salad recipes

Pan-Seared Salmon with Kale and Apple Salad

salmon

lemon juice

olive oil

Kosher salt

kale, ribs removed, leaves

dates

Honeycrisp apple

pecorino

almonds

black pepper

dinner rolls

Shrimp and Avocado Salad

mayonnaise

celery, thinly sliced, plus 3 tablespoons

celery leaves

cilantro

salt and pepper

limes

shrimp,

vegetable oil

hass avocados, diced

baby kale salad mix (about 8 cups)

radishes,

Classic Nicoise Salad

red-skinned potatoes, sliced 1/3 inch thick

dry white wine

haricots verts

eggs

white wine vinegar

shallot, minced (about 2 tablespoons)

dijon mustard

thyme

pepper

cherry tomatoes

Boston lettuce, leaves

tuna

nicoise olives

Put the potatoes in a medium saucepan; cover with cold water and season with salt. Bring to a simmer over medium-high heat and cook until fork-tender, about 5 minutes. Drain and transfer to a medium bowl; drizzle with the wine and let cool. Reserve the saucepan.

Meanwhile, bring a separate saucepan of salted water to a boil. Fill a bowl with salted ice water. Add the haricots verts to the boiling water; cook until crisp-tender and bright green, 2 to 4 minutes. Drain and immediately plunge into the ice water to cool; drain and pat dry.

Place the eggs in the reserved saucepan and cover with cold water by about 1 inch. Bring to a simmer over medium-high heat, then cover, remove from the heat and let stand, 10 to 12 minutes. Drain, then run under cold water to cool. Peel under cold running water.

Make the dressing: Whisk the vinegar, shallot, mustard, thyme, 1/2 teaspoon salt, and pepper to taste in a bowl. Whisk in the olive oil in a slow, steady stream until emulsified.

Toss the tomatoes ian a small bowl with salt and pepper to taste. Add about 1/4 cup dressing to the potatoes and toss. Quarter the hard-cooked eggs.

Divide the lettuce among 4 plates. Arrange the potatoes, haricots verts, radishes, hard-cooked eggs and tuna on top. Pour any juices from the tomatoes into the dressing, then add the tomatoes to the plates. Drizzle with the dressing and top with the olives.

 String beans (or haricots verts) will taste much better if you actually cook them versus just blanching them. Steam until fork tender but not mushy. It brings out the natural sweetness and flavor. 

I made this with fresh ahi tuna and it was amazing- it takes a lot of time to prep all the ingredients though so be forewarned!

I am Niçois and a "classic" salade niçoise *never* has boiled potatoes or any other boiled vegetable ! Please, only a tiny bit of vinegar and you must drink the wine, don't put it in the salad ! Thank you.

Was perfect! I also used a little less oil than the recipe.1/2 cup was perfect for me. <br />

Delicious!  Vey authentic!  I used a little less oil then suggested (about 1/2 cup) because I like a tart dressing and I mixed it with my emersion blender so it wouldn't separate.  Next time I might add some tarragon to the dressing as well.

This recipe is super delicious! It’s made a lot easier if you can get some of the prep out of the way ahead of time (boil potatoes, green beans, hard boiled eggs). Highly recommend! 

Thank you for sharing this! You have inspired me to adapt it a little bit :) Easy and fun to cook with fish fingers :) quick view https://www.youtube.com/watch?v=aqPjiZALwaE<div><br /></div><div>Thank you :)</div>

Delicious! I kept the recipe as directed, including the dressing, except for the olives, which I just used a Mediterranean blend. My husband and I loved it! This has become our summer go to recipe when family and friends come for a visit. 

Shrimp Salad

kosher salt

lemon

shrimp shrimp

Dijon mustard

dill

red onion (1 onion)

celery (6 stalks)

Bring 5 quarts of water, 3 tablespoons salt, and the lemon to a boil in a large saucepan. Add half the shrimp and reduce the heat to medium. Cook uncovered for only 3 minutes or until the shrimp are barely cooked through. Remove with a slotted spoon to a bowl of cold water. Bring the water back to a boil and repeat with the remaining shrimp. Let cool; then peel, and devein the shrimp.

In a separate bowl, whisk together the mayonnaise, mustard, wine or vinegar, 1 teaspoon salt, pepper, and dill. Combine with the peeled shrimp. Add the red onion and celery and check the seasonings. Serve or cover and refrigerate for a few hours.

AWESOME!!!!!!! Made many times over the past months, but just now reviewing. <br />Made as is, really good. Just added a little more mustard and pepper to taste. Awesome! <br /> 2nd time but used less mayo, more pepper and mustard. Outstanding. <br />Then started modifying.  <br />First basic mod is using less mayo, and adding Old Bay to it. Great. Then added jalapenos, just a few. <br />Also, added quartered cucumbers and some halved cherry tomatoes later on. <br />Then made a chipotle mayo aioli, again awesome. <br />This is a great basic recipe, and all the kids love it, even the grand kids. We make it on vacation with fresh gulf shrimp and cooked grouper. <br />I tried with sour cream instead of mayo too, and was great as well. 

Great recipe! I made it with 2 tablespoons of mayo, 2 minced green onion stalks, 2 chopped celery stalks, 1 diced tomato and 1 tsp dried dill since I didn't have fresh dill available. I also had to sub regular mustard for dijon and apple cider vinegar for white wine vinegar -- it still tasted good. I added a little Mrs. Dash, and some pink Himalayan salt instead of kosher.<br />

I signed up expressly to leave this review!  This is a fantastic recipe; so close to the shrimp salad from Eatzi’s.  I put About 1/3 less mayo but added triple the Dijon mustard and a jalapeño because was craving a little spice.  Definitely putting this in the rotation.

Simple and delicious. I added a few shakes of tobasco for a little heat. 

This couldn't be better, but it does take me longer to make it!

Absolutely delicious. I had never even tasted shrimp salad let alone made it! A family member requested it as a thanksgiving dish and I said "no prob!" Without knowing what I was getting myself into I searched many shrimp salad recipes on the Internet after much debate ended up deciding on this one. The salad received rave reviews and I myself thought it was out of this world as well! Will definitely be making again for my own family!

I love this recipe I make it for one by using seven Shrimp half salary 2 tablespoons of mayo 1 teaspoon of Dijon mustard 1/4 cup minced onions and 1 tablespoon of dill Wonderful

Another great Ina recipe. I used a little lemon zest in the shrimp salad and served a nice full scoop on a salad I prepared. No salad dressing needed. This was easy and quick to make. I'm going to try this with crab, pasta and a litlle old bay next time as another reviewer recommended

Love this. Used a mid-range chardonnay for the wine and added jalepenos for a bite.  Served over spring mix. Yum!

https://www.foodnetwork.com/videos/inas-shrimp-salad-recipe-0170514

Shrimp, veggies and a creamy dressing make Ina's salad a cool summer treat.

Ina's Shrimp Salad Recipe

Marinated Tomato Salad with Herbs

tomatoes

green onions

balsamic vinegar

brown sugar

Salt and black pepper

parsley

basil leaves, chiffonade

Cut the tomatoes into 4 wedges, then cut the wedges in half and add to a bowl. Lop off the tops of the green onions, then slice the white and mostly light green parts really thin. Add to the tomatoes.

Add the olive oil, balsamic vinegar, brown sugar, dash of salt and pepper to a jar. Screw on the lid and shake to combine. Pour the dressing over the tomatoes and toss.

Add the herbs and gently toss to combine. Cover and refrigerate for a couple of hours before serving.

This is excellent for anytime. My husband loves them!

My family makes a similar tomato salad with a simple vinaigrette of red wine vinegar, olive oil and salt and pepper poured over wedged tomatoes, slices of Vidalia onion and chopped basil. Its a summer staple in our house and so good with crusty Italian bread to sop up all the extra dressing. Yum! 

