Recipes of salads

Recipes of salads

Salad is any of a wide variety of dishes including: vegetable salads; salads of pasta, legumes, eggs, or grains; mixed salads incorporating meat, poultry, or seafood; and fruit salads. They include a mixture of cold and hot, often including raw vegetables or fruits. Green salads include leaf lettuce and leafy vegetables with a sauce or dressing. Other salads are based on pasta, noodles, or gelatin. Most salads are traditionally served cold, although some, such as south German potato salad, are served warm. Green salads including leaf lettuces are generally served with a dressing, as well as various garnishes such as nuts or croutons, and sometimes with the addition of meat, fish, pasta, cheese, eggs, or whole grains.

Salads may be served at any point during a meal. They may be:

• Appetizer salads, light salads to stimulate the appetite as the first course of the meal.
• Side salads, to accompany the entrée as a side dish.
• Entrée salads, served as the main dish, usually containing a portion of protein, such as chicken breast or slices of beef.
• Palate-cleansing salads, to settle the stomach after the main course.
• Dessert salads, sweet versions usually containing gelatin or whipped cream.

Recipes of a few very common salads

Fresh Fruit salad

This fruit salad combines chopped peaches, strawberries, bananas, and red and green grapes, dressed with a simple fresh lime and pineapple juice dressing.

Ingredients:

6 peaches, peeled, pitted, and chopped

1 pound strawberries, rinsed, hulled, and sliced

1/2 pound seedless green grapes

1/2 pound seedless red grapes

3 bananas, peeled and sliced

1/2 cup granulated sugar, or less, to taste

Dressing:

juice of one lime

1/2 cup pineapple juice

1 teaspoon ground ginger

Preparation:

Combine chopped and sliced fruits in a large serving bowl; toss gently. Sprinkle with sugar. Whisk together remaining ingredients in a small bowl or 1 cup measure. Pour dressing mixture over fruit and toss gently to combine. Cover and chill the fruit salad thoroughly before serving.
This fruit salad recipe makes enough to serve about 10 to 12 people.

Tuna Salad Recipe

This is a delicious and colorful luncheon tuna salad recipe.

Ingredients:

2 large tomatoes, cut in quarters

1 red bell pepper, cut in matchstick strips

1 green bell pepper, cut in matchstick strips

1 small onion, sliced in rings

1 can (6 1/2 or 7 ounces) tuna in vegetable oil

4 teaspoons olive oil

2 teaspoons wine vinegar

1/2 small clove garlic, finely minced

1/8 teaspoon salt

1/8 teaspoon pepper

1/8 teaspoon dry mustard

12 pitted black olives, chopped

Preparation:

Arrange tomato quarters on a salad serving platter; place pepper strips and onion rings in center. Drain oil from tuna into a small jar; flake tuna and arrange in center of platter. Make salad dressing: add olive oil, wine vinegar, minced garlic, salt, pepper and dry mustard to tuna oil in jar. Seal tightly and shake vigorously to blend. Sprinkle over tuna salad platter. Sprinkle chopped olives over the salad.
Tuna salad serves 3 to 4.

Pasta Salad With Herbs

This is a delicious salad to enjoy for lunch with a cup of soup or a sandwich, or serve it with grilled meat or chicken for a quick and easy summer supper.

Ingredients:

1 pound fusilli or rotini, cooked according to package directions, drained and rinsed

zest and juice of 1 lemon

3 cloves garlic, mashed and finely minced

3/4 cup mayonnaise, or more, to taste

1/4 cup sour cream

1/4 cup finely chopped red onion

1 pint grape tomatoes, halved or quartered lengthwise

3 to 4 tablespoons finely chopped fresh parsley

1/4 cup finely chopped fresh basil leaves

Preparation:

Put drained warm pasta in a large bowl and toss with the lemon zest and juice. In a cup or small bowl, combine the garlic with the mayonnaise and sour cream. Stir into the pasta. Add chopped red onion, tomatoes, chopped parsley, and basil. Toss to combine thoroughly. If desired, add more mayonnaise. Taste and add salt and pepper, as needed.
Serves 4 to 6.