Salad
1308 recipes found
Deconstructed California Roll
When you want the taste of a California roll in a hurry, turn to this recipe. It makes an easy, light lunch, dinner or party side dish. Simply scale up for larger parties and quantities. I've seen a similar idea in Good Housekeeping or Better Homes and Gardens magazine, but their version was more complicated. This is my pared down, memorization-friendly version!
Marinated Zucchini, Kalamata Olive, & Mozzarella Salad
The perfect no-cook dish for last-minute summer dinners.
Carrot Top Pesto + Carrot Ribbon Salad
Two grandma philosophies in one: waste not, want not; recipes are really just guidelines.
Panzanella
At the height of tomato season, for every perfectly ripe, taut and juicy specimen there’s an overripe, oozing counterpart not far away. The Tuscan bread salad called panzanella is the perfect place to use those sad, soft tomatoes that are still rich in flavor. Traditional panzanella is made with stale, dried bread that’s rehydrated with a dressing of sweet tomato juices, vinegar and plenty of olive oil. This version includes mozzarella for richness and cucumber for crunch. It’s an ideal do-ahead dish; the longer the mixture sits (up to 6 or so hours), the better it tastes. Just be sure to dry your bread out thoroughly in the oven so it won’t turn to mush. For a make-ahead summer party, serve alongside crunchy fried chicken and round out the meal with a luscious coconut cake accented with peaches.
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.