Type what you have

Ingredients

• ✓ salad green
• green onion
• olive oil
• green tomato
• cornmeal
• egg
• buttermilk
• shrimp
• parsley
• cayenne pepper
• black pepper
• paprika
• green onion
• onion
• lemon juice
• garlic
• horseradish
• worcestershire sauce
• ketchup
• olive oil
• mustard

Instructions

1. 1 In a medium bowl, stir together mustard, 1/2 cup olive oil, ketchup, Worcestershire sauce, horseradish, garlic, lemon juice, onion and 2 teaspoons of green onion. Season with paprika, pepper, cayenne pepper and parsley. Gently stir in the shrimp until evenly distributed. Cover and refrigerate until needed.
2. 2 In a shallow bowl, whisk together the buttermilk and egg with a fork. Spread the cornmeal out on a plate. Heat 1/4 cup of olive oil in a large skillet over medium heat. Add more if needed to maintain an even coating of oil in the bottom of the skillet.
3. 3 Dip the tomato slices in the buttermilk and egg, then dip into the cornmeal to coat thoroughly. Fry slices in the hot oil until golden brown on each side, about 5 minutes per side. Transfer to a paper towel-lined plate and continue breading and frying the remaining tomato slices.
4. 4 To serve, arrange salad greens on six plates. Top each one with two slices of fried green tomato, then spoon some of the shrimp remoulade over the tomatoes and sprinkle with the remaining green onion to garnish.

By Liz Horn Pršic

Ingredients

• ✓ salad green
• beet
• olive oil
• salt

Instructions

1. 1 Place beet in a saucepan, cover with water, and bring to a boil. Reduce heat and simmer until beet is cooked through, about 30 minutes. Drain and allow to cool.
2. 2 Peel beet and cut into 1/4-inch thick slices. Cut out red hearts using a heart-shaped cookie cutter.
3. 3 Place salad greens in a bowl. Drizzle with olive oil and season with salt. Add beet hearts to the salad and toss. Arrange a couple of red hearts on top of the salad for serving.

By Nesrine

Ingredients

• ✓ salad green
• pear
• port wine
• shallot
• garlic
• mustard
• balsamic vinegar
• gorgonzola cheese
• walnut

Instructions

1. 1 Preheat the oven's broiler. Arrange pear slices in a single layer on a baking sheet. Broil until nicely browned, 3 to 5 minutes. Set aside to cool.
2. 2 Pour port wine into a saucepan. Bring to a boil, and cook until the wine is reduced by 1/2. Remove from the heat and cool. Pour cooled wine into a blender or food processor, and add the shallots, garlic, mustard, and vinegar. Puree until smooth.
3. 3 Divide salad greens evenly between four serving plates. Arrange some of the broiled pear slices over each pile of greens. Sprinkle with Gorgonzola cheese. Drizzle dressing over each plate, then sprinkle with walnuts.

By KATHY A

Ingredients

• ✓ salad green
• lemon juice
• sugar
• olive oil
• salt
• black pepper
• mint leaves
• cucumber

Instructions

1. 1 Whisk lemon juice, sugar, oil, salt, and black pepper together in a large bowl until sugar dissolves.
2. 2 Add salad greens, mint, and cucumber to the bowl; toss to coat.

By ELENAFODERA

Ingredients

• ✓ salad green
• bacon
• ham
• red pepper
• corn
• canning jar
• cherry tomato
• monterey jack cheese
• tortilla strip
• salsa

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
2. 2 Cook bacon in a large skillet over medium-high heat until crisp. Drain on a paper-towel lined plate. Crumble when cool.
3. 3 Meanwhile, spread ham, peppers, and corn in separate sections on the prepared baking sheet.
4. 4 Bake in the preheated oven 10 minutes, tossing halfway through.
5. 5 Layer corn in bottom of Mason jar; top with cherry tomatoes, ham, bell peppers, cheese, and mixed greens. Top with bacon and tortilla strips.
6. 6 Serve with salsa or dressing.

By Farmland

Ingredients

• ✓ salad green
• vegetable oil
• white sugar
• balsamic vinegar
• poppy seed
• garlic powder
• mustard powder
• mushroom
• strawberry
• pecan

Instructions

1. 1 Whisk oil, sugar, vinegar, poppy seeds, garlic powder, and dry mustard together in a bowl. Refrigerate until chilled.
2. 2 Combine mixed greens and mushrooms in a salad bowl; add vinaigrette and toss to coat. Sprinkle with strawberries and pecans.

