Salad recipes

A cheesy chicken sandwich with bacon and avocados. Perfect for company brunch.

Deviled codfish patties with flaked cod, mustard, Worcestershire sauce, lemon juice, and mayonnaise, baked golden with a paprika crust. A New England fish cake classic.

Italian beef eye of round marinated in vinegar, Worcestershire, and oregano before roasting. Sliced thin and served on poorboy buns with savory au jus sauce.

Shell-on shrimp simmered in a herby Worcestershire and white wine sauce over garlicky angel hair pasta. Paprika, rosemary, and thyme infuse every strand in this soul-warming shrimp pasta dinner for four.

Marinated tofu club sandwich on whole wheat French bread with bell peppers, red onion, arugula, and homemade basil mayo. Herb-infused, no cooking required, and packed with Provencal flavor.

Slightly Italian crockpot chicken: slow-cooked chicken breasts with artichoke hearts, mushrooms, and Italian dressing sauce thickened with tapioca. Set-and-forget weeknight dinner for four.

This is a fantastic recipe my mom taught me when I was 9 or 10, because it's so easy to make, and makes plenty to feed everyone.

Tender chicken breasts pounded thin and rolled around a savory crab, water chestnut, and Dijon filling. Baked or microwaved in 40 minutes for an impressive low-calorie dinner.

Warm crab meat salad that's fit for Imperial guests.

A tangy, creamy Southern dipping sauce made with mayo, ketchup, chili sauce, Worcestershire, garlic, and a dash of hot sauce. No cooking required. Mix, chill, and dunk away.

Smooth shrimp butter spread made with fresh shrimp, cream cheese, butter, and hard-boiled egg blended silky in a food processor. A rich, molded appetizer for crackers.

Louisiana courtbouillon of redfish, the classic Cajun fish stew. Whole redfish or red snapper steaks simmered in a brown roux, holy trinity, tomatoes, herbs, and white wine. Spooned over rice, this is bayou comfort food.

Crab and portabella melt: grilled mushroom caps topped with tomato, Old Bay crab salad, and melted cheddar. A bread-free open-face that eats like a proper sandwich.

Fresh green beans, mushrooms, zucchini, and tomato wedges simmered in a tangy Worcestershire-vinegar sauce with oregano. Serve hot as a side or chilled as a vegetable salad.

Never think about fried lemon with some refreshing asparagus salad, this recipe will totally change your mind and let you fall in love with these delicious pair!

Whisk-and-go sweet and sour salad dressing with maple syrup, red wine vinegar, and a hint of Worcestershire. Ready in under 5 minutes with just 7 pantry ingredients.