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Updated Classic Cobb Salad

nch cubes.
To finish salad: Toss romaine and watercress with

Classic Spinach Salad

Chop one egg finely, place in salad bowl; stir in salad dressing and pepper. Add spinach; toss until evenly coated.
Chop remaining two eggs coarsely. Slice tomatoes thinly. Top salad with eggs, tomatoes, bacon and croutons. Serve right away.

Classic Macaroni Salad

In a bowl, combine egg salad, macaroni, green pepper, mayonnaise and pimientos. Cover and chill. Sprinkle with paprika, if desired. Yields 8 servings.

Vegetarian Antipasto Salad

Chop all the veggies.
Mix the antipasto with the yogurt.
Toss all ingredients together (including the dressing) until well combined.

Chopped Antipasto Salad

Place the lettuce on a large dish and top with meats, vegetables and cheese. In a small bowl add vinegar or brine from pepperoncini, add black pepper and whisk in oil. Drizzle over salad and enjoy!
Read more at http://www.skinnytaste.com/italian-antipasto-salad/#ZIkIZJstISMXg9mE.99.

Jerk Pork And Tortilla Salad Recipe

ork in pan.
Make salad; Line crispy tortillas with romaine

Spinach Salad With Creamy Maple Dressing

Place 3/4 cup spinach on each of 12 individual plates. Top each with 1/4 cup mushrooms and 1 teaspoons pinenuts.
Beat dressing, mayo and syrup with wire whisk until well blended.
Drizzle 1 tablespoon of the dressing over each salad just before serving.
To serve this salad family style, simply layer spinach and mushrooms in a large glass bowl. Drizzle with the dressing and sprinkle with pine nuts just before serving.

Classic Greek Salad

Mix the dressing. Mix the salad ingredients and toss with dressing to coat. Serve with toasted pita bread.
Optionally, include a cucumber either sliced (I peel leaving stripes of green and then slice, looks pretty). Can substitute pimento stuffed salad olives. For best results use sheep's milk feta.

Tuna Antipasto Salad Bowl

Toss salad greens, garbanzo beans, black olives, artichoke hearts, tuna, shell pasta, cucumber, and tomato together in a large bowl. Cover and refrigerate salad until lettuce is crisp and mixture is chilled, at least 2 hours.
Toss salad with salad dressing immediately before serving.

Classic Spinach Salad

In large salad bowl, combine spinach, mushrooms, tomato, croutons, red onion and bacon.
Add dressing and toss gently. Garnish with egg.
Makes about 6 side dish servings.

Low-Fat Antipasto Salad

In a medium bowl, whisk together dressing ingredients. Set aside.
In a large salad bowl, toss together remaining ingredients except salad greens.
Drizzle dressing over vegetables. Cover and refrigerate for 15 minutes.
Serve vegetables over salad greens and cut small cubes of fresh mozzarella on top.

Antipasto Salad Bowls

f each item, in each salad bowl. I just try to

Antipasto Salad

Mix together salad dressing, milk, dressing mix and pasta in large shallow bowl.
Arrange remaining ingredients over pasta mixture.
Cover and chill.
Makes 18 servings, about 14 cups.

Western Antipasto Salad

Combine salad oil, vinegar, garlic and seasonings ahead of time to allow flavors to blend.
Break lettuce into small pieces; add remaining ingredients.
Just before serving, add salad dressing.

Antipasto Salad

Cut ham, salami and red pepper in thin strips.
Drain artichoke hearts, olives and mushrooms.
Prepare salad dressing mix with vinegar, water and oil.
Combine all ingredients in a bowl and toss gently.
Cover and chill 2 hours or overnight.

Smoked Sausage Antipasto Salad

Brown smoked, sliced sausage in a skillet and drain well on paper towels.
Arrange lettuce on a large serving dish and top with vegetables and sausage.
Add Feta cheese.
Pour dressing over salad and serve.
Total preparation and cooking time:
15 to 20 minutes.

Antipasto Salad

Mix together salad dressing, milk, dressing mix and pasta in large shallow bowl.
Arrange remaining ingredients over pasta mixture; chill.

Antipasto Salad

Mix together the salad dressing, milk, dressing mix and pasta in large shallow bowl.
Arrange remaining ingredients over pasta mixture and chill.
Makes 14 cups.

Mediterranean Tuna Antipasto Salad

Combine beans, tuna, bell pepper, onion, parsley, capers, rosemary, 1/4 cup lemon juice, and 2 tablespoons oil in a medium bowl. Season with pepper. Combine the remaining 1/4 cup lemon juice, 2 tablespoons oil, and salt in a large bowl. Add salad greens; toss to coat. Divide the greens among 4 plates. Top each with the tuna salad.

Layered Antipasto Salad

Reserve 2 banana peppers.
Slice remaining peppers in half and remove stems.
Layer cucumbers, olives, tomatoes and peppers in a 3-quart bowl; pour 1/4 cup dressing over layers.
Top with lettuce, half of pepperoni, artichoke hearts, half of cheese strips, mushrooms, remaining pepperoni and cheese strips.
Pour remaining dressing over salad; chill.
Garnish with reserved peppers.
Yield:
10 servings.

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