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Roasted Butternut Squash Salad
Salad American

Roasted Butternut Squash Salad

4.6

Prep
25 min
Cook
35 min
Total
60 min

Instructions

  1. 1 Preheat the oven to 450 degrees F (230 degrees C).
  2. 2 Brush cut sides of butternut squash with olive oil. Wrap each squash half tightly in aluminum foil.
  3. 3 Roast squash halves in the preheated oven until they begin to soften, about 20 minutes. Remove squash from the oven and let sit until cool enough to handle. Remove foil and slice into 3/4-inch thick slices. Remove skin from each slice and cut into 3/4-inch cubes. Set aside 8 cups of the cubed squash, reserving any remaining squash for another use.
  4. 4 Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until crispy, 10 to 12 minutes. Remove bacon and drain on paper towels. Add onions to the skillet and cook in the bacon grease for 2 to 3 minutes. Add 8 cups squash and cook, tossing occasionally, until onions are soft and beginning to caramelize, and squash cubes are tender, 10 to 15 minutes.
  5. 5 Place romaine lettuce in a large serving bowl; crumble bacon on top and add pecans and raisins. Add butternut squash-onion mixture; toss to combine. Drizzle with maple syrup and serve warm.

By Marcia

Steak 'n' Fries Salad
Salad American

Steak 'n' Fries Salad

4.6

Prep
20 min
Cook
20 min
Total
70 min

Instructions

  1. 1 Rub sirloin steaks with vegetable oil and season with salt and pepper. Let the steaks warm at room temperature for 30 minutes.
  2. 2 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  3. 3 Preheat oven to 400 degrees F (200 degrees C). Prepare a baking sheet with cooking spray.
  4. 4 Spread French fries onto the prepared baking sheet.
  5. 5 Bake French fries in the preheated oven until slightly browned, about 15 minutes.
  6. 6 While the fries bake, cook steaks on preheated grill until beginning to firm and are hot and slightly pink in the center, 6 to 8 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Remove steaks to a cutting board.
  7. 7 Mix romaine lettuce, cucumber, and egg together in a salad bowl. Pile French fries atop the salad mixture.
  8. 8 Cut steaks into bite-size pieces and arrange atop the French fries. Sprinkle croutons and mozzarella cheese over the entire salad.

By foodpassion

Strawberry and Feta Salad
Salad American

Strawberry and Feta Salad

4.9

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Place almonds in a skillet over medium-high heat; cook, stirring frequently, until lightly toasted. Remove from heat; set aside.
  3. 3 To make the dressing: whisk garlic, honey, Dijon mustard, raspberry vinegar, balsamic vinegar, brown sugar, and vegetable oil together until well combined.
  4. 4 Place toasted almonds, romaine lettuce, strawberries, and feta cheese in a salad bowl; add dressing and toss to coat.

By Andrea Longo Policella

Fall Salad with Cranberry Vinaigrette
Salad American

Fall Salad with Cranberry Vinaigrette

4.4

Prep
15 min
Cook
5 min
Total
20 min

Instructions

  1. 1 Combine vinegar and cranberries in a saucepan; cook over medium heat until cranberries soften. Remove from heat; add olive oil, sugar, salt, and pepper. Place in blender and mix until smooth. Refrigerate until chilled.
  2. 2 Core and julienne one pear, core and dice the other.
  3. 3 Combine Romaine lettuce, endive, diced pears, walnuts, and Gorgonzola in a large bowl. drizzle and toss with enough dressing to coat.
  4. 4 Divide among salad plates and garnish with julienned pear. Top with additional walnuts if you like.

By Cynthia

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

Winter Fruit Salad with Poppyseed Dressing
Salad American

Winter Fruit Salad with Poppyseed Dressing

4.8

Prep
25 min
Cook
Total
25 min

Instructions

  1. 1 Combine sugar, lemon juice, onion, mustard, and salt in a food processor or blender; process until well blended. With machine still running, add oil in a slow, steady stream until mixture is thick and smooth. Add poppy seeds, and process just a few seconds more to mix.
  2. 2 Toss romaine lettuce, shredded Swiss cheese, cashews, dried cranberries, apple, and pear together in a large serving bowl. Pour dressing over salad just before serving, and toss to coat.

