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    You are in: Home / Cookbooks / Salads & Dressings
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    35 recipes in

    Salads & Dressings

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    A creamy dressing with the perfect blend of spices, adjust the amount of dill to suit taste I advise not to use more than 2 teaspoon fresh garlic or it will overpower the dressing, all other amounts may be adjusted to suit taste --- don't even think about serving this dressing until after it's chilled for at least 4 or more hours and the longer the better --- for a lower fat option use low-fat mayonnaise, sour cream and buttermilk --- for Ranch Peppercorn dressing add in 1 tablespoon cracked black pepper or to taste, and for Parmesan ranch dressing add in 1/4 cup grated Parmesan cheese or to taste --- this makes a fantastic veggie dip!

    Recipe #223962

    50 Reviews |  By Kree

    This is a delicious, summery pasta salad that's incredibly easy to make! I often get requests for it at family gatherings. I usually use fat-free Italian dressing and light mayonnaise and it still tastes fantastic. Feel free to throw in some peppers and other veggies too!

    Recipe #62907

    A fun and easy grilled chicken recipe. You could also broil these.

    Recipe #244733

    If you like Hidden Valley Ranch Dressing, you'll love this!

    Recipe #24178

    9 Reviews |  By Bergy

    I threw this salad together last week took pictures of it and was requested to post the recipe - This is a refreshing combination of fruit, Serve with a fresh hot muffin or toast. It is also nice for lunch with a 1/2 cup of Cottage Cheese on the side.

    Recipe #114593

    This is another really good broccoli salad recipe - with mandarin oranges! I got this recipe from the cookbook - The Best of the Best, and More (The Best of Bridge).

    Recipe #208045

    Here is what President George Bush Senior had to say about broccoli: �I do not like broccoli. And I haven't liked it since I was a little kid and my mother made me eat it. And I'm President of the United States, and I'm not going to eat any more broccoli. Aw, come on Mr. President, try this! Broccoli is believed to be the first of the cole crops to evolve from the wild species of kale or cabbage and was actually cultivated by the Romans. It was introduced in England in the early 16th century known as Italian asparagus or sprout cauliflower. In 1775, John Randolph described broccoli as the heads eat like cauliflower and the stems will eat like asparagus. Broccoli is a relatively recent introduction into the United States. It was grown in the 1800's, but was not popular until later. The first shipment from the west to the east was in 1923 and was really only found in Italian areas of the country. Broccoli means little sprouts in Italian. It became an important vegetable in the US during the 1930's. Broccoli is high in fiber and vitamin C and also is high in calcium and vitamin A. Cook time is marinating time. If you don't care for raw broccoli, lightly steam it for about 5-8 minutes.

    Recipe #239850

    9 Reviews |  By gertc96

    What a better way to use those fresh veggies from the Farmers Market this summer. I found this in a Better Homes and Gardens magazine. I didn't think I'd like the raw zucchini but it was great.

    Recipe #242618

    Very unusual but good! Recipe may be halved. A great way to use up leftover cornbread!

    Recipe #129292

    If you like curry, you will like this salad!

    Recipe #163564

    10 Reviews |  By Debber

    Follow the basic recipe then skip down to the various seasoning options to mix-n-match what goes with your salad, soup or meal. Life never has to be boring again!

    Recipe #222150

    2 Reviews |  By Debber

    Tangy-sweet dressing--WITHOUT bacon grease!!!--and lots of interesting ingredients not usually found in Spinach Salad. The dressing is WONDERFUL on other types of salads too.

    Recipe #221011

    4 Reviews |  By AshK

    This is a tried and true Weight Watchers favorite. 4 points per serving.

    Recipe #225768

    4 Reviews |  By LAURIE

    Sweet and savory, great combo of flavors bursting on your taste buds!!!

    Recipe #151168

    A tasty French salad dressing that never separates! This dressing won a prize. It keeps well for weeks in the refrigerator. And what a great hostess gift in a pretty glass jar with a label and the recipe handwritten on an index or recipe card. Add the dressing to a basket with some salad ingredients if you like. Add a few daisies, or other flowers from your garden to the basket for a nice presentation, just before leaving. Dampen the ends of the flower stems with cool water and wrap them in foil before placing them in the basket.

    Recipe #177703

    This is a personal recipe -- tried and true -- made time and time again. I use this in the good ol summa' time, but can be used during the rest of the year as well. Normally, I buy "cold steamed blue crabs" from our local fish market, that are bursting with flavor after resting in the unique Maryland seasoning. I pick the meat, and make this cooling, refreshing salad. It is also great served on a saltine or toast points. Usually though, I just place atop a garden fresh lettuce leaf, and grab a cracker or two with it. If you get the time, marinate the crab meat in 1 tablespoon of Italian dressing for about 1 hour prior to gently folding together. If you don't get the time, that's okay too! Just *enjoy* You can substitute lobster, shrimp, or even conch meat.

    Recipe #225028

    After 2 years of begging, my roommate finally wrote this recipe down for me. It was a hit at our housewarming!

    Recipe #205306

    Adapted from a recipe in Southern Living, this is a pretty salad that is sure to please! If you can't find Mexican cornbread mix, add in 1 4 0z. can green chili peppers and 1 15 oz. can creamed corn to the regular cornbread recipe, or make one of the fabulous recipes for it here on Zaar!

    Recipe #182245

    This is another way that I eat those big red, juicy homegrown tomatoes.

    Recipe #133352

    I adopted this this interesting pasta salad recipe from the Recipezaar account and only slightly changed it. Cooking time is time to cook the linguine. Preparation time does not include refrigeration time. Enjoy this colorful salad!

    Recipe #6913

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