Salad Recipes

A Complete Meal or Side Dish

Salad recipes on the menu is a step to healthier eating.
Low in calories, low in fat and bursting with vital nutrients.
The yellow or dark green vegetables are packed with a major punch of Vitamin A and E.
Combine fruit with vegetables in your salad recipe; the punch is full of Vitamin C.

Use your imagination and creativity; the sky is the limit. Break the rules:
Like only having sweet potatoes for Thanksgiving or cranberries for Christmas
Serve as a complete meal instead of just a side dish.
Thanks to modern transportation and storage, grocery shelves are an array of vegetables and fruits.
So go ahead: toss grilled chicken fruits, nuts and all your favorite greens and enjoy a different salad every day.
Enjoy your veggies in the salad recipes listed here.

Broccoli Salad

• 5 cups broccoli
• ¼ cup red onion, finely sliced
• ½ cup raisins
• ½ cup mayonnaise
• ½ cup yogourt
• 2 tbsp sugar
• 3 tbsp vinegar
• ½ cup bacon bits
• 1 cup sunflower seeds
  Combine broccoli, red onion and raisins
  Prepare dressing by mixing next flour ingredients and pour over broccoli mix.
  Chill. Before serving sprinkle sunflower seeds and bacon bits.
  
  

  Caesar Dressed Salad

  • 1 large head romaine lettuce (or romaine hearts, cut or torn in bite-size pieces)
  • 5 bacon sliced cooked crisp and crumbled
  • 3 tbsp. (45 ml) chopped green onion
  • 3 tbsp. (45 ml)grated Parmesan cheese
  • ½ cup (125 ml) (or more) croutons
  • ¼ teaspoon (2 ml) pepper
  • 1/8 teaspoon (1 ml)dried whole oregano
  • 2/3 cup (127 ml) creamy Caesar salad dressing
  • 2 medium tomatoes, cut into 6 wedges each
  • Combine first 7 ingredients in large bowl.
    Add dressing shortly before serving. Toss.
    Set tomato wedges on top.

  If you aren’t rushed for time the following recipe will deliver flavor and accolades.
  

  
  About Cooking

  
  

  Authentic Caesar Salad

  • 2 cups (500 ml) ¼ inch (6 ml) bread cubes (see below)
  • 1/3 Cup (76 ml) crisp bacon bits
  • ½ Cup (125 ml) olive oil
  • 1 finely chopped clove of garlic (or ½ teaspoon (2.5 ml) garlic salt)
  • 5 Cups (1¼ liters) torn Romaine or Bibb lettuce (fairly well packed)
  • 1 egg, soft-cooked in shell 1 minute
  • 1 teaspoon (5 ml) Worcestershire or HP Sauce
  • ¼ cup (60 ml) lemon juice
  • ½ teaspoon (2.5 ml) salt
  • 1/8 teaspoon (1 ml) pepper
  • ¼ Cup (60 ml) grated Parmesan cheese
  • ¼ Cup (60 ml) crumbled blue cheese (optional)
  • 6 anchovy fillets, cut up (optional)
    
  • Toast bread cubes in oven at 200º F./93º C. until dried out but not brown.
  • Fry about 3 slices side bacon until just crisp. Chop and drain on paper towel
  • Add garlic to oil and pour half of it over the dry bread cubes. Wash and dry greens, tear into bits and put in large salad bowl.
  • Mix together 1-minute egg, shelled, Worcestershire or HP Sauce, lemon juice, salt, pepper and remaining half of oil-garlic mixture.
  • Just before mealtime, sprinkle Parmesan over greens and toss all together and serve.

  Here are some other Salad Recipe

  Apple Cheese Toss
  
  24-Hour Salad
  
  French Egg and Potato Salad
  
  Potato Salad with Horseradish
  
  Spinach Salad Recipes
  
  

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  These Salad Recipes
  and other tasty recipes can be found at
  OOdles of Recipes