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    You are in: Home / Cookbooks / FAVORITE SALADS, DRESSINGS & VINAIGRETTES
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    137 recipes in

    FAVORITE SALADS, DRESSINGS & VINAIGRETTES

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    A "no-mayo" potato salad. Simple yet delicious. Make sure the avocado is ripe but not mushy.

    Recipe #190418

    I love to serve this salad with a Greek touch. Enjoy it.

    Recipe #418862

    This is an original recipe submitted by Lisa Huff and refreshed by Buitoni. She says: "the pesto and red wine vinegar dressing unites the unique flavors of pancetta bacon, red bell peppers, toasted pine nuts and more to make this sumptuous side dish." Enjoy it.

    Recipe #417599

    This excellent recipe was presented by Chef Bobby Flay, courtesy of Paul Cunningham and want to share it here. Enjoy it.

    Recipe #417617

    This is a great change from regular potato salad! Love it! An English take on a French recipe, now all American!

    Recipe #44522

    A wonderful side dish / salad to serve either straight from the oven or to let come to room temperature for serving. Makes it a wonderful choice during a dinner party since it can cool and still be a delicious. Found in an old Cooking Light magazine. Servings are 1/2 cup in size (I have edited this recipe to reflect a better perception of servings based on reviews)

    Recipe #431045

    When I moved down South, after living in New York for 35 years, I could no longer find a "deli" style potato salad I liked. I like a simple vinegar based salad with just a small amount of finely diced onion. Common in most Deli's on Long Island, NY. I have tweaked a few recipe's I found on recipezaar and below seems to be the best. I'm famous for cooking my potatos too long, so cook them till you think they're done! I like to use a new potato and tried it with those dutch baby yellow potatos last night. Yummy!

    Recipe #362517

    6 Reviews |  By xpnsve

    Flavorful potato salad, perfect for your next summer BBQ. 4 points per serving.

    Recipe #162391

    8 Reviews |  By loof

    No meat in this taco salad! My husband and I love this so much we often have it as a meal by itself! Regular Dorito's are sometimes hard to find but taste much better in this salad than Tostito's or other white-corn chips.

    Recipe #245179

    The combination of these Mexican ingredients gives this salad an A+. It is a hit every time I make it. Enjoy.

    Recipe #411903

    This is my recipe to prepare this delicious salad, combining some of the ingredientes from a restaurant salad. Enjoy it.

    Recipe #409591

    You can use toasted tortilla chips in this delicious salad.

    Recipe #410097

    This is a favorite item of mine to order in NYC Jewish delis. So when I decided to make it at home for a BBQ, the first recipe I pulled off of the internet was right on the money. This is "kind of" like a good coleslaw but without the mayo and with a few items added. Use a 4-sided box grater to shred all of the veggies.

    Recipe #103743

    I tried this recipe which posted in request of Connie Lea and Zurie and its flavor with the whipping cream and apple cider vinegar is excellent. Hope you enjoy it, too.

    Recipe #433637

    Adapted from the big book of vegetarian. Tossing fresh spinach in a hot vinagrette really brings out the flavor!

    Recipe #468575

    I served this terrific salad to guests and it was a hit! Pour the hot dressing over the salad right before serving time. I found this recipe in an old Farm Journal cookbook. Cook time is for the time it takes to boil the eggs and fry the bacon.

    Recipe #73051

    This light summer dish is infused with Mexican flavours. Peaches add juicy sweetness to the dressing. Reprinted with permission from the California Tree Fruit Agreement.

    Recipe #407904

    From All About Cuban Cooking cookbook, this is a simple and tasty salad.

    Recipe #231841

    Based on a recipe from The South Beach Diet Cookbook. Simple and fresh.

    Recipe #423917

    If you've never tasted Chayote, you're missing out! They are so good! Lots of people don't know what a chayote looks like; or they see them and don't know what to do with them. They look somewhat like a wrinkled pear, green sbout the color of a tomatillo or a green apple.They are rather bland, so don't be afraid to spice them up! I think you will be delighted if you try one!

    Recipe #431107

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