Sofie's garden salad

by sofie hamersmith
(Miami, Florida, United States)

One day as I was in my kitchen, I was thinking about how I have always wanted to plant my own garden. So the idea hit me. How about a garden salad. So i went in my fridge and got all sorts of stuff to mix up and make it look like a garden. Voila! The garden salad was made. Yummmmmmmmmmmm!!!

Ingredients-
dressing-
1/2 cup oil
1/2 cup sugar
3/4 cup vinegar
2 tsp salt
1/4 cup water
garlic powder
pepper to taste

Salad-
thinly slice 1 cabbage
3 cucumbers
3 green peppers
2 onions
2 carrots

Wrapped spinach salad surprise

by noman
(karachi)

Mostly people fill spinach in wraps. Here, tomatoes and sausages are wrapped in spinach leaves. Yum! I think Olive Oil must have made this salad for Popeye and made him surprised as he discovers what is really inside in his all time favorite veggie-spinach!

Ingredients:

200 grams frozen prepared sausages
12 ounces spinach leaves
2 cups cherry tomatoes
1/2 teaspoon dried oregano
1 tablespoon vegetable oil
2-3 spring onions
1 cup sliced olives
2 cups cottage cheese chunks

For lemon dressing:

1/2 cup plain yogurt
1 tablespoon vegetable oil
1 teaspoon lemon zest
1/2 teaspoon salt

Method:
Finely chop the white part of spring onion. Add 5 ounces spinach leaves and long strips of separated green part of spring onion in boiling water for 2-3 minutes. Cut sausages to get about 3-4 inches long sausages.

Heat oil in a pan. Add oregano. Cook sausages. Add tomatoes and cook for 1-2 minutes. Lay the blanched spinach leaves horizontally. Place cooked sausages horizontally on top and wrap the spinach to form a roll. Tie a knot in the middle of the roll with blanched spring onion. Put a cherry tomato in the middle of the spinach leaf.

Tie up the leaf with the blanched spring onion to make a pouch. In a salad bowl, toss wrapped tomatoes and sausages, white portion of spring onion, cottage cheese, olives along with remaining tomatoes, sausages and the spinach you have not blanched.

Whisk yogurt with vegetable oil, lemon zest and drizzle on top.

Chicken Nacho Salad

by Morgan
(Dublin, OH, USA)

I have lots of fun making these with my mom.

Chicken Nacho Salad

Serves 4 people
Ingredients:
For Salad:

4 precooked frozen breaded chicken strips
1 bag Romaine Lettuce
1/2 cup crushed Cool Ranch Doritos
1/2 cup Colby cheese, shredded
For Dressing:
3/4 cup Salsa
3/4 cup Ranch Dressing

Directions:
1. Reheat the chicken as directed.
2. In a small bowl, mix the ranch dressing and salsa together.
3. Slice the cooked chicken into bite-sized pieces.
4. Thoroughly toss together the lettuce, chicken, cheese and dressing in a large salad bowl.

the hamburger salad

by Richard Neals
(Chicago.Illinois.USA)

one day i was hungry and i couldn't decide on hamburgers or salad,so I thought what if I cook a hamburger cut it into slices (how ever many slices you want)and put it on a salad and that's how i got the idea of a hamburger salad.

A hamburger salad contains:
1.lettuce
2.hamburger
3.ranch dressing
4 eggs, hard boiled(optional)

Chicken and Pepper Salad

Ranchy Chicken and Sweet Pepper Salad

1 (10 oz) pkg. of mixed greens, torn
1 (6 oz.) pkg. cooked chicken breast strips
1/2 Cup of red, orange and yellow sweet pepper strips
1/2 Cup of cherry tomatoes
1/4 Cup red onion, sliced
1/2 Cup of creamy Ranch dressing



Place the torn mixed greens into a salad bowl.
Lay the chicken strips over the greens.
Add the sweet pepper strips, tomatoes and red onion slices.
Pour the dressing over the top and toss to coat well.

Makes 4 servings

Caesar Salad

by Anna-Claire Dennis
(Florida)

First, the ingredients you will need is Caesar dressing, a chicken, croutons, mozzarella cheese, and iceberg lettuce.

Once you have the ingredients you will need a salad bowl, a knife and salad utensils, such as a big spoon and fork.

After you have everything you need you will take the iceberg and peel the lettuce off. You will take the lettuce and wash it off with water. You do not want soggy lettuce so you will take a paper towel and dry it off.

