Quick and Easy Salad Recipes

Salads can be a main dish or a side dish. The following recipes for salads are sure to delight the taste buds of all salad lovers and they are all quick and easy to make. I left out the fresh green salad because most people have a special recipe with the type of lettuce and vegetables they like in there fresh green salad all ready. These recipes below are to temp your taste buds with something a little different.



2 cups of lettuce (Iceberg and Romaine)
1/3 cup sliced cucumbers
8 tomato slices
1/3 cup of black olives
6 red onion slices
6 green pepper slices (circular)
1/2 cup of baked ham (deli style sliced and cut into bite size pieces)
1/2 cup of smoked turkey breast (deli style sliced and cut into bite size pieces)
1/3 cup of pepperoni
1/4 cup of restaurant style croutons
Three Tablespoons of bacon bits
1/3 cup shredded sharp cheese

Combine all ingredients in a large salad bowl and divide onto plates. You can add numerous other ingredients to this recipe including roast beef, chicken, sliced peaches or even nuts. Serves 4



1- 16 ounce box of pasta noodles (cooked)
2 cups of Italian salad dressing
1- large cucumber (peeled, sliced and diced)
1 – large ripe tomato (chopped)
1 /2 cup black olives (chopped)
1 /4 cup of pepperoni (sliced in halves)
1 /2 cup of sharp cheese (cubed)

Mix all of your ingredients in a large bowl and let it sit overnight in the refrigerator so the Italian dressing is absorbed by other ingredients. Serves 6



8-10 large red potatoes (cleaned cut into 6 pieces and boil till tender)
1 cup of mayonnaise
1 cup of sour cream
2 Tablespoons of dill
2 tablespoons of spicy mustard
1 Tablespoon of onion powder
1 Tablespoon of garlic powder
1 Tablespoon of celery salt
1 Tablespoon of dry mustard
1 Tablespoon of season salt
Salt and pepper to taste

Mix all ingredients in a large bowl, mix gently so you don’t “mash” your potatoes. Serves 6



2 bunches of fresh broccoli (washed and stems removed) bite size pieces
1 cup of carrots (shredded)
2 celery stalks (chopped)
1 cup of cauliflower (washed and cut)
1 medium size cucumber (sliced)

Combine all ingredients in a large mixing bowl and mix well. Serves 4



4 cups of cottage cheese
4 iceberg lettuce leafs (cleaned)

Place the lettuce leaf on a plate and 1 cup of cottage cheese on top of it.

Add any chopped vegetables you like including cucumbers, tomatoes, broccoli or anything your taste buds desire top off with shredded cheese.

For a fruity version add your favorite fruit(s) and enjoy.

Potato Salad

Hey ya’ll let’s make some tater salad. Well I’m no Paula Deen, heck I don’t even look like her and I’m not nearly as young and pretty, but I do love to cook and I remember standing in a chair, peeling cooked potatoes when I was about 7 years old, for my mom to make Sunday dinner. This was done about once a month on Saturday night so Sunday afternoons would be free to visit family members or go window shopping after church. The object was that if dinner was ready after church then the rest of the day was free. Well I would peel those potatoes and the boiled eggs and mom would mix up the rest of the ingredients. This was a fun time for me because I had mom all to myself. But back to the salad, mom had particular things that she wanted in her salad and one thing was dill pickles. No sweet pickles for her because the mayonnaise made it sweet.

Sometimes she made homemade dill pickles from cucumbers gathered from the garden at my grandma’s house. Now they were so dill that your mouth would just about turn wrong-side out. I loved them just out of a churn before Grandma put them in a jar. But when they would set in the jars for about 2 weeks, they were delicious. I can’t find these pickles any more so I have to settle for store-bought. No particular brand, just dill pickles.

Now my mom would boil her potatoes and eggs together to save time and this probably saved energy in the 40’s. I didn’t learn that lesson until later in life from my mother-in-law. This is just one of the short cuts that my mom used. After the potatoes were done, she would pour on cold water to cool for about 30 minutes. They would set until just cool enough for me to handle. The peelings would come off very easily when cooked this way. I didn’t even have to use a knife. After this process, mom would mix everything together and refrigerate overnight. This marinated all the flavors together and it tasted great with crackers. Usually served with ham, baked beans, and slaw it was a taste to die for. I think Paula Deen would look cross-eyed.

