Archive for the ‘Salad & Dressing Ideas’ Category

Cool Down With These Refreshing Cucumber Salad Recipes

The following paragraphs summarize the work of Salad & Dressing Ideas experts who are completely familiar with all the aspects of Salad & Dressing Ideas. Heed their advice to avoid any Salad & Dressing Ideas surprises.

Cucumber salad is particularly ideal for those long, hot afternoons. Very ideal for the dry summer seasons. While summer is still far away for most countries, it would be wise to stock up on these great cucumber recipes that are guaranteed to cool you down.



3 tablespoons peanuts, dry roasted, coarsely chopped
1 cucumber, European
1 large regular cucumber
1/4 sweet onion, large, such as Vidalia
3 tablespoons rice vinegar
1 1/2 tablespoon sugar, or more to taste
1/2 teaspoon salt, or more to taste


Set a dry skillet over medium heat. Add the peanuts and heat until lightly browned, about 2 minutes, shaking the pan occasionally. Transfer to a plate to cool.

Peel and seed the cucumber. Cut the cucumber crosswise into 3-inch sections, then lengthwise into spaghetti-thin strips. Cut the onion into as thin crosswise slices as possible.

Combine the vinegar, sugar, and salt in a serving bowl and whisk until the sugar and salt are dissolved. Taste for seasoning, adding sugar or salt as necessary; the dressing should be both tart and sweet. Stir in the cucumber and onion. Sprinkle the salad with the peanuts and serve.



6 cups fresh cucumbers
1 cup sweet pepper, sliced thin
2 onions sliced into rings
1 teaspoon salt
1 teaspoon celery seed
2 cups sugar
1 cup white vinegar


Mix well. Put in refrigerator, let stand overnight.



Is everything making sense so far? If not, I’m sure that with just a little more reading, all the facts will fall into place.

1 1/2 teaspoon dry wasabi powder (or to taste)
1/2 teaspoon warm water
2 cucumbers
2 tablespoons rice wine vinegar
2 teaspoons sugar
1 teaspoon sesame oil
salt and freshly ground black pepper
1 green onion – thinly sliced
1 tablespoon black sesame seeds or toasted white sesame seeds


Mix the wasabi with warm water in the bottom of a mixing bowl and let it stand for 5 minutes.

Peel the cucumbers, cut each one in half lengthwise, and use a melon baller or spoon to scoop out the seeds.

Cut the cucumbers widthwise into 1/4-inch crescents.

Add the vinegar and sugar to the wasabi and whisk until smooth. Whisk in the sesame oil, salt, and pepper.

Just before serving, add the cucumbers, green onion, and sesame seeds to the dressing and mix well.


2 cucumbers
2 radishes
Salt as needed
1 3/8 ounce green seaweed


3 tablespoons vinegar
1 teaspoon soy sauce
1 tablespoon sugar
2 teaspoons kelp-flavoured fish stock


Slice cucumbers and radishes into thin rounds; salt and leave until dewatered. Wash with water and squeeze out brine.

Pour boiling water over green seaweed and cut into bite-size pieces.

Thoroughly mix dressing ingredients and add to cucumbers and seaweed just before serving.

Now that wasn’t hard at all, was it? And you’ve earned a wealth of knowledge, just from taking some time to study an expert’s word on Salad & Dressing Ideas.

About the Author
By Anders Eriksson, proud owner of this top ranked web hosting reseller site: GVO Hosting

Light And Fresh As A Salad

No small thanks to weight watchers everywhere, the salad is beginning to take on center stage from an obscure, little corner during the earlier times. Indeed, salad is now enjoying the same popularity of the, well not exactly pizza, but at least fast food.

New diet and fitness methods seem to pop out everywhere on a monthly basis. From crash to yoyo to Low Carb-High Protein, to the After Six, to South Beach to something as crazy as color dieting.

The methods vary mostly in the food composition that must be consumed while on the diet, but what’s common to all these are the inclusion of salad in one form or another.

