Main Dish Salads

[cat lover]

These type of salads make a nice meal on a hot summer night or a summer luncheon


Cassoulet Salad

1 can (16 oz) chick peas, drained
2 cans (16 oz each) red kidney beans, drained
1 can ( 16 oz) pinto beans, drained
1/2 cup thinly sliced green onions
1/2 cup pimiento, chopped
3/4 cup olive oil
1/3 cup wine vinegar
1 tsp leaf oregano, crumbled
1/2 tsp leaf basil, crumbled
1/2 tsp salt
1/2 tsp pepper
Few drops hot pepper sauce
1 pound sliced smoked sausages
Romaine lettuce
1/2 pound thinly sliced salami, halved

Combine first five ingredients in a large glass bowl till blended. Combine next seven ingredients in a jar with a top, shake to blend. Pour over the vegetable mixture and toss to blend. Cover bowl with plastic wrap and refrigerate at least 3 hours. At serving time toss the smoked sausage with the bean mixture. Line a salad bowl with lettuce. Drian the bean and sausage mixture and place in salad bowl. Garnish with salami around edge of bowl. 12 servings

[cat lover]

Serve this on a lettuce lined plate with some crackers.



3 cups cooked and diced chicken
1 1/2 cups diced celery
3 tbsp lemon juice
1 1/2 cups seedeless green grapes
3/4 cup toasted slivered almonds

Combine chicken, celery, and lemon juice and chill about 1 hour. Add grapes and almonds.

DRESSING:

1 cup mayonnaise
1/4 cup light cream
1 1/2 tsp salt
white pepper
1 tsp dry mustard

Mix dressing ingredients and combine with chicken mixture. 6 servings

[cat lover]

Bacon, Lettuce, and Tomato Salad


2 large tomatoes, cubed 1/2-inch
8 slices crisply cooked bacon, crumbled
1 (10-ounce) bag (6 cups) mixed salad greens
3/4 cup creamy-style ranch dressing
8 ounces (2 cups) American Cheese, shredded


Layer tomatoes, bacon, salad greens, dressing and cheese in large serving bowl. Toss just before serving.

[sweetnell3]

Cat lover can you used something besides the ranch dressing in the Bacon,Lettuce,and Tomato salad? I am unable to eat ranch dressing but think I would like this salad.

[cat lover]

Oh yes, you could use whatever you want actually. The ranch is listed just because it is similiar to mayonnasie that you would find on a BLT sandwich. Let us know what you end up using, and it will add a variation to the recipe!

[sweetnell3]

Yes I will lrt you know as soon as I make it.

[cat lover]

Steak Salad

4 cups salad greens
2 to 3 cups thinly sliced cooked steak
2 tomatoes, cut in wedges
1 green pepper, cut in strips
1 cup fresh mushrooms, sliced
1 cup celery, sliced
1/2 cup green or sweet onion, thinly sliced
.
Marinade:
1/2 cup teriyaki sauce
1/3 cup oil
1/4 cup vinegar
1/2 tsp ground ginger

Combine the marinade ingredients and mix well. Pour over beef, tomatoes, green pepper, mushrooms, celery and onions. Refrigerate for 3 - 4 hours (a plastic bag works well for this). Place 4 cups of salad greens into a bowl.
Drain excess marinade off vegetable and beef mixture, save for later. Arrange the beef and vegetables on the greens. Toss just before serving. Add extra vegetables or bean sprouts if you wish. Serve with the extra marinade for dressing (boil the marinade and refrigerate if not using immediately).
Serves 4.

[cat lover]

Tuna macaroni Salad

1 pkg. (6 or 7 oz) shell macaroni
1 cup cubed cheddar cheese
1 can (7oz) tuna, drained
1/4 cup sliced sweet pickles
1/3 cup minced onion
1 cup salad dressing
1/4 tsp salt
1/4 tsp pepper
2 cloves garlic, crushed

Cook macaroni as directed on pkg. Drain and rinse with cold water. Combine macaroni,cheese,tuna,pickles and onion in large bowl. Stir together salad dressing,salt, pepper and garlic; pour over macaroni mixture and toss. Cover and chill at least 3 hours. 6 servings

[cat lover]

This is especially good if you can go out and cut your own frsh spinach!

