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main meal type salads

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1 Reviews |  By Evie*

From a cookbook I got at the library

Recipe #221693

Shrimp, Chickpea, and Mint Salad with Chile Dressing from Italian Salads

Recipe #175917

1 Reviews |  By Tish

The most important thing in this salad is to slice the cucumbers VERY think like they do in Japanese restaurants. It makes all the difference.

Recipe #172607

If you are a mint and couscous lover like I am, you just might like this delicious salad.

Recipe #54218

I love a good cesear salald. Especially if its got another of my favorite ingredients in it, shrimp! I stumbled across this recipe and tweaked it to my own likings. If you don't want to use shrimp, you can use cubed chicken breast or sliced roast beef instead.

Recipe #102490

This recipe was in the 'food' section of our local paper a couple of weeks ago. We made it while on a camping trip, a very refreshing and different salad! It has a definite Greek taste and is very low-cal! Time does not include marinating (if you chose to do so).

Recipe #35233

A really good chicken salad to serve for picnics or potlucks.

Recipe #150522

Bean thread noodles are also called cellophane or transparent noodles. If you can't find those, you can substitute with angel hair pasta. For more flavor, saute the shrimp in olive oil with a little crushed garlic first. The nam pla (fish sauce) is the source of the salt in this recipe, so if you want more flavor make 1 1/2 times the sauce.

Recipe #239281

This is a fabulous recipe which is very quick to put together and even quicker to eat! It's been in the recipe folder on my computer for a while so I can't remember where it originally came from. I have actually added a few salad leaves in the past so feel free to play around with it.

Recipe #106188

This full flavored salad makes a great summer entree. Cooking time inclued one hour/60 minutes of chilling.

Recipe #32346

This recipe makes about 8 large servings, but you can cut it down easily. The dressing will keep in the refrigerator for a month or two quite nicely.

Recipe #42904

Very simple but a treat to eat. Always an instant hit.

Recipe #43389

This easy grilled chicken is combined with a colorful tomatoes, peppers and olives, and drizzled with a spicy cumin, paprika and ground red pepper dressing. Best served on a bed of fluffy couscous to soak up all the fabulous flavors.

Recipe #45355

This is a very flavorful, fairly spicy, Asian-type salad. If you don't like it too hot, substitute sweet chili sauce for the hot chili sauce or mix half and half. The flavors need a few hours to blend, so it's a good idea to let it sit in the fridge for at least 2 hours and up to 24 hours. Salad can be nicely garnished with additional cilantro and lime slices. You can also use diced cooked chicken in place of the steamed chicken breasts if desired.

Recipe #54742

1 Reviews |  By dale!

Simply delicious summery noodle salad. Prep time does not include marinating.

Recipe #72951

Tomoko and I made this for our dinner tonight. We adapted it from another recipe I have just posted. Prep time doesn't include cooking and cooling the chicken (I poached mine).

Recipe #74711

This light and refreshing Vietnamese Chicken Salad is really quick to make. It can be eaten alone as a light meal or served as a main meal, over steamed rice. Because I don't like my food too spicy, I omit the chilli, but I've left it in the ingredients listed. Some will no doubt want to increase the spiciness. When serving it to others, I've doubled the recipe and made two versions: one spicy, one not. And been very careful not to mix them up, by putting them in colour-coded serving bowls! Both versions have been eaten with enthusiasm, both by those who are familiar with Vietnamese cuisine and those who are not. Adapted from Lulu Grimes' book "Food: buy it fresh: Cook: cook it simply; Eat: eat it now". If you are serving this salad to guests, and planning ahead, it's worth going to an Asian greengrocer's and buying the authentic ingredients.

Recipe #121519

This delicious salad comes from the Barefoot Contessa show. Enjoy!

Recipe #81747

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