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Broccoli and Ramen Noodle Salad
Lunch American

Broccoli and Ramen Noodle Salad

4.6

Prep
15 min
Cook
Total
45 min

Instructions

  1. 1 Combine slaw mix, broken noodles, and green onions together in a large salad bowl.
  2. 2 Whisk sugar, vinegar, oil, and ramen seasoning packets together in a small bowl; pour over salad and toss to evenly coat. Refrigerate until chilled.
  3. 3 Top with peanuts and sunflower seeds before serving.

By Effie and Jarmen

Shrimp Pomelo Salad
Lunch American

Shrimp Pomelo Salad

4.3

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Combine soy sauce, lime juice, honey, sesame oil, and rice vinegar in a bowl to make the dressing; stir until well combined.
  2. 2 Cut off top of the pomelo; score peel using a sharp knife, going about 1/2-inch deep into the peel. Pry peel and pith off the pomelo. Pull apart into 2 halves. Separate segments, peel off membrane, and remove seeds. Break the segments into bite-size pieces.
  3. 3 Toss pomelo with romaine lettuce in a bowl. Top with shrimp; garnish with peanuts and green onion. Drizzle dressing over salad; toss before serving.

By A Day In the Kitchen

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

Soccer Chex Mix
Lunch American

Soccer Chex Mix

4.6

Prep
15 min
Cook
60 min
Total
75 min

Instructions

  1. 1 Gather the ingredients. Preheat the oven to 250 degrees F (120 degrees C).
  2. 2 Mix butter, Worcestershire sauce, seasoned salt, garlic powder, and onion powder in a bowl.
  3. 3 Combine rice cereal squares, corn cereal squares, wheat cereal squares, pretzels, goldfish crackers, bagel chips, and peanuts in a bowl.
  4. 4 Mix about 1/4 of the cereal mixture with 1/4 of the butter mixture in a separate bowl until coated; continue adding more cereal mixture and more butter mixture until cereal mixture is fully coated in butter mixture. Pour onto a baking sheet.
  5. 5 Bake in the preheated oven, stirring every 15 minutes, until butter mixture is baked into cereal mixture, about 1 hour.

By Christie407

Crunchy Curry Tuna Sandwich
Lunch American

Crunchy Curry Tuna Sandwich

4.0

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Mix tuna, mayonnaise, peanuts, raisins, and celery in a bowl. Season with curry powder, salt, black pepper, sugar, garlic powder, and cayenne pepper. Stir in onion and green onions. Serve on sliced bread.

By Yi Wang

Curried Salmon Pasta Salad
Lunch American

Curried Salmon Pasta Salad

4.6

Prep
Cook
Total

Instructions

  1. 1 Cook pasta per package directions; drain and rinse. In a large bowl, combine first six ingredients. In a small bowl, combine dressing ingredients. Pour dressing over salad; toss. Refrigerate, or serve at room temperature.

By USA WEEKEND columnist Jean Carper

Saigon Noodle Salad
Lunch American

Saigon Noodle Salad

4.5

Prep
25 min
Cook
Total
30 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Whisk water, lime juice, fish sauce, brown sugar, garlic, ginger, and Sriracha together in a bowl until sugar is dissolved.
  3. 3 Bring a large pot of water to a full boil; remove from heat. Add rice noodles; soak for 1 minute. Stir to separate noodles; continue soaking until noodles are tender, about 3 minutes more. Drain noodles. Rinse with cold water until cool; shake and drain in a colander to remove as much water as possible.
  4. 4 Combine noodles, cabbage, carrots, shrimp, bean sprouts, cucumber slices, green onions, mint, cilantro, and basil in a large bowl.
  5. 5 Drizzle dressing over salad; toss to coat. Top with chopped peanuts.

By AnnInLondon

Namasu Rice Salad with Pickled Daikon Radish and Carrots
Lunch American

Namasu Rice Salad with Pickled Daikon Radish and Carrots

3.3

Prep
30 min
Cook
20 min
Total
110 min

Instructions

  1. 1 Whisk rice vinegar, sugar, and 1/2 teaspoon salt together in a bowl; add carrots and radish and stir until well-coated. Cover the bowl with plastic wrap and refrigerate, stirring occasionally, until flavors blend, at least 1 hour. Drain.
  2. 2 Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and liquid is absorbed, 20 to 25 minutes. Spread rice out on a baking sheet and cool to room temperature.
  3. 3 Whisk vegetable oil, lime juice, ginger, sesame oil, garlic, chile paste, and remaining salt together in a large bowl. Add rice, drained carrot mixture, cilantro, peanuts, and green onions to the bowl; stir until salad is well-coated. Serve warm or cold.

