creamy salad

Packed full of nutritious ingredients, this Light and Creamy Apple Salad is such a treat, and it’s ready in about 10 minutes!

Light and Creamy Apple Salad

apples

red apples

golden raisins

apple juice ((or sub with orange juice or lemon juice))

(about 1/2 cup) Greek-style vanilla yogurt

mayonnaise

apple pie spice ((can substitute

pecans

coconut

In a medium bowl, toss together apples, raisins, and juice.

In a small bowl, whisk together yogurt, mayonnaise and apple pie spice.

Gently combine yogurt mixture with apple mixture. Refrigerate until ready to serve.

Just before serving, sprinkle with pecans and coconut.

This Curried Chickpea Salad is just like your favourite curried chicken salad, veganised! This recipe takes only 15 minutes to make &amp; is perfect for meal prep and on-the-go meals. This salad is perfect for putting in wraps, on a bed of greens, and more.  It’s loaded with so much flavour and is SO delicious!

Curried Chickpea Salad (15 Minutes)

can chickpeas chickpeas

vegan mayo

red onion (roughly chopped)

parsley

curry powder

raisins

lime

dijon mustard

sea salt and pepper

Add all the ingredients into the bowl and using a potato mash, a fork or a pastry cutter, blend it together until just combined. You don’t want it too mushy but you want to break down the chickpeas and incorporate all the ingredients. You could also use a food processor for about 5 pulses.

Scrape everything together and taste and adjust seasonings to your liking.

Serve on a bed of greens, in a lettuce wrap, in a sandwich, or on crackers/as a dip or however you desire. Enjoy!

Layered Pasta Salad 

mayo

sour cream

white wine vinegar

sugar

Worcestershire sauce

salt

black pepper

macaroni pasta,

romaine lettuce

red bell pepper, diced

red onion, finely diced

green peas, thawed

celery

black olives

cheddar cheese

In a small bowl, mix together mayo, sour cream, vinegar, sugar, dijon, Worcestershire, salt, and pepper.

In a large trifle bowl or glass dish, begin layering the ingredients: lettuce first, then pasta, peppers, red onions, peas, celery, ham, olives, dressing, and cheese.

Cover tightly and refrigerate for at least 5 hours.

An oh-so creamy salad that's full of crunch. 

Creamy Cucumber Salad

cucumbers,

onion,

apple cider vinegar

dill

garlic powder

Kosher salt,

In a bowl, toss cucumbers, onion, and salt together. Cover bowl and let rest 15-30 minutes.

Transfer cucumber mixture to a colander and let drain, stirring occasionally, until most of the liquid has drained out, 15-30 minutes.

While cucumbers drain, make the dressing:

In a large bowl, whisk together the mayonnaise, vinegar, sugar, dill, garlic powder, and pepper until smooth.

Add drained cucumber mixture and stir to coat. Taste and add salt as needed.

Cover and chill until ready to serve, but at least 1 hour. Serve and enjoy!

Juicy pomegranate seeds, sweet mangos, crunchy green coral lettuce and creamy avocado… the freshness is real. This mango and pomegranate salad works perfect as both a side dish and as a meal in itself. Serve the salad in a large bowl or plate it up as delicious small servings.

Creamy and Crunchy Mango and Pomegranate Salad

cashew nuts (soaked

olive oil

tbsp dijon mustard

lemon (juice)

herbs de Provence

water

pomegranate (seeds)

green coral lettuce

spring onion

mango

avocado

cucumber

walnuts

creamy balsamico

dressing you have made

Start by making the salad dressing. Note that this is not a liquid dressing that you easily pour over the salad – quite the opposite, the dressing is rather thick and creamy. If you think it is too thick however, feel free to add a little water to get the consistency you want.

Soak the cashew nuts in room temperature water for 1-2 hours (depending on how much time you have), make sure all cashews are covered with water while soaking. Then drain (remove water).

Mix all dressing ingredients, except from the olive oil, in your nutriblender/mixer until creamy and smooth.  Do it this way, as mixing olive oil at high speed can make it grow bitter.

