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Spicy Asian Cucumber Salad
Salad Asian

Spicy Asian Cucumber Salad

4.6

Prep
15 min
Cook
Total
45 min

Instructions

  1. 1 Place cucumbers into a colander and sprinkle with salt. Allow to drain for at least 30 minutes. Shake off excess liquid but do not rinse cucumbers.
  2. 2 Meanwhile, make the Asian dressing: Whisk soy sauce, sugar, garlic, rice vinegar, sesame oil, chili oil, and red pepper flakes together in a salad bowl.
  3. 3 Add cucumbers to dressing; stir to coat evenly. Chill the salad before serving.

By JOSIE

Sunomono (Japanese Cucumber Salad)
Salad Japanese

Sunomono (Japanese Cucumber Salad)

4.7

Prep
15 min
Cook
Total
15 min

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

Creamy Kale Salad
Salad American

Creamy Kale Salad

4.9

Prep
20 min
Cook
Total
140 min

Instructions

  1. 1 Mix kale, red onion, and raisins in a large bowl.
  2. 2 Whisk yogurt, mayonnaise, sugar, lemon zest, and lemon juice together in a bowl; pour over the kale mixture and toss to coat. Refrigerate 2 hours to overnight. Sprinkle sunflower seeds over the salad and toss to serve.

By QueenDumpPour

Classic Three Bean Salad
Salad American

Classic Three Bean Salad

4.6

Prep
25 min
Cook
5 min
Total
90 min

Instructions

  1. 1 Stir sugar, cornstarch, salt, mustard, water, and vinegar together in a small saucepan over medium heat. Bring to a boil and cook, stirring, for 1 minute. Remove from heat and let cool.
  2. 2 Combine green beans, wax beans, kidney beans, onion, and green pepper in a large bowl; pour cooled dressing over all and toss to coat. Best if marinated for at least an hour before serving.

By Kim

Cucumber Tomato Salad
Salad Greek

Cucumber Tomato Salad

4.7

Prep
15 min
Cook
Total
135 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Whisk water, vinegar, oil, sugar, salt, and black pepper together in a large bowl until smooth.
  3. 3 Add cucumbers, tomatoes, and onion; stir to coat.
  4. 4 Cover the bowl with plastic wrap; refrigerate for at least 2 hours for best flavor results.
  5. 5 Enjoy!

By BogeyBill

Eggplant Salad
Salad Italian

Eggplant Salad

4.8

Prep
30 min
Cook
90 min
Total
180 min

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

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

Black-Eyed Susan Salad
Salad American

Black-Eyed Susan Salad

4.5

Prep
20 min
Cook
Total
260 min

Instructions

  1. 1 Combine black-eyed peas, corn, celery, pimentos, and onion in a large bowl; set aside.
  2. 2 Whisk vinegar, Worcestershire sauce, sugar, garlic salt, and black pepper together in a small bowl until well combined; slowly whisk in oil until emulsified.
  3. 3 Pour vinaigrette over vegetables; stir until evenly coated. Refrigerate before serving, 4 hours to overnight.

By Shults3

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

Dill Pickle Pasta Salad
Salad American

Dill Pickle Pasta Salad

4.6

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Bring a large pot of lightly salted water to a boil; add pasta and boil until tender yet firm to the bite, about 8 minutes.
  3. 3 While the pasta is cooking, mix mayonnaise, pickles, mustard, vinegar, sugar, salt, pepper, celery salt, and garlic powder together in a bowl.
  4. 4 Drain pasta, then rinse under cold water until cold. Transfer to a large salad bowl; stir in dressing and toss to coat. Add additional pickle chunks to taste.

By notimetocook

Bacon Pea Salad
Salad American

Bacon Pea Salad

4.8

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 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. Reserve 1 tablespoon bacon grease.
  3. 3 Whisk mayonnaise, reserved bacon grease, honey, sugar, salt, and black pepper together in a bowl until dressing is smooth.
  4. 4 Mix bacon, peas, celery, Cheddar cheese, and onion together in a bowl. Drizzle dressing over salad and toss to coat.
  5. 5 Enjoy!

By CarolTyson

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

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

Cold Green Bean Salad with Lemon Vinaigrette
Salad American

Cold Green Bean Salad with Lemon Vinaigrette

4.5

Prep
15 min
Cook
3 min
Total
18 min

Instructions

  1. 1 Make an ice bath by filling a large bowl with ice water, and set aside.
  2. 2 Bring a large pot of salted water to a boil, add green beans, and blanch until just tender-crisp, 3 to 4 minutes (do not overcook). Drain green beans, and immediately add to ice bath to stop cooking; set aside.
  3. 3 Whisk olive oil, lemon juice, Dijon, lemon zest, salt, pepper, and a pinch of sugar together in a small bowl.
  4. 4 Drain green beans well and pat dry with a paper towel to avoid diluting the dressing. Place into a bowl and drizzle with vinaigrette, tossing gently to coat.
  5. 5 Transfer tossed green beans to a serving dish. Garnish with goat cheese and almonds.

By lutzflcat

Cucumber Pasta Salad
Salad American

Cucumber Pasta Salad

4.6

Prep
15 min
Cook
15 min
Total
150 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil. Cook pasta at a boil, stirring occasionally, until cooked through yet firm to the bite, about 12 minutes. Drain and rinse several times with cold water until pasta is cool.
  2. 2 Stir pasta, cucumber, onion, and dill in a salad bowl.
  3. 3 Whisk vinegar, sugar, water, vegetable oil, mustard, salt, and black pepper in a separate bowl until sugar and salt have dissolved. Pour dressing over pasta mixture and toss lightly to coat with dressing. Let chill for 2 hours before serving.

