These salads sound good

Marinated Crab Salad

Recipe By :Alton Brown
Serving Size : 6 Preparation Time :0:00
Categories : Salads/Dressings Seafood
Shellfish

Amount Measure Ingredient -- Preparation Method
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1 cup olive oil
1 cup red wine vinegar
2 large garlic cloves -- minced
1 1/2 teaspoons salt
1/2 teaspoon freshly-ground black pepper
1/2 cup chopped parsley leaves
1/4 cup chopped fresh tarragon
1/2 pound cooked lump or back fin crabmeat
1/2 pound cooked special crabmeat
= (small pieces white crabmeat)
6 cups mixed greens
4 lemon wedges - (to 6)

In a non-reactive bowl combine the oil, vinegar, garlic, salt, pepper, parsley, and tarragon. Add the crab and place in the refrigerator. Toss every hour for 4 hours.

Serve on a bed of mixed greens and squeeze a lemon wedge over right before eating.

This recipe yields 4 to 6 servings.

Source:
"GOOD EATS with Alton Brown

Chinese Chicken Salad

Recipe By :Created by Kraft Foods
Serving Size : 4 Preparation Time :0:00
Categories : Salads/Dressings

Amount Measure Ingredient -- Preparation Method
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1/2 cup Miracle Whip Salad Dressing
1 tablespoon soy sauce
1/2 teaspoon ground ginger
4 large carry-out fried chicken pieces -- chilled, and
coarsely chopped
1 cup chinese pea pods -- sliced lengthwise
1/2 cup shredded carrot
1/4 cup chopped green onions
1 tablespoon sesame seeds -- toasted
3 cups shredded lettuce

Mix salad dressing, soy sauce and ginger until well blended. Add chicken, pea pods, carrots, onions and sesame seeds. Mix well. Refrigerate.

Serve on lettuce covered platter.

This recipe yields 4 servings.

Comments: You may substitute 3 cups chopped cooked chicken for fried chicken.

Source:
"Back of the Box Recipes at www.backofthebox.com"

Herbed Tomato Salad

Recipe By :Created by McCormick
Serving Size : 4 Preparation Time :0:00
Categories : Salads/Dressings

Amount Measure Ingredient -- Preparation Method
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1/2 cup sour cream
1 tablespoon lemon juice
1 teaspoon McCormick Italian Seasoning
1/4 teaspoon McCormick Garlic Powder
1/8 teaspoon salt
1/4 cup milk
2 fresh red tomatoes -- thinly sliced
2 fresh yellow tomatoes -- thinly sliced
1/2 medium cucumber -- thinly sliced
1/4 teaspoon McCormick Ground Black Pepper
2 tablespoons sliced green onion

For dressing, stir together sour cream, lemon juice, Italian Seasoning, Garlic Powder, and salt. Stir in milk (add 1 to 2 tablespoons more for thinner consistency).

On four individual salad plates arrange red tomatoes, yellow tomatoes and cucumbers. prinkle with pepper. Drizzle dressing over salads. Sprinkle with green onion.

This recipe yields 4 servings.

Source:
"Back of the Box Recipes at www.backofthebox.com"
S(Formatted for MC6):
"12-01-2000 by Joe Comiskey - jcomiskey@krypto.net"
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Chicken Dijon Potato Salad

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Appetizers/Snacks Poultry
Ragú Salads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 pounds medium red potatoes -- quartered
1 1/2 cups fresh green beans -- trimmed and cut
1 cup Chicken Tonight Light Cooking Sauce for Chicken - Honey Mustard
2 tablespoons olive oil
3 tablespoons wine vinegar
2 tablespoons minced fresh parsley
1 tablespoon Dijon mustard
Salt and pepper -- to taste
2 cups cooked cubed chicken
1 medium red bell pepper -- diced

In a large saucepan, boil potatoes in enough boiling water to cover until potatoes are tender, about 20 minutes. Drain and set aside. Briefly cook green beans in boiling water about 2 minutes. Drain and rinse under cold water.

To prepare dressing, combine sauce, oil, vinegar, parsley, mustard, salt and pepper. Stir to mix thoroughly. Place potatoes, green beans, cooked chicken and red bell pepper in a large bowl. Add dressing; toss to coat well. Serve chilled.

Cuisine:
"Cajun"
Source:
"Ragú"
S(Internet address):
"http://www.eat.com/index.html"
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Tomato Cajun Chicken Salad

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : California Tomato Commission Poultry
Salads

Amount Measure Ingredient -- Preparation Method
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1 1/2 tablespoons lemon juice
2 cloves garlic -- minced
1/2 teaspoon thyme
1/4 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon cayenne pepper
1/2 cup non-fat plain yogurt
3 cups cubed cooked chicken
1 cup thinly sliced green onion
1/2 cup diced green bell pepper
1/2 cup diced celery
3 cups seeded and diced fresh California tomatoes (about 1 1/2-pounds)

Combine lemon juice and next five ingredients. Beat in yogurt. Gently fold chicken and next 3 ingredients into dressing. Chill. Just before serving, fold in tomatoes.

