|
Post by penguin on May 23, 2021 4:43:50 GMT
|
|
|
Post by katlady on May 23, 2021 7:10:59 GMT
I love this salad! Cold Somen noodle salad. You can add anything, I usually add eggs, cucumbers, carrots, and lettuce. Sometimes I throw in leftover chicken too. onolicioushawaii.com/somen-salad/
|
|
|
Post by christine58 on May 23, 2021 10:23:59 GMT
I’ve bookmarked this. So many great ideas other than my very simple pasta salad!!
|
|
|
Post by ecvnj58 on May 23, 2021 10:54:42 GMT
|
|
luckyexwife
Pearl Clutcher
Posts: 3,069
Jun 25, 2014 21:21:08 GMT
|
Post by luckyexwife on May 23, 2021 12:24:03 GMT
Midwest Cucumber Noodle Salad
2 Cucumbers, peeled, sliced, then quarter the slices 16 oz Cooked pasta noodles, I use bowtie, rotini, or small shell Chopped bacon Cherry tomatoes, cut in half Celery, if you want crunch
Mix together: 2 cups real mayonnaise, 1 Tbsp vinegar, 1 Tbsp sugar
Stir everything together in a large bowl
I bring this to parties, and always get asked for the recipe.
|
|
|
Post by tenacious on May 23, 2021 13:56:20 GMT
Marking my spot. Yum. So many good choices.
I had a simple and unusual salad once in Italy that I like to recreate. It was
Chopped red pepper Chopped celery Chopped red onion Halved cherry tomatoes Torn fresh basil Fresh mozzarella Balsamic vinaigrette (just drizzle olive oil and balsamic vinegar) Salt and pepper
It was so fresh and good. Like a Caprese salad (which I make a ton), but a little different. You can also put this over a bed of arugula.
|
|
Loydene
Pearl Clutcher
Posts: 2,639
Location: Albuquerque, New Mexico
Jul 8, 2014 16:31:47 GMT
|
Post by Loydene on May 23, 2021 14:07:53 GMT
Marking my place -- too many of these aren't "pinnacle"! Wonderful ideas!!
|
|
|
Post by cadoodlebug on May 23, 2021 14:08:48 GMT
When it's hot and I want something light I make a salad with greens, sliced strawberries, grilled chicken (package from Costco), Mandarin orange segments, sugar snap peas, spiced pecans, bleu cheese crumbles with a raspberry vinaigrette. It's a big hit with anyone I've served it to. If it's a side salad with a meat/fish entrée, I omit the chicken.
|
|
|
Post by iowagirl50147 on May 23, 2021 14:30:40 GMT
This makes a huge amount but is so good with garden fresh tomatoes, and peppers. I use frozen corn instead of the canned corn. CHILI CORNBREAD SALAD INGREDIENTS • 1 package (8-1/2 ounces) corn bread/muffin mix • 1 can (4 ounces) chopped green chilies, undrained • 1/8 teaspoon ground cumin • 1/8 teaspoon dried oregano • Pinch rubbed sage • 1 cup mayonnaise • 1 cup (8 ounces) sour cream • 1 envelope ranch salad dressing mix • 2 cans (15 ounces each) pinto beans, rinsed and drained • 2 cans (15-1/4 ounces each) whole kernel corn, drained • 3 medium tomatoes, chopped • 1 cup chopped green pepper • 1 cup chopped green onions • 10 bacon strips, cooked and crumbled • 2 cups shredded cheddar cheese DIRECTIONS Prepare corn bread batter according to package directions. Stir in chilies, cumin, oregano and sage. Spread in a greased 8-in. square baking pan. Bake at 400° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool. In a small bowl, combine mayonnaise, sour cream and dressing mix; set aside. Crumble half of the corn bread into a 13x9-in. dish. Layer with half of the beans, mayonnaise mixture, corn, tomatoes, green pepper, onions, bacon and cheese. Repeat layers (dish will be very full). Cover and refrigerate for 2 hours. Yield: 15 servings.
