Recipezaar: Eggs/Dairy,Salads recipes

Light and Versatile Seafood Salad

Wed, 15 Jul 2009 01:54:21 -0400

I initially wanted to make a lower-calorie version of seafood salad (the kind that often goes on a sandwich), and then when I threw it together the first time just wanting to see how it would taste, did less chopping. With larger pieces, it's great as a stand-alone salad, and more finely chopped works as a dip or would go well with pasta. -- posted by Chef #1322378

Tomato, Goat Cheese and Black Olive Salad

Wed, 22 Jul 2009 01:45:17 -0400

I threw this together with ingredients I often have on hand, since I love Mediterranean flavors. It's a great dinner starter or a perfect lunch when served with good quality bread and wine. This recipe will serve one for a lunch portion or 2-3 for a dinner starter. -- posted by KissKiss

Red Potato Salad

Fri, 24 Jul 2009 13:13:51 -0400

By Mr. Food; found on our local television station's website. The cilantro should give it a nice bite and I like the idea that it does not use sour cream because then it should keep in the refrigerator without getting watery. I think I will add some thinly sliced celery when I make it this weekend. Prep time includes 20 minutes for chilling potatoes. -- posted by Kat's Mom

Pesto Nicoise Salad

Sat, 25 Jul 2009 02:40:40 -0400

A fresh, delicious, and filling twist on an old classic. The salad is named for the nicoise olives, but I use kalamata since nicoise are not available. This recipe is adapted from the June/July 2009 issue of "Everyday with Rachael Ray." The pesto I used is Recipe #220704. -- posted by Ice Cool Kitty

Basic Buttermilk Salad Dressing

Sun, 26 Jul 2009 13:06:13 -0400

A simple buttermilk dressing for nearly any salad. It will keep in the refrigerator for a few days. -- posted by Ice Cool Kitty

Tasty Tuna Salad

Mon, 27 Jul 2009 18:09:11 -0400

I wanted a tuna sandwich but wanted it crunchy and easy. It is an easy no fail recipe that you can add on to or take away. It was perfect to me. I used Recipe #363253 for the eggs to try something new which worked perfectly.Food for thought... Refrigeration time is not included since it is optional prior to serving. -- posted by Bay Laurel

Roast Chicken Salad With Peaches, Goat Cheese, and Pecans

Tue, 28 Jul 2009 15:50:11 -0400

Fresh peaches and goat cheese headline this simple no-cook salad recipe. The 8-ingredient vinaigrette, made with pantry staples, takes minutes to make and is a delicious compliment to the other ingredients in the salad. Use a store-bought rotisserie chicken to save time in the kitchen. From Cooking Light -- posted by Abby Girl

White Bean Bruschetta Salad

Sun, 02 Aug 2009 10:19:52 -0400

Trader Joe's was serving samples of this recipe. The bruschetta was ready-made and a traditional tomato/garlic combo. This could be served as a salad on lettuce leaves, but I think it's better served as a bruschetta on toasts. Servings is a guess. -- posted by duonyte

Tomato Soup Salad

Sun, 02 Aug 2009 17:38:18 -0400

Found this in "Tested Recipes approved by the Women of the Moose, Laramie, Wy., Chapter 423 which was printed in 1947 - Old Time Recipes. It sounds strange but we liked it. I would like to see more of the really old recipes come back....The old time reclpes from the old time cooks!! Cook time is chill time. -- posted by OceanLuvinGranny

Rachael Ray's Deviled Egg Salad on Pumpernickel

Mon, 03 Aug 2009 11:34:12 -0400

This is not your Mom's egg salad recipe. It's a whole lot better--spicy but creamy. I found this recipe in Rachael Ray's Cooking 'Round the Clock, 30 Minute Meals. Tasty stuff! -- posted by AmyZoe

Traditional Caprese Salad

Mon, 03 Aug 2009 11:40:14 -0400

Caprese salad is a great main dish (lunch) or appetizer for a summer dinner. It goes best with a white wine, and is amazing when preceding a light pasta dish. When using as a main dish for lunch, double up the portions. This is a recipe that has been handed down through the generations in my family as long as anyone can remember. My grandmother (peacefully rest her soul) recalled learning this recipe from her grandmother. She also told stories of her grandmother recalling learning it from her grandmother. This is a truly old-world Italian version of this recipe. Many of the versions that people know have been Americanized or have been updated in some way. As best I can tell, this recipe is about as traditional as it gets. -- posted by Obsidian468

