Easy Tomato Cucumber Salad

 So good. My friend Katie always adds avocado to this recipe so I did too.

(Picture from their site)

Easy Tomato Cucumber Salad adapted from Eatwell101

5 large tomatoes (tomatoes on the vine are best), quartered

1 English cucumber, peeled and sliced

1-2 avocados, chopped 

1/2 large red onion, sliced

2 tablespoons chopped fresh parsley

2 tablespoons chopped fresh cilantro

1 pinch kosher salt + 1 pinch black pepper

For the vinaigrette dressing:

1/2 cup olive oil

1/4 cup red wine vinegar

1 teaspoon kosher salt + 1 pinch freshly ground black pepper

1 garlic cloves, minced

1 teaspoon dried oregano

In a large bowl, combine all ingredients for the salad: tomato, cucumber, red onion, parsley, and cilantro. Sprinkle with salt and pepper and toss to combine. To prepare the dressing, throw all of the dressing ingredients (olive oil, vinegar, garlic, salt, pepper, oregano, honey) into a small bowl or a mason jar and whisk together vigorously until well blended. Pour the dressing over the veggies and toss gently. Cover the bowl with plastic and let sit at room temperature until ready to serve, for 1 to 3 hours. This will allow the flavors to meld together. Serve the tomato-cucumber salad when you’re ready, enjoy! 

Yield: 4 servings, Prep time: 10 minutes

Spinach Strawberry Salad

(picture from their site)

Spinach Strawberry Salad Erin 

3/4 cup raw pecans
1/2 small red onion very thinly sliced

10 ounces fresh baby spinach I also love a 50/50 arugula and spinach blend

1 quart strawberries hulled and quartered (about 1 pound)

3/4 cup crumbled feta cheese buy the block-style feta, not pre-crumbled; the texture is much better

Poppyseed Dressing:

1/4 cup balsamic vinegar

3 tablespoons extra-virgin olive oil

1 1/2 tablespoons poppy seeds

1 1/2 tablespoons honey

1/2 teaspoon Dijon mustard

1/2 teaspoon kosher salt

1/8 teaspoon black pepper

Toast the pecans: Preheat the oven to 350 degrees F. Spread the pecans in a single layer on an ungreased baking sheet. Bake for 8 to 10 minutes, until the pecans smell fragrant and the center of a pecan is tan when the pecan is broken in half. (Do not walk away from the oven in the last few minutes of cooking. This is when nuts love to burn.) Transfer to a cutting board and roughly chop. Place the sliced onions in a bowl and cover with cold water. Let sit while you prepare the rest of the salad (this keeps their flavor but removes the harsh onion bite). Prepare the dressing: In small mixing bowl or large liquid measuring cup, whisk together all of the dressing ingredients—vinegar, oil, poppy seeds, honey, mustard, salt, and pepper—until well combined. (Alternatively, you can shake the ingredients together in a mason jar with a tight-fitting lid). Assemble the salad: Place the spinach in a great big serving bowl. Add the strawberries. Drain the red onion and add it as well. Drizzle about half of the dressing over the salad and toss to coat the leaves. Assess the amount of dressing. You want the spinach leaves to be nicely moistened but not swimming in dressing. Add a little more if needed to suit your preferences. Add the feta and pecans. Toss lightly to combine. Serve immediately, with extra dressing on the side as desired.

Prep: 15 min, Cook: 10 min, Total: 20 min. 6 servings.

[Greek] Cucumber Salad

This was amazing! We used fresh cucumbers, dill and mint from the garden.

Greek Cucumber Salad Elizabeth

For the Dressing:

2 tbsp olive oil

1 tbsp lemon juice

1 tbsp red wine vinegar

1 tbsp fresh dill, finely chopped

1 tsp fresh mint, finely chopped

salt & pepper

Salad:

1 English cucumber, quartered and thinly sliced

5-10 oz cherry tomatoes, quartered (or more!)

