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25 Best Salad recipes 

    A Delicious and amazing bountiful Salad is the best idea  and way to celebrate seasonal produce ! Here are 25 Stunning and tasty  salad recipes i love to make again and again 

25 best Salad recipe
25 best salad recipe 

Tomato Salad with Cherry Splash 


 4 cups halved cherry tomatoes 

¼ cup vegetable oil 

3 tbsp. cider vinegar

 1 tsp. dried 

1 tsp. dried basil 

1 tsp. dried oregano 

½ tsp. salt

 1 tsp. white sugar


 Combine all the ingredients in a bowl and set aside so that the tomatoes soften a bit. Toss well and serve immediately.


Asparagus Salad


 1 ½ pounds asparagus, trimmed and sliced into 2-inch pieces

 1 tbsp. Rice vinegar

 1 tsp. Red wine vinegar

 1 tsp. Soy sauce 

1 tsp. White sugar 

1 tsp. Dijon mustard 

2 tbsp. Peanut oil 

1 tbsp. Sesame oil

 1 tbsp. Sesame seeds


Put the rice vinegar, soy sauce, red wine vinegar, sugar, and mustard in a covered jar and mix well. Add the peanut oil as well as sesame oil slowly, continuously whisking it until smooth. Keep it aside. Cook the asparagus in boiling water and drain them. Place the asparagus in a large sized bowl. Sprinkle the salad dressing over them. Sprinkle sesame seeds and toss. Serve immediately. 


Pasta and Black Eyed Peas in Salad


6 ounces Cooked and drained small shell pasta

 1 can Rinsed and drained black eyed peas 

1 cup Sliced green onions 

¾ cup Diced, peeled cucumber 

¾ cup Diced tomato

 ¾ cup Diced green pepper

 1 small jalapeno pepper, finely chopped 

For Dressing:

 3 tbsp. Canola oil 

¼ cup Red wine vinegar 

1 tsp. Dried basil

 1 tsp. Hot pepper sauce 

1 tsp. Chili powder

 1 tsp. Sugar

 ½ tsp. Seasoned salt


Combine pasta, peas, green onion, cucumber, tomato, green pepper and jalapeno pepper together in the bowl. Mix the dressing and season it with salt. Sprinkle the dressing over the vegetable mixture. Toss it well. Served it chilled.


Spinach and Beetroot Salad 


 ½ pound Baby spinach, washed and dried 

1 cup Walnuts, chopped coarsely 

2 ½ tbsp. White sugar

 1/3 can pickled beets

 ¼ cup Cider vinegar

 ½ tsp. Garlic powder 

1 tsp. Chicken bouillon granules 

4 ounces Goat cheese, crushed 

½ tsp. Black pepper

 ½ tsp. Salt

 ¼ cup Vegetable oil 


Caramelize the walnuts in a sauce pan, by heating them along with some sugar on high heat. Process the beets with cider vinegar, garlic powder, bouillon granules, salt, rest of the sugar, and pepper in a food processor. Pour oil and mix it again until smooth. Combine the sugar coated walnuts and spinach and sprinkle the dressing into it. Sprinkle cheese and serve immediately.


 Potato Salad with Balsamic Vinegar 


 10 Red potatoes, boiled and cubed

 1 Onion, thinly sliced

 1 can Quartered artichoke hearts

 ½ cup Red peppers, roasted then diced 

1 can Black olives 

½ cup Balsamic vinegar

 1 tsp. Dried oregano

 1 tsp. Dried basil 

½ tsp. Mustard powder 

3 tsp. Olive oil 

2 tbsp. Fresh parsley 


Combine all the ingredients together in a bowl and toss well so that all the ingredients get coated with the vinegar. Refrigerate for 2-4 hours. Serve chilled.


Marinated Tomato Salad


 3 Tomatoes 

2 tbsp. Chopped onion

 1 tbsp. Fresh basil 

1 tbsp. Fresh parsley

 ½ clove Garlic 1/3 cup olive oil 

1/4 cup red wine vinegar

 1/4 tsp. pepper Salt to taste


Take a nice large dish and place the tomatoes on it. Take a covered jar and put the vinegar, olive oil, basil, parsley, minced garlic and pepper in it and shake it vigorously, so that all the ingredients get combined well. Season the mixture with a pinch of salt or as per your taste. Pour the mixture over the tomatoes. Cover it properly and refrigerate overnight or for a minimum of 4 hours. Served chilled. 


