Pantone Chef #24 - BATTLE SALAD!

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Each week, after the 'surprise ingredient' is revealed, the challengers face off in a frantic recipe battle. Whether or not the Pantone Chef defends his title--you, the viewers, always win.

Today's competition:

http://www.bbc.co.uk/health/images/300/salad.jpg

BATTLE SALAD!


Let the posting begin!

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Fruit Salad

* 1 red apple, cored and chopped
* 1 Granny Smith apple, cored and chopped
* 1 nectarine, pitted and sliced
* 2 stalks celery, chopped
* 1/2 cup dried cranberries
* 1/2 cup chopped walnuts
* 1 (8 ounce) container nonfat lemon yogurt

In a large bowl, combine red apple, Granny Smith apple, nectarine, celery, dried cranberries, and walnuts. Mix in yogurt. Chill until ready to serve.

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Autumn Apple Salad

* 4 tart green apples, cored and chopped
* 1/4 cup blanched slivered almonds, toasted
* 1/4 cup dried cranberries
* 1/4 cup chopped dried cherries
* 1 (8 ounce) container vanilla yogurt

In a medium bowl, stir together the apples, almonds, cranberries, cherries and yogurt until evenly coated.

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Cranberry Salad

* 2 (12 ounce) packages fresh cranberries
* 1 cup white sugar
* 1 (20 ounce) can crushed pineapple, drained
* 1 cup chopped pecans
* 1 pint heavy whipping cream
* 7 ounces miniature marshmallows

Coarsely chop the cranberries in a food processor; put in a large, non-metal bowl and mix in the sugar. Cover and refrigerate for 12 hours.

Whip the cream until stiff. Add the pineapple and nuts to the cranberries, mix well. Fold in whipped cream and marshmallows; refrigerate until ready to serve.

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Antipasto Salad

* 1 (10 ounce) package salad greens (about 10 cups)
* 1 (6 ounce) can pitted ripe olives , drained, halved
* 10 pepperoncini peppers
* 8 slices Hard Salami, quartered
* 1 cup KRAFT Shredded Mozzarella Cheese
* 3/4 cup Italian Dressing

Toss greens with remaining ingredients.

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Almond Mandarin Salad

* 1/2 pound bacon
* 2 tablespoons white wine vinegar
* 3 tablespoons honey
* 1/2 teaspoon dry hot mustard
* 1/2 teaspoon celery salt
* 1/2 teaspoon ground paprika
* 1/4 cup olive oil
* 1 head red leaf lettuce, torn into bite-size pieces
* 1 (15 ounce) can mandarin oranges, drained
* 1 bunch green onion, diced
* 3/4 cup slivered almonds

In a medium skillet over medium-high heat, cook bacon until evenly brown. Drain, cool, and crumble.

To make the dressing, thoroughly blend the vinegar, honey, dry mustard, celery salt, paprika, and olive oil.

Place lettuce, oranges, green onion, bacon, and almonds in a serving bowl. Toss with dressing and serve.

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Orange Cream Fruit Salad

* 1 (3.5 ounce) package instant vanilla pudding mix
* 1 1/2 cups milk
* 1/3 cup frozen orange juice concentrate, thawed
* 3/4 cup sour cream
* 1 (20 ounce) can pineapple tidbits, drained
* 1 (15 ounce) can sliced peaches, drained
* 1 (11 ounce) can mandarin orange segments
* 2 bananas, sliced
* 1 apple - peeled, cored and sliced

In a medium mixing bowl, combine pudding mix, milk, and orange juice concentrate. Beat with an electric mixer on medium speed for 2 minutes. Mix in sour cream.

In a large salad bowl, combine fruits. Gently mix in orange dressing. Cover, and refrigerate for 2 hours.

