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25 Salad Recipes: Simple and Healthy Cooking That Anyone Can Do!

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25 Salad Recipes

Simple & Easy Cooking That Anyone Can Do!

Hannie P. Scott

~~~

Shakespir Edition

Copyright © 2014. All rights reserved.

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Table of Contents

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Abbreviations

Conversions

Chicken Salad

Fancy Chicken Salad

Pasta Salad

Macaroni Salad

Potato Salad

Cole Slaw

Ramen Noodle Salad

Chinese Chicken Salad

Cabbage Salad with Peanut Dressing

Kale Salad with Cranberry Vinaigrette

Greek Salad

Asparagus Salad with Bacon Dressing

Caprese Salad

Chicken Taco Salad

Caesar Salad

Strawberry Bacon Salad

Apple and Pecan Salad with Garlic Balsamic Vinaigrette

Corn and Berry Summer Salad

Green Salad with Creamy Avocado Dressing

Chopped Salad

Buffalo Chicken Salad

BLT Salad with Lemon Dressing

BBQ Chicken Salad

Cobb Salad

Garden Salad with Ginger Dressing

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[] Abbreviations

oz = ounce

fl oz = fluid ounce

tsp = teaspoon

tbsp = tablespoon

ml = milliliter

c = cup

pt = pint

qt = quart

gal = gallon

L = liter

[]Conversions

1/2 fl oz = 3 tsp = 1 tbsp = 15 ml

1 fl oz = 2 tbsp = 1/8 c = 30 ml

2 fl oz = 4 tbsp = 1/4 c = 60 ml

4 fl oz = 8 tbsp = 1/2 c = 118 ml

8 fl oz = 16 tbsp = 1 c = 236 ml

16 fl oz = 1 pt = 1/2 qt = 2 c = 473 ml

128 fl oz = 8 pt = 4 qt = 1 gal = 3.78 L

[] Chicken Salad

Serves: 2-4

What you need:

1 cup cooked and shredded chicken breast

1/4 cup diced celery

1 hard-boiled egg, diced

2 tbsp pickle relish

1/3 cup mayonnaise

1/4 tsp paprika

Salt and pepper, to taste

What to do:

1. In a large bowl, combine all ingredients.

2. Mix very well, until everything is combined.

3. Cover and refrigerate for at least 2 hours.

[] Fancy Chicken Salad

Serves: 4-6

What you need:

3 cups cooked and shredded chicken

1 granny smith apple, chopped

1/2 cup dried cranberries

1/4 cup slivered almonds

1/2 red onion, chopped

2/3 cup grapes, halved

1 cup plain Greek yogurt

1 tbsp lemon juice

1/4 tsp minced garlic

Salt and pepper, to taste

What to do:

1. Place all ingredients in a large bowl.

2. Mix well until everything is combined.

3. Cover and refrigerate for at least two hours.

[] Pasta Salad

Serves: 4-6

What you need:

1 12-oz package garden rotini

1 1-lb package penne pasta

1 red bell pepper, diced

1 14-oz jar marinated artichokes

1 bunch green onions, chopped

1 can sliced black olives

1 7-oz package sliced pepperonis, cut into fourths

8-10 oz shredded parmesan cheese

3/4 cup olive oil

1/3 cup white wine vinegar

2 cloves garlic, minced

2 tsp oregano

2 tsp basil

1 tsp salt

1/2 tsp black pepper

1 tbsp Dijon mustard

1/2 tsp sugar

What to do:

1. Cook pasta according to package directions, drain, and place in a large bowl.

2. Open the jar of artichokes, drain and reserve the oil, and cut the artichokes into thirds.

3. Add the bell pepper, artichokes, green onions, olives, and pepperonis to the bowl with the pasta.

4. In a small bowl, mix the oil from the artichokes, olive oil, white wine vinegar, garlic, oregano, basil, salt, black pepper, Dijon mustard, and sugar. Whisk together very well.

