How about:

Baked Potato Salad
Chopped Italian Salad
Butter Bean Salad, Tuscan Style
Salmon Salade Niçoise
Haricot Vert and Roasted Fingerling Potato Salad
with Rosemary Vinaigrette
White Beans and Cherry Tomato Salad
Crab & Asparagus Pasta Salad
Cornbread Salad
Carrot-Pineapple Slaw
Gado-Gado

Would you like recipes to any of these?

Joe

This is a really good salad anytime:

Broccoli Salad

* 5 cups fresh broccoli florets
* 1/2 cup raisins
* 1/2 cup sunflower seeds
* 1/2 cup cooked, crumbled bacon
* 1/4 cup of red onion, chopped

* Dressing:
* 1 cup mayonnaise
* 2 tablespoons vinegar
* 1/2 cup sugar

PREPARATION:
Combine broccoli florets, raisins, sunflower seeds, crumbled bacon, and chopped onion in a large serving bowl. In a separate bowl or large cup, whisk together mayonnaise, vinegar and sugar. Add dressing to the salad and toss to mix well; chill thoroughly before serving.
Broccoli salad serves 4 to 6.

A co-worker brought this one to pur holiday pot luck this week. It was awesome! I am making it for our Xmas day dinner.

Winter Salad

1 large head romaine lettuce
1 c shredded swiss cheese
1 c cashews
1/4 c dried cranberries
1 apple, chopped
1 pear, chopped

Dressing:

1/2 c sugar
1/3 c lemon juice
2 tsp red onion, finely chopped
1 tsp dijon mustard
1/2 tsp salt
1 T poppyseed
2/3 c vegetable oil (not olive)

Mix dressing ingredients together, toss with salad just before serving.

Linda

Joe - I'd love the recipes for the baked potato salad and the chopped Italian salad.
Thanks!
Barb

Both from "Low Country, Up Scale":

Baked Potato Salad

Ingredients:

4 medium baking potatoes
6 ounces mayonnaise
6 ounces sour cream
2 Tbs yellow mustard
2 Tbs dill pickle relish
½ small red onion, finely chopped
6-12 small black olives, pitted and halved
4 strips cooked bacon, chopped
2 cups shredded cheddar cheese
salt and pepper to taste

Directions:

Cook baking potatoes (oven or microwave). Allow to cool completely.

Cut potatoes (with skin) into 1/2-inch cubes.

In mixing bowl, combine potato cubes, mayonnaise, sour cream, yellow mustard, relish, onion, olives, bacon and shredded cheese. Blend well.

Season with salt and pepper to taste.

Store in refrigerator.

Serve chilled.

Chopped Italian Salad

You can make this a main course by adding 1-¼ pounds cooked shrimp.

Ingredients:

6 Tbs Extra virgin olive oil
3 Tbs white wine vinegar
1 tsp dried oregano
1 small clove garlic, minced
6 cups romaine lettuce hearts, chopped
6 small tomatoes, quartered
15 ½ ounces garbanzo beans (chickpeas), drained
1 cup Vidalia onion, very thinly sliced
1 cup fresh fennel bulb, very thinly sliced
½ cup (about 3 ounces) ricotta salata (a dried ricotta cheese)
(you can sub crumbled feta cheese)
¼ cup Sicilian or Kalamata olives, sliced, pitted

Directions:

Whisk oil, vinegar, oregano, and garlic in small bowl to blend well. Season dressing to taste with salt and pepper.

Combine lettuce, garbanzo beans, tomatoes, onion, fennel, ricotta cheese and sliced olives in large bowl.

Pour dressing over and toss to coat.

Mound salad onto a serving platter and serve. Or plate up onto individual plates.

Joe

What is gado-gado?

Joe? Could you give the recipe for the butterbean salad. That's one of our favorite beans.

Here's a good one:

Serves 4 - 6

9 ounces (250 grams) salmon fillet, skinned
5 TBS extra virgin olive oil
1/2 tsp sea salt
1/2 tsp freshly ground black pepper
9 ounces (250 grams) asparagus (about 16 medium spears), ends trimmed
9 ounces (250 grams) new potatoes, if possible red skinned, cooked and quartered
(approx 14 small potatoes  see photo)
1 lb (450 grams) cherry tomatoes, cut in half
3/4 cup (4 oz or 125 grams) crumbled reduced-fat feta cheese
6 spring onions, chopped
4 TBS fresh mint, chopped
3 TBS fresh basil, chopped
3 TBS fresh dill, chopped
10 ounces (300 grams) mixed salad leaves or baby spinach (about 2 small bags)
3 TBS lemon juice
1 tsp lemon zest
1/2 tsp sea salt
1/4 tsp freshly ground pepper

1. Brush the salmon with 1 TBS olive oil and sprinkle with the salt and pepper.
Place salmon on an oiled grill over medium-high heat and cook, turning once, about 4 minutes per side, or until the fish is opaque and flakes easily. Remove and set aside on a plate to cool.