By mmihlbachler

Eat Michigan Salad
Salad American

Eat Michigan Salad

4.9

Prep
30 min
Cook
Total
30 min

Instructions

  1. 1 In the container of a blender, combine mayonnaise, maple syrup, vinegar, and sugar. Cover and blend on low speed. Gradually pour in vegetable oil while mixing until fully incorporated. Taste and season accordingly with salt and pepper. Set aside.
  2. 2 In a large serving bowl, combine lettuce, cherries, apples, goat cheese and candied pecans. Toss with just enough dressing to coat, then serve with remaining dressing on the side.

By Saveur

Easy Green Bean Salad
Salad Latin American

Easy Green Bean Salad

4.6

Prep
10 min
Cook
15 min
Total
85 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil over high heat. Add green beans and cook, uncovered, until soft but still firm to the bite, 7 to 10 minutes. Check often so beans don't overcook.
  2. 2 Meanwhile, whisk vinegar, olive oil, onion, garlic, parsley, sugar, salt, and pepper together in a large bowl.
  3. 3 Drain green beans and mix with dressing while still warm. Allow to marinate at room temperature for at least 1 hour. Serve at room temperature or chilled.

By barbara

Home-Opener Pasta Salad Dressing
Salad American

Home-Opener Pasta Salad Dressing

4.6

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Whisk salad dressing, olive oil, vinegar, garlic, Dijon mustard, sugar, black pepper, salt, basil, oregano, thyme, and parsley together in a bowl until smooth; stir in pickle juice to thin until reaches desired consistency.

By clarkie24

Roasted Corn and Basmati Rice Salad
Salad American

Roasted Corn and Basmati Rice Salad

4.2

Prep
25 min
Cook
35 min
Total
120 min

Instructions

  1. 1 In a medium pot, bring the basmati rice and water to a boil. Reduce heat to low, cover, and simmer 20 minutes.
  2. 2 Preheat oven to 400 degrees F (200 degrees C). In a bowl, toss the corn kernels with 3 tablespoons corn oil. Spread the corn on a large baking sheet. Bake 15 minutes, stirring occasionally, until lightly browned. remove from heat, and cool.
  3. 3 In a bowl, mix the lemon juice, red wine vinegar, 1/2 cup corn oil, sugar, basil, salt, and pepper.
  4. 4 In a large bowl, toss together the cooked rice, cooked corn, tomatoes, corn oil mixture, red onion, and green onions. Cover, and chill at least 1 hour before serving.

By Bonnie

Rachel's Pizza Pasta Salad
Salad American

Rachel's Pizza Pasta Salad

4.0

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and let cool while you make the dressing.
  2. 2 Whisk olive oil, vinegar, Parmesan cheese, sugar, and oregano together in a bowl until well combined; set aside.
  3. 3 Combine pasta, onions, tomatoes, provolone cheese, green bell peppers, pepperoni, and olives in a large bowl.
  4. 4 Pour dressing over pasta mixture; toss until well mixed.

By Rachel Abraham

Rhubarb Wontons
Dessert Asian

Rhubarb Wontons

4.0

Prep
30 min
Cook
30 min
Total
60 min

Instructions

  1. 1 Place rhubarb into a blender or the bowl of a food processor; blend until liquefied. Pour rhubarb purée into a large bowl; stir in sugar and flour until smooth.
  2. 2 Lay a few wonton wrappers on a clean surface; keep a small bowl of water nearby for dipping your fingertips. Place a generous spoonful rhubarb mixture in centers of wrappers. Dip your finger in water; brush onto wrapper edges to moisten. Fold wrappers into a triangle to seal. Moisten insides of 2 corners; press them against top corner to seal. Repeat with remaining wrappers and filling.
  3. 3 Heat oil in a deep fryer or deep heavy skillet to 375 degrees F (190 degrees C). Fry wontons in hot oil, in batches, until golden brown on all sides, about 5 minutes per batch. Transfer to a paper towel-lined plate to drain using a slotted spoon. Serve warm.

By Sumehra

Kid-Approved Sweet and Sour Chicken Sauce
Asian

Kid-Approved Sweet and Sour Chicken Sauce

4.6

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Stir reserved pineapple juice, sugar, ketchup, and vinegar in a saucepan over medium heat until blended, 2 to 3 minutes.
  2. 2 Whisk water and cornstarch in a bowl until cornstarch is dissolved; stir into pineapple juice mixture.
  3. 3 Stir pineapple and carrots into the sauce; bring to a boil, reduce heat to medium-low, and cook at a simmer until the sauce thickens, about 5 minutes.

By CHELLE

Filipino Polvoron
Dessert Asian

Filipino Polvoron

4.5

Prep
60 min
Cook
5 min
Total
80 min

Instructions

  1. 1 Toast flour in a nonstick skillet over medium heat, stirring constantly to prevent burning, until light brown, about 5 minutes. Let cool for at least 15 minutes.
  2. 2 Meanwhile, cut waxed paper into twenty 4-inch squares.
  3. 3 Stir butter, sugar, powdered milk, and lemon extract into cooled flour until well combined. Fill a polvoron mold tightly with a portion of the mixture. Press the plunger down to release the candy onto a square of waxed paper. Wrap candy in the waxed paper and twist the ends. Repeat until all of the candy mixture is used up.

By lola