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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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    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

    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

    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

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

    Recipe #385129

    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

    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

    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 idea was the result of a comment on my parmesan crisp recipe stating that they liked to drape the crisp over a coffee cup while still hot to make a little bowl. I was about to prepare dinner, so I thought I would try it. This is a delicious way to serve anything that would taste good with parmesan cheese in or on it.

    Recipe #259646

    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

    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

    3 Reviews |  By MamaJen

    A light, slightly sweet pasta salad bursting with vegetables

    Recipe #231076

    Adapted from the Barefoot Contessa show, this is easy and gets raves! You may easily halve this recipe. Feel free to add olive and cucumbers if you wish.

    Recipe #229582

    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

    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 a running joke with friends that the only reason they keep me around is for this potato salad. Since becoming a RZ junkie, I actually made it and measured stuff out. How great, the next time someone wants the recipe, I can send them here! Just in time for summer BBQ's.

    Recipe #168356

    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

    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

    15 Reviews |  By KelBel

    This is an avocado half stuffed with the same ingredients that are in a california roll. My favorite part of the roll is the avocado, so this is my way of getting all the avocado taste I want.

    Recipe #161198

    Nasturtium has a peppery flavor. You've got creaminess from the avocado, sweetness and saltiness from the nuts and apple chips. You can find Apple chips in bags in your produce section of the market or make them. I have a great recipe for them. These dressing are great choices for this salad but use what you like. Maple Dijon Dressing recipe #121271, Lavender Salad Dressing recipe #63379,Or the dresing from this recipe Baby Greens With Strawberries With a Poppy Seed Dressing recipe #12244 Or squeeze lemon juice on it to keep it low calorie. This serves 1 for a meal or 2 for sides.

    Recipe #127691

    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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