David Brefield - 40 recipes of salads: Easy to prepare

"40 recipes of salads"

by

David Brefield

All rights reserved.

No part of this book may be reproduced in any form or by any electronic or mechanical means, including information storage and retrieval systems, without written permission from the author, except for the use of brief quotations in a book review.

Copyright 2018 by David Brefield

Content

1. Red skinned potato salad

Antipasto pasta salad

3. Ambrosia fruit salad

4. Tropical island fruit salad

5. Fruit salsa chips

6. Fantastic fruit salad

7. Fresh fruit salad

8. Salmon salad spread

9. Salmon avocado salad

10. Fruity red salmon salad

11. Herb watermelon feta salad

12. Multi fruit salad

13. Blue cheese salad

14. Curried cashew and grape salad

15. Crab salad

16. Sashimi tuna salad

17. Green grape salad

18. Winter fruit salad

19. Summer fruit salad

20. Cranberry spinach salad

21. Holiday chicken salad

22. Mexican bean salad

23. Roquefort pear salad

24. 7-Layer salad

25. Yummy summer pea salad

26. Italian layered salad

27. Zesty quinoa salad

28. Sweet restaurant slaw

29. Fresh broccoli salad

30. Strawberry spinach salad

31. Ukrainian salat Vinaigrette

32. Mediterranean barley salad

33. Spinach caprese salad

34. Ham salad

35. Olivier salad

36. Bermuda spinach salad

37. Stout slow cooker corned beef

38. Aw-some coleslaw

39. Herbed rice salad

Potato salad

Red skinned potato salad

Ingredients

• 2 pounds clean, scrubbed new red potatoes
• 6 eggs
• 1 pound bacon
• 1 onion, finely chopped
• 1 stalk celery, finely chopped
• 2 cups mayonnaise
• salt and pepper to taste

Instruction

1. Bring a big pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 13-15 minutes. Drain and set in the refrigerator to cool.
2. Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10-12 minutes. Remove from hot water, cool, peel and chop.
3. Place bacon in a big, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
4. Chop the cooled potatoes, leaving skin on. Add to a big bowl, along with the eggs, bacon, onion and celery. Add mayonnaise, salt and pepper to taste. Chill for an hour before serving.

Antipasto pasta salad

Ingredients

• 1 pound seashell pasta
• 1/4 pound Genoa salami, chopped
• 1/4 pound pepperoni sausage, chopped
• 1/2 pound Asiago cheese, diced
• 1 (6 ounce) can black olives, drained and chopped
• 1 red bell pepper, diced
• 1 green bell pepper, chopped
• 3 tomatoes, chopped
• 1 (.7 ounce) package dry Italian-style salad dressing mix
• 3/4 cup extra virgin olive oil
• 1/4 cup balsamic vinegar
• 2 tablespoons dried oregano
• 1 tablespoon dried parsley
• 1 tablespoon grated Parmesan cheese salt and ground black pepper to taste

Instruction

1. Cook the pasta in a big pot of salted boiling water until al dente. Drain, and cool under cold water.
2. In a big bowl, combine the pasta, salami, pepperoni, Asiago cheese, black olives, red bell pepper, green bell pepper and tomatoes. Stir in the envelope of dressing mix. Cover, and refrigerate for at least one hour.
3. To prepare the dressing, whisk together the olive oil, balsamic vinegar, oregano, parsley, Parmesan cheese, salt and pepper. Just before serving, pour dressing over the salad, and mix well.

Ambrosia fruit salad

Ingredients

• 3 (20 ounce) cans pineapple tidbits, drained
• 4 (15 ounce) cans mandarin oranges, drained
• 1 (16 ounce) container sour cream
• 1 (10.5 ounce) package miniature marshmallows
• 3/4 cup shredded coconut, or to taste

Instruction

1. Mix pineapple, oranges, sour cream, marshmallows, and coconut together in a bowl. Cover bowl with plastic wrap and refrigerate until flavors blend, 2 hours or overnight.

Tropical island fruit salad

Ingredients

• 1 pineapple - peeled, cored, and cut into
• 1/2-inch cubes
• 2 mangos - peeled, pitted, and cut into small cubes
• 2 papayas - halved lengthwise, seeded, peeled, and cut into 1/2-inch cubes
• 3 bananas, sliced

Instruction

1. Toss pineapple, mangos, papayas and bananas together in a big bowl.

Fruit salsa chips

Ingredients

• 2 kiwis, peeled and diced
• 2 Golden Delicious apples - peeled, cored and diced
• 8 ounces raspberries
• 1 pound strawberries
• 2 tablespoons white sugar
• 1 tablespoon brown sugar
• 3 tablespoons fruit preserves, any flavor
• 10 (10 inch) flour tortillas butter flavored cooking spray
• 2 tablespoons cinnamon sugar

Instruction

1. In a big bowl, thoroughly mix kiwis, Golden Delicious apples, raspberries, strawberries, white sugar, brown sugar and fruit preserves. Cover and chill in the refrigerator at least 14-16 minutes.
2. Preheat oven to 350 degrees F (175 degrees C).
3. Coat one side of each flour tortilla with butter flavored cooking spray. Cut into wedges and arrange in a single layer on a large baking sheet. Sprinkle wedges with desired amount of cinnamon sugar. Spray again with cooking spray.
4. Bake in the preheated oven 8-10 minutes. Repeat with any remaining tortilla wedges. Allow to cool approximately 14-17 minutes. Serve with chilled fruit mixture.

Fantastic fruit salad

Ingredients

• 1 Ruby Red grapefruit - peeled, segmented, and chopped
• 1 large navel orange - peeled, segmented, and chopped
• 2 Granny Smith apples - peeled, cored, and diced
• 1 (15 ounce) can pineapple chunks, drained (juice reserved)
• 1 (10 ounce) jar maraschino cherries, drained and halved
• 1 cup grapes, halved
• 2 bananas, sliced
• 1/2 cup sweetened flaked coconut
• 1/2 cup chopped walnuts 1 teaspoon white sugar, or more to taste

Instruction

1. Mix grapefruit, orange, apples, pineapple, maraschino cherries, and grapes in a big bowl. Mash slightly with the back of a wooden spoon to release juices. Add bananas, coconut, walnuts, and sugar, stir to coat. Cover and refrigerate to blend flavors, at least 60 minutes or more.

Fresh fruit salad

Ingredients

• 1 small orange, peeled and diced
• 1/2 mango, diced
• 1/2 cup fresh blueberries