Grilled Steak Salad

 

Grilled Skirt Steak Salad

A great way to serve your crunchy greens.

A Martha Stewart Recipe

Recipe https://www.marthastewart.com/1549617/grilled-skirt-steak-salad?

Enjoy

Tex-Mex Taco Salad

Taco Seasoning, Black Beans, Avocado, Sour Cream all whipped up to make this delight.

1/2 cup MIRACLE WHIP Dressing

1/2 cup BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream

1 Tbsp. TACO BELL® Taco Seasoning Mix

1 can (15 oz.) black beans, rinsed

6 cups coarsely chopped iceberg lettuce

1/2 cup sliced red onions

1-1/2 cups KRAFT Mexican Style Finely Shredded Four Cheese

1 cup grape tomatoes, halved

1 avocado

1/4 cup loosely packed fresh cilantro

MIX first 3 ingredients until blended. LAYER beans, lettuce, onions, cheese and tomatoes in large bowl. 

SPREAD dressing mixture over salad. Refrigerate 2 hours. 

CHOP avocado; spoon over salad just before serving. Sprinkle with cilantro. 

Substitute

For a crunchy topping, substitute 1 cup bite-size tortilla chips for the chopped avocado.

Here is another delicious and healthy salad. The recipe came from Kraft.

This recipe from Kraft has been a very popular post. I think this will be perfect for dinner one night this week.

 Linda

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Broccoli-Cauliflower Salad

 

Make this Broccoli-Cauliflower Salad ahead of time. I love the beautiful colors. It is so good for you and super easy to make.

3 cups broccoli florets

3 cups cauliflower florets

1 red pepper, cut into strips

3/4 cup prepared GOOD SEASONS Zesty Italian Dressing Mix

6 slices OSCAR MAYER Bacon, cooked, crumbled

Toss vegetables with dressing; cover.

Refrigerate several hours or until chilled.

Sprinkle with bacon just before serving.

Broccoli Yields: 1 lb. fresh yields 5 cups chopped or 6 cups florets; 1 pkg. (10 oz.) frozen yields 1-1/2 cups chopped. Cauliflower Yields: 1 lb. fresh yields 1-1/2 cups chopped or sliced; 1 pkg. (10 oz.) frozen yields 2 cups chopped or sliced.

A Good Seasons Recipe found here

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Holiday Salad

 

A colorful salad to serve your guest this holiday season. With the citrus dressing served in the middle you have yourself a wreath for your table. Guests can drizzle the dressing themselves. Honey pecan halves with a hint of pumpkin pie spice layered on a bed of arugula, frisee, and radicchio (or your choice of greens) topped with pomegranate seeds and feta cheese. Don't forget the slices of orange.

1 cup pecan halves

1/4 teaspoon pumpkin pie spice

Kosher salt and freshly ground black pepper

2 tablespoons honey

5 ounces baby arugula

2 heads frisee, roughly chopped

1/2 head radicchio, thinly sliced

2 navel oranges

2 tablespoons champagne vinegar

2 tablespoons Dijon mustard

1/2 cup olive oil

1/2 cup pomegranate seeds

1 ounce feta cheese, crumbled

Line a plate with parchment. Toss the pecans with the pumpkin pie spice, 1/4 teaspoon salt and a few grinds of black pepper in a small bowl. Add the mixture to a small nonstick skillet and heat over medium heat, tossing frequently, until the spices begin to brown and become fragrant, 1 to 2 minutes. Drizzle in 1 tablespoon of the honey and cook, stirring constantly, until the honey begins to caramelize and the pecans are well coated, 1 to 2 minutes. Transfer to the prepared plate, making sure the pecans are in an even layer and not stacked on top of each other. Let cool completely, about 20 minutes.

Meanwhile, place a small bowl that can hold 1 cup of salad dressing in the center of a large platter. Toss the arugula, frisee and radicchio in a large bowl. Spread the lettuce mixture in a circle to resemble a wreath around the bowl on the platter.