4 or 5 lbs of potatoes cooked, peeled, and chopped*

6 large hard-cooked eggs chopped

1 medium onion chopped

1 1/2 cups mayonnaise

2 large dill pickles chopped*

3 tbsp mustard

2 tsp celery seed or celery salt or stalks of celery (chopped)

1 1/2 tsp salt

1 tsp pepper

1 tsp garlic powder

1 tsp paprika

Mix potatoes, eggs, onion, and mayonnaise. I use a food processor to chop the celery and pickles.

Add all the other ingredients and mix well. Refrigerate about 2 hours or overnight.

*I like Yukon Gold potatoes but my husband likes Red Skin.

*I use a dill relish sometimes instead of dill pickles. Use whatever is on hand.

Sesame Spinach Salad

Sesame Spinach Salad

My family is a group of eaters. We love to eat, and even though we know how to eat healthy, we are far too fond of meat, cheese, bread and desserts.

Once, we embarked on a diet where we ate A LOT of salads. My husband refers to that as the
sticks and weeds’ diet.

This salad was one of those “let’s throw stuff together and see what comes out” experiments. One of my better ones, I might add, since Mr. Sticks and Weeds requests this salad at least once a week.

While it is Asian-inspired, we eat it with just about any dish.

1 teaspoon sesame oil

teaspoon ground ginger

2 tablespoons soy sauce ( I like the low-sodium version)

2 tablespoons rice vinegar

1 bag of baby spinach leaves (any of your favorite greens will work, we sometimes like to mix spinach and redleaf lettuce.)

3 tablespoons raw sesame seeds ( more or less to your taste)

Mix the first 4 ingredients together, set aside.

Just before serving, toss the greens with the dressing. Toast the sesame seeds till they are popping in the pan, and then toss them, still hot, into the salad. It sizzles!

Black Eye Peas Salsa Hors Douvres Holiday Appetizer

If you are looking for a unique appetizer that is not only healthy but also delicious and easy to make, black eye peas salsa is the recipe you need. The flavor of the vinaigrette with the black eye peas will tantalize your taste buds. This appetizer is a wonderful addition to your menu for cocktail or holiday parties.

Black eye peas are widely grown in the south, and hence a familiar ingredient in many Southern dishes. They are associated with luck, and are traditionally eaten on New Year’s Day.

The following black eye peas salsa recipe is adapted from a dish served at Lulu’s restaurant (owned by Jimmy Buffet’s sister Lucy in Gulf Shores, Alabama.) The recipe serves lots, which is great for the holidays when parties are in full swing, but you can also halve the recipe. Every time I made the black eye peas salsa, I never failed to impress my guests. I’m sure your guests will love it too. Enjoy!

4 (15-oz) cans black-eye peas, rinsed and drained
1 cup green bell pepper, diced
1 cup yellow bell pepper, diced
1 cup red bell pepper, diced
1 cup red onion, diced
1 cup cilantro, finely chopped

½ cup extra virgin olive oil
¾ cup balsamic vinegar
¼ cup sugar
2 tsp salt
1 tsp freshly ground black pepper

1. In a large bowl, whisk the olive oil, balsamic vinegar, sugar, salt and black pepper. Set aside.

2. In large glass bowl, toss together the black eye peas, all the bell peppers, red onions and cilantro.

3. Pour dressing over the black eye peas and toss to combine.

4. Transfer to plastic container, cover and refrigerate for at least 2 hours before serving. Serve with tortilla chips.


Recipes Chickpea and Tomato Salad

Chickpea and tomato is a quick and easy salad to make. It will compliment any meal you serve.


