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Warm Watermelon Salad
Lunch American

Warm Watermelon Salad

4.5

Prep
15 min
Cook
5 min
Total
20 min

Instructions

  1. 1 Place watermelon in a large bowl.
  2. 2 Heat grapeseed oil in a medium skillet over low heat. Add scallions and jalapeños; cook and stir until fragrant and warmed, 1 to 2 minutes. Stir into watermelon; season with salt and pepper. Sprinkle with parsley; serve.

By DomesticDiva

LittlePeeps' Truly Baked Potato Salad
Lunch American

LittlePeeps' Truly Baked Potato Salad

4.6

Prep
15 min
Cook
30 min
Total
60 min

Instructions

  1. 1 Place potatoes in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Transfer potatoes to a bowl of ice-cold water to cool completely.
  2. 2 Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until crisp, about 10 minutes.; drain on paper towel.
  3. 3 Peel about half of the potatoes; chop peeled and unpeeled potatoes together.
  4. 4 Stir sour cream, sharp Cheddar cheese, scallions, salt, and ground black pepper together in a large bowl; add chopped potatoes and stir to coat.

By littlepeepsbrude

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

Asparagus, Snow Pea, and Radish Salad
Lunch American

Asparagus, Snow Pea, and Radish Salad

4.0

Prep
10 min
Cook
5 min
Total
75 min

Instructions

  1. 1 Fill a large saucepan with water; bring to a boil. Add asparagus; boil 1 minute. Add snow peas to pan with asparagus; boil 1 minute more. Drain and pat dry.
  2. 2 Transfer asparagus and snow peas to a large bowl. Add radishes, scallions, and dill; toss gently to combine.
  3. 3 Whisk oil, sugar, salt, and black pepper together in a small bowl; pour over salad and toss to coat. Set aside at room temperature to allow flavors to blend; about 1 hour. Drizzle lime juice over salad; toss gently to coat.

By NutritionSuz

Cauliflower Tabbouleh
Lunch American

Cauliflower Tabbouleh

4.6

Prep
25 min
Cook
Total
25 min

Instructions

  1. 1 Pulse cauliflower florets in a food processor until chopped into rice-sized pieces, about 10 seconds.
  2. 2 Transfer cauliflower 'rice' to a large bowl; add lemon juice, olive oil, and garlic. Add tomatoes, scallions, mint, parsley, salt, and pepper; mix well. Serve immediately or refrigerate for a few hours for best flavor.

By Survivor2015

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

Classic American-Style Potato Salad
Lunch American

Classic American-Style Potato Salad

4.7

Prep
20 min
Cook
30 min
Total
50 min

Instructions

  1. 1 Place potatoes in a pot with water to cover. Bring to a boil, cover and simmer, stirring to ensure even cooking, until a thin-bladed paring knife or a metal skewer inserted into a potato can be removed with no resistance, 25 to 30 minutes. Drain, rinse under cold water, and drain again. Cool slightly.
  2. 2 Cut warm potatoes into 3/4-inch dice. Layer them in a bowl, seasoning with vinegar, salt, and pepper as you go.
  3. 3 Cut eggs, celery, and pickle in 1/4-inch dice. Thinly slice scallions. Add to potatoes, along with parsley. Stir in mayonnaise and mustard until everything is combined. Chill, covered, before serving.

By USA WEEKEND columnist Pam Anderson

Cabbage and Broccoli Slaw with Vinegar Dressing
Lunch American

Cabbage and Broccoli Slaw with Vinegar Dressing

5.0

Prep
15 min
Cook
Total
495 min

Instructions

  1. 1 Place cabbage, broccoli coleslaw mix, and tomatoes in a large bowl.
  2. 2 Whisk vinegar, oil, sugar, salt, garlic powder, and black pepper together in a small bowl until combined; pour over coleslaw and toss to coat. Stir in scallions, cranberries, and almonds. Cover with plastic wrap and refrigerate until flavors meld, 8 hours to overnight.

By Cinderella

Quinoa Salad with Mint, Almonds and Cranberries
Lunch American

Quinoa Salad with Mint, Almonds and Cranberries

4.8

Prep
25 min
Cook
15 min
Total
40 min

Instructions

  1. 1 Bring the chicken broth to a boil in a saucepan over high heat. Add quinoa, reduce heat to medium-low, cover, and simmer until the quinoa is tender and the liquid has been absorbed, about 13 minutes. Stir in olive oil; fluff quinoa with a fork. Set aside to cool slightly.
  2. 2 Stir mint, almonds, dried cranberries, kale, carrots, celery, scallion, grape tomatoes, lemon juice, and lemon zest. Season to taste with salt and ground black pepper.

