31 Simple Lettuce Salad Recipes

When you want a dependable set of recipes without searching through dozens of pages, this collection brings the ideas together in one place. The recipes are arranged in a new order, and each entry includes ingredients and step-by-step instructions so you can choose what fits your kitchen and schedule.

1. Bulgur Wheat Salad

Bulgur Wheat Salad with Avocado is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT24M · Total: PT39M · Yield: [‘3’, ‘3 bowls’]

This bulgur wheat salad is naturally sweet, extra nutritious, vegan, and filling! You can prep it for work or have it as a side dish with your dinner.

Ingredients

• 1 cup bulgur wheat
• 2 cups broccoli florets
• 8 romaine lettuce leaves (chopped)
• 1 avocado (sliced)
• Green onion (Chopped)
• Dill (chopped)
• 1 tbsp olive oil
• ½ lemon
• A pinch of salt & black pepper

Instructions

1. Add bulgur and 1 ¾ cups of water into a saucepan. Bring to simmer, then lower the heat and cover the saucepan. Let it simmer for a total of 10 minutes.
2. Now, turn off the heat and let the bulgur sit for another 10 minutes with the lid on. If the grains aren’t soft, let them sit in the saucepan with the lid on for a couple more minutes.
3. Drain the remaining liquid and fluff with a fork.
4. Boil some water in a saucepan, add broccoli to it, let it simmer for 4 minutes or so, and then remove.
5. Get a large plate and cover it with chopped romaine lettuce, then cover the leaves with bulgur, broccoli florets, avocado slices, green onion, and dill.
6. Drizzle with olive oil, squeeze in the lemon juice, and add some salt and pepper.

2. Salade Lyonnaise

Salade Lyonnaise is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Cook: PT45M · Total: PT45M · Yield: [‘4’, ‘4 servings’]

Recipe from Saveur

Ingredients

• 5 slices thick-cut bacon (cut into ½”-strips)
• 1 tbsp. fresh lemon juice
• 2 tsp. Dijon mustard
• 1 small shallot (minced)
• Kosher salt and freshly ground black pepper (to taste)
• 2 tbsp. extra virgin olive oil
• 8 oz. frisée (torn into bite-size pieces)
• 1 tbsp. white wine vinegar
• 4 eggs

Instructions

1. Boil bacon and 1 cup water in a 12″ skillet.
2. Reduce heat to medium-high; cook until water is evaporated and bacon is crisp, 35–40 minutes. Using a slotted spoon, transfer bacon to paper towels to drain.
3. Transfer 3 tbsp. bacon fat to a large bowl. Add lemon juice, mustard, shallot, salt, and pepper. While whisking, slowly drizzle in oil until vinaigrette is emulsified.
4. Add reserved bacon and the frisée; toss and divide between 4 plates.
5. Boil a 4-quart saucepan of water; add vinegar, reduce heat to medium, and, using a slotted spoon, swirl water.
6. Crack eggs, one at a time, into a ramekin, and slide into water; cook until whites are set, about 2 minutes.
7. Using a slotted spoon, divide eggs between plates; garnish with more black pepper.

3. Tomato Salad

Easy Lettuce Tomato Salad Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Total: PT10M · Yield: [‘6’, ‘6 as a side’]

Ready in less than 10 minutes, enjoy this healthy, delicious, and summer-filled salad with all your favorite main-course recipes!

Ingredients

• ¼ cup extra virgin olive oil
• 1 lemon (juiced)
• ¼ cup red wine vinegar
• 2 tablespoon maple syrup ((optional))
• 2 cloves garlic (minced)
• salt + black pepper (to taste)
• 4-5 large ripe tomatoes (washed, dried, and sliced)
• 2 cups lettuce (I used romaine lettuce, feel free to use butter lettuce or any type of mixed green)
• ½ small red onion (thinly sliced)

Instructions

1. Prepare the vinaigrette. Combine all ingredients for the dressing in a small jar and shake well to combine. Season to taste (I like my vinaigrette to be somewhat strong in vinegar flavor. If you prefer a sweeter vinaigrette, you may wish to add additional maple syrup).
2. Combine salad ingredients. In a large bowl gently combine the chopped romaine lettuce, sliced red onion, and sliced tomatoes.
3. Toss and serve. Drizzle the salad with half of your prepared vinaigrette and gently toss to combine. Add additional vinaigrette, if desired. Best served immediately.

4. Simple Side Salad

The Best Side Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Total: PT10M · Yield: [‘4’]

This simple green side salad includes romaine, cucumber, tomato, dried cranberries, pecans, and a blend of two different delicious dressings!

