Archive for the ‘Salads – Main Dish’ Category
Ham & Pineapple Pasta Salad
I made this on 11 Jun 2023, easy to put together. The Thai family and I loved this! Excellent flavor. Highly recommended.
Ingredients
For the Salad
- 250 grams dry bow tie pasta, (8 oz)
- 1 can pineapple, sliced or tidbits, reserve juice, (14 oz / 400 g)
- 1 red bell pepper, diced
- 2 cups cooked ham, diced
- 2-3 spring onions, thinly sliced, green and white parts
For the Dressing
- ½ cup mayo
- ⅓ cup pineapple juice
- ¼ cup sour cream
- 1 tablespoon Dijon mustard
- 1 teaspoon apple cider vinegar
- 1 teaspoon honey
- ¼ teaspoon garlic powder
- salt and pepper, to taste, as desired
Instructions
- Prep the ham, bell pepper, spring onion, and pineapple. Drain and reserve the juice from the pineapple as you will need some for the dressing. If you have tidbits, use them as is, if you have sliced rings, then cut them into pieces. Add the prepped ingredients to a mixing bowl.
- Heat a pot of salted water to a boil, then add the pasta and cook until just tender. Drain and run under cold water to stop the cooking.
- While the pasta is cooking, add the Dressing ingredients to a small mixing bowl and mix together until smooth.
- Add the drained pasta and dressing to the salad ingredients, gently mix together. Cover and place in the fridge to chill for at least 2 hours.
- Serve as a light lunch or dinner, enjoy.
Notes
Fair cost per serving.
Egg Salad III
This is an excellent egg salad, this is a no mustard egg salad and also includes cream cheese. A delicious change to the typical egg salad. This is great on sandwiches or crackers. This recipe assumes you have hard boiled eggs already - feel free to prepare those your preferred way. Link to the Shortcut is in the Notes section.
Ingredients
- 6 hard boiled eggs, peeled, Shortcut
- 85 grams cream cheese, softened, (3 oz)
- 1 tablespoon celery, heaping, diced fine
- 1 teaspoon onion, heaping, diced fine
- ¼ cup mayo
- 1 teaspoon sugar
- ½ teaspoon lemon juice
- ¼ teaspoon garlic powder
- salt and pepper, to taste
- paprika, to taste
Instructions
- Hard boil the eggs your preferred way then peel them.
- To a medium size mixing bowl, add the remaining ingredients except the salt, pepper, and paprika.
- Mix together until fairly smooth. Taste and season with salt, pepper, and paprika, as desired, to taste.
- Chop the eggs and add to the mixing bowl.
- Gently mix the eggs into the cream cheese mixture. Cover and place in the fridge to chill for 1-2 hour before serving.
- Spread salad generously on sliced bread or buns for delicious sandwiches, I like to spread may on the bread first as well. This is also an excellent salad on crackers of your choice. Enjoy.
Notes
Shortcut: Perfect Hard Boiled Chicken Eggs.
Variant: 1. You can use celery seed and onion powder to replace the fresh items, use ¼ teaspoon each.
Quail Egg Salad
Just something I threw together with local ingredients easily found near me.
Ingredients
- 40 hard boiled quail eggs, peeled
- 1 half dill pickle spear, diced
- 10 green olives with pimento, sliced
- 1 onion, diced
- 1 red bell pepper, diced
- 2 Cha Hue, Vietnamese sausage with black pepper, (100 g / 3½ oz each)
- ranch dressing, as needed
- 1 teaspoon mustard powder
- black pepper, as desired
Instructions
- Have everything chilled before starting.
- Slice the eggs in half and place in a mixing bowl along with the pickle, olives, onion, and bell pepper.
- For the Cha Hue, it comes in a plastic tube, it is fully cooked. Slice off the ends of each tube and cut the piece into quarters. and feel off the plastic end. Peel off the rest of the plastic. Cut into quarters lengthwise then slice each piece, result is quarter round pieces. Add to the mixing bowl.
- Toss everything together.
- Add some ranch dressing and mix in. Goal is everything coated but not dripping wet either.
- Sprinkle with the mustard powder and black pepper as desired, and mix that in.
- Serve as a lunch or light dinner, and enjoy.
Notes
Low cost per serving.
Variants: 1. Serve over lettuce or baby spinach leaves. 2. Added diced tomato. 3. Serve in tomatoes.
Fancy Chicken Salad
This recipe comes from a friend, and it is absolutely delicious! I made this for my parents and they loved it. For the chicken, feel free to use roasted, rotisserie, canned, or cook your own. I used canned the first time I made this and I also plan on using my pressure cooker so I can make broth at the same time for use in another recipe. Links to the shortcuts are listed in the Recipe Notes section.
