This easy recipe came from the March 2004 issue of Everyday Food. It is quick to put together and a colorful and delicious salad. I prefer to eat it right away, still slightly warm. I think it would be good sprinkled with crumbled feta cheese or with some chicken or tuna for a main course salad.
This is a spicy, refreshing salad that's perfect served on a hot summer evening with garden-fresh veggies. It's easiest to use a mandoline to slice the veggies, but a sharp knife and patience will do quite well, also!
Spinach, cream cheese, walnuts and pears are rolled up and sliced for this delicious, make-ahead appetizer. I love this as a lunch time sandwich too since it holds well in a lunch sack.
This recipe calls for lahvosh which can be hard to find; just substitute a good quality flour tortilla instead and ignore the instructions for preparing the dried lahvosh.
My friend and co-worker Cherie brought me a sample of this to work. I immediately asked for the recipe. It is delicious - bright and light! It would be great with simply grilled pork or chicken. Yummy!
This salad is both healthy AND delicious. Not only that but it is quick to make, yields alot, looks attractive and is even tastier as leftovers. Kids love it as it is virtually a dessert salad.
I must give credit to my late Aunt Ruth, from whom I received this recipe.
Basically a cole slaw with a honey-mustard vinaigrette dressing instead of mayonnaise, I snagged the original recipe from the Tabasco website. I made a few changes, like using rice vinegar instead of cider vinegar, coriander instead of dill, etc. and I like it even better this way. I hope you do, too!
This no-fat salad is a refreshing change of taste in the winter, and a cooling treat in the summer. Be sure to give it plenty of time to combine flavors in the refrigerator, and stir occasionally to distribute seasonings.
Great stuff ... from Mark Bittman's "The Best Recipes in the World". This spread can be served with bread or vegetable sticks, but it is also wonderful as a sandwich ingredient. It can be made hours or even a day in advance, but always let it come back to room temperature before serving.
This is a fantastic, heart-healthy alternative to mayonnaise-based slaws and makes a fresh, colorful side. Recipe adapted from "Delicious Living", a publication distributed by our local health food store.