Greek Cucumber Summer Salad

Mon, 03 Aug 2009 11:49:02 -0400

This is the perfect blend of fresh summer vegetables, with yummy feta cheese, and a great and simple dressing. Adapted from BH&G magazine. Submitted by CKeeter. -- posted by Sharon123

Chopped Salad by Marconi's in Baltimore

Mon, 03 Aug 2009 11:49:55 -0400

"Marconi's" restaurant opened it's doors in the early 1920's, and had been a staple on the Baltimore restaurant scene until it closed recently. This historic restaurant is truly where I obtained my love of lettuce salads when I was a youngster. I went with my mother and father, downtown (sometimes even during the week!) to enjoy the great American "classic dinner". I always felt like a grown-up ordering my own salad, which was made table side. I absolutely fell in love with the big old woodened, seasoned, salad bowls and large wooden forks to mix up the ingredients. I could eat anyone under the table eating one of these salads, and to this day, this salad is a favorite of mine. Just recently, this inspired "Marconi Chopped Salad" showed up in the "Baltimore Sun" paper by Brucie White who answered a request for this recipe. Although "Marconi's" never officially published this recipe, Mr. White has tried to put together the components that were so inspired for so long in memory of this great establishment. I have added my own twist by some additions, but I wish to credit Mr. White for his contribution. Go ahead, chop some salad, and remember when............. -- posted by Andi of Longmeadow Farm

Deliciously Different Pasta Salad

Wed, 05 Aug 2009 02:01:58 -0400

This really is a deliciously different pasta salad that even the hard to please members of my family just loved. It has alot of great Mediterranean flavors going on in there, that blend together beautifully, for a salad I know you'll love too! **Cooking time is chilling time.** -- posted by Midwest Maven

Greek Summer Salad: Strawberries and Feta on Mixed Baby Greens

Thu, 06 Aug 2009 11:37:30 -0400

Bring the taste of the sun drenched Mediterranean to your dinner table with this delicious Greek summer salad. The sweet and tart flavors of the strawberries play well against the savory kalamatas, and the hint of lemon and herbs mixed with feta cheese and olive oil on a bed of greens. It makes an excellent summer lunch served with ice cold Mythos Greek beer! -- posted by Feast Your Eyes!

Warm Potato Salad

Fri, 07 Aug 2009 10:13:21 -0400

I loved the sound of this combo in a salad and it doesn't appear to be posted here on Zaar yet, from Coles summer Mag. -- posted by **Mandy**

Simple Fennel Salad

Fri, 07 Aug 2009 10:13:52 -0400

I've only begun to eat fennel and have decided this salad of my own invention is one of the ways I like it the most! -- posted by JustJanS

Dukkah Spiced Carrot & Feta Salad

Sun, 09 Aug 2009 21:39:48 -0400

Another recipe from Taste NZ found in a mag from chef #998052. -- posted by **Mandy**

Hawaiian Island Drive-In Style Macaroni / Potato Salad

Sun, 09 Aug 2009 21:40:37 -0400

1 Scoop of this salad, 2 scoops of cooked rice, your favorite island style meat, add a little humidity and some authentic Hawaiian music and you just might feel like you are there. I created this salad and thought it tasted like the real deal. Let me know what you think. -- posted by SkylerFox

Cook's Illustrated Classic Egg Salad

Sun, 09 Aug 2009 22:25:00 -0400

This is from America's Test Kitchen--those folks who take all the guesswork out of your recipes for you on public television. They suggest for foolproof egg peeling to tap the egg all over against the counter, then roll it gently back and forth a few times on the counter. Begin peeling from the air pocket end. The shell should come off in spiral strips attached to the thin membrane. I used fresh squeezed lime juice in place of lemon juice. The lemon (lime works too) is the key ingredient to making this egg salad fantastic. -- posted by AmyZoe

Tomato, Cucumber and Feta Salad With Lemon Verbena

Tue, 11 Aug 2009 15:20:57 -0400

From Slashfood. Use any type of *fresh* (heirloom) tomatoes of various colors and use quality ingredients for best flavor. -- posted by Cookgirl

Creamy Dill Dressing

Thu, 13 Aug 2009 11:50:52 -0400

I love this refreshing dressing to dress up a simple salad or dip veggies in. The fresh dill makes the difference. -- posted by Samantha in Ut

Alouette Crumbled Blue Cheese Pear and Baby Arugula Salad

Thu, 13 Aug 2009 14:44:38 -0400

Sharp and salty blue cheese with sweet pears, a perfect hot Summer salad! -- posted by Corrinne J