2 cups chickpeas 1 cup fresh tomatoes (chopped) 4 hard-broiled eggs (sliced) 1/2 cups onion (chopped) 1/4 cup of celery (diced)


1/4 cup of sherry vinegar 1/2 cup of olive oil 1/4 cup of water

Mix well

Mix chickpeas, tomatoes, eggs, and onions in a serving dish and add the dressing. Mix well and serve. Serves 4

How to Make an Easy Chicken Salad

Keep it simple, keep it healthy.

This chicken salad recipe is low in fat and calories, and easy to make.   All ingredients should be used to YOUR liking.  This dish is good any time of the year, and it is filling yet healthy too.

The use of the words healthy and tasty in the same paragraph might sound like a bit of an oxymoron, but try it out.  If you hate it, the dog will love it.

* signifies:  “you decide the amount to use”.


1-2 cans chicken*

Low Fat mayonnaise *

1 apple- peeled and cut into chunks


1 celery stalk cut into very thin slices

Garlic powder*

Salt and Pepper*

Mix all ingredients together; cover and refrigerate for one half hour to allow flavors to blend together.  If your tummy is rumbling now, go ahead and eat it right after preparation.  This salad can be served in a bowl, in a sandwich, or as a spread on your favorite cracker.  This spread is even good on graham crackers too! 

Pecans and cran-raisins can also be used.  For those of you who don’t like salt, avoid it or use kosher salt to keep the flavor.  For those of you looking for more flavor and calories:  fry up some bacon, crumble it, drain and add to the mix.  (If you use the bacon, you may as well go for the full fat mayo). 

For those of you going into the other direction and looking for a healthy recipe, roast yourself a chicken for lower salt content and throw some lettuce into the mix. 

For a different twist (but do avoid the graham crackers here):  use a teaspoon of cumin or ground dry dill weed and add a dash of lemon juice. 

This recipe is good to have on hand at home, as well as a pleaser at parties. 


Homemade Chicken Salad Easy Chicken Salad Recipe Chicken Salad

I have made chicken salad using left-over chicken and canned chicken. Canned chicken seem to taste the best. I have also used homemade sweet pickles in place of the relish. This tastes the best but the relish tastes great too.

Mom’s Chicken Salad Recipe:

a can of chicken, 1 tbs relish, 1/2 tsp salt, 1/2 c mayonnaise

1. Drain the can of chicken. Dump chicken into mixing bowl.

2. Add relish, salt and mayonnaise to chicken. Mix until blended.

3. Spread onto bread and eat. You may wish to let the mix chill for a bit before eating. The flavor seems to get better if the mix is chilled. You may also leave out the salt if you wish. You can get creative and make this taste how you want it to. You can add cheese or pickles. My mom made this when I was a kid and now my sister and I make our own. It is a family favorite.


Add ranch dressing instead of mayonnaise. You won’t need half a cup because the ranch flavor is stronger. 

Add chopped dill or sweet pickles instead of relish. Bread and butter pickles seem to taste the best.

Add cheese or sprinkle Parmesan cheese powder into mix.

Add a little garlic salt instead of plain salt.

Add barbecue or teriyaki sauce instead of mayonnaise. You won’t need half a cup because the flavor will be different and these sauces are stronger.

This is a basic recipe that you can get creative with or eat just the way it’s written. You can serve this as a sandwich or add mix to a salad. You can serve with sides like potato or macaroni salad, fries, chips, carrots, corn, baked beans, fruit or just about anything, You can serve on plain white bread or get fancy and choose French bread, garlic toast, a sweet onion roll or some other flavored bread.

Kentucky Fried Chickens Double down and the Commotion it Caused

Anything that is out of the usual, whether it’s food on a menu, or comments when talking with others, or unsightly behavior will cause comments. Therefore,the Kentucky Fried Chicken sponsors should have known that the public is not against eating their crunchy drumsticks with their fingers, but holding two pieces of chicken in their hands instead of a bun or two slices of bread, is too far out. Colonel Sanders, the originator of KFC, must have emitted vibrations from his grave that caused his loyal customers to roar, foul, foul!

It is hard to imagine the distinguished gentlemen, a Kentucky Colonel no less, dining out with this glob of food on his plate. What is this Double Down thing all about, he would have drawled?  It is “two thick and juicy boneless chicken fillets” either grilled or fried – Original Recipe – with bacon, two types of cheese and a drizzling of the Colonel’s Sauce. They say it’s “so meaty, there’s no room for a bun”. You’re pulling my leg, he would have drawled.  

