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    You are in: Home / Cookbooks / Salads: Cold from the Ocean
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    126 recipes in

    Salads: Cold from the Ocean

    [Cover photo by Thorsten.] Fish or seafood salads. (I don't like lobster, though, so no lobster here.) My other salad cookbooks are Bean There, Done That, Loved It , Chicken Salad , Close the door—I'm dressing! , Cool and Fruity , Cool and Leafy , Cool and Meaty , Cool and Stacked , Old King Cole Slaw , Pass da Pasta Salad Please , Potato Salad Roundup , Veggies-But-Not-Greens and Yukking ...er, Yolking It Up .
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    If using bamboo rather than metal skewers, soak in water for 30 minutes before using. Personally, I'm partial to Miss Annie's Recipe #41602, but use bottled if you like. The first ingredient should read "steak tips, cut into, etc." not "steak, tips cut into . . ."

    Recipe #213047

    Don't recall where this recipe came from years ago, but it is one of the few salmon recipes that I really like. Note that 1.75 cups of cold baked salmon can be substituted for the canned salmon. If the final product seems too dry for your taste, additional red wine vinegar and olive oil can be added.

    Recipe #204607

    This comes from a cookbook I was given some years ago called Stone Soup. It's full of Easy Japanese Home Cooking and was compiled by university students as an English project.

    Recipe #46215

    Tuna salad recipe from a tea room in Missouri. Not your average tuna salad--it's delicious used on tuna melts.

    Recipe #20798

    A tangy salad containing tuna, potatoes and green beans. I generally increase the vinegar a little to taste. I've never done so, but you could probably use canned potatoes for this. Preparation time does not include time to cook the vegetables. Cooking time is actually chilling time.

    Recipe #114539

    This delicious spread is great on crostini or in a sandwich. I use this on my Bagletta and Tunaletta sandwiches I posted here. You can easily halve this recipe if you desire, but it keeps very well in the refrigerator.

    Recipe #176414

    This is the way I like to make my tuna salad.

    Recipe #72603

    12 Reviews |  By Mercy

    My husband and I love the unique flavor of the tuna pasta salad at our local Sweet Tomatoes restaurant. The natural sweetness from the tarragon blends beautifully with the mild tuna. I developed this recipe at home and it comes really close to real thing...maybe even surpassing it. The restaurant chain uses a mixed pasta consisting of broken spinach fettucini, broken regular fettucini and sea shells, but I don't usually keep all those pastas on-hand. I also took the liberty of adding peas (I just love peas and tuna together).

    Recipe #91876

    Fast, can be made ahead,served in peppers, ramkins or plates. Cardomom, Garlic Salt and white pepper pep it up!Try French's Cheddar Cheese Dried Onion Rings on it.

    Recipe #184080

    4 Reviews |  By Chaya

    This is my mother's tuna salad. I added the walnuts after I married a man who loves nuts. Melt it with cheese on an English muffin or a piece of rye for a quick lunch.

    Recipe #35496

    This is the only recipe among my posted that I have not personally tried, but we tomato lovers all know that a tomato is a tomato is a tomato. From The Kitchen Library.

    Recipe #126127

    Another wonderful deli salad from Junior's of Brooklyn, New York. And, as I mentioned before, if you have a weakness for cheesecake, you have to try Junior's (it's the only thing I've ever ordered on-line and had shipped)

    Recipe #168655

    6 Reviews |  By Manami

    Found this in Lidia Italy at Home, and it looks easy so how can it be bad with these ingredients? For a taste of it on a bruschetta grill slices of country bread. Allow for cooling time. Update - I made this again the other night and use crushed red pepper flakes instead of black pepper and I too reduced the amount of oil that I used.Also, served it with avocado slices(drizzled with lime juice)on the side. Delicious!

    Recipe #172858

    Not sure where I found this but it was on my computer and still looks good to me. With summer coming salad entrees that require little or no cooking work especially well. Cook some barley one night for dinner and reserve some to make this the next day. Though this is good after a couple of hours, it's even better the next day as the dill flavor really infuses the dish and the tuna flavor mellows. (Please don't eat this right away, not very tasty.) For WW followers, this is Core or 3 points for Flexers. Cooking time is minimum chilling time.

    Recipe #180375

    You don't have to use sourdough...any artisan bread would be good. My favorite is crusty olive or roasted garlic. You can also add some chicken or shrimp to this salad instead of the canned tuna. It's just a delicious, healthy, versatile recipe.

    Recipe #181561

    The title of course is a play on words from the song "Some Enchanted Evening." We previously submitted our tuna macaroni salad recipe and were glad that some of you enjoyed it. We experimented with using canned salmon instead of tuna and it was just as delicious as the other recipe. It was an unexpected taste for some of our friends. I hope you enjoy it as much as we.

    Recipe #105609

    This wonderful dish may not be quite authentic with the addition of Old Bay Seasoning but it is delicious and super-easy to make. I have made it with both tuna and salmon which has not made any difference to the flavour.

    Recipe #203105

    This light dish would serve 2 as a main or 4 as an entree.

    Recipe #26141

    This is the perfect summer recipe sure to impress! It is also good with Maui Maui.

    Recipe #125019

    I put this salad toghether to use up fruit leftovers, my mum and I really enjoyed it as a light supper, hope you'll like it too! It's fast, easy and fresh, practically no fat and low in calories yet very tasty!

    Recipe #93214

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