Easy Potato Salad With Complete Instructions

Mon, 17 Aug 2009 03:48:22 -0400

A potato salad which is universally enjoyed and really easy to prepare. The dressing is heated prior to blending but it goes really fast and turns out perfect every time. This is a great "beginner's recipe" because I have listed detailed instructions on both how to cook the potatoes and how to boil the eggs to ensure a no-fail experience. I wanted to remark that this makes one of the best potato salads for cold potato salad midnight snack sandwiches. Of course, this is also the perfect covered dish. For lots of smiles, serve this with my Southern Fried Chicken, posted here on Recipezaar. Finally, if you must have sweet pickles in your potato salad, just add 1/2 cup of drained sweet relish at the blending stage. I did not include the 4-hour refrigeration period at the end in the cooking time. Enjoy! -- posted by Bone Man

The Realtor's Buttermilk Garlic Salad Dressing

Mon, 24 Aug 2009 02:02:12 -0400

I love this dressing! It's so creamy and delicious! If you are out of buttermilk, you can substitute 1/4 cup sour cream and 1/4 cup milk. I have done that many times with very good results. This one tastes great either way. Make it the day before you plan to use it if you can. That way the flavors will have time to blend. -- posted by Realtor by day, Chef by night

Mini Savory Cheesecakes on Arugula or Butterhead Lettuce

Mon, 24 Aug 2009 11:23:07 -0400

Jacques Pepin -- posted by Brookelynne26

Asparagus Fans With Mustard Sauce

Mon, 24 Aug 2009 11:45:47 -0400

Jacqus Pepin -- posted by Brookelynne26

Blue Cheese Dressing

Tue, 25 Aug 2009 02:48:25 -0400

This chunky dressing can also be used as a topping for potatoes or as a vegetable dip. For best effect, let chill 24 hours before using. -- posted by wildheart

Grape Tomato and Cheese Curd Salad

Tue, 25 Aug 2009 02:57:51 -0400

A recipe from Ricardo. Looks very yummy. It looks like a calabrese salad. -- posted by Boomette

Roasted Peach and Shrimp Salad

Wed, 26 Aug 2009 18:09:53 -0400

A dish that we found extremely tasty and interesting! Real Simple Magazine, July 2005 edition. -- posted by Manami

Piquant Egg Salad

Thu, 27 Aug 2009 02:43:35 -0400

This can be eaten just as a salad or as a sandwich filling. It's good on sourdough bread. It should not be necessary to add salt. -- posted by Chocolatl

My Mother's Simple Potato Salad

Fri, 28 Aug 2009 10:28:54 -0400

When my mother made this salad, I was surprised the dressing only consisted of three, simple ingredients. This recipe is pleasurable to make when you don't want to make a trip to the grocery store with a hungry stomach that desires something light and fresh (: Sorry if the measurements don't work out. My mother just eyeballs everything. -- posted by ringokei

Summer Vegetable Salad

Mon, 31 Aug 2009 11:28:45 -0400

Light, easy to make. Simple salad marinates in just a few hours. -- posted by DSimone

Belle Meade Frozen Tomato

Tue, 01 Sep 2009 14:48:03 -0400

If you choose not to use the food coloring, the salad will be pale pink. -- posted by Brookelynne26

Smoky Potato Salad

Thu, 03 Sep 2009 12:05:43 -0400

This salad is delicious warm but equally good cold! Serve with steamed fish if you like. -- posted by English_Rose

Fresh Figs With Stilton and Walnuts in a Honey Drizzle Dressing

Tue, 08 Sep 2009 10:59:58 -0400

A new fig recipe for this year! Similar to my Recipe #250866 but with blue cheese and a honey drizzle dressing. I like to tuck a few fig leaves amongst the salad for colour........but please do wipe them first! Serve these figs with crusty bread, some mixed herb and salad leaves.......and a glass of chilled wine. Quantities for figs depend on the size; allow one or two large figs per person or, between three and six for medium to small figs.This makes a fabulous dinner party starter, or a light salad for lunch..........I sometimes serve this for the cheese course too, for something a little different. -- posted by French Tart

Tomato and Garlic Crouton Salad

Tue, 08 Sep 2009 12:51:34 -0400

Recipe courtesy Brian Boitano 2009--Show: What Would Brian Boitano Make?Episode: Handyman Special. Brian was a skating Olymipic champion who loves to cook and now has his own show. He served this to get into a supper club. What a hoot to watch Brian make his dishes. This one caught my eye! -- posted by Sharon123

Arugula and Spinach Salad With Caramelized Shallots

Tue, 08 Sep 2009 13:07:04 -0400

This lovely salad, from "Pure Food" by Christine Cushing, is a sophisticated variation of Greek salad. The flavours compliment each other beautifully. -- posted by Irmgard

Skewered Caprese

Tue, 08 Sep 2009 17:41:46 -0400

Last summer, I threw a big Baby Shower bash for my sister & brother in laws. We chose to make a beautiful heirloom caprese salad, but for the large crowd I developed this easier idea for a party. I will say that it wasn't as good as if I had used pretty heirlooms, but it was a hit and great finger food for the party. -- posted by Melanie B.

