Salad Recipes

You'll find a collection of interesting and unusual salads that are easy to prepare, yet very tasty.  Salads may not be the most glamorous of foods, people tend to think of it just as the little thing before you have the main course, or worst yet, the Salad as been labeled dietary food.  Well, both statements are true, but there is no need to think of the salad as some green stuff that you have to drown with a salad dressing to make it taste good.  Salads are nutritious and easy to make and a great way to reach your 5 veggies a day.

Carrot Salad

Corn Salad

French Shrimp Salad

Fresh Tomato Salad

Weeping Salad

Cucumber Salad

Old Fashioned Sweet-Sour Coleslaw

Green Bean Salad

Vegetable Salad

Black Bean Salad

Snap Bean Salad

Caesar Salad

Romaine Caesar Salad

Antipasto Salad

Ingredients:
1 (10 ounce) package salad greens (10 cups)
1 (6 ounce) can pitted ripe olives, drained, halved
10 pepperoni peppers
8 slices Hard Salami, quartered
1 cup Shredded Mozzarella Cheese
3/4 cup Italian Dressing
Directions
1 Toss greens with remaining ingredients.

Baked Potato Salad

Ingredients:

8 potatoes
1/2 pound bacon
1 pound processed American cheese, sliced
1/2 onion, chopped
1 cup mayonnaise
salt and pepper to taste
1/4 cup black olives, sliced

Directions:
Preheat oven to 325 degrees F (165 degrees C). Butter one 9x13 inch-baking dish.  Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool and slice 1/4 inch thick.  Place bacon in a large, deep skillet. Cook over medium high heat until lightly brown. Drain, chop and set aside.  Combine the potatoes, cheese, onion, mayonnaise and salt and pepper. Mix well and pour into prepared baking dish.  Top with bacon and olives, and bake at 325 degrees F (165 degrees C) or 1 hour.

California Salad Bowl

Ingredients:
(Dressing)
1 avocado, peeled and pitted
1 tablespoon lemon juice
1/2 cup mayonnaise
1/4 teaspoon hot pepper sauce
1/4 cup olive oil
1 clove garlic, peeled and minced
1/2 teaspoon salt
1 head romaine lettuce- rinsed, dried and torn into bite sized pieces
3 ounces Cheddar cheese, shredded
2 tomatoes, diced
2 green onions, chopped
1/4 (2.25 ounce) can pitted green olives
1 cup coarsely crushed corn chips

Directions:
In a blender or food processor, mix avocado, lemon juice, mayonnaise, hot pepper sauce, olive oil, garlic, and salt. Process until smooth.  In a large bowl, toss together romaine lettuce, Cheddar cheese, tomatoes, green onions, green olives, and corn chips. Toss with the avocado dressing mixture just before serving.