Salad Recipes Everyone will Like

We all can enjoy a salad and get a healthy and tasteful meal.  Here are some salads that everyone will like.
Chopped Salad
Ingredients
  • 2 cups ditalini pasta cooked, cooled
  • 6 cups tightly packed torn romaine lettuce
  • 2 cups chopped cooked chicken
  • 2 large tomatoes chopped
  • 4 slices OSCAR MAYER Bacon cooked, crumbled
  • 1/2 cup ATHENOS Crumbled Gorgonzola Cheese
  • 1/4 cup chopped red onions
  • 3/4 cup KRAFT Zesty Italian Dressing
Instructions
  1. combine all ingredients

Steak and Potato Salad
Ingredients
  • 1 beef sirloin steak 1 lb., 3/4 inch thick
  • 2 Tbsp. A.1. Original Sauce
  • 8 cups chopped romaine lettuce
  • 1 lb. red potatoes about 3, quartered, cooked and cooled
  • 1 to mato cut into wedges
  • 1/4 cup thin red onion wedges
  • 1/2 cup KRAFT Classic Ranch Dressing
  • 1/2 cup KRAFT 2% Milk Shredded Sharp Cheddar Cheese
Instructions
  1. Heat grill to medium heat.
  2. Grill steak 5 min. on each side or until medium doneness (160ºF), brushing occasionally with A.1. Remove steak from grill; cover. Let stand 5 min.
  3. Cut steak across the grain into thin slices. Cover platter with lettuce; top with meat, potatoes, tomatoes and onions.
  4. Drizzle with dressing; sprinkle with cheese.

Chicken Ranch Salad
Ingredients
  • 6 cups loosely packed torn romaine lettuce
  • 2 cups chopped cooked chicken
  • 1 can 15 oz. black beans, rinsed
  • 1 avocado sliced
  • 1/2 cup KRAFT 2% Milk Shredded Sharp Cheddar Cheese
  • 1/2 cup TACO BELL® Thick & Chunky Medium Salsa
  • 1/2 cup KRAFT Classic Ranch Dressing
  • 1 cup coarsely broken tortilla chips
Instructions
  1. Toss lettuce with chicken, beans, avocados and cheese in large bowl.
  2. Mix salsa and dressing until blended. Add to salad just before serving; mix lightly.
  3. Top with chips.

To keep salad fresh longer try these tips

Assemble the salad in a bowl. Place heavier vegetables, like carrots and cucumbers, at the bottom of the bowl, and lay the lettuce and other leafy greens on top. Toss it gently, but don’t put the dressing on the salad, as this will make the leaves limp.

Wait to add dressing until right before you eat the salad. Store any dressing in a separate container in the refrigerator. Adding it too soon will make the leaves limp and soggy.

lace a clean, dry paper towel on top of the bowl. Lay it flat across the top of the leaves, or fold it for a smaller bowl. The towel will absorb water and condensation, keeping the leaves from getting soggy.

Seal the container with a lid, plastic wrap, or both. Spread a tight layer of plastic cling wrap on top of the bowl to keep the air from getting in and spoiling the leaves. If the bowl has a lid, put that on top of the plastic wrap for an extra layer of protection.

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