Baby Spinach Salad with Tuna

2 tbsp plain yogurt
2 tsp dijon mustard
1 tbsp fresh lemon juice
ground pepper
3 cups baby spinach, loosely packed
1/2 cup seedless red grapes halved lengthwise
1/4 cup thinly sliced red onion
1 can (3 oz) chunk light tuna packed in water

In a small bowl whisk together yogurt, mustard.lemon juice and season with pepper. Place dressing in a resealable container. Place spinach, grapes and onion in another container. Refrigerate up to overnight and just before serving drain and toss tuna with spinach mixture; and thenm toss all with dressing.

[cat lover]

Macaroni Salad with Cheese and Ham

1 cup uncooked macaroni
ham, cooked and cubed or cut in strips
Cheddar cheese, cut in cubes
1/2 cup chopped celery
1/3 cup bell pepper
2 tbsp chopped pimento
1/4 chopped green onion
1/4 cup sweet pickle relish
1/2 cup mayonnaise
1 tbsp prepared mustard
1/4 tsp salt

Cook macaroni as directed on package, drain and cool. Mix with the next 7 ingredients. Blend mayonnaise, mustard and salt. Add to macaroni mixture; toss lightly. Chill and serve. Serves 2 as a main dish salad

[cat lover]

Tuna Layer Salad


2 cans 6 1/2oz. tuna drained and flaked
2 cups chopped tomato
4 cups shredded lettuce
1 1/2 cups medium shell macaroni
2 cups chopped cucumber
1 10 oz. package frozen peas
1 cup shredded Cheddar Cheese
1 1/2 cups mayonnaise

Layer the ingredients in a large bowl. Spread mayonnaise
on top. Toss when ready to serve.

[cat lover]

George Burns' Cold Chicken Salad

Bone and chop 1 1/2 cups cooked chicken. Combine chicken with 1 cup shredded iceberg lettuce, 2 tbsp minced crystallized ginger, 2 tbsp toasted sesame seeds and 2 chopped green onions. In a skillet fry 1 1/2 cups of cellophane noodles for two minutes in oil. Blend 1/4 cup sugar, 4 tbsp vinegar,3 tbsp salad oil and 1 tsp soy sauce. Heat to dissolve sugar then cool. Combine chicklen mixture with noodles and pour dressing over all. Toss lightly. Serve 8

[cat lover]

This recipe was given to me by a friend; she got it from Butrico Groves near Scottsmoor, Florida


Orange Chicken Salad

4 cups cooked cubed chicken breast
1 cup pecans, coarsely chopped
1/2 cup celery, chopped
1/2 cup mayonnaise
1/2 cup sour cream
1/4 tsp salt
1/8 tsp pepper
4 medium naval oranges, peeled and sectioned
Roamine lettuce leaves
Crackers

In a bowl combine the chiicken, pecans and celery. Combine mayonnaise, sour cream, salt and pepper and pour over chicken mixture and toss well. Fold in orange sections and serve on lettuce lined plates with crackers. 6 servings

[cat lover]

Steak and Wild Mushroom Wilted Spinach Salad with Basil Vinaigrette

1 lb. natural London Broil
1/4 c. Worcestershire sauce
1 tbsp Dijon Mustard
3 cloves garlic, minced
1/2 c. warm water
2 tbsp olive oil
4 cloves garlic, minced
8 oz. cremini mushrooms, sliced
8 oz. shiitake mushrooms, sliced
1 large portabello mushroom, sliced
1/3 c. water, chicken broth or white wine
sea salt & ground black pepper
1 c. olive oil and Balsamic Vinaigrette
10 fresh basil leaved, thinly sliced
pinch of red pepper flakes
6 cups baby spinach

