Simple Holiday Green Salad with Orange Vinaigrette

Ingredients

For salad

• 5 ounce container organic mixed baby greens
• 2-3 mandarin oranges, peeled and segmented (or one large can mandarin oranges)
• 1/2 cup dried cranberries
• 1/2 cup candied walnuts

For dressing

• 1/2 cup oil 
• 1/4 cup fresh squeezed orange juice
• 1/4 cup white wine vinegar
• 1/2 to 1 teaspoon finely grated fresh ginger 
• 1/2 teaspoon Dijon mustard
• 1/4 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• big pinch ground cloves and cinnamon

Instructions

For salad

Arrange mixed greens in a large salad bowl. Top with remaining ingredients. Drizzle with some of the vinaigrette and toss to coat. Serve immediately. Or serve vinaigrette on the side.

For vinaigrette

In a medium bowl, whisk together orange juice, vinegar, mustard, salt, pepper, and spices. While whisking, add the oil in a slow stream. Whisk very well until the vinaigrette is combined. Alternatively, place everything except for the oil into a pint jar and shake well. Add the oil and shake again until combined. Makes about 1 cup of vinaigrette.

Cheesy Picnic Pasta Salad

Ingredients

• 3 cups large elbow macaroni, dried
• 1 3/4 cups mayonnaise
• 1 cup jack cheese, cubed
• 1 cup sharp cheese, cubed
• 1 cup Swiss cheese, cubed
• 1/2 cup parmigiano cheese, grated
• 1/2 cup red onion, diced
• 1/2 cup bell pepper, diced
• 1/2 cup celery, diced
• 1/2 cup kosher dill pickles, diced
• 1/2 cup black olives, sliced
• 2 cloves garlic, minced
• 1 tablespoon creole seasoning
• 1/2 tablespoon black pepper
• 1/2 tablespoon garlic powder
• 1/2 tablespoon onion powder
• 1 teaspoon celery salt
• 1/2 teaspoon crushed red pepper
• 1/2 teaspoon mustard powder, dried
• Olive oil(for your taste)

Directions

1. Cook pasta according to package directions, drain, rinse in cold water, drain again, toss in a little extra virgin olive oil, allow pasta to sit while you prep the other ingredients.
2. Prep all ingredients, all to a large bowl, add pasta, mix well. Chill for about 3 hours or overnight.

Caesar Pasta Salad

Ingredients

• 1 cup mayonnaise
• ⅓ cup sour cream
• 1 large clove garlic, pressed
• 2 tablespoons lemon juice
• 2 anchovies, finely minced
• 1 teaspoon Worcestershire sauce
• 1 pound penne pasta, cooked until al dente and rinsed with cool water
• 6 large leaves Romaine lettuce, thinly sliced
• 1½ cups grape tomatoes
• 4 green onions. green parts sliced
• ½ cup finely shredded Parmesan cheese
• ½ teaspoon ground black pepper
• 2 grilled chicken breasts, diced
• 1½ cups croutons

Instructions

1. In a small bowl, stir together the mayonnaise through the Worcestershire sauce.
2. Toss half of the dressing with the pasta and refrigerate for 30 minutes.
3. Mix in remaining ingredients including the remaining dressing and serve.

Apple and Pomegranate Quinoa and Kale Salad with Feta in a Curried Maple Dijon Dressing

Ingredients

• 1/3 cup quinoa, rinsed
• 1/2 cup water
• 6 cups kale, finely sliced
• 1 large apple, finely sliced or diced
• 1/4 cup pomegranate
• 1/4 cup walnuts, coarsely chopped
• 1/4 cup feta, crumbled
• 2 tablespoons cider vinegar
• 2 tablespoons olive oil
• 1 clove garlic, minced
• 1 tablespoon maple syrup
• 2 teaspoons dijon mustard
• 1/2 teaspoon curry powder
• salt and pepper to taste

Directions

1. Bring the quinoa and water to a boil, reduce the heat and simmer, covered, until the water is absorbed, about 15 minute, turn the heat off and let sit, covered, for 5 minutes.
2. Meanwhile, prepare the remaining ingredients.
3. Toss the kale, quinoa, pomegranate, walnuts and feta with the mixture of the vinegar, oil, garlic, maple syrup, dijon mustard, curry powder, salt and pepper.

