salad recipes
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5 Salad Recipes You Need To Make

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I want to share 5 salad recipes you need to make for parties, family reunions, neighborhood get-togethers, or for your own meals at home today. I think we are all trying to eat healthier and exercise more. I’m still working on both of those. Here’s the deal, I am going to break it out for many more salads as well. For instance, the greens, the add-ons, and the dressings. I must confess, I love salad dressing, but I also know that’s where a lot of the calories are, but that’s how I roll.

When I was growing up, sometimes we had just lettuce with a little mayonnaise on it. If our garden was in season we had tomatoes, carrots or radishes to add to our salads. Well, we’ve come a long way baby with salads. I have to laugh, things have changed. It’s a good thing, right? I’m going to share some sections below so we can all use our imagination and maybe eat more vegetables, fruits, nuts, etc.

My cute grandson plays volleyball at a college in California and he explained to me the difference between eating vegetables and fruits. The whole team has a nutritionist teaching them how to eat, what to eat, what not to eat, and how to cook it. He said, “Grandma you need to eat more vegetables, and few fruits, but remember fruits are like dessert if eaten in excess.”

I’m glad he didn’t talk to me about chocolate, I love chocolate, I thought that was dessert or candy. So, I have been eating more vegetables and a few fruits. We have to do what is right for our bodies and our health, but I had to share that story. Life is good with grandkids.

Salad Recipes

1. Strawberry Salad

5 from 3 votes
Strawberry Spinach Salad
Strawberry Spinach Salad
Prep Time
30 mins
Cook Time
0 mins
Total Time
30 mins
Course: Salad
Cuisine: American
Servings: 6 people
Author: Linda Loosli
Strawberry Spinach Salad
  1. Grab a large bowl and layer the spinach, bacon, cashews, Craisins, chopped red onions, and freshly sliced strawberries.

Strawberry Spinach Salad Dressing
  1. Use a blender to mix the ingredients for the dressing. Chill the dressing and pour it over the salad just before serving.

2. Cheryl’s Chinese Coleslaw Salad

5 from 3 votes
Chinese Chicken Salad
Cheryl’s Chinese Coleslaw Salad
Prep Time
30 mins
Cook Time
0 mins
Total Time
30 mins
Course: Salad
Cuisine: Chinese
Servings: 6 people
Author: Linda Loosli
  • 4 chicken breasts (cooked and shredded) Please note: I love this salad without the chicken as well.
  • 1 large cabbage head (shredded)
  • 1 bunch green onions (washed and sliced into 1/4-inch pieces)
  • 2 packages of Oriental noodles with seasoning (like Snack Ramen ***SAVE the packets of seasoning) DO NOT COOK THE NOODLES
  • 1/4 cup sliced almonds
  • 1/4 cup sesame seeds
Chinese Chicken Salad Dressing Ingredients
  • 1 cup oil (I use vegetable)
  • 2 tablespoons white vinegar
  • 3 tablespoons soy sauce
  • 1/4 cup sugar
  • 1 teaspoon pepper
  • ***2 Seasoning packets from oriental noodles
Chinese Chicken Salad
  1. 1. Combine the cooked shredded chicken, shredded cabbage, chopped green onions, the Oriental noodles, the sliced almonds, and sesame seeds in a large bowl.

    2. Refrigerate until you are ready to serve it.

Chinese Chicken Salad Dressing
  1. 1. Blend the ingredients in a blender, starting with the oil, white vinegar, soy sauce, sugar, pepper, and the seasoning packets until smooth.