By AnnInLondon

Spicy Gingered Beef and Snap Pea Salad
Lunch American

Spicy Gingered Beef and Snap Pea Salad

5.0

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Combine beef, oil, garlic and ginger in medium bowl; toss to coat evenly. Season with salt and pepper, to taste. Cook beef mixture in nonstick skillet over medium-high heat, saute beef until thoroughly cooked. Using slotted spoon, place beef in medium bowl, mix with 2 tablespoons Gingered Dressing.
  2. 2 Combine salad blend, snap peas from pouch, bell pepper, onion and cucumber in large bowl. Toss with Gingered Dressing, to taste. Transfer salad to serving platter or serving plates.
  3. 3 Spoon beef over salad. Sprinkle on top chopped peanuts and cilantro. Squeeze lime wedges over, as desired.
  4. 4 *Gingered Dressing: Whisk together 1/4 cup reduced sodium soy sauce, 1/4 cup rice vinegar, 1-inch piece peeled fresh ginger, grated, 2 tablespoons chopped fresh cilantro, 1 tablespoon sesame oil and 2 teaspoons chile paste with garlic until well blended. Makes about 2/3 cup.

By Dole

Homemade Roasted Peanut Butter
Lunch

Homemade Roasted Peanut Butter

4.0

Prep
10 min
Cook
6 min
Total
16 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Spread peanuts on a rimmed baking sheet.
  2. 2 Bake peanuts, stirring every 2 minutes, until golden brown and fragrant, 6 to 8 minutes.
  3. 3 Combine peanuts, peanut oil, sugar, and salt in a food processor fitted with a metal blade; process until peanuts are chopped and the mixture forms a ball, about 2 minutes. Scrape down the food processor bowl; continue processing to desired consistency, 1 to 3 minutes more.

By judy2304

After School Fruit Rolls
Lunch

After School Fruit Rolls

4.6

Prep
13 min
Cook
Total
13 min

Instructions

  1. 1 Combine fruit, honey and cinnamon in a bowl. Spread each tortilla with 1 tablespoon peanut butter, leaving a 1-inch border. Spoon fruit filling down the center of each tortilla. Sprinkle with nuts, if desired. Fold in 2 sides of tortilla to meet in center, then roll up, bottom to top. Place seam-side down. Halve each tortilla on a sharp diagonal.

By Mission Foods

20 Second Salad
Lunch

20 Second Salad

4.5

Prep
15 min
Cook
Total
25 min

Instructions

  1. 1 Whisk vegetable oil, sugar, vinegar, grated onion, dry mustard, and salt in a bowl, stirring until sugar has dissolved.
  2. 2 Toss coleslaw mix, peas, peanuts, and poppy seeds together in a large salad bowl until thoroughly combined; pour dressing over coleslaw and stir to coat. Let stand 10 minutes before serving.

By Sunflower

Easy Carrot Salad (Indian-Style)
Lunch Indian

Easy Carrot Salad (Indian-Style)

4.6

Prep
10 min
Cook
Total
20 min

Instructions

  1. 1 Toss together carrots, cilantro, and peanuts in a large bowl until well combined. Stir lemon juice, sugar, and salt into carrot mixture. Set aside long enough to allow sugar to dissolve, about 10 minutes.
  2. 2 Garnish salad with cilantro to serve.

By hemal shah

Tuna Fish Wraps
Lunch

Tuna Fish Wraps

4.4

Prep
15 min
Cook
Total
75 min

Instructions

  1. 1 Combine tuna, carrot, raisins, peanuts, red onion, red bell pepper, cilantro, and jalapeno peppers in a bowl.
  2. 2 Stir mayonnaise, cream cheese, lime juice, curry powder, and jalapeno juice (to taste) together in a separate bowl; mix into tuna mixture until evenly combined. Spread tuna mixture onto tortillas and roll tortilla around filling. Refrigerate wraps for 1 hour before slicing.

By Blackwidow

Raw Vegetable Salad
Lunch

Raw Vegetable Salad

4.8

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Place bacon in a large deep skillet. Cook over medium-high heat until evenly brown, 10 to 15 minutes. Drain bacon on a paper towel-lined plate; crumble.
  2. 2 Mix broccoli, cauliflower, celery, peas, and cranberries in a large bowl.
  3. 3 Whisk mayonnaise, Parmesan cheese, sugar, onion, vinegar, and salt together in a bowl. Pour dressing over the salad; add nuts and bacon and toss well.

By Pamela Brown

Spam-a-licious Not-So-Caesar Salad
Lunch

Spam-a-licious Not-So-Caesar Salad

2.5

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Heat a large skillet over medium-high heat. Fry the meat in the preheated skillet until it is golden brown and crispy. Remove from skillet and drain on paper towels. Cook the mushrooms in the same skillet until softened. Remove from skillet and set aside. Crack the eggs into the skillet and cook while stirring until they are cooked through and scrambled. Turn off the heat.
  2. 2 Divide the red leaf lettuce and baby spinach leaves between two large salad bowls. Top the salad greens with the fried luncheon meat, mushrooms and scrambled eggs. Sprinkle both salads with crumbled feta cheese, Parmesan cheese, chopped peanuts, and dill. Arrange the anchovy fillets across the top of the salads and drizzle two tablespoons of Ranch dressing on each serving. Garnish with croutons.

