Salad Recipes

CURRIED CHICKEN SALAD Ingredient:
  • 6 slices bacon
  • 3 cups diced cooked chicken breast meat
  • ½ cup chopped celery
  • 1 cup seedless grapes
  • 1 cup mayonnaise
  • 2 tablespoons red onion, minced
  • 1 teaspoon lemon juice
  • ½ teaspoon Worcestershire sauce
  • ½ teaspoon curry powder
  • salt and pepper to taste

Curried Chicken Salad

Gourmet , Fruit , main-dish , Chicken , Summer , Salad , Curry Salad Recipes , Poultry , Quick & Easy , Yogurt , Mango , Curry

Author: Maggie Mcguire

This Is A Wonderfully Flavorful Chicken Salad. In Typical Curry Fashion, Sweet Fruit Is Combined With Meat In A Savory Sauce.

Time: 30m

Yield: 8

Number Of Ingredients: 10

Steps:
  • Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Crumble and set aside.
  • In a large bowl, combine bacon, chicken, celery, and grapes.
  • Prepare the dressing in a small bowl by whisking together the mayonnaise, onion, lemon juice, Worcestershire sauce, curry and salt and pepper. Pour over salad and toss well.
Nutrition Facts:

Calories 407.5 calories, Carbohydrate 5.2 g, Cholesterol 64.1 mg, Fat 35.3 g, Fiber 0.4 g, Protein 17.3 g, SaturatedFat 7.6 g, Sodium 373.7 mg, Sugar 3.9 g


CURRY CHICKEN SALAD Ingredient:
  • 3 cooked skinless, boneless chicken breast halves, chopped
  • 3 stalks celery, chopped
  • ½ cup low-fat mayonnaise
  • 2 teaspoons curry powder

Curry Chicken Salad

Salad , Curry Salad Recipes

Author: Samantha

A Cold Chicken Salad Spread Ideal For A Sandwich. Serve On Bread With Lettuce, And Enjoy!

Time: 10m

Yield: 6

Number Of Ingredients: 4

Steps:
  • In a medium bowl, stir together the chicken, celery, mayonnaise, and curry powder.
Nutrition Facts:

Calories 77.1 calories, Carbohydrate 1 g, Cholesterol 36.6 mg, Fat 1.6 g, Fiber 0.5 g, Protein 14 g, SaturatedFat 0.4 g, Sodium 46.3 mg, Sugar 0.3 g


BEST TUNA SALAD EVER Ingredient:
  • 2 (7 1/16 ounce) bags chunk white tuna in water, drained of liquid (vacuum-sealed)
  • 1/2 cup celery, chopped (about one stalk)
  • 1 (8 ounce) can water chestnuts, chopped
  • 1/4 cup green onion (about two green onions)
  • 1/2 cup mayonnaise (heaping)
  • 1 tablespoon lemon juice
  • 1/2 teaspoon dried dill (or two tsp snipped fresh dill or 1/2 tsp basil, if using chicken instead of tuna)
  • 1/4 teaspoon salt

Best Tuna Salad Ever

Lunch/Snacks

Author: Kisskiss

I Adapted This Recipe From Better Homes And Gardens, And It's The Best I've Ever Had. Just Enough Crunch, Just Enough Mayo. It's Perfect! I Like To Serve This In Pita Pockets With A Little Lettuce.

Time: 17m

Yield: 6-8 serving(s)

Number Of Ingredients: 8

Steps:
  • In a medium bowl, combine tuna, celery, green onions, and water chestnuts.
  • In a separate bowl, stir together mayonnaise, lemon juice, dill, and salt. Fold mixture into tuna mixture.
  • Chill for a couple hours, covered.
Nutrition Facts:

Calories 206, Fat 8.7, SaturatedFat 1.5, Cholesterol 34.5, Sodium 513, Carbohydrate 14.6, Fiber 1.4, Sugar 3.4, Protein 17.4


BEST EVER TUNA SALAD Ingredient:
  • 2 eggs
  • 2 (5 ounce) cans tuna, drained
  • 1 (6 ounce) can crabmeat, shredded
  • ½ cup mayonnaise
  • 1 teaspoon sour cream
  • 1 teaspoon yellow mustard
  • ½ teaspoon dried dill weed
  • ⅛ teaspoon lemon pepper
  • 2 tablespoons dill pickle relish
  • 2 tablespoons sweet pickle relish
  • ¾ cup finely chopped onion

Best Ever Tuna Salad

Salad , Seafood Salad Recipes , Tuna Salad Recipes

Author: Kristy

Creamy, Delicious Tuna Salad With A Surprise Ingredient!

