Salad Recipes for Everyone - Men, Women and Children

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More than 2,800 pages of salads and more salads. Here are a few...

Avocado Ranch Salad Dressing
Ingredients
1/4 cup ripe avocado
1/4 cup mayonnaise
1/4 cup sour cream
1 tablespoon buttermilk
1 1/2 teaspoons distilled white vinegar
1/8 teaspoon salt
1/8 teaspoon dried parsley
1 pinch dried dill weed
1/8 teaspoon onion powder
1 pinch garlic powder

Directions

• Mash avocado in a bowl
• then stir in mayonnaise, sour cream, buttermilk, and vinegar.
• Sprinkle with salt, parsley, dill, onion powder, and garlic powder.
• Stir until well blended
• chill until ready to serve.

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Nutty Fresh Strawberry Salad
Ingredients
1/4 cup apple cider vinegar
1/4 cup SPLENDA® No Calorie Sweetener, Granulated
1/4 cup vegetable oil
1/4 teaspoon paprika
1 dash Worcestershire sauce
1 tablespoon butter
1/2 cup slivered almonds
1 quart strawberries
2 romaine hearts, chopped into bite size pieces

Directions

• In a bowl, mix the vinegar, SPLENDA® Granulated Sweetener, oil, paprika, and Worcestershire sauce.
• Cover, and refrigerate at least 6 hours.
• Melt butter in a skillet over medium heat.
• Stir in the almonds
• cook until golden brown.

Remove from heat, and cool.

• In a bowl, toss the strawberries, romaine, and almonds.
• Mix with the dressing just before serving.

The Best Spinach Salad Ever
Ingredients
1 cup slivered almonds
1 cup mayonnaise
1/2 cup milk
1/4 cup white sugar
1 (3 ounce) jar bacon bits
1/2 cup grated Parmesan cheese
1 (10 ounce) bag baby spinach leaves
1/2 head cauliflower, chopped

Directions

• Preheat an oven to 350 degrees F (175 degrees C).
• Spread the slivered almonds onto a baking sheet, and toast until the nuts start to turn golden brown and become fragrant, 5 to 10 minutes.

Watch the nuts carefully as they bake, because they burn quickly.

• Once toasted, set the nuts aside to cool to room temperature.
• Mix together the mayonnaise, milk, and sugar in a large salad bowl.
• Stir in the bacon bits and Parmesan cheese until the dressing is well combined and creamy.
• Place the spinach leaves, chopped cauliflower, and toasted almonds into the salad bowl, and stir lightly to coat with dressing.

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Thai Shrimp, Chicken, Grapefruit, and Coconut
Ingredients
1/2 cup fresh lime juice
1 1/2 tablespoons fish sauce
2 teaspoons white sugar
2 cloves garlic, crushed
1 red grapefruit, peeled and sectioned
2 cups shelled cooked tiny shrimp, thawed if frozen
2 cups shredded precooked chicken breast meat
1 1/2 cups shredded coconut meat, unsweetened
6 shallots, thinly sliced
1 teaspoon chopped red chile pepper
1/2 cup fresh mint leaves
1 1/2 tablespoons finely chopped fresh cilantro
1 head iceberg lettuce, shredded

Directions

• Make the dressing by whisking together the lime juice, fish sauce, sugar, and garlic in a bowl.
• Toss together the sectioned grapefruit, shrimp, chicken breast, coconut, shallots, chile pepper, mint, and cilantro in a large bowl.
• Drizzle approximately 3/4 of the dressing into the grapefruit mixture and toss to combine.
• Combine the remaining dressing with the shredded lettuce in a separate bowl shortly before serving.
• Arrange the lettuce on a large platter.
• Layer the grapefruit mixture on top of the letuce.

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