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Salad Recipes

Posted by on Nov. 3, 2010 at 2:34 PM
  • 169 Replies

Please post your salad recipes here.

I will try and get through the older post and update any that need to be here.



by on Nov. 3, 2010 at 2:34 PM
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Replies (1-10):
by on Nov. 3, 2010 at 2:51 PM
  • by on Oct. 17, 2010 at 10:40 AM

    Avocado Salad
    4 tablespoons honey
    1 tablespoon(s) lemon juice
    1 tablespoon(s) finely chopped cilantro leaves
    salt and
    freshly ground pepper to taste
    2 big ripe avocado(s) peeled and sliced
    1 big red bell pepper(s)
    1 big cucumber(s)
    2 big tomato(es)
    1 cup(s)
    corn kernels cooked
    In a bowl mix the honey, lemon juice, cilantro leaves,
    salt and pepper to make the dressing for the salad.
    Cut the red bell pepper(s), cucumber(s) and tomato(es) into long thin strips. In a big salad bowl, toss the vegetables, avocado slices, corn and the dressing with a light hand. Refrigerate.
    TIPS: It is important that the avocados be very ripe and soft. Always refrigerate a salad to chill well before serving. Serve cold

    by on Nov. 4, 2010 at 6:42 AM

    Spring Greens With Beets & Goat Cheese
    2/3 C. pecan halves
    3 T. balsamic vinegar divided
    1 T. water
    1 T. sugar
    1/4 C. olive oil
    2 T. maple syrup
    1 t. whole grain mustard
    1/8 t. salt
    1 (5 oz) pkg. spring mix salad greens
    1 (14 oz) can sliced beets drained (I cook my own, in apple cider and onions)
    1 C. crumbled goat cheese
    In a large heavy skillet, cook the pecans, 1 T. vinegar and water over medium heat until nuts are toastd, about 4 minutes.  Sprinkle with sugar.  Cook and stir 2-4 minutes or until sugar is melted.  Spread on foil to cool. In a small bowl combine the oil, syrup, mustard, salt and remaining vinegar.  Refrigerate until serving. In a large bowl combine the salad greens and dressing, toss to coat.  Divide among 8 salad plates.  Top with beets, goat cheese and glazed pecans.

    by Rhonda on Nov. 9, 2010 at 10:12 AM

    Lentil Confetti Salad:

    • 1 c. cooked lentils
    • 1 c. cooked white or brown rice
    • 1 tomato, diced
    • 1 carrot, sliced, diced or grated
    • 1 stalk celery, diced
    • 1 small onion, diced
    • Italian dressing to taste (I use my own recipe)

    Cool lentils & rice. Add rest of ingredients. Chill before serving.

    by on Nov. 9, 2010 at 4:48 PM
  • by on Nov. 9, 2010 at 3:58 PM

    Roasted Red Potato Salad

    2 pounds red potatoes, cut in 1-inch cubes
    1 medium onion, chopped
    4 hard-cooked eggs, sliced
    6 bacon strips, cooked and crumbled
    1 cup mayonnaise
    1/2 teaspoon salt
    1/4 teaspoon pepper

    Place the potatoes in a greased
    15-in. x 10-in. x 1-in. baking pan.
    Bake, uncovered, at 400 degrees F for 25-30 minutes or until tender and golden brown, stirring occasionally.
    Cool for 15 minutes. Transfer to a large bowl; add onion, eggs, bacon, mayonnaise, salt and pepper. Toss to coat. Serve warm! Sprinkle with paprika if desired.

    by on Nov. 11, 2010 at 9:40 AM

    Potato Salad

    6 lg Idaho potatoes
    3 lg eggs
    dill pickle relish
    1 med Vidalia onion, chopped
    celery salt