Mix Worcestershire sauce with mustard, garlic and water in a glass dish. Place London Broil in the dish. Cover and refrigerate for 30 minutes. Heat a tablespoon of olive oil in a large saute pan. Add garlic. Cook for about 2 minutes till soft. Add mushrooms. Cook for about 3 to 4 minutes. Add water, broth or wine. Cover and cook for 2 minutes. Add salt and pepper to taste. Place mushrooms in a bowl. Heat grill pan over medium high heat. Add a tablespoon of olive oil. Remove steak from marinade and pat dry. Sear 2 to 3 minutes per side for medium rare. Set on a cutting board to rest. Place dressing in a blender with basil and red pepper flakes. Pulse to combine. Heat in small saucepan or microwave. (Do not boil!) Divide spinach between 4 plates. Drizzle with a little hot dressing. Top with sliced steak and sautéed mushrooms. Finish with a little more dressing. Garnish with fresh chopped basil. Serves 4

[cat lover]

Steak Salad with Cilantro Oil

From Better Homes and Gardens



12 ounces flank steak or boneless sirloin steak, cut 1 inch thick
1/8 teaspoon salt
1/8 teaspoon pepper
1/4 cup lime juice
6 cups small romaine lettuce leaves
5 ounces jicama, peeled and cut into 2-inch sticks (1 cup)
1 medium mango, sliced
1 small red onion, cut into thin wedges
2 teaspoons honey
1/3 cup packed fresh cilantro
2 tablespoons olive oil
1/2 clove garlic, minced
1/8 teaspoon hot pepper sauce



For cilantro oil, in a bowl combine cilantro, olive oil, garlic, and hot pepper sauce. Set aside. Season steak with salt and pepper. Place in a self-sealing plastic bag set in a shallow bowl. Set aside. Stir lime juice into cilantro oil. Pour half the juice mixture over meat. Seal bag. Marinate in refrigerator for at least 2 hours or up to 24 hours. Cover and chill remaining lime-cilantro mixture for dressing. Drain meat. Discard marinade. Grill meat on rack of an uncovered grill directly over medium coals for 12 to 14 minutes for medium doneness (160 degrees), turning once. Remove from grill. Thinly slice across grain. To serve, divide romaine leaves among 4 individual salad bowls. Top with steak slices, jicama, mango, and onion. In a bowl combine reserved lime-cilantro mixture and honey. Drizzle over salad. Makes 4 servings.

[cat lover]

Balsamic Chicken Salad


Melscun Mix
3 tbsp olive oil
1 large onion, minced
4 cloves garlic, minced
3 scallions, diced
2 lbs boneless skinless chicken breast, thinly sliced
5 tbsp balsamic vinegar
2 tbsp Dijon mustard
salt and ground pepper
1/4 cup fresh basil
1/2 cup croutons


Wash and tear the greens into small pieces and arrange in a large salad bowl or on individual plates. Heat a wok over medium heat. Add the olive oil and heat until very hot. Add the onion, garlic, and scallions and stir fry for 2 minutes. Add the chicken in small batches and quickly brown. Reserve cooked chicken on a plate beside the stove. Return the chicken to the wok and add the vinegar and mustard. Cook the mixture for 3-4 minutes more, or until the chicken is cooked through, but still moist and tender. Season with salt and pepper if desired and add the basil. Toss the chicken mixture and spoon onto the prepared leaves. Garnish with the croutons. 6 servings

[cat lover]

Chicken Caesar Salad


Nonstick cooking spray
1 1/2 pounds boneless skinless chicken breast halves
12 cups torn romaine lettuce
1/2 cup (4 ounces) Egg Beaters
3 tbsp olive oil
1/4 cup lemon juice
2 cloves garlic, minced
1 tsp Gulden's Spicy Brown Mustard
1/4 tsp ground black pepper
grated Parmesan cheese, (optional)

Spray grate of outdoor grill with nonstick cooking spray. Preheat grill to medium heat. Place chicken on grate of grill; cover grill with lid. Grill 10 minutes, or until chicken is no longer pink in center and juices run clear, turning after 5 minutes. Cool chicken; cut into strips. Place lettuce in large bowl. Add chicken; mix lightly. Beat Egg Beaters, oil, lemon juice, garlic, mustard and pepper in small bowl with wire whisk until well blended. Pour over salad; toss to coat. Sprinkle with the Parmesan cheese. 8 servings; 2 cups each serving

[cat lover]

