Type what you have

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
• 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
• 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
• 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
• 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
• 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

Ingredients

• ✓ salad green
• leaf lettuce
• endive
• radicchio
• apple
• walnut
• feta cheese
• cranberry
• green onion
• vegetable oil
• blueberry
• olive oil
• balsamic vinegar
• salt

Instructions

1. 1 Make the salad: Layer salad greens, apple cubes, walnuts, feta cheese, cranberries, and green onions in a large bowl.
2. 2 Make the dressing: Combine vegetable oil, blueberries, olive oil, vinegar, and salt in a food processor or blender; pulse until well blended and smooth.
3. 3 Pour dressing over salad and toss until well combined. Chill for 30 minutes before serving.

By DezCez

Ingredients

• ✓ salad green
• asparagus
• shrimp
• english cucumber
• tomato
• green bell pepper
• red onion
• basil
• tomato juice
• red wine vinegar
• olive oil
• garlic
• sugar
• hot pepper sauce
• salt
• black pepper

Instructions

1. 1 Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add asparagus, cover, and steam until crisp-tender, about 3 minutes. Drain and rinse in ice cold water; drain well.
2. 2 Combine steamed asparagus, shrimp, cucumber, tomatoes, bell pepper, onion, and basil in a large bowl.
3. 3 Combine tomato juice, vinegar, oil, garlic, sugar, hot sauce, salt, and pepper in a small bowl. Stir dressing with a whisk until well blended. Pour over shrimp mixture and toss well. Divide greens among 4 plates and top each with 2 cups of the shrimp salad.

By Amy Brolsma

Ingredients

• ✓ salad green
• dill pickle
• onion
• cheddar cheese
• hamburger patty
• black pepper
• salt
• paprika
• mustard
• lemon juice
• white vinegar
• sugar
• olive oil
• onion
• ketchup
• sweet pickle relish
• mayonnaise

Instructions

1. 1 Mix mayonnaise, pickle relish, ketchup, minced onion, olive oil, sugar, vinegar, lemon juice, dry mustard, paprika, salt, and pepper in a bowl to make sauce. Refrigerate until flavors combine, at least 30 minutes.
2. 2 Preheat a large grill pan over medium heat. Cook hamburger patties, turning occasionally, until browned, 10 to 15 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (71 degrees C). Chop patties into bite-sized pieces.
3. 3 Toss chopped hamburger patties, salad greens, Cheddar cheese, diced onion, and pickle chips in a large bowl. Top with sauce before serving.

By SunnyDaysNora

Ingredients

• ✓ salad green
• chicken breast
• ketchup
• olive oil
• white wine vinegar
• oregano
• mustard powder
• curry powder
• pita bread
• yogurt

Instructions

1. 1 Place the chicken strips side by side in a broiling pan. In a cup or small bowl, stir together the ketchup, olive oil, white wine vinegar, oregano, mustard powder and curry powder. Pour over the chicken. Allow the chicken to marinate while you preheat the oven's broiler.
2. 2 Broil uncovered for 15 minutes with the meat about 6 inches from the heat. Just until the chicken is cooked through, but not browned. If left too long, it will turn stringy and dry.
3. 3 Place hot chicken into pita pockets and spoon some of the juices from the pan over it. Top with salad greens and plain yogurt.

By ITSIE

Ingredients

• ✓ salad green
• blackberry
• raspberry
• blueberry
• peach
• uncured smoked ham
• canola oil
• black pepper
• salt
• parsley
• dill
• lemon juice
• garlic
• dijon mustard
• honey
• green onion
• mayonnaise
• champagne vinegar

Instructions

1. 1 To make the dressing, combine the vinegar, mayonnaise, green onion, honey, Dijon mustard, garlic, lemon juice, dill, parsley, salt, and pepper in a blender or food processor with a metal blade. With the machine running, gradually add the oil in a thin, steady stream to form an emulsion. Set aside when complete.
2. 2 Place mixed greens into a large salad bowl, top with dressing and remaining ingredients, and serve.