    2. Refrigerate the salad dressing until ready to serve.

    3. Pour the Chinese Chicken Salad Dressing over the salad JUST before serving.

    2. Please Note: the salad is even better the next day! Enjoy.

3. Linda’s Spinach Salad

5 from 4 votes
Finished Salad
Linda’s Spinach Salad Recipe
Prep Time
30 mins
Cook Time
0 mins
Total Time
30 mins
Course: Salad
Cuisine: American
Servings: 8 people
Author: Linda Loosli
  • 2 packages of baby spinach (this depends on how large you want your salad)
  • 3 cups shredded Swiss cheese
  • 3/4 pounds sliced mushrooms
  • 1- pound bacon (cooked, drained and crumbled)
  • 2 handfuls of bean sprouts (rinsed) or 2 cans of bean sprouts, rinsed and drained
  • 1 bag of croutons (or make your own)
  • 1 cup vegetable oil
  • 3/4 cup sugar
  • 1/2 teaspoon salt
  • 1/2 cup white vinegar
  • 1/3 cup ketchup
  • 1/2 teaspoon Worcestershire sauce
  • 1 teaspoon onion salt
  1. 1. Gather all of the ingredients.

    2. Grab a large bowl and layer the baby spinach, the shredded Swiss cheese, the sliced mushrooms, the chopped cooked bacon, and the bean sprouts.

    3. Add the croutons just before serving. When ready to serve, drizzle with the spinach salad dressing. Enjoy.

  1. Combine the ingredients above in a blender and pour over salad JUST before serving.

4. Bacon-Lettuce-Tomato Salad

Bacon-Lettuce-Tomato Salad
Prep Time
10 mins
Total Time
10 mins
Course: Salad
Cuisine: American
  1. Add the dressing ingredients into a jar and whisk or blend until mixed. Pour over the BLT salad above and serve immediately.

5. Linda’s Chicken Grape Salad

Linda’s Chicken Grape Salad
Prep Time
10 mins
Total Time
10 mins
Course: Salad
Cuisine: American
  • 4 boneless chicken breasts (cooked and shredded)
  • 2 chopped apples
  • 3 stalks celery chopped into bite-size pieces
  • 2 cups halved purple grapes
  • 3 green onions minced or chopped into very small pieces
  • 5-6 ounces chopped cashews
  • Place the ingredients above in a large salad bowl. Make dressing below.
  • 1/3 cup Miracle Whip
  • 2/3 cups mayonnaise
  • Add a little milk if needed to thin
  • 1 teaspoon dill weed crushed
  1. Combine the dressing ingredients above and serve over the salad above JUST before serving.

Your Salad Recipes


Butterhead Lettuce

Romaine Lettuce

Looseleaf Lettuce


Arugula salad mix

Baby beet greens



Green onions

Pickled beets/beets







Apples (every flavor you love)

Mandarin oranges

Tomatoes (any kind you prefer)






Cooked chicken

Cooked turkey

Cooked Pork

Cooked steak

Cooked bacon

Boiled eggs

Cheese (so many choices)

Cooked Quinoa

Cooked Kamut (TM)





Pine nuts

Here’s how I make my sugared almonds or any nut for that matter:

Grab a frying pan, sprinkle the nuts of choice in the pan, and sprinkle with sugar. I typically use the ratio of one cup of nuts to two tablespoons of white granulated sugar. I stir them over low to medium heat on the stove and cook until they are slightly brown. Watch them carefully, they will burn. Have a cookie sheet covered with foil sprayed with vegetable oil ready to evenly spread the very hot nuts onto the greased foil. As they cool, you break up the chunks.


Bottled dressing you can buy

Homemade salad dressings



Olive Oil

Balsamic vinegar (plain and there are so many yummy flavors)

I hope you enjoy my salad recipes today, I love digging out old family and friends’ recipes to share with people. May God bless you and your family. Please be prepared for the unexpected.

No-Fail Dinner Rolls by Linda

Salad Spinner

Salad Tongs

Copyright pictures:

Salad: AdobeStock_60001499 by Daniel Vincek

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  1. I absolutely love salads. I am trying to eat the Mediterranean way. Lots and lots of fruit and vegetables, whole grains and low fat dairy. Thank you for sharing these salad recipes can’t wait to try them all.

    1. Hi, Morgan, Oh, I’m glad to hear you love salads, I eat a salad every day and there are so many ways we can change a plain salad with LOTS of vegetables and or fruits! Love your comment, Linda

  2. Had to laugh when you mentioned plain lettuce with a little mayo. That used to be called “Honeymoon Salad” as in “Lettuce alone!”

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