These salad recipes are going to make you think of springtime picnics, but they're also perfect for hectic springtime schedules. That's because they're easy to make and convenient to take with you and eat during a busy day.
Take these salads to work in a small plastic container. Or put them on a bed of lettuce along with other salad fixings. Three of these salads also make for a great sandwich. Make a batch of salad over the weekend and you can make sandwiches or salads to enjoy every day of the week.
Caesar Pasta Salad
Using Caesar dressing gives this pasta salad a garlicky tang. Use light dressing for a healthier version of this tasty salad.
INGREDIENTS:
8 oz. small pasta shells or macaroni
1 can (15 1/4 oz.) Del Monte® Sweet Peas, drained
1/2 cup coarsely shredded carrot
1/2 cup julienne-cut zucchini
1/2 cup chopped green pepper
1/4 cup sliced green onion
3/4 cup Caesar salad dressing
lettuce (optional)
shredded Parmesan cheese (optional)
DIRECTIONS:
Cook pasta according to package directions until al dente; drain.
Toss with peas, carrot, zucchini, green pepper and green onion. Add dressing; toss to coat evenly.
Chill 2 hours or overnight. Serve in lettuce-lined bowl with Parmesan cheese, if desired.
Pesto Pasta Salad with Chicken
Here’s another great pasta salad; this one’s from Allison Fishman, the Cooking Maven on the Home Made Simple TV show.
For basil pesto:
2 tablespoons pine nuts
1 small garlic clove, peeled
2 packed cups basil leaves
1/2 cup grated parmesan cheese
1/2 cup olive oil, divided
For pasta salad:
1 pound spiral pasta
2 pounds chicken tenders
1 cup tomatoes, halved
3 tablespoons pine nuts
Zest and juice of 1 lemon
Process pine nuts and garlic in a food processor until the texture of coarse sand; about 30 seconds.
Add basil and parmesan cheese, process until a paste forms. Add 1/3 cup olive oil. Process to incorporate; about 10 seconds.
Cook pasta according to package directions. Reserve 1/2 cup of pasta cooking liquid. Drain pasta and rinse with cold water until the pasta is room temperature.
Heat an electric griddle, or large nonstick skillet. Coat with non-stick spray and cook chicken over medium heat until golden on both sides, about 8 minutes total.
Place pasta in a large bowl. Add tomatoes, 1/4 cup pesto, pine nuts, lemon juice and zest. Toss to coat. Add pasta cooking liquid, a few tablespoons at a time, to coat pasta and thin the pesto sauce. Add chicken, toss and serve.
Tomato Mozzarella Salad
This refreshing salad is wonderful in a sandwich with Italian bread, but also makes an elegant appetizer.
INGREDIENTS:
2 tomatoes, sliced
4 ounces fresh mozzarella cheese, sliced
1/2 cup balsamic vinegar
1/3 cup extra virgin olive oil
6 leaves of fresh basil, chopped
DIRECTIONS:
On a plate, in a bowl, or on a slice of bread, arrange alternating slices of tomato and mozzarella. Sprinkle basil on top.
Drizzle olive oil and balsamic vinegar over salad.
Chicken Salad
You'll love this chicken salad's versatility. It tastes great by itself, on a green salad or in a sandwich.
INGREDIENTS:
6 boneless chicken breast halves
1 cup chopped celery
1/2 cup dill pickle relish
1 teaspoon salt
1 teaspoon pepper
Pinch of onion powder
1 cup mayonnaise
DIRECTIONS:
Boil chicken breasts in salted water until they are cooked through, about 15 minutes. Dice or shred the chicken.
Combine the chicken, celery, pickle relish, salt, pepper, onion powder and mayonnaise. More or less mayonnaise can be added, depending on your preference.
Egg Salad
This is the best way to use any eggs leftover from spring celebrations. It's easy to make and personalize to your own taste, with ingredients like dill weed or paprika.
INGREDIENTS:
8 hardboiled eggs
1 tablespoon mayonnaise
2 teaspoons mustard
salt and pepper to taste
dried dill weed or paprika, optional
DIRECTIONS:
Peel hardboiled eggs and chop finely.
In a large bowl, combine the egg, mayonnaise, mustard, salt and pepper.
