Fantastic Crowd Pleaser Salad Food

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FANTASTIC CROWD PLEASER SALAD



Fantastic Crowd Pleaser Salad image

Make and share this Fantastic Crowd Pleaser Salad recipe from Food.com.

Provided by TheatreChef

Categories     Summer

Time 30m

Yield 6 serving(s)

Number Of Ingredients 16

1 cup soya beans
1/2 cup sunflower seeds
1/2 cup raisins (or dried cranberries)
2 (30 ounce) chicken-flavored ramen noodles, smashed
8 cups fresh spinach, washed & stemmed
1/2 cup soya sauce
1/2 cup olive oil
1/4 cup sesame oil
1/4 cup good balsamic vinegar
2 tablespoons brown sugar
1 tablespoon cracked pepper
1/2 cup shredded carrot
1/2 English cucumber, sliced thinly
1 pint grape tomatoes
1 lime, zest of
2 cooked chicken breasts, shredded (can be deleted for vegetarians)

Steps:

  • Just mix and serve!

Nutrition Facts : Calories 1754.1, Fat 84.5, SaturatedFat 26.8, Cholesterol 27.4, Sodium 4699.8, Carbohydrate 209.5, Fiber 4, Sugar 13.3, Protein 43.6

CROWD-PLEASER CLASSIC MACARONI SALAD



Crowd-Pleaser Classic Macaroni Salad image

Make and share this Crowd-Pleaser Classic Macaroni Salad recipe from Food.com.

Provided by GoldsmithLissa

Categories     < 15 Mins

Time 15m

Yield 4 serving(s)

Number Of Ingredients 10

2 cups cooked macaroni
2 hard-cooked eggs, chopped (optional)
1/4 cup chopped celery
1/4 cup chopped onion
1/3-1/2 cup mayonnaise or 1/3-1/2 cup Miracle Whip
1/2 teaspoon mustard
2 teaspoons vinegar
1/2 teaspoon salt
2 teaspoons sugar
1/2 teaspoon pepper

Steps:

  • Combine ingredients. Chill before serving.

Nutrition Facts : Calories 196.9, Fat 7.2, SaturatedFat 1.1, Cholesterol 5.1, Sodium 443, Carbohydrate 28.9, Fiber 1.5, Sugar 4.3, Protein 4.2

* CROWD PLEASER PASTA SALAD *



* Crowd Pleaser Pasta Salad * image

Always a winner-everyone asks for the recipe---it's sooo easy!! My twin sister made this pasta at every event and it serves plenty and is a very simple recipe and a big hit!

Provided by anonymous

Categories     Brunch

Time 30m

Yield 15 serving(s)

Number Of Ingredients 16

2 lbs bow tie pasta, cooked (Important-rinse with cold water after drained)
15 cherry tomatoes, cut in half (or more)
1 orange bell pepper, cut in tiny pieces
yellow bell pepper, cut in tiny pieces
cheese, cut in cubes (ex hot pepper jack and colby or montery jack)
sliced cucumber, halved
1 (1 ounce) packet ranch dressing mix (Total of 2 envelopes-NOT dip, listed again below)
2/3 ounce Italian salad dressing mix (Total of 2 envelopes-dry listed again below)
1 ounce ranch dressing mix
2/3 ounce Italian salad dressing mix
3 tablespoons water
1/2 cup oil
1/4 cup vinegar (per instructions on italian packet)
3 tablespoons water
1/2 cup oil
1/4 cup vinegar (per instructions on italian packet)

Steps:

  • In a bowl add drained pasta, tomatoes, peppers, cheese and cucumbers.
  • In carafe mix 1 italian dressing packets prepared as directed-with 3 Tablespoons water and 1/2 cup oil.
  • Add to carafe, 1 packet of dry ranch dressing (NOT DIP)and add to pasta salad.
  • Put in refrigerator overnight, salad will be dry when you take out the next morning. Add another italian dressing packet prepared as directed and 1 ranch dressing packet to bowl.

Nutrition Facts : Calories 368.5, Fat 17.3, SaturatedFat 2.6, Cholesterol 51.1, Sodium 14.1, Carbohydrate 44.5, Fiber 2.4, Sugar 1.9, Protein 8.8

PLEASE-A-CROWD SALAD



Please-a-Crowd Salad image

Juicy roasted tomatoes make this spinach-endive salad from Glamour magazine's "100 Recipes Every Woman Should Know" cookbook perfect dinner-party fare.

Provided by Martha Stewart

Categories     Salad Recipes

Number Of Ingredients 12

1 (10-ounce) bag baby spinach or arugula, torn into bite-size pieces
3 Belgian endives, thickly sliced crosswise
6 ounces blue cheese, preferably Gorgonzola
1/2 shallot, finely chopped
1 tablespoon Dijon mustard
Juice of 1 lemon
Coarse salt and freshly ground pepper
1/3 cup olive oil
4 cups red or yellow cherry tomatoes
Olive oil, for drizzling
6 sprigs fresh thyme, picked
Coarse salt and freshly ground pepper

Steps:

  • Roast the tomatoes: Preheat oven to 450 degrees.
  • Spread tomatoes on a rimmed baking sheet; drizzle with olive oil and sprinkle with thyme leaves. Season with salt and pepper and toss to combine. Transfer to oven and roast until tomatoes are almost bursting, about 15 minutes. If tomatoes burst while cooking, remove from baking sheet with a slotted spoon. Remove tomatoes from oven and let cool.
  • Make the dressing: Meanwhile, in a small bowl, whisk together shallot, mustard, and lemon juice; season with salt and pepper. Slowly whisk in olive oil until emulsified. Set aside.
  • Make the salad: Place spinach, endive, and roasted tomatoes in a large serving bowl and toss to combine. Crumble cheese over salad and drizzle with reserved dressing. Gently toss and serve.

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