Ingredients
For the Salad
- 4 chicken breasts, boneless, skinless, cooked, cubed, (1 kilo / 2 lb), Shortcut
- 3 cups seedless red grapes, halved
- 1 cup celery, diced
- ½ cup red onion, diced
- 1 cup pecan pieces
For the Dressing
- ½ cup mayo
- ½ cup sour cream, Shortcut
- 2 tablespoons lemon juice
- 2 tablespoons fresh dill, finely chopped
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1-2 cups Cheddar cheese, shredded, optional
Instructions
- For the chicken, first time I made this I used four 10 oz / 283 g cans of chunk breast meat in water, drained. It was 4 cups and very convenient. I have also made this with 4 cooked chicken breasts, cubed, which was also 4 cups.
- Using a dry skillet on low heat, add the pecan pieces and toast for several minutes, stirring them and turning them with a spatula often until lightly golden and fragrant, remove from pan and set aside to cool. If you are using pecan halves, just coarsely chop after toasting them and let cool.
- To a large mixing bowl (I used a 4 quart bowl), add the prepared chicken, grapes, celery, onion, and the cooled pecans. Toss together.
- To prepare the dressing, add all the Dressing ingredients to a small bowl and mix together.
- Add the dressing to the salad, stir until well mixed. Cover and place in the fridge until serving.
- Just before serving, mix in the cheese if using that, serve as is as a main dish with light sides of your choice.
- Serve over lettuce or arugula. Recommended.
- Serve in a large croissant with arugula. Highly recommended.
Notes
Low cost per serving, use the shortcut for the sour cream for additional savings.
Shortcut: Chicken (Pressure Cooker), Sour Cream.
Variants: 1. Use 4 10 oz / 283 g cans, drained. 2. Use chicken thigh meat or a mix of thigh and breast meat in place of just breast meat. 3. Use unsalted cashews in place of the pecans. 4. Wrap in soft flour tortillas.
Updated on 17 December 2021.
Chicken Salad with White Wine Dressing
This recipe is from a cookbook titled Salad Lover's Cookbook, printed in 1979. This sounds very good, on my to make and taste list. Links to the Shortcuts are listed in the Recipe Notes section.
Ingredients
- ⅔ cup White Wine Dressing, Shortcut
- 2 cups cooked chicken, coarsely chopped, Shortcut
- ¼ cup toasted almonds, chopped
- ¼ cup celery, diced
- 2 teaspoons capers, drained, chopped
- ¼ cup plain yogurt
- 1½ teaspoons lemon juice
- ½ teaspoon salt
- ⅛ teaspoon black pepper
- lettuce, as needed
Instructions
- Prepare the White Wine Dressing if using the Shortcut. Place the chicken in a shallow bowl, pour the dressing over the chicken and toss. Place in the fridge to let the chicken marinate for about 1 hour.
- Drain the chicken thoroughly and place in a mixing bowl. Add the almonds, celery, and capers, and toss together.
- In a separate bowl, Add the yogurt, lemon juice, salt, and pepper. Mix together.
- Pour yogurt mixture on the chicken mixture and toss lightly until thoroughly mixed. Place salad in fridge to chill.
- When ready to serve, shape cups from lettuce leaves and place in salad bowls. Spoon chicken salad into the lettuce bowls.
- Serve and enjoy.
Notes
Low cost per serving.
Shortcuts: White Wine Dressing, Cooked Chicken (Pressure Cooker).
Variant: 1. Use canned, drained chicken in place of fresh cooked.
Macaroni Salmon Salad
This recipe is from a cookbook titled Salad Lover's Cookbook, printed in 1979. This sounds very good, on my to make and taste list. Links to the Shortcuts are listed in the Recipe Notes section.
Ingredients
- 4 cups macaroni, cooked and cold
- 1 cup Cheddar cheese, shredded, (4 oz / 113 g)
- ⅓ cup green bell pepper, diced
- ¼ cup onion, finely diced
- ¼ cup stuffed green olives, sliced
- 2 tablespoons fresh parsley, chopped
- ½ cup salmon, cooked, flaked, Shortcut
- 1 cup Tangy Dressing, Shortcut
Instructions
- In a large serving or salad bowl, add all ingredients, except the dressing, and mix together.
- Fold in the dressing, cover and place in the fridge to chill before serving.
- Serve and enjoy.
Notes
I will say fair cost for this for now, based on frozen salmon that you will steam using the Shortcut listed below. I have seen canned salmon only once and that was very pricey, frozen would be the way to go with this.
Shortcuts: Steamed Salmon (Rice Cooker), Tangy Dressing.
Green Goddess Salad with Crab Meat
This recipe is from a cookbook titled Salad Lover's Cookbook, printed in 1979. This sounds very good, on my to make and taste list. Link to the Shortcut is listed in the Recipe Notes section.
