The Best Salad Ever Recipes

Steps:

• For the Dressing: Put everything in container and shake.
• For the Pecans:.
• Preheat oven to 325°F, beat the egg whites with salt until foamy.
• Add sugar Worcestershire, paprika, and cayenne.
• Fold in pecans and melted butter.
• Spread pecans over baking sheet.
• Bake 30-40 minutes, stirring every 10 minutes.
• Remove from oven and cool.
• Store pecans in an airtight container.
• Mix field greens, green onions, blue cheese, apple and pecans.
• Toss with dressing--to your taste.
• You will have leftover dressing and pecans.

Steps:

• Preheat the oven to 400 degrees F.
• For the croutons: Put the olive oil and butter in a small saucepan over medium-low heat. When the butter is completely melted add the garlic and 1/4 teaspoon kosher salt. Carefully swirl the pan to combine. Set aside for 10 minutes to allow the garlic to infuse the oil mixture.
• Put the bread pieces on a baking sheet. Evenly pour the garlic mixture over the bread and toss to coat. Spread the bread in a single layer and bake until golden brown, 8 to 10 minutes. Stir the bread halfway through cooking to ensure even browning. Remove from the oven and sprinkle with black pepper and Parmesan. Set aside to cool.
• For the salad: Soak the anchovies in a small bowl of water for 5 minutes. Rinse with cold water, drain and pat dry. Finely chop the anchovies and garlic, then use the side of your knife to mash them to a paste.
• Add the anchovy paste, egg yolk, Dijon mustard and lemon juice to a large bowl and whisk to combine. While whisking, slowly drizzle in the olive oil in a steady stream until emulsified. Stir in 3 tablespoons grated Parmesan. If needed, add water, 1 teaspoon at a time to thin the dressing. Season with salt and pepper to taste.
• Add the lettuce and croutons to a large bowl and gently toss with the dressing until coated. Top with grated Parmesan and serve immediately.

Steps:

• Mix ranch dressing with mayo and milk in a jar and chill until salad is ready.
• Brown and drain meat.
• Add taco seasoning mix and follow instructions on package.
• Put seasoned meat in a glass bowl, cover and chill about 20 min, stirring once.
• Wash and cut lettuce.
• Drain beans and olives.
• Toss lettuce, tomatoes, onions, avacados, beans and olives in a large salad bowl.
• Put about 2 cups salad mix into serving bowls and add 1/4 cup seasoned meat,a few pinches of cheese and top with crushed Doritos and 2 tbls ranch dressing.

Steps:

• Combine first four ingredients with whisk. (We love garlic so we always use more.).
• Add salt and pepper to taste.
• Add a few drops of water if necessary to reach desired taste and consistency.

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Spread the slivered almonds onto a baking sheet, and toast until the nuts start to turn golden brown and become fragrant, 5 to 10 minutes. Watch the nuts carefully as they bake, because they burn quickly. Once toasted, set the nuts aside to cool to room temperature.
• Mix together the mayonnaise, milk, and sugar in a large salad bowl. Stir in the bacon bits and Parmesan cheese until the dressing is well combined and creamy.
• Place the spinach leaves, chopped cauliflower, and toasted almonds into the salad bowl, and stir lightly to coat with dressing.

Steps:

• Rinse lentils well, drain. Place in a pot and cover with a 3-4 inches of water, bring to a boil, reduce to simmer. Check lentils for doneness after 10 minutes, but they should take about 15 minutes in total. You will know they are cooked if they still retain a slight tooth - al dente! (Overcooking the lentils is the death of this dish) Drain & rinse the lentils under cold water and set aside.
• In a small bowl, make the dressing by whisking together the olive, vinegar, maple syrup, mustard and all the spices (salt through cinnamon).
• In a large serving bowl, gently combine the lentils and dressing. Add the onions, cranberries and capers and stir to combine well. If using other add-ins such as herbs, greens, or cheese, wait to add until just before serving. Otherwise, this salad can hang out in the fridge for as long as a couple days!

Steps:

• Chop all fruit into bite sized pieces. You CAN cut the grapes and cherries, but I usually do not.
• Throw all the fruit into a very large bowl and add cool whip, yogurt, marshmallows.
• Add powdered sugar, cinnamon, and honey.
• I usually freeze this, but tastes good in the refrigerator, too! Although, fruit doesn't keep as long in refrigerator, and the freezy treat is tastier to me :D.

Steps:

• Place kale in a large serving bowl; add 1 teaspoon olive oil and 2 pinches salt. Gently massage the oil and salt into kale. Set aside to allow kale to soften, about 10 minutes.
• Combine 1/4 cup olive oil, lemon juice, Dijon mustard, maple syrup, cumin, garlic powder, cayenne pepper, salt, and pepper in a plastic or glass container with a lid. Cover container and vigorously shake until dressing is light yellow and evenly combined.
• Layer carrots, roasted corn, tortilla chips, almonds, and smoked cheese on top of kale. Drizzle dressing over salad. Mix salad using tongs to evenly distribute. Gently stir eggs into salad.