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Switch to Forum Live View Your Favorite Salad
10 years ago  ::  Jun 03, 2008 - 9:01AM #1
Posts: 600
What's your favorite cold salad? My family loves macaroni and tuna salad.
I always remember that for every word typed there is a real person sitting behind the keyboard.
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10 years ago  ::  Jun 03, 2008 - 10:43AM #2
Posts: 10,165
My Chicken Salad:
Rotisserie rosemary chicken (4 lbs) (chicken brushed with olive oil, garlic powder/or minced garlic (or even paste), salt and rosemary)
Sweet pickle relish (2/3 cup)
purple onions (to taste)
minced fuji apples (1 cup)
Bleu cheese salad dressing (preferably a good kind made at a deli). Just enough to get the salad the consistency that you want.
Optional:  grapes
Optional:  Bell pepper
Optional:  celery

Run chicken through food processor and whip into a cool whip consistency.  Stir in remaining ingredients.  Refrigerate.
All ingredients can be adjusted for personal preference.
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10 years ago  ::  Jun 03, 2008 - 11:03AM #3
Posts: 784
We mostly make green salads with whatever looks good in the market, but we do have a favorite main-course salad:

Tuna and Chickpea Salad

1 can Tuna, drained
1 small onion, chopped
1-2 Tablespoons chopped parsley
1 lb can chickpeas, drained and rinsed
2 tablespoons extra virgin olive oil
1 tablespoons red wine vinegar
freshly ground pepper

Dead simple to make. We drain the tuna to cut down on the salt. Draining the chickpeas cuts down on the salt and is essential if the salad is to be a salad instead of a soup. Once you've drained the main ingredients, you just flake the tuna into a big salad bowl, add the chickpeas and onions, and toss to mix. Then toss with the oil to coat the ingredients. Add the vinegar and toss, then grind the pepper over the salad and toss again. If serving the salad from the bowl, sprinkle with parsley. We serve it out on individual plates and sprinkle with the parsley after it's on the plates. Serves 2 as a main course, more as an appetizer.

Lots of variations are good. Red onion makes a good change, and if you can get Vidalia onions they are a good variation also. Chopped scallions work well and add some color. If you don't have chickpeas on hand, you can make the salad with white beans—the classic is cannelini, but great northerns will also work. You can use balsamic vinegar instead of red wine. And if you have fresh chives, you can chop them with the parsley. (DO NOT attempt this with freeze-dried chives; they are just awful in this salad.)
"Prediction is very hard, especially when it's about the future."—Yogi Berra
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10 years ago  ::  Jun 03, 2008 - 2:13PM #4
Posts: 600
Both sound very delicious. Definitely writing these down. Thanks for sharing.
I always remember that for every word typed there is a real person sitting behind the keyboard.
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10 years ago  ::  Jun 04, 2008 - 7:17PM #5
Posts: 10,165
Another salad I make that isn't for the sensitive stomach:

Peppers (green, yellow, red bell or sweet banana peppers)
Can of pineapple chunks in its own juice, drain juice and use in another recipe or drink.
mushrooms (any or all varieties)
shredded cheese of choice (provolone is especially good)
Vidalia onion
A few cherries for decoration

Either A raspberry vinaigrette, or Kraft's Catalina dressing or Russian dressing (I have not seen that dressing in a while).  It should just be a sweet dressing.   Just enough to coat all the peppers, mushrooms and pineapples well.  Refrigerate for a few hours.
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10 years ago  ::  Jun 25, 2008 - 4:12PM #6
Posts: 1,799
[QUOTE=BeliefnetSabee;540403]What's your favorite cold salad? My family love macaroni and tuna salad.[/QUOTE]
That would have to be either my mom's egg salad or my tuna fish:
Mom's egg salad has been all over the country~ In the 1960's we had 4 student Rabbi's
when each one was leaving New York,their wives would ask my mom for the recipe.
1 doz. Jumbo eggs, hard cooked & shelled, cut roughly
3 tablespoons Hellman's Mayonaisse
1 medium yellow onion, sliced, and sauted
1 small box fresh button mushrooms,gently cleaned & sauted
Salt,Pepper,Paprika, to taste~ dash of hot sauce optional.
2 spring onions(scallions) cut into ovals,white & green parts

