Understand different types of salads

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It seems there are more salad recipes a year. It 's a good thing, salads can be classified into different types, so you can limit your selection. There are six types of salads: green, plant, object, second, fruits and desserts. Most people are familiar with green vegetables and truth. Bound salads of all types of salads made with a thick sauce, like chicken salad salad, potato or macaroni. Entree SaladsCaesar, Cobb and Chef Salad. Fruit salad is self-explanatory, salads and desserts are often made with gelatin and whipped topping.

If you choose a salad, it helps to know which type you want to serve. Lettuce is a wonderful side dish. It can also be a main course of which in some cases. vegetable salads, three bean salad or salad of lettuce, like that of any other vegetables.

Dessert salads have evolved into an art formin the upper Midwest. With recipes for Snickers salad, lettuce and many other similar recipes for cookies, salads, desserts are very popular at potlucks and large gatherings.

Entree salads are usually served as a full meal. They often include a meat such as chicken, fish or meat. The meat can be mixed with the Greens or above or the side. These types of salads are often served for lunch, even if you can find from time to time used as an eveningMeal.

salads of pasta salad category fall the limit, though not many have a thick sauce that holds it together. Pasta salad can take many forms. Some have a touch of Italian, while others are very Asian in flavor. You will also find lots of recipes that fall between. For this reason, pasta salad very versatile and can be used as an input or as an aperitif before dinner is served. They can be filled with different ingredients, or kept the light.Pasta is also a good choice for potlucks, parties and other large events. Driving is good and tender, without separation or fall into disorder.

The choice of meal salad, you can use in your present difficult only because of the sheer number of choices you have. Learn more about these different types of salads will help you, one that goes well with other foods.

Recipe for pasta and spinach salad

This colorful dish can be served as an appetizer or a full meal.

What You Need to Know

9 ounces linguine
7 oz pesto
5 cups fresh spinach leaves, sliced
1 cup chopped fresh tomato
1 cup red onion, thinly sliced
1 / 4 cup toasted pine nuts,
3 tablespoons lemon juice
1 / 4 teaspoon salt

How-to

Cook the linguine according to package directions. Drain, rinse in cold water and drain.

Mix pasta, spinach, tomatoes, onions and pine nuts in a> Salad.

Mix the pesto sauce, lemon juice and salt in a bowl. Add the sauce mixture to pasta. Toss thoroughly to coat well. Serve immediately or cool until needed.

High Protein Salads - If You're Trying to Cut Carbohydrates

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If you're trying to cut carbohydrates, look to some of high protein salads like Macaroni and Cheese Salad, Daisy Salad, or Easter Salad. Plan ahead for high protein salads and actually pre-chill in a refrigerator all your ingredients such as mayonnaise, beef, macaroni, cheese, etc.

Here are 6 High Protein Salads to go after if you are trying to cut down on carbohydrates.

1) MACARONI & CHEESE SALAD

1/4 lb. Macaroni
1/4 lb. Cheese
1 teaspoonful French Mustard
3 tablespoonsful Oil
3 tablespoonsful Vinegar
1/2 Head of Celery
1/2 Lettuce

Boil the macaroni, or use any cold that may be in the larder. Cut it into pieces about three inches long, cut the cheese into very thin slices, and cut the celery into very small pieces. Lay these alternately in a bowl with some shredded lettuce. Make a dressing of the mustard, oil, and vinegar, and pour it over. Garnish with a little beetroot, and serve.

2) GREEN PEPPER & CHEESE SALAD

vegetable and cheese combination in the form of a salad can be made of green pepper and cheese. To make this kind of salad, select firm green peppers, one being sufficient if a large one can be obtained. Season cream cheese well with paprika and a little additional salt if necessary. Cut the top from the pepper, clean out the inside, and pack tight with the cheese. Cut the filled pepper into thin slices, place two or three of these slices on a salad plate garnished with lettuce leaves, and serve with French dressing.

3) PEPPER & CHEESE SALAD

Fill green peppers with a mixture of cream cheese and chopped olives. Set on the ice and then slice the peppers and serve a slice (shaped like a four-leaf clover) on a leaf of lettuce. Small brown bread sandwiches go well with this.

4) DAISY SALAD

This salad resembles a daisy. To make it, cut celery into strips about 2 inches long and trim one end of each round. These strips will serve to represent the daisy petals. Place them on salad plates garnished with lettuce, laying them so that they radiate from the center and their round ends are toward the outside of the plate. Then, for the center of the daisy effect, cut the yolks of hard-cooked eggs into halves and place one half, with the rounded side up, on the ends of the celery. Serve with French dressing.

