Category: Salads

Apple Cottage Cheese Salad

This is a quick and easy recipe, which can be eaten for a breakfast or snack. It is simple yet satisfying!

2 c. fat free cottage cheese
2 small apples, chopped
1/4 c. dried cranberries
2 T lime juice
2 T honey

In a bowl, combine cottage cheese, apples, and dried cranberries. Combine lime juice and honey; add to apple mixture. Chill.

-Adapted from Taste of Home

Avocado and Papaya Salad

Winter is most definitely here in New England, but it is nice to think back to those warm summer days. That made me remember this salad which I made for the Fourth of July!

2 avocados, peeled, halved, and pitted
2 papayas, peeled, halved, and seeded
1 lime, zested and juiced
1/2 t salt
1/4 t sugar
1/8 t freshly ground black pepper
1/8 t cayenne
2 T extra-virgin olive oil

Slice the avocados lengthwise into 1/2″ thick slices. Slice the papayas width wise into 1/2″ thick slices. Arrange overlapping slices on a serving platter, alternating slices of avocado and papaya. In a small bowl, combine the remaining ingredients and stir to combine. Spoon the dressing over the avocado and papaya. Serve immediately.

-Adapted from Giada De Laurentiis

24 Hour Vegetable Salad

I have seen many other versions of this salad recipe, and you can certainly improvise based on what vegetables are available.

4 c. torn lettuce or spinach
1 c. sliced mushrooms
1 c. shredded carrot
2 hard-cooked eggs, sliced
6 slices bacon, cooked, drained, and crumbled
3/4 c. shredded cheddar cheese
2 scallions, sliced
3/4 c. mayonnaise
1 1/2 t lemon juice

Place lettuce or spinach on bottom of bowl. Layer mushrooms, then carrots. Arrange egg slices and bacon over vegetables. Top with 1/2 c. of cheese and the scallions. For dressing, combine mayonnaise and lemon juice. Spread dressing over top of salad, sealing to the edge of bowl. Sprinkle with remaining cheese. Cover and chill for 2 -24 hours. Just before serving, toss to coat the vegetables.

-Betty Crocker

Pecan Bulgur Salad

This was the side dish I served Saturday night. The cinnamon and cayenne pepper really complement one another, but the salad has quite a kick! I also took a picture of this dish, but I didn’t really capture the texture. I’ll have to make it again to get the perfect shot.

1/3 c. medium or coarse bulgur
1 1/2 t salt
2 c. boiling-hot water
1/2 c. pecans
1/4 English cucumber
2 T fresh lemon juice
1 t honey
1/2 t cinnamon
1/2 t ground cumin
1/2 t cayenne, or to taste
1/4 t freshly ground black pepper
3 T olive oil

In a bowl combine bulgur, 1 teaspoon salt, and water. Let bulgur soak, uncovered, until softened, 20 to 25 minutes. While bulgur is soaking, in a dry small heavy skillet toast pecans over moderately low heat, shaking skillet frequently, until a shade darker, 4 to 5 minutes. Cool pecans and chop. Chop cucumber.

In a large bowl, whisk together lemon juice, honey, spices, pepper, remaining teaspoon salt, and oil until emulsified. Drain bulgur in a sieve and press out any excess water. Add bulgur, cucumber and pecans to dressing and toss well.

-Adapted from Gourmet

Strawberry Balsamic Dressing

This is perfect for the summer, when fresh strawberries are abundant. You can slice the remaining fruit and add it to the salad greens.

1/3 c. mashed strawberries
1/2 c. olive oil
3 T balsamic vinegar

-Adapted from Bon Appetit

Ham and Lentil Salad

This salad could easily be served as a main dish. It is a great way to use leftover ham.

1 c. dried lentils
1/2 c. fat free sour cream
2 T Dijon mustard
2 T fat-free milk
1 T white wine vinegar
1 t chopped fresh or 1/4 t dried thyme
1/4 t black pepper
1 1/3 c. chopped cooked ham
3/4 c. chopped celery
3/4 c. chopped red onion

Place the lentils in a large saucepan, and cover with water to 2 inches above lentils. Bring lentils to a boil; cover, reduce heat, and simmer 20 minutes or until tender. Drain well.
Combine sour cream and next 5 ingredients (sour cream through pepper) in a large bowl. Add lentils, ham, celery, and onion, and toss well.

-Cooking Light