Post some yummy ones for me, pleeeeeeeeeease...

(too lazy to check old threads)

1 head of Lettuce
half a can of Olives
diced Peppers
sliced or cubed Cucumbers (if you like them, I don't)
sliced Onions
Lots of Crutons
1 Bottle of Dressing.....

chicken, lettuce, and pickle salad, with mayonnaise to taste.

CATEGORY VEGETABLES:

Tomato Toss
From a newspaper growing up in Washington DC:
Cut 4 large peeled tomatoes into medium slices. Sprinkle with 1 tablespoon parsley. Mix a clove of garlic, 6 T olive oil, 2 T vinegar, 1 tsp. salt, 1/2 tsp. basil leaf and 1/3 tsp. pepper. Pour over tomatoes and chill 3 hours in tight lidded container.




The Famous Purple Salad
Slice (on coarse blade) a red cabbage or cut into small pieces.
Cut up a bunch of scallions
Mix in large serving bowl.

Add dressing:
Healthy splash of olive oil to coat lightly
1/3 tsp garlic powder
1/4 cup white vinegar
5 or 6 shakes of soy sauce
1/4 tsp ginger powder (optional, for a little Asian flavor)
a handful of Sesame seeds, toasted in oven for a few minutes until brown – serve sprinkled on top for maximum crunch

Broccoli Salad

Ingredients:
1 small box broccoli or equal amount of fresh broccoli
1 large or four small plum tomatoes
1 cup kidney beans (canned); I used a cut-up green pepper instead
1 small red onion, cut up
1 capful olive oil
2 T white vinegar
2 T lemon juice
1 handful (cup) of shredded cheese, any kind
salt & pepper to taste

Steam broccoli until soft. If you are using the frozen kind, you may not have to steam it at all, since it’s already parboiled I think. Anyway, it would have to defrost first. If you are cooking it, let cool in the freezer a little while you prepare the rest of the salad.

Next, cut up tomato (es) and red onion and put in serving bowl with your beans or pepper. Add the seasonings and the broccoli. Sprinkle with cheese.

Serve, eat & enjoy!


Fake Grilled Veggie Salad
We live in a city apartment and can't grill and it gets my goat to see all those grilled yummy recipes. Here's our substitute:
Grill 2 red or green bell peppers until broiler, turning until charred. Place peppers in plastic bag to cool. Remove skin and seeds. Dice.
Scald, peel, seed, and chop 4 large red tomatoes coarsely.
In medium mixing bowl, combine veggies with 1/3 cup parsley, 1 clove garlic, 2 tablespooons olive oil, 2 tablespoons lemon juice, 1 tsp. salt, 1/4 tsp. pepper, and 1/2 tsp. cumin.
Chill. Makes 4 to 6 servings.


Fake Grilled Veggie Salad
We live in a city apartment and can't grill and it gets my goat to see all those grilled yummy recipes. Here's our substitute:
Grill 2 red or green bell peppers until broiler, turning until charred. Place peppers in plastic bag to cool. Remove skin and seeds. Dice.
Scald, peel, seed, and chop 4 large red tomatoes coarsely.
In medium mixing bowl, combine veggies with 1/3 cup parsley, 1 clove garlic, 2 tablespooons olive oil, 2 tablespoons lemon juice, 1 tsp. salt, 1/4 tsp. pepper, and 1/2 tsp. cumin.
Chill. Makes 4 to 6 servings.


Mexican Salad
From a former coworker and friend (Chani) who doesn't like to measure: Sliced red and green peppers, add sliced mushrooms, zucchinis, and chick peas. Add sugar snap peas, and a can of baby corn. Add cherry tomatoes. Spice with salt, oil, vinegar, sugar, and oregano to taste.


Baby Corn Salad
Another recipe from Chani: Dice 4 cups celery, 2 green peppers, 1 red pepper, and a large red onion. Add 1/2 cup sliced pimento stuffed olives. Mix 2 tsp. salt, 1 tablespoon mustard (Dijon), 2 tablespoons vinegar (red wine if you have it), and 6 tablespoons oil. Sprinkle with 2 tablespoons parsley or cilantro. Let set for three hours in fridge . Makes 6 to 8 servings.
Eggplant Fritters
Eggplant Fritters (from the internet Arc Max Chef
Peel and dice one large or two small eggplants. It will look like an awful lot of eggplant, but cooks up to less than half the original bulk so don’t be afraid of the large volume. Cool in boiling salted water until tender. Drain very well. Mash thoroughly. Add one slightly beaten egg, one small finely minced onion, ½ tsp. sage or poultry seasoning, and salt and pepper to taste. Stir in enough flour to make a fairly stiff mixture. Drop by teaspoons into a small amount of hot oil and brown evenly on both sides.

CARROT SLAW – can be used for Pesach, too
A great make ahead dish and stays fresh for at least a week in the fridge!
Shred 8 - 10 carrots, 1 green or red pepper if using, 1 onion, 1 apple. Boil up 1/3 cup sugar, 1/2 cup lemon juice, 1/4 cup oil & 1/2 tsp. salt. Pour over veggies. Chill. YUM!

