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Salad recipes for dinner 

Hello Salad recipes lovers we will give  you easy salad recipes are tasty for lunches, summer cookouts, and dinner parties! Healthy and delicious, each one can double as a main or side dish!

Salad recipes for dinner
Salad recipes for dinner 

 Creamy Cucumber Salad 


9 cups Cucumbers, peeled and thinly sliced, 

8 Green onions, finely chopped

 ¼ tsp. Onion salt

 ¼ tsp. Garlic salt 

½ cup Yogurt

 ½ cup Low fat mayonnaise

 ¼ tsp. Pepper 

2 drops Hot pepper sauce

 ¼ cup Evaporated milk 

¼ cup Cider vinegar 

¼ cup Sugar


Take a large bowl. Place the cucumber, green onions, onion salt, garlic salt, and yogurt in a bowl and mix it well. Combine mayonnaise, pepper, pepper sauce, milk, vinegar, sugar and form a homogenous mixture. Spread the dressing over the cucumber mixture. Toss it well so that all the veggies get coated with the dressing. Refrigerate the salad for 4 hours. Serve it chilled.


 Bacon and Broccoli Salad


 1 head broccoli, sliced into bite size pieces

 10 slices Bacon 

¼ cup Red onion, finely chopped

 ½ cup Raisins 

3 tbsp. White wine vinegar 

1 cup Mayonnaise

 1 cup Sunflower seeds

 2 tbsp. White sugar, 


 Take a large skillet. Cook the bacon till it gets evenly brown. Crumble and keep it aside. Place the broccoli, raisins and onion in a bowl and toss the mixture. Take a small bowl and whisk together the mayonnaise, vinegar, and sugar. Transfer it to the broccoli mixture and toss. Refrigerate for two hours. Before serving, add bacon and sunflower seed.


Vegetables and Corn Bread Salad 


1 cup Corn bread, coarsely crumbled

 1 can Whole kernel corn, drained

 ½ cup Onion, chopped

 ½ cup Cucumber, chopped

 ½ cup Broccoli, chopped

 ½ cup Green pepper and sweet red pepper, chopped finely 

½ cup Seeded tomato, chopped 

½ cup Peppercorns Ranch salad dressing 

Salt & pepper to taste

 Lettuce leaves


 Take a large bowl. Add the corn bread and veggies. Toss the mixture. Sprinkle salad dressing over the mixture. Add salt and pepper according to your taste. Toss it again. Cover the mixture and refrigerate it for a minimum of 4 hours. Put the salad on the lettuce leaves and serve. 


 Bean and Vegetable Salad 


2 cans whole kernel corn, drained

 1 can black beans, rinsed and drained

 8 green onions, finely chopped 

2 jalapeno peppers, de-seeded and finely chopped 

1 green bell pepper, thinly sliced 

1 avocado, peeled and diced 

1 jar pimentos

 3 tomatoes, sliced

 1/2 cup Italian salad dressing 

1/2 tsp. garlic salt 

1 cup chopped cilantro 

1 lime, juiced


Mix the black beans and corn in a large bowl. Add green onions, bell pepper, jalapeno peppers, pimentos, avocado, and tomatoes and toss the mixture. Add cilantro, lime juice and Italian dressing over the mixture. Add garlic salt for seasoning. Toss it well. Serve it chilled.


Corn and Olive Salad 


 1 packet Frozen corn 

3 Hard-cooked eggs 

½ cup Mayonnaise

 1/3 cup Pimiento-stuffed olives

 2 tbsp. Chives, minced 

½ tsp. Chili powder

 ¼ tsp. Ground cumin 

1/8 tsp. Salt 


 Combine the corn, sliced eggs and olives in a large bowl. Mix the mayonnaise and other ingredients for seasonings in a medium sized bowl. Add the mayonnaise to the corn mixture. Stir it well so that all the vegetables and corn get coated with the mayonnaise. Cover the bowl. Refrigerate it for 2 hours. Serve chilled. 


Corn Salad 


 6 Corns, husked, washed and drained 

3 large Tomatoes 

1 Onion, thinly sliced 

¼ cup basil, minced 

2 tbsp. White vinegar 

¼ cup Olive oil 

Salt & pepper to taste 


Cook the corns in a pan of boiling water and drain them and keep aside to cool. Cut the kernels off the cob. Take a large salad mixing bowl. Mix corn, basil, onion, tomatoes, vinegar, salt and pepper, and oil. Toss it well. Served chilled.


Fresh Hungarian Salad


 1 package frozen mixed vegetables, defrosted

 1 cup cauliflowers

 1/2 cup sliced green onions 

1/2 cup sliced pimiento-stuffed olives

 1/4 cup canola oil

 3 tbsp. white vinegar 

1/4 tsp. pepper 

1 tsp. garlic salt


Combine frozen vegetables, cauliflower, onion, and olives in a large bowl. Blend the oil, garlic salt, vinegar, and pepper in the blender. Pour the salad dressing over the vegetable mixture. Toss it well. Refrigerate for 2 hours before serve. Serve it in a nice bowl. 


A perfect mixture of tomato, cucumber and onion Salad


 2 large cucumber, halved and de-seeded 

1/3 cup red wine vinegar

 1 tbsp. white sugar

 1 tsp. salt 

3 large chopped tomatoes 

2/3 cup coarsely chopped red onion


Combine all the ingredients together and refrigerate overnight. Serve chilled. 


Classic Cucumber Salad 


 2 large cucumbers, peeled and sliced 

1 large sweet onion, sliced 

2 tsp. salt

 ¼ cup minced carrot

 1/3 cup of vinegar 

1 tsp. ground ginger

 5 tsp. white sugar 

¼ tsp. coarse black pepper 


Combine all the ingredients together and let the cucumber marinate in the fridge overnight. Serve chilled.