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Corned Beef Special Sandwiches
Lunch American

Corned Beef Special Sandwiches

4.8

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Spread 1/4 of the Russian salad dressing onto one side of each of four bread slices. Top each with 4 ounces corned beef, 2 ounces coleslaw, and remaining bread slices. Cut each sandwich in half diagonally and serve.

By SHORECOOK

Simple Potato Salad
Lunch American

Simple Potato Salad

4.4

Prep
10 min
Cook
30 min
Total
40 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Bring a small pot of salted water to a boil. Add potatoes; cook until tender but still firm, about 15 minutes. Drain and cool.
  3. 3 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, and cool.
  4. 4 Peel the eggs and cut around the egg white; keep the yolk whole.
  5. 5 Dice egg whites and potatoes. Combine in a mixing bowl and add salad dressing.
  6. 6 Toss potatoes and egg; crumble egg yolk on top and serve chilled.

By Lisa T

Bologna Salad Sandwich Spread
Lunch American

Bologna Salad Sandwich Spread

4.3

Prep
15 min
Cook
Total
135 min

Instructions

  1. 1 Grind bologna and eggs in a meat grinder with a medium blade.
  2. 2 Transfer ground mixture to a large bowl; stir in salad dressing and relish until well combined. Cover and refrigerate until chilled, 2 to 3 hours.

By KUMLA

Mini Spam Sandwiches
Lunch American

Mini Spam Sandwiches

3.7

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Spread a thin layer of salad dressing on one side of each slice of bread. Place two slices of Spam side by side on 5 of the slices of bread. They should cover the slices perfectly. Place two slices of cheese over each layer of Spam, so that they cover the whole slice of bread. Place slices of pineapple over the cheese, trimming square to fit the sandwiches. Top with remaining slices of bread with the salad dressing on the inside. Trim the crusts if desired, and cut each sandwich into 4 equal squares.

By ILUVFOOD4

Oven SPAM Sandwiches
Lunch American

Oven SPAM Sandwiches

4.5

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Combine luncheon meat, processed cheese, salad dressing, and relish in a bowl; divide among hamburger buns. Wrap each sandwich in aluminum foil; place onto a baking sheet.
  3. 3 Bake in the preheated oven until filling hot and buns toasted, 10 to 15 minutes.

By SASSY43028

Easy Cold Pasta Salad
Lunch American

Easy Cold Pasta Salad

4.6

Prep
15 min
Cook
15 min
Total
150 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 in a colander set in the sink; cool under cold running water.
  2. 2 Combine pasta, cucumbers, olives, onion, and tomatoes in a large bowl. Add Italian dressing; toss to combine. Cover and refrigerate before serving, at least 2 hours.

By Minnie K

Low-Fat Cucumber Pepper Pasta Salad
Lunch American

Low-Fat Cucumber Pepper Pasta Salad

4.0

Prep
20 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil. Cook pasta until slightly firm, about 8 minutes. Drain, rinse with cold water until cool; drain and set aside.
  2. 2 Combine cucumbers, bell peppers, banana peppers, jalapeños, and cheese in a bowl; add dressing and pasta and toss to coat.

By Erecka

Five Food Groups Macaroni Salad
Lunch American

Five Food Groups Macaroni Salad

4.4

Prep
15 min
Cook
10 min
Total
85 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil. Add pasta, cook for 8 to 10 minutes, until al dente. Drain, and cool.
  2. 2 In a large bowl, mix the cooled pasta, creamy salad dressing, ranch dressing mix, tuna, Cheddar cheese, apple, carrot, and raisins. Chill 1 hour in the refrigerator before serving.

By MAMADAVIS

Tom's Sweet Pimento Cheese
Lunch American

Tom's Sweet Pimento Cheese

4.7

Prep
15 min
Cook
Total
75 min

Instructions

  1. 1 Beat the cream cheese and Cheddar cheese together with an electric mixer in a large bowl until light and fluffy. Beat in the salad dressing, garlic salt, sugar, and pickle juice, scraping down the sides of the mixing bowl. Stir in the pickle relish and pimentos. Refrigerate for at least one hour before serving.

By Tom Wyant

Tom's Crunchy Salad
Lunch American

Tom's Crunchy Salad

4.0

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 In a serving bowl, toss together the red bell pepper, green bell pepper, tomatoes, celery, bean sprouts and onion. Stir in the Italian dressing just before serving. This salad can also be stored in a resealable bag in the refrigerator until you are ready to serve it.

