Athenian Salad

Ingredients:

1 medium head lettuce
1 bunch romaine
10 radishes, sliced
1 medium cucumber, sliced
6 scallions (with tops), cut into 1/2−inch pieces
1/2 cup olive or vegetable oil
1/3 cup wine vinegar
1 teaspoon salt
1 teaspoon dried oregano leaves
24 Greek or ripe green olives
1/4 cup crumbled feta cheese
1 (2 ounce) can rolled anchovies with capers, drained

Preparation:

Tear lettuce and romaine into bite−size pieces. Place lettuce, romaine, radishes, cucumber and scallions
in large plastic bag. Close bag tightly and refrigerate. Shake oil, vinegar, salt and oregano in tightly
covered jar; refrigerate.
Just before serving, shake dressing. Add dressing and olives to vegetables in bag. Close bag tightly and
shake until ingredients are well coated. Pour salad into large bowl; top with cheese and anchovies.

Goat cheese, beet, and pistachio salad

A salad that offers a colorful assortment of ingredients.

Ingredients:

For the dressing
3 tbsp extra virgin olive oil
1 tbsp white wine vinegar
2 shallots, finely chopped
1 tsp coarse-grain mustard
pinch of sugar
sea salt and freshly ground black pepper
2 handfuls of arugula (rocket) leaves
5–6oz (175g) goat cheese, cut into slices
4–6 large beets, cooked, peeled,
and coarsely chopped
handful of shelled pistachio nuts, chopped

Preparation:

1. First, make the dressing. In a small bowl, whisk together the oil and vinegar until well blended. Whisk in the shallots, mustard, and sugar, and season well with salt and pepper. Let
the dressing stand for a few minutes to develop the flavors, then taste and adjust the seasonings as needed.
2. Arrange the arugula leaves on a large serving platter or 4 individual plates, then top with the beets and goat cheese. Drizzle with a little of the dressing, then sprinkle with the pistachios. Drizzle on more dressing, if desired. Serve with fresh crusty pieces of bread.

Tomato, red onion, and mozzarella salad

Ingredients:

8 small ripe plum tomatoes, sliced
6 cherry tomatoes, halved
1 small red onion, thinly sliced
handful of fresh basil leaves, torn
generous drizzle of extra virgin olive oil
2 handfuls of arugula leaves
splash of balsamic vinegar
8oz (2 balls) fresh mozzarella, drained and
torn into pieces
sea salt and freshly ground black pepper

Preparation:

1. Put the tomatoes, red onion, and half of the basil leaves in a bowl.Drizzle generously with olive oil,season well with salt and pepper,and toss gently to blend.

2. Arrange the arugula leaves on a serving platter; drizzle with a little olive oil and balsamic vinegar and season with salt and pepper. Spoon the tomato mixture over the top.Scatter with the torn mozzarella and the remaining basil leaves. Drizzle again with olive oil and balsamic vinegar and serve.

Pesto Chicken Salad Recipe

Ingredients:

450g/1lb dried spiral pasta such as fusilli
125ml/4fl oz olive oil
2 tablespoons chopped pine nuts
2 tablespoons chopped fresh basil leaves
1 small onion, chopped
1 garlic clove, minced
900g/2lb skinless chicken thigh fillet, cubed
125ml/4fl oz red wine
1 tomato, diced
2 small carrots, chopped
salt and freshly ground black pepper

Preparation:

• Cook the pasta in lightly salted boiling water until al dente. Drain, retaining a little of the cooking
water to keep moist. Cool while you make the rest of the salad.
• To make the dressing, mix the olive oil, pine nuts, basil, onion and garlic in a bowl. Season with salt
and pepper. Refrigerate while you cook the chicken.
• Simmer the chicken cubes over a medium-high heat with 1 teaspoon salt and the red wine, stirring
constantly, for about 10 minutes.When done, drain off the liquid.
• Toss together the chicken, dressing,tomato, carrots and pasta to serve.

Chick Pea Salad Recipe

This is a low fat salad since chick pea helps in reducing fats. Boiled chick peas are very healthy and are used in different foods like in potato curry, fried rice and in various types of salads. Salad no doubt is a healthy and attractive food item mostly prepared by fresh vegetables. By the addition of chick pea, it becomes more healthy and nutritious specially for youngsters.

Ingredients:
½ cup onion (julienne)
½ cup tomato (cut in small square pieces)
½ cup cucumber (julienne)
½ cup cabbage (julienne)
3-4 green chilies (chopped)
1 cup chick peas (boiled)
3-4 tbspn olive oil
Salt to taste
1 tspn black pepper
2-3 tbspn lemon juice

Preparation:

1. Mix all the ingredients in the bowl and put in fridge for 30mins.
2. Delicious healthy salad is ready to serve. You can add vegetables of your own choice.

