When fresh Soul-Food-Salads are placed on a menu, it never fails to delight the diners. Salad mean mixture and can include almost any exciting array of ingredients. You can add vegetables, meats, poultry, fruits, pasta, eggs, and cheese. Or you can create your own salad with ingredients that you love

Use your imagination when preparing your next salad. The possibilities are endless.

This section includes easy and simple, but fresh Soul-Food Salads including:

Creamy Macaroni Salad
Lettuce and Tomato Salad
Old-fashioned Cole Slaw
Saucey Egg Salad
Southern Potato Salad
Creamy Ham and Potato Salad
Fresh Beet Salad
Tuna and Macaroni Salad
Fresh Shrimp Salad
Chutney Chicken Salad
Mixed Vegetable Salad
Southern Broccoli Salad
Ham and Cole Slaw Salad
Pea Salad and Creamy Dressing
Black-Eyed Pea Salad
Layer Salad
Tomato and Corn Salad
Three Bean Salad
Watermelon Salad
Nutty Fruit Salad
Spinach and Egg Salad

Check back often, the list will always increase!

1 cup mayonnaise
2 tablespoons vinegar
1 tablespoon prepared yellow mustard
1 teaspoon sugar
1 teaspoon salt
¼ teaspoon pepper
8 ounces elbow macaroni, cooked, drained
1 cup sliced celery
1 cup chopped green
¼ cup chopped onion

Combine mayonnaise, vinegar, mustard, sugar, salt, and pepper. Stir in macaroni, celery, green pepper and onions. Cover; chill. Yield: 5 cups.

1 head lettuce, torn into bite size pieces
3 large tomatoes, cut into round size
½ cup celery, diced
6 eggs, hard boiled and sliced
1/2 cup diced bell peppers
1 medium onion, chopped
8 slices bacon, cooked and crumbled

2 cups Ranch salad dressing
1 1/2 tablespoons sugar
Grated cheese, optional

In a medium bowl, mix salad dress and sugar. Set aside. In a 9 X 12 inch casserole dish layer the following: lettuce, tomatoes, celery, eggs, peppers, onions, and bacon. Spread dressing on top of salad. Sprinkle grated cheese over top if desired. Yield: 6-8 servings

1 cup mayonnaise
3 tablespoons lemon juice
2 tablespoons sugar
1 teaspoon salt
1 teaspoon black pepper
6 cups shredded cabbage
1 cup shredded carrots
3/4 cup onion, chopped

Combine mayonnaise, lemon juice, sugar, salt, and pepper. Mix well. Stir in cabbage, carrots, onion. Cover and chill. Yield: 6 cups.

SAUCEY EGG SALAD – Soul-food-Salads
1- (8 ounce) package cream cheese, softened
3 tablespoons minced onions
3 tablespoons chopped green peppers
3 tablespoons chili sauce
3 hard-boiled eggs, finely chopped
1/2 teaspoon salt
1/2 teaspoon pepper

In a medium bowl, mix cream cheese, onion, peppers, chili sauce eggs, salt and pepper. Mix well. Serve on bread or crackers.

5 medium white potatoes
5 hard-cooked eggs, cooled, peeled, and chopped
1/3 cup celery
1/2 cup onion, finely chopped
1/2 cup green peppers, chopped
3/4 cup sweet pickle relish
1 tablespoons prepared yellow mustard
1 cup mayonnaise or salad dressing
1 cup red tomatoes, chopped
Season salt and Black pepper to taste

Peel and cut potatoes into cubes; cook potatoes in salted water, until fork-tender. Drain well.

In a large bowl, combine potatoes, hard-boiled eggs, celery, onions, green peppers, relish, and mustard. Mix well. Add mayonnaise, tomatoes, season salt and pepper to taste. Mix well. Sprinkle with paprika. Makes 6 to 8 servings.

2-1/2 pounds red potatoes, peeled and cubed
1 cup mayonnaise
1/2 cup sour cream
2 tablespoons Dijon mustard
1 teaspoon celery seed
1/2 teaspoon salt
1/4 teaspoon pepper
8 ounces Monterey Jack cheese, cubed
2 cups diced fully cooked ham
3/4 cup chopped fresh tomatoes
1/4 cup sliced green onions
1/4 cup minced fresh parsley

Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain.

In a large bowl, combine potatoes, mayonnaise, sour cream, mustard, celery seed, salt and pepper; mix well. Add cheese, ham, tomatoes, and onions. Mix well. Add parsley on top. Cover and refrigerate for at least 2 hours.

FRESH BEET SALAD – Soul-food-Salads
1 (15 ounce) can whole beets
1/4 cup white sugar
1 teaspoon prepared mustard
1/4 cup white wine vinegar
1/4 cup diced red onion

Drain beets, reserving 1/4 cup liquid, and slice into 1/4 to 1/2 inch slivers. Add onions and toss. In a saucepan over medium heat, cook the sugar, mustard and reserved 1/4 cup liquid until dissolved.