By Nora LaCroix

Classic Caesar Salad
Salad American

Classic Caesar Salad

4.8

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 To make the Caesar dressing: Mash anchovy fillets and garlic in a large salad bowl. Add lemon juice, red wine vinegar, Dijon mustard, egg yolk, and Worcestershire sauce; whisk until smooth and creamy. Gradually stream in olive oil while whisking constantly. Season to taste with salt and black pepper.
  3. 3 To serve: Gently mix romaine lettuce and Parmesan cheese into dressing until thoroughly coated.
  4. 4 Top Caesar salad with croutons and enjoy!

By sarahcrites

Steak Salad
Salad American

Steak Salad

4.7

Prep
20 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Gather all ingredients. Preheat an outdoor grill for high heat and lightly oil the grate.
  2. 2 Cook steak on preheated grill until reaches desired doneness, or 3 to 5 minutes per side. Transfer steak to a cutting board; rest until cool enough to handle.
  3. 3 Slice steak into strips or bite-sized pieces.
  4. 4 Whisk olive oil, vinegar, lemon juice, Worcestershire sauce, garlic, salt, and black pepper together in a small bowl; stir in blue cheese. Cover bowl; refrigerate vinaigrette.
  5. 5 Arrange lettuce, tomato, bell pepper, carrot, onion, and olives on chilled plates; top with sliced steak and drizzle with vinaigrette.

By Linda

Maroulosalata (Greek Romaine Salad)
Salad Greek

Maroulosalata (Greek Romaine Salad)

5.0

Prep
15 min
Cook
Total
15 min

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

Greek Salad
Salad Greek

Greek Salad

4.6

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Combine romaine, cucumber, tomatoes, olives, bell peppers, and red onion in a large bowl; sprinkle with feta cheese.
  2. 2 Whisk olive oil, lemon juice, oregano, and black pepper together in a small bowl. Pour dressing over salad, toss well to combine, and serve.
  3. 3 Pour dressing over salad, toss well to combine, and serve.

By Meesh

Best Homemade Caesar Salad Dressing
Salad Italian

Best Homemade Caesar Salad Dressing

4.8

Prep
20 min
Cook
15 min
Total
35 min

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

Lebanese Fattoush (Bread Salad)
Salad Middle Eastern

Lebanese Fattoush (Bread Salad)

4.7

Prep
20 min
Cook
5 min
Total
26 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Place pita bread on a baking sheet.
  2. 2 Bake in the preheated oven until the bread is a light brown, 5 to 7 minutes. Remove from the oven and allow to cool, 1 to 2 minutes. Break toasted bread into bite-size pieces.
  3. 3 Combine lettuce, radishes, cucumber, tomato, garlic, green onions, parsley, mint, and salt and pepper together in a bowl; toss until salad is well mixed.
  4. 4 Pour lemon juice, olive oil, and sumac into a salad dressing bottle with a lid; cover and shake until blended. Add dressing to salad and toss.
  5. 5 Garnish salad with toasted pita.

By cookie

Grilled Romaine
Side Dish American

Grilled Romaine

4.8

Prep
5 min
Cook
5 min
Total
10 min

Instructions

  1. 1 Gather all ingredients. Preheat grill for medium heat and lightly oil the grate.
  2. 2 Drizzle olive oil over romaine lettuce; sprinkle seasoning on top.
  3. 3 Place romaine cut side-down on preheated grill; cook until slightly wilted and charred, about 5 minutes.
  4. 4 Drizzle with lemon juice to serve.
  5. 5 Enjoy!

By Cambry

Grilled Hearts of Romaine
Dinner American

Grilled Hearts of Romaine

4.7

Prep
10 min
Cook
5 min
Total
15 min

Instructions

  1. 1 Preheat an outdoor grill for high heat, and lightly oil the grate.
  2. 2 Brush each romaine lettuce half with 1/2 teaspoon olive oil.
  3. 3 Cook romaine hearts, cut-side down, on the preheated grill until the cut-side is slightly caramelized but the inside is still cool and crisp, about 2 minutes. Transfer lettuce, cut-side up, to a platter. Sprinkle Parmigiano-Reggiano cheese over lettuce and drizzle balsamic vinegar, sherry vinegar, and 2 tablespoons olive oil over the top.