1/2 medium red onion, halved and thinly sliced

1/3 cup pitted Kalamata olive, cut in half

In a small mixing bowl, combine all dressing ingredients and whisk until well combined. (You can also add them to a jar, put a lid on it and shake until well combined). Combine the remaining ingredients in a bowl. Pour the dressing over the vegetables and stir until well coated. Serve immediately or allow to marinate for 30 minutes. Enjoy! Total time 10 min. Serves 6.

Here is a very simple version of a cucumber salad. I am steering away from sugar so I love the variation above plus the added ingredients!

Cucumber Salad

Mix together diced cucumber, vinegar, and sugar.

Greek Chickpea Salad

 This is so delicious! A definite keeper.

(picture from their site)

Greek Chickpea Salad delish.com

1/2 c. 2% or whole-milk Greek yogurt

3 tbsp. chopped fresh dill, plus more for serving

3 tbsp. extra-virgin olive oil

1 tbsp. fresh lemon juice

1 clove garlic, finely chopped

Kosher salt

Freshly ground black pepper

2 (15-oz.) cans chickpeas, rinsed, drained

1 small yellow bell pepper, seeds and ribs removed, cut into 1/2"-wide strips

1/2 small red onion, cut into 1/2"-wide strips

1/2 English cucumber, quartered lengthwise, thinly sliced (about 1 1/2 c.)

1 c. halved grape tomatoes

3/4 c. crumbled feta, plus more for serving

1/2 c. pitted Kalamata olives, halved

In a large bowl, whisk yogurt, dill, oil, lemon juice, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper until smooth. Add chickpeas, bell pepper, onion, cucumber, feta, olives, and 1/2 teaspoon salt and toss to coat. Top with more feta and dill before serving.

YIELDS: 4 - 6 serving(s)

PREP TIME: 15 mins

TOTAL TIME: 15 mins

Easy Quinoa Salad

I made some tweaks and it turned out delicious. Loved using leftover quinoa for this salad.

(image from their site)

Easy Quinoa Salad Two Peas and their Pod

For the Dressing:

1/4 cup olive oil

1 clove minced garlic

2 tablespoons lemon juice 1 large lemon

1 tablespoon golden balsamic vinegar or champagne vinegar

1 teaspoon pure maple syrup or honey

Kosher salt and black pepper to taste

For the Salad:

2 cups cold cooked quinoa

2 cups fresh spinach leaves chopped

1 cup chopped cucumber

1 cup halved grape or cherry tomatoes

1 large avocado pitted, peeled, and chopped

2 green onions sliced

Kosher salt and black pepper to taste

First, make the dressing. In a small bowl or jar, whisk together the olive oil, garlic, lemon juice, vinegar, maple syrup or honey, salt and pepper. Set aside.

In a large bowl, combine quinoa, spinach, cucumber, tomatoes, avocado, and green onions.

Drizzle salad with dressing and gently stir until salad is coated with the dressing. Season with salt and pepper, to taste. Serve.

Fresh Tortellini Salad

 Great last-minute meal.

Fresh Tortellini Salad Lisa

Tortellini

Lettuce, chopped

Feta

Cranberries

Avocado, chopped

Balsamic

Cook tortellini in boiling water, then drain and let cool. While cooking, chop up lettuce and gather other ingredients. Combine all in a big bowl except balsamic - drizzle on top after serving.

Broccoli Salad - no mayo

 Yum! Easy and delicious make-ahead salad.

Broccoli Salad - no mayo Kristine 

1 1/2 pounds fresh broccoli (cut into bite size pieces, ~8 cups chopped)

1 c blueberries

1/4 c finely chopped red onion

1/2 c dried cranberries

1/4 c sunflower seeds

1 large apple (chopped)

1 T lemon juice

Homemade Dressing:

1 c plain Greek yogurt (full or low fat)

1/4 c honey

1 T lemon juice

2 t apple cider vinegar

1 T poppy seeds

Place broccoli, blueberries, red onion, cranberries, and sunflower seeds in a large bowl. In a small bowl, toss apple with 1 T lemon juice. Add to the big bowl. In a small bowl, whisk together all dressing ingredients. Pour dressing over the salad and toss gently to combine. Salad may be served immediately or refrigerated until serving. It will last 2-3 days in the refrigerator.