Ingredients

• 1/4 cup Caesar dressing
• 2 tablespoons balsamic vinaigrette
• 4 cups chopped romaine lettuce
• 1 cup cherry tomatoes (, cut in half)
• 1 cup cubed cucumber
• 1 cup cubed pear
• 1/3 cup dried cranberries
• 1/3 cup pecan halves
• pepper (, to taste)

Instructions

1. In a small bowl, whisk together both dressings until fully combined.
2. In a large bowl toss the lettuce, tomatoes, cucumber, pear, cranberries, pecans, and 1/2 of the dressing mixture.
3. Divide among individual plates; drizzle with the remaining dressing (or pass at the table) and season with a pinch of freshly ground pepper.

5. Cobb Salad

The Perfect Summer Cobb Salad with Homemade Dressing is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 2 cups cooked chicken breast, diced
• 6 cups romaine lettuce, chopped
• 4 hard-boiled eggs, quartered
• 1 avocado, diced
• 1 cup cherry tomatoes, halved
• 1/2 cup blue cheese crumbles
• 4 slices bacon, cooked and crumbled
• Dressing: 4 tbsp red wine vinegar, 6 tbsp olive oil, 1 tsp Dijon mustard, 1 garlic clove minced, salt and pepper to taste

Instructions

1. 1. Arrange lettuce in four bowls or plates.
2. 2. Top with chicken, eggs, avocado, tomatoes, blue cheese, and bacon.
3. 3. Whisk dressing ingredients until emulsified; season to taste.
4. 4. Drizzle dressing over salads just before serving.
5. 5. Toss lightly if desired and serve immediately.

6. Layered Summer Salad

Overnight Layered Green Salad Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Total: PT20M · Yield: [’12’, ’12 Servings’]

Let’s take that traditional 7-layer salad and add a few more layers! This quick, overnight salad can be made ahead for a crowd or just for two. Topped with a tangy sweet mayo and sugar dressing, this easy salad is best to take to those summer picnics!

Ingredients

• 1 1/2 Cups Mayonnaise (use whatever kind you want (reduced fat, olive oil, etc.))
• 2 Tbs Sugar
• 3 Cups Shredded Iceberg Lettuce
• 3 Cups Shredded Romaine Lettuce
• 1/2 Cup Matchstick Carrots
• 1/2 Cup Chopped Celery
• 1/2 Cup Chopped Green Pepper
• 1/2 Cup Chopped Cucumber
• 1/2 Cup Sliced Radishes
• 1/2 Cup Frozen Green Peas
• 1 1/2 Cups Shredded Cheddar Cheese
• 1/2 Cup Chopped Red Onion

Instructions

1. In a small bowl, whisk together the mayo and sugar.  Set aside.
2. Layer the salad ingredients in a 9×13 pan, starting with the lettuces and followed by the carrots, celery, green peppers, cucumbers, radishes, and peas.
3. Spread the dressing over the top of these layers.
4. Top with the cheddar cheese and red onions.
5. Cover the salad and refrigerate for at least 4 hours or up to overnight before serving.

7. Hero Sub Salad

Hero Sub Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Total: PT15M · Yield: [‘2’]

This Hero Sub Salad from Platter Talk Food and Recipes features all the taste of a hearty submarine sandwich with none of the carbs!

Ingredients

• 2 cups romaine lettuce (chopped)
• 1 roma tomato (seeded and diced)
• 1 red onion (small, diced)
• 1 cup hard salami (diced)
• 2 oz Provolone cheese (diced)
• 2 oz black olives ((Small handful) pitted and sliced)
• 2 tbsp olive oil
• 2 tbsp white wine vinegar
• 1 tbsp Italian seasoning (dried)
• 1 pinch kosher salt
• black ground pepper to taste

Instructions

1. Toss salad ingredients in large bowl.
2. Using small bowl, whisk together hero sub salad dressing ingredients.
3. Toss salad with vinaigrette and serve.

8. Wilted Lettuce Salad

Wilted Lettuce Salad With Warm Bacon Dressing is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT15M · Total: PT20M · Yield: [‘8’, ‘8 Servings’]

This classic wilted lettuce salad with hot bacon dressing is the perfect way to enjoy fresh leaf lettuce. The dressing is a little sweet, tangy, and savory all at once—and the bacon doesn’t hurt!

Ingredients

• 8 cups leaf lettuce
• 6 slices bacon
• 1 small sweet onion
• ¼ cup apple cider vinegar
• ½ teaspoon salt
• 4 Tablespoons granulated sugar
• 2 Tablespoons ketchup (optional)
• 2 hard boiled eggs

Instructions

1. Thoroughly wash and dry 8 cups leaf lettuce, use your salad spinner if you have one. Then place in a large salad bowl.
2. In a large skillet, cook 6 slices bacon until crisp. Remove the slices of bacon to cool on a paper towel, but leave the warm bacon grease in the pan.
3. Thinly slice 1 small sweet onion and cook in the bacon fat over low heat until it begins to soften.
4. Carefully stir in the vinegar¼ cup apple cider vinegar, ½ teaspoon salt and 4 Tablespoons granulated sugar until the sugar dissolves. Add 2 Tablespoons ketchup if you’d like (we like it both ways!)
5. Chop or crumble bacon and dice the 2 hard boiled eggs and place in serving bowl with lettuce.
6. Pour warm bacon dressing over the salad and toss to coat. Serve immediately.

