Type what you have

Ingredients

• ✓ salt
• tomato
• mozzarella cheese
• olive oil
• balsamic vinegar
• black pepper
• basil

Instructions

1. 1 Gather all ingredients.
2. 2 Place tomato slices, alternating with mozzarella slices, on a large serving platter.
3. 3 Combine oil, balsamic vinegar, salt, and pepper in a jar with a tight-fitting lid; shake well.
4. 4 Drizzle over tomatoes and mozzarella; sprinkle with basil.
5. 5 Enjoy!

By JOANN HAN

Ingredients

• ✓ salt
• red bell pepper
• vegetable oil
• water
• white vinegar
• white sugar
• basil
• lemon juice
• onion

Instructions

1. 1 Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil and add red bell pepper.
2. 2 Roast red bell pepper under the broiler until slightly blackened, about 12 minutes. Transfer bell pepper to a bowl and cover tightly with plastic wrap for about 10 minutes. Carefully remove plastic wrap and peel skin from bell pepper.
3. 3 Blend roasted red pepper, oil, water, vinegar, sugar, basil, lemon juice, minced onion, and salt in a blender until smooth.

By NWMama

Ingredients

• ✓ salt
• eggplant
• garlic
• olive oil
• balsamic vinegar
• sugar
• oregano
• basil
• pepper

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Pierce eggplants several times with a fork, and place on a baking sheet.
2. 2 Bake in the preheated oven until completely softened, about 1 ½ hours. Cool completely, then remove skin and finely chop the flesh. Transfer to a large mixing bowl, and set aside.
3. 3 Heat 1 tablespoon of oil in a skillet over medium heat. Add garlic: cook and stir until lightly browned. Transfer to a small bowl. Stir in the remaining 2 tablespoons oil, vinegar, sugar, oregano, and basil until well blended and sugar is dissolved: pour over eggplant, and toss to coat. Season to taste with salt and pepper, and toss again. Cover and refrigerate for at least one hour before serving.

By Sandi

Ingredients

• ✓ salt
• rotini pasta
• pesto
• olive oil
• granulated garlic
• black pepper
• grape tomato
• mozzarella
• basil

Instructions

1. 1 Bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain.
2. 2 Mix pesto, olive oil, salt, granulated garlic, and black pepper in a bowl; add rotini. Toss to coat. Fold in tomatoes, mozzarella, and fresh basil.

By thedailygourmet

Ingredients

• ✓ salt
• garlic
• mayonnaise
• parmesan cheese
• anchovy
• lemon juice
• worcestershire sauce
• mustard
• black pepper
• olive oil
• bread
• romaine lettuce

Instructions

1. 1 Gather all ingredients.
2. 2 Mince 3 cloves of garlic and place in a small bowl. Add mayonnaise, 2 tablespoons grated Parmesan cheese, anchovies, lemon juice, Worcestershire sauce, and mustard; mix well to combine. Season to taste with salt and black pepper. Refrigerate until ready to use.
3. 3 Heat oil in a large skillet over medium heat. Slice remaining 3 cloves of garlic into quarters and add to hot oil. Cook and stir until brown, then remove garlic from pan. Cook bread cubes in hot flavored oil, turning frequently, until lightly browned; transfer onto a plate and season with salt and pepper.
4. 4 Place lettuce in a large bowl. Add dressing, remaining Parmesan cheese, and seasoned bread cubes; toss well to coat.
5. 5 Serve and enjoy!

By Karen Weir

Ingredients

• ✓ salt
• cheese tortellini
• artichoke heart
• mozzarella cheese
• pepperoni
• black olive
• green onion
• olive oil
• balsamic vinegar
• white vinegar
• herb seasoning
• black pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Start the salad: Fill a large pot with lightly salted water and bring to a rolling boil; stir in tortellini and return to a boil. Cook uncovered, stirring occasionally, until the tortellini float to the top and the filling is hot, about 3 minutes.
3. 3 While the tortellini is cooking, make the dressing: Whisk oil, both vinegars, Italian seasoning, salt, and pepper together in a bowl.
4. 4 Finish the salad: Drain tortellini, then rinse with cold water and drain again. Transfer to a large bowl and add artichoke hearts, mozzarella, pepperoni, olives, and green onions.
5. 5 Pour dressing over top and toss until well combined. Cover and refrigerate for at least 1 hour before serving.

