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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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    Sometimes 'simple' is best. Quick to prepare, and always delicious. I like it best when served on fresh croissants with crispy lettuce. Servings will vary depending on how much you pile it on. :) Cooking time is time needed to chill.

    Recipe #358361

    This is an old recipe from a family friend. She passed on years ago but her recipe lives on. It is very simple and tastes great.

    Recipe #442600

    Sometimes the best approach is the simplest one, as in this mix of chicken, mayonnaise, almonds and celery. Use herbed chicken for extra flavor.

    Recipe #507325

    Whether it's at home or in restaurants, We are always spoiled by good, fresh, Caesar dressing. This recipe sounded too good to be true, so curiosity got the better of me and I dared to try it. P.S.The garlic croutons that top this classic salad are wonderful, as is the anchovy-infused, very creamy dressing.

    Recipe #507297

    This Italian dressing mix is a combination of eight pungent herbs that you can store and use to whip up fresh Italian dressing in seconds whenever the mood strikes! You don't have to use this just for salad dressing. Try it. Experiment with it.

    Recipe #501652

    I LOVE a good Blue Cheese Salad Dressing. Unfortunately, I have yet to find a good one in the stores. I dug out all my cookbooks, combined this and that and here is the final result.

    Recipe #55514

    190 Reviews |  By Bev

    This is the salad dressing I grew up with that my mom created. As a child, I didn't realize there were any alternatives. To this day, my mom's salad dressing is still a favorite. Very simple to prepare. If you make it a little ahead of time, it will allow the flavors to blend. I hope you enjoy it!

    Recipe #43522

    I developed this dressing years ago, and I can honestly say that you won't be able to keep your spoon out of the fridge for a taste, it is *that* good! --- although I do think the dressing is better with the anchovy it can certainly be made without them. In a pinch I have even substituted buttermilk for the half and half cream, just use about the same amount --- this dressing gets stronger with refrigeration time so a small amount of fresh garlic goes a long way! ---- usually one recipe without doubling is perfect for one large romaine lettuce, if you are serving a large crowd of people you might want to double -- salad dressing will not work for this use *only* mayonnaise, I find Hellman's brand mayonnaise works the best and for the perfect companion to this salad see my recipe#125034-------------LOWER-FAT OPTION use reduced fat mayonnaise and fat-free half and half or low-fat milk --- also see my recipe#66596

    Recipe #116849

    Have you ever posted a recipe and just love reading the reviews for it? This is my signature potato salad. Whenever there is a pot luck function at work, I am TOLD that I have to bring the potato salad. No one else is allowed to and I am never given a choice. Thank you everyone who ever tried this potato salad and for leaving such glowing reviews for it. You all have made me look so good. I personally can not stand eggs or raw onions, so I leave them out but I know most people don't think a potato salad is complete without them. Thanks again for so many wonderful reviews. (psssst....check out my recipe #123107 as well. It shares the dressing with this recipe but tastes much much different because of the different ingredients) Please see Recipe #242966 for bacon bit tips.

    Recipe #20155

    This has been in my recipe box forever so I'm not sure where it came from. This is light so a good pick for those hot days when you just don't feel like eating much.

    Recipe #27195

    This is a dish my family and friends ask me to bring to potluck/cook-outs! NEVER any left to bring home! (my sister brings a bowl to take what MIGHT be left) Taste great hot out of the oven or "room temperature"

    Recipe #29767

    A unique TexMex-type potato salad from the Edible Heirlooms Cookbook. I like the idea of using the Rotel tomatoes as part of the dressing over the potatoes, and the addition of corn and bacon. Haven't tried it yet, but it is on my "Try Soon" list.

    Recipe #463567

    Saw this recipe on Rachael Ray's program on Food Network. Love any recipes for salads that doesn't use mayo. Travels well!!

    Recipe #115028

    Bruschetta is a traditional Italian item in which small slices of bread are topped with such things as tomato, basil, and mozzarella cheese, as is the case in this delightful recipe.

    Recipe #506802

    This caught my eye last night and the employee behind the counter gave us a taste. Wow! Just enough jalapeno for flavor. Not hot. We will split it for lunch today. Now to see if I can make a similar dish for a large party on Thursday! It's way too expensive for a large batch. I think I will use a large grate for the asiago instead of the chunks. They have the best asiago in the cheese section.....Great tasting, super easy and quick to make. AT 180 Calories:

    Recipe #506742

    This recipe was handed down from my aunt and now I'm not invited to get togethers unless I bring this along.

    Recipe #31546

    This is the best chili recipe I have ever tried. I'm not sure where the recipe originated, but it is amazing! Sometimes, I don't bother adding all four cans of the kidney beans and it still turns out wonderful. Once anyone tastes this chili, they will be begging for the recipe!! Enjoy!

    Recipe #73166

    I make this classic potato salad a lot for pot lucks and picnics. Everyone likes this recipe.

    Recipe #22747

    13 Reviews |  By Debbwl

    This was a dressing my mother would make and put on the table to get my brother to eat green beans and salad.

    Recipe #394540

    Top your perfect salad with my creamy and chunky blue cheese dressing recipe. It has a nicely balanced flavor and nice sweetness with a great creamy and chunky balance. A cheese grater and a wedge of frozen blue cheese is the secret behind a perfect creamy blue cheese dressing. Those larger chunks sink to the bottom and don't become one with sauce as they do with grated cheese.

    Recipe #504458

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