When it comes to hosting a potluck or gathering a crowd, you want dishes that are not only delicious but also easy to scale up and please a variety of tastes. Salads are often a crowd-pleaser, and with so many flavors and textures to explore, there’s something for everyone. In this article, we’ll share 20 mouth-watering salad recipes that are perfect for feeding a crowd at your next gathering.
From classic Caesar to bold Mediterranean quinoa and sweet summer fruit salads, we’ve got you covered. Whether you’re looking for something light and refreshing or hearty and satisfying, these salads are sure to hit the spot. So grab a fork and get ready to dig in!
[Recipe list: Classic Caesar Salad with Homemade Croutons, Mediterranean Quinoa Salad with Feta and Olives, Asian Sesame Noodle Salad with Peanut Dressing, Southwestern Black Bean and Corn Salad, Greek Orzo Salad with Cucumbers and Tomatoes, Broccoli Salad with Bacon and Cheddar, Caprese Pasta Salad with Balsamic Glaze, Waldorf Salad with Apples and Walnuts, Taco Salad with Spicy Ranch Dressing, Kale and Brussels Sprouts Salad with Lemon Vinaigrette, Summer Fruit Salad with Honey-Lime Dressing, Potato Salad with Dill and Mustard, Cobb Salad with Avocado and Blue Cheese, Spinach and Strawberry Salad with Poppy Seed Dressing, Asian Cucumber Salad with Chili Garlic Sauce, Coleslaw with Creamy Buttermilk Dressing, Roasted Beet and Goat Cheese Salad, Pasta Primavera Salad with Lemon Herb Dressing, Antipasto Salad with Italian Dressing, Mexican Street Corn Salad with Cotija Cheese]
Classic Caesar Salad with Homemade Croutons
Elevate your salad game with this timeless combination of crispy croutons, tangy dressing, and fresh romaine lettuce. This recipe is a masterclass in simplicity.
Ingredients:
– 1 large head romaine lettuce, washed and torn into bite-sized pieces
– 1/2 cup homemade Caesar dressing (see below for recipe)
– 1/4 cup grated Parmesan cheese
– 1/2 cup homemade croutons (see below for recipe)
Homemade Caesar Dressing:
– 2 cloves garlic, minced
– 2 tablespoons freshly squeezed lemon juice
– 1 egg yolk
– 1 tablespoon Dijon mustard
– 1 teaspoon Worcestershire sauce
– Salt and pepper to taste
Combine all ingredients in a bowl and whisk until smooth.
Homemade Croutons:
– 1/2 loaf Italian bread, cut into 1-inch cubes
– 2 tablespoons olive oil
– Salt to taste
Toss bread cubes with olive oil and salt. Bake at 350°F for 10-12 minutes or until crispy.
Assemble the salad by tossing the romaine lettuce with the homemade Caesar dressing and topping with Parmesan cheese and croutons. Serve immediately!
Cooking Time: 15-20 minutes
Mediterranean Quinoa Salad with Feta and Olives
This vibrant salad combines the nutty flavor of quinoa with the brininess of feta, the savory taste of olives, and a hint of Mediterranean magic. Perfect as a side dish or light lunch.
Ingredients:
– 1 cup cooked quinoa
– 1/2 cup chopped Kalamata olives
– 1/4 cup crumbled feta cheese
– 1/4 cup chopped fresh parsley
– 2 tablespoons extra-virgin olive oil
– 1 tablespoon lemon juice
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine cooked quinoa, olives, feta cheese, and parsley.
2. Drizzle with olive oil and lemon juice; toss gently to combine.
3. Season with salt and pepper to taste.
4. Serve immediately or refrigerate for up to 24 hours.
Cooking Time: None! This salad is ready in a flash!
Asian Sesame Noodle Salad with Peanut Dressing
This refreshing salad combines the nutty flavor of sesame noodles with the creamy richness of peanut dressing, all topped with crunchy vegetables and savory tofu. Perfect for a light and satisfying meal or as a side dish.