For years I have made tomatoes and cucumbers in a little Italian dressing for a light summer salad addition to a meal. This Balsamic dressing brings this to a new level. Wonderful, delicious and quick. This will become my new go-to recipe.<br />

Great summer dish that I make often. I place it along side a nice fish dish or chicken. It is light, simple but very tasty. Very nice, fresh and satisfying. Thank you!<br />

A pleasantly nice twist on serving fresh tomatoes.  The brown sugar and balsamic vinegar add a whole new flavor treat.  I find that changing the greens to cilantro, kale or spinach also opens the doors to a completely different salad.  Lots of possibilities with this salad!

This recipe was not only easy but to die for - my entire family loved this!  I will try adding cucumbers next time for a different twist - thank you Ree!

My husband and I really liked this salad.  We have a lot of tomatoes from our garden and I was looking for a different way to prepare them and this is a perfect option.  I didn't have light brown sugar, so I mixed white sugar with dark brown sugar and it tasted fine, though I will buy the light to use next time.  There was even dressing left over to be used again.  

Really Good, and looks super!
Ok I had to come back a say I could not help myself the day after I made this and loved it, had a little left over, I kept thinking I want to try this with some angle hair pasta, so I did and wow it was really good!!! not to much just enough to get the pasta involved..loved it both ways!

I thought this recipe was just too tasty!  If think like others that other types of ingredients could be substituted, but i am talking about the salad YOU made and it was just too tasty!  Keep going!   Sooo Proud of you...  Sweety you have got your plate full and doing anawesome job!  I say..Keep Goin!!

I made this recipe not too long ago, but I didn't refrigerate the salad.  I just let it sit out room temperature.  (Why ruin a good tomato with ice cold refrigeration?  But of course, I also live in temperate weather, so nothing gets ruined if it sits out for a few hours.  It maybe marinated for an hour tops, and it was just great.  I loved that it uses green onions, since we always have those on hand.  The brown sugar lends a nice molasses touch to the recipe and mellows out the acidity.  Yum.  

One of our favorite salad recipes! This easy Greek salad recipe is a flavorful, refreshing side dish!

Best Salad Recipes: Easy Greek Salad

red wine vinegar

garlic (minced)

oregano

English cucumber (cut lengthwise, seeded, and sliced ¼-inch thick)

green bell pepper

feta cheese

red onion

Kalamata olives

mint leaves

sea salt

In a small bowl, whisk together the olive oil, vinegar, garlic, oregano, mustard, salt, and several grinds of pepper.

On a large platter, arrange the cucumber, green pepper, cherry tomatoes, feta cheese, red onions, and olives. Drizzle with the dressing and very gently toss. Sprinkle with a few generous pinches of oregano and top with the mint leaves. Season to taste and serve.

Sesame Tofu Salad

soy sauce

rice wine vinegar,

ginger

brown sugar, plus more if needed

sesame oil

red pepper flakes

garlic,

tofu,

sesame seeds

greens

red grape tomatoes, halved

red onion, very thinly sliced

mandarin oranges, drained

To make the dressing: Put the soy sauce, vinegar, ginger, brown sugar, sesame oil, red pepper flakes, garlic and 2/3 cup of the olive oil into a blender. Blend until completely emulsified. Taste the dressing and adjust to your taste, adding more vinegar or sugar as needed. Pour half of the dressing into a jar and refrigerate for the salad.

Put the tofu cubes into a bowl and pour over the remaining dressing. Cover and refrigerate for at least an hour.

Remove the tofu from the dressing and pat dry. Heat the remaining 2 tablespoons olive oil in a nonstick skillet over medium-high heat. Cook the tofu on all sides until nicely browned and crisp, about 10 minutes. Toss in the sesame seeds and cook for another minute. Remove to a paper towel-lined plate.

To assemble the salad, put the mixed greens, halved tomatoes and sliced onion in a large bowl. Pour on half the remaining dressing, reserving the rest for later use. Toss to coat. Arrange the tofu and mandarin oranges all over the greens. Serve immediately.