5) WATER-LILY SALAD

A means of using eggs in salad without the addition of other foods is found in water-lily salad. If eggs are to be served for a luncheon or some other light meal, this method may add a little variety to the usual ways of serving them.

Hard-cook one egg for each person to be served, remove the shells, and cut the eggs into halves, lengthwise. Remove the yolks, mash them, and season with salt, pepper, and vinegar. Cut the halves of egg whites into three or four pointed pieces, cutting from end to end of the half. Place these in a star shape on salad plates garnished with lettuce. Form the seasoned egg yolk into a ball and place it in the center over the ends of the egg whites. Serve with any desired salad dressing.

6) EASTER SALAD

Cream cheese makes an attractive salad when formed into egg-shaped balls and served in a nest of shredded lettuce. To prepare this salad, which is known as Easter salad, shred lettuce finely and place it in the shape of a nest on salad plates. Make tiny egg-shaped balls of cream cheese moistened with sufficient cream to handle. Place three or four of these in the inside of the lettuce. Dust with paprika and serve with any desired dressing.

7) THE CARDINAL'S SALAD

Wash a good lettuce and a bunch of water-cress. Cut a cold boiled beef into strips, add six radishes, two hard-boiled eggs chopped up, and one small sliced cucumber. Arrange the lettuce-leaves in a salad-bowl, mix the other ingredients with a sufficient quantity of mayonnaise sauce, put them in the midst of the lettuce, and serve.

Super Salads - A Great Child Lunch Recipe Idea

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Some kids may not like salads but many do. If your child is anything like my 11 year old son, there is little else he likes more than taking a hearty salad to school.

Below are five of my son's favorite salad recipes - a pasta and bean salad I refer to as a Tex Mex Salad; our cold version of Pasta Primavera; a bean and bacon salad made with green beans; a broccoli and cauliflower salad with cheese and bacon; and a carrot, raisin and pineapple salad to ensure that he gets his daily quota of fruits and veggies.

I hope your child enjoys the following salad recipes as much as my son does. All the salad recipes are great made ahead the night before and are ideal for grown-up lunches as well.

Tex Mex Salad

1 cup small pasta (shells or macaroni)

1 mixed beans

1 can corn (or 1½ cup of frozen)

1/2 cup of each of green and red pepper

1/2 onion, chopped

1 cup mild salsa

2 tbsp. olive oil

2 tbsp. vinegar

1/2 cup Cheddar cheese

Salt & pepper to taste

Mix together. Serve with nacho chips. Serves 4.

Pasta Primavera

2 cups pasta, small dried

1 tbsp. olive oil

1 small onion, diced

2 cloves garlic, minced

12 cherry tomatoes, quartered

¼ cup water

¼ cup frozen peas

¼ cup frozen corn

1 tbsp. fresh basil, finely chopped

½ cup mozzarella cheese, cut into small cubes

Salt and pepper

Boil pasta in sufficient water for about 10 minutes until tender. Drain and rinse in warm water. In a small saucepan, sauté olive oil, onions and garlic on medium-low heat for approx. 3 minutes. Add cherry tomatoes, frozen peas, corn and water. Sauté until heated through. Mix in cooked, drained pasta. Let cool. Toss in fresh basil and mozzarella. Portion out in individual containers and salt and pepper to taste.

Green Bean & Bacon Salad

3 cups cooked green beans

2 tbsp. bacon grease

3 slices crisp chopped bacon

1/4 cup vinegar

1 tbsp. sugar

1 medium onion, chopped

Salt and pepper to taste

The secret to this recipe is to blend the ingredients with the freshly cooked beans while they're still hot and then chill prior to packing in your child's lunch. Serves 3 to 4.

Broccoli & Cauliflower Salad

2 cups each of broccoli & cauliflower, chopped

½ cup bacon bits

1 cup of grated Cheddar cheese

¼ cup minced red onion

1/3 cup of ranch or Caesar salad dressing

Combine ingredients. Mix well.

Carrot, Raisin & Pineapple Salad

2 cups carrots, grated

1 small can pineapple tidbits, drained

1/2 cup raisins

1/2 cup mayonnaise or whipped salad dressing.

Combine ingredients. Chill and serve cold. Serves 3 to 4.

What About Salads?

