How to Make Recipes for Salads

When you learn how to make recipes for salads, they do not need to be plain, tasteless dishes. Many types of salads have become increasingly popular in recent years with the notion of adding almost any of your favorite ingredients in the salad of your choice.

Great consideration is being given as to what makes a good salad. Fresh crisp greens such as lettuce, romaine, escarole, chicory and watercress make for a good base in making a vegetable salad. From here add a variety of colors to make not only a delicious but very presentable salad.

Recipes for salads are not only vegetables but can consist of various fruits. Fruit salads are American in origin and have increased in popularity as the years passed. With the availability of fruits from around the world today in our supermarkets, the sky is the limit. As with vegetable salads, the uses of a variety of colors in them add to taste and appearance.

In recent years we have seen everything added to salads. Today we are combining meats and fruits to vegetables to make complete meals. Today delicious salads are being served at luncheons as a main entree or served as the central theme to luncheons and dinners. These are usually served topped with a few ounces of fish, chicken, eggs or cheese.

Recently I have seen an awakening to molded salads. The beauty and lusciousness of these salads are inspiring great cooks around the world. These salads are a great attraction to any buffet table or depending on the recipe, served as appetizer or along side of dinner. Let your imagination go wild in presentation with such a large variety of molds to choose from.


How to Make Recipes for SaladsHow to Make Recipes for Salads like this Italian Toss Salad Recipe
  • 1 Bunch Romaine lettuce (Cut in small pieces)
  • 1 Cup baby spinach leaves
  • 1 Cucumber (Peel and dice)
  • ½ Cup green or red bell peppers (Cut in small thin slices)
  • 4 Chopped green onions
  • ½ Stalk chopped celery
  • 1 Cup artichokes (Cut in half)
  • 1 Cup black olives
  • 1 Cup grape tomatoes
  • Italian salad dressing

Wash and drain lettuce and spinach; add remaining vegetables.

Toss together with salad dressing and serve.

Optional: Season with salt, pepper and garlic powder to taste.


How to Make a Mandarin Orange SaladHow to Make a Mandarin Orange Salad
  • 3 Tablespoons light brown sugar
  • ½ Cup sliced almonds
  • ½ Head lettuce, small pieces
  • 1 Bunch Romaine lettuce, small pieces
  • 1 Cup chopped celery
  • 2 Green onions sliced, onion & top
  • 1 (11 ounces) Can Mandarin oranges

Wash and chop lettuce; drain on paper towels.

Combine lettuce, celery, green onions and oranges in a large bowl.

Sprinkle salt, almonds and brown sugar over top.

Add reserved orange liquid; toss to blend.

Refrigerate until ready to serve.


Some of the layered salads rank high among my favorites recipes for salads. These are especially good for buffets, church dinners or other carry ins. Most of these recipes tell you to make them ahead of time and refrigerate so the flavors blend. This makes a delicious tasting salad! The layers of different colors also make a great presentation.

  • 1 Head lettuce, cut into small pieces
  • 1 (10 ounces) Package frozen peas, thawed
  • 6 Green onions, sliced, tops & bottoms
  • 4 Hard boiled eggs, sliced
  • 6 Slices bacon, cooked & crumbled
  • 2 Cups grated cheddar cheese


  • 1 Cup mayonnaise
  • 1 Cup sour cream
  • ¼ Cup sugar
  • 4 Ounces Parmesan cheese

In a 9x13 inch dish, layer the lettuce, then the peas, then the onion, then the eggs, then the bacon, and finally the Cheddar cheese. Spread dressing over the top, and then sprinkle the Parmesan cheese on top. Refrigerate for 24 hours.


How to Make a Taco Salad RecipeHow to Make a Taco Salad

Who does not like good taco salads with all the flavorful ingredients! They can be individually served or fixed in a large bowl like the following recipe.

  • 1 Head lettuce, small pieces
  • 1 Pound ground beef
  • 1 Small bottle French dressing
  • 3 Medium tomatoes, chopped
  • 1 Large onion, chopped
  • 1 Bag Doritos
  • 1 Jar mild taco sauce
  • 6 Ounces grated cheddar cheese

Brown ground beef and add the taco sauce. Mix together the lettuce, onion, tomatoes. Add the ground beef mixture to the vegetables. Crumble the bag of Doritos and add to the mixture. Add the grated cheese and the dressing. Toss all together and serve immediately.


How to Make Pistachio SaladHow to Make Pistachio Salad

We all look for pistachio recipes because they add such good flavor when cooking. The following is a DELICIOUS dessert recipe!

  • 1 (20 ounces) Can crushed pineapple, with juice
  • 1 Package instant pistachio pudding
  • 2 Cups miniature marshmallows
  • 1 Cup chopped pistachios
  • 1 (9ounces) Container Cool Whip

Add pineapple and pudding mix. Add marshmallows and nuts. Fold in Cool Whip and refrigerate until serving.


Green Pea SaladGreen Pea Salad

Throw in baby green peas with any of your vegetables to make recipes for salads adding extra flavor and texture.

  • 1 Package frozen peas, thawed
  • ½ Cup chopped celery
  • 1 Chopped small onion
  • ½ Cup diced pimento
  • 3-5 Tablespoons mayonnaise
  • 1 Cup grated cheddar cheese

Mix all together and chill until serving.


  • 1 Package frozen peas, thawed
  • 1 Can whole kernel corn, drained
  • 1 Can French style green beans, drained
  • 1 Small jar pimentos, diced
  • 1 Small onion, chopped
  • ½ Cup celery, chopped
  • ¾ Cup sugar
  • ¾ Cup vinegar
  • ½ Cup oil
  • 1 Teaspoon salt

Bring to boil the sugar, vinegar, oil and salt. Set aside to cool. Mix remaining ingredients together. Pour cooled sugar and vinegar mixture over other ingredients and refrigerate. Best if it is refrigerated for a couple hours before serving.


Waldorf Salad RecipeWaldorf Salad

This Waldorf salad is a great way of using apples in the fall. This is one of the fruit recipes for salads which makes for a delicious light dessert.

  • 2 small eating apples peel, cleaned and diced
  • 1 Stalk celery, diced
  • 2 Tablespoons pecans, chopped
  • 1 Tablespoon orange juice
  • ¼ Cup mayonnaise
  • ½ Cup Miniature marshmallows
  • 1/2 Teaspoon cinnamon

Combine all ingredients and toss together. Refrigerate until serving.