|
|
|
Post by simplyparticular on May 23, 2021 14:38:09 GMT
We’ve been a huge fan of this Martha Stewart Cucumber Salad since we found it in the Martha Stewart Everyday Food magazines. So refreshing and it’s about the dressing more than the ingredients. Can’t believe it’s been 18 years!
|
|
|
Post by cindyupnorth on May 23, 2021 14:52:06 GMT
I’ve bookmarked this. So many great ideas other than my very simple pasta salad!! I know!!! I'm so happy I posted it! thanks everyone!!
|
|
|
Post by CarolinaGirl71 on May 23, 2021 15:09:18 GMT
Do you have recipes for the cucumber salads? They both sound delicious!
|
|
Deleted
Posts: 0
Sept 28, 2024 16:48:49 GMT
|
Post by Deleted on May 23, 2021 15:22:50 GMT
Do you have recipes for the cucumber salads? They both sound delicious! For the red onion cucumber salad it is just thinly sliced cucumber and red onion (those are in halves) and dressing of choice. Sometimes it is a balsamic dressing, other times Italian, and other times an apple cider vinaigrette. The most important part is to let it sit for several hours. A few times I have added cherry tomatoes too. For the Asian, I do it a bit different as I can't use sesame oil. Here is the recipe I use from NYT: About 2 pounds thin-skinned cucumbers like English or Persian (8 to 10 mini cucumbers, 4 medium-size or 2 large greenhouse) 1 teaspoon kosher salt, plus more for cucumbers 2 teaspoons granulated sugar, plus more for cucumbers. 1 ½ tablespoons rice vinegar 2 teaspoons sesame oil 2 teaspoons soy sauce 1 tablespoon grapeseed or extra-virgin olive oil 2 large garlic cloves, minced or put through a press Red pepper flakes, to taste Small handful whole cilantro leaves, for garnish 2 teaspoons toasted white sesame seeds, for garnish (optional) Prep: Rinse cucumbers and pat dry. Cut crosswise into pieces about 4 inches long. Cut each piece in half lengthwise. On a work surface, place a piece of cucumber (or several) cut side down. Lay the blade of a large knife flat on top the cucumber and smash down lightly with your other hand. The skin will begin to crack, the flesh will break down and the seeds will separate. Repeat until the whole piece is smashed. Break or slice diagonally into bite-size pieces, leaving the seeds behind. Place the cucumber pieces in a strainer and toss with a big pinch of salt and a big pinch of sugar. Place a plastic bag filled with ice on top of the cucumbers to serve as a weight and place the strainer over a bowl. Let drain 15 to 30 minutes on the counter, or in the refrigerator until ready to serve, up to 4 hours. Make the dressing: In a small bowl, combine salt, sugar and rice vinegar. Stir until salt and sugar are dissolved. Stir in sesame oil and soy sauce. When ready to serve, shake cucumbers well to drain off any remaining liquid and transfer to a serving bowl. Drizzle with grapeseed or olive oil and toss. Add half the dressing, half the garlic and the red pepper flakes to taste, and toss. Keep adding dressing until cucumbers are well coated but not drowned. Taste and add more pepper flakes and garlic if needed. Serve immediately, garnished with cilantro and sesame seeds.
|
|
|
Post by katiejane on May 23, 2021 15:25:46 GMT
Thai beef salad is a staple for our barbies.
