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    You are in: Home / Cookbooks / Salads I Want To Try
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    270 recipes in

    Salads I Want To Try

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    This is a vegan no salt recipe from The No Salt Cookbook. If your diet can tolerate salt, simply add salt to taste! Feel free to throw in some onions and some red peppers too!

    Recipe #374219

    From the monthly e-newsletter. For a vegan version, replace the honey with an approved sugar of choice.

    Recipe #462594

    Here in the southwest U.S. we rarely think of using avocados as a dessert, even though the avocado pear is a fruit. In other parts of the world, ranging from Indonesia to Brazil these fruits are made into desserts and sweet beverages. Now that my fuerte avocado is bearing fruit, I'm planning lots of avocado desserts. Note: the avocado leaves can be dried, ground into a powder and used as a spice. It has an anise taste which some Mexican recipes call for. Also, if you can find fuerte avocados, they are creamier than Hass and make a better dessert. This recipe was adapted from: The Africa cookbook, Tastes of a Continent, by Jessica B. Harris

    Recipe #274646

    We received kale in our CSA box the other day and this salad was the result-quickly constructed yesterday to accompany a tofu main dish. I added half raisins and half barberries but you can substitute another dried fruit either alone or in any combination: raisins/golden raisins, dried figs, dried dates, currants, dried cranberries, barberries, dried cherries. Some elements of the dressing were inspired by a recipe found online although I forgot to bookmark where I found it!

    Recipe #461159

    I never thought raw kale was so good!

    Recipe #261786

    Simple and FABULOUS. Recipe found in Food Network Magazine Nov 2010. This could easily be made vegan by using vegan margarine which is what I did. The first time I made it I made it as is and loved it. Second time I added chinks of butternut squash and used walnuts in place of pine nuts and then topped it with manchego shavings.....delish! We eat this as a main course.

    Recipe #442709

    Simple, refreshing and colourful salad from Africa. Recipe comes from The Vegetarian Passport Cookbook.

    Recipe #455529

    2 Reviews |  By Nasseh

    This recipe originates in Finland. Posted for ZWT6.

    Recipe #427600

    This is a Middle Eastern dip made of eggplants and tahini. Roasting the eggplants under a broiler or in the oven gives it a nice smokey flavor.

    Recipe #317311

    Typically people think of this as a Greek food, but I learned to make it from a friend when I was an exchange student in Germany. My friend, Hossein, was from Tehran, Iran (Persia) and he liked to have tzatziki with every meal (it is a condiment served on the side). As far as I can tell, most of the countries on the eastern side of the Mediterranean Sea, and other middle eastern countries like to eat something similar to this with many of their meals. Tzatziki is a yogurt salad typically made with cucumbers, onions and garlic. At least, these are what I consider to be the essential ingredients. I have had some in restaurants that omitted the cucumbers. Eh. Not so good, in my opinion. One of the dinners I usually serve with tzatziki in my home, is grilled salmon with rice, tzatziki and diced tomatoes on the side. I don't really follow a recipe for this, but here is my approximate amount of ingredients. For yogurt, you can use full, low or non-fat but I don't like the texture of non-fat. I prefer Greek style, it's smooth, thick and creamy not like gelatin.

    Recipe #224317

    7 Reviews |  By najwa

    From .. My husband had this at a persian restuarant and loved it. He then searched on Google and found this, so I made it for him .. It's really good! Times are estimated.

    Recipe #35940

    From a local Middle Eastern/Mediterranean take-out restaurant in town. I added a few of my own twists. Be sure the dried cherries you use for this recipe are tart to balance the flavor correctly. No eggplants were harmed in the making of this salad. Use unbleached white sugar or agave nectar for a vegan version.

    Recipe #294275

    1 Reviews |  By Stacia_

    fried spinach with yogurt, onions, and garlic

    Recipe #473415

    Iranian salad posted for ZWT6.

    Recipe #428050

    This is a very refreshing little salad. I always make it along side many different dishes, goes great especially with anything barbequed. I also make it as a snack, eating half of it each time! Serves up great with slices of warm pita bread. A very garlicly salad, if you want you can decrease the garlic to your liking. Don't be turned off by the yogurt, even if you dont like yogurt, once the salad is made, there is no taste of yogurt at all. Smooth, creamy and refreshing. Enjoy!

    Recipe #200504

    Lovely thick dip sorta salad. It calls for one whole chilli,I normaly add only 1/4 tsp of minced chilie. Bear in mind some times it all lumps up together, just give it a good mixing if necessary add in more water till smooth. When serving as a dip I prefere leaving the parsley and chili out.

    Recipe #133207

    This recipe is from a website called South African Traditional Recipes and has been posted here for the ZWT-7 Tour of South Africa. It sounds excellent.

    Recipe #455998

    1 Reviews |  By RawFood

    Yet another delicious version of the adaptable Waldorf Salad.

    Recipe #435091

    When I was in Turkey, this was served on the side along with Cacik when kebabs were ordered. I found this recipe in "Mediterranean Street Food" by Anissa Helou and adjusted it to how I remember eating it.

    Recipe #152977

    this is great with any other midlle eastern salads

    Recipe #18756

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