5. Pour the dressing over the pasta and mix everything together well.

6. Stir in the cheese just before serving.

[] Macaroni Salad

Serves: 2-4

What you need:

1 lb elbow macaroni

1 1/2 cups mayonnaise

3 tbsp apple cider vinegar

1 tsp yellow mustard

2 tsp sugar

1 tsp salt

1/2 tsp black pepper

1 cup chopped celery

1 red bell pepper, diced

1/4 cup chopped parsley

What to do:

1. Cook elbow macaroni according to package directions, drain, and rinse under cold water.

2. In a large bowl, combine the mayonnaise, vinegar, mustard, sugar, salt, and black pepper.

3. Add the macaroni to the dressing mixture.

4. Stir in the celery, bell pepper, and parsley. Mix everything until well combined.

5. Cover and refrigerate for at least 2 hours before serving.

[] Potato Salad

Serves: 4-6

What you need:

1 1/2 lbs red potatoes

1 oz ranch seasoning

3/4 cup sour cream

1/4 cup mayonnaise

1 clove garlic, minced

1/2 tsp pepper

1 tsp Dijon mustard

2 tsp dried parsley

3/4 cup shredded cheddar cheese

5 slices bacon, cooked and crumbled

2 green onions, chopped

What to do:

1. Peel half the potatoes, leave the skin on the other half.

2. Cut all potatoes into 3/4” cubes.

3. Place the potatoes in a large pot and cover with water then bring them to a boil.

4. Reduce heat and allow the potatoes to simmer for 10 minute or until they are tender.

5. Drain and chill the potatoes.

6. In a large bowl, stir together sour cream, mayonnaise, garlic, pepper, Dijon mustard, parsley, and ranch seasoning.

7. Pour the potatoes into the sour cream mixture.

8. Fold in the cheese and bacon and stir everything well.

9. Sprinkle chives on top of the potato salad.

10. Cover and refrigerate for at least 2 hours before serving.

[] Cole Slaw

Serves: 4-6

What you need:

1/2 cup mayonnaise

1/4 cup buttermilk

1 1/2 tsp apple cider vinegar

1/4 cup sugar

1/2 tsp salt

1/8 tsp pepper

1/2 tsp celery salt

16 oz bag shredded cabbage mix

What to do:

1. In a large bowl, whisk together the mayonnaise, buttermilk, vinegar, sugar, salt, pepper, and celery salt.

2. Add cabbage mix to the bowl and stir very well.

3. Cover and refrigerate for at least 2 hours before serving.

[] Ramen Noodle Salad

Serves: 2-4

What you need:

2 bags chicken flavored ramen noodles

1/2 cup slivered almonds

1/2 cup sesame seeds

1 head lettuce

2 packs ramen noodle seasoning

1 cup vegetable oil

1/4 cup sugar

6 tsp vinegar

What to do:

1. Preheat your oven to 350 degrees F.

2. Open the bags of ramen noodles and crush the noodles up. Save the seasoning packs.

3. Placed the crushed noodles, almonds, and sesame seeds onto a baking sheet and cook for 8 minutes.

4. For the dressing, mix together the two packs of ramen noodle seasoning, vegetable oil, sugar, and vinegar in a small bowl.

5. Cut up the lettuce and mix with the noodle mixture after it is finished cooking.

6. Add the dressing to the lettuce just before serving.

[] Chinese Chicken Salad

Serves: 4-6

What you need:

1 cup shelled sunflower seeds

1 16-oz bag coleslaw mix

2 packages beef ramen noodles

1 bunch green onions

2 cups cooked and shredded chicken breast

1 cup peanut oil

1/2 cup sugar

1/3 cup white vinegar

What to do:

1. In a large mixing bowl, combine the sunflower seeds, coleslaw mix, chopped green onions, and chicken.

2. Crush the ramen noodles up and save the seasoning packets for the dressing.

3. Add the crushed ramen noodles to the salad and mix everything together well.

4. In a blender, blend the peanut oil, sugar, vinegar, and seasoning packets until smooth.

