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Serve satisfying salads

By on May 1, 2009

cucumber salad
photo by nttrbx

Salads are a delicious way to use healthful ingredients. They’re tasty year-round, but are most appetizing as lighter fare during warmer months. They can be tossed together quickly and enjoyed as a side or main dish. Break away from your regular dinner routine and outsmart your appetite with the following recipes.

Creamy Cucumbers

1/2 cup sour cream
1 tablespoon vinegar
salt and pepper, to taste
1/4 teaspoon dried dill
3 to 4 cucumbers, sliced
1/2 onion, chopped

In a medium bowl, combine sour cream, vinegar, salt, pepper and dill. Add cucumbers and onion, and toss to coat. Cover and chill. — Dixie, Missouri

photo by nixielinks

Chickpea Salad

1 can (19 ounces) chickpeas, drained
2 tablespoons or more thinly sliced red onion
1 clove garlic, minced
cubed tomatoes or grape tomatoes, halved (as many as you’d like)
feta, to taste, large chunks


3 tablespoons olive oil
1 tablespoon lemon juice
pepper, to taste

In bowl, combine salad ingredients. Mix dressing ingredients, and pour over salad. Refrigerate several hours before serving. As you stir, the feta breaks into smaller pieces and adds salt flavor to your dressing. — Darlene B., New York

photo by Michelle S.

Black-Bean Salad

1 red, 1 green and 1 yellow bell pepper, diced
1/2 cup red onion, diced
1 can corn
1 clove garlic, minced
1 teaspoon cilantro
1/4 cup olive oil
4 tablespoons red-wine vinegar
1 teaspoon lime juice
salt and pepper, to taste
1 can (15 ounces) of black beans
tortilla chips, optional

Combine bell peppers. Add red onion, corn, garlic and cilantro. Add olive oil, red-wine vinegar, lime juice, salt and pepper to taste. Toss. Add can of black beans. Toss and serve with tortilla chips.
Optional: Serve on a bed of lettuce, and serve as a salad or a dip. — Michelle S., Massachusetts

Oriental Chicken Salad

1 boneless, skinless chicken breast
1 egg
1/2 cup milk
1/2 cup flour
1/2 cup cornflake crumbs
1 teaspoon salt
1/4 teaspoon pepper
oil for frying
3 cups chopped romaine lettuce
1 cup red cabbage
1 cup napa cabbage
1 green onion, chopped
1/2 carrot, julienned or shredded
1 tablespoon sliced almonds
1/3 cup chow-mein noodles


3 tablespoons honey
1-1/2 tablespoons rice-wine vinegar
1/4 cup mayonnaise
1 teaspoon dijon mustard
1/8 teaspoon sesame oil

In a small bowl, whisk all five dressing ingredients until combined. Refrigerate while preparing salad. Cut each chicken breast into strips. In a small, shallow bowl, beat egg with milk. In medium bowl, combine flour with cornflake crumbs, salt and pepper. Heat oil over medium heat. Dip individual chicken strips in egg bowl and then dredge in the flour mixture. Fry chicken until browned; drain on paper towels. Set aside. Prepare salad by tossing the chopped romaine with the chopped cabbages, onion and carrot. Sprinkle almonds and chow-mein noodles over the salad. Chop the chicken into bite-sized chunks. Toss chicken in salad. Serve with salad dressing on the side. — Mandi, Wisconsin

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