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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

Pickled Herring and Cucumber Salad
Lunch

Pickled Herring and Cucumber Salad

5.0

Prep
15 min
Cook
5 min
Total
110 min

Instructions

  1. 1 Combine cucumbers, tomatoes, and onion in a large glass mixing bowl.
  2. 2 Stir vinegar and sugar together in a small saucepan over medium-low and bring to a boil; cook and stir until the sugar dissolves. Pour over the vegetable mixture. Marinate mixture in the refrigerator for 30 minutes.
  3. 3 Stir the reserved liquid from the herring into the vegetable mixture. Fold herring into the vegetable mixture. Refrigerate 1 hour more before serving.

By Thor

Collard Green Wraps
Lunch

Collard Green Wraps

Prep
25 min
Cook
10 min
Total
35 min

Instructions

  1. 1 Fill a large pot with 3 inches of water. Add vinegar and salt; bring to a boil over medium-high heat.
  2. 2 While water comes to a boil, remove 4 large leaves from the bunch of collard greens. Lay them flat on a cutting board and trim the stems until even with beginning of leaves. Carefully shave center stems down until leaves lay flat, being careful to not tear them.
  3. 3 Place leaves in boiling water and cook undisturbed until bright green and wilted, about 30 seconds. Use tongs to carefully transfer leaves to a bowl of ice water; let cool 3 minutes. Remove from ice water and pat dry.
  4. 4 Lay collard leaves flat on a large cutting board and assemble wraps as follows, dividing ingredients evenly among the 4 leaves. Spread an even layer of hummus on each leaf, leaving a 2-inch border. In the bottom third of each leaf, stack bell pepper, cucumber, onion, artichoke hearts, and arugula. Drizzle with lemon juice.
  5. 5 Fold the sides of each leaf in towards the center, using your hands to help keep the sides tucked in, and roll, starting from bottom. Slice in half diagonally to serve.

By thymeforpineapple

Hot German Potato Salad I
Lunch European

Hot German Potato Salad I

4.1

Prep
15 min
Cook
45 min
Total
60 min

Instructions

  1. 1 Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool and chop.
  2. 2 Place eggs in a saucepan and cover 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 Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. Reserve bacon drippings.
  4. 4 Place potatoes in skillet with reserved bacon dripping, fry until heated through. Add escarole, bacon, eggs and vinegar. Cook until escarole becomes wilted and serve warm.

By Karen

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

Lower-Fat Coleslaw
Lunch

Lower-Fat Coleslaw

4.2

Prep
30 min
Cook
Total
150 min

Instructions

  1. 1 Whisk mayonnaise, low-fat milk, white vinegar, apple cider vinegar, lemon juice, sugar, and salt together in a bowl and allow dressing to stand while preparing vegetables, about 20 minutes.
  2. 2 Pour dressing over cabbage, onion, and carrot in a large salad bowl and toss to combine. For best flavor, refrigerate slaw at least 2 hours to overnight.

By Mandy

Romaine and Mandarin Orange Salad with Poppy Seed Dressing
Lunch

Romaine and Mandarin Orange Salad with Poppy Seed Dressing

4.7

Prep
25 min
Cook
10 min
Total
35 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 Place vinegar, sugar, red onion, mustard powder, and salt into the bowl of a blender. Cover, and puree on high until smooth. Reduce blender speed to medium-low; slowly pour in the vegetable oil and blend until incorporated and the dressing is creamy. Stir in the poppy seeds and set aside.
  3. 3 To serve, toss the romaine in a large bowl with the crumbled bacon, Mandarin oranges, and enough dressing to moisten. Place onto salad plates and sprinkle with toasted almonds.

By Joni B

Poppy Seed Salad
Lunch

Poppy Seed Salad

4.9

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Mix lettuce, oranges, green onions, and almonds in a large mixing bowl.
  2. 2 Blend sugar, vinegar, salt, and mustard in a blender. Stream oil into the dressing while blending. Continue to blend until the dressing emulsifies. Add poppy seeds and blend briefly to mix. Drizzle dressing over the salad and toss to coat.

By Rhonda

German Beet Salad with Caraway Seeds
Lunch European

German Beet Salad with Caraway Seeds

4.7

Prep
15 min
Cook
50 min
Total
185 min

Instructions

  1. 1 Place beets in a saucepan and cover with water. Bring to a boil, cover, reduce heat, and simmer until beets can easily be pierced with a fork, about 45 minutes. Drain and cool slightly. Peel and slice beets; place into a large bowl.
  2. 2 Combine apple cider vinegar, olive oil, sugar, salt, and pepper in a small bowl and pour over beets. Mix well. Add caraway seeds and mix again. Allow to chill 2 hours before serving.

By Barbara Sauermann

Tangy Spinach Salad
Lunch

Tangy Spinach Salad

4.8

Prep
20 min
Cook
Total
140 min

Instructions

  1. 1 Whisk onion, sugar, apple cider vinegar, canola oil, yellow mustard, salt, celery seed, and black pepper together in a bowl until well combined. Chill in refrigerator at least 2 hours to blend flavors.
  2. 2 Mix spinach, stuffing mix, eggs, and bacon together in a large bowl. Add dressing and stir to coat.

