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Chicken Bacon Ranch Salad
Lunch American

Chicken Bacon Ranch Salad

5.0

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Line a salad plate with small Romaine lettuce leaves.
  2. 2 Combine chopped romaine, chicken, avocado, and tomatoes in a large bowl. Add ranch dressing, salt, and pepper, and toss to combine.
  3. 3 Serve salad on the prepared plate and top with crumbled bacon.

By Bibi

Apple Blue Cheese Salad
Lunch American

Apple Blue Cheese Salad

4.6

Prep
20 min
Cook
5 min
Total
85 min

Instructions

  1. 1 Place apple into a bowl with balsamic vinaigrette. Refrigerate for at least 1 hour to marinate.
  2. 2 Cook bacon in the microwave or in a skillet over medium-high heat until browned. Drain and crumble.
  3. 3 In a salad bowl, combine romaine, blue cheese, pecans, and bacon; toss to blend.
  4. 4 When ready to serve, pour apples and dressing over romaine mixture.

By ALRIESTER

Salad Stuffed Shells
Lunch American

Salad Stuffed Shells

4.5

Prep
20 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil. Add shells and cook, stirring occasionally, until tender but firm to the bite, about 8 minutes. Drain; rinse with cold water until cold.
  2. 2 Combine lettuce, tomatoes, salami, cucumber, and red onion in a large bowl. Add vinaigrette; toss salad to coat. Stuff shells with salad; sprinkle with Parmesan cheese.

By Micki

Strawberry Romaine Summer Salad
Lunch American

Strawberry Romaine Summer Salad

4.7

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Combine romaine lettuce, red onion, strawberries, and mandarin oranges in a large bowl.
  2. 2 Whisk mayonnaise, cherry juice, honey, poppy seeds, and lemon juice together in a bowl until well combined; pour over salad and toss to coat.

By Dort

Greek Mason Jar Steak Salad
Lunch American

Greek Mason Jar Steak Salad

5.0

Prep
25 min
Cook
Total
25 min

Instructions

  1. 1 Divide Greek dressing evenly among the 5 jars, forming the first layer. Divide tomato halves evenly among the jars, forming the next layer. Top the tomatoes with Kalamata olives and red onions.
  2. 2 Place 3 ounces of steak over the onions in each jar. Top steak with 2 cups romaine. Place 1/4 cup feta cheese over the romaine. Seal and refrigerate jars until ready to serve.
  3. 3 Divide croutons among 5 small resealable plastic bags.

By B Tario

Mandarin Almond Salad
Lunch American

Mandarin Almond Salad

4.6

Prep
20 min
Cook
10 min
Total
40 min

Instructions

  1. 1 In a large bowl, combine the romaine lettuce, oranges and green onions.
  2. 2 Heat 2 tablespoons sugar with the almonds in saucepan over medium heat. Cook and stir while sugar starts to melt and coat almonds. Stir constantly until almonds are light brown. Turn onto a plate, and cool for 10 minutes.
  3. 3 Combine red wine vinegar, olive oil, one tablespoon sugar, red pepper flakes and black pepper in a jar with a tight fitting lid. Shake vigorously until sugar is dissolved.
  4. 4 Before serving, toss lettuce with salad dressing until coated. Transfer to a decorative serving bowl, and sprinkle with sugared almonds.

By BDEGER

Grilled Fish Sandwiches for Two
Lunch American

Grilled Fish Sandwiches for Two

5.0

Prep
15 min
Cook
5 min
Total
20 min

Instructions

  1. 1 Clean the grates of an outdoor grill, and preheat to 375 degrees F (190 degrees C).
  2. 2 Melt butter and stir in Creole seasoning and smoked paprika.
  3. 3 Pat fillets dry with a paper towel, and brush each side with the seasoned butter mixture.
  4. 4 Carefully oil grill grates and place fillets on the grill for 1 minute. Gently rotate the fish on the grate 60 to 90 degrees, to make grill marks, and continue grilling for 1 more minute. With a fish turner, turn fillets over and grill for 1 minute. Rotate and grill for 1 more minute. Fish is done when it flakes easily with a fork and an instant-read thermometer inserted into the center reads 145 degrees F (63 degrees C).
  5. 5 Open sandwich rolls and place Romaine leaves and grilled fish inside. Top with tomato slices. Add remoulade sauce and serve.

