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Ranch, Bacon, and Parmesan Pasta Salad
Lunch American

Ranch, Bacon, and Parmesan Pasta Salad

4.4

Prep
15 min
Cook
Total
165 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil. Cook farfalle at a boil, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain; rinse with cold water until cool. Transfer to a large bowl; refrigerate until ready to use.
  2. 2 Meanwhile, cook bacon in a large skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on a paper towel-lined plate. Chop when cool.
  3. 3 Combine dressing, bacon, red onion, carrot, celery, and Parmesan cheese in a large bowl; stir in pasta to coat. Refrigerate to blend flavors, about 2 hours.

By Chef John Politte

Savoy Cabbage Slaw
Lunch American

Savoy Cabbage Slaw

4.0

Prep
25 min
Cook
Total
145 min

Instructions

  1. 1 Quarter and core cabbage, reserving outer leaves for presentation. Roughly chop cabbage and rinse in a salad spinner.
  2. 2 Transfer cabbage to a large bowl. Add carrots and red onion.
  3. 3 Mix together mayonnaise, balsamic vinegar, sugar, salt, and white pepper. Pour over the slaw mixture and mix until well combined. Cover and refrigerate until chilled, at least 2 hours.
  4. 4 Arrange reserved cabbage leaves on a platter with chilled slaw on top.

By PennyT

Thai Carrot Salad
Lunch American

Thai Carrot Salad

4.7

Prep
15 min
Cook
10 min
Total
85 min

Instructions

  1. 1 Place grated carrots in a large bowl.
  2. 2 Combine sugar, water, and vinegar in a saucepan and bring to a boil; cook until sugar is dissolved, about 5 minutes. Reduce heat to medium; add garlic, fish sauce, and curry paste to sugar mixture and simmer until flavors blend, 2 to 5 minutes. Remove from heat and cool dressing completely, about 30 minutes.
  3. 3 Stir lime juice and red pepper flakes into dressing and pour over carrots. Add peanuts and toss to coat. Refrigerate until chilled, at least 30 minutes.

By kheldar33

Bone Broth
Lunch American

Bone Broth

4.6

Prep
10 min
Cook
1470 min
Total
1480 min

Instructions

  1. 1 Preheat oven to 400 degrees F (200 degrees C). Spray a roasting pan with cooking spray.
  2. 2 Spread tomato paste onto beef bones and place in the prepared roasting pan.
  3. 3 Bake in the preheated oven until bones begin to brown, about 30 minutes.
  4. 4 Transfer bones to a slow cooker and pour in enough water to cover bones. Add onions, carrots, garlic, and bay leaves to broth mixture.
  5. 5 Cook on Low for at least 24 hours.
  6. 6 Strain broth through a fine-mesh strainer into a container and refrigerate.

By mwm080709

Five Food Groups Macaroni Salad
Lunch American

Five Food Groups Macaroni Salad

4.4

Prep
15 min
Cook
10 min
Total
85 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil. Add pasta, cook for 8 to 10 minutes, until al dente. Drain, and cool.
  2. 2 In a large bowl, mix the cooled pasta, creamy salad dressing, ranch dressing mix, tuna, Cheddar cheese, apple, carrot, and raisins. Chill 1 hour in the refrigerator before serving.

By MAMADAVIS

That Addicting Salad
Lunch American

That Addicting Salad

4.1

Prep
15 min
Cook
Total
735 min

Instructions

  1. 1 In a small bowl, mix together the mayonnaise, 1/4 cup Parmesan cheese, and sugar until well blended. Cover, and refrigerate overnight. Stir again just before using.
  2. 2 In a large serving bowl, combine the lettuce, 1/2 cup Parmesan cheese, carrot, cauliflower, and bacon bits. Toss with chilled dressing just before serving.

