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Refreshing Summertime Salad
Lunch American

Refreshing Summertime Salad

5.0

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Combine baby greens, mango, watermelon, feta cheese, red onion, and mint in a large bowl.
  2. 2 Whisk vinegar, olive oil, and mango juice concentrate together in a small bowl until well combined; drizzle over salad and toss gently until evenly coated.

By Alberta Rose

Fresh Chicken Salad with Baby Greens
Dinner American

Fresh Chicken Salad with Baby Greens

4.0

Prep
10 min
Cook
25 min
Total
35 min

Instructions

  1. 1 Heat 1 tablespoon olive oil in a skillet over medium heat. Cook chicken breast in the skillet 10 minutes on each side, or until juices run clear. Remove chicken from skillet and shred. Return to skillet, mix in pesto sauce, and continue cooking just until sauce is heated through.
  2. 2 Place greens in a bowl, and top with chicken, bell pepper, cucumber, and onion. Drizzle with remaining olive oil, balsamic vinegar, and honey. Season with salt and pepper. Toss, and serve.

By E Clark

Cranberry Pear Salad
Lunch American

Cranberry Pear Salad

4.7

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Whisk olive oil, balsamic vinegar, brown sugar, garlic, salt, and black pepper in a medium bowl.
  2. 2 Combine greens, pears, cranberries, pecans, and Havarti cheese in a large bowl. Pour balsamic vinegar dressing over salad and toss. Garnish with almonds to serve.

By ChrissyCoole

Strawberry Fields
Lunch American

Strawberry Fields

4.7

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Whisk olive oil, vinegar, honey, sugar, mustard, salt, and pepper together in a medium bowl to make dressing.
  2. 2 Toss strawberries, baby greens, cranberries, and onion together in a large bowl; top with feta cheese. Drizzle dressing over salad to serve.

By newcook89

Apple Avocado Salad with Tangerine Dressing
Dinner American

Apple Avocado Salad with Tangerine Dressing

4.5

Prep
25 min
Cook
Total
25 min

Instructions

  1. 1 Make the dressing: Combine tangerine juice, oil, lemon juice, garlic, lemon zest, and salt in a lidded container. Seal and shake until well combined.
  2. 2 Make the salad: Toss baby greens, walnuts, blue cheese, onion, and lemon zest together in a large bowl.
  3. 3 Mix in apple and avocado. Drizzle dressing over top and toss to coat.

By Donna Smally

Fiesta Grilled Chicken Salad
Dinner American

Fiesta Grilled Chicken Salad

4.0

Prep
15 min
Cook
10 min
Total
85 min

Instructions

  1. 1 Mix lime juice, olive oil, chili powder, cumin, salt, and black pepper together in a resealable plastic bag along with the chicken breasts. Marinate in the refrigerator at least 1 hour to overnight.
  2. 2 Preheat an outdoor grill for medium heat and lightly oil the grate.
  3. 3 Cook chicken on the preheated grill until juices no longer run pink, about 5 minutes per side. Allow to cool for about 5 minutes; roughly chop and refrigerate.
  4. 4 Toss romaine lettuce, baby greens, corn, Cheddar cheese, black beans, and cucumber together in a large bowl. Set aside.
  5. 5 Mix ranch dressing, salsa, and cilantro together in a small bowl. Pour dressing over salad and toss gently. Sprinkle salad with crushed taco chips and diced chicken and serve immediately.

By rainydaze

Wasabi Ahi Tuna Tartare
Dinner Asian

Wasabi Ahi Tuna Tartare

4.8

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Place the tuna in a small bowl. Pour peanut oil over, sprinkle with the wasabi fumi furikake, and wasabi powder. Stir well, cover, and refrigerate until serving.
  2. 2 To serve, press half of the mixture into a 1/2 cup container and unmold onto a bed of greens. Repeat for second portion.

By Angela Bull Radoff

Baby Greens with a Warm Gorgonzola Dressing
Side Dish

Baby Greens with a Warm Gorgonzola Dressing

4.9

Prep
20 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate; crumble and set aside.
  2. 2 Combine the olive oil, red wine vinegar, white sugar, salt, garlic, and Gorgonzola cheese in a blender; blend until smooth. Pour the dressing into a small saucepan over medium-low heat and warm gently.
  3. 3 Toss the baby greens, almonds, and crumbled bacon together in a salad bowl; drizzle dressing over salad and toss to coat. Serve immediately.

By Cheri

Jicama and Pineapple Salad in a Cilantro Vinaigrette

Jicama and Pineapple Salad in a Cilantro Vinaigrette

4.6

Prep
30 min
Cook
Total
60 min

Instructions

  1. 1 Whisk together the serrano pepper, lime juice, rice vinegar, cilantro, salt, and pepper in a large bowl. Slowly drizzle in the olive oil while continually whisking. Add the pineapple and jicama; toss to coat. Allow to sit 30 minutes to 1 hour.
  2. 2 Place the spring mix in a large salad bowl; scatter the avocado over the lettuce; top with the marinated pineapple and jicama, drizzling the remaining vinaigrette over the salad. Serve NOW!

By Seattle Dad

Kumquat Salad
Lunch

Kumquat Salad

4.4

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 To prepare the dressing, place extra virgin olive oil, red wine vinegar, brown sugar, and pepper in a small container with a lid. Shake well to blend.
  2. 2 In a medium bowl, toss together baby salad greens, green onions, celery, carrot, broccoli, and cauliflower. Sprinkle avocado with lemon juice, and toss into the mixture. Sprinkle mixture with Asiago cheese and pine nuts. Toss in kumquats. Serve with the olive oil dressing.

By Jill S

Greek Veggie Salad II
Lunch Greek

Greek Veggie Salad II

4.4

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 In a large bowl, mix the cucumber, tomatoes, olives, feta cheese, red onion, baby greens, and romaine. In a separate bowl, mix the olive oil, garlic powder, oregano, basil, mustard, lemon juice, and red wine vinegar. Pour dressing over the vegetables, and toss to coat.

By Lauren Brown