Indeed, the humble salad has found its way even to those fast food counters as health consciousness begins to grow. Even the Fast food king, McDonald’s himself, had to yield to the pressure and has started to offer healthy alternatives that includes, you’ve guess it right, the salad.

There are more than a thousand ways to prepare a salad. This can be served as an appetizer, a main course, dessert and even as a sandwich filling. Although most often associated with all those big nutritional stuff such as the lettuces, romaines, tomatoes, carrots, cucumber and grapes, the salad can also take on the form of a heavier meal.

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While chicken and tuna are the most common ingredients, pork, turkey and peking duck have already found their way in bowls everywhere.

Generally, the term salad refers to a preparation of chopped and / or sliced ingredients. Although meat can be incorporated in it, it has to contain at least one or two vegetables and fruits. It can be served dry or with a dressing.

The most common dressings are whipped cream, vinaigrette, thousand island, honey-mustard and ceasars’ dressing. And the most common ingredients are lettuce, tomatoes, carrots and cucumber. Eggs have also become a regular ingredient.

The popularity of the salad has grown mostly because of its nutritional value. It satisfies the hunger pangs without weighing in too much on the scale. And this is why it has become a favorite preparation for the health nuts everywhere.

Come to think of it, one need really not be a health enthusiast to enable him or her to enjoy this preparation. With the variety and interesting textures that come up every time, one is bound to find one that he or she can be addicted to.

About the Author
By Kenneth Allan Crosby jr,feel free to visit his top ranked recycling site: recycling, tips, history

Go Heathy With These Fantastic Tuna Salad Recipes

If you’re seriously interested in knowing about Salad & Dressing Ideas, you need to think beyond the basics. This informative article takes a closer look at things you need to know about Salad & Dressing Ideas.

Tuna is probably the most versatile type of seafood. It is a healthy substitute for meat. It has a distinct taste that makes it perfect for salads as well as sandwich dressing. Like chicken, tuna’s taste is not strong so as to contrast with the taste of all the other ingredients that it mixes with. Below are some interesting takes on the good old tuna salad.

Gourmet Tuna Salad

1 (12-ounce) can tuna, drained
2 chopped green onions
1 stalk celery, diced
1/4 cup stuffed green olives, chopped
2 tablespoons capers, diced
1/4 cup slivered almonds
1/4 teaspoon Worcestershire sauce
1/4 cup mayonnaise
1/4 cup sour cream

1.In a mixing bowl, combine tuna, green onions, celery, green olives, capers and almonds.

2.In a small bowl, whisk together mayonnaise, sour cream and the Worcestershire sauce. Blend together dressing and tuna mixture.

3.Serve on bed of lettuce or your choice of fresh bread as a tuna salad sandwich.



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


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.

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1 large honeydew melon
2 cans (7 ounces each) tuna, drained
1/2 cup mayonnaise
1/4 cup chopped celery
1/4 teaspoon dried leaf thyme, crumbled
1/8 teaspoon ground black pepper


Peel honeydew melon; cut into circles about one inch thick. Remove seeds and place on beds of lettuce. Mix tuna, mayonnaise, and celery, thyme and pepper. Spoon into centers of honeydew circles. If desired, garnish with fresh parsley. Tuna salad recipe serves 6.



2 packages (10 ounces each, or 3 cups total) frozen cut green beans
2 cans (7 ounces) tuna, drained and flaked
2 cups thinly sliced celery
1 cup mayonnaise
2 tablespoons lemon juice
1 tablespoon soy sauce
1/4 teaspoon garlic powder
2 cups chow mein noodles
salad greens



Cook green beans according to package directions; drain and let cool. Combine cooled green beans, tuna, celery, mayonnaise, lemon juice, soy sauce, and garlic powder; toss to mix well.

Chill salad thoroughly. Just before serving tuna salad, stir in chow mein noodles. Serve tuna salad on salad greens. Tuna salad serves four to six.

When word gets around about your command of Salad & Dressing Ideas facts, others who need to know about Salad & Dressing Ideas will start to actively seek you out.

