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Barb's Broccoli-Cauliflower Salad
Salad American

Barb's Broccoli-Cauliflower Salad

4.8

Prep
10 min
Cook
15 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; crumble.
  3. 3 Combine bacon, cauliflower, broccoli, sunflower seeds, and onion in a large bowl.
  4. 4 Whisk salad dressing, sugar, and vinegar together in a jug until blended. Pour over cauliflower mixture and toss to coat.
  5. 5 Refrigerate salad and allow to chill before serving.

By Tom

Pecan Chicken Salad
Salad American

Pecan Chicken Salad

4.7

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Mix mayonnaise, Greek yogurt, vinegar, garlic powder, thyme, and maple pepper together in a bowl until well combined. Add chicken, celery, pecans, and red onion; stir well to incorporate.
  2. 2 Serve immediately or refrigerate for up to 3 days.

By thedailygourmet

Napa Cabbage Noodle Salad
Salad American

Napa Cabbage Noodle Salad

4.4

Prep
15 min
Cook
Total
75 min

Instructions

  1. 1 Place the cabbage in a large bowl, cover, and place in the refrigerator to chill for 30 minutes. Heat the olive oil in a skillet over medium heat, and cook and stir the ramen noodles, sesame seeds, and almonds until lightly browned; set aside to cool.
  2. 2 Prepare the dressing by mixing the canola oil, soy sauce, sugar, balsamic, and white vinegars in a blender until smooth.
  3. 3 About 30 minutes before serving, toss the dressing and cabbage mixture together; chill. Just before serving, toss the noodle mixture with the cabbage mixture.

By Carolyn

Summer Radish Salad
Salad American

Summer Radish Salad

4.4

Prep
15 min
Cook
Total
85 min

Instructions

  1. 1 Toss radishes with salt; let stand for about 10 minutes. Drain any liquid and transfer radishes to a large bowl; add red onion and cucumber slices.
  2. 2 Whisk olive oil, vinegar, dill, garlic, and sugar together in a small bowl until well mixed; pour over vegetables and toss to combine. Cover and refrigerate for at least 1 hour before serving.

By lisascooking

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

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

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

Make-Ahead Spinach Salad in a Jar
Salad American

Make-Ahead Spinach Salad in a Jar

Prep
20 min
Cook
20 min
Total
40 min

Instructions

  1. 1 Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender, 15 to 20 minutes. Allow to cool.
  2. 2 Whisk orange juice, vinegar, orange zest, salt, curry powder, and pepper together in a small bowl. Slowly drizzle in olive oil, whisking continuously until well blended.
  3. 3 Line up 5 pint jars in an assembly line fashion.
  4. 4 Place 1 1/2 tablespoons of dressing into the bottom of each jar. Place 1/2 cup cooked quinoa into each jar, and top with 2 tablespoons cherries. Add 1 1/2 tablespoons goat cheese on top of the cherries. Top with 1 cup of spinach per jar and pack down tightly to remove air pockets; jars should be filled to the top. Finish each jar with 1 tablespoon walnuts. Cover jars and refrigerate until ready to eat.

By France Cevallos

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

Pickled Cheese
Appetizer Greek

Pickled Cheese

4.7

Prep
20 min
Cook
Total
1460 min

Instructions

  1. 1 Rinse feta cheese and pat dry with paper towels. Cut into half-inch cubes. In a 1-pint glass jar, place a layer of cheese cubes, followed by a layer of thyme. Repeat layers until the jar is nearly full. Whisk together white wine vinegar and honey; pour over cheese until the jar is full. Screw the lid on, and leave in the refrigerator to marinate for at least one day.

By Raquel Davis

Homemade Phyllo (or Filo) Dough
Pantry Greek

Homemade Phyllo (or Filo) Dough

4.7

Prep
30 min
Cook
Total
150 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Place 2 cups flour in a mixing bowl and make a well in the center; drizzle in olive oil and add salt.
  3. 3 Pour in warm water and white wine vinegar, then mix until dough just comes together and pulls away from the sides of the bowl, 1 to 2 minutes.
  4. 4 Transfer dough to a lightly floured work surface and knead until smooth, using just enough flour to keep it from sticking to the work surface or your hands, 2 or 3 minutes. Continue to knead until dough is supple and elastic, about 5 more minutes.
  5. 5 Wrap dough ball in plastic wrap and let rest at room temperature, 1 to 2 hours.
  6. 6 Use a kitchen scale to divide dough into twenty 25-gram portions; roll each portion into a ball. Place on a plate and cover with plastic wrap to prevent dough balls from drying out while you begin to roll them out. Work in batches of 5.
  7. 7 Mix cornstarch and 2 tablespoons flour together in a bowl. Dust a work surface and the first dough ball with cornstarch mixture.
  8. 8 Flatten and roll out into a circle, about 5 inches in diameter. Dust again with cornstarch mixture. Set circle to one side. Roll out 4 more dough balls to about the same diameter and stack them on the first one, dusting each layer with more cornstarch mixture to keep them from sticking together.
  9. 9 When you have 5 circles, roll out the stack to a larger circle about double in size, turning as you go to maintain a round shape. Separate each layer and lay out the circles. Reapply more cornstarch mixture where needed and restack them.
  10. 10 Roll again until the 5-layer stack is paper-thin, about 10 to 12 inches in diameter. Place on a sheet of parchment paper; top with another piece of parchment. Gently roll up the dough; wrap it in plastic wrap and refrigerate.
  11. 11 Repeat with the remaining 15 balls of dough in batches of 5.