By MINNESOTAMOM

Fast Chicken Soup Base
Lunch American

Fast Chicken Soup Base

4.8

Prep
Cook
Total

Instructions

  1. 1 Bring broth and water to a simmer over medium-high heat in a large soup kettle. Meanwhile, separate chicken meat from skin and bones; reserve meat. Add skin and bones to the simmering broth. Reduce heat to low, partially cover and simmer until bones release their flavor, 20 to 30 minutes.
  2. 2 Strain broth through a colander into a large container; reserve broth and discard skin and bones. Return kettle to burner set on medium-high.
  3. 3 Add oil, then onions, carrots and celery. Saute until soft, about 8 to 10 minutes. Add chicken, broth and thyme. Bring to a simmer. (Can be refrigerated up to 3 days in advance. Return to a simmer before adding the extras of your choice.)

By USA WEEKEND columnist Pam Anderson

Sweet Sweet Tuna Salad
Lunch American

Sweet Sweet Tuna Salad

2.8

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Drain the tuna, reserving 1 tablespoon of the liquid.
  2. 2 Put tuna in a serving bowl and mash with a fork until it's as mushy as you can get it. Stir reserved liquid, salad dressing, honey mustard, relish, celery, carrot, sugar, and salt into the tuna. Adjust seasoning to taste.

By zomgalyssa

A Different Carrot Raisin Salad
Lunch American

A Different Carrot Raisin Salad

4.4

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Combine carrots, raisins, walnuts, celery, and coconut in a large bowl.
  2. 2 Whisk together mayonnaise, sour cream, vinegar, sugar, and salt in a medium bowl until well combined; stir into carrot mixture until evenly coated. Chill in the refrigerator before serving, 2 to 3 hours.

By Karena

Carrot Citrus Salad
Lunch American

Carrot Citrus Salad

3.7

Prep
15 min
Cook
Total
135 min

Instructions

  1. 1 Stir water, vinegar, and sea salt together in a bowl to dissolve the salt; add shaved carrots and submerge in the liquid. Marinate in refrigerator for 2 hours; drain.
  2. 2 Layer carrots, jicama, orange slices, and cilantro on a plate; season with cracked black pepper and garnish with escarole to serve.

By METG

New Jersey Diner Salad
Lunch American

New Jersey Diner Salad

4.1

Prep
20 min
Cook
480 min
Total
500 min

Instructions

  1. 1 In a large bowl, toss together the cabbage, onions, carrot, pepper, and cucumber. In a small bowl, whisk together the vinegar, oil, sugar, and salt. Pour the dressing over the salad, and stir to coat. Cover tightly, and refrigerate overnight before serving.

By APDARMA

Easy Vegan Potato Vegetable Soup
Lunch American

Easy Vegan Potato Vegetable Soup

Prep
20 min
Cook
30 min
Total
50 min

Instructions

  1. 1 Heat olive oil in a large pot over medium heat and cook onion until soft and translucent, about 5 minutes. Add potatoes, carrots, sweet potato, and vegetable broth and bring to a boil. Cover, reduce heat, and simmer until potatoes are soft, about 20 minutes.
  2. 2 Puree vegetables with an immersion blender until smooth. Season with salt, pepper, and nutmeg.

By vewohl

Rustic Cabbage and Sausage Soup
Lunch American

Rustic Cabbage and Sausage Soup

4.5

Prep
20 min
Cook
20 min
Total
40 min

Instructions

  1. 1 Heat a Dutch oven over medium-high heat. Cook and stir sausage in the hot pot until browned and crumbly, 5 to 7 minutes. Add carrots, onion, celery, and garlic; cook and stir for 1 to 2 minutes.
  2. 2 Add chicken broth, beans, tomatoes, cabbage, and Italian seasoning; bring to a simmer. Cook until cabbage is tender, 5 to 10 minutes.

