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

    Salads


    Displaying up to 20 pages of results. To see all results, or register.

    This looks yummy! From Everyday Food issue 9.

    Recipe #127099

    A Lebanese friend showed me how to make this back in 1996. It's my mother-in-laws favourite salad and I normally make it on request specially for her. I prefer flat leaf fresh parsley (also known as Italian Parsley) as it's better texture but curly leaf is alright. I normally buy the parsley and spring onions from the supper market prepacked bunches so if your measurements are slightly more or less it's alright, it doesn't have to be exact. The bourghul also soaks a lot of the moisture and I like Tabbouli to be moist not dried that's why there is a lot of lemons and olive oil. Like everything we cook it's all about the palate and who we are cooking for so if you choose to put less oil and lemons then it's ok. Salt and black pepper to taste, so feel free to add less but not to much. The secret to good Tabbouli is that everything should be finely chopped. Enjoy

    Recipe #197922

    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

    5 Reviews |  By PaulaG

    ------Lentils are very versatile and packed with protein and fiber. This is delicious served over baby spinach or mixed greens. Developed for RSC #9.------

    Recipe #211512

    28 Reviews |  By Evie*

    another from my sister...shes the best!!

    Recipe #9113

    Nutritional yeast is a godsend for folks who are vegan or those dairy-intolerant. I think this recipe gives traditional Caesar salad dressings a run for their money. Nutritional yeast is available in bulk in well-stocked grocery stores. I forgot the recipe source!?

    Recipe #143126

    A simple salad.

    Recipe #172618

    A slightly different carrot salad, but easy to make.

    Recipe #242916

    This colorful salad is so easy and refreshing! Its a perfect side dish for Fajitas or Enchilada's. A great salad to make in advance to take to a barbeque or potluck too! Watch it disappear! :) Cook time is chill time.

    Recipe #90800

    14 Reviews |  By Pneuma

    from Garth Shnier, Executive Chef of The Western Cape Hotel & Altiraspa for showcook.com Added for WZT. Preparation time assumes that the chickpeas are canned or cooked.

    Recipe #310837

    This is the perfect salad for a BBQ or family gathering, I like to use this as a stand-by at BBQs for my beloved vegetarian friends -- but have also thrown in some chicken and served it as a main dish with hot french bread and garlic sautéed mushrooms, red peppers and onions on the side.

    Recipe #241487

    The story behind this comes from a simple recipe I had found, then made changes to make our own. My husband loved it so much the first time I made it I literally had to say to him "Put down your fork or you'll explode". So from that point on we have called it by this name. The ingredients may seem bland, but combined together they taste great and present well. Enjoy.

    Recipe #108804

    Delicious spinach and fruit salad from Settings on the Dock of the Bay, a cookbook from the Assistance League of the Bay Area Texas. A wonderful cookbook, I picked this up at SurlaTable (better known as my happy place) while they were preparing recipes from the book.

    Recipe #122714

    Wonderful salad for a warm summer evening; serve with crusty bread

    Recipe #363830

    This is a spicy, refreshing salad that's perfect served on a hot summer evening with garden-fresh veggies. It's easiest to use a mandoline to slice the veggies, but a sharp knife and patience will do quite well, also!

    Recipe #93536

    A recipe from "Clean Eating" magazine, spring 2008. This salad makes a wonderful lunch or light dinner, and has a spring-like freshness to it that makes it very appealing. Serve over a bed of baby spinach and garnish with lemon wedges if desired.

    Recipe #301127


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