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Iceberg Wedge Salad with Warm Bacon Dressing
Lunch American

Iceberg Wedge Salad with Warm Bacon Dressing

4.5

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Arrange lettuce wedges on serving plates and top each wedge with tomato and green onion pieces.
  2. 2 Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels; chop when cool enough to handle. Transfer bacon to a bowl.
  3. 3 Dissolve brown sugar with red wine vinegar, salt, and black pepper in the hot skillet over medium heat, whisking until brown sugar has dissolved. Stir bacon into dressing; adjust seasoning. Pour hot bacon dressing over lettuce wedges.

By kikosmom

Nana's 7-Layer Salad
Lunch American

Nana's 7-Layer Salad

4.1

Prep
20 min
Cook
Total
50 min

Instructions

  1. 1 Mix Cheddar cheese and mayonnaise together in a small bowl.
  2. 2 Pat lettuce into an even layer in the bottom of a large glass serving bowl. Layer tomatoes, black olives, peas, and water chestnuts, respectively, into the bowl. Spread Cheddar cheese mixture over the water chestnuts layer; top with bacon.
  3. 3 Cover bowl with plastic wrap and refrigerate until salad is chilled, at least 30 minutes.

By KellyBecker

Strawberry Summer Salad
Lunch American

Strawberry Summer Salad

4.7

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Whisk mayonnaise, sugar, and vinegar together in a small bowl until well combined; stir in poppy seeds until incorporated.
  2. 2 Toss lettuce, spinach, and onion together in a large bowl; drizzle dressing over top and toss to coat. Add strawberries; lightly toss.

By The Dahl House

Southwestern Grilled Chicken Wraps
Lunch American

Southwestern Grilled Chicken Wraps

4.0

Prep
10 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Preheat an outdoor grill for medium heat and lightly oil the grate. Season chicken with taco seasoning.
  2. 2 Cook on the preheated grill until chicken is no longer pink in the center and the juices run clear, 5 to 7 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Allow to cool enough to handle, about 10 minutes; slice into bite-size pieces.
  3. 3 Combine corn, beans, lettuce, tomato, green onions, Cheddar cheese, and ranch dressing in a bowl; stir in chicken. Assemble wraps as desired in tortillas.

By Shara Bailey

Ahi Poke Salad
Lunch American

Ahi Poke Salad

4.9

Prep
20 min
Cook
Total
80 min

Instructions

  1. 1 Mix together ahi tuna, onion, green onion, seaweed, macadamia nuts, sesame oil, red pepper flakes, and ginger in a mixing bowl.
  2. 2 Cover and refrigerate for the flavors to come together, at least 1 hour.
  3. 3 Arrange lettuce leaves on a serving platter, spoon ahi poke on top, and garnish with cilantro.

By SKYELIGHT

Turkey Wraps
Lunch American

Turkey Wraps

4.6

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Mix cream cheese and Dijon mustard together until smooth; spread about 2 tablespoons of cream cheese mixture on each tortilla, spreading to within 1/4 inch of the edge.
  3. 3 Arrange about 1/4 cup of shredded lettuce on each tortilla; press lettuce down into cream cheese mixture. Place 2 turkey slices per tortilla over the lettuce, and sprinkle with 2 tablespoons of shredded Swiss cheese.
  4. 4 Top each tortilla evenly with crumbled bacon, tomato, and avocado slices.
  5. 5 Roll each tortilla up tightly; cut in half across the middle with a slightly diagonal cut.

By Rochelle Brooks Thompson

California Roll Salad
Lunch American

California Roll Salad

4.5

Prep
30 min
Cook
Total
30 min

Instructions

  1. 1 Place rice and water in a small saucepan, and bring to a boil. Cover, reduce heat to low, and simmer for 20 minutes, or until rice is tender. Set aside to cool.
  2. 2 In a large serving bowl, toss together the lettuce, cucumber, avocado and imitation crabmeat. Stir in cooled rice. In a small bowl, stir together the wasabi powder, mayonnaise, soy sauce, rice vinegar, sugar and sesame oil. Toss salad with dressing (recommended), or serve with dressing on the side.

By TARA LYON

Avocado and Mango Salad
Lunch American

Avocado and Mango Salad

4.0

Prep
30 min
Cook
Total
30 min

Instructions

  1. 1 Combine vinegar, oil, sugar, mustard, and pepper in a bowl. Refrigerate dressing until ready to serve.
  2. 2 Place avocados, mangoes, and lemon juice in a bowl. Mix gently until just combined.
  3. 3 Place lettuce in a large bowl or platter. Add avocado-mango mixture, walnuts, bacon, and the dressing. Toss and serve.