    Boil potatoes and eggs in unsalted water until just done. Drain and cool until safe to hold. Scrape skins from potatoes and chop into chunks into large bowl. Peel and dice eggs and add to potatoes. Add chopped onion, celery salt, and pickle relish to taste (be sure to use a fork for the relish so you can strain out some of the juice when you add it). Add mayo and mustard to taste, but just enough to combine everything well without the mixture being runny. Serve hot or cold. :)

    by Tiesha on Feb. 11, 2011 at 11:04 AM

    BLT Pasta Salad

    1 (7 ounce) package rotini pasta noodles (cooked and drained)
    8 slices bacon (cooked until crispy and crumbled)
    1 cup mayonnaise (or salad dressing)
    ¼ cup lemon juice concentrate
    2 teaspoons sugar
    2 teaspoons chicken flavored instant bouillon
    1 large tomato (seeded and chopped)
    ¼ cup green onions (sliced)
    4 cups lettuce (thinly sliced)

    Step 1: In a small bowl combine mayonnaise, lemon juice, chicken flavor instant bouillon, and sugar. Mix well until smooth.
    Step 2: In a serving bowl add noodles, bacon, tomato, and green onions, Toss with dressing. Stir in lettuce right before serving.

    by on Apr. 25, 2011 at 7:20 PM

    Cucumber Yogurt Salad Recipe


    • 2 cucumbers, peeled, quartered lengthwise, then sliced
    • Plain yogurt, about 1 cup
    • 1 teaspoon dried dill, or a couple of teaspoons of fresh dill
    • Sprinkling of salt and pepper


    First taste the cucumbers to make sure that they are not bitter. Depending on the variety of cucumber you are using, and many other factors, you may find a cucumber that is distinctly bitter in taste. If this happens, soak the cucumber slices in salted water for half an hour, or longer, until the bitterness is reduced, then rinse and drain before using.

    To make the salad, simply gently mix together the ingredients. Salt and pepper to taste.


    This recipe is from

    by Platinum Member on Apr. 25, 2011 at 7:23 PM


    Blue Cheese and Pecan Salad

    1 hard-cooked egg, finely chopped

    8 romaine lettuce leaves, torn into bite size pieces

    1/2 cup blue cheese dressing

    1/4 cup toasted pecans

    1/4 cup crumbled blue cheese

    ¼ cup sliced green onions

    In a medium bowl, toss together the egg, romaine lettuce, blue cheese dressing, toasted pecans, and crumbled blue cheese. Divide between two serving plates. Garnish with green onions.

    by Platinum Member on Apr. 25, 2011 at 7:24 PM


    Broccoli-Cauliflower Salad

    1 head Broccoli, cut into 1” pieces
    1 head Cauliflower, cut into 1” pieces
    1 cup pecans
    1/4 cup butter
    1 teaspoon Lawrey’s seasoning salt
    ½ cup Red Onion or green onions
    ½ cup Golden Raisins
    ½ cup sliced black or green Olives
    ½ cup Red Pepper, diced
    ½ lb. Bacon, cooked
    1 cup shredded Cheddar Cheese
    1-1 ½ cups Mayonnaise
    1/4 cup Sugar
    1 Tablespoon Celery Seed
    1 Tablespoon vinegar

    Combine pecans, butter and 1 teaspoon Seasoning salt. Toast in 350 over about 10 minutes or until they become fragrant. Set aside to cool. Combine Mayonnaise, sugar, seasoning salt, celery seed and vinegar in a large bowl. Add rest of ingredients. Mix and chill until serving time.

    Notes: I have also added diced ham to this and it is also good. You can use just broccoli or just cauliflower, and that’s good, too.

    by Platinum Member on Apr. 25, 2011 at 7:25 PM


    Carrot-Raisin Salad


    2 1/2 pounds carrots, washed, peeled and grated or finely chopped in food processor
    3/4 cup light or regular mayonnaise
    1/2 cup granulated sugar
    1/4 cup shredded sweetened coconut
    1/2 cup crushed pineapple, drained
    3/4 cup raisins

    In a large mixing bowl, gently combine carrots, mayonnaise, sugar, coconut, pineapple and raisins. Refrigerate 2 hours or overnight.


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