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Work lunches, late in the day weekend lunches, sides, and first course dinner salads.
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Adapted from a recipe I found on the UKTV FOOD website. This is a great lunch box alternative to sandwiches, and one that children could easily make for themselves. Except perhaps mixing the yoghurt with the cinnamon and honey. Or you could enjoy this as light meal or as a side-salad. I'd suggest Granny Smiths or Fuji apples. For some reason, Zaar wouldn't allow me to include this information in the ingredients. I left intact - from the original recipe - the virtuous low fat natural yogurt alternative but if you’re more interested in flavour than in being totally virtuous, especially if you've never tried it, use divinely creamy Greek yoghurt and don't forget the cinnamon and honey! Anyway, if you were totally virtuous, you undoubtedly wouldn’t be eating cheese at all!

Recipe #321213

Recipe was printed on one of those recipe cards from the grocery store. I really liked the flavors of this dish and used it as a main dish by adding some grilled chicken too. I used an indoor grill pan but of course this would work on an outdoor grill too. **Note 4-8 hours of marinading of veggies is needed to really get the flavors** Hope you enjoy it too!

Recipe #410900

This is a yummy, healthy salad recipe, which will have you come back for more. :) Well at least, if you like earthy beet flavour, combined with sweet apple and salty feat cheese. I hope youll enjoy! The original version of this dish comes from German chef Tim Mälzer.

Recipe #410719

These pecans can be eaten alone as a snack or appetizer! But they are delicious on the salad.

Recipe #412047

2 Reviews |  By Bobbie

Wonderful salad to make when the tomato season is at it's prime.

Recipe #415044

6 Reviews |  By yogi

My daughter works at an Italian restaurant and brought home something similar to this. We experimented and here it is. I love the fact that this doesn't need to be cooked--it's so fresh! The better your tomatoes are, the better this will be. I like to use grape tomatoes or roma. Please feel free to adjust any ingredient amounts to your taste. I love the capers in this and will usually add more, and 1/4 C oil is plenty for me. Cook time is for your pasta. (You can add very thin slivers of sweet or red onion, though I haven't tried it).

Recipe #67333

4 Reviews |  By chia

very refreshing asian flavors and very quick to prepare. you can prepare the dressing in advance and refrigerate

Recipe #54689

Can't remember on which website I got the idea for this recipe, but I added quite a few twists to it from the ingredients I had available, so I think it qualifies as a new recipe! The bacon could easily be left out to make it a vegetarian main meal.

Recipe #308980

This lighter version of a pasta salad can be a meal in itself but is also a wonderful side dish. It's loaded with crunchy, colourful vegetables. If you don't have fresh dill you can substitute other fresh herbs to taste, or use dried dill, but fresh is really best. Anchovies are optional. Adapted from Rose Reisman "Light Pasta".

Recipe #282307

From the 12 Best Foods Cookbook by Dana Jacobi, with a few tweaks from me. Cook time does not include marinating time.

Recipe #382136

This is Day 8: Lunch, on the 21 Day Wonder Diet. You can make this salad a day ahead. This lunch is to be followed by an afternoon snack of 1 small banana.

Recipe #359546

Another healthy recipe that I have collected for my pre-summer health push. I found this in the "Healthy Eating" cookbook put out by "The Australian Woman's Weekly" I was particularly drawn to it by the dressing as it is without oil which always pushes up the calorie count a good deal.

Recipe #363255

1 Reviews |  By KateL

Entered for safe-keeping. From Clean Eating, May/June 2009. A Japanese-inspired salad. This can be served hot as a stir-fry or chilled as a main course.

Recipe #374406

This dish makes a wonderful vegetarian meal. Exotically spiced, offset with dried apricots, different and delicious.

Recipe #85782

This cobb salad is great made with baby spinach. The recipe comes from Fresh Express.

Recipe #103440

This recipe was so delicious. A Great meal when served with a hot crusty roll. A friend served it at a luncheon & shared the recipe. I believe it originally came from a Martha Stewart booklet, however it has been tweaked just a little. Please adjust the quantity of ingredients to suit your own tastes and the size of servings you desire. Enjoy.

Recipe #186815

In last months Cooking Light magazine. Sounds delicious.

Recipe #167411

2 Reviews |  By Bev

This salad from EatingWell Magazine is fairly close to the original from a restaurant in Hollywood, CA, however the blue cheese is optional. Toss your greens with the dressing, then again, drizzle over your completed salad. Serve with some hot, crispy bread and a nice glass of wine to serve as a meal.

Recipe #207073

6 Reviews |  By Tish

We've been making variations of this salad for years. Funny that people don't make it much anymore. It really is good!!!

Recipe #17664

Make a day ahead to allow the flavors to set in the salad. Nice tangy dressing goes well with the different squashes.

Recipe #280468

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