Guy's Chipotle-Lime Slaw

Tue, 08 Sep 2009 17:48:29 -0400

Recipe courtesy Guy Fieri-Show: Guy's Big Bite Episode: Seafood Shack. It's easy and got a great kick! This is great on fish sandwiches! Enjoy! -- posted by Sharon123

Spinach Salad With Beets

Thu, 10 Sep 2009 11:47:11 -0400

Recipe source: Fresh from the Farmers Market -- posted by ellie_

White French Dressing

Mon, 14 Sep 2009 13:19:01 -0400

I found this in the Miami Herald from Linda Cicero's Cook's Corner. This recipe looked a bit different than anything that I had found on Zaar. I haven't made it yet, but I'm posting it here so I don't lose it. -- posted by SassiFras

Cranberry Delight

Tue, 15 Sep 2009 11:52:21 -0400

A delightful salad/dessert for the Thanksgiving holiday table. Very easy to make. Prep time includes a 5 to 7 hour freeze time. -- posted by BecR

My Grandma's Pa Dutch Potato Salad

Wed, 16 Sep 2009 16:17:18 -0400

So many potato salad recipes try to make themselves better by adding unusual ingredients. I can guarantee those will be the ones still sitting on the table after the picnic is over. This recipe came from my Grandma who was born in the late 1800's and it's the only one we keep coming back to! -- posted by Cabin Cat

Century Plaza Low-Calorie Buttermilk Dressing

Mon, 21 Sep 2009 00:49:06 -0400

The Century Plaza Hotel is an upscale hotel located in the Century City area of Los Angeles. Their chef has concocted this dressing recipe for patrons who want a creamy salad dressing that is not too high in calories. The hotel claims it's about 10 calories per tablespoon. The recipe was published several years ago in the reader request column of the Los Angeles Times. -- posted by lynnski / LA

Warm Spinach and Dried Fig Salad from Sun-Maid

Mon, 21 Sep 2009 12:27:29 -0400

As printed in the Gooseberry Patch cookbook. Perfect for autumn as either a main meal or side salad! -- posted by Cookgirl

Warm Cous Cous, Vegetable and Feta Salad

Mon, 21 Sep 2009 13:23:07 -0400

Mouthfuls of crumbly cheese, warm roasted vegetables and cous cous make this a substantial salad for any time of year. -- posted by English_Rose

Byndii's Potato Salad

Mon, 21 Sep 2009 13:40:53 -0400

I've always loved my mum's potato salad, this is my rendition of it :) Hers is the exact same as this minus the honey mustard. I like to think the mustard adds a nice touch! Cooking time doesn't include fridge time - this tastes great having rested a few hours refridgerated after cooking :). -- posted by ByNDii

Emerils Chickpea Salad

Tue, 22 Sep 2009 14:39:16 -0400

Fresh, Healthy and DELICIOUS! The lemon with the feta is unbelievable. I eat this over Salad, with tortilla chips, or just plain! Eye the amount of olive oil if you want a drier salad This recipe was featured on the Packing a Punch Episode of Emeril Green. -- posted by ~la petite chef~

Creamy Healthy Ranch Dressing

Wed, 23 Sep 2009 15:23:24 -0400

This is great to toss your salad or as a dip for those vegetables. So good and so good for you. -- posted by Sage

Oregano Lamb Steaks With Lemon, Olive Oil and Feta Cheese Mash

Fri, 25 Sep 2009 11:49:02 -0400

Grilled lamb steaks served with a tangy lemon, feta cheese, and herby olive oil mash; this simple supper has bags of hearty, robust flavours, and is very easy to whip up. I always make extra feta, lemon and olive oil mash, so it can be used as a dip or a sandwich filling for another meal. Try to use fresh herbs wherever possible, they have a softer and more subtle flavour and truly make the lamb steaks sing! Serve this supper dish with jacket potatoes and a fresh mixed salad. The flavours in this recipe remind me of hot sunny days by the seaside here in South West France, the distant fragrance of herbs mingling with the salty air........free-range lamb would also be good - especially hill reared lamb that has a distinct herby flavour in the meat. I serve this in true French fashion with a glass of chilled Rosé wine. Bon appétit! (The inspiration for this dish came from Nigel Slater's wonderful grilled lamb with feta and lemon recipe..........I have altered it enough to call it mine though!) -- posted by French Tart

