Italian Antipasta SaladWhen the temperature rises this is one of our favorite summer dinners. Plus it is a great way to clean out all the leftovers.
Raspberry Beet Greens SaladAn easy salad to make with fresh items from your garden.
Macaroni Pea SaladRecipe for making pea salad.
Colorful Mixed Vegetable SaladMarinate vegetables. Stir in refrigerator - keeps as long as lasts.
Marinated Carrot SaladBeat dressing ingredients together. Pour over vegetables and refrigerate overnight. Yum!
Chinese Noodle SlawA delicious, oriental flavored salad for a potluck or side dish.
Summer Tomato and Cucumber SaladQuarter several fresh garden tomatoes. Peel and slice one or two or more fresh cucumbers. Peel and slice one or two good, sweet onions. . .
Kool SaladRecipe for Kool Salad. Let set in refrigerator for several hours. Serve and eat. . .
Vegetable Medley SaladThis salad is the perfect way to eat your daily serving of veggies. You can top it with whatever dressing you would like to change it up a bit.
Middle Eastern Eggplant SaladThis simple recipe is full of flavor and is perfect as a dip for crackers or toasted bread.
Healthy Cabbage SaladThis recipe is good for you and tastes great, too! Serve with a sandwich for lunch or as a dinner "go-along."
Green Salad With BaconLayer ingredients in order given except cheese. Put dressing on top. Spread evenly. Sprinkle shredded cheese on top. Put in Tupperware and seal to use the next day.
Zucchini Garden SaladThis is a great salad that can be enjoyed as a side dish or as a light meal.
Broccoli Noodle Salad with Asian Peanut Citrus SauceCombine the JIF peanut butter, orange juice, lemon juice, soy sauce and sugar in a medium size bowl. Whisk until very well blended.
Cucumber, Vidalia Onion and Tomato SaladTwo variations of this fresh spring salad. Make this salad right before serving for exceptional fresh taste!
Wilted Leaf LettuceWash lettuces thoroughly, dry and cut coarsely. Add shallots or onions, sugar, salt and pepper. Fry bacon until golden brown. Dice it and add to the lettuce.
Strawberry Spinach Salad with Sweet and Sour VinaigretteFor dressing, whisk all dressing ingredients in small bowl. For salad, combine all salad ingredients in salad bowl. Add dressing to salad; toss.
Caesar Vegetable MedleyIn large bowl, combine mushrooms, cauliflower, broccoli, zucchini, squash and onion. Add salad dressing; toss.
Cabbage Ramen SaladFor dressing, combine seasoning packet with ramen noodles, oil, vinegar, sugar and pepper in small bowl; mix well. Crumble ramen noodles into another small bowl; stir in almonds.
Corn Bread Layered SaladPrepare and bake corn bread according to package directions. Cool on a wire rack. Crumble corn bread into a 2 qt. glass serving bowl. Layer with onions, green pepper, corn and beans.
Broccoli DelightMix all items together and then mix with ranch dressing. Chill for 1 hour before serving. Delicious.
Strawberry-Bacon Spinach SaladIn a salad bowl, combine the spinach, strawberries, bacon, onion and walnuts. In a small bowl or pitcher, combine the mayonnaise, sugar and vinegar.
Tossed Salad with Carrot DressingIn a blender, combine the first 6 ingredients; cover and process until smooth. While processing, gradually add oil in a steady stream.
Greek Garden SaladThis healthy salad is perfect as a light lunch or would be a nice side salad. It is a great way to get your veggies in too!
Fresh Vegetable Chicken SaladToss salad greens with chicken, tomatoes and carrots in large bowl. Add dressing; mix lightly. Divide evenly among 4 individual servings plates.
Chinese Ramen SaladChop cabbage and green onions and mix together. Refrigerate. Melt margarine in 9x13 inch pan. Add almonds, sunflower seeds and Ramen noodles that have been broken in small pieces.
Green Lettuce SaladPut all the following into a large bowl and toss. Cut peppers into rings about 1/4 inch thick, cut onion into wedges, cut tomatoes into wedges, and slice celery sticks.
