Salad Recipes

Barley and chickpea salad with basil almonds and golden raisins recipe

Beautiful Barley and Chickpea Salad

Hulled barley is a more natural and fibrous alternative to pearled barley because it has its bran still attached.  Dried chickpeas (garbonzo beans) are much less expensive than the canned version.  The disadvantage that both of these foods have in common is that they take so long to cook and soften.  This recipe makes use of the advantages while minimizing the disadvantages by cooking them together in a slow cooker.  Plop them in the slow cooker with some chicken or vegetable broth and a few hours later come back to toss them with a delicious combination of herbs, nuts, golden raisins and dressing.  The result is a beautiful and absolutely heavenly side dish that is easy, nutritious, and inexpensive.


1 cup hulled barley, uncooked
½ cup dried chickpeas (garbanzo beans)
4-6 cups chicken or vegetable broth (or water + bullion)
2 Tbsp red wine vinegar
2 Tbsp olive oil
1 tsp dijon mustard
¼ tsp salt
¼ tsp pepper
¼ cup chopped fresh basil
2 Tbsp slivered almonds, toasted
1/3 cup golden raisins
1/3 cup green onions, thinly sliced
¼ cup chow mein noodles (optional)


SLOW COOK: Place barley, chickpeas, and broth in a small slow cooker.  Cook on high for 3-4 hours or on low for 6-7 hours or until soft.  Add more liquid if necessary.  When done, drain any excess fluid and cool to room temperature.
DRESSING: Whisk together vinegar, olive oil, mustard, salt & pepper.  Set aside.
MIX: Place softened barley & chickpeas in a medium sized bowl.  Add basil, almonds, raisins, & green onions.  Pour dressing over the combination and stir until well-mixed.    A sprinkling of chou mein noodles on top adds a nice crunch to the salad, but check the label if you choose to use these, as some are still made with trans fats.

Note:  If you would prefer to use pearled barley and canned chick peas, simply cook the pearled barley according to package instructions then mix the cooked barley and canned chick peas with the rest of the ingredients as instructed above.


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potato salad recipe with green beans and feta

New Potato & Feta Salad

The combination of feta cheese, dill, and red peppers combined with a tangy mustard yogurt dressing makes this a fresh new potato salad. It is a great alternative to a traditional potato salad. Try to obtain fresh dill if possible, it will be well worth the effort!


4 pounds small red potatoes, quartered, cooked, cubed about 1/2”
2 cups (16 oz..) plain yogurt
4 teaspoons Dijon mustard
4 tablespoons chopped fresh dill or 2 teaspoons dill weed
1/4 teaspoon ground black pepper
1 package (8 ounces) Crumbled Feta Natural Cheese
2 red peppers, diced
2 cups fresh green beans, ends removed and cut in half
4 tablespoons (about 3 stalks) green onions, ½ cup (about 6 stalks) chopped
Salt to taste


BOIL: Boil potatoes and green beans in advance and allow to cool. Boil potatoes for about 8 minutes.  Add green beans and cook another 5-6 minutes or until done.  Drain, rinse in cold water, and allow to cool.  When you are ready to make the salad, cube the potatoes about 1/2”, or slice into 1/4”.  Might be easier to cut before cooking them, so they cook evenly?
MIX: Mix yogurt, mustard, dill and black pepper in a large bowl. Add remaining ingredients including potatoes and green beans and mix lightly. Serve at room temperature or refrigerate and serve cold.  If allowed to sit for a few hours, the flavors will blend more.


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strawberry spinach salad recipe with poppy seed dressing

Summery Strawberry Spinach Salad

Sweet, tangy and perfect for a summer picnic – this salad recipe gets families to eat their spinach!


4 cups spinach, loosely packed
1 cup strawberries, sliced
2-3 green onions, sliced
1/3 cup slivered almonds, toasted

1/3 cup oil
¼ cup apple cider vinegar
3 Tbsp honey or agave (or 1/4 cup sugar)
2 tsp Dijon mustard
½ tsp salt
1 tsp poppy seeds


BLEND: Blend all dressing ingredients together in a blender until well mixed and frothy.
COAT: Place spinach in a large bowl.  Pour just enough dressing over the spinach leaves to lightly coat all the leaves when tossed.
TOSS: Add the strawberries, green onions, and toasted slivered almonds.  Lightly toss.



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Vegetarian Cobb Salad recipe full of protein and veggies

Vegetarian Cobb Salad

Have you ever had a salad for dinner that didn’t leave you feeling healthy, only hungry afterwards?  This vegetarian cobb salad recipe is the answer.  Besides having lots of yummy fresh vegetables, it also has protein-rich beans, eggs, and cheese to help fill you up and satisfy your cravings for a real meal.  Make just enough for yourself or for a crowd.  Put on more of the toppings you love, dont include the toppings you dont love.  Make this your favorite entree salad!