Pumpernickel, Mozzarella & Heirloom Tomato Panzanella

Mon, 28 Sep 2009 02:06:11 -0400

I love a great Panzanella Salad. I've made this several different ways, but this recipe is the one that seemed to get the best reviews when I served it. -- posted by Melanie B.

Chili's Ranch Dressing

Mon, 28 Sep 2009 15:49:02 -0400

I love Chili's ranch dressing. I use this ranch recipe with everything. :) Sometimes I put smoked paprika in it for an extra kick. :) -- posted by fatefellshort0626

Mixed Bean Salad With Green Vinaigrette

Mon, 28 Sep 2009 15:50:48 -0400

Another bean salad. I can never have enough bean salad recipes, I love bean salad and here is another one by Pol Martin. You can always double this to take to potlucks, BBQ event or any family gathering. -- posted by daisygrl64

Tuna Egg Salad

Tue, 29 Sep 2009 11:25:03 -0400

This is the recipe I use for my family and its always a hit. I use an equal amount of finely chopped hard boiled egg added to a can of tuna (I prefer the albacore tuna). For those who don't care for a strongish fish flavor in their tuna salad, this'll do it for you. It truely is awesome. Enjoy! -- posted by Happy Hippie

Baby Greens Salad With Strawberries and Blue Cheese

Sun, 04 Oct 2009 01:12:59 -0400

This recipe is for a super salad. The fresh puree in the dressing makes it divine. The balance of sweet strawberries and somewhat tart blue cheese makes every morsel flavorful. Fun to serve anytime. It was quickly eaten in our home. It comes from the Wisconsin Milk Board. Great for any day. If you don't like baby greens sub in romaine. or butter lettuce. Enjoy! ChefDLH -- posted by ChefDLH

Broccoli Salad

Tue, 06 Oct 2009 14:55:51 -0400

Simple, fast and easy to make. Great for potlucks. You can use either a jar of coleslaw dressing or make your own dressing. You could add crispy bacon bits right before serving. -- posted by Catnip46

Blue Cheese and Asparagus Salad

Tue, 13 Oct 2009 15:57:01 -0400

I got this recipe from the package of my Treasure Cave brand blue cheese. I'm always looking for a new way to prepare vegetables and we love asparagus! -- posted by KellyMac6

Deep Fried Mozzarella Ball Salad

Wed, 14 Oct 2009 14:10:01 -0400

Fresh mozzarella balls with an herb seasoned coating, fried and served on salad greens with a tangy vinaigrette. -- posted by mailbelle

Andalouse French Fry / Burger Sauce

Thu, 15 Oct 2009 16:16:01 -0400

This is a fantastic sauce. It's similar to thousand island dressing although it uses fresh ingredients instead of a relish which gives it more of a gourmet twist. I put it on belgium frites, traditional french fries and hamburgers. I love it so much I've started keeping a jar in my fridge at all times. A good tip to finely blend all ingredients is to (carefully) use a cheese grater on the vegetables, that way you're using more of the juice from the vegetables. -- posted by OwlMonkey

Prosciutto/Chicken Breasts/Eggplant Panzanella/Raisinvinaigrette

Mon, 19 Oct 2009 13:11:42 -0400

"Chef Barbara Lynch's take on saltimbocca gets its richness from Taleggio* cheese, which is stuffed in the chicken breast. A slightly sweet bread salad is served with the chicken." Bon Appetit Magazine, September 2009 Edition. The real name of the dish is: Prosciutto-Wrapped Chicken Breasts with Eggplant Panzanella and Raisin-Pine Nut Vinaigrette - with "Taleggio cheese that is a semi-soft, washed-rind cheese from the Valtaleggio region in northern Italy, near Lombardy. It is characteristically aromatic yet mild in flavor and features tangy, meaty notes with a fruity finish. The texture of the cheese is moist-to-oozy with a very pleasant melt-in-your-mouth feel. The combination of the soft texture, pungent aroma, and buttery flavors has proven to be addictive especially when spread on fresh crusty bread! Taleggio pairs nicely with Italian Nebbiolo wines, as well as a wide range of reds & whites." Cooling times have not been included. -- posted by Manami

Fried Halloumi Cheese Salad

Tue, 20 Oct 2009 13:08:51 -0400

Found this in an obscure magazine and have made it several times for dinner party appetizers, and it was raved about by all. Simple, quick and delicious! Halloumi cheese is a semi-firm white cheese that is native to Cyprus and can be purchased at most supermarkets. It doesn't melt but browns up nicely. The oil and lemon dressing is simple but complements the cheese perfectly. Spring mix greens should contain some frisse and arugula to be perfect, but almost any will do. -- posted by Dug

A Little Bit Spicy Deviled Eggs!