Slice both ends off one of the oranges and set the fruit flat-side down on a cutting board. With a paring knife, slice the peel and the pith off in sections, following the shape of the orange. Remove whole segments by cutting towards the center of the orange along a membrane. Then slice along the adjacent membrane to release the segment. Place the segments in a small bowl. Squeeze the juice from the remaining membranes into a medium bowl.

Halve the remaining orange and squeeze the juice into the medium bowl (you should have about 1/3 cup). Whisk in the vinegar, Dijon, remaining 1 tablespoon honey, 1/4 teaspoon salt and a few grinds of black pepper. Whisking constantly, slowly drizzle in the olive oil until emulsified. Pour the dressing into the bowl in the center of the platter.
To serve, scatter the honeyed pecans, orange segments, pomegranate seeds and feta cheese over top of the lettuce wreath.

A Food Network Recipe found here 

I was excited to find this recipe. What a perfect way to serve a healthy salad at your holiday table.

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Grandmama's Vinaigrette

 

A simple salad dressing to make at home. Grandma's vinaigrette is only four ingredients with a big flavor. A bit sweet from the sugar, a bit acidic from the vinegar, a bit spicy from the hot sauce, and rounded out with extra virgin olive oil. Perfect for all-purpose salad dressings, especially if you are looking for something healthier.

1/4 cup extra virgin olive oil

1/4 teaspoon hot sauce (such as Tabasco)

2 tablespoons red wine vinegar

2 tablespoons sugar

Whisk together ingredients in a bowl or shake them up in a salad dressing container.

A Southern Living Recipe found here

Photo Credit PHOTO: I_RINKA/GETTY IMAGES

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Broccoli, Grape, and Pasta Salad

 

Pasta with fresh broccoli, red onion with sweet red grapes, a little bacon, and pecans. Toss with a creamy sweet and tangy dressing and you have a delish side dish. 

1 cup chopped pecans

1 pound fresh broccoli

1 cup mayonnaise

⅓ cup sugar

⅓ cup diced red onion

⅓ cup red wine vinegar

1 teaspoon salt

8 ounces bow-tie pasta, cooked (½ of a 16-oz. package)

2 cups seedless red grapes, halved

8 cooked bacon slices, crumbled

Preheat oven to 350°F. Bake pecans in a single layer in a shallow pan 5 to 7 minutes or until lightly toasted and fragrant, stirring halfway through.

Prepare pasta according to package directions.

Meanwhile, cut broccoli florets from stems, and separate florets into small pieces using tip of a paring knife. Peel away the tough outer layer of stems, and finely chop stems.

Whisk together mayonnaise and next 4 ingredients in a large bowl; add broccoli, hot cooked pasta, and grapes, and stir to coat. Cover and chill 3 hours. Stir bacon and pecans into salad just before serving.

A Southern Living Recipe found Here

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Spiked Summer Fruit Salad

 

Summer fruit salad is perfect for brunch or summer get-togethers. Oranges, blueberries or blackberries, peaches or nectarines tossed with a honey sauce and a splash of coconut rum if you like.

2 navel oranges

3 cups mixed blueberries and blackberries

3 ripe peaches or nectarines, pitted and chopped

1/4 cup honey

One 1-inch piece ginger, thinly sliced

2 tablespoons coconut-flavored rum

Trim off all the peel and white pith from the oranges. Halve lengthwise and then slice crosswise into half-moons. Transfer to a large bowl and add the mixed berries and peaches.

Combine the honey, 1/4 cup water and ginger slices in a small saucepan and bring to a simmer over medium heat, about 3 minutes. Remove from the heat, stir in the rum and strain over the fruit and toss well. Set aside to cool and allow the flavors to blend, at least 30 minutes. Serve at room temperature or refrigerate until cold.

