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Easy Red Bell Pepper and Feta Salad
Salad Greek

Easy Red Bell Pepper and Feta Salad

4.7

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Combine bell peppers, feta cheese, and onion in a large bowl.
  2. 2 Combine olive oil, balsamic vinegar, mustard, honey, garlic, salt, pepper, and sugar in a small lidded jar and shake vigorously to combine. Pour over salad and toss to combine.

By Barbara Sauermann

Zesty Cold Chicken Pasta Salad
Salad American

Zesty Cold Chicken Pasta Salad

4.0

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, about 8 minutes. Drain and rinse with cold water.
  2. 2 Mix mayonnaise, lemon pepper seasoning, and dried mustard together in a large bowl. Mix in cherry tomatoes, peas, and chicken. Fold in rotini. Sprinkle paprika over salad before serving.

By Krysie

Southern Potato Salad
Salad American

Southern Potato Salad

4.7

Prep
30 min
Cook
30 min
Total
60 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes; drain and chop.
  3. 3 At the same time, place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water; peel and chop.
  4. 4 Combine cooked and chopped potatoes and eggs with mayonnaise, celery, relish, garlic, mustard, salt, and pepper in a large bowl.
  5. 5 Gently mix together and serve warm.

By Allrecipes Member

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

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

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

Greek Yogurt Chicken Salad
Salad American

Greek Yogurt Chicken Salad

4.3

Prep
10 min
Cook
Total
70 min

Instructions

  1. 1 Combine Greek yogurt, mustard, lemon juice, honey, parsley, dill, salt, pepper, and onion powder in a small bowl. Mix until dressing is smooth and creamy.
  2. 2 Combine chicken and celery in a large bowl. Top with dressing and mix to combine. Chill in the refrigerator for 1 hour before serving.

By My Hot Southern Mess

Old-Fashioned Potato Salad
Salad American

Old-Fashioned Potato 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 salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes.
  3. 3 Drain, cool, peel, and chop potatoes.
  4. 4 While potatoes cook, place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes.
  5. 5 Remove eggs from hot water; cool, peel, and chop into chunks.
  6. 6 Combine potatoes, eggs, celery, onion, relish, mayonnaise, mustard, garlic salt, celery salt, and pepper in a large bowl. Mix together until well combined.
  7. 7 Chill potato salad in the refrigerator before serving for best flavor results. Enjoy!

By jewellkay

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

Potato Salad
Salad American

Potato Salad

4.7

Prep
20 min
Cook
15 min
Total
35 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 minutes. Drain. Return potatoes to the empty pot to dry and cool.
  3. 3 Stir mayonnaise, pickles, hard-cooked eggs, red onion, celery, mustard, and cider vinegar together in a large bowl; season to taste with salt and pepper.
  4. 4 Fold in cooled potatoes until well combined.
  5. 5 For best results, store potato salad in the refrigerator until chilled or overnight before serving to allow the flavors to meld.
  6. 6 Enjoy!

By MRANDAL

Creamy Vegan Pasta Salad
Salad American

Creamy Vegan Pasta Salad

5.0

Prep
20 min
Cook
10 min
Total
120 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. Strain pasta and rinse under cold water. Drain.
  2. 2 Combine bell pepper, corn, celery, and red onion in a bowl. Mix together vegan mayo, vinegar, Dijon mustard, sugar, salt, and pepper in a small bowl; pour over vegetables. Mix in cold pasta and toss to combine. Taste and adjust seasonings as needed.
  3. 3 Cover pasta salad and let cool in fridge for at least 90 minutes before serving, stirring occasionally to mix sauce into pasta evenly.

By btnymeg

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

Kale Caesar Salad
Salad American

Kale Caesar Salad

5.0

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Place mayonnaise, lemon juice, garlic, anchovies, Dijon mustard, Worcestershire sauce, salt, and pepper in the bowl of a food processor. Process until smooth. Transfer to a small bowl and stir in grated Parmigiano-Reggiano cheese. Set aside.
  2. 2 Place kale in a large salad bowl. Using your hands, massage the kale to soften slightly. Add a few dollops of the dressing on top of the kale, and stir until all pieces are lightly coated with the dressing. Sprinkle with croutons and top with shaved Parmigiano-Reggiano cheese.