By olivegrower

Ingredients

• ✓ salt
• bread
• olive oil
• pepper
• garlic
• olive oil
• balsamic vinegar
• tomato
• red onion
• basil
• green olive
• mozzarella

Instructions

1. 1 Gather all ingredients. Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Toss bread with 1/3 cup olive oil, salt, pepper, and garlic in a large bowl.
3. 3 Arrange on a baking sheet and toast in the preheated oven until golden, about 5 to 10 minutes.
4. 4 Transfer bread back into the bowl and set aside to cool slightly.
5. 5 Whisk 1/4 cup of olive oil and balsamic vinegar together in a small bowl; set aside.
6. 6 Add tomatoes, onion, basil, olives, and mozzarella into the bowl with bread; toss with vinaigrette.
7. 7 Let stand for 20 minutes before serving. Enjoy!

By veggiemom

Ingredients

• ✓ salt
• tomato
• mozzarella cheese
• bagel chip
• basil
• red onion
• olive oil
• red wine vinegar
• garlic
• basil
• black pepper

Instructions

1. 1 Combine tomatoes, mozzarella cheese, bagel chips, basil, red onion, olive oil, red wine vinegar, garlic, basil, salt, and black pepper together in a bowl; toss until evenly combined. Refrigerate until chilled, 15 to 30 minutes.

By Stephanie Moyle Barber

Ingredients

• ✓ salt
• black pepper
• mustard seed
• oregano
• basil
• garlic
• red wine vinegar
• olive oil
• parmesan cheese
• parsley
• black olive
• red bell pepper
• green bell pepper
• cucumber
• red onion
• provolone cheese
• pepperoni sausage
• rotini pasta

Instructions

1. 1 Gather all ingredients.
2. 2 Bring a large pot of lightly salted water to a boil. Add rotini and cook until tender yet firm to the bite, 8 to 10 minutes. Drain, rinse with cold water, and drain again.
3. 3 Transfer drained, cooked pasta to a large bowl. Add pepperoni, provolone cheese, red onion, cucumber, bell peppers, olives, parsley, and Parmesan cheese.
4. 4 Mix olive oil, vinegar, garlic, basil, oregano, ground mustard, salt, and pepper for dressing in a jar with a lid. Seal the jar, and shake until well combined.
5. 5 Pour dressing over the pasta salad; toss until well coated. Serve immediately, or cover and chill in the refrigerator for up to 8 hours before serving.

By BONNIES

Ingredients

• ✓ salt
• basil leaf
• watermelon
• lemon juice
• chili powder

Instructions

1. 1 Stack basil leaves on top of each other and roll tightly into a log. Slice lengthwise into thin ribbons.
2. 2 Combine basil slices and watermelon in a large bowl. Drizzle lemon juice over watermelon.
3. 3 Mix salt and chili powder together; sprinkle over watermelon and toss to combine. Chill salad before serving, at least 30 minutes.

By Chefthompsoncom

Ingredients

• ✓ salt
• ✓ salt
• cucumber
• onion
• green bell pepper
• white sugar
• vinegar
• celery seed

Instructions

1. 1 Gather all ingredients.
2. 2 Place cucumbers in a colander and liberally sprinkle with salt. Set aside until water starts to release from cucumbers, about 15 minutes. Drain and rinse cucumbers.
3. 3 Mix together cucumbers, onions, and green bell pepper in a serving bowl.
4. 4 To make the dressing: Whisk sugar, vinegar, celery seed, and salt together in a medium bowl until smooth.
5. 5 Pour dressing over cucumber mixture; stir until evenly coated.

By KBOVER

Ingredients

• ✓ salt
• beet
• balsamic vinegar
• maple syrup
• black pepper

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Wrap beets loosely in aluminum foil and place on a rimmed baking sheet.
2. 2 Roast in the preheated oven until easily pierced with a knife or skewer, 50 to 60 minutes. Unwrap and cool until easily handled, about 10 minutes. Peel beets and cut into chunks.
3. 3 Mix vinegar and maple syrup together; season with salt and pepper. Pour over beets. Refrigerate until beets absorb the flavors, at least 1 hour. Serve cold.

By JP4012K

Ingredients

• ✓ salt
• carrot
• raisin
• mayonnaise
• lemon juice

Instructions

1. 1 Gather the ingredients.
2. 2 Mix shredded carrots and raisins together in a large salad bowl.
3. 3 Whisk mayonnaise, lemon juice, and salt in a small bowl until smooth.
4. 4 Pour over carrot mixture; stir until carrots and raisins are completely coated. Refrigerate until chilled, at least 30 minutes.

