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Amazing Crunchy Tofu Salad
Lunch American

Amazing Crunchy Tofu Salad

3.9

Prep
40 min
Cook
10 min
Total
50 min

Instructions

  1. 1 Toss the tofu with lemon juice and 2 tablespoons of soy sauce in a small bowl, set aside to marinate.
  2. 2 Combine the cornstarch and bread crumbs with 1 minced shallot and half of the green onions in a bowl. Toss the tofu with the cornstarch mixture to generously bread; reserve the remaining marinade.
  3. 3 Heat about 1/4 inch of oil in a skillet over medium heat. Fry the tofu cubes on all sides until golden brown, remove to drain on a paper towel.
  4. 4 Whisk together the remaining marinade with the vinegar, 4 tablespoons of soy sauce, sugar, and chili oil; set aside. Toss together the salad mix, cucumber, tomato, tofu cubes, and remaining shallot in a large bowl; add the dressing and toss to combine.

By Alyssa

Shrimp, Avocado, and Grapefruit Salad
Lunch American

Shrimp, Avocado, and Grapefruit Salad

5.0

Prep
30 min
Cook
Total
30 min

Instructions

  1. 1 Whisk mayonnaise, ketchup, honey, and vinegar together in a bowl. Add diced red onion, salt, and pepper. Place a damp cloth under the bowl to keep from moving; add olive oil very slowly in a stream while whisking. Adjust seasoning if needed.
  2. 2 Prepare plates with a bed of mixed greens. Center avocado slices on plates, surround with grapefruit segments, and top with shrimp. Drizzle generously with honey cider salad dressing and garnish with red onion slices.

By Be Curious Cuisine

Karen's Spring Mix Salad
Lunch

Karen's Spring Mix Salad

4.3

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 In a large bowl, toss together the mixed greens, avocado, tomato, olives and pepperoncini peppers. Set aside.
  2. 2 In a small bowl, whisk together the oil, vinegar, garlic salt, oregano and basil. Pour over the salad mixture and toss to coat. Sprinkle with parmesan and serve.

By Michelle

Refreshing Citrus Salad
Lunch

Refreshing Citrus Salad

5.0

Prep
30 min
Cook
Total
30 min

Instructions

  1. 1 Combine canola oil, sugar, apple cider vinegar, sesame oil, onion, poppy seeds, sesame seeds, garlic, and paprika in a jar. Close and shake jar until dressing is well mixed.
  2. 2 Place salad greens in a large bowl. Pour in half of the dressing; toss to mix. Arrange mandarin oranges, grape tomatoes, almonds, Gorgonzola cheese, and green onions on top.

By Tina Andre' Fox

Curried Cashew, Pear, and Grape Salad
Lunch

Curried Cashew, Pear, and Grape Salad

4.8

Prep
30 min
Cook
15 min
Total
45 min

Instructions

  1. 1 In a large, dry skillet over medium-high heat, toast cashews until golden brown, about 5 minutes. Remove cashews to a dish to cool slightly.
  2. 2 Return skillet to medium-high heat, cook bacon strips until crisp on both sides, about 7 minutes. Remove bacon with a slotted spoon, and soak up grease with a paper towel. Coarsely chop bacon, and set aside.
  3. 3 In a medium bowl, stir together butter, rosemary, curry powder, brown sugar, salt, cayenne pepper, and toasted cashews. Set aside.
  4. 4 In a small bowl, stir together white wine vinegar, mustard, and honey. Slowly whisk in olive oil, and sprinkle with salt and pepper to taste.
  5. 5 In a large salad bowl, toss dressing with greens, pear slices, grapes, and bacon, and sprinkle with nut mixture.

By CHRISTYG

Easy Sesame Chicken Salad
Lunch Asian

Easy Sesame Chicken Salad

4.0

Prep
25 min
Cook
15 min
Total
40 min

Instructions

  1. 1 Heat oil in a large skillet over medium-high heat. Add chicken, season with salt and pepper, and cook until no longer pink in the center and the juices run clear, about 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from the heat and set aside to cool.
  2. 2 While chicken is cooling, combine olive oil, vinegar, soy sauce, ginger, brown sugar, garlic, and red pepper in a Mason jar; close lid and shake vigorously until combined.
  3. 3 Chop cooled chicken and place in a bowl with dressing and sesame seeds; toss to combine.
  4. 4 Combine mixed greens, cherry tomatoes, and onion in a large bowl. Mix in dressed chicken and top with mandarin oranges.

By Mallory

Sugar Snap Pea and Berry Salad
Side Dish American

Sugar Snap Pea and Berry Salad

4.5

Prep
15 min
Cook
2 min
Total
50 min

Instructions

  1. 1 Bring a pot of water to a boil. Place snap peas in pot, and cook 1 to 2 minutes. Drain, rinse under cold water, and set aside.
  2. 2 Place about 1 1/2 tablespoons raspberries in a strainer over a bowl, and crush with a wooden spoon. Discard pulp. Mix vinegar, olive oil, sugar, salt, and pepper with the strained raspberry juice.
  3. 3 In a large bowl, gently toss the dressing with the snap peas, remaining raspberries, and blueberries. Cover, and chill at least 30 minutes in the refrigerator. Toss with greens just before serving.

