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South African Potato Salad
Lunch

South African Potato Salad

4.0

Prep
20 min
Cook
20 min
Total
40 min

Instructions

  1. 1 Place eggs in a saucepan and cover with water. Bring to a boil and cook for 10 minutes. Remove eggs with a slotted spoon and set aside to cool. Add whole potatoes to the water and boil until a knife is easily inserted, but they are not too soft. Drain and cool.
  2. 2 Peel and chop the eggs and place them in a large serving bowl. Stir in the green onions. When the potatoes have cooled, peel and chop then add them to the bowl. Pour in the sweetened condensed milk and stir in the mayonnaise. Sprinkle parley over the top. Chill until serving. This is best served chilled.

By corrinamarais

Nell's Cabbage Salad
Lunch

Nell's Cabbage Salad

4.5

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 In a large bowl, combine the cabbage, green onions, noodles and almonds.
  2. 2 Prepare the dressing by whisking together the oil, sugar, vinegar and seasoning packets. Pour over cabbage and noodle mixture and mix well to coat. Refrigerate until chilled and serve.

By golfmommy

Bok Choy Salad
Lunch

Bok Choy Salad

4.2

Prep
15 min
Cook
Total
45 min

Instructions

  1. 1 Combine bok choy and green onions; cover and chill.
  2. 2 Whisk together the olive oil, lemon juice and ramen noodle seasoning packet. Refrigerate until chilled.
  3. 3 Break ramen noodles into small pieces; combine with toasted almonds and sesame seeds.
  4. 4 Before serving, combine the cabbage mixture and noodle mixture; add dressing and toss to coat.

By SUSANNECS

Egg Salad with Mustard
Lunch

Egg Salad with Mustard

4.8

Prep
5 min
Cook
5 min
Total
30 min

Instructions

  1. 1 Place eggs in a heavy pot and fill with water, about 1 inch above the eggs. Bring to a rolling boil over medium-high heat. Remove from heat and allow to stand for 15 minutes. Place in an ice bath for 5 minutes. Remove shells.
  2. 2 Chops eggs to desired consistency, either by hand or in a food processor.
  3. 3 Combine eggs, green onions, mayonnaise, relish, parsley, sweet hot mustard, and spicy brown mustard in a bowl and mix well.

By CAPTMRWILL

Tuna Pasta Salad
Lunch

Tuna Pasta Salad

4.4

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Fill a large pot with lightly salted water and bring to a boil. Stir in seashell pasta, and return to a boil. Cook pasta uncovered, stirring occasionally, until cooked through, but still firm to the bite, about 11 minutes; drain.
  2. 2 Place green onions and lettuce in a large bowl. Add pasta, tuna, peas, and grated Cheddar cheese; mix well. Stir in dressing; toss to coat.

By Dianne VanHuss

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

Broccoli and Bacon Salad
Lunch

Broccoli and Bacon Salad

3.7

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Tear bacon into small pieces.
  2. 2 Combine broccoli, bacon, sunflower seeds, and green onions in a bowl.
  3. 3 Whisk mayonnaise, vinegar, and sugar together in a bowl; pour over broccoli mixture and toss to coat.

By Diana Bull

Ranch Red Skin Potato Salad
Lunch American

Ranch Red Skin Potato Salad

4.4

Prep
15 min
Cook
30 min
Total
105 min

Instructions

  1. 1 Place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat. Reduce heat and simmer until tender, about 20 minutes. Drain and refrigerate until cold, then cut into bite-size pieces.
  2. 2 While the potatoes simmer, cook the bacon. Place the bacon in a large skillet; cook over medium-high heat until brown and crisp, about 10 minutes. Drain the bacon slices on a paper towel-lined plate; crumble.
  3. 3 Combine the cooked potatoes, crumbled bacon, Cheddar cheese, and green onions in a large bowl. Fold in the ranch dip. Refrigerate overnight.

By ANGELOFRAA

The Girls' Chicken Sandwiches
Lunch

The Girls' Chicken Sandwiches

4.9

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Combine chicken with green onions in a bowl; moisten with poppyseed salad dressing. Spread both cut sides of each Hawaiian roll with pineapple cream cheese. Place a lettuce leaf half on bottom half of each roll; top with 1/4 cup chicken mixture and about 2 tablespoons of strawberries. Place tops on sandwiches to serve.

By HappyGrandma

Yummy and Easy Egg Salad
Lunch

Yummy and Easy Egg Salad

3.9

Prep
15 min
Cook
Total
45 min

Instructions

  1. 1 Mash hard-boiled eggs in a salad bowl with a fork. Stir celery and green onion into mashed egg. Mix reduced-fat mayonnaise, Dijon mustard, yellow mustard, and horseradish into egg mixture until thoroughly combined. Adjust amounts of Dijon mustard and horseradish to taste. Stir in paprika. Refrigerate egg salad until chilled.

By nutsforchocolate

Tangy Broccoli Salad
Lunch

Tangy Broccoli Salad

4.7

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Place bacon in a large skillet. Cook over medium-high heat until evenly browned. Cool, crumble, and set aside.
  2. 2 Toss together broccoli, green onions, sunflower seeds, raisins, and crumbled bacon in a large bowl.
  3. 3 Mix together mayonnaise, sugar, and red wine vinegar in a small bowl. Toss with vegetables to coat. Cover and chill in the refrigerator until serving.

