Category: Salad

Asian Summer Pasta Salad

Asian Summer Pasta Salad is an easy light supper or lunch pasta salad. It’s simple to add chicken, bacon, or shrimp to make it a little heartier if you like.

 

This is a great recipe, light but flavorful. The next time I have leftover pasta, I will think of this recipe, and make it!

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Asian Summer Pasta Salad
Prep Time
25 mins
Cook Time
10 mins
Total Time
35 mins
 

Delicious pasta salad with an oriental flair!

Course: Salad
Cuisine: Asian
Keyword: Asian Summer Pasta Salad
Calories: 365 kcal
Ingredients
  • 8 ounces cooked spaghetti
  • 3/4 cup carrot julienned
  • 3/4 cup zucchini julienned
  • 3/4 cup bell pepper julienned (red, green, yellow or orange)
  • 1/2 cup green onion and tops chopped
  • 1/2 cup cooked chicken or 1⁄2 cup cooked shrimp or 1⁄2 cup cooked bacon or 1⁄2 cup cooked turkey chopped
  • 1/2 cup vegetable oil
  • 3 tablespoons rice vinegar
  • 3 tablespoons soy sauce
  • 2 teaspoons sugar
  • 1/4 teaspoon ground red pepper or flakes
  • 1 teaspoon ginger root finely chopped
  • 1 garlic clove minced
  • coarsely chopped peanuts or cashews
  • fresh cilantro
Instructions
  1. When you cook the spaghetti, break it into thirds or fourths upon dropping it in the boiling water.
  2. Mix the cooked and cooled spaghetti and vegetables in a large bowl. Set aside.
  3. In a small bowl mix the vegetable oil, rice vinegar, soy sauce, sugar, pepper (or flakes), ginger root and garlic. Whisk to combine.
  4. Add the dressing to the pasta and the vegetables. Stir well to combine.
  5. Chill in the refrigerator for at least an hour to combine flavors.
  6. Garnish with chopped peanuts or cashews and cilantro.

 

Enjoy!

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Crock Pot Orange Chicken – Easy Asian Style Dinner

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Recipe based on one by Yia Yia
Photo by Mme M

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Black Bean & Corn Salad – Easy & Delicious

This Black Bean & Corn Salad is so delicious and so easy to make. It’s a great dish for whipping up quickly. It can be used as a side dish or salsa.

 

I like to serve it with carne asada, tortillas, and guacamole.

Soooo quick and easy recipe to prepare! Make it once and I think it will make it into your regular rotation.

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Black Bean & Corn Salad
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Black Bean & Corn Salad
Prep Time
15 mins
Cook Time
0 mins
Total Time
15 mins
 

Easy to make and tastes great. You'll love this Black Bean & Corn Salad

Course: Side Dish
Cuisine: Mexican
Keyword: Black Bean & Corn Salad
Servings: 4
Calories: 225 kcal
Ingredients
  • 1 15 ounce can black beans, drained
  • 1 10 ounce can corn, drained
  • 1 to mato chopped
  • 1/4 cup fresh cilantro chopped
  • 1/8 cup red onion chopped
  • 3 tablespoons lemon juice
  • 2 tablespoons olive oil
Instructions
  1. Combine all ingredients in a bowl. Refrigerate until ready to serve.

 

Enjoy!

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Mexican Fire Rice – Spicy Rice & Sausage

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Recipe based on one by Kathy 🙁
Photo by Boomette

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Southwestern Pasta Salad

Southwestern Pasta Salad is a perfect side dish. Everybody loves it. I made it recently and it was the first time I’ve ever used buttermilk in a pasta salad and I was quite impressed.

Southwestern Pasta Salad

I love the flavor, just the perfect hint of the salsa. Oh, a generous sprinkle of cayenne pepper for me. I like spicy!

