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Chicken Broccoli Salad
Lunch American

Chicken Broccoli Salad

4.7

Prep
15 min
Cook
Total
75 min

Instructions

  1. 1 Combine broccoli, chicken, walnuts, and green onions in a large bowl.
  2. 2 Whisk mayonnaise, vinegar, and sugar together in a bowl until well blended.
  3. 3 Pour mayonnaise dressing over broccoli mixture; toss to coat.
  4. 4 Cover and refrigerate until chilled, if desired. Sprinkle with crumbled bacon to serve.

By JeriM in Austin, Tx

Spinach Watermelon-Mint Salad
Lunch American

Spinach Watermelon-Mint Salad

4.7

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Whisk apple cider vinegar, oil, Worcestershire sauce, sugar, sesame seeds, and poppy seeds together in a large bowl until well combined; set vinaigrette aside.
  2. 2 Combine watermelon, onion, spinach, pecans, and mint in a large serving bowl; toss with vinaigrette just before serving.

By TAMMTEXAS

Sweet-Sour Green Bean Soup
Lunch American

Sweet-Sour Green Bean Soup

4.3

Prep
15 min
Cook
40 min
Total
55 min

Instructions

  1. 1 Place potatoes and green beans into a large pot. Pour enough water over potatoes and green beans just to cover and season with salt and pepper; bring to a boil. Reduce heat to medium-low and simmer until potatoes are tender, about 20 minutes.
  2. 2 Place bacon in a large skillet; cook and stir over medium-high heat until evenly browned, about 10 minutes. Stir flour into bacon until flour forms a paste, 2 to 3 minutes. Mix bacon mixture into potato mixture; bring to a boil and cook until thickened, 5 to 10 minutes. Mix vinegar and sugar into soup.

By Cookiemonster

Easy Apple-Carrot Coleslaw
Lunch American

Easy Apple-Carrot Coleslaw

4.1

Prep
30 min
Cook
Total
30 min

Instructions

  1. 1 Place a large colander into the sink. Place the coleslaw mix and red cabbage into the colander. Sprinkle lightly with salt, toss, and allow to stand 15 minutes.
  2. 2 Pour the vinegar into a large bowl. Grate apples into the bowl and toss with vinegar to keep from turning brown. Stir in the grated carrots, mayonnaise, sour cream, and celery seed until evenly coated. Season with black pepper to taste.
  3. 3 Rinse the coleslaw mix and cabbage with very cold water; drain, pressing out as much water as possible. Taste, and if still too salty, repeat the process. Pat dry with paper towels. Stir coleslaw and cabbage into apple mixture, and toss to coat evenly with dressing. Chill until ready to serve; stir before serving.

By Carolyn Bunkley

Winter Market Salad
Lunch American

Winter Market Salad

4.6

Prep
30 min
Cook
Total
30 min

Instructions

  1. 1 Place the olive oil, vinegar, yellow mustard, Dijon mustard, and honey into a screw top jar. Seal, and shake to blend the salad dressing. Season to taste with salt and pepper.
  2. 2 Scatter the beet, celery root, carrot, and apple in layers onto individual salad plates. Drizzle with dressing to serve.

By lynzee

Curried Broccoli Salad
Lunch American

Curried Broccoli Salad

4.0

Prep
20 min
Cook
Total
200 min

Instructions

  1. 1 Whisk Greek yogurt, mayonnaise, vinegar, curry powder, honey, onion powder, salt, and pepper together in a bowl. Taste and adjust seasonings to your flavor preference.
  2. 2 Combine broccoli, currants, and sunflower seeds in a large resealable container. Add 1 to 1 1/2 cups dressing. Cover and shake to coat. Reserve remaining dressing for another use.
  3. 3 Chill in the refrigerator for 3 hours before serving.

By Geminidipity

Savory Cucumber Salad
Lunch American

Savory Cucumber Salad

4.3

Prep
25 min
Cook
Total
145 min

Instructions

  1. 1 Spread a paper towel on a large platter; arrange cucumber slices in a single layer on the paper towel. Sprinkle ⅛ teaspoon salt over cucumber slices; refrigerate 2 to 6 hours.
  2. 2 Meanwhile, combine sour cream, green onions, sugar, vinegar, garlic, dill, paprika, black pepper, and remaining ⅛ teaspoon salt in a medium bowl; refrigerate 1 to 4 hours.
  3. 3 Transfer cucumbers to a large serving bowl; pour sour cream dressing over cucumbers and stir gently to coat.