About the Author
By Anders Eriksson, proud owner of this top ranked web hosting reseller site: GVO Hosting

Everything You Need To Know About Fruit Salads

If you’re seriously interested in knowing about Salad & Dressing Ideas, you need to think beyond the basics. This informative article takes a closer look at things you need to know about Salad & Dressing Ideas.

Most of the people know only one thing about fruit salads; and that is how to eat them. How could you eat something that you know nothing about? Well, aside from the fact that they are delicious?

A fruit salad is a delicious dish with different kinds of fruit, sometimes served submerged in their own fruit juice, or lathered with syrup. It is oftenly served as an appetizer, if not that, dessert. Eitherway, fruit salads are definitely delicious, you can have them for both appetizer and dessert.

Making your own fruit salad is not hard; you just need to prepare its ingredients. And the ingredients used are neither extinct nor hard to find, you can just whip out your wallet and make the march to the nearest grocery store.

It needs one pint of basket of fresh California strawberries, which you are supposed to stem and make into halves; a teaspoon of finely chopped fresh mint or a half teaspoon of dried mint; a half cup of light sour cream; lettuce leaves; a half teaspoon of honey; two cups of fresh fruits that are in season. See? These ingredients do not require you to go hiking up in the mountains, looking for exotic fruits.

For you to make a strawberry dressing, you must puree an ample amount of the strawberries in an electric bender, about a half-cup, to make a ¼ cup of pureed strawberries. In a separate bowl, stir the puree, together with mint and honey, into a sour cream so that they will all blend. In assembling your fruit salad, line individual salad plates that contain lettuce. Arrange the strawberries that you have reserved with the other fruits on the lettuce and top with the strawberry dressing. Sounds good, huh? You could bet that this tastes even better.

The best time to learn about Salad & Dressing Ideas is before you’re in the thick of things. Wise readers will keep reading to earn some valuable Salad & Dressing Ideas experience while it’s still free.

Yes, you now know how to make a fruit salad after knowing the necessary ingredients. But still, do you know where fruit salads came from? This is added knowledge, thus, it would be best if you keep this pieces of information in your memory.

The origin of fruit salads relies highly on what you initially mean by “fruit salad”. Fruit salads that are made up of combinations of different fresh, dried, candied or sugared, and stewed fruits or vegetables. This type of fruit salad originated from the ancient times. The ingredients and the recipes that are used depended on what were available in the country, or if what ingredients were in season. They also depend on the socio-cultural attitudes of the people toward the ingredients, whether the fruits were socially considered to be healthy or not.

The fruit salad, as we know of it today, is a production of the mid-nineteenth century. There has been unearthed culinary evidence that confirms the saying that sometimes, fruits salads are purposely mixed with sugar and alcohol, thus, given the term “fruit cocktail”. The non-alcoholic variation of this recipe, also the jellied fruit salad, was famous in the 1920s. In the period of the World War II, fruit salads were introduced to the world as a proper supplement of Vitamin C, and were, in fact, included in the American diet.

However, fruit salads in the European countries evolved quite differently. The recipes contained amounts of mayonnaise. Have you heard, or better yet, eaten a Waldorf salad? Well, this is the name of the said fruit salad that is lathered with mayonnaise.

Now is the time when you can say that you know everything you need to know that concerns fruit salads. Fruit salads contain one hundred twenty-three calories, two grams of protein, eleven milligrams of cholesterol, four grams of fat, and twenty-one grams of carbohydrates. What more can you ask for?

About the Author
By Anders Eriksson, proud owner of this top ranked web hosting reseller site: GVO Hosting

Shrimp Salad Recipes to Tickle the Palate

Would you like to find out what those-in-the-know have to say about Salad & Dressing Ideas? The information in the article below comes straight from well-informed experts with special knowledge about Salad & Dressing Ideas.

It is always fascinating to combine shrimp with salad. The toughness of the meat contrasts with the crispiness of the greens that makes for a really appetizing starter. Below you will find some of the most fascinating shrimp salad recipes that I’ve come across with. Do feel fry to try them a home.