By John Mitzewich

Simple Romaine Salad
Dinner American

Simple Romaine Salad

5.0

Prep
10 min
Cook
Total
20 min

Instructions

  1. 1 Trim and discard root end romaine; slice leaves into thin ribbons, about 1/8-inch-thick, discarding any pieces of core. Transfer to a large bowl; toss gently to separate romaine ribbons.
  2. 2 Drizzle olive oil, lemon juice, vinegar, and pepper over romaine; toss to coat. Set aside to rest for 10 minutes.
  3. 3 Sprinkle with sea salt and toss gently right before serving.

By FrackFamily5 CACT

Chicken Bacon Ranch Salad
Lunch American

Chicken Bacon Ranch Salad

5.0

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Line a salad plate with small Romaine lettuce leaves.
  2. 2 Combine chopped romaine, chicken, avocado, and tomatoes in a large bowl. Add ranch dressing, salt, and pepper, and toss to combine.
  3. 3 Serve salad on the prepared plate and top with crumbled bacon.

By Bibi

Apple Blue Cheese Salad
Lunch American

Apple Blue Cheese Salad

4.6

Prep
20 min
Cook
5 min
Total
85 min

Instructions

  1. 1 Place apple into a bowl with balsamic vinaigrette. Refrigerate for at least 1 hour to marinate.
  2. 2 Cook bacon in the microwave or in a skillet over medium-high heat until browned. Drain and crumble.
  3. 3 In a salad bowl, combine romaine, blue cheese, pecans, and bacon; toss to blend.
  4. 4 When ready to serve, pour apples and dressing over romaine mixture.

By ALRIESTER

Salad Stuffed Shells
Lunch American

Salad Stuffed Shells

4.5

Prep
20 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil. Add shells and cook, stirring occasionally, until tender but firm to the bite, about 8 minutes. Drain; rinse with cold water until cold.
  2. 2 Combine lettuce, tomatoes, salami, cucumber, and red onion in a large bowl. Add vinaigrette; toss salad to coat. Stuff shells with salad; sprinkle with Parmesan cheese.

By Micki

BLT Macaroni Salad
Dinner American

BLT Macaroni Salad

4.7

Prep
10 min
Cook
15 min
Total
35 min

Instructions

  1. 1 Bring a 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; cool, 10 to 15 minutes.
  2. 2 Meanwhile, cook bacon in a large skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on paper towels; crumble. Set aside.
  3. 3 Combine mayonnaise and coleslaw dressing in a large bowl until creamy; stir in macaroni, bacon, tomatoes, lettuce, and green onions until well combined.

By Carl Schrammel

Easy and Fast Cajun Chicken Caesar Salad
Dinner American

Easy and Fast Cajun Chicken Caesar Salad

4.7

Prep
15 min
Cook
35 min
Total
50 min

Instructions

  1. 1 Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown; crumble and set aside.
  2. 2 In a preheated skillet, add chicken, seasoning mix, and oil. Cook until chicken is golden brown and cooked through. Remove from heat and set aside.
  3. 3 In a salad bowl, combine Romaine, enough salad dressing to coat, Parmesan cheese, and crumbled bacon; toss and place on individual salad plates. Top with chicken and serve.

By Melissa Bellemare

Strawberry Romaine Summer Salad
Lunch American

Strawberry Romaine Summer Salad

4.7

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Combine romaine lettuce, red onion, strawberries, and mandarin oranges in a large bowl.
  2. 2 Whisk mayonnaise, cherry juice, honey, poppy seeds, and lemon juice together in a bowl until well combined; pour over salad and toss to coat.

By Dort

Strawberry Romaine Salad
Dinner American

Strawberry Romaine Salad

4.8

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Combine romaine, spinach, strawberries, and sliced onion in a large salad bowl.
  2. 2 Combine mayonnaise, vinegar, sugar, milk and poppy seeds in a jar with a tight fitting lid; shake well. Pour dressing over salad and toss until evenly coated.

By Mary J Wright

EZ Fried Chicken Sandwich
Dinner American

EZ Fried Chicken Sandwich

4.7

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Whisk flour, paprika, and garlic powder together in a shallow bowl. Dredge and thoroughly coat chicken in flour mixture.
  2. 2 Heat oil in a heavy skillet over medium heat. Add and cook chicken, in batches, until golden brown and no longer pink in the center, about 5 minutes per side. Drain on paper towels.
  3. 3 Layer chicken, lettuce, and tomato on buns.

By Robert F Gill