Salad recipes

My slightly sweet version of a classic.

Loved the idea of infusing curry, chili powder and cumin seeds in the oil, which made the curry oil so flavorful. The combination of apples, bell peppers, celeries, raisins, and peas (I used peas instead of snow peas) was delicious with the curried rice.

A veggie hating friend was over dinner and declared "wow, if my mom made vegetables like this!" as he went for seconds. The maple coated cashews are excellent in this recipe and the gentle touch of sweetness balanced with the curry is great.

Not only delicious, but it also helps you keep a good diet.

Honey roasted walnuts, dried cranberries and goat cheese are deliciously served with mixed greens, then tossed with a light mustard vinaigrette dressing. Yum!

Asian millet salad recipe has been quite popular, so decided to give it a try. Made my own version, and we absolutely enjoyed it. Here the recipe is.

Sweet roasted beets along with tender greens, goat cheese for balance and honey roasted walnuts for some earthy crunch. The combination of the flavours = YUM

Wheat berries, chickpeas, roasted bell peppers, and arugula are tossed with a refreshing and flavorful dressing. It fills you up with lots of goodness and yumminess.

Sweet cherry tomatoes, red bell peppers and crunchy romain lettuce are tossed with a lemon-olive oil vinaigrette, and cheesy Parmesan croutons.

Simply delicious. If you use canned beans, it only takes you about 10 minutes, a tasty and flavorful salad is ready. Have it as a side dish or a nutritious main dish.

Three bean salad with bacon piles baked, lima and green beans with crispy bacon, mushrooms and peppers in a honey-Dijon lemon dressing. A hearty, make-ahead party salad that feeds a crowd.

This is a very tasty and refreshing salad, and it was so quick and easy to make, liked the sweetness and sourness from apple juice and cider vinegar, which just right balanced. Crunchy apple and fennel give the salad great texture and flavor, mixing in the peppery arugula, a simply delicious salad recipe that fits every occasion.

In a surprising twist, Tuscan kale is served raw—and makes for a substantial and satisfying fall salad. Sweet currants (or raisins) soaked in tangy white balasmic vingegar and salty parmesan punctuate the dressed, shredded kale.

Creamy, spicy, slightly sweet and sour peanut sauce makes this scrumptious Asian-style cabbage salad. The salad can be made one day in advance, simply wrap it up and refrigerate overnight. Next day it will be even more delicious.

A sweet and sour dressing tossed with the shredded cabbage and chunks of apples. Refreshing, light and very tasty. A great make-ahead side.

A definite summer salad. The honey glazed pecans, goat cheese and balsamic dressing really bring layers of flavors, and all the ingredients are a delicious combination. The dressing and honey pecans both can be made a day ahead.