If preferred, bake salmon in oven at 425F (218C) for about 10 to 12 minutes until it is opaque.

2. Slice asparagus spears diagonally into 1-inch (2.5 cm pieces) and cook in a steam basket placed
   over a frying pan or pot of boiling water until spears are tender, about 5 minutes.
   Then rinse them under cool water and set aside.
   
   3. Prepare the vinaigrette by whisking together the remaining 4 TBS of olive oil, lemon juice, zest, salt and pepper. Toss the salad leaves with half the dressing and arrange on a large platter.

4. Once salmon has cooled, break it up into bite-sized pieces and place it in a large bowl, adding the
potatoes, tomatoes, asparagus, feta, spring onions and fresh herbs. Add the remaining dressing
and toss gently. Spoon this mixture over the salad greens and serve.

Source: Adapted from Rick GallopÂs Glycemic Index Diet Green-Light Cookbook

SharonCb

Both from "Low Country, Up Scale":

Gado-Gado
(a precursor to a Rijstaffel feast)

Ingredients:

The vegetables:

2 cups French beans, cut into 1-cm / 1/2-inch lengths
4 medium carrots, peeled and sliced thinly
1 cup cauliflower florets
1/3 cup snow peas
½ cup broccoli florets

For the garnish:

Some lettuce leaves and watercress
2-3 whole hard-boiled eggs, quartered
1 medium potato, boiled in its skin,
and then peeled and sliced/diced
2 medium ripe tomatoes, quartered

½ medium cucumber, thinly sliced
1 Tbs crisp-fried onions

Par-boil the vegetables separately in slightly salted water, for 3-4 minutes. Drain each vegetable separately in a colander.

To serve, arrange the lettuce and watercress around the edge of a serving dish. Then pile the vegetables in the middle of the dish. Arrange the eggs, sliced potatoes, and sliced cucumber on the sides.

Heat the peanut sauce (recipe follows) in a small saucepan until hot; add more water if it is too thick.

Adjust the seasoning, and pour the sauce over the vegetables. Sprinkle the fried onions on top.

Serve warm or cold.

Peanut sauce

Ingredients:

3 Tbs peanut butter (or homemade peanut paste)
2 Tbs coconut cream
4 Tbs water
Any quantity chilies, to taste, chopped finely
2 medium shallots, chopped finely
1 or 2 cloves garlic, minced
1 tsp cumin
1 Tbs peanut oil

Directions:

Heat the oil in a wok and then add shallots, garlic and chilies, and fry for a couple of minutes until the shallots begin to appear transparent.

Add the cumin, then the peanut butter and stir over reduced heat to form a paste. Gradually add the water, continually stirring until the mixture has a creamy consistency.
Remove from heat, and then add the coconut cream. Reserve the paste as a sauce.

Butter Bean Salad, Tuscan Style

Ingredients:

4 oz pancetta, diced
3 Tbs white wine vinegar
4 Tbs olive oil
¼ tsp pepper
1 Tbs fresh parsley, chopped fine
30 oz butter beans, rinsed and drained
11 oz shoe-peg corn, drained
14.5 oz diced tomatoes, drained but not completely
1 small sweet onion, thinly sliced

Directions:

In a large skillet, render the pancetta on medium-low heat. Allow to cool.

In large bowl, combine vinegar, olive oil, salt, pepper, and parsley and mix well with wire whisk.

Add remaining ingredients including the cooked and cooled pancetta with its rendered fat. Toss to coat.

Cover and chill 2 hours, or serve immediately.

Joe

Funny that these are both from Woodie, but then she's had to learn to be creative with salads, I believe...:-)

We LOVE both of these salads and it was a toss up which to serve for Christmas dinner. The spinach won.

SPINACH STRAWBERRY SALAD - Woodie
1 lb spinach
2 cups strawberries, sliced
2 tablespoons toasted almonds
2 tablespoons toasted sesame seeds

Dressing:
2 tablespoons olive oil
1/4 cup sugar
2 tablespoons sherry
1/4 teaspoon paprika
3/4 teaspoon poppy seeds
2 tablespoons minced red onion

This one is also a winner.

