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


    Every type salad under the sun! Pasta and potato salads, fruit salads, green salads, bean salads, vegetable salads and more. There are warm salads and cold salads, salads as starters, appies, side salads, potluck salads, main dish salads, and even salads for dessert...
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    1 Reviews |  By BecR

    A tasty and attractive composed salad of dilled tuna, capers, green onions and cucumber-- the perfect summer lunch! Easy to make. Serve chilled with crisp whole wheat crackers or a baguette, and perhaps a nice glass of chardonnay.

    Recipe #381527

    Perfect for vacation days and the hottest weather, or as a filling for elegant tea sandwiches. Good with pumpernickel. From The Collector's Cookbook Hearty Cold Dishes, Woman's Day Kitchen, 1979.

    Recipe #117743

    Delicious light summertime fare---perfect for a light luncheon or supper on the terrace! Serve this fruity chicken salad chilled with a crisp green salad, baguette, and a nice glass of iced tea or lemonade, sparkling mineral water, chenin blanc or California chardonnay.

    Recipe #175241

    This wonderful salad is served at the Steinbeck House in Salinas, California where author John Steinbeck was born. A lovely luncheon recipe! Serve on lettuce lined plates or on circles of peeled cantaloupe with lettuce leaves. From 'World Wide Recipes' cookbook.

    Recipe #178141

    Especially well suited for summertime entertaining-- I like to prepare this creamy chilled seafood pasta salad in the morning, refrigerate, and serve to guests in the evening outside on the patio accompanied with a crusty baguette, butter, and a good bottle of white wine! Be sure to serve this salad well-chilled.

    Recipe #129968

    The perfect pasta salad for picnics, potlucks and gatherings. I've made this without the mayo, using the artichoke marinade in it's place, and it was equally fabulous and well received! Best served well chilled.

    Recipe #365342

    2 Reviews |  By BecR

    A refreshing apple and nut salad, with the addition of fresh mint! I use a mixture of crisp apples including galas and pink ladies--- I don't peel them, but you may peel your apples if you wish. Please feel free to adjust the amount of honey to suit your taste. Note: Best made with a fresh light tasting mint such as spearmint or lemon-mint; cook time is chill time.

    Recipe #378468

    4 Reviews |  By BecR

    This cold salad was a winner among over 600 entries in the local paper seeking Thanksgiving worthy side dishes. It is also perfect for spring and summer. From Rita E. Applegate. Note: Also good with a combination of chervil, chives and dill (with or w/o the curry) for a very classic peas dish. I hope you enjoy!

    Recipe #121599

    1 Reviews |  By BecR

    Scrumptious! From Southern Living. (Note: cook time is chill time).

    Recipe #175238

    1 Reviews |  By BecR

    A great make-ahead salad of kidney beans, cucumber, tomato and fresh mint in a tangy lemon-olive oil dressing. Great for picnics, potlucks, barbecues and summertime entertaining. From my mother.

    Recipe #117793

    Another of my mother's salads, enjoyed by my family for two generations!! This is a great make-ahead salad for picnics, cook-outs, barbecues, potlucks, etc.

    Recipe #114781

    1 Reviews |  By BecR

    Cold soup is refreshing summer fare. Have a chic outdoor picnic and serve this; your guests will love it--and so will you! Created by chef Trey Foshee of George's at the Cove restaurant (in La Jolla, California). Tip: If you can't find yellow watermelon, just use red watermelon (seedless).

    Recipe #127180

    This impressive, light frozen fruit salad will make any occasion special. Enjoy!

    Recipe #117660

    In wine growing regions, berries- particulary strawberries- are typically combined with the wine from that area, and sometimes a liqueur, and served as a dessert. Here, strawberries are mixed with a fruity red wine and black currant (creme de cassis) or blackberry liqueur (Chambord or creme de mures) and served in the classic way, spooned into wine goblets. If desired top the desserts with shredded peppermint leaves and a spoonful of sour cream or creme fraiche, and serve them with cookies. Delicious, light and refreshing!

    Recipe #117665

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