Tue, 20 Oct 2009 13:12:13 -0400

These deviled eggs are just a little bit spicy! Add your favorite hot sauce(chipotle is really good) and enjoy! Adapted from The Deviled Egg Gourmet. -- posted by Sharon123

Yogurt Ambrosia Salad

Thu, 22 Oct 2009 15:14:10 -0400

I found this recipe on the large container of Dannon Light and Fit Yogurt. Since it is my favorite yogurt it looked like a good thing to try. -- posted by Muddyboots

Curried Tuna Stretcher Salad

Thu, 22 Oct 2009 17:55:00 -0400

This is what I do when I have to make a couple cans of tuna feed a BUNCH of people. If you don't like curry- leave it out! It's still good. -- posted by Chef #1421935

Spring Salad With Gorgonzola and Walnuts

Wed, 28 Oct 2009 12:34:02 -0400

Yummy salad that's easy to do. I like to use a mix that has frisée and radicchio in it because the bitter pairs well with the sweetness from the walnuts. -- posted by Jencathen

Jarlsberg Winter Salad

Wed, 28 Oct 2009 13:55:10 -0400

Courtesy of Dole -- posted by Dole

Chargrilled Turkish Bread Salad

Mon, 02 Nov 2009 17:19:29 -0500

From a free recipe book put out by Philadelphia Cheese on condition of buying 3 products. -- posted by I'mPat

Pomegranate, Pear, and Grape Salad With Candied Pecans

Tue, 10 Nov 2009 15:54:58 -0500

A stunningly gorgeous salad of rich autumn colors-- perfect for Thanksgiving entertaining, and all through the holidays! My candied pecans recipe recipe #117774 are absolutely wonderful in this salad! -- posted by BecR

Maya Angelou's Cold Potato Salad

Tue, 10 Nov 2009 16:37:01 -0500

Made on the Today show and in the cookbook Today's Kitchen cookbook! I haven't made this yet, put here for safekeeping. Will make soon though, it looks so good! Cook time is about the time it takes to cook the potatoes. -- posted by Sharon123

Rainbow Rotini Salad

Thu, 12 Nov 2009 15:29:14 -0500

A great little recipe from my Publix Grocer's Product Department -- they have recipe cards there and I always grab the ones that sound good. This one did not disappoint. Even DD enjoyed this pasta salad. NOTES: I used Colby Jack cheese instead of the cheddar, and about 1/2 of the listed amount. I also cut the dressing by half, the original recipe calls for 1 cup. I used a mixture of Newman's Own Tuscan Italian and Olive Oil & Vinegar dressings. I'm sure some fresh chopped broccoli would be a nice addition too. -- posted by FloridaNative

Potato Salad Dressing

Wed, 18 Nov 2009 16:06:09 -0500

This is a very different dressing for potato salad that has been a favorite of my family for many years. I found it while reading a pamphlet about using sour cream. It can be easily doubled for a large salad but DO NOT double the salt. It is better if it sits for a day in the fridge but can be made the day it is to be served. -- posted by Chef #759331

Antipasto Salad from Gooseberry Patch

Fri, 20 Nov 2009 01:40:23 -0500

This is a flavorful make-ahead salad which can also double as antipasto if you serve it with toothpicks. Serve the salad with a slotted spoon. This is very easy to put together yet is a crowd-pleaser. Notice that you make this the day before to allow flavors to marry. -- posted by Lorraine of AZ

Sarasota's Creamy Maple Brandy Salad Dressing

Tue, 24 Nov 2009 10:45:06 -0500

This is a wonderful easy dressing. Serve over some greens (romaine, spinach or arugula) with fall fruits, apples, pears, cranberries, nuts, caramelized onions, even blackberries or raspberries are great with this and crumble some blue cheese, gorgorzola, goat cheese, grated fontina or swiss - the combinations are endless. It is just a great dressing. My favorite salad happens to be; candied walnuts, romaine, blackberries, roasted pears, and caramelized onions. It doesn't get much better. You could add some grilled pork or grilled chicken and make a very hearty salad for dinner. -- posted by SarasotaCook

