30 Salads

Most-Wanted 30 Salads:
Most-Wanted, Easy And Healthy Salad Recipes For Just You!

Abrianna Lambert
****
Copyright 2013 Abrianna Lambert
All Rights Reserved. No part of this publication may be reproduced in any form o
r by any means,
including scanning, photocopying, or otherwise without prior written permission
of the copyright
holder.
Disclaimer and Terms of Use: The Author and Publisher has strived to be as accur
ate and complete
as possible in the creation of this book, notwithstanding the fact that he does
not warrant or represent
at any time that the contents within are accurate due to the rapidly changing na
ture of the Internet.
While all attempts have been made to verify information provided in this publica
tion, the Author and
Publisher assumes no responsibility for errors, omissions, or contrary interpret
ation of the subject
matter herein. Any perceived slights of specific persons, peoples, or organizati
ons are unintentional.
In practical advice books, like anything else in life, there are no guarantees o
f income made. This
book is not intended for use as a source of legal, business, accounting or finan
cial advice. All readers
are advised to seek services of competent professionals in legal, business, acco
unting, and finance
field.
First Printing, 2013
Printed in the United States of America
**********
Table of contents
Shrimp Louis Pasta Salad
Southwestern Pasta Salad
Garlic Croutons
Ramen Noodle Salad
Lemon Herb Quinoa
Yummy 7 Layer Salad
Faheem's Favorite Way to Eat Fresh Fruit
Edamame Salad
55 House Salad
Spinach & Roquefort Salad
Confetti Orzo Salad
Spinach and Strawberry Salad
California Pizza Kitchen Chopped Salad
Indian Cucumber Salad
Fresh Mozzarella, Tomato, and Basil Couscous Salad
Avocado and Egg Salad
Tex-Mex Cornbread Salad
Islands China Coast Salad Dressing
Purple Cabbage & Pecan Salad
Coleslaw Dressing
Lemon Garlic Dijon Vinaigrette
Cranberry Fruit Coleslaw
Hawaiian Coleslaw
Slovak Cucumbers in Sour Cream
Greek Salad
Turkish Salad
New Red Potato Salad
Rice Salad
Broccoli Slaw
Persian Tomato and Cucumber Salad (Salad Shiraz)
**************
Ingredients
3 cups spiral shaped pasta, uncooked
1 cup mayonnaise
1/2 cup ranch dressing
1/3 cup seafood cocktail sauce
2 tablespoons fresh lemon juice
1 teaspoon Worcestershire sauce
salt and pepper
1 lb medium cooked shrimp, peeled & deveined
1/2 cup chopped fresh tomato
1/2 cup sliced green onion
1/4 cup chopped sweet red pepper
2 tablespoons chopped fresh parsley
Directions
First, prepare pasta as instructed on the package.
Drain properly.
Rinse properly and then drain properly.
Then take a large size bowl, and whisk in that bowl, lemon juice, seafood cockta
il sauce,
mayonnaise, and ranch dressing, Worcestershire sauce and salt& pepper.
Then mix in cooled pasta.
Then mix in the rest of ingredients.
Serve right away or cover and keep in refrigerator.
***************
Ingredients
8 ounces bow tie pasta
2 hardboiled egg, chopped
1/2 cup celery, chopped fine
1/4 cup fresh salsa
2 scallions, chopped
1/4 cup buttermilk
1/4 cup Miracle Whip
1/2 teaspoon garlic powder
1/8 teaspoon cayenne pepper
1/2 teaspoon salt
1/8 teaspoon fresh ground black pepper
Directions
First, prepare pasta in salted and boiling water till soften.
Drain properly.
Rinse properly.
Then take large size bowl and combine rest of ingredients in it.
Then take pasta and add.
Mix till pasta is well coated.
Keep in refrigerator for a minimum of sixty mins prior to serving.
***************
Garlic Croutons
Ingredients
2 garlic cloves, smashed
1/4 teaspoon kosher salt
3 tablespoons virgin olive oil
2 cups country style white bread, in 1/4 inch cubes
Directions
First, heat the oven to 35o degrees Fahrenheit.
Take a small size bowl and mix in it, garlic, olive oil and salt.
Then take bread cubes and put on baking sheet.
Use garlic oil for drizzle over them.
Then toss properly.
Take them and spread in one layer.
Then bake for approx fifteen mins or till lightly brown in color.
Mix one time to brown uniformly, once halfway through.
*************
Ramen Noodle Salad
Ingredients
1 (8 ounce) bags coleslaw mix
1 package ramen noodles, raw & crushed
1/2 cup sunflower seeds
1/2 cup oil