By Leslie Oscarson

Ingredients

• ✓ salad green
• black forest ham
• spinach
• whole wheat sandwich round
• salad dressing
• cream cheese
• sour cream
• sugar
• vanilla extract
• green grape
• pecan
• brown sugar

Instructions

1. 1 Layer ham and spinach on sandwich round.
2. 2 Toss salad greens and dressing together in a small bowl until well combined.
3. 3 Combine cream cheese, sour cream, white sugar, and vanilla in a small bowl; add grapes and toss until evenly coated. Sprinkle pecans and brown sugar on top; toss to combine.
4. 4 Place sandwich, green salad, and grape salad in the tiffin (bento) box compartments.

By bdweld

Ingredients

• ✓ salad green
• walnut
• cranberry
• balsamic vinegar
• red onion
• sugar
• mustard
• vegetable oil
• salt
• pepper
• apple

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spread the walnuts out on a baking sheet in a single layer. Bake for 8 to 10 minutes in the preheated oven, or until lightly toasted.
2. 2 In a food processor, combine the cranberries, vinegar, onion, sugar, and mustard. Puree until smooth; gradually add oil, and season with salt and pepper.
3. 3 In a salad bowl, toss together the greens, apples, and enough of the cranberry mixture to coat. Sprinkle with walnuts, and serve.

By Barrett

Ingredients

• ✓ salad green
• olive oil
• onion
• red bell pepper
• balsamic vinegar
• salt
• pepper
• tilapia fillet
• olive oil
• blue cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add onion and bell pepper; cook until onion is tender and golden and bell pepper is slightly soft, about 10 minutes. Stir in balsamic vinegar; season with salt and black pepper.
3. 3 Rub tilapia fillets with 2 teaspoons olive oil; season with salt and black pepper. Place fillets in a small baking dish; top with balsamic-onion mixture. Sprinkle with blue cheese.
4. 4 Bake in the preheated oven until tilapia flakes easily with a fork; serve on salad greens.

By Will Wohler

Ingredients

• ✓ salad green
• pecan
• raspberry vinegar
• dijon mustard
• sugar
• salt
• black pepper
• olive oil
• cranberry
• red onion
• feta cheese

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Spread pecans evenly on a baking sheet. Toast in the preheated oven until lightly browned and fragrant, 8 to 10 minutes.
3. 3 Whisk vinegar, Dijon mustard, sugar, salt, and pepper together in a small bowl until sugar and salt dissolve. Whisk in olive oil.
4. 4 Toss salad greens, pecans, cranberries, onion, and feta together in a salad bowl. Drizzle with vinaigrette; toss gently to coat.

By STACY38

Ingredients

• ✓ salad green
• white sugar
• red wine vinegar
• olive oil
• basil
• salt
• pepper
• orange
• fennel bulb
• red onion
• almond
• cranberry

Instructions

1. 1 To make the dressing: Whisk together sugar, vinegar, oil, basil, salt, and pepper in a small bowl until sugar dissolves.
2. 2 To make the salad: Toss salad greens, orange sections, fennel, onion, almonds, and cranberries together in a large bowl.
3. 3 Pour dressing over salad and toss to combine.

By Chef4Six

Ingredients

• ✓ salad green
• olive oil
• lemon juice
• salt
• black pepper
• fig
• pecan
• parsley
• mint
• dill
• green onion
• feta cheese

Instructions

1. 1 Whisk olive oil, lemon juice, salt, and black pepper together in a small bowl until well combined. Set vinaigrette aside.
2. 2 Quarter figs vertically, cut quarters in half, then cut into slices. Toss figs, mixed greens, pecans, parsley, mint, dill, and green onion together in a large bowl until well combined.
3. 3 Pour vinaigrette over greens; toss until evenly coated. Sprinkle feta cheese over salad to serve.

