Salad recipes

Buckwheat noodles with Asian flavors. Nutty sesame oil coats the noodles spiked with crunchy veggies topped with an Asian inspired dressing. This combination tastes better cold than hot making it a perfect make-ahead dish that's ready when you are. Adding crispy coated tofu and it's a main-dish meal with punch.

A fresh and light dessert! I often serve this after a big dinner or as a alternativ with my cakes at our birthday pary. It is popular!

Originating from the Castle Restaurant, Olean, NY, this house salad dressing was particularly famous. The restaurant closed in the mid-1980's. The recipe was created by Chef Anthony Quirino Lentola in the 1950's.

Sweet and tangy potato salad with a cooked dressing made from eggs, sugar, vinegar, and cream. A Pennsylvania Dutch staple with hard-boiled eggs and celery seed.

Orange fruit salad layers lemon and orange jello with crushed pineapple, marshmallows, sliced bananas, and shredded cheddar under a creamy pineapple custard topping. Retro potluck classic.

Hot German bean salad gives black and kidney beans the sweet-and-sour treatment, with a glossy vinegar dressing and crisp-tender carrots, celery, and onion. Served warm, oil-free, and vegan. A fast, tangy twist on the bean salad.

Fresh pear salad with halved pears on lettuce, filled with cottage cheese and topped with a chilled pear-orange fruit dressing thickened with cornstarch. A vintage composed fruit salad.

Warm red-skinned potatoes tossed in a sweet-sour bacon vinaigrette that's the star of every church potluck and German family reunion from Cincinnati to Milwaukee.

Chinese-style cold salad of rehydrated jellyfish shreds, crisp salted daikon and velvet-poached chicken breast, dressed with sesame oil, sherry and scallions.

Lemon cloud dessert with a light baked soufflé top and chilled strawberry-mint compote. An elegant Easter or spring dinner-party dessert with bright citrus and fresh fruit.

Heaven 'n' hell chili plays sweet against fiery: hot turkey sausage, pinto beans, cinnamon, and a splash of red wine. A Cincinnati-leaning twist on classic chili with tangy Catalina depth.