Collard Green and Apple Salad Crisp Collard Greens with Sweet Apple and Tangy Dijon Vinaigrette Ingredients: 1 bunch collard greens, stems removed and leaves finely shredded 2 apples (such as Honeycrisp or Fuji), thinly sliced 1/4 cup red onion, thinly sliced 1/4 cup walnuts, toasted and roughly chopped 1/4 cup feta cheese, crumbled (optional) Juice of 1 lemon 1 tablespoon olive oil Salt, to taste For the Dijon Vinaigrette: 3 tablespoons olive oil 1 tablespoon Dijon mustard 1 tablespoon apple cider vinegar 1 teaspoon maple syrup or honey Salt and pepper, to taste Directions: In a large bowl, combine the shredded collard greens with the lemon juice, 1 tablespoon olive oil, and a pinch of salt. Massage the greens for 1–2 minutes to soften. In a separate small bowl, whisk together the vinaigrette ingredients: olive oil, Dijon mustard, apple cider vinegar, maple syrup, salt, and pepper. Add the sliced apples, red onion, toasted walnuts, and feta (if using) to the bowl with the collard greens. Pour the vinaigrette over the salad and toss well to coat everything evenly. Serve immediately or let sit for 10–15 minutes to allow flavors to meld. Prep Time: 15 minutes | Cooking Time: 0 minutes | Total Time: 15 minutes Kcal: Approximately 220 kcal per serving | Servings: 4 servings #collardgreens #applesalad #healthyrecipes #autumnsalads #leafygreens #vitaminrich #crunchysalad #homemadesalad #seasonaleating #quicklunch #saladideas #greensalad #dairyoptional #nuttycrunch #foodblogfeed #freshflavors #easymeals #plantforward #collardgreenrecipes #applerecipes This Collard Green and Apple Salad is crunchy, refreshing, and packed with fall flavors! Perfect for a light lunch or holiday side

Best Tuna Pasta Salad Classic Mediterranean Tuna Pasta Salad with Fresh Veggies and Herbs Ingredients: 12 oz (340 g) pasta (penne, fusilli, or rotini) 1 (5 oz) can tuna packed in olive oil, drained 1 cup cherry tomatoes, halved 1/2 cup cucumber, diced 1/4 cup red onion, finely chopped 1/2 cup black olives, sliced 1/4 cup fresh parsley, chopped 1/4 cup fresh basil, chopped 3 tablespoons olive oil 2 tablespoons lemon juice 1 teaspoon Dijon mustard 1 teaspoon honey Salt and freshly ground black pepper, to taste Optional: 1/4 cup feta cheese, crumbled Directions: Cook pasta according to package instructions until al dente. Drain and rinse under cold water to cool. In a large bowl, whisk together olive oil, lemon juice, Dijon mustard, honey, salt, and pepper to make the dressing. Add the cooled pasta, tuna, cherry tomatoes, cucumber, red onion, olives, parsley, and basil to the bowl. Toss gently to combine and coat everything evenly with the dressing. If desired, sprinkle with crumbled feta cheese before serving. Chill in the refrigerator for at least 30 minutes before serving for best flavor. Prep Time: 15 minutes | Cooking Time: 10 minutes | Total Time: 25 minutes (plus chilling time) Kcal: 350 kcal per serving | Servings: 4 servings #tunapastasalad #pasta #seafoodsalad #mediterraneanfood #easyrecipes #healthymeals #summereats #pastaideas #saladrecipes #quicklunch #foodie #mealprep #freshherbs #familyfriendly #tunalover #healthyeating #lightmeals #homemadesalad #coldpasta #nutritiousmeals Fresh, zesty, and packed with flavor—this Tuna Pasta Salad is your new go-to for quick lunches and easy dinners!

Macaroni Salad Creamy Classic Macaroni Salad Ingredients: 3 cups elbow macaroni, cooked and drained 1 cup mayonnaise 2 tablespoons apple cider vinegar 1 tablespoon Dijon mustard 1/2 cup celery, finely chopped 1/2 cup red bell pepper, finely chopped 1/4 cup red onion, finely chopped 2 hard-boiled eggs, chopped 1 teaspoon sugar Salt and black pepper to taste 1/4 cup fresh parsley, chopped (optional) Directions: Cook macaroni according to package instructions until al dente. Drain and rinse with cold water to cool. In a large bowl, whisk together mayonnaise, apple cider vinegar, Dijon mustard, sugar, salt, and pepper. Add cooled macaroni, celery, red bell pepper, red onion, and chopped eggs to the dressing. Mix well to combine. Chill in the refrigerator for at least 1 hour before serving to let flavors meld. Garnish with fresh parsley before serving, if desired. Prep Time: 15 minutes | Cooking Time: 10 minutes | Total Time: 25 minutes + chilling Kcal: 320 kcal | Servings: 6 servings #macaronisalad #creamsalad #classicrecipe #picnicfood #potluckideas #easyrecipes #summerrecipes #saladrecipe #comfortfood #familyfavorites #coldsalad #partyfood #easymeals #healthycomfortfood #homemadesalad #dinnerideas #sideDish #lunchideas #freshflavors #mealprep Creamy, tangy, and packed with veggies—this Classic Macaroni Salad is your next go-to for picnics and potlucks! Easy to make and loved by all.