Daikon Carrot Salad

Thu, 26 Nov 2009 16:09:35 -0500

A recipe I tried from the blog Kitchen Mouse (http://kitchenmouse.rozentali.com) -- posted by Boomette

Creamy Festive Pasta

Sat, 28 Nov 2009 18:07:17 -0500

I made this up about 3 wks ago, wanted something different. I use Barilla elbow and mini penne pastas. You can adjust the mayo to your liking. You can add cubed ham in this too. -- posted by barberbabe

Christmas Deli Salad With Pomegranate, Parma Ham and Gorgonzola

Mon, 30 Nov 2009 01:59:21 -0500

A fabulous wilted salad boasting the rich, festive colours of vibrant crimson reds and lush holly greens, as well as being full of flavour - this is simply a wonderful salad for the Christmas, New Year or Thanksgiving family table. Please do use any blue cheese or ham of your choice; Stilton or Roquefort would be lovely as well as Prosciutto or Bayonne ham.......and, if you are serving any vegetarians, just leave the ham out of the equation! The dressing can be made up a few hours or a day beforehand, just wilt the leaves and assemble the salad right before serving. Serve this salad with crusty rolls or some thinly sliced rye bread and a glass of chilled Rosé or Chardonnay. -- posted by French Tart

Mozzarella-Tomato-Pepper Salad With Basil Pesto

Thu, 03 Dec 2009 14:57:53 -0500

A twist to the traditional tomato and mozzarella version. This one includes green and red bell peppers. -- posted by PorcelainDoll

Grilled California Avocado Salad

Mon, 07 Dec 2009 09:52:53 -0500

Large avocados are recommended for this recipe. A large Haas avocado averages about 8 oz (here in Miami - our avocados have a tendency to be a bit larger). Adjust the the quantity accordingly. This is easy, tastes great, & has that WOW factor! It is an elegant first course that combines with baby greens, a spicy salsa and a delicious herbed goat cheese. Provided by the California Commission with a couple of tweaks. -- posted by Manami

Caesar Salad Mix

Fri, 11 Dec 2009 09:44:18 -0500

This makes a great Christmas gift! Wrap this up in a basket with a bag of croutons, a tube of anchovy paste and the recipe for Quick Caesar Salad. The recipe comes from The Canadian Living Christmas Book. This recipe makes enough for 3 salads. See recipe#403221 for the salad recipe that goes with this mix. -- posted by Dreamer in Ontario

Chicken Caesar Tortellini With Toasted Almonds

Thu, 17 Dec 2009 19:18:34 -0500

A nice summer salad using up "its and bits" from the fridge. Serve with a baguette and seasonal vegetables. -- posted by Abby Girl

Chip's Salad

Fri, 18 Dec 2009 01:53:14 -0500

The inspiration of this salad is the house salad at Chipparelli's Restaurant in Little Italy, Baltimore, MD. This recipe is similar, but it's only my best guess (plus a little of my own tastes thrown in) I have put quantities for the oil & vinegar, but honestly I just pour it straight from the bottle... I just keep testing the salad until it tastes good! -- posted by Chef #1485932

Curried Potato Salad

Tue, 29 Dec 2009 01:41:39 -0500

loosely based on kittencal's smashed potato salad but with all the alterations i usually make -- posted by spiritussancto

Cottage Cheese Salad

Sat, 02 Jan 2010 01:43:49 -0500

Just about everybody in our family likes cottage cheese. It's on our tables as a side dish at most meals. Mom came up with a way to "fancy it up" for Sunday dinner. It became one of Grandson Lee's favorite salads. From the kitchen of Wanda Cupp Thornburg, Moberly MO. -- posted by TLC-MO

Southwestern Pimento Cheese

Sat, 02 Jan 2010 10:31:32 -0500

I hate the mushy store bought style of pimento cheese. I prefer it a little drier than the traditional one so I came up with this. You can add more mayo to moisten if you want. This recipe should have texture so don't over mix everything. Serve with crackers or tortilla chips. We like this spicy and usually add more heat. -- posted by Chef #1504827

My Big Fat Greek Salad

Tue, 05 Jan 2010 08:17:47 -0500

Super healthy, diet friendly! Get in shape! Serve as a meal or eat as a side dish. This is better because it's colorful and magical. -- posted by College Girl

