Recipes for "salad"

1. Preheat the oven to 425° F.

2. On a baking sheet, combine the sweet potatoes, butter/olive oil, chili powder, paprika, salt, and pepper. Bake for 20 minutes until the sweet potatoes are soft and charring on the edges. Gently smash them down with a fork. Drizzle each with honey, then bake another 5 minutes until lightly charred.

3. Meanwhile, make the dressing. Combine all ingredients and 1/4 cup water in a blender. Blend until smooth. Add water to thin the dressing as desired. Season to taste with salt and chili flakes.

4. Add the kale to a big salad bowl and pour the dressing over the kale. Massage the dressing into the kale. Top the salad with roasted sweet potatoes, sesame seeds, orzo, and cheese. Arrange the avocado and pomegranate arils on top. Serve warm or at room temperature.

1. Preheat the oven to 425° F.

2. On a baking sheet, combine the sweet potatoes, butter/olive oil, paprika, chili powder, cinnamon, salt, and pepper. Bake for 20 minutes until the sweet potatoes are soft and charing on the edges.

3. Meanwhile, make the dressing. Cook the bacon in a skillet over medium heat until crisp. Drain onto a paper towel. Wipe the skillet clean.

4. To the same skillet, add the olive oil and shallot. Cook until caramelized, about 5 minutes. Remove from the heat, let cool slightly. Add the apple cider vinegar, honey, thyme, orange zest, and ginger. Season with salt and chili flakes.

5. Add the kale to a big salad bowl and pour the dressing over the kale, massaging the dressing into the kale. Top the salad with roasted sweet potatoes and sesame seeds. Sprinkle the pomegranate arils and crumbled bacon on top. Serve warm or at room temperature.

1. Preheat the oven to 375° F. Line a baking sheet with parchment paper.

2. On the baking sheet, toss together the pecans, pumpkin seeds, maple syrup, butter, chipotle, and cinnamon. Arrange in a single layer. Lay the prosciutto around the seeds/nuts. Bake for 10 minutes or until the seeds/nuts are toasted and the prosciutto is crisp. Watch closely. Sprinkle with sea salt.

3. Meanwhile, in a salad bowl, combine the kale, apples, and pomegranate arils.

4. To make the vinaigrette. In a skillet, cook the butter, shallot, and sage leaves over medium heat until the butter is browned and the sage is crisp, 5 minutes. Remove from the heat. Add the olive oil, apple cider vinegar, honey, thyme, cinnamon, salt, pepper, and chili flakes. Taste and adjust as needed.

5. Pour the vinaigrette over the salad, tossing to combine. Top the salad with toasted nuts/seeds, prosciutto, grated cheddar, and brie. Eat and enjoy!

1. Preheat the oven to 400° F.

2. On the baking sheet, toss together the butternut squash, paprika, chili powder, cinnamon, salt, and pepper. Scoot the squash to one side of the pan. On the opposite side, toss the bacon with rosemary, maple, and cayenne. Scatter the bacon in an even layer around the squash. Bake for 15 minutes, until the bacon is crisping. Pull out of the oven and toss. Bake for another 5 to 10 minutes, watching closely, until the bacon is crisp and the squash tender.

3. Meanwhile, cook the orzo as directed on the box. In a large salad bowl, combine the kale, warm orzo, and toasted pepitas.

4. To make the dressing, whisk/shake together all ingredients in a jar. Pour the dressing over the salad and massage into the greens.

5. Add the roasted squash, bacon, and goat cheese, then gently toss. And done! Enjoy!

1. In a salad bowl, arrange the watermelon and peaches. Crumble the feta over the fruit. Add the basil and pistachios.

2. To make the vinaigrette. Combine all ingredients in a glass jar and shake or whisk to combine. Season with salt, pepper, and chili flakes.