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Southwestern Pasta Salad
Ingredients
  • 8 ounces bow tie pasta or pasta of your choice
  • 2 hard boiled eggs chopped
  • 1/2 cup celery chopped fine
  • 1/4 cup fresh salsa homemade or the refrigerated variety sold in the produce section
  • 2 scallions chopped
  • 1/4 cup buttermilk
  • 1/4 cup Miracle Whip or mayonnaise
  • 1/2 teaspoon garlic powder
  • 1/8 teaspoon cayenne pepper
  • 1/2 teaspoon salt
  • 1/8 teaspoon fresh ground black pepper
Instructions
  1. Cook the pasta in salted boiling water until tender. Drain the pasta and rinse with cold water.
  2. Combine all the remaining ingredients in a large bowl. Add the pasta and stir until the pasta is coated.
Recipe Notes

Refrigerate at least an hour before serving.

Enjoy!

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Recipe based on one by PanNan
Photo by Calee

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Outback Steak House Lettuce Wedge Salad

I simply adore this copycat recipe for Outback Steak House Lettuce Wedge Salad. It’s sooooo good! I think it’s better than Outbacks.

Outback wedge salads are generously layered on top of the iceberg wedge with crispy bacon bits, sweet red onion, and juicy tomatoes.

This classic combination of flavors in this wedge salad recipe never fails to satisfy.

The toasted pecans are an optional item on the menu but they just make the salad to me!

The dressing is superb! I think I’ve found my new salad and dressing!!!

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Outback Steak House Lettuce Wedge Salad
Prep Time
20 mins
Cook Time
0 mins
Blending
30 mins
Total Time
50 mins
 

You just can't beat a wedge salad and this Outback copycat is the best!

Course: Salad
Cuisine: American
Keyword: Outback Steak House Lettuce Wedge Salad
Servings: 4
Calories: 195 kcal
Ingredients
  • 1/2 head iceberg lettuce cut into a wedge
  • 1 cup grape tomatoes cut into halves
  • 1/2 cup red onion chopped
  • 6 slices cooked bacon crumbled
  • 1/2 cup blue cheese crumbled
  • 1/2 cup pecan pieces toasted
Dressing
  • 3/4 cup mayonnaise
  • 3/4 cup buttermilk
  • 1/2 cup blue cheese crumbled
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon black pepper
Instructions
  1. Place the lettuce wedge on a salad plate. Add the grape tomato halves and onion on top of wedge. Sprinkle with the crumbled bacon, crumbled blue cheese and toasted pecan pieces.
Dressing
  1. Mix ingredients and allow to sit for 30 minutes or more for flavors to meld. Drizzle on top of salad.
Recipe Notes

You can serve this recipe as a starter salad or as a main course.

Wedge salads are delicious and one of my favorites. I also like the fact they they are pretty universal in most restaurants. Order a wedge salad and you can pretty much count on what you’re going to get!

Iceberg lettuce sometimes gets a bad rap but I find the combination of the creamy blue cheese dressing to be complemented by the light crispness of the iceberg lettuce.

Make this Outback Steakhouse Wedge Salad tonight with this easy Copycat Outback Steak House Lettuce Wedge Salad recipe.

Enjoy!

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Bloomin’ Onion Bread

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Recipe based on one by Seasoned Cook
Photo by Seasoned Cook

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Greek Chicken Salad

This Greek Chicken Salad recipe came out of a newspaper years ago and it has been a favorite ever since. The flavor from the yogurt, feta cheese and black olives is what gives it the Greek twist.

Greek Chicken Salad

Ever time I serve it I get many requests for the recipe. Great served in pita bread with leafy green lettuce! It is true it gets better the longer it sits.

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Greek Chicken Salad
Ingredients
  • 3 cups chicken boiled and chopped
  • 2 medium cucumbers peeled, seeded, and chopped
  • 1 1/4 cups feta cheese crumbled
  • 2/3 cup black olives sliced
  • 4 teaspoons dried parsley flakes
  • 1 cup mayonnaise
  • 1/2 cup plain yogurt
  • 1 tablespoon dried oregano
  • 3 minced garlic cloves
Instructions
  1. In a large mixing bowl, combine the chicken, cucumber, feta cheese, and olives; set aside.
  2. In a small mixing bowl, stir together the mayonnaise, yogurt, oregano, garlic, and parsley.
  3. Add the dressing to the large mixing bowl. Toss to coat. Cover and chill.

Enjoy!

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Recipe based on one by SweetsLady
Photo by *Parsley*

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Blue Cheese Salad Dressing – Chunky & Homemade

I love a good Blue Cheese Salad Dressing. Unfortunately, you just can’t get a good one in the stores. So I just make it myself! This is the recipe I use.