A Food Nerwork Recipe Here

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Tomato Feta Pasta Salad

 

Pasta, tomatoes, kalamata olives feta, and sun-dried tomatoes for this salad. Topped with a homemade dressing. 

1/2 pound fusilli (spirals) pasta

Kosher salt

Good olive oil

1 pound ripe tomatoes, medium-diced

3/4 cup good black olives, such as kalamata, pitted and diced

1 pound good feta cheese, medium-diced

6 sun-dried tomatoes in oil, drained and chopped

Dressing

5 sun-dried tomatoes in oil, drained

2 tablespoons red wine vinegar

6 tablespoons good olive oil

1 garlic clove, diced

1 teaspoon capers, drained

1 teaspoon kosher salt

3/4 teaspoon freshly ground black pepper

1 cup freshly grated Parmesan

1 cup packed flat-leaf parsley, chopped

Cook the pasta in a large pot of boiling salted water with a splash of oil to keep it from sticking together. Boil for 12 minutes, or according to the directions on the package. Drain well and allow to cool. Place the pasta in a bowl and add the tomatoes, olives, feta and chopped sun-dried tomatoes.

For the dressing, combine the sun-dried tomatoes, vinegar, olive oil, garlic, capers, salt and pepper in a food processor until almost smooth.

Pour the dressing over the pasta, sprinkle with the Parmesan and parsley, and toss well.

An Ina Garten Recipe Here

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Hawaiian Macaroni Salad

 

No pineapple here. Simple comforting pasta salad is a beloved favorite in the Aloha State. Serve with everything from smoked pork to fried chicken to shrimp. This pasta salad has a sweet tangy creamy dressing.

8 oz. elbow macaroni

1 1/4 c. mayonnaise

1/4 c. whole milk

2 tbsp. apple cider vinegar

1 tsp. granulated sugar

1 tsp. salt

1/4 tsp. ground black pepper

1 large carrot, shredded

1/2 c. chopped celery

1/3 c. chopped green onion, plus more for serving

1/4 c. grated yellow onion

Cook the macaroni according to the package directions. Drain and rinse under cold water until cool. Set aside.

Whisk together the mayonnaise, milk, vinegar, sugar, salt, and pepper in a large bowl. Add the macaroni, carrot, celery, green onions, and grated onion. Gently stir the mixture until well combined.

Cover and refrigerate for 30 minutes. Gently stir, and top with more green onion, if you like.

This pasta salad is great to make a day ahead. Stir in an extra 1 to 2 tablespoons of milk to loosen it up, if needed.

By Josh Miller; Recipe by Kellie Kelley 

Pioneer Woman

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Spinach Salad with Goat Cheese and Walnuts

 

Baby spinach, toasted walnuts and crumbled goat cheese tossed with a basic vinaigrette. Sounds simple and it is but is packed with flavor.

Dressing

1 tablespoon red wine vinegar

1 tablespoon minced shallot or red onion

2 teaspoons Dijon mustard

1/4 teaspoon kosher salt

Freshly ground black pepper

3 tablespoons quality walnut oil

Salad

8 cups baby spinach leaves, stems trimmed, washed, and dried

1/2 cup whole or chopped toasted walnuts

1/3 cup crumbled goat cheese

In a small bowl, combine the vinegar, shallot, mustard, salt, and pepper. Gradually whisk in the oil to make a creamy dressing.

Put all but a large handful of the spinach in a large bowl. Toss with most of the dressing. Add remaining spinach and continue tossing until well coated.

Serve immediately topped with goat cheese and walnuts.

Food Network advises if your walnut oil is very strong, use half walnut oil and extra-virgin olive oil.

A Food Network Recipe

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Chopped Salad with Steak

 

This is a perfect one-meal salad. Romaine lettuce, red onion, bell peppers, cucumber, kalamata olives, seared flank steak, and creamy blue cheese dressing.