3. Drizzle the vinaigrette over the salad. Enjoy!!

1. To make the dressing. Combine all ingredients in a glass jar and whisk until smooth. Season with salt and pepper.

1. Preheat the oven to 425° F. Toss together the ciabatta, garlic, and a pinch of salt with the olive oil. Bake for 10-12 minutes until toasted.

3. Bring a large pot of salted water to a boil. Boil the pasta to al dente, according to package directions. Drain.

4. In a large bowl, toss the hot pasta with the dressing and cheese cubes. Mix in the lettuce, tomatoes, bacon, and croutons, tossing to combine.

1. To make the dressing, combine all ingredients in a glass jar. Season with salt and pepper. Toss the dressing with the romaine, croutons, and parmesan.

2. Preheat the oven to 450° F. On a lightly floured surface, roll out the dough until it's thin (about a 10-12 inch circle). Transfer the dough to a baking sheet.

3. Lightly brush the crust with olive oil, then sprinkle with garlic and chili flakes. Add half of the sliced or shredded chicken. Top with the cheeses. Arrange the lemon slices over the cheese, top with chicken and a handful of basil leaves.

4. Bake for 10-15 minutes or until the crust is golden and the cheese is bubbling.

5. Remove from the oven and top with the tossed Caesar salad. Slice and enjoy!

1. Preheat the oven to 425° F. Toss together the ciabatta, garlic, and a pinch of salt with olive oil. Bake for 10-12 minutes, until toasted.

2. In a large salad bowl, mix the greens, croutons, parmesan, and sesame seeds.

3. To make the vinaigrette. Combine all ingredients in a jar with a lid and shake. Taste and adjust as needed.

4. Pour the vinaigrette over the salad, tossing to combine. Top the salad with avocado. Eat and enjoy!

Gather the ingredients.

Toss sliced cucumbers and onion together in a large bowl. Set aside.

Combine vinegar, sugar, and water in a saucepan over medium-high heat; bring to a boil; pour over cucumbers and onions in the bowl. Stir in dill. Cover and let marinate in the refrigerator for at least 1 hour before serving.

Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Stir in chili beans, salad dressing, and seasoning mix. Fill the empty dressing bottle 2/3 full of water and add to the skillet. Bring to a boil, reduce heat, and simmer for 15 minutes.

Crush the bag of chips, open the bag, and toss crushed chips into a large bowl.

Add cheese, and tomatoes. Pour meat mixture into the bowl; mix well.

Fill a bowl with lettuce. Top with meat mixture, salsa, and sour cream. Serve warm and enjoy!

Place beets into a saucepan; add enough water to cover. Bring to a boil, then cook for 20 to 30 minutes, until tender. Drain and cool, then cut into cubes.

While beets are cooking, place walnuts in a skillet over medium-low heat. Heat until warm and starting to toast. Stir in maple syrup; cook and stir until evenly coated, then remove from heat and set aside to cool.

To make the dressing: Whisk orange juice concentrate, balsamic vinegar, and olive oil together in a small bowl.

Place a large helping of baby greens onto each of four salad plates, divide candied walnuts equally and sprinkle over greens. Place equal amounts of beets over greens and top with pieces of goat cheese. Drizzle dressing over each salad.

Gather all ingredients.

Mix ham, eggs, celery, pickle relish, and onion together in a medium bowl until combined.

Mix mayonnaise and mustard together in a small bowl.

Add to ham mixture and stir to coat.

Refrigerate until ready to serve.

Gather all ingredients.

Whisk mayonnaise, sugar, lemon juice, and salt together in a serving bowl.

Stir in apples, celery, walnuts, and raisins. Cover and chill in the refrigerator until ready to serve.

Serve and enjoy!

Gather all ingredients.

Combine boiling water and gelatin mix in a bowl; stir until gelatin is dissolved.

Stir in cranberry sauce and crushed pineapple.

Transfer to a large glass serving dish or 12 individual dishes. Sprinkle pecans on top.

Chill until set, 3 to 4 hours for individual dishes, or 4 hours to overnight for one large serving dish.

