homemade salad

This is the perfect salad for serving up for Thanksgiving dinner! It's an easy-to-make salad with tons of flavors and textures to perfectly accompany anything you serve up for dinner.

Bacon Cranberry Shaved Brussels Sprouts Salad

lemon juice

Tbsp orange juice

garlic cloves,

cayenne pepper

olive oil

Salt and pepper

sprouts,

bacon,

cranberries

almonds

parmesan cheese

In a small bowl, add lemon juice, orange...

In a small bowl, add lemon juice, orange juice, garlic, and cayenne. Whisk together to combine. While whisking, slowly pour in olive oil in a steady stream to form an emulsion. Season with salt and pepper to taste. Set aside in the refrigerator.

Using a mandoline, shave brussel sprouts into thin...

Using a mandoline, shave brussel sprouts into thin slices to form a slaw texture. Rinse and dry once they've all been shaved.

Add shaved sprouts to a large serving bowl....

Add shaved sprouts to a large serving bowl. Add bacon, cranberries, sliced almonds and grated parmesan cheese, tossing to combing. When ready to serve, toss with dressing.

Add almonds, cranberries, cheese, bacon and sprouts to...

Add almonds, cranberries, cheese, bacon and sprouts to a bowl, tossing to combine. When ready to serve, toss with the dressing.

Growing up on a farm, a classic taco salad was a staple! During the summer, when we&#039;d all get in late from outdoor chores, the easiest thing to throw together was this recipe. And what&#039;s great is that each eater can customize it for their personal preference. Consider this a weeknight meal solution!

Classic Taco Salad

beef (I use 92% lean)

onion

tbsp chili powder

cumin

tsp dried Mexican oregano

salt

tomatoes

red kidney beans (rinsed and drained)

tbsp ketchup

Worcestershire sauce

tsp honey

tbsp red wine vinegar

chipotle powder

garlic powder

onion powder

neutral oil

romaine lettuce (chopped)

tortilla chips

avocado or guacamole

shredded cheese

salsa

hot pepper mustard

In a large skillet or saucepan, brown the beef and onion over medium heat, using a spoon or spatula to break it up into small pieces.

Once browned, about 4-6 minutes, add the chili seasoning, oregano, cumin, and salt. Stir for 30 seconds and add the tomatoes and kidney beans. Turn the heat to a low simmer and cook for 10-15 minutes, or until most of the liquid has reduced.

Once cooked, remove from heat and set aside.

For the meat

In a dressing shaker or small jar, combine the ketchup, vinegar, honey, Worcestershire sauce, chipotle powder, onion powder, garlic powder, salt, and oil. Shake until combined, taste for seasoning, and set aside.

For the dressing

To serve the salad, start with chopped lettuce. Top with some of the meat mixture, chips, dressing, and any garnishes.

For the salad

https://www.youtube.com/watch?v=fuAmGNx99pk

Growing up on a farm, a classic taco salad was a staple! During the summer, when we'd all get in late from outdoor chores, the easiest thing to throw together was this recipe. And what's great is that each eater can customize it for their personal preference. Consider this a weeknight meal solution!

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Skip ahead:

0:00 Intro
0:33 Making the meat and onion mixture
2:20 Adding the spices, tomatoes, and beans
4:11 Making the dressing
7:17 Making the salad

INGREDIENTS

For the meat: 

- 1 lb ground beef (I use 92% lean)
- 1/2 medium onion, diced
- 1 tbsp chili powder
- 1/2 tsp cumin
- 1 tsp dried Mexican oregano
- 1/2 tsp salt
- 1 15-oz can fire-roasted diced tomatoes
- 1 15-oz can red kidney beans, rinsed and drained

For the dressing:

- 3 tbsp ketchup
- 1 1/2 tsp Worcestershire sauce
- 2 tsp honey
- 2 tbsp red wine vinegar
- 1 tsp chipotle powder
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp salt
- 1/3 cup neutral oil

For the salad:

- 2 heads romaine lettuce chopped
- tortilla chips
- avocado or guacamole
- shredded cheese
- salsa
- hot pepper mustard

INSTRUCTIONS

For the meat:

- In a large skillet or saucepan, brown the beef and onion over medium heat, using a spoon or spatula to break it up into small pieces.

- Once browned, about 4-6 minutes, add the chili seasoning, oregano, cumin, and salt. Stir for 30 seconds and add the tomatoes and kidney beans. Turn the heat to a low simmer and cook for 10-15 minutes, or until most of the liquid has reduced.

- Once cooked, remove from heat and set aside.

For the dressing:

- In a dressing shaker or small jar, combine the ketchup, vinegar, honey, Worcestershire sauce, chipotle powder, onion powder, garlic powder, salt, and oil. Shake until combined, taste for seasoning, and set aside.