1/4 cup cider vinegar
1/4 cup sugar
Directions
First, take sunflower kernels, coleslaw mix and crushed noodles and mix them tog
ether.
Then take a small size bowl and mix in it, Ramen Noodle seasoning package along
with sugar, oil and
vinegar.
Then blend them all together properly and keep in refrigerator for a minimum of
two hrs.
***************
Lemon Herb Quinoa
Ingredients
1 cup quinoa
1 1/2 tablespoons vegetable oil
2 cups water
3/4 teaspoon dried marjoram or 3/4 teaspoon oregano
1/2 teaspoon dried thyme
1/4 teaspoon dried rosemary, crumbled
3 tablespoons chopped parsley
2 tablespoons fresh lemon juice
3/4 teaspoon salt
1/2 teaspoon grated fresh lemon rind
1/4 teaspoon pepper
Directions
First, take large size bowl and put the quinoa in it.
Then fill it with cold water.
Then drain properly in strainer.
Repeat rinse and drain four additional times.
Then take two quart saucepan and heat oil in it over moderate temperature.
Then take rinsed quinoa and add.
Cook properly, mixing till quinoa forms cracking, for approximately three to fiv
e mins.
Then take water and mix in.
Then take marjoram and mix in.
Then take thyme and mix in.
Then take rosemary and mix in.
Heat to boiling, lower the temperature and let it simmer for fifteen mins, cover
ed.
Then mix in parsley.
Then mix in lemon juice.
Then mix in salt.
Then mix in lemon rind.
Then mix in pepper.
Let it simmer for five mins extra, covered.
Use fork for fluff.
*****************
Yummy 7 Layer Salad
Ingredients
1 head iceberg lettuce, cored and cut into pieces
1 cucumber, seeded and sliced
1 cup frozen peas, rinsed and drained
1 1/2 cups celery, thinly sliced
1 red onions, thinly sliced or 4 scallions, slice thin
6 ounces sharp cheddar cheese
1/2 lb bacon, cooked nice and crisp crumbled into pieces
2 hard-boiled eggs, chopped (optional)
DRESSING
2 cups mayonnaise
2 tablespoons sugar
1/2 cup sour cream or 1/2 cup yogurt

1 teaspoon Lawry's Seasoned Salt
Directions
First, take large size glass bowl and layer the 1 FIVE ingredients in it, one at
a single time.
Then dressing ingredients and mix them together.
After this, take the dressing mixture and pour uniformly over salad in bowl.
Take cheese and add a layer of it.
Then take bacon and add a layer of it over cheese layer.
If you are using egg, top with it.
**************
Ingredients
1 cup fresh strawberries, bananas, figs, peaches, pears, apricots, grapes
1/4 cup sour cream
2 teaspoons brown sugar
Directions
Take a dessert dish and place fruit in it.
Then take small size bowl and mix in that bowl, sour cream and brown sugar.
Then spoon it over the fruit.
*************
Edamame Salad
Ingredients
1 lb frozen shelled edamame
3 cups frozen petite corn kernels
1 chopped red bell pepper
1/2 cup finely chopped red onion
1/4 cup chopped fresh Italian parsley
2 tablespoons chopped fresh oregano or 2 tablespoons marjoram or 2 tablespoons b
asil
Dressing
1/3 cup fresh lemon juice
2 tablespoons Dijon mustard
2 tablespoons olive oil
3/4 teaspoon salt
Directions
First things first, prepare edamame as instructed on the package.
Then drain and rinse properly.
Keep aside.
After this, take oregano, parsley, edamame, corn, red onion, green onion, and re
d bell pepper and
combine them well.
Then take a large size bowl, whisk in it, pepper, salt, olive oil, lemon juice a
nd mustard.
Then take veggies and add to bowl and toss properly.
Keep in refrigerator till serving time.
***************
55 House Salad
Ingredients
1 cup vegetable oil
1/2 cup white vinegar
1/2 cup sugar
2 -4 teaspoons garlic powder ( to taste)
1 head lettuce, chopped
5 slices bacon, cooked and crumbled
4 ounces blue cheese, crumbled
1 small red onion, thinly sliced
Directions
First of all, take a container and combine in it, the 1 FOUR ingredients for the
dressing, then shake
properly.
Take bowl and put lettuce in it, use bacon, red onion rings and blue cheese for
sprinkling.
Then take enough dressing and drizzle for coating.
Delicious.
************
Ingredients
Cider Vinaigrette
2 tablespoons cider vinegar
1 tablespoon Dijon mustard