Gather all ingredients and preheat the oven to 400 degrees F (200 degrees C).

Stir crushed pretzels, melted butter, and 3 tablespoons sugar together until well-combined; mix well and press mixture into the bottom of a 9x13-inch baking dish.

Bake in the preheated oven until set, about 8 to 10 minutes; set aside to cool.

Place cream cheese and 1 cup sugar in a large bowl. Beat with an electric mixer until smooth; fold in whipped topping. Spread mixture onto cooled crust.

Dissolve gelatin in boiling water. Stir in still-frozen strawberries and allow to set briefly. Pour and spread over cream cheese layer; refrigerate until set, at least 2 hours.

Serve and enjoy!

Gather all ingredients.

Place cooked turkey, celery, green onions, and red bell pepper in a blender or food processor. Pulse until finely chopped.

Transfer turkey mixture to a medium bowl. Mix in mayonnaise, prepared Dijon-style mustard, cider vinegar, white sugar, and salt until well combined. Cover and refrigerate, 8 hours to overnight, before serving.

Gather all ingredients.

Bring a large pot of lightly salted water to a boil. Cook macaroni pasta in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Rinse under cold water and drain.

Mix mayonnaise, sugar, vinegar, mustard, salt, pepper, and macaroni pasta together in a large bowl.

Stir in celery, onion, green pepper, carrot, and pimentos.

Refrigerate salad for at least 4 hours before serving, but preferably overnight.

1. Preheat the oven to 375° F. Line a baking sheet with parchment paper.

2. On the baking sheet, toss together the hazelnuts, pumpkin seeds, butter, paprika, and chipotle. Arrange in a single layer. Lay the prosciutto around the seeds/nuts. Bake for 10 minutes or until the seeds/nuts are toasted and the prosciutto is crisp. Drizzle over the honey, throw back in the oven for 5 minutes. Sprinkle with sea salt.

3. Meanwhile, cook the orzo as directed on the box. Drain. In a large salad bowl, combine the kale, brussels sprouts, and warm orzo. Add the apples and pomegranate arils.

4. To make the vinaigrette. In a skillet, cook the butter, shallot, and thyme over medium heat until the butter is browned, 5 minutes. Remove from the heat, add the cider and cinnamon. Boil over high heat, 5 minutes, until reduced by half. Add the olive oil, honey, salt, pepper, and chili flakes. Taste and adjust as needed.

5. Pour the vinaigrette over the salad, tossing to combine. Top the salad with toasted nuts/seeds, prosciutto, Manchego, and Feta. Eat and enjoy!

1. Preheat the oven to 375°F. Line a baking sheet with parchment paper.

2. On the baking sheet, toss together the pumpkin seeds and butter. Lay the prosciutto around the seeds. Bake for 10 minutes or until the prosciutto is crisp. Sprinkle with sea salt.

3. Meanwhile, in a salad bowl, combine the mixed greens, basil, chicken, tomatoes, peaches, and feta.

4. To make the vinaigrette. In a skillet, cook the butter over medium heat until browned, 5 minutes. Remove from the heat. Add the shallots, rosemary, and thyme. Let the shallots sizzle in the hot butter. Then, whisk in the olive oil, vinegar, lemon, honey, salt, pepper, and chili flakes.

5. Pour the vinaigrette over the salad, tossing to combine. Top the salad with pumpkin seeds, prosciutto, and a handful of basil. Eat and enjoy!

1. To make the dressing. Combine all ingredients in a glass jar and whisk until smooth. Season with salt, pepper, and chiles.

2. Bring a large pot of salted water to a boil. Boil the pasta to al dente, according to package directions. Drain.

3. In a large bowl, toss together the hot pasta and the dressing. Add the remaining ingredients in the order listed. Toss, toss!

4. Serve warm or cold. Enjoy!

1. In a bowl, toss the chicken in vinegar, pickle juice, and salt. Let sit 20 mins or 12 hours in the fridge. Once marinated, add the butter/olive oil, parsley, dill, chives, garlic powder, and onion powder. Season with black pepper.