By Paula Kelsay McFarland

Sesame Chicken and Soba Noodles
Dinner American

Sesame Chicken and Soba Noodles

4.0

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Fill a large pot with lightly salted water and bring to a rolling boil. Ease soba noodles into the water and return to a boil. Cook, uncovered and stirring occasionally, until noodles are tender yet firm to the bite, 5 to 7 minutes. Drain and rinse under cold water.
  2. 2 Heat soy sauce and brown sugar in a large skillet over medium heat. Add chicken; cook and stir until no longer pink in the center and the juices run clear, 5 to 7 minutes. Transfer to a bowl; sprinkle with sesame seeds and toss to coat.
  3. 3 Whisk olive oil, vinegar, and ginger together in a bowl until combined. Divide greens among four plates; top with soba noodles and chicken. Serve with vinaigrette.

By Katagator

Citrus Walnut Salad
Dinner American

Citrus Walnut Salad

4.5

Prep
25 min
Cook
5 min
Total
30 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Spread walnuts on a baking sheet.
  2. 2 Toast walnuts in the preheated oven until golden brown and fragrant, about 5 minutes.
  3. 3 Slice top and bottom off 1 orange and set on a flat work surface. Cut downwards from the top, following the curve of the fruit, to remove all of the skin and pith. Repeat with remaining orange and grapefruit.
  4. 4 Holding 1 orange over a bowl to catch juice, cut both sides of each segment away from the connective membrane and transfer to a separate bowl. Squeeze extra juice from the membranes into the bowl. Repeat with remaining orange and grapefruit.
  5. 5 Mix toasted walnuts, salad greens, and feta cheese into the bowl of orange and grapefruit segments.
  6. 6 Pour orange and grapefruit juice into a glass measuring cup. Add enough pomegranate juice to reach 1/3 cup. Whisk in 1 teaspoon orange zest, sugar, parsley, and salt. Whisk in oil until dressing is thick.
  7. 7 Drizzle dressing over salad.

By dana_shmana

Cherry, Pear, and Pecan Salad
Dinner American

Cherry, Pear, and Pecan Salad

5.0

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Combine balsamic vinegar and cherry preserves for vinaigrette in a small bowl. Gradually whisk in olive oil until emulsified. Season with salt and pepper.
  2. 2 Toss mixed greens, pears, cherries, pecans, red onion, and vinaigrette in a large salad bowl.
  3. 3 Evenly distribute salad among four individual salad bowls and top with Gorgonzola cheese.

By Mommy Epstein

Fabulous Fall Chicken Salad
Dinner American

Fabulous Fall Chicken Salad

4.0

Prep
10 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Season chicken with salt and pepper.
  2. 2 Heat a skillet over medium heat. Add olive oil when the pan is hot. Add chicken and cook until no longer pink in the centers and 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 chicken to rest for 10 minutes, then slice into strips.
  3. 3 Toss salad greens, apples, cranberries, pecans, Parmesan cheese, and green onions together in a large bowl until well blended. Top with chicken and serve with balsamic vinaigrette dressing.

By Andrea Parker

Roasted Beet Salad with Goat Cheese
Dinner American

Roasted Beet Salad with Goat Cheese

5.0

Prep
20 min
Cook
50 min
Total
75 min

Instructions

  1. 1 Preheat the oven to 250 degrees F (120 degrees C).
  2. 2 Drizzle beets with olive oil and season with salt and pepper. Wrap beets in aluminum foil and place in a large baking dish.
  3. 3 Roast in the preheated oven until beets are easily pierced with a knife, 45 minutes to 2 hours, depending on size.
  4. 4 Remove beets from the oven and let cool slightly. Unwrap, reserving any juice that is in the aluminum foil. Peel beets under warm water, cut into cubes, and place in a bowl.
  5. 5 Place egg, flour, and bread crumbs into 3 separate dishes. Season all 3 with salt and pepper.
  6. 6 Toss each goat cheese medallion in egg to coat, move to flour and coat then toss in bread crumbs, coating both sides evenly. Transfer medallions to a plate and place in the refrigerator to firm up, about 5 minutes.
  7. 7 Heat canola oil over medium heat in a frying pan until it sizzles. Place goat cheese medallions in hot oil and fry until golden, about 1 minute per side. Remove from oil and transfer to a plate lined with paper towels.
  8. 8 Place a bed of mixed greens on a serving platter and top with beets and goat cheese medallions. Sprinkle with sunflower seeds. Drizzle with balsamic dressing and reserved beet juice.

