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We are having a ladies picnic for our subdivision and each of us is to bring a salad that feeds 7 to 8 people. No dessert type salads as the dessert will be provided. Anyone have a good recipe for a salad that might work for the picnic?

Thanks
Loves Tx

I went to a salad luncheon at a local church. It's an annual event. AND they give a little booklet with recipes to many of the salads. So, tell me what you want: meat, pasta, green, etc.

The one I liked the best this year was:
Tex-Mex Chicken Salad
1/2 cup mayonnaise
1/4 cup salsa
1/2 cup sour cream
1 teaspoon garlic salt
1 teaspoon chili powder
dash cinnamon
3 cups chopped cooked chicken
1/2 cup grated cheddar cheese
1 large tomato, chopped
1 onion, chopped
1/4 cup sliced green olives
1/2 cup green pepper, chopped
1 cup whole kernel corn

Mix mayonnaise, salsa, sour cream, garlic salt, chili powder, and cinnamon. Add remaining ingredients, mix lightly. Cover. Refrigerate several hours or until chilled.

The salad I liked best last year:

Curried Chicken Salad
3/4 cup sweetened flaked coconut, toasted
1/2 cup sour cream
1/2 cup mayonnaise
1 tablespoon grated fresh ginger
2 teaspoon curry powder
4 cups chopped cooked chicken
3/4 cup golden raisins (although I always pick raisins out of salads)
1/2 cup minced green onions
salt and pepper to taste
1/3 cup coarsely chopped honey-roasted peanuts

Whisk together sour cream and next three ingredients. Stir in chicken, raisins, green onions, and coconut. Add salt and pepper to taste. Chill. Sprinkle with peanuts before serving.

I have a great potluck type salad - serves 8-10 people - using tri-colored cork-screw pasta, thin slices of pepperoni, black olives and green onions tossed with Italian dressing. Very colorful and festive looking!

If that sounds like something you'd like to make, let me know and I'll post the recipe.

Edited to Add: Forgot to say it has tomatoes, too, which adds to the color and taste as well!

This message has been edited. Last edited by: Idaho Resident,

Salads are fun! Some favorites:

1 - PLAN B SALAD

a package of broccoli florets
a container of grape tomatoes
a bunch of green onions
Your favorite Italian type dressing

I always cut the tomatoes in half, slice the onions and if the florets are big, I'll cut them in half as well. Mix all the vegetables together and pour over a small bottle of your favorite Italian dressing. Let marinate 3 hours to overnight. (NOTE: It's a pretty salad, too)

2 - BROCCOLI/CAULIFLOWER SALAD

1 head cauliflower
1 bunch broccoli
1 small jar green olives with pimientos
1 bunch green onions
Equal amounts of:
Mayonnaise
Ott's Red French dressing

Cut cauliflower and broccoli into bite size pieces, slice green olives, slice onions and add both. Mix equal amounts of Mayonnaise and Ott's dressing (if you can't find Ott's where you live, a red French dressing should work). This is good if made the day before and left to marinate. And it's a different broccoli/cauliflower salad.

3 - BECKY'S CHICKEN PASTA SALAD

Boneless skinless chicken breasts (2)
small package bow tie, penne, or your favorite pasta
asparagus (about 1/2 pound)
1 red pepper, diced
green onions, sliced
Raspberry vinaigrette Salad Dressing

Blanch chicken breast in salted water until done. Remove from water and set aside. Cut asparagus in 1/2 inch pieces. Put in "chicken" water and cook about 1 to 2 minutes, then place in a bowl of ice water, then drain. Put pasta in "chicken" water and boil until done. Mix all ingredients and toss with raspberry vinaigrette dressing. (I always save a little bit to add just before serving for often it is all absorbed by the pasta).

RASPBERRY VINAIGRETTE DRESSING


RASPBERRY VINAIGRETTE DRESSING
2 t. Dijon
2 t. Tarragon (dried - or 2 T. fresh)
1 t. salt
1/2 t. pepper
1 green onion (from that bunch you used in the salad)
1/2 c. raspberry vinager
3/4 to 1 c. olive oil

Mix all ingredients but oil in food processor. Slowly add oil. Pour dressing over salad. Depending upon how much salad you make, it may or may not take all of it. I usually dress the salad when I make it and if I'm serving it later, I always save some dressing to add at the last. The salad dressing is good on greens as well.

MARTHA

Chicken Club Salad

The prep work takes time, but the salad needs to chill for a few hours before serving. So, it's really a great make-ahead salad.

1 head lettuce, shredded
salt and pepper to taste
3 hard-cooked eggs, sliced
3 large skinless chicken breasts, cooked, chopped
2 tablespoons chopped green onions
1 pint cherry tomatoes, cut into halves
1 pound bacon, cooked and crumbled
Mayonnaise, enough to spread, no amount given (I used Hellmans)
1/4 cup freshly grated Parmesan cheese
1 cup (4 ounces) shredded Swiss cheese

Layer 1/2 of the lettuce in a large bowl (I use a 2.5 to 3 qt. bowl). Season with salt and pepper.

Layer the egg slices, chicken, green onions, tomatoes, and bacon over the lettuce in the order given. Cover with remaining lettuce.

Spread enough mayonnaise over the top to cover the lettuce completely.

Sprinkle with Parmesan cheese and Swiss cheese.

Cover loosely, and chill several hours until ready to serve.

Serves 6 if main meal, 8 to 10 if side salad.

I always like to take a salad that offers some meat in it. So many others bring the stock Jell-O, pasta or leafy green salads because they are #1) CHEAP and #2) EASY.
So the chicken salad suggestions offered here would be of the kind I make & take to an event of this type.

Although it really isn't a 'salad' taking a couple dozen deviled eggs (one dozen whole eggs to start) is always welcome and an empty dish to bring home.

I took the Tex-Mex Chicken Salad. Very little of it left at end of gathering. Thanks for the recipes. They will be having another gathering like this one in Sept so I will try another one at the next event.

Loves Tx

SESAME CABBAGE SALAD (serves 8-16)
1/2 c sliced almonds
2 T sesame seeds
3-oz pkg chicken Top Ramen Noodles
1/4 c sesame oil
1/4 c Wesson veg. oil
3 T rice vinegar
2 T sugar
1 t salt, opt.
1 t pepper, opt.
1 env. of Top Ramen Seasoning
1 head cabbage, shredded
1 bunch green onions (about 8)

1. Put almonds, sesame seeds, and broken noodles on cookie sheet; bake at 350 for 10 mins.
2. In a jar, combine oil, sugar, salt & pepper, vinegar, and env. of Top Ramen Seasoning. Shake to combine.
3. In bowl, place shredded cabbage and chopped green onions.

Just before serving: Toss cabbage mixture with almond/noodle mixture, and the dressing mixture.
Note: For a large head of cabbage, double the dressing amounts.

My favorite summer Chinese Chicken Salad is pretty easy:
2-3 cooked, boneless, skinless chicken breasts
1 bag American greens
1/2 bag broccoli slaw
1/2 bag cole slaw
pea pods
Kraft Asian Sesame dressing to taste - add last
Sprinkle with sesame seeds or crunchy noodles or sliced almonds - or all three

At home I also add pepper flakes for some extra heat.