easy salad recipes

To make the perfect Cobb salad, you MUST use homemade dressing. Our recipe is filled with crispy bacon, hard-boiled eggs, chicken breast, and creamy avocado. 

Cobb Salad

c. red wine vinegar

Dijon mustard

olive oil

Kosher salt

black pepper

head romaine lettuce,

eggs,

chicken,

bacon,

avocado, thinly sliced

blue cheese

cherry tomatoes, halved

tbsp. finely chopped chives

This was my first time making a Cobb and despite my LIBRARY of cookbooks, when I'm searching for a new recipe, it's off to the interwebs I go! I went with this one because of the text style/tone, and because of the pic. I made this for a camping dinner for 17 (8 adults, a teen who eats like an adult, plus 8 kids) and it was a HIT with everyone! I poached the chicken with a bay leaf and some fresh thyme, and knew the blue cheese would be a deal breaker for some of the adults even, so I mashed the cheese up with the dressing, and then whisked it up further, to ensure I had that nonnegotiable blue cheese taste. It has become a new camping tradition!

I tried a Cobb salad many years ago. Wanted to try and make one of these salads myself. This was the most perfect recipe! I used everything this recipe calls for and my husband and I almost finished it all. I will definitely make this salad again!

Made this and it was delish!  I added honey and stevia to cut the acid in the dressing and it was totally perfect!

Made it and it was delicious!  Sorry, though, no bleu cheese (:-O)  Used feta instead.

I have a favourite cobb, at the Paris Hotel in Vegas years ago.  This one is the most similar, but somehow Vegas style was a salad with the same ingredients stacked about 12 inches high. Thanks for this

Oh my goodness! This is the best ever. This is our new favorite. Thanks ❤

The perfect Cobb Salad. Claire Dunphee would be proud!

OMG! Best Cobb I ever had...including eating out!

The salad was okay.

The dressing, I did not like at all. It was way too oily for my liking :s

https://streaming.hearstdigitalstudios.com/e41bab4d-a81b-46bf-beb3-7c7d728efa90/video_rover_16x9_1080p_hd_1561750891_21593.mp4

Master the art of cobb salad with perfectly hard-boil boiled eggs, flavorful chciken breast, crispy bacon, and homemade dressing.

How To Make The Best-Ever Cobb Salad

One of the best healthy salad recipes is this smoked salmon salad and arugula salad made with baby arugula, avocado, pear and red onion.

40+ Easy & Healthy Salad Recipes: Smoked Salmon, Avocado and Arugula Salad

arugula

microgreens

salmon

avocado (sliced)

pear (sliced)

red onion (thinly sliced)

salt and pepper

Champagne Vinaigrette

Add all of the ingredients to a bowl and drizzle with the Champagne Vinaigrette. Gently toss together and serve immediately.

Traditional Coleslaw   

(15 ml) sugar

(60 ml) white vinegar

/4 cup (60 ml) vegetable oil

(2.5 ml) onion salt

(2.5 ml) garlic powder

(1.5 litres) thinly sliced cabbage (with a knife)

(250 ml) shredded carrots

Salt and pepper

In a bowl, combine all the dressing ingredients. Season with salt and pepper. Stir in the cabbage and carrots. Refrigerate for 1 hour before serving to allow all flavours to blend.   

2.5 ml is 1 /2 Teaspoon not 1/2 Tablespoon

Creamy Coleslaw   

(60 ml) finely chopped onion (in a food processor)

(125 ml) relish

(180 ml) mayonnaise

(60 ml) milk

(30 ml) white vinegar

(30 ml) sugar

In a large bowl, combine all the ingredients. Season with salt and pepper. Refrigerate for 1 hour before serving to allow all the flavours to blend.   

I use to buy coleslaw all the time, now I only buy the ingredients to do this one. So much better then any store bought slaw that i've ever had.

Thanks to the chickpeas, this easy make-ahead salad will keep you full for hours. It's satisfying in a way that leafy greens could never be. Sorry not sorry, kale.

Mediterranean Chickpea Salad

chickpeas,

cucumber,

bell pepper, chopped

red onion, thinly sliced

kalamata olives

c. crumbled feta

c. extra-virgin olive oil

c. white wine vinegar

lemon juice

tbsp. parsley

red pepper flakes

Do you like to make your own salad dressing?

