From light, fresh salads to loaded, hefty ones, these make-ahead salads are perfect for potlucks and parties or for meal prep on busy days.
1/35
Make-Ahead Hearty Six-Layer Salad
From the Recipe Creator:
This salad is an all-time favorite. I reach for the recipe whenever I need a dish to pass. It is easy to make, can be assembled ahead of time and looks marvelous. —Noreen Meyer, Madison, Wisconsin
Nutrition Facts:
3/4 cup: 310 calories, 22g fat (5g saturated fat), 84mg cholesterol, 287mg sodium, 13g carbohydrate (2g sugars, 2g fiber), 14g protein.
2/35
Grape Salad
From the Recipe Creator:
Everyone raves when I bring this refreshing, creamy grape salad to potlucks. For a special finishing touch, sprinkle it with brown sugar and pecans. —Marge Elling, Jenison, Michigan
Nutrition Facts:
3/4 cup: 131 calories, 6g fat (3g saturated fat), 17mg cholesterol, 35mg sodium, 19g carbohydrate (18g sugars, 1g fiber), 2g protein.
3/35
Broccoli Grape Salad
From the Recipe Creator:
People can't get enough of the sweet grapes and crunchy broccoli in this colorful salad. I appreciate its make-ahead convenience. —Terri Twyman, Bonanza, Oregon
Nutrition Facts:
1 cup: 344 calories, 26g fat (4g saturated fat), 14mg cholesterol, 268mg sodium, 25g carbohydrate (20g sugars, 4g fiber), 7g protein.
4/35
Macaroni Coleslaw Salad
From the Recipe Creator:
My friend Peggy brought this coleslaw to one of our picnics, and everyone liked it so much that we all had to have the recipe. —Sandra Matteson, Westhope, North Dakota
Nutrition Facts:
3/4 cup: 150 calories, 5g fat (1g saturated fat), 6mg cholesterol, 286mg sodium, 24g carbohydrate (12g sugars, 2g fiber), 3g protein. Diabetic Exchanges: 1 starch, 1 vegetable, 1 fat.
5/35
7-Layer Salad
From the Recipe Creator:
This is a great-tasting salad that can be made for most any occasion. It looks so pretty for a buffet or on the dinner table. My family loves it. —Julia Burkholder, Robesonia, Pennsylvania
Nutrition Facts:
1 cup: 335 calories, 30g fat (7g saturated fat), 101mg cholesterol, 423mg sodium, 7g carbohydrate (3g sugars, 2g fiber), 8g protein.
6/35
Creamy Coleslaw
From the Recipe Creator:
For me, this is the best coleslaw recipe because a package of shredded cabbage and carrots really cuts down on prep time. This coleslaw recipe is great for potlucks or to serve to your family on a busy weeknight. —Renee Endress, Galva, Illinois
Nutrition Facts:
3/4 cup: 256 calories, 23g fat (5g saturated fat), 19mg cholesterol, 398mg sodium, 13g carbohydrate (11g sugars, 2g fiber), 1g protein.
7/35
Cucumber Salad with Sour Cream
From the Recipe Creator:
It’s been a tradition at our house to serve this dish with the other Hungarian specialties my mom learned to make from the women at church. It’s especially good during the summer when the cucumbers are fresh-picked from the garden. —Pamela Eaton, Monclova, Ohio
Nutrition Facts:
3/4 cup: 62 calories, 3g fat (2g saturated fat), 10mg cholesterol, 5mg sodium, 7g carbohydrate (5g sugars, 2g fiber), 2g protein. Diabetic Exchanges: 1 vegetable, 1/2 fat.
8/35
Sweet Macaroni Salad
From the Recipe Creator:
A sweet out-of-the-ordinary dressing makes this macaroni salad special. My aunt gave me the recipe and it has become one of my favorites. I occasionally leave out the green pepper if I know that people don't like it, and it still tastes great. —Idalee Scholz, Cocoa Beach, Florida
Nutrition Facts:
2/3 cup: 400 calories, 23g fat (5g saturated fat), 10mg cholesterol, 332mg sodium, 43g carbohydrate (22g sugars, 2g fiber), 6g protein.