Add vinegar and bring to boil; remove from heat and allow to cool. Pour over the beet slices and onions, toss and refrigerate for 4 to 6 hours. Remove from refrigerator and serve at room temperature.

12 ounces macaroni, uncooked
2 (6 ounce) cans tuna, drained
1 (15 ounce) can peas, drained
1 (15 ounce) can carrots, drained
1 (1 ounce) package dry Ranch-style dressing mix
1 cup mayonnaise
1/2 cup milk
Salt and pepper to taste
1 tablespoon Parsley

Cook macaroni according to package directions. Rinse under cold water and drain. In a large bowl, combine pasta, tuna, peas and carrots. In a separate bowl, whisk together the salad dressing mix, mayonnaise and milk. Stir into pasta mixture. Add salt, pepper, and parsley. Cover and refrigerate until chilled.

FRESH SHRIMP SALAD – Soul-food-Salads
1 pound medium shrimp – peeled and deveined
2 tablespoons butter
2 lemons, juiced
2 heads regular lettuce
2 tomatoes, chopped
2 stalks celery, chopped
1 cucumber, peeled and chopped
1/2 cup shredded carrots
1/3 cup vinaigrette salad dressing

In a large saute pan, melt butter over medium heat. Add the shrimp and lemon juice, cook until shrimp is slightly pink in color. Remove from heat and drain.

In a large bowl tear lettuce into bite-size pieces, add the tomatoes, celery, cucumber, carrots and cooked shrimp. Toss to combine. Top with your choice of dressing or vinaigrette.

1 cup mayonnaise
½ cup chutney
1 teaspoon curry powder
¼ cup fresh lime juice
½ teaspoon season salt
½ teaspoon black pepper
4 cups diced, cooked chicken breast
½ cup cashews, optional
1 tablespoon Parsley flakes

In a large bowl, whisk together the mayonnaise, chutney, curry powder, lime juice and salt and pepper. Add chicken and cashews if desired. Toss with the dressing until well coated. Add more mayonnaise to taste, if desired. Sprinkle parsley on top. Cover and refrigerate until serving.

1 (16 ounce) package frozen mixed vegetables
1 (15 ounce) can kidney beans, rinsed and drained
½ cup chopped celery
½ cup chopped onion
½ cup chopped green pepper
¾ cup sugar
½ cup vinegar
1 tablespoon cornstarch
Season salt and pepper to taste
½ teaspoon red ground pepper, optional

Cook the mixed vegetables on the stove with 1/2 cup water or in the microwave until crisp-tender. Drain; place in a large bowl. Add kidney beans, celery, onion and green pepper. In a saucepan over medium heat, bring sugar, vinegar and cornstarch to a boil, stirring constantly, until thickened. Cool slightly. Pour over vegetables and toss. Add salt, pepper and red pepper, if desired. Refrigerate.

4 cups broccoli floretts
1 medium carrot, shredded
2 cups shredded red cabbage
½ cup raisins, seedless
1 small sweet onion, chopped
1 (16 ounce) bottle coleslaw dressing
1 tablespoon parsley flakes

In a serving bowl, combine broccoli, carrots, red cabbage, raisins, and onion. Mix well, add dressing, continue to blend. Sprinkle parsley on top. Cover and refrigerate for at least 2 hours. Stir before serving.

2 cups shredded cabbage
1 cup diced fully cooked ham
¼ cup diced green pepper
2 tablespoons diced sweet red pepper
¼ cup vegetable oil
2 tablespoons cider vinegar
1 teaspoon sugar
½ teaspoon celery seed
¼ teaspoon salt
¼ teaspoon pepper
¼ teaspoon paprika

In a bowl, toss the cabbage, ham, green and red peppers. In a jar with a tight-fitting lid, combine the oil, vinegar, sugar, celery seed, salt, pepper and paprika; shake well. Pour over cabbage mixture and toss to coat. Refrigerate.

1 (15 ounce) can green peas, drained
8 bacon strips, cooked and crumbled
1 (8 ounce) can sliced water chestnuts, drained
¼ cup thinly sliced green onions.

¼ cup sour cream
4 teaspoons red wine vinegar
1 garlic clove, minced
½ teaspoon sugar
1/8 teaspoon salt
1/8 teaspoon black pepper

In a bowl, combine peas, bacon, water chestnuts and onions; set aside. Combine sour cream, red wine vinegar, garlic sugar, salt and pepper until smooth; pour over salad and toss to coat. Refrigerate for at least 1 hour. Yield: 6 servings.

