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Egg Salad with Celery
Lunch American

Egg Salad with Celery

4.7

Prep
10 min
Cook
5 min
Total
25 min

Instructions

  1. 1 Place eggs in a medium saucepan and cover with cold water. Bring to a boil, remove from heat, and let eggs stand in hot water for 10 minutes. Remove eggs from hot water; cool under cold running water, and peel.
  2. 2 Chop eggs into a bowl both ways using an egg slicer. Add celery, mayonnaise, onion, mustard powder, and salt; stir to combine.

By GOLDIE6175

Nippy Pork Salad
Lunch American

Nippy Pork Salad

4.7

Prep
15 min
Cook
Total
255 min

Instructions

  1. 1 Mix the pork, celery, and green onions in a large bowl.
  2. 2 Combine the mustard, creamy salad dressing, horseradish, hot pepper sauce, and salt in blender. Blend to make a saucy dressing, about 1 minute. Lightly toss the dressing with the pork mixture. Cover and refrigerate until serving.

By Lerie

Poppy Seed Summer Salad
Lunch American

Poppy Seed Summer Salad

4.0

Prep
15 min
Cook
Total
135 min

Instructions

  1. 1 Place cucumbers and cantaloupe in a colander set over a bowl with a plate on top; put a heavy object (such as a large can of food) on the plate to "squeeze" excess liquid from cucumbers and cantaloupe, tossing every 30 minutes, for 2 to 3 hours.
  2. 2 Transfer cucumbers and cantaloupe to a large bowl; toss in onion, celery, dressing, and vinegar to combine. Stir in poppy seeds.

By Jacqueline

Tom's Crunchy Salad
Lunch American

Tom's Crunchy Salad

4.0

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 In a serving bowl, toss together the red bell pepper, green bell pepper, tomatoes, celery, bean sprouts and onion. Stir in the Italian dressing just before serving. This salad can also be stored in a resealable bag in the refrigerator until you are ready to serve it.

By COLVIN

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

Billy's Pasta Salad
Lunch American

Billy's Pasta Salad

4.1

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain, and rinse with cold water to cool.
  2. 2 Stir together chicken, celery, onion, and mayonnaise; fold in cold pasts, and season to taste with salt and pepper. Place in refrigerator, and let rest for at least an hour before serving.

By REDNECKGRL

Elise's Favorite Waldorf Salad
Lunch American

Elise's Favorite Waldorf Salad

4.4

Prep
20 min
Cook
Total
80 min

Instructions

  1. 1 Combine apples, celery, and pecans in a large serving bowl.
  2. 2 Whisk mayonnaise, sugar, lemon juice, and cinnamon together in a medium bowl until well combined.
  3. 3 Whip heavy cream with an electric mixer in a separate medium bowl until soft peaks form; fold into mayonnaise mixture to form a creamy dressing.
  4. 4 Fold dressing into apple mixture until well combined; chill salad in the refrigerator for about 1 hour before serving.

By Gina Maling

Simple Macaroni Salad
Lunch American

Simple Macaroni Salad

4.2

Prep
20 min
Cook
15 min
Total
155 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, 8 to 10 minutes. Drain and rinse with cold water until cool; transfer to a large serving bowl.
  2. 2 Stir bell peppers, celery, green onions, and olive oil into macaroni; mix until well combined. Stir in mayonnaise and soup mix until incorporated.
  3. 3 Chill pasta salad in the refrigerator before serving, 2 to 3 hours.

By Samantha

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

Elbow Macaroni and Kidney Bean Salad
Lunch American

Elbow Macaroni and Kidney Bean Salad

4.3

Prep
10 min
Cook
10 min
Total
140 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil. Cook macaroni in boiling water, stirring occasionally, until cooked through but firm to the bite, 6 to 8 minutes. Drain and rinse with cold water.
  2. 2 Combine cooked macaroni, kidney beans, celery, mayonnaise, onion, red wine vinegar, salt, and pepper in a large serving bowl until well mixed. Chill in the refrigerator for at least 2 hours.

By Jennifer Rapp Griffis

Smoked Chicken Salad
Lunch American

Smoked Chicken Salad

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Combine chicken, celery, grapes, pecans, and scallions in a medium bowl.
  2. 2 Stir mayonnaise, vinegar, paprika, and pepper together in a small bowl until well blended. Pour over chicken mixture and stir until well combined.
  3. 3 Serve immediately or refrigerate until ready to serve, up to 2 days.

By Bibi

Grammy's Calamari Salad
Lunch American

Grammy's Calamari Salad

4.3

Prep
20 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Mix together lemon juice, garlic, and parsley in a medium bowl. Season with salt and pepper; set aside.
  2. 2 Bring a medium pot of water to a boil. Stir in squid and cook until tender, about 3 minutes. Drain.
  3. 3 Add boiled squid, celery, and olives to lemon juice mixture; stir to evenly combine. Cover and chill in the refrigerator until serving.

By Claire

Tarragon Chicken Salad
Lunch American

Tarragon Chicken Salad

4.3

Prep
15 min
Cook
5 min
Total
80 min

Instructions

  1. 1 In a large bowl, combine chicken, celery, chives or green onions, yogurt, sour cream or mayonnaise, and tarragon; mix lightly. Cover, and refrigerate for 1 hour.
  2. 2 Place nuts in a dry skillet. Toast over medium heat, turning frequently, until nuts are fragrant and lightly browned. Add almonds to chicken salad, and season with salt and pepper to taste. Serve immediately.

By jessica

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