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

    Recipe #385129

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

    Recipe #122781

    Auntie Ann spent many years working as the Research Editor of the National Geographic in Washington D.C. She also had a beautiful house facing the water in St. Michaels, Maryland. Quite often she had gatherings of all sorts. From the Washington set, dressed up dignitaries and special guests would arrive for a nice Friday evening cocktail party that included a nice dinner afterward. During her weekends in St. Michaels, she could relax sitting comfortably on a wicker chair facing the Harris Creek watching the swans swim to and fro in the water. Even though Auntie Ann had a busy productive life as an editor and another busy life on the shore, her cooking skills were perfection. Often during a cocktail party she would mix up (the day prior) a good amount of this dressing and ever so lightly, and daintily spoon this over some fresh salad greens and toss. When she was getting ready to have the Labor Day crowd in for some good old "Maryland Blue Crabs" at her home on the shore, she would use this dressing in a simple pasta salad, that could be kept outside longer as it didn't have any mayonnaise or dairy in it to spoil. I use this now for "Saturday Lunch on the Farm" salad, which has become a huge bowl of all kinds of lettuces, fresh cut up vegetables and olives. Hey you can't go wrong with Auntie Ann can you? After all; life is good when partaking of a salad, isn't it? Can be easily halved.

    Recipe #284322

    1 Reviews |  By whitan

    A memorable salad dish that is vibrantly fresh and beautiful - not to mention simple. It's nothing more than pico de gallo (tomato salsa) on an avocado. I had this at Little City in Austin, Texas and fell in love. Now I make it as a meal for myself or a starter for dinner parties.

    Recipe #358977

    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

    1 Reviews |  By Feisty

    Made with Recipe #152603, this is a very nice refreshing vinaigrette that goes well with a spring mix salad. I'm not sure how long this will keep, endlessly I suppose, but we've always eaten it before it ever had a chance to go bad! The mustard acts as an emulsifier and the vinaigrette will barely separate during refrigeration.

    Recipe #152607

    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

    8 Reviews |  By CoffeeB

    This recipe taken from our local township Advance Newspaper. Serving amounts are a total guess and the cooking time is the chilling time.

    Recipe #390498

    1 Reviews |  By LoydaP

    Originally from one of the American Diabetes Association cookbooks, I made changes to make it tastier. Deliciously tangy with crunchy sweetness throughout! For a healthier version, use margerine instead of butter and only 1/4 cup walnuts. Also, split the salad into 4 servings.

    Recipe #163043

    The perfect salad to serve at you holiday dinner table --- if desired place slices of red onion rings around the sides of the bowl --- the salad mixture may be mixed, covered tightly with plastic wrap hours ahead but do not toss in the apples until before serving or they tend to discolour, also do not add in the dressing until serving time, if you are serving more than 8 people double the recipe :)

    Recipe #266045

    This is from my 365 Pasta Recipes cookbook, but I changed the original recipe quite a bit. Food should be attractive and this dish is really pretty and colorful. And easy to make! Cut the veggies really tiny. This is a great dish for work lunches because it is good hot or cold.

    Recipe #162894

    Delicious! I make up a quart jar and keep it in the fridge. Makes a delicious blue cheese dressing base as well. Just add the blue cheese!

    Recipe #234392

    Adapted from Southern Living. This uses tea to flavor the dressing.

    Recipe #64133

    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

    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

    Acine de Pepe is a small, round pasta, hence the "Frog's Eye". My kids are wild about this recipe. It is their choice whenever we are asked to bring a dish for a pot luck.

    Recipe #15395

    This is a scaled down slightly different version of a recipe I found. I use it on normal green salads and pasta salads, my wife even mentioned using it on sub sandwiches.

    Recipe #40982

    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

    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

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