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Recipe courtesy Guy Fieri-Show: Guy's Big Bite Episode: Seafood Shack. It's easy and got a great kick! This is great on fish sandwiches! Enjoy!

Recipe #389379

9 Reviews |  By Nasseh

This Moroccan salad is often served warm with grilled fish.

Recipe #320875

My family *LOVES* this salad, I make often in the summer with sweet cherry tomatoes from my garden, feel free to adjust all ingredient amounts and add in other ingeredints also, you can sub feta for Parmesan, use your favorite Caesar dressing or use my recipe#116849. Prep time does not include cooking the tortellini.

Recipe #166669

This recipe makes A LOT so save it for a large gathering, pot luck or cook out. It is light and refreshing and goes well with everything from burgers, steaks to grilled chicken or just eaten alone. I personally like using the lighter angel hair instead of thicker pastas. Enjoy!

Recipe #55840

Plan ahead this salad needs to chill for a minimum of 3 hours, it can easily be doubled --- this is very good!

Recipe #177142

This recipe has been handed down for generations. It's sweet-tart-crisp and easy to make. Make it the day before you need it to let he flavors meld.

Recipe #17680

This is the best coleslaw! If you like blue cheese, you should try it. I "concocked" this recipe a few years ago and everyone requests I bring it to our family cookouts. It can easily be doubled to feed a larger group.

Recipe #54655

8 Reviews |  By MamaJ

This is my Mom's recipe and is one of the first recipes I took with me when I left home. I had never seen a salad anything like this before and I absolutely loved it. It makes a great sandwich or it can be eaten plain. It is great for a casual lunch with friends. Enjoy! (Time does not include chill time).

Recipe #249702

This is one of my mother's favorite recipes. It could be served with any type of meal, but we like to have it with pork and barbecue. The use of a food processor will make preparation easy in shredding the cabbage.

Recipe #38358

The is a hearty, restaurant-sized salad with lots of meats. The original recipe came from "Mickey's Gourmet Cookbook" and a version of This salad is on the menu at Disney's Yacht Club Resort. Posted by request. Please note that this is a restaurant-sized lunch entrée portion, hence the very high number of calories, fat etc. You certainly may use reduced fats meat & cheese to reduce the calories, or simply serve it to more people. This same amount could serve 2 people easily, and perhaps even 3.

Recipe #20361

This salad is filled with ham, veggies and whole-grain pasta and is delicious. It can even be a main dish. Recipe is from Kraft.

Recipe #212100

YO....from from The Original Philadelphia Neighborhood Cookbook by Irina Smith and Ann Hazan. Ok so I feel homesick today..

Recipe #209787

This is an interesting salad. Wasabi is Japanese horseradish. I found this recipe for someone requesting in Recipe Request. You could probably add a little lime juice too to jazz up the flavors. It would go great with grilled salmon or tuna.

Recipe #36116

This is a potato salad you should not pass up! I made this quite a few time recently, it has quickly become a favorite in my house. There is cooling time and about 5 hours chilling time total for this salad, so plan ahead, or even better prepare a day in advance and chill the salad overnight! Prep time includes chilling time.

Recipe #155832

I couldn't imagine this, but it tastes like a wilted slaw and quite good. I kept going back to the frigerator and taking a fork full. This would be good to take on a picnic.

Recipe #182928

Posted for World Tour 2

Recipe #171011

A different twist on "traditional" potato salad, this one is simple to make and delicious to eat. Cooking time includes overnight refrigeration.

Recipe #96253

This recipe is good for those of you who don't like mayonnaise in coleslaw. You could certainly use the packaged pre-shredded cole slaw mix.

Recipe #149995

This is quick, tastes rich and creamy. Great to take to cookouts and potlucks!!!

Recipe #53678

A great simple faux crab meat pasta salad.

Recipe #168367

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