By Kim's Cooking Now

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

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

Spinach Salad with Chicken, Avocado, and Goat Cheese
Salad American

Spinach Salad with Chicken, Avocado, and Goat Cheese

4.9

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Heat a small skillet over medium-high heat. Toast pine nuts in hot skillet until lightly browned and fragrant, 3 to 5 minutes.
  2. 2 Put spinach into a large salad bowl; top with pine nuts, tomatoes, chicken, avocado, corn kernels, and goat cheese.
  3. 3 Beat white wine vinegar, olive oil, and Dijon mustard together in a small bowl until smooth; season with salt and pepper. Drizzle dressing over the salad and toss lightly to coat.

By Bethshan

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

Fab Summer Blackened Chicken Salad
Salad American

Fab Summer Blackened Chicken Salad

4.5

Prep
20 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Warm 1 tablespoon olive oil in a large skillet over medium heat. Season both sides of chicken with Cajun seasoning, and place in hot oil. Stir in crushed garlic. Cook chicken 5 minutes on each side, or until juices run clear. Remove chicken from skillet, drain on paper towels, cool slightly, and dice; discard oil and garlic.
  2. 2 In a small bowl, mix remaining olive oil, balsamic vinegar, mustard, salt, and pepper.
  3. 3 In a large bowl, gently toss the dressing with the mixed salad greens, arugula, avocado, sun-dried tomatoes, and olives. Top with diced chicken to serve.

By devilsdancefloor

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

Roquefort Pear Salad
Salad American

Roquefort Pear Salad

4.9

Prep
25 min
Cook
10 min
Total
35 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 To make the candied pecans: Combine pecans and sugar in a skillet over medium heat. Cook, stirring gently, until sugar has melted and pecans are caramelized, 5 to 7 minutes.
  3. 3 Carefully transfer nuts onto a sheet of waxed paper to cool.
  4. 4 While the nuts are cooling, make the dressing: Whisk oil, vinegar, sugar, mustard, garlic, salt, and pepper together in a bowl.
  5. 5 To make the salad: Layer lettuce, pears, Roquefort cheese, avocado, and green onions in a large serving bowl. Pour dressing over top.
  6. 6 Break cooled pecans into pieces and sprinkle over salad.

By Michelle Krzmarzick

Grilled Vegetable Salad
Salad American

Grilled Vegetable Salad

4.8

Prep
30 min
Cook
10 min
Total
60 min

Instructions

  1. 1 Gather the ingredients. Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  2. 2 To make the dressing: Whisk shallot, red wine vinegar, white balsamic vinegar, garlic, lemon juice, Dijon mustard, parsley, chives, cilantro, and dill together in a large bowl. Slowly stream olive oil into the mixture while whisking vigorously until the oil is incorporated into a smooth and creamy dressing.
  3. 3 Arrange asparagus, corn, zucchini, yellow squash, green onions, bell pepper, and red onion onto baking sheets. Brush olive oil onto all the vegetables to coat; season with salt and pepper.
  4. 4 Cook vegetables directly on preheated grill, turning frequently, until slightly charred and just tender, about 5 minutes for green onions, 8 minutes for asparagus, zucchini, yellow squash, bell pepper, and red onion, and 10 minutes for corn. Remove vegetables to the baking sheets used for preparation and cool.
  5. 5 Cut asparagus, green onions, zucchini, yellow squash, and red bell pepper crosswise into 1-inch pieces and put into a large bowl. Quarter red onion slices; add to bowl. Cut corn kernels from cobs; add to bowl. Let vegetables cool to room temperature.
  6. 6 Drizzle vinaigrette over the vegetable mixture and toss to coat.
  7. 7 Serve and enjoy.

By Celeste

Greek Lemon Potatoes
Dinner Greek

Greek Lemon Potatoes

4.9

Prep
10 min
Cook
75 min
Total
85 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Arrange potatoes in a single layer in a large baking dish or roasting pan.
  3. 3 Mix water, lemon juice, olive oil, mustard, oregano, salt, and pepper together. Pour over the potatoes and stir to coat.
  4. 4 Bake in the preheated oven, carefully turning over halfway through, until potatoes are tender and nearly all excess liquid has evaporated, 75 to 90 minutes.

By Allrecipes Editorial Team

Absolutely Fabulous Greek Salad Dressing
Pantry Greek

Absolutely Fabulous Greek Salad Dressing

4.7

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Mix olive oil, garlic powder, oregano, basil, pepper, salt, onion powder, and Dijon-style mustard together in a very large container. Pour in vinegar slowly while mixing vigorously until well blended. Store tightly covered at room temperature.
  3. 3 Pour over salad and enjoy!

