Easy Salad Recipes for Kids

Easy Greek Salad

This easy Greek salad is filled with crisp vegetables, olives and feta cheese. It can be served as a side dish or paired with grilled chicken, pita bread or soup for a simple meal.

Prep Time: 15 minutes
Yield: 6 servings

Ingredients

• 3 medium tomatoes, diced
• 2 cucumbers, peeled if desired and diced
• 1 red or yellow bell pepper, diced
• 1 small red onion, thinly sliced or diced
• 1 cup crumbled feta cheese
• 1/2 cup pitted black or Kalamata olives, sliced
• 1/4 cup olive oil
• 4 teaspoons lemon juice
• 1 1/2 teaspoons dried oregano
• Salt, only if needed
• 1/8 teaspoon black pepper, or to taste

Directions

1. Wash the tomatoes, cucumbers and bell pepper.
2. Dice the tomatoes, cucumbers, pepper and red onion into bite-sized pieces.
3. Place the vegetables in a large serving bowl.
4. Add the feta cheese and sliced olives. Toss gently so the feta does not break apart too much.
5. Whisk together the olive oil, lemon juice, oregano and black pepper. Taste the dressed salad before adding any salt because feta cheese and olives are already salty.
6. Pour the dressing over the salad shortly before serving.
7. Toss gently until the vegetables are lightly coated.

Greek Salad Variations

• Add cooked chickpeas for extra protein.
• Add chopped romaine lettuce to make a larger green salad.
• Serve the salad in pita bread for a quick lunch.
• Add grilled chicken to turn it into a main-dish salad.
• Leave out the olives or onions when making it for children who prefer milder flavors.

Classic Caesar Salad with Homemade Dressing

This classic Caesar salad combines crisp romaine lettuce, Parmesan cheese, homemade croutons and a creamy Caesar dressing. Add grilled chicken when you want to serve it as a complete meal.

Prep Time: 20 minutes
Yield: 6 side-dish servings

Homemade Caesar Dressing Ingredients

• 1/2 cup mayonnaise
• 1/2 cup plain Greek yogurt
• 1 tablespoon fresh lemon juice
• 1 large garlic clove, minced
• 1 teaspoon Dijon mustard
• 1 teaspoon Worcestershire sauce; use a vegetarian variety if avoiding fish
• 1 teaspoon anchovy paste, optional
• 1/4 cup finely grated Parmesan cheese
• 1/4 cup light olive oil
• Salt and black pepper, to taste

Salad Ingredients

• 1 large head romaine lettuce, washed, dried and chopped
• 1 1/2 cups homemade croutons or prepared croutons
• 1/2 cup shaved or shredded Parmesan cheese
• Grilled chicken, optional

Directions

1. Place the mayonnaise, Greek yogurt, lemon juice, garlic, Dijon mustard, Worcestershire sauce and anchovy paste, if using, in a medium bowl.
2. Whisk until the ingredients are smooth and well combined.
3. Stir in the grated Parmesan cheese.
4. Slowly drizzle in the olive oil while whisking continuously.
5. Taste the dressing and add salt and black pepper as needed.
6. Cover and refrigerate the dressing until you are ready to assemble the salad.
7. Place the chopped romaine lettuce in a large salad bowl.
8. Add the croutons and shaved Parmesan cheese.
9. Drizzle about 1/3 cup of dressing over the salad and toss gently.
10. Add more dressing only if needed. Serve immediately.

Caesar Salad Variations

• Add sliced grilled chicken for a main-dish salad.
• Use baby spinach mixed with romaine lettuce.
• Add halved cherry tomatoes or sliced cucumbers.
• Leave out the anchovy paste and use vegetarian Worcestershire sauce for a fish-free version.
• Serve the salad in a wrap with chicken and extra Parmesan cheese.

Crunchy Broccoli Salad

This crunchy broccoli salad combines fresh broccoli, cheese, sunflower seeds and a creamy dressing. Raisins add a little sweetness, while bacon and red onion add savory flavor.