Stir in the olive oil.

Salad Dressing

Once the salad dressing is done it is time to prepare the salad itself.

De-seed the pomegranate. To avoid a splash of rosy colored fruit juice all on your kitchen walls you can de-seed the pomegranate in a bowl of water. 

As you chop the fruit and vegetables keep them in separate bowls/boxes until you are ready to put your salad together. Roughly chop the green coral lettuce and finely chop the spring onions. Cut the ripe mango and avocado into cubes (about 2×2 cm). And cut the cucumber into smaller cubes (about 2×2 cm).if you can`t find coral lettuce at your local market, good substitutes are other green salad types like iceberg- or romaine lettuce. I simply prefer using green coral lettuce because of it`s crispy texture.

In a large salad bowl, or on plates, layer the salad ingredients in this order: lettuce, cucumber, avocado, mango, pomegranate seeds, and then spring onion. This order really makes the colors pop.

Salad

Sprinkle some walnuts over your salad. Pour some creamy balsamico and dash some of the homemade dressing on your salad. If you have extra dressing you can serve this in a small bowl on the side.

Garnishing

Loaded Baked Potato Salad is the perfect combination of creamy, savory, and hearty flavors, making it an ideal side dish for any occasion. It features tender potatoes, crispy bacon, melted cheese, and a rich dressing, all coming together to create a delightful twist on traditional potato salad.

Loaded Baked Potato Salad

russet potatoes

bacon

Dijon mustard

white vinegar

onions

Salt and pepper,

garlic powder (optional)

Wash and scrub the russet potatoes. Boil them in salted water for about 15-20 minutes or until fork-tender. Drain and let them cool. Once cool, peel the skin (optional) and chop the potatoes into bite-sized cubes.

Cook the bacon strips in a large skillet over medium heat until crispy. Remove the bacon from the pan and crumble it into small pieces.

In a large bowl, whisk together sour cream, mayonnaise, Dijon mustard, white vinegar, garlic powder (if using), salt, and pepper until smooth.

Add the cooled, chopped potatoes into the dressing mixture. Gently toss to coat the potatoes evenly. Add in the crumbled bacon, shredded cheddar cheese, and chopped green onions. Mix until everything is well combined.

Cover the salad with plastic wrap and refrigerate for at least 2 hours to allow the flavors to meld together.

Garnish with extra green onions or bacon, if desired, before serving.

This Amish Broccoli Salad combines fresh broccoli, cauliflower, crispy bacon, and Cheddar cheese with a tangy dressing. A perfect side dish for any meal!

amish-broccoli-salad

broccoli, chopped.

cauliflower, chopped.

mayonnaise.

sour cream.

sugar (or substitute).

salt.

bacon,

Cheddar cheese.

Combine Vegetables

In a large bowl, combine the chopped broccoli and cauliflower.

Prepare Dressing

In a separate bowl, mix together the mayonnaise, sour cream, sugar, and salt to create a creamy dressing.

Mix Dressing With Vegetables

Pour the dressing over the broccoli and cauliflower, stirring well to ensure the vegetables are evenly coated.

Add Bacon And Cheese

Stir in the crumbled bacon and shredded Cheddar cheese, reserving a small amount of bacon and cheese to sprinkle on top of the salad just before serving.

Serve

Serve immediately, or refrigerate until ready to serve.

Cool cucumber ribbons mingle with rich, creamy ranch-infused dressing, flecks of dill, and crisp bacon bits, each bite bursting with tangy, savory crunch that lingers on the tongue.

Cucumber Ranch Crack Salad

cucumbers

ranch seasoning

oz cream cheese

green onions

lemon juice

Cook bacon in a skillet until crispy, then drain and crumble; set aside.

In a large bowl, beat together cream cheese, sour cream, mayonnaise, ranch seasoning, lemon juice, salt, and pepper until smooth.

Fold in sliced cucumbers, crumbled bacon, shredded cheddar cheese, chopped green onions, and fresh dill until well combined.

