Almond and Baby Bok Choy Asian Salad
Whisk together the oil, vinegar, soy sauce, mirin, and sesame seeds in a small bowl, then set aside. Toss together the romaine, bok choy, carrot, almonds, and croutons in a large bowl. Pour the dressing over the salad, toss to coat, and serve ... [... more]
All Recipes |
Baby Spinach Salad With Raspberry Vinaigrette
The slightly bitter spinach goes well with the sweet raspberries in this sensuous salad. * In a blender, combine the vinegar and jam. Gradually add the oil until a thin dressing forms. * Toss the spinach, 1/2 of the macadamia nuts, and 1/2 of the ... [... more]
Veg Cooking |
Tofu Egg Salad
Everyone is fooled by the flavor and texture of this eggless salad. Healthy and delicious, it is sure to become a family favorite! Serve it as a sandwich filling or as a salad topping with fresh fruit, such as apples or pears. 1/2 cup vegan ... [... more]
Veg Cooking |
Mango Salad
This spicy salad will certainly tickle your taste buds and give you a kick. 9 oz. peeled, seeded, and chopped baby mango 3 green chilies, sliced lengthwise 1 Tbsp. chopped Thai basil 3 Tbsp. crushed salted peanuts * Combine all the ingredients. ... [... more]
Veg Cooking |
Vietnamese Cabbage-and-Chicken Salad
If you're a dark-meat fan, try boneless chicken thighs here in place of the breasts. They're just as easy to prepare, and add even more flavor to the salad. Let them simmer for about ten minutes rather than five. FOR CHICKEN: Rub the chicken ... [... more]
Cooking |
Frisee Salad with Goat Cheese and Balsamic Syrup
This light salad will remind diners of a casual lunch at a French country inn. Virtually any fresh greens can be used in place of the arugula to change the character of the dish. Simmer the balsamic vinegar in a small nonreactive saucepan until ... [... more]
Cooking |
Garden Pasta Salad
To make this salad more substantial, you can toss in canned chunk light tuna, cooked chicken or flavored baked tofu. Bring a large pot of lightly salted water to a boil. Cook pasta, stirring occasionally, until just tender, 8 to 10 minutes, or ... [... more]
Cooking |
Four-Green Salad with Toasted-Walnut Dressing
Toss together romaine, red leaf lettuce, watercress, and Belgian endive for an extra-special green salad. You may also substitute 6 cups of packaged premixed greens if you're short on time. FOR DRESSING: In a screw-top jar combine oil, walnuts, ... [... more]
Cooking |
Warm Sausage and Potato Salad
For this French-style potato salad, toss the warm potatoes with broth or wine so they absorb the flavor of the liquid. If you can get a delicious French garlic sausage, this would be a great place to use it. Put the potatoes in a medium saucepan ... [... more]
Cooking |
Curried Chicken Salad
Try other fruits in this salad, such as apples, red or green seedless grapes, or pineapple. Two tablespoons of golden raisins or dried currants may also be added. Snip or chop any large pieces of fruit in the chutney. In a small mixing bowl stir ... [... more]
Cooking |
How to Make Salad Dressing
Once you realize just how quick, easy and adaptable salad dressing is, you'll never buy the bottled stuff again. A basic vinaigrette couldn't be more simple - a mixture of 1 part acid (vinegar or citrus juice) and 3 or 4 parts oil. From that ... [... more]
Food Network |
Lump Blue Crab Salad
In medium non-reactive bowl, combine all ingredients except mache and chives, taking care not to break up the crab as it is stirred. Mound mache in 2 halves of hollowed out avocado and top with crab salad. Garnish with chopped chives and serve ... [... more]
Food Network |