By NoRainOnMyParade

Creamy Cauliflower Egg Salad
Lunch American

Creamy Cauliflower Egg Salad

4.6

Prep
20 min
Cook
10 min
Total
90 min

Instructions

  1. 1 Place cauliflower into a microwave-safe bowl, cover, and cook in microwave oven until tender, about 7 minutes. Uncover and cool for 5 minutes.
  2. 2 Stir eggs, creamy salad dressing, celery, green onions, sour cream, apple cider vinegar, sugar, salt, and black pepper in a bowl until thoroughly combined. Mix cauliflower into dressing. Chill at least 1 hour before serving.

By OMARILYN

Creamy Apple Slaw
Lunch American

Creamy Apple Slaw

5.0

Prep
20 min
Cook
Total
40 min

Instructions

  1. 1 Whisk sour cream, sugar, vinegar, and ranch dressing mix together in a large bowl; fold in cabbage mix, apples, celery, and green onion. Toss mixture to coat; season with salt and pepper. Cover bowl tightly with plastic wrap and chill until flavors blend, 20 minutes to 4 hours.

By Caroline

Avocado and Cantaloupe Salad with Creamy French Dressing
Lunch American

Avocado and Cantaloupe Salad with Creamy French Dressing

4.6

Prep
30 min
Cook
Total
30 min

Instructions

  1. 1 Whisk vinegar, sugar, paprika, Worcestershire sauce, garlic, salt, mustard powder, and cayenne pepper together in a bowl until well combined; slowly drizzle in oil while whisking rapidly until thick and creamy.
  2. 2 Place arugula leaves in a salad bowl; top with cantaloupe and avocado. Drizzle with vinaigrette; sprinkle with almonds.

By nancy

Red Cabbage and Celery Root Coleslaw with Apple Cider Dressing
Lunch American

Red Cabbage and Celery Root Coleslaw with Apple Cider Dressing

3.7

Prep
30 min
Cook
Total
30 min

Instructions

  1. 1 Combine red cabbage, celery root, carrot, and green onions in a large bowl.
  2. 2 Place olive oil, apple cider vinegar, garlic, balsamic vinegar, celery seeds, salt, and black pepper in a jar. Seal and shake to mix well. Pour dressing over red cabbage mixture and toss to combine.

By Gina Milanese

"Couldn't Be Easier" Three-Bean Salad
Lunch American

"Couldn't Be Easier" Three-Bean Salad

4.3

Prep
10 min
Cook
Total
1450 min

Instructions

  1. 1 Combine green beans, lima beans, red beans, red bell pepper, and onion in a large bowl with a tight-fitting lid.
  2. 2 Mix together canola oil, apple cider vinegar, sugar, garlic powder, salt, and black pepper in a small bowl. Pour mixture over bean mixture. Seal lid and shake bowl until evenly coated. Refrigerate for 24 hours or until all ingredients are completely thawed. Shake well before serving.

By MISSJACKIE

California Summer Macaroni Salad
Lunch American

California Summer Macaroni Salad

3.0

Prep
15 min
Cook
35 min
Total
50 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, rinse with cold water, and transfer to a large bowl. Place in the refrigerator to chill while you prepare the eggs.
  2. 2 Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel. Slice eggs with an egg slicer.
  3. 3 Mix mayonnaise, vinegar, relish, white pepper, and sea salt together in a small bowl. Gently mix in avocado, celery, and green onion, being careful not to overmix the avocado. Mix in sliced eggs.
  4. 4 Add mayonnaise mixture to cooled macaroni; stir until well coated.

By LadyElizabethV

Shredded Apple Carrot Salad
Lunch American

Shredded Apple Carrot Salad

4.5

Prep
15 min
Cook
5 min
Total
20 min

Instructions

  1. 1 Heat a skillet over medium heat; pour sesame seeds into the hot skillet. Cook, stirring often, until sesame seeds are lightly browned and fragrant, 3 to 5 minutes. Remove from heat.
  2. 2 Mix carrots, apple, toasted sesame seeds, and parsley together in a bowl.
  3. 3 Whisk lemon juice, vinegar, sugar, garlic, salt, and pepper together in a separate bowl; slowly drizzle safflower oil into lemon juice mixture while continuing to whisk. Pour dressing over carrot mixture; toss to coat.

By Alli Shircliff

Mindy's Macaroni Salad
Lunch American

Mindy's Macaroni Salad

4.6

Prep
15 min
Cook
15 min
Total
150 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil. Cook macaroni in boiling water until tender yet firm to the bite, 8 to 10 minutes. Drain and rinse under cold water.
  2. 2 Mix together cooked macaroni, celery, sweet onion, pimentos, and pickle in a large serving bowl until well combined.
  3. 3 Stir together creamy salad dressing, sugar, vinegar, mustard, and salt in a medium bowl until smooth.; stir into macaroni mixture until evenly coated. Fold in eggs. Chill in the refrigerator for at least 2 hours before serving.