I make this salad often... I add feta cheese, mint, basil, oregano, tomatoes, small cherry or cut compari tomatos in 4ths, capers, gardinera mix... Basically any veggie that is Mediterranean. AND.. YES... CUT DOWN ON THE OIL and VINIGAR.. We Greek/Americans add lemon juice, instead of vinegar. When I make it a meal, I add Smoked Salmon! Anchovies are great also. Some hard 🍞 bread and it's a full meal!!!

This salad is delicious! I have made it several times and all who tried it loved it. The first time I made it as directed, but I thought it could use a little more flavor in the dressing. I decided to use 4 Seasons Italian Dressing. I still used the parsley, lemon juice, and crushed red pepper and added them directly into the salad. It was so much more flavorful! The third time I added halved grape tomatoes, and changed from red pepper to yellow for color variation! I’ve even thought about halving the recipe and adding romaine lettuce. Definitely a keeper that will become a summer go to salad!

Fresh, beautiful presentation, filling, delightfully tasty! Our family LOVES this, and I offered a platter of salami and a few other meats for those who wanted added protein. Thank you for a wonderful addition to our dining!

When my 13 year old daughter, who did NOT want to try it, took a bite and mumbled under her breath as she walked away, "I hate to admit it, but that's really good." then you know it's a delicious meal! I added fresh mint, avocado instead of peppers and cherry tomatoes. It was all quickly gone so next time I will double the recipe!

I've been making this salad for quite a while now. I skip the olives, add fresh chopped tomato, and use reduced fat store bought Italian Dressing. I boil the chickpeas for 15 minutes, run under cool water and peal the skin off. It's a paint, but it tastes better. The cucumber, tomato, onion and green pepper are  low in calories. the chickpeas have 120 calories per half cup serving, so I would say the dressing is what adds to the calorie count. If you use olive oil, it is 120 calories per tablespoon (10 tbs. per 1/2 cup)!

This salad is amazing! I added some sugar bomb tomatoes and some leftover grilled chicken.

This was really good! I used half the dressing and also added Roma tomatoes.

Love this recipe.  Only thing I would change is use less dressing.  I usually only use 1/2 the amount and save the rest for the next time I make this recipe.  Very easy to prepare and delicious.  Have made this numerous times for the family.

So good! I used this recipe, but used vegan feta, and used rice vinegar to replace the white wine vinegar. I found my new favorite summer salad!

I love this salad and have made it several times! The first time I made it as directed. I didn’t like the dressing because it wasn’t zippy enough so I now use Good Seasons Italian Dressing. I put the parsley, crushed red pepper, and lemon juice ( only 1 tsp) directly into the salad. I also add halved grape tomatoes. I use sweet onion instead of red onion, and I use yellow or orange pepper instead of red because it adds another color to salad.

I made as a side for salmon.  After reading the reviews, I decided to replace the vinegar with lemon juice and cut back on the oil.   Delicious!  The next day I served it on top of greens with the leftover salmon

This is a great twist on greek salad.  It's light, refreshing, and the chickpeas provide lots of protein.  I wouldn't pour the dressing over the entire salad.  I spooned it over and tossed.  I didn't want the ingredients to drown in dressing.  You can use any remaining dressing for something else.

This was really yummy.  I think I will add halved grape tomatoes next time.  The amount of dressing was just right for me.  It is best the next day.   I made it as is, but I used the entire package of Mediterranean Herb flavor crumbled feta, and that added some nice zip.  You can serve the feta on the side and make it vegan, which is what I did the first night I served it, for my vegan boyfriend.

This is delicious!  I replaced the kalamata olives with black olives, and used tomatoes and avocados instead of the green peppers.  TASTY!!!!!

Fantastic!  Easy, delicious and still great after a week.  Definitely making it again.

Just made this salad for lunch. Flavors are good from the start so I am looking forward to the flavor after 24 hours. While many Greek foods have lemon juice instead of vinegars, I appreciate the white wine vinegar and only 1 tablespoon of lemon juice. Due to a citrus allergy, I substituted the lemon with season rice vinegar. Still a tasty dressing worth repeating! Cannellini beans were subbed for chick peas. I added campari tomatoes and avocado as other commenters suggested. Lastly I added a hand full of baby spinach leaves to the bottom of my bowl before topping with the recipe's salad and dressing! Thank you to the author for a healthy, quick, "delish" and adaptable meal! Keeper for sure!

https://streaming.hearstdigitalstudios.com/170d920d-ea95-4c60-9d5f-901e551806e8/video_rover_16x9_1080p_hd_1562884307_6388.mp4

Mediterranean Chickpea Salad Is The Most Satisfying Lunch Ever

Delicious spiced roasted potatoes sit atop a bed of peppery arugula in this quick and easy warm salad recipe. A side dish that’s full of bright flavours and complimentary textures.