9. Chinese Chicken Salad

Chinese Chicken Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Total: PT20M · Yield: [‘4’, ‘4 servings’]

A colourful Asian inspired salad loaded crunch. Great for lunch or dinner!

Ingredients

• 1 cup shredded carrots
• 1 1/2 head romaine lettuce (shredded very thin with a sharp knife)
• 1/2 head purple cabbage (shredded very thin with a sharp knife)
• 1 bunch green onions chopped
• 1 red bell pepper sliced very thin
• 1 cup fresh cilantro
• 1/2 cup canned mandarin oranges – well drained (drained)
• 2 large Chicken breasts
• 1/4 cup roasted peanuts (chopped (optional))
• ¼ cup vegetable oil
• ¼ cup balsamic vinegar
• ¼ cup soy sauce or tamari
• 2 tbsp sesame oil
• Hot chili pepper flakes to taste
• 1 tbsp raw honey
• 1/4 tsp each sea salt & pepper to taste
• 1/3 cup of toasted sesame seeds

Instructions

1. Lightly toast the sesame seeds in the oven or in a frying pan on low
2. Add chopped and sliced veggies to a large bowl
3. Add well drained manadarin oranges and roasted peanuts (optional)
4. Shred chicken with a fork or cut thin with a knife and add to salad just before ready to eat.
5. Toss salad to mix

Asian Salad Dressing

1. Add liquid ingredients to small bowl or dressing bottle and mix well then add toasted sesame seeds and chili flakes (optional)
2. Add Dressing to salad just before you are about to serve and mix well

10. Greek Salad

Lettuce Greek Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Total: PT10M · Yield: [‘6’, ‘6 servings’]

Simple and quick to make, this lettuce Greek salad is a twist on the original. Tossed in a red wine and herb dressing it’s perfectly fresh and delicious.

Ingredients

• 2 tablespoons extra virgin olive oil
• 1 tablespoon red wine vinegar
• 1 teaspoon dried oregano
• ¼ teaspoon salt ((or to taste))
• ¼ teaspoon black pepper ((or to taste))
• juice of ½ lemon
• 2 romaine lettuce ((chopped))
• 16 cherry tomatoes ((quartered))
• 1 cucumber ((diced))
• 16 kalamata olives ((sliced))
• 1 cup feta cheese ((150g))

Instructions

1. Mix together the ingredients for the salad dressing.
2. Chop the salad ingredients and place in a large bowl.
3. Pour over the dressing and toss everything together.

11. Berry Mint Salad

Berry Mint Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 2 cups mixed berries
• 1 cup strawberries, hulled and halved
• 1/2 cup fresh mint leaves
• 1/4 cup feta cheese crumbles
• 2 tbsp lemon juice
• 1 tbsp honey
• 2 tbsp olive oil

Instructions

1. 1. In a large bowl, combine berries and strawberries.
2. 2. Add mint and feta; toss gently.
3. 3. Whisk lemon juice, honey, and olive oil to make a simple dressing.
4. 4. Drizzle dressing over fruit and toss to coat lightly.
5. 5. Chill for 10 to 15 minutes before serving.

12. Caesar Salad

Caesar Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Total: PT15M · Yield: [‘6’, ‘6 servings’]

The best ever Caesar salad made from scratch! Forget about store-bought Caesar salad kits, and make your own at home by following a few easy steps!

Ingredients

• 2 romaine lettuce hearts (or 1 large head of romaine lettuce)
• ¾ cup Caesar dressing (follow the link for the recipe)
• ⅓ cup parmesan cheese (finely shredded)
• 4 cups one day old bread (torn into ¾ inch pieces)
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• ¼ teaspoon salt

Instructions To make garlic croutons

1. Coat pieces of bread in some olive oil, garlic powder, and salt, then bake in the oven at 350°F (175°C) for 10-15 minutes or until they’re crispy and golden brown.
2. Remove the croutons from the baking sheet, and allow them to cool completely.

To assemble the salad

1. Place the lettuce in a large mixing bowl, add the Caesar dressing and toss to combine.
2. Add the croutons, and the parmesan cheese and toss again. Serve immediately.

13. Simple Italian Salad

Simple Italian Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Total: PT15M · Yield: 6

This simple Italian Salad with homemade zesty vinaigrette pairs perfectly with any meal. It’s quick and easy and rivals any restaurant. Serve with cheesy garlic bread to complete your dining experience!

