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Corn and Roasted Red Pepper Salad
Lunch Mexican

Corn and Roasted Red Pepper Salad

3.5

Prep
5 min
Cook
25 min
Total
30 min

Instructions

  1. 1 Combine corn, red wine vinegar, red peppers, cilantro, sugar, olive oil, cumin, red pepper flakes, chili powder, and ginger together in a saucepan; bring to a boil, stirring frequently to dissolve the sugar. Reduce heat to medium-low and cook until the liquid evaporates, about 25 minutes.

By unsane1047

Mexican Cucumber Salad
Lunch Mexican

Mexican Cucumber Salad

4.4

Prep
10 min
Cook
Total
40 min

Instructions

  1. 1 Place tomatoes, corn, cucumber, bell peppers, and red wine vinegar into a large serving bowl. Stir in crushed red pepper flakes, garlic, cumin, cilantro, salt, and black pepper until incorporated.
  2. 2 Cover and chill in the refrigerator for at least 30 minutes before serving.

By ECUADORITA

Black Bean and Couscous Salad
Lunch Mexican

Black Bean and Couscous Salad

4.7

Prep
30 min
Cook
5 min
Total
40 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Bring broth to a boil in a 2-quart or larger saucepan. Stir in couscous, cover the pot, and remove from heat. Let stand for 5 minutes.
  3. 3 Whisk together olive oil, lime juice, vinegar, and cumin in a large bowl. Add beans, green onions, red bell pepper, corn, and cilantro; toss to coat.
  4. 4 Fluff couscous well, breaking up any chunks. Add to vegetables in the bowl and mix well. Season with salt and pepper. Serve at once or refrigerate until ready to serve.

By Allrecipes Member

Kelly's Black Bean Salad
Lunch Mexican

Kelly's Black Bean Salad

4.5

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Bring rice and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and the liquid has been absorbed, 20 to 25 minutes.
  2. 2 Mix tomatoes, vinegar, garlic, cumin, chili powder, salt, oregano, and black pepper together in a bowl. Whisk oil into tomato mixture to make a dressing.
  3. 3 Stir rice, black beans, and corn together in a bowl; toss with dressing until well-coated.

By Chelsea

Amazing Mexican Quinoa Salad
Lunch Mexican

Amazing Mexican Quinoa Salad

4.6

Prep
20 min
Cook
Total
140 min

Instructions

  1. 1 Mix quinoa, pinto beans, kidney beans, corn, red onion, brown rice, red bell pepper, and cilantro together in a glass or plastic container with a lid.
  2. 2 Whisk olive oil, vinegar, chili powder, garlic, salt, black pepper, and cayenne pepper together in a bowl; pour over quinoa mixture and toss to coat. Cover bowl with a lid and refrigerate until flavors blend, at least 2 hours.
  3. 3 Stir salad again before serving.

By Rita

Simple Marinated Broccoli
Lunch

Simple Marinated Broccoli

4.3

Prep
10 min
Cook
Total
190 min

Instructions

  1. 1 Combine olive oil, red wine vinegar, and Italian dressing mix in a sealable container; shake vigorously.
  2. 2 Add broccoli and toss to coat with marinade; cover and refrigerate, stirring occasionally, for at least 3 hours.

By Jody C

Orange Romaine Salad
Lunch

Orange Romaine Salad

4.6

Prep
Cook
Total

Instructions

  1. 1 In a small container with a tight-fitting lid, combine the vinegar, oil, honey, salt, pepper and green onion. Close the lid, and shake vigorously to blend.
  2. 2 Place the romaine lettuce into a large serving bowl. Sprinkle with dressing and toss to coat. Add orange slices and toss gently. Serve immediately.

By Justin Shepheard

Fresh Watermelon Gazpacho
Lunch European

Fresh Watermelon Gazpacho

4.3

Prep
20 min
Cook
Total
50 min

Instructions

  1. 1 Place 6 cups watermelon, ½ cucumber, jalapeño, and vinegar in a blender; blend until smooth.
  2. 2 Transfer gazpacho to a large bowl; stir in remaining 2 cups watermelon and remaining ½ cucumber. Refrigerate until chilled, at least 30 minutes.
  3. 3 Divide gazpacho among 4 bowls; top servings with blueberries.

