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Floating Cucumber, Tomato, and Onion Salad
Lunch American

Floating Cucumber, Tomato, and Onion Salad

4.3

Prep
30 min
Cook
Total
750 min

Instructions

  1. 1 Combine cucumbers, onion, and tomato in a large bowl.
  2. 2 Whisk sugar, white vinegar, balsamic vinegar, salt, and celery seeds together in a separate bowl until sugar is dissolved; pour over vegetables and toss to coat.
  3. 3 Cover the bowl; refrigerate before serving, about 12 hours.

By Reuben Howell

Lela's Fourth of July Potato Salad
Lunch American

Lela's Fourth of July Potato Salad

4.6

Prep
30 min
Cook
60 min
Total
210 min

Instructions

  1. 1 Place potatoes in a large pot and cover with salted water; bring to a boil (you may need two pots). Reduce heat to medium-low and simmer until fork-tender, 1 to 1 ½ hours. Start checking for doneness after 1 hour. Drain; rinse with cold running water until cool. Chop potatoes into small pieces.
  2. 2 Place eggs, olives, pickle chips, and onion in a large, heavy-duty, disposable foil pan; fold in potatoes.
  3. 3 Combine mayonnaise and yellow mustard; fold into potato mixture until well combined. Chill before serving, at least 2 hours.

By Lela

Corn Salad with Arugula
Lunch American

Corn Salad with Arugula

4.7

Prep
20 min
Cook
Total
50 min

Instructions

  1. 1 Whisk olive oil, balsamic vinegar, salt, and black pepper together in a large bowl until well combined; stir in corn and onion until evenly coated. Refrigerate salad for flavors to blend, about 30 minutes.
  2. 2 Spread arugula on a serving plate; top with corn mixture and sliced goat cheese.

By SPetrocelly

Zippy Cucumber Salad
Lunch American

Zippy Cucumber Salad

4.3

Prep
25 min
Cook
Total
85 min

Instructions

  1. 1 Use a vegetable peeler to peel stripes in the cucumbers leaving half the skin. Halve the cucumbers lengthwise. Use spoon to remove the seeds from the cucumber halves. Slice the halves thinly.
  2. 2 Place the cucumber, onion, and 2 teaspoons salt in a bowl with enough water to cover; allow to marinate in refrigerator at least 30 minutes. Drain thoroughly in a colander and transfer to a large bowl; add the jalapeno pepper and carrot to the mixture.
  3. 3 Stir the rice vinegar, ginger, sugar, and pepper together in a small bowl until the sugar is completely dissolved; pour over the cucumber mixture and stir to evenly coat. Cover with plastic wrap and chill in refrigerator at least 30 minutes.

By Cheryl

Lemony Zucchini Salad
Lunch American

Lemony Zucchini Salad

4.3

Prep
20 min
Cook
Total
30 min

Instructions

  1. 1 Place zucchini slices in a colander for 10 minutes, allowing juices to release; pat dry.
  2. 2 Combine zucchini, onion, and parsley together in a bowl.
  3. 3 Mix lemon zest, lemon juice, Dijon mustard, and sugar together in a separate bowl; season with salt and pepper. Slowly stream olive oil into lemon juice mixture while whisking constantly until dressing emulsifies. Pour dressing over zucchini mixture; toss to coat.

By Alison Sprinkman

Mom's Mashed Potato Salad
Lunch American

Mom's Mashed Potato Salad

4.8

Prep
20 min
Cook
25 min
Total
105 min

Instructions

  1. 1 Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce the heat to medium-low and simmer until tender, about 20 minutes. Drain.
  2. 2 Transfer potatoes to a large bowl and mash with a potato masher. Stir in onion, eggs, celery, pickles, salt, and pepper.
  3. 3 Mix mayonnaise, pickle juice, and mustard together in a separate bowl; pour over potatoes and mix until well combined. Cover and refrigerate for at least 1 hour before serving.