By Bibi

Deliciously Sweet Salad with Maple, Nuts, Seeds, Blueberries, and Goat Cheese
Lunch American

Deliciously Sweet Salad with Maple, Nuts, Seeds, Blueberries, and Goat Cheese

4.8

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Toss romaine lettuce, blueberries, dried cranberries, sunflower seeds, walnut pieces, feta, and goat cheese in a large bowl. Pour vinegar, syrup, and oil over the salad one at a time; toss until evenly coated. Season with salt.

By Monica

Georgie's Mango Papaya Salad
Lunch American

Georgie's Mango Papaya Salad

4.3

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Place half of the mango and half of the papaya into the container of a food processor or blender along with balsamic vinegar. Puree until smooth, and set aside.
  2. 2 Melt butter in a small skillet over medium heat. Add almonds, and cook stirring constantly until lightly browned. Add brown sugar, and stir to coat. Remove from heat, and pour candied almonds onto a piece of waxed paper, separating any clumps. Set aside to cool.
  3. 3 Just before serving, place romaine lettuce in a large serving bowl. Cube remaining mango and papaya halves, and toss gently with avocado and lettuce. Drizzle the pureed fruit over the salad and lightly salt. Sprinkle with candied almonds, and serve immediately.

By Georgie Hanson

Baked Tofu Bites on a Bed of Leafy Romaine
Lunch American

Baked Tofu Bites on a Bed of Leafy Romaine

4.0

Prep
15 min
Cook
30 min
Total
70 min

Instructions

  1. 1 Lay tofu slices onto several layers of paper towel; top with more paper towel. Place something heavy onto the tofu to squeeze excess water from the tofu; let sit until the tofu is drained, 20 to 30 minutes.
  2. 2 Preheat oven to 375 degrees F (190 degrees C). Prepare a baking sheet with cooking spray.
  3. 3 Stir teriyaki sauce, sesame seeds, garlic, hot sauce, and sugar together in a bowl. Cut pressed tofu into 1/2-inch cubes and add to teriyaki sauce mixture; stir gently to coat. Cover bowl with plastic wrap and marinate 5 to 10 minutes.
  4. 4 Spread tofu onto prepared baking sheet and bake in preheated oven for 15 minutes, flip, and continue baking until golden brown, about 15 minutes more.
  5. 5 Prepare a bed of romaine lettuce on a salad platter. Arrange strawberry slices around the edge of the lettuce bed. Spritz or drizzle raspberry vinaigrette over the lettuce. Pile warm baked tofu onto the lettuce.

By pattyjean

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

Fresh Veggie Bagel Sandwich
Lunch American

Fresh Veggie Bagel Sandwich

4.5

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Spread mustard onto the cut sides of the bagel. Layer the lettuce, green pepper, cucumber, and tomato on one half. Season the tomato with salt and pepper. Top with onion and alfalfa sprouts, then cover with the other half of the bagel.

By Annie

Tangy Pear and Blue Cheese Salad
Lunch American

Tangy Pear and Blue Cheese Salad

4.6

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 In a small bowl, mix ketchup, vinegar, sugar, and salt. Gradually pour in oil, stirring constantly, until well blended.
  2. 2 In a large serving bowl, toss together lettuce, blue cheese, pears, walnuts, and red onion. Pour dressing over salad, and toss well to coat.

