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  Salad recipes for lunch are kind of many salad recipes kinds needed. For this reason today we will show you some propositions  about this kinds of recipes .

   Also Salad recipes for lunch should be very easy to make . In this article we will giving  to you the ingredients with the method to prepare them Directly so let's go ! Our sweet Salad lovers 

Salad recipes for lunch
Salad for lunch 

Roasted Colorful Corn Salad for lunch


 8 Fresh corn in husks

1 Red Bell pepper, diced

 1 Green bell pepper, diced

 1 red Onion, chopped 

1 cup Chopped fresh cilantro

 ½ cup Olive oil

 4 cloves of Garlic, crushed then minced

 3 Limes

 1 tsp. White sugar

 Salt & pepper to taste

1 tbsp. hot sauce


 Take a large pot and place the corn in it. Pour in water and soak the corn for 15 minutes. Remove the silks from the husks of the corn and keep aside. Take a grille and preheat it at high temperature. Place the corn over the grill and cook for 20 minutes. Turn them occasionally. Allow to cool and discard the husks. Take a blender and pour the olive oil, lime juice, hot sauce in it and give it a whirl. Add in the cilantro, garlic, sugar, salt, and pepper. Blend to form a smooth mixture. Drizzle over the corn. Serve immediately.


Creamy Cucumber Salad for lunch 


3 Cucumbers, peeled and thinly sliced

 1 Onion, sliced 

2 cups Water

 ¾ cup Heavy whipping cream 

¼ cup Cider vinegar Minced fresh parsley, optional

 ¼ cup Sugar

 ½ tsp. Salt 


Add water and salt the cucumber and onions, and allow to soak for at least 1 hour. Drain excess water. Whisk together the cream and vinegar in a bowl until smooth. Add the marinated cucumbers and onion. Mix well to coat evenly. Refrigerate for few hours. Before serving, sprinkle parsley. 


Marinated Mushroom and Tomato Salad for lunch 


 12 ounces Cherry tomatoes, halved 

1 package Fresh mushrooms

 2 sliced green Onions 

¼ cup Balsamic vinegar

 1/3 cup Vegetable oil 

1 ½ tsp. White sugar

 ½ tsp. Ground black pepper

 ½ tsp. Salt 

½ cup Chopped fresh basil 


 In a bowl, whisk the balsamic vinegar, oil, pepper, salt and sugar to form a homogenous mixture. Take another large bowl and mix the tomatoes, onions, mushrooms, and basil together. Toss well. Add the dressing and evenly coat the vegetables. Cover the bowl and refrigerate 3-5 hours. Serve chilled.


Bean Salad for lunch  


 1 can Kidney beans, washed and drained 

1 can Garbanzo beans or chickpeas, washed and drained 

1 can Green beans

 1 can Wax beans, drained 

¼ cup Julienne from green pepper

 8 green Onions, sliced

 ½ cup Cider vinegar

 ¼ cup Canola oil 

¾ cup Sugar 

½ tsp. Salt


 Combine the beans together in a large bowl. Add the green pepper and onions to the beans. In a covered jar whisk the cider vinegar, sugar, oil, and salt to form smooth dressing. Let the sugar completely dissolve in the dressing. Drizzle over the bean mixture and toss well. Cover the mixture and refrigerate overnight.


Beet Salad for lunch with Garlic 


6 Beets, boiled, peeled and sliced 

3 tbsp. Olive oil

 2 tbsp. Red wine vinegar

 2 cloves of Garlic

 Salt to taste 

Green onion slices, few for garnish 


Combine all the ingredients in a bowl and toss well. Serve immediately.


