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Twisted Chicken Salad with Tostadas
Salad Mexican

Twisted Chicken Salad with Tostadas

4.4

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Heat oil in a large heavy skillet over medium-high heat. One at a time, slip a tortilla into the hot oil. If the tortilla starts to puff up, press it down with a fork. When crisp and brown, remove to paper towels. Repeat with remaining tortillas.
  2. 2 Place the chicken in a bowl, and separate with a fork. Stir in the mayonnaise. Dice the jalapenos (reserving the liquid), and stir them into chicken salad. Pour in 1 tablespoon jalapeno juice, season with salt and pepper, and stir well. To serve, spread the chicken salad on the tostadas.

By LISATEACHER

Copycat Italian Salad Dressing
Salad Italian

Copycat Italian Salad Dressing

4.6

Prep
5 min
Cook
12 min
Total
27 min

Instructions

  1. 1 Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil and add red bell pepper.
  2. 2 Roast red bell pepper under the broiler until slightly blackened, about 12 minutes. Transfer bell pepper to a bowl and cover tightly with plastic wrap for about 10 minutes. Carefully remove plastic wrap and peel skin from bell pepper.
  3. 3 Blend roasted red pepper, oil, water, vinegar, sugar, basil, lemon juice, minced onion, and salt in a blender until smooth.

By NWMama

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

Spinach Salad with Curry Vinaigrette
Salad American

Spinach Salad with Curry Vinaigrette

4.4

Prep
45 min
Cook
Total
45 min

Instructions

  1. 1 Trim the rind from the bacon and cut into 1 inch cubes. Place bacon in a large, deep skillet. Cook over medium high heat until brown and crispy. Cover and reduce heat to lowest setting to keep bacon warm.
  2. 2 In a small, dry skillet, toast curry powder over medium heat, stirring often, until fragrant, about 30 seconds. Remove from heat.
  3. 3 In a medium bowl, whisk together the vinegar and mustard. Add oil in a thin stream, whisking constantly, until the oil is completely incorporated. Add curry powder and whisk until smooth. Season to taste with salt and pepper.
  4. 4 In a large bowl, toss together the bacon, spinach, mushrooms and vinaigrette until evenly coated. Adjust salt and pepper to taste and serve immediately.

By JENNIFERT

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

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

Easy Three Bean Salad
Salad American

Easy Three Bean Salad

4.7

Prep
15 min
Cook
Total
735 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Mix green beans, wax beans, kidney beans, onion, sugar, vinegar, vegetable oil, salt, pepper, and celery seed together in a large salad bowl; cover and chill in the refrigerator for at least 12 hours.

By Eleanor Johnson

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

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

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

Southwestern Pasta Salad
Salad American

Southwestern Pasta Salad

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 pasta and cook until al dente, about 8 to 10 minutes; drain.
  2. 2 Combine oil, lime juice, chili powder, cumin, salt, and garlic in a large bowl. Stir in pasta; set aside to cool to room temperature, stirring occasionally.
  3. 3 Stir in corn, beans, green pepper, red pepper and 1/2 of the cilantro leaves. Spoon onto a platter and garnish with tomatoes and remaining cilantro. Serve chilled or at room temperature.

By Lisa Provost

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

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

Warm Stir-Fried Salad
Salad Asian

Warm Stir-Fried Salad

Prep
15 min
Cook
10 min
Total
145 min

Instructions

  1. 1 Place chicken in a large bowl. Whisk soy sauce, ginger, tarragon, and brown sugar together in a bowl; pour over chicken. Cover bowl with plastic wrap and marinate in refrigerator, 2 to 4 hours.
  2. 2 Remove chicken from marinade with a slotted spoon, reserving marinade.
  3. 3 Heat vegetable oil in a skillet over medium-high heat; saute chicken until no longer pink in the center, about 5 minutes. Add marinade; bring to a boil for 3 minutes. Stir cashews and carrots into chicken.
  4. 4 Arrange cabbage and baby kale on 4 plates. Drizzle sesame oil over each cabbage-kale serving; top with chicken mixture.

