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

    Salads & Dressings

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    13 Reviews |  By Zurie

    From Paris down to Provence we had this kind of salad dressing over the freshest greens, and I could not find out exactly how this creamy dressing was done. There are, I think, 2 nearly similar recipes on this site. But I have tweaked them, and this variation is really gorgeous. Soooo easy. The photo shows it drizzled over nothing more than romaine halves with spring onions, but obviously it will be great if tossed with any salad.

    Recipe #484426

    My husband made this one, and I like it even better than the one posted I posted some time back. From grouprecipes.com with slight revisions. Cook time includes cooking and marination.

    Recipe #415110

    I created this salad after perusing some recipes here and using what I had on hand, avoiding anything too sweet. The pickled beets are just the right ouch of sweet & sour. Looks pretty too! The asparagus can be made well in advance. If your onion is too strong, slice and put in an ice water bath for 5 minutes and drain. Cooking time is blanching and ice water bath time.

    Recipe #473342

    5 Reviews |  By CindiJ

    With fresh peaches everywhere I look - I re-discovered this old favorite. We love this as a fruit salad when grilling during hot summer days. Simple and easy! Cook time is actually chill time and is approximate.

    Recipe #135409

    My husband's Aunt made this while we were visiting and we couldn't get enough of it. It is very simple and delicious. Enjoy! All ingredient amounts can be increased to your liking. There are no rules with this recipe.

    Recipe #280182

    Very easy and quick for an on the go family.

    Recipe #241623

    Credit goes to Maggiano's & Oolala's recipe#166435. This is perfect for just about any side salad. I adjusted the ingredients to suit our tastes, I like the added tang from the vinegar. Posted for my own safe keeping so I don't have to rely on my bad memory for the adjusted ingredient amounts! :D

    Recipe #496507

    This is my adaptation of a dish that was put on the table when I went to a Turkish restaurant. I would suggest using fresh feta from a Mediterranean/Greek grocer, packaged feta can be overly dry and salty. I also like to make an Italian variation using Ricotta Salata cheese, which is not the soft cheese used in baked ziti but a semi soft cheese made from sheep's milk.This cheese can be found in supermarkets with a good cheese section or at an Italian deli/Salumeria. I prefer not to over dress the salad simply using a little bit of red wine vinegar and a drizzle of olive oil on top. This is great with grilled meats or fish and great for those hot summer days.

    Recipe #91112

    Very flavorful dressing for crisp greens or vegetable salads.

    Recipe #34649

    I think this makes a perfect holiday salad. I will be making it for Thanksgiving and will report back. Source: Food52. com / brigidc's. This is her description of the salad. Sweet, salty, tart, crunchy and spicy, this salad has perfect flavor and texture balance. The inspiration was pomegranate molasses, which I learned about when I worked on a Persian food class. I like how the molasses takes the acidic edge off the vinaigrette but it is still tangy and delicious. Be sure to try this no fuss, no muss recipe Recipe #446884 I made my own pomegranate molasses: Recipe #490458 It's easy and can be reduced to make a smaller amount. It can be stored up to 6 months.

    Recipe #490463

    I LOVE Aarti and this is one of the first recipes she did when she became The Next Food Network Star. I had never tried Kale before but this salad looked so good when she made it I decided to try it. I tasted the Kale on the way home from the grocery store and was worried because it tasted bitter. No need to worry! The massaging technique turns the bitter coarse kale into tender bright green ribbons. The mango, honey and lemon give this salad the PERFECT balance of flavors.

    Recipe #436159

    Low-fat chicken salad with a fruity touch.

    Recipe #31282

    7 Reviews |  By VickyJ

    This is a great favorite of mine. I love spicy food, and that is where the jalapeno comes in.

    Recipe #111781

    4 Reviews |  By twissis

    This recipe from *The Best Ever French Cooking Course* cookbook by Carole Clements & Elizabeth Wolf-Cohen is everything you want a recipe to be. In my view that's ingredient & budget-friendly, a make-ahead quick-fix, low-cal & low-fat, a colorful & attractive presentation + amazing versatility. Altho I could only enter it in 2 categories, versatility is its biggest bonus as it works as a cold starter, salad course, side-dish to a meat or seafood entree served w/a starch, light lunch w/creative additions & can also be used to garnish a variety of appy platters or the like. Per the intro, "This simple dish is just the kind of thing you might find in charcuteries all over France." (Time does not include hard-boiling & cooling the eggs) *Enjoy* !

    Recipe #366315

    This is a combination of two different recipes I found in my collection of cookbooks - I thought the cinnamon flavours through the chicken would work well with the fig salad - it turned out gorgeous! Not too much preparation - only 20 mins for marinating.

    Recipe #359750

    Fresh peaches and goat cheese headline this simple no-cook salad recipe. The 8-ingredient vinaigrette, made with pantry staples, takes minutes to make and is a delicious compliment to the other ingredients in the salad. Use a store-bought rotisserie chicken to save time in the kitchen. From Cooking Light

    Recipe #383201

    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

    1 Reviews |  By Dib's

    Love this dish! Great for a hot summers main meal salad. Enjoy!!

    Recipe #56639

    This is wonderful on a hot summer night. The flavours are amazing. The longer you marinade the salad the better it is...try to let it sit for 24 hours...You will not be disappointed.

    Recipe #90709

    Prawns that were cooked, shelled and deveined were on sale today, so I bought them and made up this recipe because I couldn't find anything on the net. Anyway, it got five-plus stars from everyone at the table, so I thought I'd post it before I forgot it. It was so easy and I'm sure you can 'juggle' the portions and the ingredients. By the way, Lebanese cucumbers are the long, thin ones (don't know what they are called in the USA—would appreciate it if you can tell me). Good luck and enjoy.

    Recipe #205191

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