Marinated Corn salsd for lunch 


 1 cup Frozen corn

 2 green Onions, thinly sliced 

1 tbsp. Chopped green pepper

 1 Leaf lettuce, optional

 ¼ cup Mayonnaise 

2 tbsp. Lemon juice

 ¾ tsp. Ground mustard

 ¼ tsp. Sugar

 1-2 pinch Freshly grounded pepper 


 Mix the mayonnaise with the lemon juice, mustard powder, and sugar together in a large bowl. Whip it well until smooth. Add corn, green pepper, onions, to the mayonnaise. Season the mixture with salt and pepper. Cover and chill it in the refrigerator overnight or at least 4-5 hours. Before serving, line the plate with lettuce and place the salad over it.


 Pea Salad  for lunch 


 8 slices Bacon

 1 packet Frozen green peas, thawed and drained 

½ cup chopped Celery

 ½ cup chopped Green onions 

2/3 cup Sour cream

 1 cup Chopped cashews 

Salt and pepper to taste


Put bacon in a large pan and cook it over medium or medium high flame till both the sides get browned. Drain extra oil with a paper towel and crumble the bacon. Keep it aside. Mix celery, peas, scallions and sour cream together in a medium sized bowl. Toss well with a gentle hand. Add cashews and bacon into the salad just before serving. Serve immediately. 


 Turnip Salad for lunch 


 ¼ cup Sweet red pepper, chopped 

4 cups Shredded peeled turnips

 ¼ cup Green onions ¼ cup Mayonnaise 

1 tbsp. Vinegar 

2 tbsp. Sugar

 ¼ tsp. Pepper

 ¼ tsp. Salt 


 Take a bowl. Mix red pepper, onions and toss. Take another bowl for preparing the dressing. Mix mayonnaise, vinegar, sugar, salt and pepper and whisk it well. Pour the mixture over the vegetable and toss well. Take turnips in a bowl add this mixture to the turnip and mix well. Refrigerate the vegetable overnight or for several hours. More marinating will incorporate more taste. Serve chilled.


 Apple and Avocado Salad for lunch 


1 packet Baby greens

 ¼ cup Red onions, chopped

 ½ cup Chopped walnuts

 1/3 cup Crumbled blue cheese 

2 tsp. Lemon zest

 1 Apple, peeled, cored and sliced 

1 Avocado, peeled, pitted and diced

 4 Mandarin oranges, juiced 

½ Lemon, juiced 

1 clove of Garlic minced 

2 tbsp. Olive oil 

Salt to taste 


 Mix the baby greens, walnuts, red onions, blue cheese, and lemon zest together in a bowl. Toss the mixture well. Whisk vigorously the mandarin orange juice, lemon zest, lemon juice, minced garlic, olive oil. Season the mixture with salt. Pour over the salad and mix. Add the apple and avocado to the bowl and toss just before serving the salad. 


Corn, Bean, Onion Salad for lunch 


1 can whole kernel corn, washed and drained

 1 can tiny peas wash and drained

 1 can Green beans, drained 

1 jar Pimientos, drained 

1 cup Finely chopped celery

 1 Onion, finely chopped 

1 Green pepper, finely chopped

 1 cup Sugar 

½ cup Cider vinegar

 ½ cup Canola oil

 1 tsp. Salt 

½ tsp. Pepper 


 Take a large salad bowl and combine the onion, green pepper, celery together. Keep it aside. Take a sauce pan and pour the vinegar, oil, sugar, salt and pepper and bring it to a boil. Remove from heat and allow the mixture to cool. Drizzle over the vegetables and toss well to evenly coat the veggies. Refrigerate several hours or overnight. Served chilled. 


 Italian veggie Salad for lunch 


1 can Artichoke hearts, drained and quartered

 5 cups Romaine lettuce, rinsed, dried, and chopped 

1 Red bell pepper, cut into strips

 1 Carrot

1 Red onion, thinly sliced

 ¼ cup Black olives

 ¼ cup Green olives

 ½ Cucumber 

2 tbsp. Grated Romano cheese 

1 tsp. Chopped fresh thyme 

½ cup Canola oil 

1/3 cup Tarragon vinegar 

1 tbsp. White sugar 

½ tsp. Dry mustard 

2 cloves of Garlic minced 


 Take a medium container with tight lid. Pour canola oil, vinegar, dry mustard, sugar, thyme, and garlic. Cover the container and whisk vigorously to form a smooth mixture. Transfer the mixture to a bowl and place artichoke hearts in it. Refrigerate and let it marinate overnight. Take a large bowl and combine the lettuce, carrot, red bell pepper, red onion, olive, cucumber, and cheese together. Toss gently. Add salt and pepper to season. Mix it with the artichokes. Allow to marinade for four hours. Serve chilled.


