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Need delish/nonsalmonella salad

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  • berkleybabe Jul 7, 2001 01:51 PM
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For daughter's baseball awards, I need to bring a salad to feed 8-12. Haven't been able to come up with a standout that's appealing to adults and kids, non mayo-based and not a fruit salad. Can the 'hounds offers some favorites of their own? I'd like our dish to be the representation of chowhound deliciousness.

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  1. I have a recipe at home for a good cold side salad made with chicken rice-a-roni,chopped bell peppers, artichoke hearts, and olives, and flavored with curry. No mayonnaise. Email me if you're interested, and I'll send it to you.

    1 Reply
    1. re: LBQT

      Please go ahead and post the recipe here. As Pat Hammond and Jim keep reminding us, "Email helps one hound, posting helps the whole pack!"

    2. Here are a couple of pasta salads I've been making for work parties lately - one is a Ravioli/Tomato salad from Deborah Madison's Vegetarian Cooking for Everyone - basically cheese ravioli with basil and fresh tomatoes, olives and a oil/vinegar dressing.

      The other I kind of threw together - cooked pasta (used orzo last time), roasted veggies (broccoli, green beans, red peppers), in a sun dried tomato dressing - optional fresh herbs, sun dried tomatoes, pine nuts.

      Adults loved these - kids, kind of depends on how they feel about vegetables!

      1. I have read that commercial mayonnaise is not a salmonella risk, as it is heated, and the acidity is controlled at the factory. Thus extraordinary precautions need not be taken to prevent food poisoning. (Ordinary precautions, yes)

        If you decide to do a pasta or potato salad and it's going to be more than a few hours before serving, you might want to consider keeping the dressing separate, and mix it in at serving time.

        4 Replies
        1. re: ironmom

          Ironmom,
          Good suggestions, however we are going to be literally eating on a baseball field--mixing last minute isn't really practical--good for picnic, however.

          1. re: ironmom
            p
            Peter B. Wolf

            Won't give you a salad recipe, but yes ALL commercial (vs.homemade) Mayonnaise is pasteurized plus acidity content (PH factor) high enough to actually prevent bacteria growth. Recommend to cut and prepare and refrigerate all ingredients a day ahead of time, plus, when using mayonnaise, should be also refrigerated. Mix all cold ingredients with cold utensils and refrigerate. When using a cooler, pre-cool this gadget also, with either ice or place whole, open cooler into chest freezer the day before, and yes, stop worrying too much.

            1. re: Peter B. Wolf

              We non-paranoic omnivores all know that commercially prepared mayo is a very safe product. The problem is that lots of other people either don't know or (more likely) don't believe that any mayo is safe if it's non-refridgerated for even a short period of time. Point is, they won't eat it, so why serve it?

              1. re: Greg Spence
                m
                Melanie Wong

                You make an excellent point, Greg. This is the common belief, and the dish would just go to waste.

                When I took intro-level epidemiology classes many moons ago, one of the first cases was tracing food poisoning from a summer picnic. The majority of the class automatically blamed the mayonnaise, when in fact it had a protective effect. The unrefrigerated eggs, in this case, turned out to to be the culprit.

          2. Why not a german style potato salad, with and oil and vinegar dressing instead of mayo? I grew up on the stuff and everyone (including kids) seems to love it. It's delicious and it's lots lighter than a mayo version. It's also at its' best at room temp or even a little warm. Let me know if you need a recipe, but tell me what you like. I've probably collected a couple of dozen versions over the years.

            4 Replies
            1. re: Greg Spence

              Greg,
              German potato is an excellent suggestions! I'd forgotten I'd eaten it most of my childhood, too. If you would, please post one or two version of your favorites--I think we'll all be chowin' on spuds in the near future.

              1. re: berkleybabe

                Boil 5lbs red potatoes in salted water until soft. Drain, and while the potatoes are still very hot, pour over 1 to 1 1/4 cups of your favorite vinegarette (I like tarregon or cider vinegar and avocado or grapeseed oil, with dijon mustard, salt and pepper), adding up to 4t sugar if you want some sweetness in the salad. Adjust for salt and pepper. Now, just add what you want in 1/4" or smaller dice and about a cup at a time, whatever you like. I enjoy sweet onions (Texas 1015s, of course), celery, yellow or red bell pepper and bacon. I also use 3/4 cup of diced sweet pickle occasionally. Normally, we decorate with sliced, boiled egg but that doesn't sound like a good idea here.

                If you're grilling something impressive at home, substitute 1/2 of the oil with truffle oil and 1/2 of the vinegar with truffled vinegar. Then add only onion, celery and bacon. Please let me know what you think of the recipe.

                1. re: Greg Spence

                  Hey, Greg, I knew yours would be tasteeeee! Looks like a keeper. I like the idea of making the basic salad, then adding as the spirit moves. The truffle oil sounds decadent, maybe not for girl ballplayers. :)

              2. re: Greg Spence

                Greg,
                Sorry the last post lacked specificity. The kind I remember was sweet/sour with bacon pieces. As I recall the salad was made with russets, but redskins could be interesting. Give me what you particularly like--I know it'll be good.

              3. h
                hobokenhenry

                How about cold chicken, taken off the bone in chunks(either poached or maybe better roast), corn, black beans, tomatoes in chunks (where can you get good ones this time of year?), oil & vinegar, and cumin. Salt and pepper of course. This should be served at room temperature, so it's ok for a ball field.

