Salad lovers Enjoy ! with some delicious  kinds  of  Salads 

Enjoying by Some kinds of salads recipes

Salad and Almond Delight

 Ingredients:

 ½ cup Blanched slivered almonds, dry roasted 

1 cup Gorgonzola cheese

 2 tbsp. Red wine vinegar

 11 ounces Mandarin oranges, juice reserved 

2 tbsp. Vegetable oil

 12 ounces mixed salad greens

 Method

 Combine all the ingredients in a bowl and toss well. Serve immediately.

 Enjoy! 

Tossed Romaine and Orange Salad

 Ingredients:

 ½ cup Orange juice 

1 romaine large head lettuce - torn, washed and dried 

3 cans Mandarin oranges 

½ cup Slivered almonds

 3 tbsp. Olive oil 

2 tbsp. Red wine vinegar 

½ tsp. Ground black pepper 

¼ tsp. Salt 

Method 

Combine all the ingredients in a bowl and toss well. Serve immediately. 

Enjoy!

 That Addicting Salad

 Ingredients:

 1 cup Mayonnaise

 ½ cup freshly grated cheese

 ½ cup Grated carrot

 ¼ cup freshly cheese - grated Parmesan

 2 tbsp. White sugar 

10 ounces Package spring lettuce mix 

½ cup Small cauliflower florets 

½ cup Bacon bits 

Method

 In a small bowl, 1/4 cup Parmesan cheese, and sugar, mayonnaise are combined together until they are properly blended. Cover, then keep it to refrigerate overnight. Combine the lettuce, bacon bits, 1/2 cup carrot, Parmesan cheese, cauliflower in a large serving bowl. Mix with chilled dressing just before serving.

 Enjoy!

 Kale Salad with Pomegranate, Sunflower Seeds and Sliced Almonds

 Ingredients: 

½ pound Kale 

1 ½ cups Pomegranate seeds

 5 tbsp. Balsamic vinegar

 3 tbsp. extra virgin olive oil

 2 tbsp. Sunflower seeds

 1/3 cup Slivered almonds 

5 tbsp. Red pepper seasoned rice vinegar Salt to taste 

Method

 Wash and shake off extra water from the kale. Chop the leaves until fine but still a little leafy. The sliced almonds, chopped kale, pomegranate seeds, and sunflower seeds are mixed in a large bowl; toss to combine. Remove the center ribs and stems. The olive oil, rice vinegar, balsamic vinegar mixture is sprayed over the kale mixture and tossed. It is seasoned with salt to serve.

 Enjoy! 

Pomegranate Feta Salad with Lemon Dijon Vinaigrette 

Ingredients:

 10 ounces Package mixed baby greens

 8 ounces Package crumbled feta cheese

 1 Zested and juiced lemon 

1 tsp. Dijon mustard 

1 Peeled pomegranate and seeds separated 

3 tbsp. Red wine vinegar 

3 tbsp. Extra-virgin olive oil 

Salt and pepper to taste

 Method 

The lettuce, feta cheese, and pomegranate seeds are placed into a large mixing bowl. Then, the lemon juice and zest, vinegar, mustard, salt, olive oil and pepper are whisked together in a large separate bowl. The mixture is poured over the salad and toss to coat. Now serve immediately to dig in. 

Enjoy! 

Arugula, Fennel, and Orange Salad 

Ingredients:

 ½ tsp. Ground black pepper

 ¼ cup Olive oil 

1 bunch Arugula

 1 tbsp. Honey 

1 tbsp. Lemon juice 

½ tsp. Salt 

2 Peeled and segmented orange 

1 bulb thinly sliced fennel bulb

 2 tbsp. Sliced black olives

 Method

 Combine all the ingredients in a large bowl and toss well. Serve immediately. 

Enjoy! 

Avocado Watermelon Spinach Salad 

Ingredients:

 2 Large peeled, pitted and diced avocados 

4 cups Cubed watermelon 

4 cups spinach leaves

 1 cup vinaigrette Balsamic salad dressing

 Method

 Combine all the ingredients in a large bowl and toss well. Serve chilled.

 Enjoy!

 Avocado, Kale and Quinoa Salad 

Ingredients 

2/3 cup Quinoa

 1 bunch Kale cut bite-sized pieces

 ½ Avocado, peeled and diced

 1/3 cup Red bell pepper, chopped

 ½ cup Cucumber, cut into small cubes 

2 tbsp. Red onion, finely chopped 

1 1/3 cups Water

 1 tbsp. Crumbled feta cheese For Dressing

 ¼ cup Olive oil

2 tbsp. Lemon juice

 1 ½ tbsp. Dijon mustard

 ¾ tsp. Sea salt

 ¼ tsp. Black pepper, freshly grounded

 Method 

Add quinoa and water in a saucepan. Bring it to boil. Reduce the flame and cook 15 to 20 minutes. Keep it aside. Steam the kale using a steamer for 45 second. Whisk all the ingredients for seasoning in a bowl. Mix kale, quinoa, avocado, and the rest items and top it with salad dressing.

 Enjoy!

 Zucchini Salad with Special Dressing

 Ingredients 

6 Small zucchini, sliced thinly

 ½ cup Green pepper, chopped

 ½ cup Onion, diced

 ½ cup Celery, diced

 1 jar Pimientos, drained and diced 

2/3 cup Vinegar

 3 tbsp. White wine vinegar 

1/3 cup Vegetable oil 

½ cup Sugar

 ½ tsp. Pepper 

½ tsp. Salt

 Method

 Mix all the vegetables in a medium sized bowl and keep aside. Mix all other ingredients in a jar with tight cover. Shake the mixture vigorously and pour it over the vegetables. Toss the veggies gently. Cover and keep it in the refrigerator overnight or minimum 8 hours. Served chilled.

 Enjoy!

 Vegetable and Bacon Salad

 Ingredients

 3 cups chopped broccoli 

3 cups chopped cauliflower 

3 cups chopped celery

 6 slices bacon

 1 ½ cups mayonnaise

 ¼ cup Parmesan cheese 

1 package frozen green peas, defrosted 

1 cup sweetened dried cranberries 

1 cup Spanish peanuts

 2 tbsp. grated onion 

1 tbsp. white wine vinegar

 1 tsp. salt

 ¼ cup white sugar

 Method 

Cook bacon in a large, deep skillet until they become nicely brown. Place it on the plate and crumble. In a large bowl, mix the broccoli, cauliflower, peas, cranberries and celery together. In another bowl, mix the cheese, mayonnaise, onion, sugar, vinegar and salt together. Pour the mixture over the vegetables. Throw nuts, bacon and toss it well. Serve immediately or chilled.

 Enjoy!

 Crunchy Cucumber Salad 

Ingredients 

2 quarts Small cucumbers, sliced with its peel

 2 Onions, thinly sliced 

1 cup Vinegar

 1 ¼ cups Sugar

 1 tbsp. Salt 

Method 

Mix onion, cucumber and salt in a bowl and allow it to soak for 3 hours. Take a saucepan and add vinegar and warm it. Add sugar to it and stir the mixture continuously till the sugar gets dissolved. Remove the cucumber from the soaked mixture and drain extra liquid. Add cucumber into the vinegar mixture and mix it. Put the mixture into plastic freezer bags or container. Freeze it. Defrost and serve it chilled.

 Enjoy!