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Watermelon Salad with Grapes and Citrus
Lunch American

Watermelon Salad with Grapes and Citrus

4.9

Prep
15 min
Cook
Total
75 min

Instructions

  1. 1 Combine watermelon and red grapes in a large bowl; toss in lemon zest and lime zest until evenly dispersed. Cover the bowl with plastic wrap; chill in the refrigerator, about 1 hour.

By Joeitalian

Simply The Best Chicken Waldorf Salad
Lunch American

Simply The Best Chicken Waldorf Salad

4.7

Prep
20 min
Cook
5 min
Total
40 min

Instructions

  1. 1 Preheat oven to 325 degrees F (165 degrees C).
  2. 2 Spread chopped walnuts onto a baking sheet.
  3. 3 Roast walnuts in the preheated oven until they are fragrant and browned, 3 to 5 minutes. Remove and let cool.
  4. 4 Lightly toss chicken with grape halves, cranberries, apple, walnuts, and onion in a salad bowl. Whisk mayonnaise, vanilla yogurt, and lemon juice in a separate bowl. Pour dressing over salad and toss again to coat.

By Jackie

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

Best Broccoli Salad Ever!
Lunch American

Best Broccoli Salad Ever!

4.4

Prep
20 min
Cook
Total
200 min

Instructions

  1. 1 Whisk mayonnaise, cider vinegar, and sugar together in a small bowl until sugar dissolves and dressing is smooth.
  2. 2 Combine broccoli, grapes, walnuts, cranberries, sunflower seeds, red onion, and bacon bits in a large bowl; drizzle dressing over salad and gently toss until evenly coated.
  3. 3 Cover bowl with plastic wrap; refrigerate 3 to 4 hours. Stir before serving.

By Nancy Gibson

Chicken Salad with Apples, Grapes, and Walnuts
Lunch American

Chicken Salad with Apples, Grapes, and Walnuts

4.8

Prep
25 min
Cook
Total
25 min

Instructions

  1. 1 Toss together chicken, apples, walnuts, red onion, celery, and lemon juice in a large bowl.
  2. 2 Whisk together yogurt, salad dressing, and mayonnaise in a small bowl; pour over chicken mixture and stir to coat. Gently fold in grapes.

By Jo Stinnett-Junkins

Spring Salad
Lunch American

Spring Salad

4.7

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
  2. 2 In a large salad bowl, toss together the bacon, broccoli, celery, green onions, green grapes, red grapes, raisins and almonds.
  3. 3 Whisk together the mayonnaise, vinegar and sugar. Pour dressing over salad and toss to coat. Refrigerate until ready to serve.

By Kathleen White

Arugula and Romaine Salad with Red Grapes
Lunch American

Arugula and Romaine Salad with Red Grapes

4.8

Prep
15 min
Cook
Total
195 min

Instructions

  1. 1 Whisk water, white vinegar, and sugar together in a bowl until sugar has dissolved.
  2. 2 Stir cucumber and onion into the vinegar mixture; cover and refrigerate for 3 hours. Drain vegetables.
  3. 3 Toss romaine lettuce and arugula with olive oil and balsamic vinegar in a large bowl. Season with salt and black pepper.
  4. 4 Divide salad on 2 plates and scatter cucumber mixture and grapes on top to serve.

By Iker Aceves

Raw Veggie Picnic Salad
Lunch American

Raw Veggie Picnic Salad

4.8

Prep
20 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Place bacon in a skillet over medium heat, and cook until evenly brown and crisp, about 8 to 10 minutes. Drain, crumble, and set aside.
  2. 2 In a large bowl, toss together the bacon, broccoli, celery, peas, cranberries, green onions, green grapes, red grapes, and almonds. In a separate bowl, whisk together the sugar, salt, vinegar, grated onion, Parmesan cheese, and mayonnaise. Pour dressing over the salad. Gently toss to coat.

By BAGLEYGERRISH

Turkey Red Grape Salad
Lunch

Turkey Red Grape Salad

4.5

Prep
Cook
Total

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil. Add the pasta, and cook for 8 to 10 minutes, or until tender. Drain, and run under cold water to cool. Drain again, and transfer to a large bowl.
  2. 2 In a separate bowl, stir together the mayonnaise, sour cream and celery root. Stir this into the noodles to coat. Fold in the grapes, turkey and celery. Chill until serving.
  3. 3 To serve, place a bed of romaine lettuce onto serving plates. Top with the turkey pasta salad.

By COCINERADELSLA

Waldorf Chicken Salad Wrap Bento Box
Lunch

Waldorf Chicken Salad Wrap Bento Box

Prep
10 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Heat oil in a skillet over medium-high heat. Saute chicken in the hot oil until browned and no longer pink, about 8 minutes. Remove from heat and let cool, about 10 minutes.
  2. 2 Stir cooled chicken, grapes, celery, and mayonnaise together in a bowl. Add tarragon and season with salt. Place chicken mixture into a compartment of a bento box.
  3. 3 Roll or gently fold the tortilla and place into the largest section of the bento box. Place apple and walnuts in additional compartments. When ready to eat, spoon chicken mixture onto the tortilla, add the other toppings, and wrap.

