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Thread: Salad Recipes

  1. #1

    Salad Recipes

    I've been trying to eat more veggies but get so bored with the usual salad. Today I made a black bean and corn salad that is delish.
    Thought I'd post the recipe - maybe we can have a whole thread of different salad recipes eventually.

    Black Bean, Corn, Avocado Salad
    - serves 4-6

    1 can drained and rinsed black beans
    1 can drained and rinsed corn
    1 diced orange bell pepper
    1/4 cup diced red onion
    1 stalk green onion, chopped
    1 avocado, diced
    6 cherry/grape tomato's, quartered
    1/4 cup diced or shredded cheddar cheese

    dressing (shake to mix)
    2 tbsp olive oil
    1 tbsp lime juice
    cayenne pepper to taste
    Emily, C-8 sensory incomplete mom to a 8 year old and a preschooler. TEN! years post.

  2. #2
    That looks good. We are trying to eat lighter and not doing so well.

  3. #3
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    That looks really' good. I like corn in a salad.

    My favorite one is:

    1/2 box Bow Tie pasta, cooked al dente, rinsed and drained.
    corn (fresh, frozen or canned)
    tomatoes (diced if whole ones, or halved cherry or grape ones)
    onion, chopped

    toss w/ italian salad dressing.

    refrigerate at least 1 hour before eating.

    Other than the pasta, there aren't any amounts. b/c I just toss it in until it looks right. I am guessing about 1 -2 cups or corn and tomatoes. 1 medium onion. The total amount of the veggies should be at least as much as the pasta. This one is super good in the summer, with fresh veggies, obviously, but still good with grocery store veggies.
    T7-8 since Feb 2005

  4. #4
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    Oh, and to throw a new twist to the "usual" salad .... try throwing some grapes in. My mother in law served it the other day, and it get it a change of pace from the "same old" stuff I make in the winter.
    T7-8 since Feb 2005

  5. #5
    Quote Originally Posted by sjean423 View Post
    That looks really' good. I like corn in a salad.

    My favorite one is:

    1/2 box Bow Tie pasta, cooked al dente, rinsed and drained.
    corn (fresh, frozen or canned)
    tomatoes (diced if whole ones, or halved cherry or grape ones)
    onion, chopped

    toss w/ italian salad dressing.

    refrigerate at least 1 hour before eating.

    Other than the pasta, there aren't any amounts. b/c I just toss it in until it looks right. I am guessing about 1 -2 cups or corn and tomatoes. 1 medium onion. The total amount of the veggies should be at least as much as the pasta. This one is super good in the summer, with fresh veggies, obviously, but still good with grocery store veggies.
    Mmm, sounds great to have with BBQ burgers or what not.
    Emily, C-8 sensory incomplete mom to a 8 year old and a preschooler. TEN! years post.

  6. #6
    Quote Originally Posted by sjean423 View Post
    Oh, and to throw a new twist to the "usual" salad .... try throwing some grapes in. My mother in law served it the other day, and it get it a change of pace from the "same old" stuff I make in the winter.
    Been on a kick of putting pears in mine, or apples - even craisins and nuts really kick it up a notch.
    Emily, C-8 sensory incomplete mom to a 8 year old and a preschooler. TEN! years post.

  7. #7

    Petite Pea Salad

    Petite Pea Salad
    20 ounces Frozen peas 2 pkg, petite peas
    ½ cup sweet onion, diced
    1 cup celery diced
    ½ cup parsley, minced
    1 teaspoon mint, minced, if desired
    ½ cup fresh water chestnuts, diced
    ½ cup light sour cream
    1 ½ tablespoons lowfat mayonnaise
    1 tablespoon lemon juice
    5 bacon slices, cut into 1/8 inch strips before frying
    ⅓ cup cashews, dry-roasted chopped
    Thaw, rinse, pat peas dry.

    Fry bacon bits until crisp. Spoon cooked bacon onto several layers of paper towel and pat to remove excess grease.

    Combine all ingredients, except bacon and cashews, early in the day. Salt and pepper to taste. Cover and refrigerate.

    When ready to serve, add cooked bacon and chopped.

    Notes:
    Jicima may be substituted for the water chestnuts, but they do have a slightly starching quality.

    Non-fat plain yogurt may be substituted for about 1/2 of the sour cream.

    To make a main dish salad, add chicken, tuna, or Rosseto salad/soup tortellini. Increase sour cream and mayonnaise to moisten, as necessary.

    Hope you enjoy this one.
    NL (GJ's wife)

  8. #8
    I like that pea salad idea - I think my kids would love it too.

    Today I made a Balsamic Spinach Mushroom salad

    1/4 cup sliced or diced red onion
    2 medium mushrooms sliced
    4 cloves garlic, diced/chipped/whatever
    2.5 cup baby spinach
    1/4 cup light feta cheese
    1 tbsp olive oil
    2 tbsp balsamic vinegar

    Saute onions,mushrooms and garlic in olive oil, add a splash of balsamic vinegar and then add spinach and cook 1 minute until wilted. Toss with feta cheese.
    Emily, C-8 sensory incomplete mom to a 8 year old and a preschooler. TEN! years post.

  9. #9
    I buy Buitoni tortellini that are stuffed with cheese. I cook these and brown some chicken then add to a spinach mix along with broccoli, parmesan cheese, tomatoes. Cover with a bit of Italian dressing.
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  10. #10
    Senior Member Timaru's Avatar
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    Having spent a lot of this God awful Winter comfort eating in various pubs and restaurants I'm soon going to have to start hitting the salads in order to lose a few (quite a few) pounds.

    Reading this thread has made the prospect a lot more appealing, many thanks and keep 'em coming.

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