By Mrs Wynkoop

Ingredients

• ✓ salt
• tomato
• cucumber
• onion
• lemon juice

Instructions

1. 1 Gather all ingredients.
2. 2 Combine tomatoes, cucumber, and onion in a salad bowl. Sprinkle with lemon juice and season with salt and black pepper; toss until well combined.
3. 3 Cover and chill salad in the refrigerator until ready to serve.

By Sowmya

Ingredients

• ✓ salt
• dandelion green
• red onion
• tomato
• basil
• pepper

Instructions

1. 1 Toss dandelion greens, red onion, and tomatoes together in a medium bowl. Season with basil, salt, and pepper.

By ERLENSEE_GERMANY

Ingredients

• ✓ salt
• cucumber
• sour cream
• white sugar
• white vinegar
• black pepper

Instructions

1. 1 Place cucumber slices in a container and cover with cold water. Refrigerate 4 hours to overnight.
2. 2 Whisk sour cream, sugar, vinegar, and salt together in a large bowl until sugar dissolves.
3. 3 Drain cucumbers well and pat dry with paper towels. Add cucumbers to sour cream dressing and toss to coat.

By TARAWVU

Ingredients

• ✓ salt
• potato
• sour cream
• chive
• mayonnaise
• black pepper

Instructions

1. 1 Place potatoes in a medium saucepan; fill with just enough water to cover. Bring to a boil, then reduce heat to low; simmer until tender, about 10 minutes. Drain; cool under cold running water.
2. 2 Combine sour cream, ½ cup chives, and mayonnaise in a large bowl; fold in potatoes. Season with salt and black pepper; garnish with remaining ½ cup chives.

By LYNNHOUSE

Ingredients

• ✓ salt
• grapefruit juice
• orange juice
• olive oil
• arugula
• pear
• red bell pepper

Instructions

1. 1 In a jar with a tight fitting lid, combine grapefruit juice, orange juice, olive oil, and salt. Shake vigorously.
2. 2 In a salad bowl, combine arugula, pear, and red pepper. Drizzle dressing over salad, and toss to coat. Serve immediately.

By Jeanette

Ingredients

• ✓ salt
• cucumber
• rice vinegar
• sugar
• ginger root

Instructions

1. 1 Gather all ingredients.
2. 2 Cut cucumbers in half lengthwise and scoop out any large seeds. Slice crosswise into very thin slices.
3. 3 Place vinegar, sugar, ginger, and salt in a small bowl; mix well to combine. Add cucumber slices and stir to coat.

By CHRISTYJ

Ingredients

• ✓ salt
• butter
• corn kernel
• red onion
• parsley
• black pepper
• chive

Instructions

1. 1 Melt butter in a saucepan over medium heat. Stir in corn and onion; cook until heated through, about 5 minutes. Mix in parsley, then season with salt and pepper. Garnish with chives to serve.

By jennynoe

Ingredients

• ✓ salt
• russet potato
• sour cream
• salad dressing
• black pepper
• cheddar cheese
• green onion
• bacon bits

Instructions

1. 1 Place potatoes in a pot and cover with cold water. Add salt and bring to a boil. Simmer until potatoes are just tender enough to be pierced with a fork, about 15 minutes. Drain and run under cold water until potatoes are slightly cool.
2. 2 Mix sour cream, creamy salad dressing, and ground black pepper together in a large bowl. Stir in Cheddar cheese, green onion, and bacon bits; add potatoes. Cover and chill in the refrigerator until ready to serve.

By spicejenmom

Ingredients

• ✓ salt
• potato
• egg
• mayonnaise
• yellow mustard
• black pepper
• green onion

Instructions

1. 1 Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce the heat to medium-low and simmer until tender, about 20 minutes. Drain and cool potatoes, then peel and dice. Transfer to a bowl, cover, and refrigerate 8 hours to overnight.
2. 2 While the potatoes are cooking, place eggs into a saucepan and cover with water. Bring to a boil, then remove from the heat and let eggs stand in hot water for 15 minutes. Remove eggs from the hot water and cool under cold running water. Peel and chop eggs. Transfer to a bowl, cover, and refrigerate 8 hours to overnight, at the same time as the potatoes.
3. 3 Combine potatoes, eggs, and green onions in a large mixing bowl or roasting pan. Add mayonnaise, salt, mustard, and pepper and gently toss to combine. Refrigerate until ready to serve.