Ingredients:
– 8 oz rice noodles
– 1/4 cup sesame oil
– 2 tbsp soy sauce
– 2 tbsp honey
– 1/4 cup creamy peanut butter
– 2 cups mixed greens (such as arugula, spinach, and lettuce)
– 1/2 cup diced bell peppers
– 1/2 cup diced cucumber
– 1/4 cup cubed firm tofu
– Salt and pepper to taste
– Sesame seeds for garnish (optional)
Instructions:
1. Cook noodles according to package instructions; set aside.
2. In a large bowl, whisk together sesame oil, soy sauce, honey, and peanut butter until smooth.
3. Add mixed greens, bell peppers, cucumber, and tofu to the dressing; toss to combine.
4. Add cooked noodles to the salad and toss gently to coat.
5. Season with salt and pepper to taste.
6. Garnish with sesame seeds, if desired.
Cooking Time: 15 minutes
Southwestern Black Bean and Corn Salad
Add a flavorful twist to your summer gatherings with this vibrant and refreshing Southwestern-inspired salad. This easy-to-make recipe combines the bold flavors of black beans, corn, and spices for a deliciously healthy snack or side dish.
Ingredients:
– 1 (15 ounce) can black beans, drained and rinsed
– 1 cup frozen corn kernels, thawed
– 1/2 red bell pepper, diced
– 1/4 cup chopped fresh cilantro
– 2 tablespoons lime juice
– 1 teaspoon ground cumin
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine black beans, corn kernels, and red bell pepper.
2. In a small bowl, whisk together lime juice and cumin.
3. Pour the lime-cumin mixture over the bean mixture and toss to coat.
4. Stir in chopped cilantro and season with salt and pepper to taste.
5. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
Cooking Time: 10 minutes
Greek Orzo Salad with Cucumbers and Tomatoes
This refreshing salad combines the flavors of Greece with the simplicity of a summer meal. Perfect for a light lunch or dinner, this orzo salad is packed with cucumbers, tomatoes, feta cheese, and a hint of Mediterranean herbs.
Ingredients:
– 1 cup cooked orzo
– 2 medium cucumbers, diced
– 2 large tomatoes, diced
– 1/2 cup crumbled feta cheese
– 1/4 cup extra-virgin olive oil
– 2 tablespoons red wine vinegar
– 1 tablespoon chopped fresh parsley
– Salt and pepper to taste
Instructions:
1. Cook orzo according to package instructions until al dente. Drain and set aside.
2. In a large bowl, combine cooked orzo, diced cucumbers, tomatoes, and crumbled feta cheese.
3. In a small bowl, whisk together olive oil, red wine vinegar, and chopped parsley.
4. Pour the dressing over the orzo mixture and toss to combine.
5. Season with salt and pepper to taste.
6. Serve chilled or at room temperature.
Cooking Time: 10-15 minutes
Broccoli Salad with Bacon and Cheddar
This recipe combines the crunch of fresh broccoli, the smokiness of crispy bacon, and the richness of sharp cheddar cheese to create a mouthwatering salad that’s perfect for any occasion.
Ingredients:
– 4 cups broccoli florets
– 6 slices of bacon, cooked and crumbled
– 1 cup shredded cheddar cheese
– 2 tablespoons apple cider vinegar
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine the broccoli florets, crumbled bacon, and shredded cheddar cheese.
2. In a small bowl, whisk together the apple cider vinegar and olive oil.
3. Pour the dressing over the broccoli mixture and toss to coat.
4. Season with salt and pepper to taste.
5. Serve immediately and enjoy!
Cooking Time: 10 minutes
Caprese Pasta Salad with Balsamic Glaze
Elevate your pasta salad game with this vibrant and flavorful Caprese-inspired dish, featuring fresh mozzarella, juicy tomatoes, and a tangy balsamic glaze.
Ingredients:
– 8 oz. pasta of your choice (e.g., bow tie or penne)
– 2 large tomatoes, diced
– 8 oz. fresh mozzarella cheese, sliced
– 1/4 cup extra-virgin olive oil
– 2 tbsp. balsamic vinegar
– 1 tsp. salt
– Fresh basil leaves, chopped (optional)
Instructions:
1. Cook pasta according to package instructions until al dente. Drain and set aside.
2. In a large bowl, combine cooked pasta, diced tomatoes, and sliced mozzarella cheese.
3. In a small bowl, whisk together olive oil and balsamic vinegar. Season with salt to taste.
4. Pour the balsamic glaze over the pasta mixture and toss to combine.
5. Garnish with chopped fresh basil leaves, if desired.
6. Serve immediately, or refrigerate for up to 2 hours before serving.
Cooking Time: 15-20 minutes
Waldorf Salad with Apples and Walnuts
A classic salad that combines the sweetness of apples and grapes with the crunch of walnuts, all bound together with a tangy dressing.