By LARAL

Summertime Chicken and Pasta Salad
Lunch American

Summertime Chicken and Pasta Salad

4.5

Prep
15 min
Cook
15 min
Total
90 min

Instructions

  1. 1 Hard boil the eggs by placing them into a saucepan in a single layer. Fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Once the water is boiling, remove from the heat and let the eggs stand in the hot water for 15 minutes. Pour out the hot water, then cool the eggs under cold running water in the sink. Peel once cold.
  2. 2 Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the bow tie pasta and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Drain well in a colander set in the sink, and rinse with cold water.
  3. 3 Simmer the chicken tenders in about 1/4 cup of water in a saucepan over medium-low heat, until no longer pink inside. Remove the tenders from the water, and set aside to cool.
  4. 4 Cut the tenders into bite-size pieces. Slice the eggs. Combine the cooked pasta, chicken, eggs, cucumber, radishes, carrots, green onions, and red onion in a salad bowl, and pour the Italian dressing over. Toss lightly to mix, and refrigerate the salad for at least 1 hour, or until cold.
  5. 5 Place about 3/4 cup of sliced romaine hearts on each plate, then top with about 1 cup of pasta-chicken salad to serve.

By Andrea Parker

Cool Summer Salad
Lunch American

Cool Summer Salad

5.0

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Toss romaine lettuce, Swiss Cheese, cashews, apple, pear, and cranberries together in a large salad bowl.
  2. 2 Whisk vegetable oil, sugar, lemon juice, poppy seeds, red onion, and salt together in a bowl until dressing is smooth. Pour dressing over salad and toss to coat.

By sibleya

Cobb Salad by Avocados From Mexico
Lunch American

Cobb Salad by Avocados From Mexico

5.0

Prep
Cook
Total

Instructions

  1. 1 Whisk together olive oil and Champagne vinegar.
  2. 2 Place greens in a nonreactive serving bowl and drizzle with vinaigrette. Toss to coat. Add remaining ingredients to greens, season with freshly ground black pepper and lightly toss.
  3. 3 Sprinkle with chives and serve.

By Avocados from Mexico

Lime Mexicali Salad
Lunch American

Lime Mexicali Salad

5.0

Prep
30 min
Cook
Total
30 min

Instructions

  1. 1 Combine lettuce, grapefruit, mango, jicama, black beans, corn, pepper Jack cheese, cilantro, and parsley in a large bowl.
  2. 2 Whisk lime juice, sugar, black pepper, and salt in a small bowl until sugar dissolves; pour over salad. Toss to serve.

By super14

B.L.T. Salad with Basil Mayo Dressing
Lunch American

B.L.T. Salad with Basil Mayo Dressing

4.5

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. Drain, crumble, and set aside, reserving 2 tablespoons of the drippings.
  2. 2 In a small bowl, whisk together the reserved bacon drippings, mayonnaise, vinegar, and basil and let dressing stand, covered, at room temperature.
  3. 3 In a large skillet over medium heat, toss the bread pieces with the salt and pepper. Drizzle with the oil, continue tossing, and cook over medium-low heat until golden brown.
  4. 4 In a large bowl, mix together the romaine, tomatoes, bacon, and croutons. Pour the dressing over the salad and toss well.

By Kimber

Chef Salad for One
Lunch American

Chef Salad for One

4.0

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Place torn lettuce leaves on a dinner plate.
  2. 2 Evenly distribute sliced cucumber and bell pepper strips around the plate, and sprinkle carrots on top.
  3. 3 Add cherry tomatoes, all around the plate, and sprinkle on sliced black olives.
  4. 4 Place alternating pieces of turkey and ham around the plate, then likewise, with the cheeses.
  5. 5 Arrange the hard-boiled egg slices on top, and sprinkle with bacon crumbles.
  6. 6 Drizzle dressing of choice over all and serve.