1 pound shrimp, cooked
1 cup chopped green onions
2 tablespoons olive oil
3 cloves garlic — minced
2 cups water
1/2 teaspoon Tabasco sauce
3 teaspoons chicken bouillon
1 teaspoon red pepper
1 cup rice
2 tomatoes — chopped
1 bell pepper — chopped

In large bowl, combine shrimp, onions, garlic and oil. Cover and refrigerate overnight. cook rice in water with bouillon, hot sauce, and red pepper for 20 minutes. Let cool.

Add tomatoes and bell peppers. Add rice mixture to shrimp mixture. Refrigerate until chilled.



2 cups cleaned shelled shrimp
1/4 cup finely chopped sweet pickle
1/2 cup French dressing, below
1 small onion cut in rings
mixed salad greens


Mix together shrimp, sweet pickle, and French dressing. Serve over mixed greens and top with onion rings.
Shrimp salad serves 3 to 4.

French Dressing

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2 tablespoons fresh lemon juice or vinegar
1/3 cup olive oil
1/2 teaspoon salt
dash pepper
1/4 teaspoon dry mustard
dash cayenne, optional
Whisk together all ingredients in a cup small bowl.



4 cups cooked and drained spiral or shell pasta or (any you prefer)
1 cup frozen peas (thawed)
1/2 cup chopped green pepper
2 cups fine shredded cheese (cheddar or mixed)
1/2 cup finely chopped onion
1/2 cup chopped sweet red pepper
1/2 cup finely shredded carrot (may omit)
2 cups imitation crabmeat shredded
2 cups Ranch or Peppercorn Ranch Dressing (bottled)
2 cups halved cherry tomatoes
1/2 cup of parmesan cheese (optional)


Cook pasta until done but not overcooked. Cool under cold running water; drain well. In large bowl combine all ingredients except tomatoes and Parmesan cheese. Toss gently but blend thoroughly. Refrigerate 3-4 hours.

If texture is dry add more dressing, top with tomatoes and parmesan cheese.



2 cups cooked shrimp, halved lengthwise and chilled
1 cup thinly sliced celery
1 tablespoon finely minced onion
1 tablespoon fresh lemon juice
1/2 cup mayonnaise
salt and pepper to taste
Romaine lettuce or mixed greens
thinly sliced tomatoes
avocado slices, optional
cherry tomato slices, optional


In a medium bowl, mix shrimp with celery, onion, lemon juice, mayonnaise, and salt and pepper to taste. Serve on a bed of romaine lettuce and thinly sliced tomatoes or mixed greens. Garnish with avocado slices or cherry tomato slices.

About the Author
By Anders Eriksson, now offering the best guide on movie downloads over at free movie downloads

Delight Your Senses With These Crab Salad Recipes

This article explains a few things about Salad & Dressing Ideas, and if you’re interested, then this is worth reading, because you can never tell what you don’t know.

Unrivaled in sweetness by any other of its lot, the crab is has shown its versatility as an ingredient. It ads an interesting twist to any dish served with a shred or two of this amazing seafood.

As a part of salad, the Crab gives an interesting texture. It does not matter whether it be imitation or authentic crab meat, the ways on how to prepare this dish is just infinite. Below are some salad recipes that are guaranteed to bring your dishes to life.


1 lb Fresh crabmeat; flaked
1/2 c Minced celery
1 ts Grated onion
1 tb Minced pimento
1/4 ts Salt
2 tb Lemon juice
Mayonnaise to taste
2 tb Minced parsley
1/2 Cucumber; peeled and thinly sliced

Combine crab, celery, onion, and pimento in a bowl. Sprinkle with salt and lemon juice; toss to mix. Add just enough mayonnaise to moisten; mix well. Spoon onto bed of lettuce; sprinkle with parsley. Garnish with thin slices of cucumber.



