salad greens

Our tasty Southwestern Ranch Salad is a Healthy Living recipe. Black beans, corn and a kick of cilantro make it a winner in the flavor department too.

Southwestern Ranch Salad

(15.5 oz.) GOYA® Black Beans, rinsed

pkg. (15.25 oz.) GOYA® Whole Kernel Corn, thawed, drained

red pepper, chopped

tomatoes, chopped (about 2 cups)

KRAFT 2% Milk Shredded Cheddar Cheese

KRAFT Classic Ranch Dressing

Tbsp. chopped fresh cilantro

Divide salad greens among 4 dinner plates.

Top with beans, corn, peppers, tomatoes and cheese.

Drizzle with dressing; sprinkle with cilantro.

There's no true recipe for a big salad, but for this robust green meal, you will want to keep a few rules in mind. Skip the soft lettuces, which tend to get squashed in a big salad, and start with sturdier greens, like kale or escarole. Add fruits and vegetables, a protein, like a hard-boiled egg, and a starch or two. You want a total of six to eight ingredients, before toppings. Too few, and it could get boring; too many, and the bowl gets crowded and confusing. Finish it off with a substantial dressing, like avocado, yogurt or tahini, and add a couple of toppings, like chives or chopped nuts. Serve with a side of whole-grain bread for a filling and healthy meal.

Big Salad With Grains

sturdy salad greens,

cooked grains, like quinoa, farro, bulgur wheat

roasted vegetables, like potatoes, sweet potatoes or winter squash

salad dressing,

avocado, thinly sliced

egg,

snipped chives,

Whole-grain bread,

Place greens in bottom of serving bowl. Add grains in an even layer over greens. Repeat with the roasted vegetables, then the raw vegetables.

Top with dressing, and toss gently. Fan out avocado on top on one side of bowl.

Place hard-boiled egg pieces on the side opposite the avocado. Top with chives and nuts. Serve with whole-grain bread.

Making a giant green salad for yourself and your loved ones can be one of the best ways to create a formal break between work and dinner. This simple recipe features two different lettuces (romaine for sweet crunch and arugula for bitter spice) and a fat shower of herbs (parsley for freshness and dill for piquancy). Chilling your chopped and washed leaves in the refrigerator before dressing them is one of the best ways to get a restaurant-style green salad full of big, juicy crunch. For a savory, unknowable quality, add a splash of fish sauce, Worcestershire sauce or soy sauce — choose your own adventure.

Green Salad With Dill Vinaigrette

garlic clove, finely grated

rice vinegar

romaine heart

arugula

fresh parsley leaves

olive oil

dill

fish

sugar

Salt and black pepper

In a small bowl or measuring cup, combine the garlic and rice vinegar, and set aside to mellow out.

Meanwhile, trim the root end off the romaine heart and chop lettuce crosswise into bite-size pieces. Add the romaine, arugula and parsley to a large bowl or salad spinner. Fill with cold water, swish the greens, then lift the spinner basket (or lift the greens out and transfer to a colander in the sink) and drain the water. Repeat 2 to 3 more times, or until the water runs clear and no grit remains. Spin-dry the greens or dry them very well by laying them out on a large kitchen towel, folding the towel in half and gently patting down to remove moisture. Rinse and dry the large bowl, and return the greens to the bowl, cover with the damp kitchen towel and refrigerate until cold, at least 30 minutes. (Greens washed, dried and covered this way can be refrigerated for up to 24 hours.)

When you’re ready to serve, finish the vinaigrette: To the garlic and vinegar, add the olive oil, dill, fish sauce, sugar and 1 tablespoon cold water, and season generously with salt and pepper. Whisk until well combined.

Add a couple of tablespoons of the vinaigrette to the salad greens, and toss, adding more as needed to evenly coat. The salad should be lightly dressed, not drowned. Taste for seasoning, adjusting with more salt and pepper as desired.

Make this classic potluck Seven Layer Salad, with layers of veggies, bacon and cheese. This Seven Layer Salad is the best of the layered salads!

Seven Layer Salad

pkg. (16 oz.) salad greens

celery,

red peppers

green onions, sliced

pkg. (10 oz.) frozen peas, thawed

KRAFT Real Mayo

KRAFT Shredded Sharp Cheddar Cheese

OSCAR MAYER Fully

Place greens in large glass bowl; top with layers of celery, peppers, onions and peas.