 

Give it a try and I think you’ll agree that you’ve never really had good blue cheese dressing until you’ve had this one.

This is the BEST Blue Cheese Dressing I have ever tasted! I can’t believe I actually make this in my own kitchen! Absolutely incredible!

All I can say is WOW!! I will NEVER buy bottled blue cheese dressing again! For that matter, I couldn’t get better in any fine restaurant.

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Chunky Blue Cheese Salad Dressing
Prep Time
15 mins
Cook Time
0 mins
Ageing
1 d
Total Time
1 d 15 mins
 

This Blue Cheese Salad Dressing is chunky, homemade and delicious!

Course: Sauce
Cuisine: American
Keyword: Blue Cheese Salad Dressing
Servings: 8
Calories: 225 kcal
Ingredients
  • 1 cup mayonnaise I use Hellmans
  • 1 cup sour cream
  • 1/2 cup buttermilk
  • 1/2 teaspoon white pepper
  • 2 tablespoons grated onions
  • 4 dashes Tabasco sauce
  • 1 tablespoon lemon juice
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon salt
  • 1 dash cayenne pepper
  • 1 teaspoon minced garlic
  • 2 teaspoons sugar
  • 6 ounces crumbled blue cheese
Instructions
  1. Combine the mayonnaise, sour cream and buttermilk and mix well.
  2. Add the remaining ingredients mixing thoroughly.
  3. This dressing must be refrigerated for 24 hours before serving for best flavor.

 

Enjoy!

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The World’s Best Taco Salad!

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Recipe based on one by Luby Luby Luby
Photo by Sandi (From CA)

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Mom’s Potato Salad

Mom’s Potato Salad is potato salad the way I like it! It has just the right amount of ingredients, and the flavors blend together nicely. It’s the dressing that makes the dish!

Mom's Potato Salad

I always make potato salad with either mayonnaise or Miracle Whip. I never thought of combining the two! The sour cream really kicks it up. This is sooo good.

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Mom's Potato Salad
Ingredients
  • 6 boiled potatoes cut in chunks
  • 4 hard-boiled eggs chopped
  • 1/2 - 1 onion chopped
  • 6 green onions sliced thin
  • 3 stalks celery chopped
  • 1/3 cup Miracle Whip
  • 1/3 cup mayonnaise
  • 1/3 cup sour cream
  • salt and pepper
  • paprika optional
  • parsley optional
Instructions
  1. Toss together.
  2. chill.
  3. EAT!

Enjoy!

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Recipe based on one by Donna
Photo by Delicious as it Looks

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Famous Macaroni Salad

This Famous Macaroni Salad has got to be the best macaroni salad in the world. It was one of the most-popular dishes I served at our family get-together.

Famous Macaroni Salad

There are a lot of ingredients, but don’t skimp.

The flavor sensation is absolutely incredible!!

This salad is great for large gatherings. Or for making the neighbors happy with a salad gift! One of the best tasting macaroni salads I have ever had!

It can easily be scaled down.

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Famous Macaroni Salad
Ingredients
  • 1 16 ounce package salad macaroni (or ditali pasta)
  • 1 cup celery diced
  • 1 cup red onion diced
  • 1 cup onion diced (yellow or white)
  • 1 cup medium cheddar diced
  • 1 cup swiss cheese diced
  • 1/2 cup Parmesan cheese grated
  • 1 cup dill pickle diced
  • 1 cup salami diced
  • 1 cup olive black, sliced
  • 1/2 teaspoon horseradish
  • 1 -2 tablespoon garlic salt
  • 1 -2 tablespoon garlic minced
  • 1/2 teaspoon white pepper
  • 1 -2 teaspoon black pepper fresh ground
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon dry mustard
  • 1/2 teaspoon celery salt
  • 1 3 ounce jar diced pimentos, rinsed and drained
  • 1 -1 1/2 cup mayonnaise
Instructions
  1. Bring 2 quarts of water to a boil. Add the macaroni and cook until it is al dente, approximately 7-9 minutes. DO NOT OVERCOOK the pasta or it will fall apart when the salad is tossed together. Rinse the macaroni until cool. Drain well and let it dry out slightly. Place the pasta in a large bowl.
  2. Carefully fold in the celery, onion, cheddar, Swiss cheese, Parmesan, dill pickles, salami, and black olives.
  3. Refrigerate the mixture, covered, overnight (or refrigerate for at least 2 hours).
  4. Mix the garlic salt, minced garlic, white pepper, black pepper, cayenne pepper, dry mustard and celery salt together. Add to the salad.
  5. Fold in the pimentos.
  6. Mix 1 cup of mayonnaise and horseradish; fold into the salad. (You may use up to another 1/2 cup mayonnaise, if needed).
  7. Refrigerate for another 30 minutes to 1 hour before serving.