By inspirepassion

Miss Betty's 24-Hour Lettuce Salad
Lunch American

Miss Betty's 24-Hour Lettuce Salad

4.7

Prep
20 min
Cook
10 min
Total
1470 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Spread lettuce out on a large serving dish or bowl. Sprinkle onion, celery, water chestnuts, and frozen peas (unthawed) over lettuce in layers.
  3. 3 Spread mayonnaise over top like a frosting. Sprinkle with sugar and grated cheese. Cover and refrigerate overnight.
  4. 4 Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside.
  5. 5 Before serving, sprinkle crumbled bacon over top, and garnish with tomato wedges, slices of hard-boiled egg, and parsley.

By Peach822

Wedge Salad with Blue Cheese Dressing
Lunch American

Wedge Salad with Blue Cheese Dressing

4.6

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Combine 1/2 of the blue cheese, mayonnaise, buttermilk, vinegar, sour cream, sugar, olive oil, garlic, and pepper in a bowl; blend with an electric hand mixer until well combined. Cover and chill in the refrigerator until serving.
  3. 3 Place each lettuce wedge on a salad plate. Drizzle dressing over each wedge. Scatter tomatoes, onion, and remaining blue cheese over each salad.

By cabanagrl

Warm Chicken, Bacon, and Egg Salad with Mayonnaise Dressing
Lunch American

Warm Chicken, Bacon, and Egg Salad with Mayonnaise Dressing

4.5

Prep
25 min
Cook
20 min
Total
45 min

Instructions

  1. 1 Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels. Chop bacon when cool enough to handle.
  2. 2 Bring a saucepan of water to a boil, reduce heat to medium, and gently lower eggs into the boiling water using a spoon. Boil for 8 minutes. Remove immediately from heat, drain, and cover eggs with cold water.
  3. 3 Heat vegetable oil in a skillet over medium heat; cook and stir chicken cubes, onion, and mushrooms in the hot oil until the meat is no longer pink inside and mushrooms are softened, about 10 minutes.
  4. 4 Place iceberg lettuce into a salad bowl. Add chicken-mushroom mixture and bacon. Top with red bell pepper, cherry tomatoes, and white Cheddar cheese. Stir mayonnaise into salad, tossing gently to coat. Peel eggs and cut each egg in half; cut halves horizontally into 3 wedges apiece. Arrange eggs on top of salad; serve warm.

By holliek8

The Really Good Salad Recipe with Pieces of Fruit
Lunch American

The Really Good Salad Recipe with Pieces of Fruit

4.9

Prep
15 min
Cook
5 min
Total
20 min

Instructions

  1. 1 In a skillet over medium heat, cook and stir the almonds and 1/2 cup sugar 5 minutes, or until almonds are well-coated and lightly browned.
  2. 2 In a bowl, mix the olive oil, vinegar, 2 tablespoons sugar, salt, and pepper. Set aside.
  3. 3 In a large bowl, gently mix the almonds, iceberg lettuce, leaf lettuce, celery, chives, cranberries, mandarin orange, peaches, mango, and strawberries. Serve with desired amount of the oil and vinegar dressing.

By BOOTS582

Make-Ahead Cauliflower Salad
Lunch

Make-Ahead Cauliflower Salad

4.4

Prep
25 min
Cook
10 min
Total
1475 min

Instructions

  1. 1 Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Chop into small pieces.
  2. 2 Layer lettuce, cauliflower, onion, chopped bacon, mayonnaise, sugar, and Parmesan cheese in a large bowl, in that order. Cover the bowl tightly with plastic wrap. Place a heavy pan on top to press down salad.
  3. 3 Refrigerate for 24 to 36 hours, checking occasionally that salad remains pressed.
  4. 4 Toss salad to serve; season with black pepper.

By Iwnbb

Shelly's Super Salad
Lunch

Shelly's Super Salad

4.3

Prep
20 min
Cook
15 min
Total
35 min

Instructions

  1. 1 Place eggs in a saucepan and cover completely with cold water. Bring water to a boil. Cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
  2. 2 In a large salad bowl, combine the lettuce, spinach, tomatoes, red onion, mushrooms, eggs and cucumbers.
  3. 3 Pour enough salad dressing to coat; toss and serve with fat-free croutons or melba toast.

By mplauche

Tuna Pasta Salad
Lunch

Tuna Pasta Salad

4.4

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Fill a large pot with lightly salted water and bring to a boil. Stir in seashell pasta, and return to a boil. Cook pasta uncovered, stirring occasionally, until cooked through, but still firm to the bite, about 11 minutes; drain.
  2. 2 Place green onions and lettuce in a large bowl. Add pasta, tuna, peas, and grated Cheddar cheese; mix well. Stir in dressing; toss to coat.