By Scott Koeneman

Lettuce, Avocado and Sunflower Seed Salad
Lunch

Lettuce, Avocado and Sunflower Seed Salad

4.0

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Whisk together the olive oil, red wine vinegar, balsamic vinegar, garlic and mayonnaise. Season with salt and pepper to taste.
  2. 2 In a salad bowl, combine the lettuce and sunflower seeds. Toss with enough dressing to coat. Top with sliced avocado and serve.

By Barrett

Rosie's Bok Choy Salad
Lunch

Rosie's Bok Choy Salad

4.6

Prep
15 min
Cook
5 min
Total
20 min

Instructions

  1. 1 In a small bowl, whisk together the vinegar, oil, sugar and soy sauce. Set aside.
  2. 2 Melt the margarine over medium heat in a small skillet. Crush the ramen noodles while still in their packaging, and add to the margarine along with the almonds and sesame seeds. Saute until everything is golden brown. Remove from heat and drain on a paper towel.
  3. 3 Chop the bok choy and green onions and add to a large bowl. Just before serving, sprinkle with the noodle mixture and dressing, and toss to coat.

By JPW94

Orange Almond Mixed Green Salad
Lunch

Orange Almond Mixed Green Salad

4.4

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Combine canola oil, vinegar, sugar, lemon juice, salt, and dry mustard in a jar with a lid. Shake until ingredients combine into a dressing.
  2. 2 Toss lettuce, oranges, and almonds together in a large mixing bowl. Drizzle dressing over the salad and toss to coat.

By Chef Stef

Cucumber Avocado Salad
Lunch

Cucumber Avocado Salad

4.3

Prep
20 min
Cook
Total
50 min

Instructions

  1. 1 Place the cucumber, onion, dill, garlic, sugar, and salt in a mixing bowl, and toss. Refrigerate for 20 minutes.
  2. 2 Gently toss the avocado with the cucumber mixture. Refrigerate mixture 10 minutes more. Remove from the refrigerator, and drain. Remove and discard garlic. Toss the cucumber mixture again with the red wine vinegar.

By GrapeJuiceMama

Strawberry Onion Salad
Lunch

Strawberry Onion Salad

4.7

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 In a small bowl, mix together the mayonnaise, sour cream, red wine vinegar, sugar, milk and poppy seeds. Set aside.
  2. 2 Divide the lettuce into 6 individual salad bowls. Sprinkle strawberries over the lettuce, and garnish with onion slices. Pour dressing over salads just before serving.

By Chuck Iannuzzi

Tangy Broccoli Salad
Lunch

Tangy Broccoli Salad

4.7

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Place bacon in a large skillet. Cook over medium-high heat until evenly browned. Cool, crumble, and set aside.
  2. 2 Toss together broccoli, green onions, sunflower seeds, raisins, and crumbled bacon in a large bowl.
  3. 3 Mix together mayonnaise, sugar, and red wine vinegar in a small bowl. Toss with vegetables to coat. Cover and chill in the refrigerator until serving.

By Jennifer Stephens

Sweet and Savory Broccoli Salad
Lunch

Sweet and Savory Broccoli Salad

4.8

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Prepare the salad: Cook bacon in a large skillet and over medium-high heat, turning occasionally, until crisp, about 10 minutes. Drain bacon slices on paper towels and crumble once cooled.
  2. 2 Mix bacon, broccoli, red onion, raisins, and cashews together in a large bowl.
  3. 3 Make the dressing: Whisk mayonnaise, brown sugar, and vinegar together in a separate bowl.
  4. 4 Toss together: Drizzle dressing over the broccoli mixture in small amounts, mixing the salad between additions to coat evenly.

By Eric Bassett

Mexican Roll Ups
Lunch

Mexican Roll Ups

4.2

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 For each roll-up, tear off about a 15 inch piece of wax paper or aluminum foil. Place the tortilla on the paper or foil. Place a romaine lettuce leaf on top of the tortilla. Add about 3 ounces of beef on top of the lettuce for each tortilla. Divide the tomatoes, red and yellow bell peppers, oil, vinegar and cumin over each tortilla.
  2. 2 Begin rolling the paper or foil over the tortilla to encase the filling. Roll until the sandwich is completely rolled up. To eat, peel back the paper or foil.

