Category: General Food Recipes

The Whats And Hows Of A Macaroni Salad

Macaroni salads are, indeed, extremely delicious. Once you squeeze them into your mouth, you just can’t stop doing so. They are just so delicious; you just can’t get enough of them. Why is that? What is in these savory salads that make them taste so good?

Just so you would know, macaroni salads are made with cooked elbow macaroni pasta that are often served cold and usually done so with mayonnaise. It is oftenly served with the accompaniment of barbecue or other entrees served in a picnic.

And just like all the other salads, there are also regional or national variations in preparing a macaroni salad. For instance, in Australia, they have given the term Pasta Salad to macaroni salads due to the fact that it is made with shell pasta pieces, which are cooked, and can also be bought from various grocery stores.

However, if you would rather prefer making your own homemade macaroni salad, the better, for it will then have that personal taste. The ingredients you will be needing are not hard to find and the procedure of making it is not hard to follow and do as well.

You just need six eggs that you must hard-boil earlier in the day; one and a half diced ham, which you have cooked earlier; a half cup of diced celery; two cups holding macaroni that you have already cooked prior to this procedure; one chopped sour pickle, no problem looking for this one for almost all pickles have a sour taste; mayonnaise of any brand that you prefer; cup of chopped stuffed olives; salt and pepper to serve as the tasty condiments; and also different kinds of salad greens like lettuce, cabbage, and other sorts of fresh greeny vegetables.

The procedure is very user-friendly, you just have to read well and focus as not to put in the wrong ingredient at the wrong time. Once you are done preparing the aforementioned ingredients, you can set your homemade macaroni salad on a nice bowl for beautification purposes. Just add mayonnaise so that your salad will moisten. Season your creation for a delicious taste, and for that grandeur finish, serve your self-made macaroni salad on fresh salad greens.

Macaroni salads are definitely easy to make and are, indeed, delicious. Therefore, do not prolong your stomach’s agony and make that macaroni salad that your stomach has long been waiting for.

The Different Kinds Of Salad Dressings

You would initially think that salad dressings are all the same, that the dressing for a particular salad tastes good once mixed with a different salad. If you do think so, then you are most definitely wrong. There are various types of salad dressings to make each salad’s taste perfect and more delicious.

If you are thinking of having a yard salad served on your get-together, then you must know that yard salads require its special kind of salad dressing. You have to prepare a tablespoon of raw honey. Do not risk your life trying to evade stings of bees for raw honey can now be bought in grocery stores. You will also need 1/3 cup of lemon juice; fresh ground pepper for that awesome taste; a teaspoon of minced fresh tarragon; and 2/3 of cup that contains olive oil.

Dissolve the honey in lemon juice first. After that, add the tarragon and pepper, and then stir. Afterwards, add the olive oil in a cruet. Shake the cruet vigourously to prevent any clotting of the mixed substances, and also for a better blend. Once done, just acquire of a few tablespoonfuls for your yard salad, the remains can be used for later use.

Things will be different for parsley dressing. You will be needing, not one, but three tablespoons of olive oil; two tablespoons of lemon juice and another two for chopped parsley; and of a teaspoon that holds onion powder. Once you are done preparing the ingredients you need for you self-made parsley dressing, beat the olive oil, lemon juice and onion powder well. Afterwards, add the chopped parsley. When you already want to serve it, confident that your parsley dressing tastes good, do so on lettuce wedges.

Making a honey mustard dressing is another story. You must prepare a half cup of spring water, so it is supposed that you need to go hiking for a fresh water spring; a half cup of olive oil; one teaspoon of mustard powder; 1/8 teaspoon of garlic powder; two tablespoonfuls of honey; and a pinch of white pepper. The ingredients do not change if you want to make a peppercorn dressing, but you just need to add up 1/8 of a teaspoon of white pepper.