Cauliflower SlawHere's a twist on the traditional coleslaw that's terrific! In large bowl combine cauliflower, carrot and onion. In second smaller bowl, combine yogurt, salad dressing, sugar, lemon juice, celery seed and salt; mix well.
Bacon Mixed Vegetable SaladMix together all cut vegetables, cheese and bacon. Mix salad dressing, sugar and vinegar. Pour over vegetables and toss. Sprinkle with Parmesan cheese.
Confetti SaladIn a bowl, toss the greens, olives, onion, peppers, cabbage and cheese. Serve with dressing.
Holly's Green Bean SaladI made a very interesting, spicy green bean salad (like potato salad) with little bits of veggies from the fridge that was so tasty, it became a family favorite.
Pea 'N' Cheese SaladIn a bowl, combine the first six ingredients. In a small bowl, combine the mayonnaise, relish and seasonings. Stir into pea mixture. Cover and refrigerate until serving.
Spinach Salad with Honey DressingA sweet dressing for a fresh spinach salad, with honey and mandarin oranges.
Red, White and Green SaladCombine first 4 ingredients; stir well. Combine broccoli, cauliflower, tomato and green onions. Add mayonnaise mixture and toss gently. Chill 3-4 hours.
Apple-Brie Spinach SaladPlace apples on an ungreased baking sheet; brush with 2 tablespoons syrup. Broil 3-4 inches from heat for 3 minutes. Turn; brush with remaining syrup. Broil 3-5 minutes longer or until crisp-tender.
Veggie Salad in Lettuce CupsA nice way to present a salad is by using lettuce cups.
Fruited Floret SaladIn a large serving bowl, toss the broccoli, cauliflower, carrots, peas, celery, grapes and onion. In a small bowl, whisk the mayonnaise, milk, vinegar and sugar; pour over broccoli mixture and toss to coat.
Picnic Salad SkewersPlace potatoes in a saucepan and cover with water; bring to a boil. Cook for 10-13 minutes or until tender; drain. Place onions and water in a microwave safe bowl. Cover and microwave on high for 1-1 1/2 minutes or until crisp tender; drain.
Green Bean and Mozzarella SaladPlace beans in a small saucepan and cover with water. Bring to a boil; cook, uncovered, for 6-8 minutes or until crisp tender. Drain and rinse in cold water.
Floret SaladIn a large bowl, combine the broccoli, cauliflower and onions. In a small bowl, combine the remaining ingredients.
Gourmet DelightMix above ingredients in large salad bowl. Chill. Marinate for 24 hours.
Spring Party SaladUse up the veggies in your freezer with this marinated salad.
Francine's SaladTear greens in bite size pieces and put in a long 2 qt. glass dish. Sprinkle onions, peas and crumbled bacon over this. Spread dressing over greens like icing.
The SaladTear greens, add croutons to taste and crumble bacon in large salad bowl. Sprinkle 1 tsp. per person of cheese mix over prepared salad, add dressing and toss.
Viennese Salad BowlMix above ingredients in large salad bowl. Top with warm dressing and sprinkle with croutons.
Green SaladUse lemon juice and salt to taste. Cut garlic, Blue cheese and eggs small before mixing. Use oil to taste. Keep refrigerated.
Bleu Cheese Spinach SaladBreak spinach in bite-size pieces. Cut onions; dice 4 eggs, not too fine. Crumble cheese. Mix with the dressing as much as you want. Two eggs, cut in quarters and garnish salad.
Italian Marinated VegetablesCauliflower, broccoli, mushrooms, zucchini, black olives.
Canned Vegetable SaladCombine oil, sugar, water; heat; then cool. Combine remaining ingredients. Pour vinegar mixture over vegetables. Refrigerate for 24 hours.
Fire and Ice TomatoesSkin and quarter tomatoes. Slice pepper in strips and red onion in rings. Place all together. Make sauce from next 8 ingredients; boil hard for 1 minute.
Scott's SaladPut lettuce, carrots, tomatoes, cucumber and onion in a large salad bowl. Top with Feta cheese and black olives. Add croutons, salad dressing and olive oil; toss.
A Salad With A TwistThere are no specific amounts to this refreshingly different salad. I suggest what ever looks right depending on how many you are planning to serve. My mother used to make this along with tuna salad and a side of buttered noodles.