Source:
"California Tomato Commission"
S(Internet address):
"http://www.tomato.org"
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Swedish Cucumber Salad

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : National Presto Industries Saladshooter
Vegetables

Amount Measure Ingredient -- Preparation Method
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2 cucumbers
OR
1 long, seedless cucumber
1 small onion -- optional
1 tablespoon vinegar
1 teaspoon salt
1 teaspoon sugar
3/4 cup mayonnaise
1/2 cup sour cream
1 tablespoon chopped fresh dill
1 tablespoon chopped fresh parsley

Fit cucumbers into Salad Shooter food chamber, trimming if necessary. Using slicing cone, slice cucumbers into mixing bowl. Remove outer skin of onion; cut to fit in food chamber. Slice into bowl with cucumbers. Toss with vinegar, salt, and sugar; let stand for 30 minutes. Drain. Mix mayonnaise, sour cream, dill, and parsley; add to cucumbers and mix.

Makes about 2 1/2 cups.

Luby's Cafeteria's Spaghetti Salad

Recipe By :n/a
Serving Size : 12 Preparation Time :0:00
Categories : Salads/Dressings

Amount Measure Ingredient -- Preparation Method
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1 pound spaghetti -- broken in half
1 bottle Italian dressing - (16 oz)
1 tablespoon grated Parmesan cheese
1 tablespoon sesame seeds
1 tablespoon poppy seeds
2 teaspoons seasoned salt
1 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon freshly-ground black pepper
1/2 teaspoon cayenne pepper
1 medium cucumber -- diced
1 medium red onion -- diced
2 medium tomatoes -- diced
Fresh parsley sprigs

Cook spaghetti according to package directions. Drain, rinse with cold water, and drain well. Transfer to large bowl.

In medium bowl, whisk together Italian dressing, cheese, seeds, seasoned salt, paprika, garlic powder and peppers until well blended. Stir in cucumber and onion. Pour over spaghetti and toss lightly to coat evenly. Cover and refrigerate at least 2 hours or up to 24 hours.

Garnish with tomatoes and parsley sprigs.

This recipe yields 12 servings.

Comments: This is a light and freshing salad. You can make this easily with stuff in your pantry

Layered Southwestern Pasta Salad

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : National Pasta Association Pasta
Salad

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 ounces Medium Shells, Elbow Macaroni, or other medium pasta shape -- uncooked
2 teaspoons vegetable oil
1/2 teaspoon ground cumin
Salt -- to taste
1 15-ounce can black beans -- rinsed and drained
1 11-ounce can whole kernel corn -- drained
1 red bell pepper -- seeds and ribs removed, cut into strips
3/4 cup sliced green onions
1 2 1/4-ounce can sliced black olives -- drained
3/4 cup non-fat mayonnaise
1/2 cup non-fat sour cream
1/4 cup plus 2 tablespoons hot or mild salsa
2 tablespoons minced fresh cilantro

Prepare pasta according to package directions. Drain and rinse under cold water; drain again. Toss with oil and sprinkle with cumin. Salt to taste.

Layer pasta, beans, corn, bell pepper, green onions and olives in a 2 1/2- to 3-qt. straight-sided glass bowl. In a small bowl combine mayonnaise, sour cream and salsa; mix well. Spread mixture evenly over top of pasta, sealing to edge of bowl. Sprinkle with cilantro. Cover bowl tightly and chill overnight.

Cuisine:
"Southwest"
Source:
"National Pasta Association"
S(Internet address):
"http://ilovepasta.org/"
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Mexican Corn and Bean Salad

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Ontario White Bean Producers Salads
Side Dishes

Amount Measure Ingredient -- Preparation Method
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3 cups cooked white pea beans
2 cups frozen corn -- rinsed
3/4 cup red sweet pepper -- diced
3/4 cup medium or hot chunky salsa
Juice of one lime
1 tablespoon vegetable oil (such as canola)
1 stalk celery -- diced
2 green onions -- finely chopped
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 cup chopped coriander

In a large non-reactive bowl, combine all ingredients except the coriander. Chill in the refrigerator for at least 3 hours or overnight.

Just before serving, mix in the fresh coriander. Garnish with additional sprigs of coriander and serve.



Cuisine:
"Mexican"
Source:
"Ontario White Bean Producers"
S(Internet address):
"http://users.imag.net/~lon.whitepeabeans/"
T(Refrigerate):
"3:00"
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Ranch Spinach Salad

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Salads

Amount Measure Ingredient -- Preparation Method
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1 (6-ounce) package baby spinach
1 small sweet red pepper -- julienned
1/2 cup shredded pepper Jack cheese
1 (2-1/4-ounce) can ripe chopped olives -- drained
1 green onion -- finely chopped
1/3 to 1/2 cup ranch salad dressing

In a large salad bowl, combine the spinach, red pepper, cheese, olives and onion. Add dressing; toss to coat.