MEXICAN CHOPPED SALAD

INGREDIENTS

For the dressing

• ¼ cup fresh lime juice
• 2 tablespoons honey
• ½ teaspoon cumin
• 1 clove garlic
• ½ teaspoon salt
• 2 tablespoons canola oil
• 2 tablespoons extra virgin olive oil
• freshly ground black pepper
• taste and add salt if needed

For the tortilla strips

• 6 6-inch corn tortillas
• 1 ½ tablespoons canola oil
• ½ teaspoon sea salt

For the salad

• 1 medium head romaine lettuce , chopped in approximately ½ inch pieces
• 1 medium bell pepper, diced in ¼-inch pieces, I used small orange-hued peppers (the mini ones). Feel free to use whichever color you want.
• ½ medium red onion, diced in ¼-inch pieces
• ½ medium jicama, peeled and diced in ¼-inch pieces
• 1 medium zucchini, diced in ¼-inch dice
• 4 medium tomatoes, seeded and diced into ¼-inch dice
• 4 ears corn
• 1½ cups canned black beans, drained and rinsed
• ½ cup finely chopped cilantro, plus whole cilantro leaves for garnish, if desired

INSTRUCTIONS

For the dressing, combine lime juice, honey, cumin garlic and salt. Stir to combine. In a slow, steady stream, add the oils, stirring continuously with a fork or small whisk. Taste and add more salt and pepper, if needed. Set aside.
For the corn tortilla strips, preheat oven to 400˚F. Stack corn tortillas on a cutting board. Cut in half. Cut each stack of halves into thin strips, about ¼ inch thick.
Transfer tortilla strips to a sheet pan. Drizzle with oil. Sprinkle with salt and toss to coat.
Bake for 15-20 minutes, stirring every 5 minutes, or until light golden brown and crisp. Set aside to cool.
Place corn, two ears at a time, in the microwave and cook for 3½ minutes. Remove from microwave with a hot pad and allow to cool for 5 minutes. After cooling, cut bottom end of corn off, about 1½ inches from end. Pull back husk and silks (almost all of the silk should easily pull away). Cut kernels from husks and set aside.
Combine corn and other salad ingredients in a large bowl. Stir to combine. Add dressing and stir to coat all ingredients. Garnish with cilantro leaves, if desired.
Serve with tortilla strips on top or place a bowl on the side and let guests help themselves.

Strawberry Pretzel Salad In Jars

INGREDIENTS

• 1 1/2 cups crushed salted pretzels
• 4 tablespoons white sugar
• 10 tablespoons unsalted butter, melted
• 1 cup granulated sugar
• 2 (8 ounce) packages cream cheese, room temperature
• 1 teaspoon pure vanilla extract
• 1 (8 ounce) container frozen whipped topping (Cool Whip), thawed
• 1 (6 ounce) package strawberry flavored gelatin
• 2 cups boiling water
• 1 (16 ounce) package frozen sliced strawberries

DIRECTIONS

1. Preheat oven to 350 degrees F.

2. In a medium bowl, combine the pretzel crumbs, 4 tablespoons sugar and melted butter. Stir with a fork until the butter is fully incorporated into the pretzel crumbs.

3. Spoon 2 heaping tablespoons of pretzel crust into the bottom of each of your jars. Press the crumbs gently into the bottom of the jars. Be sure not to pack them in too tightly or the crust will be difficult to eat.

4. Place the jars onto a baking pan. Bake in preheated oven for about 6 minutes. Allow the jars and crust to cool completely before layering in the filling.

5. In a medium bowl, beat the sugar, cream cheese and vanilla until smooth. Fold in whipped topping. Spoon filling into a piping bag with a round tip or simply snip the tip of the bag. Evening divide the filling between each jar. Place the jars into the refrigerator for about 1 hour.