2. Set your grill, grill pan, or skillet to medium-high heat. Grill the chicken until lightly charred and cooked through, turning halfway through cooking, about 10 to 12 minutes. Drizzle 1 tablespoon of vinegar over the warm chicken. Season with salt, as desired.

3. Meanwhile, in a salad bowl, combine the greens, pickles, cucumbers, and avocado. Slice the chicken and add it to the salad.

4. To make the dressing. Mix all ingredients together in a jar and season with salt and pepper.

5. Pour the dressing over the salad, tossing to combine. Top the salad with potato chips. Eat and enjoy!

1. Preheat the oven to 450°F.

2. On a sheet pan, add the salmon, paprika, thyme, garlic powder, onion powder, salt, and pepper. Drizzle the olive oil over the salmon and toss to coat. Bake for 10-15 minutes until the salmon is crispy on top.

3. During the same time, make the breadcrumbs. Toss together the ciabatta, garlic, and a pinch of salt with butter slices. Bake for 10-12 minutes, until toasted.

4. To make the dressing. Combine all ingredients in a bowl and whisk until smooth. Taste and adjust the salt.

5. In a large salad bowl, mix the greens, basil, tomatoes, and cheese. Pour the dressing over the ingredients, then add the breadcrumbs, avocado, bacon, and salmon. Serve and enjoy!

1. Preheat the oven to 425°F.

2. Toss the oil, butter, 3 cups tomatoes, and the shallots in a baking dish. Drizzle with 1/4 cup olive oil. Season with salt, pepper, and chili flakes. Bake for 20 minutes, until the tomatoes burst.

3. Meanwhile, bring a large pot of salted water to a boil. Boil the pasta to al dente, according to package directions. Drain.

4. To make the dressing. Add any juices from the roasted tomatoes to a bowl/glass jar. To that, add all the dressing ingredients. Season with salt, pepper, and chili flakes.

5. Add the pasta to a salad bowl and toss with half the dressing. Add the roasted tomatoes, remaining fresh tomatoes, mozzarella, basil, and avocado. Pour over the remaining dressing and toss well to combine. Serve warm or cold. The salad will develop more flavor as it sits.

1. Bring a large pot of salted water to a boil over high heat. Cook the pasta until al dente according to the package directions. Drain the pasta and transfer to a large serving bowl.

2. While the pasta is hot, add the pesto, cheddar, and broccoli and toss well to combine. Add the bell pepper, olives, sun-dried tomatoes, pepperoncini, lemon juice, cherry tomatoes, basil, pepperoni, and pine nuts, and gently toss to combine. Drizzle the reserved oil from the sun-dried tomatoes over the pasta and season with salt and pepper. Serve warm or cold.

1. Heat a grill or broiler to high.

2. Using a sharp knife, slice the kernels from 3 ears of the corn into a large bowl. Grill or broil the remaining 3 ears of corn until lightly charred all over, then remove and let cool just enough to handle. Slice the cooked corn kernels into the bowl with the raw corn.

3. Scoop the avocado into a food processor or high-speed blender. Add 1 tablespoon of the olive oil, half the lime juice, and a pinch of salt. Puree until smooth. Add 2 tablespoons of the avocado puree to the bowl with the corn. Set the remainder aside.

4. To the bowl with the corn, add the remaining 3 tablespoons of olive oil, the remaining lime juice, and the honey, chili powder, paprika, jalapeño, and chives. Toss well to mix evenly. Season with salt and pepper and toss once more. Stir in the coconut, basil, blueberries, and feta. Taste and adjust the seasonings as desired.

5. Spoon the remaining avocado puree over the bottom of a serving bowl and top with the corn salad. Serve the salad as a side or with chips for scooping.

1. In a large serving bowl, combine the melon, cucumbers, and basil. Gently toss to mix.

2. To make the vinaigrette, in a medium bowl, whisk together the olive oil, lemon juice, honey, mint, and chives. Season with red pepper flakes, salt, and pepper.