8 ounces frozen Alaskan King crab
1/2 cup sliced fresh mushrooms
1 small cucumber, thinly sliced
1 (6 oz.) jar marinated artichoke hearts
2 tablespoons lemon juice
1 tablespoon white wine vinegar
1 clove garlic, crushed
1/2 teaspoon oregano
1/2 teaspoon salt
1/8 teaspoon crushed black pepper
1 tomato, cut into wedges
1/4 pound Swiss cheese, sliced and cut into triangles


Thaw, drain and slice crab.

Combine mushrooms and cucumber slices. Drain artichoke hearts, reserving liquid. Combine liquid with lemon juice, vinegar, garlic, oregano, salt and pepper. Pour over mushrooms and cucumbers and toss lightly. Cover and refrigerate for 2 hours.

Drain vegetable mixture. Arrange crab, mushrooms, cucumber, artichoke hearts, tomato wedges and cheese triangles on 4 lettuce-lined salad plates.


Most of this information comes straight from the Salad & Dressing Ideas pros. Careful reading to the end virtually guarantees that you’ll know what they know.


1 ripe California avocado
3 tablespoons lime juice
6 ounces cooked lump crabmeat, or canned crabmeat
1 teaspoon lemon juice
1/4 cup mayonnaise
2 tablespoons chopped cilantro
1 scallion, thinly sliced
1/4 teaspoon pepper, or to taste
Salt, if desired


Split the avocado in half, remove the seed; sprinkle the cut surfaces with 1 tablespoon of the lime juice to prevent browning.

Combine the crabmeat, remaining lime juice, lemon juice, mayonnaise, cilantro, scallion, pepper and salt in a mixing bowl; mix well. Divide this mixture between each avocado half, piling it high. Garnish with extra cilantro, if desired.



2/3 cup Guava Nectar
1/3 cup mayonnaise
1/4 cup apple cider vinegar
8 cups mixed salad greens
2 cups cooked fresh or chopped imitation crabmeat
1 can (11-oz. size) Mandarin oranges, drained
4 red onion slices, (optional)


Combine nectar, mayonnaise and vinegar in small bowl; whisk until smooth.

Combine 1/2 cup dressing with crabmeat in small bowl. Toss remaining dressing with salad greens in large bowl. Divide salad greens among serving plates; top with crab mixture, oranges and onion. Season with ground black pepper.

Sometimes it’s tough to sort out all the details related to this subject, but I’m positive you’ll have no trouble making sense of the information presented above.

About the Author
By Anders Eriksson, now offering the best guide on movie downloads over at free movie downloads

How To Make Your Own Chicken Salad

The only way to keep up with the latest about Salad & Dressing Ideas is to constantly stay on the lookout for new information. If you read everything you find about Salad & Dressing Ideas, it won’t take long for you to become an influential authority.

Making a chicken salad is often perceived by many to be extremely easy; just pour in the chicken. Actually, it is not all about the chicken. Chicken salads are about the overall taste it has, together with other ingredients.

Therefore, it is highly important to take note of the other ingredients that you put in your chicken salad for it to have a delicious and savory taste.

You will need three chicken breast halves that are of large sizes. With these chicken breasts, it is important that you do not remove the bone.

You will also need a good-sized apple, which you will dice; one or two large celery stalks that you will also dice; a half cup of chopped nuts, you can use either pecans or walnuts, both are good for chicken salads; salt and pepper; and a good type of mayonnaise.

First you have to season the chicken with pepper and salt. After doing so, bake it, while placed in foil, for fifty to sixty minutes at three hundred seventy-five degrees. Once done, drain the liquid, for it will not be needed. Leave your chicken to cool down.

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Once it is already cool, cut the chicken meat into small chunks. You can also tear the cooked chicken into thin strips if you do not like chunks.

You may add in more salt and pepper if you think doing so is necessary. Add the apple that you have diced, with the celery and the nuts. To attain that desired moistness, put in your mayonnaise.