By Bmlove

Melissa's Black-Eyed Pea Salad
Lunch

Melissa's Black-Eyed Pea Salad

4.6

Prep
15 min
Cook
Total
495 min

Instructions

  1. 1 Combine black-eyed peas, green bell pepper, celery, red onion, and yellow onion in a large bowl.
  2. 2 Whisk vegetable oil, sugar, cider vinegar, garlic, salt, black pepper, and hot pepper sauce together in a bowl.
  3. 3 Pour vinegar mixture over vegetables; toss to coat. Cover and refrigerate overnight before serving.

By Melissa

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

Quinoa and Black Bean Salad
Lunch

Quinoa and Black Bean Salad

4.0

Prep
25 min
Cook
Total
25 min

Instructions

  1. 1 Mix quinoa, black beans, celery, onion, and preserved lemon together in a large bowl.
  2. 2 Mix olive oil, 2 tablespoons orange juice, zest, apple cider vinegar, agave, salt, pepper, and coriander together in a small bowl. Pour over quinoa mixture. Toss gently to coat.

By Janberet

Horseradish Mustard Slaw
Lunch

Horseradish Mustard Slaw

4.3

Prep
15 min
Cook
Total
60 min

Instructions

  1. 1 Combine cabbage, carrots, and celery in a large bowl. Whisk vinegar sugar, salt, and pepper together in a small bowl; pour over cabbage and stir until well coated. Refrigerate cabbage mixture for 15 minutes.
  2. 2 Mix mayonnaise, horseradish, and mustard together in a bowl; stir into cabbage mixture. Add parsley, celery seed, onion powder, and mustard; mix well. Refrigerate until chilled, at least 30 minutes.

By Emily Schweiss

Asian Coleslaw Light
Lunch Asian

Asian Coleslaw Light

4.4

Prep
15 min
Cook
Total
135 min

Instructions

  1. 1 Place ramen noodles in colander; break into quarters. Pour boiling water over noodles to soften slightly. Use a fork to separate noodles. Rinse quickly with cold water; drain.
  2. 2 Make a dressing by whisking together the flavor packet from the ramen noodles, olive oil, vinegar, and sweetener in a bowl. Place the ramen noodles, coleslaw mix, green onions, and sunflower seeds in a large bowl; toss to combine. Drizzle dressing over the coleslaw mixture and continue to toss until entire mixture is coated with dressing. Chill for 2 hours before serving.

By WebsByMegan

Rutabaga Salad
Lunch

Rutabaga Salad

4.5

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer; bring to a boil. Add the rutabaga and steam until just tender, about 10 minutes.
  2. 2 Bring 2 cups water and 1 tablespoon vegetable oil to a boil in a saucepan. Remove from the heat and stir in the couscous. Cover and let stand until the water is absorbed, about 14 minutes; fluff with a fork.
  3. 3 Whisk nutritional yeast, 1/4 cup vegetable oil, apple cider vinegar, honey, Italian seasoning, oregano, dill, black pepper, and cayenne pepper in a large bowl.
  4. 4 Stir couscous and rutabaga into the nutritional yeast dressing. Season with salt.

By sueb

Refreshing Citrus Salad
Lunch

Refreshing Citrus Salad

5.0

Prep
30 min
Cook
Total
30 min

Instructions

  1. 1 Combine canola oil, sugar, apple cider vinegar, sesame oil, onion, poppy seeds, sesame seeds, garlic, and paprika in a jar. Close and shake jar until dressing is well mixed.
  2. 2 Place salad greens in a large bowl. Pour in half of the dressing; toss to mix. Arrange mandarin oranges, grape tomatoes, almonds, Gorgonzola cheese, and green onions on top.

By Tina Andre' Fox

Chicken Broccoli Salad
Lunch American

Chicken Broccoli Salad

4.7

Prep
15 min
Cook
Total
75 min

Instructions

  1. 1 Combine broccoli, chicken, walnuts, and green onions in a large bowl.
  2. 2 Whisk mayonnaise, vinegar, and sugar together in a bowl until well blended.
  3. 3 Pour mayonnaise dressing over broccoli mixture; toss to coat.
  4. 4 Cover and refrigerate until chilled, if desired. Sprinkle with crumbled bacon to serve.

By JeriM in Austin, Tx

Cauliflower Potato Salad
Lunch

Cauliflower Potato Salad

2.0

Prep
45 min
Cook
43 min
Total
133 min

Instructions

  1. 1 Place potatoes in a large pot; add water to cover. Bring to a boil and cook until easily pierced with a fork, about 15 minutes. Drain. Let cool until easily handled, about 15 minutes. Peel and dice. Transfer to a large bowl.
  2. 2 Fill a saucepan 2/3 of the way with water and bring to a boil. Add cauliflower florets; cook until tender, 8 to 10 minutes. Drain in a colander and rinse with cold water to stop the cooking process, 1 to 2 minutes. Drain well. Blot with paper towels to remove excess moisture.
  3. 3 Place potatoes, cauliflower, hard-boiled eggs, green onions, celery, and black pepper in a large bowl; toss to combine.
  4. 4 Whisk eggs, stevia, and cornstarch together in a saucepan. Stir in evaporated milk, apple cider vinegar, white vinegar, and mustard. Cook over medium heat, stirring frequently, until dressing thickens, about 10 minutes. Remove from heat; stir in butter. Refrigerate until cool, about 30 minutes.
  5. 5 Fold mayonnaise into dressing. Stir into potato mixture gently until evenly coated.

By Tami Gerrard