3. Drizzle half the vinaigrette over the salad, gently tossing to coat. Add the feta and pistachios, then drizzle the remaining vinaigrette over the top. Garnish the salad with more basil before serving.

1. To make the dressing. Combine all ingredients in a blender. Blend until creamy, adding water as needed to thin. Season with salt.

2. To make the salad. In a salad bowl, combine the greens, chicken, cucumbers, herbs, and blueberries (if using). Pour over half the dressing, then toss to coat the greens.

3. Add the mangos, avocados, and peanuts. Pour over the remaining dressing. ENJOY the yumminess!

1. Preheat the oven to 375°F. Line a baking sheet with parchment paper.

2. On the baking sheet, toss together the pecans, maple syrup/honey, butter, and cayenne. Arrange in a single layer. Bake for 10 minutes or until the pecans are toasted. Sprinkle with sea salt.

3. Meanwhile, in a salad bowl, combine the greens, strawberries, and avocado. In a mixing bowl, whisk together the lemon juice, honey, salt, and pepper. Pour over the salad and lightly toss the greens.

4. To make the dressing. Mix all ingredients together in a jar and season with salt and pepper.

5. Pour the dressing over the salad, tossing to combine. Top the salad with pecans. Eat and enjoy!

1. To make the dressing. Combine all ingredients in a glass jar. Whisk to combine. Season with salt and pepper.

2. To make the salad. In a salad bowl, combine the cabbage, chicken, herbs, and jalapeños. Pour over half the dressing, then toss to coat the greens.

3. Add the avocados, cashews, green onions, and fried wontons. Pour over the remaining dressing. ENJOY the yumminess!

1. Preheat the oven to 450° F. Rub a sheet pan with oil.

2. On the sheet pan, add the salmon strips/chunks and Cajun seasoning. Gently toss the salmon to coat. Add oil or butter. Bake for 10-15 minutes until the salmon is crispy on top.

3. During the same time, make the breadcrumbs. Toss together the ciabatta, garlic, and a pinch of salt with butter slices. Bake for 10-12 minutes, until toasted. If desired, pulse into fine crumbs in the food processor.

4. To make the dressing. Combine all ingredients in a bowl and whisk until smooth. Add 1/4 to 1/2 cup water to thin the dressing. Taste and adjust the salt.

5. In a large salad bowl, mix the greens, parmesan, and sesame seeds. Pour over the dressing, add the breadcrumbs, avocado and salmon. Serve and enjoy!

1. Preheat the oven to 450° F.

2. To make the rice. On a baking sheet, toss together the rice, butter, sesame oil, garlic, 1 tablespoon tamari sauce and black pepper. Bake for 15 minutes until sizzling. Remove from the oven and toss with 1 more tablespoon of tamari. Bake another for 10 minutes until the rice is crispy.

3. To make the salmon. On a baking sheet, toss the salmon with butter, chipotle, honey, tamari, and a pinch of pepper. Arrange in a single layer. Roast for 10-15 minutes or until the salmon is cooked to your liking. During the last minute, switch the oven to broil. Broil the salmon until it's a little crispy.

4. To make the salad. Combine the cabbage, avocado, cucumbers, jalapeño, cilantro, and peanuts together in a slad bowl.

5. To make the dressing. Combine all ingredients and 1/4 cup water in a blender. Blend until smooth. Add water to thin the dressing as desired. Add sesame seeds. Season with salt and chili flakes.

6. Spoon the hot rice over the salad. Add the salmon, then toss gently with the tahini dressing. Enjoy! This might sound weird, but I love adding tortilla chips on the side for scooping!

Gently combine all ingredients in a medium bowl.

Cover and refrigerate until ready to serve.

Did you enjoy this recipe? Let us know with a rating and review!

In a large bowl combine the tomatoes, red onion, olives, capers, parsley, basil, oregano, red wine vinegar, olive oil, salt, and black pepper to taste.

