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Israeli Couscous Salad
Lunch Other

Israeli Couscous Salad

5.0

Prep
15 min
Cook
25 min
Total
85 min

Instructions

  1. 1 Start the salad: Heat oil in a saucepan over medium heat. Add shallot and garlic; cook until soft and fragrant, 2 to 3 minutes. Add couscous and sauté until slightly toasted, 2 to 3 minutes. Pour in chicken stock, increase the heat to high, and bring to a boil. Reduce the heat to low, cover, and cook until couscous is tender and all liquid has been absorbed, about 15 minutes. Remove from the heat and allow to cool for about 45 minutes.
  2. 2 While the couscous is cooling, make the dressing: Whisk lemon zest and juice, oil, Dijon, salt, and pepper together in a small bowl.
  3. 3 Finish the salad: Transfer cooled couscous to a serving bowl. Add cucumbers, spinach, tomatoes, olives, scallions, parsley, mint, and basil. Pour dressing over top and mix until all ingredients are coated.

By The Natalie Method

Honeydew-Grape Tomato Salad
Lunch

Honeydew-Grape Tomato Salad

3.3

Prep
30 min
Cook
Total
270 min

Instructions

  1. 1 Combine the honeydew melon, grape tomatoes, and green bell peppers in a large bowl. Whisk together the vegetable oil, lemon juice, sugar, basil, and pepper in another bowl, and pour over the honeydew mixture. Cover and refrigerate for at least 4 hours, up to 48 hours, before serving, stirring occasionally.

By S Fiegen

Instant Pot® Fresh Tomato Soup
Lunch

Instant Pot® Fresh Tomato Soup

Prep
10 min
Cook
70 min
Total
95 min

Instructions

  1. 1 Wash tomatoes thoroughly and add to an 8-quart multi-functional pressure cooker (such as Instant Pot®). Depending on tomato size, you may have to use a little less than 12 cups or cut some of them to fit in the pot. Add 32-ounce carton chicken broth, onion, garlic, pepper, and basil.
  2. 2 Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 25 minutes. Allow 10 to 15 minutes for pressure to build.
  3. 3 Release pressure using the natural-release method according to manufacturer's instructions for 15 minutes, then release remaining pressure carefully using the quick-release method. Unlock and remove the lid.
  4. 4 Add remaining can of chicken broth and switch to the Saute function. Cook, stirring as needed, until soup has reduced and thickened, about 30 minutes. Use an immersion blender with the chopper attachment to thoroughly blend tomato mixture. Transfer to a very large bowl.
  5. 5 Melt butter in the pot using the Saute function. Mix in flour; cook and stir to create a roux, about 3 minutes. Add 4 cups tomato mixture and stir well to prevent lumps.
  6. 6 Add remaining tomato mixture, sugar, salt, and red pepper flakes to the pot. Use an immersion blender with the whisk attachment to whisk soup until well blended and no lumps remain. Serve immediately.

By Tabanasher

Kid-Approved Bento Toolbox Lunch
Lunch

Kid-Approved Bento Toolbox Lunch

5.0

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Spread peanut butter over tortilla. Arrange apple slices end to end down the middle of the tortilla. Roll tortilla up tightly; cut into small pieces.
  2. 2 Assemble bento box with tortilla pieces, grape tomatoes, golden tomatoes, celery, and carrots. Serve ranch dressing alongside.

By bdweld

Zoodle Caprese Salad
Lunch Italian

Zoodle Caprese Salad

4.5

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Cut zucchini into zoodles ("noodles") using a spiralizer (fitted with the large shredding blade); cut zoodles into smaller pieces.
  2. 2 Combine zoodle pieces, mozzarella, tomatoes, and vinaigrette in a large bowl; mix well. Refrigerate until ready to use.
  3. 3 Toss in arugula and basil just before serving.

By Jeannette

Roasted Asparagus Salad with Feta Cheese
Lunch American

Roasted Asparagus Salad with Feta Cheese

4.4

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C).
  2. 2 Place asparagus in a large bowl. Drizzle olive oil over asparagus and season with garlic powder; toss well. Transfer asparagus to a baking sheet.
  3. 3 Bake in the preheated oven until asparagus are tender, about 20 minutes.
  4. 4 Place lettuce in the same bowl used for asparagus; top with tomatoes, feta cheese, and roasted asparagus.

By pbutler

Simple Yet Yummy Tortellini Salad
Lunch American

Simple Yet Yummy Tortellini Salad

4.7

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Bring a large pot of heavily salted water to a boil. Stir in tortellini and return to a boil; cook until tortellini float to the top, 5 to 6 minutes; Drain and run tortellini under cold water to cool. Drain.
  2. 2 Meanwhile, fill a large bowl with ice and cold water. Bring a large pot of lightly salted water to a boil. Add asparagus and cook uncovered until bright green, 1 to 2 minutes. Drain in a colander and immediately immerse in ice water to cool and stop the cooking process. Drain.
  3. 3 Combine cooked tortellini, blanched asparagus, tomatoes, olives, and basil in a large serving bowl; drizzle with olive oil and stir to coat. Season with salt.

