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Creamy Broccoli Salad
Lunch American

Creamy Broccoli Salad

4.9

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; crumble when cool.
  2. 2 Combine bacon, broccoli, mozzarella cheese, and onion in a bowl.
  3. 3 Whisk mayonnaise, sugar, and vinegar in a small bowl until smooth and sugar dissolves; pour over broccoli mixture and toss to coat.

By Mark Simma

Watermelon Cucumber Salad with Sushi Vinegar and Lime
Lunch American

Watermelon Cucumber Salad with Sushi Vinegar and Lime

4.5

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Peel cucumbers lengthwise in a striped pattern using a vegetable peeler; halve lengthwise and cut into ¼-inch slices creating half-moon shapes. Transfer cucumbers to a large bowl; add watermelon and red onion.
  2. 2 Whisk seasoned rice wine vinegar, white wine vinegar, and lime juice together in a small bowl until well combined; add mint. Muddle mint by vigorously stirring and pressing leaves with a spoon until bruised but not falling apart. Discard mint leaves.
  3. 3 Drizzle vinaigrette over salad; gently toss. Sprinkle with feta cheese; toss again.

By Lisa Stewart

Broccoli Cauliflower Salad
Lunch American

Broccoli Cauliflower Salad

4.6

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Cook bacon in a large, deep skillet over medium-high heat until evenly browned, about 10 minutes. Drain, remove from the heat, and crumble when cool enough to handle.
  2. 2 Whisk mayonnaise, sugar, and vinegar together in a small bowl.
  3. 3 Layer broccoli, cauliflower, eggs, Cheddar, and crumbled bacon (in that order) in a medium bowl. Drizzle dressing over top and serve.

By Colleen

Avocado and Mango Salad
Lunch American

Avocado and Mango Salad

4.0

Prep
30 min
Cook
Total
30 min

Instructions

  1. 1 Combine vinegar, oil, sugar, mustard, and pepper in a bowl. Refrigerate dressing until ready to serve.
  2. 2 Place avocados, mangoes, and lemon juice in a bowl. Mix gently until just combined.
  3. 3 Place lettuce in a large bowl or platter. Add avocado-mango mixture, walnuts, bacon, and the dressing. Toss and serve.

By inspirepassion

Blue Cucumber Salad
Lunch American

Blue Cucumber Salad

4.6

Prep
20 min
Cook
Total
80 min

Instructions

  1. 1 Scoop out cucumber seeds using a spoon; slice into thick half-moons, then place on a paper towel-lined plate. Sprinkle with ½ teaspoon salt; set aside.
  2. 2 Combine sour cream, onion, white wine vinegar, dill, sugar, and white pepper in a large bowl; fold in blue cheese until incorporated. Pat cucumber slices dry with paper towels; gently stir into blue cheese mixture until evenly coated.
  3. 3 Refrigerate for at least 1 hour; season with salt just before serving.

By madermouse

Romano Bean Salad
Lunch American

Romano Bean Salad

4.5

Prep
10 min
Cook
10 min
Total
260 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil. Add beans and cook uncovered until nearly tender, about 5 minutes. Drain well, and set aside in a large bowl.
  2. 2 Smash garlic, olive oil, mint, and salt using mortar and pestle.
  3. 3 Pour vinegar and half of olive oil mixture over beans and toss well.
  4. 4 Transfer beans to a resealable freezer bag. Pour remaining olive oil mixture into bag, squeeze out all air, seal and refrigerate for a minimum of 4 hours.
  5. 5 Remove beans from refrigerator, top with fresh mint and serve.

By John Mitzewich

Joses's Zucchini Salad
Lunch American

Joses's Zucchini Salad

3.8

Prep
20 min
Cook
Total
260 min

Instructions

  1. 1 Slowly whisk onion soup mix and white wine vinegar together in a bowl. Whisk in sugar, cider vinegar, oil, salt, and black pepper until well incorporated. Add zucchini, celery, and green bell pepper; toss to coat.
  2. 2 Cover bowl with plastic wrap and refrigerate, stirring occasionally, for 4 to 6 hours. Drain off excess liquid before serving.

By CookingQueen

Crunchy Cauliflower and Tomato Salad
Lunch American

Crunchy Cauliflower and Tomato Salad

4.6

Prep
15 min
Cook
Total
45 min

Instructions

  1. 1 Whisk olive oil, vinegar, lemon juice, salt, and pepper together in a bowl until dressing is smooth.
  2. 2 Mix cauliflower, red onion, parsley, and garlic together in a large bowl. Drizzle dressing over cauliflower mixture; toss to coat. Gently fold tomatoes into salad. Chill salad in refrigerator up to 3 hours before serving.

