Salad recipes

A quick, easy and delicious way to prepare some delicious sandwiches for your family.

Try something exotic with this salad which has ham and shrimp! Bound to be a favorite at your dinner table!

Cobb salad sandwich wrap with grilled chicken, slab bacon, avocado, tomato, red onion, and chunky blue cheese dressing rolled in flatbread or a flour tortilla.

Similar to a more classic potato salad but instead of potatoes uses broccoli and cauliflower.

If you like spicy food, you will adore this scrumptious salad made with italian salad dressing and picante sauce.

Guacamole-stuffed tomato cups with avocado, green chiles, onion, and lemon juice, topped with crumbled bacon on a bed of lettuce. A fresh Mexican-inspired appetizer salad.

Hollowed tomatoes stuffed with chunky guacamole made from avocado, green chiles, onion, and lemon juice, topped with crumbled bacon. A fresh Mexican-inspired salad appetizer.

Classic Cobb salad with homemade French dressing: finely chopped greens arranged in tidy rows of chicken, bacon, avocado, egg, tomato, and Roquefort. The original composed salad, tossed tableside.

This is a quick and easy make-ahead bacon and tomato pasta salad recipe that's always a hit at potluck get-togethers.

Black-eyed peas simmered in ham hock broth, tossed with sweet crabmeat, crispy bacon, tri-color bell peppers, and fresh herbs, then ringed with juicy ruby grapefruit sections. Southern elegance on a platter.

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Open-faced bacon, Swiss cheese, and tomato sandwiches on toasted rye with dill mayo, melted under the microwave in 90 seconds. A quick, hot lunch ready in 10 minutes flat.

Tangy vinegar meets crisp spinach, juicy tomatoes, and smoky bacon in this quick 15-minute salad that's both refreshing and diabetic-friendly.

Bacon bean casserole layers tender soaked white beans with carrots, onions, tomatoes, and crisp bacon for an old-fashioned, frugal one-dish supper. Pair with a green salad.

Black-eyed pea and crab salad with bacon, roasted peppers, and fresh herbs in a bright vinaigrette. A Stephan Pyles-style Southwestern recipe served on gorditas or crisp tortillas.