Ingredients:
– 2 cups mixed greens (arugula, spinach, lettuce)
– 1 large apple, diced
– 1/2 cup red grapes, halved
– 1/4 cup chopped walnuts
– 2 tablespoons mayonnaise
– 1 tablespoon Dijon mustard
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine the mixed greens, apple, and grapes.
2. In a small bowl, whisk together the mayonnaise and Dijon mustard until smooth.
3. Pour the dressing over the salad and toss to coat.
4. Sprinkle the chopped walnuts over the top of the salad and serve immediately.
Cooking Time: 10 minutes
Taco Salad with Spicy Ranch Dressing
This recipe combines the flavors of a traditional taco salad with the spicy kick of homemade ranch dressing, making it a unique and delicious twist on a classic.
Ingredients:
– 1 head of lettuce, chopped
– 1 can black beans, drained and rinsed
– 1 cup diced cooked chicken or ground beef
– 1/2 cup diced red bell pepper
– 1/2 cup diced yellow onion
– 1 jalapeño pepper, seeded and finely chopped
– 1 tablespoon olive oil
– 2 tablespoons Spicy Ranch Dressing (see below)
– Salt and pepper to taste
– Optional toppings: shredded cheese, diced tomatoes, sour cream, cilantro
Spicy Ranch Dressing:
– 1 cup mayonnaise
– 1/4 cup sour cream
– 1 tablespoon ranch seasoning
– 1 teaspoon hot sauce (such as sriracha)
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine chopped lettuce, black beans, chicken or ground beef, red bell pepper, yellow onion, and jalapeño.
2. Drizzle with olive oil and sprinkle with salt and pepper.
3. Pour Spicy Ranch Dressing over the top and toss to coat.
4. Serve immediately and customize with desired toppings.
Cooking Time: 10 minutes (not including prep time)
Kale and Brussels Sprouts Salad with Lemon Vinaigrette
This refreshing salad combines the earthy flavors of kale and Brussels sprouts with a bright and citrusy lemon vinaigrette. Perfect for a light lunch or as a side dish, this recipe is quick to prepare and packed with nutrients.
Ingredients:
– 2 cups curly kale, stems removed and discarded, leaves torn into bite-sized pieces
– 1 pound Brussels sprouts, trimmed and halved
– 2 tablespoons freshly squeezed lemon juice
– 1 tablespoon olive oil
– Salt and pepper, to taste
– 1/4 cup chopped pecans or walnuts (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss Brussels sprouts with 1 tablespoon olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes, or until tender.
3. In a large bowl, massage kale leaves with your hands for about 5 minutes to soften.
4. Add roasted Brussels sprouts to the bowl and toss to combine.
5. Whisk together lemon juice and remaining 1 tablespoon olive oil. Pour over the salad and toss to coat.
6. Top with chopped nuts, if desired. Serve immediately.
Cooking Time: 25-30 minutes
Summer Fruit Salad with Honey-Lime Dressing
This refreshing summer fruit salad combines sweet and tangy flavors, perfect for a hot day or as a light dessert. The honey-lime dressing adds a touch of warmth and brightness to the mix of juicy fruits.
Ingredients:
– 2 cups mixed summer fruits (strawberries, blueberries, grapes, kiwi, pineapple)
– 1/4 cup honey
– 2 tablespoons freshly squeezed lime juice
– 1 tablespoon chopped fresh mint leaves
Instructions:
1. In a large bowl, combine the mixed summer fruits.
2. In a small bowl, whisk together the honey and lime juice until well combined.
3. Pour the honey-lime dressing over the fruit and toss to coat.
4. Sprinkle the chopped fresh mint leaves over the top of the salad.
5. Serve immediately and enjoy!
Cooking Time: 5 minutes
Potato Salad with Dill and Mustard
This classic potato salad gets a bright and tangy twist with the addition of fresh dill and mustard. Perfect for picnics, barbecues, or as a side dish for any meal.
Ingredients:
– 4 large potatoes, peeled and diced
– 1/2 cup mayonnaise
– 2 tablespoons Dijon mustard
– 2 tablespoons chopped fresh dill
– 1 tablespoon white vinegar
– Salt and pepper to taste
Instructions:
1. Place the diced potatoes in a large pot and add enough cold water to cover them. Bring to a boil over high heat, then reduce the heat to medium-low and simmer for 10-12 minutes, or until the potatoes are tender when pierced with a fork.