And there you have it; you have just conjured your very own chicken salad. When you want to serve your self-made chicken salad to your guests already, just place an ample amount of it on a bed of lettuce leaves. Serve it with bread, hot rolls, crackers or biscuits to have a complete, delicious meal.

If you have taken note of the ingredients, you will notice that the ingredients used are not oozing with cholesterol. Chicken salads are healthy, but they will not make you bloat. They are perfect for nutritious diets, for they are most certainly filled with different nutrients.

Making a chicken salad is not difficult. However, you have to be accurate and careful in choosing the ingredients you put in it as to keep that slender body of yours. You do not feel hungry, and you also do not have to worry about getting fat. What more could you ask for?

Knowing enough about Salad & Dressing Ideas to make solid, informed choices cuts down on the fear factor. If you apply what you’ve just learned about Salad & Dressing Ideas, you should have nothing to worry about.

About the Author
By Kenneth Allan Crosby jr,feel free to visit his top ranked recycling site: recycling, tips, history

Famous Ceasar Salad Recipes

Current info about Salad & Dressing Ideas is not always the easiest thing to locate. Fortunately, this report includes the latest Salad & Dressing Ideas info available.

Ceasar Salad is undoubtedly the most popular of all the salads. Hence, the name fitted for royalty. It has gained popular acceptance mainly because it has the taste and texture you can actually enjoy. In other words, it does not taste like most healthy food should. Listed below are two amazing recipes and takes on the well-loved salad.


4 ounces anchovies
3 tablespoons Dijon mustard
2 ounces garlic — chopped
4 egg yolks
1/2 cup red wine vinegar
1 tablespoon Worcestershire sauce
1 cup parmesan cheese
1 quart olive oil
1 teaspoon black pepper
12 cups romaine lettuce
salt — to taste
croutons — seasonings in recipe

STEP ONE: Prepare Croutons (Optional)

Cut a loaf of stale bread into 1/4-inch cubes. Season with melted butter, thyme, basil, garlic, oregano, salt, and pepper. Bake until crisp.

STEP TWO: Prepare Caesar Salad Dressing

In a large bowl, grind anchovies to a paste-like consistency. Stir in all remaining ingredients except Romaine lettuce.


Tear Romaine lettuce into large pieces and place in large bowl. Pour salad dressing over lettuce and toss salad. Serve immediately.


It’s really a good idea to probe a little deeper into the subject of Salad & Dressing Ideas. What you learn may give you the confidence you need to venture into new areas.


1 cup mayonnaise
1/4 cup Parmesan cheese, preferably Reggiano
1 tablespoon plus 1 teaspoon fresh lemon juice
1 tablespoon Dijon mustard
2 teaspoons Worcestershire sauce
2 teaspoons minced garlic
2 anchovy fillets, finely chopped (about 1 teaspoon)
1/8 teaspoon ground pepper
About 1/3 cup water for thinning

16 large shrimp (about 1 pound), peeled and deveined (tails on)
1 tablespoon plus 2 teaspoons olive oil
16 medium sea scallops (about 1 pound), muscles removed
3/4 teaspoon kosher salt
1/4 teaspoon ground pepper
8 stalks lemongrass, cut into 10- to 12-inch skewers, soaked in water for 30 minutes
2 cups croutons
6 cups lightly packed mixed salad greens
6 cups lightly packed chopped hearts of romaine
1 cup grated Parmesan cheese, preferably Reggiano

1.For the dressing, combine the mayonnaise, Parmesan, lemon juice, mustard, Worcestershire sauce, garlic, anchovy, and pepper in a small bowl. Whisk until well incorporated. Whisk in the water to desired consistency. Refrigerate until chilled.

2.Preheat a grill to medium high or the oven to 450 degree F. Add the shrimp with 2 teaspoons of the olive oil in a bowl. In a separate bowl, gently toss the scallops with the remaining 2 teaspoons oil. Season the shrimp and scallops, on both sides, with kosher salt and pepper.

Thread 4 shrimp onto each of 4 lemongrass skewers, threading them through the head and tail so they will lie flat when cooking. Thread 4 scallops onto each of the remaining 4 lemongrass skewers, so they will also lie flat when cooking.