 Seafood Pasta Salad for lunch 


 1 package tricolor pasta 

3 stalks celery

 1 pound imitation crabmeat

 1 cup frozen green peas

 1 cup mayonnaise

 ½ tbsp. white sugar

 2 tbsp. white vinegar

 3 tbsp. milk

 1 tsp. salt

 ¼ tsp. ground black pepper


Boil a large pot of salted water, add pasta and cook for 10 minutes. When pasta is boiling, add the green peas and crabmeat. In a large bowl, mix the other mentioned ingredients and keep aside for some time. Mix in the peas, crabmeat and pasta. Serve immediately. 


Grilled Vegetable Salad for lunch 


 1 pound trimmed fresh asparagus 

2 zucchini, halved lengthwise and end are trimmed 

2 yellow squash

 1 large sliced red onion 

2 red bell peppers, halved and seeded.

 ½ cup extra virgin olive oil 

¼ cup red wine vinegar 

1 tbsp. Dijon mustard

 1 clove minced garlic

 Salt and ground black pepper to taste 


Heat and grill the vegetables for 15 minutes and then remove vegetables from grill and chop them into small pieces. Add other ingredients and toss the salad so that all the spices are well mixed. Serve immediately. 


Delicious summer corn salad for lunch 


 6 ears husked and totally cleaned corn 

3 large chopped tomatoes 

1 large chopped onion

 ¼ cup chopped fresh basil

 ¼ cup olive oil 

2 tbsp. white vinegar 

Salt and pepper 


Take a large pot, put water and salt and boil it. Cook corn in that boil water then add all the ingredients listed. Toss the mixture well and refrigerate. Serve chilled. 


 Crunchy Pea Salad for lunch with caramel


 8 slices bacon

 1 package dried frozen green peas 

½ cup chopped celery

 ½ cup chopped green onions

 2/3 cup sour cream

 1 cup chopped cashews

 Salt and pepper according to your taste


Cook bacon in a pan over medium heat until browned. Mix the other ingredients, except for the cashews in a bowl. Finally add bacon and cashews over the mixture. Toss well and serve immediately. 


Black Bean Magic Salad for lunch


 1 can rinsed and drained black beans 

2 dried cans of kernel corn

 8 chopped green onions

 2 seeded and minced jalapeno peppers

 1 chopped green bell pepper 

1 peeled, pitted and diced avocado. 

1 jar pimentos 

3 seeded and chopped tomatoes

 1 cup chopped fresh cilantro

 1 lime juiced

 ½ cup Italian salad dressing 

½ tsp. garlic salt


Take a large bowl and put all ingredients in it. Toss it well so that they mix well. Serve immediately.


Yummy Greek Salad for lunch 


3 large ripe chopped tomatoes

 2 peeled and chopped cucumbers 

1 small chopped red onion 

¼ cup olive oil

 4 tsp. lemon juice

 ½ tsp. dried oregano

 Salt and pepper according to taste

 1 cup crumbled feta cheese

 6 black Greek olives, pitted and sliced 


Take a medium sized bowl and mix the tomatoes, cucumber and onion very well and leave that mixture for five minutes. Sprinkle oil, lemon juice, oregano, salt, pepper, feta cheese and olives over the mixture. Toss and serve immediately.


