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    You are in: Home / Cookbooks / Salads
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    95 recipes in

    Salads

    We often make an entire meal out of salads. Here are some delicious and interesting choices for you!
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    2 Reviews |  By acerast

    This salad is so refreshing and colorful! I found it in a booklet called "An Adventure in International Cooking" that my Mom helped compile for 4-H in Madison County (New York State) back in the early 1970s. The original recipe called for 2 oz. of anchovies, but since my family doesn't like their texture, I substituted anchovie paste so I didn't lose their great flavor! (Putting this in the Mid Atlantic region due to the wonderful Italian influence on the cooking of that part of the USA).

    Recipe #116931

    From Gourmet magazine comes this wonderful calamari salad – and although it is delicious eaten right after preparation, it’s even better if you allow it to chill for 8 hours in the refrigerator then bring it to room temperature for serving.

    Recipe #116802

    This is an adopted recipe for me, Jellyqueen, but I am leaving the original introduction for those who already have saved/reviewed this recipe. Hope everyone enjoys this!!! This was my first introduction to fresh salad dressing. I worked for a woman in Manhattan back in the 1980s who made this dressing in a jam jar. She would leave it on the kitchen counter -- we would finish it in about 3 days. It is just delicious and very easy to make. I serve it tossed with field greens or butter lettuce and fetta cheese, walnuts and kalamata olives.

    Recipe #116174

    A lovely light salad from Cooking Light! You’re used to seeing the cheese/tomato/basil combination, but have you had it with couscous before? Delicious! Prep time includes marinating.

    Recipe #116054

    Salad of fennel and oranges is typically Italian and dates back to the time of the Roman legionnaires. For my taste, the addition of the walnuts makes the dish, with their slightly bitter skins contrasting nicely with the sweetness of the orange and slightly licorice flavor of the fennel. I recommend the use of blood oranges if you can (adding to the attractiveness as well as the flavor), but regular oranges will work well, too. Cooking time is marination/cooling time in the refrigerator.

    Recipe #115713

    Saw this recipe on Rachael Ray's program on Food Network. Love any recipes for salads that doesn't use mayo. Travels well!!

    Recipe #115028

    Adapted from "Simply Classic," by the Seattle Junior League. The Snoqualmie refers to many aspects in the area - it's a town, a river, beautiful waterfalls, and a local native American tribe.

    Recipe #114928

    This is the astoundingly good dressing that we use on our reuben sandwiches and in shrimp cocktail. Others have told me that they make it just to use as a dip, and - coming from my description in our Reuben Sandwiches Our Way (recipe # 107927): "you can call it Thousand Island or French, whathaveyou" - keep it on their table and call it What-Have-You Sauce. Thank you for the tribute! :)

    Recipe #114916

    There was a request for the Outback's Blue Cheese Chopped Salad on the forum today... it's been a couple of years since I had the salad myself, but I recall really enjoying it! The request set my tastebuds a'craving, so I put together this salad. We took it to a potluck today - I had two servings of it for lunch, and the husband and potluck attendees pronounced it great! :)

    Recipe #114912

    My sister whipped this salad up from scratch when I was visiting her. It has become a favorite side dish, especially when grilling outdoors!

    Recipe #113265

    I adapted this from a recipe I found online. My family loves zippy, garlicky Caesar dressing and this fits the bill. I use fresh raw egg and have never had a problem. It's best to make the dressing ahead of time and let it meld if you have the time. Excellent with grilled chicken pieces added too. Enjoy!

    Recipe #112568

    Featured on Giada De Laurentiis' FoodTV show, "Everyday Italian." Farro is similar to wheat berries.

    Recipe #111941

    This is one of my "adopted recipes". Hope you like it. Sounds wonderful

    Recipe #109551

    This recipe is from my mother's newspaper clipping recipe collection, so I'm not quite sure when or where it actually came from... I suspect it's from the 70s. I've tweaked it here and there - it originally called for dry soybeans soaked overnight, but I love edamame and they're much more widely available now than they used to be. Prep time includes chilling.

    Recipe #109226

    Baby spinach tossed with a balsamic vinaigrette dressing, topped with creamy roasted red peppers,brie cheese and pecans.

    Recipe #109107

    German deli. Posted by request. Garlic is optional. Some German Krautsalat recipes do not have garlic at all.

    Recipe #107800

    Translated from the German recipe of Maria Hedwig Stuber. Posted by request.

    Recipe #107796

    Found this on cdkitchen.com. Haven't tried it yet, somebody who cooks better than I should let me know if it's any good.

    Recipe #105482

    2 Reviews |  By alijen

    Great side dish, from the Plantation Room in Calloway Gardens, Atlanta. Making this reminds me of going to see the lights there around Christmas!

    Recipe #105412

    This recipe is based on my mom's wonderful potato salad. I made it because I was missing potato salad and I figured that substituting cauliflower would work pretty well... and it does! Without the potato it's perfect for folks who are diabetic or working on lower carb menus, but even those who aren't watching carbs enjoy it. Very tasty! Go to www followyourheart com for more information on Vegenaise.

    Recipe #100094

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