Cover the grill and cook for 8 minutes, rotating the skewers frequently, until the shrimp are pink and the scallops are opaque throughout. Or, place the skewers on a baking sheet lined with aluminum foil and bake for 8 to 10 minutes on the top rack of the oven.

3.Toss the croutons in a bowl with about 1/4-cup of the dressing. Add the greens and lettuce and Parmesan cheese. Add about 1/2-cup dressing. Season with more kosher salt and pepper to taste, if necessary. Divide among 4 serving plates. Criss-cross 2 seafood skewers on top of each salad portion.

4.The dressing can be made up to 1-week in advance and refrigerated. The seafood can be grilled or baked up to 8 hours in advance and refrigerated. (If precooked, be sure to cook the seafood on the rare side so as not to overcook it when reheated.) Reheat in a preheated 350-degree F oven, covered with aluminum foil, for about 5 minutes.

The day will come when you can use something you read about here to have a beneficial impact. Then you’ll be glad you took the time to learn more about Salad & Dressing Ideas.

About the Author
By Kenneth Allan Crosby jr,feel free to visit his top ranked recycling site: recycling, tips, history

Toss Salad for A Quick and Easy Fix

The following article lists some simple, informative tips that will help you have a better experience with Salad & Dressing Ideas.

The thing about Toss salads is that bulk of the effort would come from making the dressing. The salad is mainly made up of greens such as lettuce, cabbage and romaines. The reason why these are called tossed salad is because preparation for this is just tossing together all the ingredients.

Meaning, all the greens and other twist which one may opt to add in it. Some of the add-ons may include sausages, fruits, chips and basically anything else that might come up in one’s imagination. With a prepared dressing, it only takes one as little as five minutes to prepare this recipe. Below are some recipes which one can try out at home.

Parmesan Vegetable Toss

2 C. mayonnaise or salad dressing
1/2 C. grated Parmesan cheese
1/4 C. sugar
1/2 tsp. dried basil leaves
1/2 tsp. Salt
4 C. fresh broccoli
4 C. fresh cauliflower
1 red onion, sliced
1 can (8 oz) sliced water chestnuts, drained
1 head iceberg lettuce, torn
1 lb. sliced bacon, cooked and crumbled

In a large bowl combine mayonnaise, Parmesan, sugar, basil and salt.

Add broccoli, cauliflower, onion and water chestnuts.


Cover and refrigerate several hours or overnight.

Just before serving, place lettuce in a salad bowl and top with vegetable mixture. Sprinkle with bacon.

Top with croutons if desired.



1 head romaine lettuce
1 head red leaf lettuce
6 ounces crumbled feta cheese
1 (6 ounce) can sliced black olives
1 (4 ounce) package blanched slivered almonds, toasted
2 tablespoons sesame seeds, toasted
6 cherry tomatoes, halved
1 red onion, sliced
6 fresh mushrooms, sliced
1/4 cup grated Romano cheese
1 (8 ounce) bottle Italian-style salad dressing

Knowledge can give you a real advantage. To make sure you’re fully informed about Salad & Dressing Ideas, keep reading.


Chop, wash and dry the romaine and red leaf lettuces. In a large salad bowl, combine lettuces with feta cheese, olives, almonds, sesame seeds, tomatoes, onion, mushrooms and Romano cheese. When ready to serve, add the Italian dressing and toss thoroughly.



15 ounces Italian Blend or Spring Mix salad greens
16 ounces sausages, lightly rinsed, well drained
2 cans (11 oz. size) mandarin oranges, drained
1 1/2 cup dried cranberries
1 medium apple, cored and diced
1 cup fresh raspberries
1 cup pecan pieces
1/3 cup extra sharp shredded cheddar cheese
3 tablespoons extra virgin olive oil
2 tablespoons cider vinegar
2 tablespoons seedless raspberry jam, softened in microwave
1/2 cup frozen (whole) raspberries, thawed, with juice
1/8 teaspoon pepper


Salad: In large salad bowl, toss greens and Sauerkraut together. Top with oranges, cranberries, apple, fresh raspberries, pecans, and cheese.