By Mary P

Shoepeg Corn Salad
Lunch American

Shoepeg Corn Salad

4.6

Prep
15 min
Cook
Total
135 min

Instructions

  1. 1 Whisk mayonnaise, green onions, vinegar, jalapeno peppers, parsley, and olive oil together in a bowl until smooth; season with salt and pepper.
  2. 2 Gently stir corn and tomatoes into the dressing to coat. Transfer salad to a serving dish, cover with plastic wrap, and refrigerate at least 2 hours.

By HappyGrandma

Corned Beef and Coleslaw Sandwiches
Lunch American

Corned Beef and Coleslaw Sandwiches

Prep
20 min
Cook
Total
500 min

Instructions

  1. 1 Prepare coleslaw: whisk vinegar, Dijon, horseradish, salt, and pepper together in a large bowl. Continue to whisk while adding oil in a stream; whisk until dressing has emulsified.
  2. 2 Add cabbage, onion, and carrots to the dressing; toss until well combined. Cover and chill in the refrigerator, 8 hours to overnight.
  3. 3 Prepare sandwiches: spread each bread slice with mustard. Lay 5 slices on a work surface. Arrange coleslaw and corned beef over top, cover with remaining bread slices. Press together firmly, cut, and serve.

By TJ Lombard

Best Macaroni Salad
Lunch American

Best Macaroni Salad

4.1

Prep
15 min
Cook
15 min
Total
270 min

Instructions

  1. 1 In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain.
  2. 2 In a large bowl, combine the pasta, mayonnaise and mix well. Stir in cucumber, onion, ham and cheese. Mix well. Drizzle oil and vinegar over top and toss. Refrigerate for at least 4 hours.

By jeanderson72

Minty Peach Chicken Salad
Lunch American

Minty Peach Chicken Salad

4.7

Prep
20 min
Cook
Total
50 min

Instructions

  1. 1 Combine peaches, chicken, and cucumber in a large bowl.
  2. 2 Place sugar, vinegar, mint, lemon juice, salt, black pepper, and hot sauce in a blender; blend until smooth. Drizzle vinaigrette over peach mixture; toss to coat.
  3. 3 Cover the bowl with plastic wrap; refrigerate until chilled, at least 30 minutes. Fold avocado into salad before serving.

By Terri Frank Ramseyer

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

Jamie's Cranberry Spinach Salad
Lunch American

Jamie's Cranberry Spinach Salad

4.8

Prep
10 min
Cook
5 min
Total
15 min

Instructions

  1. 1 Melt butter in a medium saucepan over medium heat. Cook and stir almonds in butter until lightly toasted. Remove from heat and let cool.
  2. 2 Make dressing: Whisk together oil, sugar, cider vinegar, white wine vinegar, sesame seeds, poppy seeds, minced onion, and paprika in a medium bowl.
  3. 3 Combine spinach with toasted almonds and cranberries in a large serving bowl. Pour dressing over spinach mixture; toss well.

By Jamie Hensley

Pea Salad II
Lunch American

Pea Salad II

4.5

Prep
10 min
Cook
30 min
Total
100 min

Instructions

  1. 1 In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain.
  2. 2 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, cool, peel and chop.
  3. 3 Whisk together the salad dressing, sugar, vinegar, salt and pepper.
  4. 4 In a large bowl, combine the pasta, eggs, peas, green onion, pickles, celery and cheese. Pour dressing over salad; mix well and chill before serving.

By Amanda Wehling

Marinated Salad
Lunch American

Marinated Salad

4.7

Prep
5 min
Cook
5 min
Total
1450 min

Instructions

  1. 1 Assemble salad: Mix together peas, corn, green beans, celery, bell pepper, onion, and pimentos in a large bowl.
  2. 2 Make vinaigrette: Combine sugar, vinegar, oil, salt, and black pepper in a saucepan over medium heat. Bring to a boil, stirring occasionally.
  3. 3 Pour boiling vinaigrette over salad; stir to coat. Refrigerate for 24 hours before serving.

