Learn How to Make Lunch Salad Recipes

If you want to know how to make lunch salad recipes there are a few basic rules to follow. First, these salads serve as the “entrée” to the lunch meal. This means that each salad needs to include most of the nutrients which a well balanced meal would include. Ingredients which might be found in this type of salad could be a variety of meats, poultry and seafood or fish, a selection of fresh salad greens and vegetables, cheese and sometimes fruit. Most salads are served with salad dressing and some kind of bread.

How to Make Lunch Salad RecipesHow to Make Lunch Salad Recipes

When learning how to make lunch salad recipes, the ingredients used depends on how many individual plates you are preparing. Also consider what other foods will be served with the salad such as breads and dessert. When planning salads or other recipes for serving guests, know their “taste buds”.  Do they eat meat? What about seafood in salads? When serving spicy foods, some may not like a lot of “spice”; know what the limit is. 


How to Make Chef's SaladHow to Make Chef's Salad

I have always loved learning how to make lunch salad recipes. They are so nice to serve and make such a pretty presentation. I have found that most people, especially women love these salads. Throughout the years, my all time favorite has been a chef’s salad. Although it is made with some basic ingredients everyone makes it a little different. The one I got “hooked” on was when I was a teenager. The supermarket where I worked, Woody’s served it in their restaurant and it was so good. Like this chef’s salad they all start with a bed of lettuce and have tomatoes and a few other vegetables. Most include hard cooked eggs, meat and cheese. What I liked about Woody’s salad was the scoop of cottage cheese in the center. They also layered sliced ham and sliced cheese; after layering it was cut in strips and placed on the salad. I always loved their thousand island dressing with this salad.


When I first learned how to make lunch salad recipes, I have always loved the Asian flavors in them.  This chicken salad has been a favorite for years. Makes 4.

  • 2 to 3 Cups of salad mix (Greens and other vegetable like tossed salad)
  • 1- 1 ½ Pounds chicken breast (Cut in strips)
  • Salt, pepper, garlic powder
  • 1 Can fried Chow Mein noodles
  • Sesame seed salad dressing
  • Marinade below

Combine and mix salad dressing (Below); set aside.

Season chicken with salt, pepper and garlic.

Combine marinade ingredients; place chicken strips in marinade and refrigerate about 1 hour.

Cook chicken in oiled skillet over medium low until thoroughly cooked (The thin pieces take only about 15 minutes)

Divide salad green mix among large dinner plates.

Arrange cooked chicken on top of salads; top with fried Chow Mein noodles.

Serve with Sesame seed dressing.


  • 2/3 Cup soy sauce
  • 2/3 Cup bourbon
  • 2/3 Cup vegetable oil
  • 1 Teaspoon ground ginger


Sesame Seed Salad Dressing

  • ½ Cup sugar
  • ½ Teaspoon paprika
  • ½ Teaspoon dry mustard
  • 1 Teaspoon onion juice
  • ½ Teaspoon salt
  • ½ Teaspoon Worcestershire sauce
  • 1 Cup salad oil
  • ½ Cup cider vinegar
  • ¼ Cup toasted sesame seeds

COMBINE ALL INGREDIENTS in a covered jar; shake to blend well.


Learn how to make lunch salad recipes from the Perigord region of France. The traditional recipe is made by crisply frying chicken giblets (4 for each serving) in hot oil, olive or walnut. When done add a little red wine vinegar. This mixture is poured hot over single serving bowls of a salad mix of greens and other vegetables that you like. Garnish with chopped walnuts and serve with hot French bread.


How to Make Lettuce WrapsHow to Make Lettuce Wraps

Many who are learning how to make lunch salad recipes may not consider lettuce wraps on this list. Because of all the vegetables included and the heat from stir frying them, I think they make a great lunch salad especially during the cold winter. Some of us cannot bear eating cold food when the weather is cold. Lettuce wraps are delicious summer or winter.

To make lettuce wraps if you are learning how to make lunch salad recipes, use a soft leafed lettuce like Bibb, Boston or a leaf lettuce. Serve about 6 nice leaves for each plate and about 4 ounces of shrimp or chicken. Below is my recipe for 4 lettuce wrap lunches. You can serve bread and dessert as sides but I think they are so filling that extras are unnecessary. If I am having guests, I do serve homemade bread and a small dessert.