Ingredients

• 1 head of iceberg lettuce
• 1 head of romaine lettuce
• 1 (8 or 10 ounce) jar artichoke hearts, drained and chopped
• 1 (10 ounce) can of hearts of palm, drained and chopped
• 1 (4 ounce) jar diced pimentos, drained
• 1 large red onion, thinly sliced
• 1/2 cup olive oil
• 1/3 cup red wine vinegar
• 1/2 cup grated Parmesan cheese
• 1 tablespoon sugar
• salt and pepper to taste

Instructions

1. Tear up lettuce into a large bowl. Add artichoke hearts, hearts of palm, pimentos, and red onion. Mix and refrigerate until ready to serve.
2. Combine olive oil, vinegar, cheese and sugar in a salad cruet or jar with a lid. Secure lid on the jar and shake until well combined. Add salt and pepper to taste. Shake again and refrigerate until ready to serve.
3. When ready to serve; shake dressing and pour over salad. Toss and plate.

14. Grilled Caesar Salad

Grilled Caesar Salad with homemade grilled croutons is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT13M · Total: PT18M · Yield: 4

If you’re going to grill your main meal, grill your sides, like our Grilled Caesar Salad with homemade grilled croutons.

Ingredients

• 2 slices wheat bread
• 1 teaspoon, plus 2 teaspoons, olive oil
• 1/8 teaspoon freshly ground toasted garlic
• 1/4 teaspoon, plus 3/4 teaspoon, freshly ground salt
• 1/4 teaspoon, plus 3/4 teaspoon, freshly ground pepper
• 2 romaine lettuce hearts
• 4 tablespoons fresh shaved Parmesan cheese
• 4 tablespoons Caesar dressing

Instructions

1. Heat a gas grill to medium heat.
2. Cut the wheat bread into small cubes. Put them in a grill-safe pan.
3. Drizzle them with one tablespoon of olive oil.
4. Grind the fresh toasted garlic, salt, and pepper onto the bread. Toss them with a bamboo spoon.
5. Cook them on the grill, tossing occasionally, until they’re crisp. This should take about 10 minutes. Set them aside.
6. Cut the romaine lettuce in half, leaving the core in tact.
7. Brush the remaining two tablespoons of olive oil across the cut side of the lettuce halves with a pastry brush.
8. Grind the remaining salt and pepper evenly across the four Romaine lettuce halves.
9. Put the Romaine lettuce, cut side down, on the grill. Close it and grill for three minutes. Remove the lettuce from the grill.
10. Top with the homemade grilled croutons.
11. Top with the freshly shaved Parmesan cheese.
12. Then, drizzle the Caesar dressing on top.

15. Easiest Green Salad

Easy Green Side Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Total: PT7M · Yield: 4

This easy green salad has a mustardy dressing that tastes great tossed with any soft green.

Ingredients

• 5 ounces baby greens
• 3 tablespoons olive oil
• 1 tablespoon red wine vinegar
• 1 tablespoon stoneground or whole grain mustard
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper

Instructions

1. Whisk together the olive oil, vinegar, mustard, salt, and pepper in a large mixing bowl till fully combined.
2. Add the greens to the bowl and toss till the dressing has covered the greens.
3. Serve immediately.

16. Tuna Salad with Lettuce

Tuna Salad With Lettuce is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Total: PT15M · Yield: [‘2’, ‘2 servings’]

This tuna salad with lettuce is so healthy and tasteful! A delight for the eyes and nutritious for the body. Ready in 15 minutes.

Ingredients

• 1 lettuce
• 1 can tuna chunks in olive oil
• 1/2 lemon (juice)
• fresh dill
• salt and pepper ((to taste))

Instructions

1. Rinse the fresh dill and the lettuce leaves. Prepare a large bawl for the salad. Start chopping the dill, cut the salad leaves in stripes and season with salt and pepper.
2. Open the tuna can and scrape it out over the lettuce. Add the lemon juice and gently toss everything together. Serve immediately with warm croutons for more consistency. Enjoy this healthy tuna salad as a quick lunch or light dinner.

17. Little Gem

Little Gem Salad with Vegan Ranch Dressing is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT10M · Total: PT20M · Yield: [‘4’, ‘4 people’]

An uncomplicated side salad with grilled little gem lettuce and a punchy vegan tahini ranch dressing. Don’t be fooled by its simplicity; the flavours will surprise you.

Ingredients

• ¼ red onion
• 1 tbsp chives (chopped)
• 1 tbsp dill (chopped)
• 1 garlic clove (crushed)
• 2 tbsp tahini
• 2 tbsp water
• 1 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp Dijon mustard
• 1 tsp maple syrup
• salt (to taste)
• pepper (to taste)
• 4 baby gem lettuce
• 1 tbsp extra virgin olive oil

Instructions Salad Dressing

1. Finely chop ¼ red onion.
2. Wash and finely chop chives and dill.
3. Use garlic presser or knife to crush garlic cloves.
4. In a small mixing bowl, add tahini and water.
5. Mix until you have a smooth consistency. If still too thick and gluggy, add a little more water.
6. Add olive oil, lemon juice, red onion, chives, dill, Dijon mustard and maple syrup. Mix until well combined.
7. Taste and then season with salt and pepper.