Cover the bowl and refrigerate the salad for at least one hour to allow flavors to meld.

Give the salad a quick stir before serving and garnish with extra dill or green onions if desired.

This creamy macaroni salad features a tangy mayo dressing combined with sweet carrots and onions. Perfect for summer BBQs or potlucks, it can be made ahead and chilled overnight for the best flavor.

Authentic Hawaiian Macaroni Salad

macaroni

carrots, shredded

onion

Mayonnaise ((Best Foods or Hellman's mayonnaise—no substitutes!))

milk

Cook the macaroni according to package directions until just tender.

Rinse it under cold running water until completely cool.

Drain well and transfer to a large bowl.

Sprinkle the apple cider vinegar over the cooled pasta and add the shredded carrots and onion (if using).

Toss everything together until well combined.

Refrigerate for 15 minutes to let the pasta and vegetables chill and the flavors start to blend.

In a separate small bowl, whisk together the mayo, milk, and sugar until smooth.

Fold the mayo mixture into the macaroni gently but thoroughly.

Season with kosher salt and black pepper to taste.

Cover and refrigerate for at least 4 hours, or preferably overnight.

Gently stir the salad before serving.

Add a splash of milk to loosen the dressing if it looks a bit thick.

Instructions

This creamy and crunchy Amish broccoli cauliflower salad features fresh broccoli and cauliflower tossed with crispy bacon, toasted cashews, and a tangy-sweet dressing. It's perfect for summer gatherings and easy to make ahead.

Amish Broccoli Cauliflower Salad with Bacon and Cashews

broccoli florets (chopped bite size)

cauliflower florets (chopped bite size)

bacon (cooked and crumbled)

cashew pieces (lightly salted)

red onion (finely chopped)

Chop the broccoli and cauliflower into bite-size florets.

Finely chop the red onion.

Cook the bacon until crispy, then crumble it into bite-size pieces.

In a large bowl, combine the broccoli, cauliflower, cashews, raisins, and red onion.

Toss gently to mix.

In a separate container, whisk together the mayonnaise, sour cream, sugar, and apple cider vinegar until smooth.

Pour the dressing over the vegetables and mix well.

Just before serving, stir in the crumbled bacon.

This Miracle Salad is a nostalgic, creamy side dish with the perfect balance of sweetness, tang, and crunch. Made with just 5 simple ingredients and ready in minutes, it’s a go-to for BBQs, lunches, or family gatherings. Try this classic American salad that generations have loved—and bring a little comfort to your next meal.→ Quick to make, easy to customize, and always a crowd-pleaser. Get the full recipe below!

Miracle Salad Recipe Recap

lettuce

Miracle Whip

lemon juice (fresh preferred)

Salt and pepper (to taste)

tomato (sliced for topping)

Make the Dressing: In a small bowl, whisk together Miracle Whip, lemon juice, sugar, salt, and pepper until smooth.

Prepare the Lettuce: Chop the iceberg lettuce and place it in a large serving bowl.

Toss and Chill: Pour the dressing over the lettuce. Toss gently until well-coated. Cover and refrigerate for at least 30 minutes.

Top and Serve: Just before serving, top with freshly sliced tomatoes and serve chilled.

📝 Tip: For extra crunch and flair, add crispy bacon, shredded cheese, or croutons!

Top 12 creamy salad recipes from across the web

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Top Tags

Light and Creamy Apple Salad

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amish-broccoli-salad

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Miracle Salad Recipe Recap

Top 12 creamy salad recipes from across the web

The most viewed creamy salad recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Light and Creamy Apple Salad

Curried Chickpea Salad (15 Minutes)

Layered Pasta Salad

Creamy Cucumber Salad

Creamy and Crunchy Mango and Pomegr...

Loaded Baked Potato Salad

amish-broccoli-salad

Cucumber Ranch Crack Salad

Authentic Hawaiian Macaroni Salad

Amish Broccoli Cauliflower Salad wi...

Miracle Salad Recipe Recap

Miracle Salad Recipe Recap

The most viewed creamy salad recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine