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NEED A GREAT SALAD RECEIPE FOR POTLUCK

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I am going to a new employee salad potluck and would like to bring something different than the normal salad. Any suggestions will be welcomed! Thanks

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  1. Here's a Chinese-y Salad that I make::

    INGREDIENTS:
    For the Dressing:
    3 tablespoons red wine vinegar
    1 tablespoon soy sauce
    3 tablespoons dark sesame oil
    1 tablespoon hoisin sauce
    4 scallions, trimmed and finely chopped
    1 {1-inch} piece fresh ginger, peeled and finely grated
    2 teaspoons honey
    Chile-garlic paste, to taste

    For the Salad::
    5 cups cold rotisserie or home cooked chicken, shredded (Tuna, Salmon)...I have omitted meat or seafood many times and kept it all veggie.
    (1/4 cup slivered almonds, optional)
    1 medium red bell pepper, sliced into thin strips
    1 cup thinly sliced cucumber, carrot, celery....I shave the carrots with a parer
    2 cups thinly sliced red cabbage
    2 cups thinly sliced green cabbage
    3 cups thinly sliced iceberg lettuce

    Actually any sliced vegetable you like can be included or substituted..it's really all about the dressing.

    1. This is a great light salad with the nuttiness of edemame plus just the right amount of salt from the soy sauce. Not overpowering at all and highly recommended. Also, if you can get edamame that has been removed from the pod it's even easier.

      Edamame With Cilantro, Almonds, And Scallions

      I lb. shelled edamame, cooked about 3 minutes in boiling water, then drained and cooled
      2 Tablespoons sesame seed oil
      1 Tablespoon rice wine vinegar
      2 Tablespoons soy sauce
      1/4 cup sliced almonds
      2 scallions sliced thin
      1/4 cup chopped cilantro (or mint if you don't like cilantro)

      Combine sesame seed oil, soy sauce, and vinegar together. Toss the edamame and the dressing together in a large bowl, then add the mint, scallions, and almonds and toss again. Serve at room temperature.

      2 Replies
      1. re: kasiav

        This is different without being too radical if your co-workers aren't too adventuresome. I got this from a friend and it's been a hit at our town potlucks etc.
        Winter Salad

        Torn romaine lettuce
        shredded swiss cheese,
        diced fresh pear
        diced fresh apple, preferable one like a Delicious that doesn't turn brown
        unsalted, roasted cashews
        dried cranberries
        Homemade Poppyseed dressing made with lemon juice

        For family dinner I get romaine lettuce that comes 3 to a pkg. Don't peel the fruit, just core. One apple, one pear is enough for 6-8 servings. Maybe a 1/2 cup cheese, 1/4 C cashews and 1/4C dried cranberries.
        Sorry, I'm at work and don't have the dressing recipe handy. It's a little bit of minced onion, poppy seed, salt, lemon juice, sugar, canola oil and about a tsp of Dijon mustard .... I think.

        1. re: kasiav

          Made the edamame salad last night to bring for lunch today.

          I added some chicken breast to make it a complete meal and I reduced the sesame oil from 2T to 1T. I really enjoyed the results and find this a nice alternative to a leafy green salad.

          Thanks for sharing kasiav.

        2. If you can find a watermelon...you should make Nigella's watermelon feta salad. That way it will differ from all the typical salads brought, and it's delicious!

          1. Another nice salad that travels well and seems impressive is one made with romaine lettuce, baby spinach, watercress, sliced or halved fresh strawberries and thinly sliced red onion. Dress with a vinaigrette made from red wine vinegar, extra-virgin olive oil, a bit of dijon mustard and a bit of sugar to sweeten the dressing a bit. The beauty of this salad is you can bring all the ingredients already prepared (tossed in those bags you put your fresh produce in at the market) and just toss at the last minute. Delicious.

            For proprotions I'd use three parts romaine to one part each spinach and watercress.

            1. I have a really tasty recipe for a broccoli slaw. If you'd like it, I can post it when I get home later on this evening.

              3 Replies
              1. re: valerie

                valerie, I would love to have your broccoli slaw recipe, if you'd be so kind!

                Thanks

                1. re: SSqwerty

                  This is by no means an exact science! You can adjust various ingredients and amounts. My mom uses pine nuts instead of almonds, which is good. And you can add less oil too. But it's really the sweet/salty/crunchy thing going on that makes this good.