Green onion
Bell Pepper

Kidney Beans
Hard Boiled Eggs
Cheese (cheddar or bleu)


MIX:  Mix lettuce and spinach.  Top with the rest!  Try dipping your fork into a side of dressing before stabbing your bite of salad.  It gives you the flavor without too much dressing




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Creamy Waldorf salad with Avocado Citrus Dressing

Creamy Waldorf Salad

Here it is!  A creamy and wonderfully delicious Waldorf salad without marshmallows!  Its creaminess comes from the avocado citrus dressing. Yum.



1 large granny smith apple, cut into bite-sized pieces
1 large fuji apple, cut into bite-sized pieces
1 large stalk celery, diced small
¼ cup dried cranberries, dried cherries, or raisins


1 medium avocado
¼ cup fresh orange juice
1 Tbsp fresh lemon juice
½ cup plain yogurt
1 Tbsp honey
salt to taste


DRESSING: In a small mixing bowl, mash up the avocado well.  Add remaining dressing ingredients and whisk until smooth.
COMBINE: Place the cut-up apples, celery, and cranberries into a medium sized serving bowl.   Stir in the dressing until everything is well coated.
FINISH: Top with walnuts and serve!


Note: This salad does not keep well.  Eat within an hour or two of preparation.




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zingy bean salsa recipe with beans, pepper, tomato, corn, onion and cilantro

Zingy Bean Salsa

This hearty salsa recipe is full of flavor and with its many colors is as fun to look at as it is to eat it!  It is also extremely versatile.  Try it as a dip with corn chips, as a filling in a tortilla wrap, as a topping on a veggie burger, or as a perfect pot-luck salad (see note).



1 15-oz can black beans
1 15-oz can pinto beans
2 cups corn
1 ½ cups chopped tomatoes
½ cup chopped red bell pepper
½ cup chopped green bell pepper
½ cup minced red onion
1/3 cup minced cilantro

¼ cup olive oil
¼ cup fresh lime juice (or red wine vinegar)
1 tsp salt
fresh ground pepper to taste
½ cup crumbled feta cheese (optional- for an extra zing!)


COMBINE: Combine all ingredients in a large bowl.  Cover and let marinade in the refrigerator for at least 1 hour before serving for maximum flavor.  Though flavorful, this salsa is very mild.  If you prefer a spicy salsa, feel free throw in some minced hot peppers- but start with just a little, you can always add more.  Serve however you’d like!  (see ideas at top of page.)


Note: This salsa can be converted into a delicious salad – a perfect side dish to bring to a pot-luck dinner or to simply enjoy in your own home.  To the already prepared salsa, add:

4 cups prepared quinoa or brown rice
2-3 Tbsp olive oil
2-3 Tbsp lime juice (or red wine vinegar)
½ tsp salt (or to taste)

Salade Niçoise

Salade Niçoise comes from the town of Nice in southern France.  This entree salad has the perfect combination of mildly flavored toppings that blend together to form yummy French goodness.  The french certainly have a way with food.



1 head lettuce, torn
4 cups cooked brown rice, prepared as directed on label and cooled to room temperature
2 cans tuna fish, drained and flaked
2 hard boiled eggs, chopped or sliced
1 large tomato, chopped
1 green pepper, chopped
½ cucumber, chopped
4 green onions, sliced
1 can whole, pitted olives, drained
Italian dressing or olive oil and vinegar


Assemble 4 plates of salad by first spreading lettuce leaves over the plates.  On top each of the lettuce beds, first place 1 cup of rice, then ¼ of each of the other toppings.  Sprinkle lightly with either Italian dressing or simply some olive oil and red wine vinegar.  Bon Appetit!

Serves 4

salad recipe with cranberries gorgonzola and walnuts

Cranberry Gorgonzola Salad

Tart, sweet, and savory.  Crisp, crunchy, and chewy.  This salad recipe definitely draws attention to itself.



1 head lettuce (anything but iceberg, if you can help it), torn into bite-sized pieces
1 small granny-smith apple, cut into fairly small chunks
1/3 cup dried cranberries
1/3 cup gorgonzola cheese, crumbled
½ cup walnuts, coarsely chopped


½ cup oil
1/3 cup red wine vinegar
¼ cup honey (or 1/3 cup sugar)


SALAD: Mix lettuce and spinach.  Top with the rest!  Try dipping your fork into a side of dressing before stabbing your bite of salad.  It gives you the flavor without too much dressing!
DRESSING: Shake or whisk together all ingredients in a cruet or small bowl.