.Amazing Thai Cucumber salad for lunch 


3 large peeled cucumbers that must cut into 

¼ inch slices and seeds are to be removed 

1 tbsp. salt

 ½ cup white sugar

 ½ cup rice wine vinegar

 2 jalapeno chopped peppers 

¼ cup chopped cilantro

 ½ cup chopped peanuts


Combine all the ingredients in a large mixing bowl and toss well. Season according to taste and serve chilled.


High protein tomato basil salad for lunch 


4 large ripe sliced tomatoes 

1 pound fresh mozzarella sliced cheese

 1/3 cup fresh basil

 3 tbsp. extra-virgin olive oil Fine sea salt 

Fresh ground black pepper 


On a plate alternate and overlap tomato and mozzarella slices. Finally put some sprinkle of olive oil, fine sea salt and pepper over it. Serve fresh, topped with the basil leaves. 


 Quick Cucumber Avocado salad for lunch 


 2 medium cubed cucumbers

 2 cubed avocado

 4 tbsp. chopped fresh cilantro

 1 clove minced garlic

 2 tbsp. chopped green onion 

¼ tsp. salt Black pepper

 ¼ large lemon

 1 lime


 Take the cucumbers, avocado and cilantro mix them well. Finally add pepper, lemon, lime, onion and garlic. Toss it well. Serve immediately.


Mouth Watering Orzo and Tomato Salad for lunch with Feta Cheese 


1 cup uncooked orzo pasta 

¼ cup pitted green olives

 1 cup diced feta cheese

 3 tbsp. chopped fresh Presley 

1 ripe chopped tomato

 ¼ cup virgin olive oil 

¼ cup lemon juice 

Salt and pepper


Cook orzo according to the manufacturer’s instructions. Take a bowl and mix the orzo, olives, parsley, dill and tomato very well. Finally put salt, pepper and on top add feta cheese. Serve immediately.


English Cucumber and Tomato Salad for lunch 


8 Roma or plum tomatoes

 1 English cucumber, peeled and cubed

 1 cup Jicama, peeled and thinly chopped

 1 small Yellow bell pepper 

½ cup Red onion, cubed

 3 tbsp. Lemon juice 

3 tbsp. extra virgin olive oil 

1 tbsp. Dried parsley

 1-2 pinch of Pepper


 Combine together the tomatoes, bell pepper, cucumber, jicama, and red onion in a bowl. Toss well. Pour olive oil, lemon juice and coat the mixture. Sprinkle the parsley and toss. Season it with salt and pepper. Serve immediately or chilled. 


Grandma’s Eggplant Salad for lunch 


1 Eggplant

 4 Tomatoes, cubed

 3 Eggs, hard-boiled, cubed 

1 Onion, thinly chopped 

½ cup French salad dressing

 ½ tsp. Pepper Salt, for seasoning, optional


 Wash eggplant and cut it half lengthwise. Take a baking dish and grease it with olive oil. Arrange the eggplants cut side down in the greased baking dish. Bake for 30-40 minutes at 350 degrees F. Take it out and allow to cool. Peel the eggplant. Cut them into small cubes. Take a large bowl and transfer the eggplant to it. Add onion, tomatoes, eggs, dressing, pepper and salt. Toss well. Freeze at least 1 hour in the refrigerator and serve.


 Carrot, Bacon and Broccoli Salad for lunch 


2 heads Fresh broccoli, chopped

 ½ pound Bacon 

1 bunch Green onions, chopped

 ½ cup Shredded carrots 

½ cup Raisins, optional

 1 cup Mayonnaise

 ½ cup Distilled white vinegar 

1-2 pinch Pepper Salt to taste 


Cook bacon in a large, deep pan over medium high flame until brown. Drain and crumble. Combine the broccoli, green onions, carrots and bacon in a large bowl. Add salt and pepper. Toss properly. Take a small container or bowl and put the mayonnaise and vinegar and whisk. Transfer the dressing to the vegetable mixture. Coat the vegetables with a gentle hand. Refrigerate at least 1 hour and serve.