Salad

1. Cut little gem lettuce into halves or quarters lengthwise
2. Lightly brush cut side with extra virgin olive oil.
3. Grill for 2 mins on a griddle pan or until lightly charred but still holding shape.
4. Remove from the pan and place on a platter.

Assembly

1. On a serving platter, layer the grilled little gem lettuce.
2. Drizzle the tahini ranch dressing over the top.
3. Serve immediately.

18. Raspberry Chicken Mixed Green Salad

Raspberry Chicken Mixed Green Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Yield: [‘4’]

This is an amazing Raspberry Chicken Mixed Green Salad that is easy to make and incredibly healthy. This salad makes an amazing meal for lunch or dinner and so simple to make it is ready in minutes.

Ingredients

• 4 c. mixed salad greens (rinsed and patted dry)
• 1 lb. rotisserie or other cooked chicken breast (sliced)
• 1 c. fresh raspberries
• 3 oz. reduced-fat goat cheese (crumbled)
• Lemon Balsamic Salad dressing (olive oil and balsamic vinegar, or Salad dressing of your choice)

Instructions

1. Grill the chicken or use a skillet over medium high heat. Cook the chicken for 5 to 7 minutes on each side. Remove the chicken and let it cool.
2. Divide mixed salad greens among four chilled individual serving plates. Top with sliced chicken breast, fresh raspberries, and goat cheese.
3. Drizzle each plate with salad dressing of choice and serve immediately. Enjoy!

19. Chicken Fajita Salad

Chicken Fajita Salad Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Total: PT20M · Yield: 6

This no-cook recipe for chicken fajita salad is ideal for weeknight dinners. This fajita salad recipe can be made into sandwich wraps, too.

Ingredients

• 8 cups hearts of romaine lettuce, chopped
• 22 ounces grilled chicken strips (1 package)
• 1 red bell pepper, cut into thin strips
• 1 yellow bell pepper, cut into thin strips
• 1 15-ounce can sweet yellow corn, drained
• 1 large tomato, diced
• 1 cup medium black olives, sliced into halves
• 1 avocado, diced
• 1/4 cup shredded Mexican style blend cheese
• 1/2 cup your favorite salad dressing, served on the side
• 1 lime, sliced – for serving

Instructions

1. Place lettuce in a large bowl. Add sliced chicken strips, bell peppers, corn, tomato, olives, and avocadoes. Toss. Sprinkle with cheese.
2. Serve with slices of lime and dressing on the side.

20. Lettuce Soup

Lettuce Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT10M · Total: PT15M · Yield: [‘4’]

Lettuce Soup is a fresh and light vegetable soup with a sweet and delicate flavour. This creamy blended soup is the perfect way to use excess lettuce and turn it into a surprising soup that will impress your family and friends.

Ingredients

• 25 grams butter
• 1 large onion (roughly chopped)
• 1 large carrot (washed and finely diced)
• 2 heads of lettuce or about 200 g leaves
• 1 tablespoon chopped chives
• 300 millilitres vegetable stock
• salt & pepper
• 300 millilitres full fat milk
• 1 teaspoon chives (finely chopped)
• 50 ml pouring cream

Instructions

1. Melt the butter over a medium heat. Add 1 large chopped onion and 1 large chopped carrot and cook until the onion is soft.
2. Roughly chop the 2 heads of lettuce (approximately 200 g/4 cups) and add to the pan, cook until the lettuce has wilted.
3. Add the 300 ml (1¾ cups) stock, season with a little salt and pepper and cook for about 5-10 minutes until the carrots are just softened.
4. Remove from the heat and place into a blender with the 300 ml (1 ¾ cups) milk. Blend until completely smooth, taste and add more seasoning if required.
5. Return the blended soup to the pan and heat gently.
6. Serve with a swirl of cream and a sprinkling of chopped chives

21. Big Mac Salad

Big Mac Salad Bowl is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT20M · Total: PT25M · Yield: [‘4’]

This Big Mac salad bowl is a healthier, and just as delicious, version of the traditional Big Mac! It’s a gluten-free salad recipe that will kick your fast food craving to the curb.