Health Salad– can be used for Pesach, too
This is a great make ahead recipe. Shred a small head green cabbage, one carrot, a small onion, and green or red bell pepper if using. I slice in a cucumber. Heat 1/2 cup oil (I use much less), 3/4 cup sugar & 1/2 cup lemon juice to rolling boil. Add 1 tsp. salt . Pour over veggies. Let stand in fridge. Is even good a week later!

Wow, thanks Red Hare! (and K-reb and Exist, too)


(Does anyone know the recipe for this lettuce-based salad which includes avocados, sliced almonds, and craisins? I keep seeing people using it, and I must get the recipe!)

Yeah you take lettuce put it in a bowl (preferably washing it first) and add avocado, sliced almonds and craisins (and presumably some dressing)

Oof.

Avocado Hearts of palm salad:
Avocado
chopped up hearts of palm
lemon juice
mayonaisse
garlic salt
tomatoes

Corn Salad:
canned corn
israeli pickles
mayo
whatever spices you like

Taco salad:
lettuce
canned corn
canned peas
pickles
tomatoes
cucumbers
avocado

Dressing:
mayo
salsa
chili powder, cumin, tobasco sauce

Israeli corn salad

1 can sweet corn
1 diced red pepper
pickled cucumbers, sliced
mushrooms (sauted if you have time), sliced
Mayo, salt, sugar to taste



Sapphire's Feta Special

1 diced red pepper
shredded lettuce
chopped pickles
fresh sugarsnap peas
small chunks of feta cheese
cumin to taste

bump. need some more salad ideas.

Ditto. In particular, looking for broccoli-slaw and crunchy coleslaw (the kind with no mayo, I think it has sunflower seeds in it...).

green peppers, baby corn (from a can) cut up, green olives, pickles, mayo. taste before putting in salt, i never add it, cause it's salty to begin with.

and just cause sapphire posted a feta salad recipe, here is mine: leafy salad from a package (dole or jewish companies), feta cheese, tomatoes, black olives, olive oil; also no salt, i think, because of feta cheese

Penina's Fiesta Salad

1 can of corn from can
1 red bell pepper
1 c. halved baby tomatoes (can use diced canned tomatoes if drained)
1 diced avocado
1/2 diced red onion
2 T balsamic vinegar

I use this salad for Shabbos all the time, it's good on a time crunch since everything goes together quick and there's no lettuce to check. It also keeps really well for Shabbos day, I'm a big fan of it at our Shalosh Seudos.

As opposed to the other kind of canned corn that doesn't come in a can???

Lol, I totally didn't notice that. I guess I also sometimes use frozen corn so maybe that's why I made the disctinction.

What's the broccoli craisin salad recipe?

iirc, broccoli + craisins + something crunchy (either chow mein noodles, sunflower seeds) + mayo + sugar + red wine vinegar

Another Salad:

1 avocado
2 tomatoes
1 can hearts of palm
handful of chopped fresh parsely

oh, my cousin makes a salad of hearts of palm and cherry tomatoes in a mayonnaise dressing, it is sooo good!

1 head broccoli, florets chopped very small, stems discarded
1 cup mayo
1/2 cup sugar
3 tbsp red wine vinegar
1/2 small red onion, finely minced
1/2 cup raisins
1 package ramen noodled, uncooked, discard the seasoning packet (never saw in people's salads; i'm sure, it could be omitted)
1 cup raw sunflower seeds, shelled
1 cup raw cashews

whisk the mayo, sugar, vinegar, and onion. pour the dressing over the broccoli. add in the raisins, crumbled ramen noodles, sunflower seeds and cashews. toss to combine.

it's better be it after all this typing

(for the past few days the only things i was reading were KBD, KBD entertains, and KBD for kids (and i still didn't look through the first two - so far i really like them and found more than a few recipes i'd like to try. this shabbos one of the pies is on the list)

I have kind of an aversion to mayonaise salads, especially on Shabbos when you eat so many heavy foods. The avocado makes it creamy without all the bad fats in mayonaise.

i made this one on shabbos and it was pretty good (from KBD)

1 can hearts of palm
5-6 avocados (i used 4)
2 cups of cherry/grape tomatoes cut in half (i used one box of grape, cut in quaters)
1/2 cups of red onions, diced (i used one small onion)
1 heaping tbsp of mayo
juice of 1/2 lemon (i used a bit of bottled lemon juice)
salt, pepper

Spinach-pomegranate salad

One bag baby spinach
1 pomegranate
1 TBSP sesame seeds

Dressing:

1 TBSP olive oil
1 TBSP balsamic vinager
1 TBSP lemon juice
1 TBSP sugar
salt
pepper

Toss leaves, pomegranate seeds and sesame seeds with dressing. Optional: Top with grilled/broiled sliced portobella mushrooms