By Barbara Stocker

Beet Salad
Lunch American

Beet Salad

4.6

Prep
20 min
Cook
45 min
Total
65 min

Instructions

  1. 1 Preheat oven to 450 degrees F (230 degrees C). Coat beets lightly with oil and roast for approximately 45 minutes, or until tender. Allow to cool thoroughly, then peel and dice.
  2. 2 For the dressing, place lemon, vinegar, honey, mustard, and thyme in a blender. While blender is running, gradually add 1/2 cup of oil. Season to taste with salt and pepper. Place spring lettuce mix in a salad bowl, pour desired amount of dressing over greens, and toss to coat.
  3. 3 Rinse endive, tear off whole leaves, and pat dry. Arrange 3 leaves on each plate. Divide dressed salad greens among them, and top with diced beets and feta cheese.

By Robbie Rice

Blue Cheese and Bacon Potato Salad
Lunch American

Blue Cheese and Bacon Potato Salad

4.5

Prep
15 min
Cook
30 min
Total
50 min

Instructions

  1. 1 Fill a large bowl with iced water. Line a baking sheet with a dish towel.
  2. 2 Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 18 to 20 minutes. Add green beans to the boiling water; blanch for just 1 minute. Drain potatoes and green beans; transfer to bowl of iced water to stop cooking process, about 5 minutes. Remove from iced water with a slotted spoon and place on prepared baking sheet to dry. Cut potatoes into quarters.
  3. 3 Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain and cool bacon slices on paper towels; crumble.
  4. 4 Whisk vinegar, olive oil, mayonnaise, and mustard together in a large bowl. Season with salt and black pepper. Add potatoes and green beans; stir to coat. Top with bacon, blue cheese, and green onions; stir once to incorporate.

By Krissy

Grilled Chicken Sandwiches
Lunch American

Grilled Chicken Sandwiches

4.8

Prep
15 min
Cook
25 min
Total
55 min

Instructions

  1. 1 Gather all ingredients. Preheat the grill to medium-high heat.
  2. 2 Prick chicken breasts all over with a fork, then place in a large bowl. Add 1/4 cup olive oil, white wine vinegar, lemon juice, dill, garlic and herb seasoning, and black pepper to the bowl. Stir to coat chicken breasts thoroughly. Let stand for 10 minutes.
  3. 3 Remove chicken breasts from marinade; discard marinade.
  4. 4 Cook chicken on the preheated grill until no longer pink in the center and juices run clear, 10 to 15 minutes per side. An instant-read thermometer inserted into the center of a breast should read at least 165 degrees F (74 degrees C).
  5. 5 Transfer chicken to a cutting board; let stand for 5 minutes, then cut chicken breasts in half.
  6. 6 Melt butter and 2 tablespoons olive oil in a skillet over medium-high heat. Sprinkle garlic powder and salt over butter and oil. Add French bread slices to the skillet; toast until golden brown on one side, about 3 minutes; remove from the pan.
  7. 7 For sandwich assembly, place one French bread slice, toasted-side down, onto a serving plate. Spread mayonnaise on bread; top with a tomato slice, then season with salt and pepper.
  8. 8 Cover with a grilled chicken breast half and lettuce leaf. Spread untoasted side of another French bread slice with mayonnaise and place on top to make a sandwich.

By Allrecipes Member

Garden Gazpacho
Lunch American

Garden Gazpacho

5.0

Prep
30 min
Cook
Total
150 min

Instructions

  1. 1 Place cucumber in the bowl of a food processor; pulse 5 to 6 times until chopped into very small pieces. Transfer cucumber to a large bowl. Repeat with bell peppers, celery, and onion; transfer each to the bowl with cucumber.
  2. 2 Combine plum tomatoes and garlic in the bowl of the food processor; pulse until finely diced. Pour over cucumber mixture.
  3. 3 Pour tomato juice, vinegar, and olive oil over cucumber mixture; stir in sea salt, black pepper, basil, parsley, and pepper flakes.
  4. 4 Cover the bowl with plastic wrap; chill in the refrigerator until flavors combine and deepen, about 2 hours.

By Cindy Anschutz Barbieri

Mom's Shrimp Macaroni Salad
Lunch American

Mom's Shrimp Macaroni Salad

4.4

Prep
15 min
Cook
15 min
Total
210 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 tender yet firm to the bite, about 8 minutes. Drain well.
  2. 2 Combine mayonnaise, celery, relish, shrimp, ketchup, vinegar, onion, bell pepper, parsley, horseradish, celery seed, hot pepper sauce, chili powder, salt, and black pepper in a medium-sized bowl. Fold macaroni into mixture. Cover and chill at least 3 hours before serving.

