Salad recipes

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.

Bubbly, melty crab canapes on crispy melba rounds with Jarlsberg cheese and a hint of dry mustard. Ready in 25 minutes for effortless entertaining.

Cold pasta salad combines elbow macaroni with flaked tuna, red kidney beans, onion, parsley, and shredded Swiss cheese in a sharp white-vinegar vinaigrette. Italian-inspired protein-packed salad.

Veggie vomit is a Halloween gross-out lime jello salad with grated cabbage, carrots, crushed pineapple, and mandarin oranges. Kids love the gross name; the salad tastes great.

Hot baked mushroom dip loaded with golden sauteed mushrooms, cream cheese, and pepper Jack. A make-ahead party dip that bakes up creamy and garlicky, ready for crackers or crusty bread.

Pasta Mexicana: a cold spinach-spaghetti pasta salad tossed with diced tomato, cucumber matchsticks, sliced avocado, salsa, and fresh cilantro. A Tex-Mex twist on summer pasta salad.

Thai-style stuffed tomatoes filled with seasoned ground pork, shrimp, peas, and corn, flavored with pounded garlic, peppercorns, coriander root, and fish sauce. Gently steamed until tender and fragrant.

Creamy chicken with mushrooms, water chestnuts, and celery baked under a flaky crescent roll crust topped with shredded cheese and slivered almonds. A crunchy, bubbly crowd-pleaser.

Oil-free tomato vinaigrette with fresh tomatoes, white wine vinegar, basil, thyme, and Dijon mustard. A light, fat-free blender dressing for green salads and pasta salads.

Substitute beef with this succulent dish that is simmered to perfection in its own tasty gravy.

Mexican style flavors bring this shrimp and salsa dip to new heights.

Add some variety to your meals with these delicious salad made of collard greens and italian plum tomatoes.

Don't bore your salads with the same dressings from the store, try this recipe that is sure to lively up your dinner!

Braised Hungarian partridge with green bell peppers, pimentos, onions, garlic, and dry sherry. A rustic game bird dish slow-cooked until fork-tender in a pepper-rich sauce.

Fish fillets are cooked on a bed of mushroom-bread stuffing in this dish. Just add a salad or vegetable, and dinner is served.

Couscous salad with dried currants, fresh tomatoes, scallions, and a roasted garlic-lemon Dijon dressing. A Mediterranean-style grain salad served at room temperature.