Break the rusks into 1-inch pieces. Add to the salad then using a rubber spatula combine the ingredients. Let the salad rest for 10 minutes so the rusks can soften slightly in the tomato juices.

Once the salad has rested for 10 minutes, add the feta over top.

Check the seasoning and add additional salt and pepper, if needed. Finish with a final drizzle of olive oil. Serve.

Bring a large pot of water with 2 teaspoons of the salt to a boil. Add the pasta and cook, stirring occasionally, for 8 minutes or until the pasta is tender.

Drain but do not rinse; shake the colander to remove excess water.

Transfer the pasta to a large bowl and sprinkle with 3 tablespoons of the olive oil. Shake the bowl to distribute the oil.

Add the rinsed beans and lemon zest to the hot pasta. Stir the salad gently. Leave to cool.

In a bowl, whisk the vinegar, mustard, remaining 1 teaspoon salt, and pepper. Slowly whisk in the remaining 4 tablespoons oil until it is all added.

Taste for seasoning and add more salt and pepper, if you like.

Pour the dressing over the pasta and beans and stir. Add the tomatoes, celery, onion, and parsley to the pasta mixture and stir gently but thoroughly.

Taste for seasoning and add more salt and pepper, if you like. You can also squeeze some lemon juice over the top if it needs a touch more brightness.

Gather all ingredients.

Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes.

Drain, cool, peel, and chop potatoes.

While potatoes cook, place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes.

Remove eggs from hot water; cool, peel, and chop into chunks.

Combine potatoes, eggs, celery, onion, relish, mayonnaise, mustard, garlic salt, celery salt, and pepper in a large bowl. Mix together until well combined.

Chill potato salad in the refrigerator before serving for best flavor results. Enjoy!

Gather all ingredients.

Place bacon in a deep skillet and cook over medium-high heat until evenly brown, 7 to 10 minutes; drain, cool, and crumble.

Combine bacon, broccoli, onion, raisins, and almonds together in a bowl; mix well.

To prepare the dressing: Mix mayonnaise, sugar, and vinegar together until smooth.

Stir into the salad.

Let chill before serving, if desired.

Gather all ingredients.

Bring a large pot of lightly salted water to a boil. Cook pasta in the boiling water, stirring occasionally, until tender yet firm to the bite, about 10 to 12 minutes; rinse under cold water and drain.

Whisk Italian dressing and salad spice mix together until smooth. Combine pasta, tomatoes, bell peppers, and olives in a salad bowl.

Pour dressing over salad and toss to coat.

For the best flavor, refrigerate the pasta salad for 8 hours to overnight.

Enjoy!

Gather all ingredients.

Place almonds in a frying pan. Toast over medium-high heat, shaking frequently. Watch carefully, as they burn easily.

Mix together mayonnaise, lemon juice, and pepper in a medium bowl.

Toss with chicken, toasted almonds, and celery.

Enjoy!

Gather all ingredients.

Gently mix crabmeat, celery, ranch, mayonnaise, sugar, and parsley in a salad bowl until thoroughly combined.

Refrigerate, stirring occasionally, for 8 hours to overnight.

Stir again just before serving. Enjoy!

Gather the ingredients.

Place potatoes in a large pot and add water to cover by at least 1 to 2 inches; bring to a boil. Cook until potatoes are easily pierced with a fork, about 10 minutes. Drain, and set aside to cool.

While the potatoes are cooking, place bacon in a large, deep skillet over medium-high heat. Fry until browned and crisp, 10 to 12 minutes, turning as needed. Transfer bacon to a paper towel-lined plate and crumble when cool enough to handle. Leave bacon grease in the skillet.

Cook onion in the bacon grease over medium heat until browned, 6 to 8 minutes. Add vinegar, sugar, water, salt, and pepper to the pan and bring to a boil.

Once boiling, add potatoes, and 1/2 of the crumbled bacon. Cook until heated through, 3 to 4 minutes.