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In case you're not a salad lover, let me be one of the first to tell you that you're missing one of the most delicious foods a person can consume. Salads come in all sorts of styles, combinations, and are served with so many various toppings, that you could probably find a different salad for every day of the month.

One of my most favorite choices in dining is to go to the local buffet (they have a fabulous salad bar) and eat till my heart is content of the salad choices offered.

If you're going to build a great salad, you have to start with a great lettuce. There are more types of lettuce than automobiles, but my personal preference is iceberg and romaine. Once you have the proper foundation, your salad is a breeze. All sorts of toppings can be added, to build the gourmet salad. Fit for even the most discriminating taste.
Usually you find onions, tomatoes, green pepper, jalapeno pepper, banana pepper, ham, eggs, turkey, and cheese. Mushrooms, olives, pickled okra, bacon bits, and macaroni salad. Pepperoni, salami, croutons, and crackers. Cottage cheese, three bean salad, broccoli and cauliflower. If at this point, you haven't already filled the plate too full, you might want to consider simply adding another.

Now we approach the salad dressings. There are so many choices here, that it is often quite difficult for me to choose. I love blue cheese and ranch. I also love balsamic vinaigrette and Italian. Catalina is another favorite of mine.

Alright, we've built the perfect salad. Now would you like to hear about the wonderful health benefits of a salad? You might have to seek a little further than this article. The dismal truth here, is that although you would like to believe all that wonderful produce has provided you with the healthy eating award of the week, it simply is not so. Salads can be as high in calorie and fat content as a cheeseburger from the local McDonalds. That's quite disheartening news isn't it?

How can you eat a salad and still eat healthy? Lay off the cheeses, the meats, the cream based salad dressings. Stick to the pickled, the fresh produce, and the vinegar based dressings. Then you will have provided yourself with a wonderfully nutritious and healthful meal.

It is interesting to note here, that although the salad of your dreams may not be quite a healthful as you first thought, it is still a much better alternative than some of the other lunch options. For instance, pizza and pasta are worse than cheeseburgers for calorie content, and much higher in fat. The salad won't leave you feeling sluggish and sleepy as the cheeseburger would have done, thanks in part to the many vegetables you consumed along with the fat and calories.

So, go ahead, look forward to that next wonderful salad, and maybe don't pat yourself on the back quite so quick for your healthy choice, but you can be satisfied that you made a better choice than many of your peers.

How to Make Old Fashion Macaroni Salads

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I love old fashion recipes as I really enjoy going back to the basics sometimes. Here are some recipes for old fashion macaroni salads that are very good. These are from the days when we never heard of "pasta salad". We had good old fashion macaroni salad. It is still worth having today. The first recipe below is what I can AF Macaroni Salad. The AF stands for Air Force as in the United States Air Force. When I married back in the 60s, during the Viet Nam War, my husband was in the Air Force. Money was tight and we learned to eat, and I learned to cook, on a very small grocery budget. In fact, all my husband's friends were very envious of him. You see, I don't like steak so he was able to have one once in awhile even on a tight budget. This salad recipe was given to me during those tight budget days. It is still a good recipe for those on tight budgets during our current economic downturn.

AF MACARONI SALAD

I call this recipe my Air Force Macaroni Salad since the recipe was given to me by a lady who worked in a restaurant in New Mexico when I first went there as a young Air Force bride in the 1960s.

2 cups cooked macaroni
1/2 cup diced cheddar cheese
1/3 cup diced green bell pepper
3 tbsps finely chopped onion
1/2 cup mayonnaise or salad dressing
1/4 cup chopped sweet pickle (or sweet pickle relish)
1/4 tsp salt

Mix all the ingredients together. Cover and chill in the refrigerator for at least a couple of hours before serving.

CLASSIC MAYO MACARONI SALAD

1 cup mayonnaise
2 tbsp vinegar
1 tbsp prepared mustard
1 tsp sugar
1 tsp salt
1/4 tsp pepper
8-oz elbow macaroni, cooked, drained
1 cup sliced celery
1 cup chopped green bell pepper
1/4 cup chopped onion

In a large bowl, combine mayonnaise, vinegar, prepared mustard,sugar, salt, and pepper with a wire whisk until combined. Stir in the macaroni, bell pepper, and onion. Mix well. Cover bowl and refrigerate until serving time.

Enjoy!

Entree Salads in Minutes - Choose From Tuna, Chicken, Or Ham

Sometimes a person just doesn't feel like a full, heavy meal. When you desire a light meal and don't have a lot of time, turn to one of these quick and easy entree salad recipes. Whether you choose the Wild Rice Salad with Tuna or the Cashew Chicken with Peas, you are sure to have a great salad meal. But if you are looking for a really refreshing salad, try the Fruity Ham and Pasta Salad.