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Cabbage salad recipe with cucumber, red pepper, and tangy poppyseed dressing

Cabbage Salad

I remember my dad making this salad in order to entice his social teenage son to stay home and eat dinner with the family.  He would call out, “Justin!  I made coleslaw!” and my brother would run down the stairs and say, “Really?!”  And he would eat with us.  True story.  It is that good.  This is an atypical coleslaw recipe in that the dressing is oil-based instead of mayo-based.  Its sweet tangy-ness has a real freshness to it.  A perfect side dish for a picnic or barbeque.  Or to get your teenagers to spend time with you.



½ green cabbage, chopped small
1 bunch green onions, chopped
1cucumber, sliced and chopped into triangles
1 red bell pepper, chopped


¼ cup red wine vinegar
¼ cup apple cider vinegar
1/3 cup sugar or ¼ cup warmed honey
½ cup canola oil
½ tsp ground mustard
¾ tsp salt
2 tsp poppy seeds


Chop all vegetables and place in a large salad bowl.  Put all dressing ingredients into a blender and blend until well-mixed.  Pour dressing over salad and toss.  Cover and store in refrigerator for several hours before serving for maximum flavor.

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Miz Helen’s Country Cottage

Tossed Caprese Salad recipe with cherry tomatoes, fresh mozzarrella tossed with balsamic vinegar and olive oil

Tossed Caprese Salad

This is probably my number one favorite side-dish recipe during the month of August when I have lots of cherry tomatoes and fresh basil from the garden.  Slice them up, add some fresh mozzarella and voila!  A beautiful and delicious summer dish.  – Jessica



2 cups cherry tomatoes, sliced in half or quartered, depending on size

1 cup fresh mozzarella cheese, diced to the same size as the tomatoes

1/3 cup fresh basil, cut small

olive oil 

balsamic vinegar

salt and fresh ground pepper (optional)


1.  TOSS:  Combine the tomatoes, mozzarella, and basil in a medium sized bowl.  Drizzle a small amount of olive oil and balsamic vinegar on top – to taste.  If desired, also season with salt and pepper to taste.  Toss it all up and enjoy!

Lemony Quinoa & Avocado Salad

Lemony Quinoa & Avocado Salad

This vegetarian salad recipe is zingy fresh but with the quinoa, garbanzo beans, and avocado it is more substantial than a typical leafy green salad.  Also because the spinach and cilantro is so finely chopped it makes it faster to eat 🙂   I keep finding new favorite salads.  This one is my new favorite.   – Jessica


1 15 oz can vegetable broth (or just under 2 cups)

3/4 cup dry quinoa

2 cups fresh spinach, packed

1 bunch cilantro

1/4 cup sweet onion

2 cloves garlic

1 can garbanzo beans, drained and rinsed

1 1/2 cups cherry tomatoes, cut in half

2 medium avocados, diced



juice of 2 lemons – about 1/2 cup

zest of 1 lemon

2 tsp dijon mustard

2 tsp olive oil

2 tsp agave nectar

1/2 tsp cumin

salt and pepper to taste (just a dash should do)


 QUINOA:  Bring the vegetable broth to a boil.  Turn the heat down to medium, add the quinoa and cook uncovered for about 12 minutes or until there is just a little bit of broth left in it.  Remove it from the heat, fluff it with a fork, put a lid on it, and let it sit for 5 minutes.  The rest of the liquid should absorb into the quinoa.  Once that has happened, place the quinoa in bowl to cool.

GREENS:  In a food processor, blend the spinach and cilantro until finely chopped.  You can do this without a food processor, it would just take more time.  Put the chopped greens into a medium sized serving bowl.

ONIONS/GARLIC:  Finely chop the onions and garlic (food processor works best here too.)

COMBINE:  Add the finished quinoa (if it has cooled), onions, garlic, garbanzo beans, and tomatoes to the greens and stir it all up.

DRESSING:  Whisk all the dressing ingredients together.  Pour the dressing over the salad, add the avocado, and gently combine.


Store in the fridge until ready to eat.  It tastes better if you allow the flavors to set for a while before serving.

Note:  Because of the lemony dressing, the avocados will not brown for a few days, and this salad makes delicious leftovers!  



