THE SALAD BAR

I started  eating more salads when I was plagued 
with hot flashes a few years ago. I still like eating
them any time of year.My body tolerates romaine lettuce better  than iceberg lettuce.  I guess that 
is a good thing since it is  healthier. I  economize 
when I am eating alone.I grab my salad toppings
from grocery store salad bar. I try to keep lettuce
on hand in my fridge.  

I have eaten some nasty pasta salads in my day.
I've been searching online and in my cookbook
collection for good pasta salad recipes.

I am featuring salads which range from toss salads
to fancy walnut chicken salads.

QUICK WEEK NITE TOSS SALAD

I don't like to buy the bagged lettuce unless I can
use it up the same day. It expires too quickly.


1/2 head iceberg lettuce, shredded
1/2 head romaine lettuce, shredded
3 green onions, chopped
8 oz bag shredded carrots
1 pint grape tomatoes 

Rinse lettuce, onions and tomatoes, and drain in a colander.  In large bowl add veggies from colander and the carrots. Toss to evenly distribute the salad ingredients.  

SALAD BAR TOSS SALAD

The serving sizes of toss salad toppings can be done to taste.  I listed the sizes that my family likes.

1 head iceberg lettuce, shredded
1 bell pepper, sliced
1 red onion, sliced
4 oz bag shredded carrots 
1 large tomato, sliced
1 large cucumber, sliced
1/2 C broccoli florets
1/2 C cauliflower florets
1 hard boiled egg, chopped
1/4 C pineapple tidbits
1/4 C real bacon bits
1/4 C sunflower seeds
1/2 C deli ham chopped
1/2 C deli turkey, chopped
1/2 C cheddar cheese, shredded

In large bowl add all of the ingredients listed. Toss
several times to evenly distribute the salad.  Serve
with your favorite salad dressing.

EASY CROUTONS

3 slices day old whole wheat bread, cubed

1 1/2 T grated Parmesan cheese

1 tsp Italian seasoning

1 tsp dried parsley flakes

2 tsp  extra virgin olive oil

Preheat oven to 350 degrees

Place  bread  cubes on sheet pan.

Drizzle olive oil onto bread cubes

and  sprinkle herbs and cheese.

Bake in  the oven for 15-20 minutes
Store in air tight container. 

CRANBERRY CHICKEN SALAD

2 C cooked chicken, chopped
1/2 small red onion, chopped
1/2 small delicious apple, chopped
1/2 C dried cranberries
1/4 C nuts (walnut or pecan), chopped
1/8 tsp dill weed
salt & pepper to taste
1/2 C mayonnaise


Sprinkle a little vinegar on the chopped apples
to prevent oxidation.  In large bowl, add all of 
the listed ingredients. Stir to mix well. Chill in
fridge until ready to serve.

CHICKEN SALAD WITH GRAPES

2 C cooked chicken, chopped
1/2 C red or green seedless grapes, halved
1 celery stalk, chopped
1/2 red onion chopped
1/4 C pecans
1/2 C mayonnaise

In large bowl, add all of  the listed ingredients. Stir
and  mix well. Chill in fridge until ready to serve.

Picnic Spaghetti Salad

16 oz package spaghetti

3 medium tomatoes, diced

1 cucumber, seeded and diced

1 green pepper, diced

1 red onion, diced

16 oz bottle Zesty Italian salad dressing

Break spaghetti into fourths. Cook the spaghetti according to directions; rinse in cold water and 

drain. In large bowl, mix together the spaghetti 

and vegetables.Pour dressing over the spaghetti

salad.Toss salad to coat with the dressing. Keep

salad in fridge overnight to develop flavor. Toss

again before serving.

TRI-COLOR PASTA SALAD

16 ounces) tricolor spiral pasta

1 C  fresh broccoli florets

1/2 C  chopped carrots

1/2 C  chopped tomato

1/2 cup chopped cucumber

1/4 cup chopped  red onion

16 oz bottle Italian dressing

Cook pasta according to package directions; drain 
and rinse in cold water. Place pasta in a large bowl
and add remaining ingredients.Toss to coat. Cover and refrigerate  overnight for flavors to develop.

CHEESY MACARONI SALAD

14 oz Macaroni & Cheese Dinner

1/2 C mayonnaise

1/2 C chopped celery

1 small bell pepper, chopped

2 hard-cooked eggs, chopped

3 green onions, chopped 

Prepare mac & cheese  as directed on package.
Add remaining ingredients; mix well. 

CHEDDAR  MACARONI SALAD


2 C cooked macaroni
8 oz bag shredded cheddar cheese
1 stalk celery, chopped
1 green bell pepper, chopped
1/4 C chopped onion
1/4 C  mayonnaise
1/4 cup sour cream
2 tablespoons milk
2 T sweet pickle relish
paprika for garnish


In large bowl, combine listed ingredients. Mix well. Chill in fridge  24 hours. Sprinkle with paprika just before serving.

Tips: can add sliced radishes for crunch

HAM & PEA SALAD

16  oz  canned green peas, drained
1 C cooked ham, diced
1 C shredded cheddar cheese
¼  C  chopped red onion
1/3 C  ranch salad dressing

1/3 C mayonnaise
salt and pepper to taste

In a bowl, combine the peas, ham, cheese and onion. Pour dressing and mayonnaise over salad and mix well.  