Recipe from Better Homes and Gardens

1/3 cup fat free mayonnaise dressing or salad dressing
4 tbsp milk
3 tbsp chopped oil packed dried tomatoes, drained
1 clove garlic, minced
12 thin slices baguette style French bread
6 cups torn mixed salad greens
3 plum tomatoes, seeded and chopped (1 cup)
1 small cucumber, halved lengthwise and thinly sliced
1/2 cup cubed Muenster or mozzarella cheese (2 oz)
8 slices turkey bacon, crisp cooked, drained, and crumbled

For dressing, in a blender container or food processor bowl, combine mayonnaise or salad dressing, milk, dried tomatoes, and garlic. Cover and blend or process until tomatoes and garlic are finely chopped. Set dressing aside. Place bread slices on a baking sheet. Bake in a 450 degree oven for about 5 minutes or till toasted. Turn slices over and spread with some of the dressing. Bake 3 minutes more and set aside. Meanwhile, in a large bowl toss together salad greens, chopped tomato, cucumber, cheese, and bacon. Drizzle with dressing and toss lightly to coat. Serve with toasted bread slices. Makes 4 servings.

[cat lover]

Onion and Turkey Lime Salad




6 cups white or yellow onions, cut into narrow wedges
6 cups slivered sweet red peppers
1/4 cup vegetable oil
6 cups cooked turkey, shredded
1/4 to 1/2 cup tequila (see note)
1 tbsp grated lime peel
1 clove garlic, crushed
2 tsp ground cumin
1-1/2 tsp dried, crushed hot red peppers
1/4 cup lime juice, freshly squeezed
lettuce
sour cream (optional)



Saute onions and peppers in oil until tender. Add turkey, tequila, lime peel, garlic, cumin and crushed pepper; heat thoroughly. Add lime juice and mix. Cover and refrigerate. Arrange 1-1/2 cups salad on lettuce lined individual salad plates. Serve with sour cream. Makes 6 servings

Note: Three tablespoons frozen grapefruit juice concentrate may be substituted.

Recipe from National Onion Association

[cat lover]

Hearty Holiday Pasta Salad

8 ounces dry bow tie pasta, (about 3 cups), uncooked
1-1/2 cups fresh broccoli florets, (bite-size pieces)
1/2 cup lemon juice
3 tbsp chopped red onion
1 tsp granulated sugar
1 tsp salt
1/2 cup vegetable oil
2 cups chopped leftover cooked turkey
1 pkg (6 ounces) sweetened dried cranberries, (about 1-1/2 cups)
1 cup (4 ounces) blue cheese crumbles
1/2 cup chopped walnuts, toasted

Cook pasta according to package directions, adding broccoli the last 2 minutes. Drain pasta and broccoli. Rinse with cold water to cool quickly and drain well. Combine lemon juice, onion, sugar and salt in small bowl and whisk till blended. Slowly whisk in oil and set aside. Place pasta and broccoli, cranberries, turkey, blue cheese and walnuts in large bowl and toss together. Add lemon juice mixture and toss lightly. Cover and refrigerate till ready to serve. 8 servings

[cat lover]

Sirloin Salad

From Midwest Living Magazine

1 head romaine lettuce (1 pound)
Caramelized Onion Vinaigrette (see recipe follows)
4 plum tomatoes, cored & quartered
1/2 cup crumbled blue cheese
6 radishes, thinly sliced
1 tbsp snipped fresh parsley
1 tbsp capers, drained
3/4 pound boneless beef sirloin steak, cut 1" thick

