Recipestable

Category: Salads

Don’t think you like salads? Think again. Try one of my delicious recipes for potato salad, pasta salad, chicken salad, coleslaw salad, egg salad and a whole bunch of other salad varieties.

  • Tangy Egg Salad Spread Recipe

    Tangy Egg Salad Spread _ A creamy, tangy and delicious Egg Salad. Celery and chopped eggs are blended into a flavorful mixture of herbs and spices that’s great on crackers.

    Tangy Egg Salad Spread
    Photo: Tangy Egg Salad Spread Recipe

    Check it out Tangy Egg Salad Spread recipe here:

    Ready In: 25 minutes
    Prep Time: 25 minutes

    This recipe make 20 serving(s).

    Ingredients:

    • 8 eggs
    • 1/2 cup mayonnaise
    • 1/2 cup chopped celery
    • 1/4 cup yellow mustard
    • 1/2 tsp chopped fresh basil
    • 1/2 tsp chopped fresh parsley
    • 1/2 tsp salt
    • 1/2 tsp hot pepper sauce
    • 1/4 tsp garlic salt
    • 1/4 tsp onion powder

    Method:

    • Place eggs in a medium saucepan and cover with cold water. Bring water to a boil and turn the heat off. Cover the saucepan and let eggs stand in hot water for 12 minutes or until cooked thorough. Allow to cool then peel and finely chop.
    • In a medium salad bowl, mix together the yellow mustard, mayonnaise, basil, parsley and onion powder. Season with garlic salt and salt. Stir in hot pepper sauce. Fold this mixture in eggs and celery.
    • Cover and refrigerate for 2 hours or until chill.
    • Tangy Egg Salad is ready to serve.
    • ENJOY!!

    Serving Suggestions:

    • Serve on Toast or Buns.

    Nutritional Information:
    Amount per serving.

    • Calories:71
    • Total Fat: 6.5g
    • Cholesterol: 87mg

    Yield : 2-1/2 cups

  • Minty Rice Salad Recipe

    Minty Rice Salad _ A cool and refreshing Rice Salad with olive oil-mint dressing. Perfect for a hot day.

    Minty Rice Salad
    Photo: Minty Rice Salad

    Check it out Minty Rice Salad recipe here:

    Ready In: 10 minutes
    Prep Time: 10 minutes

    This recipe make 6 serving(s).

    Ingredients:

    • 3 medium tomatoes, seeded and finely chopped
    • 1 cucumber, seeded and finely chopped
    • 1 green bell pepper, finely chopped
    • 2 cups cooked brown or wild rice
    • 1 cup frozen peas
    • 1/2 cup sliced radishes
    • 1/2 cup sliced green onions
    • 1/3 cup olive oil
    • 3 tbsp lemon juice
    • 2 tbsp fresh mint
    • 1/2 tsp salt
    • 1/4 tsp black pepper

    Method:

    • In a large bowl, add rice, tomatoes, peas, cucumber, green pepper, green onions and radishes.
    • Toss until well combined.
    • Set aside.
    • In a small bowl, whisk olive oil, lemon juice, mint salt and pepper.
    • Pour this mixture over the rice and vegetables.
    • Toss to coat.
    • Chill for at least 1 hour.
    • Minty Rice Salad is ready now.
    • Serve cold.

    Nutritional Information
    Amount per serving.

    • Calories: 231
    • Fat: 12 g
    • Cholesterol: 0
    • Sodium: 225 mg
    • Carbohydrate: 27 g
    • Fiber: 0
    • Protein: 5 g

    Diabetic Exchanges:

    • 2 fat
    • 1-1/2 starch
    • 1 vegetable

  • Shrimp Egg Salad Recipe

    Shrimp Egg Salad _ Delicious spread for a sandwich or you can use this to make great appetizers.
    Yummy!

    Shrimp Egg Salad
    Photo: Shrimp Egg Salad Recipe

    Check it out Shrimp Egg Salad recipe here:

    Ready In : 15 minutes
    Prep Time: 15 minutes

    This recipe make 4 serving(s).

    Ingredients:

    • 1 pound cooked shrimp – peeled, deveined, and chopped
    • 4 hard-cooked eggs, chopped
    • 4 green lettuce leaves
    • 1 sprig chopped fresh dill
    • 1/4 cup mayonnaise
    • 1 tsp Dijon mustard

    Method:

    • Place shrimp, eggs in a salad bowl.
    • Stir in mayonnaise, dill and mustard.
    • Spoon onto lettuce leaves.
    • Shrimp Egg Salad is ready now.
    • Serve chilled.