Notes: You can substitute 1 c mayo for the yogurt (reduce honey to 3 T), apple cider vinegar for the lemon juice in dressing, and leave out poppy seeds if desired.

Lemon Herb Pasta Salad with Marinated Chickpeas

 So delicious and I love that it's a good make-ahead salad.

Lemon Herb Pasta Salad with Marinated Chickpeas  Lindsay at Pinch of Yum

Marinated Chickpeas

• 1 14 ounce can chickpeas, drained and rinsed
• 1/4 cup olive oil
• 1 clove garlic, grated or crushed into a paste
• a generous squeeze of lemon juice
• 1 teaspoon salt

Pasta

• 8 ounces farfalle pasta
• 1/4 cup olive oil (as needed)
• juice and zest of one lemon
• 1/2 cup finely chopped parsley and basil
• salt and pepper to taste
• 1/2 cup freshly grated Parmesan cheese

1. Prepare marinated chickpeas by combining everything together in a shallow bowl. For the best flavor, allow this to marinate for 8 hours or overnight. But hey, if you don’t have the time, just let it all hang out while you prep the rest of the pasta. It’s all good.
2. Cook pasta according to package directions. Drain. While pasta is hot, toss with marinated chickpeas and allow to cool slightly.
3. Add more olive oil (as needed). Add lemon juice and zest and herbs. Season with salt and pepper. Add in Parmesan cheese last so it doesn’t completely melt. Serve warm, cold, or room temp with extra lemon, Parmesan, and herbs as needed!

Blueberry Spinach Salad with Honey Balsamic Dressing

 Loved it!

Blueberry Spinach Salad with Honey Balsamic Dressing Stephanie Simmons

Salad

• 3 cups fresh spinach 3 ounces
• 1/2 cup pecans, chopped
• 1/2 cup dried cranberries I like the low/no sugar type!
• 1/2 cup feta cheese
• 1/2 cup fresh blueberries

Honey Balsamic Dressing

• 1 tbsp olive oil
• 1 tbsp water
• 3 tbsp honey
• 2 tbsp balsamic

Make the Salad: Toss all salad ingredients together. Make the dressing: Add all dressing ingredients to a mason jar and, with the lid on TIGHT, shake well. 

Serve + Store + Meal Prep Tips: If making this salad for a potluck-type event where it's all going to get eaten the same day, pour the dressing on right before serving. Or, set it on the side in a jar and let people dress their own portions. 

If you're making this for meal prep, I recommend portioning out the salad into reusable glass containers. Don't put the dressing on the salad until you are ready to eat it or it will get soggy! Serve leftover un-dressed salad covered in the fridge, and leave dressing in a sealed container at room temp for up to 4 days. 

bluebowlrecipes

Spinach-Orzo Ensalada

 Tried this at a baby shower and I had to have the recipe!

Spinach-Orzo Ensalada Alyssa Dobson

1 c uncooked whole-wheat orzo pasta (boil it approx 6-7 min and rinse well to keep grains separate, then cool)

10+ c spinach (about 2 10-oz bags), chopped

1 pkg fresh basil, cut into ribbons

2 tomatoes, diced small

1 can black olives, sliced

2 oz capers (half a 4oz jar), drained

1/2 c raw pine nuts

Optional: shaved Parmesan to taste

Tangy Dill Dressing

1/4 c fresh lemon juice

1/4 c fresh orange juice

1/2 c extra virgin olive oil

2 T Bragg Liquid Aminos (substitute soy sauce)

1/4 c apple cider vinegar

2 T honey (raw)

2 garlic cloves

1 T dried (or 1/4 c fresh) dill weed

Blend all ingredients in a high-powered blender.

Toss all ingredients except optional parmesan. Add dressing to taste and toss. Top each plate with shaved Parmesan if desired. Serves 4 as a complete meal.

