When you learn how to make recipes for salads, they do not need to be plain, tasteless dishes. Many types of salads have become increasingly popular in recent years with the notion of adding almost any of your favorite ingredients in the salad of your choice.
Great consideration is being given as to what makes a good salad. Fresh crisp greens such as lettuce, romaine, escarole, chicory and watercress make for a good base in making a vegetable salad. From here add a variety of colors to make not only a delicious but very presentable salad.
Recipes for salads are not only vegetables but can consist of various fruits. Fruit salads are American in origin and have increased in popularity as the years passed. With the availability of fruits from around the world today in our supermarkets, the sky is the limit. As with vegetable salads, the uses of a variety of colors in them add to taste and appearance.
In recent years we have seen everything added to salads. Today we are combining meats and fruits to vegetables to make complete meals. Today delicious salads are being served at luncheons as a main entree or served as the central theme to luncheons and dinners. These are usually served topped with a few ounces of fish, chicken, eggs or cheese.
Recently I have seen an awakening to molded salads. The beauty and lusciousness of these salads are inspiring great cooks around the world. These salads are a great attraction to any buffet table or depending on the recipe, served as appetizer or along side of dinner. Let your imagination go wild in presentation with such a large variety of molds to choose from.
Wash and drain lettuce and spinach; add remaining vegetables.
Toss together with salad dressing and serve.
Optional: Season with salt, pepper and garlic powder to taste.
Wash and chop lettuce; drain on paper towels.
Combine lettuce, celery, green onions and oranges in a large bowl.
Sprinkle salt, almonds and brown sugar over top.
Add reserved orange liquid; toss to blend.
Refrigerate until ready to serve.
Some of the layered salads rank high among my favorites recipes for salads. These are especially good for buffets, church dinners or other carry ins. Most of these recipes tell you to make them ahead of time and refrigerate so the flavors blend. This makes a delicious tasting salad! The layers of different colors also make a great presentation.
In a 9x13 inch dish, layer the lettuce, then the peas, then the
onion, then the eggs, then the bacon, and finally the Cheddar cheese.
Spread dressing over the top, and then sprinkle the Parmesan cheese on
top. Refrigerate for 24 hours.
Who does not like good taco salads with all the flavorful ingredients! They can be individually served or fixed in a large bowl like the following recipe.
Brown ground beef and add the taco sauce. Mix together the lettuce,
onion, tomatoes. Add the ground beef mixture to the vegetables. Crumble
the bag of Doritos and add to the mixture. Add the grated cheese and
the dressing. Toss all together and serve immediately.
We all look for pistachio recipes because they add such good flavor when cooking. The following is a DELICIOUS dessert recipe!
Add pineapple and pudding mix. Add marshmallows and nuts. Fold in Cool Whip and refrigerate until serving.
Throw in baby green peas with any of your vegetables to make recipes for salads adding extra flavor and texture.
Mix all together and chill until serving.
Bring to boil the sugar, vinegar, oil and salt. Set aside to cool. Mix remaining ingredients together. Pour cooled sugar and vinegar mixture over other ingredients and refrigerate. Best if it is refrigerated for a couple hours before serving.
This Waldorf salad is a great way of using apples in the fall. This is one of the fruit recipes for salads which makes for a delicious light dessert.
Combine all ingredients and toss together. Refrigerate until serving.