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    You are in: Home / Cookbooks / Some Like It Cold (Vegetables)
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    62 recipes in

    Some Like It Cold (Vegetables)

    A variety of cold or room temperature dishes that feature vegetables as the main ingredients. Includes both main and side dishes.
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    This is a great salad with antipasta ingredients. Feel free to add your favorite Italian antipasta ingredients. The options are endless, but the result is fabulous!

    Recipe #172589

    From Outpost Natural Foods, in their Diabetes Fighting Foods flyer.

    Recipe #212081

    A combination of several favorite recipes all in one! Israeli coucous is larger than regular coucous and can be found in the kosher section of the grocery store.

    Recipe #154785

    5 Reviews |  By Mizzy

    This is a very simple and refreshing salad. My grandfather used to prepare this for us as kids. It goes well in a pita with hummus, or on the side with just about anything. Alot of the ingredients are also interchangable, and depend on your taste buds. I really like this salad tossed in some tahini sauce.

    Recipe #90214

    Great fresh salad that uses early summer vegetables. Very colorful too! Cooking time is the time for soaking the onions.

    Recipe #383990

    15 Reviews |  By Debbwl

    Mom’s potato salad was always just a little better then all others. She said it was her secret ingredient and her I am giving it up. Sorry mom. This salad can be eaten after 4 hours but is best served the next day.

    Recipe #374228

    This is what I eat everyday for lunch. I just use what I have on hand. Feel free to change around the ingredients to please your tastes. Sometimes I even grate some beet into the mix!

    Recipe #204023

    Recipe #39277

    7 Reviews |  By Mme M

    Adapted from "Cuisine of the Water Gods" by Patricia Quintana.

    Recipe #235221

    Delish! Adapted from Everyday with Racheal Ray magazine!

    Recipe #222767

    From TOH Magazine. I'm hoping that these will turn out similar to the refrigerated dill pickle spears from the store that I love so much! Time doesn't include cooling times or the minimum of 24 hours that the pickles need to sit. The time to bring the vinegar mixture to a boil is included in the prep time. **Note: I've received a comment that this recipe, as written, is very salty. So if you don't care for salty dill pickles, than I'd suggest cutting back on the salt. Please keep in mind that the salt does act as a preservative, so that decreasing the salt may decrease how long you can store these pickles! **Additional note: yes, it does call for 40 sprigs of dill. Please note that is sprigs of dill leaf, not heads of dill seeds (as often are used in pickles).

    Recipe #372738

    This sounds like a light, Mexican version of the classic Seven-Layered Salad. You could add black beans, chicken breast, or other protein to make it more filling, if you wanted to serve it as a main-course salad. I think a mixture of sour cream and mayo would also be good in the dressing, and I think sliced olives would be nice on top, too.

    Recipe #373496

    From Sundays at Moosewood. This is a nice refreshing side salad. It's great for summer...no cooking!

    Recipe #182185

    Found this recipe in a Readers Digest in the Doctors office a few years ago and it has been a must have during holidays ever since. The Recipezaar database did not recognize "one bag of broccoli slaw" the 3 cup measure is approximate

    Recipe #341049

    This is a yummy variation of Recipe #218465, suggested in the same Lorna Sass cookbook. It is delicious warm, at room temperature, or cold. It doubles well if you are making for a larger group.

    Recipe #332349

    An old Elizabethan salad recipe, but with an air of modernity about it, as our interest increases in herbal and floral remedies in today's busy, stressful and hectic world. I have made some suggestions about which flowers and herbs to use - but PLEASE do check that the flowers and herbs you choose to use are edible!! The French also use flowers in their salads, and although the title suggests this to be an English recipe, this style of herbal and floral salad will have been very common throughout Medieval Europe. I serve this at the Auberge when the flowers and herbs are in season - freshly picked from my garden; it is always enjoyed with great relish and is a vibrant topic of dinner party conversation! It makes a lovely appetiser or can be served with the cheese course for an unusual and pretty accompaniment. Make sure that your flowers and herbs are insecticide free, and are not traffic polluted as well.........wipe them or wash them gently, allowing them to dry before using them.

    Recipe #290473

    From a website called "Avocado Salad" (www.avocadosalad.com), I saw this and thought: strawberries AND avocados! How can you lose?? I haven't made it yet as berries are out of season just now--I'll try it next June! I hate nuts, though, so I'll probably leave them off--or at least, off of mine.

    Recipe #342002

    I love salads that feature avocados and citrus! The flavors are so refreshing. I haven't tried this recipe yet, from www.avocadosalad.com, but it sounds delicious, and the dressing sounds like it would really go with the flavors of the salad.

    Recipe #342003

    From www.avocadosalad.com; the combination sounds irresistible! I've estimated times.

    Recipe #342004

    From naturipeberryfarms.com. I just love blackberries, and avocados, and salad...! I can't wait for summer so I can try this recipe (although I'll leave off the nuts, as usual)! Times are estimated.

    Recipe #342005

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