That may well be true, or not true, but for sure, with the original KFC special type of chicken, adding up to 540 calories, 32 grams of fat and 1389 mg of sodium, and the KFC Grilled Double Down with 469 calories, 23 grams of fat and 1439 mg sodium, there may not be room for a body to fit into a regular pair of trousers if this kind of eating becomes a habit. The respected old gentlemen could also have issued that warning.

The whole affair may be a gimmick to bring in more business. The fast food crown loves a commotion and one cause by an advertising gimmick would not deter them from playing along. Whatever it takes to bring in customers, commotion, and sensation seems to be what the food industry, and KFC in particular, is up to.  And along with that, the inventors of this finger-licking sandwich may have intended it to be eaten with a knife and fork and not picked up with fingers. 

Everyone is aware that the latest trend, caused by health department warnings, is to cut down on fats, fried foods and eliminating most of the sodium that is now being taken in on a daily basis. And when you consider that this one food item contains a third of the calories most moderate eaters consume in one day, it’s easy to understand the hullabaloo that supposedly is being raised. Churchhill Downs of Kentucky Derby fame, most certainly treats their horses better than KFC treats their customers.

The uproar could have started over the amount of sodium. A teaspoon of salt contains 2,325 mg of salt and the recommended amount is 2,300 mg. In the Double Down alone half of the daily allotment of salt is in this one glorified piece of meat. Add that to the rest of the day’s sodium that is naturally in most foods and the sodium levels in the blood will raise to abnormal levels. 

For those with already high blood pressures, the recommended daily intake is 1,500 mg, about the amount in the Double Down. Of course grilling the meat cuts down on some of the fat and were this serving halved with cheese and bacon left off, then a reasonable heart healthy piece of chicken would be served.

KFC is not to be blamed entirely. Grilled chicken was added to the menu when the public demanded it; therefore KFC is only giving the public what it wants. The Double Down awaits the same fate.

This delights those who want to cut down on their fat intake while still enjoying the delicious food served at KFC. But with the Double Down, one wonders if they made the right choice for a public that listens to their taste buds rather than to their doctors.

Chick Pea Salad

Chick peas or Garbanzo beans are a great source of protein.  The possibilities are endless with chick peas and a chick pea salad can be made with whatever you have on hand.  The texture of chick peas beg for something crunchy to go with them.

This yummy salad has a nice tang to it.   This salad makes a nice side dish but it can be a main dish, too, if served with a good crusty bread.

It’s important to drain and rinse the chick peas.  Otherwise, they might be a tad slimy and a little bit too salty.  Because this recipe uses canned chick peas, there’s no need to add extra salt. 



2 fifteen ounce cans of chick peas/garbanzo beans
2 large tomatoes chopped
One half of a red onion diced
1 red, green or yellow pepper diced
2 or 3 green onions chopped
2 large cloves of garlic minced
1/2 teaspoon of sugar
Black pepper to taste


You can either use bottled Italian dressing or your favorite homemade dressing.  It should be something that’s a bit vinegary because the vinegar flavor goes great with the onion flavor. You’ll want to use about a half a bottle if you used pre-made dressing.  For homemade dressing, use about a cup.

Rinse the chick peas in cold water.

Combine the chick peas, tomatoes, red onion and pepper in a large bowl.  Mix gently so you don’t crush the chick peas. 

Add the fresh garlic and the sugar to whatever dressing you’ve chosen for the salad and whisk together.  Pour this over the chick pea and tomato salad and mix gently.

Sprinkle the green onion over the top of the salad.   Add a few dashes of black pepper to the top, as well.

This salad is best made ahead of time.   The flavors really meld together when they sit overnight in the refrigerator.  It’s a great side dish to grilled steak or hamburgers.