5. Pour dressing over salad and mix well.

6. Serve immediately.

[] Cabbage Salad with Peanut Dressing

Serves: 4-6

What you need:

1 head cabbage, thinly shredded

1/2 small head red cabbage, thinly shredded

1/2 cup matchstick carrots

1 cup snow peas, thinly sliced

1/4 cup basil leaves

1/4 cup cilantro leaves

1 avocado, diced

1/4 cup chopped roasted cashews

2 tbsp sesame seeds

2 tbsp peanut butter

2 tbsp rice-wine vinegar

1 tsp sesame oil

1 tsp soy sauce

1 tsp honey

1/2 tsp Sriracha sauce

1 clove garlic, minced

1 tsp grated ginger

2 tbsp water

What to do:

1. In a large bowl, combine the cabbage, carrots, snow peas, avocado, 1/8 cup basil, and 1/8 cup cilantro.

2. For the dressing, in a separate bowl, whisk together the peanut butter, rice-wine vinegar, sesame oil, soy sauce, honey, Sriracha, garlic, ginger, and water.

3. Toss the dressing with the cabbage mix and top with 1/8 cup basil, 1/8 cup cilantro, avocados, cashews, and sesame seeds.

4. Serve immediately.

[] Kale Salad with Cranberry Vinaigrette

Serves: 2-4

What you need:

3 tbsp olive oil, divided

1/4 of a red onion, thinly chopped

3 cloves garlic, chopped

1 cup dried cranberries

2 tbsp red wine vinegar

1 tbsp honey

1 lemon

Salt and pepper, to taste

1 bunch kale, washed and stems removed

1/4 cup slivered almonds

1/4 cup feta or goat cheese

What to do:

1. Heat 2 tbsp olive oil in a large sauce pan over medium-high heat.

2. Sauté the red onion for 5 minutes.

3. Add garlic and sauté for another minute.

4. Add in the cranberries, red wine vinegar, honey, juice and zest from lemon. Stir to combine.

5. Season with salt and pepper.

6. Remove from heat.

7. In a large bowl, toss the kale with the rest of the olive oil and salt.

8. When the cranberry/onion mixture is somewhat cooled, pour it over the kale.

9. Add the almonds on top of the kale and toss everything together until kale is well coated with the sauce.

10. Top with feta or goat cheese before serving.

[] Greek Salad

Serves: 2-4

What you need:

1 bunch romaine lettuce, chopped

2 firm tomatoes, diced

1 cucumber, diced

1 red onion, chopped

1/4 cup pitted Kalamata olives

1/2 cup feta cheese

1/2 cup olive oil

1/8 cup fresh lemon juice

1/8 cup red wine vinegar

1 clove garlic, minced

1 tsp oregano

1 tsp salt

Pepper, to taste

What to do:

1. Place chopped romaine lettuce in a large bowl.

2. Add the tomato, cucumber, red onion, olives and feta cheese to the lettuce and toss to combine.

3. For the dressing, combine olive oil, lemon juice, vinegar, garlic, oregano, salt, and pepper in a small bowl and whisk together well.

4. Before serving, pour dressing over the salad, or serve it on the side.

[] Asparagus Salad with Bacon Dressing

Serves: 4-6

What you need:

2 lbs fresh asparagus, woody stems removed

6-7 slices of bacon

3-4 tbsp red wine vinegar

1 tsp sugar

1/2 tsp salt

1/4 tsp pepper

2 hard-boiled eggs, peeled and sliced

3 green onions, chopped

Lettuce

What to do:

1. Place asparagus spears in a microwave safe dish with 3 tbsps of water. Cover and cook for 4 minutes then let cool.

2. In a large skillet, fry bacon until it is crisp. Remove the bacon and pat dry with paper towels then crumble into small pieces.

