Salad
1270 recipes found
Parmesan Pea Pasta Salad
See the full recipe here: https://www.tastyeverafter.com/parmesan-pea-pasta-salad/
Raw Beet and Orange Salad with Roasted Hazelnuts
Simple Roasted Eggplant Pate
This eggplant pate spread is flavorful and incredibly simple to make. Low in fat it is great for anyone avoiding fats. This recipe is incredible!
Papaya, Jicama, Cucumber Salad
The tangy lime dressing really pulls the flavors together in the dish!
Butternut, lentil and cucumber salad
This salad is not well complicated (as usual) and savours magnificently in a lunch box. Think simply of making it the day before.
Sweet potato, rice, peas and pomegranate salad
Perfect for lunch!
Winter Citrus Salad With Belgian Endive
Late winter really is the time for the best citrus. Produce markets have piles of blood oranges, as well as navel and cara cara oranges and grapefruit, the flesh of each in different vivid brilliant colors. For this salad, use as many kinds of citrus as possible. If you can find pomelos, they add their own kind of sweet tanginess. The combined flavor of sweet and sour citrus, fruity olive oil and coarse salt is seductive.
Really Good Vinaigrette
I was inspired by the vinaigrette recipe in Heartburn, by Nora Ephron, to get back to making proper salad dressings. This is a doctored-up version of it that I've been making. Nothing groundbreaking, but solid.
Detox salad
Perfect for days after a big party
My ex-mother-in-law's Delicious Cole Slaw
This recipe came about from my ex-mother-in-law. I don't know where she got it from she has since passed away. I am not, and I repeat, I AM NOT, a big Cole Slaw fan but this is the best that has ever been.
Roasted Squash and Radicchio Salad With Buttermilk Dressing
Roasted delicata squash brings sweetness and a velvety texture to the bitter radicchio and arugula in this colorful salad. A light buttermilk dressing adds creaminess and brightness. It’s satisfying enough for a light dinner, or serve it before or alongside roasted or grilled meat or fish.
Warm Roasted Pumpkin and Goat Cheese Salad
This warm roasted pumpkin and goat cheese salad recipe has everything it takes to make us happy in a fall day. The goat cheese brings fresh salty softness.
Lentils, carrots and spinach bowl accompanied with light cream
A delicious vegetarian recipe for a fall lunch
Pan Roasted Bengali Carrots and Beans with Lime
This recipe is a staple in my house especially during the months of August, September and October when the garden is brimming with crisp green beans and sweet and tender carrots. The recipe uses the classic Bengali 5 spice seasoning called panchphoron an aromatic medley of fennel, cumin, black mustard seeds, nigella seeds and fenugreek, ginger and is finished off with a sprinkle of fresh lime and sometimes when I do not have lime handy I use red wine vinegar. This is similar to the potato and cauliflower recipe that I featured in my cookbook, The Bengali Five Spice Chronicles but, this one is well suited to be eaten as a cooked salad as well. I personally do not add salt to the recipe because I feel it showcases the flavors of the fresh vegetables better, feel free to adapt this to your taste.
Marinated Zucchini Salad with Parmesan and Pepitas
I make this salad constantly during the summer: it's crazy easy to pull together, and it pairs well with and/or sauces so many summer favorites: grilled chicken or skirt steak, fish prepared almost any way. It's lovely with goat cheese or mozzarella on toast. I often eat it for lunch, straight from the bowl.
Chinese Smashed Cucumbers With Sesame Oil and Garlic
In China, cucumbers are considered the ideal foil for hot weather and hot food. Versions of this salad, pai huang gua, are served all over the country, sometimes spiked with dried chiles and Sichuan peppercorns for more dimensions of flavor. In Beijing, people buy whole chilled cucumbers from street vendors and munch them on the go, much as Americans become attached to their cups of iced coffee in summer. The smashing process, a classic Chinese technique, cracks the skin, helps release the seeds and splits the flesh into appealing craggy pieces. Salting and chilling the cracked cucumbers give them the perfect cool, crunchy, watery mouth feel.
glazed spiced pecans
Crunchy pecans with a lightly spiced honey-maple glaze are yummy on salads or just for snacking. Ready in less than 10 minutes!
Beet salad, pine nuts and feta cheese with herbs
Cucumber and Onion Salad, aka Cukes-n-Onions
A southern garden staple, a quick sweet and tart way to use those abundant cucumbers. This is less a recipe than it is a method. It is quick and easy, simple and refreshing. I've tried variations and I've eaten other people's variations, but I keep coming home to the way my mom did this almost every day when Daddy's garden was in full swing. Some things cannot be improved upon.
Grilled Peach, Arugula and Blue Cheese Summer Salad
This salad is simple, vibrant, fresh and delicious. Using the best of summer produce, this salad lets the ingredients speak for themselves.
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.