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Salad Recipes

Eat healthy in 20 minutes or less with these superfast, easy main-dish salad recipes.


 

Here is a lot of salad recipes that I love to cook in my kitchen. My mom asked me to find her the best salad recipes that are tasty. Also you should check out dinner ideas.

Israeli Tomato and Cucumber Salad. Chopped tomatoes, cucumbers, onions, and parsley combine with a drizzled dressing of lemon juice, olive oil, garlic, and mint leaves.

Broccoli Salad Recipe
356.7 cal
Directions. Cook bacon (I make it easy and buy the already cooked bacon in the refrigerator section) and crumble into pieces. Chop up top of broccoli into bite ...

Summer Salad Recipes And Ideas
Celebrate the season with these ultimate green and grain summer salad recipes and ideas fromFood.com.

Macaroni Salad Recipe
237.3 cal
I was hesitant about posting this recipe - its the macaroni salad I grew up with, and pretty basic. But it is so darned good that I decided to go ahead.

BLT Salad

Bake the croutons and bacon together on the same baking sheet. This rustic salad only take 20 minutes to whip up and, trust us, the results are well worth the effort. You might be tempted to go for the store-bought stuff, but homemade buttermilk dressing will really kick this salad up a notch.  


















Arugula Salad with Beets and Goat Cheese Recipe

Ingredients
Salad Ingredients:
Beets - (boiled until a fork easily goes in it, about an hour), peeled, sliced into strips
Fresh arugula - rinsed, patted dry with a paper towel
Goat cheese - chevre
Walnuts - chopped
Dressing ingredients:
Olive oil
Lemon
Dry powdered mustard
Sugar
Salt and pepper

The amount of ingredients depends on how many people you are serving and how much salad you intend to serve them. The important thing is that this is a good blend of flavors. I didn't try tossing this salad; each plate was composed individually.
The dressing for three individual salads was 1/4 cup of olive oil, 1/2 lemon, 1/4 teaspoon of powdered mustard, 3/4 teaspoon of sugar, salt and pepper to taste. Actually, it is all to taste. These are only approximate measurements.
Assemble the salad according to how much you want. A handful of arugula leaves, a few beet juliennes, some crumbled goat cheese, garnish with chopped walnuts. Use a vinaigrette salad dressing or what described above.




Grilled Peach-and-Avocado Salad

1 large peach, peeled and chopped
6 tablespoons canola oil
2 tablespoons Champagne vinegar or white vinegar
1/2 teaspoon honey
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground pepper
3 large peaches, peeled and halved
2 firm avocados, peeled and quartered
1 tablespoon canola oil
Salt and pepper to taste
6 cups loosely packed arugula
1/2 cup freshly grated Manchego or Parmesan

Preheat grill to 350° to 400° (medium-high) heat. Process 1 large peach, peeled and chopped; 6 Tbsp. canola oil; vinegar; and honey in a blender until smooth. Add 1/4 tsp. kosher salt and 1/8 tsp. freshly ground pepper. Gently toss 3 large peaches, peeled and halved, and avocados in 1 Tbsp. canola oil and salt and pepper to taste. Grill, covered with grill lid, 2 minutes on each side or until charred. Slice and serve over arugula. Top with peach vinaigrette and Manchego or Parmesan.










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