By Darcy Loo

Asian Coleslaw
Salad Asian

Asian Coleslaw

4.7

Prep
30 min
Cook
Total
30 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 To make the peanut dressing: Whisk rice vinegar, oil, peanut butter, soy sauce, brown sugar, ginger, and garlic together in a medium bowl; set aside.
  3. 3 To make the coleslaw: Mix green cabbage, red cabbage, napa cabbage, red bell peppers, carrots, green onions, and cilantro in a large bowl.
  4. 4 When ready to serve, pour dressing over cabbage mixture and toss well to combine.

By RRITCHESKE

Asian Chicken Noodle Salad
Salad Asian

Asian Chicken Noodle Salad

4.6

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Toss ramen noodles, sunflower seeds, pine nuts, and melted butter together in a medium bowl until evenly coated; spread in a thin layer on a baking sheet.
  3. 3 Bake in the preheated oven until evenly toasted, 7 to 10 minutes, stirring occasionally. Cool slightly.
  4. 4 Toss noodle mixture, bok choy, chicken, green onions, snow peas, and water chestnuts together in a large bowl until well combined.
  5. 5 Whisk oil, vinegar, sugar, soy sauce, and lemon juice together in a small bowl until well combined; pour over salad and toss until evenly coated. Serve immediately or refrigerate until chilled.

By Jackie

Wheat Dosa
Indian

Wheat Dosa

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Combine flour, 2 tablespoons oil, salt, and baking soda together in a bowl. Mix for 1 to 2 minutes. Add 1 3/4 cup water and mix until it's lump free, the chunks of flour have dissolved, and the batter has a good consistency, adding more water if needed.
  2. 2 Heat 1 tablespoon oil on a griddle over medium heat. Pour some of the batter onto the griddle; spread the batter in a circular motion, slowly yet steadily. Cook until the edges start to brown, 2 to 3 minutes. Remove from the grill. Repeat with remaining batter, adding more oil between each batch.

By Nihit Navroz Mehta

Frizzled Onions
Lunch Indian

Frizzled Onions

4.1

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Heat oil in a small saucepan placed over medium-low heat. A slice of onion should just sizzle a bit when added to hot oil. Add 1/2 of onions and cook, occasionally stirring, until onions are a deep golden brown, about 7-10 minutes. Remove with a slotted spoon to paper towels to drain, and salt to taste. Onions will be soft at first and will crisp as they cool. Repeat with remaining onions.

By blancdeblanc

Kadai Chicken
Dinner Indian

Kadai Chicken

4.7

Prep
15 min
Cook
18 min
Total
33 min

Instructions

  1. 1 Heat oil in a large skillet over medium heat. Add chile peppers; cook and stir until browned, about 1 minute. Add tomatoes; cook and stir until softened and reduced, about 7 minutes. Stir in chicken; cook and stir until it is dark red and sauce thickens and starts to stick to the pan, 10 to 15 minutes.

By priya

Jeera Rice (Cumin Rice)
Dinner Indian

Jeera Rice (Cumin Rice)

4.6

Prep
5 min
Cook
15 min
Total
20 min

Instructions

  1. 1 Heat the oil in a medium size saucepan over a medium-high heat. Drop in the cumin seeds, and cook until they splutter. Do not allow the cumin seeds to burn or become really dark brown in color. Add the rice and fry it in the oil for about 1 minute.
  2. 2 Add the water and salt and bring to a boil. Once the water is boiling, reduce the heat to low and cover the saucepan. Cook the rice for approximately 15 minutes. If you feel the rice is getting burnt near the base of the pan as it cooks, one trick is to place the saucepan on another flat pan or griddle which is directly on the flame. Toss with a fork.