By DANIELLE M

Greek-Inspired Gemelli Pasta Salad
Lunch Greek

Greek-Inspired Gemelli Pasta Salad

5.0

Prep
20 min
Cook
15 min
Total
35 min

Instructions

  1. 1 Whisk olive oil, vinegar, garlic, oregano, Dijon, salt, and black pepper together in a small bowl until well combined.
  2. 2 Bring a large pot of lightly salted water to a boil. Cook gemelli pasta at a boil, stirring occasionally, until tender yet firm to the bite, 8 to 11 minutes. Drain, rinse under cold water, drain again.
  3. 3 Transfer gemelli to a large bowl; add spinach, cherry tomatoes, cucumber, red onion, feta cheese, and olives. Toss salad with vinaigrette until evenly coated.

By Annie Pfannkoch

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

Mint Crusted Rack of Lamb
Dinner Greek

Mint Crusted Rack of Lamb

4.9

Prep
20 min
Cook
20 min
Total
50 min

Instructions

  1. 1 For the crust: Preheat the oven to 400 degrees F (200 degrees C). Line a large baking sheet with foil. Prepare a medium bowl of ice water and set aside.
  2. 2 Bring a small pot of water to a boil. Boil mint leaves for about 10 seconds. Transfer mint leaves to the reserved ice water for 30 seconds. Drain and squeeze dry.
  3. 3 Combine mint with garlic, olive oil, bread crumbs, salt, black pepper, and cayenne pepper in a food processor or blender. Blend for 20 to 30 seconds until coarsely chopped. Transfer mint mixture to a medium bowl. Stir in Parmigiano-Reggiano cheese and set aside.
  4. 4 Combine Dijon mustard and honey in a small bowl and set aside.
  5. 5 Slice 1/2 to 1-inch slits between each rib bone to ensure the meat roasts evenly. Season each rack with salt and black pepper on all sides. Heat vegetable oil in a large skillet over high heat. Brown each lamb rack on meat side, 2 to 3 minutes. Transfer lamb racks to the foil-lined baking sheet, meat side up.
  6. 6 Brush each rack with reserved mustard-honey mixture. Sprinkle mint-bread crumb mixture evenly over top and sides of each rack, pressing lightly into meat so mixture adheres. Roast in the preheated oven until browned on top and medium-rare in the center, about 20 minutes. An instant-read thermometer inserted into the center should read 125 to 130 degrees F (52 to 54 degrees C).
  7. 7 Make the vinaigrette: Combine extra-virgin olive oil, rice vinegar, honey, Dijon mustard, salt, and black pepper in a jar with a lid. Shake vigorously until emulsified, about 30 seconds.
  8. 8 Just before serving, drizzle the vinaigrette evenly over the lamb.

By John Mitzewich

Lamb-Mushroom Kabobs with Greek Yogurt Mopping Sauce
Dinner Greek

Lamb-Mushroom Kabobs with Greek Yogurt Mopping Sauce

Prep
30 min
Cook
15 min
Total
1485 min

Instructions

  1. 1 Mix olive oil, red wine, parsley, Dijon mustard, minced garlic, mint, pepper, and kosher salt for the marinade together in a bowl. Coat leg of lamb cubes and mushrooms in separate bowls; marinate for 24 hours.
  2. 2 Whisk Greek yogurt, egg, wine, oil, lemon zest and juice, smoked paprika, mushroom powder, red pepper flakes, garlic, oregano, saffron, salt, and pepper for mopping sauce together heavily so everything mixes together. Refrigerate for a minimum of 6 hours, to overnight.
  3. 3 Place a piece of lamb leg, red onion, cremini mushroom, merguez sausage, and another piece of red onion on 7 grill-safe skewers. Repeat with ingredients for as long as your skewer is able to handle and rotate evenly.
  4. 4 Preheat an outdoor grill for high heat and lightly oil the grate.
  5. 5 Place kabobs on the preheated grill to sear in juices and form a crust on lamb, rotating occasionally, 4 to 5 minutes.
  6. 6 Reduce grill temperature to medium-high. Coat kabobs with a generous layer of mopping sauce. Let brown and bubble and continue to coat until an instant-read thermometer inserted into a piece of sausage reads at least 142 degrees F (61 degrees C). The leg of lamb should come to 125 degrees F (52 degrees C) for medium-rare.

By SwagDaddy

Brown Sugar and Mustard Ham Glaze
Pantry American

Brown Sugar and Mustard Ham Glaze

4.8

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Mix brown sugar and mustard together in a bowl until smooth. If mixture is too thick, stir in more mustard. Adjust flavors to your taste.

By Adrianna Hill