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Chinese Chicken Salad

3 1/2 boneless chicken breast halves, cooked and diced
1 head lettuce, torn into small pieces
4 green onions, sliced
4 stalks celery, sliced thin
1/2 cup walnuts, chopped
2 tablespoons sesame seeds, toasted
6 ounces Chinese noodles, heated briefly to crisp
6 tablespoons seasoned rice vinegar
4 tablespoons white sugar
1 teaspoon salt
1/2 cup peanut oil

In a large salad bowl combine the chicken, lettuce, green onion, celery, nuts, seeds and noodles. Mix all together. Set aside.

To Make Dressing: Put vinegar in a small bowl. Dissolve sugar and salt in vingegar before adding oil. Shake/Beat well.

Add dressing to salad and toss to coat. Serve and enjoy!

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Beer Potato Salad

* 3/4 cup mayonnaise
* 3/4 cup sour cream
* 1/4 cup beer
* 6 cups cooked potatoes, peeled and cubed
* 1Ú2 cup onions, chopped
* 3/4 cup celery, chopped
* 1Ú2 pound bacon, cooked and crumbled
* salt & pepper to taste

Blend mayonnaise, sour cream and beer. Toss lightly with potatoes, onion and celery. Garnish with crumbled bacon. Salt and pepper to taste. Chill for three hours for a summer delight or place in slow oven (275 degrees) for 20 minutes to accompany a winter supper.

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Pepper Salad

1 1/2 (16 ounce) jars sliced pepperoncini peppers, drained
1 (32 ounce) jar sweet pepper rings, drained
1 (4 ounce) jar diced pimento peppers, drained
1 pound pepperoni sausage, cubed
1 pound provolone cheese, cubed
1/2 pound Swiss cheese, cubed
1/2 pound sharp Cheddar cheese, cubed
1 (6 ounce) can mushrooms, drained and thinly sliced
2 (6 ounce) cans black olives, drained and thinly sliced
4 cloves garlic
4 1/2 tablespoons dried oregano
1 cup canola oil
1/4 cup olive oil


In a large bowl with a lid, stir together the hot pepper rings, sweet pepper rings, pimentos, pepperoni, Provolone, Swiss, Cheddar, mushrooms, olives, garlic, oregano, canola oil and olive oil until evenly coated. Cover tightly with the lid and let stand in fridge for 3 days. Shake the bowl often. This can be served cold, but is better when you let it come to room temperature!

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American-Italian Pasta Salad

1 (16 ounce) package fusilli pasta
1 cup frozen petite peas, thawed
2 (2 ounce) cans sliced black olives
1 cup cubed Genoa salami
3/4 cup chopped green onions
3/4 cup chopped celery
1/2 cup chopped fresh parsley
1 (.7 ounce) package dry Italian-style salad dressing mix
1 cup mayonnaise
1 cup sour cream
2 tablespoons milk

In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain.

In a medium bowl combine mayonnaise, sour cream, milk and Italian dressing mix. Whisk together until smooth, set aside.

In a large salad bowl combine cooked and cooled pasta, peas, olives, salami, green onions, celery and parsley. Mix in dressing last, reserving 1/2 cup. Let sit over night in fridge. Stir before serving. Add extra dressing if pasta appears dry.

[D-Zine]

Check this one out! Ummm..

Caesar Potato Salad

1 pound small red potatoes, cut into fourths (4 cups)
1 cup cut-up green beans
1/3 cup mayonnaise or salad dressing
1/3 cup Caesar dressing
1/4 teaspoon salt
3 slices bacon, crisply cooked and crumbled
2 hard-cooked eggs, chopped
Romaine leaves

Place potatoes and beans in 2-quart saucepan; cover with water. Heat to boiling; reduce heat to medium. Cover and cook 7 to 8 minutes or until tender. Drain and rinse with cold water. Cover and refrigerate 30 minutes. Mix mayonnaise, Caesar dressing and salt in large bowl. Add potatoes, beans, bacon and eggs; stir gently. Serve immediately, or cover and refrigerate until serving time. Serve on romaine leaves.