6. In a medium bowl, stir together the gelatin mix and boiling water. Stir in frozen strawberries. Place the bowl into the refrigerator for about five minutes. This will allow the gelatin to firm up a bit. Evenly spoon the gelatin between each the jars. Place jars back into the refrigerator for at least 1 hour. Serve chilled.

Mango Chicken Salad

Ingredients

For the chicken:

• ½ tsp curry powder
• ½ tsp black pepper
• ½ tsp salt
• 12 oz boneless, skinless chicken breasts

For the dressing:

• 1 cup cubed mango
• 3 Tbl. orange juice
• 2 Tbl. rice vinegar or white-wine vinegar
• 2 tsp. honey
• 1 tsp. Dijon mustard

For the salad:

• 6 cups mixed greens
• 2 large nectarines (or peaches), sliced
• 1 cup sliced strawberries (or blueberries)
• 1 mango, diced
• 1 cup toasted pecan halves

Instructions

Prepare the chicken:

Combine curry powder, pepper and salt; sprinkle evenly over chicken. Grill chicken over medium heat, turning once, until cooked through,12-15 minutes. Allow chicken to rest 2-3 minutes. Slice chicken into ¼" strips.

Make the dressing:

In a blender or food processor, combine 1 cup mango cubes, orange juice, vinegar, honey and mustard. Blend until mixture is smooth. Chill vinaigrette, covered, up to 2 hours.

Arrange the salad:

Arrange greens on three or four plates. Divide remaining mango cubes, chicken, nectarines, strawberries, and pecans evenly between salads. Drizzle salads with vinaigrette.

Sesame Ginger Quinoa Salad

INGREDIENTS

• 1 cup quinoa, rinsed
• 2 cups water
• 1/4 teaspoon salt
• 1 1/2 cups shelled frozen edamame
• 3 medium carrots, peeled and diced
• 1/2 yellow pepper, diced
• 1/2 red pepper, diced
• 1 cup red cabbage, chopped
• 2 tablespoons sesame oil
• 2 tablespoons rice vinegar
• 3 teaspoons fresh ginger, finely minced
• 1 tablespoon sesame seeds

DIRECTIONS

1. Place the quinoa, water, and salt in a covered pot. Heat on high until it boils, lower the heat to low, and cook for about 15 minutes or until the quinoa is soft and the water absorbed.
2. Pour the quinoa into a medium-sized bowl, and mix in the frozen edamame, carrots, peppers, and cabbage.
3. In a small bowl, make the dressing by mixing the sesame oil, rice vinegar, minced ginger, and sesame seeds.
4. Pour the dressing over the quinoa and veggies, and mix thoroughly. Enjoy immediately, or store in a covered container for later.

Full recipe at: fitsugar 

5-Ingredient Pesto Pasta Salad

Ingredients

• 1 pound (dry) DeLallo whole wheat pasta
• 1 (12-ounce) jar DeLallo roasted red peppers, drained and roughly chopped
• 1 (6-ounce) jar DeLallo basil pesto (about 3/4 cup)
• 1 ball fresh mozzarella cheese, diced
• 3 handfuls fresh arugula

Method

Cook pasta in a large pot of salted boiling water al dente, according to package instructions. Drain pasta and rinse under cold water for about 20-30 seconds until no longer hot.

In a large serving bowl, toss pasta with the remaining ingredients until combined. Serve immediately, or refrigerate in a sealed container for up to 3 days.

Guacamole Salad

Ingredients

• 4 avocados, thinly sliced
• 2 cups cherry tomatoes, halved
• 1 red onion, thinly sliced
• large handful fresh parsley/coriander
• 1 red chilli, finely chopped (optional)
• for the dressing
• juice of 1 lemon
• 2 tablespoons olive oil
• salt & pepper to taste (I used fresh white pepper)

Instructions

Place the sliced avocado, cherry tomatoes and red onion on a large platter/individual plates and scatter over the herbs and chilli.
Mix all the dressing ingredients and pour over the salad.
Serve immediately.