Tasty Broccoli Salad 


1 ½ pounds Fresh broccoli, cut into florets 

3 cloves Garlic

 2 tbsp. Lemon juice 

2 tbsp. Rice vinegar

 ½ tsp. Dijon mustard

 Red pepper flakes to taste

 1/3 cup Olive oil 

Salt and freshly grounded black pepper according to taste


Add some water to a pan and add some salt to it. Bring it to a boil and add the florets to it. Cook for about 5 minutes and drain. In a small bowl, add garlic, vinegar, lemon juice, mustard, oil and red pepper flakes and whisk them together vigorously. Season with salt and pepper. Pour it over the broccoli and toss well. Keep it at room temperature for 10 minutes and then refrigerate for 1 hour. Serve it cold. 


Corn Salad with Italian Dressing 


1 can Whole-kernel corn

 1 cup Fresh tomato, chopped finely 

1 cup Cucumber, peeled and chopped

 ½ cup Chopped celery 

½ cup Green or sweet red pepper

 2 Green onions

 ½ cup Italian salad dressing 


 Place the corn into a bowl and add vegetables to it one by one. Toss it well. Pour the bottled Italian salad dressing and toss again. Cover it and refrigerate for several hours. Serve chilled.


 Asparagus and Bell Pepper Salad 


1 ½ Fresh asparagus, trim off the ends and cut into small pieces

 2 Yellow bell peppers, de-seeded and sliced

 ¼ cup Almond slices, toasted

 1 Red onion

 3 tbsp. Dijon mustard

¼ cup Olive oil

½ cup Parmesan cheese

3 cloves Garlic minced

 2 tsp. Lime juice

2 tsp. Sugar

1 tsp. hot sauce Salad seasoning mix to taste


 Take a baking sheet and place the asparagus and bell peppers in a single layer. Sprinkle olive oil over the vegetables. Set 400 degrees F or 200 degrees C and preheat the oven. Place the baking sheet and roast it for 8-10 minutes. Turn the veggies occasionally. Cool and transfer the veggies in a large bowl. Add cheese, onion, roasted almonds. Whisk rest of the olive oil, mustard powder, sugar, hot sauce, lime juice, and salad seasoning. Sprinkle over the veggies and toss. Serve immediately. 


 Tomato and Basil Salad 


3 cups cooked rice

 1 Cucumber, de-seeded and cubed 

1 Red onion 

2 Tomatoes

 2 tbsp. Olive oil

 2 tbsp. Cider vinegar 

1 tsp. Fresh basil

 ¼ tsp. Pepper

 ½ tsp. Salt


Take a large bowl and place the rice, cucumber, onion, tomatoes and toss them together. In a covered jar, combine olive oil, cider vinegar, basil together and mix vigorously. Add salt and pepper to taste. Sprinkle over the rice mixture and toss well. Refrigerate for several hours before serving.


Colorful Garden Salad


 5 tbsp. Red wine vinegar 

3 tbsp. Grape seed oil

 1/3 cup Chopped fresh cilantro

 2 limes

 1 tsp. White sugar

2 cloves Garlic minced 

1 packet Frozen shelled green soybeans 

1 can Black beans

 3 cups Frozen corn kernels

 1 pint Cherry tomatoes divided into quarters

 4 Green onions thinly sliced

 ¾ tsp. Salt


 Whisk the vinegar, oil, lime juice, cilantro, garlic, sugar, and salt together in a covered jar or large bowl to form a homogenous mixture. Keep it aside. Cook the soybean till they become nicely tendered. Cook the corn for 1 minute. Drain soybean and corn from water and transfer to a large bowl. Add the dressing. Toss it gently. Add tomatoes, onion to the mixture and toss. Cover the mixture. Refrigerate 2 to 4 hours. Serve chilled. 


Mushrooms Salad


 1 pound Fresh mushrooms

 1 Onion, finely sliced and separated into rings Finely diced sweet red pepper, handful 

2/3 cup Tarragon vinegar

 ½ cup Canola oil 

1 tbsp. Sugar

 1 garlic clove minced

 Dash of hot pepper sauce

 1 ½ tsp. Salt 

2 tbsp. Water 


Add all the vegetables and other ingredients in a large bowl, except the red peppers, mushrooms and onion. Mix them well. Put mushrooms and onion to the mixture and toss gently till all the ingredients are evenly mixed. Cover the bowl and refrigerate overnight or 8 hours. Sprinkle red pepper over the salad before serving. 


