Salad recipes

Use any your favorite salad dressing to make this potato salad. We love creamy dressing or sweet-sour dressing the best. You can enjoy this delicious salad right after it's made, or let chill in the refrigerator for a couple of hours or overnight.

Refreshing herring salad tosses pickled herring with tart apple, juicy orange segments, green pepper, and grated onion in a quick oil and vinegar dressing. No cooking required.

Crisp cucumber salad tossed with tangy yogurt, fresh dill, and garlic creates a refreshing low-calorie side for summer grilling and picnics.

A lovely rich tasting lentil salad. High in protein, fiber and low in saturated fats.

New England potato salad with sour cream dressing uses a tangy base of sour cream, vinegar, mustard, and garlic instead of mayonnaise. Loaded with hard-boiled eggs, celery, and sliced olives.

Old-fashioned banana salad with a tangy cooked vinegar and egg dressing, topped with crunchy ground peanuts. A Southern potluck favorite that serves a crowd and keeps beautifully in the fridge.

Calico salad is a colorful three-bean salad with kidney beans, green beans, and wax beans in a sweet vinegar dressing with chopped green pepper and onion.

German cucumber salad with a creamy sour cream dill dressing, sliced tomatoes, and scallions. A cool, tangy no-cook side dish that improves after chilling.

Macaroni salad for 100 people with cubed ham, cheddar cheese, peas, and olives in a creamy mayo-French dressing. The go-to recipe for reunions, church suppers, and potlucks.

Moroccan beet appetizer salad with herb-flecked beets and potatoes dressed separately in a chili-spiked olive oil vinaigrette. Composed with diced tomato, onion, and black olives. Vegan and bright.

Tomatensalat is a classic German tomato salad: ripe tomatoes marinated in a tangy vinegar and herb dressing with basil, thyme, and a splash of Worcestershire. Chilled for an hour, then served over crisp lettuce. Pairs with schnitzel or bratwurst.

Lean ground beef simmered in a spiced no-salt tomato sauce, served in crispy baked tortilla bowls on a bed of shredded lettuce with cherry tomatoes, carrots, and Parmesan. A lighter taco salad that doesn't skimp on flavor.

German-style tomato salad with a tangy vinegar, oil, and Worcestershire dressing seasoned with basil and thyme. Chilled and served on lettuce leaves.

Another favorite side dish is the Potato Salad which used to be produced fresh daily, however now due to the fact that it can be produced and prepackaged and stored frozen till shipped and then refrigerated AmeraServe which is the company that Tricon uses sells the potato salad that way.

Moroccan cucumber salad tosses grated cucumber with olive oil, vinegar, sugar, salt, and za'atar, then garnishes with cured black olives. Bright, refreshing North African side ready in minutes.

Pennsylvania Dutch dandelion salad with a warm bacon and cream dressing made from eggs, vinegar, butter, and sugar. A classic spring foraging recipe.