Cut off bottom core of romaine. Rinse leaves in cold water and pat dry. Cut out heavy center vein. Tear leaves into bitesize pieces. Wrap lettuce in a dry kitchen towel and store in the refrigerator for at least 30 minutes or up to several hours to crisp romaine. Prepare the Caramelized Onion Vinaigrette as directed. Divide the romaine among 4 individual dinner plates. Arrange 1/4 of the tomatoes, the blue cheese, the radishes, parsley, and the capers on each serving plate of greens and set aside. Slash fat edges of steak at 1" intervals, being careful not to cut into the meat. Place the steak on the unheated rack of a broiler pan. Broil the meat 3" from the heat for 6 minutes. Turn the steak. Broil the meat to desired doneness. Allow 6 to 8 minutes more for medium or 8 to 10 minutes more for well done. Insert an instant-read meat thermometer at an angle into center of steak (temperature should register 155 degree F for medium or 165 degree F for well done).
5. Remove meat from the pan. Cover cooked steak with foil and let stand for 5 minutes before cutting into bite-size strips. (The internal temperature of the meat will rise 5 degree F during standing time.) Arrange steak strips on top of the salad. Drizzle about 2 tablespoons of the Caramelized Onion Vinaigrette over each salad. Makes 4 main-dish servings.

Caramelized Onion Vinaigrette: In a medium skillet, melt 1 tablespoon butter over medium heat. Add 1 cup finely chopped onion. Reduce heat to medium-low and cook for 15 to 20 minutes or until the onion is very soft and golden, stirring occasionally. Sprinkle 2 tablespoons of sugar over the onion and cook, stirring frequently, for 7 to 10 minutes more or until the onion starts to brown. Remove from the heat. Cool the cooked onion slightly.

In a screw-top jar, combine the caramelized onion with 1/3 cup extra-virgin olive oil, 1/4 cup balsamic vinegar, 2 tablespoons red wine vinegar, 1 tablespoon lemon juice, 1 teaspoon soy sauce, 1/8 teaspoon salt, and 1/8 teaspoon pepper. Cover mixture and shake well. Serve dressing immediately or cover it and store in the refrigerator up to 1 week. If chilled, let stand at room temperature 30 minutes before using. Shake before serving. Makes about 1 cup.

[cat lover]

Warm Chicken Salad with Mustard Vinaigrette



MUSTARD VINAIGRETTE:

1 tbsp Dijon mustard
1 tbsp finely chopped fresh basil, chives, or parsley
1 tbsp balsamic vinegar
Salt
ground black pepper
3/4 cup olive oil

CHICKEN SALAD:

6 boneless, skinless chicken breast halves
3 tbsp olive oil
Salt
ground black pepper
3 cups washed, dried, and torn baby romaine lettuce leaves
3 cups washed, dried, and trimmed watercress leaves
1/2 pound fresh mushrooms,trimmed, wiped clean, and thickly sliced
Finely chopped fresh basil, chives, or parsley, for garnish

First, make the vinaigrette: In a small mixing bowl, stir together the mustard, fresh herbs, vinegar, salt and pepper. Slowly whisk in the oil. Correct the seasonings to taste, including the mustard and vinegar, and set aside.

Preheat the broiler. Lightly brush the chicken breasts all over with a little of the olive oil and season them to taste with salt and pepper. Place the chicken breasts in the broiler pan or a shallow baking pan placed under the broiler and broil until cooked through, 6 to 8 minutes per side. (When the broiling time is almost over, cut into the center of one with a sharp knife to make sure that it is no longer pink at the center.) Once the chicken has begun to cook, put the romaine and watercress leaves in a big salad bowl and toss with just enough of the vinaigrette dressing to coat them lightly. Set aside. After you have turned the chicken breasts to cook on their other sides, heat a large skillet over high heat and add 1 to 2 tablespoons of the olive oil. Add the mushrooms and saute over high heat until they begin to turn golden, about 4 minutes season to taste with salt and pepper. Divide the salad leaves among 6 serving plates, mounding them in the center. Arrange the sauteed mushrooms around the leaves. Cut each chicken breast crosswise and on the diagonal into 6 slices and arrange the slices over each bed of greens. Spoon a little more of the vinaigrette over the chicken, garnish with fresh herbs, and serve immediately.

