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

    Salads

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    5 Reviews |  By jo_mama

    This salad can be served as a main dish--it has a combination of grains, legumes, nuts, and seeds to provide complete proteins--or as a side dish. It is a versatile dish, too. You could easily swap out various ingredients to adjust it to your taste. For example, you could swap oranges for limes, rice for wheat berries, lentils for beans, parsley for cilantro, or roasted sweet potatoes for beets.

    Recipe #363712

    A light and simple salad. Absoulutely delcious!

    Recipe #359919

    This different and refreshing recipe was given to me by a friend. Herb and feta quantities can be adjusted as you wish, but this is the basic recipe.

    Recipe #313258

    This red potato salad has an oil and vinegar dressing base with a kick of spice!

    Recipe #304549

    I love hearts of palm so I made up a salad. Hearts of Palm are usually packed in salted water so this recipe is for ones packed in salted water.

    Recipe #298327

    This salad goes well with most Turkish meals, particularly in summer when tomatoes are at their best. You can arrange the salad any way you like, I have listed the way I prefer to arrange the salad. If you wish to peel the tomatoes and cucumber you may however it is not necessary. You can make this salad one hour before serving. Original recipe comes from a book called "Turkish Cookbook" by Tess Mallos

    Recipe #281838

    Another BH&G winner. Haven't made it yet, but plan to do so next time our friends who are vegetarians come over for dinner. Prep time does not include chilling time or cooling time for wheat berry mixture.

    Recipe #280158

    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

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

    Recipe #266539

    The perfect salad to serve at you holiday dinner table --- if desired place slices of red onion rings around the sides of the bowl --- the salad mixture may be mixed, covered tightly with plastic wrap hours ahead but do not toss in the apples until before serving or they tend to discolour, also do not add in the dressing until serving time, if you are serving more than 8 people double the recipe :)

    Recipe #266045

    This mound of goodness can be a healthy starter, a lunch, or a side salad. It's chock full of nutrients. Make the roasted butternut ahead of time and keep covered -- it really takes very little effort! Tonight we are having this as a starter, because we're having plainly fried, fresh fish fillets, which we will eat simply, with a Continental-type bread. The amounts given for the salad can be varied according to availability and taste. I hope some of you do get pre-cut pillow packs of butternut batons ... Certainly easier than peeling this veggie! Have a nice French vinaigrette on hand: I have no qualms in buying the packets cotaining the granular Italian, French or Greek salad mix to mix my own salad dressing. Never ever use spirit vinegar, which is extremely harsh -- use wine or cider vinegar for your salad dressings. "Cooking time" indicates time needed to roast the butternut fingers.

    Recipe #258924

    From the cookbook "Raising the Salad Bar" with a few changes.

    Recipe #245564

    Recipe #244618

    Summer in a side dish! This is a Dave Lieberman recipe that I adore. You can serve this any time of the year, but I think it's best during the summer. If you're looking for a delicious and different potato salad, this is it! **Added note - You may not need to add the entire amt. of dressing..do it to taste. I found some other reviews and suggestions at the Food Network site. If you want to check there, just type in the name of this recipe in the search box. Happy eating! :-)

    Recipe #241081

    2 Reviews |  By Molly53

    Not your everyday apple salad. From the Michigan Dutch chapter of the United States Regional cookbook, Culinary Arts Institute of Chicago, 1947.

    Recipe #237283

    An absolute "must" as an accompaniment to the Swedish Smorgasbord, this salad is very easy to make and is delicious with cold meats, fish, potatoes and open sandwiches.

    Recipe #235226

    A fun way to get kids eating a whole bunch of vegetables, without much cleaning up! I learned this recipe while I was eating mostly raw, but I wouldn't recommend this for children, so add in some of the optional extras.

    Recipe #233560

    8 Reviews |  By katia

    A very refreshing salad that I saw on a TV show and I already made twice! Posted for WZT III.

    Recipe #229459

    Recipe courtesy of Rachael Ray. I saw her make this on an episode of 30 Minute Meals and it looked wonderful!

    Recipe #222466

    I was going to call it French Wench for no other reason but that it sounds funny, but then no one could immediately make sense of it. But seeing as how the wedge salads have become well-known, this should do. A simple, but tasty version with toasted walnuts, avocado, vinaigrette and crumbled Roquefort. *Le YUM*. Prep time doesn’t include however long it takes you to grow an extra hand for holding the bowl while you pour in the olive oil and whisk at the same time.

    Recipe #220781

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