Pectol Salad

Some sweet sisters in my ward brought me dinner after our new baby was born and along with the rest of the feast (as my daughters called it) was this salad. I loved the combination of unique ingredients so I'm writing it down so I can make it again - I love salads with lots of good stuff in it.

Pectol Salad  the two Pectol sisters and Sis. Miller

lettuce mix (with grated carrots)

cranberries

whole walnuts

kidney beans

tomatoes

feta cheese?

chickpeas

small diced apples

avocados

corn

shredded cheddar cheese

Caprese Salad

I love this salad! But I only make it with fresh produce - tomato and basil season - cause it's better fresh and is a great way to use up a lot of tomatoes. Plus it's pretty!

Caprese Salad
Fresh tomatoes
Basil chopped
Balsamic vinegar
(Fresh mozzarella, opt)

Slice tomatoes and spread out on serving dish. Sprinkle on basil, drizzle on vinegar. Slide thin slices of fresh mozzarella in between some of the tomatoes, if desired, when arranging on dish.

Asian Noodle Salad

I'm so excited to finally have this recipe cause I didn't know what it was called or where to find it for so long...it's amazing!!

Asian Noodle Salad  Pioneer Woman

Cook time: 10 min, Prep time: 30 min, 6 servings

• SALAD INGREDIENTS:
• 1 package Linguine Noodles, Cooked, Rinsed, And Cooled
• 1/2 head Sliced Napa Cabbage, Or More To Taste
• 1/2 head Sliced Purple Cabbage, Or More To Taste
• 1/2 bag Baby Spinach, Or More To Taste
• 1 whole Red Bell Pepper, Sliced Thin
• 1 whole Yellow Bell Pepper, Sliced Thin
• 1 whole Orange Bell Pepper, Thinly Sliced
• 1 bag Bean Sprouts (also Called Mung Bean Sprouts)
• Chopped Cilantro, Up To 1 Bunch, To Taste
• 3 whole Scallions, Sliced
• 3 whole Cucumbers Peeled And Sliced
• 1 can (about 10 Oz.) Whole Cashews, Lightly Toasted In Skillet
• _____
• FOR THE DRESSING:
• 1 whole Lime, Juiced
• 8 Tablespoons Olive Oil
• 8 Tablespoons Soy Sauce
• 2 Tablespoons (up To 3 Tablespoons) Sesame Oil
• 1/3 cup Brown Sugar
• 3 Tablespoons Fresh Ginger Chopped
• 2 cloves Garlic, Chopped
• 2 whole Hot Peppers Or Jalapenos, Chopped
• Chopped Cilantro

Preparation

Mix salad ingredients together. Whisk dressing ingredients together and pour over salad. Mix with tongs or hands and serve on a platter.

Note: dressing keeps for up to three days before serving, without cilantro.

Caribbean Salad with Sweet Orange Vinaigrette

Caribbean Salad with Sweet Orange Vinaigrette  Our Best Bites

1 large bunch Romaine Lettuce
1 pound boneless, skinless chicken breast, grilled.
8 ounce can mandarin oranges, drained
1 red bell pepper, diced or sliced
4-5 green onions, sliced
1/3 cup chopped fresh cilantro
6-8 tablespoons dried cherries or cranberries
Black or regular sesame seeds
optional: diced fresh pineapple

Vinaigrette
1/4 cup fresh squeezed orange juice (about 1/2 of a large navel orange)
3 tablespoons white wine vinegar
1 1/2 teaspoon dry mustard
2 tablespoons sugar
1/4 teaspoon sesame oil
1/4 teaspoon kosher salt
3/4 cup olive oil

Instructions

To prepare dressing, combine orange juice, vinegar, dry mustard, sugar, sesame oil, and salt in the jar of a blender.  Blend until sugar is dissolved.  With blender running on low either remove stopper in blender lid, or crack the corner and slowly drizzle in oil, mixing until just combined.  Store dressing in fridge until ready to use, can prepare a day or two ahead of time.