By hannahclevenger

Grilled Halibut with Mango-Papaya Salad
Dinner American

Grilled Halibut with Mango-Papaya Salad

Prep
20 min
Cook
10 min
Total
75 min

Instructions

  1. 1 Pat halibut dry and season with salt and pepper. Combine oil, orange juice, lemon juice, honey, Italian seasoning, garlic, and red pepper flakes in a glass or ceramic bowl for marinade with a whisk to make sure it is well blended. Add halibut and let marinate for 45 minutes to 1 hour.
  2. 2 Preheat an outdoor grill for medium-high heat and lightly oil the grate. Remove fish from marinade and shake off excess. Discard the remaining marinade.
  3. 3 Cook halibut on the preheated grill horizontally for 5 to 7 minutes. Flip and cook vertically for perfect grill marks until it springs back with a mild resistance and flakes easily with a fork, 5 to 7 minutes more; be careful not to overcook. Remove from grill and sprinkle with fresh dill.
  4. 4 Combine salad greens, mushrooms, mango, papaya, onion, bacon, and feta cheese in a bowl.
  5. 5 Whisk salad dressing, orange juice, and honey for dressing together in another bowl. Pour over salad and toss to coat. Serve with grilled halibut.

By MsChae916

Italian Taco Salad
Mexican

Italian Taco Salad

4.1

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 In a medium skillet over medium heat, cook the ground beef until evenly browned. Remove from heat, and drain.
  2. 2 In a large bowl, combine the ground beef, tortilla chips, mozzarella cheese, Cheddar cheese, and salad greens. Toss with Italian dressing until evenly coated, and serve.

By Blayne

Chicken Fiesta Salad
Mexican

Chicken Fiesta Salad

4.6

Prep
10 min
Cook
30 min
Total
40 min

Instructions

  1. 1 Rub chicken evenly with 1/2 the fajita seasoning. Heat the oil in a skillet over medium heat, and cook the chicken 8 minutes on each side, or until juices run clear; set aside.
  2. 2 In a large saucepan, mix beans, corn, salsa and other 1/2 of fajita seasoning. Heat over medium heat until warm.
  3. 3 Prepare the salad by tossing the greens, onion and tomato. Top salad with chicken and dress with the bean and corn mixture.

By ANGL8277

Strawberry Salad with Shallot-Honey Vinaigrette

Strawberry Salad with Shallot-Honey Vinaigrette

4.7

Prep
15 min
Cook
2 min
Total
17 min

Instructions

  1. 1 Combine the lemon juice, honey, shallot, thyme, salt, and red pepper flakes together in a bowl; vigorously whisk the olive oil and vegetable oil into the lemon juice mixture. Set aside.
  2. 2 Place a small skillet over medium-high heat; toss the almonds, sugar, and salt together in the hot skillet until the sugar caramelizes on the almonds, 2 to 3 minutes. Remove from heat immediately.
  3. 3 Place the salad mix in a large bowl. Drizzle the dressing over the salad mix and toss to coat. Top with the almonds and strawberries to serve.

By JenG

My Most-Requested Dinner Salad
Dinner

My Most-Requested Dinner Salad

3.0

Prep
30 min
Cook
Total
210 min

Instructions

  1. 1 Combine sugar, vinegar, water, mustard, garlic, salt, and red pepper flakes in a blender and mix on high until smooth. Slowly drizzle in oil while blending on low speed until dressing is thick. Season with black pepper and additional salt, if desired. Refrigerate about 3 hours, or up to overnight.
  2. 2 Place mixed greens in a large, party-sized bowl. Add bacon, onion, and blue cheese and arrange tomatoes on top. Drizzle desired amount of dressing on top and toss gently to coat.

By Saveur

Avocado-Citrus Salad with Swiss Chard
Dinner

Avocado-Citrus Salad with Swiss Chard

4.0

Prep
30 min
Cook
Total
30 min

Instructions

  1. 1 Using a sharp knife, remove all of the peel and pith from the citrus fruit. To section each fruit, cut between the membrane and flesh of each fruit and remove the flesh. You should have 2 cups fruit. After sectioning, squeeze the leftover membranes over a bowl to reserve the juice.
  2. 2 Combine 3 tablespoon of reserved fruit juice, olive oil, vinegar, honey, mustard, salt, and pepper in a screw top jar. Close and shake vigorously to combine.
  3. 3 Arrange mixed greens, Swiss chard, orange, grapefruit, and clementine sections, red onion, avocado, and cashews on a large serving platter. Drizzle with dressing.

By cchristi4

Fresh Pear and Cherry Salad with Vanilla Pear Vinaigrette

Fresh Pear and Cherry Salad with Vanilla Pear Vinaigrette

4.1

Prep
15 min
Cook
5 min
Total
20 min

Instructions

  1. 1 Combine sugar, cinnamon and walnuts in a skillet over medium heat. Mix together until sugar and cinnamon are melted and walnuts are evenly coated. Remove from heat. Spread walnuts on a large plate to cool.
  2. 2 In the container of a blender, combine the drained pears, 1/3 cup of the reserved syrup from the can, vinegar, yogurt, honey, salt, pepper, vanilla extract, and nutmeg; blend until smooth.
  3. 3 Assemble the salad by tossing together the mixed greens, spinach, pear slices, dried cherries, feta cheese, and walnuts in a serving bowl. Serve with dressing on the side.

By Erin