated oven, until juices run clear. Cool slightly, and cut into strips.
On serving plates, arrange equal amounts of the lettuce, mandarin oranges, cranberries, and blue cheese. Top with equal amounts chicken, and serve with Ranch dressing.

This sounds an awful lot like a salad I had on our way to visit the kids in Missouri and it was delicious so I will have to try this one too. I found it at allrecipes.com

This would be a quick meal too...15 minutes prep time and 25 cooking time. Serves 4.

Blueberry Spinach Salad

1/2 cup vegetable oil
1/4 cup raspberry vinegar
2 teaspoons Dijon mustard
1 teaspoon sugar
1/2 teaspoon salt
1 (10 ounce) package fresh spinach, torn
1 (4 ounce) package blue cheese, crumbled
1 cup fresh blueberries
1/2 cup chopped pecans, toasted


In a jar with tight-fitting lid, combine the first five ingredients and shake well. In a large salad bowl, toss the spinach, blue cheese, blueberries and pecans. Add dressing and toss gently; serve immediately.

Serves 6.

We love salads in our house, especially in the summer time when it is too hot to cook inside. Add a nice grilled chiken breast to this to complete the meal! I found this at Allrecipes.com as well.

Greek Salad Dressing

2 minced garlic cloves
2 Tbsp red wine vinegar
1 1/2 Tbsp oregano
a pinch each salt & pepper
1/2 fresh lemon
1/2 Tbsp RealLemon (juice)
3/4 c olive oil

Put all ingredients (except 1/2 lemon) in a container and shake well. Squeeze juice from 1/2 lemon over veggies before adding the dressing.

Had to get this one on here so I didn't lose it! We love greek salad and this dressing is very yummy!

Caesar Salad

1 large head romaine lettuce
2 cups croutons

Dressing:
1/3 c cooking or olive oil
2 cloves garlic
1 egg
2 Tbsp vinegar
1 Tbsp lemon juice
1/4 tsp salt
1/4 tsp pepper
1/2 c parmesan cheese

Dressing:
In food processor or blender, combine oil & garlic. Add remaining dressing ingredients and mix together. Makes about 1 cup.

Tear greens into bite sized pieces into a large bowl. Add croutons and dressing. Toss well. Serve immediately. Serves 8.

I like bacon in here as well...and not those weird bacon-bit-simulated-flavor-what-are-they-made-of-really things...real bacon, fried and chopped up.

Japanese Salad

1/2 head cabbage
3 green onions
1/2 c slivered almonds
1/4 cu sunflower seeds
1 pkg ichiban noodles
fresh mushrooms
2 Tbsp sesame seeds
1/2 pkg bean sprouts
Dressing:
1 pkg seasoning from noodles
1/3 c oil
3 Tbsp vinegar
1 tsp salt
1/2 tsp pepper

Prepare & mix salad ingredients. Last 3 items are optional. Add to taste. Leave noodles out until you are ready to serve. Refrigerate. Add dressing and noodles just before serving.

Holiday Fruit Salad

2 cups each of following:
grapes
banana slices
pineapple tidbits
mandarine orange (canned)
colored mini marshmallows
1 tub cool whip
Marachino cherries

Combine 2 eggs, well beaten with 4 Tbsp white sugar & 4 Tbsp vinegar in a double boiler. cook until thick & add 2 Tbsp butter and cool. Add the whipped cream and fruits and mix well.

This is a family favorite at meals like Thanksgiving or Christmas.

Potato Salad

6 c cubed, cooked potatoes
4 chopped green onions
1/4 c chopped celery
radishes, sliced
4-6 hard boiled eggs

Dressing:

Measurements are approximates
1/4 c mustard
1/3 c sour cream
1 c mayonnaise
1 tsp salt
1/4 tsp pepper

Place potatoes, onions & celery in a large bowl. Combine dressing ingredients together. Add to potato mixture. Toss to coat. Add most of sliced eggs and toss gently. Garnish with remaining eggs and sprinkle top with paprika.

Note: I also like adding sliced radishes to the salad.