183 SALAD recipes
Orange and fennel salad shaves raw fennel over peeled orange segments, dressed in olive oil and red wine vinegar, finished with dried cranberries. A Sicilian classic done simple.
A sweet and delicious "salad" made with crushed pineapple and dry roasted nuts.
Retro Jello salad with apricot gelatin, crushed pineapple, cream cheese, and nuts for a sweet side dish straight from vintage cookbooks.
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.
A good spring dinner selection, light and healthy.
Jumbo crab tossed in a homemade tarragon vinaigrette with chives, served over thick-sliced tomatoes and baby romaine. Elegant, no-cook, and ready in 10 minutes flat.
An easy everyday crisp cabbage salad recipe. Consider it like Coleslaw – but crisp, crunchy and fresh; can’t-stop-eating-it additive deliciousness.
Quick, easy and delicious corn salad satisfies everyone!
Herbed potato salad with red-skinned potatoes, Dijon mustard, yogurt-mayo dressing, and plenty of scallion, dill, and parsley. A lighter picnic side that skips the heavy gloppy stuff.
So easy salad, I made it about 10 mins, very fresh, good to keep fit too.
A creamy and delicious potato salad made with balsamic vinegar, celery and radishes.
Something to eat on those afternoons when your are too lazy to make a big yummy lunch.
Australian-style macaroni salad with green beans, red bell pepper, celery, and shallots tossed in fat-free mayo. A light, crunchy, healthy side that comes together in 10 minutes flat.
Salad with warm goat cheese: crumb-coated Montrachet rounds fried to a golden crust over tender greens in a champagne-cider vinaigrette. A French bistro classic worth every step.
Quick, easy and delicious caesar salad is always popular. It goes well with almost all the main course.
I have maken this recipe for several years, everytime it goes well, it has become my keeper and I have introduced this recipe to a lot of my friends, they all love it!