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Salads

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Recipe from Good Housekeeping magazine. Healthy, simple, and delicious. Perfect for a hot summer evening.

Recipe #253590

2 Reviews |  By ChefDLH

This recipe comes from REAL SIMPLE magazine Aug 2009 and is in their no cook section for the month. This salad is simple yet tasty. My guests gobbled it up and my family loved it. I use the dressing on other salads now too. It also can be used on sandwiches and as a marinade. Enjoy! ChefDLH

Recipe #382575

I got this recipe many years ago from one of my favorite Canadian author/teacher, Ann Lindsay. This recipe never gets boring as there are many variations to choose from. It is fun to play around, coming up with something new each time!

Recipe #216121

This needs to sit for at least an hour for the flavours to 'marry'.

Recipe #68198

Oaxacan (wah-hah-can) is similar to mozzarella if it were braided. It shreds & pulls apart like string cheese. Summertime tomatoes make this salad shine! Stack all the ingredients into a tower, it is gorgeous, almost to pretty to eat! From Elote Cafe cookbook & chef Jeff Smedstad.

Recipe #496137

I learned this refreshing salad in a Turkish cooking class. Preparation time does not include optional marinating time, but marinating is recommended for full flavor.

Recipe #327506

This is a recipe my mom made and we all love it! I have made a few updates to our classic family Taco Salad and tweaked it to my likings, feel free to tweak it to yours!

Recipe #160800

A yummy salad that makes a great summer supper! Adapted from Epicurean. Couscous or kuskus is a pasta from the Maghreb of Berber origin. It consists of spherical granules made by rolling and shaping moistened semolina wheat and then coating them with finely ground wheat flour. The finished grains are about 1 mm in diameter before cooking. The Israeli variant is about twice the diameter and made of hard wheat instead of semolina. The dish is a primary staple throughout much of Algeria, Morocco, Tunisia, and Libya . It is also popular in the West African Sahel, in France, Madeira island, in western Sicily's Trapani province, and parts of the Middle East. It is particularly popular among Jews of North African descent, such as the Berber Jews, and is eaten in many other parts of the world as well.

Recipe #318373

3 Reviews |  By Annacia

This is a great way to enjoy the healthy goodness of fresh summer herbs. If you have an herb garden pick them just before using. I found this in a French cooking magazine.

Recipe #460278

1 Reviews |  By KateL

Entered for safe-keeping. From Clean Eating, May/June 2009. This Japanese salad has a good proportion of protein to carbohydrates for a light lunch, but this will be more filling if served with brown rice. Nanami Togarashi can be found inthe Asian section of a supermarket or health food store, but red pepper flakes can be used as an emergency substitution.

Recipe #374360

1 Reviews |  By KateL

Entered for safe-keeping. From Clean Eating, May/June 2009. A Japanese-inspired salad.

Recipe #374411

An excellent cool salad. It is make ahead and easy to make. The colors are very attractive, and the dressing is tart and tangy. You may also use the dressing on pasta or beans. Add grilled chicken strips for a complete meal, or Garbanzo beans, or try adding torn Romain lettuce just before serving.

Recipe #27877

This is really easy to make. There were no leftovers! What a great combination of flavors and textures. Serve with tortilla chips on the side.

Recipe #152136

Low calorie, low sodium, non fat with "High" vitamins and high flavor. This salad is best if it is allowed time for the flavors to marry. Recipe from, "The Mayo Clinic Williams Sonoma Cookbook."

Recipe #191797

This is a take-off from the signature salad at a local euro grill. Other favorite salad ingredients can be added as wished and use your favorite dressing. Quantities are approximate for two dinner sized salad servings These are just the key ingredients that make the salad so yummy and filling.

Recipe #411495

Lovely salad for an Appetiser. We loved Halloumi - you can subtitute mozzarella if desired.

Recipe #139446

Couscous is the perfect summer grain because it rehydrates so easily in hot water and your kitchen doesn't get heated up. Either regular or whole wheat couscous can be used in this.

Recipe #388255

2 Reviews |  By Katzen

A quick and delicious side dish, or lunch salad. From Canadian Living Test Kitchen.

Recipe #416314

This is a great salad! It is suppose to be like the explosion salad from chili's. I am sure that it is close to the delicious fattening one, but it is really good and filling. UPDATE! 3-02-09:sometimes instead of making this dressing i take 2 tablespoons of light sour cream and 3 tablespoons salsa and mix it together for my dressing! it is delicious and lowers the point by one or two.

Recipe #320574

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