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This a a place for everyone to post and comment on all recpies involving salad. Together we can build a huge and amazing cookbook all of our own.

Caesar Salad

1 tablespoon olive oil
1/2 teaspoon minced garlic
1 cup bread, cut in 1/2-inch cubes
3 hearts romaine lettuce
1/2 cup Caesar Dressing, recipe follows
1/2 cup shaved Parmesan
In a large skillet heat the olive oil over medium heat. Add the garlic and bread cubes, tossing well to coat with oil. Toast in the skillet for 7 minutes until golden.
Tear the romaine hearts into bite size pieces. Toss with the Caesar Dressing making sure to coat all the leaves generously. Garnish with shaved Parmesan and the garlic croutons.
Caesar Dressing:
3 anchovy fillets, finely chopped
1 tablespoon finely chopped capers
1 tablespoon Dijon mustard
1 egg yolk*
1 teaspoon minced garlic
3/4 cup vegetable oil
1 tablespoon red wine vinegar
1 tablespoon lemon juice
1/4 cup heavy cream
Kosher salt
In a medium bowl mix together the anchovy fillets, capers, mustard, egg yolk, and garlic. While whisking vigorously add the vegetable oil in a slow, steady stream. Whisk in the red wine vinegar and lemon juice. Stir in the heavy cream and season, to taste, with the salt.
Will keep for several days stored in the refrigerator in an airtight container.

Yield: 1 cup

GERMAN-STYLE POTATO AND HAM SALAD

3 lb medium (2 to 3 inches in diameter) red boiling potatoes, scrubbed well
1 lb medium asparagus, trimmed
5 bacon slices (5 oz), cut into 1/2-inch pieces
5 oz sliced Black Forest or other baked deli ham, slices stacked and cut in half lengthwise, then cut crosswise into 1/3-inch-wide strips
2 celery ribs, cut into 1/4-inch dice (1 cup)
1 cup finely chopped sweet onion such as Vidalia
1/2 cup chopped fresh parsley
1/3 cup finely chopped sweet gherkin pickles
3 tablespoons olive oil
7 tablespoons distilled white vinegar
2 teaspoons sugar
1 teaspoon Dijon mustard
1 1/4 teaspoons salt
1/2 teaspoon black pepper

Steam potatoes in a vegetable steamer set over 1 inch of boiling water in a wide 4- to 5-quart pot, covered, until tender when pierced with a paring knife, 20 to 25 minutes. Transfer to a cutting board.

Meanwhile, cook asparagus in a wide 4- to 5-quart pot of boiling salted water, uncovered, until just tender, about 3 minutes. Transfer asparagus with tongs to a bowl of ice and cold water to stop cooking, then drain and pat dry. Cut off and reserve tips, then cut stalks into 1-inch pieces. Add tips and stalks to a large bowl.

Cook bacon in a 12-inch heavy skillet over moderate heat, stirring occasionally, until golden and crisp, about 8 minutes. Transfer with a slotted spoon to paper towels to drain, reserving bacon drippings in skillet.

Once potatoes have cooled to warm, cut into 1/2-inch-thick slices. Add to bowl with asparagus, along with bacon, ham, celery, onion, parsley, and pickle.

Return skillet with bacon drippings to moderately high heat. Add oil, then whisk in vinegar, sugar, mustard, salt, and pepper and cook, stirring and scraping up brown bits, 30 seconds. Immediately pour hot dressing over potato salad and toss to coat.

WARNING: this salad cannot be measured because your quantity is your choice

Ham Salad

Shredded iceburg lettuce
Diced ham
Diced cheddar cheese
Diced Celery
Diced Red Pepper
Desierd Amount Of Garlic Salt (Don't Put Too Much)

DRESSING

Lemon Juice
Mayonaise (Hellmans is Better)
Parsley
Salt
Pepper

Beet Salad

I love this.

Cook (skins and roots still on) 3 or 4 good sized beets, or more smaller ones, until they are not soft, but firm.

Then peel them... If you peel before boiling them, the color will leak out.

Slice into medium rounds, about 1/4 inch thick.

In a bowl, put the beet slices (carefully) some finely chopped green onion and a handful of small walnut pieces (English walnuts)

Sprinkle with a little salt, and pour on white rice wine vinegar.

Refridgerate until well chilled.

Carefully arrange the beet slices onto salad plates, making sure each dish has some of the onion and walnut pieces. Taste, and if necessary, add some more white rice wine vinegar. Note: This particular vinegar is what makes the dish... any other kind will be a different salad. Try the rice wine first.

A nice salad, the sweet beets and the vinegar, which is not a sharp vinegar at all.

~TAFFY APPLE SALAD~ 4 c, granny smith apples(unpeeled) cut into small bite size pieces, 1T. flour, 1 egg-well beaten, 1/2c. sugar, 1c. salted peanuts - chopped, 2T vinegar, 51/4oz of pineapple chunks- drain and save juice. mix sugar and flour. Add pineapple juice, vinegar and beaten egg-heat till it thickens -then set aside to cool. mix apples and nuts and the pineapple chunks. now use a mixer to beat cooled mixture and the cool whip together , fold in apples n nuts. chill domokun

~CHICKEN SALAD~ 4 c. diced cooked chicken, 1c. chopped celery, 1/2c. sliced black olives, 1(15-oz) can unsweetened pineapple chunks-drained, 1 (11-oz) can unsweetened mandarin orange sections-drained, 1/2cup diced green pepper, 2T. of dried onion, 1c. salad dressing, 1T. yellow mustard, 1 bag of chow mein noodles. Stir together salad dressing and mustard and set aside. Combine all other ingrediants except noodles. Pour dressing over: toss gently. Chill. Before serving , mix in the chow mein noodles. domokun