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Another recipe that I collected with an eye to eating healthier. I think red cabbage is underused anyway. If you threw some cooked chicken in with this if you wanted a bit more substance in this light meal. You could also more than likely use light mayo to make it even lower in fat. This is from British TV cook Silvana Franco and was first published in the July 2006 issue of BBC Good Food Magazine.

Recipe #276973

A tart vegetable salad to serve with at your next bbq or potluck dinner. Prep time is also chill time.

Recipe #29086

0 grams of fat and so good! These are great with many different meals-beef, chicken,etc. Very colourful-elegant-HEALTHY!!!

Recipe #58086

The cabbage and lettuce blend makes this salad very good! I usually omit the pecans and decrease the amount of radishes to about 1/2 cup. Original recipe from Peak of the Market.

Recipe #112581

Cooking time includes marinating time.

Recipe #181992

2 Reviews |  By nomnom

So easy to slap together and soooo addictive. I made this up and ate the WHOLE thing!. It does taste like tropical fruit punch! And so healthy too! Have it as a garnish, breakfast, dessert, with fish (salmon), whatever your heart desires

Recipe #68349

This is delicious, low-fat and super-easy ... I like to load it up with extra cilantro and tomatoes. Also try using lime juice in place of the lemon juice for a little different taste. It's a perfect vegetarian main dish salad, or serve it as a side dish with grilled or roasted pork or ham. Prep time includes time spent in the refrigerator blending flavors; yield depends on whether salad is eaten as the main dish or as a side dish.

Recipe #80996

This is always a huge hit at potluck meals.

Recipe #93224

1 Reviews |  By brynda

"Fresh flavor and bright with vegetables, this salad complements any fine meal."

Recipe #165205

I found this in the Food and Drink Magazine. It's simple, easy and delicious! The trick is to slice your radishes very thinly, so they almost look shaved.

Recipe #163246

A simple marinated zucchini salad from Italy. The zucchini is uncooked but through marinating and the use of plenty of lemon juice the zucchini acquires an "al dente"/semi-cooked texture. I only make this recipe at the peak of zucchini season in summer when quality and selection are best. From Mediterranean Light. Especially good with fresh basil!

Recipe #158292

1 Reviews |  By Beeks

A very good recipe for all that zucchini that comes from your garden or a great sale at the supermarket

Recipe #59937

Yet another way to use the abundant garden zucchini. The dark green skin adds color contrast to the slaw.

Recipe #57980

Refreshing summer salad. Served with a croissant and fresh cantaloupe & strawberries.

Recipe #120744

From the "World's Healthiest Foods" website. It states, "Made quickly and fresh tasting and a great way to add more veggies to your diet. Can be made in advance and kept in the fridge. Give it a little extra time to marinate before serving and the flavor will be even better." I thought it was very good, more affordable and very different from the antipastos I am use to. Hope it works for you. Turning the carrots just means that you cut on a diagonal from each side. Just cut them at your preference. Dressing recipe and ingredients included below.

Recipe #270013

Easy, light and healthy source of protein and fiber!

Recipe #185331

This is a family favorite. Very easy too!!!

Recipe #40437

An irresistibly refreshing and delicious combination of classic Greek ingredients and orzo pasta.

Recipe #266539

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