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January recipes

Recipes that may be made this month... Plenty of rambutans, cheap bananas,aubergines, spring onions, chives, basil Can find jicama, pomello, taro, dragon fruit Hard to find cucumbers, mesclun mix
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UPDATED -- Please note: The nutritional information (fat and calories) on this salad for each serving is incorrect because it was calculated using all the salad dressing for 4-6 servings of the salad. The recipe makes lots of extra dressing. This salad is wonderful! My husband and I came up with the ingredients for the salad itself to go along with a delicious maple dressing from the book "What's cooking America". All the flavors of the different ingredients blend and coalesce into the most mellow, nutty sweet flavor, that is very autumnal and heavenly! And very nutritious too. You really need all the ingreds. to achieve the wonderful flavor. Make sure you toast the pecans, as the toasting really brings out the flavor, and let the jicama matchsticks sit in the ice water a bit to really intensify their crunchy sweetness.Make sure all the ingredients are very fresh. (I buy prewashed/packaged baby spinach to speed things up and dispense with the rinsing and drying). Vary salad ingredient amounts to taste (we never measure). I hope you enjoy it as much as we have.

Recipe #91176

2 Reviews |  By Rita~

This I had years ago at Woodrow's Bar and Restaraunt. I wrote for the recipe and got it!! It's fabulous!! I've also made it with grilled chicken and served it on top for a Heartier Meal!! It's refreshing in the summer with fresh basil out of the garden.

Recipe #50910

A great non mayo pasta salad that's a little more posh than the norm. Especially nice if you are a fan of sun-dried tomatoes and fresh mozzarella.

Recipe #89989

A nice vegetarian side dish. Works equally well with tahini and other nut butters in place of peanut butter and can be varied to suit your taste. Serve with lentils, rice pilaf and a big green salad for an easy vegetarian meal any time.

Recipe #61447

This dish is a favorite among our friends. We use fresh tomatoes and basil from our own organic garden beds, and we serve dinner outside in the shade of 100-year-old walnut trees near the winery. From "Fresh from Dover Canyon"

Recipe #91150

Pretty, great tasting summer salad that serves 12 and includes sweet yellow cherry or pear tomatoes. Share it or keep it on hand in the refrigerator for great lunches and healthy snacks.

Recipe #71447

This past summer was very hot and this salad fitted perfectly. Not too heavy, yet filling and above all, easy to make.

Recipe #106341

2 Reviews |  By roxanne

So easy it almost hurts. Can be served as a side dish or meatless entree.

Recipe #68402

I rarely use bottled salad dressings, as I tend to prefer homemade versions much more. This is my hands down favorite. It is easy to throw together and is so flavorful. This only makes enough for a few dinner salads - only make as much as you need for one meal, as this only keeps maybe a day. Walnut oil and shallots are the two key ingredients here - you can sub any sweet onion for the shallots, but the walnut oil is what gives this its unique flavor. I may vary what types of lettuces and veggies go into a dinner salad, but if I am using this dressing, I always add some crumbled mild feta cheese to the veggies. Walnut oil can be found in bigger grocery store with other flavored oils or in gourmet markets. Walnut oil needs to be kept in the fridge as it spoils quickly at room temp (but lasts ages in the fridge). People have been asking for this one for a while, and yesterday I finally made this with a pen & paper by my side to carefully measure out the ingredients. This will very lightly dress 4 small dinner salads or 2 much larger ones. Enjoy! NOTE: Walnut oil is an extra virgin olive oil infused with the flavor of walnut and has a unique nutty flavor. You may use other nut flavored oils with good results (like hazelnut or macadamia), but just be sure the oil is infused with nut flavor. Something like peanut oil will not work as a substitute for the walnut oil.

Recipe #57984

This is a good salad dressing or can be used as an ineresting thin pesto sauce.

Recipe #75995

This couldn't be easier to make, and it was so good! I got the original idea from Kraft, but really made it my own!

Recipe #93637

Tasty warm eggplant salad, great served with yogurt and my "Fennel and Sea Salt Pita Bread Crisps".

Recipe #99395

71 Reviews |  By s'kat

My fiancee loves having meatballs with pasta, but I sometimes tire of having so much meat! I've found these to be a great compromise.

Recipe #23775

From the Foodcourt column, Weekend magazine.

Recipe #72353

1 Reviews |  By Derf

A delicious full meal summer salad

Recipe #34040

Perfect do ahead or picnic salad from Macrina Bakery & Café Cookbook

Recipe #93401

I made this from an Australian cookbook. Very easy to make. All I needed to do was boil potatoes.The rest just needed to be added!

Recipe #57534

8 Reviews |  By Ms B.

This recipe was adopted after Mean Chef (IHHDRO) left the site. His original comments were, "A very mustardy, robust dressing for salad greens. Can also be used as a marinade for fish. Recipe adapted from Mariel Hemingway." I first prepared it at the urging of Shelly, and wasn't sorry. My original review stated, "This is a very mustardy dressing. I followed Shelly's suggestion of reducing the mustard and adding more to taste as I blended the dressing. I used a dijon dressing and black olives, as this is what I had on hand. I also cut back the recipe to yield only enough for a couple of salads. I knew that my hubby wouldn't be interested, and wanted to make only enough for me to use in a day or so. The flavors are bright and fresh and really add to simple tossed salads. I like the fact that I am gaining the nutrition of the spinach in this dressing." This has become one of my favorite dressings.

Recipe #106449

Recipe #35240

A quick and easy salad that is raved over.

Recipe #33590

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