Recipes

Greek-Style Tuna Salad

Greek-Style Tuna Salad

Tuna salad goes Greek with the addition of feta cheese, olives, and oregano.
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Ingredients

Makes 6 servings / Prep: 10 min., Cook: 12 min., Chill: 30 min.

Instructions

  • Cook orzo according to package directions; drain, rinse with cold water, and drain again.
  • Combine orzo, tuna, and next 4 ingredients in a large bowl; toss gently.
  • Process vinegar and next 5 ingredients in a blender until smooth, stopping to scrape down sides.
  • Pour vinegar mixture over pasta mixture, and toss gently.
  • Cover and chill thoroughly.
  • Serve on lettuce leaves, if desired.
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Course; Fish / Salad
Cuisine; European / Greece

Wild Rice-Chicken Salad

Wild Rice-Chicken Salad

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Ingredients

Makes 8 servings / Prep: 40 min., Chill: 8 hrs.

Instructions

  • Cook rice mix according to package directions.
  • Drain artichoke heart quarters, reserving ½ cup liquid.
  • Stir together rice, artichokes, chicken, and next 4 ingredients.
  • Stir together reserved ½ cup artichoke heart liquid, mayonnaise, and curry powder; toss with rice and chicken mixture.
  • Cover and chill mixture 8 hours.
  • Serve on leaf lettuce.
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Course; Chicken / Rice / Salad

Strawberry-Chicken Salad

Strawberry-Chicken Salad

Replace the chicken with a sprinkling of blue cheese, and serve as a dinner salad with grilled steaks.
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Ingredients

Makes 4 servings / Prep: 30 min. Chill: 1 hr., Grill: 8 min., Stand: 10 min.

Instructions

  • Combine chicken and ½ cup Raspberry Vinaigrette in a large zip-top freezer bag; seal.
  • Chill 1 hour.
  • Remove chicken from marinade, discarding marinade.
  • Grill chicken, covered with grill lid, over medium-high heat (350° to 400°) 4 minutes on each side or until done.
  • Let stand 10 minutes; cut into slices.
  • Place salad greens and next 5 ingredients in a large bowl; toss gently.
  • Divide salad greens mixture evenly among 4 serving plates; top with chicken slices.
  • Serve with remaining Raspberry Vinaigrette.
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Course; Fruit / Salad
Cuisine; American

Raspberry Vinaigrette

Raspberry Vinaigrette

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Ingredients

Makes 1½ cups / prep: 5 min.

Instructions

  • Whisk together all ingredients.
  • Store vinaigrette in an airtight container in refrigerator up to 2 weeks; whisk before serving.
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Course; Dressing / Fruit

Chutney Dressing

Chutney Dressing

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Ingredients

Makes 1¾ cups / Prep: 5 min.

  • 1 9-ounce jar mango chutney
  • ½ cup mayonnaise
  • 2 garlic cloves minced
  • ¼ teaspoon dried crushed red pepper

Instructions

  • Stir together all ingredients.

Notes & Wine Advice

or testing purposes only, we used Major Grey Chutney.
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Course; Dressing

Apricot-Chicken Salad

Apricot-chicken salad on rustic wooden table

Apricot-Chicken Salad

Apricot-Chicken Salad becomes an elegant entrée when served in stemmed dessert bowls and stacked on a glass cake stand. Fresh apricot slices and herb sprigs make up the garnish.
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Ingredients

Makes 6 servings / Prep: 25 min.

Garnishes:

Instructions

  • Whisk together first 6 ingredients in a large bowl; add chicken and next 3 ingredients, tossing gently.
  • Chill until ready to serve.
  • Garnish, if desired.
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Course; Chicken / Fruit / Salad

Beef Salad Niçoise

Beef Salad Niçoise

Serve this hearty salad with crusty baguettes and red wine or sparkling water. Look for niçoise olives at specialty stores and kalamata olives in the ethnic foods section of the supermarket. We used the Peppery Grilled Flank Steak for this salad.
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Ingredients

  • Makes 6 to 8 servings / Prep: 25 min.
  • 1 pound fresh green beans trimmed
  • 6 small new potatoes cut in half
  • 1 grilled flank steak
  • 9 to 12 cups gourmet mixed greens
  • 2 red onions halved and sliced
  • 12 plum tomatoes quartered
  • ¾ cup niçoise or kalamata olives
  • 1 8-ounce bottle balsamic vinaigrette or Ranch dressing