                  Broccoli Slaw

                  1 Package Broccoli Slaw Mix
                  2 Packages Ramen Oriental Noodle Soup Mix
                  1 Cup Toasted Slivered Almonds
                  1 Cup Sunflower Seeds
                  1 Bunch Scallions, chopped
                  1/2 Small Red Pepper, chopped
                  1 Cup Dried Cranberries

                  Dressing
                  3/4 Cup Vegetable Oil
                  1/4 Cup Sugar
                  1/3 Cup Vinegar
                  1 Packet fo Chicken Stock Flavoring from Ramen Noodle Packet

                  Break up the Ramen Noodles and mix with other ingredients. Mix up dressing and pour over and mix.

                  1. re: valerie

                    Thank you very much! I can't wait to try this!

              2. Portuguese salad with a twist of French
                My own take...

                1/2 to 2/3 lb Baby red potatoes cut in half - boiled til tender- with 3 garlic cloves quartered or smooshed, and half cup of fresh parsley - salt the water well
                olive oil & red wine vinegar
                1 large can of tuna or albacore - packed in water or two small drained well.
                1/3 lb of fresh green beans end & string removed, leave the tip
                steamed til al dente
                1/2 cup fresh parsley chopped
                6-8 scallions sliced small or red onion sliced in thin moons
                3 hard boiled eggs, sliced or quartered

                Toss the warm potatoes ( you can toss or use the garlic) in olive oil.
                I didn't measure. I let the potatoes absorb the oil, sea salt, fresh cracked pepper. add the beans.
                Toss in the tuna (break it up before hand)
                Splash red wine vinegar over the potatoes
                Add the onions and parsley toss gently
                Add the eggs and tomatoes last adding more pepper, salt and red wine, and olive oil as you like..
                Let it sit out for about an hour. Refrigerate later.
                This is a great salad to serve room temperature..
                I use a lot of salt and pepper, because the potatoes need it I think...
                I love vinegar, and will crave this salad!!!

                4 Replies
                1. re: chef chicklet

                  That sounds so delicious! I am going to do it soon. I make a similar salad, without the tuna, but I put a bit of vinegar and lime juice on the warm potatoes along with the oil, etc. I use cilantro instead of parsley and add some finely chopped fresh green chiles to make mine kind of a southwestern thing. Actually, I call it my Peruvian potato salad but I don't know why, other than the fact that they have a lot of potatoes in Peru! I usually serve my salad with boiled shrimp and mayo to garnish it, so maybe that's why Peru got in there.

                  1. re: MazDee

                    Would you mind writing out the specifics? I like your version too, I love potatoes mixed with lime, or vinegar, anything but mayonnaise(as a garnish that's ok). I love potatoes! But sometimes the potato salads with mayo are just too much for me.

                  2. re: chef chicklet

                    I make something like this with pimenton or smoked paprika added and capers...I like the addition of tuna, mine is without.

                    1. re: chef chicklet

                      This is like my favorite salade nicoise but to use tarragon vinegar or a bit of tarragon makes all the difference, not much ...1/8 tsp dried and rubbed to fine powder, I make the dressing first with this in olive oil and vinegar , dried mustard or some good mustard, and a touch of sugar and sea salt and ground pepper then pour over warm potatoes. I like it with anchovies also and whole black olives. A good olive oil makes all the difference.

                    2. oops!
                      Its actually best room temperature too...

                       
                      1. It's not so much a recipe, but it is the most requested pot luck lunch/dinner salad and that is good ole Taco Salad.

                        Brown ground beef or chicken with your favorite taco seasoning or create your own. Drain in a colander with paper towel to soak up any excess grease.

                        In the meantime chop up lettuce, tomatoes, onions. Mix together, then add bag of shredded cheese (mexican mix, plain cheddar or whatever you like). Add beef and stir. (have also seen this served with beans but personally don't care for it that way)

                        Right before serving take a bag of Nacho Doritos and smash them up and add to the salad. Have your favorite hot sauce/salsa on the side so your guests can put on as much as they like.

                        Very portable, each item goes in it's own zip loc bag and when you are ready to serve just mix them all up and it is not all soggy. Beauty is that you just throw away all of the bags and only have one bowl to take home.

                        This salad is usually the first to go at a potluck . It is like eating a taco that fell apart.

                        1. My Green Garden Layered Salad is my most requested dish, to the point that I wonder if people know I can cook anything else ;)

                          This looks best served in a glass/clear bowl so you can see the layers. Assemble the salad in the order of ingredients, lettuce on the bottom. The amounts will vary depending on the size of the bowl you're using, but you're aiming for an ingredient a layer.