                You figure out the quantities, although you do need a decent amount of both black beans (canned are ok, but rinse before using), tomatoes and corn so it's not predominantly a chicken salad.

                As an alternative to cumin, which kids maybe won't dig, you could try commerical chili powder.

                I got this out of a newspaper but no longer remember where or when.

                1 Reply
                1. re: hobokenhenry

                  I didn't even see your post when I responded. Sounds like the exact same recipe. I can't remember where I got it exactly, either, but it makes for a great cold salad.

                  Blue skies,
                  Catherine

                2. I was in the same situation last week - well, no baseball field, but the food was going to be sitting out for hours. Made an orzo/peas/mint "salad" that was pretty terrific, and a great way to use some of that mint that's taking over your garden.... I cribbed this from something from Martha Stewart Living - DON'T laugh!
                  2 C orzo
                  about 2/3 stick butter
                  3 or 4 shallots
                  1 lemon
                  2 C frozen peas
                  about 1 C fresh snow peas, sliced into 3 or 4 pieces
                  about 1/4 C fresh chopped mint
                  ----------------------------------
                  Cook the orzo and toss with a pat of butter or two so it doesn't stick. Sautee minced shallots and zest of the lemon in the rest of the butter until shallots are transucent. Add the frozen peas and snow peas and sautee until done. Mix in with the orzo and let cool to room temp. Stir in the mint, the juice of 1/2 the lemon, and salt and pepper.

                  Even the little kids were eating this like it was going out of style.

                  1 Reply
                  1. re: Shmingrid

                    I'm letting this recipe stand, because it's clearly paraphrased, but....

                    PLEASE PLEASE everyone: do NOT post copyrighted recipes to these boards (or ANYTHING copyrighted).

                    Either paraphrase the recipe in your own words, or find it on the web and link to it.

                    Many thanks for your cooperation with this.

                    ciao

                  2. This uses easy to find ingredients, and has been enjoyed by all whenever I've served it. Can be served cold or at room temperature.

                    Curried Rice Salad

                    Serves 6-8

                    1 pacakge chicken rice-a-roni, cooked according to directions and cooled.
                    Add:
                    1 small can chopped olives
                    the equivalent of the small can (or to taste):
                    chopped green onion and chopped green pepper (other colored peppers would make this a prettier salad)
                    small jar of marinated artichoke hearts, cut up (w/ marinade)
                    3/4 can un-marinated artichoke hearts, cut up (w/o can liquids)
                    1 tsp. curry powder, more or less according to your taste.

                    1. Wow! Simple question, great answers. Several options for the future, but Greg Spence's archetypal vinaigrette spud salad wins. I'm assuming this will be a hit. On-site evaluation will take place. I'll let you know how the 9 -15 year old group chow on this. Thanks all!

                      1. I know you've already gotten one curried rice salad as a suggestion. Here's a very different one my motherfound somewhere years ago:

                        Curried Rice Salad

                        Ingredients:

                        1 cup white rice
                        2 cups chicken broth
                        2 tsp. curry powder
                        3 chopped scallions
                        1/2 cup raisins
                        1/4 cup chopped peanuts
                        1 eleven ounce can mandarin oranges
                        2 tsp. lemon juice
                        2 Tbs. olive oil
                        salt & pepper to taste

                        Method:

                        Cook rice in chicken broth and curry.
                        When the rice is cool add scallions, peanuts and raisins.
                        Drain the oranges and add them to the mix.
                        Make a dressing of the lemon and olive oil, with some extra curry. Toss the dressing with the mixture immediately before serving.

                        2 Replies
                        1. re: Deven Black

                          Thanks, Devon. Looks sophisticated in taste, easy in prep--wonderful combo! I'll try it this summer--looks like it could be the center of a very nice, light supper or lunch.

                          1. re: berkleybabe

                            I hope you enjoy it! My mother served it as the main dish of a light supper, as a side dish, or as part of a summer party buffet, which is mainly how I've used it.

                        2. How 'bout this:

                          Chicken, black bean, corn, and tomato salad

                          3/4lb boneless skinless chicken breasts, poached/grilled
                          1 15oz can black beans
                          several plum tomatoes, diced
                          1 cup corn (I usually just chop it off a leftover cooked ear)
                          1T olive oil
                          3 cloves garlic, finely chopped
                          2t dried oregano
                          1 1/2 t cumin
                          2T sherry
                          1/2t salt (I usually use a little more)
                          1/2c green onions, chopped
                          1/4c chopped fresh parsley

                          Drain and rinse the black beans, and combined with diced chicken breasts, tomatoes, and corn. Heat oil in a small skillet over medium and add garlic. Saute briefly, and add oregano and cumin. Stir till fragrant. Remove from heat and add sherry and salt. Pour over the salad and add scallions and parsley. Toss gently, cover, and refrigerate.

                          It's best if you let it marinate itself for at least a couple hours before serving. Play around with quantities of the corn, chicken, tomatoes, etc. The dish is easily "beefed up" with more chicken to make it a heartier meal. I love tomatoes, so I usually use LOTS.

                          You can use frozen corn, thawed, but the flavor is sooo much better with grilled white corn. Very tasty stuff.
                          Oh, and I prefer seasoning and grilling or sauteeing the chicken instead of poaching it -- it adds a whole lot more flavor.

                          Blue skies,
                          Catherine

                          1 Reply
                          1. re: Catherine

                            Catherine,
                            Thanks -this is a keeper! Great for summer and easy to throw together.