3. Stir vinegar, sugar, salt and pepper into the still hot bacon grease.

4. On a salad plate, arrange lettuce leaves and chilled asparagus then cover with sliced eggs.

5. Sprinkle with crumbled bacon and green onions.

6. Pour the hot dressing over the salad and serve immediately.

[] Caprese Salad

Serves: 4-6

What you need:

1 lb mozzarella balls

2 cups cherry tomatoes, halved

1/4 cup extra virgin olive oil

2 tbsp balsamic vinegar

1 clove garlic, minced

3 tbsp fresh basil, chopped

Salt and pepper, to taste

What to do:

1. In a small bowl, mix together the oil, vinegar, and garlic.

2. Place the mozzarella balls and halved tomatoes in a large bowl.

3. Pour the dressing over the mozzarella and tomatoes.

4. Stir in the basil and sprinkle with salt and pepper.

5. Serve at room temperature.

[] Chicken Taco Salad

Serves: 6-8

What you need:

1 cup ranch dressing

1/3 cup salsa

3 tbsp minced cilantro

2 chicken breasts

2 tbsp taco seasoning

1/4 cup vegetable oil

2 tbsp butter

1 head lettuce, shredded

2 roma tomatoes, diced

1/2 cup grated pepper jack cheese

2 ears corn

2 avocados, diced

2 green onions, sliced

1/2 cup cilantro leaves

Tortilla chips, crushed

What to do:

1. For the dressing, combine ranch dressing, salsa, and minced cilantro in a small bowl. Stir it together well then cover and refrigerate.

2. Season chicken with taco seasoning.

3. Heat the oil and butter in a skillet over medium heat and cook the chicken on both sides until golden brown on the outside and completely done in the middle.

4. Remove the chicken from the pan and let it cool then cut into pieces.

5. In the same skillet, char the ears of corn then remove then cut the corn off the cob with a sharp knife.

6. In a large salad bowl, layer the lettuce, tomatoes, cheese, corn, avocados, onions, and cilantro.

7. Top with chicken and tortilla chips.

[] Caesar Salad

Serves: 2-4

What you need:

1 cup mayonnaise

2 tsp minced garlic

2 tsp Worcestershire sauce

1 tsp pepper

1/2 tsp anchovy paste

2 tbsp olive oil

3 tbsp lemon juice

3 tbsp shredded parmesan cheese

Extra parmesan cheese as salad topper

Croutons

Romaine lettuce

What to do:

1. Place mayonnaise, garlic, Worcestershire, pepper, anchovy paste, olive oil, lemon juice, and parmesan cheese in a blender and blend together until smooth.

2. Toss parmesan cheese and croutons with the romaine lettuce.

3. Pour dressing over the salad and toss before serving.

[] Strawberry Bacon Salad

Serves: 2-4

What you need:

1/2 head of romaine lettuce

4 cups spinach

1/2 cup toasted almonds

8-10 slices of cooked bacon, crumbled

2 cups sliced strawberries

What to do:

1. Chop the romaine lettuce into small pieces and place in a large bowl.

2. Mix the almonds and bacon crumbles into the bowl with the lettuce.

3. Add strawberries just before serving.

4. Serve with poppy seed dressing.

[] Apple and Pecan Salad with Garlic Balsamic Vinaigrette

Serves: 2-4

What you need:

6 cups lettuce, washed and chopped

1 red apple, diced

4 slices bacon, cooked and crumbled

4 tbsp toasted pecans, chopped

1 chicken breast, cooked and shredded/chopped

1 clove garlic, chopped

2 tsp Dijon mustard

2 tbsp balsamic vinegar

3-4 tbsp olive oil

Salt and pepper, to taste

What to do:

1. Place lettuce, apple, bacon, pecans, and chicken in a large salad bowl.

2. Whisk together garlic, Dijon mustard, balsamic vinegar, olive oil, and salt and pepper.

3. Toss the dressing with the salad and serve.

[] Corn and Berry Summer Salad

Serves: 4-6

What you need:

8 cups arugula leaves

2 cups sliced fresh strawberries

1 1/2 cups fresh blueberries

2 ears corn, charred then kernels removed

1/2 cup feta cheese

1/2 cup toasted pecans, crushed

1 cup olive oil

4 tbsp balsamic vinegar

4 tbsp Dijon mustard

4 tbsp honey

1 tsp salt

1/2 tsp pepper

What to do:

1. In a large salad bowl, layer the arugula leaves, strawberries, blueberries, corn, feta, and pecans.

2. For the dressing, place the olive oil, vinegar, Dijon mustard, honey, salt, and pepper in a mason jar. Put the lid on the mason jar and shake until everything is mixed together really well.

