3,364 saald recipes

Cold pasta salad with cubed Spam, cheddar cheese, crunchy veggies, and a smoky BBQ-mustard-mayo dressing. No cooking required beyond boiling the pasta!

Breadless egg salad sandwiches using Monterey Jack cheese slices as the "bread." Low-carb, gluten-free, and stacked with tomato, lettuce, pickles, and olives.

Curried shrimp salad rolled inside buttery flattened bread and baked until crisp. Make-ahead, freezer-friendly party appetizer that bakes in just 10 minutes.

Tuna salad pita pockets bound with yogurt and mustard instead of mayo, brightened with fresh dill. A lighter lunch option ready in 10 minutes.

No-cook cucumber oil pickles with sliced onions in a vinegar, salad oil, celery salt, and mustard seed brine. A big-batch heritage recipe using 60 small cucumbers.

Two-ingredient fruit yogurt dressing made by folding mayonnaise into your favorite fruit-flavored yogurt. A creamy, tangy topping for fruit salads in 5 minutes.

This French style loaf can be made from start to finish in a little over an hour. It's a hearty loaf that is delicious sliced and lightly toasted and served with soups, stews, and salads, with a generous grinding of black pepper

Salmon and pasta stuffed tomatoes: chilled macaroni salad with canned salmon, yogurt, dill, cucumber, and carrot, spooned into fresh tomato cups. A no-cook summer lunch.

Creamy potato soup made from scratch with boiled potatoes, scalded milk, butter, and a touch of celery salt and cayenne. Old-fashioned, smooth, and warming on a cold night.

Crunchy topping mix combining crispy noodles, toasted almonds, and sesame seeds with savory seasonings. Sprinkle over stir-fries, salads, or rice bowls for instant texture and Asian-inspired flair.

Turmeric oyster crackers are a microwave snack mix flavored with garlic, dill, and chicken bouillon. A golden, savory twist on seasoned crackers for parties, salads, and soup toppers.

Pickled shallots in red wine vinegar with bay leaf and thyme. Crunchy, rosy-pink no-cook refrigerator pickle that brightens salads, sandwiches, and cheese boards.

Warm brown rice salad with sauteed celery, shallots, tarragon, cashews, and alfalfa sprouts dressed in cider vinegar. A quick vegetarian side served at room temperature.

Toasted country bread brushed with olive oil and oven-toasted until golden, the base for bruschetta and tomato salad toasts. Two ingredients, restaurant-quality crunch.

Retro cucumber gelatin ring mold filled with a lemon-tarragon chicken salad. An elegant, make-ahead appetizer or luncheon centerpiece that's cool, creamy, and refreshing.

Fruit mayonnaise is an old-fashioned sweet-tart dressing made by thickening fruit juice and a little vinegar with egg, no oil at all. Spoon this glossy, tangy dressing over fruit salads or use it as a creamy dip.