Spread mayo over peas, completely covering top of salad and sealing to edge of bowl. Sprinkle with cheese and bacon.

Refrigerate 2 to 12 hours to blend flavors. Toss before serving, if desired.

If you delight in leftover rice — and the <a href="https://www.nytimes.com/2020/03/27/dining/rice-recipes.html">infinite ways to put it to good use</a> — here’s another technique to add to your repertoire: Crisp cooked rice in just a couple tablespoons of hot oil until it’s scorched in spots, and simultaneously crunchy and chewy. The turmeric-stained rice clusters are used as salty croutons in this salad of ginger-lime marinated onions, seared halloumi and a pile of baby greens, a delicate backdrop that highlights the rice’s crunch and the halloumi’s squeak. A riot of texture, this salad crackles and pops.

Crispy Rice Salad With Halloumi and Ginger-Lime Vinaigrette

red onion

packed teaspoon finely grated lime zest

lime juice (from 2 limes)

ginger

garlic (one small clove)

turmeric

(about 10 ounces) day-old cooked rice, preferably sushi rice

halloumi, chilled (Vegan? See Tip)

baby greens

Make the ginger-lime vinaigrette: In a large bowl, stir together the sliced red onion, lime zest, lime juice, ginger, garlic and 1/4 cup olive oil. Season to taste with salt and pepper and set aside, letting the red onion marinate and tenderize.

Prepare the rice: Heat 2 tablespoons olive oil over medium-high in a large nonstick skillet. Stir in the turmeric. Add the rice and cook, stirring quickly to coat the rice evenly, about 1 minute. (No need to break it up entirely; clumps are encouraged for texture.)

Season generously with salt and pepper, and let rice sit, undisturbed, until crispy underneath and toasted in spots, 2 to 3 minutes. Gently turn the rice with a spatula, trying to preserve any clumps, and cook another 3 minutes, until crispy on the second side. (The rice should be almost equal parts crispy and chewy, and evenly stained by the turmeric.) Transfer to a large, paper towel-lined rimmed baking sheet, set in an even layer and let cool.

Prepare the halloumi: Chop the halloumi into 3/4-inch cubes, then pat them dry using a kitchen towel or paper towels. Wipe out the skillet, then heat the remaining 2 tablespoons oil over medium-high. Add the cubed halloumi in an even layer and cook, stirring frequently, until golden at the edges, 2 to 3 minutes. (Sturdy but delicate, halloumi needs to cook quickly at a high temperature so it sears without fully melting down and losing its shape. Stir attentively!) Transfer to a paper towel-lined plate and season with pepper.

When ready to eat, add the greens to the vinaigrette, toss to coat and season with salt and pepper. Transfer to a wide, shallow bowl or dish. (You want a big surface area to accommodate the toppings.) Scatter with the crispy rice clusters and hot halloumi. Serve immediately.

Check out our video on how to make a Healthy Living Herbed French Salad! Topped with a poached egg, this French salad looks fancy but is easy to make.

Herbed French Salad

yellow beans, trimmed, blanched and cooled

black olives

green onions, thinly sliced

KRAFT Balsamic Vinaigrette Dressing

eggs, poached

Combine all ingredients except dressing and eggs in large bowl.

https://www.youtube.com/watch?v=https://contenthub.kraftheinz.com/api/public/content/c5782dcdfe6c4395a654a8ff2ea7fa10?v=4fd3523f

Serve this ATHENOS Greek Salad Recipe for a tasty side dish. Olives, plum tomatoes, cukes and feta come together in this ATHENOS Greek Salad Recipe.

ATHENOS Greek Salad Recipe

pkg. (10 oz.) torn mixed salad greens

plum tomatoes,

red onions

peeled,

Greek vinaigrette dressing

pkg. (4 oz.) crumbled feta cheese

Combine first 5 ingredients in large bowl.

You may not think of yourself as a culinary goddess, but what else could the person who so swiftly makes a classic Greek chicken salad like this be called?

ATHENOS Greek Chicken Salad

chicken breasts (1 lb.)

pkg. (10 oz.) mixed salad greens

cucumbers

Kalamata olives, coarsely chopped

oregano

Grill chicken 6 to 8 min. on each side or until done (165°F).

