Salad
1272 recipes found
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.
Addictive Ume Plum Vinegar Salad Dressing
This ume plum vinegar dressing recipe is fruity, sharp, and delicious. Use the Ume vinegar sparingly; a little goes a long way for a highly addictive sauce!
White Bean, Leek and Bacon Salad
sweet heat sunshine salad
A simple sweet and spicy dressing adds a pop of heat to citrus.
WARM GOAT CHEESE AMUSE-BOUCHE
If this amuse bouche recipe sounds delicious already, wait till you see how simple it is. You could also modify this into a beautiful salad on a bed of greens.
Sautéed Fava Beans
Fava beans, or broad beans, have a tough outer hull that can be difficult and time-consuming to remove, so look for frozen beans for this sauté recipe instead.
Garbanzo Bean Salad with Tomato, Avocado, Blue Cheese and Balsamic
At a typical dinnertime my husband and I have salad, and more than once he has looked over and seen me dumping garbanzo beans onto mine resulting in a running joke that goes something like: "Do you want any salad with those garbanzo beans?" In an act of defiant sarcasm I set out a few months ago to make a salad that was literally made (almost) entirely of garbanzos and it actually turned out to be a favorite in our home. It's now my go-to work day dream lunch since it is super easy, simple and filling.
Warm Brussels Sprout and Couscous Salad
This is a very simple, vegetarian and healthy recipe. Not to forget delicious. Perfect for a fast dinner after gym or after a busy day.
Lentil Salad With Roasted Vegetables
This lentil salad looks and tastes bright, thanks to a combination of tangerine juice, sherry vinegar and colorful caramelized roasted root vegetables. It works either as a main course, served with good bread and butter, or as side dish with roasted meat or fish. For the maximum visual impact, use both golden and red beets. Vegetarians can feel free to leave out the bacon. Leftovers will keep for at least five days, though try to pack it up without the radicchio, which gets soggy in the fridge.
Carrot Salad with Feta + Nigella Seeds
This gorgeous middle-eastern inspired carrot salad is an impressive way to use up that half-bag of carrots languishing in the vegetable drawer.
Kale, Celery, + Fennel Salad
This wintry kale salad straddles the line between salad and slaw, and does so with finesse. It's hearty, bright, and can even hold its own in the fridge overnight. If I'm in the mood for heat (which is pretty much always) I like to serve with big pinches of red pepper flakes. Visit on my blog at: http://www.hungryinlove.com/blog/2014/11/18/kale-celery-fennel-salad
Beet, Orange, and Black Olive Salad
This Beetroot Salad recipe is a simple adaptation of one in Yotam Ottolenghi's Plenty, which calls for the addition of Treviso, parsley, and orange flower water.
DIY Everything Bagel Croutons
I'm getting more comfortable in the kitchen. This time, I thought, "hey, I have stale bread, why not make Everything Bagel Croutons recipe?" And so I did.
Quinoa Couscous Salad
A delicious chopped salad!!!! A few simple fresh changes and this salad is always in season. So good I could eat it everyday!
Panzanella of Plenty
Panzanella is a Tuscan summer bread salad, often made to use up stale bread. The typical panzanella consists of chunks of stale bread and tomatoes, cucumbers, onion and basil, dressed with olive oil and vinegar. So why are we talking about a summer salad for Thanksgiving? Reader Jessica Benoit offers this fall version of panzanella, inspired by her first Thanksgiving abroad and thoughts of the traditional stuffing her family ate during holidays in New England with extended family.
Roasted Carrots with Goat Cheese, Peanuts, and a Balsamic Drizzle
This is on the appetizer menu at a local Italian-ish restaurant, I love it so much that I order it as my main course every time I go. Needless to say, I had to recreate it at home. They use a wood-fired oven for their carrots, so if you have one laying around, you should too. If not, muddle through like the rest of us with your plain old, regular oven.
Green Cabbage Slaw (Krautsalat)
This mild, addictively delicious green cabbage salad or krautsalat was a favorite of my mother's. The key to this recipe is soaking the cabbage.
Asian-style kale salad
Super quick and tasty way to serve up kale. Great hot or cold. I could live on this!
Fennel and Radish Salad with Orange Honey Vinaigrette
I love salads but often get stuck in ruts, so I search the web for inspiration. I saw a picture of this salad, but there was no recipe included so I decided to do my best at reproducing the image and this is what I came up with, a fresh, crunchy summer salad that is light on the palate and a heavenly combination of sweet and savory.
Salmon Gravlax
Corn Milk and Tomato Vinaigrette
Good summer corn is a beautiful thing. Sadly, when cut corn is required for a recipe, one of the best parts often goes to waste. Instead of throwing away the cob, and the amazingly flavorful corn milk it contains, I use this recipe to throw together a healthy (and vegan friendly) dressing.
Zucchini, Apple, Bell pepper salad
This is not "mine" It is a recipe from a popular 60"s American Cookbook Mc Call's. I never see it posted anywhere and it is so refreshing and simple. Great as a burger or BBQ side.
Tangy mango salsa
Mango and bell pepper salsa
Roasted sweet potato Quinoa Salad
A creation we made up one night for dinner when we were running low on food in our kitchen.