Broccoli Lettuce SaladLightly toss salad ingredients together. Then mix dressing ingredients and pour over salad.
Bored with Lettuce SaladBlanch broccoli and cauliflower; combine with remaining salad ingredients and toss with dressing.
Stewed Tomato SaladHeat tomatoes to boiling. Pour over gelatin; stir till well dissolved. Add seasonings. Cool and add vegetables. Pour into mold or pan.
Broccoli and Grape SaladCombine and chill, allowing flavors to blend.
Garden Vegetable SaladCore, rinse, and drain lettuce. Break into bite-size chunks. In a large glass bowl, spread out half the lettuce to form first layer. Next, layer on shredded carrot.
Broccoli and Bacon SaladCombine broccoli, onions, celery, bacon, sunflower seeds in a bowl and mix well. Combine mayonnaise, vinegar and sugar. Add to salad and mix gently. Chill for several hours.
Bean and Pea SaladDrain well and mix the dressing. Pour over drained vegetables; let stand overnight. Serve.
Fancy Lettuce SaladTear lettuce; slice and add onion. Add pimento; slice and add artichoke heart and palm. Mix, then salt and pepper to taste. Add cheese. Mix oil and vinegar. Add to salad, tossing lightly. Let rest for 5-10 minutes.
Cashew Broccoli SaladMix broccoli (can use cauliflower instead), onion, raisins, and bacon; add cashews just before adding dressing. Mix dressing and let set until dissolved. Add to salad immediately before serving.
Wooden Bowl SaladLayer first 3 ingredients in wooden salad bowl. Combine next 4 ingredients in small bowl, mixing well. Place evenly over chicken. Spread mayonnaise over salad, sealing edges.
Ramen Noodle SlawMix the slaw, chopped onions, almonds, sunflower seeds and the ramen noodles into a bowl.
Delicious Carrots MarinadePlace prepared vegetables in large bowl. Combine remaining ingredients in medium bowl, mixing well. Pour marinade over vegetables. Chill for 24 hours.
Deeli's Asparagus SaladSnap off and discard the tough ends of asparagus. Snap each spear into three or four pieces. Bring a medium pot of water to boil (salted if desired).
Black Eyed Pea SaladIn serving bowl, combine peas, corn, onion and bell pepper.
Fresh Broccoli and Tomato SaladCut broccoli into bite-sized florets. Toss broccoli, tomatoes, and bacon in bowl. Combine remaining ingredients in small bowl, blending well. Add dressing just before serving.
Greek Tossed SaladTear lettuce and toss with cucumber, pepper, tomatoes, and scallions. Garnish with olives, anchovies, and cheese. Sprinkle with oregano, salt, and pepper.
Fresh Corn SaladThis recipe was given to me by a friend that brought it to a potluck supper. And it was a hit. It is unusual, healthy, and delicious! Measurements of ingredients may be changed according to your needs or taste. This will keep for several days in the fridge.
Kraut SaladBring vinegar, water, salt, caraway seed, and sugar to a boil. Pour over cabbage; cover and let set for 1/2 hour. Mix the oil into the kraut. Let it set in the refrigerator for 1 hour before serving.
Indian SaladHeat vinegar and sugar in a sauce pan. Add oil, salt and pepper to make marinade. Pour marinade over drained vegetables.
Celery SaladWash celery, trim, and slice thin. Blanch celery in 1 cup water until crisp; drain and rinse with cold water. Pour vinegar, cream, salt and pepper to taste over rinsed celery. Chill and serve.
Spicy Beet SaladDrain and keep juice from beets. Heat juice and enough water to make 1 cup. Add sugar, vinegar and mustard seeds. Bring to a boil. Add gelatin and stir until dissolved. Let cool.
Dilled Cucumber SaladPlace cucumber and radishes in bowl. In another bowl, combine yogurt, vinegar, cardamom, and dill. Mix well and pour over cucumbers. Refrigerate at least 1 hour before serving.
Cauliflower Broccoli SaladChop the cauliflower, broccoli, carrots, celery and onion into small pieces. Mix the mayonnaise, dry dressing mix and sour cream. Pour over the chopped veggies. Refrigerate overnight.
