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Smoked Salmon Sandwich with Poached Egg
Lunch

Smoked Salmon Sandwich with Poached Egg

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Fill a large saucepan with water, 1 1/2 inches below the rim. Put the pan on the stove over high heat until it reaches about 190 degrees F (88 degrees C) or until you start to see bubbles at the bottom of the pan. Pour white vinegar and salt into the water and stir to distribute. Reduce heat to medium-low.
  2. 2 Crack egg into a custard cup. Carefully place the custard cup into the water and slowly tilt until egg is fully submerged, being careful egg does not fall into the water. Set a timer for 6 minutes and keep an eye on the egg as it cooks.
  3. 3 Meanwhile, heat a large skillet over medium heat. Pour balsamic vinegar onto a flat plate and lay 1 piece of bread in the vinegar until coated. Repeat to coat the remaining piece. Place both pieces, vinegar-side down, in the hot skillet and cook until slightly charred, 3 to 5 minutes. Remove from the heat.
  4. 4 Remove 1 piece bread to a plate, vinegar-side up. Top with garlic powder, pepper, and salmon. Carefully remove poached egg with a slotted spoon and place on top of smoked salmon. Top with remaining piece of bread, vinegar-side down.

By Mel

Sweet and Sour Asparagus
Lunch

Sweet and Sour Asparagus

4.5

Prep
5 min
Cook
10 min
Total
495 min

Instructions

  1. 1 Bring a large pot of water to a boil. Add the asparagus, and cook uncovered until slightly tender, about 1 minute. Drain in a colander, then immediately immerse in ice water for several minutes until cold to stop the cooking process. Once the asparagus spears are cold, place them on paper towels to dry.
  2. 2 Bring vinegar, water, sugar, cinnamon sticks, cloves, celery seed, and salt to a boil in a saucepan over medium-high heat. Boil for 5 minutes.
  3. 3 Spread the asparagus spears in a large dish or baking pan. Pour the vinegar mixture over the asparagus. Cover and refrigerate for 8 hours or overnight. Drain and serve cold or at room temperature.

By Barbara Kahian

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

Fresh Spinach Salad
Lunch

Fresh Spinach Salad

4.6

Prep
20 min
Cook
20 min
Total
40 min

Instructions

  1. 1 In a blender or food processor, combine sugar, vinegar, oil, Worcestershire sauce, ketchup and onion, and process until smooth. Set aside.
  2. 2 Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
  3. 3 Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
  4. 4 In a large bowl, toss together the spinach, water chestnuts, bacon and eggs. Serve with the dressing.

By SUZBO

Spinach Salad with Poppy Seed Dressing
Lunch

Spinach Salad with Poppy Seed Dressing

4.8

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Make poppy seed dressing: Whisk together creamy salad dressing, vinegar, sugar, and poppy seeds; set aside.
  2. 2 Prepare the salad: Arrange spinach leaves, mixed salad greens, oranges, onion, then almonds onto individual salad plates.
  3. 3 Drizzle with poppy seed dressing to serve.

By Siobhan

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

Bop's Broccoli Cauliflower Salad
Lunch

Bop's Broccoli Cauliflower Salad

4.8

Prep
15 min
Cook
10 min
Total
55 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 and crumble.
  2. 2 Stir broccoli, cauliflower, Cheddar cheese, and onion together in a large bowl.
  3. 3 Whisk creamy salad dressing, sugar, and vinegar together in a separate bowl until sugar is dissolved; pour over broccoli mixture and toss to coat. Refrigerate salad for at least 30 minutes. Stir crumbled bacon into salad just before serving.

By Natalie Escue

Toss-Together Broccoli Salad
Lunch

Toss-Together Broccoli Salad

4.8

Prep
15 min
Cook
Total
75 min

Instructions

  1. 1 Mix the broccoli, Cheddar cheese, onion, bacon, sunflower seeds, and raisins in a large bowl. Whisk mayonnaise, vinegar, and sugar together in a separate bowl; pour over the broccoli mixture and toss to coat.
  2. 2 Cover bowl with plastic wrap and refrigerate at least 1 hour before serving.

By Magesse

Marinated Carrot Salad
Lunch

Marinated Carrot Salad

4.3

Prep
20 min
Cook
10 min
Total
270 min

Instructions

  1. 1 Bring a large pot of water to boil, add carrots and simmer until tender, approximately 3 to 5 minutes. Drain and set aside.
  2. 2 In a large bowl, whisk together the soup, sugar, vinegar, oil, mustard and Worcestershire sauce. Add carrots, celery, onion and pepper and toss to coat. Cover and refrigerate at least 4 hours to allow carrots to marinate.

By TIA_DAWN

German-Style Beet Salad
Lunch

German-Style Beet Salad

4.2

Prep
10 min
Cook
20 min
Total
150 min

Instructions

  1. 1 Wash beets and trim off greens. Bring a medium pot of salted water to a boil, add beets and cook, covered, until beets are tender. Remove from heat, drain, and peel and slice when cool.
  2. 2 In a large bowl, whisk together the water, vinegar, caraway seeds, sugar, onion, horseradish, cloves, salt, pepper and oil. Add beets and toss to coat. Let stand for several hours, stirring occasionally. Serve at room temperature or chilled, as desired.

By CHRISTYJ

Spinach Orange Salad
Lunch

Spinach Orange Salad

4.5

Prep
20 min
Cook
10 min
Total
30 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 on paper towels. Crumble into small pieces.
  2. 2 Separate oranges into individual wedges. Cut each wedge into thirds.
  3. 3 Combine bacon, oranges, spinach, red onion, and pine nuts in a large bowl; toss lightly.
  4. 4 Whisk oil, orange juice, vinegar, and salt together in a small bowl to make dressing.
  5. 5 Drizzle some dressing over the spinach mixture; toss to coat. Serve remaining dressing on the side.

By Allrecipes Member

Cold Chicken Macaroni Salad
Lunch

Cold Chicken Macaroni Salad

4.3

Prep
15 min
Cook
20 min
Total
95 min

Instructions

  1. 1 Bring a large pot of water to a boil and add chicken; continue to boil until no longer pink in the middle, 15 to 20 minutes. Let sit until cool enough to handle, then dice into small bite-sized pieces.
  2. 2 While chicken cooks, bring a second 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 and rinse under cool water.
  3. 3 At the same time, place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes.
  4. 4 Remove eggs from hot water and hold under cold running water to cool. Peel and dice eggs.
  5. 5 Mix mayonnaise, sugar, vinegar, onion salt, salt, mustard, and pepper together in a large bowl. Mix in diced eggs, pasta, and chicken, adding a little more mayonnaise if too dry. Chill for at lest 1 hour, or up to 8 hours or overnight before serving.

By Lori Roper

Korean-Style Cucumber Salad
Lunch Korean

Korean-Style Cucumber Salad

4.0

Prep
20 min
Cook
5 min
Total
25 min

Instructions

  1. 1 In a medium bowl, stir together vinegar, black pepper, and red pepper flakes.
  2. 2 Heat oil in a saucepan over medium-high heat. Stir in sesame seeds, and reduce heat to medium. Cook until seeds are brown, about 5 minutes. Remove seeds with a slotted spoon, and stir into vinegar mixture. Mix in cucumber, green onions, and carrot. Cover and refrigerate, at least 5 minutes.

By Paula Stotts