by Pat Lunsford

Created on: July 08, 2008   Last Updated: November 05, 2009

There are a number of different salads and variations thereof, from tossed greens to macaroni. Of course, salads really do set off a meal along with adding more nutrition. Being on the go a lot these days with not much time for meal preparation, learning how to prepare quick, easy salads is a must.

Tropical mint fruit salad:

- Two cups cubed honeydew
- Two cups strawberries, cut in half

- One cup sliced kiwi
- One cup sliced bananas
- One cup mandarin oranges
- 1/4 cup lemon juice
- 1/4 cup orange juice
- 3 to four drops of peppermint extract

Add the peppermint to the juices, pour over the fruit mixture, and gently blend it all together. Serve cold. Preparing the fruit can be very time-consuming but frozen fruit is just as good. Simply open the bags and pour.

Pineapple salad:

- One small can of sliced pineapple
- 1/2 cup mayo
- 1/2 of cup raisins
- lettuce
- Maraschino cherries

On a small plate, lay a bed of lettuce (Romaine, bib, iceberg or even spinach will suffice) Place one pineapple ring on the lettuce, dip a tablespoon of mayo in the center of the ring, sprinkle with raisins and top with sweet cherry. Cottage cheese can be substituted for mayo.

Tuna salad:

- One can white tuna
- One teaspoon of sweet relish
- One tablespoon of mayo
- 1/4 cup finely chopped onions
- 3/4 cup chopped tomatoes
- lettuce

Lay a bed of lettuce on a small plate. Combine all other ingredients. With an ice-cream scoop, put one scoop on each bed of lettuce. Sprinkle with chopped tomatoes.

Fruit salad:

- One pint of sliced strawberries
- Three bananas, sliced
- One 21 ounce can peach pie filling
- One pound seedless grapes, cut in half
- Three kiwis, peeled and sliced

Combine all ingredients, blend gently, and chill for at least an hour.

Black-eyed Susan salad:

- One 15-ounce can black-eyed peas, drained
- One15-ounce can whole-kernel corn
- 1/4 cup of chopped celery
- Two tablespoons of chopped pimentos
- Two tablespoons of finely chopped onion
- One tablespoon of sugar
- Two tablespoons of Worcestershire sauce
- 1/4 cup of apple cider vinegar
- 1/2 teaspoon of pepper
- 1/2 teaspoon of garlic salt
- 1/4 cup of olive oil

Combine the corn, black-eyed peas, celery, onions, and pimentos. In another bowl, mix the sugar, vinegar, garlic, Worcestershire sauce, oil, and pepper. Pour over the vegetables and gently blend it all together. Best served cold.

Pasta Primavera:

- 8 ounces of dry pasta
- 1/4 cup of butter or margarine
- 1 1/2 teaspoons all-purpose flour
- 1 1/2 cups milk
- One pack of dry vegetable soup mix
- one tablespoons salt
- 2 tablespoons grated Parmesan cheese

Add salt and pasta to boiling water and cook until tender (about 8 minutes) and drain. Heat flour, soup mix and milk to a boil, reduce heat and simmer about ten minutes. Gently mix in the cheese and pour over pasta.

Fast and easy salad recipes can come in very handy. Create your own to hand down to your family.

Learn more about this author, Pat Lunsford.
Click here to send this author comments or questions.