Baby Carrot SaladCombine dressing ingredients; mix well. Place desired amounts of vegetables in dish and pour dressing over.
Vegetable Bean SaladMix dressing ingredients and set aside. Drain all canned vegetables, mix with fresh vegetables. Put into a large, covered container and pour dressing on top. Refrigerate overnight before serving. Keeps well for 2 weeks.
Marinated Bean SaladBean salads are great for summer gatherings.
Broccoli and Cauliflower SaladRecipes for Broccoli And Cauliflower Salad
Avocado and Orange Salad with Citrus Vinaigrette DressingPlace greens in large bowl and toss. Top with avocado and orange slices. Serve with citrus dressing on the side.
Carrot and Apple SaladScrape and wash carrots. Peel and quarter the apple. Coarsely grate both the the carrot and apple. Mix together the orange juice, lemon juice, and sweetener, until well blended.
Nine Layer SaladIn a large bowl, layer lettuce, spinach, green pepper, celery, and peas. Spread with mayonnaise. Combine the cheeses and bacon over the mayonnaise.
Beet Cucumber SaladPeel and slice the beets. Mix the beets with onions, cucumber and sugar. Mix the yogurt with the salt, caraway seeds and lemon juice. Gently mix the yogurt with the beet mixture.
String Bean SaladCombine all ingredients in a large bowl. Let set in covered bowl several hours or overnight. Drain and serve.
Broccoli and Bell Pepper SaladCook broccoli in saucepan until tender, drain, and set aside. Heat the sesame oil in saucepan over medium heat. Add garlic and cook until golden, about two minutes.
Sweet Pea SaladDice eggs, olives, and pickles. Mix with peas in bowl. Mix Miracle Whip, mustard, and pickle juice together. Then stir into peas. Chill before serving.
Green Bean SaladCook beans as directed, drain and chill. Slice onions and break into rings, season and toss with oil and vinegar.
Aspen SaladYummy vegetable salad
Leek and Red Pepper SaladMake a French dressing by combining salt, pepper, mustard, oil, and vinegar in a screw-topped jar. Shake well. Blanch leeks in boiling salted water for 5 minutes.
Cucumber Yogurt SaladA healthy, tasty salad to serve at lunch or dinner.
Turkish Cucumber SaladSalad lovers, you will love this one, too. Put ham and cucumbers in a bowl. Prepare dressing by stirring together all ingredients. Fold ham and cucumbers into dressing. Serve salad at once garnished with watercress and parsley.
Corn and Pea SaladThis quick recipe can be made ahead, and put in the 'fridge until time to eat. It is also one of those recipes that goes "quick"at a covered dish dinner.
Corn SaladThis salad is really good! Mix ingredients and let stand overnight. Very good!
Great Green SaladWash broccoli and cut stalks into 1/4-1/2 inch pieces. Cut buds into bite sized pieces. Do not cook. Combine broccoli and olives in a salad bowl.
Green Pepper and Tomato SaladThis is a quick and delicious summer salad, chop a large green pepper and two medium size tomatoes into bite size pieces. Place the pieces into a bowl, toss to combine, and sprinkle with Italian salad dressing.
Raspberry Vinaigrette Summer SaladThis is such a bright, fresh, salad, made with any combination of fresh veggies, and "dressed" just before serving. It is such a nice side with any summer meal.
Chilled Tomato SaladCombine dressing mix, red wine vinegar and water in a cruet. Set aside. Combine remaining ingredients. Add half of the dressing.
Tossed Vegetable SaladPlace vegetables in large bowl. Mix oil, vinegar and seasoning thoroughly together.
Bean SaladMix all ingredients in large bowl, toss together and refrigerate overnight. Keeps for days.
Traditional Greek SaladThis is the way my Papa (Grampa) from Greece would make a salad and would occasionally toss in a few pitted Kalamata olives, too ;-)
Green Bean and Olive SaladYou only really need four ingredients for this one and it's super easy. It makes a huge amount of salad for less than $5.00!