    Nutritional Information:
    Amount per serving.

    • Calories: 292
    • Total Fat: 17.5g
    • Cholesterol: 439mg

  • Crispy & Tangy Twist: The Ramen Coleslaw You Need to Try!

    Ramen Coleslaw – This is nothing like the mayonnaise based coleslaw’s that most people think of. Toasted Sesame seeds and almonds makes this coleslaw crunchy and unique. This coleslaw is FANTASTIC!!

    Coleslaw with ramen noodles
    Photo: Ramen Coleslaw Recipe

    Check it out Ramen Coleslaw recipe here:

    Ready In: 25 minutes
    Prep Time: 15 minutes
    Cook Time: 10 minutes

    This recipe make 4 serving(s).

    Ingredients:

    • 1 (3 ounce) package chicken flavored ramen noodles, crushed, seasoning packet reserved
    • 5 green onions, chopped
    • 1/2 medium head cabbage, shredded
    • 1/4 cup sliced almonds
    • 3 tbsp vinegar
    • 2 tbsp vegetable oil
    • 2 tbsp white sugar
    • 1 tbsp sesame seeds
    • 1/2 tsp ground black pepper
    • 1/2 tsp salt

    Method:

    • Preheat oven to 350 degrees F.
    • In a medium bowl, mix together the oil, vinegar, sugar, ramen noodle spice mix, salt and pepper.
    • Place sesame seeds and almonds in a single layer on a baking sheet.
    • Bake in the preheated oven for 10 minutes or until lightly brown.
    • Place cabbage, green onions and crushed ramen noodles in a large bowl.
    • Pour dressing over the cabbage-mixture. Toss to coat evenly.
    • Top with toasted sesame seeds and almonds.
    • Ramen Coleslaw is ready now.
    • Serve with BBQ Steak.

    Nutritional Information:

    Amount per serving.

    • Calories 253
    • Fat 12.5g
    • Cholesterol 0mg

  • Tropical Twist: The Delicious Creamy Pineapple Coleslaw Recipe!

    Pineapple Coleslaw _ This twist on traditional coleslaw gets a touch of sweetness from pineapple and a little zip from horseradish dressing. The cool, refreshing crunch of Pineapple Coleslaw makes it a welcome addition to springtime meals!!!!

    pineapple coleslaw recipe
    Photo: pineapple coleslaw recipe

    Check it out Pineapple Coleslaw recipe here:

    Ready In: 10 minutes
    Prep Time: 10 minutes

    This recipe make 4 serving(s).
    Ingredients:

    • 2 cups coleslaw mix
    • 1 cup unsweetened crushed pineapple, drained
    • 1/3 cup mayonnaise
    • 1/3 cup shredded carrot
    • 3 medium radishes, shredded
    • 1/4 tsp celery seed

    Method:

    • Place coleslaw mix, pineapple, carrot, radishes and celery seed in a large bowl.
    • Mix well.
    • Stir in mayonnaise.
    • Toss to coat.
    • Cover and refrigerate for 2 hours or until chill.
    • Pineapple Coleslaw is ready to serve.
    • Enjoy!!

    Serving Suggestions:

    Nutritional Information:
    Amount per serving.

    • Calories: 66
    • Fat: 1 g
    • Cholesterol: 2 mg
    • Sodium: 173 mg
    • Carbohydrate: 15 g
    • Fiber: 2 g
    • Protein: 1 g

    Diabetic Exchanges:

    • 1 vegetable
    • 1/2 fruit

  • Ranch Coleslaw Recipe

    This creamy ranch coleslaw is great with barbecue or any grilled food. The cold creaminess is great up against hot BBQ spices. Yummy!!

    Ranch Coleslaw recipe
    Photo: Ranch Coleslaw Recipe

    Try the easy recipe of Ranch Coleslaw shown below.

    Ready In: 10 minutes
    Prep Time: 10 minutes

    This recipe make 4 serving(s).

