Beefy Crunch Salad
Over the weekend I attended a Superbowl Party and this salad was served. It is the crunchiest and tastiest salad I have ever eaten in my life! The next time you need a salad to take to an event, try bringing this Beefy Crunch Salad. Your party goers will definitely love you and your food!
- 1 lb ground beef
- 1 (1 ½ ounce) package taco seasoning mix
- 1 bag of iceberg salad lettuce
- 8 ounces cheddar cheese
- 1 (16 ounce) bottle Sweet Honey Catalina dressing
- 1 (14 ½ ounce) bag Doritos , crushed
Brown meat and then drain the grease. Add the taco seasoning and mix together. Set aside so that it can cool.
While meat is cooling, mix together the lettuce and shredded cheese.
After the meat has cooled, mix it with the salad lettuce mixture. Cool in the refrigerator. Right before serving, add the dressing, and crushed Doritos to lettuce.
Raisin Walnut Broccoli Cauliflower Salad
This is a great budget friendly salad for those potluck dinners or large families get together. It’s colorful and healthy but most importantly it tastes great. Once the dressing is added be sure to serve the salad within 2 hours to keep it crispy fresh.
- 6 C broccoli florets
- 3 C cauliflower florets
- 1/2 C of raisins
- 1/3 C walnuts, broken
- 1/4 C salad oil
- 1/4 C cider vinegar
- 1 tsp salt
- 1 tsp honey
- 1/2 tsp dried basil
- 1/2 tsp pepper
Place 2 inches of water into a saucepan, place over high heat and bring to a boil.
Add the broccoli and reduce the heat to medium low.
Cook 2 minutes then drain the broccoli well.
Cook the cauliflower the same way as the broccoli.
Drain the cauliflower well.
Layer half of the broccoli and half the cauliflower into a large salad bowl.
Sprinkle with half of the raisins and half of the walnuts.
Repeat the layers with the remaining broccoli, cauliflower, raisins and walnuts.
Cover the bowl and refrigerator for at least 2 hours.
Place the oil and vinegar into a jar with a screw top.
Add the salt, honey, basil and pepper.
Screw on the lid tightly and shake until well combined.
Pour the dressing over the salad just before serving.
Homemade Taco Salad Bowls
What make this salad so budget friendly? Making the taco salad shells yourself. These shells can be rather expensive if you can even find them in your local grocery store. Homemade is easy to prepare as well as being good for the budget. Use leftover ground beef to make them even more budget friendly.
6 (10 in) flour tortillas
1 lb. lean ground beef
1 1/2 teaspoons of garlic, minced
1 (15 oz.) can kidney beans
1 (8 oz.) jar taco sauce
3/4 cup frozen corn, thawed
6 cups leaf lettuce, shredded
1 cup green bell pepper, chopped
1 tomato, chopped
3/4 cup sharp cheddar cheese, shredded
For the shell
Allow the oven to preheat to 350 degrees.
Spray one side of the tortillas with a non stick cooking spray.
Spray 6 oven proof bowls with the cooking spray.
Press the tortillas, coated side up, into the prepared bowls.
Bake the tortilla shells for 18 minutes or until browned and as crispy as you like.
Remove and set aside.
For the Meat
Brown the beef and garlic together in a skillet over medium heat for 10 minutes.
Drain well and return to the pan.
Stir in the beans, taco sauce and corn.
Bring the mixture to a boil.
Reduce the heat to low and cover the skillet.
Simmer 10 minutes.
Toss together the lettuce, bell pepper and tomato until well combined.
Divide between the 6 baked taco shells.
Add the meat mixture to each shell.
Sprinkle the cheese evenly over the top of each salad.
Black Bean Cabbage Slaw
Shred some cabbage as for slaw.
Add 1/2 can of rinsed and drained black beans.
Add very large spoon full of Miracle Whip.
Add large spoon full of sweet relish.
Mix gently.
Sprinkle with black pepper.
Quick, easy, delicious, and frugal.
Minced onion would be good, and maybe some shredded zucchini.
All American Salad
Here is a delicious, healthful dish we’re having for a big family Independence Day picnic we have scheduled. It is an updated version of a traditional dish that has been popular with my tribe as far back as anyone knows.
