Salad/50 recipes

Potato and Loaded Vegetable Salad recipe

The key to the subtly balanced flavors in this dish is using very fresh produce. Walnut sized new red potatoes from a farmers market work best.

Virginia Lane of Cudahy secured this recipe, with its nice complexity of flavors, in the late '50s or '60s when she lived in Iran.

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

Breakfast idea without gluten or dairy. Serve warm with maple syrup or as a quickbread with soup or salad.

Grilled Salmon with Potato and Watercress Salad recipe