6 cups chopped romaine lettuce

1 small red onion, thinly sliced

1 red bell pepper, chopped

1 yellow bell pepper, chopped

1 cucumber, peeled and sliced

½ cup pitted kalamata olives, chopped

¼ cup loosely packed fresh flat-leaf parsley, chopped

¾ pound seared flank steak

Crumbled blue cheese

Blue cheese dressing

Toss together first 7 ingredients in a large bowl. Divide salad mixture among plates; top each with steak and desired amount of blue cheese. Serve with blue cheese dressing.

A Southern Living Recipe

Photo Credit ALISON MIKSCH; STYLING: BUFFY HARGETT MILLER

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Grilled Mexican Corn Salad

This recipe is an off-the-cob play on a popular Mexican street dish.

3 limes, divided

8 large ears fresh yellow corn, husks removed

3 tablespoons mayonnaise

2/3 cup crumbled feta or Cotija cheese

1/3 cup sliced fresh chives

1. Cut 2 limes in half, and squeeze juice from lime halves to equal about 1/4 cup.

2. Preheat grill to 400° to 450° (high) heat. Brush corn with mayonnaise. Sprinkle with the desired amount of salt and pepper. Grill corn, covered with grill lid, 10 to 12 minutes or until done, turning occasionally. (Kernels may char and pop.)

3. Cut kernels from cobs into a large bowl. Stir cheese, chives, and lime juice into kernels. Cut remaining lime into 4 wedges, and serve with corn salad.

Marian Cooper Cairns, 

Southern Living

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Air Fryer Popcorn Shrimp

 

Popcorn Shrimp is a perfect party snack or a light meal served with a side dish or tossed in a salad. Crispy never soggy because it is Air-Fried. 

1/2 cup (about 2 1/8 oz.) all-purpose flour

1 tablespoon garlic powder

1/2 teaspoon kosher salt

2 large eggs, well beaten

2 tablespoons water

2 cups panko (Japanese-style breadcrumbs)

2 tablespoons canola oil

1 pound frozen peeled, deveined raw small shrimp, thawed and patted dry

Cooking spray

1/2 cup mayonnaise

1 teaspoon fresh lemon juice (from 1 small lemon)

3/4 teaspoon Old Bay seasoning

1/2 teaspoon granulated sugar

Stir together flour, garlic powder, and salt in a shallow dish. Stir together eggs and water in a separate shallow dish. Toss together panko and oil in a separate shallow dish to evenly coat.

Working in batches, toss shrimp in flour mixture; shake to remove excess, and dip in egg mixture. Dip in panko mixture; shake to remove excess, and place in a bowl.

Preheat a 5.3-quart air fryer to 360°F for 2 to 3 minutes. Working in 4 batches, place about 14 shrimp in air fryer basket; coat with cooking spray. Cook until shrimp is crisp and cooked through, about 2 minutes per side. Transfer cooked shrimp to a platter.

Stir together mayonnaise, lemon juice, Old Bay seasoning, and sugar in a small bowl. Serve with shrimp.

A Southern Living Recipe

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Chipotle Pasta Salad

Tangy and colorful salad with your choice of rotini or fusilli pasta. Serve with your next cook-out this summer.

1 lb. rotini or fusilli

1/2 c. mayonnaise

1/4 c. whole milk

2 to 3 tablespoons white vinegar

2 to 3 teaspoons adobo sauce (from canned chipotle peppers)

Salt and black pepper, to taste

2 c. red and/or yellow grape or cherry tomatoes, halved

1 English cucumber, quartered lengthwise and chopped

12 oz. mozzarella (fresh or smoked), cut into small cubes

24 fresh basil leaves, chopped

Cook the pasta according to the package directions. Drain it, rinse it under cool water, and set it aside in a large bowl.

Combine the mayonnaise and milk in a medium bowl, then add 2 tablespoons of the vinegar and stir until smooth. Add 2 teaspoons adobo sauce, 1⁄2 teaspoon salt, and pepper to taste. Stir the dressing until combined. Give it a taste and add more vinegar if you’d like it to have a little bite. Add more adobo sauce if you’d like it to have a little more heat.

