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This salad is good for a side dish or a meal on its own. I make it often for my family and they always enjoy it.
This salad only has a few on-hand fixings to toss together. With a hint of garlic, it stands up beside a highly flavored main dish. Plus, the lemon dressing refreshes the palate.—Elizabeth Freise, Bryn Mawr, Pennsylvania
I'm a beekeeper and always looking for new ways to use honey. I've found that when I put honey in dressing, I don't need to add oil, which cuts down on the fat. This salad goes well with any entree. —Hope Ralph of Woburn, Massachusetts
THE SECRET of any salad is the dressing, and in this dressing the ingredient that makes the difference is red wine vinegar. Mixed with olive oil and Italian seasonings, this dressing enhances any kind of greens with a special flavor.
This salad is just as easy as your run-of-the-mill lettuce, tomato, and cucumber salad, but oh, so much more interesting. It is a gorgeous balance of texture, color, and taste and has a real autumnal feel.
From Gourmet Magazine. This is a nice twist on regular potato salad. Cook time also includes time to cool the potatoes.
For this Thai classic, Andy Ricker uses a mortar and pestle to pound crunchy raw green beans with a piquant mix of chiles, garlic, fish sauce and lime juice. He then tosses in crisp strips of unripened papaya.
I tried this refreshing salad at a friend's house and couldn't wait to have the recipe," says Rebecca Cook Jones, a field editor from Henderson, Nevada. "it makes a beautiful presentation for winter holidays, too.
Anywhere you go in Laos, you will find women patiently preparing papaya for this salad. Using a small machete-like knife, they make repeated shallow parallel cuts, each about 1/8 inch deep, in a section of the papaya. Then they scrape the papaya from top to bottom so they end up with very nice julienne. A food processor fitted with the julienne disk or a manual slicer such as a mandoline works equally well.
Potato, tomato and onion complement the fresh green beans in colorful Green Bean Salad. A subtle oil-and-vinegar dressing lends fresh herb flavor to the mix. The recipe comes from the kitchen of Sarah Maranto of Bakersfield, California.
When I first came across this recipe in 'real greek food', I began to appreciate what Greek chef and restaurateur Theodore Kyriakou meant when he said that "the term 'Greek Salad' is one of the most abused in the world. Greece (he proceeded to explain) has a large range of interesting and novel salads, nearly all of which require the ingredients to be wilted first, plus several interesting vegetable accompaniments". His recipe for Green Peppers and Peaches Salad is one such recipe. I am posting it for the 2005 Zaar World Tour. He describes this recipe as "a novel configuration of sweetness and tang". It's certainly very different from what is generally served to non-Greeks as "Greek Salad" in Greek restaurants, and from any other salad I've ever eaten! If you're feeling adventurous, you'll give this recipe a try!
Peppers grown in abundance throughout the Mediterranean. This salad from Tunisia and Morroco uses them to their best advantage with roasting - a preparation that heightens their natural sweetness. You can serve this as a first course salad or the centerpiece of a lunch or light dinner.
A very yummy salad, I wanted to place in cookbook. I also wanted to share.
Pasta provides the base for this palate-pleasing salad. "I lightened up a friend's version of this recipe," relates Janet Bernard from Twinsburg, Ohio. "Seasoned with garden-fresh herbs, it tastes, looks and smalls wonderful. It's always a big hit at cookouts and family gatherings."
Bitter produce like endives, radicchio and kumquats are in peak season in winter.
This salad of string beans, endive, honey-baked pecans, and tart dried cranberries is a perfect side dish for any fall feast.
I enjoy cooking with fresh ingredients, and this medley has crisp greens and colorful fruit.—Virginia Conley, Wauwatosa, Wisconsin
Here’s a festive, flavorful quick-toss salad that adds color to any table. Contributor Diana Smith from Wesson, Mississippi says, “A lady brought this to a church gathering. It was so pretty and wonderful, I just had to have the recipe.” TIP: You could substitute toasted pine nuts for the sunflower kernels for a different kind of crunch.
This up-dated egg salad gets its kick from curry powder and caramelized onions. Serve this salad on a bed of summer greens for a fast and flavorful main meal or side salad. This is a Good Housekeeping recipe.
The wilderness is filled with greens, from grassy glade and mossy rock to the leaves upon the trees. But how to celebrate this verdant splendor, when one eats neither grass nor moss, neither leaf-lined branch nor bud? The salad bowl is just the place for a pageant of greenery, as one can fill it with a tender mix of lush edibles scooped from the field. We prefer a wild salad to be austerely dressed; too much accessorizing can distract from its simple beauty. A drizzle of lemon and oil and perhaps a scattering of edible blooms are all that are needed here.
Food editor Lillian Chou visited The Conscious Gourmet at their location in Santa Fe for a weeklong retreat in cooking and wellness. With its dose of flaxseed oil, this salad represents an attempt to get more omega-3s into the diet. The hazelnut oil is simply for deliciousness, complementing the toasted nuts and crisp-tender green beans.
“This colorful, beautiful salad is a great way to use veggies from your summer garden—and always a hit with friends and family! On days when it’s too hot to cook, I buy a rotisserie chicken from the grocery store, shred it and add to the recipe to make it a complete meal.” Angela Larson - Tomahawk, WI
This aristocrat of the salad family is usually considered to belong properly to dinner, accompanying the main entrèe, or even better, as a separate course to refresh the palate. But why not, on a hot summer day, feature the big bowl of cool greens for itself? The accompaniment can be hearty - cheese muffins or sandwiches - but let the salad have the center of the stage.
Folks will flip over these down-home and delicious green beans, a favorite with Emeril Lagasse and his family.
This recipe for green pea salad includes cooked crumbled bacon, green onions, sour cream, dill, and cooked green peas.
This is from Everyday with RR. I’m typing it up for ZWT II. This is a great blend of flavors. It makes a thin dressing. This would also be good with plain rice.
This recipe hails from Bastyr Center for Natural Health newsletter - Summer/Fall 2006. It's simple and abundant in nutrients!
An easy green salad bowl, with vegetables, cheese, and ham or salami. Scroll down to see more vegetable salad recipes.
Scroll down to see more vegetable salad recipes.
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