By ConnorsTasteBuds

Shrimp Pasta Salad With a Creamy Lemon Dressing
Lunch American

Shrimp Pasta Salad With a Creamy Lemon Dressing

4.2

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Whisk yogurt, chicken broth, lemon juice, Dijon mustard, garlic, and 1 teaspoon black pepper together in a bowl until smooth.
  2. 2 Fill a large pot with lightly salted water and bring to a rolling boil. Stir in penne and return to a boil. Cook penne uncovered, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and rinse penne under cold water until slightly cooled.
  3. 3 Preheat the oven to 450 degrees F (230 degrees C).
  4. 4 Toss shrimp with 2 tablespoons oil in a bowl; season with salt and pepper. Transfer to a glass baking dish.
  5. 5 Bake in the preheated oven until shrimp are bright pink and cooked through, 10 to 12 minutes.
  6. 6 Toss pasta with dressing in a bowl; stir in shrimp and scallions. Season with 1 teaspoon kosher salt and pepper; garnish with Cheddar and lemon slices.

By Brandi Starr

TikTok Green Goddess Salad
Lunch American

TikTok Green Goddess Salad

4.5

Prep
Cook
Total
15 min

Instructions

  1. 1 Place the cabbage, cucumbers, and green onions in a large bowl. Set aside.
  2. 2 Add garlic, shallot, lemon juice, chives, oil, vinegar, nuts, basil, spinach and yeast to the bowl of a food processor and blend, scraping down the sides occasionally, until smooth, about 1 minute.
  3. 3 Pour dressing over cabbage and toss until well-combined. Season with salt and pepper, to taste.

By Sara Haas, RDN, LDN

Make-Ahead Black-Eyed Pea Salad
Lunch American

Make-Ahead Black-Eyed Pea Salad

5.0

Prep
15 min
Cook
60 min
Total
975 min

Instructions

  1. 1 Place dried peas into a large container and cover with several inches of cool water. Let soak, 8 hours to overnight; drain and rinse.
  2. 2 Place peas in a large stockpot and cover with at least 2 inches of water; bring to a boil. Reduce heat and simmer until peas are tender, about 1 to 1½ hours; drain and rinse well with cold water.
  3. 3 Place peas in a large bowl; mix in bell peppers, onion, celery, and scallions.
  4. 4 Mix oil, vinegar, sugar, garlic, hot sauce, salt, and pepper in a small bowl. Add to pea mixture and toss to coat.
  5. 5 Cover and marinate in the refrigerator for 8 hours, or overnight. Add parsley and basil just before serving.

By Marilyn Troyer

Easy 5-Ingredient Tofu Soup
Lunch

Easy 5-Ingredient Tofu Soup

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Combine water and bouillon in a pot; bring to a boil. Boil until bouillon cubes have disintegrated fully. Reduce heat, add scallions, and simmer for 30 seconds.
  2. 2 Add kale and tofu; cook until kale has softened to desired texture, 3 to 5 minutes.

By Lisa Marie

Easy Ahi Tuna Poke
Lunch

Easy Ahi Tuna Poke

4.0

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Whisk scallion, soy sauce, chili-garlic sauce, sesame oil, rice vinegar, and red pepper flakes in a bowl until thoroughly combined. Add tuna cubes and toss until well coated. Sprinkle sesame seeds on top.
  2. 2 Serve with avocado and fresh lime wedges.

By Cipher

Fennel and Butter Bean Salad
Lunch

Fennel and Butter Bean Salad

4.0

Prep
15 min
Cook
Total
75 min

Instructions

  1. 1 Combine butter beans, fennel, and scallions in a bowl.
  2. 2 Whisk lemon juice, olive oil, dill, honey, salt, pepper, and garlic together in a separate bowl. Pour dressing over the bean mixture; toss together to coat.
  3. 3 Refrigerate at least 1 hour before serving, or up to 1 day.

By KeizerKitchen

Curried Broccoli Cranberry Salad
Lunch

Curried Broccoli Cranberry Salad

4.2

Prep
20 min
Cook
Total
140 min

Instructions

  1. 1 Mix broccoli, red bell pepper, cranberries, walnuts, and scallions together in a large bowl.
  2. 2 Whisk mayonnaise, lime juice, vinegar, sugar, curry powder, and cayenne pepper together in a bowl until smooth; pour over broccoli mixture and toss to coat. Refrigerate salad until flavors blend, 2 hours to overnight. Toss well before serving.