Enjoy!

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Recipe based on one by Miss Annie
Photo by Kristy

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Easy Ambrosia Salad

Ambrosia-Salad

I remember having Ambrosia Salad every Christmas at my grandmothers house. I loved it. Who doesn’t love a good ambrosia salad? It’s perfect for holidays but I eat it year around!

I like the mix of fruit in this recipe but the pudding mix makes all the difference! It’s sooo creamy and delicious.

So easy to make! Fantastic!!!

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Easy Ambrosia Salad

I remember having Ambrosia Salad every Christmas at my grandmothers house. I loved it. Who doesn’t love a good ambrosia salad? It’s perfect for holidays but I now eat it year around!

I like the mix of fruit in this recipe but the pudding mix makes all the difference! It’s sooo creamy and delicious.

So easy to make! Fantastic!!!

Easy Ambrosia Salad

Ingredients

3 1⁄2 ounces instant vanilla pudding
8 ounces whipped topping
1⁄2 cup milk
20 ounces crushed pineapple, well drained
15 ounces peaches, drained and diced (not in heavy syrup)
11 ounces mandarin oranges, drained
2 cups miniature marshmallows
1⁄2 cup flaked coconut
1⁄2 cup halved maraschino cherry, drained

Directions

Beat together the pudding, whipped topping and milk. Fold in the remaining ingredients.

Refrigerate at least 1 hour before serving.

Enjoy!

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Recipe based on one by lets.eat
Photo by Delicious as it Looks

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Paula Deen’s Broccoli Coleslaw

In my opinion, you just can’t beat Paula Deen’s Broccoli Coleslaw recipe. I love the combination of flavors, colors, and textures she has in this recipe.

This slaw is a favorite of mine.

I’m also a big fan of quick to prepare recipes, and this one delivered and was flavor-packed as well.

I was a little concerned that the dressing might be too sweet, but it has the perfect amount of sweetness for me.

Be sure to include the almonds and sunflower seeds — they are a great addition.

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Paula Deen's Broccoli Coleslaw
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Paula Deen's Broccoli Coleslaw
Prep Time
25 mins
Cook Time
0 mins
Total Time
25 mins
 

You just can't beat Paula Deen's Broccoli Coleslaw recipe. I love the combination of flavors, colors, and textures she has in this recipe.

Course: Salad
Cuisine: American
Keyword: Paula Deen's Broccoli Coleslaw
Servings: 4
Calories: 165 kcal
Ingredients
  • 2 3 ounce bags oriental-flavor instant ramen noodles, reserve seasoning packet for dressing
  • 3/8 cup butter
  • 1/4 cup slivered almonds
  • 2 12 ounce bags broccoli coleslaw mix (in the bagged salad section of the grocery store)
  • 1/4 cup sunflower seeds
  • chopped green onion for garnish
Instructions
  1. Put the ramen noodles in a bag and crush them with a rolling pin while melting butter in a large skillet over low/medium heat.
  2. Add the crushed noodles and slivered almonds to the skillet and saute, stirring occasionally (keep temperature at low/medium heat).
  3. Meanwhile, whisk together all the dressing ingredients in a small bowl.
  4. Place the shredded broccoli into bowl and toss with the noodles, almonds, and sunflower seeds.
  5. Pour dressing over salad and toss to coat. Garnish with chopped green onions.

Enjoy!

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KFC Copycat Coleslaw

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Recipe based on one by Ethan’s Mom
Photo by Cookin-jo

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