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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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    This essentially Hidden Valley's Ranch Dressing and Seasoning mix. I don't like to use that stuff because (last I checked) it has msg in it.

    Recipe #47249

    14 Reviews |  By TJW

    I worked at Chili's for years, here is how we made the honey mustard dressing. You won't believe how easy it is. I used to make this stuff by the gallon in the kitchen every week.

    Recipe #159877

    47 Reviews |  By Mirj

    I love ranch dressing, but it's not available in Israel. They've never even heard about it! I found this somewhere on the Internet about 10 years ago. My veggie daughter loves this on tomatoes. I like it on potato latkes, of all things.

    Recipe #60078

    A low-fat dressing.

    Recipe #45529

    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

    The last time I had a glass of Pimm's with all the trimmings, was on the lawn at a lovely old Elizabthan Hall, on a beautiful English summer's evening......so, I named my cocktail, Pimm's on the Lawn!! Nothing beats a glass of Pimms on a summer�s day. The British beverage is almost as much a tradition as the cup of tea, and the British down the gin-based drink by the gallon during the summer months. A history of Pimms: Step back to a London oyster bar in the 1840s where owner James Pimm invented the thirst-quencher. Using gin, quinine and a secret mixture of herbs, good old Pimm served up the brew as an aid to digestion, dishing it out in a small tankard and the No. 1 Cup moniker was born. After the Second World War, Pimms extended their range, using a number of other spirits as bases for new cups. Scotch lent its name to No. 2 cup, whilst No. 3 used brandy, No. 4 rum, No. 5 rye and No. 6 vodka. Of all of these, the vodka cup is the only one in production along with the original No. 1 cup, which still reigns supreme in popularity. Cheers!

    Recipe #245505

    This is an absolutely delicious recipe! I eat more salad than ever now.

    Recipe #24655

    8 Reviews |  By ~SwoR~

    Ranch dip or dressing from scratch. I love Ranch dressing and dip. Sometimes the store is to far away. I live 30 minutes from an affordable grocery store.

    Recipe #42406

    My French friend came over for lunch recently & as we stood in the kitchen chatting & sampling the fine wine, I thought I'd impress her and whip up a homemade mayonnaise for the eggs! As I started my drop by drop method, she laughed and showed me this AMAZING way of making mayonnaise in a flash! The only criteria seemed to be the bowl, or lack of a bowl - she uses an old fashioned TALL glass measuring jug, which I also happen to have. Once you have made it this way, you will never go back to the drop by drop way ever again! Here's Michelle's Mayonnaise!

    Recipe #207690

    This recipe has been slightly tweaked from one by Katsuyo Kobayashi, Japan's favourite TV cooking show host and an Iron Chef winner. It is so easy to make, but to ensure plenty of flavour, use the best quality tomatoes you can get. If possible, make it ahead and refrigerate for at least an hour to let the flavours blend. This doesn't seem to keep well, so eat it the day you make it.

    Recipe #253459

    This is one of my favorite salad dressings. It's also great as a marinade for most any kind of meat.

    Recipe #56625

    This is the result of years of trying to create the best Caesar dressing in the world & I believe this recipe comes very close. (Bold, don't you think?)

    Recipe #26431

    48 Reviews |  By Marie

    From www.TopSecretRecipes.com Why buy expensive dressings? This is SO good!

    Recipe #54739

    A fabulous way of adding a bit of colour along with a crisp texture in Chinese cooking; this can be made just before you are ready to serve an Oriental meal, and is one of the nicest ways I know of dressing up the humble radish! You can use red radishes, Chinese white radish - Mooli or even black radishes for this quick pickle. Serve it as an accompaniment for most Chinese or Asian meals. Make sure that whatever type of radishes you use, are fresh, firm and crisp. I prefer the red radishes for colour, but any of the radishes I have suggested work well in this simple pickle. The quantities listed below, will serve about 4 people as a generous condiment.

    Recipe #306079

    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

    Every cook needs an easy, throw-together salad that can be made on a moment’s notice. This nutritious carrot salad is as chic as it is classic. It’s found in nearly every French cook’s repertoire, as well as eateries across the globe. Crunchy, fresh carrots blend with bright, zippy lemon mustard dressing in what is perhaps one of the easiest preparations in authentic French cuisine.

    Recipe #502114

    This is the recipe I use as a substitute for Kraft's Catalina Dressing.

    Recipe #44124

    This is one of the easiest dressings to make! It doesn't get any easier than this! If you are making your cole slaw with wheels on, (traveling, picnic, BBQ, etc.), you can make the dressing at home, then dress the slaw when you get there. As for the mustard, please feel free to use your favorite one here, whether it be yellow (hot dog), Dijon or the spicy brown type.

    Recipe #294933

    Add this creamy dressing to your favorite salad ingredients. If you love a pepper dressing that is bold but not too sharp, try this one.

    Recipe #209731

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