Ingredients

• 3 cups water
• 1 1/2 cups basamati rice (uncooked)
• 1 pound lean ground beef
• 1 cup shredded cheese (I use fiesta blend)
• 1/2 cup iceberg lettuce
• 4 dill pickle spears
• salt (to taste)
• black pepper (to taste)
• 1/2 cup mayonnaise
• 2 tablespoon dill relish
• 1 teaspoon dijon mustard
• 1 teaspoon white vinegar
• 1 teaspoon sugar
• 1/2 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder

Instructions

1. Start by soaking and washing your rice 5 times. Until the water is clear. Drain all access water.
2. Add the rice and water to a medium sized pot and add bring to a boil on high heat. As soon as it starts boiling, bring the heat to low/simmer, cover with a lid, and let cook for 16-18 minutes, until cooked. Then remove from the stove.
3. In a pan, brown your beef, until cooked and season with salt and pepper to taste. This might take about 8-10 minutes. Remove from stove once done.
4. While your rice and beef are cooking, slice your iceberg lettuce and dice your pickles, then set aside.
5. Then make your Big Mac Burger sauce by mixing all the ingredients in a small bowl.
6. Start assembling your rice bowls. Start with rice, then lettuce, then ground beef, cheese and pickles and top off with your sauce.

22. Tossed Green Salad

Best Tossed Green Salad for a Crowd is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Total: PT10M · Yield: [‘6’, ‘6 – 8 servings’]

This simple tossed salad for a crowd is the perfect side dish for all of your summer parties, potlucks and BBQs. It features flavorful, inexpensive ingredients, like crisp fresh veggies and a simple homemade vinaigrette dressing, making it an affordable way to serve tons of veggies to a big crew. The best part? It’s completely customizable and I’m sharing all of my favorite tips to make a loaded garden salad your friends and family will devour! {Gluten-free, vegetarian & dairy-free}

Ingredients

• 2 hearts romaine lettuce, (thinly sliced)
• 2 medium plum tomatoes, ((or regular tomatoes) diced)
• 1/2 large English cucumber, (quartered and sliced)
• 1/2 red onion, (finely diced)
• 1 large carrot, (peeled and shredded )
• Salt and black pepper, (to taste )
• 1/4 cup extra virgin olive oil
• 2 tablespoons red wine vinegar
• 1 teaspoon Dijon mustard
• 1 tablespoon honey
• 1 clove garlic ((optional))

Instructions

1. Place romaine lettuce in a salad bowl and top with tomatoes, cucumbers, onion, and carrot.
2. Place oil, vinegar, Dijon, honey and garlic (if using) in a small jar or container. Put the lid on the jar or container and shake dressing until well combined.
3. Pour dressing over salad. Season salad with salt and pepper, to taste, and toss to combine. Serve immediately.

23. Butter Lettuce Salad

Butter Lettuce Salad with Grapes and Gorgonzola is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Total: PT10M · Yield: [‘4’]

Tender butter lettuce, sweet grapes, and crumbled gorgonzola cheese topped with toasted walnuts and a fresh balsamic vinaigrette. This easy Butter Lettuce Salad with Grapes and Gorgonzola is special enough for a holiday menu but easy enough to make any night of the week!

Ingredients

• 1 head butter lettuce (cleaned and dried (see Notes))
• ½ cup walnut halves (roughly chopped )
• 1 cup halved red seedless grapes
• 4 ounces crumbled Gorgonzola cheese
• ¼ cup extra virgin olive oil
• 3 tablespoons balsamic vinegar
• ½ teaspoon Dijon mustard
• ¼ to ½ teaspoon sugar (as needed)
• freshly ground black pepper (to taste)

Instructions

1. Preheat oven to 350 degrees F. Place the walnuts on a baking sheet or small oven-proof dish and bake for 3 to 4 minutes, or until lightly toasted. Remove from the oven and allow to cool while assembling salad.
2. Tear the butter lettuce leaves into smaller pieces and layer it with the grapes and gorgonzola in a large, shallow bowl or platter. Place some larger leaves of butter lettuce around the edges for a nice presentation, if desired. Sprinkle the toasted walnuts over the top and drizzle with as much of the vinaigrette as desired.

For the Balsamic Vinaigrette

1. Add the ingredients, using just ¼ teaspoon sugar to a mason jar or other airtight container. Close the lid tightly and shake vigorously until thickened. Taste and add additional sugar, if desired.

24. Cowboy Salad

Tex Mex Cowboy Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Total: PT15M · Yield: [‘6’, ‘6 servings’]

Fresh, colorful, and easy to make, this cowboy salad is loaded with romaine, beans, corn, avocado, and lime. Perfect for lunches, dinners, or potlucks!