By Allrecipes Cook

Ingredients

• ✓ salt
• egg
• mayonnaise
• green onion
• yellow mustard
• paprika
• pepper

Instructions

1. 1 Gather all ingredients.
2. 2 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.
3. 3 Remove eggs from hot water; cool, peel, and chop.
4. 4 Place chopped eggs in a bowl; stir in mayonnaise, green onion, and mustard. Season with paprika, salt, and pepper.
5. 5 Stir and serve on your favorite bread, crackers, or salad greens.

By wifeyluvs2cook

Ingredients

• ✓ salt
• sweet pea
• egg
• cheddar cheese
• mayonnaise
• onion
• black pepper

Instructions

1. 1 Mix sweet peas, hard-cooked eggs, Cheddar cheese cubes, mayonnaise, and onion together in a bowl until ingredients are coated in mayonnaise; season with salt and pepper.
2. 2 Enjoy!

By JessyTastic

Ingredients

• ✓ salt
• vegetable oil
• corn tortilla
• chicken
• mayonnaise
• jalapeno pepper
• jalapeno pepper juice
• pepper

Instructions

1. 1 Heat oil in a large heavy skillet over medium-high heat. One at a time, slip a tortilla into the hot oil. If the tortilla starts to puff up, press it down with a fork. When crisp and brown, remove to paper towels. Repeat with remaining tortillas.
2. 2 Place the chicken in a bowl, and separate with a fork. Stir in the mayonnaise. Dice the jalapenos (reserving the liquid), and stir them into chicken salad. Pour in 1 tablespoon jalapeno juice, season with salt and pepper, and stir well. To serve, spread the chicken salad on the tostadas.

By LISATEACHER

Ingredients

• ✓ salt
• romaine lettuce
• scallion
• dill
• olive oil
• red wine vinegar
• black pepper

Instructions

1. 1 Wash and dry romaine lettuce. Lay leaves on a cutting board and slice lengthwise across the leaves, shredding them into 1/4-inch strips.
2. 2 Transfer lettuce to a large bowl. Add scallions, dill, olive oil, vinegar, salt, and pepper; toss until well combined. Adjust oil, vinegar, and seasoning to taste.

By Diana Moutsopoulos

Ingredients

• ✓ salt
• mayonnaise
• sugar
• lemon juice
• apple
• celery
• walnut
• raisin

Instructions

1. 1 Gather all ingredients.
2. 2 Whisk mayonnaise, sugar, lemon juice, and salt together in a serving bowl.
3. 3 Stir in apples, celery, walnuts, and raisins. Cover and chill in the refrigerator until ready to serve.
4. 4 Serve and enjoy!

By Penny

Ingredients

• ✓ salt
• cucumber
• white sugar
• rice wine vinegar
• jalapeno pepper
• cilantro
• peanut

Instructions

1. 1 Toss cucumbers with salt in a colander; leave in the sink to drain for 30 minutes. Rinse with cold water, then drain and pat dry with paper towels.
2. 2 Whisk sugar and vinegar together in a mixing bowl until sugar has dissolved. Add cucumbers, jalapeños, and cilantro; toss to combine. Sprinkle chopped peanuts on top just before serving.

By camp0433

Ingredients

• ✓ salt
• corn
• tomato
• onion
• basil
• olive oil
• white vinegar
• pepper

Instructions

1. 1 Gather the ingredients.
2. 2 Bring a large pot of lightly salted water to a boil. Cook corn in boiling water for 7 to 10 minutes, or until desired tenderness. Drain, cool, and cut kernels off the cob with a sharp knife.
3. 3 Toss corn, tomatoes, onion, basil, oil, vinegar, salt, and pepper in a large bowl; chill until serving.

By Eileen

Ingredients

• ✓ salt
• egg
• avocado
• red onion
• mayonnaise
• sweet pickle
• yellow mustard
• pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Mash hard-boiled eggs lightly in a bowl with a fork.
3. 3 Add avocado, red onion, mayonnaise, pickles, and mustard. Gently mash together until just blended; season to taste with salt and black pepper.
4. 4 Store in the refrigerator until ready to serve.

By ANGELAANDJAKERS