WILD RICE TUNA SALAD

1 pkg (6-oz) long-grain and wild rice mix
1/2 cup mayonnaise
1/4 cup sour cream
1/2 cup finely chopped celery
2 tbsps finely chopped onion
1 (12-oz) can solid white tuna in spring water; drained and flaked
1 cup salted cashews
Lettuce leaves

Cook the rice mix according to the package directions. Add the mayonnaise, sour cream, celery, onion, tuna, and cashews. Stir to mix well. Chill. Serve on lettuce leaves.

CASHEW CHICKEN & PEA SALAD IN 15 MINUTES

1 cup leftover (or deli) chicken, diced
1 pkg (16-oz) frozen peas, thawed
1 can (8-oz) sliced water chestnuts, drained
3/4 to 1 cup unsalted whole cashews
6 green onions, chopped
1/2 cup mayonnaise
1 tsp soy sauce
1/2 tsp ground ginger
Dash of garlic powder

In a large salad bowl, place all of the ingredients and toss well to coat. Serve immediately.

Note: If you are an oddball like me and don't eat chicken, you can substitute chopped cooked ham.

FRUITY HAM AND PASTA SALAD

1 can (11-oz) mandarin orange sections
1 (8 1/4-oz)can pineapple chunks
1 (6 3/4-oz) can chunk-style ham
1 cup corkscrew macaroni, uncooked
1/3 cup salad dressing OR mayonnaise
1 tbsp honey
2 tsp vinegar
1/4 tsp celery seed
2 cups torn salad greens
1 stalk celery, sliced
2 tbsp sunflower seeds, optional

Chill unopened cans of oranges, pineapple, and ham in the freezer for 10 minutes. Meanwhile, cook macaroni according to package directions; drain. Turn macaroni into a bowl of ice water. Let stand for 5 minutes. Drain well.

To make dressing: In a small mixing bowl, stir together salad dressing or mayonnaise, honey, vinegar, and celery seed. Stir to blend well.

Drain fruits and ham. Flake the ham into chunks. In a large bowl, toss together macaroni, orange sections, pineapple, ham, salad greens, and celery. Pour dressing atop the salad. Toss well to coat. Sprinkle with sunflower seeds, if desired.

Enjoy!

Great Salads For Summer! Green & Red Tomato Salad and Pasta Salad With Ham

As the old saying goes, "Summertime and the livin' is easy". One of the easy things about summer is a good salad recipe. On hot days when appetites wane, when you need an easy picnic item, or just don't want to heat up the house, a salad is often the perfect solution. Here we offer some different salad ideas for you to try. Maybe one of them will become a new favorite at your house. Try the Red and Green Tomato Salad for a pretty as well as a tasty salad as part of a light meal. For a more substantial salad that could actually serve as a light meal, try this Pasta Salad with Ham.

GREEN AND RED TOMATO SALAD
1/2 cup olive oil
3 tbsp red wine vinegar
2 tbsp lemon juice
1 clove garlic, minced
1/2 tsp ground cumin
1/8 tsp black pepper
3 medium red tomatoes, diced
3 medium green tomatoes, diced
1 medium red onion, thinly sliced and separated into rings
1 tbsp dried basil
In a small bowl or a jar with a lid, combine oil, vinegar, lemon juice, garlic, cumin, and pepper; mix well. Refrigerate. In a large shallow bowl, combine the tomatoes, onion, and basil. Thirty minutes before serving, add the dressing and toss.
1/2 cup serving = 63 calories,3 g carbs, 1 g protein

PASTA SALAD WITH HAM
4 cups cooked spiral macaroni, chilled
1/2 cup apple cider vinegar
1/2 cup extra-virgin olive oil
1 tsp Splenda granular
1/2 tsp salt
1/2 tsp freshly ground black pepper
2 cups lean julienned ham
1 1/2 cups fresh broccoli florets
1 cup thinly sliced carrots
1 med red bell pepper, cut into strips

Combine vinegar with olive oil, Splenda, salt and pepper in a jar with a seal tight lid. Shake the mixture vigorously to mix well. In a large bowl, combine the macaroni with the broccoli florets, carrots, bell pepper, and ham. Add the dressing and toss to coat well. Cover the bowl, refrigerate and chill while flavors blend.

Enjoy!