It is suitable either as a main course or as a side dish. It has many ingredients and takes a while to prepare (measuring and so on) but it’s worth doing for a major holiday. My grandson especially enjoys it. I hope you like it too!
- 1 16oz can cling peach slices in syrup
- 1 8 oz can green beans (whole, not French cut)
- 1 7 3/4 oz can pink salmon or canned water packed mackerel
- 1 can pitted ripe jumbo olives
- 4 cups finely shredded lettuce
- 1 1/2 cups chopped celery
- 2 Tbsp chopped green onion
- 1 Tbsp chopped parsley
- 1/4 tsp black pepper
- 1/2 tsp sea salt
- 1/2 tsp chili powder
- 1 tsp balsamic vinegar
- 1/2 tsp Crystal Light concentrated lemonade mix
- 1 tsp Montreal steak seasoning
- 1/2 tsp baking soda
- 2 tsp honey
- 2 tsp EVOO
- 1/4 cup London dry gin
- 1/2 cup finely crushed saltine crackers
- 8 carrot curls
- 1 cup thinly sliced cucumbers
- 8 cherry tomatoes, quartered
- 1 lemon, cut into narrow wedges
Dressing:
- 1/4 cup bottled French dressing
- 1/4 cup mayonnaise (Best Foods or Hellman’s)
- 1/2 tsp Tabasco sauce
Assembly
Chop olives. Drain peaches, beans and salmon, save juices. Mix all the drained, canned ingredients with lettuce, celery, onion, parsley, pepper and all spices, condiments, cracker crumbs etc.. Combine dressing ingredients. Mix 1/2 of the dressing with the canned ingredients.
To serve, circle individual mounds of fish, peaches and beans mix with remaining ingredients and top with dressing. Drizzle a small amount of the reserved juices on each serving. Not too much.
Happy Independence Day one and all!
Salene
(Note from HBHW: I found this recipe in comments and rescued it – posted it in recipes – so everyone would get a chance to see it. This looks incredible and well worth the time. Thank you, Salene, for submitting this wonderful recipe.)
Mothers Day Coleslaw
- 2 heads cabbage, shredded
- 1 small head red cabbage, shredded
- 1 green bell pepper, finely chopped
- 1 red bell pepper, finely chopped
- 1 medium onion, finely chopped
- 1 or 2 large carrots, peeled and grated
- 2 cups mayonnaise
- 2 Tablespoon mustard
- 2 Tablespoon sugar
- 4 Tablespoon wine vinegar
- 2 teaspoon pepper
- 2 teaspoon dried cilantro
- 2 teaspoon basil
- 2 teaspoon parsley
In a large sized bowl, mix cabbage, red cabbage, bell peppers, onion and carrots.
Combine mayonnaise, mustard, sugar, vinegar, pepper, cilantro, basil, and parsley in another bowl.
Pour mayonnaise mixture over vegetable mixture and stir well, coating vegetables completely.
Cover coleslaw and chill overnight.
Chicken and Cornbread Salad
- 6 C. coarse cornbread
- 2 C. pinto beans
- 1 can corn, drained
- 1 bottle Ranch dressing
- 2 C. shredded cooked chicken
- 1 C. diced bell pepper
- 1 C. diced tomato
- 1/2 C. diced onion
- 1 C. shredded cheese
Put half of cornbread in large bowl. Add beans and corn and half the Ranch dressing. Add chicken, bell pepper, tomato and onion. Add rest of cornbread and top with the rest of the Ranch dressing and the cheese. Cover and chill for about 4 hours. Makes quite a bit.
Carrot, Raisin and Pineapple Salad
- 1 3/4 cup shredded carrots
- 1/2 cup raisins
- 1/2 cup marshmallows
- 1/2 can diced pineapple (drained)
- 1/2 cup shredded coconut
- 1/2 cup salad dressing (Miracle Whip works well)
- 1/2 tub of cool whip
Mix all the ingredients together and place in refrigerator for at least 2 hrs. The longer it chills, the better it will taste. When I make this for company I make it a day or so ahead. Make sure you keep it in the fridge until you are ready to serve it.