By Deb

Greek Mason Jar Steak Salad
Lunch American

Greek Mason Jar Steak Salad

5.0

Prep
25 min
Cook
Total
25 min

Instructions

  1. 1 Divide Greek dressing evenly among the 5 jars, forming the first layer. Divide tomato halves evenly among the jars, forming the next layer. Top the tomatoes with Kalamata olives and red onions.
  2. 2 Place 3 ounces of steak over the onions in each jar. Top steak with 2 cups romaine. Place 1/4 cup feta cheese over the romaine. Seal and refrigerate jars until ready to serve.
  3. 3 Divide croutons among 5 small resealable plastic bags.

By B Tario

Cobb Salad with Ham and Homemade Dressing
Lunch

Cobb Salad with Ham and Homemade Dressing

4.0

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Whisk olive oil, vinegar, garlic, salt, and pepper together in a small bowl until evenly combined.
  2. 2 Place lettuce, ham, avocado, blue cheese, olives, tomatoes, and mushrooms in a large bowl. Toss until evenly combined.
  3. 3 Transfer lettuce mixture to 2 serving plates. Add one sliced egg to each plate. Drizzle dressing over the top and serve.

By Soup Loving Nicole

Orzo Ham Salad
Lunch

Orzo Ham Salad

4.2

Prep
10 min
Cook
10 min
Total
50 min

Instructions

  1. 1 Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the orzo, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain and rinse with cold water in a colander set in the sink.
  2. 2 Whisk together the mayonnaise, sour cream, cider vinegar, Dijon and yellow mustard, chives, sugar, black pepper, and salt in a bowl.
  3. 3 Place the cooked and cooled pasta, ham, red onion, green pepper, and tomatoes in a large bowl. Toss together with the dressing. Cover and refrigerate for 30 minutes before serving.

By Phiny

Pretty Crawfish Pasta
Lunch American

Pretty Crawfish Pasta

3.5

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil. Add farfalle pasta, and cook until tender, about 8 minutes. Drain. Place a separate pan of water on to boil. Add asparagus, and cook until tender and bright green, about 3 minutes depending on thickness. Drain, and place into ice water to stop the cooking process.
  2. 2 Heat the olive oil in a large skillet over medium-high heat. Add the onion and bell pepper; cook and stir for about 5 minutes. Add the mushrooms and crawfish tails; cook and stir for another 10 minutes. Add the asparagus and grape tomatoes to the pan, and cook for a couple of minutes. Remove from the heat and transfer to a large serving bowl.
  3. 3 Mix pasta into the serving bowl along with the vinaigrette dressing. Serve immediately, or refrigerate and serve chilled.

By Linda

Macaroni Tuna Salad
Lunch American

Macaroni Tuna Salad

4.3

Prep
15 min
Cook
10 min
Total
105 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain well in a colander set in the sink; transfer to a bowl, then cool in the refrigerator.
  2. 2 Toss 1 cup mayonnaise, tuna, celery, and onion together in a large bowl until combined; stir in macaroni, remaining 1 cup mayonnaise, grape tomatoes, and olives. Season with salt and black pepper. Chill in the refrigerator for 1 hour.

By Sally Rogers

BLT Egg Salad
Lunch American

BLT Egg Salad

5.0

Prep
15 min
Cook
5 min
Total
30 min

Instructions

  1. 1 Place eggs in a large saucepan over medium heat and cover with 1 inch water. Bring to a boil, cover, remove from heat, and set aside in hot water for 10 minutes. Drain; run under cold water to stop the cooking. Peel eggs, then chop.
  2. 2 Gently fold eggs, mayonnaise, Cheddar cheese, green onions, mustard, and black pepper together in a large bowl until evenly mixed. Fold in bacon and tomatoes.
  3. 3 Place salad and lettuce between 2 bread slices to make a sandwich. Repeat with remaining salad, lettuce, and bread slices.

By Soup Loving Nicole

Shoepeg Corn Salad
Lunch American

Shoepeg Corn Salad

4.6

Prep
15 min
Cook
Total
135 min

Instructions

  1. 1 Whisk mayonnaise, green onions, vinegar, jalapeno peppers, parsley, and olive oil together in a bowl until smooth; season with salt and pepper.
  2. 2 Gently stir corn and tomatoes into the dressing to coat. Transfer salad to a serving dish, cover with plastic wrap, and refrigerate at least 2 hours.