Quinoa, Mint and Tomato Salad


1 ¼ cups Quinoa

1/3 cup Raisins

2 Tomatoes 

1 Onion finely chopped

 10 Radishes

 ½ Cucumber,

 1/2, diced

 2 tbsp. Sliced almonds slightly toasted

 ¼ cup Fresh mint chopped 

2 tbsp. Fresh parsley finely chopped

 1 tsp. Ground cumin

¼ cup Lime juice

2 tbsp. Sesame oil

2 ½ cups Water 

Salt to taste


Take a saucepan and add water and a pinch of salt to. Bring it to boil and add in the quinoa and raisins. Cover it and cook on simmer for 12-15 minutes. Remove it from heat and allow to cool. Drain quinoa and transfer to a bowl. In a medium sized bowl, combine onion, radish, cucumber, almonds, and tomatoes together. Toss it gently. Mix in the quinoa. Season it with spices, oil and herbs. Add salt to taste. Refrigerate for 2 hours. Serve chilled.


Sauerkraut Salad Recipe


1 can Sauerkraut washed and drained well

 1 cup Carrots grated 

1 cup Green pepper finely chopped

 1 jar Pimientos diced and drained

 1 cup Celery thinly chopped

 1 cup Onion thinly chopped

 ¾ cup Sugar

 ½ cup Canola oil 


 Combine all the ingredients in a large bowl and mix well. Cover the bowl with a lid and refrigerate overnight or for 8 hours. Serve chilled. 


Quick Cucumber Salad


4 tomatoes, sliced into 8 wedges 

2 large cucumbers nicely peeled and make fine slices 

¼ cup Chopped fresh cilantro 

1 large red onion, finely sliced

 1 fresh lime, juiced

 Salt to taste


 Place the sliced cucumbers, tomatoes, red onion, and cilantro in a large bowl and toss well. Add lime juice to the mixture and toss gently so that all the vegetables get coated with lime juice. Season the mixture with salt. Serve immediately or can be served after refrigeration. 


 Tomato Slices with Creamy Dressing


 1 cup Mayonnaise

 ½ cup Half-and-half cream 

6 Tomatoes, sliced

 1 Red onion cut thin into rings 

¾ tsp. Dried basil 

Few Lettuce leaves


Combine mayonnaise and half-and-half cream together and whisk well. Add half the basil. Cover the mixture and refrigerate. Take a plate and line it with the lettuce leaves. Arrange the slices of tomatoes and onion rings. Drip the chilled dressing over the salad. Sprinkle then rest of the basils. Serve immediately. 


Beet Salad Platter


 4 bunches Fresh small beets stems stripped off

 2 heads Belgian endive 

2 tbsp. Olive oil 

1 pound spring lettuce mix

 1 tbsp. Lemon juice 

2 tbsp. White wine vinegar

 1 tbsp. Honey 

2 tbsp. Dijon mustard

 1 tsp. Dried thyme

 ½ cup Vegetable oil 

1 cup Crumbled feta cheese 

Salt and pepper to taste 


 Lightly coat the beet with vegetable oil. Roast for approximately 45 minutes in preheated oven, at 450 degrees F or 230 degrees C. Peel the beet and cut into small cubes. Combine lemon juice, mustard, honey, vinegar, and thyme in a blender and process it. Gradually add olive oil while the blender is running. Add salt and pepper to taste. In a salad bowl, place spring lettuce, enough amount of dressing and mix it well. Arrange endive on a plate. Pile the green salad. Top it with beet cubes and feta cheese.


Chicken and Spinach Salad


 5 cups Chicken cooked and cubed

 2 cups Green grapes, cut into halves

 1 cup Snow peas

 2 cups Packed torn spinach 

2 ½ cups Celery thinly sliced

 7 0z. cooked Spiral pasta or elbow macaroni 

1 jar Marinated artichoke hearts

 ½ Cucumber

 3 sliced Green onions with tops Large spinach leaves, optional

 Orange slices, optional 

For Dressing:

 ½ cup Canola oil 

¼ cup Sugar 

2 tbsp. White wine vinegar

 1 tsp. Salt

 ½ tsp. Dried minced onion

 1 tsp. Lemon juice 

2 tbsp. Minced fresh parsley 


Mix the chicken, peas, spinach, grapes, celery, artichoke heart, cucumber, green onion and cooked pasta in a large bowl and toss. Cover it and refrigerate for a few hours. Mix the other remaining ingredients in a separate bowl and refrigerate in a covered container. Prepare the dressing just before serving the salad by combining all the ingredients and whisking it well. Mix the components and toss well and serve immediately.


German Cucumber Salad


 2 large German cucumbers, sliced thinly 

½ sliced Onions

 1 tsp. Salt 

½ cup Sour cream

 2 tbsp. White sugar

 2 tbsp. White vinegar

 1 tsp. Dried dill 

1 tsp. Dried parsley

 1 tsp. Paprika 


 Arrange cucumbers and the rings of onion in a dish. Season the vegetables with salt and keep aside for at least 30 minutes. Squeeze out excess juice from cucumbers after marinating. Mix sour cream, vinegar, dill, parsley, and sugar in a vinegar, dill, and parsley together in a bowl. Coat cucumber and onion slices in this dressing. Refrigerate overnight or at least for 8 hours. Just before serving, sprinkle paprika over the salad.