If you take it to a cookout and the likes, bring two bowls, one with the salad in it and another larger one that you can fill with ice. Then set the salad bowl on top of the larger bowl. This will keep the salad nice and ice cold.
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Family-Favorite Taco Salad Recipe
- 1 pound ground beef
- 1 large onion, chopped
- 1 envelope (about 1 1/4 ounces) taco seasoning mix
- 1 cup water
- 1 (12-ounce) package tortilla chips
- 1/2 head lettuce, shredded
- 2 medium tomatoes, chopped
- 1 (2 1/4-ounce) can sliced ripe olives, drained
- 1 cup shredded Cheddar or Monterey Jack cheese (4 ounces)
- 2/3 cup dairy sour cream
This recipe makes 6 servings.
Cook and stir ground beef and onion in 10-inch skillet until beef is brown; drain. Stir in seasoning mix (dry) and water.
Heat to boiling; reduce heat. Simmer uncovered 10 minutes, stirring occasionally. Spoon beef mixture onto chips. Top with remaining ingredients.
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Yogurt Ranch Dressing Recipe
- 2 cups plain yogurt
- 1/4 to 1/2 cup mayonnaise
- 1/2 teaspoon EACH: garlic powder, onion powder, celery leaves, & salt
- 1/4 teaspoon EACH: pepper, paprika, & dill weed
- 1 teaspoon dry parsley, OR 2 tablespoons fresh chopped parsley
In a medium sized bowl, combine all of the ingredients. Mix it all very well, and allow it to marinate for several hours or overnight. If desired, add a dash of cayenne pepper. Serve as a dip or dressing for salads. This is a spicy and delicious dressing, one I have used for many years.
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Avocado Papaya Salad
- 4 ripe papayas
- 2 small avocados, diced
- 1/3 c cashews, coarsely chopped
- 1/4 c cilantro, chopped
- Juice of one lime
- 1 shallot, diced
- 1 c arugula, chopped
Halve 2 of the papayas and discard seeds. Set aside.
Peel the other 2 papayas and discard seeds. Cut into small chunks and place in a medium bowl.
Add avocados, cashews, cilantro, lime juice and shallot to diced papayas and toss to combine. Season with salt and pepper. Toss with arugula.
Fill the 4 scooped out papayas with salad and serve.
Thanks go Carrie for this wonderful recipe. Click here for more whole foods recipes.
Carrot Raisin Salad Recipe
Your kids will love this simple carrot raising salad recipe. It’s the perfect mixture between savory and sweet. It goes well with just about any dinner and will have your children gobble up their veggies without complaining.
Carrot Raisin Salad Recipe
- 4 cups shredded carrots
- 1 cup raisins
- 1/2 cup mayo or Miracle Whip
- 1 tsp lemon juice
- 2 tbsp light cream
- 1/2 cup chopped walnut
- lettuce
In a small bowl mix together mayo, lemon juice, light cream, carrots, raisins and walnuts. Serve on a bed of shredded lettuce or lettuce cups.
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Greek Cucumber Salad
Mixing sour cream and yogurt for this dressing turns out really well and of course it wouldn’t be Greek without plenty of garlic. Yum! What a perfect summer salad to go with just about anything cooked on the grill.
Greek Cucumber Salad Recipe
- 2 medium cucumbers
- 1/2 tsp salt
- 1 cup sour cream
- 1 cup plain yogurt
- 2 cloves garlic (minced)
First peel the cucumbers and slice them very thinly. Mix together the remaining ingredients and cover the cucumbers. Chill in the fridge and serve cold.
Creamy Cucumber Salad Recipe
The buttermilk in the dressing makes this cucumber salad extra creamy. I also really like cucumbers and dill mixed together. It’s a great summer salad and looks pretty enough for company.
Creamy Cucumber Salad Recipe
- 2 cups of peeled and sliced cucumbers
- 1/4 cup Vidalia onion (finely chopped)
- 1/2 cup cold buttermilk
- 3tbsp mayonnaise
- 1tbsp fresh dill (finely chopped)
- 1/8tsp salt
- 1/8tsp pepper
Place buttermilk,mayo,salt,pepper and dill into a small bowl and stir until creamy and smooth. Line a shallow dish with lettuce followed by the cucumbers and onion. Top with buttermilk mixture and serve immediately.
