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Quinoa Summer Salad
Lunch American

Quinoa Summer Salad

4.2

Prep
15 min
Cook
15 min
Total
270 min

Instructions

  1. 1 Bring water to a boil in a large saucepan. Add quinoa; reduce heat to low. Cover and simmer until water absorbs, about 15 minutes. Cool.
  2. 2 Combine onions, bell peppers, 1 teaspoon salt, and ¼ teaspoon black pepper in a bowl; stir in quinoa.
  3. 3 Whisk oil and lime juice together in a separate bowl; stir into quinoa mixture to coat. Stir in cilantro until well combined. Cover the bowl; refrigerate to let flavors blend, at least 4 hours.

By Laura Violet

Roasted Asparagus and Yellow Pepper Salad
Lunch American

Roasted Asparagus and Yellow Pepper Salad

4.4

Prep
15 min
Cook
10 min
Total
45 min

Instructions

  1. 1 Preheat oven to 400 degrees F (200 degrees C). Arrange the asparagus spears and bell peppers in a single layer on the baking sheet, and drizzle or mist with 1/4 cup of olive oil.
  2. 2 Roast 8 to 10 minutes in the preheated oven, or until tender, turning occasionally to prevent burning. Remove from heat, and cool completely.
  3. 3 In a bowl, toss together the asparagus, bell peppers, onion, almond slices, and Parmesan cheese.
  4. 4 In a separate bowl, mix the 1/2 cup olive oil, Dijon mustard, garlic, lime juice, sugar, hot sauce, and salad seasoning. Pour over the salad, and toss to coat.

By Kim

Quinoa Black Bean Burgers
Lunch American

Quinoa Black Bean Burgers

4.7

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, about 15 to 20 minutes.
  2. 2 Roughly mash black beans with a fork, leaving some whole, to form a paste-like mixture. Mix quinoa, bread crumbs, bell pepper, egg, onion, garlic, cumin, hot pepper sauce, and salt into black beans using your hands. Form into 5 patties.
  3. 3 Add olive oil to a large skillet and heat on medium.
  4. 4 Cook patties until heated through and lightly browned, 2 to 3 minutes per side.

By DownHomeCitySisterscom

Aunt Dorothy's Marinated Carrot Salad
Lunch American

Aunt Dorothy's Marinated Carrot Salad

4.6

Prep
15 min
Cook
20 min
Total
515 min

Instructions

  1. 1 Place carrots in a large pot and fill with enough water to cover. Bring to a boil and cook until carrots are tender. Do not overcook carrots; they should be firm but easy to bite into. Drain and rinse under cold water to stop the cooking process.
  2. 2 Combine condensed tomato soup, sugar, oil, vinegar, salt, mustard powder, and cayenne pepper in the bowl of a food processor or blender. Blend until dressing is creamy, about 3 minutes.
  3. 3 Mix together carrots, bell peppers, and onion in a serving bowl; toss with dressing until evenly coated. Cover and refrigerate for 8 hours to overnight. The longer the salad sits, the better it tastes.

By Scott

Fresh Summertime Bow Tie Ham Salad
Lunch American

Fresh Summertime Bow Tie Ham Salad

4.8

Prep
20 min
Cook
15 min
Total
95 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil. Cook bow tie pasta at a boil, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
  2. 2 Toss ham, tomatoes, bell peppers, green onions, garlic, black pepper, and salt together in a bowl.
  3. 3 Stir pasta and mayonnaise into ham mixture; sprinkle with cheese and cilantro then stir until well combined. Chill before serving, at least 1 hour.

By AbbiCarp

Portabella Basil Sub
Lunch American

Portabella Basil Sub

4.5

Prep
23 min
Cook
7 min
Total
30 min

Instructions

  1. 1 Melt butter in a skillet with a lid over medium heat. Add shallots, basil, and garlic; cook and stir until fragrant, about 1 minute. Stir in paprika and black pepper; season with salt. Add spinach, mushrooms, and bell pepper, stir a few times, cover with lid, and reduce the heat to medium-low. Cook until spinach and mushrooms give up their liquid and peppers are softened, about 4 minutes.
  2. 2 Uncover the skillet. Add pepper sauce and balsamic vinegar. Increase the heat to medium, and let mixture cook down and thicken slightly, about 2 minutes.
  3. 3 Spoon hot mushroom mixture onto split hoagie roll. Serve immediately.