By Robyn Webb

Fennel and Watercress Salad
Lunch

Fennel and Watercress Salad

4.7

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 In a bowl, combine the cranberries, red wine vinegar, balsamic vinegar, garlic and salt. Whisk in the olive oil.
  2. 2 In a large salad bowl, combine the watercress, fennel, radicchio and pecans. Stir the vinaigrette and pour over salad. Toss well and serve at once.

By Allrecipes Member

Salad with Artichokes
Lunch

Salad with Artichokes

4.5

Prep
10 min
Cook
Total
10 min

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

Rhubarb Spinach Salad
Lunch American

Rhubarb Spinach Salad

4.0

Prep
20 min
Cook
15 min
Total
35 min

Instructions

  1. 1 Arrange the spinach leaves on a platter.
  2. 2 Place the rhubarb in a skillet with enough water to cover by 1 inch; add the sugar. Bring the rhubarb to a gentle boil over medium-low heat and simmer until the sugar has dissolved and the rhubarb is lightly cooked, about 2 minutes. Remove the rhubarb with a slotted spoon and distribute over the spinach.
  3. 3 Stir the vinegar into the liquid left in the skillet, raise heat to medium, and bring to a boil. Return heat to medium-low and cook until the liquid has reduced to about 3/4 cup, about 10 minutes. Remove from the heat, whisk in the olive oil, and pour the hot dressing over the spinach and rhubarb to wilt the lettuce. Divide salad between 2 plates; serve warm.

By Chef Matt

Gruyere and Mushroom Pasta Salad
Lunch

Gruyere and Mushroom Pasta Salad

5.0

Prep
15 min
Cook
10 min
Total
145 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil. Cook fusilli pasta in the boiling water, stirring occasionally until cooked through but firm to the bite, 12 minutes. Drain and rinse under cold water.
  2. 2 Whisk olive oil, vinegar, dill, garlic, salt, and black pepper together in a bowl.
  3. 3 Combine cooked pasta, mushrooms, arugula, Gruyere cheese, and onion together in a large bowl. Pour dressing over pasta mixture; toss to coat. Cover bowl with plastic wrap and refrigerate pasta salad at least 2 hours before serving.

By jkoltov

Slow Cooker Cheese Steaks
Lunch

Slow Cooker Cheese Steaks

4.1

Prep
10 min
Cook
250 min
Total
260 min

Instructions

  1. 1 Place beef in the slow cooker crock. Pour beef stock, vinegar, and Worcestershire over beef. Cook on Low until beef is cooked to medium, 3-4 hours. Remove cooked beef from broth and set aside. Reserve broth.
  2. 2 Preheat an oven to 350 degrees F (175 degrees C).
  3. 3 Heat oil in a large skillet over medium-high heat. Cook mushrooms in oil until they begin to soften; add onion and green pepper. Cook and stir until vegetables are soft, about 5 minutes.
  4. 4 Slice beef thinly. Divide beef and vegetables evenly among the rolls. Top each sandwich with 2 slices cheese; wrap in foil.
  5. 5 Place sandwiches in preheated oven and heat until cheese is melted; about 10 minutes. Serve hot sandwiches with reserved beef broth, if desired.

By Life Tastes Good

Restaurant-Style House Salad
Lunch

Restaurant-Style House Salad

4.6

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 In a large bowl, combine the romaine lettuce, iceberg lettuce, artichoke hearts, red onions and pimentos. Toss together.
  2. 2 Prepare the dressing by whisking together the olive oil, red wine vinegar, salt, pepper and cheese. Refrigerate until chilled and pour over salad to coat. Toss and serve.

By Louise

Edamame, Corn, and Black Bean Salad
Lunch

Edamame, Corn, and Black Bean Salad

4.7

Prep
15 min
Cook
10 min
Total
145 min

Instructions

  1. 1 Make the vinaigrette: Whisk cilantro, vinegar, oil, lime juice, garlic, sugar, and salt together in a large bowl until well combined.
  2. 2 Make the salad: Bring a large pot of lightly salted water to a boil. Add edamame and cook for 3 minutes. Add corn and cook for 1 more minute. Drain very well.
  3. 3 Pour edamame and corn into the large bowl with vinaigrette, then add beans, cherry tomatoes, and green onions; gently mix until all ingredients are coated. Cover and refrigerate until flavors have blended, at least 2 hours.

By Kitties 2