250g pack medium rice noodle 2 cucumbers, peeled, deseeded and sliced 300g beansprout 20g pack coriander , leaves picked and torn 2 x packs basil , leaves picked and torn
Dressing Juice 1 lime 2 tbsp veg oil 2 tbsp fish sauce 2 red chillies 1 clove of garlic
Grill a couple of steaks to medium, and slice and to salad.
|
|
|
Post by greendragonlady on May 23, 2021 15:35:49 GMT
I love three bean salad. It's better if made at least a day ahead. I use a recipe similar to this one but I add a couple of cloves of minced garlic, a few small sweet, colorful peppers (the red, orange yellow ones you can get in a bag) sliced into thin rings, and I use cider vinegar. For beans I use a can of green beans, a can of wax beans, and a can of kidney beans. It's nice because it can stay out for a while and it won't spoil because it's not mayo based. Now I want some!!
|
|
|
Post by CarolinaGirl71 on May 23, 2021 15:43:47 GMT
Do you have recipes for the cucumber salads? They both sound delicious! For the red onion cucumber salad it is just thinly sliced cucumber and red onion (those are in halves) and dressing of choice. Sometimes it is a balsamic dressing, other times Italian, and other times an apple cider vinaigrette. The most important part is to let it sit for several hours. A few times I have added cherry tomatoes too. For the Asian, I do it a bit different as I can't use sesame oil. Here is the recipe I use from NYT: About 2 pounds thin-skinned cucumbers like English or Persian (8 to 10 mini cucumbers, 4 medium-size or 2 large greenhouse) 1 teaspoon kosher salt, plus more for cucumbers 2 teaspoons granulated sugar, plus more for cucumbers. 1 ½ tablespoons rice vinegar 2 teaspoons sesame oil 2 teaspoons soy sauce 1 tablespoon grapeseed or extra-virgin olive oil 2 large garlic cloves, minced or put through a press Red pepper flakes, to taste Small handful whole cilantro leaves, for garnish 2 teaspoons toasted white sesame seeds, for garnish (optional) Prep: Rinse cucumbers and pat dry. Cut crosswise into pieces about 4 inches long. Cut each piece in half lengthwise. On a work surface, place a piece of cucumber (or several) cut side down. Lay the blade of a large knife flat on top the cucumber and smash down lightly with your other hand. The skin will begin to crack, the flesh will break down and the seeds will separate. Repeat until the whole piece is smashed. Break or slice diagonally into bite-size pieces, leaving the seeds behind. Place the cucumber pieces in a strainer and toss with a big pinch of salt and a big pinch of sugar. Place a plastic bag filled with ice on top of the cucumbers to serve as a weight and place the strainer over a bowl. Let drain 15 to 30 minutes on the counter, or in the refrigerator until ready to serve, up to 4 hours. Make the dressing: In a small bowl, combine salt, sugar and rice vinegar. Stir until salt and sugar are dissolved. Stir in sesame oil and soy sauce. When ready to serve, shake cucumbers well to drain off any remaining liquid and transfer to a serving bowl. Drizzle with grapeseed or olive oil and toss. Add half the dressing, half the garlic and the red pepper flakes to taste, and toss. Keep adding dressing until cucumbers are well coated but not drowned. Taste and add more pepper flakes and garlic if needed. Serve immediately, garnished with cilantro and sesame seeds. Thank you! We will be having the Asian one tonight with dinner!
|
|
|
Post by Basket1lady on May 23, 2021 17:38:02 GMT
I make this Greek Tomato, Cucumber, and Feta Salad. I’ll even double the dressing and add pasta to it if I need a heartier salad. It’s really good. I’ll also make a super quick pasta salad with a tomato/basil spice blend, olive oil, tomatoes, and pasta and a splash of red wine vinegar. I’m looking and don’t see the spice blend that I use is available in the US. But it’s similar to this one on Penzy’s without the cheese, but I think the cheese would be a good addition! Basically, I use an Italian spice blend with bits of sun dried tomatoes in it. Amazon has some good choices if you search “tomato basil spice blends”.
|
|
|
Post by marysue63 on May 23, 2021 17:41:51 GMT
|
|
huskergal
Pearl Clutcher
Posts: 3,228
Jun 25, 2014 20:22:13 GMT
|
Post by huskergal on May 23, 2021 18:26:48 GMT
Dill pickle salad. I started making this last summer. It is now our favorite. We have a tweaked a bit, but mostly follow the recipe. Absolutely use shell macaroni. Recipe
|
|
|
Post by stingfan on May 23, 2021 18:52:56 GMT
I make a tortellini Caesar salad that for whatever reason I get addicted to! Really it's just the basic Caesar salad (romaine, croutons, shaved Parmesan, and dressing) with tortellini thrown in it. Also, I love grape tomatoes, so I put those in, too .
