SaladsView Our Alphabetical Recipe Index for Salads
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A great way to dress up leftover poached salmon. The vinaigrette works with any green salad and for tossing warm, new, small potatoes.
I can't explain the Salvadoran connection, but it is hot. It makes you teary eyed, but happy.
This colorful salad is as sunny as the southwest and serves up grains and legumes in a delightful way.
This is brunch food, Saturday afternoon food, and Super Bowl football game watching food. If you-are-asked-to-bring something sort of stuff. Essentially, you are dumping a vegetable dip into a hollowed out rustic bread. The hollowed out bread bits are the ‘dippers’.Pretty as a picture and as quick as you please.
This is the dressing to go with falafel – the pita and chick pea snack food.
Includes everything, right down to chili sauce.
A mix of tomatoes gives this dish color. Extra virgin olive oil and a dash of sumac (available from Middle Eastern and specialty food stores) give it earthy flavor.
Bread salads are becoming more and more popular these days and there are many varieties which bear this name. A meal in itself. If you are addicted to salads or think nothing replaces Caesar, this will knock your socks off. This is absolutely 'the best' chilled dish ever - definitely more than the sum of the parts.
Toss at the last minute.
Jarred pesto is the basis of this zesty dressing.
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Bartlet, Anjou, Bosc or Comice, any pear would be as sweet and natural on this wonderful, trendy salad. Pretty, pleasing, and a wonderful perk on a winterâ€™s day.