Once the lettuce is all dry put it in your salad bowl. Then you can take your cheese and croutons and put it on the salad.

Though you don't want it just on the top you want it in the whole entire salad. So take your utensils and mix it together.

Now you may be wondering what about the chicken and dressing that is next. Take you chicken and peel it. If you find any fat on your chicken take your knife and slice it off.

Once you have a good amount of chicken you can put it on your salad and mix it in. Then last but not least is the dressing. Take your dressing and shake it so nothing is at the bottom. Drizzle it all over your salad and mix one more time.

After you have followed all my steps you will definitely have a delicious chicken Caesar salad!

Grilled Lime Chicken Caesar Salad

4 skinless, boneless chicken breast halves
1/2 cup mesquite lime marinade (Newman's Own or other)
10 cups mixed lettuce, torn into small pieces
1 large tomato, diced
1/2 sweet onion, diced
1 green bell pepper, cleaned and sliced
4 tablespoons grated Parmesan cheese
1/2 cup creamy Caesar salad dressing
1 cup favorite croutons

In a shallow glass baking dish, arrange chicken and pour mesquite lime marinade over, making sure sauce gets underneath chicken pieces. Cover with plastic and allow to marinade in the refrigerator for at least 30 minutes before grilling.
Set your grill to medium high heat.
Remove chicken from dish and discard marinade.
Grill chicken breasts for 10 to 12 minutes, flip and grill another 10 to 12 minutes or until chicken is no longer pink on the inside.
Remove and let chicken rest for 5 minutes, then slice into thin strips on the diagonal.
In a large salad bowl, Put all the ingredients and toss gently until coated well with the Caesar dressing.
Serve immediately; no need to chill.

Peanut Chilli salad

by puneet kohli
(new delhi)

Ingredients:

1/2 cup of peanuts
1/4 olive oil
salt
red dry chili
vinegar
mint leaves
lettuce leaves(iced),broken with hands
1/2 cup cucumber
1/4 cup grated carrot
1/4 cup tomato (chopped)
sprouts
u can also add cubes of canned pineapple...and cherries..

method
Dry roast on non stick (peanuts and red whole chilies)
In mixer put peanut, red chilies,olive oil, salt a pinch, vinegar and mint leaves.
Grind it for a smooth paste.

In salad bowl, add all ingredients (lettuce, cucumber, carrot, tomato, pineapple. Now add the sauce and serve chilled

I hope u will enjoy this.

Swampy Salad

by Bitota
(San Francisco, California, United States)

I want to be a chef when I'm older, I'm eleven years old, and I love to cook!

Recipe:

3 cups Spinach
1 cup Greek dressing
1/3 cup Parmesan cheese
2 cups chicken
1/2 cup bite sized tomatoes


Directions:

1. Thoroughly cook chicken until no pink is left.

2. Cut chicken into bite sized pieces.

3. Wash spinach and tomatoes.

4. Cut tomatoes in half.

5. Put all ingredients in a bowl and mix.

Mini Chopped Salad

by Janet
(Ortonville,Mi)

I love salad and my kids do too. However it was hard getting them to eat all the veggies I put in the salad. I decided I would try to chop everything to see if they would eat it. I chopped the lettuce(romaine and leaf lettuce) in very small pieces.

I added chopped cucumbers, onion, carrots and peppers(reds and yellows). I then added chopped chicken. I pick up a magic chicken(the ones already cooked at the store, we call it magic because it is done and ready just like magic).

We eat half of it for one meal then I chop the rest for the salad. It also is a great way to use the dark meat which my kids hate but can't tell the difference in the salad. After I mix the meat, veggies and lettuce I mix in the salad dressing which ever we are in the mood for that night. Then I dish it up in a bowl for everyone.

I just made it all easy to eat in on a fork in one bite. It is delicious and everyone loves it. Not one thing is picked out and set to the side. They eat it all. We love it and have it about once a week. Makes for a quick easy meal.

Creamy leftover salad surprise

by Fatima
(pakistan)

An ideal recipe for a midnight snack. Give it a try!

Ingredients:

Leftover french fries or potato chips as required
6 ounce torn lettuce leaves
1/2 cup black olives
2-3 toasted bread slices (any kind)
1 cup mayonnaise
1 teaspoon mustard paste
1/2 teaspoon dried oregano (optional)
Salt as required

Method:

Combine mayonnaise with mustard paste, oregano and salt. Toss all the ingredients in a salad bowl. Pour the mayo dressing on top and serve.