Springtime Shell Salad

Ingredients

• 1 pound small pasta shells, cooked and drained
• 6 ounces medium or sharp cheddar cheese, cut in small cubes
• 2 cups baby peas, fresh or frozen
• 1 medium red pepper, chopped
• 1/2 medium onion, chopped
• 1/3 cup sweet pickle relish
• 1/2 cup mayonnaise
• 3/4 cup (6 ounces) plain yogurt
• 1/4 cup chopped pimientos
• Salt and Pepper to taste

Directions

In a large bowl, mix together all the ingredients. Refrigerate, covered, for at least 1 hour to develop the flavors.This salad keeps well for several days in the fridge.

Easy Tomato Cucumber Salad

INGREDIENTS

• 1/2 purple onion, thinly sliced
• 2 cucumbers, peeled and thinly sliced
• 2 tablespoons red wine vinegar
• 4 large tomatoes
• 1/4 cup good olive oil
• 2 tablespoons chopped fresh basil
• coarse sea salt and freshly ground pepper to taste

INSTRUCTIONS

Add onion and cucumber to large bowl and toss with vinegar. Let sit while you prepare the rest of the ingredients.
Cut tomatoes into thin wedges and add to bowl with cucumbers and onions. Add olive oil, basil, salt and pepper and toss.

Crunchy Cashew Thai Quinoa Salad with Ginger Peanut Dressing {vegan & gluten-free}

Ingredients

• ¾ cup uncooked quinoa
• 1-2 cups shredded red cabbage, depending on how much crunch you like
• 1 red bell pepper, diced
• ½ red onion, diced
• 1 cup shredded carrots
• ½ cup chopped cilantro
• ¼ cup diced green onions
• ½ cup cashew halves or peanuts (honey-roasted is good)
• Optional: 1 cup edamame or chickpeas
• Fresh lime, for a bit of tang
• For the dressing:
• ¼ cup all natural peanut butter
• 2 teaspoons freshly grated ginger
• 3 tablespoon soy sauce, gluten-free if desired
• 1 tablespoon honey (use agave if vegan)
• 1 tablespoon red wine vinegar
• 1 teaspoon sesame oil
• 1 teaspoon olive oil
• Water to thin, if necessary

Instructions

To cook quinoa: Rinse quinoa with cold water in mesh strainer. In a medium saucepan, bring 1 ½ cups of water to a boil. Add in quinoa and bring mixture to a boil. Cover, reduce heat to low and let simmer for 15 minutes or until quinoa has absorbed all of the water. Remove from heat and fluff quinoa with fork; place in large bowl and set aside to cool for about 10 minutes. You should have a little over 2 cups of quinoa.
To make dressing: Add peanut butter and honey or agave to a medium microwave safe bowl; heat in microwave for 20 seconds. Add in ginger, soy sauce, vinegar, and both sesame and olive oil and stir until mixture is smooth and creamy. If you want a thinner dressing, simply stir in a teaspoon or two of water or olive oil.
Add as much or as little dressing as you’d like to the quinoa. I always start out with a little bit of dressing and usually add more to suit my taste preferences. Alternatively you can save the dressing for later and add when you are ready to eat; however the flavors of the dressing usually soak into the salad so I love adding it to the quinoa first.
Next fold in red pepper, onion, cabbage, carrots, and cilantro into the quinoa. Garnish with cashews and green onions. Serve chilled or at room temperature with lime wedges if desired.

Summer Pasta Salad

Ingredients

• 1/3 c. oil
• 3 tablespoon vinegar, preferably red wine
• 1 teaspoon salt
• 1 teaspoon oregano
• 1 teaspoon basil
• 4 c. large pasta twists (spirals), cooked and drained
• 1 (16 ounce) can chickpeas, drained and rinsed
• 1 c. cherry tomatoes, halved
• 4 ounce Mozzarella, cut in thin strips (about 1 c.)
• 2 ounce sliced salami, cut in thin strips (about 1/2 c.)
• 1/2 c. pitted ripe olives

Directions

In large salad bowl or deep serving dish, mix well oil, vinegar, salt, oregano and basil. Add pasta, chickpeas, cherry tomatoes, Mozzarella, salami and olives; toss to combine. Cover; chill several hours or overnight. Toss; let stand at room temperature 30 minutes before serving. Makes 4 servings. Can be made up to a day ahead.