Cranberry Broccoli SaladThis was a big hit at Thanksgiving, so I'll probably be making it again for Christmas. A must try!
Red Cabbage and Onion SaladToss together cabbage, onion, brown sugar and salt in a bowl. In a small saucepan combine lemon juice, honey, mustard and celery seed; bring to a boil.
Chinese Asparagus SaladWash and peel the asparagus. Cut spears diagonally in 1 1/2 inch lengths. Cook asparagus pieces in boiling water for 1 minute. Drain and rinse under cold water.
Bumper Crop Tomato SaladChop tomatoes, green pepper and onion. Fry bacon crisp. Mix together water, sugar, vinegar and salad oil and pour over veggies. Chill 1-4 hours.
Peanut Crunch SaladToss cabbage and celery together. Chill. Combine sour cream, mayonnaise, salt, onion, green pepper, and cucumber in small bowl.
Different Pea SaladCombine all salad ingredients. Cover with the dressing, which has been heated until the sugar dissolves and then stirred well. Cover and refrigerate at least 4 hours.
Pea SaladI remember my grandmother making this pea salad. I've updated it and added a few more ingredients. It goes with almost any meal as a side dish. So good with bbq ribs, pork chops, chicken, ham, any meat really.
Super Vegetable SaladCut the florets from broccoli and cauliflower. Wash and drain each thoroughly. Place florets in a large bowl. Add the chopped peppers, then the chopped onions. Place grated sharp cheddar cheese on top.
Onion SaladPeel onions, slice and pull apart. Boil vinegar, water, sugar, and salt slightly. Pour over onions while boiling hot. Cover and leave in refrigerator overnight.
Grandma's SaladMix first 5 ingredients together and chill well. Mix last 4 ingredients together and chill well. Crumple pieces of foil in bottom of salad bowl so dressing can drain. Line bowl with lettuce leaves and add salad.
Tomato VinaigretteThis is a great way to use up extra cherry tomatoes. Combine cherry tomatoes, vinegar, garlic and Dijon mustard in a food processor and process until well blended.
Raw Vegetable SaladCut vegetables in chunks or slices. Toss with dressing ingredients. Mix together and refrigerate overnight.
Tomato Mozzarella SaladLayer tomatoes and cheese in shallow dish. In small jar, with tight-fitting lid, place oil, vinegar, parsley, onion, basil, salt and pepper. Cover and shake well.
Green Bean And Onion SaladCook green beans until done, but still firm. Drain. Add onions, salt, pepper, Italian seasoning, oil, and vinegar. Toss. Serve at room temperature or chilled.
Butter Lettuce Avocado and Cilantro Salad with Lime VinaigretteYou can make this salad and vinaigrette ahead but be sure to keep the first four ingredients each in their own storage containers and refrigerate until ready to serve. To keep the avocado from browning simply lightly coat with lemon or lime juice.
Shopska SaladThis is an authentic recipe which is healthy and your family will love it! Cut up the tomatoes into little pieces (but not too small). Cut up the cucumbers into slices.
Club SaladPlace cherry tomato halves up against side of 3 qt. clear glass bowl. Layer lettuce, 1 cup ranch dressing, chopped tomato, croutons, ham, cheese and turkey in bowl, making distinct layers.
Cauliflower Pea SaladIn a large bowl, combine the cauliflower, peas and onion. To prepare dressing, stir ingredients together and pour over vegetables, stirring lightly to coat.
7 Layer SaladThis is a great salad for a potluck or BBQ Cookout. Easy to make and I never have leftovers!
Squash SaladEasy to make, uses both zucchini and yellow squash, tastes great, and is wonderful for you!
Veggie Waldorf SaladA delicious, fresh salad when broccoli crowns and cauliflower are on sale.
Greens and Beans SaladIn screw-top jar, combine oil, vinegar, salt, sugar, celery seed and paprika. Cover and shake to mix well. Marinate green beans in oil mixture in refrigerator at least 2 hours.
Corn and Quinoa Salad with Lemony Mint DressingPull the husks of the corn back, but not off. Remove the silk from each ear of corn and then pull the husks back up. Roast the ears over a hot grill for 5 minutes, turning the ears several times so that they roast evenly.
