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    You are in: Home / Cookbooks / Salads & dressings
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    42 recipes in

    Salads & dressings

    Love salads of any kind, along with those salad dressings, - Sometimes for a light meal, others a yummy side. Rather with veggies, meat or fruit - it all comes together and these are some of my fav's or just some I don't want to forget until I get to try them.
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    This is a great way to use fresh blackberries when they are in season. So very good! Serve over gourmet mixed greens with slices of avocado, mangos, fresh strawberries, pink grapefruit, blackberries & purple onions. From 2004 Southern Living Annual Recipes.

    Recipe #128092

    9 Reviews |  By I'mPat

    I've been making this sauce since 1987 and was originally out of a magazine. We serve it over crumbed chicken or crumbed fish. We love it. Also been known to use minced chilli and ginger from the jar.

    Recipe #175979

    This is the most delicious coleslaw that you will ever have! I make this for weddings, large socials and in the summer for BBQ's and parties, and there is never anything left it all goes and everyone wants the recipe --- plan ahead the coleslaw needs to be refrigerated for the stated time to blend the flavors, this coleslaw will intensify in flavor with chilling time --- this is not a thick heavy dressing like some other coleslaw recipes it's the perfect texture and flavor and what makes this coleslaw stand out from all others is the fresh lemon juice so please use only fresh I have used bottled in the past and it is just not the same --- the dressing amount will yield enough for two 16-ounce packages prepared coleslaw mix or 1 head of green cabbage --- for one 16-ounce package prepared coleslaw mix use the dressing amounts posted on bottom of recipe and add in 3 or more large of chopped green onions. For more Kittencal's recipes, check out my food blog www.kittencalskitchen.com

    Recipe #102617

    Back where I lived in eastern Washington, there was a small local burger chain that had great food. They had the best fry sauce ever and this is my souped up version that I started selling on my hotel bar menu. While some folks think the secret ingredient is vinegar, they are only half right. Pickle juice is the real secret. If you think about what goes on a burger, then drips on to your fries and tastes so darn good, it makes more sense then plain old vinegar. But I felt if I was gonna put it on a bar menu, I needed to make it my own. Oh, please, what ever you do, use mayo, not miracle whip. Besides the fact that miracle whip is a crime against humanity, and just plain nasty, the end product wont be the same.

    Recipe #299795

    5 Reviews |  By Bergy

    This salad was served in a wonderful French restaurant in Vancouver and was a big hit with customers. The dressing gives a lovely color and finish to the salad

    Recipe #10847

    I got this tip many years ago from my friend Anni and I use it every year now for my Thanksgiving turkey gravy. My kids say my gravy is the best there is, but I have Anni to thank for that..

    Recipe #266374

    2 Reviews |  By Annacia

    This is posted for ZWT7. Sounds fabulous! Use in cooking, baking. Think of the marvelous salad dressing it will make. The cook time is heating time and it's a total guess. There is also 8 hrs of refrigeration.

    Recipe #455702

    Another Alton Brown masterpiece from the American Classic I Good Eats episode, 2007. I list the original full measurements that he gave below. However, I'm not a big raw onion person, so used only half a sliced onion, and, for health reasons, cut the amount of bacon in half, which didn't diminish the flavor of the recipe in the least. I could happily gorge on spinach salad all day! **Alton recommends loose leaf Savoy or semi-Savoy spinach, if available, eschewing the bagged varieties for freshness reasons. Since I couldn't find any loose leaf, however, I just carefully checked the bagged kind for any brown or slimy areas, and went organic for an extra health kick. **Alton has his own method of hard-boiling eggs. I simply put them in hot water with an "Eggsact Eggtimer" and simmer them until the device reads Hard! Have never had a problem with grey yolks, etc. **If you're lucky enough to find slab (unsliced) bacon, it's easiest to wrap it in parchment paper and slice it yourself to a generous 1/4" thick, discarding the paper ribbon when done. **Finally, if you don't have red wine vinegar on hand, I got away with 2 T balsamic vinegar plus 1 T apple cider vinegar.

    Recipe #256766

    For best results, use good quality vinegar and olive oil. Store the bottled vinegar and oil in a cool dark place for 2-3 weeks, until ready to use.

    Recipe #127368

    From Top Secret Recipes www.topsecretrecipes.com. Posted in response to a request, this recipe is supposed to be a copycat for the sauce served on Sabrett hog dogs, one of the more popular street hot dogs in New York.

    Recipe #92747

    This salad has an original taste. Sometimes I do it without avocado. It still tastes good. The honey dressing adds zest to the ordinary lettuce salad. I cook it very often for a long time. I don't know where it came from. My mom cooked it very often.

    Recipe #58454

    This is not the typical pasta or fruit salad. Really nice and light for a summer day!

    Recipe #122781

    This is a beautiful salad indeed, with a scrumptious taste. A perfect blend of many flavors.

    Recipe #385129

    Based on a recipe from the December 2009 issue of Cuisine At Home. Includes a pomegranate-lime vinaigrette. “This salad traditionally is served by many Mexican families during Christmas Eve celebrations. Try it paired with tamales for a full feast.” TIP to prep pomegranate: slice off the crown end of the fruit; score the rind around the fruit, then break the fruit apart at the score lines. Place the pieces in a large bowl of cold water, and gently roll out the arils (seeds) and the white membrane. Remove and discard the white membrane that floats to the top, then drain the arils in a strainer and they’re ready to eat.

    Recipe #412915

    A little twist on the classic fresh mozzarella and tomato caprese salad.

    Recipe #189430

    This was a recipe that was given to me by my sister but I made some modifications. If you like your slaw tangy with a bit of a bite, and a little bit sweet, this recipe is for you.

    Recipe #233979

    Sometimes simple is best. This is a wonderfully old fashioned salad that is very tasty and easy to prepare.

    Recipe #52087

    2 Reviews |  By winkki

    From the local newspaper; a twist on the usual tomato salad. Simple to make but with a beautiful presentation for summer brunch or parties. Fresh basil and tomatoes make this a real treat! Prep time does not include overnight chilling of ricotta mixture.

    Recipe #88145

    A Lebanese friend showed me how to make this back in 1996. It's my mother-in-laws favourite salad and I normally make it on request specially for her. I prefer flat leaf fresh parsley (also known as Italian Parsley) as it's better texture but curly leaf is alright. I normally buy the parsley and spring onions from the supper market prepacked bunches so if your measurements are slightly more or less it's alright, it doesn't have to be exact. The bourghul also soaks a lot of the moisture and I like Tabbouli to be moist not dried that's why there is a lot of lemons and olive oil. Like everything we cook it's all about the palate and who we are cooking for so if you choose to put less oil and lemons then it's ok. Salt and black pepper to taste, so feel free to add less but not to much. The secret to good Tabbouli is that everything should be finely chopped. Enjoy

    Recipe #197922

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