50 Simple Salad Recipes
Votes: 369
Prepare fresh and simple dishes from our chefs for your party.
1. Spicy carrot salad. Microwave grated carrots and minced garlic in 1/4 cup water until soft. Drain in a colander; toss with lemon juice, olive oil, salt, red pepper flakes, and parsley.
2. Asian apple salad. Mix rice vinegar and lime juice with salt, sugar, and fish sauce. Toss with jicama and julienned apple, chopped green onions, and mint.
3. Salad with tomato and peach. Toss tomato and peach slices with red onion slices. Drizzle with apple cider vinegar and olive oil; season with sugar, salt, and pepper.
4. Green beans with mustard. Combine blanched green beans and sliced red onion. Toss with Creole mustard, red wine vinegar, olive oil, salt, and pepper.
5. Green salad. Whisk 1 part lemon juice with 3 parts olive oil, salt, and pepper. Stir in dill, basil, chives, tarragon, and lettuce.
6. Salad with zucchini and orzo pasta. Sauté zucchini, yellow squash, and green onions in olive oil until soft. Toss with cooked orzo pasta, parsley, dill, goat cheese, salt, and pepper.
7. Lettuce with champagne vinegar. Whisk together 1 part champagne vinegar, 3 parts olive oil, salt, and pepper. Stir in the Boston lettuce.
8. Fruit salad with watercress. Toss peach wedges and watermelon cubes with watercress. Drizzle with olive oil and lemon juice; season with salt and pepper.
9. "Caesar". Puree the minced garlic and anchovies, lemon juice, Worcestershire sauce, salt, pepper, and 1 egg yolk; with the heat still on, slowly drizzle in 1/4 cup olive oil. Toss with the romaine lettuce; top with Parmesan and croutons.
10. Hearty tuna salad. Combine cannellini beans, capers, marinated mushrooms, celery, and olives; stir in mustard, lemon juice, salt, and pepper. Toss with cherry tomatoes and oiled tuna.
11. Southwest Cobb. Puree equal parts mayonnaise and buttermilk, hot sauce, cilantro, green onions, orange zest, garlic, and salt. Drizzle the mixture over romaine lettuce, diced avocado and jicama, orange slices, and crumbly ricotta cheese.
12. Tomatoes with mint. Sprinkle heirloom tomatoes (cut into large wedges) with salt, pepper, and shallot slices; let stand for 5 minutes. Sprinkle with fresh mint; drizzle with olive oil and white wine vinegar.
13. Tapas with chickpeas. Combine chickpeas, capers, and green olives with chopped chorizo, celery, red onion, parsley, and cilantro. Toss with olive oil, salt, and pepper; top with Manchego cheese.
14. Caprese with pasta. Combine cooled cooked fusilli pasta, diced mozzarella, chopped tomatoes, basil, toasted pine nuts and minced garlic; season with salt and pepper.
15. Chicken salad with mango. Whisk together 1 tablespoon each lemon juice and honey, a little grated ginger, and 1/4 cup olive oil; toss with shredded grilled chicken, mesclun greens, and diced mango.
16. Oranges with mozzarella. Stack mozzarella and orange slices, alternating with basil. Drizzle with olive oil; season with salt and pepper.
17. Egg salad with dill. Mix mayonnaise, Dijon mustard, dill, salt, and pepper. Stir in coarsely chopped hard-boiled eggs and diced dill pickles.
18. Carpaccio with melon. Slice the cantaloupe very thinly (using a mandoline or shredder works best). Drizzle with olive oil and lemon juice; add pepper and ricotta.
19. Bean salad. Bring 1/3 cup apple cider vinegar, 1/4 cup each sugar and vegetable oil, and salt to a boil. Pour over blanched green and wax beans, red kidney beans, and red onion slices; marinate for 1 hour. Season with salt and pepper; sprinkle with parsley.
20. Greek salad with cucumber. Combine sliced red onion, sliced cucumber, halved Kalamata olives, dill, and feta cheese. Drizzle with olive oil and lemon juice; season with salt and pepper.
21. Panzanella. Marinate coarsely chopped tomatoes in olive oil, red wine vinegar, garlic, salt, and pepper for 10 minutes. Soak stale bread in water for 5 minutes; drain, then toss with tomatoes. Add sliced red onion, celery, and fresh herbs.
22. Salad with tofu and miso. In a blender, chop fresh ginger into 2.5 cm pieces; puree with 3 tablespoons miso paste, 2 tablespoons water, 1 tablespoon rice wine vinegar, and a splash of soy sauce and chili paste. Pour in 1/2 cup vegetable peanut oil and blend. Drizzle the mixture over baby spinach and diced tofu.
23. Crab salad with lettuce. Combine crab meat with celery, tarragon, and chives. Toss with mayonnaise, sour cream, lemon juice, and mustard; serve on bib lettuce leaves.
24. Salad with Japanese radish. Arrange the watermelon radish slices in a single layer, top with green onions and fresh salad greens. Whisk together the mirin, rice wine vinegar, soy sauce, grated ginger, salt, sesame oil, and vegetable oil to taste; season the salad.
25. Salad with jicama and mango. Combine julienned mango and jicama, red onion, radish, and cilantro; season with cumin, salt, and cayenne pepper. Drizzle with olive oil and lime juice.
26. Three-color salad. Whisk together 1 part balsamic vinegar, 3 parts olive oil, salt, and pepper. Toss with arugula, escarole, and radicchio.