Ingredients
- salad greens, such as lettuce, curly endive, or escarole
- 2 cans crab meat, drained, (about 184 g / 6.5 oz each or 2⅔ cups)
- 2½ cups Green Goddess Salad Dressing, Shortcut
Instructions
- Rinse, drain, and pat dry the salad greens. Tear into bite size pieces, about 8 cups or as much or as little as you want. Add to a large mixing bowl.
- Drain crab meat, picking out any shell. (I will research using imitation crab sticks as well for this recipe.)
- Add the crab to the salad greens, toss, and place in a large plastic bag or vegetable freshener, place in the fridge for at least an hour to chill.
- When ready to serve, Place the salad greens and crab into a large chilled salad bowl.
- Add Green Goddess Salad Dressing, gently toss to coat the greens and crab.
- Serve and enjoy.
Notes
For now I will say this is Fair cost per serving, there is canned crab in high end stores, I am just not sure of the cost. I will also research using imitation crab sticks for this recipe, and that would reduce the cost as well.
Shortcut: Green Goddess Salad Dressing.
Greek-style Lamb & Olive Salad
This recipe is from a cookbook titled Salad Lover's Cookbook, printed in 1979. This sounds very good, on my to make and taste list. Link to the Shortcut is listed in the Recipe Notes section.
Ingredients
- 1 cup Herb Salad Dressing, Shortcut
- 750 grams cooked roast lamb, trimmed of fat, cut into strips, (1½ lb)
- curly endive, as needed
- 1 large cucumber, peeled and sliced
- 4 medium tomatoes, quartered
- 1 cup pitted ripe olives
Instructions
- Prepare the Herb Salad Dressing using the Shortcut. Place the prepare lamb in a mixing bowl, pour on the dressing, toss to coat, cover, and place in the fridge for at least 1 hour to marinate or until thoroughly chilled.
- When ready to serve, arrange curly endive in a salad bowl.
- In a mixing bowl, add the cucumber, tomatoes, and olives. Toss together with some of the dressing from the lamb.
- Add the vegetables to the salad bowl.
- Spoon the lamb slices on top of the vegetables, and pour dressing over the salad.
- Serve and enjoy.
Notes
I will have to price this when I locate lamb, it may only be available at high end markets. For now I will say this is high cost per serving.
Shortcut: Herb Salad Dressing.
Macaroni Frank Salad Bowl
This recipe is from a cookbook titled Salad Lover's Cookbook, printed in 1979. This sounds very good, on my to make and taste list. Links to the Shortcuts are listed in the Recipe Notes section.
Ingredients
- 2 cups dry macaroni
- 1 cup sour cream, Shortcut
- ¼ cup French Dressing, Shortcut
- ½ teaspoon salt
- 2 medium tomatoes, cut into wedges
- 2 cups curly endive, torn into pieces
- 1 cup celery, diced
- ¼ cup red radish, thinly sliced
- ¼ cup spring onion, sliced
- 2 hot dogs, sliced
Instructions
- Heat a pot of salted water to boiling, then add the macaroni and cook until tender. Drain and place in a mixing bowl.
- To the hot pasta, add the sour cream, French dressing, and salt. Mix together then place in the fridge for at least an hour to chill.
- In a large salad bowl, add the endive, celery, radish, spring onion, and hot dogs. Toss together.
- Add the chilled macaroni mixture and toss together.
- Add the tomato wedges to the top.
- Serve and enjoy.
Notes
Low cost per serving.
Shortcuts: Sour Cream, French Dressing.
Variant: 1. Use arugula or rocket in place of endive.
Caesar Salad
This recipe is from a cookbook titled Salad Lover's Cookbook, printed in 1979. This sounds very good, on my to make and taste list. Link to the Shortcut is listed in the Recipe Notes section.
Ingredients
- 1 clove garlic, peeled and sliced in half
- ¾ cup vegetable oil, divided
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon Worcestershire sauce
- 2 cups croutons, Shortcut
- 12 cups Romaine lettuce, torn into bite size pieces, (3 quarts)
- ¼ cup Parmesan cheese, grated
- 3 tablespoons lemon juice
- 2 tablespoons vinegar
- 1 egg, slightly beaten
- 10-12 anchovy fillets
Instructions
- Add all the oil to a small bowl, add the garlic, let this sit for 2-3 hours. When ready to start preparing, remove and discard the garlic.
- In a small bowl, add ½ cup of the oil, salt, pepper, and Worcestershire sauce. Mix together and set aside.
- Heat the remaining ¼ oil, remove from heat, stir in the croutons, set aside.
- Place the lettuce in a large salad or mixing bowl, sprinkle with the Parmesan cheese.
- To the ½ cup oil mixture, stir in the lemon juice and vinegar, then pour over the lettuce.
- Pour the beaten egg over the lettuce, gently toss the salad until all of the egg is mixed in.
- Add the croutons and toss again. Top with the anchovy fillets.
- Serve and enjoy.
Notes
Low cost per serving.
Shortcut: Croutons.
