Good Living Guide

Salads

Hawaiian Macaroni Salad

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Invite a taste of the tropics to your next summertime gathering with this Hawaiian Macaroni Salad. It’s a fantastic way to update an old favorite.

Hawaiian Macaroni Salad

It’s Always a Picnic With Hawaiian Macaroni Salad

Long, hot summer days are perfect for recipes that don’t require any heat except a grill.

This colorful salad is the perfect recipe to have on hand for every summer meal. It goes perfectly with all those burgers, chicken, hot dogs and veggie burgers you’re throwing on the hot coals. It’s also fun to take to all your summer potlucks, barbecues and last-minute gatherings.

Taste the Tropics

This salad combines the sweetness of pineapple with the freshness of Greek yogurt and a touch of sharpness. Cheddar cheese gives it a welcome bite. It takes just minutes to prepare, and you don’t have to spend any time over a stove.

If you like macaroni salad but you’re bored with all the versions of it you’ve already tried, this version will revive your taste buds.

Tips for Making Hawaiian Macaroni Salad

  • You can leave out the ham to create a vegetarian version of this tasty salad.
  • The recipe calls for elbow macaroni, but you can use other shapes. Rotini, farfalle, shells and penne are all pasta shapes that work well with a macaroni salad.
  • Do you know how to cook perfect pasta? You should always add salt to the pot and never add butter. Get these and other tips here.
  • Store the salad in an airtight container in your refrigerator. Check it right before you serve it. If it looks dry, add more dressing.

What to Serve with Hawaiian Macaroni Salad

Keep partying with tropical tastes all summer long. Bring the beach to your backyard with Shrimp and Avocado Salad with Mango Dressing and a Caribbean Fish Stew.

If you want the perfect party punch, make this wonderful White Peach Sangria.

Hawaiian Macaroni Salad
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Hawaiian Macaroni Salad

This colorful Hawaiian Macaroni Salad goes perfectly with all those burgers, chicken, hot dogs and veggie burgers you're throwing on the hot coals.

Author Good Living Guide

Ingredients

Salad Ingredients

Dressing Ingredients

Instructions

  1. Stir the macaroni and apple cider vinegar together in a large bowl. Allow to cool.
  2. Add in the remaining salad ingredients.
  3. Whisk together all of the dressing ingredients in a medium bowl.
  4. Pour over pasta, then stir to coat.
  5. Cover and refrigerate for a minimum of 1 hour.

Hawaiian Macaroni Salad

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Southwestern Couscous Salad

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If you’re tired of your regular salads and side dishes, you’re gonna love this Southwestern Couscous Salad. Bursting with healthy goodness and bright flavor, this is the perfect side dish that’s hearty enough to be a main meal.

Southwestern Couscous Salad

Why You’re Going to Love this Southwestern Couscous Salad

If you’ve never eaten couscous, you’re missing out! A staple of North African cuisine, couscous has a light, fluffy texture and a nutty taste.

In traditional cooking, couscous is served with a meat, fish or vegetable stew on top. Some countries make it a side dish. This Southwestern Couscous Salad makes it the star attraction.

Southwestern Couscous Salad Is a Fast, Easy Recipe

You won’t believe how quick and easy this is to make. There’s no heat, no cooking, no grease and almost no prep time.

For the best results, follow these tips.

  • Use instant couscous. Making couscous from scratch is possible, but it’s time-consuming. Look for “instant” or “pre-steamed” on the label.
  • Substitute the beans. If you don’t like black beans, you can use pintos, red beans or garbanzos.
  • Make a vegan version. Your vegetarian and vegan friends will enjoy this filling, delicious salad. To make it vegan, just leave the cheese and bacon off, or use vegan versions.

How to Serve Southwestern Couscous Salad

Take this tasty salad along to a potluck, or enjoy it at home with friends. Serve this Southwestern Couscous Salad with light beer or a homemade lemon shandy. It’s a meal that tastes like sunshine.