Source:
"Taste of Home's Quick Cooking (January/February 2004)"
S(Formatted by):
"Moonchild2488"
Copyright:
"2003 Reiman Media Group, Inc."
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Shrimp Taco Salad

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Salads-Main-Dish Salads

Amount Measure Ingredient -- Preparation Method
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1 pound uncooked large shrimp -- peeled and deveined
1 envelope taco seasoning -- divided
1/2 cup plus 3 tablespoons olive or vegetable oil -- divided
1 small onion -- finely chopped
3 tablespoons cider or red wine vinegar
2 tablespoons diced green or sweet red pepper
6 garlic cloves -- minced
1/2 teaspoon ground coriander
1/4 teaspoon sugar
3 (6-inch) corn tortillas -- cut into 1/4-inch strips
1 (8-ounce) package ready-to-serve salad greens
1 medium tomato -- chopped
1 (8-ounce) can black beans -- rinsed and drained
2 cups (8-ounces) finely shredded Colby/Monterey Jack cheese

Remove shrimp tails if desired. Place shrimp in a bowl; sprinkle with half of the taco seasoning. Set aside. In another bowl, combine 1/2 cup oil, onion, vinegar, green pepper, garlic, coriander and sugar; set aside. In a skillet, stir-fry tortilla strips in remaining oil; drain on paper towels. Sprinkle with remaining taco seasoning. In the same skillet, saute shrimp for 8-10 minutes or until pink. In a large bowl, combine the greens, tomato, beans, shrimp and tortilla strips. Drizzle with dressing. Sprinkle with cheese; toss.

Source:
"Taste of Home's Quick Cooking (July/August 2000)"
S(Formatted by):
"Moonchild2488"
Copyright:
"2000 Reiman Publications, LLC"
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Pasta Crab Salad

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Salads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 1/2 cups uncooked tricolor spiral pasta
1 (16-ounce) package imitation crabmeat -- flaked
1/3 cup each chopped celery, green pepper and onion
1/2 cup reduced-fat mayonnaise
1/2 cup reduced-fat ranch salad dressing
1 teaspoon dill weed

Cook pasta according to package directions; drain and rinse in cold water. Place in a large bowl; add the crab, celery, green pepper and onion. In a small bowl, combine the mayonnaise, salad dressing and dill. Pour over pasta mixture and toss to coat. Cover and refrigerate for at least 2 hours before serving.

Source:
"Taste of Home's Quick Cooking (July/August 2001)"
S(Formatted by):
"Moonchild2488"
Copyright:
"2001 Reiman Publications, LLC"
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Tex-Mex Chicken Salad

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Salads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 medium sweet red pepper -- julienned
2 teaspoons vegetable oil
2 cups Tex-Mex Chicken Starter -- (see Recipe)
1 (10-ounce) package ready-to-serve salad greens
1 medium tomato -- chopped
1 medium onion -- chopped
1 cup (4-ounces) shredded Monterey Jack cheese
1 1/2 cups salsa
1/3 cup prepared vinaigrette salad dressing

In a skillet, saute red pepper in oil until crisp-tender. Add chicken starter; heat through. In a salad bowl, combine the greens, tomato, onion and cheese. Top with chicken mixture. In a bowl, whisk salsa and dressing until blended. Serve over salad.

Source:
"Taste of Home's Quick Cooking (July/August 2001)"
S(Formatted by):
"Moonchild2488"
Copyright:
"2001 Reiman Publications, LLC"
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Cilantro Chicken Salad

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Salads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2/3 cup olive or vegetable oil
1/4 cup lime juice
1/4 cup minced fresh cilantro or parsley
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon crushed red pepper flakes
4 cups torn leaf lettuce
2 cups cubed cooked chicken
1 pinch cherry tomatoes -- optional

In a jar with a tight-fitting lid, combine the oil, lime juice, cilantro, cumin, salt and red pepper flakes; shake well. In a bowl, combine the lettuce, chicken and tomatoes if desired. Drizzle with dressing; toss to coat.

Source:
"Taste of Home's Quick Cooking (May/June 2000)"
S(Formatted by):
"Moonchild2488"
Copyright:
"2000 Reiman Publications, LLC"
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Dilly Crab Salad

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Salads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 (1-pound) package medium shell pasta
2 (8-ounce) packages imitation crabmeat -- flaked
1 1/2 cups (12-ounces) sour cream
1 1/2 cups mayonnaise
1 to 2 tablespoons dill weed

Cook pasta according to package directions; rinse in cold water and drain. Place in a large bowl. Add crab. Combine sour cream, mayonnaise and dill; add to pasta mixture and mix well. Chill until serving.

Source:
"Taste of Home's Quick Cooking (May/June 2000)"
S(Formatted by):
"Moonchild2488"
Copyright:
"2000 Reiman Publications, LLC"