9/35
Green Bean Salad
From the Recipe Creator:
Serve those green beans in a whole new way—with a green bean salad recipe! The tangy flavors and crunch of these balsamic green beans complement any special meal or holiday potluck. —Megan Spencer, Farmington Hills, Michigan
Nutrition Facts:
3/4 cup: 77 calories, 5g fat (1g saturated fat), 4mg cholesterol, 112mg sodium, 7g carbohydrate (3g sugars, 3g fiber), 3g protein. Diabetic exchanges: 1 vegetable, 1 fat.
10/35
Chicken Cashew Pasta Salad
From the Recipe Creator:
I’ve tried many chicken salad recipes over the years, but this is my very favorite. It’s fresh, fruity and refreshing, and the cashews add wonderful crunch. Every time I serve it at a potluck or picnic, I get rave reviews—and always come home with an empty bowl! —Kara Cook, Elk Ridge, Utah
Nutrition Facts:
1-1/3 cups: 661 calories, 37g fat (6g saturated fat), 44mg cholesterol, 451mg sodium, 59g carbohydrate (24g sugars, 4g fiber), 23g protein.
11/35
Potato Salad
From the Recipe Creator:
This homemade potato salad recipe doesn't have many ingredients, so it isn't as colorful as many that you find nowadays. But Mama made it the way her mother did, and that's the way I still make it today. Try it and see if it isn't one of the best-tasting potato salads you have ever eaten! —Sandra Anderson, New York, New York
Nutrition Facts:
1 cup: 231 calories, 11g fat (2g saturated fat), 113mg cholesterol, 323mg sodium, 27g carbohydrate (8g sugars, 2g fiber), 6g protein.
12/35
Overnight Salad
From the Recipe Creator:
This layered salad is a family favorite from a church cookbook I've had for 40 years. The bacon adds a fabulous crunch. —Mary Brehm, Cape Coral, Florida
Nutrition Facts:
1 cup: 206 calories, 16g fat (4g saturated fat), 19mg cholesterol, 250mg sodium, 11g carbohydrate (7g sugars, 2g fiber), 5g protein.
13/35
Antipasto Pasta Salad
From the Recipe Creator:
This colorful antipasto salad is a tasty crowd-pleaser. Guests love the homemade dressing, which is a nice change from bottled Italian. —Linda Harrington, Windham, New Hampshire
Nutrition Facts:
3/4 cup: 396 calories, 24g fat (7g saturated fat), 32mg cholesterol, 783mg sodium, 33g carbohydrate (6g sugars, 3g fiber), 13g protein.
14/35
Pea ‘n’ Peanut Salad
From the Recipe Creator:
Even people who don’t like peas love this crunchy recipe, including my own children. I love the fact that it is so easy and makes a refreshing alternative to more traditional salads. A friend gave me the recipe years ago and I’ve been making it ever since. —Laurinda Nelson, Phoenix, Arizona
Nutrition Facts:
2/3 cup: 579 calories, 48g fat (7g saturated fat), 22mg cholesterol, 957mg sodium, 23g carbohydrate (7g sugars, 7g fiber), 17g protein.
15/35
12-Hour Salad
From the Recipe Creator:
This recipe was Mom's scrumptious scheme to get her kids to eat vegetables. She never had any trouble when she served this colorful crunchy salad. Mom thought this salad was a real bonus for the cook since it must be made the night before. —Dorothy Bowen, Thomasville, North Carolina
Nutrition Facts:
1 cup: 280 calories, 23g fat (7g saturated fat), 22mg cholesterol, 347mg sodium, 11g carbohydrate (6g sugars, 3g fiber), 8g protein.