    Ingredients:

    • 3-3/4 cups coleslaw mix
    • 1/4 cup prepared ranch salad dressing
    • 2 tbsp mayonnaise
    • 1-1/2 tsp sugar
    • 1/4 tsp lemon juice

    Method:

    • Place the coleslaw mix in a large salad bowl.
    • In a small bowl, mix together the salad dressing, mayonnaise, sugar and lemon juice.
    • Stir until well combined.
    • Pour this mixture over the coleslaw.
    • Toss to coat evenly.
    • Cover and refrigerate for 2 hours or until chill.
    • Ranch Coleslaw is ready to serve.

    Serving Suggestions:

    • Serve with Baked Chicken.

    Nutritional Information
    Amount per serving.

    • Calories: 147
    • Fat: 14 g (saturated fat: 2 g)
    • Cholesterol: 5 mg
    • Sodium: 173 mg
    • Carbohydrate: 5 g
    • Fiber: 1 g
    • Protein:1 g

  • Tangy Coleslaw Recipe

    Tangy Coleslaw is a refreshing and light coleslaw, made with a tangy vinegar dressing. The fresh flavor and crunchy texture of garden vegetables star in this tart colorful coleslaw. Goes well with grilled kabobs as well as other grilled meat.

    Tangy Coleslaw recipe
    Photo: Tangy Coleslaw Recipe

    Check it out Tangy Coleslaw recipe here:

    Ready In: 30 minutes
    Prep Time: 30 minutes

    This recipe make 10 serving(s).

    Ingredients:

    • 6 cups shredded cabbage
    • 2 medium carrots, shredded
    • 4 celery ribs, chopped
    • 1 green bell pepper, chopped
    • 1 onion, finely chopped

    For Coleslaw Dressing:

    • 1/2 cup cider vinegar
    • 1/4 cup vegetable oil
    • 1/4 cup sugar
    • 1 tsp salt
    • 1/4 tsp paprika
    • 1/4 tsp pepper

    Method:

    • Place first five ingredients in a large bowl.
    • Mix well.
    • Pour vinegar and oil in a jar with a tight-fitting lid.
    • Add sugar,paprika, salt and pepper.
    • Shake until well combined.
    • Pour this dressing over the cabbage mixture.
    • Toss to coat.
    • Cover and refrigerate for 2 hours or until chill.
    • Tangy Coleslaw is ready now.
    • Serve with Fried Chicken.
  • Lemon Chicken Salad Recipe

    Lemon Chicken Salad Recipe

    A refreshing twist on simple chicken salad. This delish chicken salad features tender chicken, crunchy snow peas, red onions and an array of spices nestled in a creamy lemon accented dressing. Tangy and delicious!This is a very refreshing salad perfect for a summer evening! The dressing is so bright, and goes really well with a sweet apple. Even my carnivore husband comments on how flavorful this salad is!

    Lemon Chicken Salad recipe
    Photo: Lemon Chicken Salad recipe

    Check it out the  Lemon Chicken Salad recipe here:

    Ready In: 15 minutes
    Prep Time: 15 minutes

    This recipe make 8 serving(s).

    Ingredients:

    • 4 cups cubed, cooked chicken
    • 2 cups sliced snow peas
    • 1 cup creamy salad dressing
    • 1 cup finely diced red onion
    • 1 cup shredded lettuce
    • 1 cup blanched slivered almonds, toasted
    • 1/4 cup sour cream
    • 1 tbsp lemon juice
    • 1 tsp dried basil
    • 1 tsp dried parsley
    • 1/2 tsp lemon pepper

    Method:

    • Place salad dressing, sour cream, lemon juice, lemon pepper, basil and parsley in a large bowl.
    • Stir until well combined.
    • Stir in chicken, peas, onion, lettuce and almonds.
    • Mix until evenly coated.
    • Cover and refrigerate for 2 hours or until chill.
    • Lemon Chicken Salad is ready to eat.

    Serving Suggestions:

    • Serve this delicious chicken salad on Pita Bread.

    Nutritional Information:
    Amount per serving.

    • Calories: 361
    • Total Fat: 25.3g
    • Cholesterol: 68mg

  • Macaroni Egg Salad Recipe

    A classic macaroni salad with the delightful addition of hard boiled eggs! Comes together easily & serves a crowd. Enjoy! This macaroni egg salad is made with hard-cooked egg, onion, and a seasoned mayonnaise dressing. Serve at any BBQ, or picnic.