By Becky Wergers

Cranberry Lentil and Quinoa Salad
Lunch American

Cranberry Lentil and Quinoa Salad

4.5

Prep
15 min
Cook
45 min
Total
120 min

Instructions

  1. 1 Place lentils and 1 bay leaf in a saucepan with enough water to cover; bring to a boil. Reduce heat to medium-low and simmer until lentils are tender, about 30 minutes; drain and discard bay leaf. Rinse lentils with cold water until cool, then transfer to a large bowl.
  2. 2 Bring 2 cups water, quinoa, and remaining bay leaf to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes. Rinse quinoa with cold water until cool, discarding bay leaf. Stir quinoa into lentils.
  3. 3 Heat lemon juice in a microwave-safe bowl in a microwave until warm, about 30 seconds. Stir honey into juice until dissolved. Add vinegar and salt; whisk in olive oil and season with black pepper. Pour lemon juice mixture into lentils and quinoa.
  4. 4 Mix walnuts, cranberries, feta cheese, and green onion into lentil and quinoa salad. Toss to coat. Refrigerate until chilled, about 1 hour.

By CeliaBelia

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

Avocado Gazpacho
Lunch American

Avocado Gazpacho

4.9

Prep
30 min
Cook
Total
210 min

Instructions

  1. 1 Mix tomato-vegetable juice, vegetable broth, tomatoes, avocados, cucumber, canned tomatoes with juice, green bell pepper, red bell pepper, olive oil, green onions, lemon juice, cilantro, vinegar, hot pepper sauce, salt, and black pepper together in a large bowl. Cover and chill for at least 3 hours before serving to allow flavors to blend.

By LUNATERIAN

Not Your Usual Pasta Salad
Lunch American

Not Your Usual Pasta Salad

4.4

Prep
20 min
Cook
20 min
Total
100 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil; cook shell pasta at a boil until tender yet firm to the bite, about 8 minutes. Drain and rinse under cold water.
  2. 2 Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels; crumble.
  3. 3 Whisk creamy salad dressing, vinegar, Worcestershire sauce, olive oil, garlic, Dijon mustard, and oregano together in a bowl to make a creamy dressing.
  4. 4 Mix pasta, bacon, red onion, water chestnuts, eggs, green bell pepper, red bell pepper, celery, olives, Cheddar cheese, and Parmesan cheese together in a large bowl. Add dressing and stir to coat. Chill in refrigerator at least 1 hour before serving.

By KB COUNTRYGIRL

John G's Caesar Salad Dressing
Lunch American

John G's Caesar Salad Dressing

4.6

Prep
15 min
Cook
Total
255 min

Instructions

  1. 1 Mix olive oil, Parmesan, garlic, mayonnaise, vinegar, bread crumbs, sesame oil, lemon juice, Worcestershire sauce, Dijon mustard, chili powder, black pepper, basil, hot pepper sauce, salt, oregano, paprika, and cayenne pepper in a shaker or bottle with a lid; shake vigorously. Refrigerate for at least 4 hours to let the flavors combine.

By John G

Mediterranean Style Roasted Red Pepper and Lentil Salad
Lunch American

Mediterranean Style Roasted Red Pepper and Lentil Salad

4.7

Prep
40 min
Cook
20 min
Total
90 min

Instructions

  1. 1 Preheat the oven to 425 degrees F (220 degrees C).
  2. 2 Toss bell pepper halves with 1 tablespoon olive oil; place on a baking sheet. Roast in the preheated oven until peppers are very soft and crisp at the edges, about 20 minutes. Set peppers aside until cool enough to handle, then dice into 1/4-inch cubes. Transfer to a large bowl.
  3. 3 Meanwhile, bring cold water and lentils to a boil in a saucepan over high heat. Reduce heat to low, add 1 pinch salt, cover, and simmer until lentils are just tender to the bite, about 20 minutes. Drain and cool.
  4. 4 Add cooled lentils to bell peppers; gently stir in celery, carrots, onion, and parsley. Season with 1/2 teaspoon salt and black pepper.
  5. 5 Place lemon juice, shallots, white wine vinegar, balsamic vinegar, Dijon mustard, and remaining 1/2 teaspoon salt in a blender; blend on High for 10 seconds. Gradually add olive oil; blend until vinaigrette is fully emulsified and smooth. Pour 1/2 cup vinaigrette over lentils; stir gently with a wooden spoon. Taste salad; add remaining vinaigrette if desired.

By Pooja Mottl