These best salad recipes are our favorite salads. Whether it is a
cobb, pasta, vegetable or fruit salad we've included a variety of
dishes to add to your meals and in some cases be a main dish salad.
You can share your great recipes too!
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Add tomatoes, cucumbers, pepper, and onion in a serving bowl. Gently
add in feta cheese and olives. In a small bowl or cup blend together
olive oil, lemon juice, oregano, and season with salt and pepper.
Drizzle over salad and serve.
Ham and Orzo Salad Recipe
½ Cup orzo, tiny tube macaroni, couscous or tiny star pasta
1 Cup frozen mixed peas and carrots or broccoli mix
8 oz. ham, cubed
½ C plain yogurt
2 T creamy cucumber dressing
¼ tsp. Dill weed
Boil water and cook pasta add peas and carrots last few minutes.
Drain and rinse with cold water when tender. Stir together pasta
peas and carrots and ham. In small bowl mix dressing. Pour over
salad mix and chill 4 hours.
Green Bean Salad recipe
fresh whole green beans
blue cheese or feta cheese
canned corn, drained
chopped cherry tomatoes
chopped nuts such as almonds or pecans
cooked and chopped bacon
sliced red onions, optional.
Add all ingredients together and place in serving bowl. If desired
serve with Italian or vinaigrette dressing.
Three Bean Salad
1 can green beans or green peas
1 can wax beans, drained
1 can dark red kidney beans, drained
1/4 cup vegetable oil
1/4 cup cider vinegar
1/2 cup sugar
pinch of salt and pepper
In serving bowl, blend three beans together. In measuring cup, stir
together vegetable oil, cider vinegar, sugar and season with salt
and pepper. Pour over bean salad and chill several hours.
Prepare the dressing by combining the mayonnaise, Greek yogurt,
lemon juice, garlic, Dijon mustard, Worcestershire sauce, and
anchovy paste in a medium-sized bowl. Season with salt and black
pepper, to taste, and whisk to combine.
Add grated Parmesan cheese and stir to combine. Slowly drizzle the
olive oil into the dressing and whisk until thoroughly incorporated
into the mixture. Taste and season with additional salt and black
pepper, if desired. Cover and set aside.
When ready to serve, assemble the salad by adding the chopped
Romaine lettuce to a large mixing bowl. Add the croutons and shaved
Parmesan and drizzle with 1/3 cup of dressing. Gently toss to
combine. Serve immediately!
large bunch broccoli
3 stalks celery, chopped
bacon fried crisp and diced
1 Cup sunflower seeds or almonds
Swiss cheese or cheddar cheese, grated
1 red onion, sliced in rings
1 Cup raisins, optional
1 Cup mayonnaise
2 Tablespoons vinegar
¼ Cup sugar
In a serving bowl, add washed and chopped broccoli. Add in celery,
bacon, seeds, onion, swiss cheese and raisins. Toss salad
ingredients together. In a measuring cup stir together mayonnaise,
vinegar and sugar. Drizzle over salad and serve.
I love salad and my kids do too. However it was hard getting
them to eat all the veggies I put in the salad. I decided I would
try to chop everything to see if they would eat it. I chopped the
lettuce(romaine and leaf lettuce) in very small pieces.
I added chopped cucumbers, onion, carrots and peppers(reds and
yellows). I then added chopped chicken. I pick up a magic
chicken(the ones already cooked at the store, we call it magic
because it is done and ready just like magic).
We eat half of it for one meal then I chop the rest for the salad.
It also is a great way to use the dark meat which my kids hate but
can't tell the difference in the salad. After I mix the meat,
veggies and lettuce I mix in the salad dressing which ever we are
in the mood for that night. Then I dish it up in a bowl for
I just made it all easy to eat in on a fork in one bite. It is
delicious and everyone loves it. Not one thing is picked out and
set to the side. They eat it all. We love it and have it about
once a week. Makes for a quick easy meal.
Quick Caprese on the Go
by Cameron (USA)
half a roma tomato chopped
1-2 tbsp finely shredded basil leaves
half cup cottage cheese or slice of mozzarella
1-2 tbsp pesto or olive oil
salt and pepper
Mix the tomato, basil, and cottage cheese together in a
leak-proof to-go container, drizzle with olive oil and sprinkle
with salt and pepper to taste. I like this snack because I do
karate, and it is light, refreshing, and healthy to eat. I take it
with me when I am training at the dojo.
by Annalena Marie (Winston-Salem, NC, USA)
3 avocados, chopped
1 bag of salad mix
2 tomatoes, chopped
Corn chips, broken into pieces
1. Mix all the food together well with your hands.
(Make sure they're clean.)
2. Pour into a medium size bowl
3. Mix again
4. Gently put the salad on plates
5. Make sure it looks like a fancy restaurant would
Grilled Chicken Salad
1 lb. boneless chicken cut in strips
1/3 cup olive oil
2 limes juiced
1/4 cup white wine vinegar
1 teaspoon yellow mustard
1 clove garlic, minced
1/2 teaspoon seasoning salt
1/4 teaspoon pepper
In a ziploc bag add oil, limes, vinegar, mustard, garlic, salt and
pepper. Add in chicken and seal shut. Marinate in fridge several
hours. Grill. To make into a salad add:
Here are a few salad ideas made with leftovers you can try the next
time youve got food in the fridge that no one wants to finish off.
Leftover roast beef can be sliced and added to a salad for a
What about pork? Add it to a salad with some sesame seeds and
coleslaw for an Asian side dish.
Left over hamburger can be added to a bit of lettuce to make a
taco salad. Add tomatoes, cheese, black olives and onion with a
little dab of sour cream. Toss in some tortilla chips or use the
ingredients to fill a taco salad bowl and you have the perfect
taco salad to delight the whole family.
What about chicken or turkey leftovers? Remove the meat
from the bones. Add some mayonnaise, celery, hard boiled eggs
and pickles for a chicken salad.
Cooked vegetables can be tossed together with cooked pasta to
create a pasta salad. Drizzle with salad dressing if you choose.
Leftover fruit can also be made into a yummy fruit salad. Add
a few marshmallows, some nuts and a dab of whipped topping and
you have the makings of a perfect dessert.
These go great on top of any of your best salad recipes.
1 loaf day old French bread
1 cup cooking oil
1 tsp garlic salt
2 TBSP grated Parmesan cheese (the dried version in canister)
Preheat oven to 350 degrees.
Cut French bread up into cubes. spread out on baking sheet and
drizzle oil over, coating evenly.
Bake in preheated oven for 5 to 8 minutes or until golden brown.
Dump immediately into large paper bag and sprinkle in the garlic
salt and Parmesan cheese.
Shake the bag vigorously until croutons are coated well.
Dump out onto rack and let cool.
Store in tightly sealed container in a cool, dry place, and use as
needed sprinkled over salads and casseroles.
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Reader's Submitted Recipes
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¼ c. balsamic vinegar
½ c. extra virgin olive oil
1 T. fresh lemon juice
1 t. Dijon mustard
2 t. Italian seasoning
Basic Vinaigrette Here is a basic Vinaigrette recipe 3/4 Cup olive oil 1/4 Cup balsamic vinegar 2 Tablespoons Dijon mustard 2 teaspoons honey 1-2 cloves finely minced …
Romaine Lettuce Hearts Salad Directions:
2 hearts of Romaine lettuce 1 Tablespoon pecans, toasted 1 small red pepper 1/4 Cup Italian cheese, shredded 1 Cup Balsamic Vinaigrette …