16/35
BLT Chicken Salad
From the Recipe Creator:
Featuring all the fun fixings for a BLT chicken sandwich, this salad is so lovable. I can prep the ingredients ahead of time and just throw it together at the last minute. Barbecue sauce in the dressing gives it unexpected flavor. Even picky eaters love my chicken salad. —Cindy Moore, Mooresville, North Carolina
Nutrition Facts:
1 serving: 281 calories, 19g fat (4g saturated fat), 112mg cholesterol, 324mg sodium, 5g carbohydrate (3g sugars, 2g fiber), 23g protein.
17/35
Fresh Cucumber Salad
From the Recipe Creator:
Crisp garden-fresh cukes are always in season when we hold our family reunion, and they really shine in this simple salad. The recipe can easily be expanded to make large quantities too. —Betsy Carlson, Rockford, Illinois
Nutrition Facts:
1/2 cup: 87 calories, 0 fat (0 saturated fat), 0 cholesterol, 0 sodium, 22g carbohydrate (21g sugars, 1g fiber), 1g protein.
18/35
Broccoli Cranberry Salad
From the Recipe Creator:
Growing up, I never liked broccoli, but I'm hooked on this salad's light, sweet taste. It gives broccoli a whole new look and personality. —Jessica Conrey, Cedar Rapids, Iowa
Nutrition Facts:
3/4 cup: 121 calories, 7g fat (1g saturated fat), 2mg cholesterol, 233mg sodium, 14g carbohydrate (10g sugars, 3g fiber), 3g protein. Diabetic Exchanges: 1 vegetable, 1 fat, 1/2 starch.
19/35
Cherry Tomato Salad
From the Recipe Creator:
This recipe evolved from a need to use the bumper crops of delicious cherry tomatoes we grow. It's one of my favorite cherry tomato recipes, especially at cookouts. —Sally Sibley, St. Augustine, Florida
Nutrition Facts:
3/4 cup: 103 calories, 10g fat (1g saturated fat), 0 cholesterol, 203mg sodium, 4g carbohydrate (3g sugars, 1g fiber), 1g protein. Diabetic Exchanges: 2 fat, 1 vegetable.
20/35
Sweet & Sour Squash Salad
From the Recipe Creator:
This salad goes over really well with all ages, and it's a good way to get kids to eat summer squash. —Opal Shipman, Levelland, Texas
Nutrition Facts:
3/4 cup: 241 calories, 10g fat (1g saturated fat), 0 cholesterol, 703mg sodium, 38g carbohydrate (30g sugars, 2g fiber), 2g protein.
21/35
Deli-Style Pasta Salad
From the Recipe Creator:
Pasta provides a base for this tongue-tingling make-ahead salad. It has lots of fresh and satisfying ingredients topped with a flavorful dressing. This pasta salad is terrific to serve to company or take to a potluck. —Joyce McLennan, Algonac, Michigan
Nutrition Facts:
1 cup: 273 calories, 18g fat (6g saturated fat), 25mg cholesterol, 536mg sodium, 17g carbohydrate (3g sugars, 1g fiber), 11g protein.
22/35
Layered Salad for a Crowd
From the Recipe Creator:
This salad is a favorite of my three sons. I took it to a luncheon honoring our school district’s food service manager, and she asked for the recipe. I like to make the dressing the day before so the flavors blend together. —Linda Ashley, Leesburg, Georgia
Nutrition Facts:
2/3 cup: 151 calories, 13g fat (4g saturated fat), 16mg cholesterol, 216mg sodium, 5g carbohydrate (2g sugars, 1g fiber), 4g protein.
23/35
Cilantro Lime Slaw
From the Recipe Creator:
Here’s a refreshing take on slaw with a honey-lime vinaigrette rather than the traditional mayo. It’s a great take-along for all those summer picnics. —Emily Tyra, Milwaukee, Wisconsin
Nutrition Facts:
1/2 cup: 86 calories, 5g fat (0 saturated fat), 0 cholesterol, 170mg sodium, 10g carbohydrate (7g sugars, 2g fiber), 1g protein. Diabetic Exchanges: 1 vegetable, 1 fat.