By mkhurt

Grandma's Chicken Soup
Lunch American

Grandma's Chicken Soup

5.0

Prep
35 min
Cook
210 min
Total
260 min

Instructions

  1. 1 Clean chicken, remove and discard some, but not all, fat. Place in a large saucepan with carrots, celery, tomatoes, and onion.
  2. 2 Tie dill sprigs into a bunch with kitchen twine. Add to the saucepan, and season with salt and pepper. Add water until chicken is covered by 2 inches.
  3. 3 Cook over medium-low heat until chicken is cooked through, about 3 hours. Remove chicken to a plate and allow to cool, 15 to 20 minutes.
  4. 4 Remove meat from bones, cut into bite-size pieces, and return to the saucepan. Discard bones. Cook over medium-low heat until heated through, about 30 minutes longer. Remove dill before serving.

By Love2c0ok

Simple Delicious Salad
Lunch American

Simple Delicious Salad

4.0

Prep
30 min
Cook
Total
30 min

Instructions

  1. 1 Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
  2. 2 Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
  3. 3 Place lettuce in a salad bowl along with the carrot and tomato. Sprinkle with bacon and eggs and toss.
  4. 4 Drizzle oil over salad. Add vinegar and salt and pepper to taste.

By Samantha

Kale Pasta Salad
Lunch American

Kale Pasta Salad

5.0

Prep
20 min
Cook
20 min
Total
40 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain well.
  2. 2 Combine pasta, carrots, kale, cherry tomatoes, cucumber, bell pepper, olives, and shallot in a bowl. Combine Greek dressing and mayonnaise in a separate bowl; drizzle over salad and mix until well combined.

By CookingWithShelia

Garden Pasta Salad
Lunch American

Garden Pasta Salad

4.4

Prep
25 min
Cook
15 min
Total
100 min

Instructions

  1. 1 Mix tomatoes, celery, carrots, bell pepper, cucumber, and onion together in a large bowl. Add cooled pasta, salad dressing, and Parmesan; mix until well combined. Cover and chill for 1 hour before serving.
  2. 2 Bring a large pot of lightly salted water to a boil; cook pasta at a boil until tender yet firm to the bite, about 8 minutes. Rinse under cold water, and drain.

By L Gale

Kikuchan's Potato-Crab Salad
Lunch American

Kikuchan's Potato-Crab Salad

4.0

Prep
20 min
Cook
30 min
Total
110 min

Instructions

  1. 1 Place potatoes into a large saucepan with enough water to cover. Bring to a boil, and cook over medium-high heat for 30 minutes, or until tender. Drain, peel and dice while still hot. This is what will make the salad fluffy. Cover and refrigerate until cold.
  2. 2 In a large serving bowl, toss together the potatoes, eggs, crabmeat, black olives and carrot. Sprinkle with sugar, and stir in enough mayonnaise to moisten. Season with salt and pepper to taste. Chill until ready to serve.

By KIKUKAT

Zippy Cucumber Salad
Lunch American

Zippy Cucumber Salad

4.3

Prep
25 min
Cook
Total
85 min

Instructions

  1. 1 Use a vegetable peeler to peel stripes in the cucumbers leaving half the skin. Halve the cucumbers lengthwise. Use spoon to remove the seeds from the cucumber halves. Slice the halves thinly.
  2. 2 Place the cucumber, onion, and 2 teaspoons salt in a bowl with enough water to cover; allow to marinate in refrigerator at least 30 minutes. Drain thoroughly in a colander and transfer to a large bowl; add the jalapeno pepper and carrot to the mixture.
  3. 3 Stir the rice vinegar, ginger, sugar, and pepper together in a small bowl until the sugar is completely dissolved; pour over the cucumber mixture and stir to evenly coat. Cover with plastic wrap and chill in refrigerator at least 30 minutes.

By Cheryl

Cauliflower and Egg Salad
Lunch American

Cauliflower and Egg Salad

4.7

Prep
20 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil. Cook cauliflower in boiling water until tender, about 10 minutes; drain.
  2. 2 Mix together cauliflower, eggs, carrot, green onions, relish, mayonnaise, and mustard in a large bowl until well combined. Season with salt and black pepper.

By Rosalie