1 tablespoon honey
1/2 teaspoon salt
1/2 teaspoon cracked black pepper
2 tablespoons water
1 shallot, minced
Salad
1/4 cup sunflower seeds, hulled
1 (6 ounce) bags baby spinach
1 large apple, very thinly sliced
1/2 cup Roquefort cheese
Directions
TO PREPARE Vinaigrette:
First, take small size bowl and combine in it, pepper, salt, honey and vinegar.
Take oil and water and whisk them both in for emulsification.
Then take minced shallot and mix in.
TO PREPARE Salad:
First take medium size frying pan and put sunflower seeds in it.
Then toast over moderate temperature for five to six mins or till brown in color
.
Then move to small size bowl and allow to cool.
Then take one large size apple and finely slice it.
Prior to serving,
Take baby spinach, sliced apple along with cooled sunflower seeds and crumbled R
oquefort and toss
them with vinaigrette.
Now take salad serving plates and distribute the salad among them.
Delcioius.
****************
Confetti Orzo Salad
Ingredients
1 1/2 cups orzo pasta
1/3 cup olive oil

3 tablespoons lemon juice
1/2 teaspoon lemon zest
1/2 teaspoon salt
1/8 teaspoon black pepper
1 garlic clove, minced
1 carrot, diced finely
1 1/4 cups bell peppers ( red, green and yellow)
1/4 cup red onion, diced
1/4 cup fresh parsley, finely chopped
Directions
First of all, prepare orzo in boiling water till soften, it takes ten to twelve
mins, then drain properly.
Then take garlic, pepper, salt along with zest and lemon juice and oil and whisk
them.
Then after this, toss complete and all of the ingredients altogether.
You can serve this recipe either hot or cold.
**************
Ingredients
spinach ( enough for 4 people)
1 cup sliced strawberry
Dressing
1/3 cup white sugar
1/2 cup oil
2 tablespoons sesame seeds
2 tablespoons poppy seeds
1/4 teaspoon paprika
1/2 teaspoon Worcestershire sauce
1 1/2 teaspoons minced onions
Directions
First of all, take spinach and wash them then after this, tear it into eatable p
ieces.
Then take dressing ingredients and combine them.
Mix properly.
Take dressing and toss with strawberries and spinach.
Delicious.
************
Ingredients
Dressing
1 teaspoon garlic, minced
2 teaspoons shallots, minced
2 tablespoons Dijon mustard
1 1/2 teaspoons dried oregano
2 teaspoons dried parsley
1/2 teaspoon ground black pepper
1/4 teaspoon kosher salt
1/4 cup red wine vinegar
1 1/3 cups olive oil, mild flavored
3 tablespoons parmesan cheese, grated
Salad
1/2 head iceberg lettuce, chopped into 1/8 inch wide strips
1/2 head romaine lettuce, chopped into 1/8 inch wide strips
12 leaves basil, chopped into fine strips
3 cups mozzarella cheese, shredded
1 cup garbanzo beans
4 cups tomatoes, seeded and diced
3 cups turkey breast, diced
1/2 cup salami, cut into thin strips
2 tablespoons scallions, chopped
Directions
For salad, take large size bowl and toss ingredients in it and keep in refrigera
tor for chilling.
For dressing, take a small size bowl and whisk together ingredients in it and th
en after this, chill for
sixty mins.
Prior to serving, take dressing and toss with salad.
Then take serving plates and divide among them and serve.
****************
Ingredients
3 medium cucumbers
1 cup plain low-fat yogurt
1 tablespoon fresh lemon juice
1/4-1/2 teaspoon sugar, to taste