Broccoli and Ramen Noodle Salad Crunchy Broccoli and Ramen Slaw Salad with Sweet Soy Dressing Ingredients: 2 cups fresh broccoli florets, chopped small 1 package (3 oz) ramen noodles, crushed (do not cook) 1/2 cup shredded carrots 1/2 cup red cabbage, thinly sliced 1/4 cup green onions, chopped 1/4 cup sunflower seeds 1/4 cup sliced almonds (toasted, optional) 1/3 cup neutral oil (like canola or vegetable) 3 tbsp rice vinegar 2 tbsp honey 1 tbsp soy sauce 1 tsp sesame oil Ramen seasoning packet (optional, use half or none for lower sodium) Salt and pepper to taste Directions: In a large mixing bowl, combine chopped broccoli, carrots, red cabbage, green onions, sunflower seeds, and almonds. Add crushed ramen noodles directly to the mix (uncooked). In a separate bowl, whisk together oil, rice vinegar, honey, soy sauce, sesame oil, and ramen seasoning (if using). Pour dressing over the salad and toss well to coat. Let sit for at least 15 minutes before serving to allow noodles to slightly soften and flavors to meld. Serve chilled or at room temperature. Prep Time: 15 minutes | Cooking Time: 0 minutes | Total Time: 15 minutes Kcal: 295 kcal | Servings: 4 servings #ramensalad #broccolisalad #crunchysalad #easybbqsides #potluckrecipes #coleslawtwist #saladseason #noodlesalad #sidedishideas #asianinspiredsalad #quicklunchrecipe #picnicrecipes #ramenslaw #sweetsoydressing #healthyish #easyfreshsalad #veggielunch #saladwithcrunch #homemadesalad #coldsalad This Broccoli and Ramen Noodle Salad is a crunchy, tangy dream! No cooking required, just toss, chill, and enjoy the flavor explosion

Middle Eastern Fattoush Salad Crisp Fattoush Salad with Sumac Dressing and Toasted Pita Chips Ingredients: 2 pita breads, cut into small triangles 2 tablespoons olive oil (for toasting pita) 1 large cucumber, diced 3 ripe tomatoes, chopped 1 small red onion, thinly sliced 1 bell pepper (red or green), diced 1/4 cup chopped radishes 3 cups romaine lettuce, chopped 1/4 cup fresh mint leaves, chopped 1/4 cup flat-leaf parsley, chopped For the dressing: 1/4 cup extra virgin olive oil 2 tablespoons lemon juice 1 tablespoon red wine vinegar 1 teaspoon ground sumac 1 clove garlic, minced Salt and pepper to taste Directions: Preheat oven to 375°F (190°C). Toss pita triangles with olive oil and bake for 8–10 minutes, or until golden and crisp. Set aside to cool. In a small bowl, whisk together the olive oil, lemon juice, red wine vinegar, minced garlic, sumac, salt, and pepper. In a large salad bowl, combine the cucumber, tomatoes, onion, bell pepper, radishes, lettuce, mint, and parsley. Pour the dressing over the salad and toss well to coat. Add the toasted pita chips just before serving to maintain their crunch. Serve immediately and enjoy fresh. Prep Time: 15 minutes | Cooking Time: 10 minutes | Total Time: 25 minutes Kcal: 230 kcal per serving | Servings: 4 servings #fattoush #middleeasternsalad #summersalad #crispysalad #freshandlight #veggielovers #mintysalad #lebanesecuisine #healthyeats #authenticflavors #sumacdressing #easyappetizer #saladrecipes #pitaandveggies #colorfulsalad #parsleyperfection #lightandhealthy #glutenfreeoption #easymealideas #homemadesalad Bright, tangy, and crunchy — this Middle Eastern Fattoush Salad brings a burst of flavor to every bite! Perfect as a light lunch or a flavorful side dish.