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Broccoli Slaw and Ramen Salad
Lunch Asian

Broccoli Slaw and Ramen Salad

5.0

Prep
10 min
Cook
Total
70 min

Instructions

  1. 1 Whisk ramen noodle seasoning packet, vinegar, sugar, olive oil, salt, and pepper together in a bowl to make the salad dressing. Add ramen noodles and broccoli slaw; toss together. Let sit until flavors meld, 1 to 2 hours.

By Christy

Chickpea and Edamame Salad
Lunch Asian

Chickpea and Edamame Salad

4.6

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Mix edamame, chickpeas, red onion, red bell pepper, carrot, sunflower seeds, dried cranberries, olive oil, honey, vinegar, mayonnaise, celery salt, and cayenne pepper together in a large bowl.

By Jenny

Asian Tuna Salad
Lunch Asian

Asian Tuna Salad

4.9

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Mix tuna, cranberries, carrot, green onions, cilantro, sesame seeds, ginger, ground chile pepper, and kosher salt together in a large bowl.
  2. 2 Whisk mayonnaise, chile paste, sesame oil, soy sauce, and honey together in a separate bowl; add to tuna mixture and stir to coat.

By mimilulu

Turkey, Cranberry, and Spinach Roll-Ups
Lunch

Turkey, Cranberry, and Spinach Roll-Ups

4.7

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Spread 1/4 of the cream cheese onto the middle of each sandwich wrap. Sprinkle 1 tablespoon cranberries onto cream cheese on each wrap. Arrange 3 slices turkey atop each wrap to cover most of wrap. Spread 1/4 cup spinach atop turkey.
  2. 2 Tightly roll wrap around fillings into a cylinder; cut into about twenty 1 1/4-inch slices; arrange on a serving platter.

By Kelly B

Deli-Style Fresh Broccoli Salad
Lunch

Deli-Style Fresh Broccoli Salad

4.5

Prep
15 min
Cook
10 min
Total
55 min

Instructions

  1. 1 Cook and stir bacon in a large skillet over medium-high heat until crisp, about 10 minutes. Drain bacon on a plate lined with paper towel.
  2. 2 Toss broccoli, cranberries, and green onion together in a large bowl. Whisk mayonnaise, honey, and vinegar together in a small bowl. Add bacon to broccoli mixture and toss. Drizzle dressing over the salad; toss to coat.
  3. 3 Refrigerate until cold, about 30 minutes.

By Anne Cassens

Chocolate-Cranberry Energy Bars
Lunch

Chocolate-Cranberry Energy Bars

5.0

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
  2. 2 Pulse almonds and walnuts together in the bowl of a food processor until chopped. Add dates and cranberries, a little at a time, and continue to chop. Add coconut, cocoa, and vanilla extract. Process to desired consistency.
  3. 3 Roll dough into a 2-inch wide log and cut into ten 3/4-inch thick pucks. Place on the prepared baking sheet.
  4. 4 Bake in the preheated oven until set, about 10 minutes.

By BoKristensen

Poppy Seed Chicken Pasta Salad
Lunch

Poppy Seed Chicken Pasta Salad

4.8

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil. Cook fusilli in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain, rinse in cold water, and drain again.
  2. 2 Toss pasta, chicken, onion, cranberries, celery, and almonds together in a salad bowl. Drizzle with poppy seed dressing and stir to coat.

By lee jean

Fennel and Watercress Salad
Lunch

Fennel and Watercress Salad

4.7

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 In a bowl, combine the cranberries, red wine vinegar, balsamic vinegar, garlic and salt. Whisk in the olive oil.
  2. 2 In a large salad bowl, combine the watercress, fennel, radicchio and pecans. Stir the vinaigrette and pour over salad. Toss well and serve at once.

By Allrecipes Member

Cranberry and Almond Pasta Salad
Lunch

Cranberry and Almond Pasta Salad

3.9

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil. Cook the bow-tie pasta at a boil until cooked through yet tender, about 12 minutes; drain.
  2. 2 Rinse the pasta in cold water until completely chilled; drain. Transfer cool pasta to a large mixing bowl.
  3. 3 Toss the ham, celery, dried cranberries, and sliced almonds with the bow-tie pasta to mix evenly.
  4. 4 Stir the mayonnaise, apple cider vinegar, and sugar together in a bowl.
  5. 5 Pour the mayonnaise dressing over the pasta mixture; toss to coat evenly.