By MICKE

Tuna Salad with Eggs and Pickles
Lunch American

Tuna Salad with Eggs and Pickles

4.6

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Mix tuna, eggs, onion, and celery together in a large bowl.
  2. 2 Mix mayonnaise, relish, honey mustard, celery seed, seasoned salt, and pepper together in a small bowl; pour over tuna mixture and stir gently until all ingredients are coated. Serve immediately, or cover and chill until ready to serve.

By Graden

Real New Orleans-Style BBQ Shrimp
Lunch American

Real New Orleans-Style BBQ Shrimp

4.6

Prep
15 min
Cook
25 min
Total
40 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Arrange the shrimp in a single layer in as many baking dishes as you need. Set aside.
  2. 2 Melt 1/2 cup of butter in a large skillet over medium heat. Add onion, garlic, celery, parsley, Creole seasoning, and rosemary. Cook and stir for a few minutes, until onion is tender. Add rest of butter and cook until melted over low heat. Stir in pepper, Worcestershire sauce, and lemon juice. Pour this mixture over shrimp so that shrimp are completely submerged.
  3. 3 Bake in the preheated oven until shrimp are pink, 15 to 20 minutes.

By Melissa S

The Best Relish I've Ever Had
Lunch American

The Best Relish I've Ever Had

4.7

Prep
30 min
Cook
40 min
Total
550 min

Instructions

  1. 1 Use the large holes of a box grater to grate cucumbers and onions into a large bowl. Sprinkle pickling salt over grated vegetables. Cover the bowl tightly; allow to rest at room temperature for 8 hours to overnight.
  2. 2 Squeeze out as much liquid as possible from cucumber mixture; set aside.
  3. 3 Whisk together sugar, flour, turmeric, ginger, and celery seed in a second large bowl. Heat vinegar and water in a large, heavy pot over medium-high heat. Whisk in sugar mixture until smooth. Stir in cucumber mixture. Bring to a boil and cook, stirring frequently, until relish is thickened, about 15 minutes.
  4. 4 Sterilize the jars and lids in boiling water for at least 5 minutes. Pack relish into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with the lids; screw on the rings.
  5. 5 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary until water level is at least 1 inch above the tops of the jars. Bring water to a full boil, cover the pot, and process the jars for 10 minutes.
  6. 6 Remove the jars from the stockpot and place them onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (the lid does not move up or down at all). Store in a cool, dark area.

By Tammylou

Mindy's Macaroni Salad
Lunch American

Mindy's Macaroni 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 macaroni in boiling water until tender yet firm to the bite, 8 to 10 minutes. Drain and rinse under cold water.
  2. 2 Mix together cooked macaroni, celery, sweet onion, pimentos, and pickle in a large serving bowl until well combined.
  3. 3 Stir together creamy salad dressing, sugar, vinegar, mustard, and salt in a medium bowl until smooth.; stir into macaroni mixture until evenly coated. Fold in eggs. Chill in the refrigerator for at least 2 hours before serving.

By TIMSGAL

Tuna Macaroni Salad
Lunch American

Tuna Macaroni Salad

4.5

Prep
10 min
Cook
15 min
Total
85 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and rinse under cold running water.
  3. 3 Stir together macaroni, peas, celery, tuna, and onion in a large bowl.
  4. 4 Mix in mayonnaise, relish, salt and pepper.
  5. 5 Garnish with egg wedges and a sprinkle of paprika. Cover and chill for at least 1 hour before serving.

By Peach822

Pea and Avocado Salad
Lunch American

Pea and Avocado Salad

4.3

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Scoop out meat from each avocado half, and cube. Reserve the peels. Place cubes in a bowl. Sprinkle cubes and inside of peels with lemon juice.
  2. 2 In the bowl with avocado, gently mix the shrimp, peas, olives, onion, and celery. Season with garlic powder, onion powder, salt and pepper. Fold in enough mayonnaise to evenly moisten all ingredients. Spoon the mixture into the reserved peels, and serve within 1 hour.

