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    You are in: Home / Cookbooks / Salads and more
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    352 recipes in

    Salads and more

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    Recipe courtesy of The East Coast Grill and the Back Eddy. The Restaurant owner serves this mayonnaise on a grilled coriander rubbed chicken sandwich.

    Recipe #476411

    I was hesitant about posting this recipe - it's the macaroni salad I grew up with, and pretty basic. But it is so darned good that I decided to go ahead.

    Recipe #63733

    Fresh is just so much nicer then the pre-packaged kind that uses picnic bacon and tastes like cardboard. These fry quickly and you don't have to crumble the slices after frying them. There is no need to separate the pieces. They will separate during cooking. Use these in any recipe calling for crumbled bacon or bacon bits. Perfect for salads and baked potato toppings or twice baked potatoes.

    Recipe #242966

    This is my own macaroni salad. I did not get it from my mother or my grandmother and I did not get it out of a book or off the internet. It is not Amish, Cajun, Mexican or any other description of the various macaroni salads that are posted on the internet. It is my own made up salad. It is designed after my own recipe #20155 that I have posted on Recipezaar (with 121 high reviews, thank you very much to those that have tried it). The dressing is mostly the same, but there are a few other ingredients in this salad that is not in my potato salad. I hope some of you will enjoy it as much as you did the other.

    Recipe #123107

    I got this recipe from a Cooking Light magazine, years ago (maybe 10) I use it on my Spinach, strawberry and red onion salad. It's also great on a Romaine salad.

    Recipe #117610

    2 Reviews |  By Derf

    The chive blossoms taste quite oniony and add a lot of taste to the dressing and are also nice added to the salad greens. Love spring with all the fresh new salad makings!!

    Recipe #124362

    3 Reviews |  By Bergy

    Nice lite (in calories) and great tasting

    Recipe #32578

    4 Reviews |  By ellie_

    Simple salad dressing is great over greens. Recipe source: Bon Appetit (January 1981)

    Recipe #125958

    4 Reviews |  By Derf

    Chives right out of the garden make a tasty dressing for fresh garden greens!!Walnuts add a little crunch. Adapted from Canadian Living mag.

    Recipe #39364

    7 Reviews |  By ellie_

    Simple salad dressing is great on tossed salads but is also delicious as a marinade for chicken. Recipe source: Bon Appetit (February 1984)

    Recipe #96846

    6 Reviews |  By Rita~

    Use this as a spread,dip or toss as a dressing for your salad of greens or grilled flake tuna. No need for salt but if you need to try a touch of soy sauce.

    Recipe #179186

    This is a great dressing to serve over greens, chicken salad, even fruit! Adapted from That's My Home.

    Recipe #146145

    I keep this on hand in refrigerator. We like it best on spinach salad!

    Recipe #117028

    I came up with this one day when my husband refused to eat bottled dressing any longer. We are huge salad fans and this dressing is now the house favorite. This also doubles for a nice marinade on chicken breasts or pork tenderloin.

    Recipe #60952

    I found this recipe while searching for Asian dressings. This is suppose to be like most Japanese restaurant's house dressings. Posted for Zaar World tour 2005.

    Recipe #136915

    Perfect on a green salad, or as a marinade on fish.

    Recipe #142017

    29 Reviews |  By Bergy

    This is a very refreshing dressing over any fresh or stewed fruit. Try sprinkling some desicacated coconut over top of the dressing.I like a mixture of banana, orange green grapes, apple, and whatever seasonal fruit like apricot, peach. You can also add fresh dates or figs. Your salad, your choice

    Recipe #38413

    Feta ties with Sharp Cheddar and Havarti for my favorite cheeses. I love the sharp taste of a good Feta on salads with sweet tomatoes and cucumbers.

    Recipe #169988

    Hope you all enjoy!

    Recipe #1982

    This dressing was served at a restaurant in Belfort, France, a century ago, while my MIL's aunt "Tatschie" was visiting an uncle who lived in Luzern, Switzerland. After convincing the chef that they were Americans and the recipe would not go to the competition, she brought it back, and it has become a family classic, essential for family gatherings. Color will vary from orange to creamy-white depending on use of whisk, mixer, or blender, but the sweet, tangy flavor remains the same. Also good on sliced turkey or roast beef. (Kate Cowick was a neighbor in Kansas City, MO, in the 1930's, who loved and published the recipe, not the actual traveller as originally reported here.)

    Recipe #483721

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