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Southwestern Couscous Salad
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Southwestern Couscous Salad

This Southwestern Couscous Salad is bursting with healthy goodness and bright flavor. It's a perfect side dish, but also hearty enough to be a main meal.

Course Salad
Author Good Living Guide

Ingredients

Instructions

  1. In a medium saucepan, add the chicken broth and butter. Bring to a boil.

  2. Stir in the couscous. Remove pan from heat and let sit for 5 minutes. (I prepared the vegetables during the 5 minutes of waiting)

  3. Remove lid and fluff with a fork, breaking up any chunks of couscous.

  4. In a colander or strainer, drain and rinse the black beans. Set aside.

  5. In a large bowl, add the sweet onion, red pepper, green pepper, parsley, cherry tomatoes and green onions.

  6. Drain the corn and then add to the bowl.

  7. Add the green chiles and black beans to the bowl. Stir to blend.

  8. In a separate small bowl, add the taco sauce, olive oil, brown sugar, chili powder, cumin, garlic salt and seasoned pepper. Whisk all ingredients to blend well.

  9. Pour the mixture from the small bowl over the vegetables. Make sure the vegetables are coated in the sauce.

  10. Add the couscous to the vegetables. Stir well to blend the salad together.

  11. Cover and chill in the refrigerator for an hour.

  12. Serve and enjoy!

Recipe Notes

OPTIONAL TOPPINGS - Crumbled bacon or shredded cheese.

Southwestern Couscous Salad

The Very Best Salad Recipes

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We’ve combed through thousands of salad recipes in order to bring you the very best of the bunch. Included are a wide variety of salads ranging from colorful fruit salads to healthy green salads to hearty chicken and pasta salads. Whatever your taste buds are longing for at the moment, there is sure to be a salad that will satisfy your craving!

The Very Best Salad Recipes

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Roasted Potato Salad from I Am Baker

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Southwestern Chopped Chicken Salad from Sally’s Baking Addiction

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Antipasto Tortellini Pasta Salad from Host the Toast

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Grilled Chicken Fajita Salad from Cafe Delites

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Cauliflower Potato Salad from Buns In My Oven

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Layered Mexican Salad from Tastes of Lizzy T

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Honeycrisp Apple Broccoli Salad from Good Living Guide

Honeycrisp Apple Broccoli Salad

 

Honeycrisp Apple Broccoli Salad

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This Honeycrisp Apple Broccoli Salad is loaded with crunch and full of healthy ingredients. The delicious, creamy dressing blends the sweet and tangy flavors together. It’s a perfect salad to make ahead of time and great for potlucks, picnics and parties!

Honeycrisp Apple Broccoli Salad

What Makes This Honeycrisp Apple Broccoli Salad Special?

One thing I absolutely LOVE about this salad is that it can last for multiple days without getting soggy. I would even argue that the flavor is enhanced as it marinates in the refrigerator for a few days.

Honeycrisp Apple Broccoli Salad

I also love the versatility of this salad. Depending on your preferences and/or diet restrictions, you can easily modify the recipe to make it healthier or a little more decadent. For example, you can add crumbled bacon, use maple syrup instead of sugar, or substitute Greek yogurt for mayonnaise.

Honeycrisp Apple Broccoli Salad

About This Apple Broccoli Salad

In my opinion, this salad is the best way to enjoy raw broccoli. The sweetness of the apples and sugar go a long way in balancing out the natural bitterness of the broccoli.

Honeycrisp Apple Broccoli Salad

This is my all-time favorite lettuce-free salad. I just love the burst of flavor with each crunchy bite. And best of all, this recipe is super easy to make and full of vitamins and nutrients.