By MHarryman

Instant Pot® Jazzed-Up Instant Ramen Noodle Soup
Lunch

Instant Pot® Jazzed-Up Instant Ramen Noodle Soup

4.0

Prep
15 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Combine water, ramen, seasoning packets, asparagus, cooked chicken, frozen peas, carrots, mushrooms, sesame oil, and chile-garlic sauce in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 0 minutes. Allow 10 to 15 minutes for pressure to build.
  2. 2 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 3 minutes. Unlock and remove the lid.
  3. 3 Ladle into bowls and top with chopped scallions.

By Soup Loving Nicole

Boar's Head Bold Ichiban Teriyaki Style Chicken Salad
Lunch Asian

Boar's Head Bold Ichiban Teriyaki Style Chicken Salad

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Slice Teriyaki Chicken into small 1/4-inch cubes. Finely dice celery and scallions. Drain mandarin oranges and slice into small pieces. Place the ingredients into a large mixing bowl and set aside.
  2. 2 In a separate large mixing bowl, combine the Teriyaki Sauce ingredients. Mix the sauce and pour into the large bowl with the other ingredients. Mix the salad and serve.

By Boar's Head

Prawn Banh Mi
Lunch French

Prawn Banh Mi

4.8

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Combine carrot, celery, and scallions in a bowl. Pour vinegar over vegetable mixture and toss to coat; set aside to marinate.
  2. 2 Stir cilantro, mayonnaise, yogurt, lime juice, and cayenne pepper together in a bowl. Spread about 2 teaspoons cilantro sauce onto bottom piece of each baguette.
  3. 3 Remove vegetables from vinegar using a slotted spoon, discarding vinegar. Spoon vegetables over cilantro sauce layer on baguette pieces.
  4. 4 Mix prawns in the remaining cilantro sauce and arrange 10 prawns over vegetable layer; top with cucumber slices. Place top piece of baguette over cucumber layer, creating a sandwich.

By J9

Congee
Lunch Chinese

Congee

4.7

Prep
20 min
Cook
195 min
Total
215 min

Instructions

  1. 1 Combine chicken stock, water, rice, 1/4 cup apple cider vinegar, fish sauce, ginger, salt, and sesame oil in a large stockpot; bring to a boil. Reduce heat and simmer until congee has thickened to the consistency of a light porridge, about 3 hours.
  2. 2 Stir fish into congee and simmer until cooked through, about 10 minutes.
  3. 3 Serve congee in bowls topped with pickled vegetables, roast pork, scallions, and peanuts. Drizzle 1/2 teaspoon vinegar and soy sauce over toppings.

By Mark Miller

Amazing Peanut Soba Noodles
Lunch Japanese

Amazing Peanut Soba Noodles

4.7

Prep
25 min
Cook
20 min
Total
75 min

Instructions

  1. 1 Fill a large pot with lightly salted water and bring to a rolling boil. Ease soba noodles into water and return to a boil. Cook uncovered, stirring occasionally, until noodles are tender yet firm to the bite, 5 to 7 minutes. Drain and rinse with cold water.
  2. 2 Heat canola oil in a large saucepan over medium heat; add onion, garlic, and ginger. Cook and stir until onion is translucent, 3 to 4 minutes. Add carrots, red bell pepper, and 1/2 of the scallions to the pan; cook and stir to desired tenderness, 3 to 5 minutes.
  3. 3 Mix together soy sauce, peanut butter, sesame oil, hot sauce, and brown sugar in a large bowl until peanut butter is incorporated. Add cooked soba noodles, cooked vegetables, and cucumber to the bowl; toss until fully combined with sauce. Add rice vinegar and toasted sesame seeds; toss once more.
  4. 4 Chill noodles in the refrigerator for at least 30 minutes; garnish with remaining scallions and serve with lime wedges.