By Jemma

Cucumber Tomato Salad with Sweet Lime Vinaigrette
Lunch Asian

Cucumber Tomato Salad with Sweet Lime Vinaigrette

4.2

Prep
15 min
Cook
Total
45 min

Instructions

  1. 1 Make the dressing: Stir vinegar, lime juice, and sugar together in a small bowl until sugar dissolves.
  2. 2 Make the salad: Hold cucumber upright and use a peeler to remove strips of peel lengthwise, making a pattern of peeled and unpeeled strips all the way around for a decorative effect. Cut cucumber in half lengthwise, then thinly slice each half.
  3. 3 Place cucumber into a salad bowl with tomatoes and red onion; mix to combine. Pour dressing over salad and mix until well combined. Cover and refrigerate for at least 30 minutes.
  4. 4 Just before serving, stir cilantro into salad and sprinkle chopped peanuts over top.

By Sherriel

Pomelo Salad with Peanuts, Mint, and Chile
Lunch Asian

Pomelo Salad with Peanuts, Mint, and Chile

5.0

Prep
20 min
Cook
5 min
Total
25 min

Instructions

  1. 1 Cook and stir coconut in a dry skillet over medium-low heat until toasted and fragrant, 3 to 5 minutes. Set aside.
  2. 2 Cut top and bottom off the pomelo, about 1/2 inch from each side. Make vertical cuts around the fruit, about 1/2 inch into the rind. Pull off slices of rind. Pull off any thick pieces of membrane. Split fruit open and separate into segments. Peel membrane off each slice.
  3. 3 Place pomelo slices in a shallow bowl. Sprinkle toasted coconut, peanuts, shallots, and mint on top.
  4. 4 Combine hot water and palm sugar in a jar. Stir until sugar dissolves. Whisk in lime juice, fish sauce, and chile pepper. Spoon dressing over salad.

By LauraF

Easy Mango Salad
Lunch Thai

Easy Mango Salad

4.3

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Mix mangoes, onion, red bell pepper, and cilantro leaves together in a bowl.
  2. 2 Whisk lime juice, fish sauce, and brown sugar together in a separate bowl until the sugar is dissolved; pour over the mango mixture and toss to coat. Top salad with peanuts.

By abcgirl

Kale Salad with Peanut Dressing
Lunch

Kale Salad with Peanut Dressing

4.7

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Whisk peanut oil, vinegar, lemon juice, honey, soy sauce, garlic powder, black pepper, dry mustard, salt, Worcestershire sauce, water, and sesame oil together in a bowl until dressing is smooth.
  2. 2 Combine kale, chopped peanuts, Parmesan cheese, dry-roasted peanuts, cilantro, and mint leaves together in a bowl; add dressing and toss to coat. Let salad sit for a few minutes for flavors to blend.

By lrlake

Cucumber Peanut Salad
Lunch Indian

Cucumber Peanut Salad

4.2

Prep
10 min
Cook
5 min
Total
15 min

Instructions

  1. 1 Mix together salt and cucumber, and allow to drain in a colander for ten minutes to release water. Pat dry, and place in a medium size bowl.
  2. 2 Melt butter in a small saucepan, and stir in cumin and chili pepper.
  3. 3 Add peanuts, lemon juice, sugar, and melted butter to cucumber, and stir together. Garnish with cilantro.

By RADHIKA GHATAGE

Vietnamese Tofu Salad
Lunch Asian

Vietnamese Tofu Salad

4.2

Prep
25 min
Cook
15 min
Total
100 min

Instructions

  1. 1 Heat the vegetable oil over medium heat in a large frying pan. Cook the garlic until fragrant, about 30 seconds. Gently stir in the tofu and peanuts; cook until the tofu has lightly browned. Pour in the soy sauce, and cook, stirring frequently, until absorbed by the tofu. Remove from heat and let cool. Refrigerate for at least 1 hour.
  2. 2 Toss the sliced cucumbers together with the chili sauce, lime juice, and cilantro. Gently fold in the chilled tofu.

By Chelle

Thai-style Cucumber Salad
Lunch Thai

Thai-style Cucumber Salad

4.5

Prep
15 min
Cook
Total
25 min

Instructions

  1. 1 Whisk together the tamarind juice, cilantro, peanuts, rice vinegar, brown sugar, fish sauce, red pepper flakes, sesame oil, and ginger in a large bowl. Stir in the cucumber. Cover and refrigerate for 10 minutes before serving.

By Michael Alejandro Genao