Salad Recipes

Make an easy salad with three of your 5-a-day. Halloumi with juicy pomegranate seeds and the crunch of pumpkin seeds is a moreish combination Prep: 15 mins  Cook: 2 mins  Serves 2 Ingredients 1 medium red onion, halved and thinly sliced 2 tbsp apple cider vinegar 2 oranges 4 handfuls rocket leaves 2 cooked beetroots, chopped drop rapeseed oil, for frying 80g thinly sliced halloumi, slices halved 80g pomegranate seeds 2 tbsp pumpkin seeds handful mint leaves few sprigs dill, chopped Tip Sign up to our Healthy Diet Plan This recipe is part of our free Healthy Diet Plan. Sign up today and we’ll send you seven days of triple-tested, nutritionally-optimised recipes, plus expert tips to help you look and feel your very best. Method Put the sliced onion in a bowl, add the vinegar and toss well. Cut the peel and pith from the orange then segment over the onion bowl to make sure that you catch any juice. Pile the rocket onto plates and dot over the beetro...

 Recipe by: ANGL8277 This is an attractive and zesty all in one dish. It's full of veggies and chicken, and loaded with flavor. A quick fix for a long day. If desired, top with shredded cheese and tortilla chips Ingredients 40m 4servings 311 cals     2 skinless, boneless chicken breast halves     1 (1.27 ounce) packet dry fajita seasoning, divided     1 tablespoon vegetable oil     1 (15 ounce) can black beans, rinsed and drained     1 (11 ounce) can Mexican-style corn     1/2 cup salsa     1 (10 ounce) package mixed salad greens     1 onion, chopped     1 tomato, cut into wedges Directions Prep     10 m Cook     30 m Ready in 40 m     Rub chicken evenly with 1/2 the fajita seasoning. Heat the oil in a skillet over medium heat, and cook the chicken 8 minutes on each side, ...

This is a salad that everyone seems to love. I always get lots of compliments on this recipe and it is just a pleasing taste that seems to suit everyone.   4 h 30 m   10 servings    390 cals      Ingredients . 4 cups uncooked elbow macaroni  . 1 cup mayonnaise . 1/4 cup distilled white vinegar  . 2/3 cup white sugar          Domino Premium Pure Cane Sugar Granulated  . 2 1/2 tablespoons prepared yellow mustard  . 1 1/2 teaspoons salt . 1/2 teaspoon ground black pepper  . 1 large onion, chopped  . 2 stalks celery, chopped  . 1 green bell pepper, seeded and chopped  . 1/4 cup grated carrot (optional)  . 2 tablespoons chopped pimento peppers (optional)   Directions Prep  20 m Cook  10 m Ready In 4 h 30 m 1. Bring a large pot of lightly salted water to a boil. Add the macaroni, and cook until tender, about 8 minutes. Ri...

This is a wonderful-tasting egg salad sandwich that you will definitely devour. It's really good on rye. 35 m                 4 servings                            344 cals Prep 10 m Cook 15 m Ready In 35 m Ingredients . 8 eggs 1/2 cup mayonnaise        Kraft Mayo Mayonnaise Real Mayo  . 1 teaspoon prepared yellow mustard  . 1/4 cup chopped green onion . salt and pepper to taste  . 1/4 teaspoon paprika   Directions 1. Place egg 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 from hot water, cool, peel and chop. 2. Place the chopped eggs in a bowl, and stir in the mayonnaise, mustard and green onion. Season with salt, pepper and paprika. Stir and serve on your favorite bread or crackers. ...

It is a great go-to recipe because I always have the ingredients in my pantry. All the colors and flavors of the tomatoes, artichokes, basil and olives make this a tasty and vibrant dish. Prep: 10 min   Cook: 6 min Yield: 4 servings Level: Easy Ingredients 3 cups 1 1/2-inch-cubed whole-wheat bread One 10-ounce package frozen artichoke hearts, thawed (about 2 cups) 2/3 cup extra-virgin olive oil, plus more for drizzling 1/2 teaspoon salt, plus more for seasoning 1/2 teaspoon freshly ground black pepper, plus more for seasoning 3 large red tomatoes, cut into wedges (about 2 pounds) 1 cup pitted black olives, halved 3/4 cup chopped fresh basil leaves (about 1 bunch) 1/4 cup white wine vinegar Directions Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Drizzle the bread and artichoke hearts with olive oil and season with salt and pepper. Grill the bread and artichokes until golden brown at the edges, about 6 minutes total, turning ...

When you feel like serving something extraordinary, you will be glad you have this Mixed Fruit Creole Salad on hand! A never-before combination of rice, nuts, coconut and multi-colored, multi-flavored fruits come together with a unique dressing, which features ingredients like Tabasco sauce and mayonnaise that you would not commonly associate with fruits! However, you have to try it to experience the magic unfurl as the sweet and tangy flavors of the fruits blend contrastingly with the spicy yet creamy dressing. Prep  Time: 20 mins    Makes 8 servings  Ingredients .  3/4 cup chilled sliced bananas .  1 cup chilled finely chopped apples .  1/4 cup chilled sliced green grapes .  1/2 cup chilled canned chopped pineapple .  1 tbsp lemon juice .  2 tbsp finely chopped walnuts (akhrot) .  2 tbsp grated fresh coconut .  2 cups cooked rice .  salt to taste       To Be Mixed Into A Dressing ....