By TIMSGAL

Summer Watermelon Gazpacho
Lunch American

Summer Watermelon Gazpacho

4.7

Prep
20 min
Cook
Total
80 min

Instructions

  1. 1 Combine watermelon, tomatoes, bell pepper, cucumber, shallot, lime juice, vinegar, salt, and black pepper in a high-powered blender; blend until smooth, 20 to 30 seconds. Transfer soup to a bowl; cover with plastic wrap and refrigerate to meld flavors and chill soup, at least 1 hour.
  2. 2 Stir gazpacho before serving; divide between four bowls. Top servings with feta cheese and cilantro.

By France Cevallos

Mad Hatter Salad
Lunch American

Mad Hatter Salad

4.7

Prep
20 min
Cook
15 min
Total
35 min

Instructions

  1. 1 Toss together coleslaw mix, broccoli, and green onions in a large bowl. Set aside.
  2. 2 Melt butter in a large skillet over medium heat. Crumble ramen noodles into a bowl, and mix with almonds and sunflower seeds. Sprinkle ramen seasoning packets over top. Add to the skillet; cook and stir until noodles and nuts are toasted, about 8 minutes.
  3. 3 Combine sugar, oil, vinegar, and soy sauce in a jar with a tight-fitting lid. Seal, and shake vigorously to blend.
  4. 4 Just before serving, combine the slaw mixture with the nuts and noodles. Pour the dressing over all, and stir briefly to coat.

By Katherine S Otter

Mushroom Broccoli Salad
Lunch American

Mushroom Broccoli Salad

4.8

Prep
20 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Place bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on a paper towel-lined plate. Crumble bacon.
  2. 2 Combine broccoli, mushrooms, red onion, raisins, sunflower seeds, and crumbled bacon in a large bowl.
  3. 3 Mix mayonnaise, sugar, vinegar, salt, and black pepper in a bowl until well blended.
  4. 4 Pour mayonnaise mixture over vegetables. Toss to coat.

By cookiecrumbles3

Fried Tofu Lentil Bites
Lunch American

Fried Tofu Lentil Bites

4.0

Prep
20 min
Cook
4 min
Total
144 min

Instructions

  1. 1 Place lentils into a large container and cover with several inches of cool water; soak for 2 hours.
  2. 2 Place lentils, tofu, spinach, sugar, 1/2 teaspoon salt, and pepper in a bowl; mix by hand. Incorporate flour until just combined.
  3. 3 Heat vegetable oil in a saucepan over medium heat. Drop rounded teaspoonfuls of the tofu mixture gently into the hot oil. Fry until golden brown, about 2 minutes per side. Drain on a paper towel-lined plate.
  4. 4 Combine sunflower seed oil, soy milk, apple cider vinegar, and sea salt in a bowl; blend with an immersion blender until mayonnaise is smooth. Serve with tofu bites.

By VeggieCravings

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

Tommy's Blue Cheese Coleslaw (with Bacon and Grapes)
Lunch American

Tommy's Blue Cheese Coleslaw (with Bacon and Grapes)

5.0

Prep
20 min
Cook
Total
500 min

Instructions

  1. 1 Combine sour cream, mayonnaise, apple cider vinegar, mustard, and sugar in a bowl; stir until evenly mixed. Fold in blue cheese crumbles; mix in cabbage and carrot mix and grapes. Season with salt and pepper. Top with chopped bacon.
  2. 2 Refrigerate coleslaw until sticky and wet, 8 hours or overnight.

By Teemo

Pear and Blue Cheese Salad
Lunch American

Pear and Blue Cheese Salad

4.9

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Place salad greens in a large bowl. Add pear, red onion, pecans, and blue cheese; toss to combine.
  2. 2 Place mayonnaise, apple cider vinegar, maple syrup, brown sugar, salt, and pepper in a blender; blend thoroughly. With the motor running, pour in walnut oil in a slow, steady stream. Blend until dressing becomes creamy, about 1 minute. Pour over salad; toss to coat evenly. Serve immediately.

By SPERL25

Dallas-Style Sloppy Joes
Lunch American

Dallas-Style Sloppy Joes

4.5

Prep
20 min
Cook
25 min
Total
45 min

Instructions

  1. 1 Cook the ground beef in a large skillet over medium heat until completely browned, 5 to 7 minutes. Add the onion and bell pepper, season with sea salt and black pepper, and cook until vegetables soften, about 7 minutes.
  2. 2 Stir in the ketchup, vinegar, Worcestershire sauce, brown sugar, mustard, and barbeque sauce. Reduce heat to low and simmer the mixture until thickened, about 10 minutes. Add Parmesan cheese and serve on toasted hamburger buns.

By Caitlin