Transfer warm potato salad to a serving dish and sprinkle remaining crumbled bacon over top. Garnish with parsley and serve warm.

Gather all ingredients.

Bring a large pot of lightly salted water to a boil. Add rotini and cook until tender yet firm to the bite, 8 to 10 minutes. Drain, rinse with cold water, and drain again.

Transfer drained, cooked pasta to a large bowl. Add pepperoni, provolone cheese, red onion, cucumber, bell peppers, olives, parsley, and Parmesan cheese.

Mix olive oil, vinegar, garlic, basil, oregano, ground mustard, salt, and pepper for dressing in a jar with a lid. Seal the jar, and shake until well combined.

Pour dressing over the pasta salad; toss until well coated. Serve immediately, or cover and chill in the refrigerator for up to 8 hours before serving.

Gather all ingredients.

Combine crushed pineapple with juice, instant pudding mix, mini marshmallows, and walnuts in a large serving bowl. Mix until well combined.

Fold in whipped topping, then chill for 1 to 2 hours before serving.

When ready to serve, garnish with crushed pistachios and maraschino cherries.

Enjoy!

Gather the ingredients.

Combine avocados, onion, bell pepper, tomato, cilantro, and lime juice in a large bowl.

Gently toss until evenly coated. Season with salt and pepper.

Enjoy!

Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 10 to 15 minutes. Set aside to cool.

Meanwhile, whisk olive oil, lime juice, cumin, salt, and red pepper flakes together in a small bowl.

Combine quinoa, tomatoes, black beans, and green onions in a large bowl. Pour dressing over quinoa mixture; toss to coat. Stir in cilantro; season with salt and black pepper.

Serve immediately or chill salad in the refrigerator.

Gather all ingredients.

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 and set aside.

To make the salad: Place chopped lettuce in a large glass dish or bowl; top with a layer of red onion, peas, shredded cheese, cauliflower, and bacon.

To make the dressing: Whisk mayonnaise, Parmesan cheese, and sugar together in a bowl until smooth.

Drizzle dressing over salad and refrigerate until chilled.

Serve and enjoy!

Gather the ingredients.

Place red onion slices in a small bowl; pour over lime juice. Allow onions to marinate while assembling the salad.

Gently combine watermelon, cucumber, feta cheese, and cilantro in a large bowl; season with black pepper.

Toss watermelon salad with marinated onions and season with sea salt just before serving.

Serve and enjoy!

Gather all ingredients.

Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes.

Remove eggs from hot water; cool, peel, and chop.

Place chopped eggs in a bowl; stir in mayonnaise, green onion, and mustard. Season with paprika, salt, and pepper.

Stir and serve on your favorite bread, crackers, or salad greens.

Combine romaine, cucumber, tomatoes, olives, bell peppers, and red onion in a large bowl; sprinkle with feta cheese.

Whisk olive oil, lemon juice, oregano, and black pepper together in a small bowl. Pour dressing over salad, toss well to combine, and serve.

Pour dressing over salad, toss well to combine, and serve.

Place eggs in a saucepan and cover completely with cold water; bring to a boil, then cover and remove from heat. Let eggs sit for 10 to 12 minutes, then cool, peel and chop.

While the eggs are cooking, place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown, 7 to 10 minutes. Drain, crumble, and set aside.

Divide shredded lettuce among individual plates. Arrange rows of bacon, eggs, chicken, tomatoes, blue cheese, green onions, and avocado on top.

Drizzle with dressing and enjoy!

Gather all ingredients.

Bring a large pot of lightly salted water to a boil. Cook rotini pasta at a boil until tender yet firm to the bite, about 8 minutes. Drain and rinse with cold water until cool.

Combine pasta, salami, bell peppers, onion, mozzarella balls, and olives in a large bowl. Add salad dressing and toss to coat.

Season pasta salad with dry salad dressing mix and stir to combine.

Sprinkle with Parmesan cheese before serving. Enjoy!