"The Salad" -dlundin

1/3 c real mayonnaise
1/3c shredded fresh parmesan
1/3 c chopped onion
1/3 c sugar

Mix together and refrigerate for several hours:
1 head lettuce, torn
1 head cauliflower, chopped
1 lb bacon, cooked and crumbled
Toss with chilled dressing, top with additional parmesan if desired.

Here's an easy idea I have been using to give my salads a new punch. I have been using tomatillos instead of red tomatoes, those little persian cucumbers, green peppers, green onions, a mix of spicy greens and lime juice instead of lemon in the dressing.

This salad can be piled onto a sub or eaten on a dish for those who are not eating big sandwiches.

You're all the best! I just printed these off and will make good bedtime reading so I can decide which one to go with. thanks.

This salad is always a favourite, especially at a party:

Four or more servings:

1 1/2 lbs (640 grams) potatoes
3/4 cup (100 grams) cooked peas - (I used frozen steamed)
1 tin tuna steak drained - 1/2 lb tin (225 grams)
1 small jar green pitted olives - I bought them stuffed with pimento
1 small roasted red pepper, cored, peeled and cut into strips (I used them from a jar)
2 boiled eggs
2 TBS mayonnaise (I used 3 heaping)
1 TBS mayonnaise thinned with a little milk
Salt
My option: a dusting of paprika over all

1) Boil the potatoes in their skins until tender. Drain and cool. When cool peel and dice into a large bowl.

2) Add the cooked peas, the olives cut in halves (save a few whole ones for the garnish), the tuna flaked and one of the chopped eggs. Add salt to taste and then combine with the 2 (or 3) TBS mayonnaise

3) Spread the mixture on a platter forming a mound. Cover it completely with the thinned mayonnaise. A large serving spoon helps to coax it into shape.

4) Decorate with the strips of pepper, olives and the rest of the eggs.

5) It will keep in the fridge for a few days, improving with taste.

6) Serve with crusty bread.

Again -

Here's one of our favorites, often asked for:

GENERALÂS SALAD

Brown in nonstick pan and set aside:
½ cup almonds, sliced, 1 Tbsp sugar

Dressing: In blender blend together Â
½ tsp salt
2 Tbsp sugar
Dash Tabasco
Dash pepper
1/4 cup vegetable oil
1 Tbsp chopped parsley
2 Tbsp white vinegar

Salad Greens: Combine in a large salad bowl Â
½ head cut up iceberg lettuce
½ head cut up romaine lettuce
1 cup chopped celery
2 whole green onions, sliced
1 can (11 oz) mandarin oranges, well drained

Toss well with dressing just before serving, garnish with nuts
Hope it's not to late to consider.

Made this last night, and there were no leftovers. We loved it! Just add the avocado's at the last minute but the rest you can make ahead. Looks nice, too! I ;left out the cayenne because my jalapeno's were pretty hot.

Guacamole Salad
Ina Garten -Barefoot Contessa

1 pint grape tomatoes, halved
1 yellow bell pepper, seeded and 1/2-inch diced
1 (15-ounce) can black beans, rinsed and drained
1/2 cup small diced red onion
2 tablespoons minced jalapeno peppers, seeded (2 peppers)
1/2 teaspoon freshly grated lime zest
1/4 cup freshly squeezed lime juice (2 limes)
1/4 cup good olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon minced garlic
1/4 teaspoon ground cayenne pepper
2 ripe Hass avocados, seeded, peeled, and 1/2-inch diced

Place the tomatoes, yellow pepper, black beans, red onion, jalapeno peppers, and lime zest in a large bowl. Whisk together the lime juice, olive oil, salt, black pepper, garlic, and cayenne pepper and pour over the vegetables. Toss well.

Just before you're ready to serve the salad, fold the avocados into the salad. Check the seasoning and serve at room temperature.

Hate to disagree with your recipe keeping, Stacy, but my salad called The Salad is this one (I have no idea what the other one is because I haven't made it... someone else needs the credit). But this The Salad is very good, strangely refreshing.

The Salad

Dressing

2 T honey
1 T cider vinegar
1 tsp water
1 ½ tsp Dijon mustard
½ tsp salt
1/8 tsp ground cumin
fresh pepper
3 T oil

Salad

1 large head Romaine
1 apple
6 thin red onion slices or ½ cup red onion chopped
½ cup salted cashews, chopped

To make dressing combine first seven ingredients
Stir until salt is dissolved, then add in oil

Put lettuce, apple and onion in large bowl. Add dressing and toss well. Sprinkle with cashews.

oh my - I'm sorry Diana and whoever's recipe that is! I'll correct that and try yours - too.