Stir Fry for Lettuce WrapsStir Fry for Lettuce Wraps


  • 4 Tablespoons sesame oil Divided
  • 1 Pound cleaned shrimp or chicken cut in bite size
  •  2 stalks chopped celery
  •  1 medium chopped onion
  • 1 Tablespoon grated ginger
  • 2 Cloves minced garlic
  •  1 large chopped carrot
  •  1 bell pepper (any color)
  •  1 cup chopped fresh asparagus
  • ¼ cup frozen peas thawed OPTIONAL
  • 1 Can sliced water chestnuts OPTIONAL

Heat 2 tablespoons oil in skillet; cook shrimp or chicken until done and remove from skillet.

Heat more oil to skillet; when hot add remaining ingredients.

Stir all vegetables until thoroughly hot but still crisp; spoon onto dinner plates with lettuce leaves.

NOTE: Sometimes I use a separate platter to serve the lettuce leaves and let guests help themselves.

Serve with peanut sauce below.

Peanut Sauce RecipePeanut Sauce Recipe

Peanut Sauce Recipe (Make before preparing vegetables.)

When learning how to make lunch salad recipe try this peanut sauce.

  • 2 Tablespoons sesame oil
  • 1 Small chopped onion
  • 4 Cloves minced garlic
  • 1 Teaspoon minced fresh ginger
  • 1 Tablespoon brown sugar
  • ½ Cup hot water 
  • 1 Tablespoon red wine
  • ¼ Cup creamy peanut butter
  • 3 Tablespoons soy sauce
  • 3 Tablespoons ketchup
  • 1 Tablespoon lemon juice
  • ½ Teaspoon coriander
  • ¼ Teaspoon hot sauce 

Cook onion, ginger and garlic in hot oil over medium high heat until tender stirring constantly.

Add brown sugar and wine stirring until sugar dissolves.

Remove from heat and add remaining ingredients stirring until peanut butter melts.


I have learned how to make lunch salad recipes which includes many of these ingredients. This one is said to be Russian although similar ones are traced to other European countries.  Although this one is dressed in mayonnaise, I have served it with vinegar and oil salad dressing. The main ingredients in this salad are chopped cooked potatoes and chopped hard cooked eggs. Other selection of ingredients to choose from are green peas, chopped dill pickles, chopped onion, celery, carrots and other vegetables. When serving with a mayonnaise dressing, it is seasoned with mustard, salt and pepper. Toss these ingredients with the dressing and scoop onto individual plates layered with a bed of fresh greens. Top with choice of protein; this can range from pieces of fish, seafood, chopped ham, chicken or bologna.


Lettuce Wedge with Feta or Blue Cheese DressingLettuce Wedge with Feta or Blue Cheese Dressing

When I learned how to make lunch salad recipes I had to add the lettuce wedge to them. After trying one at a local restaurant, I loved it. The only problem was that it was served as a side salad and it was so filling that you could not eat all of your meal. For a lunch salad I add a slight bit one but it serves as the entrée for lunch.

I start with half of a small head of iceberg lettuce or one third of a large head. Wash the lettuce in fresh water and drain. If you do this ahead and place it in a plastic bag, put it back in the refrigerator, it will be crispy. To serve top with about 3 to 4 ounces crisply browned chopped bacon. Top the bacon with 1 medium chopped fresh tomato. I also like to add some fresh spinach (or other greens) around the bottom of the lettuce. My favorite dressing is feta or blue cheese dressing. Serve this salad with fresh bread and a fruit or other light dessert.

Feta or Blue Cheese Dressing

  • 1 Cup Feta or Blue cheese
  • 1 Cup sour cream
  • 4 Tablespoons finely chopped onion
  • ½ Teaspoon garlic powder
  • Milk for consistency
  • Salt/pepper to taste

Combine cheese, sour cream, onion and garlic powder in a bowl.

Add enough milk for desired consistency; season with salt and pepper to taste.

Spoon over lettuce wedge.


When you learn how to make lunch salad recipes you will find many of them very similar. This is another Russian salad and very popular in that country for celebrations. It is much like our layered salad here in the United States. Perhaps that is where ours came from. It is traditionally layered in a large salad bowl not in individual servings. However, because it has so many wonderful ingredients, it makes a delicious and “fitting” presentation for a lunch salad. Start with a layer of shredded Romaine lettuce mix. (I add minced onion, shredded carrots and finely chopped cucumbers to the mix.) Next make a layer of canned tuna, salmon, shrimp or other fish. Then layer chopped boiled eggs and top with a layer of grated hard cheese. Most top with seasoned mayonnaise but you can serve your favorite dressings.