Brown Derby's Original Cobb Salad Recipe

Ingredients:

1/2 head of lettuce
1/2 bunch watercress
1 small bunch chicory
1/2 head romaine
2 medium tomatoes, peeled
2 breasts of boiled roasting chicken
6 strips crisp bacon
1 avocado
3 hard-cooked eggs
2 tablespoons chopped chives
1/2 cup crumbled imported Roquefort cheese
1 cup Brown Derby Old-Fashioned French Dressing

Preparation:

Cut finely lettuce, watercress, chicory and romaine and arrange in salad
bowl. Cut tomatoes in half, remove seeds, dice finely, and arrange over
top of chopped greens. Dice breasts of chicken and arrange over top of
chopped greens. Chop bacon finely and sprinkle over the salad. Cut avocado
in small pieces and arrange around the edge of the salad. Decorate the
salad by sprinkling over the top the chopped eggs, chopped chives, and
grated cheese. Just before serving mix the salad thoroughly
with French Dressing.
Yield: Serves 4 to 6

Cucumber Yogurt Salad Recipe

This cucumber yogurt salad is form South Asian cuisine where it is usually served in summer season with boiled rice and vegetable gravy. This salad can also be served as dip with any fried stuff.

Ingredients:

3 medium size cucumber (peeled, seeded and cut into slices)
1 cup plain yogurt
1 tsp ground roasted cumin
Salt to taste
1 tsp fresh mint leaves (minced)
1 tsp fresh coriander leaves (minced)
1 tsp fresh green chilies (minced)

Preparation:

1. In a mixing bowl, whisk yogurt to make it smooth.
2. Add salt, cumin, mint, coriander and green chilies and mix well.
3. Now add sliced cucumbers and mix it evenly in the yogurt. Chill for 30 min then serve.

Hawaiian Salad

This Hawaiian salad is prepared with macaroni and veggies with dressing of mayonnaise. The salad can be served with burgers, sandwiches or pizza.

Ingredients:

1 cup macaroni (uncooked)
16 oz pineapple (drained and finely chopped)
2 spring onions (chopped)
1 green pepper (chopped)
¼ cup carrots (finely chopped)
½ cup mayonnaise
½ tsp salt
½ tsp black pepper

Preparation:

1. Boil macaroni in hot water for about 5-8 min with little amount of salt and oil or follow the instructions as mentioned on the package.
2. Drain the boiled macaroni after cook and rinse with tap water.
3. Now in a large salad bowl mix all the ingredients with cooked macaroni including pineapple, spring onions, pepper, mayonnaise and seasoning of salt and pepper.
4. Place the bowl in fridge to chill for 15 min and then serve.

7 Layer Salad Recipe

Salads are very easy to make and ingredients for most of the salads remain same.They differ only in presentation , dip or flavor used . Presentation of salad matters the most since it attracts more people to eat the healthy food specially those who are not fond of vegetables. The 7 in this recipe name is not a recipe number instead it is the number of layers in this salad i.e seven layers. This 7 layer salad is also one of those vegetarian salads in which main ingredients are fresh vegetables but the presentation and the use of little dip sauce makes it different from other salad recipes

Ingredients:
2-3 bunch of salad leaves (or as required)
Carrots chopped (as required)
Peas (as required) (optional)
Egg noodles (1 pack)
Sweet corns (as required)
4 Hard boiled eggs (make its slices)
Capsicum chopped (as required)
Spring onions (as required)
1 jar Mayonnaise (as required)
3 tbspn yogurt
Salt to taste
Pepper to taste
Lemon juice as required
1 tbspn sugar
Shredded cheddar cheese (as required)(optional)
1 cup shredded boil chicken

Preparation:

1. In a large deep bowl, place salad leaves on the whole base and sprinkle lemon juice, salt and pepper on it, then place egg slices on the sides of the bowl.
2. Now make layer of carrots till the edges of egg and sprinkle again lemon juice, salt and pepper and place egg slices on the walls of bowl. Similarly make layer of peas with lemon juice, salt pepper and egg.
3. Mix capsicum and spring onion and make its layer. Boil egg noodles and fry them to make crispy. Make next layer of fried egg noodles.
4. Make last vegetable layer of salad leaves again.
5. Now make a smooth paste of mayonnaise, yogurt, salt, pepper, sugar, boil chicken and cheddar cheese.
6. Cover the whole salad with the above mayonnaise mixture and sprinkle some vegetables on it.
7. Put the salad bowl in fridge for at least 10 hrs to chill.