Let me know how you like this recipe and of course if you have your own creamy cucumber salad recipe be sure to share it as a comment below.
Cherry Tomato And Mozzarella Salad
4 cups ripe cherry tomatoes
6-8ozs. fresh mozzarella cheese balls (smaller ones are good for this recipe)
1/4cup torn or chopped basil leaves
2tbsp extra virgin olive oil
Lemon juice (to your own taste)
Sea salt (to your taste)
Cut tomatoes and mozzarella balls into halves. Mix in basil an olive oil.
Season with lemon juice and sea salt.
This salad is great as an appetizer or for a light brunch.
Cucumber Vinegar Salad
This is a super simple salad with just a few ingredients that’s perfect for hot summer days. It goes great with a light dinner be it fish or something from the grill. I have a bowl of this simple cucumber vinegar salad sitting in the fridge most days throughout the summer. Not only is it cool and refreshing, the cucumbers also help us stay hydrated on a hot summer day. I hope you give it a try.
Cucumber Vinegar Salad
- 3 cucumbers
- 1 red onion
- 1/2 cup white vinegar
- 1/2 cup water
- 1/3 cup sugar
- salt and pepper to taste
Start by taking a look at your cucumbers. If the skin is very tender, don’t bother peeling it. If it seems a little tough, you can either peel the whole cucumber or just take some of it off… I like to create a little stripe design lengthwise.
Slice the onion and cucumber both thinly and add them to a salad bowl. Get out a small bowl and pour the vinegar, water and sugar in it. Stir until all the sugar is dissolved. Add the salt and pepper and pour the mixture over the onion and cucumber slices. Cover your bowl with a lid, a plate or some plastic wrap and store it in the fridge for at least 2 hours or until you are ready to serve your salad. The longer it sits, the better the cucumber vinegar salad gets. I usually make it the night before or first thing in the morning. By dinner time it is absolutely perfect.
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Sour Cream Cucumber Salad
There is an abundance of cucumber to be found at farmers markets, roadside produce stands and in the regular grocery stores right now. Cucumbers are also very easy to grow at home. Turn them into a delicious salad and serve it with dinner. One of our favorites is this creamy sour cream cucumber salad. It is very simple and comes together quickly.
Sour Cream Cucumber Salad
- 2 cucumbers
- 1/2 cup sour cream
- 2 tbsp fresh chives (finely chopped)
- salt and pepper to taste
Peel the cucumbers and slices them as thin as possible. If you have a plane grater with a super thin setting use that, otherwise just slice it with a sharp knife as thin as you can.
Get out your salad bowl (medium size should work fine). Mix the sour cream, chives, salt and pepper. Add the cucumber slices and toss it gently. Chill before serving for at least 30 minutes.
Broccoli and Cauliflower Salad Recipe
When it’s too hot to cook outside, this salad makes a great lunch. It’s also perfect for potlucks and such. This broccoli and cauliflower salad will always be a big hit.
- 1 bunch raw broccoli
- 1 small head of cauliflower
- 1 cup sunflower seeds (optional)
- 1 lb. bacon
- 1/2 sweet onion
- 1 c. grated Cheddar cheese
- 1 c. Miracle Whip salad dressing
- 1/4 c. sugar
- 2 tbsp. vinegar
Start by cooking the bacon until it is crispy. Allow it to drain and cool on paper towels.
Next chop up your broccoli and cauliflower using mostly the flowerets. Give all of them a good wash. I do this in a strainer / colander. Once the water has dripped off, pour the veggies into a large salad bowl. Cut your onion into thin strips. If you are taking this salad somewhere, you may want to use some red onion instead. It adds some nice color to your salad. You could also use some drained pimento pieces (it’s a southern thing) or some chopped up bell pepper (yellow or red). Add the onion and the sunflower seeds (if you are using them).
Crumble up your bacon now that it had some time to cool. Put half the bacon crumbles into the salad bowl with the veggies and such. Give everything a good toss to make sure it’s well combined. Add the shredded cheese and give it another toss.