Honeycrisp Apple Broccoli Salad

Honeycrisp Apple Broccoli Salad
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Honeycrisp Apple Broccoli Salad

Author Good Living Guide

Ingredients

Salad Ingredients

Dressing Ingredients

Instructions

Broccoli Preparation

  1. With a paring knife, cut the Broccoli crown (that's the fluffy looking bright green part on top) away from the stem. Set stem aside.
  2. Pull the crown florets apart, and then cut the small florets away from the small stems that are holding them, and you should end up with bite size florets.
  3. Take the large stem you set aside, and cut both ends off and discard.
  4. Slice the remaining stem into bite size pieces, and put all the Broccoli, stems and floret pieces, in a colander, and thoroughly wash under cold running water until clean. Let drain in colander.

Salad Instructions

  1. In a medium stock pot filled 3/4 full of hot water, bring the water to a boil, adding a little olive oil or butter and a pinch of salt to the water.

  2. Break the fettuccine into 2 inch pieces. Place in boiling water.

  3. Turn the heat to low and cook for 6 minutes, or until pasta is al dente (done, but still a little firm).

  4. When fully cooked, transfer fettuccine to a dish with a slotted spoon or pasta strainer.

  5. Place broccoli in the same water used to cook the fettuccine. Bring the water to a boil, turn down the heat to low, and cook for two minutes.  

  6. Drain broccoli in the colander, and set aside to cool.  

  7. While the fettuccine and broccoli are cooling, wash and peel the carrots. Either grate them with a grater or shred them in the food processor.

  8. Wash and slice the celery. Peel and chop the red and green onions. 

  9. Place the cooled, drained broccoli and the fettuccine in a serving dish. Add the carrot, celery, and red and green onion. Place dish in the refrigerator.

Dressing Instructions

  1. In a small bowl add the mayonnaise, sugar, vinegar, lemon juice, garlic, salt and pepper. Whisk all together until well blended and then place in the refrigerator.

  2. Wash and chop the apple and then add to the salad.

  3. Immediately pour the dressing over the salad. Add the raisins and then toss all ingredients together to coat the pasta and vegetables with the dressing.

  4. Place the salad back in the refrigerator.

  5. OPTIONAL: Cook the bacon and drain on paper towels. When bacon has cooled, and right before serving the salad, crumble the bacon over the top of the salad.

  6. Serve as a side dish, on a buffet, or as a starter in place of lettuce salad. Enjoy!

Recipe Notes

If possible, add ingredients in the order the recipe states.  Make sure you add the apple last and pour the dressing immediately on the salad (the dressing contains lemon juice which helps to keep the apple from turning brown).  All apples turn brown after cutting or chopping, but lemon juice will help to retain the natural apple color.

Honeycrisp Apple Broccoli Salad

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Crunchy Asian Kale Salad

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If you love chopped, crunchy salads with lots of fresh veggies and a wonderful dressing, this Crunchy Asian Kale Salad is sure to please even the pickiest of appetites.  You can have it ready in a short time. Just add your favorite toppings and you’ve got a great healthy meal that is satisfying, flavorful and delicious!

crunchy asian kale salad

Why We Love Kale

Kale is one of the most nutrient-dense vegetables in the world. This superfood is low in calories, high in fiber, and loaded with an assortment of minerals and phytonutrients. Among the many health benefits it provides are detoxification, heart support and cancer prevention.

How To Give Kale A Softer Texture

Although many people love the crunchy toughness of raw kale, many others prefer their kale to be softened before eating. This can easily be accomplished by “massaging” the kale with a little lemon juice and a pinch of salt. The key is to rub the leaves with your fingers right up to the point where they begin to wilt. Not only will this process tenderize the kale, but it will also reduce the bitter taste of the leaves.

Crunchy Asian Kale Salad

Variations For Crunchy Asian Kale Salad

In addition to what the recipe calls for, you can also top your asian kale salad with crumbled bacon, chopped rotisserie chicken, grilled chicken, chopped steak, chopped egg, chopped peanuts or pecans, crunchy noodles or any of your other favorite toppings.

crunchy asian kale salad

crunchy asian kale salad
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Crunchy Asian Kale Salad

If you love chopped crunchy salads with lots of fresh veggies, and a wonderful dressing, this is sure to please even the pickiest of appetites.  

Course Salad
Author Good Living Guide

Ingredients

Dressing

Instructions

  1. Wash and chop all the vegetables, then dry on kitchen towels to ensure that water has been removed.

  2. Place all chopped vegetables in a large bowl, then place bowl in refrigerator.

  3. In a blender, add the coconut milk, almond butter, lime juice, vinegar, sesame oil, soy sauce, honey, minced garlic, and a little salt and pepper. Blend until thoroughly mixed. 

  4. Pour dressing over salad and toss to coat.  

  5. Serve immediately.  

Recipe Notes

OPTIONAL:  You can also top the salad with crumbled bacon, chopped rotisserie chicken, grilled chicken, chopped steak, chopped egg, chopped peanuts or pecans, crunchy noodles or your favorite toppings.

crunchy asian kale salad

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White Bean and Farro Salad

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This healthy White Bean and Farro Salad is packed with flavor and hearty enough for a main course. What makes it special is Farro, my new favorite grain! It’s a delicious and chewy whole grain with a mild nutty flavor. It has more protein and fiber than wheat and is especially rich in magnesium and B vitamins. I love it so much that I have been using it as a replacement over rice and pasta.

White Bean and Farro Salad

This quick and easy salad recipe has only six ingredients. The ease of preparation is sure to make your hectic day a little less stressful.

white bean and farro salad

You will want to follow the instructions that come with the specific Farro you purchase. Most directions will say to add Farro and water in a pot and bring to a boil. Then you will want to reduce the heat to low, cover and simmer anywhere from 25-40 minutes. The Farro should be tender and all of the liquid should be absorbed.

Although it’s not necessary, you can speed up the cooking time of Farro by soaking it beforehand. Simply add enough cold water to submerge the grain completely, put a lid on it, and then refrigerate for 8-24 hours.

White Bean and Farrow Salad

Four pantry ingredients is all it takes to make the easiest Red Wine Vinaigrette ever. This classic vinaigrette recipe is super versatile, only takes a few minutes to whisk together, and always tastes delicious! To save time, I prepare it while the Farro is cooking.

White Bean and Farro Salad

Now it’s time to add the Farro, white beans, kale, feta cheese, dried cranberries, and pepitas in a large mixing bowl.

White Bean and Farro Salad

Toss until mixed, pour the vinaigrette over the salad, toss again and then enjoy this fantastic White Bean and Farro Salad!

White Bean and Farro Salad

White Bean and Farrow Salad
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White Bean and Farro Salad with Red Wine Vinaigrette

This healthy White Bean and Farro Salad is packed with flavor and hearty enough for a main course. What makes it special is Farro, a delicious and chewy whole grain with a mild nutty flavor. 

Author Good Living Guide

Ingredients

Salad

  • 1 cup uncooked Farro
  • 1 can white beans drained and rinsed
  • 1 cup kale torn small by hand
  • 1/2 cup dried cranberries
  • 1/2 cup pepitas
  • 4 ounces feta crumbled

Dressing

  • 1/2 cup red wine vinegar
  • 1/2 cup olive oil
  • 1 tsp dried parsley
  • 1/2 tsp salt

Instructions

  1. Prepare 1 cup Farro as directed in the package.

    White Bean and Farrow Salad

  2. While Farro is cooking, prepare dressing. 

    White Bean and Farrow Salad

  3. Add all dressing ingredients to a small mixing bowl. Whisk until well combined and refrigerate.

    White Bean and Farrow Salad

  4. When Farro is done, rinse with cold water until cool.

    White Bean and Farrow Salad

  5. In a large mixing bowl, add Farro, beans, kale, feta*, cranberries, and pepitas. 

    White Bean and Farrow Salad

  6. Toss until mixed.

    White Bean and Farrow Salad

  7. Pour dressing over salad, toss again and serve.

    White Bean and Farrow Salad

Recipe Notes

*If making the night before, leave out feta until right before serving.

white bean and farro salad

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