By lutzflcat

Ingredients

• ✓ salad green
• olive oil
• chicken breast
• cajun seasoning
• garlic
• balsamic vinegar
• mustard
• salt
• black pepper
• arugula
• avocado
• sun-dried tomato
• black olive

Instructions

1. 1 Warm 1 tablespoon olive oil in a large skillet over medium heat. Season both sides of chicken with Cajun seasoning, and place in hot oil. Stir in crushed garlic. Cook chicken 5 minutes on each side, or until juices run clear. Remove chicken from skillet, drain on paper towels, cool slightly, and dice; discard oil and garlic.
2. 2 In a small bowl, mix remaining olive oil, balsamic vinegar, mustard, salt, and pepper.
3. 3 In a large bowl, gently toss the dressing with the mixed salad greens, arugula, avocado, sun-dried tomatoes, and olives. Top with diced chicken to serve.

By devilsdancefloor

Ingredients

• ✓ salad green
• almond
• olive oil
• cranberry
• red wine vinegar
• water
• mustard
• garlic
• salt
• black pepper
• red onion
• blue cheese

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Arrange almonds in a single layer on a baking sheet. Toast in the preheated oven until nuts begin to brown, about 5 minutes.
3. 3 Combine oil, cranberries, vinegar, water, Dijon mustard, garlic, salt, and black pepper in a blender or the bowl of a food processor; blend until vinaigrette is smooth.
4. 4 Toss mixed greens, almonds, onion, and blue cheese with vinaigrette in a large bowl until evenly coated.

By Nancy W

Ingredients

• ✓ salad green
• white wine vinegar
• olive oil
• sour cream
• mustard
• green onion
• garlic
• salt
• black pepper
• fig
• granny smith apple
• pomegranate seed
• almond
• feta cheese

Instructions

1. 1 Combine vinegar, olive oil, sour cream, and Dijon mustard in a small food processor or blender. Puree until dressing has begun to blend, about 30 seconds. Add green onion and garlic; process until smooth, 30 to 45 more seconds. Season with salt and pepper.
2. 2 Place mixed greens in a large salad bowl and add vinaigrette to taste. Toss greens until coated, then divide evenly among 4 salad bowls.
3. 3 Top salads with equal amounts of fig halves, chopped apple, pomegranate seeds, almonds, and feta cheese.

By Bibi

Ingredients

• ✓ salad green
• magic grow capsules
• yellow candy-coated milk chocolate candy
• fruit snack roll
• fruit-flavored gelatin snack
• 7-grain cracker
• jicama
• red bell pepper
• vial
• dressing
• toothpick
• cheese square
• toothpick
• cheese square
• whole wheat tortilla
• mayonnaise
• green onion
• celery
• chicken breast

Instructions

1. 1 Mix chicken, celery, green onion, and mayonnaise together in a bowl to make chicken salad.
2. 2 Slice tortilla into pieces that resemble bandages; place cheese squares over the middle of each bandage. Pour Italian dressing into a vial to represent peroxide.
3. 3 Lay salad greens over the bottom of a container that resembles a first aid kit. Lay the bell pepper red cross on top. Place chicken salad in its own compartment. Arrange bandages, cheese squares with heart toothpicks, peroxide, splints (jicama), eye patches (round crackers), swabs soaking in iodopovidone (gelatin cubes), and gauze (fruit rolls) in the container. Place aspirin (yellow candies) and magic grow capsules in mini silicone muffin cups; add to the kit.

By bdweld

Ingredients

• ✓ salad green
• avocado
• red onion
• tomato
• corn
• cucumber
• black pepper
• salt
• balsamic vinegar
• cilantro
• lime juice
• honey
• olive oil
• shrimp
• lemon juice
• smokehouse maple seasoning
• olive oil

Instructions

1. 1 Combine olive oil, maple seasoning, and lemon juice in a glass bowl. Add shrimp and toss to coat. Refrigerate until ready to grill.
2. 2 Whisk olive oil, honey, lime juice, cilantro, balsamic vinegar, salt, and pepper together in a small bowl. Set vinaigrette aside.
3. 3 Preheat an indoor or outdoor grill to medium-high heat. Thread the shrimp onto skewers. Grill until shrimp turn pink and opaque, about 2 minutes per side. Remove from skewers and set aside.
4. 4 Place mixed greens in the bottom of a large salad bowl. Lay cucumber, corn, tomato, red onion, and avocado in sections on top of the greens. Pile the grilled shrimp in the center of the salad. Drizzle with the vinaigrette and toss to coat. Serve immediately.

