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

    Salads

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    10 Reviews |  By anme

    A refreshing crisp salad.

    Recipe #223340

    Found this recipe in the Arkansas-Democrat Gazette last week. I and hubby loved it. Even good the next day, though the pecans do get a little soggy, but grapes stay firm. EASY pot-luck item! I used less-fat cream cheese and fat-free sour cream to make it more WW friendly.

    Recipe #222344

    17 Reviews |  By Derf

    Nice light lunch, even to take to work, just keep dressing separate. from Cooking Light

    Recipe #16858

    This recipe is from "The Vegan Deli" by Joanne Stepaniak. Visit Joanne at: http://www.vegsource.com/joanne .

    Recipe #10661

    This recipe uses a rotisserie chicken, but you can also use leftover chicken. From Cooking Light.

    Recipe #208946

    I have been trying to find this recipe on the foodnetwork site for a while, and finally found it! The prosciutto comes out so nice and crispy, making for a super light salad with a nice salty crunch. Who can resist?! I use it as a side salad, since it is so simple.

    Recipe #211078

    This is such a great refeshing dish for the summer.It makes a great light lunch or dinner.I usually serve it on a bed of lettuce and crackers or with some slice vegetables (tomatoes,cucumbers carrots). You can adjust this to your taste.

    Recipe #125791

    If you agree with Lynne Rossetto Kasper’s belief that “the chickpea should be canonized into the food lover’s hall of fame” then you’ll love this delicious, flavoursome and very healthy warm chickpea salad from award-winning vegetarian chef Peter Berley’s book “Fresh Food Fast: Delicious, Seasonal Vegetarian Meals in Under an Hour”. I subscribed to Lynne Rossetto Kasper’s “The Splendid Table” newsletters some time ago, and this is one of many fantastic recipes she has included in her newsletter. The recipes and her tips - which I have included in this posting - are great. I have posted this recipe here exactly as I received it. Because "The Splendid Table” recipes and Lynne’s tips are always SO excellent, I shall post some more of them. I love this recipe, Lynne clearly loves this recipe; I hope that other chickpea lovers will too!

    Recipe #118787

    A refreshing salad with a kick, how much of the dressing ingredients you want to add does not just depend on your taste buds but also on the size of the cucumbers.

    Recipe #64648

    Recipe #214112

    4 Reviews |  By Sue Lau

    Use whatever type of cooked beans you like in this recipe. You'll need about 4 pounds total. I like to pick out beans that have different colors and shapes, to provide interest. You can use your favorites.

    Recipe #97434

    A spicy delicious lowfat, high fiber, south beach friendly slaw/salad.

    Recipe #213764

    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

    From her book "Parties"

    Recipe #135723

    A yummy-looking mezze dish, posted for World Tour 05. Do not try to cook more than two servings at a time or the tomatoes will end up overcooked. This type of tomato appetizer is great scooped up onto Arabic bread.

    Recipe #136209

    Serve as a relish with naan, papadam, and other Indian breads or with tandoori dishes.

    Recipe #211224

    This recipe was served at our Women's Ministry Christmas Tea and had rave reviews. The recipe was given to us by a former church member.

    Recipe #210233

    A quick and easy salad that is perfect with any Mexican dish.

    Recipe #205326

    I never liked coleslaw until I tried my husband's great aunt's. Now I can't get enough of it! Great with BBQ pork sandwiches. You can also use a bag of slaw mix instead of shredding the cabbage and carrots yourself.

    Recipe #100526

    20 Reviews |  By Kim127

    This recipe is from the June 2004 issue of Gourmet magazine. Has a nice zing! This will serve about 4-6 people as a main course or over 8 as a side or starter.

    Recipe #153569

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