Crispy Roasted Potatoes and Arugula Salad

baby potatoes, quartered

tbsp extra virgin olive oil

garlic clove,

rosemary

½ tsp ground sweet paprika

½ tsp ground cumin

Salt and pepper,

(packed) baby arugula

Parmesan cheese (Parmigiano Reggiano), freshly grated,

For the potatoes. Preheat the oven to 425...

For the potatoes. Preheat the oven to 425 degrees F. In a large bowl, combine together the potatoes, garlic, dried rosemary, paprika, cumin, salt, and pepper until the potatoes are well-coated.

On a large baking sheet (lined with parchment...

On a large baking sheet (lined with parchment paper for easy clean-up), spread the potatoes in a single layer and roast for 30-40 minutes, flipping once halfway through, until crispy on the outside and tender on the inside.

For the salad. As the potatoes roast, place...

For the salad. As the potatoes roast, place the arugula in a large bowl and top with lemon juice, olive oil, salt, and pepper. Toss to combine and then set aside.

Put it together. Plate the arugula on a...

Put it together. Plate the arugula on a large platter or plate and top with the roasted potatoes. Then grate a generous amount of parmesan cheese over the dish. Best served immediately.

Looking for a delicious carrot salad with no mayonnaise? Then try Karottensalat (German Carrot Salad).  Crunchy and refreshing, it&#039;s excellent with grilled, roasted, or fried meat and fish!

German Carrot Salad Recipe (Karottensalat)

green apples,

kg carrots, (about 4 cups when grated, peeled)

tbsp orange juice

sugar

salt and pepper, (to season)

walnuts ((for serving, optional))

parsley ((for serving, optional))

Grate both carrots and apples coarsely and combine them in a medium-sized bowl.

Pour lemon and orange juice.

Add olive oil, sugar, salt, and pepper.

Mix everything to combine all the ingredients evenly.

Cover the bowl with plastic and let it chill in the refrigerator for at least 15 minutes.

Transfer karottensalat into plates, leaving some liquid in the bowl (if there&#39;s too much).

Serve with some almonds and parsley, if preferred.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1628854594/lfbtix3rnirhnrbp0pmm.mp4

Looking for a delicious carrot salad with no mayonnaise? Then try Karottensalat (German Carrot Salad).  Crunchy and refreshing, it's excellent with grilled, roasted, or fried meat and fish --- yum!

German Carrot Salad (Karottensalat)

Are you looking for an easy summer salad recipe? This traditional Panzanella (Tuscan Tomato and Bread Salad) will not disappoint! A quintessential Italian dish – so simple, quick to prepare, and absolutely delicious!

Traditional Panzanella Recipe (Tuscan Bread Salad)

tomatoes

red onion, (thinly sliced)

red wine vinegar

basil leaves

Chop the bread and onion, and remove the core and seeds of the tomatoes before chopping them as well.

Place them all in a bowl.

Use your hands to tear the fresh basil leaves and add them to the bowl.

Pour some olive oil and vinegar, and season with salt and pepper.

Combine all the panzanella ingredients evenly.

Taste and add more oil or vinegar; adjust the seasoning as well.

Set aside for 10 to 15 minutes for all the flavors to combine.

Transfer your panzanella into serving plates and enjoy!

Bon Appetit
Like it? ~ Let us know below!
Easy to make and so simple, everyone will love it!

Top 9 easy salad recipes recipes from across the web

The most viewed easy salad recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Cobb Salad

40+ Easy & Healthy Salad Recipes: S...

Traditional Coleslaw

Creamy Coleslaw

Mediterranean Chickpea Salad

Crispy Roasted Potatoes and Arugula...

German Carrot Salad Recipe (Karotte...

Traditional Panzanella Recipe (Tusc...

French Potato Salad Recipe With Tar...

Top 9 easy salad recipes recipes from across the web

The most viewed easy salad recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Cobb Salad

40+ Easy & Healthy Salad Recipes: S...

Traditional Coleslaw

Creamy Coleslaw

Mediterranean Chickpea Salad

Crispy Roasted Potatoes and Arugula...

German Carrot Salad Recipe (Karotte...

Traditional Panzanella Recipe (Tusc...

French Potato Salad Recipe With Tar...

The most viewed easy salad recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Traditional Coleslaw   

Creamy Coleslaw   