This has veggies and citrus, so adding this to "our" recipes!
Two in one, get your vegetable and fruit!

Citrus Broccoli Salad

1/2 cup mayonnaise or salad dressing
1/4 cup orange juice
1 teaspoon sugar
... 1/2 teaspoon salt
Dash of pepper
3 cups coarsely chopped broccoli florets (about 8 oz)
1 cup orange, peeled, cut into bite-size chunks
3/4 sweetened dried cranberries
1/3 cup roasted salted sunflower nuts
2 tablespoons sliced red onion

In large serving bowl, mix mayonnaise, orange juice, sugar, salt and pepper. Add remaining ingredients; toss until well coated. Store covered in refrigerator.

Glenda, I've been looking for a good broccoli salad and your recipes sounds like I found it. It seems very refreshing. This is good, but it makes a lot. I'll halve the recipe next time.

Easy Pea Salad (Daily Crave)

4. c. frozen peas, thawed
1/2 c. shredded parmesan
9 strips of applewood smoked bacon, cooked/crumbled
2 shallots, minced fine
2-1/2 Tbsp. sour cream
2 Tbsp. mao
1-1/2 Tbsp. Dijon mustard
Salt and pepper

Mix everthing together and refrigerate.

This is my favorite veggie salad, and is close to being like Patti43's.

Petit Pois Salad

I pound frozen tiny peas, raw
1/3 cup chopped celery or water chestnuts
4 hard cooked eggs, chopped
3 dill pickles, chopped
1 small onion, chopped
1/8 tsp pepper
1/4 cup mayonnaise
1 tsp prepared mustard
ý tsp hot sauce
Parmesan cheese, optional

Combine first 6 ingredients. Combine rest of ingredients and blend the two mixtures. Garnish with parsley. Cheese may be mixed with the peas. If so, use 3 Tbls. or sprinkle on each serving. Attractive served in a tomato shell.

Sue

OK this is does have chicken in the alad but I make it more about the veggies than the chicken...

Cranberry and Apple with Chicken Salad

3 cups diced cooked chicken...I never use 3 cups...make it about the veggies...
1/4 cup dried cranberries
1/2 cup diced celery
2 to 3 tablespoons finely chopped red onion
1/2 cup diced apple
1/4 cup chopped walnuts or pecans, optional
4 to 6 tablespoons mayonnaise
2 teaspoons lemon juice
1/8 teaspoon curry powder, or to taste, optional
1/4 teaspoon salt, or to taste
1/8 teaspoon ground black pepper
lettuce leaves/fresh baby spinach or fresh tender spring greens

Preparation:
Combine the chicken, cranberries, celery, onion, apple, and walnuts, if using.

In a cup or small bowl combine 4 tablespoons of mayonnaise. the lemon juice, curry powder, if using, and salt and pepper. Stir into the chicken, adding more mayonnaise as needed and for taste. Line bread or rolls with lettuce and spread chicken salad on the bread or serve the chicken salad on lettuce-lined plates.
Serves 4.

I love this stuff!

Beet Salad

6 beets (I use 3 jars of Aunt Nellie's sliced plain beets)
1 red onion, thinly sliced
1/2 cucumber, sliced

Dressing:
5 Tbsp, plain yogurt
2 Tbsp. mayonnaise
1 Tbsp. red wine vinegar
1/2 tsp. Dijon mustard
1/2 tsp.horseradish
2 Tbsp. dried dill weed
1/3 tsp. salt
1/3 tsp. pepper

Scrub and removed top and bottom of beets. Boil in salted water about 45 minutes or until tender. Drain and fill the pot with cold water. Set aside until beets are cool enough to handle. Slice beets thinly and transfer to a salad bowl. Add onion and cucumber.

In a separate bowl, mix all the dressing ingredients together. Pour over vegetables and toss to combine. Refrigerate 2 hours or overnight. Makes 4-6 servings.

Roasted Carrot and Avocado Salad with Citrus Dressing
March 2013 Issue of Food and Wine

1 pound medium carrots
2 tsp. cumin seeds
1 fresh chili de arbol or other small red chili
Kosher salt and freshly ground pepper
2 garlic cloves
1 tsp. thyme leaves
1/3 cup plus 2 T. extra-virgin olive oil
3 T. red wine vinegar
1 orange, halved
1 lemon, halved
Four 1/2-inch-thick slices of ciabatta bread
3 Hass avocados-pitted, peeled and cut into 6 wedges each
8 ounces assorted greens, such as watercress, spinach or mesclun
2 cups baby arugula
2 T. unsalted roasted sunflower seeds
1 T. roasted sesame seed
1 T. poppy seeds
3 T low-fat sour cream mixed with 1 T. water.

Preheat oven to 375. Bring a deep skillet of salted water to a boil, add the carrots and simmer, covered, over moderately low heat until crisp-tender, 10 minutes. Drain and transfer the carrots to a large roasting pan.

In a mortar, crush the cumin seeds, chili de arbol, 1/2 tsp. of salt and 1/4 pepper. Add the garlic and thyme and pound into a paste. Stir in 2 T. of the oil and 2 T of the vinegar.

Pour the cumin dressing over the carrots and toss. Add the orange and lemon halves to the roasting pan, cut side down. Roast for about 25 minutes, until the carrots are tender.

Meanwhile, toast the ciabatta until the edges are golden brown. Tear the bread into bite-size pieces and, in a large bowl, gently toss with the avocados, greens and arugula. In a small bowl, combine the sunflower, sesame and poppy seeds.

Using tongs, squeeze the hot orange and lemon halves into a measuring cup until you have about 1/3 cup of juice. Whisk in the remaining 1 T of red wine vinegar and 1/3 cup of olive oil and season with salt and pepper. Add the warm carrots to the bowl along with the citrus dressing and toss to coat. Transfer the salad to plates and drizzle with the sour cream. Sprinkle the salad with the seed mixture and serve.

We love quinoa and I made quinoa tabbouleh last summer a few times. I'm definitely making it this summer as well. It's basically the same as barley tabbouleh, only using quinoa instead. I don't like barley.

I also throw in chopped sweet peppers and carrots as I always have them on hand. If I have feta, I add that too.

Chopped lovage out of my garden is a must. I also put cumin in the dressing. It's a pretty easy salad to mix up to your tastes. We love warmed pita bread with it.

Quinoa Tabbouleh

1 cup quinoa, rinsed well
1/2 teaspoon kosher salt plus more
4 tablespoon fresh lemon juice
1 garlic clove, minced
1/4 cup extra-virgin olive oil or canola oil
Freshly ground black pepper
1 large English hothouse cucumber cut into 1/4" pieces
1 pint cherry tomatoes, halved
2/3 cup chopped flat-leaf parsley
1/2 cup chopped fresh mint
2 scallions, thinly sliced

Bring quinoa, 1/2 teaspoon salt, and 1 1/4 cups water to a boil in a medium saucepan over high heat. Reduce heat to medium-low, cover, and simmer until quinoa is tender, about 10 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.

Meanwhile, whisk lemon juice and garlic in a small bowl. Gradually whisk in olive oil. Season dressing to taste with salt and pepper.

Spread out quinoa on a large rimmed baking sheet; let cool. Transfer to a large bowl; mix in 1/4 cup dressing.

DO AHEAD: Can be made 1 day ahead. Cover remaining dressing and quinoa separately; chill.

Add cucumber, tomatoes, herbs, and scallions to bowl with quinoa; toss to coat. Season to taste with salt and pepper. Drizzle remaining dressing over.

One of my favorite salads.

Greek Salad

San Francisco Junior League âÂÂSan Francisco Flavorsâ 1999

8 oz feta cheese, crumbled (1 1/2 cups)
1 large ripe tomato, seeded and chopped
3 scallions, thinly sliced including green portion
1/2 cucumber, peeled, seeded, and coarsely chopped
1/2 cup black olives, pitted and sliced
1/4 cup minced fresh flat-leaf parsley
2 T minced fresh oregano
2 T snipped fresh dill
Juice of 1/2 lemon
1/3 cup olive oil
Freshly ground pepper to taste

In a medium bowl, combine all the ingredients and gently mix. Cover and refrigerate for at least 2 hours or up to one day.

CREAMY CORN RANCH SALAD (The Prairie Cottage)

1 (16 oz) pkg. frozen whole kernel corn, partially thawed OR 2 cans drained whole kernel corn
1-2 cloves garlic, minced
2-3 chopped green onions
1 medium tomato, seeded and diced
1/2 cup diced red or green pepper
1 cup bottled ranch dressing (more or less according to taste)

Gently combine all ingredients. Cover and refrigerate until ready to serve

Antipasto Pasta Salad
ÃÂ
1 pound rotini or fusilli pasta, cooked according to package directions
2 garlic cloves
1 tablespoon Dijon-style mustard
1/3 cup red-wine vinegar
2 tablespoons balsamic vinegar
1 tablespoon water
1/4 cup vegetable oil
1/4 cup extra virgin olive oil
Salt and freshly ground black pepper to taste
1/2 cup sun-dried tomatoes (not packed in oil), soaked in hot water for 5 minutes, drained well and chopped
1/2 pound smoked mozzarella, cut into 1/2-inch cubes
1 (16-ounce) can garbanzo beans, drained and rinsed
4 ounces sliced hard salami, cut into julienne strips
10 to 20 bottled small peperoncini, seeded and cut into julienne strips
1/4 teaspoon dried hot red pepper flakes
1 cup loosely packed fresh flat-leafed parsley leaves, minced
1. In a blender blend garlic, mustard, vinegars, water, oils, salt and pepper until dressing is emulsified.
2. In a very large bowl toss pasta with the dressing; stir in sun-dried tomatoes, mozzarella, garbanzos, salami, peperoncini peppers, red pepper flakes, and parsley.
3. Chill salad, covered, for 1 hour.
Serves 8 to 10.

Fiesta Salad

Recipe Ingredients:

2 tomatoes, sliced (I use4 roma tomatoes or the tiny grape tomatoes)
1 small red onion, coarseley chopped
1 cucumber, peeled and sliced
1 each green,yellow & red bell pepper, chopped
1 can diced green chiles
1/4 cup chopped, fresh cilantro
1can black beans well rinsed
1small can mexicorn drained
1can black olives sliced or whole
3 tbsp salsa
2 tbsp lemon juice
1/2 tbsp garlic salt
1/4 tbsp pepper
1/4 tbsp ground cumin

--------------------------------------------------------------------------------
Recipe Instructions:

Combine all ingredients and chill for at least one hour. Serve with tortilla chips or on a bed of lettuce. You can use the bags of ready to use salad. Have extra salsa available.
I like to top it off with wedges of avocado.

Sweet & Sour Squash
4 small zucchini
4 small yellow squash (I've substituted different colored bell peppers such as yellow and/or orange)
1/2 cup chopped celery
1 red onion, chopped fine
1 red bell pepper, seeded & chopped
1 cup sherry wine vinegar (white wine vinegar works)
1/2 cup sugar
1/3 cup olive oil
1 tsp salt
1 tsp pepper

Slice the zucchini & yellow squash paper-thin into a large shallow bowl. Add the celery, red onion & bell pepper. Combine the remaining ingredients in a saucepan. Bring to a boil & stir to dissolve the sugar. Pour the dressing over the vegetables while still hot. Cover & marinate at room temperature or chill overnight. Drain & serve.~~

It is nice to have some good Italian or French bread to mop up the sauce.

Marcella HazanâÂÂs Garlic Scented Tomato Salad

Servings: 4 to 6 servings

4 to 5 garlic cloves
Salt
Choice quality red wine vinegar
2 Pounds fresh, ripe, firm, round or plum tomatoes
1 dozen fresh basil leaves
Extra virgin olive oil

Peel the garlic cloves and mash them hard with a knife handle. Put them in a small bowl or saucer together with 1 to 2 teaspoons salt and 2 tablespoons of the red wine vinegar. Stir and let steep at least 20 minutes.

Skin the tomatoes raw (I never skin or peel), you can blanch them quickly then plunge them into ice water so they don't cook, then slice them into thin slices and spread the slice out in a deep serving platter.

When ready to serve the salad wash the basil leaves in cold water, shake off their moisture and tear them into 2 or 3 pieces each and sprinkle them over the tomatoes.

Pour the garlic steeped vinegar through a wire strainer, distributing it over the tomatoes. Add enough extra virgin olive oil to coat the tomatoes well, toss, taste and correct if necessary for salt and vinegar.

Does anyon have a recipe for a good asparagus salad? I'd sure like to have one if you would be so kind as to share.

Another corn salad:

CORN SALAD (Paula Deen)

2 (15 ounce) cans whole kernel corn, drained
2 cups grated cheddar cheese
1 cup mayonnaise
1 cup green pepper, chopped
1/2 cup red onion, chopped
1 (10 1/2 ounce) bag coarsely crushed Fritos chili cheese corn chips (I could not find these so I mixed 1/2 regular and 1/2 barbeque corn chips)

Mix first 5 ingredients and chill. Stir in corn chips just before serving.

Well, hi there Ginger_St_Thomas. Sure glad to see you back here. I've made several of your recipes in the past and they were always winners. Hope you're here to stay!! Missed you.

Oops, I was so excited to see Ginger I forgot to post my recipe! I haven't made this at home yet, but I it's usually what I order when we stop there.

APPLEBEEâÂÂS ORIENTAL CHICKEN SALAD (MIH Recipe Blog)

3 Tbsp. honey
1 1/2 Tbsp. Rice Vinegar
1/4 c. Mayonnaise
1 tsp. Dijon mustard
1/8 tsp. Sesame oil

Blend together all ingredients in a small bowl with a whisk or mixer. Refrigerate.

2 pieces of Crispy Chicken Strips (frozen or from the deli)
bagged salad with asst. lettuces & veggies
bagged broccoli slaw
1 Tbsp. sliced almonds, toasted
1/4 c. fried won ton strips
1/4 cup mandarin slices, drained

Bake the chicken strips according to the package directions (if you bought frozen ones). At the last few minutes, add the almonds on the pan that the chicken is on so they can get toasted. Remove and cool. Cut up the chicken. Mix together some of each (a good handful per person) of the lettuce and coleslaw. Top with cut up chicken, almonds, wontons and mandarin slices. Drizzle the dressing on top.

Yet another pea salad

Balsamic Pea Salad

1 16-ounce package frozen green peas
1/2 cup chopped almonds
1/2 cup chopped green onions
1/2 cup crumbled feta cheese
3/4 cup mayonnaise
2 tablespoons balsamic vinegar
black pepper to taste

Place peas in a colander, and run warm water over them until they are thawed. Place in a large bowl.

Toast almonds in a skillet over medium heat. Then combine with peas.

Stir in onions, feta cheese, and mayonnaise. Mix in balsamic vinegar, and season with pepper. Cover, and refrigerator.
Servings: 8

Patti, here is a good asparagus salad. I am sure I got this off Gardenweb, but I didn't credit anyone. If this is your salad, please let me know so I can give credit.

Ravioli and Asparagus Salad

2 - 2 1/2 lbs. frozen cheese ravioli
1 lb. asparagus, washed and trimmed
1 medium tomato, diced (we prefer small whole cherry tomatoes)
2/3 cup simple Italian dressing (we like KraftâÂÂs Tuscan House Italian if using a bottled dressing) with 2 tablespoons brown mustard whisked in
1/2 cup any chopped nut, toasted

Bring pasta water to a boil. Add a handful of salt. Carefully add ravioli and stir to separate. Bring back to a boil and cook for about 6 - 8 minutes. Meanwhile, place asparagus in glass dish with a little water, partially cover and microwave three minutes. Drain and allow to cool.

Drain ravioli and rinse in cold water and allow to cool. Arrange the ravioli on a large flat spaghetti-type bowl. Top with diced tomatoes. Place asparagus on top in a pleasing pattern. Drizzle dressing over and top with toasted nuts.

Beets are one of my favorite vegetables.

German Beer Garden Beet Salad

1 lb. red beets
4 Tbsp. vinegar
4 Tbsp. water
1/2 tsp. sugar
2 tsp. caraway seeds
1 small onion, chopped
1 tsp. ground cloves
1 bay leaf
salt and pepper
3 to 4 Tbsp. olive oil

Scrubs beets; cook in salted water until tender. Dip in cold water; peel and slice thinly. Combine remaining ingredients. Pour marinade over beets; marinate for several hours before serving.

Love sauerkraut and sauerkraut salad, but seldom make it due to health reasons. My sister shared this one with me years ago.

Sauerkraut Salad

1 #2 can sauerkraut
2 cups white sugar
1 cup chopped celery
1 cup white vinegar
1 cup chopped green pepper
1 cup chopped onion
1 chopped red pepper

Put sauerkraut into a colander and rinse well; set aside to drain. Add the onion, peppers, and celery and stir to mix.
Combine sugar and vinegar and bring to a boil, stirring to dissolve sugar. Remove from heat and set aside to cool completely.

Pour vinegar mixture over sauerkraut and stir well. Cover tightly and place in refrigerator overnight for flavors to marry.

I'm chiming in too to say Hi to Ginger. Great to see you again!

Patti43, a coincidence: I checked my salad recipes for asparagus, & found this one that Ginger St Thomas posted a couple of years ago.

Asparagus with Lemon-Mustard Dressing
2 servings

12 fresh asparagus spears, washed and trimmed.
2 Tbsp mayonnaise
1 Tbsp sweet brown mustard
1 Tbsp fresh lemon juice
1 tsp grated lemon zest, divided

Blanch asparagus in lightly salted boiling water for about 3 minutes or until crisp-tender; do not overcook. Remove from heat and refresh under cold water; drain well. Cover and refrigerate until chilled.
In a small bowl, combine mayonnaise, mustard and lemon juice; blend well. Stir in 1/2 tsp lemon zest; set aside.
Divide asparagus between 2 salad plates. Spoon 2 Tbsp dressing over top of each serving. Sprinkle with remaining lemon zest. Garnish with carrot strips if desired.

That is a strange coincidence, Kathleen. Thanks for the recipe. It sounds nice and refreshing for these hot summer days!