By Tarrin

Manduguk
Lunch Korean

Manduguk

Prep
25 min
Cook
115 min
Total
160 min

Instructions

  1. 1 Trim chuck roast and cut into 1 1/2-inch thick by 1 1/2-inch wide strips. Quarter onion, leaving roots intact.
  2. 2 Place beef and onion in a large pot with light scallion parts, garlic, ginger, and peppercorns. Add water and bring to a boil over high heat, skimming off any foam that rises to the surface. Reduce heat to low and cover with a lid, leaving it slightly askew. Cook, adjusting the heat as needed to maintain a gentle boil, until beef is tender and easily pierced with a knife, about 1 hour 30 minutes. Turn off heat.
  3. 3 Transfer beef to a heat-proof bowl and spoon some of the cooking liquid over top to moisten. Let rest until cool enough to handle, about 20 minutes, then shred into bite-sized pieces.
  4. 4 While the beef is cooling, strain broth over an 8-cup heat-proof measure. Discard solids and return broth to the pot. Stir in fish sauce, salt, and pepper.
  5. 5 Separate 1 egg into 2 small bowls; stir egg yolk until runny.
  6. 6 Heat 1 teaspoon canola oil in a small nonstick skillet over medium-low heat. Rub oil with a paper towel to coat sides and bottom of the skillet with a thin layer. Scrape egg yolk into the skillet with a rubber spatula. Remove from the heat and swirl to evenly coat the bottom of the skillet. Return to the heat and cook, undisturbed, until egg yolk is pale-yellow and the surface looks dry, about 1 minute. Turn off heat and gently flip with a spatula. Let sit for 1 minute, then transfer to a cutting board. Cut egg yolk sheet in half, then slice crosswise into thin strips. Wipe the skillet clean.
  7. 7 Prep and heat the skillet in the same manner with the remaining 1 teaspoon canola oil and a paper towel. Cook egg white until it turns opaque and bubbles form on the surface, about 45 seconds. Turn off heat and let sit until set, 1 to 2 minutes. Gently transfer to a cutting board and slice as you did for the egg yolk sheet. Set aside.
  8. 8 Return broth to a boil over high heat. Add dumplings and cook until they float and reach an internal temperature of 165 degrees F (74 degrees C), 5 to 7 minutes. Reduce heat to a gentle simmer over medium.
  9. 9 Slowly drizzle beaten eggs into the simmering soup. Cook until eggs set, about 5 seconds. Remove soup from heat and stir in reserved dark green scallion parts, sesame oil, and additional salt to taste.
  10. 10 Ladle soup into bowls and top with egg white and egg yolk strips. Garnish with nori.

By Elizabeth Mervosh

Israeli Couscous Salad
Lunch Other

Israeli Couscous Salad

5.0

Prep
15 min
Cook
25 min
Total
85 min

Instructions

  1. 1 Start the salad: Heat oil in a saucepan over medium heat. Add shallot and garlic; cook until soft and fragrant, 2 to 3 minutes. Add couscous and sauté until slightly toasted, 2 to 3 minutes. Pour in chicken stock, increase the heat to high, and bring to a boil. Reduce the heat to low, cover, and cook until couscous is tender and all liquid has been absorbed, about 15 minutes. Remove from the heat and allow to cool for about 45 minutes.
  2. 2 While the couscous is cooling, make the dressing: Whisk lemon zest and juice, oil, Dijon, salt, and pepper together in a small bowl.
  3. 3 Finish the salad: Transfer cooled couscous to a serving bowl. Add cucumbers, spinach, tomatoes, olives, scallions, parsley, mint, and basil. Pour dressing over top and mix until all ingredients are coated.

By The Natalie Method

Broccoli & Cheese Veggie Tots Waffles with Bacon and Eggs
Breakfast American

Broccoli & Cheese Veggie Tots Waffles with Bacon and Eggs

5.0

Prep
5 min
Cook
15 min
Total
20 min

Instructions

  1. 1 Preheat the oven to 200 degrees F (95 degrees C).
  2. 2 Heat a 6- to 7-inch waffle iron to medium-high heat. Spray liberally with cooking spray. When ready, open and arrange the Veggie Tots, touching each other, to fill the iron. Close and press firmly. Cook 5 minutes.
  3. 3 Remove and place on a wire rack over a sheet tray. Hold warm in the oven. Repeat to make a second waffle.
  4. 4 Crack eggs into a nonstick skillet over medium heat. Cook until outer edges become opaque, about 1 minute. Cover, reduce heat to low, and cook until whites are completely set, about 4 minutes.
  5. 5 Cut each waffle in half. Serve each half topped with 2 slices of bacon and 1 fried egg. Garnish with scallions and hot sauce, if desired.

By Green Giant

Bacon-Wrapped Bourbon-Marinated Salmon
Dinner American

Bacon-Wrapped Bourbon-Marinated Salmon

4.7

Prep
30 min
Cook
5 min
Total
275 min

Instructions

  1. 1 Combine steak seasoning sauce, 6 tablespoons brown sugar, scallions, and bourbon in a large bowl. Add salmon cubes; toss to coat. Cover the bowl with plastic wrap; marinate in the refrigerator, 4 to 6 hours.
  2. 2 Remove salmon cubes from marinade and shake off excess. Discard remaining marinade.
  3. 3 Wrap each salmon cube with 1 halved bacon strip; secure with a toothpick. Sprinkle remaining 2 tablespoons brown sugar on top.
  4. 4 Preheat an outdoor grill for medium heat and lightly oil the grate.
  5. 5 Cook on the preheated grill, turning frequently, until bacon begins to crisp, about 5 minutes.

By Tammy