Drizzle the dressing over the pasta, throw in the tomatoes and cucumber, then add the cheese. Stir the pasta around, then add the basil and stir until it’s all combined. Taste and adjust the seasonings as needed, then cover the bowl with plastic wrap and chill it in the fridge for at least 2 hours. Taste and season again before serving.

Recipe Credit  Ree Drummond

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Crispy Chicken Broccoli Salad

Crispy Chicken Tenders, broccoli, grapes, and cheddar cheese tossed with a honey vinegar dressings.

2 tablespoons honey 

2 tablespoons apple cider vinegar 

1 tablespoon Dijon mustard 

1 teaspoon kosher salt 

1/2 teaspoon black pepper 

2/3 cup olive oil 

5 cups broccoli florets 

1 1/2 cups seedless grapes, halved 

4 ounces sharp Cheddar cheese, grated (about 1 cup) 

3/4 cup sliced almonds, toasted 

1/2 cup thinly sliced red onion (from 1 small red onion) 

5 fried chicken tenders, coarsely chopped (about 4 cups)

Whisk together honey, vinegar, mustard, salt, and pepper in a large bowl until blended and smooth. Drizzle in oil, whisking until emulsified, 30 seconds. Stir in broccoli, grapes, cheese, almonds, and onion. Cover; chill at least 2 hours or up to overnight. Stir in the chicken before serving.

Recipe Credit Southern Living

Picture Credit 

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Southwestern Pasta Salad

This pasta salad is packed with vegetables and protein. A new twist to pasta salad. 

1/2 cup fresh lime juice

1/4 cup olive oil

2 teaspoons ground cumin

2 garlic cloves, minced

1 tablespoon salsa

1 tablespoon white wine vinegar

3/4 teaspoon cayenne pepper

1/2 teaspoon salt

1 package (16 ounces) uncooked spiral or cavatappi pasta

1-1/2 cups fresh or frozen whole kernel corn, thawed

1 can (15 ounces) black beans, rinsed and drained

1 cup cherry tomatoes, halved

2 cans (2-1/4 ounces each) sliced ripe olives, drained

1 small green pepper, finely chopped

1 small sweet red pepper, finely chopped

1 small red onion, finely chopped

1/2 cup coarsely chopped fresh cilantro, divided

1 medium ripe avocado, peeled and sliced

In a small bowl, whisk the first 8 ingredients until blended. Cook pasta according to package directions. Drain pasta; rinse with cold water.

In a large bowl, mix pasta, corn, beans, tomatoes, olives, peppers, onion and 1/4 cup cilantro. Pour dressing over salad; toss to coat. Refrigerate until serving.

Just before serving, top with avocado and the remaining cilantro.

Recipe Credit Valonda Seward, Coarsegold, California HERE

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Italian Sub Salad

I love Italian subs. All the goodness without the bread.

3 cups bread cubes

2 tablespoons extra-virgin olive oil

2 1/3 cups giardiniera (Italian pickled vegetables), drained and chopped, plus 2 tablespoons brine from the jar

3/4 cup fresh basil leaves, torn

1/2 cup sliced pitted Cerignola olives (black and green)

1/2 cup chopped jarred Peppadew peppers

1 large head romaine lettuce, shredded

2 ounces sliced mortadella, cut into thin strips

2 ounces sliced prosciutto, cut into thin strips

1 ounce sliced capicola, cut into thin strips

1 ounce sliced Genoa salami or hot soppressata, cut into thin strips

1 2-ounce piece aged provolone, shaved with a vegetable peeler

Preheat the oven to 400 degrees F. Toss the bread cubes and 1 tablespoon olive oil in a bowl. Spread on a rimmed baking sheet and bake, tossing occasionally, until crisp, 8 to 10 minutes. Let cool.