By Dave Espionage

Summery Black-Eyed Pea Salad
Lunch American

Summery Black-Eyed Pea Salad

5.0

Prep
30 min
Cook
Total
270 min

Instructions

  1. 1 Mix black-eyed peas, celery, bell peppers, onion, and cilantro together in a bowl.
  2. 2 Whisk olive oil, lemon juice, garlic, garlic powder, salt, and pepper together in a separate bowl. Toss dressing into beans and vegetables.
  3. 3 For best flavor, refrigerate for at least 4 hours before serving.

By KOHLSMOMMY

Cranberry and Cilantro Quinoa Salad
Lunch American

Cranberry and Cilantro Quinoa Salad

4.6

Prep
10 min
Cook
20 min
Total
150 min

Instructions

  1. 1 Bring water to a boil, covered, in a saucepan over high heat; add quinoa. Reduce heat to low; simmer quinoa, covered, until water has been absorbed, 15 to 20 minutes. Transfer to a bowl; refrigerate until cold.
  2. 2 Stir in red onion, carrots, cranberries, red bell pepper, yellow bell pepper, cilantro, almonds, lime juice, and curry powder; season with salt and black pepper. Chill before serving.

By Alison

Zesty Hoppin John Salad
Lunch American

Zesty Hoppin John Salad

4.8

Prep
30 min
Cook
Total
60 min

Instructions

  1. 1 Combine black-eyed peas, celery, roma tomatoes, cucumber, red onion, green, yellow, and orange bell peppers, and tomatillos in a salad bowl. Gently stir lemon juice, balsamic vinegar, olive oil, cilantro, and red pepper flakes into the salad. Chill before serving; serve over romaine lettuce leaves.

By Mike

Shrimp Couscous Salad
Lunch American

Shrimp Couscous Salad

4.4

Prep
30 min
Cook
5 min
Total
35 min

Instructions

  1. 1 Pour water into a saucepan, and bring to a boil. Stir in couscous, cover, and remove from heat. Let stand for 5 minutes, then immediately fluff with a fork. (otherwise it will clump). Set aside to cool.
  2. 2 In a small bowl, whisk together the olive oil, cider vinegar, Dijon mustard, garlic, salt and pepper. Set aside.
  3. 3 In a large salad bowl, toss together the shrimp, cooled couscous, red and yellow bell peppers, tomatoes, parsley and feta cheese. Whisk vinaigrette to blend, then pour in about half of it over the couscous. Toss to coat, and add more dressing to coat thoroughly without drenching. Refrigerate at least 2 hours before serving.

By Isabelle

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

Orzo and Wild Rice Salad
Lunch American

Orzo and Wild Rice Salad

4.8

Prep
15 min
Cook
25 min
Total
180 min

Instructions

  1. 1 Bring 2 cups water and wild rice to a boil in a saucepan; reduce heat to medium-low, cover, and simmer until rice is tender but not mushy, 20 to 45 minutes, depending on rice variety and package directions.
  2. 2 Drain excess liquid, fluff rice with a fork, and continue to cook, uncovered, 5 minutes more. Spread in a shallow dish, cool to room temperature, then refrigerate until cold, about 20 minutes.
  3. 3 Meanwhile, bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water, stirring occasionally until tender yet firm to the bite, 7 to 8 minutes. Drain orzo, rinse with cold water, then refrigerate to chill.
  4. 4 Combine chilled rice and orzo in a large bowl; stir in onion, currants, bell peppers, and corn. Season with 2 tablespoons basil, salt, and black pepper.
  5. 5 Whisk vinegar, honey, remaining ½ tablespoon basil, mustard, and garlic together in a separate bowl; slowly whisk in canola and olive oils until emulsified. Stir vinaigrette into rice-orzo mixture; season with salt and black pepper, if desired. Refrigerate before serving for 2 hours.

By CWillemin

Chicken Pesto Sandwich
Lunch American

Chicken Pesto Sandwich

4.8

Prep
30 min
Cook
20 min
Total
50 min

Instructions

  1. 1 Combine chicken, olive oil, garlic, red pepper flakes, salt, and black pepper in a large bowl; toss to coat.
  2. 2 Heat a large pot or Dutch oven over medium-high heat. Add chicken mixture and cook, stirring frequently, until chicken begins to brown, about 5 minutes. Add yellow bell pepper, onion, zucchini, and balsamic vinegar and cook until onion begins to soften, about 5 minutes.
  3. 3 Stir mushrooms and 1 tablespoon basil into chicken mixture and cook until mushrooms have softened, about 5 minutes. Add mozzarella cheese and pesto sauce; toss to coat. Stir in cherry tomatoes and cook until warmed through, 2 to 3 minutes.
  4. 4 Spoon chicken mixture into toasted buns and top each sandwich with 1/4 cup feta cheese and 1 1/2 teaspoons basil.