Prep Time: 20 minutes
Chill Time: 30 minutes
Yield: 8 servings

Ingredients

• 6 cups fresh broccoli florets, cut into small bite-sized pieces
• 3 celery stalks, chopped
• 6 slices bacon, cooked until crisp and crumbled
• 1 cup shredded cheddar or Swiss cheese
• 1/2 cup sunflower seeds or sliced almonds
• 1/3 cup finely chopped red onion
• 3/4 cup raisins, optional

Dressing

• 3/4 cup mayonnaise
• 2 tablespoons apple cider vinegar or white vinegar
• 2 to 3 tablespoons sugar
• 1/8 teaspoon black pepper, optional

Directions

1. Wash the broccoli and celery thoroughly.
2. Cut the broccoli into small florets and chop the celery.
3. Place the broccoli, celery, bacon, cheese, sunflower seeds, red onion and raisins in a large bowl.
4. In a separate bowl or measuring cup, stir together the mayonnaise, vinegar, sugar and black pepper.
5. Pour the dressing over the broccoli mixture.
6. Toss until the ingredients are evenly coated.
7. Cover and refrigerate for at least 30 minutes before serving.
8. Stir again just before serving.

Fresh Green Bean and Tomato Salad

This colorful green bean salad combines crisp-tender beans with tomatoes, corn, feta cheese and a simple vinaigrette. It makes a fresh summer side dish and can be prepared ahead of time.

Prep Time: 15 minutes
Cook Time: 5 minutes
Chill Time: 30 minutes
Yield: 6 servings

Ingredients

• 1 pound fresh green beans, trimmed
• 1 cup cherry tomatoes, halved
• 1 cup canned or cooked corn, drained
• 1/2 cup crumbled feta cheese
• 1/4 cup sliced black olives
• 1/4 cup thinly sliced red onion, optional
• 1/4 cup sliced almonds or chopped pecans, optional
• 4 slices cooked bacon, crumbled, optional
• 1/3 cup Italian dressing or homemade vinaigrette

Directions

1. Bring a large saucepan of water to a boil.
2. Add the trimmed green beans and cook for 3 to 5 minutes, or until bright green and crisp-tender.
3. Drain the beans and immediately place them in a bowl of ice water to stop the cooking process.
4. Drain again and pat the beans dry.
5. Cut long beans into smaller pieces if desired.
6. Place the beans, tomatoes, corn, feta cheese, olives and red onion in a large bowl.
7. Add the almonds and bacon, if using.
8. Pour the dressing over the salad and toss gently.
9. Cover and refrigerate for at least 30 minutes before serving.

Green Bean Salad Variations

• Use shredded Parmesan instead of feta cheese.
• Add cooked chickpeas or white beans.
• Replace corn with chopped cucumber.
• Use sunflower seeds instead of nuts.
• Add fresh basil, parsley or dill.

Warm Portobello Mushroom Salad

This warm mushroom salad combines sautéed Portobello mushrooms with fresh greens, mozzarella cheese and a simple balsamic dressing. Serve it as a side dish or add chicken, beans or cooked grains to make it more filling.

Prep Time: 10 minutes
Cook Time: 5 minutes
Yield: 4 servings

Ingredients

• 4 tablespoons olive oil, divided
• 2 cups sliced Portobello mushrooms
• 1/8 teaspoon crushed red pepper flakes, optional
• 3 cups mixed salad greens
• 1 cup mozzarella cheese, cut into small cubes
• 2 tablespoons balsamic vinegar
• 1/4 teaspoon salt, or to taste
• 1/8 teaspoon black pepper, or to taste

Directions

1. Wash and dry the salad greens. Place them in a large serving bowl.
2. Heat 1 tablespoon olive oil in a skillet over medium heat.
3. Add the sliced mushrooms and crushed red pepper flakes, if using.
4. Cook for 3 to 5 minutes, stirring often, until the mushrooms are tender and lightly browned.
5. Remove the skillet from the heat.
6. Add the warm mushrooms and mozzarella cheese to the salad greens.
7. In a small bowl, whisk together the remaining 3 tablespoons olive oil, balsamic vinegar, salt and black pepper.
8. Pour the dressing over the salad and toss gently.
9. Serve immediately while the mushrooms are still warm.

Warm Mushroom Salad Variations

• Add halved cherry tomatoes or thinly sliced red onion.
• Use crumbled feta or shaved Parmesan instead of mozzarella.
• Add cooked chicken, chickpeas or white beans for protein.
• Serve the mushrooms over spinach instead of mixed greens.
• Add cooked quinoa or another whole grain.

Southwestern Grilled Chicken Salad

This Southwestern grilled chicken salad is a colorful main-dish meal with marinated chicken, lettuce, black beans, corn and cheese. Children can help measure the marinade and assemble the salad after an adult cooks the chicken.

Prep Time: 20 minutes, plus marinating
Cook Time: 10 to 12 minutes
Yield: 6 servings

Chicken and Marinade Ingredients

• 1 pound boneless, skinless chicken breasts or chicken tenders
• 1/3 cup olive oil
• Juice of 2 limes
• 2 tablespoons white wine vinegar or apple cider vinegar
• 1 teaspoon yellow or Dijon mustard
• 1 garlic clove, minced
• 1/2 teaspoon seasoned salt
• 1/4 teaspoon black pepper

Salad Ingredients

• 6 cups chopped romaine lettuce
• 1 cup black beans, rinsed and drained
• 1 cup corn, drained or thawed
• 1 cup cherry tomatoes, halved
• 1 cup shredded cheddar or Monterey Jack cheese
• 1/2 cup sliced black olives, optional
• 1/4 cup chopped red onion, optional
• 1 avocado, diced, optional
• Crushed tortilla chips, optional
• Salsa, ranch dressing or lime vinaigrette, for serving

Directions

1. Place the chicken in a zip-top bag or covered container.
2. In a measuring cup, whisk together the olive oil, lime juice, vinegar, mustard, garlic, seasoned salt and black pepper.
3. Pour the marinade over the chicken.
4. Seal the bag or cover the container and refrigerate for 1 to 4 hours.
5. Remove the chicken from the marinade and discard the used marinade.
6. Grill the chicken for about 5 to 6 minutes per side, depending on thickness, or cook it using another safe method. The thickest part must reach 165°F.
7. Place the cooked chicken on a clean plate and allow it to rest for 5 minutes.
8. Slice the chicken into bite-sized pieces.
9. Divide the lettuce among serving bowls or place it in one large salad bowl.
10. Add the black beans, corn, tomatoes, cheese, olives, onion and avocado.
11. Arrange the sliced chicken over the salad.
12. Top with crushed tortilla chips, if desired, and serve with salsa or dressing.

Grilled Chicken Salad Variations

• Use leftover cooked chicken instead of marinating fresh chicken.
• Replace the chicken with cooked ground beef for a taco-style salad.
• Add cooked rice or quinoa for a heartier meal.
• Serve the salad in tortilla bowls or wraps.
• Leave out the tortilla chips and add pumpkin seeds for crunch.

Homemade Parmesan Croutons

Homemade croutons are an easy way to use day-old bread. Add them to Caesar salad, green salads, soups or casseroles for extra crunch.

Prep Time: 10 minutes
Bake Time: 12 to 18 minutes
Yield: About 6 to 8 cups, depending on loaf size

Ingredients

• About 8 cups cubed day-old French or Italian bread
• 1/3 cup olive oil or another mild cooking oil
• 1 teaspoon garlic salt
• 2 tablespoons grated Parmesan cheese
• 1/2 teaspoon dried Italian seasoning, optional

Directions

1. Preheat the oven to 350°F.
2. Cut the bread into 3/4-inch cubes.
3. Spread the bread cubes in a single layer on a large baking sheet.
4. Drizzle the oil over the bread.
5. Toss gently until the bread cubes are lightly and evenly coated.
6. Sprinkle with the garlic salt, Parmesan cheese and Italian seasoning, if using.
7. Toss again to distribute the seasonings.
8. Bake for 12 to 18 minutes, stirring halfway through, until the croutons are dry and golden brown.
9. Remove the baking sheet from the oven and allow the croutons to cool completely.
10. Store the cooled croutons in an airtight container at room temperature for up to one week.

Crouton Variations

• Herb croutons: Add dried basil, oregano, parsley or Italian seasoning.
• Cheesy croutons: Add extra Parmesan cheese after baking.
• Ranch croutons: Sprinkle the bread with a small amount of dry ranch seasoning.
• Whole-grain croutons: Use whole-wheat bread instead of French bread.
• Small croutons: Cut the bread into smaller cubes for children or chopped salads.