By fabeveryday

Sonny's Waldorf Turkey Salad
Lunch

Sonny's Waldorf Turkey Salad

4.8

Prep
30 min
Cook
Total
90 min

Instructions

  1. 1 Whisk mayonnaise, Parmesan cheese, cider vinegar, sugar, curry powder, and black pepper together in a bowl until smooth. Lightly toss turkey meat, red grapes, apple, celery, red onion, and walnuts in a salad bowl; pour dressing over salad and toss again to coat. Chill at least 1 hour (or overnight for best flavor).

By SKYBLUE1963

Cashew Chicken Salad with Grapes
Lunch

Cashew Chicken Salad with Grapes

4.5

Prep
25 min
Cook
15 min
Total
100 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, about 8 minutes. Drain and run under cold water. Drain again and transfer to a large bowl.
  2. 2 Add chicken, pineapple tidbits, celery, green and red grapes, green onions, and cranberries; mix to combine.
  3. 3 Stir ranch dressing and mayonnaise together in a second bowl until well mixed. Add to pasta mixture and stir to coat.
  4. 4 Refrigerate for at least 1 hour before serving.

By snichols94

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

Stacy's Greek-Inspired Tuna Salad
Lunch Greek

Stacy's Greek-Inspired Tuna Salad

5.0

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Place tuna in a medium bowl. Add cucumber, grapes, tzatziki sauce, almonds, feta cheese, dill, salt, and pepper. Mix well. Add lemon juice and mix again.
  2. 2 Serve on a bed of greens with pita chips on the side.

By Stacy Scott-Calcagni

Pickled Grapes
Side Dish American

Pickled Grapes

4.7

Prep
15 min
Cook
15 min
Total
1485 min

Instructions

  1. 1 Remove stems and discard any grapes that aren't firm and unblemished. Place grapes in a quart-size mason jar and set aside.
  2. 2 Combine vinegar, water, sugar, red onion, mustard seeds, peppercorns, cinnamon stick, bay leaf, star anise, and allspice in a saucepan; bring to a boil. Reduce heat to low and simmer until onion is softened, about 10 minutes. Remove saucepan from heat and cool for 15 minutes.
  3. 3 Carefully pour cooled liquid over grapes and gently swirl the jar to incorporate spices. Cover the jar and refrigerate 1 day before eating.

By CJ

Curry Chicken Salad with Grapes
Dinner American

Curry Chicken Salad with Grapes

4.4

Prep
20 min
Cook
Total
80 min

Instructions

  1. 1 Melt butter in a large saucepan over low heat. Remove from heat; cool to room temperature.
  2. 2 Stir mayonnaise, garlic, parsley, and curry powder into butter until combined. Fold in chicken, grapes, and almonds; transfer to a serving bowl. Cover with plastic wrap; refrigerate until flavors blended, at least 1 hour.

By KJ0601

Cha Cha Cha Sangria
Drink American

Cha Cha Cha Sangria

4.0

Prep
15 min
Cook
Total
255 min

Instructions

  1. 1 Combine the sugar, white wine, and red wine in a large bowl and stir for several minutes until the sugar is dissolved. Stir in the sliced orange and lemon. Cover and refrigerate for 4 to 6 hours or overnight.
  2. 2 Stir the mixture and divide it into pitchers. Add the sliced fruit and serve the sangria over ice.

By Teri

Summer Fruit Salad
Dessert American

Summer Fruit Salad

4.7

Prep
25 min
Cook
Total
85 min

Instructions

  1. 1 Gently fold watermelon, blueberries, peach, nectarine, plum, and grapes together in a large bowl. Sprinkle coconut and cinnamon over fruit; fold together.
  2. 2 Cover the bowl with plastic wrap; refrigerate at least 1 hour before serving. Top with whipped topping.

By Teri Carrillo-Fox

Broccoli Salad with Red Grapes, Bacon, and Sunflower Seeds
Dinner American

Broccoli Salad with Red Grapes, Bacon, and Sunflower Seeds

4.9

Prep
20 min
Cook
10 min
Total
150 min

Instructions

  1. 1 Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned and crisp, about 10 minutes. Drain bacon slices on paper towels. Crumble 7 slices of bacon; mix with sunflower seeds in a resealable plastic bag and set aside.
  2. 2 Combine broccoli, grapes, and onion in a large bowl.
  3. 3 Whisk mayonnaise, vinegar, sugar, and pepper together in a separate bowl; crumble remaining slice of bacon and fold into dressing.
  4. 4 Pour dressing over broccoli mixture; toss to coat evenly. Cover the bowl with plastic wrap and refrigerate for flavors to blend, about 2 hours. Sprinkle bacon-sunflower seed mixture over salad before serving; mix well.

By Coastal Roots