By Bibi

Caesar Salad I
Lunch American

Caesar Salad I

4.1

Prep
20 min
Cook
5 min
Total
85 min

Instructions

  1. 1 Clean lettuce thoroughly and wrap in paper towels to absorb moisture. Refrigerate until crisp, at least 1 hour or more.
  2. 2 In a bowl or jar combine oil, vinegar, Worcestershire sauce, salt, mustard, garlic and lemon juice. Whisk until well blended.
  3. 3 Coddle egg by heating 3 cups of water to boiling. Drop in egg (still in shell) and let stand for 1 minute. Remove egg from water and let cool. Once cooled crack open and whisk egg into dressing. Whisk until thoroughly blended.
  4. 4 Mash desired amount of anchovies and whisk them into the dressing. If desired set aside a few for garnish.
  5. 5 To assemble, place torn lettuce leaves in a large bowl. Pour dressing over the top and toss lightly. Add the grated cheese, garlic croutons and freshly ground pepper, toss. Serve immediately!

By Cathy Hofmann

Colorful Kale and Spinach Salad and Homemade Dressing
Lunch American

Colorful Kale and Spinach Salad and Homemade Dressing

4.5

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Toss kale, spinach, romaine, carrot, cucumber, and red bell pepper together in a large mixing bowl.
  2. 2 Combine balsamic vinegar, olive oil, lemon juice, sea salt, black pepper, garlic powder, and lemon pepper in a jar with a tight-fitting lid; seal and shake until mixed completely. Drizzle dressing over salad; toss to coat.

By Kim Vanburen

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

Jenny Allen's Fruit Salad
Lunch American

Jenny Allen's Fruit Salad

4.7

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Make the dressing: Whisk oil, lemon juice, mustard, sugar, salt, white pepper, and black pepper together in a bowl until smooth.
  2. 2 Make the salad: Toss lettuce, onion, blueberries, almonds, mandarin oranges, and strawberries together in a large bowl. Drizzle dressing over the salad and toss to coat.

By Jenny Huntington Allen

Feta Garlic Salad with Mushrooms
Lunch American

Feta Garlic Salad with Mushrooms

4.6

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Stir the Caesar salad dressing, ranch salad dressing, olive oil, canola oil, lemon juice, basil, and sugar together in a small bowl; set aside.
  2. 2 Rinse the stuffed olives, shake off excess water, then cut each olive in half. Combine the olives, lettuce, mushrooms, and feta cheese in a mixing bowl. Drizzle with the salad dressing, and toss to coat. Season to taste with salt and pepper. Sprinkle with Parmesan cheese to serve.

By teacupped_mouse

Autumn Apple Pepita Salad
Lunch American

Autumn Apple Pepita Salad

Prep
15 min
Cook
5 min
Total
20 min

Instructions

  1. 1 Preheat oven to 400 degrees F (200 degrees C). Toss pepitas with 1 teaspoon olive oil in a bowl; spread onto a baking sheet.
  2. 2 Toast in the preheated oven until pepitas start to turn golden brown and become fragrant, about 5 minutes. Let cool.
  3. 3 Combine 1/3 cup olive oil, vinegar, sugar, mustard, mayonnaise, shallot, and black pepper together in a container with a tight-fitting lid. Screw on lid tightly and shake dressing vigorously.
  4. 4 Toss the toasted pepitas, dressing, romaine lettuce, spinach, apple chips, cranberries, and bleu cheese together in a large bowl.

By Dianne

Chicken Salad with Bacon, Lettuce, and Tomato
Lunch American

Chicken Salad with Bacon, Lettuce, and Tomato

4.6

Prep
30 min
Cook
10 min
Total
70 min

Instructions

  1. 1 Cook bacon in a large skillet and over medium-high heat, turning occasionally, until evenly browned and crispy, about 10 minutes. Drain on paper towels and crumble when cool enough to handle.
  2. 2 Whisk mayonnaise, green onion, parsley, lemon juice, Worcestershire sauce, salt, and black pepper together in a bowl until smooth.
  3. 3 Stir chicken, tomato, and celery together in a bowl. Add crumbled bacon; pour mayonnaise dressing over top and toss to coat. Cover and refrigerate until chilled, at least 30 minutes.
  4. 4 When ready to serve, remove from the refrigerator and stir. Serve over romaine lettuce leaves and garnish with avocado slices.

By Jackie