Learn how to make lunch salad recipes for seafood lovers. Combine the following ingredients and toss with salad dressing to coat. Divide among 4 large dinner plates and serve with hot crusty bread.

  • 1 Head Bibb lettuce
  • 3 Cups torn Romaine
  • 1 Can (7 ounces) tuna fish drained and broken in chunks
  • 1 Package (10 ounces) frozen French string beans (Cook, drain and chill)
  • 1 Cup cherry tomatoes (Cut in halves)
  • 1 Small green pepper (cut in rings)
  • 1 Small red onion (slice and separate rings)
  • 3 Hard cooked eggs (chill and cut in wedges)
  • 1 Medium potato (Cook, chill and slice)
  • ½ Cup olives
  • 1 Can (2 ½ ounces) rolled anchovy fillets
  • Oil and vinegar dressing below

Combine bite size pieces of salad greens in a large salad bowl.

Add remaining ingredients except dressing.

Add desired dressing; toss to coat and divide among 4-6 plates.

Serve with fresh crispy bread.

Vinegar and Oil Dressing

  • 1 Cup salad oil
  • 1/3 Cup vinegar
  • 1/3 Cup lemon juice
  • 2-3 Teaspoons sugar
  • 1 ½ Teaspoons salt
  • 1 ½ Teaspoons paprika
  • 1 ½ Teaspoons dry mustard
  • ½ Teaspoon dried oregano
  • Dash cayenne pepper

COMBINE ALL INGREDIENTS: cover and shake to blend.


How to Make Rhoda SaladHow to Make Rhoda Salad

As I learned how to make lunch salad recipes I found that many people have old time favorites. I combined four of these together in my Rhoda salad. These favorites are toss salad, chicken salad, slaw and potato salad. I found that my friends love it and they all like a different dressing with it.

Start with a fresh bed of salad greens. Top with a scoop of potato salad, scoop of slaw and a scoop of chicken salad. I use about 1/3 Cup for measuring salads. Sometimes I even substitute the salads; tuna for chicken, macaroni for potato, etc. Garnish with cucumber slices, carrots or tomato wedges. Serve this salad with fresh bread and any type of dressing. 


When I first learned how to make lunch salads recipes,  this one was my first and has remained to be one of my favorites. I love taco salads! I prefer a large floured fried tortilla to serve as the bowl. Some people like a corn tortilla bowl. Instead of fried, you can place the tortilla over an oven proof bowl and bake it shortly in the oven until dried. When cooled it will hold a “bowl shape”. Some people simply use a large bowl or plate to serve taco salads. If you want extra bread to serve with the salad, corn bread or corn sticks are good.


  • Toss salad mix (2-3 cups) (Mixed greens, chopped onion, sliced cucumbers, bell pepper, tomatoes)
  • 1 Tablespoon cooking oil
  • 4 Ounces chicken or ground beef
  • ½ Cup taco sauce
  • ¼ Cup grated Cheddar cheese
  • 2 Tablespoons sour cream
  • French dressing OPTIONAL

Heat oil in skillet; brown chicken or ground beef until thoroughly cooked stirring constantly.

Stir in taco sauce stirring to blend until hot (Few minutes)

Fill salad bowls or line dinner plate with salad mixture.

Pour beef or chicken mixture over lettuce mix while hot; top with grated cheese.

Top with sour cream and serve; serve with dressing.


Combine in bowl

  • ¼ Thinly sliced green bell pepper
  • 4 Thin slices onion (In rings)
  • 1 Teaspoon red wine vinegar
  • 1 Teaspoon lemon juice
  • Salt/ pepper to taste
  • 1 Clove thinly sliced garlic
  • 2 Ounces chopped Cheddar cheese
  • ¼ Cup pitted green olives
  • 1 Medium tomato in wedges

TOSS TOGETHER and serve on lettuce lined plate; top with cooked tuna filet.


How to Make Caesar SaladHow to Make Caesar Salad

Learn how to make lunch salad recipe with an old favorite combination.

Combine in large bowl and blend

  • 3 Tablespoons olive oil
  • 1 Teaspoon Worcestershire sauce
  • ¼ Teaspoon dry mustard
  • 1 Tablespoon red wine vinegar
  • 1 Clove minced garlic
  • ¼ Cup grated fresh Parmesan cheese
  • 1-2 Minced anchovy filets

Add and toss to coat.

About 2- 3 cups chopped Romaine lettuce

SERVE on dinner plate; top with sliced hard boiled egg and cooked chicken or salmon filet.