Mash well with a fork or wooden spoon. Add dried dill weed, paprika or other spices, if desired.
Potato Salad
A great salad to make in advance, to have great “on-the-go” salads for a week.
INGREDIENTS:
10 lbs. red potatoes
5 cups chopped bacon
1 ¼ cup chopped onion
2 ½ cup chopped celery
1 ¼ cup zesty salad Italian dressing
3 ½ cup mayonnaise
10 hard boiled eggs, chopped
4 teaspoon salt
½ teaspoon pepper
DIRECTIONS:
In a large pot, cover potatoes with salted water. Bring to a boil; reduce heat. Simmer until potatoes are tender when pierced with a fork, 20-30 minutes. Strain potatoes. Once the potatoes have cooled, cut into 3/4 inch chunks.
In a large bowl, whisk together the Italian dressing, mayonnaise, salt and pepper. Add the potatoes, onion, celery, bacon and eggs; use a rubber spatula to gently fold to combine. Cover; refrigerate for at least 1 hour and up to one day.
Danna’s Greek Salad—By Nathan Lyon
INGREDIENTS
1 large shallot, diced
1 1/2 tablespoons red wine vinegar
1/2 lemon, juiced
1 large clove garlic, minced
3 large ripe tomatoes, cored and diced
1 large red bell pepper, seeded and diced
2 medium cucumbers, peeled, seeded and diced
1 ripe avocado, pit discarded, diced
1/2 cup pitted black olives, drained and chopped
1/2 cup feta cheese, crumbled
2 tablespoons fresh mint, chopped
2 tablespoons fresh flat-leaf parsley, chopped
2 tablespoons oregano, chopped
1/4 cup extra virgin olive oil
1 small red onion, diced (optional)
Kosher salt, to taste
Freshly ground pepper, to taste
INSTRUCTIONS
In a large bowl, combine the diced shallot, vinegar, lemon juice, and minced garlic.
This chicken salad is excellent served in an avocado half or on a croissant. You can also try wrapping it in a lettuce leaf for a low-carb snack.
Serves 4
INGREDIENTS
2 cups leftover rotisserie chicken, both white and dark meats, cut into chunks
1/2 cup walnuts, toasted
1/2 cup grapes, sliced in half
1 stalk celery, diced
1/2 small onion, minced
1/4 cup mayonnaise
1 tablespoon Dijon mustard
2 tablespoons fresh tarragon leaves, diced
Salt and pepper, to taste
INSTRUCTIONS
In a large bowl, combine chicken, walnuts, grapes, celery, onion, mayonnaise, mustard and tarragon leaves. Mix well.
Season with salt and pepper. Cover and refrigerate until ready to eat. For best results, allow to chill in the refrigerator overnight.
Tip:
Toast walnuts in the oven at 350°F or in a nonstick pan on the stovetop over medium-low heat. In the oven or the stovetop, let them cook for about 10 minutes and watch them closely, so they don’t burn.
Three Bean Salad – By Deborah Fewell
Served cold or room temperature, this simple but sophisticated salad packs triple the flavor, perfect as an on-the-go lunch or healthy side dish.
INGREDIENTS
1 can (15 ounces) white beans (canelli), well drained and rinsed
1 can (15 ounces) kidney beans, well drained and rinsed
1 can (15 ounces) garbanzo beans (chickpeas), well drained and rinsed
2 celery stalks, finely chopped
1/2 bell pepper, chopped
1/4 cup red onion, finely chopped
2 tablespoons fresh cilantro, chopped
Dressing
1/3 cup red wine vinegar
1/4 cup olive oil
1/2 lemon, juiced
2 cloves garlic, minced
Salt and pepper, to taste
INSTRUCTIONS
In a large bowl, mix the beans, celery, onion, bell pepper and cilantro.
In a separate small bowl, whisk together the vinegar, olive oil, lemon juice, garlic, salt, and pepper. Add the dressing to the beans and toss gently to coat.
Allow the beans to soak up the flavor of the dressing by chilling them in the refrigerator for several hours. Place your Three Bean Salad in a tightly sealed plastic container.
Tip: Need a shortcut? Use 2/3 cup of your favorite red wine vinaigrette dressing instead.
INGREDIENTS 
