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Salad Recipes That Are Easy To Make With Helpful Tips

Archive and Updated by Roger Keyserling

· recipes,Salad,Cooking,Tips

I really enjoy eating salads of all types so below I have found a few awesome recipes that are pretty easy to make.

7 Healthy Salad Recipes For Weight Loss
Ranch Potato Salad  

This potato salad recipe is yummy. Loaded with eggs, peppers, and a couple of zesty add-ins.


4 pounds red-skinned potatoes, washed
6 hard-cooked eggs, chopped
1 red bell pepper, minced
4 celery stalks, diced
2 cups mayonnaise
1-1/2 teaspoons chili powder
1 teaspoon salt
1/2 teaspoon black pepper
1 (4-ounce) can chopped up green chilies, drained

1. Place potatoes in a large pot and add enough water to completely cover them. Bring to a boil over high heat and cook 25 to 30 minutes, or until potatoes are fork-tender. Drain and let cool.
2. Cut potatoes into 1-inch chunks and place in a large bowl; add remaining ingredients and mix gently until potatoes are completely coated.
3. Serve warm, or cover and chill until ready to serve.

Basic Macaroni Salad

Basic Macaroni Salad is a picnic staple. This macaroni salad has the same classic taste you love and remember growing up with.


1 pound elbow macaroni
5 hard-cooked eggs, chopped
1 cup chopped celery
1/2 cup finely chopped red onion
2 cups mayonnaise
1/2 teaspoon garlic powder
1 teaspoon salt
3/4 teaspoon black pepper

1. In a large pot of boiling water, cook macaroni over high heat 7 to 9 minutes, or just until tender. Drain, rinse and let cool.
2. Place macaroni in a large bowl, add remaining ingredients and mix well. Cover and refrigerate at least 1 hour before serving.

All-in-One Chicken Potato Salad

It’s a great fill-ya-up type of potato salad that the whole family will enjoy!

6 potatoes, peeled and cut into 1-inch chunks
1 (10-ounce) package refrigerated cooked, sliced chicken breast (see Tip)
6 fresh asparagus spears, cut into 1-inch pieces
4 radishes, thinly sliced
1 cup ranch dressing
1 teaspoon salt
1⁄2 teaspoon black pepper

1. In a large soup pot, cover potatoes with water and bring to a boil over high heat. Cook potatoes for 15 to 20 minutes, or until tender; drain well.
2. Place the potatoes in a large bowl and add the chicken, asparagus, radishes, dressing, salt, and pepper; toss well. Serve warm, or cover and chill until ready to serve.

Gazpacho Pasta Salad

Fresh cucumber, tomatoes, and herbs add color and flavor to our Gazpacho Pasta Salad.

1/2 pound elbow macaroni or any medium pasta shape
4 ripe tomatoes seeded and chopped
1/2 cup sliced scallion
1/2 cup cucumber, peeled, seeded, and chopped
1/4 cup grated Parmesan cheese
Dash of hot pepper sauce
1 garlic clove, minced
2 tablespoons chopped parsley
1/2 cup vegetable oil
1 tablespoon wine vinegar
1 teaspoon salt
1/2 teaspoon black pepper
Cayenne pepper to taste
1 can (6 ounces) spicy vegetable juice

1. In a large pot of boiling salted water, cook the pasta to the desired doneness; drain and place in a large bowl.
2. Add the remaining ingredients and combine until thoroughly mixed.
3. Cover and chill at least 1 hour, then mix again before serving.

Pasta Fruit Salad

It's not only simple to make but healthy too!

1/2 pound corkscrew pasta
1 cup cantaloupe or honeydew cubes
1/4 cup honey
1 (8-ounce) carton low-fat peach yogurt
1/4 cup sour cream
1 cup fresh strawberries, hulled and halved
1 (8-ounce) can pineapple chunks, drained with 2 tablespoons juice reserved
1 cup seedless green or red grapes, cut in half

1. Cook pasta according to package directions; drain and place in a large bowl. Add pineapple, melon, and grapes.
2. Combine reserved pineapple juice, the honey, yogurt, and sour cream; toss with pasta mixture. Top with strawberries, and serve.

Satisfying Salads That Don't Suck

Chickpea Spinach Salad

390 calories (1 serving)


4 oz chicken breast

1 tsp olive oil

1tsp paprika

1/4 tsp cumin

1/4 tsp oregano

2 oz spinach

3 oz chickpeas

6 grape tomatoes

1 tbsp white vinegar

1/2 tbsp mustard

salt and black pepper


Preheat the oven to 350°F (180°C)

Drizzle the breast with olive oil and season both sides with cumin, oregano, paprika, salt and bake in the center of the oven for 20-25 minutes until cooked through.

Combine spinach, chickpeas, grape tomatoes, in a large bowl. in a small bowl stir together mustard, white vinegar, salt, and black pepper and add to the spinach, toss gently to coat.

Arrange spinach mixture on a plate top with chicken slices.

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