By Manisha Pandit

Roti Bread from India
Snack Indian

Roti Bread from India

4.2

Prep
20 min
Cook
25 min
Total
45 min

Instructions

  1. 1 Stir flour, water, oil, and salt together in a medium bowl until well combined and pulling away from the sides. Turn dough out onto a well-floured surface and knead until smooth and pliable, about 10 minutes.
  2. 2 Divide dough into 12 equal pieces. Form each piece into a round. Working with one round at a time while all others are covered with a damp cloth, flatten with the palm of your hand, then use a rolling pin to roll into 6- to 8-inch diameter circle.
  3. 3 Heat a dry skillet or tava over medium-high heat. Cook one roti at a time in the hot skillet until golden with some darker brown spots, about 1 minute per side, As it cooks, roll the next roti. Serve warm.

By MARBALET

Sweet Curry Pumpkin Seeds
Appetizer Indian

Sweet Curry Pumpkin Seeds

4.5

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Preheat oven to 325 degrees F (165 degrees C).
  2. 2 Combine pumpkin seeds, brown sugar, cinnamon, and curry powder in a bowl. Add vegetable oil gradually, until lightly coated. Spread seeds evenly on a baking sheet.
  3. 3 Bake in the preheated oven for 10 minutes. Remove the sheet from the oven and flip the seeds. Continue baking, flipping seeds every 10 minutes, until crunchy and golden brown, 20 to 30 minutes.

By ziblizard

Chicken 65 (Quick and Easy Fried Spicy Chicken)
Dinner Indian

Chicken 65 (Quick and Easy Fried Spicy Chicken)

3.0

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Pat chicken pieces dry, leaving a bit of moisture as this will help in binding the ingredients. Combine ginger-garlic paste, chili powder, flour, 1 teaspoon oil, and salt in a bowl; mix nicely. Coat each piece of chicken with the mixture.
  2. 2 Heat 1 cup oil in a deep skillet over medium heat.
  3. 3 Fry chicken pieces in batches in the hot oil until golden brown and no longer pink in the centers, 5 to 7 minutes per batch, making sure not to overcrowd. Drain on paper towels. Serve hot.

By madhu

Instant Pot Easy Vegan Cranberry Orange Chutney
Indian

Instant Pot Easy Vegan Cranberry Orange Chutney

Prep
15 min
Cook
30 min
Total
60 min

Instructions

  1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot). Select Saute function and heat vegetable oil. Add cumin seeds and fennel seeds; cook until sizzling, about 2 minutes. Add onion and ginger; cook until softened, about 2 minutes. Stir in cranberries, orange juice, vinegar, salt, and cayenne pepper. Close and lock the lid. Cook on high pressure function according to manufacturer's instructions; set timer for 8 minutes. Allow 10 to 15 minutes for pressure to build.
  2. 2 Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Release remaining pressure using the quick-release method, about 5 minutes. Unlock and remove the lid. Select Saute function and stir in brown sugar and orange zest; cook until chutney has slightly thickened, about 7 minutes.

By Fioa

Spicy Indian Chicken and Mango Curry
Dinner Indian

Spicy Indian Chicken and Mango Curry

4.2

Prep
25 min
Cook
10 min
Total
35 min

Instructions

  1. 1 Place half of the mango slices into the bowl of a blender with the coconut milk. Blend until smooth and reserve for later.
  2. 2 Heat the oil in a large pot over medium-high heat. Stir in the curry paste, and cook until fragrant, about 1 minute. Add the chicken and shallot; cook until the chicken is done and the shallots have softened, about 5 minutes. Pour in the mango puree, and cook until heated through. To serve, stir in the remaining mango slices and cucumber.

By KIKI810

Nitya's Cauliflower
Side Dish Indian

Nitya's Cauliflower

4.1

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Heat oil in a large, deep skillet over medium-high heat. Saute mustard seeds in hot oil until popping and toasted, 10 to 15 seconds.
  2. 2 Stir cauliflower, potato, salt, and turmeric into oil until coated completely; cover the skillet with a lid, reduce heat to medium, and cook, stirring every few minutes, until cauliflower and potato are tender, 15 to 20 minutes. Season with sugar and cayenne pepper and cook until flavors develop, about 2 minutes more.

By Ursula Voges