BLACK-EYED PEA SALAD- Soul-food-Salads
1 cup dehydrated sun-dried tomatoes
2 (15 ounce) cans black-eyed peas, drained
½ small red onion, chopped
1 small green bell pepper, chopped
1 (6 ounce) package crumbled feta cheese
1/3 cup olive oil
¼ cup balsamic vinegar
1 tablespoon Dijon mustard
1 tablespoon honey

Place sun-dried tomatoes in a small bowl with enough boiling water to cover. Allow to sit 3 minutes, or until softened. Drain, and cut into strips. In a medium bowl, mix the sun-dried tomatoes, black-eyed peas, onion, bell pepper, and feta.

In a separate bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, and honey. Drizzle over the salad, and gently toss to coat. Refrigerate 1 hour before serving. Yield: 6 to 8 servings.

LAYER SALAD – Soul-food-Salads
1 pound bacon
1 large head iceberg lettuce – rinsed, dried, and chopped
1 red onion, chopped
1 can green peas, drained
10 ounces shredded Cheddar cheese
1 cup chopped cauliflower
1 ½ cups mayonnaise
2 tablespoons white sugar
1 cup grated Parmesan cheese

Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Crumble and set aside.

In a large flat bowl, place the chopped lettuce and top with a layer of onion, peas, shredded cheese, cauliflower, and bacon.

Prepare the dressing by whisking together the mayonnaise, sugar and Parmesan cheese. Drizzle over salad and refrigerate until chilled. Yield: 10 to 12 serving.

TOMATO AND CORN SALAD – Soul-food-Salads
1 (16 ounce) package frozen corn
3 medium tomatoes, diced
½ cup Italian salad dressing
½ cup minced fresh basil
½ teaspoon salt
½ teaspoon black pepper
1 tablespoon parsley

Place corn and a small amount of water in a microwave-safe bowl. Cover and microwave on high for 3 to 3-1/2 minutes or until corn is crisp-tender; drain. In a bowl, combine tomatoes, salad dressing, basil, salt and pepper. Stir in corn. Sprinkle with parsley. Serve immediately or refrigerate. Yield: 8 servings.

THREE BEAN SALAD – Soul-food-Salads
1 (15 ounce) can green beans. drained
1 pound wax beans, drained
1 (15 ounce) can kidney beans, drained and rinsed
1 onion, sliced into thin rings
3/4 cup white sugar
2/3 cup distilled white vinegar
1/3 cup vegetable oil
½ teaspoon salt
½ teaspoon ground black pepper
½ teaspoon celery seed

Mix together in a large bowl green beans, wax beans, kidney beans, onion, sugar, vinegar, vegetable oil, salt, pepper, and celery seed. Let set in refrigerator for at least 8 hours. Yield: 10 to 12 servings.

TIP: This is a great crowd pleaser salad.

WATERMELON SALAD- Soul-food-Salads
3/4 cup halved, thinly sliced red onion
1 tablespoon fresh lime juice
2 cups watermelon, seeds removed and cubed
3/4 cup crumbled feta cheese
½ cup pitted black olive halves
2 tablespoons chopped fresh mint
3 tablespoons olive oil

In a small bowl combine onions and lime juice. Let stand for 10 minutes.

In a large bowl, combine the watermelon cubes, feta cheese, black olives, onions with the lime juice, and mint. Drizzle with olive oil and toss to blend. Yield: 6 servings.

NUTTY FRUIT SALAD – Soul-food-Salads
(20 ounce) can unsweetened pineapple chunks, drained
1 (15 ounce) can unsweetened dark sweet cherries, drained
1 ½ cups cubed cantaloupe
1 ½ cups cubed seeded watermelon
1 ½ cups cubed honeydew
1 ½ cups seedless grapes
1 cup cashews

3 tablespoons vegetable oil
3 tablespoons orange juice
3 tablespoons lemon juice
2 tablespoons sugar
¼ teaspoon paprika

Combine all fruit and cashews in a large bowl. In a small bowl, vegetable oil, orange juice lemon juice, sugar and paprika. Pour over fruit and toss to coat. Serve immediately.

SPINACH AND EGG SALAD – Soul-food-Salads
1 bunch fresh spinach – torn, washed and dried
12 fresh mushrooms, sliced
1 medium onion, thinly sliced
4 eggs
4 red tomatoes, chopped
Sea salt to taste
1/3 cup olive oil
1/8 cup rice wine vinegar

Place eggs in a saucepan and cover with cold water. Bring water to a boil. Cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.

Combine the spinach, mushrooms, onion, chopped eggs and tomatoes; toss together and sprinkle with salt.

Whisk together the oil and vinegar. Pour over salad and toss to coat. Yield: 4 servings.

For great meal ideas to go along with these soul-food-salads, please visit our Soul Food Meals Center (see below).