3 Cheese Artichoke Bites

Wed, 06 Jan 2010 18:01:51 -0500

Mini appetizers filled with Cheddar, Parmesan and mozzarella cheese... scrumptious!!! Artichoke awesome-ness -- posted by College Girl

Parmesan Dressing

Thu, 07 Jan 2010 00:52:24 -0500

This dressing is sooooo good! It reminds me somewhat of a Parmesan ranch, only better. -- posted by chef 108796

Avocado Clementine Breakfast Salad

Fri, 08 Jan 2010 15:51:55 -0500

I'm not an ordinary breakfast eater (by North American standards). I like savory dishes and soups and all kinds of interesting things for breakfast, but rarely enjoy sweet cereals or toast. My family thinks I'm insane, but I don't care. In any case, this particular salad appealed to me one morning so I threw it together and it turned out delicious. Prep time includes time to boil egg. While egg is boiling, cut all the rest of the ingredients and it comes together in a jiffy. This works well using Catalina/French style dressing as well. -- posted by Cookworm

The Realtor's Cucumber Ranch Salad Dressing

Mon, 11 Jan 2010 10:59:36 -0500

Yum -- posted by Realtor by day, Chef by night

Bleu Cheese Dressing With Baby Dill

Thu, 14 Jan 2010 17:34:24 -0500

This is inspired by the house-salad bleu cheese dressing of an upscale restaurant I once worked. We actually served it quite simply, yet somehow it was elegant -- drizzled over a one-quarter wedge of iceberg lettuce... with a dash of freshly cracked pepper. A favorite recipe of mine, it's great on a Cobb salad or with buffalo wings. The snipped baby dill gives it a unique, fresh flavor not found in other recipes. -- posted by Bazaar®

Brock's Blue Cheese Dressing

Mon, 18 Jan 2010 02:31:55 -0500

I have had this dressing at many BBQs. I just got the recipe the other day from Shari, Brock's wife. This is the best simply put nothing can compare! -- posted by oilpatchjo

Quick and Easy Garlic Aioli

Tue, 19 Jan 2010 16:53:45 -0500

I was taught to make this Aioli in Spanish cooking classes, it is basically a fast way to make an real (or almost real) Aioli without resorting to using pre made mayonnaise. It tastes great and takes under 5 minutes to prepare. You will need a thin tall measuring cup or jug and a hand held (vertical or stab) blender. If you don't like garlic, you can make without. You can add things like herbs (fresh or dried), black pepper, smoked paprika or other things you like. Experiment with the amount of oil and lemon juice. If you want it to be more rich add two eggs yokes instead of one whole egg. -- posted by Claytox

Warm Pumpkin, Blue Cheese and Spinach Salad

Tue, 26 Jan 2010 11:34:05 -0500

Very stylish, very easy to make and very delicious; the perfect salad. The pumpkin can be replaced with butternut squash, depending on availablity. -- posted by English_Rose

Holiday Tossed Salad

Fri, 29 Jan 2010 15:49:50 -0500

Recipe from Ocean Spray Website. A delightful salad for the Holidays to served with roasted turkey or ham. Another favorite...!!!. Enjoy it. -- posted by pinky kookie

Baked Goat Cheese

Mon, 01 Feb 2010 12:30:13 -0500

great on salad or crackers -- posted by sav_lee

Spring Salad

Thu, 04 Feb 2010 05:01:46 -0500

From an old cookbook by Jennie Grossinger. Not tried; posted for safekeeping. -- posted by coconutty

Egg Salad With Capers and Olives

Thu, 04 Feb 2010 21:33:54 -0500

You can even eat this for breakfast! Stuff in a pita, on top of toast, and top with a few cucumber slices and tomato-Yum! Cook time is the time it takes to cook eggs. Adapted from Mollie Katzen's Sunlight Cafe cookbook. -- posted by Sharon123

Tomato and Fetta Salad

Tue, 09 Feb 2010 14:50:07 -0500

A Greek inspired salad of fresh tomato halves, fetta cheese, olive oil and herbs. Perfect side dish for a meal, or wrapped up in a piece of flat bread it makes a great sandwich. It is absolutely essential to have good quality tomatoes for this dish. Little mini roma tomatoes are ideal, or any vine-ripened or organic fruit. -- posted by becy

Picante Ranch Dressing

Tue, 09 Feb 2010 15:16:31 -0500

I tried to make a dressing similar to the one they give you with the taco salad at Qdobo. This came out different but still tasty. Yields a little over 2 cups. -- posted by the80srule