By Allrecipes

Creamy Macaroni Salad
Lunch American

Creamy Macaroni Salad

4.5

Prep
20 min
Cook
15 min
Total
35 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 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.
  3. 3 While the macaroni is cooking, mix salt, dry mustard, garlic powder, paprika, onion powder, white pepper, and black pepper together in a small bowl.
  4. 4 Whisk mayonnaise, evaporated milk, and sour cream together in a large salad bowl until smooth and creamy. Stir in seasoning mix until well blended.
  5. 5 Drain and rinse macaroni under cold water until cooled. Drain again.
  6. 6 Add macaroni, onion, celery, carrots, and bell peppers to the salad bowl; mix until well combined and coated with dressing.

By Mandy Franke

Quinoa Vegetable Salad
Lunch American

Quinoa Vegetable Salad

4.6

Prep
30 min
Cook
30 min
Total
105 min

Instructions

  1. 1 Heat canola oil in a saucepan over medium heat. Add garlic and yellow onion; cook and stir until onion has softened and turned translucent, about 5 minutes. Add water, 2 teaspoons salt, and 1/4 teaspoon pepper; bring to a boil.
  2. 2 Stir quinoa into the pan, reduce the heat to medium-low, and cover. Simmer until quinoa is tender, about 20 minutes. Drain any remaining water with a mesh strainer; transfer quinoa to a large mixing bowl. Cover and refrigerate until cold, about 45 minutes.
  3. 3 Stir tomato, carrots, bell pepper, cucumber, corn, and red onion into chilled quinoa. Season with cilantro, mint, and remaining 1 teaspoon salt and 1/4 teaspoon black pepper. Drizzle with balsamic vinegar and olive oil, then gently stir until evenly mixed.

By JANELLECOLE

Spicy Gingered Beef and Snap Pea Salad
Lunch American

Spicy Gingered Beef and Snap Pea Salad

5.0

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Combine beef, oil, garlic and ginger in medium bowl; toss to coat evenly. Season with salt and pepper, to taste. Cook beef mixture in nonstick skillet over medium-high heat, saute beef until thoroughly cooked. Using slotted spoon, place beef in medium bowl, mix with 2 tablespoons Gingered Dressing.
  2. 2 Combine salad blend, snap peas from pouch, bell pepper, onion and cucumber in large bowl. Toss with Gingered Dressing, to taste. Transfer salad to serving platter or serving plates.
  3. 3 Spoon beef over salad. Sprinkle on top chopped peanuts and cilantro. Squeeze lime wedges over, as desired.
  4. 4 *Gingered Dressing: Whisk together 1/4 cup reduced sodium soy sauce, 1/4 cup rice vinegar, 1-inch piece peeled fresh ginger, grated, 2 tablespoons chopped fresh cilantro, 1 tablespoon sesame oil and 2 teaspoons chile paste with garlic until well blended. Makes about 2/3 cup.

By Dole

Chimichurri Chicken Wraps
Lunch American

Chimichurri Chicken Wraps

Prep
15 min
Cook
30 min
Total
50 min

Instructions

  1. 1 Preheat the oven to 420 degrees F (215 degrees C).
  2. 2 Combine parsley, cilantro paste, olive oil, red wine vinegar, garlic, lemon juice, red pepper flakes, and salt in the bowl of a food processor. Mix until smooth and place in fridge until chicken is ready.
  3. 3 Rub adobo, salt, and pepper on both sides of tenderloins.
  4. 4 Cook in the preheated oven until no longer pink in the centers, about 25 minutes.
  5. 5 When chicken is almost finished baking, heat a saute pan over medium-low heat. Coat pan with olive oil and add onion and bell peppers. Sprinkle with salt and pepper. Cover and cook, stirring occasionally, until veggies are tender, about 5 minutes. Remove from heat.
  6. 6 Remove chicken from the oven and let sit a few minutes to cool. Slice avocado and remove chimichurri sauce from fridge. When chicken has cooled, chop/shred chicken with 2 forks and mix with chimichurri. Place on spinach tortillas and top with veggies and avocado. Form wrap, slice in half, and enjoy!