By John Mitzewich

Pickled Cucumber, Fig, and Halloumi Salad
Dinner Greek

Pickled Cucumber, Fig, and Halloumi Salad

5.0

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Cut cucumber into chunky half-moons, then scrape out the core. Place cucumber in a medium bowl with vinegar, honey, chile flakes, and salt; set aside to pickle for 10 to 15 minutes.
  2. 2 While the cucumbers are pickling, toast hazelnuts in a medium skillet over medium heat until browned and fragrant, 5 to 10 minutes. Remove from the skillet and chop coarsely when cool enough to handle.
  3. 3 Slice halloumi cheese into 3/8-inch slices and place in a nonstick skillet over medium heat. Cook until crisp, 2 to 3 minutes per side.
  4. 4 Mix chopped hazelnuts and mint into the pickled cucumbers. Add halloumi and figs and toss to coat.

By OneWholesomeMeal

Skordalia (Greek Garlic Potato Dip)
Dinner Greek

Skordalia (Greek Garlic Potato Dip)

4.8

Prep
20 min
Cook
20 min
Total
45 min

Instructions

  1. 1 Peel and quarter the potatoes and add to a saucepan with enough cold salted water to cover by 1 inch. Place over medium-high heat; bring to a simmer. Reduce heat to medium and continue to simmer until potatoes are tender, but not falling apart, 15 to 20 minutes.
  2. 2 While potatoes are cooking, add garlic and 1 teaspoon kosher salt to a mortar and pestle. Crush into a fine paste and reserve.
  3. 3 Drain potatoes, reserving some of the cooking water to thin the dip out with later if desired. Let sit for 5 minutes.
  4. 4 Transfer the potatoes to a mixing bowl. Mash with a potato masher or potato ricer until smooth and lump free. Stir in garlic paste. Add lemon juice and vinegar and stir in with the masher.
  5. 5 Whisk in 1/2 cup olive oil in 3 or 4 additions. Add cayenne and more salt if needed. Pass dip through a mesh strainer into a bowl. Serve at room temperature, garnished with olive oil and oregano.

By John Mitzewich

Sylvia's Easy Greek Salad
Lunch Greek

Sylvia's Easy Greek Salad

4.3

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 In a large bowl, combine the red bell pepper, green bell pepper, cucumber, tomato, red onion, and olives.
  2. 2 Whisk together the oil and vinegar. Before serving add the oil and vinegar, feta cheese and salt. Toss together and serve.

By SKEHLER

Greek Couscous Salad
Dinner Greek

Greek Couscous Salad

4.6

Prep
20 min
Cook
5 min
Total
45 min

Instructions

  1. 1 Pour water and chicken broth into a saucepan; stir in the garlic and bring to a boil. Stir in pearl couscous, cover the pan, and remove from heat. Allow couscous to stand until water has been absorbed, about 5 minutes; fluff with a fork. Allow couscous to cool to warm temperature.
  2. 2 Lightly toss couscous, chickpeas, sun-dried tomatoes, olives, and feta cheese in a large serving bowl.
  3. 3 To make the dressing: Mix white wine vinegar, lemon juice, oregano, and black pepper in a small bowl until well combined. Pour over couscous mixture; toss again to serve.

By KenzieKook

Orzo with Feta, Cucumber and Tomato
Lunch Greek

Orzo with Feta, Cucumber and Tomato

4.4

Prep
25 min
Cook
10 min
Total
115 min

Instructions

  1. 1 Bring orzo, chicken broth, water, and 1/2 bell pepper to a boil in a saucepan. Reduce heat to low; simmer until orzo tender and liquid has been absorbed, about 10 minutes. Drain and rinse; cool.
  2. 2 Transfer orzo mixture to a large bowl. Add remaining 1/2 bell pepper and 2 tablespoons olive oil; toss to coat. Stir in cucumbers, feta cheese, Roma tomatoes, red onion, Kalamata olives, lemon juice, white wine vinegar, and cumin; toss well. Drizzle remaining 2 tablespoons olive oil over top.
  3. 3 Refrigerate salad for 1 hour. Toss before serving once or twice; season to with salt and black pepper.