Cut chicken into thin strips. Toss with salad greens, tomatoes, cucumbers, olives and onions in large bowl.

Add dressing just before serving; mix lightly. Sprinkle with cheese and oregano.

Eat in style with our satisfying Prosciutto and Arugula Pitas. Bringing together a beloved deli meat and a leafy green for an unbeatable flavor combination, Prosciutto and Arugula Pitas are sure to please. Try Prosciutto and Arugula Pitas today and get in on the action.

Prosciutto and Arugula Pitas

pita breads (7 inch), toasted

(1/2 of 8-oz. tub) PHILADELPHIA Garden Vegetable Cream Cheese Spread

prosciutto slices,

This simple vegan salad dressing zingy is bursting with umami from nutritional yeast, and deliciously addictive. Quick to make and lasts for weeks in the fridge.

Best 5-Minute Vegan Salad Dressing

+ 1 tablespoon nutritional yeast

apple cider vinegar

(sliced)

+ 1 teaspoon tamari ((or soy sauce))

maple syrup

cracks black pepper

water

sunflower oil

Add all ingredients EXCEPT oil to a small blender jar (or a wide, tall sided mason jar if you want to use an immersion blender).

Blend about 20 seconds until smooth.

With blender running on low, SLOWLY stream in oil through the top hole (or into glass jar), so that it emulsifies and is very smooth. If you pour the oil in too fast, it will not emulsify.

Pour dressing into a jar and refrigerate for an hour before eating, so that the flavors have time to mingle and the dressing will also thicken a bit. Will keep in the refrigerator for up 2-3 weeks.

Lightly cooked seasonal vegetables and deviled egg salad dressing make this Spring Salad a vibrant part of your Easter menu. Prosciutto and shaved cheese puts it over the top in the best way.

Salad for Easter

honey

red wine vinegar

Dijon mustard

horseradish

paprika

salt black pepper

asparagus

snap peas

shallot,

lemon,

parsley leaves

Pecorino Romano cheese, shaved

prosciutto, torn into bite-sized pieces

Make the Deviled Egg Dressing: In food processor...

Make the Deviled Egg Dressing: In food processor fitted with knife blade attachment, puree egg yolks, water, honey, vinegar, mustard, horseradish, sugar, paprika and salt and pepper until well combined. With processor running, slowly drizzle in oil until all oil is incorporated. Makes about 3/4 cup dressing.

Make the Salad: Heat large pot of salted...

Make the Salad: Heat large pot of salted water to boiling over high heat. Prepare a large bowl of ice water and place it next to the stove.

Drop asparagus into boiling water and cook 1...

Drop asparagus into boiling water and cook 1 to 3 minutes or until asparagus is just tender when pierced with a paring knife. Using tongs, transfer asparagus to ice water.

Repeat process with snap peas (these should take...

Repeat process with snap peas (these should take 1 to 2 minutes to become tender).

Remove vegetables from ice water and place in...

Remove vegetables from ice water and place in clean kitchen towel to pat dry. Cut asparagus stalks crosswise into thirds. If desired, gently open snap peas to expose their insides (this is pretty but not required).

On large platter, gently toss together shallot, lemon...

On large platter, gently toss together shallot, lemon zest, parsley, asparagus and snap peas. Top with cheese, prosciutto and egg whites. Serve drizzled with dressing, or serve dressing on the side.

Top 11 salad greens recipes from across the web

The most viewed salad greens recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Southwestern Ranch Salad

Big Salad With Grains

Green Salad With Dill Vinaigrette

Seven Layer Salad

Crispy Rice Salad With Halloumi and...

Herbed French Salad

ATHENOS Greek Salad Recipe

ATHENOS Greek Chicken Salad

Prosciutto and Arugula Pitas

Best 5-Minute Vegan Salad Dressing

Salad for Easter

Top 11 salad greens recipes from across the web

The most viewed salad greens recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Southwestern Ranch Salad

Big Salad With Grains

Green Salad With Dill Vinaigrette

Seven Layer Salad

Crispy Rice Salad With Halloumi and...

Herbed French Salad

ATHENOS Greek Salad Recipe

ATHENOS Greek Chicken Salad

Prosciutto and Arugula Pitas

Best 5-Minute Vegan Salad Dressing

Salad for Easter

The most viewed salad greens recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine