Salad Recipes

Greek Salad

Greek Salad


  • 1 or 2 heads romaine lettuce–rinsed, dried and chopped
  • 1 bell pepper, chopped (I used orange)
  • 1 cucumber, halved lengthwise and sliced
  • 1 cup crumbled feta
  • 5 oz. cherry tomatoes, halved

Combine salad ingredients in a bowl, adjusting ammounts as desired.

Salad Dressing:

  • 1/2 cup + 2 Tbs olive oil
  • 1/2 cup red wine vinegar
  • 1 tsp garlic powder
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 3/4 tsp pepper
  • 3/4 tsp salt
  • 3/4 tsp onion powder
  • 3/4 tsp Dijon-style mustard

Mix (or shake) all ingredients together in a jar or sealed caraffe. Pour over salad. Store in fridge.

recipes from All Recipes–the salad, the dressing

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Grilled Three-Potato Salad

  • 6 medium gold potatoes, cut into 1″ chunks
  • 6 medium red potatoes, cut into 1″ chunks
  • 2 medium sweet potatoes, cut into 1″ chunks
  • 2 large onions, quartered
  • 1/2 C olive oil
  • 1/3 C white wine vinegar
  • 2 T Dijon mustard
  • 2 t salt
  • 1 t celery seed
  • 1/2 t pepper

Place potato chunks in water and bring to a boil. Simmer for 10 minutes, then drain. While potatoes are boiling, whisk oil, vinegar, mustard, and seasonings in a small bowl. Set aside. Lightly oil the potatoes, then grill the potatoes and onions over medium heat for 8 minutes, turning once. Transfer to a large bowl. Drizzle the dressing mixture over the potatoes and onions; toss to coat. Serve warm, at room temperature, or cold.

Adapted from Most Requested Recipes

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Honey Mustard Dressing

1/4 cup mayonnaise
1 T mustard
1 T honey
1/2 T lemon juice

Whisk all ingredients and chill.


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Honey Mustard Vinaigrette Salad Dressing

1/2 cup olive oil
3 tablespoons apple cider vinegar
2 tablespoons water
1/4 cup honey
1/4 cup mustard (Dijon or other)
1/2 teaspoon dried basil
1 teaspoon salt
dash of black pepper

Combine all ingredients in a bowl and whisk until well-mixed. Or, place ingredients into dressing bottle/jar, seal with a tight-fitting lid, and shake to combine. Serve with your favorite lettuce greens, or use as a dipping sauce for chicken.

Makes about 1 1/2 cups


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Lightened-Up Poppy Seed Dressing


3 Tbs mayonnaise
2 Tbs apple cider vinegar
1 Tbs maple syrup
2 tsp spicy brown mustard
1 tsp olive oil
1 tsp lemon juice
1 Tbs poppy seeds
1/2 tsp garlic powder
pinch of onion powder
salt + pepper to taste


Whisk all ingredients together until smooth or blend in a blender. Refrigerate for at least 20 minutes for best flavor.

Adapted from Healthy.Happy.Life.

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Mango and Black Bean Pasta Salad

2 cups rotini pasta, dry
1 15 oz. can black beans, drained and rinsed
1 15 oz organic sweetcorn, drained and rinsed
1/2 red bell pepper, diced (about 3/4 cup)
1 mango, peeled and diced
1/2 cup medium salsa
1/4 cup olive oil
1-2 tsp Cajun seasoning (or to taste)
juice from 1 lime (about 2 Tbs lime juice)
handful of fresh cilantro leaves
salt to taste

Cook and cool pasta. Combine all ingredients and chill. Serve with tortilla chips if desired.


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Mediterranean Salad

  • 5 Roma tomatoes, diced (about 3 C)
  • 1 large English cucumber, diced
  • 1/2 to 3/4 C chopped fresh parsley leaves
  • 1/8 t salt
  • 2 t freshly squeezed lemon juice
  • 2 T olive oil
  • 1 t ground sumac
  • 1/8 t pepper

In a large mixing bow, place the diced tomatoes, cucumbers, and parsley. Season with salt and toss. Set aside for 5 minutes or so.

Add the lemon juice, olive oil, sumac, and pepper. Give the salad a gentle toss. Enjoy!

based on recipe by Suzy Karadsheh (She added 1/2 t pepper.)

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Mom’s Coleslaw

This family classic is quick, creamy, and delicious!
  • 1 head cabbage, grated
  • 1 pint sour cream
  • 3/4 C sugar (I use sucanat with honey)
  • 3 T vinegar
  • 1 1/2 t salt

Combine, chill, serve.

(My mom gave me this family recipe years ago.)

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Munch and Crunch Salad

  • 3 apples, chopped
  • 4 1/2 carrots, grated
  • 3/4 C raisins
  • 3/4 C walnuts, chopped
  • 3/4 C vanilla yogurt
  • 1 1/2  T honey

Mix yogurt and honey together.  Stir into dry ingredients.  Chill.  Serves 9

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Pasta Salad

  • 3 C dry pasta (8 oz.), your choice
  • 1 medium zucchini, diced
  • 1 C frozen peas
  • 1/2 C red sweet pepper, diced
  • 8 oz. cheddar cheese, cubed
  • 1 C cherry tomatoes, halved
  • 2 T fresh basil, chopped (or 2 t dry) (may substitute oregano)
  • 1/2 C vinaigrette (also on this site)

Cook pasta and rinse with cold water; drain.  Combine pasta with other ingredients and chill.

(Auntie Karen served this to us in Ohio.  It’s a big hit!)

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