By HappyGrandma

Asparagus and Crab Salad
Lunch American

Asparagus and Crab Salad

4.5

Prep
20 min
Cook
20 min
Total
40 min

Instructions

  1. 1 Preheat an oven to 430 degrees F (225 degrees C).
  2. 2 Toss the asparagus, tomatoes, and olive oil together in a bowl until the vegetables are evenly coated; season with salt and pepper. Pour into a baking dish; sprinkle 1 minced clove of garlic over the mixture.
  3. 3 Roast in the preheated oven until tender, about 9 minutes. Set aside to cool. Cut the asparagus into 2 inch pieces.
  4. 4 Cook the bacon in a large, deep skillet over medium-high heat until crisp, about 10 minutes. Remove the bacon to a plate lined with paper towels, reserving 2 tablespoons of the bacon drippings in the skillet. Add the crabmeat to the hot bacon drippings and cook until warmed through, 2 to 3 minutes. Transfer to a large mixing bowl; add the asparagus, tomatoes, and hearts of palm.
  5. 5 Whisk the lemon juice, olive oil, and 1 minced clove garlic together in a small bowl; season with salt and pepper. Pour the dressing over the salad and toss to coat. Sprinkle the bacon over the salad just before serving.

By Diane H

Cabbage and Broccoli Slaw with Vinegar Dressing
Lunch American

Cabbage and Broccoli Slaw with Vinegar Dressing

5.0

Prep
15 min
Cook
Total
495 min

Instructions

  1. 1 Place cabbage, broccoli coleslaw mix, and tomatoes in a large bowl.
  2. 2 Whisk vinegar, oil, sugar, salt, garlic powder, and black pepper together in a small bowl until combined; pour over coleslaw and toss to coat. Stir in scallions, cranberries, and almonds. Cover with plastic wrap and refrigerate until flavors meld, 8 hours to overnight.

By Cinderella

Cold Lentil Salad
Lunch American

Cold Lentil Salad

4.4

Prep
30 min
Cook
30 min
Total
60 min

Instructions

  1. 1 Preheat oven to 400 degrees F (200 degrees C).
  2. 2 Peel outer skins from garlic bulbs and cut about 1/4 inch from the top of each bulb to expose cloves; place each bulb onto a piece of aluminum foil, drizzle each with about 1/2 teaspoon olive oil, and wrap garlic bulbs in the foil. Place wrapped bulbs into a baking dish.
  3. 3 Bake garlic in the preheated oven until soft, about 30 minutes. Let bulbs cool.
  4. 4 Place lentils into a 5-quart pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until lentils are tender but not mushy, about 15 minutes; stir occasionally. Drain lentils in a fine-mesh strainer and rinse with cold water to cool; drain again.
  5. 5 Break garlic bulbs apart and squeeze cloves to release cooked garlic. Place garlic into a large salad bowl and add grape tomatoes, parsley, and green onions. Whisk balsamic vinegar with 1/4 cup olive oil, salt, and black pepper in a small bowl. Fold lentils into tomato mixture and pour dressing over salad; gently toss to coat. Keep refrigerated until serving time.

By Lindsay L

Individual Greek Pita Pizzas
Lunch Greek

Individual Greek Pita Pizzas

4.6

Prep
20 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C).
  2. 2 Mix together lemon juice, garlic powder, oregano, and basil in a medium bowl; whisk in olive oil until dressing is well blended.
  3. 3 Brush about 1 tablespoon dressing over pita breads and arrange on a baking sheet; reserve remaining dressing.
  4. 4 Combine spinach, tomatoes, and olives in a large bowl. Pour remaining dressing over vegetables and toss to coat. Divide spinach mixture evenly over each pita; sprinkle with mozzarella and feta cheese.
  5. 5 Bake in the preheated oven until cheese is melted and pitas are lightly toasted, about 8 minutes.

By Lela

Crab and Shrimp Pasta Salad
Lunch American

Crab and Shrimp Pasta Salad

3.9

Prep
20 min
Cook
15 min
Total
35 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil. Add pasta and cook until tender, about 10 minutes. Drain and rinse under cold water to cool. Transfer to a large bowl and set aside.
  2. 2 Mix together mayonnaise, vinegar, oil, salt, and pepper in a small bowl. Pour over pasta and stir to coat.
  3. 3 Add crab, shrimp, tomatoes, cucumber, black olives, and bell pepper; mix gently to coat with dressing. Taste and adjust seasoning if desired. If pasta is too dry, mix in more mayonnaise.

By LLUV7877

Fresh Summertime Bow Tie Ham Salad
Lunch American

Fresh Summertime Bow Tie Ham Salad

4.8

Prep
20 min
Cook
15 min
Total
95 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil. Cook bow tie pasta at a boil, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
  2. 2 Toss ham, tomatoes, bell peppers, green onions, garlic, black pepper, and salt together in a bowl.
  3. 3 Stir pasta and mayonnaise into ham mixture; sprinkle with cheese and cilantro then stir until well combined. Chill before serving, at least 1 hour.

