Salad: All the delicious salad types and recipes to try this season

Salads have always been considered a side dish. People often turn to salads when they want to start dieting. They are also often misunderstood and considered to be tasteless and boring. What people don’t know is that salads can be fun too. They don’t just have to be tasteless veggies and can be amped up with various ingredients like noodles, chicken, fruits and more with delicious seasonings. Here are a few types of Salads to try.

Grilled Pineapple Salad

• Mix 1 can beer, ½ cup honey, 1/3 cup Dijon mustard, 2 tbsp olive oil, 1 tbsp rosemary, 1 tbsp garlic powder, 1 tbsp salt, and a pinch of black pepper in a large re-sealable plastic bag until thoroughly combined. Add 2 pounds chicken to the marinade, evenly coat, and squeeze air from the bag. Seal and refrigerate several hours to overnight, turning bag over occasionally.
• Preheat outdoor grill for medium-high heat and lightly oil the grate.
• Twist top from a fresh pineapple and cut peel off in long vertical strips. Cut pineapple into wedges vertically and cut the tough core from each wedge.
• Thread marinated chicken tenders onto skewers. Grill chicken and pineapple wedges on the preheated grill until chicken is no longer pink inside, chicken juices run clear, and pineapple wedges are tender and show light brown grill marks, 10 to 12 minutes. Cut chicken and pineapple into bite-sized pieces.
• Toss spinach with pine nuts and mandarin orange segments in a large bowl. Top salad with chicken and pineapple pieces. Serve on salad plates; drizzle each serving with 2 teaspoons poppy seed dressing.

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Greek Garbanzo Bean Salad

Ingredients

• 2 cans garbanzo beans, drained
• 2 cucumbers, halved lengthwise and sliced
• 12 cherry tomatoes, halved
• 1/2 red onion, chopped
• 2 cloves garlic, minced
• 1 can black olives, drained and chopped
• 1 ounce crumbled feta cheese
• 1/2 cup Italian-style salad dressing
• 1/2 lemon juice
• 1/2 teaspoon garlic salt
• 1/2 teaspoon black pepper

How to Make:

Simply add all the ingredients in a big bowl and mix well. Refrigerate for 2 hours before you serve.

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Chef John's Classic Macaroni Salad

• Whisk 1 cup mayonnaise, ½ cup white vinegar, 2 tbsp Dijon mustard, 2 tbsp salt, ½ tbsp black pepper, and 1/8 tbsp cayenne pepper together in a bowl until well blended; whisk in 1 tbsp sugar. Stir in 1 cup celery, ¾ cup red bell pepper, ½ cup carrot, ½ cup onions, and ¼ cup jalapeno and poblano peppers. Refrigerate until 1 pack of macaroni is ready to dress.
• Bring a large pot of well-salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through, 8 to 10 minutes. Drain but do not rinse. Allow macaroni to drain in a colander about 5 minutes, shaking out moisture from time to time. Pour macaroni into a large bowl; toss to separate and cool to room temperature. Macaroni should be sticky.
• Pour dressing over macaroni and stir until dressing is evenly distributed. Cover with plastic wrap. Refrigerate at least 4 hours or, ideally, overnight to allow dressing to absorb into the macaroni.
• Stir salad before serving. Mix 1 tablespoon mayonnaise and 1 tablespoon water into salad for fresher look.

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