Dressing: In a small bowl, blend together olive oil, vinegar, jam, thawed raspberries, and pepper.

Drizzle a few tablespoons of the dressing over the salad for moistness and color; serve remainder on the side.

About the Author
By Kenneth Allan Crosby jr,feel free to visit his top ranked recycling site: recycling, tips, history

Go Meditarrenean With Greek Salad

So what is Salad & Dressing Ideas really all about? The following report includes some fascinating information about Salad & Dressing Ideas–info you can use, not just the old stuff they used to tell you.

Greek Salad is characterize by its fresh taste. Made only with crisp vegetables. It is a very healthy dish that requires little or less than ten minutes to prepare. Greek salads are a fusion of colors. You have the greens, the yellows, the reds and the oranges. Below is a compilation of some of the most fantastic Greek salad recipes.


3 tablespoons extra virgin olive oil
1½ tablespoons lemon juice
1 clove garlic: minced (crushed)
½ teaspoon dried oregano
¼ teaspoon sea salt
¼ teaspoon freshly ground black pepper, and extra for garnish
3 tomatoes: cut into wedges
¼ red onion: sliced into rings
½ cucumber: sliced into thick half-moons
½ green pepper (capsicum): julienned
4 oz (120g) feta cheese: cut into small cubes
16 kalamata olives

PLACE the olive oil, lemon juice, garlic, salt, pepper and oregano in a small jar with a screw-top lid and shake to combine. PLACE the salad ingredients in a large bowl. POUR the dressing over the salad and toss gently to combine just before serving. Garnish with a little freshly ground black pepper.



3 cucumbers, seeded and sliced
1 1/2 cups crumbled feta cheese
1 cup black olives, pitted and sliced
3 cups diced roma tomatoes
1/3 cup diced oil packed sun-dried tomatoes, drained, oil reserved
1/2 red onion, sliced


1.In a large salad bowl, toss together the cucumbers, feta cheese, olives, roma tomatoes, sun-dried tomatoes, 2 tablespoons reserved sun-dried tomato oil, and red onion. Chill until serving.


You can see that there’s practical value in learning more about Salad & Dressing Ideas. Can you think of ways to apply what’s been covered so far?

3 vine ripe tomatoes, cut into chunks
1 red onion, thinly sliced
1/2 European seedless cucumber, cut into bite-size chunks
1 small red bell pepper, seeded and chunked
1 small green bell pepper, seeded and chunked
1 cubanelle pepper, seeded and chunked
1 cup Kalamata black olives
Several sprigs fresh flat-leaf parsley, about 1/2 cup
2 (1/4 pound) slices imported Greek feta
1/4 cup (a couple of glugs) extra-virgin olive oil
3 tablespoons (3 splashes) red wine vinegar
1 teaspoon dried oregano, crushed in palm of your hand
Coarse salt and black pepper
Pita breads

Combine vegetables, olives, and parsley in a large bowl. Rest sliced feta on the top of salad. Combine oil, vinegar, and oregano in a small plastic container with a lid. Shake vigorously to combine oil and vinegar and pour over salad and cheese.

Season with salt and pepper and let the salad marinate until ready to serve. Serve salad with pita bread blistered and warmed on a hot griddle or grill pan.

Natasha?s Greek Salad

1 bunch leaf lettuce
2 cucumbers
4 large tomatoes
1 small yellow onion


Greek black olives
feta cheese


1 part red wine vinegar
1 part olive oil
crushed garlic
salt and pepper to taste
2 pinches sugar

Chop lettuce and onion finely. Chop tomatoes and cucumbers coarsely (about 1/2). Combine and garnish to taste. One of the simplest items we prepare, this salad draws many compliments. Use real Greek olives packed in brine.

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By Anders Eriksson, now offering the best guide on movie downloads over at free movie downloads