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    You are in: Home / Cookbooks / Salads
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    140 recipes in

    Salads

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    You'd be hard pressed to find this yummy dressing outside of the Green Mountain State.

    Recipe #17596

    16 Reviews |  By chia

    with an asian flair, this is wonderful as a first course or a side dish to tame the heat of spicier dishes.

    Recipe #129263

    Rice wine vinegar is milder than most Western vinegars.

    Recipe #648

    A refreshing and flavoursome salad which is visually appealing and complements any meat, rice or pasta dish. Adapted from a recipe in the latest issue of the Australian magazine 'New Idea'. When I posted this initially, I just listed "pears" in the ingredients, but have since located the pears specified, and I have made the salad with those pears: CORELLA PEARS. See notes below.

    Recipe #150137

    2 Reviews |  By Ridgely

    Ready for fall? This will get you in the mood. Delicious!

    Recipe #41563

    Spinach, apples, red onion & pecans in a sweet-tart dressing. To make this salad extra special, I like to glaze the pecans by stirring them with 1 tablespoon sugar in a medium non-stick frying pan over medium heat, stirring constantly until sugar melts. Pour them out on waxed paper and separate with your spoon while still warm. If you do this, you don't need to toast the pecans. It takes about 5 minutes or so for the sugar to melt.

    Recipe #29765

    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

    A simple, delicious salad.

    Recipe #99780

    My 13-going-on-35 year old son tasted this at a friend's house and actually ASKED me to make salad!! Can you imagine?? Me either. I immediately called the friend's mom and got this recipe. Hope it gets your teens to eat salad too.

    Recipe #148138

    I use all my leftover or dried out bread by making them into croutons. These croutons are SO GOOD. People are always asking for the recipe after tasting them (I think it's the butter :)).

    Recipe #256662

    Adapted from the oh-so-useful The Healthy Kitchen cookbook by Andrew Weil and Rosie Daley, which especially focuses on the healthy Mediterranean cuisine. I omit or reduce the olives (too much sodium), reduce the cheese (same reason) and omit the extra salt. People who don't have to watch their blood pressure probably don't have to follow these restrictions. I do use plenty of pepper. I also add a bit of minced bell pepper (any color, because I love it). Sometimes I add oregano, basil or rosemary. It's a great lunch stuffed into a whole wheat pita. The passive "cooking" time is actually the chilling time. P.S. The original recipe only has 1 clove garlic.

    Recipe #184706

    Found this recipe on the net. Let me know what you think!

    Recipe #234907

    8 Reviews |  By PanNan

    Samples of this salad were served by the H.E.B. grocery store chef this weekend. Delicious. Light and refreshing. This recipe represents California cuisine.

    Recipe #60313

    79 Reviews |  By PanNan

    I'm always asked to share this recipe, and people are often surprised to see how similar the ingredients are to their own recipe. While the ingredients may be similar to other posted recipes, the technique is the key to this outstanding potato salad. The specific ingredients are important, too. Russets absorb the flavors best, but don't hold their shape well. Dicing them after they are cold, and folding the other ingredients in gently, takes care of that problem. Don't skimp on the mayo and other dressing ingredients. The potatoes will absorb a lot of moisture, and you want a creamy salad. Another key to flavor and texture is the very fine chopping of the onion, celery and pickle. You want the flavors to disperse throughout the whole dish, but when you take a bite, you want to bite into potato, not an onion chunk. For smaller apetites and crowds, you can halve the quantity easily. In Louisiana and other states where they serve Cajun food, potato salad is often served with gumbo.

    Recipe #63017

    From www.TopSecretRecipes.com. This is a copy cat recipe of the Olive Garden's Italian Salad Dressing.

    Recipe #18840

    2 Reviews |  By AHales

    My favourite vinaigrette - the combination of sweet and tangy is great.

    Recipe #104459

    Oh my, but I have been making this recipe since the 50's. This does age me somewhat, but those were the good old days.

    Recipe #146029

    This is an absolutely INCREDIBLE recipe. Every time I've made it I've had to double it and it is still gone in nothing flat. People will beg you for the recipe

    Recipe #27221

    This is most definately my FAVORITE pasta salad in the world! I have been making it for years, but never wrote it down....well...thanks to Recipezaar I'm learning to "measure", LOL!!!! Very happy to share! This recipe is for a small crowd. If making just for your family, omit the rotini, and add only as much of the rest of the ingredients (about half) that you'd like. Don't worry, it's really simple and easy!

    Recipe #126611

    A co-worker of mine brought this to the office and it is absolutely delicious. You can use it on a salad, but it's also great as a dip. The cook time is the chill time.

    Recipe #300057

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