There is also such thing as a lime, oil and garlic dressing. You just need teaspoon of kosher salt, and you may add a little more if you think it is necessary; one teaspoon of garlic which you have chopped into fine pieces; two tablespoons of finely chopped shallots; one cup of extra virgin olive oil; 1/3 cup of lime juice, you may use lemon if you have no supply of the former, you may also add more if needed; and freshly ground black pepper.

Use a small bowl and whisk the salt, garlic and shallots in it, together with the lime juice. Continue doing so and do not stop until the salt is dissolved. Slowly whisk in the olive oil until the mixture is emulsified. Taste it to be sure if it is the kind of mixture that you want. Season your creation with pepper and a little more salt, and add a little more lime juice.

There are even more styles of salad dressings and each one is perfect for a particular salad. Making these various salad dressings are very easy, all you need is patience. It is very easy to look for the aforementioned ingredients, but what is not easy is when you are already making it. You have to be patient when making salad dressings because the processes used for them may take some time. If you are not patient, then your salad dressing will not taste good.

Who would want to eat a salad with a foul-tasting salad dressing? Nobody, that’s who.

Tasty And Healthy Spinach Salad Recipes

Think spinach and the cartoon Popeye comes to mind. It is not so much of a mystery why the creators have decided to create this character. It is the only way to convince kids to eat their spinach. High in iron and vitamins, the spinach has a slightly bitter taste that needs a little getting used to. But with the following preparations, even most discriminating kids will come in for seconds.

24-HOUR SPINACH SALAD RECIPE

Ingredients:

1 pound Fresh Spinach — torn in pieces
1 pound Bacon — chopped
1 Head Lettuce — torn in pieces
1 medium red onion — diced
6 Eggs, Hard-Boiled — cut in wedges
3/4 cup Mayonnaise
3/4 cup Miracle Whip
8 ounces Swiss cheese

Directions:

This is a layered salad, don’t mix until serving time.

Place prepared spinach in bottom of large bowl, sprinkle with salt, pepper and 1 tablespoon of sugar. Add prepared bacon, do not mix. Add onion and prepared lettuce, add the eggs.

Mix both mayonnaise and Miracle Whip and pour over eggs, cut up the Swiss cheese and place over mayonnaise. Cover and let the salad set for 24 hours. Mix and stir just before serving.

WILTED SPINACH SALAD WITH WARM DRESSING RECIPE

Ingredients:
2 heads spinach; torn
1 small can mandarin oranges; drained
1 avocado; sliced

Dressing

2 teaspoons sugar
2 green onions; sliced
4 slices bacon; chopped
1/4 cup red wine vinegar
2 tablespoons water

Directions:

Tear spinach into bowl; season with salt and pepper. Fry bacon crisp; add vinegar, water, sugar and onion; heat to boiling. Pour over spinach. Toss until wilted. Add mandarin oranges and avocado.

SPINACH FLAMBE RECIPE

Ingredients:

6 bunches spinach — washed and dried
6 hard-boiled eggs — sliced
1/4 teaspoon salt
1/2 teaspoon ground pepper
12 strips bacon, crisply fried — chopped
3/4 cup bacon drippings
1/2 cup malt vinegar
1/4 cup lemon juice
4 teaspoons sugar
1 teaspoon Worcestershire sauce
1 1/2 ounce brandy (100 proof)

Directions:

Tear spinach into bite-sized pieces and place in large salad bowl. Add egg slices, salt and pepper.

Mix remaining ingredients except brandy in small saucepan and heat until very hot. Heat brandy briefly, add to saucepan and ignite. Pour flaming dressing over spinach and toss gently but thoroughly. Serve on warm salad plates.

SHRIMP AND GRAPEFRUIT SPINACH SALAD RECIPE

Ingredients:

3 pink grapefruit
3 tablespoons wine vinegar
2 teaspoons Dijon mustard
Salt and pepper
1/2 cup vegetable oil
1 tablespoon vegetable oil
1 1/2 pound large shrimp, peeled and deveined
1 1/2 pound spinach, stems trimmed and leaves washed well
1/2 red onion, thinly sliced

Directions:

With a sharp knife, peel the grapefruit, removing all the bitter white pith. Slice about 3/8 inch thick. In a large bowl, whisk together the vinegar, mustard, and 1/8 teaspoon each salt and pepper. Drizzle in 1/2 cup of the oil, whisking to combine. Season the shrimp with 1/2 teaspoon salt and 1/8 teaspoon pepper.