    Macaroni Egg Salad recipe
    Photo: Macaroni Egg Salad Recipe

    Check it out Macaroni Egg Salad recipe here:

    Ready In: 20 minutes
    Prep Time: 10 minutes
    Cook Time: 10 minutes

    This recipe make 2 serving(s).

    Ingredients

    • 1 celery rib, chopped
    • 1 hard-cooked egg, chopped
    • 1 cup uncooked elbow macaroni
    • 1/4 cup mayonnaise
    • 2 tbsp chopped onion
    • 1 tsp sugar
    • 1 tsp cider vinegar
    • 1/2 tsp salt
    • 1/2 tsp prepared mustard
    • Dash pepper

    Method:

    • Cook macaroni according to package directions.
    • Drain and rinse in cold water.
    • In a large bowl, mix together the mayonnaise, sugar, vinegar and mustard.
    • Season with salt and pepper.
    • Stir in onion, egg and celery.
    • Fold in macaroni.
    • Refrigerate for 2 hours or until chill.
    • Macaroni Egg salad is ready to serve.
    • ENJOY!!

    Serving Suggestions:

    • You can serve this delicious egg salad with Baked Spiced Chicken.

  • Almond Chicken Salad Recipe

    A great summer salad that can be prepared ahead of time so you can enjoy the day. This refreshing tasty salad has crisp green onions, carrots, red peppers, snow peas and almonds tossed with chicken in a tangy Asian dressing. Check it out Almond Chicken Salad recipe here!!!

    [one_third] Prep Time: 30 minutes[/one_third] [one_third]Cook Time: 0 minutes[/one_third] [one_third_last] Servings: 4 [/one_third_last]

    [review]

    [tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]

    • 2 cups chopped, cooked chicken breast
    • 1/2 cup blanched slivered almonds, toasted
    • 1/2 cup fresh cilantro leaves
    • 1/2 pound sugar snap peas, halved
    • 4 green onions, thinly sliced
    • 1 large carrot, shredded
    • 1 red bell pepper, cut into 1/2 inch pieces
    • 2 tbsp white sugar
    • 2 tbsp white vinegar
    • 1-1/2 tbsp sesame oil
    • 1 tbsp teriyaki sauce
    • 1 tbsp ground dry mustard

    [/tab] [tab]

    Yield: 4 servings

    Amount per serving.

    • Calories: 323
    • Total Fat: 15.1g
    • Cholesterol: 54 mg

    [/tab] [/tabs]

    Directions:
    [tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

    Step 1

    Place chicken, carrot, cilantro, peas, onions, red pepper in a large bowl. Stir in almonds. Keep aside.

    Step 2

    In a small bowl, mix together the vinegar, sugar, sesame oil, teriyaki sauce and dry mustard. Stir until smooth. Pour this dressing over the salad mixture. Toss to coat. Almond Chicken Salad is ready to serve. ENJOY!

    [/tab] [tab]

    • Serve in pita pockets or on a bed of lettuce.

    [/tab] [/tabs]

  • Recipe: Chinese Cabbage Salad

    Ingredients:

    For Salad:

    • 500 gm cabbage, shredded
    • 1 tbsp butter
    • 1/2 cup slivered almonds, blanched
    • 1/2 cup sesame seeds
    • 8 green onions, thinly sliced
    • 1/4 cup fresh cilantro, coarsely chopped
    • 2 packages ramen noodles, broken into small pieces

    For Dressing:

    • 1/4 cup granulated sugar
    • 1 tsp salt
    • 1/2 tsp black pepper
    • 6 tbsp seasoned rice vinegar
    • 1/2 cup vegetable oil

    How to make Chinese Cabbage Salad:

    For Dressing:

    • Mix first 4 ingredients in jar or other container with a tight-fitting lid.
    • Add oil and shake vigorously to blend.

    For Salad:

    • Over medium heat, melt butter in a small skillet; add almonds and sesame seeds and cook until golden brown, stirring constantly; set aside to cool.
    • Prepare vegetables and place in large mixing bowl, add the crushed ramen noodles,almonds and sesame seeds.
    • Toss with the dressing.
    • Chinese Cabbage Salad is ready to serve.
    • Serve immediately.

  • Citrus Kidney Bean Salad Recipe

     Citrus Kidney Bean Salad

    A quick and easy Citrus Kidney Bean Salad recipe with colourful veggies and tangy dressing. This is SO delicious!