                          Lettuce
                          2 cups peas - i use frozen unless fresh are available
                          sliced mushrooms, uncooked
                          boiled eggs, mashed together (approx 4)
                          grated cheese
                          dressings - mix 1 cup of mayo, 1 small carton of plain yoghurt, 1 tsp of mustard (grain or whatever you have).
                          top the salad off with quartered tomatoes that i usually do in a circle pattern to fill in the top layer and over this a sprinkling of parsley, some crispy diced bacon and a good grinding of pepper.

                          Of course you can add/subtract ingredients to liking, but it's def a big hit!

                          1. If you can get really good tomatoes where you are this time of year (I definitely cannot here), the Panzanella recipe here on Chowhound is killer. I brought it to a book club last summer, and within a few days, half of the people had called me and asked for the recipe.

                            1. Everyone loves this salad from Epicurious:

                              Orzo with Everything

                              Servings: Serves 6.

                              Ingredients:
                              1 1/2 cups orzo (rice-shaped pasta; about 10 ounces)
                              1/3 cup (packed) chopped drained oil-packed sun-dried tomatoes
                              5 tablespoons extra-virgin olive oil
                              1/4 cup balsamic vinegar
                              1/4 cup (packed) chopped Kalamata olives or other brine-cured black olives
                              1 cup finely chopped radicchio (about 1 small head)
                              1/2 cup pine nuts, toasted
                              1/2 cup chopped fresh basil
                              1/2 cup freshly grated Parmesan cheese
                              2 large garlic cloves, minced

                              Cook orzo in pot of boiling salted water until just tender but still firm to bite. Drain well. Transfer to large bowl. Add sun-dried tomatoes, oil, vinegar and olives and toss to blend. Let stand until cool.
                              Mix chopped radicchio, pine nuts, chopped basil, Parmesan and garlic into orzo mixture. Season salad to taste with salt and pepper and serve.

                              1 Reply
                              1. re: 4chowpups

                                I second this, it is soooo delicious and is always a big hit.

                              2. My go-to potluck salad is corn and bean:

                                http://blog.firecooked.com/2007/03/29...

                                Easy to put together, and keeps well.

                                1. Try the marinated broccoli salad from the NYTimes. http://www.nytimes.com/2008/02/20/din...

                                  1. Last night I was asked to bring a salad for a casual dinner party. I found a wonderful salad and herb mix made by Earthbound organic, of all baby lettuce with mache, aurugula, mezune, radiccio ,cilantro, dill, frisee chard, parsley, and I added basil and d'anjou pear, fresh mozzarella medallions and grape tomatoes. A dressing of balsamic, olive oil and yes, ranch dressing (made it creamy). Then lots of fresh cracked pepper.

                                    I got the dressing idea from a restaurant, I begged for the ingredients of the dressing!
                                    It was a hit. Put the greens out, and let them dress it themselves-thinking back red seedless grapes would of worked in there too!

                                    1. A spicy beef salad:

                                      http://www.chow.com/recipes/11662

                                      1. Thanks everyone! I went with the Orozo with Everything! It was a big hit! Thanks

                                        1. Chicken Salad (ge xe phay)

                                          • 1 lb chicken breast fillet
                                          • 8oz cabbage, roughly chopped into matchsticks
                                          • 1 large carrot, chopped into fine matchsticks
                                          • ½ teaspoon salt
                                          • 1 large shallot, thinly sliced
                                          • 1 large garlic clove, finely chopped
                                          • 2 small chilies finely chopped
                                          • 20 mint leave, roughly chopped
                                          • 2 tablespoons roasted peanuts, to garnish (I used more and mixed them in)

                                          For dressing:
                                          • 2 tablespoons fish sauce
                                          • 2 tablespoons lime juice
                                          • 1 tablespoon rice (or white) wine
                                          • 2 teaspoons sugar

                                          1. Place the chicken in a pan, cover with cold water and bring to a boil. Remove from heat, cover and leave for 10 minutes until just cooked through. With your fingers, shred the meat into small pieces and set aside.
                                          2. Make the dressing by whisking all the ingredients together in a large bowl. Add the cabbage, carrots and salt and set aside.
                                          3. Arrange the shallots, garlic, chilies and mint leaves in a bowl, and then add the vegetables and dressing, followed by the shredded chicken. Toss well.
                                          4. Garnish with chopped peanuts to serve.

                                          1. Where is receipe with couscous tofu cucumber carrot Grape tomato asparagus lemon?