4,084 sald recipes

Creamy potato salad made with eggless mayonnaise, white vinegar, celery, and onion. Egg-free and simple to assemble with boiled potatoes. Topped with paprika.

Old-fashioned cake doughnuts infused with reduced apple cider and warm spices. Pat the dough to half-inch thickness, cut and fry until golden, then dip in cider glaze while warm.

A vegan cheese sauce made without cheese or nuts, blended from potato, pimento, and nutritional yeast into a smooth, pourable, cheesy-tasting sauce. Dairy-free comfort for nachos, pasta, or veggies.

Lemon pignoli biscotti with toasted pine nuts, fresh lemon juice, and lemon zest. Twice-baked into crisp, citrusy Italian cookies perfect for dipping.

Try something new for dinner with this side dish made with corn flour, kataifi and a pinch of cinnamon.

Classic white cake with buttermilk and egg whites for a pure white, tender crumb. Easy two-layer recipe with a marble cake variation built in.

Get out the crockpot for this delicious vegetable soup made with ground beef, italian zucchini squash and tomatoes.

Sanbaizu is a classic Japanese dipping sauce made with rice vinegar, dashi, soy sauce, and sugar. A light, tangy all-purpose condiment for dumplings, sashimi, and sunomono.

Southwestern quinoa salad with black beans, corn, tomato, red onion, and toasted cumin in a lemon-cilantro dressing. Vegan, high-protein, and served cold as a side or light meal.

A delicious summer dessert, a great recipe to use up your blueberries!

Roasted marinated crab with ginger, garlic, and serrano chiles served with a butter dipping sauce. Whole crab is marinated up to 4 hours, then grilled or oven-roasted until bright red and opaque.

Palatschinken are thin Austrian and German pancakes filled with melted chocolate and powdered sugar, then rolled and dusted. Classic European dessert ready in 30 minutes.

Low-fat honey bran muffins made with egg whites, skim milk, and wheat bran soaked in boiling water. Lightly sweet with honey and brown sugar. Small batch of six.

Pumpkin and avocado oil soup blends pumpkin, fennel and potato into a silky pureed soup, with buttery avocado oil standing in for butter. A light, velvety vegan starter finished with a drizzle of oil.

Drunken leeks braised in red wine with garlic, finished with a splash of red wine vinegar and fresh parsley. A simple, elegant side dish ready in 30 minutes.

Pan-fried lake perch with a seasoned butter cracker crust, oregano, and tarragon. Crispy, golden, and on the table in 30 minutes for a classic Midwest fish fry at home.