3. Toss dressing with salad before serving or serve the dressing on the side.

[] Green Salad with Creamy Avocado Dressing

Serves: 2-4

What you need:

2-3 romaine hearts, chopped

1/2 cup grated parmesan cheese

1 cup croutons

1/2 cup cherry tomatoes, halved

3 ripe avocados, diced

1/4 tsp salt

1/4 tsp celery salt

1/4 tsp onion powder

Juice from 1 lemon

3 green onions, diced

1/4 cup olive oil

1/2 cup water

What to do:

1. Mash together avocados, salt, celery salt, onion powder, lemon juice, and green onions in a small bowl.

2. Slowly add in the oil and water while mixing until the dressing has reached desired consistency.

3. Chill for a couple of hours.

4. In a large salad bowl, combine the romaine, parmesan cheese, croutons, and tomatoes.

5. After the dressing is chilled, toss with the salad mixture and serve immediately.

[] Chopped Salad

Serves: 2-4

What you need:

2 boneless, skinless, chicken breasts, cooked and shredded

2 roma tomatoes, diced

6 cups chopped romaine lettuce

1/2 red onion, chopped

1/2 cup feta cheese crumbles

1 cup crunchy wonton strips

1 cup honey mustard dressing

What to do:

1. In a large bowl, mix together the chicken, tomato, lettuce, onion, and feta.

2. Top salad with wonton strips.

3. Serve salad with honey mustard dressing and serve immediately.

[] Buffalo Chicken Salad

Serves: 1-2

What you need:

1 chicken breast

Salt and pepper, to taste

1 tbsp olive oil

2-3 tbsp buffalo wing sauce

1 1/2 cup iceberg lettuce, chopped

1 1/2 cup romaine lettuce, chopped

2 stalks celery, chopped

1/2 cup matchstick carrots

1/4 cup ranch dressing

1 tbsp crumbled bleu cheese for garnish

What to do:

1. Heat olive oil over medium heat in a medium skillet.

2. Season the chicken breast with salt and pepper and add to the skillet.

3. When both sides of the chicken are browned and the juices run clear, remove the skillet from heat.

4. Add the buffalo sauce to the skillet and toss the chicken.

5. In a large bowl, toss together the iceberg lettuce, romaine lettuce, celery and carrots.

6. Slice the chicken and add it to the salad.

7. Top the salad with ranch dressing and sprinkle crumbled bleu cheese on top.

8. Serve immediately.

[] BLT Salad with Lemon Dressing

Serves: 4-6

What you need:

1/4 cup olive oil

1/4 cup canola oil

3 1/2 tbsp fresh lemon juice

1 clove garlic, minced

1 tbsp Dijon mustard

1 tsp honey

1/4 tsp salt

1/4 tsp pepper

1 large head romaine lettuce

12 oz bacon, cooked and crumbled

2 medium avocados, diced

6 oz feta cheese, crumbled

12 oz cherry tomatoes, cut into thirds

1/2 cup slivered almonds, toasted

What to do:

1. For the dressing, add olive oil, canola oil, lemon juice, garlic, Dijon mustard, honey, salt and pepper to a blender and mix until smooth.

