Type what you have

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
• 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
• 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
• 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
• 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
• 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
• 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
• 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
• 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
• 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
• olive oil
• white wine vinegar
• mustard
• salt
• black pepper
• white sugar
• parsley
• lemon juice
• garlic
• avocado
• almond
• feta cheese

Instructions

1. 1 In a large bowl, whisk together the olive oil, white wine vinegar, mustard, salt, pepper, sugar, parsley, lemon juice and garlic. Add the avocado, and stir to coat with the dressing.
2. 2 Just before serving, add the salad greens, and toss to coat with dressing. Sprinkle sliced almonds and feta cheese over the top.

By JESSPOOH

Ingredients

• ✓ salad green
• orange juice concentrate
• lime juice
• garlic
• mint
• oregano
• ginger
• salt
• pepper
• olive oil
• chicken breast
• orange
• asparagus

Instructions

1. 1 Whisk first seven ingredients plus 2 Tbs. oil in a 2-cup measuring cup. Pour all but 3/4 cup of mixture into a gallon-sized zipper bag. Add chicken; seal and refrigerate 30 minutes to 4 hours. Whisk 1/4 cup of oil into remaining mixture for dressing. Peel and section oranges. Sprinkle asparagus with oil, salt, pepper.
2. 2 Build a fire on only one side of grill (to conserve charcoal). When coals are covered with white ash, place chicken on rack over direct heat, cover and grill until well browned, 4 to 6 minutes. Turn, cover and grill another 4 to 6 minutes. Remove chicken and add asparagus, spears perpendicular to rack. Grill 3 to 5 minutes, until well browned and just cooked through.
3. 3 Remove chicken and let stand for 5 minutes or up to 1 hour. Cut, crosswise, into 1/2-inch-thick slices. Toss greens, oranges, salt and pepper with most of the dressing. Arrange salad in six shallow bowls. Place chicken and asparagus over each. Drizzle with remaining dressing.

By USA WEEKEND columnist Pam Anderson

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