Meanwhile, toss the giardiniera in a large bowl with the basil, olives, peppers, romaine, mortadella, prosciutto, capicola, salami, provolone and the remaining 1 tablespoon olive oil. Drizzle with the giardiniera brine and toss. Let sit about 20 minutes to let the flavors combine.

Add the croutons to the salad and toss. Divide among bowls.

Photograph by Con Poulos

 I found this recipe on Food Network.

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Crunchy Noodle Salad

Spaghetti, snap peas, soy sauce, honey, peanut butter...loaded with an oriental flavor.

Kosher salt

1 pound thin spaghetti

1 pound sugar snap peas

1 cup vegetable oil

1/4 cup rice wine vinegar

1/3 cup soy sauce

3 tablespoons dark sesame oil

1 tablespoon honey

2 garlic cloves, minced

1 teaspoon grated fresh ginger

3 tablespoons toasted white sesame seeds, divided

1/2 cup smooth peanut butter

2 red bell peppers, cored and seeded, and thinly sliced

4 scallions (with and green parts), sliced diagonally

3 tablespoons chopped fresh parsley leaves

Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package directions. Drain and set aside.

Meanwhile, bring another large pot of salted water to a boil, add the sugar snap peas, return to a boil, and cook for 3 to 5 minutes, until crisp tender. Lift the sugar snap peas from the water with a slotted spoon and immerse them in a bowl of ice water. Drain.

For the dressing, whisk together the vegetable oil, rice wine vinegar, soy sauce, sesame oil, honey, garlic, ginger, 2 tablespoons sesame seeds and peanut butter in a medium bowl.

Combine the spaghetti, sugar snap peas, peppers and scallions in a large bowl. Pour the dressing over the spaghetti mixture. Add the remaining 1 tablespoon of sesame seeds and the parsley and toss together.

2006, Ina Garten Recipe

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Black Bean and Corn Salad

Healthy salad with a kick. 

1 can, 14 ounces, black beans, rinsed and drained

2 cups frozen corn kernels

1 small red bell pepper, seeded and chopped

1/2 red onion, chopped

1 1/2 teaspoons ground cumin, half a palm full

2 teaspoons hot sauce, just eyeball the amount (recommended: Tabasco)

1 lime, juiced

2 tablespoons vegetable or olive oil, eyeball it

Salt and pepper

Combine all ingredients in a bowl. Let stand at least 15 minutes for corn to fully defrost and flavors to combine, then toss and serve. The corn will also place a quick-chill on this easy side-salad as it defrosts -- no need to refrigerate!

I'm using can corn, just because my pantry is full of can corn.

Rachael Ray Recipe

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Hot Potato Salad

Potatoes, Bacon, Velveeta, and olives!Perfect for a special side dish or a dish to bring.

1 pound processed cheese (such as Velveeta)

8 baking potatoes (about 4 lb.)

1 1/2 cups mayonnaise

1 cup half-and-half

1/2 cup chopped yellow onion

1 cup sliced pimiento-stuffed Spanish olives

Vegetable cooking spray

6 bacon slices, cut into 2-inch pieces

1. Freeze cheese 45 minutes to 1 hour. Meanwhile, cook potatoes in boiling water to cover 25 to 30 minutes or until tender; drain and cool completely.

2. Peel potatoes, and cut into 1-inch cubes. Grate frozen cheese, using large holes of a box grater.

3. Preheat oven to 325°. Whisk together mayonnaise and half-and-half in a large bowl. Stir in onion, olives, potatoes, and cheese until blended. Add salt and pepper to taste. Spoon into a 13- x 9-inch baking dish coated with cooking spray. Top with bacon pieces.

4. Bake at 325° for 55 minutes. Increase oven temperature to broil, and broil 5 minutes or until bacon is crisp. Let stand 5 minutes.

Here is a Southern Living recipe. 

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