Time: 15m

Yield: 8

Number Of Ingredients: 11

Steps:
  • Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop finely.
  • In a mixing bowl, combine tuna, crabmeat, mayonnaise, sour cream and mustard. Stir in chopped egg, dill weed, lemon pepper, dill and sweet relish and chopped onion. Mix thoroughly.
Nutrition Facts:

Calories 187.4 calories, Carbohydrate 3.5 g, Cholesterol 80.1 mg, Fat 12.9 g, Fiber 0.4 g, Protein 14.3 g, SaturatedFat 2.2 g, Sodium 260.1 mg, Sugar 2.1 g


THE BEST TUNA SALAD Ingredient:
  • Two 6-ounce cans white meat tuna packed in water, drained
  • 2 tablespoons minced celery
  • 2 tablespoons minced red onion, soaked in cold water for 5 minutes and drained
  • 1 teaspoon minced flat-leaf parsley
  • 1/3 cup prepared mayonnaise
  • 1 tablespoon whole-grain mustard
  • Freshly ground black pepper
  • Freshly squeezed lemon juice (optional)

The Best Tuna Salad

main-dish

Author: Food Network Kitchen

While We Love Many Kinds Of Tuna Salad, This Classic Version Tops Them All. The Crispy Celery And Red Onion Give Add Zest And Crunch, While Mayonnaise And Touch Of Mustard Marry It All Together. The Lemon Juice Is Optional As It's Not Traditional, But We Strongly Recommend It To Brighten Up The Flavors Of The Final Dish.

Time: 15m

Yield: 3 to 4 servings

Number Of Ingredients: 8

Steps:
  • In a small mixing bowl break up the tuna with a fork. Toss with the celery, onion and parsley. Add the mayonnaise, mustard and season with pepper, to taste. Stir to combine. Add lemon juice, to taste, if using.
Nutrition Facts:


BLACK BEAN AND CORN SALAD Ingredient:
  • 1 can, 14 ounces, black beans, rinsed and drained
  • 2 cups frozen corn kernels
  • 1 small red bell pepper, seeded and chopped
  • 1/2 red onion, chopped
  • 1 1/2 teaspoons ground cumin, half a palm full
  • 2 teaspoons hot sauce, just eyeball the amount (recommended: Tabasco)
  • 1 lime, juiced
  • 2 tablespoons vegetable or olive oil, eyeball it
  • Salt and pepper

Black Bean And Corn Salad

side-dish

Author: Rachael Ray : Food Network

For A Light Lunch, Try Rachael Ray's Black Bean And Corn Salad Recipe From 30 Minute Meals On Food Network. A Touch Of Cumin Adds Savory Warmth To This Dish.

Time: 25m

Yield: 4 servings

Number Of Ingredients: 9

Steps:
  • Combine all ingredients in a bowl. Let stand at least 15 minutes for corn to fully defrost and flavors to combine, then toss and serve. The corn will also place a quick-chill on this easy side-salad as it defrosts -- no need to refrigerate!
Nutrition Facts:

Calories 257 calorie, Fat 8 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 477 milligrams, Carbohydrate 37 grams, Fiber 10 grams, Protein 9 grams, Sugar 4 grams


THREE-BEAN SALAD FOR 3 Ingredient:
  • 1 can (8 ounces) cut green beans, drained
  • 1 can (8 ounces) cut wax beans, drained
  • 3/4 cup canned kidney beans, rinsed and drained
  • 1/4 cup chopped onion
  • 2 tablespoons sugar
  • 2 tablespoons white vinegar
  • 1 tablespoon canola oil
  • 1/8 teaspoon pepper

Three-bean Salad For 3

Lunch , Side Dishes

Author: Taste Of Home

We Make This 3 Bean Salad All Summer Long! It's A Delicious Summer Side Dish For Two. - Barbara Wiggins, Lexington, North Carolina

Time: 10m

Yield: 3 servings.

Number Of Ingredients: 8

Steps:
  • In a small bowl, combine the first four ingredients. In another bowl, whisk the sugar, vinegar, oil and pepper; stir into bean mixture. Cover and refrigerate until serving.
Nutrition Facts:

Calories 154 calories, Fat 5g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 441mg sodium, Carbohydrate 24g carbohydrate (12g sugars, Fiber 5g fiber), Protein 5g protein.


