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...
Here's a super tasty fresh and simple salad that's good for you, too. I enjoyed my salad with handcrafted Humboldt Fog aged goat cheese, some toasted walnuts and a light drizzle of tarragon-olive oil dressing, but you may use whatever cheese, nuts and dressing you like. Enjoy!
This dessert-salad is a blast from the past! It's basically a rice pudding with crushed pineapple, whipped cream, and maraschino cherries. Serve glorified rice as a salad to accompany your holiday meal. It's also a great dish to bring to potlucks or church picnics. Enjoy! Adapted from "Mennonite Girls Can Cook".
A colorful and attractive salad with just the right combination of flavors--we especially love the tanginess from the cider vinegar. Fantastic! I sometimes replace the cashews with roasted sunflower seeds, and the mandarin oranges with raisins--it's great either way! Best made a day ahead of serving.
This is a very basic version of an egg salad sandwich, yet tasty and satisfying. Made with low-fat mayo, and a sprinkle of paprika for some color. I've added some snipped parsley, but you can add your favorite herb, as desired. Recipe is easily doubled.
Deelish!! Wonderful combination of flavors that makes a tasty and satisfying lunch or quick dinner. Great use of leftover chicken or canned chicken breast. I hope you enjoy these chicken salad sandwiches as much as we do. Tip: If you don't have access to fresh lovage, use triple the amount of fresh celery leaves.
My son-in-law makes this wonderful ceviche for us every Christmas and New Years, and for the 4th of July too! Everyone loves it! Serve the ceviche well-chilled in small plastic cups or chilled cocktail glasses (I suggest placing the bowl of ceviche within a larger bowl full of ice to keep it icy cold), along with tostadas chips or tortilla scoops and some chili sauce on the side. Very delicious and refreshing! Note: amounts are approximate-- feel free to adjust measurements to suit your own tastes. Cook time is chill time.
Pasta Provencale is a breeze to prepare, with only about 30 minutes from start to finish! It's great served for lunch on the patio or terrace, or as a starter for a dinner party-- and may be enjoyed either warm, or at room temperature. Serve with a good crusty bread and bottle of wine, et voila!
Crystal blue water, bright sunshine, and warm air redolent with lemon blossoms; this is the French Riviera! Bring just a little of that ambiance to any dinner with this gorgeous salad. The dressing is particularly wonderful on peaches, nectarines, berries and mixed greens, but you can use any salad combination you choose. Recipe adapted from an online source.
This lavender suffused dressing is fabulous drizzled over a plateful of fresh salad greens; it is also a wonderful marinade for various meats, poultry, and fish! Marinating time is 15 minutes to overnight.
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.
Made with petite new potatoes, crisp red apple, and fresh garden herbs! A lovely alternative to regular potato salad, with the addition of tarragon and lovage! Lovage is a wonderful old-fashioned herb, very similar to celery, but a little stronger in taste and with a hint of anise -- a new addition to my herb garden and it is quickly becoming one of my favorites! You may substitute celery for the lovage, if you wish.
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.
Summer on a platter! This salad is lovely in it's rustic simplicity. The tarragon adds a delicate anise note, different than the usual basil and tomato combination. Just add crusty chunks of bread to soak up the aromatic dressing, it's practically a meal in itself. Enjoy...
An incredibly fantastic chicken salad, perfect for summertime entertaining! Also great tossed with cooked bow-tie pasta, which makes a more substantial meal. This is so delicious, one of my all-time favorite chicken salads!! Slightly adapted from a Paula Deen recipe.
A cool and refreshing accompaniment to fish or meat dishes, this classic cucumber salad is so simple and good! You can sub dill for the chives, if desired. Recipe is an old one that has been handed down through the generations, from my mother and grandmother.
Fresh pineapple, grapes, kiwi and strawberries come together in this simply fresh fruit salad. Finish with a squeeze of fresh lemon or lime, and a drizzle of honey, if desired. For a party, would be great served with one of my fruit dips such as recipe #117822, recipe #124472, recipe #454595, or recipe #371727.
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.
A delicious light, bright and refreshing lemon vinaigrette salad dressing that's lovely drizzled over fresh baby greens or cucumber slices! Also makes a nice tangy sauce for grilled halibut or sea bass. Tip: You can whisk in a small pinch of your favorite herbs (such as parsley, dill or thyme), as you wish. Enjoy!