By COLVIN

Cheese Tortellini Salad
Lunch American

Cheese Tortellini Salad

4.8

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil. Cook tortellini, stirring occasionally, until they float to the top, 6 to 8 minutes; drain. Rinse with cold water until completely cool; drain and transfer to a large bowl.
  2. 2 Stir artichoke hearts, pepperoni, provolone cheese, black olives, Italian-style salad dressing, dry Italian dressing mix, and black pepper into the tortellini. Add more Italian dressing just before serving, if desired.

By DevDrew

Sweet Sweet Tuna Salad
Lunch American

Sweet Sweet Tuna Salad

2.8

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Drain the tuna, reserving 1 tablespoon of the liquid.
  2. 2 Put tuna in a serving bowl and mash with a fork until it's as mushy as you can get it. Stir reserved liquid, salad dressing, honey mustard, relish, celery, carrot, sugar, and salt into the tuna. Adjust seasoning to taste.

By zomgalyssa

Creamy, Lemony Potato Salad
Lunch American

Creamy, Lemony Potato Salad

4.8

Prep
20 min
Cook
35 min
Total
535 min

Instructions

  1. 1 Place potatoes into a large pot with enough salted water to just cover; bring to a boil, reduce heat to medium-low, and simmer, turning occasionally, until fork-tender, about 20 minutes. Drain potatoes and set aside to cool.
  2. 2 Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs cook in hot water for 15 minutes. Remove eggs from hot water and rinse with cold water until cool. Peel and chop eggs; put into a large glass dish.
  3. 3 Peel cooled potatoes and chop; add to eggs in glass dish.
  4. 4 Stir coleslaw dressing and creamy salad dressing together in a bowl until smooth; add chives and stir. Pour dressing over the potatoes and eggs; stir to coat. Season salad with salt and pepper; dust with paprika.
  5. 5 Cover dish with plastic wrap and refrigerate overnight.

By Bren

Potato Salad Deviled Eggs
Lunch American

Potato Salad Deviled Eggs

4.8

Prep
15 min
Cook
15 min
Total
60 min

Instructions

  1. 1 Place eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring water to a boil over high heat. Once water is boiling, remove from the heat and let eggs stand in the hot water for 15 minutes. Pour out water, then cool eggs under cold running water in the sink. Peel once cold. Slice cooled eggs in half lengthwise; scoop out and reserve the yolks.
  2. 2 While eggs are cooking, place chopped potato into a saucepan with enough water to cover; bring to a boil, reduce heat, and simmer until potato pieces are tender, 10 to 15 minutes. Drain and let potatoes cool.
  3. 3 Mash reserved egg yolks with pickle relish, mustard, creamy dressing, salt, and pepper until well combined. Place potato into a bowl, and coarsely mash with a fork; gently stir into egg yolk mixture.
  4. 4 Stuff each egg half generously with potato salad, and sprinkle with paprika. Cover and chill until ready to serve, at least 20 minutes.

By Sumrall Butler

Maple Tuna Olive Toastie
Lunch American

Maple Tuna Olive Toastie

4.8

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Heat butter in a small frying pan over medium heat, and cook and stir onion for 3 minutes. Reduce heat to medium-low, stir in maple syrup, and cook until onions are soft and golden, 7 to 10 minutes.
  2. 2 Set oven rack about 8 inches from the heat source and preheat the oven's broiler.
  3. 3 Stir together tuna and salad dressing in a bowl; season with salt and pepper. Slice bread loaf in half horizontally, then halve both pieces lengthwise, making four equal pieces. Place bread, crust-side down, on a baking sheet. Layer tuna mixture, onion, and Cheddar cheese evenly over bread pieces.
  4. 4 Broil in the preheated oven until cheese is bubbly, about 5 minutes.

By Katie

Pasta Salad for a Crowd
Lunch American

Pasta Salad for a Crowd

5.0

Prep
15 min
Cook
15 min
Total
60 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 rotini, rinse in a colander under cold water until completely cool, and return to the pot.
  2. 2 Meanwhile, microwave broccoli, one bag at a time, per package directions, 4 to 6 minutes.
  3. 3 Stir broccoli, tomatoes, salad dressing, Cheddar cheese, salt, black pepper, garlic powder, and onion powder into rotini until well mixed.
  4. 4 Refrigerate pasta salad until chilled, 30 to 60 minutes. Serve cold.

By KLATIME