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Carrie's Pad Thai Salad
Salad Thai

Carrie's Pad Thai Salad

4.9

Prep
20 min
Cook
10 min
Total
40 min

Instructions

  1. 1 Place noodles in a large bowl with enough hot water to cover; soak noodles until soft, about 10 minutes. Strain.
  2. 2 Combine sugar, water, lime juice, soy sauce, fish sauce, and tamarind in a large saucepan over medium heat. Simmer gently, stirring occasionally, until sauce is slightly thickened, 3 to 5 minutes.
  3. 3 Heat peanut oil in a large skillet over medium heat. Add garlic; stir just until fragrant, 30 to 60 seconds. Add eggs; cook and stir until almost set, 2 to 3 minutes. Add noodles to egg mixture; stir in 1/2 of soy-tamarind sauce mixture. Continue to cook and stir noodle mixture until hot, adding additional sauce as desired, 2 to 3 minutes more. Sprinkle paprika and chili powder over noodles.
  4. 4 Layer lettuce on a serving dish or in individual bowls; drizzle with flaxseed oil. Place noodle mixture on lettuce; garnish with bean sprouts, green onion, cilantro, and peanuts. Serve with lime wedges.

By Carrie Medina

Texas Ranch Potato Salad
Salad American

Texas Ranch Potato Salad

4.7

Prep
30 min
Cook
30 min
Total
120 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil. Add whole potatoes, and cook until tender, 15 to 20 minutes. Drain, run under cold water to cool, and chop into 1 inch cubes. Transfer to a large serving bowl, and refrigerate until completely chilled.
  2. 2 Meanwhile, stir ranch dressing mix, mayonnaise, and green onion together in a small bowl. Cover, and refrigerate for at least an hour to allow flavors to blend.
  3. 3 Wrap bacon in paper towels and place on a plate. Cook in the microwave until crisp, about 15 minutes depending on the power of your microwave. Set bacon aside to cool.
  4. 4 Add mayonnaise mixture to potatoes and toss to coat. Crumble bacon into the bowl, and stir briefly. Serve.

By 8BREAK

Kristen's Bacon Ranch Potato Salad
Salad American

Kristen's Bacon Ranch Potato Salad

4.8

Prep
15 min
Cook
20 min
Total
155 min

Instructions

  1. 1 Place potatoes in a large pot and cover with lightly salted water; bring to a boil over high heat. Reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain; rinse under cold water until cool.
  2. 2 Combine sour cream and ranch dressing mix in a large bowl. Add potatoes, green onions, Cheddar cheese, and bacon; fold together until well-coated. Cover the bowl with plastic wrap; refrigerate before serving, about 2 hours.

By KristenB

Simple Pasta Salad
Salad American

Simple Pasta Salad

4.6

Prep
15 min
Cook
15 min
Total
60 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Bring a large pot of lightly salted water to a boil. Place pasta in the pot, cook for 8 to 12 minutes, until al dente, and drain.
  3. 3 Toss cooked pasta with Italian dressing, cucumbers, tomatoes, and green onions in a large bowl.
  4. 4 Mix Parmesan cheese and Italian seasoning in a small bowl, and gently mix into the salad.
  5. 5 Refrigerate pasta salad until chilled for best results, at least 30 minutes before serving. Enjoy!

By Katzen

Lemon Poppy Seed Chicken Pasta Salad
Salad American

Lemon Poppy Seed Chicken Pasta Salad

4.4

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, 8 to 10 minutes. Drain, then rinse under cold water until pasta is cold; drain well.
  2. 2 Combine penne, chicken, celery, cranberries, and green onions in a large bowl; pour in salad dressing and lemon juice and stir until evenly mixed.

By Danyell

Delicious Egg Salad
Salad American

Delicious Egg Salad

4.7

Prep
10 min
Cook
15 min
Total
35 min

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

Green Pea Salad
Salad American

Green Pea Salad

4.6

Prep
10 min
Cook
5 min
Total
15 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Place peas in a colander, and run warm water over them until they are thawed; drain and transfer into a large bowl.
  3. 3 Toast almonds in a skillet over medium heat until nuts start to turn golden brown and become fragrant, about 3 to 5 minutes.
  4. 4 Add almonds, green onions, cheese, and mayonnaise to peas. Stir in balsamic vinegar, and season to taste with black pepper.

By LLAMAMAMATOO

Potato Salad for a Crowd
Salad American

Potato Salad for a Crowd

4.8

Prep
30 min
Cook
30 min
Total
540 min

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

All-American Loaded Baked Potato Salad
Salad American

All-American Loaded Baked Potato Salad

4.9

Prep
20 min
Cook
20 min
Total
100 min

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

Asian Slaw
Salad Asian

Asian Slaw

4.8

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Crush ramen noodles in a bowl. Stir in seasoning packet, sunflower seeds, almonds, green onions, oil and vinegar dressing, and sugar; mix until sugar is dissolved.
  3. 3 Place slaw mix into a large salad bowl; pour dressing mixture on top and toss lightly to combine well.