Fast Food Taco Bell Mcdonalds Burger King Wendys Kfc Kentucky Fried Chicken Burgers Fries

Ever since the invention of the wheel, people have needed places to stop and eat while traveling the countryside. Inns and taverns were the only options for hundreds of years going as far back as ancient Greece and Roman times. As man developed more sophisticated forms of travel, quicker and more convenient forms of dining were needed. These types of restaurants are known today as fast food restaurants. But who was the first to open a fast food restaurant?

Well some people consider White Castle to be the first restaurant to offer fast food. Originally opened in Kansas in 1921, White Castle restaurants revolutionized the hamburger by letting diners watch how the meal was prepared. Most people thought hamburger meat was just left over scraps from a slaughterhouse. But White Castle changed these perceptions and made the hamburger a respectable, affordable, and quick meal for Americans across the country.

But the most famous fast food restaurant and still the most successful is the one with the ‘Golden Arches’. McDonald’s was the first to create a hamburger restaurant that used an assembly line type of system to mass produce hamburgers for its customers. Originally Dick and Mac McDonald ran a hot dog stand at an airport in California but eventually graduated to owning a full restaurant on Route 66 in 1940. The menu consisted of 25 items, mostly barbecue, but their hamburgers quickly became the most profitable items. So in 1948, McDonalds’s revamped their system and started mass producing hamburgers for their customers. The new menu was just hamburgers, French fries, and milk shakes, and it was the birth of fast food in America. In 1953, McDonald’s became a franchise when the second restaurant opened in Phoenix, Arizona, then a third in Michigan, a fourth in Downey, California, and so on. By 1959 there were already 100 McDonald’s restaurants operating in the United States. It was around this same time that other fast food restaurants started popping up and giving McDonald’s competition.

In 1954, inspired by a visit to one of the original McDonald’s restaurants in California, James McLamore and David Edgerton opened InstaBurger King in Miami, Florida. Later changing its name to Burger King, it became one of McDonald’s chief competitors. By 1967 Burger King had grown to 274 restaurants nation-wide with a different concept of grilling their hamburgers, not frying.

In 1962 another famous fast food restaurant opened its doors to compete with McDonald’s but they didn’t sell hamburgers; they sold tacos. Glen Bell’s love of Mexican food, and the idea of assembly line food production, led him to opening the very first Taco Bell in Downey, California. Two years later a second store was bought and it became a franchise. In 1978, ‘PepsiCo.’ bought the franchise and it turned it into one of the country’s most successful fast food restaurants in history.

In 1930, a man named Harland Sanders began serving fried chicken to his customers at a gas station in Kentucky. By 1936 his chicken had become so famous that the governor made him an honorary ‘Colonel’ and the legend of ‘Colonel Sanders’ Kentucky Fried Chicken’ began. By the 1960’s, over 600 franchises were selling the Colonel’s ‘secret recipe’ chicken. It was eventually purchased by ‘PepsiCo.’ and is now the number one fast food chicken restaurant in the world.

In 1969, Dave Thomas, already successful as a former Kentucky Fried Chicken manager, opened up his first old fashioned hamburgers restaurant in Columbus, Ohio and named it after his youngest daughter ‘Wendy’. Wendy’s Old Fashioned Hamburgers went on to become the third best selling fast food hamburger chain in the United States selling their famous square hamburgers and ‘Frosty’ shakes.

The idea of assembly line food production and quick service was improved even more in the 1950’s with the advent of the speaker system drive through window. Drive-up windows had already been in use since the 1930’s but when technology took over customers didn’t even need to leave their vehicles to receive quick service from their favorite fast food restaurant. The popularity of using the drive-thru has even led to some fast food restaurants creating a ‘double drive-thru’ which makes it possible to receive, process, and serve several food orders simultaneously.

Today, fast-food restaurants are everywhere; on every main roadway and highway, and in every airport and shopping mall. Fast food dominates the advertising world with millions of dollars spent every year on television, radio, print, and billboard ads. However, a current health conscience society has forced most fast food restaurants to rethink their menus and offer much healthier choices like salads, fruit, and grilled chicken. But despite all of the supposed health concerns nation-wide, fast food restaurants still make the majority of their profits from traditional hamburgers and fries.