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Salads can be a meal in and of themselves. There are savory, snack, and sweet salads. And during the summer there is nothing like a great salad.

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25 Reviews |  By Shae

Whenever we go somewhere for a back yard BBQ, I am asked to bring my macaroni salad. I think the "secret" that makes this macaroni salad different from others is the mixture of miracle whip and mayo. You know, some people like mayo...some like miracle whip. This way, everybody is "half" pleased!! This is another one of my "throw together" recipes, so I have tried my best to give some type of measurements.

Recipe #32378

Good version of a Nicoise Salad. Slightly modified version of a recipe found in The Los Angeles Times California Cookbook. This makes a great dinner on a hot summer night.

Recipe #132278

1 Reviews |  By Lorac

A "Fab" summer salad! Packaged salad greens layered with mandarin oranges, red onion, feta cheese, and roasted walnuts, drizzled with raspberry vinaigrette before serving.

Recipe #34744

2 Reviews |  By Derf

Very good as a dessert of for breakfast, with a slice of raisen bread toast or a muffin. Pleasantly tart. (cook time is chill time)from Cooking Light

Recipe #31302

Until we went to Greece, we always made Greek salad with lettuce. Now we know this is the way they do it in Greece, and it's so much better (not to mention simple)! The amounts used are rough guides, you can adjust them to your taste.

Recipe #21012

Recipe #4056

For a summer lunch or dinner, one of my favorite salads. There is always a debate going on about this salad, what should be in there and what not. I don't use potatoes in mine, but if you like to add them, do so. I have added the sardines because I like them in this salad, but you can leave them out. The dressing can be drizzled over the salad instead of mixing it in, or you can use your own favorite dressing. Serve with some nice bread, and a glass of wine (of course!) Cook time of the beans is not included.

Recipe #55886

I saw this recipe on a raw food lecture video. Although, I don't follow the raw food diet, I like some of the recipes. This one is good because it's dairy-free and sugar-free. I've also used kiwi in place of the berries with good results. (Prep. time doesn't includ soaking time.)

Recipe #228073

8 Reviews |  By Derf

Nice change from potato salad, goes well with BBQ meats, good with "Marinated Flank Steak".

Recipe #12187

We were fortunate to go to Provence. Every day I ordered "Salad Nicoise" for lunch because it was the only thing I could pronounce, I loved it, and each time it was different. When I told some of our French visitors that we were having Salad Nicoise for dinner, they apeared dismayed. It seems there are many ways of fixing it, some better than others. This is my version. It is an adaptation from Julia Child's book "The Way to Cook". This is a very complex recipe... so many parts! But each is simple, if you take it one step at a time. I start early in the day and make each part separately, put them in containers, and refrigerate. When I am ready to assemble the salad, I take out the potato salad first to allow it to come to room temperature. I arrange this on individual plates, not as one large salad.

Recipe #182496

2 Reviews |  By Mirj

Every year, on Israel's Independence Day, we all go off and have a barbeque in a public park together with friends and family. Every year, without fail, my Sushiman makes his Sick Salad. Sushiman is British, so sick means barf. And it really does look like barf. People rave about it, although I wouldn't know, I really can't bring myself to eat it, although that one time I did taste it (with my eyes closed), it was actually pretty tasty! At the request of a few brave souls in the Jewish forum, here it is, in all it's glorious, barfy splendor!

Recipe #223492

A Lebanese friend showed me how to make this back in 1996. It's my mother-in-laws favourite salad and I normally make it on request specially for her. I prefer flat leaf fresh parsley (also known as Italian Parsley) as it's better texture but curly leaf is alright. I normally buy the parsley and spring onions from the supper market prepacked bunches so if your measurements are slightly more or less it's alright, it doesn't have to be exact. The bourghul also soaks a lot of the moisture and I like Tabbouli to be moist not dried that's why there is a lot of lemons and olive oil. Like everything we cook it's all about the palate and who we are cooking for so if you choose to put less oil and lemons then it's ok. Salt and black pepper to taste, so feel free to add less but not to much. The secret to good Tabbouli is that everything should be finely chopped. Enjoy

Recipe #197922

A crunchy, sweet and hearty salad of apples, celery, nuts and mayonnaise. This salad can easily become a summer luncheon main dish by adding cooked, diced chicken. You will probably need to add a little more mayonnaise. Another nice variation is halved grapes in addition to the apples, or pears as a replacement for the apples.

Recipe #2670

I had this at a friends house & had to have the recipe. Everyone I have made it for begs for the recipe. Everyone just loves this!

Recipe #32317

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