2. Drain the potatoes and let them cool to room temperature.
3. In a large bowl, whisk together the mayonnaise, mustard, vinegar, salt, and pepper.
4. Add the cooled potatoes, chopped dill, and a pinch of salt and pepper. Toss until the potatoes are well coated with the dressing.
5. Chill in the refrigerator for at least 30 minutes to allow the flavors to meld.
Cooking Time: 10-12 minutes (for boiling the potatoes)
Cobb Salad with Avocado and Blue Cheese
A classic salad gets a creamy twist with the addition of ripe avocado and tangy blue cheese. This refreshing mix of flavors and textures is perfect for a light lunch or dinner.
Ingredients:
– 4 cups mixed greens (arugula, spinach, lettuce)
– 1 large ripe avocado, diced
– 8 oz cooked chicken breast, diced
– 1/2 cup crumbled blue cheese
– 1/2 cup cherry tomatoes, halved
– 1/4 cup chopped red onion
– 2 tbsp olive oil
– 1 tbsp white wine vinegar
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine mixed greens, diced avocado, cooked chicken, blue cheese, cherry tomatoes, and red onion.
2. Drizzle with olive oil and white wine vinegar; season with salt and pepper to taste.
3. Serve immediately and enjoy!
Cooking Time: 10 minutes
Spinach and Strawberry Salad with Poppy Seed Dressing
This refreshing salad combines the earthy flavor of spinach with the sweetness of strawberries, all tied together with a tangy poppy seed dressing. Perfect for a light lunch or dinner, this recipe is quick to prepare and packed with nutrients.
Ingredients:
– 4 cups fresh baby spinach leaves
– 1 pint sliced strawberries
– 1/2 cup crumbled feta cheese (optional)
– 1/4 cup chopped pecans or walnuts
– 2 tablespoons apple cider vinegar
– 1 tablespoon honey
– 1 teaspoon Dijon mustard
– 1/2 teaspoon poppy seeds
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine spinach leaves and sliced strawberries.
2. In a small bowl, whisk together apple cider vinegar, honey, Dijon mustard, salt, and pepper to make the dressing.
3. Stir in poppy seeds.
4. Pour dressing over spinach mixture; toss to combine.
5. Top with crumbled feta cheese (if using) and chopped nuts.
Cooking Time: 10 minutes
Asian Cucumber Salad with Chili Garlic Sauce
A refreshing and flavorful salad perfect for hot summer days or as a side dish for any meal. This recipe combines the crunch of cucumbers, the tanginess of cilantro, and the spiciness of chili garlic sauce.
Ingredients:
– 4-6 Asian-style cucumbers (such as Kirby or Japanese), sliced into thin rounds
– 1/2 cup chopped fresh cilantro
– 1/4 cup chili garlic sauce (see note)
– 2 tablespoons rice vinegar
– 1 tablespoon sugar
– Salt and pepper to taste
– 1/4 teaspoon grated ginger (optional)
Instructions:
1. In a large bowl, combine sliced cucumbers, chopped cilantro, and grated ginger (if using).
2. In a small bowl, whisk together chili garlic sauce, rice vinegar, sugar, salt, and pepper.
3. Pour the dressing over the cucumber mixture and toss to coat.
4. Chill in the refrigerator for at least 30 minutes to allow flavors to meld.
5. Serve chilled or at room temperature.
Cooking Time: 10-15 minutes (prep time only)
Coleslaw with Creamy Buttermilk Dressing
This classic coleslaw recipe gets a creamy twist with the addition of buttermilk, creating a refreshing and tangy side dish perfect for picnics, barbecues, or everyday meals.
Ingredients:
– 2 cups shredded cabbage
– 1 cup grated carrot
– 1/4 cup mayonnaise
– 1/4 cup buttermilk
– 1 tablespoon apple cider vinegar
– 1 teaspoon Dijon mustard
– Salt and pepper to taste
– Chopped fresh parsley or chives (optional)
Instructions:
1. In a large bowl, combine cabbage and carrot.
2. In a separate bowl, whisk together mayonnaise, buttermilk, apple cider vinegar, Dijon mustard, salt, and pepper until smooth.
