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    You are in: Home / Cookbooks / Salads: Cool and Leafy
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    112 recipes in

    Salads: Cool and Leafy

    [Cover photo by Rita L.] Leafy green salads of all kinds. My other salad cookbooks are Bean There, Done That, Loved It , Chicken Salad , Close the door—I'm dressing! , Cold from the Ocean , Cool and Fruity , 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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    2 Reviews |  By Bergy

    This is a great salad from an excellent restaurant (or it was the last time I was there). This salad makes an excellent lunch. Add a crusty roll for a light summer supper. The dressing is excellent. I posted the cook time as 0 but of course you have to cook the eggs and the bacon; drain the fat and allow time for both to cool. The 4 servings are main course servings. If using this as a side salad it will serve 8-10.

    Recipe #72600

    I found this in a cookbook published in 1976 by a church in Des Moines, Iowa.

    Recipe #102666

    1 Reviews |  By BeckyF

    To make sure the greens are wilted before eating(covering the greens with a hot dressing only partially accomplishes this), drop them into a pot of boiling water. Let tand for 5 - 10 minutes. Then drain leaves, pouring off juice.

    Recipe #56814

    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

    13 Reviews |  By Bev

    Try this fresh summer salad from Gourmet. Would be great to serve at your next cookout!

    Recipe #65417

    6 Reviews |  By Rita~

    Baby Greens topped with Mushrooms, Pine Nuts, Bacon, cheese and apples topped with Maple Dijon dressing.

    Recipe #121272

    12 Reviews |  By Tebo

    An easy and pleasing first course or side dish. Bacon bits may be a nice addition as well.

    Recipe #11382

    Earthbound Farm Baby Spinach Salad with Peanut Dressing Carrots, peanuts, and chow mein noodles add a nice crunch to this tasty spinach salad, inspired by Thai cuisine.

    Recipe #133631

    My mother used to make endive salad (witlof salade) in different ways; I thought I share them with you. She used to use mayonnaise but I usually use the sour cream. I would think you can use your own favorite dressing on this but I would suggest you make it a creamy one. Use as much dressing on this as you like, the 3 tablespoons are just a guide line. I sometimes cheat and buy the beets in a jar! The amount of this salad depends on the size of the endive and the beets.

    Recipe #56761

    1 Reviews |  By Bergy

    This salad is so attractive sitting by each place. You can vary the filling to suit your taste - make it hotter, add a dressing, salt & pepper it etc.

    Recipe #15926

    My best friend is on a low-carb diet. I made this for her birthday dinner and everyone (including the kids) loved it. Very easy to do.

    Recipe #91233

    looking to do something different with salad, i bought all the ingredients without thinking what i was going to do with them all. I cut up all the ingredients - including the spinach leaves, mixed w/husbands favorite salad dressing and it was a meal in itself!! and no leftovers!

    Recipe #110473

    1 Reviews |  By Rita~

    This is a zesty and sweet dressing topped on a refreshing salad.Great for those hot summer days.

    Recipe #91539

    Another one of my low carb favorites that I'd like to share with you.

    Recipe #134047

    Amy Hull, Home Instead Senior Care

    Recipe #95273

    Baby spinach tossed with a balsamic vinaigrette dressing, topped with creamy roasted red peppers,brie cheese and pecans.

    Recipe #109107

    This is a delicious salad that I adapted from one by Sandra Lee of Semi-Homemade Cooking on the Food Network. She recommends using an Asian-style salad dressing such as miso dressing or ginger dressing. We definitely prefer using a raspberry walnut vinaigrette. Also, the amount of cinnamon used in the candied walnuts may be decreased if desired -- I prefer just a little less, as well as the fact that the cinnamon seems to make it take longer for the walnuts to crystallize in the oven. I hope you enjoy this!

    Recipe #107081

    The Brie dressing may be made ahead of time and then gently reheated just before serving.

    Recipe #119764

    1 Reviews |  By Bergy

    This recipe only take a couple of minutes to cook - You just want to wilt the spinach - the cinnamon orange gives a nice flavor to the spinach. You do not need a dressing - serve this as a side dish or a salad

    Recipe #99470

    A different salad idea...a favorite at covered dish affairs.

    Recipe #11000

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