To prepare salads, divide lettuce between 4 plates, top with grilled chicken, mandarin oranges, bell pepper, green onions, cilantro, and dried cherries or cranberries.   Drizzle with dressing and sprinkle with sesame seeds.  Serves 4 main dish, or 6-8 sides.

Salad De Maison

Delicious! Came from Brittany's family.

Salad De Masion  Brittany Ashby
1/4 lb cooked bacon
1 head romaine lettuce
1 head red leaf lettuce
2/3 c slivered almonds
1 c grated swiss cheese
1/3 c parmesan cheese
1 c croutons (opt)
12+ cherry tomatoes

Dressing:
1 1/2 T lemon juice
1 clove garlic
1 t salt
1/2 t pepper
1/2 c oil

Mix dressing and let sit in fridge 3 hours. Mix all and serve.

Macaroni Salad

This is a classic during the summer months, especially great with barbeques. I've been using a couple recipes combined for years out of Better Homes, so here's the rough version - very adaptable. Use what you have on hand; the ingredients below are more like suggestions, but not everything needs to be in the salad. Make as much or as little as you like - but in our family we love to eat the leftovers for a couple days if possible!

Macaroni Salad modified from Better Homes & Gardens

~3 c pasta (elbow mac is classic, but can use rotini, wagon wheel, etc)
cubed cheddar cheese
sliced celery
frozen peas
radishes, thinly sliced
green, red or regular onion, chopped
cucumber, chopped
green pepper, or other
olives, sliced
cherry or regular tomatoes, chopped
hard-boiled eggs, chopped

"Dressing": (use more depending on size of salad)
1/2 c mayo
1/4 c chopped dill pickles or relish
2 T milk
2 T mustard
1/4 t salt (don't put in too much)
Dash black pepper

Cook pasta according to package directions. Drain and rinse with cold water. Combine ingredients and mix. Stir together dressing ingredients, pour over pasta mixture and toss lightly to coat. Cover and chill for 4 to 24 hours. Before serving, if necessary, stir in additional milk to moisten.

Three Berry Spinach Salad

Got this from my friend Rachel a while ago but never posted it. SO delicious and great for parties.

Three Berry Spinach Salad  Rachel Shaw

Greens for salad (red leaf, spinach, etc.)

Sugared pecans

Avocado, chopped

Red onion, sliced thinly into rings

Blueberries, strawberries and raspberries

Dressing:

2 c mayo

1/3 c half and half

1/3 c raspberry vinegar

2/3 c sugar

2-3 T seedless raspberry jam

2 T poppy seeds

Blend.

Sugared Pecans

1 egg white

1/4 c packed brown sugar

1 dash vanilla extract

2 c pecans (1 16oz bag)

Preheat oven to 275. Line a cookie sheet with wax paper. Spray the wax paper with cooking spray. Beat egg white until stiff. Add brown sugar and vanilla. Stir until smooth. Mix in pecans and stir until coated. Pour the nuts onto the prepared cookie sheet. Bake until browned, approximately 10-15 mins.

Jello Salad

Another good one from my wonderful mom. I don't think I'll ever make plain jello again.

Jello Salad  Mom

Strawberry or Cherry jello
crushed pineapple (about 1 cup)
1 or 2 bananas, mashed
frozen or fresh fruit (blueberries, strawberries, pomegranates, etc)
nuts, chopped (I use walnuts)

Prepare jello as directed on package. After adding the cold water, add above ingredients then throw in the fridge to set. Delicious!

Chef Salad

This is not exactly a recipe, but a good reminder of a delicious meal! There is such variety and diversity based on what you have on hand or what you like. Leave out the meat and you have a vegetarian meal - or side dish. There are so many toppings in this picture you can't even see them all.

Chef Salad

Chop up some lettuce. Add any or all of the following then top with your favorite dressing.
lunch meat
hard-boiled eggs
sliced/cubed/shredded cheese
croutons
bacon bits/chunks
cucumber
tomato
carrots
mushrooms
olives
onion
radish
peppers
avocado
chick peas
sunflower seeds
....the possibilities are endless!