3. Pour the dressing over the cabbage mixture and toss to coat.
4. Chill in the refrigerator for at least 30 minutes to allow flavors to meld.
5. Just before serving, garnish with chopped parsley or chives if desired.
Cooking Time: 30 minutes (includes chilling time)
Roasted Beet and Goat Cheese Salad
This refreshing salad combines the natural sweetness of roasted beets with the tanginess of goat cheese, perfect for a light yet satisfying lunch or dinner.
Ingredients:
– 2 large beets
– 1/4 cup olive oil
– Salt and pepper to taste
– 1/2 cup crumbled goat cheese
– 1/4 cup chopped fresh parsley
– 2 tablespoons balsamic glaze (or reduced balsamic vinegar)
– 4 cups mixed greens
Instructions:
1. Preheat oven to 425°F (220°C).
2. Wrap beets in foil and roast for 45-50 minutes, or until tender.
3. Let beets cool, then peel and slice into wedges.
4. In a small bowl, whisk together olive oil, salt, and pepper.
5. Toss mixed greens with the dressing.
6. Top greens with roasted beet wedges, crumbled goat cheese, and chopped parsley.
7. Drizzle with balsamic glaze (or reduced balsamic vinegar).
8. Serve immediately.
Cooking Time: 50 minutes
Pasta Primavera Salad with Lemon Herb Dressing
Celebrate the flavors of spring with this vibrant pasta salad, bursting with colorful vegetables and a tangy lemon herb dressing.
Ingredients:
– 8 oz. bow-tie pasta
– 1 cup mixed spring veggies (peas, carrots, bell peppers)
– 1/2 cup cherry tomatoes, halved
– 1/4 cup crumbled feta cheese
– 1/4 cup chopped fresh parsley
– 2 tbsp. lemon juice
– 1 tsp. olive oil
– Salt and pepper to taste
Instructions:
1. Cook pasta according to package instructions; drain and set aside.
2. In a large bowl, combine mixed veggies, cherry tomatoes, feta cheese, and parsley.
3. In a small bowl, whisk together lemon juice and olive oil.
4. Pour dressing over the veggie mixture; toss to coat.
5. Add cooked pasta to the salad and toss to combine.
6. Season with salt and pepper to taste.
Cooking Time: 15-20 minutes
Antipasto Salad with Italian Dressing
A classic combination of cured meats, cheeses, and fresh vegetables, this Antipasto Salad is a delightful and easy-to-make snack or light meal. Perfect for picnics, parties, or a quick lunch.
Ingredients:
– 1 cup salami, sliced
– 1 cup ham, sliced
– 1/2 cup provolone cheese, cubed
– 1/2 cup cherry tomatoes, halved
– 1/4 cup black olives, pitted
– 1/4 cup red onion, thinly sliced
– 1 tablespoon Italian dressing
Instructions:
1. In a large bowl, combine the salami, ham, cheese, cherry tomatoes, black olives, and red onion.
2. Drizzle the Italian dressing over the salad and toss to coat.
3. Serve immediately or refrigerate for up to 24 hours before serving.
Cooking Time: None required!
Mexican Street Corn Salad with Cotija Cheese
Get ready to taste the flavors of Mexico with this vibrant street corn salad, topped with crumbly Cotija cheese and a hint of lime. This recipe is perfect for a quick lunch or as a side dish for your next taco party.
Ingredients:
– 2 cups fresh corn kernels
– 1/2 cup diced red bell pepper
– 1/4 cup chopped cilantro
– 2 tablespoons olive oil
– 2 tablespoons lime juice
– Salt and pepper to taste
– 1/2 cup crumbled Cotija cheese
Instructions:
1. In a large bowl, combine corn kernels, red bell pepper, and cilantro.
2. Drizzle olive oil and lime juice over the mixture; toss to coat.
3. Season with salt and pepper to taste.
4. Top with crumbled Cotija cheese.
5. Serve immediately or refrigerate for up to 2 hours before serving.
Cooking Time: 10 minutes
Summary
Get ready to impress at your next potluck or gathering with these 20 delicious salad recipes that serve a crowd! From classic Caesar to international-inspired flavors, this collection has something for everyone. Recipes include Mediterranean Quinoa Salad with Feta and Olives, Asian Sesame Noodle Salad with Peanut Dressing, Southwestern Black Bean and Corn Salad, and many more. Whether you’re looking for vegetarian, vegan, or meat-lovers’ options, these salads are sure to please. So go ahead, get creative, and start building your ultimate salad collection today!
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