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    You are in: Home / Cookbooks / Salivating Salads!
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    240 recipes in

    Salivating Salads!

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    This yummy garlicky vinaigreete will wake up bland beans and grains. Adapted from Vegetarian Cooking for Everyone.

    Recipe #451162

    Great with Asian greens, Asian noodles, sweet potatoes, and even fruit-especially mangoes and citrus. You will love the aroma! Adapted from Vegetarian Cooking for Everyone by Deborah Madison.

    Recipe #451122

    This salad may be served as a salad or as a vegetable and holds up well. Adapted from Deborah Madison's Vegetarian Cooking for Everyone.

    Recipe #445153

    I made this using what fresh vegetables I had on hand. Feel free to add in your favorite veggies! Use what herbs you have on hand and enjoy!

    Recipe #432217

    There is a tangy lemon vinaigrette that coats the leaves and mixes with the Parmesan cheese to make a lovely salad adorned with the sourdough croutons which provide crunch and a good garlic flavor! Adapted from Fields of Greens restaurant cookbook.

    Recipe #429426

    I saw Adam Gertler gush over this on The Best Thing I Ever Ate show on the food channel. It's from Euro Pane restaurant in Pasadena, California. Here's the recipe based on the cook's description.

    Recipe #428492

    A wonderfully intensely flavored pasta salad by Ina Garten in her Barefoot Contessa episode: Perfect Pasta. You will enjoy this! Perfect for picnics or right inside the house. For a gluten free version use rice pasta. Some people have made this a main dish by adding chopped chicken. Enjoy!

    Recipe #427680

    Beans replace the traditional bulgur in this recipe. Originally black soybeans were used, but you could use any bean you wish!

    Recipe #174362

    This dish is all about the tomatoes! "Heirloom" refers to certain cultivars that have been nurtured and preserved for generations, and any varity will do for this dish. The capers add a nice crispy, crunchy, savory element. Adapted from The Conscious Cook by Tall Ronnen.

    Recipe #427428

    This is a really easy recipe! Make this right before you serve it so it will retain it's crunch and not get soggy. You will love all the great flavors and textures. Adapted from Chef Tal Ronnen's The Conscious Cook.

    Recipe #425432

    I like to collect different deviled egg recipes and this one qualifies! I got this from Eating Well magazine. I would say this is of Eastern European origin.

    Recipe #425421

    The verrine trend took France by storm several years ago and the trend is still alive and well! They are made by layering ingredients in small glasses. This is a great appetizer to serve before a hearty meal. You may use regular or red quinoa(or steamed couscous or bulgur). Adapted from Vegetarian Times magazine.

    Recipe #424111

    A lovely English salad from Great Britain! The mustard, honey and mayonnaise dressing makes it delicious!

    Recipe #424020

    This is called salata cadas and made with lentils slightly cooked with olive oil, garlic, and spices. Clifford Wright made this as a meze at the Tikka Grill, a restaurant on the corniche of Alexandria in Egypt. Enjoy!

    Recipe #423176

    This is a yummy recipe from African recipes. It's basically a fish salad with tartar sauce. You may use any white fish, leftover is fine! If you wish, just make the sauce and pour over fish cakes, veggie fritters, etc.

    Recipe #422877

    To get the briny flavor of anchovies, capers are used. Nutritional yeast replaced Parmesan, miso giving it the traditional flavor. This is easy and oh so good! This has the intesity of a true Ceaser! From Chef Tal Ronnen's The Conscious Cook.

    Recipe #421546

    The dressing is what makes this salad. Adapted from Chef Tal Ronnen's The Conscious Cook cookbook.

    Recipe #420528

    This is a simple salad with a Middle Eastern feel. It's as easy as it looks! From The Conscious Cook by Chef Tal Ronnen.

    Recipe #419298

    Make two batches of this-one to have on hand for several batches of Italian Dressing and one to use as a seasoning for grilled or roasted chicken! From Down Home with the Neely's Cookbook.

    Recipe #413362

    The grilled corn imparts a wonderful smokey flavor to this salad and red pepper and scallions add great color and crunch! This goes well at any barbeque and may be prepared up to 2 days in advance. From the Down Home with the Neely's cookbook.

    Recipe #412723

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