In a large nonstick skillet, heat the remaining tablespoon oil over medium heat. Add the shrimp, and cook, turning once, until pink, about 3 minutes per side. Add the grapefruit, cooked shrimp, spinach, and onion to the vinaigrette in the large bowl. Toss well.

Shrimp Salad Recipes to Tickle the Palate

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.

SHRIMP SALAD JOAQUIN

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.

SHRIMP SALADRECIPE

INGREDIENTS:

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

PREPARATION:

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

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.

SHRIMP SALAD WITH ANGEL HAIR PASTA

INGREDIENTS:

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)

PREPARATION:

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.

SHRIMP SALAD WITH CELERY

INGREDIENTS:

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

PREPARATION:

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.

Satisfying And Light Chicken Salad Recipes

Chicken has grown to be the favored meat especially in Asia. Mainly because chicken do not have the same strong taste like say, beef, it has become a favorite addition to salad recipes. The combination cannot be any greater, the filling effect of the chicken without the strong taste to clash with the light, fresh taste of the fruits, vegetables and dressing.

Below are two widely researched recipes that are guaranteed to satisfy your salad cravings. So what are you waiting for? Get your choppers ready and let’s start making that salad!

CURRIED CHUTNEY CHICKEN SALAD (from AllRecipes.com)

2 whole chicken breasts (or about 5 cups cubed cooked chicken)
1 cup seedless white grapes, cut in half
1/2 fresh pineapple, peeled, cored, and cut into cubes.
Greens of your choice for serving
1/2 cup chopped pecans, toasted.
1/2 cup thinly sliced green onions, white and green parts

Dressing:

1/3 cup bottled Major Grey’s chutney, large pieces chopped.
1 teaspoon curry powder
1 cup mayonnaise, homemade or high-quality purchased.
1/2 teaspoon salt
1 tablespoon grated lime zest
1/4 cup fresh lime juice

Roast the chicken. When it is cool enough to handle, remove the skin from the chicken. Pull the meat off the bones and cut into 1/2-inch cubes. Place the meat in a large bowl. Add the grapes and pineapple.

For the dressing, in a bowl, whisk together the chutney, curry powder, mayonnaise, lime zest, lime juice, and salt.

Pour the dressing over the chicken mixture. Toss gently but thoroughly. At this point, you may refrigerate the salad for up to 3 hours, or turn it out onto a platter lined with lettuce leaves, chill briefly, and serve. Sprinkle the pecans and green onions over the salad before serving.

MEXICAN CHICKEN SALAD RECIPE

INGREDIENTS:

1/4 cup cider vinegar
3 Tbsp. honey
1-1/2 tsp. cumin
1/4 tsp. salt
pepper to taste
1 Tbsp. olive oil
2 whole chicken breasts, skinned, boned, and cut into 2″ strips
1/2 tsp. garlic salt
16 oz. pkg. frozen corn
1 cup chopped plum tomatoes
15 oz. can black beans, rinsed and drained
1 green onions, chopped
1 red bell pepper, chopped
10 oz. pkg. lettuce mix
2 avocados, peeled and chopped
2 cups shredded Monterey Jack cheese
3 cups slightly crushed blue corn tortilla chips
1 cup sour cream
10 oz. jar thick and chunky salsa

Combine salt, vinegar, cumin, pepper, and honey and mix well; set aside.

Heat oil in skillet. Sprinkle chicken with garlic salt, then saute in pan until white, about 5 minutes. Combine cooked chicken, corn, tomatoes, black beans, onions, and red peppers in large bowl. Stir in dressing. Chill for an hour.

Mix chicken mixture with lettuce. Serve along with avocados, cheese, tortilla chips, sour cream and salsa.