 Cucumber and Tomato Salad with Sour Cream for lunch 


 3-4 Cucumbers, peeled and cut slices

 2 Lettuce leaves, for decoration, optional

 5-7 Slices of tomatoes, 

1 Onion, thinly sliced into rings 

1 tbsp. Minced chives

 ½ cup Sour cream

 2 tbsp. White vinegar 

½ tsp. Dill seed ¼ tsp. Pepper Pinch of sugar

 1 tsp. Salt 


 Place the cucumber slices in a bowl and sprinkle salt. Marinate for 3-4 hours in the refrigerator. Take out the cucumber and wash. Drain all the liquid and transfer in a large salad bowl. Add onion and keep aside. Take a small bowl and combine vinegar, sour cream, chives, dill seed, pepper and sugar in it. Whisk the mixture and pour it over the cucumber mixture. Toss gently. Arrange the plate nicely with lettuce and tomato. Serve immediately.


Tomato Flavored Tortellini Salad for lunch 


1 pound Rainbow tortellini pasta

 3 Plum tomatoes cut into halves

 3 ounces Hard salami, diced 

2/3 cup Sliced celery

 ¼ cup Sliced black olives 

½ cup Red bell pepper

 1 tbsp. Red onion, diced 

1 tbsp. Tomato paste

 1 clove of Garlic minced

 3 tbsp. Red wine vinegar 

3 tbsp. Balsamic vinegar

 2 tsp. Dijon mustard

 1 tsp. Honey

 1/3 cup Olive oil 

1/3 cup Vegetable oil

 ¾ cup Shredded provolone cheese

 ¼ cup Chopped fresh parsley

 1 tsp. Chopped fresh rosemary

 1 tbsp. Lemon juice 

Pepper & salt to taste 


Cook pasta according to the instructions on the packet. Pour cold water and drain. Keep it aside. Using a broiler, broil the tomatoes until the skin becomes partially blackened. Now process tomato in the blender. Add the tomato paste, vinegars, garlic, honey and mustard and blend again. Gradually add olive oil and vegetable oil and blend until smooth. Add salt and pepper. Combine pasta with all the vegetables, herbs, salami, and lemon juice in a bowl. Pour the dressing and toss well. Serve. 


Broccoli and Bacon in Mayonnaise Dressing


1 bunch Broccoli, cut into florets 

½ small Red onion, finely chopped 

1 cup Shredded mozzarella cheese 

8 Bacon strips, cooked and crumbled 

½ cup Mayonnaise

 1 tbsp. White wine vinegar 

¼ cup Sugar


Put broccoli, cooked bacon, onion, and cheese in a large salad bowl. Toss with a gentle hand. Cover and set it aside. Mix mayonnaise, vinegar and sugar in a small container. Whisk continuously till the sugar melts and forms a smooth mixture. Pour the dressing over the broccoli mix and coat evenly. Serve immediately.


 Chicken Salad with Cucumber Cream for lunch 


 2 cans Chicken chunks, drained from its juice

 1 cup Seedless green grapes cut into halves 

½ cup Chopped pecans or almonds

 ½ cup Chopped celery

 1 can Mandarin oranges, drained 

¾ cup Creamy cucumber salad dressing 


 Take a large, deep salad bowl. Transfer the chicken, celery, grapes, oranges and pecans or almond as per your choice. Toss gently. Add cucumber salad dressing. Coat the chicken and vegetable mixture evenly with the creamy dressing. Serve immediately. 


Vegetables with Horseradish Dressing salad for lunch 


 ¾ cup Cauliflower florets 

¼ cup Cucumber 

¼ cup Chopped seeded tomato 

2 tbsp. Sliced radishes 

1 tbsp. Sliced green onions

 2 tbsp. Diced celery 

¼ cup Cubed American cheese 

For Dressing: 

2 tbsp. Mayonnaise

 1-2 tbsp. Sugar 

1 tbsp. Prepared horseradish 

1/8 tsp. Pepper 

¼ tsp. Salt 


Mix the cauliflower, cucumber, tomato, celery, radish, green onion, and cheese together in a large bowl. Keep it aside. Take a small bowl. Mix mayonnaise, sugar, horseradish until the sugar melt and forms a smooth mixture. Pour the dressing over the vegetables and toss well. Refrigerate for 1-2 hours. Serve chilled. 


