BEST SALAD RECIPES: EASY GREEK SALAD
One of our favorite salad recipes! This easy Greek salad recipe is a flavorful, refreshing side dish!
Provided by Jeanine Donofrio
Categories Salad
Time 15m
Number Of Ingredients 14
Steps:
- In a small bowl, whisk together the olive oil, vinegar, garlic, oregano, mustard, salt, and several grinds of pepper.
- On a large platter, arrange the cucumber, green pepper, cherry tomatoes, feta cheese, red onions, and olives. Drizzle with the dressing and very gently toss. Sprinkle with a few generous pinches of oregano and top with the mint leaves. Season to taste and serve.
SPINACH MAKE AHEAD SALAD
Make and share this Spinach Make Ahead Salad recipe from Food.com.
Provided by Olha7397
Categories < 15 Mins
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Arrange torn up clean spinach leaves in bottom of medium size glass bowl. Put shredded cheese or cubed cheese on top. Spread mushrooms over cheese. Cover with sliced eggs.
- In small bowl cream together well, mayonnaise, sour cream, milk, lemon juice and sugar. Stir in onions. Spread over top of salad right to the sides of bowl. Cover. Chill overnight. To serve, remove cover, sprinkle bacon over top.
- ROMAINE MAKE AHEAD: omit spinach and use Romaine lettuce in above salad. Every bit as good.
- VARIATION: Omit mayonnaise and sour cream. Add 8 oz. cream cheese mixed with 1/2 cup sour cream.
- Company's Coming Salads.
Nutrition Facts : Calories 565, Fat 43.6, SaturatedFat 15.1, Cholesterol 277.6, Sodium 868.9, Carbohydrate 24.4, Fiber 2.4, Sugar 7.9, Protein 21.9
40 BEST SALAD RECIPES
Browse over 40 best most popular salad recipes including classic summer salads, salad with fruit, Mexican salads, Asian salads, and fall and winter salads.
Provided by Sam Hu | Ahead of Thyme
Categories Salad
Time 5m
Number Of Ingredients 1
Steps:
- Make ahead instructions: Almost all of these salads can be made ahead of time. My biggest suggestion is to store the ingredients separately from the dressing, and toss when ready to serve. To prep ahead of time, you can chop up all the ingredients and store in an airtight container in the refrigerator.
- How to store: If you do have leftovers, most salad can be stored in an airtight container in the refrigerator for up to 4 days. Refer to the specific recipe post for complete storing instructions.
- How to customize. Most salad recipes are versatile and completely customizable. You can add in different vegetables or add in extra protein such as grilled chicken, grilled shrimp, salmon, or tofu.
Nutrition Facts : Calories 120 calories
MAKE-AHEAD SALAD
This salad looks odd but what good flavor it has. Real easy too! I had it for the first time last summer at a picnic and had to ask for the recipe. I am not sure of the serving amounts. (Prep time includes fridge time.)
Provided by Anissa
Categories Cauliflower
Time 9h
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Layer the first six ingredients in a large bowl in the order listed above.
- Seal and refrigerate overnight.
- Add bacon immediately before serving and toss.
Nutrition Facts : Calories 836.1, Fat 65.2, SaturatedFat 18.1, Cholesterol 86.5, Sodium 1480.6, Carbohydrate 47, Fiber 3.9, Sugar 26.8, Protein 18.8
MAKE-AHEAD COLLARD CAESAR SALAD
Caesar salad is a classic for good reason: Crisp lettuce, creamy dressing and crunchy croutons make it a symphony of textures, and anchovy, garlic and Parmesan pack it with umami. To prep this favorite ahead of time, we sub fresh collard greens for the typical romaine lettuce. Collards really deliver on texture and flavor, especially when topped with a quick Caesar-style dressing and the easiest homemade croutons.
Provided by Food Network Kitchen
Categories side-dish
Time 2h15m
Yield 4 servings
Number Of Ingredients 14
Steps:
- For the collards: Whisk the mayonnaise, mustard, anchovy paste, lemon juice, garlic and Worcestershire sauce together in a large mixing bowl. While continuously whisking, slowly drizzle in the olive oil until homogenous.
- Add the collard greens to the dressing and massage to coat. Chill for at least 2 hours before serving.
- For the croutons: Preheat an air fryer to 350 degrees F.
- Combine the olive oil, garlic powder and black pepper in a medium bowl. Gently toss the crackers in the olive oil until coated. Place the crackers in the air fryer and cook until golden brown, about 4 minutes. Set aside to cool slightly.
- When ready to serve, mound the greens on a serving platter. Cover the greens with the Parmesan. Sprinkle with freshly cracked black pepper. Crush the cracker croutons over the salad and serve.
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17 MAKE-AHEAD SALAD RECIPES YOU CAN PACK FOR LUNCH | KITCHN
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Estimated Reading Time 5 mins
- Brussels Sprouts Caesar Salad. The great thing about using shredded Brussels sprouts as a salad base is that you don't have to worry about anything wilting.
- Black Bean Salad with Corn and Avocado. Pack this hearty salad with corn tortillas, grilled chicken, or all by itself for a filling midday meal. To keep the avocado looking its best, pack it whole and slice it right before you eat.
- Cold Lentil Salad with Cucumbers and Olives. The great thing about this hearty lentil salad is that you can toss everything together in the morning (dressing included) and not worry about anything wilting.
- Taco Salad. This is the ultimate hearty salad — and it's easy to prep ahead. Just pack everything in separate piles, then mix it all together right before eating to keep the lettuce from getting soggy.