[D-Zine]

Oh and this one! ;) lol

Red Potato Salad With Pesto Mayonnaise

2 pounds red-skinned potatoes, scrubbed and diced
1/2 cup prepared pesto
1/3 cup mayonnaise
1 small red onion, finely chopped
1/2 cup finely chopped celery
1 teaspoon rice vinegar, or more, to taste

Bring a large pot of salted water to a boil, add the potatoes and cook until just tender when pierced with a sharp knife. Drain and let them cool.

Meanwhile, combine the pesto and mayonnaise in a mixing bowl large enough to hold the potatoes. Add diced potatoes, onion and celery and gently mix until evenly blended. Stir in rice vinegar to taste.

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Greek Pasta Salad

MEAL PLAN: Serve with warm pita bread and some hummus or baba ghanoush (garlicky eggplant dip) from the deli. For an extra treat, pick up some rice-stuffed vine leaves.

10 oz. dry ziti or penne pasta
2 large ripe but firm tomatoes, diced (2 1/2 cups)
1 med. green bell pepper cut into short, narrow strips (1 cup)
1/2 medium red onion, thinly sliced
1/3 cup Greek black olives, pitted
1/3 cup natural low-fat vinaigrette (or to taste)
1/4 cup chopped fresh dill
4 oz. Feta cheese (crumbled or finely diced)
Juice of 1/2 lemon
1 1/2 tsp of salt
1/2 tsp of freshly ground black pepper

IN A LARGE POT of lightly salted boiling water, cook pasta according to package directions. Drain, rinse under cold water, and drain thoroughly.

TRANSFER PASTA to large bowl. Add remaining ingredients and toss gently until well combined. Serve at room temperature.

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Campbell's® Healthy Request® Grilled Chicken Caesar Salad
Prep/Cook Time: 40 minutes

1 can (10 3/4 oz.) Campbell's® Healthy Request® Cream of Chicken Soup
1/2 cup water
2 tbsp. each cider vinegar and lemon juice
2 tsp. Worcestershire sauce
4 cloves garlic, minced
1/2 tsp. pepper
4 tbsp. grated Parmesan cheese
4 boneless chicken breast halves
1 large head romaine lettuce, torn
1/2 cup Pepperidge Farm® Fat Free Caesar Croutons

MIX soup, water, vinegar, lemon juice, Worcestershire, garlic, pepper and 3 tbsp. cheese in shallow nonmetallic dish. Set aside 1 1/4 cups for dressing. Add chicken to remaining marinade and turn to coat. Refrigerate 15 min.

REMOVE chicken from marinade. Grill or broil 15 min. or until done, turning and brushing often with marinade. Discard remaining marinade. Thinly slice chicken.

TOSS lettuce, chicken and dressing. Sprinkle with croutons and remaining cheese. Serves 6.

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BLT Salad

* 1 pound bacon
* 3/4 cup mayonnaise
* 1/4 cup milk
* 1 teaspoon garlic powder
* 1/8 teaspoon ground black pepper
* salt to taste
* 1 head romaine lettuce - rinsed, dried and shredded
* 2 large tomatoes, chopped
* 2 cups seasoned croutons


Place bacon in a large, deep skillet. Cook over medium high heat, turning frequently, until evenly browned.

Drain, crumble and set aside.In a blender or food processor, combine mayonnaise, milk, garlic powder and black pepper. Blend until smooth. Season the dressing with salt.

Combine lettuce, tomatoes, bacon and croutons in a large salad bowl. Toss with dressing, and serve immediately.

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Bean and Bacon Salad

* 10 slices bacon
* 2 tablespoons vinegar
* 1/2 cup mayonnaise
* 2 tablespoons white sugar
* 1 (15.25 ounce) can kidney beans, drained and rinsed
* 1 1/2 cups shredded cabbage
* 1/2 cup diced celery
* 2 tablespoons chopped fresh parsley
* 1/3 cup finely chopped onion
* 1 teaspoon salt
* 1 dash ground black pepper

In a skillet over medium heat, cook the bacon until crisp. Drain, cool, and crumble.