By Tray_H

Cobb Salad
Salad American

Cobb Salad

4.8

Prep
20 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Place eggs in a saucepan and cover completely with cold water; bring to a boil, then cover and remove from heat. Let eggs sit for 10 to 12 minutes, then cool, peel and chop.
  2. 2 While the eggs are cooking, place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown, 7 to 10 minutes. Drain, crumble, and set aside.
  3. 3 Divide shredded lettuce among individual plates. Arrange rows of bacon, eggs, chicken, tomatoes, blue cheese, green onions, and avocado on top.
  4. 4 Drizzle with dressing and enjoy!

By Barrett

Pineapple Cucumber Salad
Salad American

Pineapple Cucumber Salad

4.7

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Place pineapple, cucumber, green onions, cilantro, and mint in a large bowl.
  2. 2 Whisk chili sauce, sesame oil, lime juice, lime zest, and fish sauce together; whisk in brown sugar, 1 teaspoon at a time, until dressing has desired sweetness. Pour chili dressing over pineapple mixture; toss to combine.

By Ann Freele

Fresh Corn Salad
Salad American

Fresh Corn Salad

4.8

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Bring a large pot of water to a boil. Add corn and cook in boiling water for 10 minutes. Drain and cool under running water until cool enough to handle.
  2. 2 Cut corn kernels off cobs into a large bowl. Add tomatoes, green onions, cilantro, olive oil, vinegar, salt, and pepper; mix well. Add feta cheese just before serving.

By HP_imagines

Broccoli Slaw
Salad Asian

Broccoli Slaw

4.6

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Whisk olive oil, sugar, vinegar, and ramen noodle seasoning packets together in a small bowl.
  2. 2 Combine broccoli coleslaw mix, broken ramen noodles, almonds, raisins, green onions, and green bell pepper together in a salad bowl; fold in dressing.

By Mis' Kitchen

Best Ramen Noodle Salad
Salad American

Best Ramen Noodle Salad

4.6

Prep
15 min
Cook
10 min
Total
55 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Spread ramen noodles, sunflower seeds, and almonds onto a baking sheet.
  3. 3 Bake noodle mixture in the preheated oven until fragrant and toasted, 10 to 15 minutes. Set aside to cool to room temperature.
  4. 4 Combine coleslaw mix and green onions in a large bowl; sprinkle cooled noodle mixture over the top.
  5. 5 To make the dressing: Whisk olive oil, reserved ramen seasoning packets, vinegar, sugar, and black pepper together in a bowl until smooth.
  6. 6 Pour dressing over noodle mixture and toss to coat. Enjoy!

By Nicole Burnham

Ramen Coleslaw
Salad American

Ramen Coleslaw

4.7

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Combine cabbage, green onions, and crushed ramen noodles in a large salad bowl; set aside.
  3. 3 Spread almonds and sesame seeds evenly onto a baking sheet.
  4. 4 Bake in the preheated oven until lightly browned, about 10 minutes.
  5. 5 Meanwhile, make dressing: Whisk together vinegar, oil, sugar, salt, pepper, and seasoning packet in a medium bowl.
  6. 6 Pour dressing over cabbage mixture; toss to coat evenly. Sprinkle with toasted almonds and sesame seeds.

By Mary

French Potato Salad
Salad French

French Potato Salad

4.5

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Place potatoes in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender but still firm, 15 to 20 minutes. Drain and cool slightly. Peel potatoes; slice into a large bowl.
  2. 2 Whisk oil, vinegar, consommé, green onion, parsley, salt, and black pepper together in a small bowl.
  3. 3 Gently toss warm potatoes with vinaigrette. Serve at room temperature, or cover and chill before serving.

By CHRISTYJ

Cherry Tomato Salad
Salad American

Cherry Tomato Salad

4.8

Prep
15 min
Cook
5 min
Total
20 min

Instructions

  1. 1 Combine cherry tomatoes, green olives, back olives, and green onions in a salad bowl.
  2. 2 Toast pine nuts in a dry skillet over medium heat until golden brown, turning frequently. Stir into tomato mixture.
  3. 3 Whisk olive oil, red wine vinegar, sugar, and oregano together in a small bowl; season to taste with salt and pepper.
  4. 4 Pour dressing over salad, and gently stir to coat tomatoes.