By Boar's Head

Ingredients

• ✓ salad green
• potato
• green bean
• tuna
• onion
• nicoise olive
• parsley
• lemon vinaigrette
• egg
• roma tomato
• anchovy
• caper

Instructions

1. 1 Gather all ingredients.
2. 2 Bring a large pot of salted water to a boil; add potatoes and cook until tender but still firm, about 15 minutes. Drain and cool.
3. 3 Combine potatoes, green beans, tuna, onion, parsley, olives, and parsley in a large bowl; refrigerate for 2 to 4 hours.
4. 4 Toss greens with vinaigrette in a salad bowl; top with chilled potato mixture. Garnish with eggs, tomatoes, anchovies, and capers.
5. 5 Enjoy!

By Bob Cody

Ingredients

• ✓ salad green
• chicken breast
• teriyaki marinade sauce
• tomato
• onion
• jalapeno pepper
• cilantro
• dijon mustard
• honey
• white sugar
• vegetable oil
• cider vinegar
• lime juice
• pineapple chunk
• corn tortilla chip

Instructions

1. 1 Place chicken in a bowl and cover with teriyaki marinade sauce. Marinate at least 2 hours in the refrigerator.
2. 2 In a small bowl mix tomatoes, onion, jalapeño pepper, and cilantro. Cover salsa and refrigerate.
3. 3 In a small bowl mix mustard, honey, sugar, oil, vinegar, and lime juice. Cover dressing and refrigerate.
4. 4 Preheat the grill for high heat.
5. 5 Lightly oil the grill grate. Place chicken on the grill and discard marinade. Cook for 6 to 8 minutes on each side, or until juices run clear.
6. 6 Arrange mixed salad greens on plates. Spoon some salsa over each salad and sprinkle with 1/4 of the pineapple chunks. Break tortilla chips into large chunks and sprinkle over salads. Lay some grilled chicken strips on each salad. Finally, drizzle dressing over each salad and serve.

By Marcy Dzurisin

Ingredients

• ✓ salad green
• water
• falafel mix
• vegetable oil
• salt
• sour cream
• milk
• cucumber
• parsley
• salt
• tomato
• avocado
• bacon
• egg
• feta cheese

Instructions

1. 1 Mix water and falafel mix together in a bowl; let stand for 10 minutes. Form mixture into 12 patties, about 1/2-inch thick.
2. 2 Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
3. 3 Fry falafel patties, working in batches, in the hot oil until golden brown and crisp, 3 to 5 minutes. Transfer cooked falafel to a paper towel-lined plate using a slotted spoon; season with salt. Cool falafel to room temperature; break into pieces.
4. 4 Whisk sour cream, milk, cucumber, parsley, and 1/8 teaspoon salt together in a bowl until dressing is smooth and creamy; refrigerate.
5. 5 Spread greens onto serving plates. Arrange tomatoes, avocado, bacon, eggs, feta cheese, and falafel in rows over the greens. Drizzle dressing over each salad.

By Jenn T.

Ingredients

• ✓ salad green
• thai chile pepper
• shallot
• soy sauce
• brown sugar
• vegetable oil
• fish sauce
• lime juice
• green onion
• thai basil
• cilantro
• mint
• peanut
• snow pea
• carrot
• bean sprout
• green mango
• flank steak
• ginger root
• garlic
• vegetable oil
• soy sauce

Instructions

1. 1 Combine light soy sauce, 1/4 cup vegetable oil, garlic, and ginger root in a resealable plastic bag. Add flank steak; seal bag. Marinate in the refrigerator for up to 2 hours.
2. 2 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
3. 3 Toss mango, salad greens, bean sprouts, carrot, and snow peas together in a large bowl. Add peanuts, mint, cilantro, Thai basil, and green onion.
4. 4 Transfer steak to grill, discarding marinade; cook, turning every 3 to 4 minutes, until beginning to firm and is hot and slightly pink in the center, about 10 minutes total. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Move steak to a dish; cover with aluminum foil. Allow to rest for 5 minutes.
5. 5 Whisk lime juice, fish sauce, 2 tablespoons vegetable oil, brown sugar, soy sauce, and shallot together in a bowl to create dressing. Stir in chile pepper. Drizzle dressing over mango-greens mixture; divide onto 2 serving plates.
6. 6 Slice steak thinly against the grain. Top salads with steak.

By Jamie Oleksy

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
• 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
• 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
• 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
• 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