Salad recipes
using: eggs
256 SALAD recipes
Make these delicious and economical tuna burgers for your family. They are ready within 20 minutes and perfect for a supper on a busy weekday.
A quick and easy quiche, perfect for breakfast or brunch. It was quite rich and flavourful. We had it with a bowl of fresh and light salad that helped cut through the richness and it worked very well.
Breaded and golden-fried goat cheese medallions are a great appetizer served with a drizzle of honey, garnished with sliced or diced peppers and spread on baguette slices. These little beauties would also be great atop a green salad.
Rosemary, golden rasins, and a creamy goat cheese center make these muffins taste so special. Serve them with wild game, lamb, or pork dishes or with a festive luncheon salad.
Rosemary, golden rasins, and a creamy goat cheese center make these muffins taste so special. Serve them with wild game, lamb, or pork dishes or with a festive luncheon salad.
Polish-style fried meatballs or hamburgers literally called ground cutlets (pol. kotlety mielone). My latest rendition contains white radish, sesame seeds, and cilantro leaves. It is far away from home, but I think it's healthy to travel from time to time. My cutlets are served with potatoes, yoghurt, dill, and Bayou Carlin coleslaw. The salad recipe is taken from RecipeLand. Quick and easy dinner to prepare.
A chicken breast and potato salad with spinach, dressed with a creamy and tangy tarragon-mustard dressing.
Very easy to put together. Tastes delicious and it's also nutritious enough to start up your day.
Try this delicious salad for dinner and you will be surprised at how much it feeds your hunger!
Fantastic and can leave ingredients out or subsitute and still fabulous. Excellent for lunches on toasted bagels or crackers for a party. I have made this several times and it is always a hit!!!
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.