By Kim's Cooking Now

Ingredients

• ✓ salad green
• avocado
• vegetable oil
• salt
• white sugar
• ginger root
• jalapeno pepper
• lemon
• lemon juice
• vegetable oil
• bread crumb
• black pepper
• salt
• crabmeat
• lemon zest
• parsley
• egg
• bread crumb
• mayonnaise
• cayenne pepper
• mustard
• red bell pepper
• celery
• onion
• butter

Instructions

1. 1 Make crab cakes: Melt butter in a large skillet over medium heat. Stir in onion and cook until softened and translucent, about 5 minutes. Add celery and bell pepper; continue cooking until vegetables are tender, about 5 minutes. Stir in mustard and cayenne pepper; cook for 2 minutes. Scrape vegetable mixture into a mixing bowl and refrigerate until cold.
2. 2 Stir mayonnaise into chilled vegetable mixture along with soft bread crumbs, beaten egg, lemon zest, and parsley until combined. Gently fold in crab meat. Season with salt and pepper. Form crab mixture into 8 cakes, 1/2 inch thick.
3. 3 Pour dry bread crumbs into a shallow bowl. Press crab cakes into bread crumbs one at a time until coated on all sides. Gently shake off excess crumbs and place crab cakes onto a plate. Cover with plastic wrap and refrigerate for 1 hour to overnight.
4. 4 Make vinaigrette: Whisk together 3/4 cup vegetable oil, lemon juice, lemon zest, jalapeño, ginger, sugar, and salt in a small bowl until well combined. Store in the refrigerator until ready to use.
5. 5 Heat 2 cups vegetable oil in a large skillet over medium-high heat. While oil is heating, toss mixed salad greens with vinaigrette in a mixing bowl until evenly coated and divide onto 8 serving plates. Arrange avocado slices over salads and set aside.
6. 6 Once oil is shimmering with heat, fry crab cakes in hot oil until golden brown on each side, 2 to 3 minutes per side. Briefly drain on a paper towel-lined plate to remove excess grease. Place a crab cake on top of each salad and serve immediately.

By Joshua Mihaylo

Ingredients

• ✓ salad green
• tomato
• avocado
• cilantro
• salad dressing
• olive oil
• halloumi cheese

Instructions

1. 1 Combine salad greens, tomato, avocado, and cilantro on a plate. Drizzle with salad dressing.
2. 2 Heat oil in a skillet over high heat. Add sliced halloumi and cook on each side until golden brown, about 90 seconds per side. Remove from pan, quickly chop, and sprinkle over salad. Serve immediately, while cheese is still hot.

By geneviever

Ingredients

• ✓ salad green
• artichoke heart
• red onion
• vegetable oil
• red wine vinegar
• seasoned salt
• garlic powder
• black pepper
• parmesan cheese

Instructions

1. 1 Combine mixed greens, artichoke hearts, and onion in a large bowl.
2. 2 Whisk oil, vinegar, seasoned salt, garlic powder, and pepper together in a separate bowl. Pour desired amount of dressing over the salad, and toss to coat.
3. 3 Sprinkle with grated Parmesan cheese, and serve.

By Cindy

Ingredients

• ✓ salad green
• chickpea
• black olive
• artichoke heart
• tuna
• shell pasta
• cucumber
• tomato
• salad dressing

Instructions

1. 1 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.
2. 2 Toss salad with salad dressing immediately before serving.

By SweetBasil

Ingredients

• ✓ salad green
• ranch dressing
• tomato
• cranberry
• sunflower seed
• almond
• flax seed
• salt
• garlic
• parmesan cheese

Instructions

1. 1 Mix salad greens and ranch dressing together in a bowl until evenly coated. Add tomato, cranberries, sunflower seeds, almonds, flax seeds, sea salt, and garlic; mix well. Top with Parmesan cheese.

By Jason Melo Hall

Ingredients

• ✓ salad green
• chicken breast
• seasoned salt
• apple
• candied walnut
• blue cheese
• raspberry vinaigrette

Instructions

1. 1 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
2. 2 Season chicken with seasoned salt and grill until no longer pink in the center and the juices run clear, 5 to 7 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
3. 3 Mix salad greens, apple slices, walnuts, and blue cheese together in a bowl. Drizzle raspberry vinaigrette over the salad and toss to coat; divide salad between 2 plates.
4. 4 Cut chicken into strips and place half the strips atop each salad portion.