In a large skillet, place the onions in vegetable or canola oil~brown till golden, drain of excess oil.
In same skillet, saute cut mushrooms till they release their water~ drain on paper towels.
Combine in a very large bowl,the eggs,onions & mushrooms, folding gently.
Add the scallions,salt,pepper and Mayonaisse~fold gently till everything is combined.
Taste, adjust seasoning. Adding hot sauce~your favourite kind to taste.
Lightly cover~ you don't want *water to dilute* egg salad!!

My tunafish salad has the following in it:
4-12oz cans of Albacore White Tuna~ Starkist or Chicken of Sea~2 cans packed in oil,two in water drained.
Hellmans Mayonaisse~ 1/4 cup or two tablespoons
Celery,3 ribs,peeled & cut finely
1/2 small yellow onion,diced small
3 scallions, finely cut
Fresh Garlic ~ 3 medium size cloves or granulated 1/4 teaspoon
Black Pepper, fresh ground~ 3 turns
Mustard~ whole grain,spicy Brown, 1teaspoon
Hot Sauce~ 2 to 3 shakes~ of your favourite
Pickle relish~ 1/2 tablespoon,drained

In a large bowl combine the tuna with the celery,onions,scallions,Mustard, & spices~ now fold in 1 tablespoon
of Mayonaisse~ see how the mixture comes together~ if the mixture is too *dry* add another tablespoon of
Mayo, check seasoning.
See how mixture is after the addition of 2nd tablespoon of Mayo.
Serve on toasted whole wheat bread with Romaine lettuce between the bread & the tuna~so the bread doesn't
get soggy! Enjoy.
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10 years ago  ::  Jun 25, 2008 - 6:49PM #7
Posts: 1
I love making a Shrimp tri-color rotini salad with ranch and red wine vinegar dressing.
I make it when it's truly HOT outside and I want to eat something refreshing.

I like alot of green peppers and red onion cut very thin and tumbled through the Ranch and Red Wine vinegar to give it a yummy tartness..

The pasta is very colorful and makes for a pretty presentation.

When I bring it to pot luck occasions, it gets gobbled up!

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10 years ago  ::  Jun 26, 2008 - 10:23AM #8
Posts: 291
i suppose ice cream with fruit and mashed nilla wafers doesn't count...

living in Eterna Hope  that God does not count Calories as sins.
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10 years ago  ::  Jun 27, 2008 - 2:07PM #9
Posts: 600
Mmmmm,  you guys are making me hungry. All of these sound so good.

I once had a mac/tuna/potato salad that was really good. A friend made it and I don't have measurements but the basic idea is

8 oz elbow macaroni - boiled and drained
2 or 3 medium size cooked white potatoes - sliced into bite sized chunks
1 can tuna
a few tablespoons bottled Italian dressing
India relish
some finely chopped red onions or scallions
'          "        "            gr pepper
1 celery stalk  - sliced thinly
season-all seasoning or salt and pepper

Mix all together and bammmmmm. Delicious  :D
I always remember that for every word typed there is a real person sitting behind the keyboard.
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10 years ago  ::  Jul 05, 2008 - 8:01PM #10
Posts: 2,795
That does sound good!
We make a couscous salad. It's very fast and very easy.

there's some neat 'colored' couscous - orange, green and red; which really brightens up the table. It can be a side dish with cucumbers and tomatoes, and maybe garbanzo beans with a little parsley, or a 'sweet' dish with diced dried fruits, chopped nuts (I like pecans or hazelnuts) tossed with honey and melted butter (not too much). Use some OJ instead of straight water to cook with - yummy!
Blessed are You, HaShem, Who blesses the years.
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