By ELA33INE

Home Town Drive-In Pasta Salad
Lunch American

Home Town Drive-In Pasta Salad

4.7

Prep
15 min
Cook
10 min
Total
25 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; rinse with cold water to cool. Set aside.
  2. 2 Whisk sugar, water, and salt together in a large bowl until sugar dissolves; whisk in vinegar, oil, and oregano. Stir tomato, bell pepper, and onion into vinaigrette; gently fold in cheese and rotini. Season salad with black pepper.

By islandgirlejfan

Hawaiian Bruddah Potato Mac (Macaroni) Salad
Lunch American

Hawaiian Bruddah Potato Mac (Macaroni) Salad

4.7

Prep
30 min
Cook
20 min
Total
530 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 but still firm, about 15 minutes. Drain; refrigerate to cool.
  2. 2 Meanwhile, place eggs in a saucepan in a single layer and cover with water by 1 inch; cover saucepan. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel. Chop cooled eggs; set aside.
  3. 3 Meanwhile, bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain in a colander set in the sink; rinse with cold water.
  4. 4 Whisk mayonnaise, vinegar, curry powder, celery seeds, salt, and black pepper together in a medium bowl until smooth; set aside.
  5. 5 Combine cooled potatoes, chopped eggs, macaroni, carrots, onion, and peas in a large bowl. Carefully stir in dressing; cover and refrigerate 8 hours to overnight.

By Tuihalalalala

Jicama-Lime Salad
Lunch American

Jicama-Lime Salad

Prep
20 min
Cook
20 min
Total
85 min

Instructions

  1. 1 Bring water and quinoa to a boil in a saucepan. Stir 1/4 teaspoon salt into the water and return water to a rolling boil. Reduce heat to low, cover the saucepan, and cook until the moisture is absorbed completely, about 15 minutes. Remove pan from heat and let pan sit covered for 5 minutes more.
  2. 2 Spread quinoa in a thin later on a platter and refrigerate to cool completely, at least 15 minutes.
  3. 3 Mix jicama, coconut, pineapple, raisins, sweet onion, lime zest, lime juice, cilantro, and jalapeno pepper together in a large bowl; add cooled quinoa and toss. Season salad with salt and black pepper.
  4. 4 Cover bowl with plastic wrap and refrigerate until salad is completely chilled, about 30 minutes.

By Janet Abramic

The Best Spinach Salad
Lunch American

The Best Spinach Salad

4.5

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Cook bacon in a large skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on paper towels, then crumble.
  2. 2 Layer spinach, bacon, eggs, and onion in a large bowl; sprinkle with almonds and sunflower seeds.
  3. 3 Whisk oil, ketchup, vinegar, brown sugar, Worcestershire sauce, garlic, salt, and black pepper together in a bowl. Pour over spinach mixture; toss. Serve immediately.

By sweet alice

Ellen's Muffaletta Pasta Salad
Lunch American

Ellen's Muffaletta Pasta Salad

5.0

Prep
30 min
Cook
10 min
Total
100 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil. Cook the rotini in boiling water until tender yet firm to the bite, about 8 minutes; drain. Rinse pasta with cold water until chilled; drain.
  2. 2 Mix carrots, pepperoncini, Genoa salami, Cheddar cheese, provolone cheese, sweet onion, green olives, Kalamata olives, pepperoni, celery, green bell pepper, red bell pepper, and artichoke hearts together in a large mixing bowl. Pour Italian-style salad dressing over the salad and toss to coat; add pasta and stir.
  3. 3 Cover bowl with plastic wrap and refrigerate for at least 1 hour before serving. Stir salad and add more Italian-style dressing as needed if you find the salad too dry.

By Ellen Bancroft Ziegler

My Mom's Awesome Macaroni Salad (enough to feed a crowd!)
Lunch American

My Mom's Awesome Macaroni Salad (enough to feed a crowd!)

5.0

Prep
25 min
Cook
10 min
Total
95 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes; drain. Rinse macaroni with cold water until chilled; drain.
  2. 2 Mix mayonnaise, white vinegar, seasoned salt, sugar, garlic powder, and black pepper in a large bowl with a whisk until smooth. Stir tuna, baby shrimp, cucumber, and sweet onion into the mayonnaise mixture to coat ingredients completely; add chopped eggs and stir. Pour chilled macaroni into the bowl and stir; top with sliced eggs. Garnish salad with paprika.
  3. 3 Cover bowl with plastic wrap and refrigerate at least 1 hour to overnight before serving.