BLT Chopped Salad with Homemade Creamy Buttermilk Ranch Dressing

Ingredients

Salad

• 1/2 cup cooked, diced bacon or faux bacon pieces (about 8 strips bacon, cooked to manufacturer's instructions)
• about 3 to 4 cups salad greens
• 1 small/medium ripe tomato, sliced into thin rounds
• half of 1 cucumber, about 10 thinly sliced rounds
• 1/4 cup thinly sliced carrots
• 1/4 cup peas (I used frozen)
• 1/4 cup corn (I used frozen)

Buttermilk Ranch Dressing

• 1/2 heaping cup mayonnaise (lite or reduced fat okay)
• 1/2 heaping cup sour cream ((lite or reduced fat okay; plain Greek yogurt may be substituted)
• 1/4 cup buttermilk + extra if necessary to thin
• 2 tablespoons minced fresh flat-leaf (Italian) parsley
• 1 to 2 tablespoons lemon juice
• 1 to 2 tablespoons olive oil
• 1 to 2 tablespoon minced fresh green onion, scallions, or chives ( I used 1 trimmed green onion in entirety)
• 1 small garlic clove, peeled, optional and to taste
• 1/2 teaspoon salt, or to taste
• 1/2 teaspoon ground black pepper, or to taste

Directions

Salad - Cook bacon according to manufacturer's instructions. Dice small; set aside.
In a large bowl, add the greens, top with tomato, cucumber, carrots, peas, corn, and sprinkle bacon pieces over the top; set aside.
Buttermilk Ranch Dressing - To the canister of a food processor or blender (mini food processors work great here), add all ingredients and blend until smooth and creamy, about 30 seconds. Taste dressing and if necessary, adjust flavor balance by adding more lemon, oil, herbs, salt and pepper, or whatever dressing needs, to taste. I like my dressing thicker and didn't use more than 1/4 cup buttermilk, but add more, to taste, to thin it out. Brands of mayo, sour cream, and buttermilk all vary in their thickness.
Transfer dressing to a glass jar with lid, or airtight container with a lid.
Drizzle over salad and toss to combine. Serve immediately. Extra dressing will keep for 7 to 10 days airtight in the fridge; shake well before next use.

Healthy Chef Salad Recipe

Ingredients

• 1/2 head iceberg lettuce, roughly chopped
• 1/2 English cucumber, halved & sliced
• 2 medium tomatoes, roughly chopped
• 2 eggs, boiled & sliced
• 8 oz cooked chicken breast, roughly chopped
• 1/4 cup any low fat cheese, shredded
• 1 cup Skinny Buttermilk Ranch Dressing

Directions

Toss all ingredients together in a large bowl and top with the dressing. You can also make individual salads or layer ingredients on a large platter.

Storage Instructions: Salad will stay fresh for up to 2 days in the fridge, covered, without dressing.

Greek Tortellini Salad

Ingredients:

• 1 (20 ounce) package refrigerated cheese tortellini
• 1 1/2 cups grape tomatoes, cut in half
• 1 large cucumber, chopped
• 1 cup kalamata olives, pit removed and chopped
• 1/2 red onion, chopped
• 3/4 cup crumbled feta cheese

For the Dressing:

• 1/4 cup extra virgin olive oil
• 3 tablespoons red wine vinegar
• 1 clove garlic, minced
• 1/2 teaspoon dried oregano
• Salt and pepper, to taste

Directions:

1. Bring a large pot of salted water to a boil. Cook the tortellini according to the package directions. Drain the tortellini and rinse with cold water.