I made this tonight with a few substitutes, but I think I stayed true to the flavor profile.  I used scallions rather than red onions and baked the tofu at 400 for about 50 minutes rather than fry. Got some nice, crispy caramelized edges.  I served it along with shrimp fried rice.  When I went back to the kitchen for seconds, someone had eaten all the tofu but didn't touch the rest of the salad.  However, I (not a fan of tofu) really enjoyed the salad.  I really, really wanted more tofu. Luckily, I know how to make it.  :-) Thank you Ree!

Delicious!! A new family favorite. Even just having a great recipe for cooking the tofu is a blessing;) place it on some brown rice ( assuming you have any left) for lunch the next day!

Delicious! Cut the oil to 1/3 c. for the marinade/dressing (seemed a little much even for an oil lover like myself), and due to my laziness baked the tofu instead of frying. 400 degrees for about 40-50 minutes, and the tofu had a great almost creamy texture that I wouldn't get by frying.

First time trying tofu. This was very good. I will definitely be making again and again. Everyone loved it!

Turned out really good. Loved the tofu. Next time I’ll marinate the tofu longer.

Loved this dressing! Made rice to go with it, for my husband who's scared of eating salads. I only had 30 minutes to marinate the tofu so I can only imagine it would be better with more time. Added sauteed zucchini as well, maybe next time would also add cashews. 

Only 2 servings for us, but still had half the dressing left over for another attempt. Going to use the liquid from the oranges to try for a sweetened tea.

This salad was sadly lacking in texture. The mandarin oranges certainly didn’t help. I thought this was a pretty boring salad. Some wonton strips would have helped tremendously. Also, I thought it was pretty sweet. Needed something savory added, but I can’t figure out what. Wouldn’t make it again. 

I halved the olive oil to save on calories, but otherwise followed the recipe exactly. It was fantastic, and everyone in my family loved it. 

Excellent! Goof while prepping the marinade and did not add the oil or garlic. When prepping to fry, I sprinkled some granulated garlic over the tofu. It was really good. Did not try the salad part this time but the tofu was a good protein to go with my other dishes. Can't wait to do the whole recipe.


https://www.foodnetwork.com/videos/sesame-tofu-salad-0252622

Ree and her daughter Paige prep a healthy lunch for two.

How to make an amazing grilled chicken salad from Delish.com.

Mediterranean Grilled Chicken Salad

chicken breasts (about 1 1/4 pounds)

coriander

tbsp. red wine vinegar

tbsp. parsley

romaine hearts, chopped

Persian cucumbers, thinly sliced

c. grape or cherry tomatoes, halved

avocados, sliced

feta,

c. pitted kalamata olives, halved

This dish is amazing and easy to make! Love it!🙂

Made this tonight for dinner. My kids said that it was BEST salad they ever tasted and asked to have it every night. After reading the other reviews, I tried to find red onions; however, my store was out of them. Instead, I used onion crisps. It was perfect as it added a little crunch to the salad. 
This recipe is not only healthy, it's cost effective and absolutely delicious!

This was simple, healthy and really damn good. I added some red onion. Yum.

Great tasting and easy to make. I also added a few red onions. Will absolutely make again. Highly reccomend.

Chicken Waldorf Salad

apple, unpeeled, chopped

chicken (about 1 large breast)

grapes,

celery,

golden raisins

walnuts,

yogurt (preferably Greek non-fat)

orange (about 1/4 cup)

salt

Serving suggestion: Baby greens, extra grapes, raisins and walnuts for garnish

Coat the chopped apple with the lemon juice in a large bowl. Add the chicken, grapes, celery, raisins and walnuts, and gently combine.

In a small bowl, combine the yogurt, mayonnaise, orange juice and salt. Gently fold the dressing into the salad. Serve on a bed of greens.

Why do people review recipes but "tweaked" the original recipe into their own. It's would be nice to hear from people who did not alter the recipe. Most people do not care to hear about what you did to suit your own palate. I can understand adding onion for a little more flavor. But completely altering someone recipe into their own is an unnecessary review. 