In a small bowl, combine the salad dressing, sugar and vinegar. Pour this mixture over the vegetables in your salad bowl and stir everything until all the veggie pieces are coated with the dressing. Top the salad with the rest of the bacon crumbles and cover your salad bowl. Put it in the fridge for at least an hour so all the flavors can blend together. Serve cold and refrigerate any leftovers right away.
Tomato and Corn Salad
Here’s a super quick summer salad full of corn and tomatos. Using canned goods makes it quick and easy to put together. It is a delicious summer sidedish and perfect for summer potlucks and picnics too.
- 1 can (15 oz) diced tomatoes
- 1 can (15 oz) corn
- 3 tbsp olive oil
- 2 tbsp rice vinegar
Open both cans and drain the liquid from each. Dump the tomato chunks and corn into a small bowl. Pour the oil and vinegar in a small cup and wisk them together with a fork. Drizzle this simple dressing over the tomatoes and corn.
Variation:
You can add half a chopped onion to the salad and season it with a bit of salt and lots of pepper for a tomato and corn salad with stronger flavors.
This salad tastes good at room temperature. You can also put it in the fridge for at least an hour and serve it cold. Cover any leftovers and store them in the fridge.
Cold Broccoli Salad Recipe
Broccoli is one of the few green vegetables both my husband and my daughter actually like, so I’m always on the lookout for new recipes. I recently came across this cold broccoli salad recipe and it’s perfect for the summer time. My family and I have enjoyed especially when we are grilling outside (hamburgers and such). I’ve also taken it to a church supper and it was gone before you could blink. Definitely a keeper 
Cold Broccoli Salad Recipe
- 1 lg. bunch broccoli
- 1 sm. onion, chopped
- 1 c. shredded cheddar
- 1/2 lb. bacon, cooked & crumbled
- 1 c. Miracle Whip
- 1/4 – 1/2 c. sugar
- 2 tbsp. vinegar
Start by cutting up the broccoli into bite sized pieces. I also include a good bit of the stems. If you do, be sure to cut those extra small since they can be a little tough sometimes. If your family doesn’t like to eat them like that, save the stalks/ stems and either use them with other scraps to make a big pot of vegetable stock later, or save them, then grate them into coleslaw later (a sturdy box grater works well for this).
Get out your favorite coverable salad bowl. I use one with a tight fitting lid. Add the broccoli, chopped onion, shredded cheese and crumbled bacon to the bowl.
In a small bowl mix the salad dressing with the sugar and vinegar. Pour the dressing over the broccoli mixture and toss it well. Let it sit covered in the fridge for at least an hour before serving. You can easily make this cold broccoli salad recipe several hours ahead of time and store it in the fridge.
Southern Potato Salad
this is a huge hit at any party. I have made it numerous times and i still get requests for it.
6-7 russett potatoes, peeled diced and cooked til not quite mushy.
6 boiled eggs, peeled and diced
1 small can olives, finely chopped
2-3 pickles finely chopped
1 package bacon, cooked and chopped… for this it is much easier to cut it before cooking.
1 cup mayonaisse
2-3 tblsp. mustard
1 tsp. paprika
salt, pepper to taste.
While getting everything perpared throw items in a large bowl.
Mix in the mayo and mustard and stir well til it looks yummy.
put in fridge to cool off.
French Bread Salad
My aunt told me about this frugal use of french bread which is drying out and can’t be used for sandwiches, etc. Simply cut or tear it into pieces about an inch or so “square” and put in salad bowl. Add 3-4 or more chopped ripe tomatoes, the juicier the better and some chopped scallions, or other onions. If you want you can add chopped cucumbers, mushrooms, celery, or whatever other veggies you like.
Make a dressing with olive oil or salad oil, vinegar or lemon juice, salt or Bragg’s amnios, pepper, and minced fresh garlic and herbs if you like.
Pour it over the bread and veggies and toss well. Best if you chill it for a while.
This is a great salad on hot days and a wonderful way to use older french bread and make a more substantial salad.
