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6 Responses to Does anyone have a really really good original salad recipe?

1. Hot Chicken Salad

   This chicken salad is baked, with a potato chip topping. Scroll down to see more chicken salad recipes.
   INGREDIENTS:
   2 cups cooked chicken, diced
   2 cups celery, chopped
   1/2 to 1 cup chopped pecans
   1 cup mayonnaise
   3 tablespoons chopped onion
   2 tablespoons Worcestershire sauce
   2 tablespoons lemon juice
   1/2 cup plain potato chips, crushed
   1/2 cup barbecue potato chips, crushed
   PREPARATION:
   Combine chicken, celery, pecans, mayonnaise, onion, Worcestershire sauce, and lemon juice. Spoon into a lightly greased 2-quart casserole. Sprinkle potato chips over top. Bake for 20 to 25 minutes at 350°.
   Serves 8.

   

   J B
   January 16, 2014 at 6:46 am
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2. this recipe has been passes down in my family well 2 actually….cut up feta ripe tomatoes green onions and anything eles u prefer…use any type of lettuce u like even spinach taste good.. then sqeeze ur prefered amount of lemon over the salade. add the prefered amount of salt and about 2-3 tbsp. of oil…
   for the second onee use balsamic vingear instead of oil and lemon it tastes very good and gose with just about any meal and they are very healthy for you:) enjoy ur salde:))

   

   tasha
   January 16, 2014 at 7:18 am
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3. Beet and Potato Chicken Salad

   4 chicken breast halves, boneless and skinless
   1 cup whole pickled beets, drained
   2 cups diced, cooked potatoes
   1 red onion, minced
   1/4 cup chopped dill pickle
   1/4 cup mayonnaise
   1/4 cup sour cream
   1 bunch watercress, washed and trimmed
   3 strips bacon, cooked and diced
   1/4 cup walnuts, toasted and chopped
   Lettuce

   In medium saucepan, place chicken breasts and cover with cold water. Over medium-high heat, bring water to a simmer; cover and cook for 8 minutes, until chicken breasts are firm and opaque. Remove chicken from pan; cool.
   Dice beets and place in small bowl; set aside. Chop chicken into 1 inch chunks; place in large bowl. Stir in potatoes, beets, red onion, dill pickle, mayonnaise and sour cream.
   Line large serving platter or bowl with watercress. Add a large handful of lettuce in center. Top with chicken and potato salad. Toss together and drizzle with dressing. Sprinkle with bacon and walnuts.

   Makes 4 servings.

   And now for the dressing.

   Oriental Ginger Dressing

   2 tablespoons cider vinegar
   1/2 teaspoon sesame oil
   1 tablespoon sugar
   1 teaspoon fresh ginger, grated
   1 tablespoon soy sauce
   1/2 cup pineapple juice

   Combine all ingredients in a jar. Cover and shake vigorously. Or combine using food processor. Chill or serve over green salad, chicken salad or pasta salad.

   I think the ginger and pinapple pair up beautifully with the beets and the soy sauce brings out the flavor of the chicken. However, if you want something more classy, try this one.

   1/2 cup extra virgin olive oil
   1/4 cup sherry vinegar
   1 tablespoon plus 1 teaspoon finely chopped shallot
   1/2 teaspoons finely minced garlic
   1/2 teaspoon salt
   1/4 teaspoon freshly ground pepper

   In small bowl, whisk all ingredients together.
   Makes about 3/4 cup.

   YUMMY

   

   ~~Icy Feet~~
   January 16, 2014 at 8:00 am
   Reply

4. Here are four salads. They are all different from eachother. Have fun on mothers day.

   Steak Salad

   Cook Time: 5 Minutes Ready In: 35 Minutes
   4 servings

   “Interesting twist on the typical steak salad. Broiled sirloin on Romaine lettuce with roma tomatoes, mushrooms, walnuts, and blue cheese with a smoky dressing.”
   INGREDIENTS:
   1 1/2 pounds beef sirloin steak
   8 cups romaine lettuce, torn
   into bite-size pieces
   6 roma (plum) tomatoes, sliced
   1/2 cup sliced fresh
   mushrooms
   3/4 cup crumbled blue cheese
   1/4 cup walnuts
   1/3 cup vegetable oil
   3 tablespoons red wine vinegar
   2 tablespoons lemon juice
   1/2 teaspoon salt
   1/8 teaspoon ground black
   pepper
   3 teaspoons Worcestershire
   sauce
   1/8 teaspoon liquid smoke
   flavoring