Adapted from The Diva Dish

healthy oriental gluten-free salad with rice noodles, tofu and spinach

Oriental Noodle Salad

This healthy Oriental Noodle Salad recipe is a FAMILY favorite – easy, gluten free and vegan! The dressing is really tasty, and forgiving. You can adjust according to taste and it is also good with a little fresh ginger or peanut butter (for a thai peanut flavor). * This recipe makes A LOT of salad! Great for a dinner party or lunch with your friends! This recipe was inspired by our great friend Ali Eisenach’s Oriental Salad in her “When Life Gives You Friends” cookbook, visit her at



1/2 cup oil (you can use olive oil)

4 T. sesame oil

3/4 cup soy sauce

2/3 cup red wine vinegar

4-6 T. agave nectar (adjust to taste)

1/2 t. pepper

Combine dressing ingredients in a blender and pulse until combined.  Set aside while you cook tofu and noodles.

1 T. coconut oil

1 lb. extra firm tofu, cut into 1″ pieces

12 oz. rice noodles (or more)

Cook tofu in coconut oil In a large skillet until brown and crisped on the edges (season with a little salt). Remove from heat. Boil noodles until soft. drain and set aside. Pour half of the dressing directly onto the noodles and let marinate while you prepare the salad ingredients.


In a large bowl combine:

6-8 cups spinach

4 green onions, diced

1 large orange, peeled and cut into sections

2 red peppers, sliced (you can use orange or yellow peppers)

2 cups sugar snap peas


Add noodles, tofu and pour remaining dressing on top. Eat right away or chill before serving (I generally like to toss all the ingredients together right before serving…if you need to prepare noodles and tofu earlier in the day, just cover or place in large zip lock bags in the fridge until you are ready to serve). If you choose you could substitute the tofu for chicken. Enjoy!

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Southwestern easy salad recipe with avocado & cilantro lime dressing

Southwest Salad with Cilantro Lime Dressing

The colors, flavors, textures are perfectly pleasing in this southwestern-style entree salad recipe.  But the Cilantro Lime Dressing is really what makes it special.  It is a sweet, tangy blend of cilantro, lime, honey, and jalapeno.  The corn, beans, and avocado provide enough substance to make this salad a meal in itself, but it also goes well with a quesadilla.
– Jessica

1-2 heads lettuce (I like to mix romaine with spinach or red leaf)
1 cup diced tomatoes
1 cup diced avocados
1 15 oz can black beans, rinsed and drained
1 cup white corn (fresh or frozen and thawed)
1 cup grated Monterrey Jack cheese
1 red onion, cut in half and sliced thin (so pieces look like half circles)
1 bunch cilantro, (coarsely chopped and most of the stems removed)

1 large jalapeno, seeds and rinds removed
2 cloves garlic
2 tsp fresh ginger
1/4 cup packed cilantro leaves
1/4 cup lime juice
1/4 cup honey
2 tsp balsamic vinegar
1/2 cup olive oil
1/2 tsp salt

  1. SALAD:  Combine all salad ingredients and toss lightly.
  2. DRESSING:  Place all dressing ingredients into a food processor or blender and blend until smooth.  If you have a high powered blender, you can put the ingredients in whole.  Otherwise, it may be wise to mince the jalapeno, garlic, and ginger first.  If you plan on eating all the salad in one sitting, pour on just enough dressing to coat as you lightly toss the salad.  You probably won’t use it all.  If you plan on having left over salad, serve the dressing on the side.



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sweet and savory salad recipe with nuts cranberries pears and apples

Woodhouse Salad

I have a friend, Ammie, who is THE salad queen.  She has given me several different salad recipes that are all unique and incredible.  What I love about this one is that it has a really nice blend of sweet and savory.  The nuts and lettuce provide the savory, and the fruit and dressing provide the sweet.  If you would like to make it an entree salad, you can add some cubed chicken to it. This makes LOTS of salad – perfect for a pot-luck or social, but you may want to half it if only a small family will be eating.  – Jessica


1-2 heads Romaine lettuce
1 cup cashews, toasted (I used almonds – any nut will do)
2 apples, cubed
2 pears, cubed
1 cup dried cranberries

3 Tbsp agave or honey (or 1/4 cup sugar)
3 Tbsp lemon juice
1 tsp finely chopped onion
1/2 tsp prepared mustard (I like Dijon)
1/4 tsp salt
1/3 cup oil (choose your favorite)
1 1/2 tsp poppy seeds


1.  SALAD:  Tear or slice the lettuce into bite-sized pieces.  Top with nuts, apples, pears, and cranberries.
2. DRESSING:  Combine all dressing ingredients in a small bowl or cruet with a lid.  Shake well.  (You could also blend it).  There will be more dressing than you need for this salad, so don’t pour it all on.  Right before serving, pour on just enough dressing to coat, and then toss the salad.  OR, if you expect to have left over salad, serve the dressing on the side so that the lettuce doesn’t wilt.