1/2-1 teaspoon ground cumin, to taste
1/2-1 tablespoon chopped mint
Directions
Take cucumbers and peel them.
After this, take peeled cucumbers and slice them in half longwise/lengthwise and
don t forget to
scoop the seeds out.
Then take that cucumbers and dice them and put them in a bowl.
After, take mint, cumin, yogurt, sugar, and lemon juice and whisk them together.
After this, take it and pour all over cucumbers and then afterwards, toss proper
ly for coating
purposes.
*************
Ingredients
2 cups diced tomatoes
3/4 cup diced fresh mozzarella cheese
3 tablespoons minced shallots
2 teaspoons extra virgin olive oil
1/4 teaspoon lemon juice or 1/4 teaspoon balsamic vinegar
1/2 teaspoon salt, to taste
1/4 teaspoon fresh ground black pepper or 1/4 teaspoon tricolor pepper, to taste
1 garlic clove, crushed and minced
1 1/4 cups water
1 cup uncooked couscous
1/4 cup chopped fresh basil
basil leaves, for garnish (optional)
Directions
First, take large size bowl and combine in this bowl, salt, pepper, garlic, alon
g with tomato,
mozzarella, lemon juice, olive oil and shallots.
Then toss properly and then keep in refrigerator for marinating for thirty mins,
covered.
Then take a saucepan, and heat water to boiling in it, then take couscous and mi
x in.
Then remove from stove and keep aside for five mins, covered.
Then fluff the couscous and allow to cool.
Take chopped basil along with cooled couscous and add them both to tomato mixtur
e in bowl and
then toss properly.
Use whole basil leaves for garnish.
************
Ingredients
1 ripe avocado
1 hard-boiled egg
2 tablespoons mayonnaise
1 teaspoon garlic powder
salt and pepper
paprika
fresh parsley
1/8 teaspoon lemon juice
Directions
First, take ripe avocado and chop them into pieces.
Then take egg and hard boil it, afterwards chop it.
Then the boiled chopped egg and add to avocado.
Take the rest of ingredients and add.
Keep in refrigerator for a little time.
You can serve this recipe on lettuce bed.
For coloring, use a bit of paprika for sprinkle.
*************
Ingredients
1 package cornbread mix, prepared as directed

2 (15 ounce) cans pinto beans or 2 (15 ounce) cans kidney beans, drained
3 tomatoes, seeded and chopped
1 bunch green onion, chopped
1 small green pepper, diced
2 jalapeno peppers, seeded and diced
12 strips bacon, cooked crisply and crumbled
2 cups monterey jack cheese, shredded
34 ounces whole kernel corn, drained
1 cup sour cream
1 cup salsa
1 cup mayonnaise
1 package dry ranch dressing mix
Directions
Take half of the baked cornbread and crumble it in deep glass bowl s bottom.
Use half of the beans for topping.
Then take a small size bowl, and combine in this bowl, jalapeno peppers, tomatoe
s, green pepper
along with onions.
Take half of the tomato mixture and spread it over beans.
Use half of bacon for sprinkle along with half of corn and cheese, EACH.
Take another small size bowl and mix together in this bowl, ranch dressing mix,
mayonnaise, sour
cream and salsa.
Take sour cream half mixture and spread it over corn.
Replicate the same process with the rest of ingredients.
Cover it and let it chill for couple of hrs prior to serving.
**************
Ingredients
1/2 cup mayonnaise
5 tablespoons rice vinegar

2 tablespoons sugar
2 tablespoons sesame oil
1 tablespoon soy sauce
1/4 teaspoon garlic powder
Directions
Take a medium size bowl and combine all of the above mentioned ingredients in it
.
Use electric mixer for blending till well mixed.
Let it chill prior to serving.
****************
Ingredients
1 head cabbage, shredded
1 cup chinese pecans ( sweetened pecans)
3 scallions, chopped including the green part
Dressing
1/2 cup vinegar
1/2 cup sugar
1/4 cup oil
1/4 cup soy sauce
Directions
First, separate blend the dressing.
Shake properly and pour all over the ingredients like cabbage, scallions and pec
ans.
Blend well for coating purposes.
Serve right away.
*************
Coleslaw Dressing
Ingredients
1 cup mayonnaise
2 tablespoons white sugar
2 tablespoons rice wine vinegar
1 tablespoon milk
1/2 teaspoon salt
1/4 teaspoon dry mustard
1/4 teaspoon celery seed
Directions
First, take a food processor, and combine all of the above ingredients in the pr
ocessor.
You can either keep in refrigerator for later use or use immediately for dressin
g coleslaw.
**************
Ingredients
1 tablespoon fresh lemon juice
1/2 teaspoon Dijon mustard
1/8 teaspoon sea salt