For the salad:

- To serve the salad, start with chopped lettuce. Top with some of the meat mixture, chips, dressing, and any garnishes.

#CincodeMayo #recipe #dinner #weeknightmeal

Big bold flavors are the star in this Greek Salad with leafy greens, olives, feta, cucumbers, tomatoes, and a homemade Greek vinaigrette. Perfect salad for potlucks, family gatherings, or your average weekday.

Greek Salad

greens

cucumber,

cherry tomatoes, halved

feta cheese

red bell pepper, sliced

kalamata olives

croutons or breadsticks

Greek Freak Vinaigrette

Combine all ingredients immediately before serving in a...

Combine all ingredients immediately before serving in a large serving bowl. Keep chilled, and only ​add croutons and dress as much as you will eat within an hour or so.

Store leftovers in a sealed container, and dress...

Store leftovers in a sealed container, and dress right before serving.

https://mediavine-res.cloudinary.com/video/upload/ttpui53svvmnxhf5lfvq.mp4

This easy vegetable-filled salad features a homemade Greek vinaigrette and all of the cucumbers, red bell peppers, feta, and crunchy croutons you could possibly want. Serve before dinner or make some grilled chicken and make it a meal!

Quick and easy mixed green salad recipe with lemon vinaigrette, homemade with simple ingredients in one pot in 10 minutes. Full of lettuce, spinach, cucumbers, almonds and pecans.

One Pot Green Salad

Olive oil

Lemon juice (Freshly squeezed)

tbsp Green onions

tsp Poppy seeds (Optional)

Garlic powder

tsp Ginger powder

Salt (To taste)

Pepper (To taste)

Spring greens (Combination of lettuce, arugula and spinach)

cucumbers

Nuts (I used combination of toasted almonds and pecans)

In a large salad bowl, make the lemon vinaigrette by whisking together olive oil, lemon juice, green onions, honey, poppy seeds, garlic powder, ginger powder, salt, pepper.

Add Spring greens, mini cucumbers and toss until combined.

Sprinkle nuts on top and serve immediately.

Quick and easy pumpkin salad recipe, homemade with simple ingredients in one pot or bowl in 20 minutes. Loaded with roasted pumpkin, lemon vinaigrette and feta cheese.

One Pot Pumpkin Salad

tbsp Olive oil

Lemon juice

tsp Fresh thyme (Roughly chopped)

tsp Fresh basil (Roughly chopped)

tsp Fresh parsley (Roughly chopped)

Red onions (Thinly sliced Or can be replaced with 1/4 cup finely chopped red onions)

Baby spinach (Fresh, Not frozen)

Lettuce

pumpkin

tbsp Pomegranate seeds (For topping)

tbsp Pumpkin seeds (For topping)

Feta cheese (For topping)

In a large salad bowl, prepare the dressing by whisking together olive oil, lemon juice, honey, salt, pepper, garlic powder, thyme, basil, parsley until combined.

Add red onions, baby spinach, lettuce and toss everything together.

Top it off with roasted pumpkin slices, pomegranate seeds, pumpkin seeds and feta cheese.

Serve immediately and enjoy!

For a beautiful salad presentation (like shown in the pictures),  prepare the salad dressing/vinaigrette and keep it aside. Spread the spinach and lettuce in large salad dish or salad bowl. Top it off with slices of roasted pumpkins and garnish with feta cheese crumbles, pumpkin seeds, pomegranate seeds. Drizzle the vinaigrette on top, just before serving.  I usually only do this for dinner parties because it&#039;s elegant and looks fancy.

Mexican Chopped Salad is fresh, vibrant, and makes a great lunch.

Mexican Chopped Salad

green lettuce (romaine hearts work well), chopped

black beans,

corn

tomatoes cherry tomatoes

avocado, diced

red onion

Lime Vinaigrette

Make the salad. Place all ingredients in a large salad bowl. Hold off on adding avocado until the very end.

Toss the salad with the avocado and desired amount of dressing.

Yummo! Will for sure be making this again. A perfect side dish for Mexican recipes.

Delicious! I made a double-triple batch for a pot-luck and received a lot of compliments. I served it with your suggested Cilantro Lime Vinaigrette which goes so well with this salad. 

Thank you for another wonderful salad recipe!

My husband loves your recipes. I do too. In our 80’s and got in a rut of cooking same old stuff. Found your site and loving the easy and delicious meal ideas. My husband thanks you!

I made this salad for a potluck and they all loved it! Totally empty bowl!

Top 6 homemade salad recipes from across the web

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Bacon Cranberry Shaved Brussels Spr...

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Top 6 homemade salad recipes from across the web

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

Top Tags

Bacon Cranberry Shaved Brussels Spr...

Classic Taco Salad

Greek Salad

One Pot Green Salad

One Pot Pumpkin Salad

Mexican Chopped Salad

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