Recipe by: Dayna A delicious pasta, meat and cheese combination with a homemade dressing. It serves a crowd and is great for a picnic Ingredients 1h 35m 12servings 451 cals     1 pound seashell pasta     1/4 pound Genoa salami, chopped     1/4 pound pepperoni sausage, chopped     1/2 pound Asiago cheese, diced     1 (6 ounce) can black olives, drained and chopped     1 red bell pepper, diced     1 green bell pepper, chopped     3 tomatoes, chopped     1 (.7 ounce) package dry Italian-style salad dressing mix     3/4 cup extra virgin olive oil     1/4 cup balsamic vinegar     2 tablespoons dried oregano     1 tablespoon dried parsley     1 tablespoon grated Parmesan cheese     salt and ground black pepper to taste Directions Prep  ...

Recipe by: Karen L. Baker A healthy and tasty chicken salad with a fruity twist - great on a croissant or in a honey pita. Note: This salad is best if eaten the day after preparation. This allows the ingredients time to mingle, giving a fuller flavor. If desired, use nonfat mayonnaise. Ingredients 45m  8servings  229 cals     4 skinless, boneless chicken breast halves - cooked and diced     1 stalk celery, diced     4 green onions, chopped     1 Golden Delicious apple - peeled, cored and diced     1/3 cup golden raisins     1/3 cup seedless green grapes, halved     1/2 cup chopped toasted pecans     1/8 teaspoon ground black pepper     1/2 teaspoon curry powder     3/4 cup light mayonnaise Directions Prep     45 m Ready in 45 m     In a large bowl combine the chicken, cele...

Recipe by: ohines A refreshing light pasta salad with a delicious Asian flair. Great for a summer cookout or picnic. Tastes great right away, and even better if you can allow it to marinate for a while. Ingredients 30 m 10 servings 349 cals 1/4 cup sesame seeds  1 (16 ounce) package bow tie pasta  1/2 cup vegetable oil  1/3 cup light soy sauce  1/3 cup rice vinegar  1 teaspoon sesame oil  3 tablespoons white sugar  1/2 teaspoon ground ginger  1/4 teaspoon ground black pepper  3 cups shredded, cooked chicken breast meat  1/3 cup chopped fresh cilantro  1/3 cup chopped green onion Directions Prep    20 m Cook   10 m Ready In  30 m Heat a skillet over medium-high heat. Add sesame seeds, and cook stirring frequently until lightly toasted. Remove from heat, and set aside. Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes, or until al dente....

RECIPE BY COOKING LIGHT Fresh, tasty, and delicious is how this 5-star, Avocado Chicken Salad is commonly described. Mrshartzell raves, “So delicious and easy! I could seriously eat this every day!” You’re not alone. We could, too. This particular recipe uses vinaigrette instead of mayonnaise but doesn’t lose its creamy texture, thanks to avocado. Salsa and fresh cilantro give this chicken salad its south-of-the-border flavors. So, instead of layering over a bed of greens, serve with tortilla chips for scooping and an added crunch. This recipe works for any weekday lunch or even for a Cinco de Mayo celebration. You can also mix this quick and easy recipe up with some black beans or corn! Hands-on Time   16 Mins Total Time    16 Mins Yield    Serves 4 (serving size: 1 cup salad and about 1/2 cup chips) Ingredients 2 tablespoons olive oil  2 tablespoons fresh lime juice  3/8 teaspoon kosher salt  1/8 teaspoon freshly ground bl...

Recipe by: pbutler I was trying to come up with a flavorful salad that did not need dressing. Ingredients 35 m                        4 servings                         183 cals 1 bunch fresh asparagus, trimmed and cut into bite-size pieces 2 tablespoons olive oil 1 pinch garlic powder, or to taste 4 cups lettuce leaves, cut into bite-size pieces 1 cup grape tomatoes, halved 1/2 cup crumbled feta cheese Directions Prep         15 m Cook        20 m Ready In   35 m Preheat oven to 400 degrees F (200 degrees C). Place asparagus in a large bowl. Drizzle olive oil over asparagus and season with garlic powder; toss well. Transfer asparagus to a baking sheet. Bake in the preheated oven until asparagus are tender, about 20 minutes. Place lettuce in the same bowl used for asparagus; top wit...

Recipe by: BANSREEPARIKH  This is a really delicious and healthy recipe. The sauce is what makes this recipe extra delicious! We make it at least once a week. You can substitute and add whatever vegetables you like. Ingredients 45 m 4 servings 215 cals 1 tablespoon vegetable oil  1/2 medium onion, sliced  2 cloves garlic, finely chopped  1 tablespoon fresh ginger root, finely chopped  1 (16 ounce) package tofu, drained and cut into cubes  1/2 cup water  4 tablespoons rice wine vinegar  2 tablespoons honey  2 tablespoons soy sauce  2 teaspoons cornstarch dissolved in  2 tablespoons water  1 carrot, peeled and sliced  1 green bell pepper, seeded and cut into strips  1 cup baby corn, drained and cut into pieces  1 small head bok choy, chopped  2 cups fresh mushrooms, chopped  1 1/4 cups bean sprouts  1 cup bamboo shoots, drained and chopped  1/2 teaspoon crushed ...