Terrific! I poached the chicken breasts. In the poaching water I added 1/1 a yellow onion, a bay leaf a couple of peppercorns and a bit of salt. After poaching I let them cool and followed the rest of the recipe to the letter. My family loved it.

Absolutely scrumptious! My version involved tweaking it via including dried cherries to accompany &amp; complement the golden raisins, in addition to using ready-made chopped packaged walnuts instead of preparing my own, along with freshly squeezed lemon for the body of the salad and orange for the dressing. Garnished with the remaining flesh of the orange that was leftover after the squeeze. The results were outstanding! I was so impressed that I couldn't wait to share...thus ran a plate featuring this, my new all-time-favorite Chicken Waldorf recipe, gracing the top of a bed of micro super-greens: baby arugula, red &amp; green swiss chard, tat soi &amp; spinach. Ingredients were highly compatible and conducive toward providing a light and tasty meal. Exquisite! I rate it a two-forks-up !!!!!!!

This recipe is simple and delicious. I used reduced fat sour cream instead of yogurt because that's what I had in my fridge. 


Great flavor....had to tweak based on what I had on hand.   Miracle Whip instead of Mayo; Greek yogurt with pineapple at bottom omitting as much fruit as possible; no grapes available;  lemon chicken from previous night dinner; pecans and walnuts; regular raisins not golden....pure delish

This salad was PERFECT as is! Made it exactly as recipe stated and it was wonderful! Everyone just ate this up on some bagels and crackers! Must make. Very simple full of flavor! Will be making a lot!!

This is a flavorful,delicious chicken salad. I used a rotisserie chicken,pecans instead of walnuts and dried cranberries. You can make substitutions with this recipe and it’s still delicious!

I made minor modification on the recipe by using leftover rotisserie chicken breast, a combination of Chinese Fuji apples for some sweetnes &amp; Granny Smith apples for tartness, roasted &amp; salted cashew nuts instead of walnuts, red &amp; green seedless grapes, Sultana raisins &amp; some dried cranberries. My family loved it !!!.

Loved this recipe. Made it awhile back per directions. Knowing me, I used rotisserie chicken. Delish! My favorite chicken salad!

Butternut Squash, Kale and Farro Salad

pre-cut peeled and cut (1/2-inch chunks) fresh butternut squash

red onion, sliced

(60 milliliters) extra-virgin olive oil, divided, plus more for drizzling

salt and black pepper

mustard

cayenne

rotisserie chicken breast

smoked Gouda, very finely diced

walnut halves,

baby kale

Katie Lee makes Farro & Butternut Squash Salad, as seen on Food Network's The Kitchen

Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.

Put the squash and red onion on the prepared baking sheet. Drizzle with 1 tablespoon of the oil and salt and pepper to taste. Toss with your hands to coat well and spread out on the baking sheet so they don't steam. Roast, tossing halfway through, until the squash is fork-tender, 30 to 40 minutes. Let cool to room temperature.

Put the raisins in a shallow bowl and pour the vinegar over them. Soak, tossing them every now and then, for at least 15 minutes. Drain the vinegar into another small bowl, pressing down on the raisins to squeeze as much vinegar out as possible. Add mustard, cayenne, and salt and pepper to taste to the vinegar. Drizzle in the remaining 3 tablespoons oil. Whisk until thick and emulsified. Set aside.

To assemble the salad, in a large bowl, add the farro, chicken, cheese, walnuts, raisins, squash and red onions, kale, dressing, and salt and pepper to taste. Toss together until evenly coated with dressing. This is one of those salads that gets better as it sits.

Roasted Broccoli Salad with Bacon Dressing

broccoli florets,

Kosher salt and black pepper

bacon,

red onion, diced (about 1/3 cup)

apple cider vinegar

sugar

Toss the broccoli together with the oil and sprinkle generously with salt and pepper. Spread the broccoli in an evenly spaced single layer onto a baking sheet. Roast until the florets just begin to char and the stems have softened slightly, 15 to 20 minutes.

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