2. In a large bowl, layer lettuce, bacon, avocados, feta, cherry tomatoes, and almonds.

3. Toss dressing and salad before serving.

[] BBQ Chicken Salad

Serves: 4-6

What you need:

4 chicken breasts

1/4 cup water

1 1/2 cup BBQ sauce

1/2 onion, diced

1 jar black bean salsa

5 cups lettuce and spinach mix

1 1/2 cups ranch dressing

1/2 cup cilantro

Juice from 1 lime

Tortilla strips

Lettuce

What to do:

1. Place chicken breasts with water in a crock pot over low heat.

2. Pour the BBQ sauce and onion over the chicken.

3. Cook chicken for 6 hours then remove it from the crock pot and shred it.

4. For the dressing, combine the ranch dressing, cilantro, and lime juice and mix well.

5. In a large mixing bowl, layer lettuce, chicken, and black bean salsa.

6. Drizzle on the dressing before serving or serve dressing on the side.

[] Cobb Salad

Serves: 4-6

What you need:

10 oz bagged salad blend

2 chicken breasts, cooked and chopped

1/2 lb bacon, cooked and crumbled

4 hard-boiled eggs, chopped

1 cup chopped tomatoes

1 cup chopped cucumber

1 cup chopped strawberries

1 avocado, chopped

2 tbsp lemon juice

2 tbsp apple cider vinegar

10-12 tarragon leaves, torn

1/4 red onion, chopped

1/2 tsp sugar

Salt and pepper, to taste

6 tbsp olive oil

What to do:

1. For the dressing, mix the lemon juice, vinegar, tarragon leaves, onion, sugar, salt and pepper in a blender until smooth. Slowly stream in the olive oil.

2. Place the salad blend in a large salad bowl.

3. Line the salad with bacon, tomatoes, boiled eggs, chicken, cucumber, strawberries, and avocado.

4. Drizzle salad with the dressing before serving or serve the dressing on the side.

[] Garden Salad with Ginger Dressing

Serves: 4-6

What you need:

1 head lettuce, washed and chopped

1 tomato, thinly sliced

1 cucumber, thinly sliced

2 radishes, thinly sliced

1/3 cup matchstick carrots

2 whole carrots, peeled and chopped

1 green onion, chopped

2 tbsp ginger, finely chopped

2 tbsp balsamic vinegar

2 tsp sesame oil

2 tsp soy sauce

1 tsp sugar

1 tbsp olive oil

2 tbsp water

What to do:

1. Combine chopped carrots, onion, ginger, balsamic vinegar, sesame oil, soy sauce, sugar, and olive oil in a blender until smooth. While blending, slowly add 2 tbsp of water.

2. Layer lettuce, tomato, cucumber, radishes, and matchstick carrots in a salad bowl.

3. Drizzle dressing over salad or serve dressing on the side.

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25 Salad Recipes: Simple and Healthy Cooking That Anyone Can Do!

25 Quick and Easy Salad Recipes Are you looking for quick, how-to recipes that anyone can quickly and easily make? This simple cook book has 25 step-by-step salad recipes for anyone looking to save time, eat better, and enjoy delicious foods! Salad recipes in this book: -Chicken Salad -Fancy Chicken Salad -Pasta Salad -Macaroni Salad -Potato Salad -Cole Slaw -Ramen Noodle Salad -Chinese Chicken Salad -Cabbage Salad with Peanut Dressing -Kale Salad with Cranberry Vinaigrette -Greek Salad -Asparagus Salad with Bacon Dressing -Caprese Salad -Chicken Taco Salad -Caesar Salad -Strawberry Bacon Salad -Apple and Pecan Salad with Garlic Balsamic Vinaigrette -Corn and Berry Summer Salad -Green Salad with Creamy Avocado Dressing -Chopped Salad -Buffalo Chicken Salad -BLT Salad with Lemon Dressing -BBQ Chicken Salad -Cobb Salad -Garden Salad with Ginger Dressing Your Problems Have Been Solved --> EASY, STEP-BY-STEP RECIPES! This simple and easy recipe book will help you... -Save time and money -Eat more homemade snacks -Learn how to make food and cook with 'how-to' recipes and instructions Scroll up and click "buy" to get these tasty recipes today!

  • Author: Hannie P. Scott
  • Published: 2015-12-02 15:50:21
  • Words: 3656
25 Salad Recipes: Simple and Healthy Cooking That Anyone Can Do! 25 Salad Recipes: Simple and Healthy Cooking That Anyone Can Do!