Potato Salad
- 5 or 6 medium potatoes, peeled, and chopped into small cubes
- tap water for boiling plus 1 teaspoon salt
- 2 stalks celery, chopped or 1/2 a green pepper, finely chopped
- 1/2 a small onion, minced
- 1/3 to 1/2 cup of sweet pickles, chopped
- 1/2 cup mayonnaise
First peel and cube your potatoes. While you are doing that, put a pot of salted tap water on to boil. When it boils, add the cubed potatoes. Boil the potatoes for no more that 15 minutes. Set the timer, fix it strongly in your mind. Over cooking is the destroyer of this dish. While the potatoes boil, chop your celery (or green pepper), onion and sweet pickles. You can use sour pickles if you prefer, it’s really a matter of taste. In a large bowl combine the chopped celery, onion, pickles and mayonnaise. Set the bowl aside.
When the timer dings, drain the potatoes immediately. Run cold tap water over the potatoes until they are cool to the touch. Drain for a few minutes to dry them out well. Dump the potatoes into the bowl with the mayonnaise and chopped vegetables. Stir gently to cover everything evenly with the mayonnaise. Transfer the potato salad to a resealable container, or cover it with plastic wrap. Chill for at least an hour, or until serving time. Makes 6 servings.
Loretta’s Carrot Raisin Salad
HBHW Reader Loretta shares her favorite summer recipe.
- 2 LBS SHREDDED CARROTS (2 BAGS)
- 1 CUP MAYO
- 1 CAN CHUNK PINEAPPLE; DRAINED
- 1 CUP RAISINS
- 1/2 CUP SUGAR
- 1 CUP WALNUTS (OPTIONAL)
Mix well and chill for 2 hours. ( The longer the better)
This is a simple recipe, but it’s so good and healthy too! This recipe goes well with a B-B-Q or a regular meal! (I eat this as a snack) It’s great for a quick pick-me-up, as well.
My name is Loretta Craig and I’m a wife, mother and grandmother. I’m the author of 6 novels to date, working on 2 more at the moment and I love to cook!
Classic Waldorf Salad Recipe
This is a great apple Waldorf salad recipe. Perfect for dessert, potlucks or even a light lunch.
- 3 or 4 apples, unpeeled, cut from the core, and chopped into bite size pieces (about 3 cups)
- 1 tablespoon lemon juice
- 1/3 cup raisins
- 2/3 cup chopped celery
- 1/3 cup walnuts (optional)
- 1/3 cup mayonnaise
- 1 tablespoon sugar
Don’t bother peeling the apples unless their skins are really unattractive. Cut up 3 or 4 of them, until you get about 2-1/2 or 3 cups of chopped apples. Sprinkle the lemon juice over the apples. The acid in the lemon juice prevents the apples from turning brown. The raisins will taste best if you plump them first. Do this by measuring them into a cereal bowl and adding enough warm tap water to cover them completely. Allow them to sit for a few minutes, absorbing the water, and softening up. Drain them very well when you need them. I actually squeeze them to make sure they are very dry. Chop up the celery, it should take about 2 stalks or so. I add black walnuts because I get them for free, but you can use regular walnuts or omit them completely if you don’t have any handy. Mix everything together in a medium sized bowl with the mayonnaise and sugar, coating all of the ingredients with the mayonnaise. It is now ready to serve, or you can chill it overnight and serve it tomorrow instead. This is so crunchy and chewy, it is perfect contrast for a meal which is soft, or easy to chew. This recipe serves 6.
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Banana & Carrot Salad
- 2 cups shredded carrots
- 2 bananas, sliced
- 2 tablespoons lemon juice
- 2 tablespoons sugar
- 1/3 cup yogurt or sour cream
First shred your carrots. You can peel them before hand or not as you see fit. Then shred them on a cheese grater by hand, or in the food processor if you have electricity. Peel the bananas and slice them into 1/2 inch rounds. Place them in a bowl and sprinkle them with the lemon juice. This will keep them from turning brown, and also make the salad a little tangier. Add the shredded carrots, sugar and yogurt or sour cream. I prefer it made with yogurt, but some folks swear it isn’t right unless you use sour cream, so make your own choice according to the ingredients you keep on hand. Stir it all up gently and chill. Stir before serving. This salad is a real kid pleaser, it is sweet, and orange, and smiles at them from their plate. You can serve it on lettuce leaves to be fancy, or just put a glob on the plate next to the fried tofu. Serves 6.