Sweet Pea and Pasta Salad for lunch 


 1 cup Macaroni

 2 cups Frozen green peas 

3 Eggs 

3 green Onions, chopped 

2 stalks Celery, chopped 

¼ cup Ranch salad dressing 

1 tsp. White sugar 

2 tsp. White wine vinegar 

2 Sweet pickles 

1 cup Shredded cheddar cheese

 ¼ Freshly grounded black pepper


Cook pasta in the boiling water. Add a pinch of salt in it. When done, rinse it with cold water and drain. Take a saucepan and fill it with cold water. Add eggs and bring it to a boil. Remove from flame and cover. Let the eggs stand in warm water for 10-15 minutes. Take the eggs out of warm water and allow to cool. Peel the skin and chop. Take a small bowl and combine salad dressing, vinegar, and sugar. Whisk well and season with salt and freshly grounded black pepper. Combine the pasta, eggs, vegetables and cheese. Pour dressing and toss. Serve chilled.


Colorful Pepper Salad for lunch 


1 Green pepper, julienned 

1 Sweet yellow pepper, julienned

 1 Sweet red pepper, julienned

 1 Purple pepper, julienned 

1 Red onion, julienned

 1/3 cup Vinegar 

¼ cup Canola oil 

1 tbsp. Sugar 

1 tbsp. Minced fresh basil 

¼ tsp. Salt Dash of pepper 


Take a large bowl and combine all the peppers and toss it well. Add onion and toss again. Take another bowl and combine the remaining ingredients and whisk the mixture vigorously. Drizzle the dressing over the pepper and onion mixture. Toss nicely to coat the veggies. Cover the mixture and put it in the refrigerator overnight. Serve chilled. 


Chicken, Sun-Dried Tomato and Pinenut Salad with Cheese for lunch 


1 loaf of Italian bread, cubed

 8 Grilled chicken strips

 ½ cup Pine nuts

 1 cup Sun-dried tomatoes 

4 green onions cut into 

1/2-inch pieces

 2 packages mixed salad greens

 3 tbsp. extra virgin olive oil 

½ tsp. Salt 

½ tsp. freshly ground black pepper 

1 tsp. Garlic powder

 8 ounces feta cheese, crumbled

 1 cup Balsamic vinaigrette


Mix the Italian bread and olive oil. Season it with salt, garlic powder, and salt. Put the mixture in a single layer in the greased 9x13 inch baking dish. Place it in the preheated broiler and broil until it turns brown and toasted. Take it out and allow to cool. In a baking sheet line the pine nuts and place it in the bottom rack of the broiler oven and toast carefully. In a small bowl, take hot water and soak sun-dried tomatoes in it until soft. Slice the tomatoes. In a salad bowl, mix all the green veggies; add tomatoes, pine nuts, croutons, grilled chicken, vinaigrette and cheese. Toss well. Serve. 


Mozzarella and Tomato Salad for lunch 


 ¼ cup Red wine vinegar

 1 clove Garlic minced 

2/3 cup Olive oil 

1 pint Cherry tomatoes halved

 1 ½ cups Cubed part-skim mozzarella cheese

 ¼ cup Chopped onion 

3 tbsp. Minced fresh basil Pepper to taste

 ½ tsp. Salt 


Take a small sized bowl. Add vinegar, minced garlic, salt and pepper and mix until the salt dissolves. Add the oil and whisk the mixture until smooth. In a large bowl, add tomatoes, cheese, onion, basil and mix it with a gentle hand. Add the dressing and toss well. Cover the bowl and put it in the refrigerator for 1 to 2 hours. Stir occasionally. Serve chilled. 




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