BLACK EYE PEAS SALAD

2 (16 oz) cans black-eyed peas, drained
1 (15-16 oz) can yellow corn, drained 

1 celery stalk, chopped
1  red bell pepper diced 
1 green pepper, diced
1 small purple onion, diced
1/2 cup white vinegar
1/4 cup sugar
tortilla chips for dipping

In a bowl, add the first 5 ingredients  in a bowl 

and mix well. Mix the sugar and vinegar.  Pour 

over vegetables and mix well.Chill in the fridge 

until ready to serve.Serve with tortilla chips for dipping.

ITALIAN STYLE PASTA SALAD #1

2 C uncooked tricolor spiral pasta
1 C  cheddar cheese, cubed

1 C  zucchini, chopped
1  tomato, chopped
1 small red onion, chopped
7 oz package  pepperoni slices
1/2 C zesty Italian salad dressing

Cook, drain and rinse pasta in cold water.

In a large bowl, combine pasta, cheese,

zucchini, tomato, onions and pepperoni. 

Add salad dressing and toss to coat.Chill 

in fridge 24 hours to develop flavor. 

Tip:  Change veggies to suit taste. Can

sub Italian green beans, zucchini, jack

or provolone cheese. 

 

ITALIAN STYLE PASTA SALAD #2

16 oz  package spiral pasta
2 C  grape  tomatoes, halved
1/2  lb  jack cheese, cubed

5 oz package sliced salami
7 oz  package  sliced pepperoni
1 small green bell pepper, chopped 
1 small red bell pepper, chopped
3-4 oz  can sliced black olives, drained
16 oz  bottle zesty Italian salad dressing

Cook, drain and rinse pasta in cold water.

In large bowl, combine the pasta, cheese, 

tomato, olives, salami, and pepperoni.Add

salad dressing and toss to coat.Chill in the
fridge 24 hours to develop flavor.

Inspired by Awesome Pasta Salad, Allrecipes

I have an abundance of yellow squash and zucchini in my garden. I was bored with steamed squash and onions. I tried adding them to my salads this summer.

SQUASH PASTA SALAD

13.25 oz whole wheat rotini pasta

2 medium yellow squash sliced,

2 medium zucchini , sliced

1 small red onion, sliced

1/2 c grape tomatoes, halved

DRESSING

1/3 c vinegar

2/3 c oil

2 T sugar

1 tsp salt

Cook, drain and rinse the pasta in cold water.

In large microwave safe bowl, add ingredients
for the dressing. Whisk and heat dressing in microwave a few seconds to dissolve the salt 
and sugar. Add veggies to dressing.Toss and 
mix well.

QUICK LAYERED SALAD**

iceberg lettuce, shredded

sliced tomatoes 

sliced cucumbers

sliced eggs

ranch dressing

crumbled bacon

cheddar cheese

**The amount of ingredients in this salad are to taste

In large glass bowl, layer ingredients in

the order listed. Chill in fridge until you

are ready to serve.

Tip: Use can mix and match any 

veggies I have used  broccoli &

cauliflower florets, sliced pineapple

One of my Facebook friends sent me this pasta salad. I'm sharing the recipe forthis good looking salad with you!

CREAMY CHEDDAR PASTA

 

1 lb  rotini, cooked & drained

1 red bell pepper, finely chopped

3 ribs celery, finely chopped

8 oz  cheddar cheese, cubed 

1/4 C finely chopped onion 

Dressing

1 C  mayo 

1/4 C  sugar

2 T  vinegar

1/2 tsp black pepper

1/2 tsp  dried parsley flakes

In a large bowl whisk the ingredients for the
dressing.  Combine the rotini, veggies, and
cheese with the dressing. Toss and mix well.
Chill for one hour before serving. 

APPLE SALAD

2  large delicious apples, diced 
1/4 C  cranberries

1 celery stalk, diced
1/2 C  chopped walnuts 

 
DRESSING

1/2 C  sugar
1/3 C  mayonnaise
1/4 C  sour cream

In large bowl, add  all ingredients in order listed. Mix well. Chill in fridge 45 minutes.

  

Apple  & Pear Salad
4 apples, chopped
2 pears, chopped
2/3 C  walnuts, toasted and coarsely chopped
2 T  olive oil
Salt and freshly ground black pepper


DRESSING

2 T  red wine vinegar
2 1/2 tablespoons orange juice
1 orange, zested
1/2 cup raisins



In large bowl, add fruit and walnuts  and drizzle 

with oil. Prepare the dressing. Pour dressing over

the fruit.Toss and mix well. Season, to taste, with

salt and pepper. Refrigerate 1 hour before serving.

Adapted from Cooking for Real, Sunny Anderson

I found this little cookbook on sale at a discount
store.  It had more great salads than my large
cookbook.  The following salads come from this
little book.

MANDARIN ORANGE LETTUCE SALAD

16 oz bag mixed lettuce
11 oz can mandarin, drained
1/3  golden raisins
1/3 C  toasted cashews
1/2 Italian dressing

Combine first 4 ingredients in a large bowl. 
When ready to serve, pour dressing over 
salad and toss.

SALAD MANDARIN

1 medium head bib lettuce, torn
11 oz can mandarin oranges, chilled, drained
1/2 medium avocado, peeled & thinly sliced
1/2 C toasted pecans, chopped
2 green onions, sliced
ground black pepper to taste
1/3 C Italian dressing

Combine first 6 ingredients in a large bowl.
Add dressing and toss gently.

Tip: Can use sliced red onions for green onions