By Jennifer Stephens

Grandma's Reinvented Potato Salad
Lunch

Grandma's Reinvented Potato Salad

Prep
5 min
Cook
Total
270 min

Instructions

  1. 1 Cook potatoes in pan of boiling water 15 minutes or just until tender; drain. Cool.
  2. 2 Place potatoes in large bowl. Add cheese and onions; mix lightly.
  3. 3 Mix dressing, sugar, celery seed and pepper in medium bowl. Stir in half the bacon. Add to potato mixture; mix lightly.
  4. 4 Refrigerate several hours or until chilled. Top with remaining bacon before serving.

By Miracle Whip

Cauliflower Shrimp Salad
Lunch

Cauliflower Shrimp Salad

4.1

Prep
5 min
Cook
20 min
Total
40 min

Instructions

  1. 1 Place eggs in a small saucepan, and add water to cover. Cover the pan, and bring to a boil over high heat. Remove from heat and let stand covered for 12 minutes. Cool, peel, and chop the hard boiled eggs.
  2. 2 Mix mayonnaise and salad dressing together in a small bowl.
  3. 3 To a large bowl, add cauliflower, shrimp, green onions, chopped eggs, olives, and pimientos. Toss to combine. Stir in dressing mixture, and toss to coat. Refrigerate. Serve chilled.

By Amy Brolsma

Teriyaki Chicken Wraps
Lunch

Teriyaki Chicken Wraps

4.4

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Combine cabbage and carrots in a bowl; set aside.
  2. 2 Melt teriyaki squares in a 12-inch nonstick skillet over medium-low heat just until bubbles begin to form. Add chicken; cook, stirring occasionally, until chicken is no longer pink in center, 5 to 7 minutes.
  3. 3 Add cashews and green onions; cook and stir until heated through, 1 to 2 minutes.
  4. 4 Place 1/4 of the chicken mixture onto each tortilla; top with cabbage mixture. Fold 2 opposite sides of tortilla over filling. Starting at an open end, roll up tightly to enclose filling.

By Land O'Lakes

Curried Spinach Soup
Lunch

Curried Spinach Soup

4.2

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Place the potato in a saucepan with enough water to cover. Bring to a boil, and cook until tender. Drain, and set aside.
  2. 2 Heat 2 tablespoons of olive oil in a large saucepan or soup pot. Add the green onions, and cook until tender. Stir in the cooked potatoes, then gradually mix in the spinach, stirring after each addition until spinach is limp. Transfer the mixture to a food processor or blender, and puree until smooth.
  3. 3 Heat the remaining olive oil in the same pan, and whisk in the flour and curry powder. Gradually whisk in broth so that no lumps form. Return the spinach mixture to the pan, stirring to blend, along with the lemon juice. Bring to a boil over medium heat, stirring constantly until thickened.
  4. 4 Place sour cream in a medium bowl. Ladle about 1 cup of the hot soup into the sour cream, and mix until well blended. Stir this back into the pot of soup. Heat through, but do not allow to boil. Serve immediately.

By NATDTAT

Orange Romaine Salad
Lunch

Orange Romaine Salad

4.6

Prep
Cook
Total

Instructions

  1. 1 In a small container with a tight-fitting lid, combine the vinegar, oil, honey, salt, pepper and green onion. Close the lid, and shake vigorously to blend.
  2. 2 Place the romaine lettuce into a large serving bowl. Sprinkle with dressing and toss to coat. Add orange slices and toss gently. Serve immediately.

By Justin Shepheard

Cabbage and Jicama Slaw
Lunch

Cabbage and Jicama Slaw

Prep
20 min
Cook
Total
50 min

Instructions

  1. 1 Combine cabbage, jicama, carrots, green onions, and jalapeno pepper in a large bowl.
  2. 2 Stir mayonnaise, lime juice, and 1/2 teaspoon salt together in a small bowl until blended. Pour over veggies and toss to coat. Taste and adjust salt if needed. Cover and chill for at least 30 minutes before serving.

By Scott Koeneman

Gourmet Tuna Salad
Lunch

Gourmet Tuna Salad

4.2

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Combine tuna, green onions, celery, green olives, almonds, and capers in a mixing bowl.
  2. 2 Whisk together mayonnaise, sour cream, and Worcestershire sauce in a small bowl.
  3. 3 Blend together dressing and tuna mixture. Serve on a bed of lettuce or with croissant as a tuna salad sandwich.

By Patricia Jones

Sukju Namul (Mung Bean Sprout Salad)
Lunch

Sukju Namul (Mung Bean Sprout Salad)

3.8

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Bring water to a boil in a saucepan. Add mung beans; cook until tender, about 5 minutes. Drain. Rinse under cool running water to stop the cooking process. Drain well; transfer to a bowl.
  2. 2 Combine baby carrot and green onion in a small microwave-safe bowl. Cover with water and place in the microwave for 30 seconds. Drain.
  3. 3 Stir baby carrot and green onion into the bean sprouts in the bowl. Add sesame oil, garlic, salt, pepper, and sesame seeds; mix by hand until combined.

By Ann Lee