Colorful Citrus Salad with Unique Dressing


 1 can Mandarin oranges

¼ cup Fresh parsley finely chopped Leaf lettuce, optional 

½ Grapefruit peeled and sectioned 

½ small Cucumber 

1 small Tomato sliced

 ½ small Red onion

 ½ tsp. Brown sugar

 3 tbsp. French or Italian salad dressing 

1 tsp. Lemon juice

 1 pinch dried tarragon

 1 tsp. Dried basil

 ¼ tsp. Pepper


Place the oranges in a small bowl after draining its juice and keep aside. Reserve the juice. Take a small bowl and add parsley, basil, tarragon, salad dressing, lemon juice, orange juice, brown sugar, and pepper. Whisk the mixture until smooth. Place lettuce leaves on a plate. Arrange the fruits one by one. Drizzle the dressing over the fruits and serve. 


Potato, Carrot and Beet Salad


2 Beets, boiled and sliced 

4 Small potatoes, boiled and diced 

2 Small carrots, boiled and sliced

 3 Green onions, chopped 

3 Small dill pickles, diced 

¼ cup Vegetable oil

 2 tbsp. Champagne vinegar

 Salt to taste


Combine all the ingredients and toss well to blend the flavors. Refrigerate for a few hours and serve chilled. 


Spinach and Blackberry Salad


 3 cups Baby spinach, washed and drained from the water

 1 pint Fresh blackberries

 1 pint Cherry tomatoes

 1 sliced Green onion 

¼ cup finely chopped walnuts

 6 ounces Crumbled feta cheese 

½ cup Edible flowers

 Bacon dressing or balsamic vinegar as per choice


 Mix baby spinach, blackberries, cherry tomatoes, green onions, walnuts together by tossing them together. Add cheese and toss again. This salad tastes good; with or without any salad dressing. If you want to add a dressing, use bacon dressing or plenty amount of balsamic vinegar as per your choice. Before serving, top with any edible flower you like.


Vegetable Salad with Swiss Cheese


 1 cup Green onions, sliced 

1 cup Celery, sliced

 1 cup Green pepper 

1 cup Pimiento-stuffed olives

 6 cup Shredded lettuce 

1/3 cup Vegetable oil

 2 cup Shredded Swiss cheese

 2 tbsp. Red wine vinegar

 1 tbsp. Dijon mustard

 Salt & pepper to taste


 Combine the olives, onions, celery, and green pepper in a salad bowl and toss well. Whisk together the oil, mustard, vinegar in a small bowl. Season the dressing with salt and pepper. Sprinkle the dressing over the vegetables. Refrigerate overnight or several hours. Before serving, line the plate with lettuce leaves. Mix cheese with the vegetables. Place the salad on the lettuce. Top it with shredded cheese. Serve immediately. 


Tasty Carrot Salad


 2 pounds Carrots, peeled and cut into thin diagonal slices 

½ cup Flake of almonds 

1/3 cup Dried cranberries

 2 cups Arugula

 2 cloves of Garlic minced

 1 packet Crumbled Danish blue cheese 

1 tbsp. Cider vinegar 

¼ cup Extra-virgin olive oil 

1 tsp. Honey 

1-2 pinch Freshly grounded black pepper Salt to taste


 Combine the carrots, garlic, and almonds in a bowl. Add a little olive oil and mix it well. Add salt and pepper to taste. Transfer the mixture to a baking sheet and bake in the preheated oven for 30 minutes at 400 degrees F or 200 degrees C. Take them out when the edge turns brown and allow them to cool. Transfer the carrot mix in a bowl. Add honey, vinegar, cranberries and cheese and toss well. Mix arugula and serve immediately.


Marinated Vegetable Salad


 1 can tiny green peas, drained

 1 can French-style green beans, drained 

1 can White or shoe peg corn, drained 

1 medium Onion, thinly sliced

 ¾ cup finely chopped celery 

2 tbsp. Chopped pimientos 

½ cup White wine vinegar

 ½ cup Vegetable oil 

¾ cup Sugar 

½ tsp. Pepper

½ tsp. Salt


 Take a large bowl and combine peas, corns and beans. Add celery, onion and pimientos and toss the mixture well. Take a saucepan. Put all the remaining ingredients and cook on low flame. Stir continuously till the sugar gets dissolved. Pour the sauce over the vegetable mixture. Cover the bowl with a lid and refrigerate overnight. You can keep it for several days in the refrigerator. Serve chilled. 







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