Popeye Spinach Salad
1-2 bags/bunches fresh spinach leaves
1 can bean sprouts (or 1 cup fresh sprouts)
8 slices of fried bacon
3 boiled eggs
1 small onion chopped finely
1 cup oil
3/4 cup sugar
1/3 cup ketchup
1/4 cup vinegar
1 teaspoon Worcheshire sauce
Rinse spinach leaves and sprouts. Tear spinach leaves into bit size pieces. Fry bacon and drain on paper towel, then cut into 1 inch pieces. Slice boiled eggs in half and set aside. Mix spinach, sprouts, bacon and chopped onion together in large bowl.
Bring dressing ingredients almost to a boil in a small saucepan, stirring well. Then pour hot over salad and toss. Arrange in salad bowl and place egg slices on top. Serve immediately.
Leaf Lettuce Salad with Sun Dried Tomatoes
1 head Romaine lettuce
12 sun dried tomatoes
sea salt and freshly cracked pepper
1/4 cup French dressing
1/4 cup slivered almonds
4 ounces feta cheese, crumbled
Separate lettuce leaves, rinse, and drain. Tear into pieces and add to salad bowl. Add sun dried tomatoes to bowl. Add salt and pepper and drizzle with French dressing. Gently toss salad. Sprinkle feta cheese, almonds, and sesame seeds on top. Serve as side salad or as a light
meal with French bread.
Wilted Lettuce Salad
12 bacon slices
head leaf lettuce
bunch green onions
1 tablespoon sugar
1/3 cup apple cider vinegar
Fry bacon and cut in bite size pieces. Reserve bacon grease after frying bacon (leave bacon grease in frying pan and set aside). Wash lettuce and tear in pieces. Add lettuce and chopped green onions and radishes to a large salad bowl.
Reheat bacon grease over low heat and add sugar. Stir and pour in vinegar. Vinegar will bubble up and get hot. Remove from fire quickly and continue to stir in vinegar. Pour hot salad dressing mixture over lettuce. Serve warm.
Blue Cheese Salad
1 head iceberg lettuce, rinsed and torn
1 cucumber, unpeeled and sliced
6 strips of bacon, fried
salt and pepper
Blue Cheese Dressing
1 cup mayonnaise
1 cup dry cottage cheese
1 cup buttermilk
4 ounces crumbled blue cheese
1 clove garlic, minced (or 1 teaspoon garlic powder)
For dressing, blend mayonnaise, cottage cheese, buttermilk, and garlic. Crumble blue cheese and fold into dressing. Makes 3 cups (you can store the remaining dressing in the fridge).
Rinse lettuce and tear into bite-sized pieces with your hands. Rinse tomatoes and cucumber and slice cucumber. Fry bacon and drain on paper towel. Toss lettuce, tomatoes, and cucumber. Add salt and pepper to taste.
Serve salad on individual salad plates. Drizzle with blue cheese dressing. Crumble bacon on top.
Unique Greek Salad
1 cup spinach, torn
1 tomato, sliced in quarters
Greek feta cheese, crumbled
1/2 cup olives
2 red onions, sliced
6 tablespoons extra virgin olive oil
3 tablespoons vegetable oil
1 tablespoon salt
1/2 tablespoon pepper
1 teaspoon oregano
2 tablespoons lemon juice
In a large salad bowl, mix salad ingredients (except feta) together. Shake dressing, pour over salad, and toss salad. Crumble feta cheese over salad and serve.
This recipe was submitted by Jennifer, age 13.
Marinated Chick Pea Salad
2 cans chick peas (garbanzo beans)
1 large clove garlic, minced
1/4 cup fresh mint leaves, chopped (or 2 tablespoons dried mint)
4 tablespoons apple cider vinegar
1/3 cup extra virgin olive oil
1/4 teaspoon smoked paprika
salt and pepper
Drain chick peas and add to large mixing bowl. Add remaining ingredients to bowl and mix well. Let marinate for several hours stirring regularly. Serve cold.
This recipe is a very simple salad that all kids will love. Submitted by Gemma, age 11.
Gemma's Green Salad
Peas, frozen or canned
1 carrot, peeled and chopped
1 cucumber, peeled and chopped
1 can green beans
pomegranate seeds (optional)
1 chicken breast or fish fillet
salt and pepper to taste
First, chop up romaine lettuce into strips about 1/4 inch wide and 1 1/2 inches long. Then add peas, carrot, cucumber, green beans, chicken or fish. Next add some pomegranate seeds if you have any.
For the dressing, mix equal parts lemon juice and olive oil in a cup, and spoon it on to the salad. Toss the salad and sprinkle on some finely grated Parmesan cheese.
Beetroot Sweet and Sour Salad
1 can beetroot, drained
1 tablespoon vegetable oil
salt and pepper
Cut beetroot into small bite-sized pieces. Peel, slice, and then chop oranges into small pieces. Rinse fresh mint and tear off leaves by hand and add to salad. Add vegetable oil (extra virgin olive oil is nice!) and salt and pepper to taste. Toss salad and serve.
Yummy Raisin and Carrot Salad
3 cups carrots, peeled and shredded
1/2 cup raisins
1/2 cup coconut, shredded
1/3 cup mayonnaise
1/4 cup pineapple or orange juice
Combine all ingredients in a serving bowl. Mix together well. Refrigerate overnight and serve the next day. Great for picnics.
Country Club Salad
1 small package lemon gelatin
1 1/4 cup boiling water
1 can fruit cocktail, reserve the juice
2 3 ounce packages cream cheese
1/2 pint whipped cream
1 cup miniature marshmallows
Add water and reserved fruit juice to the lemon gelatin. Refrigerate until it becomes the consistency of egg whites. Beat in softened cream cheese until you get pea sized lumps. Add fruit cocktail, marshmallows, and sliced bananas. Next fold in the whipped cream.
Place in a 9 X 13 inch Pyrex dish or a mold. Refrigerate 2 to 3 hours until firm.
Cantaloupe Summer Salad
Bed of iceberg lettuce
Sugar snap peas
Romano cheese, grated
Put lettuce on dish, add a little dressing, then arrange peas and fruit. Sprinkle with shredded cheese.
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