1 clove garlic, finely minced
Directions
First, take garlic, lemon juice, pepper, mustard and salt and whisk these ingred
ients together.
Then take oil and whisk in.
Whisk till thicken.
*************
Ingredients
6 -7 cups green cabbage, finely shredded
1 cup shredded carrot
1/2 cup golden raisin
1/2 cup dried cranberries
1/2 cup chopped fresh parsley
3 tablespoons flaked coconut
1/2 cup red seedless grapes (optional) or 1/2 cup green seedless grape, sliced l
enghtwise (optional)
1/2 cup chopped dried apricot (optional)
for the dressing
1/2 cup light mayonnaise ( but not fat free)
1/2 cup light sour cream ( but not fat free)
3 tablespoons raspberry vinegar or 3 tablespoons cider vinegar
salt and pepper
Directions
Take a large size bowl and blend all veggies and fruit in it.
Take dressing ingredients and blend them as well and pour over.
Chill for a minimum of thirty mins. Mix prior to serving.
***************
Hawaiian Coleslaw
Ingredients
1 head green cabbage, rinsed and very thinly sliced or 1 package coleslaw mix
1 large carrot, shredded
2 cups fresh pineapple, peeled,cored and chopped or 1 (15 ounce) cans crushed pi
neapple, drained
1/4 cup grated unsweetened coconut
1/4 cup golden raisin
1 cup mayonnaise
1 teaspoon salt
1/2 cup chopped macadamia nuts (optional)
Directions
First of all, take all of the above mentioned ingredients and mix them together.
Keep in refrigerator for a minimum of sixty mins prior to serving.
***********
Ingredients
2 medium cucumbers, peeled and sliced thin
4 tablespoons sour cream
1 clove garlic, chopped
1/4 teaspoon salt
1 tablespoon vinegar
1 medium sweet onion, thinly sliced ( Optional)
1 dash paprika, for color
Directions
First, take salt, garlic and cucumber and combine all three of them in a colande
r.
Put the colander in sink and allow to sit for thirty mins.
Now it s the time squeeze out water, as much as you can.
Then put in bowl.
Then take vinegar along with sour cream and add.
Blend well.
For coloring, use paprika for sprinkling.
*************
Greek Salad
Ingredients
200 g feta cheese
1 cucumber
6 tomatoes
1 large red onion
4 stalks celery
black olives ( with pits)
1 lemon
olive oil
vinegar
pepper
Directions
First, take the four ingredients cucumber, red onion, celery and tomatoes and ch
op them up.
Then take a large size bowl and throw the chopped ingredients in it.
Take olive according to your choice and add them in the bowl as well.
Take the feta cheese and slice it roughly and mix in as well.
The dressing is olive oil, 1quart lemon juice, 1 quart vinegar and pepper accord
ing to taste and
choice.
Once blend well, then pour it over salad.
Delicious.
************
Turkish Salad
Ingredients
1 1/2 cups diced tomatoes
1 cup diced green bell pepper
1 cup diced peeled cucumber
1/2 cup minced fresh parsley
1/3 cup green onion
1/4 cup fresh lemon juice
2 tablespoons water
1 tablespoon olive oil
1/4 teaspoon salt
1/8 teaspoon fresh ground pepper
Directions
First, take a bowl, and combine in this bowl, all of the above mentioned ingredi
ents and combine
them well
After this, let it chill for a minimum of sixty mins prior to serving.
**************
Ingredients
18 small new red potatoes
1 cup minced onion
2 cups mayonnaise ( or salad dressing)
1/2 cup sour cream
1/4 cup sugar
1/4 cup cider vinegar
2 teaspoons prepared mustard
1 teaspoon salt
1 teaspoon celery seed
Directions
First, take a large size pot of water and heat to boiling.
Take new potatoes and drop in.
Lower the temperature.
Then cover it and cook for twenty mins or till potatoes get ready and done.
Take potatoes and dice them in large size bowl.
Then take onion and add.
Then take all the rest of ingredients and blend them altogether in small size bo
wl.
Then after this, pour over potatoes and blend well.
Keep in refrigerator for ONE TO TWO hrs.
**************
Rice Salad
Ingredients
1 cup rice
1 cup chopped celery
1/2 cup chopped onion
1/2 cup canned peas
1/2 cup canned corn
Dressing
1/4 cup oil
1 tablespoon soy sauce
1 teaspoon curry powder
1 teaspoon sugar
1 teaspoon vinegar
1/3 cup almonds, chopped
Directions
Take one cup of rice and cook it in lightly and slightly salted water
Let it cool.
Then take veggies and add them.
Blend together.
Then take the dressing ingredients and add them.
Blend and keep in refrigerator for a minimum of sixty mins.
Prior to serving, take almonds and add them as well.
*************
Broccoli Slaw
Ingredients
1 (12 ounce) packages broccoli coleslaw mix
2 bunches green onion tops, chopped
2 (3 ounce) packages chicken-flavored ramen noodles
1 cup slivered almonds
1 cup sunflower seeds
1 cup oil
1/2 cup sugar
Directions
First of all, take a bowl and combine in this bowl, noodles, chopped onions, sun
flower seeds and
almonds till mix properly.
Then after this, prepare dressing with sugar, vinegar and oil, then take two pac
ket flavoring and add
as well.
You can add dressing according to your choice and taste.
***************
Ingredients
1 large cucumber
1 large tomato
1 large onion
Parsley
Salt
1/4 cup lemon juice
1 -2 tablespoon olive oil
Directions
Take all of the veggies and chop them all thinly.
Then take chopped veggies and blend them with olive oil, parsley and lemon juice
.
Add salt according to your taste.
Delicious.
***************
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Salads: MostWanted, Easy And Healthy Salad Recipes For Just You!
Table of Contents
Copyright
Garlic Croutons
Ramen Noodle Salad
Lemon Herb Quinoa
Yummy 7 Layer Salad
Edamame Salad
55 House Salad
Confetti Orzo Salad
Coleslaw Dressing
Hawaiian Coleslaw
Greek Salad
Turkish Salad
Rice Salad
Broccoli Slaw

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Most-Wanted 30 Salads:

Most-Wanted, Easy And Healthy Salad Recipes For Just You!

1/2 cup oil

1/2 cup sour cream or 1/2 cup yogurt

1 tablespoon Dijon mustard

1/3 cup olive oil

1 package cornbread mix, prepared as directed

5 tablespoons rice vinegar

1/8 teaspoon sea salt

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