Tasty Salad Recipes

There are no limits to what types of salad you can create. You are only limited by your imagination. Salad can be served warm or hot, cool or cold and even as a main meal or a side dish. Plus salad recipes do not go in and out of season. They are good all year round and you can easily find all the ingredients you need at your local grocery store. If you are looking for a few tasty salad recipes then check these out:

Tuna Macaroni Salad

Tuna is good for the heart because of its Omega-3. A helpful serving of tuna guarantees a regulation of one’s cholesterol and blood pressure readings. More than that, tuna is also loaded with other nutrients such as Niacin and B12.

Prepare the following ingredients:

• Two cans drained and broken up tuna
• Eight ounces macaroni
• One cup of thinly sliced cucumber
• One cup diced tomatoes
• One-fourth cup chopped green onion
• One tablespoon mustard
• One-fourth cup Italian-style dressing
• Three-fourth cup mayonnaise
• Salt and pepper to taste
• Chopped parsley for garnishing

Directions:

1. Cook macaroni as indicated and set aside.
2. Using a bowl, mix the following ingredients: Italian dressing, mayonnaise and mustard.
3. Add in the tuna, cooled down macaroni and the rest of the veggies together with the pepper and salt.
4. Refrigerate and serve after about three hours with chopped parsley as garnish.

Chicken Caesar Salad

Prepare the following ingredients:

• Two pounds boneless chicken breasts (you can substitute shrimp or beef)
• One ounce sliced French bread
• Nine cups Romaine lettuce
• One-half cup grated Parmesan cheese
• One-half teaspoon minced garlic
• One-fourth teaspoon ground white pepper
• One tablespoon olive oil
• One-fourth cup lemon juice
• Garlic powder for coating
• Vegetable cooking spray for coating

Directions:

1. Cut bread into one-inch cubes; bread crusts should be removed.
2. Arrange cubes in layers on a baking sheet. Using your vegetable cooking spray, coat the cubes and sprinkle with garlic powder. Make sure that the cubes are coated well.
3. Bake cubes for fifteen minutes at 350^oF.
4. In a skillet, cook chicken breasts for about six minutes for each side. Let chicken cool and slice thinly.
5. Using your blender, mix the following ingredients: garlic, pepper, olive oil and lemon juice. Blend the ingredients until you achieve a smooth consistency.
6. Add just enough mixture to the chicken and gently toss to coat.
7. Place lettuce in a large container and drizzle over lettuce and toss.
8. Add in the chicken.
9. Put in the cheese and serve with prepared croutons.

Fruit Salad

For the perfect partner to a warm summer day, this recipe will surely make one feel rejuvenated and energized. Most fruits are in season and the sweetness of fruits will be the main feature of this recipe.

Prepare the following ingredients:

• One-half cup orange, seeded and sectioned
• One-cup strawberries, sliced into bite-size pieces
• One-cup cantaloupe, chunked
• One-half cup seedless grapes
• One-cup chopped red and green apples
• Three tablespoons shredded and toasted coconut
• Whipped topping

Directions:

1. In a bowl, combine all the ingredients except for coconut and topping.
2. Cover using a plastic wrap and chill for at least three hours.
3. Serve in sundae glasses or small bowls. Spoon one tablespoon of whipped topping in the bottom portion. Add in the fruit combo. Spoon another whipped topping and sprinkle with coconut.

Chicken Salad

This chicken salad recipe won’t be complete with avocado. While avocado may be one culprit for calories it is really good for you. It is also good for the skin and also contains Vitamin E to help against oxidation.

Prepare the following ingredients:

• Two cups chicken, cooked and chopped coarsely
• One-half cup of cheddar and Parmesan cheese, shredded
• One-cup avocado, diced
• One-cup olives, chopped
• One-teaspoon onion, minced
• One-half teaspoon, chilli and garlic powder
• Two-tablespoons mayonnaise
• Two-teaspoons sun-dried tomatoes, minced

Directions:

1. Mix all the ingredients in a large bowl except for the last one.
2. Add in the tomatoes.
3. Chill for about two hours and serve.

Shrimp Orzo Salad

Prepare the following ingredients:

• One pound medium shrimp, cooked, peeled, deveined and cut into thirds
• Sixteen ounce, orzo pasta
• One cup of each: finely chopped green and red pepper
• Three-fourth cup red onion, finely chopped
• Three cloves garlic, minced
• One-half teaspoon of each: dried oregano and basil
• One-half cup fresh parley, minced
• One-half cup wine vinegar
• Salt and pepper to taste
• One-fourth cup olive oil

Directions:

1. Cook pasta as indicated and set aside.
2. In a large bowl, combine the pasta, onion, peppers, parsley and shrimp.
3. In a separate bowl, mix the oregano, pepper and salt, garlic, vinegar and basil. Whisk in oil. Combine the special mixture and pour over the pasta combo. Make sure to coat all the ingredients and refrigerate. Ready to serve!

Asparagus Salad

Prepare the following ingredients:

• One pound fresh asparagus, trimmed
• Four cups spring mix salad greens
• Two tablespoons pineapple preserve
• One teaspoon ginger roots, minced
• One-fourth cup almonds, slivered and toasted
• One-third cup balsamic vinegar
• Two tablespoons orange juice
• Two tablespoons water

Directions:

1. Microwave asparagus with water in a baking dish for three minutes to achieve a crispy to tender quality. Make sure to cover the dish to preserve the flavour and nutrients.
2. Drain the asparagus and submerge in ice water to stop the cooking process.
3. Drain again and dry.
4. In a large platter, place the mix salad greens and top with asparagus.

In a separate bowl, whisk the orange juice, ginger roots, pineapple preserve and orange juice. Drizzle mixture onto salad and sprinkle with almonds.