Ingredients

• 6 cups chopped romaine lettuce ((about 2 small heads of lettuce))
• 3 Roma tomatoes (diced, or 15 oz canned diced tomatoes, drained)
• 15 ounces canned black beans (drained and rinsed well)
• 11 ounces canned white corn (drained and rinsed, or 1 1/2 cups fresh, frozen, or other canned corn)
• 1/2 cup diced red onion ((about 1 onion))
• 1/4 cup chopped cilantro (or flat leaf parsley)
• 1 bell pepper (any color (seeds and membrane removed), cut into slices)
• 1 avocado (pitted and chopped)
• 1 jalapeno pepper ((seeds and membrane removed), minced)
• 1 tablespoon fresh lime juice (1 small lime)
• pesto vinaigrette (or your favorite salad dressing)

Instructions

1. Add all ingredients to a salad bowl in the order listed. Add lime juice and toss to combine. OR, spread the salad ingredients on a large serving platter, and squeeze lime juice over the top.
2. Just before serving, make pesto vinaigrette (or your favorite dressing). Pour over the Tex Mex salad, then toss well to combine.

25. Arabic Salad

Arabic Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Total: PT15M · Yield: [‘5’, ‘5 2 cup servings (total yield: 11 cups of salad)’]

Zesty and bright, this Arabic salad is a chopped salad made with fresh vegetables and classic herbs and spices. Tossed in a light olive oil and lemon vinaigrette, it’s the perfect salad to serve with a heavy dinner or as a refreshing main dish.

Ingredients

• 2 tablespoons minced fresh mint leaves
• 2 tablespoons minced fresh parsley
• Juice of 1 lemon
• 3 tablespoons olive oil
• 2 teaspoons sumac ((spice))
• ½ teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• 1 10-ounce container grape tomatoes (rinsed and halved (if they are large quarter them))
• 1 small small English or Persian cucumber (chopped (yield: 2 cups chopped))
• 1 medium red bell pepper (seeds and stem removed, chopped (1 ½ cups))
• 1 large head green leaf lettuce (rinsed and chopped (6 1/2 cups chopped))

Instructions

1. Mix the mint, parsley, lemon juice, olive oil, sumac, salt and pepper together in a small mixing bowl.
2. Toss in the tomatoes, cucumber and bell pepper then toss in the lettuce.
3. Serve with additional lemon wedges and freshly minced parsley for garnish if desired.

26. Lebanese Fattoush Salad

Lebanese Fattoush Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT10M · Total: PT25M · Yield: [‘6’, ‘6 servings’]

Delicious and easy to prepare, this Lebanese Fattoush Salad is a simple recipe to enjoy as a light lunch or a side dish. The ingredients gathered together create a great Mediterranean taste, from the crunchy cucumbers to the pita and the tangy sumac dressing! A nice change-up from your everyday salad.

Ingredients

• 1 romaine head
• 2 cups cherry tomatoes
• 4 Persian Cucumber
• 6 Red radishes
• 3 green onions
• 1 tablespoon parsley (chopped)
• 3 pita breads
• 3 tablespoons of olive oil
• 4 tablespoons of olive oil
• 3 tablespoons of lemon juice
• 1 teaspoon of sumac
• 1/2 teaspoon of garlic salt
• 1 teaspoon of sea salt
• 1 to 2 tablespoons pomegranate molasses (optional)

Instructions

1. Wash and chop all the vegetables: Half tomatoes, slice the cucumbers, thinly slice the radish and roughly chop the romaine.
2. In a large bowl, toss all ingredients together.
3. In a hot skillet, pour a drizzle (half a tablespoon per side of pita) of olive oil and place your bread. Sprinkle with sea salt and sumac, and fry the pita bread for 2 to 3 minutes on each side. When flipping it, add some more olive oil (half a tablespoon) to the pan. Repeat with the other pitas.
4. In a small bowl, pour all the salad dressing ingredients, and mix well until fully combined.
5. Pour the dressing on the salad, and toss well.
6. Add the pita roughly cut into bite-size pieces with your hands.
7. Serve and enjoy!

27. Pear Salad

Pear Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Total: PT10M · Yield: [‘6’, ‘6 servings’]

This delicious Pear Salad is the ultimate winter green salad recipe with pears, apples, dried cranberries, and more, topped with a wonderful homemade poppy seed dressing. Perfect as an easy side dish or even a light lunch.

Ingredients

• 6 tablespoons mayonnaise
• 2 tablespoons half-and-half
• 2 tablespoons granulated sugar
• 2 tablespoons apple cider vinegar
• 1 tablespoon poppy seeds
• 1/4 teaspoon dijon mustard
• 1/8 teaspoon salt
• 5 cups chopped romaine lettuce
• 1/2 cup shredded Swiss cheese ((2 ounces))
• 1/2 cup roasted cashews (, coarsely chopped)
• 1 green pear (, cored and sliced)
• 1 honey crisp apple (, cored and cubed small)
• 3 tablespoons dried cranberries

Instructions

1. Make the dressing: In small bowl, whisk all the ingredients together until thoroughly combined and smooth. Taste and adjust to your liking, if necessary.
2. Assemble the salad: In a large serving bowl, toss together all of the salad ingredients.
3. Just before serving, pour the dressing over the salad and toss to coat.
4. Divide onto individual plates or in bowls, making sure each serving gets a little of all the goodies, and enjoy!