In a small bowl, whisk together the vinegar, mayonnaise, and sugar.

In a large bowl, mix the bacon, kidney beans, cabbage, celery, parsley, and onion. Season with salt and pepper. Pour the vinegar dressing mixture over the salad, and toss to coat. Refrigerate at least 1 hour before serving.

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Greek Tortellini Salad

* 2 (9 ounce) packages cheese tortellini
* 1/2 cup extra virgin olive oil
* 1/4 cup lemon juice
* 1/4 cup red wine vinegar
* 2 tablespoons chopped fresh parsley
* 1 teaspoon dried oregano
* 1/2 teaspoon salt
* 6 eggs
* 1 pound baby spinach leaves
* 1 cup crumbled feta cheese
* 1/2 cup slivered red onion

Bring a large pot of lightly salted water to a boil. Add tortellini, and cook for 7 minutes or until al dente; drain.

In a large bowl, mix the olive oil, lemon juice, red wine vinegar, parsley, oregano, and salt. Place the cooked tortellini in the bowl, and toss to coat. Cover, and chill at least 2 hours in the refrigerator.

Place eggs in a saucepan with enough water to cover, and bring to a boil. Remove from heat, and allow eggs to sit in the hot water for 10 to 12 minutes. Drain, cool, peel, and quarter.

Gently mix the spinach, feta cheese, and onion into the bowl with the pasta. Arrange the quartered eggs around the salad to serve.

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Steak (Ranen) Salad

* 1 1/2 pounds beef sirloin steak
* 8 cups romaine lettuce, torn into bite-size pieces
* 6 roma (plum) tomatoes, sliced
* 1/2 cup sliced fresh mushrooms
* 3/4 cup crumbled blue cheese
* 1/4 cup walnuts

* 1/3 cup vegetable oil
* 3 tablespoons red wine vinegar
* 2 tablespoons lemon juice
* 1/2 teaspoon salt
* 1/8 teaspoon ground black pepper
* 3 teaspoons Worcestershire sauce
* 1/8 teaspoon liquid smoke flavoring

Preheat oven on broiler setting. Broil steaks for 3 to 5 minutes per side, or to desired doneness. Allow to cool, then slice into bite-size pieces.

On chilled plates, arrange lettuce, tomatoes, and mushrooms. Sprinkle with blue cheese and walnuts. Top with steak slices.

In a small bowl, whisk together oil, vinegar, lemon juice, salt, pepper, Worcestershire sauce, and smoke flavoring. Drizzle over salad.

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Strawberry and Feta Salad

* 1 cup slivered almonds
* 2 cloves garlic, minced
* 1 teaspoon honey
* 1 teaspoon Dijon mustard
* 1/4 cup raspberry vinegar
* 2 tablespoons balsamic vinegar
* 2 tablespoons brown sugar
* 1 cup vegetable oil
* 1 head romaine lettuce, torn
* 1 pint fresh strawberries, sliced
* 1 cup crumbled feta cheese


In a skillet over medium-high heat, cook the almonds, stirring frequently, until lightly toasted. Remove from heat, and set aside.

In a bowl, prepare the dressing by whisking together the garlic, honey, Dijon mustard, raspberry vinegar, balsamic vinegar, brown sugar, and vegetable oil.

In a large bowl, toss together the toasted almonds, romaine lettuce, strawberries, and feta cheese. Cover with the dressing mixture, and toss to serve.

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Raspberry Walnut Dinner Salad

* 1 (10 ounce) package mixed salad greens, rinsed and dried
* 1 (8 ounce) package sweetened dried cranberries
* 1/4 cup sunflower seeds
* 4 roma (plum) tomatoes, chopped
* 1 avocado - peeled, pitted and diced
* 1/2 (8 ounce) bottle raspberry walnut vinaigrette

In a large bowl, toss together the salad greens, cranberries, sunflower seeds and tomatoes. Top with avocado (and chicken strips, if desired), add vinaigrette and serve.