By Michaelc

Greek Salad with Couscous and Spicy Feta Cheese
Dinner Greek

Greek Salad with Couscous and Spicy Feta Cheese

5.0

Prep
15 min
Cook
5 min
Total
50 min

Instructions

  1. 1 Heat skillet over low heat. Add dried oregano and chili powder; cook and stir until fragrant and toasted, about 1 minute. Off heat, stir in 3 tablespoons olive oil. Pour seasoned oil over feta cheese in a bowl; marinate for at least 30 minutes.
  2. 2 Meanwhile, bring 1 cup water to a boil in a saucepan. Off heat, stir in couscous. Cover the saucepan; set aside until water is completely absorbed, about 10 minutes. Fluff couscous with a fork.
  3. 3 Stir cucumber, tomato, bell pepper, onion, olives, 2 tablespoons oil, and garlic into warm couscous.
  4. 4 Whisk ¼ cup oil, balsamic vinegar, white wine vinegar, and soy sauce together in a bowl; toss into couscous salad.
  5. 5 Place marinated feta on top couscous salad.

By BroChef TV

Tomato Vinaigrette

Tomato Vinaigrette

4.1

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 In a blender or small food processor, blend or process the tomatoes, vinegar, basil, thyme, and mustard on medium to high speed, about 25 seconds or until well combined. To store, transfer to a jar with a tight-fitting cover and refrigerate for up to 2 days. Shake well before serving.

By Allrecipes Member

Marinated Beet Salad
Lunch

Marinated Beet Salad

4.8

Prep
10 min
Cook
10 min
Total
260 min

Instructions

  1. 1 Drain beets, reserving 1/4 cup liquid, and slice into 1/4 to 1/2 inch slivers. Add onions and toss.
  2. 2 In a saucepan over medium heat, cook the sugar, mustard and reserved 1/4 cup liquid until dissolved. Add vinegar and bring to boil; remove from heat and allow to cool.
  3. 3 Pour over the beet slices and onions, toss and refrigerate for 4 to 6 hours. Remove from refrigerator and serve at room temperature.

By Myra

Sekanjabin (Iranian Mint Vinegar Syrup)
Drink Middle Eastern

Sekanjabin (Iranian Mint Vinegar Syrup)

5.0

Prep
10 min
Cook
20 min
Total
150 min

Instructions

  1. 1 Stir honey and water together in a pot; bring to a boil and stir constantly until honey dissolves. Add vinegar, reduce heat to low, and simmer until syrup flavors combine, about 20 minutes. Remove from heat.
  2. 2 Submerge mint in hot syrup and cool to room temperature.
  3. 3 Remove and discard mint. Chill syrup in the refrigerator.

By Desert Damsel

Ginger Cucumber Salad
Dinner

Ginger Cucumber Salad

4.0

Prep
15 min
Cook
Total
75 min

Instructions

  1. 1 Peel cucumbers, cut in half lengthwise, and scoop out the seeds. Cut each half into 1/4-inch slices and place in a medium bowl. Stir in red onion slices and set aside.
  2. 2 Whisk vinegar, sugar, and ginger paste together in a small bowl until the sugar is dissolved. Add dressing to cucumber mixture and mix well. Stir in sesame seeds and refrigerate for about 1 hour to let the flavors meld.

By lutzflcat

Nicole's Balsamic Beet and Fresh Spinach Salad
Lunch

Nicole's Balsamic Beet and Fresh Spinach Salad

4.2

Prep
15 min
Cook
Total
315 min

Instructions

  1. 1 Whisk together the balsamic vinegar, white wine vinegar, Chardonnay, and sugar in a small bowl. Place the beets and onions in a small, sealable container. Pour the vinegar mixture over the beets and onions to completely cover. Seal top; marinate in refrigerator for 4 to 5 hours.
  2. 2 When ready to serve, divide spinach leaves between four salad plates. Top with beet mixture, and drizzle salads with a bit of the marinating liquid.

By Nicole Evans

Parmesan Crisp Salad
Dinner

Parmesan Crisp Salad

Prep
15 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Oil a sheet pan and place 1 tablespoon of shredded Parmesan in piles on the pan.
  2. 2 Bake for 8 minutes or until cheese starts to brown. Remove from oven and let cool for 1 minute. Remove crisps from the pan and cool completely.
  3. 3 In a small bowl, whisk together vinegar and olive oil. Add dressing to the chopped Brussels sprouts and toss until coated. Transfer to serving bowl and top with orange wedges, hazelnuts, and red grapes. Garnish with Parmesan crisps.

By BelGioioso Cheese