    This Citrus Kidney Bean Salad recipe was given to me by a friend I had in college. I put this together after my CT scan because I wanted to eat something high in antioxidants and citrus (for its antibacterial properties). What I ended up was a salad SO tasty, I just had to share it here.

    It is the best bean salad I have ever tasted, and I love it because you can experiment with the ingredients and still have a mouth-watering side dish.

    Citrus Kidney Bean Salad Recipe
    Photo: Citrus Kidney Bean Salad Recipe

    I’m sure that even the pickiest bean hating eater will love this dish. This is my new favorite and I can’t wait to go and make some more. The flavors are mellow, so this would be a good bean salad recipe for vegetarian kids.Try this Citrus Kidney Bean Salad recipe, I hope you like it!

    Citrus Kidney Bean Salad Recipe
    Photo: Citrus Kidney Bean Salad Recipe

    Check it out the  Citrus Kidney Bean Salad recipe here !!

    [divider]

    [one_fourth]Prep Time:10 minutes[/one_fourth] [one_fourth]Cook Time:2 minutes[/one_fourth] [one_fourth]Servings:6 [/one_fourth] [one_fourth_last]Difficulty Level: Very Easy [/one_fourth_last]

    [divider]

    [tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]

    • 1 cup boiled kidney beans
    • 1 cup shredded cabbage
    • 1 onion,thinly sliced
    • 1 cucumber, thinly sliced
    • 1 green pepper, thinly sliced
    • 1 tomato, thinly sliced
    • 1 carrot, thinly sliced
    • 1 teaspon lemon zest

    For Salad Dressing:

    • 2 tablespoon orange juice
    • 1 tablespon tomato ketchup (optional)
    • 1 teaspon olive oil
    • 1 teaspoon lemon juice
    • 1/4 teaspoon black pepper
    • salt to taste

    For Garnising:

    • Orange slices
    • fresh parsley, chopped

    [/tab] [tab]Yield: 6 servings

    Amount per Serving ( 1 serving = 3/4 cup)

    • Calories: 168
    • Fat: 3.5 g
    • Protein: 9 g
    • Fiber: 8 g

    . [/tab] [/tabs]

    Directions:

    [tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

    Step 1

    Heat olive oil in a pan. Sauté onion for 2 minutes or just until soft.

    Step 2

    Set aside and let it cool.

    Step 3

    Place beans, tomato, cucumber, green pepper,cabbage, onion and carrot in a large bowl.

    Step 4

    In a small bowl, whisk together the olive oil, lemon juice, orange juice, ketchup, salt and pepper

     Step 5

    Pour salad dressing over the bean salad.

    Step 6

    Toss to coat evenly.

    Step 7

    Stir in the lemon zest.

    Step 8

    Adjust the seasoning and dish it out.

    Step 9  

    Garnish with Orange slices and parsley.Delicious Citrus Kidney Bean Salad is ready to serve.

    [/tab] [tab]

    [/tab] [/tabs]

    If you like Citrus Kidney Bean Salad Recipe and make it then let me know your feedback by commenting below.

  • Oriental Beef Salad Recipe

    oriental-beef-salad-recipe-image
    oriental-beef-salad-recipe

    Ingredients:

    • 1 lb. boneless beef sirloin OR top round steak, cut 3/4 inch thick
    • 1/4 cup dry sherry
    • 1/4 cup low-sodium soy sauce
    • 1 tbsp cornstarch
    • 3 tbsp vegetable oil, divided
    • 8 oz. mushrooms, sliced
    • 1 6-oz. package frozen pea pods, defrosted
    • 4 cup lettuce, thinly sliced
    • Crisp chow mein noodles (optional)
    • Red bell pepper slices (optional)

    How to make Oriental Beef Salad:

    • Cut beef steak into 1/8-inch thick strips.
    • Combine sherry, soy sauce and cornstarch; pour over strips, stirring to coat.
    • Heat 2 tbsp. oil in wok over medium high heat.
    • Add mushrooms and pea pods; reserve.
    • Drain marinade from beef and reserve.
    • Add remaining oil to wok. Stir-fry beef strips (1/2 at a time), 1 to 2 minutes.
    • Return vegetables, beef and marinade to wok; cook and stir until sauce thickens.
    • Serve beef mixture over lettuce.
    • Garnish if desired.
    • Oriental Beef Salad is ready to serve.
    • Enjoy!