By Dianne VanHuss

Toasted Red Pepper Chicken Sandwich
Lunch

Toasted Red Pepper Chicken Sandwich

3.0

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Lightly toast bread.
  2. 2 Spread a small amount of Dietz & Watson Sweet Red Pepper Mayo on one slice of bread.
  3. 3 Layer your sandwich as follows: bread, lettuce, tomato, Dietz & Watson Honey Grilled Chicken, Dietz & Watson Yellow Cheddar, bread.
  4. 4 Top sandwich with two pickle spears.

By Dietz Watson

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

Western Salad
Lunch

Western Salad

4.4

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Place the shredded lettuce in a large, flat dish. Layer with cucumbers, green onions, green bell pepper, cauliflower, baby carrots, broccoli, and radishes. Pour drained beans over the vegetables. Cover with Ranch-style dressing, and top with nacho-flavor tortilla chips. Cover, and chill until serving.

By Leslie Spargo

Garbanzo Bean Salad
Lunch

Garbanzo Bean Salad

4.5

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 In a salad bowl, combine the chick peas, celery, onion, apple or grapes and chopped nuts.
  2. 2 Prepare the dressing by whisking together the mayonnaise, honey, mustard and lemon juice.
  3. 3 Combine the salad mixture and dressing. Toss and serve on a bed of shredded lettuce.

By Dottie

Pizza Salad
Lunch

Pizza Salad

3.7

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Combine lettuce, salami, mozzarella cheese, Cheddar cheese, tomato, olives, and chives in a large bowl. Mix well to combine.
  2. 2 Make dressing: Whisk together tomato sauce, oil, vinegar, sugar, oregano, salt, garlic powder, and pepper in a medium bowl.
  3. 3 Pour enough dressing over lettuce mixture to coat; toss and serve.

By Patrick

Grandma's Easy Turkey Taco Salad
Lunch Mexican

Grandma's Easy Turkey Taco Salad

4.5

Prep
20 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Heat a large skillet over medium-high heat, and stir in the ground turkey. Cook and stir until the turkey is crumbly, evenly browned, and no longer pink. Mix in taco seasoning mix as directed on package. Remove from heat.
  2. 2 Combine the turkey, black beans, lettuce, tomatoes, and tortilla chips in a large bowl. Toss with salad dressing. Serve immediately, or refrigerate for an hour before serving.

By Jennifer Wood Anastasia

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

Simple Salad Dressing
Lunch

Simple Salad Dressing

5.0

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Run a fork lengthwise down cucumber skin to create thin stripes. Cut cucumber into thin slices.
  2. 2 Place cucumber into a large bowl with iceberg lettuce, romaine, tomatoes, and chicory.
  3. 3 Whisk oil, vinegar, Italian seasoning, lemon juice, celery seed, garlic salt, pepper, and ginger together in a small bowl. Pour over salad and toss to coat.
  4. 4 Garnish with pine nuts and Parmesan cheese. Serve within 10 to 15 minutes so lettuces don't wilt.

By Grillzilla

Healthier Taco Salad
Lunch

Healthier Taco Salad

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Heat a large skillet over medium heat. Cook and stir beef and onion in the hot skillet until beef is no longer pink, 5 to 7 minutes. Drain and discard grease, and return beef to the skillet. Add tomato juice, hot sauce, chili powder, cumin, garlic powder, oregano, salt, and cayenne pepper. Reduce heat and simmer gently, about 15 minutes.
  2. 2 Break tortilla chips into bowls and top with the ground beef mixture. Finish with Cheddar cheese, lettuce, and salsa.

By Angela

Tex-Mex Tuna Salad
Lunch Mexican

Tex-Mex Tuna Salad

3.9

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 In a large bowl, combine the tuna, olives, green onions and celery; toss together.
  2. 2 In a medium bowl, whisk together the salsa, sour cream and cumin. Pour over tuna mixture; lightly toss to mix.
  3. 3 Line taco shells with shredded lettuce and spoon tuna mixture into shells. Drizzle with additional salsa or top with additional sour cream if desired.

By Jackie

Beef Taco Salad
Lunch Mexican

Beef Taco Salad

4.6

Prep
15 min
Cook
15 min
Total
510 min

Instructions

  1. 1 Place ground beef in a large, deep skillet. Cook and stir over medium-high heat until evenly brown. Drain and discard grease. Add taco seasoning mix and prepare according to package directions. Set aside to cool.
  2. 2 Combine cooled beef mixture, lettuce, onion, bell pepper, cheese, tomatoes, and tortilla chips in a large serving bowl. Add enough dressing to coat; mix well and refrigerate for 8 hours to overnight.

By Susan