27. Tabbouleh with pine nuts. Combine cooked bulgur, toasted pine nuts, lemon juice, green onions, olive oil, salt and pepper; add diced tomatoes, mint and parsley.
28. Salad with cheese and spinach. Whisk together 1 part red wine vinegar, 3 parts walnut oil, shallots, salt, and pepper. Stir in baby spinach, goat cheese, and walnuts.
29. Sweet potato and curry salad. Combine mayonnaise, apple cider vinegar, curry powder, and duck sauce. Stir in the roasted sweet potato, celery, cilantro, and green onions; season with salt and pepper.
We recommend
31. Salad "Yellow Trio". Trim the corn kernels from the cob and fry them in olive oil with slices of yellow zucchini. Toss with yellow grape tomatoes, basil, salt, and pepper.
32. Egg salad with beans. Toss blanched green beans with radish slices and hard-boiled eggs. Drizzle with olive oil; season with salt and pepper.
33. "Ambrosia". Whisk together coconut milk, grated orange zest, and vanilla. Stir in grapes, tangerines, and sliced apples; refrigerate. Sprinkle with toasted coconut flakes and walnuts.
34. Caesar with cornbread. Toss cubed cornbread with melted butter, salt, and cayenne pepper on a baking sheet; bake at 400°F (200°C) for 12-15 minutes. Toss romaine lettuce and sliced tomato with Caesar dressing (see #9); top with cornbread.
35. Beetroot salad. Whisk together 1/2 cup vegetable oil, 2 tablespoons sugar, a squeeze of lime juice, dry mustard, salt, chopped onion, and 1 tablespoon poppy seeds. Stir in the roasted beets and goat cheese.
36. Salad with celery. Combine sliced celery and red onion with diced soppressata. Toss with lemon juice and zest, basil, a generous drizzle of olive oil, salt, and pepper; top with grated Parmesan.
37. Salad with watermelon and feta. Whisk together 1 part white wine vinegar, 3 parts olive oil, salt, and pepper. Toss with baby arugula, sliced red onion, cubed watermelon, crumbled feta, Niçoise olives, and fresh oregano.
38. Cabbage salad. Mix mayonnaise with apple cider vinegar and cumin. Toss with shredded cabbage, sliced green onions and green apples, crumbled cooked bacon, salt, and pepper.
39. Bistro salad with bacon. Chop and fry the bacon; combine the rendered fat with apple cider vinegar, Dijon mustard, olive oil, salt, and pepper. Toss with mesclun greens; add the bacon and poached egg.
40. Salad with black-eyed beans. Whisk together lime juice, minced garlic, ground cumin, salt, cilantro, and a generous drizzle of olive oil. Toss with black-eyed beans, chopped jalapeño, diced tomato, red onion, and avocado.
41. Greek salad with rice. Whisk together olive oil, lemon juice, salt, and allspice. Toss with chopped cucumber and tomato, green onion, parsley, dill, mint, and lemon zest. Stir in cooked rice and a drizzle of hot sauce; top with feta cheese.
42. Salad with eggs "mimosa". Toss the lettuce with the vinaigrette (1 part vinegar, 3 parts olive oil, chopped herbs). Pass the peeled, hard-boiled egg through a fine sieve, cutting it into a flower-shaped "bud"; spoon it over the lettuce.
43. Classic Waldorf. Whisk together 1/2 cup mayonnaise and 2 tablespoons sour cream with chives, parsley, lemon zest and juice, sugar, and pepper. Stir in chopped apples, celery, and walnuts.
44. Iceberg lettuce with egg. Puree 1 cup each mayonnaise and blue cheese with 1/2 cup buttermilk, 1 shallot, lemon zest, Worcestershire sauce, parsley, salt, and pepper. Drizzle over iceberg lettuce wedges; top with a mimosa egg (see #42) and crumbled bacon.
45. Tuna and curry salad. Fry 1 tablespoon of curry powder in vegetable oil; let cool. Mix with mayonnaise, lime juice, salt, and pepper. Stir in canned tuna, sliced red onion, cilantro, and yellow raisins.
46. Salad with beef. Whisk together 2 tablespoons each of apple cider vinegar, honey mustard, salt, pepper, and 1 tablespoon of hazelnut oil. Drizzle the mixture over the endive, pear slices, and store-bought roast beef; top with blue cheese and hazelnuts.
47. American potato salad. Whisk together the mayonnaise, parsley, relish, and mustard. Stir in the quartered boiled potatoes, celery slices, and red onion. Stir in the chopped hard-boiled eggs; season with salt and pepper.
48. Salad with daikon. Simmer 3 parts rice vinegar with 1 part vegetable peanut oil, minced ginger and garlic, Asian chili sauce, salt, and sugar. Stir in julienned daikon, Chinese cabbage, and green onions; refrigerate.
49. Pasta salad. Whisk together 1/2 cup mayonnaise, 3 tablespoons sour cream, dry mustard, sugar, apple cider vinegar, salt, and pepper. Toss with cooked pasta, sliced celery, sliced red onion, and parsley.
50. Spanish salad with pimento. Grill green onions; chop. Toss with olives, pimento peppers, almonds, sherry vinegar, smoked paprika, and romaine lettuce. Grill thick slices of bread; rub with garlic, tear into pieces, and toss with the salad.
Categories:
Similar recipes