By Scott K

Ingredients

• ✓ salad green
• pecan
• raspberry vinegar
• balsamic vinegar
• olive oil
• strawberry
• blue cheese
• red onion

Instructions

1. 1 Place the pecans in a skillet over medium heat. Tossing frequently, toast until lightly browned.
2. 2 In a bowl, whisk together the raspberry vinegar, balsamic vinegar, and olive oil.
3. 3 In a large bowl, mix the toasted pecans, greens, strawberries, blue cheese, and red onion. Toss with the vinegar and olive oil dressing mixture to serve.

By CHRISPENTINA

Ingredients

• ✓ salad green
• cucumber ranch salad dressing
• hot pepper sauce
• celery
• carrot
• chicken
• blue cheese
• crouton

Instructions

1. 1 Combine ranch dressing and hot sauce in a small bowl. Divide dressing equally between 5 wide-mouthed, quart-sized glass canning jars, forming the first layer. Add equal amounts of celery and carrots, forming the next 2 layers.
2. 2 Place 3 ounces of chicken in each jar. Top chicken with 2 cups of salad greens in each jar. Place 1/4 cup blue cheese on top of salad greens. Seal and refrigerate jars until ready to use.
3. 3 Divide croutons evenly into 5 small lidded containers. When ready to eat, dump jar contents and croutons into a bowl and toss.

By B Tario

Ingredients

• ✓ salad green
• white sugar
• olive oil
• honey
• cider vinegar
• lemon juice
• avocado
• strawberry
• pecan

Instructions

1. 1 In a small bowl, whisk together the sugar, olive oil, honey, vinegar, and lemon juice. Set aside.
2. 2 Place the salad greens in a pretty bowl, and top with sliced avocado and strawberries. Drizzle dressing over everything, then sprinkle with pecans. Refrigerate for up to 2 hours before serving, or serve immediately.

By ENIGMA497

Ingredients

• ✓ salad green
• salad dressing
• white vinegar
• white sugar
• poppy seed
• spinach
• mandarin orange
• red onion
• almond

Instructions

1. 1 Make poppy seed dressing: Whisk together creamy salad dressing, vinegar, sugar, and poppy seeds; set aside.
2. 2 Prepare the salad: Arrange spinach leaves, mixed salad greens, oranges, onion, then almonds onto individual salad plates.
3. 3 Drizzle with poppy seed dressing to serve.

By Siobhan

Ingredients

• ✓ salad green
• sugar
• canola oil
• salt
• balsamic vinegar
• cranberry
• strawberry
• mango
• onion
• almond

Instructions

1. 1 Place sugar, oil, salt, and vinegar in a jar with a lid. Seal the jar and shake vigorously to mix.
2. 2 In a large bowl, mix salad greens, sweetened dried cranberries, strawberries, mango, and onion. To serve, toss with dressing and sprinkle with almonds.

By scoopnana

Ingredients

• ✓ salad green
• ground turkey
• taco seasoning mix
• green bell pepper
• herb
• tortilla chip
• mexican cheese blend
• onion
• salsa
• sour cream

Instructions

1. 1 Cook turkey in a skillet over medium heat until completely browned, 5 to 7 minutes; season with taco seasoning mix. Add green bell pepper; cook and stir until pepper is tender, about 5 minutes.
2. 2 Arrange salad greens onto 2 plates. Top greens with tortilla chips, cheese, and onion. Spoon turkey over the each salad. Top with salsa and sour cream.

By Chris Heins

Ingredients

• ✓ salad green
• whole wheat bread
• mayonnaise
• mustard
• turkey breast
• guacamole
• bean sprout
• avocado
• colby monterey jack cheese
• tomato

Instructions

1. 1 Spread mayonnaise on one slice of toast, then spread mustard on the other. Arrange the sliced turkey on one side. Spread guacamole over the turkey. Pile on the salad greens, bean sprouts, avocado and cheese. Finish with tomato slices, then place the remaining slice of toast on top.

By April