24/35
Bacon Macaroni Salad
From the Recipe Creator:
This pleasing pasta salad is like eating a BLT in a bowl. Filled with crispy bacon, chopped tomato, celery and green onion, the sensational salad is coated with a tangy mayonnaise and vinegar dressing. It’s a real crowd-pleaser! —Norene Wright, Manilla, Indiana
Nutrition Facts:
3/4 cup: 402 calories, 33g fat (6g saturated fat), 23mg cholesterol, 622mg sodium, 16g carbohydrate (2g sugars, 1g fiber), 10g protein.
25/35
Cornbread Salad
From the Recipe Creator:
To feed a crowd, especially when I want to make a good impression, I make this eye-popping cornbread salad. It’s beautiful in a trifle bowl. I love it in summer when we can make it with our own garden produce. —Debbie Johnson, Centertown, Missouri
Nutrition Facts:
3/4 cup: 367 calories, 23g fat (7g saturated fat), 46mg cholesterol, 607mg sodium, 29g carbohydrate (7g sugars, 4g fiber), 11g protein.
26/35
Chopped Garden Salad
From the Recipe Creator:
This recipe is always requested by my children for their birthday meals or any other get-together. The flavor combination is so yummy. —Anna Sutherland, Camp, Arkansas
Nutrition Facts:
3/4 cup: 32 calories, 0 fat (0 saturated fat), 0 cholesterol, 218mg sodium, 7g carbohydrate (4g sugars, 2g fiber), 1g protein. Diabetic Exchanges: 1 vegetable.
27/35
Khmer Pickled Vegetable Salad
From the Recipe Creator:
I grew up as a missionary kid in Cambodia, and most of my favorite foods have a Southeast Asian background. Locals love eating this pickled salad for breakfast, but I like it as a side for lunch or dinner, especially with chicken satay. —Hannah Heavener, Belton, Texas
Nutrition Facts:
3/4 cup: 99 calories, 0 fat (0 saturated fat), 0 cholesterol, 794mg sodium, 25g carbohydrate (22g sugars, 2g fiber), 1g protein.
28/35
Barley Corn Salad
From the Recipe Creator:
A terrific alternative to pasta salad, this colorful side dish adds refreshing herb flavor to corn, barley, and red and green peppers. Take it to your next get-together and see how fast it disappears! —Mary Ann Kieffer, Lawrence, Kansas
Nutrition Facts:
2/3 cup: 156 calories, 5g fat (0 saturated fat), 0 cholesterol, 202mg sodium, 26g carbohydrate (2g sugars, 4g fiber), 3g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.
29/35
Rotini Pasta Salad
From the Recipe Creator:
For a light meal, we toss rotini pasta with cucumber, zucchini and sweet peppers. Make this cucumber pasta salad into a main dish by adding grilled chicken. —Christine Schenher, Exeter, California
Nutrition Facts:
3/4 cup (calculated without olives): 142 calories, 5g fat (1g saturated fat), 4mg cholesterol, 219mg sodium, 20g carbohydrate (3g sugars, 2g fiber), 5g protein. Diabetic Exchanges: 1 starch, 1 fat.
30/35
Tarragon Asparagus Salad
From the Recipe Creator:
I love asparagus, and I love it even more when drizzled with my light, lemony vinaigrette dressing with a touch of tarragon. This is a perfect side for fresh spring meals. —Linda Lacek, Winter Park, Florida
Nutrition Facts:
1 serving: 77 calories, 7g fat (1g saturated fat), 0 cholesterol, 387mg sodium, 3g carbohydrate (1g sugars, 1g fiber), 2g protein. Diabetic Exchanges: 1-1/2 fat, 1 vegetable.
31/35
White Ale Potato Salad
From the Recipe Creator:
Take this one outside! My grown-up recipe uses beer instead of mayo so you don’t need to worry about keeping it cool. It’s a really popular recipe on my blog, girllikestoeat.com. —Jenny MacBeth, Pittsburgh, Pennsylvania
Nutrition Facts:
3/4 cup: 185 calories, 9g fat (3g saturated fat), 15mg cholesterol, 536mg sodium, 19g carbohydrate (4g sugars, 2g fiber), 7g protein.