By Keren

Red Cabbage-Asparagus Salad with Tahini Dressing
Salad American

Red Cabbage-Asparagus Salad with Tahini Dressing

4.3

Prep
30 min
Cook
3 min
Total
33 min

Instructions

  1. 1 Bring a large pot of salted water to a boil over high heat. Blanch asparagus until just tender, drain, and immediately plunge into ice water to stop the cooking process. When the asparagus is cold, drain and slice on the diagonal into 1-inch pieces.
  2. 2 In a small bowl, stir together tahini, water, lemon juice, and garlic. Stir in sugar to taste.
  3. 3 Toss together asparagus, red cabbage, radishes, green onions, feta, pine nuts, and dill in a large bowl. Pour in tahini dressing and mix to combine.

By GKT

Tropical Salad with Pineapple Vinaigrette
Salad American

Tropical Salad with Pineapple Vinaigrette

4.5

Prep
20 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Place bacon in a large, deep skillet. Cook over medium-high heat until evenly browned, about 10 minutes. Drain, crumble, and set aside.
  2. 2 Combine pineapple juice, red wine vinegar, oil, pepper and salt in a lidded jar or cruet. Cover and shake well.
  3. 3 Toss lettuce, pineapple, macadamia nuts, green onions and bacon together in a large bowl. Pour dressing over salad and toss to coat. Garnish with toasted coconut.

By Marianne G

Best Tuna Pasta Salad
Salad American

Best Tuna Pasta Salad

4.9

Prep
20 min
Cook
20 min
Total
40 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Bring a large pot of lightly salted water to a boil. Cook pasta at a boil, stirring occasionally, until almost tender, about 10 minutes. Add peas and continue cooking for 2 minutes. Drain pasta and peas and chill quickly by rinsing with cold water.
  3. 3 Transfer pasta and peas to a large bowl. Mix in tuna, celery, green onion, dill, and carrot until well blended.
  4. 4 Mix mayonnaise, mustard, salt, and pepper together in a small bowl; blend into tuna pasta mixture until well combined.

By Beth Urban

Instant Pot Potato Salad
Salad American

Instant Pot Potato Salad

4.7

Prep
10 min
Cook
20 min
Total
105 min

Instructions

  1. 1 Pour water into the pot of a multi-functional pressure cooker (such as an Instant Pot) and place a steamer basket inside. Place potatoes in the steamer basket. Arrange eggs on top of the potatoes.
  2. 2 Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 4 minutes. Allow 15 minutes for pressure to build.
  3. 3 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Use tongs to transfer eggs to an ice bath and let cool for 10 minutes.
  4. 4 Meanwhile, combine celery, mayonnaise, green onion, mustard, relish, and paprika in a large bowl. Stir until evenly combined.
  5. 5 Peel and chop the eggs. Stir eggs and potatoes into the dressing. Season with salt and pepper. Cover and refrigerate for 1 hour before serving.

By Soup Loving Nicole

Grilled Potato Salad
Salad American

Grilled Potato Salad

4.8

Prep
15 min
Cook
30 min
Total
55 min

Instructions

  1. 1 Preheat an outdoor grill for medium heat and lightly oil the grate.
  2. 2 Place potatoes in a large bowl; add 2 tablespoons olive oil and toss to coat.
  3. 3 Cook on the preheated grill until tender, about 30 minutes. Cool, 10 to 15 minutes, cut into quarters, then place in a large bowl.
  4. 4 Whisk ½ cup olive oil, vinegar, salt, black pepper, garlic, and sugar together in a bowl until smooth; pour over potatoes. Add bacon, green onions, and parsley; toss until evenly coated.

By Aunt-Nay

Bow Tie Pasta Salad
Salad American

Bow Tie Pasta Salad

4.8

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Bring a large pot of lightly salted water to a rolling boil. Cook bow tie pasta at a boil until tender yet firm to the bite, about 12 minutes; drain. Quickly rinse the cooked pasta in cold water to stop it from continuing to cook; drain.
  3. 3 Mix cooled pasta, broccoli, tomatoes, sliced green onions, celery, red bell pepper, and green bell pepper in a large bowl.
  4. 4 Gently stir salad dressing and Parmesan cheese together in a bowl until evenly mixed; season to taste with sugar, basil, and salt.
  5. 5 Pour salad dressing mixture over pasta mixture; gently toss to coat evenly.
  6. 6 For best results, chill salad in refrigerator before serving to allow flavors to blend.

By Alley

Light and Easy Greek Potato Salad
Salad Greek

Light and Easy Greek Potato Salad

4.7

Prep
30 min
Cook
25 min
Total
85 min

Instructions

  1. 1 Place red potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 25 minutes. Drain and chill in freezer until cold, about 30 minutes.
  2. 2 Slice potatoes into chunks and place in a large salad bowl; toss potatoes with green onion.
  3. 3 Whisk olive oil, red wine vinegar, lemon juice, garlic powder, onion powder, salt, black pepper, oregano, sugar, rosemary, and red pepper in a bowl. Pour dressing over potatoes and toss to caot. Serve immediately or chill until serving time.

By UAReba