MARINATED THREE BEAN SALAD Ingredient:
  • 1 can (15-1/2 ounces) great northern beans, rinsed and drained
  • 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 medium tomato, chopped
  • 1 medium onion, chopped
  • 1 celery rib, chopped
  • 1/3 cup each chopped green, sweet red and yellow pepper
  • 1/2 cup water
  • 3 tablespoons minced fresh basil or 1 tablespoon dried basil
  • 2 tablespoons minced fresh parsley
  • 2 tablespoons lemon juice
  • 2 tablespoons olive oil
  • 1-1/2 teaspoons minced fresh oregano or 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon cayenne pepper

Marinated Three Bean Salad

Lunch

Author: Taste Of Home

Fresh Herbs And Cayenne Pepper Provide The Fantastic Flavor In This Marinated Salad Featuring Fresh Veggies And Canned Beans. -carol Tucker, Wooster, Ohio

Time: 20m

Yield: 8 servings.

Number Of Ingredients: 16

Steps:
  • In a large bowl, combine the beans, tomato, onion, celery and peppers. In a small bowl, whisk the remaining ingredients; gently stir into bean mixture. Cover and refrigerate for 4 hours, stirring occasionally.
Nutrition Facts:

Calories 184 calories, Fat 5g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 452mg sodium, Carbohydrate 28g carbohydrate (4g sugars, Fiber 8g fiber), Protein 8g protein.


THREE BEAN SALAD Ingredient:
  • 1 (15 ounce) can green beans
  • 1 pound wax beans
  • 1 (15 ounce) can kidney beans, drained and rinsed
  • 1 onion, sliced into thin rings
  • ¾ cup white sugar
  • ⅔ cup distilled white vinegar
  • ⅓ cup vegetable oil
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper
  • ½ teaspoon celery seed

Three Bean Salad

Beans , Salad , Three Bean Salad Recipes

Author: Jjohn32

We Like A Buffet With All The Family Here. We Serve A Variety Of Salads. This Is Also Great For Summer Picnics And Cookouts. Keeps Well, And Serves A Lot Of People.

Yield: 16

Number Of Ingredients: 10

Steps:
  • Mix together green beans, wax beans, kidney beans, onion, sugar, vinegar, vegetable oil, salt, pepper, and celery seed. Let set in refrigerator for at least 12 hours.
Nutrition Facts:

Calories 111.5 calories, Carbohydrate 15.9 g, Fat 4.7 g, Fiber 2.4 g, Protein 2 g, SaturatedFat 0.6 g, Sodium 298.6 mg, Sugar 10.6 g


THREE BEAN SALAD RECIPE BY TASTY Ingredient:
  • ½ red onion
  • ½ large english cucumber
  • ½ cup fresh parsley
  • 15 oz chickpeas, 1 can, drained and rinsed
  • 15 oz kidney bean, 1 can, drained and rinsed
  • 15 oz cannellini bean, 1 can, drained and rinsed
  • ¼ cup olive oil
  • ¼ cup red wine vinegar
  • ½ teaspoon dried oregano
  • ½ teaspoon salt
  • ¼ teaspoon pepper

Three Bean Salad Recipe By Tasty

Appetizers

Author: Rachel Gaewski

Here's What You Need: Red Onion, Large English Cucumber, Fresh Parsley, Chickpeas, Kidney Bean, Cannellini Bean, Olive Oil, Red Wine Vinegar, Dried Oregano, Salt, Pepper

Time: 30m

Yield: 5 servings

Number Of Ingredients: 11

Steps:
  • Thinly slice the red onion and add to a large bowl.
  • Quarter the cucumber, remove the seeds and dice, then add to the bowl with the red onion.
  • Use a fork to remove the leaves from the parsley, then finely chop and add to the bowl.
  • Add the chickpeas, kidney beans, and cannellini beans to the bowl.
  • In a liquid measuring cup or small bowl, combine the olive oil, red wine vinegar, oregano, salt, and pepper, and whisk together.
  • Pour the dressing over the salad and mix well until evenly distributed.
  • Enjoy!
Nutrition Facts:

Calories 471 calories, Carbohydrate 66 grams, Fat 34 grams, Fiber 17 grams, Protein 23 grams, Sugar 5 grams


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