- Salmon Salad. Packing seafood for lunch is controversial, especially if you're heating it in the microwave, but there's no need to worry because this recipe is delicious served cold.
- Trader Joe's Mediterranean Falafel Salad. If you shop at Trader Joe's, add this salad to your weekday lunch plan. It uses three TJ's shortcut ingredients to make a meal that is a serious meal prep dream.
- Raw and Roasted Radicchio Salad with Sweet Potato, Manchego, and Crunchy Seeds. This salad might look like a lot of work, but it's actually super easy to make in advance.
- Tomato Chickpea Salad. This hearty, lettuce-free salad is the perfect thing to make in bulk and eat all throughout the week. Pack it with pita bread, a cooked grain, or your favorite protein.
- BBQ Tofu Salad Bowls. This hearty tofu bowl is perfect for salad haters — you almost wouldn't know it even was a salad. There's plenty of barbecue flavor and crispy roasted veggies, but not a single leaf of lettuce in sight!
- Antipasto Grain Salad. This colorful grain salad is everything you love about your grocery store's olive bar, crammed into one wilt-proof salad. You can assemble the entire thing — dressing and all — days in advance without worrying about it getting soggy.
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MAKE-AHEAD ASIAN QUINOA SALAD - STEPHANIE KAY NUTRITION
From kaynutrition.com
5/5 (3)Total Time 25 minsCategory SaladsCalories 495 per serving
- In a small pot, combine quinoa with 3 cups water, bring to a boil, and then reduce to a simmer and cook for 12-15 minutes until quinoa is done. Once cooked, in a fine mesh strainer, strain quinoa to discard all of the water and then run under cold water to cool immediately. Set aside. (I like this method of cooking quinoa, but feel free to cook it any way you like.)
- While the quinoa is cooking prepare the vegetables and the dressing. Grate and chop all of the vegetables, and combine all of the dressing ingredients in a small jar or container and whisk until well combined. Set aside.
- Once the quinoa has cooled completely, in a large bowl combine the quinoa with all of the vegetables, cover with dressing, and toss well to combine.
HEALTHY BROCCOLI SALAD WITH GREEK YOGURT ... - IFOODREAL.COM
From ifoodreal.com
4.9/5 (14)Total Time 25 minsCategory SaladCalories 306 per serving
- Preheat oven to 400 degrees F and line large baking sheet with silicone mat or unbleached parchment paper. Place bacon strips on it and bake for about 20 minutes or until crispy. After transfer bacon on triple folded paper towel to drain.
- In a large salad bowl add yogurt, mayo, mustard, apple cider vinegar, salt and pepper; whisk to combine and set aside.
- Chop broccoli florets into bite size pieces and add to the bowl with the dressing. Also add red onion, sunflower seeds, dried cranberries and cheese.
- Crumble or chop bacon, add to the salad bowl, stir and let broccoli salad sit. While you can serve broccoli salad right away, I prefer to let flavors "marry each other" in the fridge for about 30 minutes - 2 hours.
MAKE AHEAD BROCCOLI SALAD - SAVOR THE FLAVOUR
From savortheflavour.com
5/5 (1)Calories 213 per servingCategory Salad
- Whisk together the mayo, sugar and vinegar in a small bowl. Adjust the amounts of sugar or vinegar to taste. If necessary, add a bit of salt and black pepper. If you want it spicy, add crushed red pepper flakes.
- Cook the bacon in a large skillet over medium heat until done, turning once with a fork. Drain on paper towels. Let cool, then chop or tear into smaller pieces. Set aside.
MAKE AHEAD TACO SALAD - ORGANIZED ISLAND
From organizedisland.com
5/5 (4)Estimated Reading Time 4 minsServings 4Total Time 20 mins
- 3. While beef is cooking, combine shredded lettuce, onion, beans, avocado, tomato, and cheese in a bowl.
- 4. Add ground beef to the mixture. If you are going to serve this Taco Salad the next day or later today, cover the bowl and refrigerate until serving time.
MAKE-AHEAD THREE BEAN SALAD - STEPHANIE KAY NUTRITION
From kaynutrition.com
Cuisine VegetarianTotal Time 10 minsCategory SaladsCalories 416 per serving
- In a small bowl or jar, combine dressing ingredients, whisk together until emulsified and set aside.
- In a large bowl, combine the diced vegetables and beans, and give it a good stir to ensure everything is well combined.
MAKE-AHEAD LAYERED SALAD RECIPE | MYRECIPES
From myrecipes.com
5/5 (3)Total Time 15 minsServings 10Calories 148 per serving
- Combine lettuce and arugula in a large glass serving bowl. Arrange onion over greens in an even layer; top with tomatoes. Sprinkle eggs over tomatoes; sprinkle bacon over eggs. Spread peas evenly over bacon.
- Combine mayonnaise and next 10 ingredients (through garlic) in a medium bowl. Spread mayonnaise mixture over peas; top with cheese and chives.
MAKE-AHEAD SALAD CASSEROLE - 12 TOMATOES
From 12tomatoes.com
4.7/5 (33)Total Time 15 minsServings 6-8
- In a medium bowl, whisk together mayonnaise, miracle whip and sugar, then season to taste with salt and black pepper.
- To chop the iceberg lettuce, smash the stem of the lettuce on the counter to loosen it, then push it into the lettuce until it releases. Discard stem, then chop lettuce and place in a 9x13-inch baking dish.
- Add thawed and drained peas, diced Swiss cheese and green onions, then pour dressing over mixture. Toss together until everything is evenly coated.
- Top with bacon bits, then refrigerate until ready to serve. Cover with aluminum foil or plastic wrap if serving later.
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