By MHudson

Deb's Chicken Salad
Lunch American

Deb's Chicken Salad

4.5

Prep
20 min
Cook
Total
40 min

Instructions

  1. 1 Mix chicken, bacon, cucumber, celery, and apple in a large bowl.
  2. 2 Whisk mayonnaise, blue cheese, sweet onion, basil, lemon juice, ginger, Worcestershire sauce, salt, and pepper together in a bowl; pour over the chicken mixture and toss to coat.
  3. 3 Cover bowl with plastic wrap and refrigerate until chilled, at least 20 minutes.

By Deb Constantineau

Balsamic Glazed Roasted Potato Salad
Lunch American

Balsamic Glazed Roasted Potato Salad

4.1

Prep
30 min
Cook
30 min
Total
60 min

Instructions

  1. 1 Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
  2. 2 Whisk olive oil, 3 tablespoons balsamic vinegar, honey, paprika, garlic, salt, and black pepper together in a large bowl. Stir potatoes, mushrooms, and sweet onion into vinegar mixture; toss to coat. Spread vegetables over prepared baking sheet.
  3. 3 Bake in preheated oven until potatoes are easily pierced with a fork, 30 to 40 minutes.
  4. 4 Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate; crumble bacon.
  5. 5 Transfer potato mixture to a large bowl and toss with bacon, green onions, parsley, and remaining 2 tablespoons balsamic vinegar.

By MOONANGEL

Tuna Egg Salad Bento Box
Lunch American

Tuna Egg Salad Bento Box

4.8

Prep
50 min
Cook
Total
60 min

Instructions

  1. 1 Combine tuna, mayonnaise, chopped egg, onion, pickle chips, and salt in a bowl to make tuna-egg salad.
  2. 2 Place tomatoes on a flat work surface. Cut slits from the top towards the bottom to make partial wedges. Fill tomatoes with tuna salad.
  3. 3 Dip banana slices in lemon juice. Thread a toothpick through a banana slice, pineapple chunk, and strawberry. Repeat assembling kebabs with the remaining fruit.
  4. 4 Cut 1 carrot and 1 cucumber into 3/4-inch circles. Cut each carrot slice into the shape of a tulip using a small knife. Trim cucumber slices into leaves. Thread a leaf through a toothpick; insert a tulip on top. Repeat with the remaining leaves and tulips.
  5. 5 Cut the other carrot and cucumber into 1/2-inch slices. Cut out mini carrot and cucumber flowers using a mini flower-shaped vegetable cutter.
  6. 6 Place the hot egg in a heart-shaped egg mold; close the lid slowly and tightly. Soak the mold in a bowl of cold water for 10 minutes. Remove egg and drain on a paper towel.
  7. 7 Arrange tuna-egg salad, fruit kebabs, tulips, carrot and cucumber cut-outs, and heart-shaped eggs in a bento box.

By Lela

Grilled Broccoli and Cheese Sandwich
Lunch

Grilled Broccoli and Cheese Sandwich

3.0

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Melt 1 tablespoon butter in a skillet over medium heat. Add broccoli and onion and cook until softened, about 5 minutes. Remove from heat and let cool.
  2. 2 Distribute sauteed vegetables evenly on 2 slices of bread. Place 2 slices Cheddar cheese over the vegetables, season with garlic powder, and top with remaining 2 slices of bread.
  3. 3 Melt 1 tablespoon butter in a nonstick skillet over medium-high heat, tilting the skillet to distribute the butter evenly as it melts. Place the sandwiches into the skillet and cook until the bottom piece of bread is golden brown, about 5 minutes.
  4. 4 Melt remaining butter in the skillet. Carefully flip each sandwich, evenly coating the bread with melted butter. Cook until each sandwich is golden brown, 2 to 5 minutes more.

By Princess Whitney Rachel Crider