By Trish

Sloppy Juan
Lunch American

Sloppy Juan

4.9

Prep
30 min
Cook
30 min
Total
120 min

Instructions

  1. 1 Combine mayonnaise, sour cream, 1/4 cup cilantro, green onions, chipotle chili powder, 1 tablespoon lime juice, garlic basil spread, and cumin in a small bowl. Stir until combined; season with salt and black pepper. Cover and refrigerate for at least 1 hour.
  2. 2 Heat 1 tablespoon olive oil in a large pot or Dutch oven over medium heat; cook and stir chorizo, ground beef, and coriander until meat is browned, about 15 minutes. Drain and discard fat. Season with salt and black pepper.
  3. 3 Stir cabbage, green bell pepper, yellow bell pepper, orange bell pepper, jalapeno, and water into chorizo mixture; cook and stir until peppers soften, about 10 minutes. Add brown sugar and chili powder; cook and stir until water is evaporated and sauce is thick, about 10 minutes.
  4. 4 Sprinkle 1/4 cup cilantro and juice of 1 lime over the chorizo mixture and remove from heat.
  5. 5 Spread each hoagie bun with 1 tablespoon chipotle mayo. Evenly distribute the chorizo mixture among the 4 sandwiches.
  6. 6 Heat 1 tablespoon olive oil in a nonstick skillet over medium heat; fry eggs, 2 to 4 at a time if necessary, until whites are set but yolks are still soft, about 2 minutes per side. Place two eggs atop each sandwich.

By Allrecipes

Bob's Sweet Pepper Skillet
Lunch

Bob's Sweet Pepper Skillet

4.6

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Heat olive oil and sesame oil in a large skillet over medium heat; add green bell peppers, yellow bell pepper, red bell pepper, red onion, garlic, salt, and pepper. Cook and stir until onion is translucent and peppers are cooked through, 7 to 10 minutes.

By Plain ole Bob

Sweet Pepper Balsamic Bean Salad
Lunch

Sweet Pepper Balsamic Bean Salad

4.1

Prep
Cook
Total

Instructions

  1. 1 In large bowl combine yellow pepper, beans, roasted red peppers and tomatoes.
  2. 2 In jar with tight-fitting lid combine parsley, vinegar, Worcestershire sauce, sugar, basil and garlic; shake well. Pour over vegetables; toss gently. Cover and let stand at room temperature for 30 minutes or refrigerate for 2 hours.
  3. 3 To serve, place leaves of lettuce on individual salad plates and top with bean mixture.

By Kathy Miller

Penne Pasta Salad
Lunch

Penne Pasta Salad

4.1

Prep
15 min
Cook
15 min
Total
60 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, mix together the salad dressing, mustard, cheese and dill.
  3. 3 Add pasta, red onion and bell peppers. Toss well; season with salt and pepper. Chill before serving.

By Deanna

Any-Veggie Slaw
Lunch

Any-Veggie Slaw

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Combine cabbage, bell pepper, snow pea pods, and green onion in a bowl.
  2. 2 Shake together vinegar, oil, parsley, honey, tarragon, mustard, salt, and pepper for vinaigrette in a small covered jar.
  3. 3 Store veggie mixture and vinaigrette separately in the refrigerator up to 3 days. Toss together and chill up to 24 hours before serving as a slaw to let flavors combine.

By Juliana Hale

Garden Tuna Pasta Salad
Lunch

Garden Tuna Pasta Salad

Prep
20 min
Cook
15 min
Total
155 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.
  2. 2 Meanwhile, combine tuna, bell pepper, celery, carrot, radishes, green onions, and parsley in a large bowl.
  3. 3 Drain macaroni and rinse in cold water. Drain again and add to the bowl with the tuna mixture.
  4. 4 Combine mayonnaise, ranch dressing, Parmesan cheese, black pepper, and salt in a small bowl. Pour dressing over salad and toss to coat. Refrigerate at least 2 hours before serving.

By Amy Hunter Shaw

Three Pepper Pasta Salad
Lunch

Three Pepper Pasta Salad

4.6

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil. Place pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain.
  2. 2 In a blender or food processor, blend the olive oil, white wine vinegar, basil, Parmesan cheese, salt, and pepper until smooth.
  3. 3 In a large bowl, toss together the cooked pasta, dressing mixture, red bell pepper, yellow bell pepper, orange bell pepper, tomato, and olives. Top with mozzarella cheese to serve.

By LINDA DEMARIA