This is a Wolfgang Puck recipe

[cat lover]

Turkey, Bacon, and Pickled-Onion Spinach Salad

Source: Ladies' Home Journal


1/3 cup raspberry vinegar
1/3 cup sugar
1 bay leaf
1 small red onion, sliced
2 tsp Dijon mustard
1 tbsp extravirgin olive oil
4 slices turkey bacon
6 cups baby spinach
1/4 pound deli turkey, torn into bite size pieces
1/4 cup pecans, toasted and coarsely chopped
1/2 cup blue cheese, crumbed

Make pickled onion: Bring vinegar, sugar, and bay leaf to a boil in a small saucepan. Cook, stirring till sugar dissolves, about 1 minute. Immediately stir in onion and remove from heat; let cool (discard bay leaf). Transfer 3 tablespoons pickling liquid to a bowl. Whisk in mustard and oil, salt and pepper to taste, for dressing. Cook bacon in a large nonstick skillet over moderate heat turning once till crisp and golden brown, 6 minutes. Transfer to paper towels to drain; crumble. Transfer 1/4 cup onion (no liquid) to a large bowl and toss with half of bacon, the spinach, turkey, pecans, cheese, and dressing; salt and pepper to taste. Sprinkle with remaining bacon, Drain remaining onion and serve on the side to top salad, if desired. Makes 4 servings.

[cat lover]

Pasta Ham Salad

1 1/2 cups dried wagon wheel pasta
4 oz cooked lean ham, cut into bite-size pieces
1 small zucchini, quartered lengthwise & sliced
2 tbsp green onion, sliced
1/3 cup bottled fat free French salad dressing
2 tbsp plain fat free yogurt
1 tsp dried basil, crushed
3/4 cup grape tomatoes, halved

In a large saucepan cook pasta according to package directions. Drain. Rinse with cold water. Drain again. In a large bowl combine cooked pasta, ham, zucchini, and green onion. For dressing, in a small bowl stir together salad dressing, yogurt, and basil. Pour dressing over pasta mixture. Toss lightly to coat. Cover and chill for 2 to 24 hours. Before serving, gently stir tomatoes into pasta mixture. Makes 4 main-dish servings.

[cat lover]

Chicken Romaine Salad

1/3 cup dried cranberries, cherries, blueberries or currants
1 2 to 2 1/2 lb roasted chicken (deli chicken makes this fast!)
1/2 cup balsamic vinaigrette salad dresing
2 tbsp orange juice
1 10 oz pkg. torn romaine letuce OR mixed salad greens
1/2 of an 8 oz pkg. sliced mushrooms
1 1/2 cups reforgerated grapefruit sections, mango or papaya slices or any combination of
2 tbsp sry roasted shelled sunflower seeds

In a smal bowl pour enough water over dried fruit to cover and let stand 5 minutes and then drain. Pull chicken meat from bones and shred into large pieces. Discard bones and skin. Mesure 2 cups chicken pieces and place into a medium bowl and set aside. Cover and chill remaining chicken for another use. For dressing: In a screw top jar combine 1/2 cup balsamic vinagrette and orange juice. Cover and shake well. To serve, arrange lettuce on platter. Top with mushrooms, refrigerated fruit and shredded chicken. Sprinkle salads with dried fruit and sunflower seeds, Drizzlw tih dressing and serve. Makes 4 main dish salads.

[cat lover]

Turkey Pasta Salad

8 oz cavatappi pasta
2 1/2 cups cubed leftover turkey
2/3 cup red grapes, halved
1 to 2 tbsp chopped fresh dill
1/2 cup creamy Italian salad dressing

Cook pasta according to package directions and drain. In a bowl combine pasta, turkey, grapes, walnuts and dill. Drizzle with the dressing and toss to combine. Serve in a lettuce lined bowl and top with the pasta salad. 4 servings

Per Serving: 743 calories- 47 g protein- 38 g fat- 8 g saturated- 100 mg chol- 51 g carbs- 927 mg sodium- 3 g fiber- 8 g sugar

[cat lover]

Corn Beef Potato Salad

2 - 16 oz cans sliced potatoes, chilled & drained
1 - 12 oz can corn beef, chilled and diced
2 tbsp chopped green onions with tops
2 hard boiled eggs, chopped
1/2 cup mayonnaise
2 t bsp french dressing
1/2 tsp celery seed
1/4 tsp salt

Combine potatoes, corn beef, green onion, and hard boiled eggs. In another bowl combine mayonnaise, french dressing, celery seed, and salt. Toss with potato corn beef mixture. 6 servings