2. Place the tortellini in a large bowl. Add the tomatoes, cucumber, olives, red onion, and feta cheese.

3. In a small bowl, whisk together the olive oil, vinegar, garlic, oregano, salt, and pepper. Pour the dressing over the salad and stir until salad is well coated. Serve immediately or place in the refrigerator.

Note :- This salad will keep in the fridge for up to 3 days.

Grilled Marinated Chicken with Corn Salad

Ingredients

• 4 chicken breasts
• 3/4 cup medium barley
• 2 cups fresh or frozen-then-thawed corn kernels
• 1-1/2 cups halved cherry tomatoes
• 1/2 cup minced red onion
• 4 slices cooked thick or center cut bacon, chopped
• 1 avocado, chopped
• salt & pepper
• For the Tomato Vinaigrette:
• 1 cup halved cherry tomatoes
• 1 clove garlic
• 3 Tablespoons extra virgin olive oil
• 2 Tablespoons water
• 1 Tablespoon red wine vinegar
• 1 Tablespoon lemon juice
• 1 Tablespoon red onion

Preperation

• Cook barley with a pinch of salt according to package directions. Drain when barley is tender to make sure all excess water is removed. Place into a large bowl to cool slightly.

• Make the Tomato Vinaigrette: Combine all vinaigrette ingredients in a food processor or blender, then process until smooth. Place 6 Tablespoons of the vinaigrette into a plastic bag and set the remaining aside. Season both sides of the chicken breasts with salt & pepper, then add it to the bag with the vinaigrette and marinate in the refrigerator while you make the Barley Corn Salad.

• Stir corn, cherry tomatoes, red onion, and bacon into the cooled barley. Add enough of the reserved tomato vinaigrette to coat and stir well. Gently fold in avocado then season with salt & pepper to taste. Place into the refrigerator.

• Heat a grill to high and grill chicken for 4-5 minutes a side, or until cooked through. Let chicken rest for 5 minutes off the grill, then divide salads onto plates and top with grilled chicken.

Pesto Pasta Salad

Ingredients

• Pesto:
• 3 cups packed fresh basil
• 1 cup packed fresh parsley
• 3 garlic cloves, chopped
• 1 tablespoon lemon juice
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/3 cup pine nuts, toasted
• 1/2 cup olive oil
• 1/2 cup grated Parmesan

Salad:

• 1 pound gemelli or other short pasta
• 1 cup plain 2 percent Greek yogurt
• 2 pints cherry or grape tomatoes, halved

Preparation

Make pesto: In a food processor puree basil, parsley, garlic, lemon juice, salt, pepper and pine nuts until smooth. With motor running, add olive oil and process until a thick paste forms. Add Parmesan and pulse twice. Season with more salt and pepper, if desired.
Make salad: Cook pasta according to package directions until al dente. Drain and run under cold water to stop cooking.
In a large bowl, combine pesto and Greek yogurt and stir until well blended. Add cold pasta and toss to coat with dressing. Top with tomatoes. Serve salad at room temperature or cover and refrigerate to serve chilled.

Amish Macaroni Salad

Ingredients

• Salad
• 1 lb macaroni (or small shells)
• 1/2 cup finely chopped celery
• 1/2 cup finely grated carrot
• 1/4 cup finely chopped onion (more if desired)
• 1/4 cup chopped red bell pepper or green
• 6 hard-boiled eggs (reserve 1 to slice for garnish, and dice the remaining 5)
• paprika, for garnish
• Dressing
• 2 cups Miracle Whip
• 2 tablespoons cider vinegar
• 1/4 cup sugar
• 2 tablespoons prepared mustard

Instructions

• Cook macaroni as directed on package; Drain & cool.
• In a bowl, whisk together the dressing ingredients so they are well-combined and smooth.
• In a large bowl, gently combine the macaroni, celery, carrots, onions, and remaining eggs. Fold the dressing gently into the macaroni salad mixture.
• Place into your serving bowl and garnish with the reserved slice egg and paprika. Let sit overnight for the best results.

Preparation time: 10 minute(s)

Cooking time: 15 minute(s)

Number of servings (yield): 8