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Fresh Broccoli Salad
Fresh Broccoli Salad
This is a yummy summer salad that uses an interesting combination of fruits, vegetables and
meats. Before you decide you won't like it, try it. You'll be pleasantly surprised. You can add an
extra head of broccoli, if you like.
Prep: 15 mins
Cook: 15 mins Ingredients
Total: 30 mins 2 heads fresh broccoli
Servings: 9 1 red onion
Yield: 8 to 10 servings ½ pound bacon
¾ cup raisins
¾ cup sliced almonds
1 cup mayonnaise
½ cup white sugar
2 tablespoons white wine vinegar
Directions
Step 1
Place bacon in a deep skillet and cook over medium high heat until evenly brown. Cool and crumble.
Step 2
Cut the broccoli into bite-size pieces and cut the onion into thin bite-size slices. Combine with the bacon,
raisins, your favorite nuts and mix well.
Step 3
To prepare the dressing, mix the mayonnaise, sugar and vinegar together until smooth. Stir into the salad,
let chill and serve.
Nutrition Facts
Per Serving: 374 calories; protein 7.3g; carbohydrates 28.5g; fat 27.2g; cholesterol 18.3mg;
sodium 352.9mg.
Vermicelli Salad
A wonderful light salad that's easy to make. I use tomatoes from the farmer's market and it
gives the salad that special 'fresh' zing. My family loves it.
Nutrition Facts
Per Serving: 260 calories; protein 6.3g; carbohydrates 33.3g; fat 12g; cholesterol 0.9mg;
sodium 778.7
Cranberry Salad
This cranberry salad recipe is reminiscent of a Waldorf salad or a taffy apple salad. Sweet and
creamy, this cranberry salad is supposedly a favorite among kids but all of the adults love it too!
Ingredients
Prep: 20 mins 1 (12 ounce) package fresh cranberries, finely chopped
Additional: 3hrs ½ cup white sugar
Total: 3hrs 20 mins 2 cups chopped apples
Servings: 10 1 cup miniature marshmallows
Yield: 10 servings ½ cup chopped pecans
½ cup vanilla yogurt
1 cup frozen whipped topping (such as Cool Whip®), thawed
Directions
Step 1
Combine chopped cranberries and sugar in a large, nonreactive bowl. Toss well. Cover and refrigerate for
3 hours.
Step 2
After 3 hours, stir apples, marshmallows, and pecans into cranberries. Combine yogurt and whipped
topping; fold into cranberry salad. Serve immediately.
Nutrition Facts
Per Serving: 157 calories; protein 1.4g; carbohydrates 25.8g; fat 6.1g; cholesterol 0.6mg;
sodium 17.1mg.
Whip up this cilantro-lime steak salad for a salad night with a Mexican twist.
Nutrition Facts
Per Serving: 575 calories; protein 29.9g; carbohydrates 32.1g; fat 38.1g; cholesterol 94.1mg;
sodium 775mg.
Marinated Salad
This marinated salad combines a variety of vegetables with a sweet oil and vinegar dressing.
Ingredients
Prep: 5 mins 4 cups cooked turkey, cut into bite-size
Cook: 10 mins pieces
Additional: 23hrs 20 mins ½ cup roasted sunflower seed kernels
Total: 23hrs 35 mins ½ cup raisins
Servings: 8 2 small apples, cored and diced
Yield: 8 servings ½ cup mayonnaise
½ teaspoon sea salt
½ lemon, juiced
Directions
Step 1
Mix together the peas, corn, green beans, pimentos, celery, bell pepper and onion.
Step 2
In a saucepan over medium heat, combine the sugar, black pepper, salt, oil and vinegar. Bring to a boil
and pour over salad; mix well to coat. Refrigerate for 24 hours.
Nutrition Facts
Per Serving: 307 calories; protein 4g; carbohydrates 43.7g; fat 14.5g; sodium 723.7mg.
I use leftover turkey for this quick salad with all the right textures. The raisin sweetens the
salad, the sunflowers add a crunch, and the turkey is the heart of the salad.
Directions
Step 1
In a salad bowl, combine the turkey, sunflower seeds, raisins, apples, mayonnaise, salt, and lemon juice;
mix well. Refrigerate at least 2 hours to blend flavors.
Nutrition Facts
Per Serving: 173 calories; protein 14g; carbohydrates 7.7g; fat 9.7g; cholesterol 39mg; sodium
158.9mg.
Nutrition Facts
Per Serving: 103 calories; protein 3g; carbohydrates 5g; fat 8.4g; cholesterol 14mg; sodium
329.1mg.
Potato Salad
Quick and easy potato salad recipe with a lot of old-fashioned potato salad flavor. This will
Ingredients
become a go-to summer side dish recipe. Better if5 made
poundsthe
redday before.chopped
potatoes,
3 cups mayonnaise
Prep: 20 mins 2 cups finely chopped pickles
Cook: 10 mins 5 hard-cooked eggs, chopped
Additional:6 hrs ½ cup chopped red onion
Total: 6 hrs 30 mins ½ cup chopped celery
Servings: 20 3 tablespoons prepared mustard
Yield: 20 servings 1 tablespoon apple cider vinegar
1 teaspoon salt, or to taste
½ teaspoon ground black pepper
Directions
Step 1
Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low
and simmer until tender, about 10 minutes. Drain. Return potatoes to empty pot to dry while you mix the
dressing. Sprinkle with salt.
Step 2
Stir mayonnaise, pickles, hard-cooked eggs, red onion, celery, mustard, cider vinegar, 1 teaspoon salt,
and pepper together in a large bowl. Fold potatoes into the mayonnaise mixture. Allow to chill at least six
hours, or overnight, before serving.
Nutrition Facts
Per Serving: 339 calories; protein 4.1g; carbohydrates 20.4g; fat 27.6g; cholesterol 53.5mg;
sodium 538.1mg.
Cobb Salad
This Cobb salad has some of my favorite ingredients: chicken, egg, tomatoes, blue cheese and
avocado.
Ingredients
Prep: 20 mins 6 slices bacon
Cook: 30 mins 3 eggs
Total: 50 mins 1 head iceberg lettuce, shredded
Servings: 6 3 cups chopped, cooked chicken meat
Yield: 6 servings 2 tomatoes, seeded and chopped
¾ cup blue cheese, crumbled
1 avocado - peeled, pitted and diced
Directions 3 green onions, chopped
Step 1 1 (8 ounce) bottle Ranch-style salad dressing
Place eggs in a saucepan and cover completely with cold water. Bring water to a boil. Cover, remove from
heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
Step 2
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and
set aside.
Step 3
Divide shredded lettuce among individual plates.
Step 4
Evenly divide and arrange chicken, eggs, tomatoes, blue cheese, bacon, avocado and green onions in a
row on top of the lettuce.
Step 5
Drizzle with your favorite dressing and enjoy.
Nutrition Facts
Per Serving:525 calories; protein 31.7g; carbohydrates 10.2g; fat 39.9g; cholesterol 179.1mg;
sodium 915.2mg.
Nutrition Facts
Per Serving: 214 calories; protein 5.2g; carbohydrates 25.5g; fat 11.5g; cholesterol 3.2mg;
sodium 1066.8mg.