Independence Day Salad Recipes

Salad Recipes

Dress Up Your Summer Grillin With A Salad

By HILARY JOHNSON

Salad..served on its own as a light lunch…with your favorite grill recipe or as a starter before your main meal. We have put together a wonderful collection of salads in our eBook, with all your favorites but with a slight twist. To get your copy of our eBook simply scroll to the bottom of the page.

GRILLED SZECHUAN CHICKEN SALAD

1 pound Chicken Breast — boneless, skinned
1/4 teaspoon Seasoned Pepper — to taste
1 can Pineapple, sliced – drained juice — reserved
Lettuce leaves
Red onion — sliced
Red Bell Pepper
—–SALAD DRESSING—–
3 tablespoons Oil — vegetable
2 tablespoons Hot Soy Sauce — CHUN KING
2 tablespoons Pineapple juice — from reserv
1 tablespoon Whoite vinegar
1 tablespoon Honey
1/4 teaspoon Ginger — ground
Lightly sprinkle both sides of boneless, skinned, chicken breasts with seasoned pepper. Grill; slice into strips. Reserve 2 tablespoons juice from can of pineapple slices. Prepare Salad Dressing (directions follows). Brush pineapple slices with some Salad Dressing, grill 2-3 minutes. Arrange chicken and pineapple over lettuce and vegetables.
Top with Salad Dressing.

SALAD DRESSING: In a covered jar, combine oil, hot soy sauce, 2 tb pineapple juice,
white vinegar, honey and ground ginger. Shake well.

Guacamole Salad

5 each Large avocados
1 each Medium garlic clove — minced
1 each Medium tomato — chopped
4 ounces Can chopped green chili
2 1/2 tbl sps Lemon or lime juice
1 teaspoon Salt
Peel and chop avocados into a bowl. Mash with garlic and lemon juice. Add remaining ingredients, mixture will be chunky. To prepare individual salads, spoon mixture on shredded or whole lettuce leaves. Top with diced tomato for garnish and serve with tortilla chips. If made ahead of time, save pit and put in dip until time to serve to prevent darkening.

Gurkensalat (Cucumber Relish Salad)

2 each Cucumbers — Medium
1 1/2 tbl sps Sugar
1 1/2 tbl sps Cider Vinegar
1/2 teaspoon Salt
1/8 teaspoon Pepper
1/2 cup Sour Cream
1 tablespoon Parsley; Fresh — Minced
Slice cucumbers paper-thin. Sprinkle slices with sugar, vinegar, salt and pepper. Marinate for 20 minutes, drain off liquid, and toss lightly with sour cream. Top with minced parsley.

Bacon-Avocado Potato Salad

6 medium boiling potatoes
2 avocados — cubed
8 slices bacon
1/2 cup chopped onions -chopped
1 tablespoon fresh lime juice
1/2 cup white wine
1/4 cup cider vinegar
black pepper – salt – paprika
1/4 teaspoon mustard powder
2 tablespoons fresh parsley — chopped
1 tablespoon fresh cilantro — chopped
Boil potatoes in their skins. While potatoes boil, cube avocados and toss with lime juice. Chop bacon into one inch pieces and fry until crisp in a large skillet. Remove bacon to paper towels to drain. In bacon fat, saute onions until golden. Remove pan from heat and stir in wine, vinegar, mustard, and salt, pepper, and paprika to taste. When potatoes are tender, drain, peel, and dice. While still warm, pour dressing over potatoes and toss. Allow to cool to room temperature. Fold in avocado, bacon, parsley, and cilantro. Serve at room temperature or chill one hour or longer.

BAJA CHICKEN PASTA SALAD

3/4 pound Chicken Breast — *
6 ounces Dried Mixed Fruit — **
1 cup Ring Macaroni Or Orzo — Raw
1 cup Jicama — Cubed
2 Green Onions/Tops — Sliced
1/2 cup Mayonnaise Or Salad Dressing
2 tablespoons Sour Cream Or Plain Yogurt
1 teaspoon Red Chiles — Ground
1/4 teaspoon Salt
* The chicken breast should be boneless, skinless and weigh about 3/4
** You should use 1 6-oz package of diced mixed fruit.
Heat enough salted water to cover the chicken breast (1/4 tsp salt to 1 cup of water) to boiling in a 4 quart Dutch oven. Add the chicken breast. Cover and heat to boiling, reduce the heat and simmer until the chicken is done, about 15 to 20 minutes. Remove the chicken with a slotted spoon.
Heat the water to boiling and add the fruit and ring macaroni or orzo gradually so that the water continues to boil. Boil, uncovered, stirring occasionally, just until the ring macaroni is tender, about 6 to 8 minutes or 10 minutes for the orzo, then drain. Rinse with cold water and drain again. Cut the chicken into 1/2-inch pieces and mix with the fruit, macaroni, jicama and onions. Mix the remaining ingredients and toss with the chicken
mixture. Cover and refrigerate until chilled, at least 2 hours.

FLUFFY FRUIT SALAD

2 cans (20 oz. ea.) crushed — pineapple
2/3 cup Sugar
2 tbl sps Flour
2 Eggs — lightly beaten
1/4 cup Orange juice
3 tbl sps Lemon juice
1 tablespoon Vegetable oil
2 cans (17 oz. ea.) fruit cocktail — drained
2 cans (11 oz. ea.) mandarin — oranges, drained
2 Bananas — sliced
1 cup Heavy cream — whipped
Drain pineapple, reserving 1 cup juice in a small saucepan. Set pineapple aside. To saucepan, add sugar, flour, eggs, orange juice, lemon juice and oil.
Bring to a boil, stirring constantly. Boil for 1 minute; remove from the heat and let cool. In a salad bowl, combine the pineapple, fruit cocktail, oranges and bananas. Fold in whipped cream and cooled sauce. Chill for several hours.