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Salads: Cold from the Ocean

[Cover photo by Thorsten.] Fish or seafood salads. (I don't like lobster, though, so no lobster here.) My other salad cookbooks are Bean There, Done That, Loved It , Chicken Salad , Close the door—I'm dressing! , Cool and Fruity , Cool and Leafy , Cool and Meaty , Cool and Stacked , Old King Cole Slaw , Pass da Pasta Salad Please , Potato Salad Roundup , Veggies-But-Not-Greens and Yukking ...er, Yolking It Up .
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One of my very favourite Tomato Salads!

Recipe #12504

4 Reviews |  By Dib's

I hate fish and thought this tasted pretty good, for fish. The fish lovers at the table raved so I thought I'd share!

Recipe #66200

This was adapted from a Low Fat Womens Weekly recipe but it is simple and tasty to do.

Recipe #91547

This is my standard romaine salad with tuna. It's important to use good water-packed albacore tuna-other kinds won't be very good in this. What is really nice is REAL tuna, grilled medium-rare and sliced over this--but since I bring this to lunch every day medium-rare tuna isn't practical. I put the dressing contents in a small container and put in a plastic bag, then put the lettuce in a container, with a whole tomato (I pack a knife too); feta, onions and pecans are already sprinkled on the lettuce. I include a packet of Albacore and voila--I have an easy and VERY HEALTHY lunch ready to go with no required refrigeration or heating device! I've also used packets of salmon instead of the tuna.

Recipe #99255

2 Reviews |  By Nose

A salad featuring the flavors of Mediterranean France, with enough vitamins and protein to give you energy for windsurfing or dancing, but minimal fat to keep you looking sleek on the beach. Submitted for Ready Set Cook Contest, Summer 2005.

Recipe #131958

A elegantly beautiful presentation coupled with a delicious flavor from days gone by. From the Western chapter of the United States Regional Cookbook, Culinary Institute of Chicago, 1947. May be prepared the day before the event. Chilling time not included in the preparation time.

Recipe #144101

3 Reviews |  By Dib's

This is one of my daughters favorite ways to eat salmon. We hope you like it.

Recipe #56619

i have been getting so many fresh herbs and vegetables from my gardening friends, this recipe uses alot of them

Recipe #68694

This is a recipe from Central Market. It makes a wonderful hoagy style sandwich, but it's also great atop an avacado half.

Recipe #96679

This is a delicious, filling salad from the book Taste by Sybil Kapoor. It's supposed to feed 4 as a light lunch but DH and I have had this between us for dinner. Try it - you will love it! BTW, the preparation time is a guesstimate. I can't remember how long it has taken me in the past.

Recipe #108699

From Culinary Tour magazine. Chicken broth can be substituted for the vodka if you wish. This is fun to serve to guests because they are each given a "shot glass" of dressing for pouring over the salad! No ID required.

Recipe #147126

This dish is also called Yam Polamal. If using apples or pears, toss them with lemon juice to keep them from oxidizing.

Recipe #119785

An elegant buffet dish reminiscent of by-gone times. Posted from an online site in response to a recipe request. Cook time is estimated chilling time (may be made the night before).

Recipe #65733

This is a really tasty, low-fat salad recipe that I found in the Chicago Sun-Times, originally from the Miraval Spa in Arizona. Prep time includes the 30 minute chill time.

Recipe #80869

Got this recipe from my friend Denise, she serves this at all her parties and family gatherings, and it is always a hit, but so easy!!! She usually buys the little cooked and peeled prawns from the deli.

Recipe #81514

Refreshing prawn/shrimp salad with curry hazelnut dressing.

Recipe #98267

2 Reviews |  By Nose

This recipe is by Harumi Kurihara, who is reportedly sort of the Japanese parallel to Martha Stewart or Delia Smith. She says it is one of the most popular dishes she has ever developed. Though it is from a Japanese cook, it's not a traditionally Japanese dish, but more international. I wasn't sure what to make of it - The carrots are fairly sweet, and the dressing quite tangy, so the effect is sweet-tart in the way that coleslaw often is (it doesn't really taste like coleslaw; I'm just trying to explain an aspect of the flavor). I have never been a big fan of that flavor, but I know a lot of people love it, so I thought I'd post this. Her method of quickly steaming the carrots in the microwave is definitely good. Ms. Kurihara pictures this served with Japanese dishes, but I think it would be good served with American picnic barbecue foods like hamburgers and barbecued chicken! The cookbook was translated from Japanese to English in England, so the measurements are British-style. I have tried to give American measurement equivalents where I could; these are approximations. I bought the carrots pre-slivered in the salad section; that made it quite easy.

Recipe #111111

This is something I've been making for years but never thought to post. Tuna salad complete with shredded carrots, red onion, crunchy celery, sun-dried tomatoes and Parmesan cheese - enough to satisfy the even the healthiest of appetites. It is great for salads and sandwiches - I like it especially for dinner topped on a large bed of salad greens to make a filling - high protein meal.

Recipe #150326

Fresh and colorful! A great meal for a hot day, or a beautiful addition to any meal. Another Spanish favorite of mine...:-)

Recipe #34537

Recipe #81391

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