32/35
Minted Beet Salad
From the Recipe Creator:
We have neighbors who share vegetables from their garden, and every year my husband and I look forward to their beets. My interest in Mediterranean food inspired this beet salad recipe—the vinegar and oil dressing with fresh mint tones down the sweetness of the beets, and the kalamata olives add a salty touch. —Barbara Estabrook, Appleton, Wisconsin
Nutrition Facts:
1/2 cup: 123 calories, 6g fat (1g saturated fat), 0 cholesterol, 406mg sodium, 16g carbohydrate (12g sugars, 3g fiber), 3g protein. Diabetic Exchanges: 1 vegetable, 1 fat.
33/35
Pesto Quinoa Salad
From the Recipe Creator:
My daughter-in-law got me hooked on quinoa, and I'm so glad she did! I've been substituting quinoa in some of my favorite pasta recipes, and this dish is the happy result of one of those experiments. I love using my garden tomatoes and peppers in this salad; however, sun-dried tomatoes and roasted red peppers are equally delicious. —Sue Gronholz, Beaver Dam, Wisconsin
Nutrition Facts:
3/4 cup: 183 calories, 11g fat (4g saturated fat), 15mg cholesterol, 268mg sodium, 14g carbohydrate (3g sugars, 2g fiber), 6g protein. Diabetic Exchanges: 1 starch, 1 medium-fat meat, 1/2 fat.
34/35
Marinated Cauliflower Salad
From the Recipe Creator:
I often serve this as an appetizer alongside a meat and cheese tray. But it can also be a side dish. —Stephanie Hase, Lyons, Colorado
Nutrition Facts:
2/3 cup: 58 calories, 5g fat (1g saturated fat), 0 cholesterol, 67mg sodium, 4g carbohydrate (1g sugars, 1g fiber), 1g protein. Diabetic Exchanges: 1 vegetable, 1 fat.
35/35
Black-Eyed Pea Tomato Salad
From the Recipe Creator:
Spending time in the kitchen with my late aunt was so much fun because she was an amazing cook and teacher. This black-eyed pea salad was one of her specialties. It is easy to make and is a nice alternative to pasta or potato salad. Add cooked cubed chicken breast to make it a meal on its own. —Patricia Ness, La Mesa, California
Nutrition Facts:
3/4 cup: 242 calories, 11g fat (1g saturated fat), 3mg cholesterol, 602mg sodium, 29g carbohydrate (9g sugars, 5g fiber), 9g protein. Diabetic exchanges: 2 starch, 2 fat.
Make-Ahead Salads FAQ
How long do make-ahead salads last in the fridge?
Make-ahead salads last anywhere from a few hours in the fridge to overnight, depending on the type of salad and its ingredients. Water-packed ingredients like raw yellow squash, zucchini and cucumbers will release their juices as they sit in salads, diluting the dressing’s flavor, so those salads are best after chilling for just a few hours in the refrigerator. Pasta and grain salads hold up perfectly overnight and taste even better as the dressing is absorbed.
How do you keep make-ahead salads from getting soggy?
To avoid soggy make-ahead salads, wait to add delicate greens and extra-juicy ingredients until just before serving, and don’t go overboard with the salad dressing. My favorite tip is to add about half the dressing when assembling the salad, then refrigerate the salad and extra dressing separately. Just before serving, toss the salad with the remaining dressing. It will make the salad taste and look fresh again without risking soggy, saturated ingredients.
What veggies are best for a make-ahead salad?
The best veggies for a make-ahead salad retain their crunch and bright flavor for hours after they are cut without releasing too much water, like carrots, radishes, fennel, celery, corn, cherry or grape tomatoes, asparagus, snow peas, green beans and sugar snap peas. Shredded cabbage and tougher greens, like collards and kale salad recipes, are also excellent vegetables because they soften and wilt slightly over time, making them more flavorful and easier to eat.
