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    You are in: Home / Cookbooks / Salads, Slaws & Dressings
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    154 recipes in

    Salads, Slaws & Dressings

    Tasty additions to any meal
    « Previous 1 2 3 4 . . . 6 7 8 Next »
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    Small avocado salads with just enough spring greens to catch the vinaigrette! Adapted from Sunset posted 10/27/2011, updated 01/12/2012, and featured on the Kitchen Daily, huffingtonpost.com 7/7/2012 --

    Recipe #482511

    A symphony of a salad! Adapted from Cooking Classy.

    Recipe #513743

    No one who has red wine + white vinegar always on-hand should ever be buying commercially-prepared red wine vinegar. Using this 2-ingredient 1:3 ratio mixture w/a 1 min prep is ideal for recipes requiring red wine vinegar & can easily be doubled or tripled to get a larger volume than 1/4 cup as desired. It can also be infused w/garlic or other herbs as desired. I use this a lot & just today discovered to my surprise that this easy-fix copycat was not in the Zaar data base. *Enjoy* !

    Recipe #337211

    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

    A dazzling coleslaw salad for your winter festive table. Red cabbage is mixed with apples, carrots, pecans and onions which is then dressed with a tangy mustard and nut vinaigrette - fabulous! Plus, the colours as well as the taste, is amazing! This goes so well with cold cuts, pies, tarts, quiches, buffets as well as being a wonderful supper or light lunch accompaniment. I do all the shredding and grating in my food processor, it is so easy and cuts down on time. You can of course grate and shred by hand - it will just take a little longer! I sometimes add semi-dried cranberries and grated beetroot - these are listed as optional exras. The pie shown in the photograph, is my Recipe #268117, which I often serve with this winter slaw salad - they make a wonderful combination. (This recipe was posted to our personal preferences - with a light dressing and not a creamy or heavy dressing; if you like your salads with more dressing - please adjust the dressing quantities up!)

    Recipe #268834

    Makes my mouth water... Oh, the Sweet Balsamic Vinaigrette in Recipe #475073 works well.

    Recipe #475163

    Recipe #242989

    This is my husband's favorite salad! It is very elegant - perfect for a dinner party or even a candlelight dinner for two! I recommend using only half of the salad dresssing, and saving the rest for later.

    Recipe #85171

    These pecans can be eaten alone as a snack or appetizer! But they are delicious on the salad.

    Recipe #412047

    13 Reviews |  By Linky1

    This was part of a recipe for tilapia tacos. I've tweaked it a bit and now make it as a side dish, not just as part of the taco. The last time I made it, I doubled everything and added small, thin strips of red bell pepper and about a handful of snow pea-pods, cut into thirds.

    Recipe #431456

    6 Reviews |  By iewe

    A nice twist on the traditional coleslaw. Time listed does not include chilling time.

    Recipe #427484

    This came from my mother-in-law (obviously) and was a staple on her table at holidays. This is in honor of her!

    Recipe #146215

    An elegant summer salad...found at The Fresh Market and tweaked slightly! Not sure why it was dubbed "Merlot" Shallot Dressing, as the original recipe calls for Rose. I used a Pinot Noir and enjoyed the results, so I think any lighter red will work well.

    Recipe #428817

    Basic coleslaw using Old Bay seasoning.

    Recipe #410493

    Quick, simple, and easy to prepare. This is a great dish to bring to a potluck or cookout. It vanishes every time! I recommend tossing the dressing and ingredients with the lettuce and spinach right before serving.

    Recipe #60420

    "Rach's pal Daisy Martinez assembles an exotic salad that gets its kick from a can." Recipe from Rachael Ray's magazine. I LOVE this recipe!!! I did switch up the dressing a bit by using 2 T oil, 2 T lime juice and 2T orange juice which was perfect for us.

    Recipe #397735

    Bursting with flavors, this Greek island salad would be a wonderful summer lunch or lite supper that is nourishing as well as delicious. Leaving the Feta off the salad will make it Vegan and still delicious! Recipe adapted from Cait Johnson.

    Recipe #169821

    3 Reviews |  By Debbwl

    This broccoli slaw gets its sweetens from a combination of pineapple and brown sugar while getting it warm balance from the Oelek Chili Paste. I put a flex amount of mayonnaise as my family does not like there slaw over dressed and others may prefer a creamer slaw.

    Recipe #479001

    Full of bright flavor, Chuck Hughes’ salad is a lovely mix of parsley, mint and oregano and is bulked up with tomatoes, cucumber, and chickpeas. Toasted and crumbled pita bread is an inventive way to replace traditional croutons! This is really inexpensive if you use herbs from your garden. From the Cooking Channel.

    Recipe #493441

    This is from Cooking Light magazine. A great refreshing Italian salad. You can make the tomato mixture the day before and the toss with bread and lettuce just before serving.

    Recipe #173355

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