|
|
|
Post by flanz on May 23, 2021 22:25:00 GMT
cindyupnorth, you're a genius for starting this fab thread! Thank you~
|
|
|
Post by peano on Jun 27, 2021 18:35:19 GMT
My favorite salad is a black eyed pea salad. I just wing it but it’s generally 3 cans black eyed peas, a red pepper diced, a green pepper diced, diced red onion that looks like the right amount, an entire bunch of Italian parsley chopped, chopped jalapenos (recipe calls for fresh, I always use jarred. Dressing is red wine vinegar, olive oil, chopped garlic and seeded mustard, salt and pepper. There’s something about the “dirty” taste of black eyed peas juxtaposed against the freshness of the peppers I love.
|
|
|
Post by jemali on Jun 27, 2021 19:06:22 GMT
|
|
|
Post by scrappysurfer on Jun 27, 2021 19:24:50 GMT
I made a watermelon salad for a family barbecue and everyone loved it!
Chopped watermelon (about one small watermelon chopped into 2” chunks) 4oz crumbled feta - try to pick a good soft one, I used alouette and it didn’t quite have the flavor I was looking for Arugula - about 3 cups or three good handfuls. Fresh chopped mint (about 1 cup) Can also add diced cucumber. Dressing: 3 tbsp olive oil 1-2 tbsp fresh lemon juice 1 tbsp honey Kosher salt and Freshly ground pepper to taste
Whisk dressing and add to salad and Serve immediately, it doesn’t sit well IME.
|
|
huskergal
Pearl Clutcher
Posts: 3,228
Jun 25, 2014 20:22:13 GMT
|
Post by huskergal on Jun 27, 2021 20:59:39 GMT
My newest favorite is dill pickle salad. I made it for the first time last year for my son's covid graduation party.
|
|
|
Post by christine58 on Jun 27, 2021 21:06:37 GMT
My newest favorite is dill pickle salad. I made it for the first time last year for my son's covid graduation party. Recipe?
|
|
|
Post by cindyupnorth on Jun 27, 2021 21:12:38 GMT
Thanks to whoever BTT this!! esp good to look at with the july 4th holdiay coming up!
|
|
pilcas
Pearl Clutcher
Posts: 3,143
Aug 14, 2015 21:47:17 GMT
|
Post by pilcas on Jun 27, 2021 21:53:48 GMT
Pasta with feta cheese, chopped tomatoes, olives and cucumbers. Sometimes I add chickpeas or corn. Season with oil and vinegar, diiweed or oregano. Can add to it depending on what’s in the fridge.
|
|
|
Post by kamper on Jun 27, 2021 22:01:55 GMT
I usually just buy something from the deli, because I don't plan ahead. Heck I have never made potato salad!! Mainly because my mom and dh's mom make the best. But I need to step up and start making my own salads. I have made the one with the spaghetti noodles, supreme salad mix, veggies and Italian dressing I think it is. Looking for some fun, easy salads, esp now with grilling season coming up! plan to make chix and shrimp kabobs over Memorial day and a good salad would be great! We drove past a Mrs. Gerry's plant in Albert Lea (our first stop in MN). I was wondering what they made and then I saw a selection in the deli section of the grocery store. The 3 Bean salad is really good. I think you should include some of that.
|
|
|
Post by kamper on Jun 27, 2021 22:12:50 GMT
I really like this one. Cucumber Yogurt Raita Salad It's kind of an inverse raita. So many great suggestions. I will also recommend Six Seasons: A New Way with Vegetables by Joshua McFadden. This is one of the handful of cookbooks that made the cut from house to RV. So many excellent and inventive dishes, many of my favorites are salads.
|
|