Salad recipe collection

Classic crab meat salad with whipped cream, mayonnaise, blanched almonds, and hard-cooked eggs. A vintage luncheon dish served on lettuce with riced egg yolk garnish.

A good spring dinner selection, light and healthy.

Crabs are nutritious, low in fat, and high in protein. Three and one half ounces of crabmeat contains twenty grams of protein, one gram of fat, (some of which is the desirable omega-3 fatty acids), Vitamins B1, B2, and B6, selenium, iron, potassium, and zinc.

Cranberry cream salad, a retro molded gelatin salad with cherry gelatin, whole berry cranberry sauce, celery crunch, pecans, and a creamy sour cream finish. Thanksgiving side classic.

Cranberry fruit salad jello mold with raspberry gelatin, cranberry sauce, crushed pineapple, walnuts, and orange juice. Classic holiday potluck dish, makes ahead easily.

Beautiful color and all the flavor expected in a Jello-based salad. This was easy to prepare and tasty. I left the nuts out but they would add some nice texture.

Cranberry party mold sets raspberry gelatin with yogurt, fresh cranberries, crushed pineapple, apple, celery, and walnuts for a tangy-sweet holiday salad. A retro Thanksgiving and Christmas table classic.

Cranberry ring mold with apple pecan salad filling: a retro Thanksgiving centerpiece with tangy cranberry gelatin surrounding a creamy apple-pecan salad.

Cranberry sauce salad made with raspberry Jello, jellied cranberry sauce, and sour cream blended into a creamy, tangy mold. A make-ahead holiday side that sets overnight.

Cranberry-orange gelatin salad mold with red wine, fresh orange puree, and cranberry sauce. A jewel-toned retro side dish for holiday tables.

Cranberry pineapple gelatin salad mold with fresh cranberries, celery, and cherry-lime gelatin. A retro holiday side dish set in a bundt pan.

Cranberry rice stuffing with brown rice, fresh cranberries, mushrooms, and herbs. A lighter, diabetic-friendly alternative to bread stuffing for roast chicken.

Crayfish and poached quail egg salad pairs court-bouillon-poached crayfish with delicate soft quail eggs over greens, dressed in a truffle and dill vinaigrette. An elegant composed seafood starter.

My husband told me he had never tasted so good flavour,crayfish,poached quai eggs salad,and truffle vinaigrette,combined very well.The crayfish inside them,when you eat one,you want to eat another,hope we can share this great recipe together!

Creamy chicken salad with sweet pickle, onion, and mayonnaise blended in a food processor for a smooth sandwich-style spread. The 5-minute lunch fix that makes the most of leftover chicken breast.

Creamy roasted garlic dressing with silken tofu, fresh parsley, shallots, olive oil, and white wine vinegar. Vegan, dairy-free, and rich with mellow garlic flavor.