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

    Salads

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    Another BH&G winner. Haven't made it yet, but plan to do so next time our friends who are vegetarians come over for dinner. Prep time does not include chilling time or cooling time for wheat berry mixture.

    Recipe #280158

    Dried apricots, toasted pecans, and crumbled goat cheese add a uniqueness to this spinach salad.

    Recipe #68256

    Submitted to Taste of Home by Jean Conway. I love this salad and make it often for lunch. Please note, the recipe is for one serving.

    Recipe #127575

    Impressive,yet simple salad for a large group. Could also be reduced. From BH&G Magazine.

    Recipe #177185

    The perfect salad to serve at you holiday dinner table --- if desired place slices of red onion rings around the sides of the bowl --- the salad mixture may be mixed, covered tightly with plastic wrap hours ahead but do not toss in the apples until before serving or they tend to discolour, also do not add in the dressing until serving time, if you are serving more than 8 people double the recipe :)

    Recipe #266045

    This comes from 1001 Low Fat Vegetarian Recipes. This would be wonderful for a take to work lunch. Posting for ZWT3. Someone please take a photo of this!!

    Recipe #231400

    UPDATED -- Please note: The nutritional information (fat and calories) on this salad for each serving is incorrect because it was calculated using all the salad dressing for 4-6 servings of the salad. The recipe makes lots of extra dressing. This salad is wonderful! My husband and I came up with the ingredients for the salad itself to go along with a delicious maple dressing from the book "What's cooking America". All the flavors of the different ingredients blend and coalesce into the most mellow, nutty sweet flavor, that is very autumnal and heavenly! And very nutritious too. You really need all the ingreds. to achieve the wonderful flavor. Make sure you toast the pecans, as the toasting really brings out the flavor, and let the jicama matchsticks sit in the ice water a bit to really intensify their crunchy sweetness.Make sure all the ingredients are very fresh. (I buy prewashed/packaged baby spinach to speed things up and dispense with the rinsing and drying). Vary salad ingredient amounts to taste (we never measure). I hope you enjoy it as much as we have.

    Recipe #91176

    Nutritional yeast is a godsend for folks who are vegan or those dairy-intolerant. I think this recipe gives traditional Caesar salad dressings a run for their money. Nutritional yeast is available in bulk in well-stocked grocery stores. I forgot the recipe source!?

    Recipe #143126

    Four ingredients and three steps, you can't beat this tasty side dish. I love the tartness this salad offers. (This comes from Quick Cooking May/June 1999) Cook time is chill time.

    Recipe #62621

    From the August 2005 Cooking Light issue. The walnuts are my addition. Now that apple season is about upon us, it's time to sample different varieties. This salad recipe is a good start.

    Recipe #134809

    My rendition of a Spanish salad I enjoyed in Washington, DC last year in a restaurant/tapas' bar called Jaleo. Drizzled with a light vinaigrette, this salad should be served with crusty artisan bread and a glass of wine and a few slices of manchego cheese for a light, yet delicious meal! Prepare this recipe with the freshest organic or homegrown green beans you can obtain!

    Recipe #171738

    I was going to call it French Wench for no other reason but that it sounds funny, but then no one could immediately make sense of it. But seeing as how the wedge salads have become well-known, this should do. A simple, but tasty version with toasted walnuts, avocado, vinaigrette and crumbled Roquefort. *Le YUM*. Prep time doesn’t include however long it takes you to grow an extra hand for holding the bowl while you pour in the olive oil and whisk at the same time.

    Recipe #220781

    This mound of goodness can be a healthy starter, a lunch, or a side salad. It's chock full of nutrients. Make the roasted butternut ahead of time and keep covered -- it really takes very little effort! Tonight we are having this as a starter, because we're having plainly fried, fresh fish fillets, which we will eat simply, with a Continental-type bread. The amounts given for the salad can be varied according to availability and taste. I hope some of you do get pre-cut pillow packs of butternut batons ... Certainly easier than peeling this veggie! Have a nice French vinaigrette on hand: I have no qualms in buying the packets cotaining the granular Italian, French or Greek salad mix to mix my own salad dressing. Never ever use spirit vinegar, which is extremely harsh -- use wine or cider vinegar for your salad dressings. "Cooking time" indicates time needed to roast the butternut fingers.

    Recipe #258924

    2 Reviews |  By Geema

    I love make ahead dishes and this one keeps for several days in the refrigerator. There's no reason why you couldn't add some cooked chicken, or pork to this salad and make a one bowl meal.

    Recipe #52223

    8 Reviews |  By PaulaG

    Great salad dressing for greens, shrimp or chicken salad.

    Recipe #94244

    A wonderfully refreshing bean salad, great served alongside BBQ meats. Every now and again I'll add in a chopped tomato or two.

    Recipe #215171

    Sweet oil and vinegar based salad. Quick and pretty!

    Recipe #287301

    This red potato salad has an oil and vinegar dressing base with a kick of spice!

    Recipe #304549

    2 Reviews |  By Rose M

    I developed this recipe through trial and error and have come up with what I believe to be one of my best unique creations. No weird ingredients, just yummy goodness. The salad is really nice as a side dish for burgers or as a light main course. Enjoy!

    Recipe #310636

    This salad goes well with most Turkish meals, particularly in summer when tomatoes are at their best. You can arrange the salad any way you like, I have listed the way I prefer to arrange the salad. If you wish to peel the tomatoes and cucumber you may however it is not necessary. You can make this salad one hour before serving. Original recipe comes from a book called "Turkish Cookbook" by Tess Mallos

    Recipe #281838

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