Salad
1270 recipes found
Watermelon Feta Salad with Basil, Mint & Huckleberry Balsamic
Perfect Summer Side Salad
Celery and apple slaw
This is one of my favourite coleslaw recipe, a refreshing as a side dish or topping for a burger or any other sandwich.
Black and White Tofu
Caution: contains century egg, the source of umami so intense that most cannot handle. Proceed at your own discretion. Also, it's dangerously addictive.
Baked Caprese Salad
No fresh mozzarella in our fridge? Try this easy and delicious version, and don't forget the French bread...
Everyday Avocado Dressing
Quinoa Salad with Currants, Pistachios, Red Onion and Mint
This recipe was inspired by a recent fascination with Middle Eastern cuisine. Quinoa, currants, pistachios, onion, and mint make this salad a winner!
Smashed Cucumber Salad in a Jar
This is one of the first things I make as soon as anything remotely resembling summer hits. It's a cross between a pickle and a salad really, since it only takes a couple of hours for the flavours to develop from start to finish. Have it with your favorite Asian saucy noodles, dumplings, even pork belly baos (I've shared a recipe for that too).
Grilled Onion Salad
This salad makes a great accompaniment to steak, kabobs, or burgers. This recipe was written by the Healthline Editorial Team: http://www.healthline.com/health-recipes/grilled-onion-salad
Indian Beet Salad
This Indian beet salad can be served warm, at room temperature or chilled. It is so fast and easy to make! I love this recipe!
Bread salad
This's an' ancient recipe from Puglia (Italy). The region of Puglia is a bounty of delicious tomato and one of the best oil in Europe. Poor and testy dish.
Pickle Salad
When you're out of greens, look to the jar.
Carrot Slaw with Toasted Cumin Seeds
Bright, crunchy slaw perfect for taco night, adding to greens salad, and serving alongside almost anything. Cheese is optional, slaw stores well if cheese is added separately.
Kale, Farro, and Sweet Potato salad with Pomegranate Dressing
A colorful dish for any day
Grilled Iceberg Wedge with Malt Vinegar Dressing
Cooking tip: When cutting the iceberg lettuce, take care to leave the core intact. This will help keep the leaves together so they won’t fall apart on the grill. For an extra special touch, throw a handful of soaked wood chips onto the coals 5 minutes before grilling.
Jicama Stack
This recipe is proof that good things come in quick packages. Jicama matchsticks tossed in lime juice and any seasoning or rub mix in your pantry and then stacked jenga-style. I used togarashi - a Japanese seasoning made from red pepper, orange peel, sesame seed, seaweed and ginger - but you could use Mexican, Chinese, or BBQ rubs. The fact that the knife cuts are uneven makes it that much more fun to play!
Radish and Herb Salad with Meyer Lemon Dressing
Thinly slicing radishes, celery and fennel, preferably on a mandoline, makes for a salad as ethereally light as the usual baby lettuce, but with a more interesting mix of colors and textures. If you can find watermelon radishes, use them here — they turn a good-looking mix into something truly stunning, with a piquant bite. If you can’t find Meyer lemons, substitute regular lemon juice spiked with a touch of orange or tangerine to compensate for the missing sweetness.
Springy Fennel Side – with Cool Weather Variation
Light, citrusy, perfect alongside an Easter ham or, when the days lengthen and the evenings are warmer, packed in a basket supper. Enjoy! ;o)
Candied Fennel Seeds
Sweet and full of flavor these candied fennel seeds are a delicious way to add flavor and texture to salads, desserts, oatmeal, or to cap off a flavorful meal.
Preserved Lemon Super Sauce
This vibrant, creamy and easy-to-make sauce was conceived for use as a salad dressing, but it's really far more versatile than that. Try it as a sandwich spread, use it as a dip for raw or blanched vegetables, or toss it with boiled new potatoes for a citrusy take on potato salad.
Springtime or Anytime Lentil Salad
This recipe hits the sweet spot for weeknight dinner planning: It's simple, quick, easy to make ahead, healthful, and—most importantly—packed with big flavors. The fresh mint brings a sunny breeze of springtime into dinner, no matter what time of year you have it. If you are making this dish ahead of time, I recommend waiting to add the fresh mint until right before serving for maximum minty impact. I recommend small black lentils for this dish, but green or brown will work, too. The important thing is that you use lentils with the skin still on—otherwise they'll be too mushy to use in the salad.
CAULIFLOWER DIJON
Warm, charred cauliflower pairs beautifully with the vinegar and spice contained in Dijon mustard. To go a step further, I added garbanzo beans, making the dish a complete vegan meal with the addition of protein. Roasted garbanzo beans are really delicious! Roasting the beans makes them crisp and almost nut-like. For a comforting meal with loads of flavor, this dish fills the bill.
Red cabbage salad
For this salad you can use red or green cabbage.
Kathy's Poppin' Slaw
I wanted to create a recipe for coleslaw that had a kick but also was on my "diet list" of foods to eat...so I came up with this recipe. When on a diet - I use low fat or fat free mayonnaise - so the poppy seeds and honey help mask the not-so-great taste of the fat free or low fat mayo but still keeps it nice and creamy. I make enough for a week at a time as it keeps well in the fridge. It is important to use the angel hair cut of the coleslaw (cabbage). Also be sure to refrigerate or freeze the opened jar of poppy seeds as they will become rancid otherwise.
Orange Fennel Salad with White Balsamic Vinaigrette
This salad is bright, fresh, flavourful and comes together in 10 minutes with just 5 ingredients. I have given the amounts for one serving, as I make it quite often as a quick side salad to take with me for lunch, but you can easily double, triple, or quadruple it to feed more folks. It makes a great starter or side salad to just about any meal.