By My Hot Southern Mess

Best Baconless Broccoli Salad
Lunch

Best Baconless Broccoli Salad

4.4

Prep
15 min
Cook
Total
45 min

Instructions

  1. 1 Toss broccoli, cranberries, pumpkin seeds, red onion, and flax seeds together in a large bowl.
  2. 2 Whisk together mayonnaise, vinegar, and sugar in a small bowl. Pour over salad and toss until ingredients are evenly coated. Cover and refrigerate for at least 30 minutes.
  3. 3 Sprinkle pecans over salad before serving.

By BoltGirl

Apple Walnut Salad
Lunch

Apple Walnut Salad

4.6

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Combine the brown sugar and cinnamon in a large bowl. Whisk in the softened cream cheese, yogurt, and vanilla until smooth.
  2. 2 Stir the apples, 1 1/2 cups of walnuts, and the dried cranberries into the cream cheese mixture until well coated.
  3. 3 Spoon salad into a serving bowl and garnish with the remaining 1/4 cup of chopped walnuts. Keep chilled until serving.

By Shana

Originals Oven Roasted Chicken Salad Mason Jar
Lunch

Originals Oven Roasted Chicken Salad Mason Jar

5.0

Prep
Cook
Total
10 min

Instructions

  1. 1 In small bowl, combine Originals Oven Roasted Chicken Breast, Greek yogurt, red onion, celery and lemon juice.
  2. 2 Divide chicken mixture, spring mix, cranberries, apples and pecans in half.
  3. 3 To assemble, begin by placing chicken and dressing mixture into the bottom of 2 jars.
  4. 4 Next add lettuce then finish by topping with cranberries and pecans and tighten lids.
  5. 5 Once ready to eat, empty jar into a bowl, mix and enjoy!

By Dietz Watson

Edna's Banana Cranberry Muffins
Lunch

Edna's Banana Cranberry Muffins

4.6

Prep
15 min
Cook
25 min
Total
40 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper liners.
  2. 2 Mash bananas and sugar together in a bowl; add egg and vanilla and mix well. Combine flour, baking powder, baking soda, and salt together in a separate bowl. Stir into banana mixture just until batter is mixed. Stir oil into batter and fold in cranberries. Spoon batter into the prepared muffin cups.
  3. 3 Bake in the preheated oven until a toothpick inserted in the center comes out clean, 22 to 26 minutes.

By Lisa in Port Hope

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

Lemon-Basil Quinoa Salad
Lunch American

Lemon-Basil Quinoa Salad

4.5

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Bring chicken broth and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and broth has been absorbed, 15 to 20 minutes.
  2. 2 Combine quinoa, lemon zest, and lemon juice in a bowl. Stir in red peppers, cranberries, onion, and basil until combined.

By manella

Berry Spinach Salad
Lunch

Berry Spinach Salad

4.7

Prep
10 min
Cook
Total
250 min

Instructions

  1. 1 Mix sugar, mustard, poppy seeds, minced onion and salt in a food processor or blender. Gradually add oil, followed by vinegar. Chill at least 4 hours to allow flavors to blend.
  2. 2 Combine spinach, pecans, red onion and berries in a large bowl. Toss with 1/3 cup chilled salad dressing. Refrigerate remaining dressing for future use.

By Mazola

Missy's Candied Walnut Gorgonzola Salad
Lunch American

Missy's Candied Walnut Gorgonzola Salad

4.8

Prep
5 min
Cook
5 min
Total
10 min

Instructions

  1. 1 Place walnuts and sugar in a skillet over medium heat, stirring constantly until the sugar dissolves into a light brown liquid and coats the walnuts. Remove walnuts from skillet, and spread them out on a sheet of aluminum foil to cool.
  2. 2 Place in a large salad bowl the mixed greens, cranberries, cheese, vinaigrette, vinegar, and olive oil. Toss gently; add candied walnuts, and toss again.

By MissyPorkChop