By AbbiCarp

Balela Salad
Lunch Middle Eastern

Balela Salad

4.6

Prep
25 min
Cook
Total
25 min

Instructions

  1. 1 Mix together garbanzo beans, black beans, mint, parsley, onion, and grape tomatoes in a large salad bowl until well combined.
  2. 2 Place jalapeño pepper, garlic, olive oil, lemon juice, and apple cider vinegar into a blender. Blend until dressing is thoroughly combined.
  3. 3 Pour dressing over salad and toss to mix. Sprinkle with salt and black pepper to serve.

By sister5design

Pacific Rim Cucumber Salad
Lunch Asian

Pacific Rim Cucumber Salad

4.8

Prep
25 min
Cook
5 min
Total
70 min

Instructions

  1. 1 Stir rice vinegar, sugar, and bay leaf together in a small saucepan over medium heat; bring to a boil. Whisk the boiling mixture until the sugar dissolves completely; remove from heat. Discard the bay leaf. Season with salt and pepper. Set aside to cool.
  2. 2 Spread cucumber and radish slices onto a layer of paper towels. Sprinkle sea salt over the cucumber and radish slices. Set aside for 10 minutes. Rinse under cold running water and pat dry with paper towel.
  3. 3 Toss cucumber, radish, sweet onion, tomatoes, chives, cilantro, garlic, and white pepper together in a large bowl. Drizzle rice vinegar dressing over the salad; toss to coat.

By POTAGEKEMPCC

Cranberry Bean Salad
Lunch American

Cranberry Bean Salad

3.0

Prep
15 min
Cook
65 min
Total
110 min

Instructions

  1. 1 Sort and rinse cranberry beans. Place in a pot with water over medium-high heat; cover and bring to a boil. Reduce heat to medium-low and simmer until beans are tender, about 1 hour. Make sure beans are covered with water during the entire cooking process. Drain and set aside.
  2. 2 Whisk together olive oil, vinegar, parsley, dill, salt, and pepper in a bowl. Add cucumber, red onion, and tomatoes; stir to combine. Gently fold in cooked cranberry beans. Cover and refrigerate for at least 30 minutes. Season with salt and pepper.

By Soup Loving Nicole

Arabic Fattoush Salad
Lunch Middle Eastern

Arabic Fattoush Salad

4.7

Prep
25 min
Cook
5 min
Total
30 min

Instructions

  1. 1 Heat oil in a large skillet over medium-high heat. Working in batches, fry pita pieces in hot oil until golden brown on both sides. Blot dry with paper towels and set aside.
  2. 2 Combine cucumber, tomatoes, parsley, mint, red onion, olive oil, lemon juice, sumac, garlic, kosher salt, and ground black pepper in a large serving bowl. Gently toss salad with fried pita pieces. Grate feta cheese on top using a small cheese grater to serve.

By Sonja Taha

Quinoa Salad with Mint, Almonds and Cranberries
Lunch American

Quinoa Salad with Mint, Almonds and Cranberries

4.8

Prep
25 min
Cook
15 min
Total
40 min

Instructions

  1. 1 Bring the chicken broth to a boil in a saucepan over high heat. Add quinoa, reduce heat to medium-low, cover, and simmer until the quinoa is tender and the liquid has been absorbed, about 13 minutes. Stir in olive oil; fluff quinoa with a fork. Set aside to cool slightly.
  2. 2 Stir mint, almonds, dried cranberries, kale, carrots, celery, scallion, grape tomatoes, lemon juice, and lemon zest. Season to taste with salt and ground black pepper.

By ConnorsTasteBuds

Chicken and Veggie Quinoa Bowls
Lunch American

Chicken and Veggie Quinoa Bowls

Prep
20 min
Cook
20 min
Total
40 min

Instructions

  1. 1 Bring chicken broth and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender, 15 to 20 minutes. Season with salt and pepper.
  2. 2 While quinoa cooks, heat olive oil in a pan over low heat until gleaming. Add bell pepper and onion and saute for 1 to 2 minutes. Turn heat to medium-high, add zucchinis and garlic, and saute until they are starting to soften and the onion is transparent, 5 to 7 minutes. Add broccoli and saute until bright green. Season veggies with salt and pepper. Stir in tomatoes and quickly saute until they start to crinkle and soften, about 5 minutes. Add chicken to warm through, about 5 minutes more.
  3. 3 Separate the quinoa into 6 bowls and top with desired amount of veggies. Top with goat cheese, avocado, and lemon juice.

By sam johnson