Instructions

  • Cook green beans in boiling water in a saucepan 5 minutes or until crisp-tender; drain.
  • Plunge into ice water to stop the cooking process; drain and set aside.
  • Cook potatoes in boiling water to cover in saucepan 15 minutes or until tender; drain and cool slightly.
  • Cut into quarters.
  • Cut grilled flank steak diagonally across the grain into thin strips.
  • Mound steak strips in center of a lettuce-lined platter.
  • Arrange green beans, potato, onion, tomato, and olives around flank steak.
  • Serve with balsamic vinaigrette or Ranch dressing.
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Course; Beef / Salad

Party Taco Salad

Party Taco Salad

To serve this taco salad neatly and easily, just layer it in a big bowl, and provide salad tongs. Serve it right away so the warm cheese sauce doesn’t wilt the other ingredients.
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Ingredients

Makes 6 to 8 servings / Prep: 8 min., Cook: 12 min.

  • 1 pound lean ground beef
  • ½ cup chopped green bell pepper
  • 1 cup chopped onion
  • 1 tablespoon chili powder
  • 1½ pounds iceberg lettuce shredded
  • 2 large tomatoes chopped
  • 1 10.5-ounce package corn chips
  • 1 16-ounce loaf process cheese spread, cut into pieces
  • 1 10-ounce can diced tomatoes and green chiles

Instructions

  • Cook first 4 ingredients in a large nonstick skillet over medium heat until beef is done, stirring to crumble beef; drain.
  • Place shredded lettuce in a large bowl; top with chopped tomato, corn chips, and beef mixture.
  • Combine cheese spread and diced tomatoes in a saucepan; cook over low heat, stirring often, until cheese melts.
  • Pour cheese sauce over salad, and serve immediately.
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Course; Meat / Salad / Taco’s

Asparagus, Roasted Beet, and Goat Cheese Salad

Asparagus, Roasted Beet, and Goat Cheese Salad

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Ingredients

Makes 6 servings / Prep: 15 min., Bake: 45 min., Cook: 2 min.

Instructions

  • Arrange beets in a single layer on a lightly greased baking sheet.
  • Bake at 425° for 40 to 45 minutes or until tender, stirring every 15 minutes.
  • Cool beets completely.
  • Whisk together oil, vinegar, ¼ teaspoon salt, and ¼ teaspoon ground pepper in a small bowl.
  • Peel beets, and cut into wedges.
  • Toss together beets, ½ cup vinaigrette, remaining ¼ teaspoon salt, and remaining ¼ teaspoon ground pepper; set aside.
  • Snap off tough ends of asparagus, discarding ends; cook asparagus in boiling water to cover 1 to 2 minutes or until crisp-tender.
  • Plunge into ice water to stop the cooking process, and drain.
  • Combine asparagus and ½ cup vinaigrette; set aside.
  • Cut cheese into 6 equal slices.
  • Place 1 cheese slice in a 3-inch round cutter or ring mold; sprinkle with ½ teaspoon chives.
  • Press chives into cheese; remove cutter.
  • Repeat procedure with remaining cheese and 2½ teaspoons chives.
  • Arrange asparagus over cheese.
  • Surround with beets, and drizzle with remaining vinaigrette.
  • Sprinkle with cracked pepper and chives; serve with salad greens, if desired.
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Course; Cheese / Salad
Cuisine; American
Diets; Vegetarian

Grilled Corn Salad

Grilled Corn Salad

Not much else says summer like a pile of golden ears of corn wrapped in their crisp, green husks. This grilled salad brings out the natural sweetness of fresh corn.
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Ingredients

Makes 8 servings / Prep: 25 min., Grill: 20 min., Soak: 15 min., Cool: 10 min.

Instructions

  • Soak corn in husks in water 15 minutes.
  • Cut bell pepper in half lengthwise; remove and discard seeds and membrane, and flatten pepper with palm of hand.
  • Set aside.
  • Coat grill rack with cooking spray, and place on grill over medium-high heat (350° to 400°).
  • Place bell pepper, skin side down, on rack; remove corn from water and add corn in husks to grill.
  • Grill, covered with grill lid, 15 to 20 minutes or until corn is tender and slightly charred, turning occasionally, and pepper is charred.
  • Cool corn.
  • Place pepper in ice water until cool; peel and discard skin.
  • Remove husks, and cut kernels from cob; place kernels in a large bowl.
  • Chop pepper; add pepper and green onions to corn.
  • Combine vinegar and next 4 ingredients.
  • Gradually add oil, stirring constantly with a wire whisk.
  • Pour dressing over corn salad; toss gently.
  • Serve immediately, or chill thoroughly.
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Course; Salad
Diets; Vegetarian