Today We have a 5 delicious homemade salad recipes that will make your meals more interesting.

1 – Loaded Caesar Salad with Crunchy Chickpeas 

  • Preparation time: 5 minutes
  • Cooking time: 20 minutes 
  • Servings: 6

Ingredients:

For the Chickpeas:

  • 15 oz chickpeas, drained and rinsed 
  • 2 tbsp extra-virgin olive oil
  • 1 tsp kosher salt
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp dried oregano

For the dressing:

  • ½ cup mayonnaise
  • 2 tbsp grated parmesan cheese
  • 1 ½ tbsp freshly squeezed lemon juice 
  • 1 clove garlic, peeled and smashed 
  • 1 tsp Dijon mustard
  • ½ tbsp Worcestershire sauce 
  • ½ tbsp Anchovy paste

For the Salad:

  • ½ heads romaine lettuce, cut into bite-size pieces

Directions:

To Make the Chickpeas:

1. Preheat the oven to 450 °F . A baking sheet should be covered with parchment paper.

2. Add the chickpeas, oil, salt, garlic powder, onion powder, and oregano to a small container. Scatter the coated chickpeas on the prepared baking sheet.

3. Roast for about 20 minutes, occasionally tossing until the chickpeas are golden and have a bit of crunch.

To Make the Dressing:

1. In a small bowl, whisk the mayonnaise, parmesan, lemon juice, garlic, mustard, Worcestershire sauce, and anchovy paste until combined.

2. To make the salad:

3. Merge the lettuce and dressing in a large container. Toss to coat. Serve the dish with the roasted chickpeas on top.

4.  Cooking meal tip: don’t wash out that bowl you used for the chickpeas — the remaining oil adds a great punch of flavor to blanched green beans or another simply cooked vegetable.

Nutrition:

  • Calories: 367 kcal 
  • Total fat: 22 g 
  • Total carbs: 35 g 
  • Cholesterol: 9 mg 
  • Fiber: 13 g 
  • Protein: 12 g 
  • Sodium: 407 mg

2 – Coleslaw Worth a Second Helping 

  • Preparation time: 20 minutes. 
  • Cooking time: 10 minutes. 
  • Servings: 6

Ingredients:

  • 1 ½ cup shredded cabbage 
  • 2 carrots, shredded
  • ½ cup mayonnaise
  • ½ cup sour cream
  • 2 tbsp Apple cider vinegar 
  • 1 tsp Kosher salt
  • ½ tsp Celery seed 

Directions:

1. Add together the cabbage, carrots, and parsley in a large bowl.

2. Whisk together the mayonnaise, sour cream, vinegar, salt, and celery in a small bowl until smooth.

3. Pour sauce over veggies until covered.

4. Transfer to a serving bowl and bake until ready to serve.

Nutrition:

  • Calories: 192 kcal 
  • Total Fat: 18 g 
  • Total Carbs: 7 g 
  • Cholesterol: 18 mg 
  • Fiber: 3 g 
  • Protein: 2 g 
  • Sodium: 543 mg

3 – Romaine Lettuce and Radicchios Mix 

  • Preparation time: 6 minutes 
  • Cooking time: 0 minutes
  • Servings: 4

Ingredients:

  • 2 tbsp olive oil
  • Pinch salt and black pepper 
  • 1 spring onion, chopped 
  • 2 tbsp dijon mustard
  • ½ juice 1 lime 
  • ½ cup basil, chopped
  • ½ cup romaine lettuce heads, chopped 
  • 1 radicchio, sliced

Directions:

1. In a salad bowl, blend the lettuce with the spring onions and the other ingredients.

2. Toss and serve.

Nutrition:

  • Calories: 87kcal 
  • Fat: 2g
  • Fiber: 1 g 
  • Carbs: 1g 
  • Protein: 2g

4 – Greek Salad

  • Preparation time: 15 minutes 
  • Cooking time: 15 minutes 
  • Servings: 5

Ingredients:

For Dressing:

  • ½ tsp black pepper 
  • ¼ tsp salt
  • ½ tsp oregano
  • 1 tbsp garlic powder 
  • 1 tbsp balsamic vinegar 
  • ⅓  cup olive oil

For salad:

  • ½ cup sliced black olives
  • ½ cup chopped parsley, fresh
  • 1 small red onion, thin-sliced
  • 1 cup cherry tomatoes, sliced
  • 1 bell pepper, yellow, chunke
  • 1 cucumber, peeled, quarter and slice 
  • 1 ½ cup chopped romaine lettuce 
  • ½ tsp salt
  • 2 tbsp olive oil 

Directions:

1. In a small container, mix all of the ingredients for the dressing and let this set in the freezer while you make the salad.

2. To assemble the salad, mix together all the ingredients in a large-sized bowl and toss the veggies gently but thoroughly to mix.

3. Serve the salad with the dressing as you desire.

Nutrition:

  • Calories: 234 kcal 
  • Fat: 16.1 g 
  • Protein: 5 g 
  • Carbs: 48 g

5 – Asparagus and Smoked Salmon Salad 

  • Preparation time: 15 minutes. 
  • Cooking time: 10 minutes.
  • Servings: 8 

Ingredients:

  • 1 lb fresh asparagus, shaped and cut into 1-inch pieces 
  • ½ cup pecans, smashed into pieces
  • ½ head red leaf lettuce washed and split 
  • ½ cup frozen green peas, thawed
  • ¼ lb smoked salmon, cut into 1-inch chunks 
  • ¼ cup olive oil
  • ¼ tbsp lemon juice 
  • 1 tsp Dijon mustard 
  • ½ tsp salt
  • ¼ tsp pepper 

Directions:

1. Boil a pot of water. Stir in asparagus and cook for 5 minutes until tender. Let it drain and set aside.

2. In a skillet, cook the pecans over medium heat for 5 minutes, stirring constantly until lightly toasted.

3. Combine the asparagus, toasted pecans, salmon, peas, and red leaf lettuce and toss in a large bowl.

4. In another bowl, combine lemon juice, pepper, dijon mustard, salt, and olive oil. You can coat the salad with the dressing or serve it as a side.

Nutrition:

  • Calories: 159 kcalCarbs: 7 g 
  • Cholesterol: 3 mg 
  • Total Fat: 12.9 g 
  • Protein: 6 g 
  • Sodium: 304 mg