   DIRECTIONS:
   1. Preheat oven on broiler setting. Broil steaks for 3 to 5 minutes per side, or to desired doneness. Allow to cool, then slice into bite-size pieces.
   2. On chilled plates, arrange lettuce, tomatoes, and mushrooms. Sprinkle with blue cheese and walnuts. Top with steak slices.
   3. In a small bowl, whisk together oil, vinegar, lemon juice, salt, pepper, Worcestershire sauce, and smoke flavoring. Drizzle over salad.

   Fresh Broccoli Salad
   Prep Time: 15 Minutes
   Cook Time: 15 Minutes Ready In: 30 Minutes

   Serves 8
   INGREDIENTS:
   2 heads fresh broccoli
   1 red onion
   1/2 pound bacon
   3/4 cup raisins 3/4 cup sliced almonds
   1 cup mayonnaise
   1/2 cup white sugar
   2 tablespoons white wine
   vinegar

   DIRECTIONS:
   1. Place bacon in a deep skillet and cook over medium high heat until evenly brown. Cool and crumble.
   2. Cut the broccoli into bite-size pieces and cut the onion into thin bite-size slices. Combine with the bacon, raisins, your favorite nuts and mix well.
   3. To prepare the dressing, mix the mayonnaise, sugar and vinegar together until smooth. Stir into the salad, let chill and serve.

   Cucumber Salad
   Yields: 8 servings

   “A cool delicious cucumber salad marinated with a sweet vinegar mixture and flavored with dill.”
   INGREDIENTS:
   cucumbers, thinly sliced
   1 small white onion, thinly
   sliced
   1 cup white vinegar 1/2 cup water
   3/4 cup white sugar
   1 tablespoon dried dill, or to
   taste

   DIRECTIONS:
   1. Toss together the cucumbers and onion in a large bowl. Combine the vinegar, water and sugar in a saucepan over medium-high heat. Bring to a boil, and pour over the cucumber and onions. Stir in dill, cover, and refrigerate until cold. This can also be eaten at room temperature, but be sure to allow the cucumbers to marinate for at least 1 hour.

   Apple-Cheddar Tossed Salad
   Prep Time: 15 Minutes
   Ready In: 15 Minutes
   Yields: 10 servings

   INGREDIENTS:
   10 cups torn mixed salad
   greens
   1 cup chopped red apple
   1 cup cubed Cheddar cheese
   1 cup chopped walnuts,
   toasted
   HONEY DRESSING:
   2/3 cup honey 2 tablespoons cider vinegar
   1 teaspoon celery seed
   1 teaspoon ground mustard
   1 teaspoon paprika
   1 teaspoon lemon juice
   1 teaspoon grated onion
   1/4 teaspoon salt
   1 cup vegetable oil

   DIRECTIONS:
   1. In a large salad bowl, combine the greens, apple, cheese and walnuts. In a blender or food processor, combine the first eight dressing ingredients. While processing, gradually add oil in a steady stream. Serve with salad.

   

   Lady Trey
   January 16, 2014 at 8:47 am
   Reply

5. This is my own original salad that I have been making for years…everyone that I make it for just loves it..hope your mother does too.

   Chinese Salad

   2 cups cooked rice
   fresh bean sprouts
   fresh mushrooms about 1 cup or so
   1/2 cup raisins
   1 cup chopped celery
   1 cup salted cashews
   1 bag baby spinach or mixed greens

   Combine all ingredients..add dressing just before serving

   Dressing

   1/2 cup soy sauce
   1/2 cup vegetable oil
   2 or 3 crushed garlic cloves
   shake and add to salad

   Shrimp or chicken would also be nice added to this.

   

   Sherry N
   January 16, 2014 at 9:39 am
   Reply

6. I make something called Oriental chicken salad. It is cubed chicken, diced red peppers, bean sprouts, sliced water chestnuts, diced onions, a little cilantro, dill weed, coarse ground black pepper and seasoning salt. Mix these ingredients with mayonnaise and a little ranch dressing. We serve it with those Chicken in a Biscuit crackers.

   

   Lin s
   January 16, 2014 at 10:36 am
   Reply