28. Fresh Fig Salad

Fresh Fig Salad with Orange Emulsion Dressing is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Total: PT15M · Yield: [‘4’]

This salad is light and fresh. The perfect summer salad, when figs are in season.

Ingredients

• 4 cups sliced Boston lettuce
• 5 quartered figs
• 1/2 cup diced fresh mozzarella
• 1/2 teaspoon finely chopped orange zest
• 1 tablespoon pepitas (pumpkin seeds)
• 2-3 tablespoons orange emulsion dressing (see below, to taste)
• Yield: 2 cups
• 3/4 cup orange juice
• 1 1/2 teaspoons grated orange zest
• 1/3 cup rice wine vinegar
• 1/2 cup olive oil
• 1/4 cup canola oil
• 3 tablespoons honey
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper

Instructions To make salad:

1. Combine lettuce, figs, mozzarella, zest and pepitas.
2. Add dressing and toss gently.
3. Serve immediately.

To make dressing:

1. Combine juice, zest, vinegar, honey and salt and pepper. Whisk well.
2. While whisking constantly, slowly add oils until thorough incorporated.
3. Taste and adjust salt and pepper, as necessary.

29. BLT Salad

BLT Salad (Quick & Easy) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Total: PT10M · Yield: [‘4’]

This BLT salad has all the crunchy, salty, and fresh flavors you crave -only quicker and easier!

Ingredients

• 2 heads of Romaine lettuce hearts
• 1 pint cherry tomatoes
• 6 slices of bacon
• 1/2 cup shredded cheese
• 1 avocado (diced)
• Ranch dressing

Instructions Prep:

1. Make the Ranch dressing and refrigerate it until you’re ready to drizzle it. Store bought Ranch is just as good.
2. Wash and chop the romaine lettuce hearts, and slice the tomatoes in half
3. Cook the bacon in a pan or microwave until crispy. Place it between some paper towels to absorb any excess fat. Once cool, chop the bacon.

Assemble:

1. In a large salad bowl, make a base with the chopped Romaine. Place the tomatoes and the bacon on top. Add any add-ons, like shredded cheese and avocado (or croutons) on top.
2. Drizzle the Ranch, or your favorite salad dressing over the salad.

For meal prep:

1. Layer all the salad ingredients inside 4 meal prep containers, except for the sliced avocado. Pack about 2 tablespoons of salad dressing inside four small, lidded containers. The day you’re going to eat it, dice ¼ of an avocado and place it on top of the salad. Drizzle the salad dressing right before eating.

30. Caprese Salad

Easy Caprese Salad Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Total: PT10M · Yield: [‘2’, ‘2 to 4 servings’]

This easy Caprese Salad Recipe has just a slight twist from the classic, using instead cherry tomatoes and mozzarella pearls for a great fast and delicious recipe that can be enjoyed any time.

Ingredients

• 1 tablespoon good-quality balsamic vinegar
• 1 tablespoon extra-virgin olive oil
• 1 teaspoon honey
• 1/4 teaspoon coarse kosher salt
• 1/4 teaspoon coarsely ground black pepper
• 12 ounces cherry tomatoes (rinsed and halved)
• 8 ounces mozzarella cheese ball “pearls”
• 1/4 cup fresh basil leaves (torn)

Instructions

1. Whisk together the vinegar, oil, honey, salt, and black pepper in a medium bowl.
2. Gently stir in the tomatoes, mozzarella cheese, and torn basil.
3. Serve.

31. Fiesta Wedge Salad

Fiesta Wedge Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Total: PT10M · Yield: [‘4’, ‘4 wedges’]

The traditional wedge salad is given a Mexican twist with a delicious homemade dressing and fiesta toppings.

Ingredients

• 1 head iceberg lettuce
• 1/4 cup shredded cheese {I used Colby-Jack}
• 1 small tomato {diced}
• 20-30 leaves cilantro
• 1 small can sliced olives
• 1/2 cup tortilla strips {see notes}
• 1/2 cup mayonnaise
• 2 tbsp ketchup
• 1 tbsp taco seasoning
• 1 tsp milk {to thin out dressing}

Instructions

1. Remove any outer leaves from the lettuce that look brown or discolored.  Take a small knife and cut the core of the lettuce from the bottom of the lettuce.  Cut the head of lettuce into quarters.
2. In a bowl combine dressing ingredients and whisk until combined.
3. To assemble salads, drizzle top of each wedge with salad dressing.  Top with shredded cheese, chopped tomato, cilantro leaves, olives and tortilla strips.  Serve immediately.

Save this collection for the next time you need practical meal inspiration. Start with the recipe that best matches your ingredients, then return to try the others throughout the week.