Salad Recipes (Most Popular)
This is a quick French dressing that I grew up eating and love. That can be easily made in larger batches, just keep the four main ingredients equal and add the seasonings to taste.
This is one of my favorite salads to make. You can substitute the dressing with anything you like. Or no dressing at all, as the luxurious egg yolk is amazing on its own.
Makes 8 1-cup servings (approximately). This is Kendra's recipe from the www.veggie2raw.com website.
I was surprised when I went to the grocery store and couldn't find whole wheat croutons.I ended up modifying a recipe online to get what I was looking for. Easy and eases the guilt of using croutons.
This is my mother-in-law's recipe. My husband loves it throughout the year. It goes great with cookouts. This is when I make it for him.
This recipe was passed along to me, supposedly from the Crepe Cookbook by Paulette Fono and Maria Stacho. It is the dressing that the Magic Pan restaurant used on its Orange Almond Salad (which I will post soon.)
A hearty salad that is also very tasty. Whenever possible, I use low-sodium products. I used regular mayo. Although canned chunk chicken is available, I chose to use individually frozen breasts and cut them my self. The salad's taste is well worth the time spent chopping.
My daughter found this recipe in her company's magazine.
A delicious salad, perfect to take to a picnic or to make for lunch. This recipe makes 1 1-cup serving, as a side dish.
Optional: Add bacon or a protein, like lean chicken breast or tofu.
Very much like an traditional italian tomato salad, but with avocados instead. Simple and truly delicious.
Tossed salad blended into smoothie consistency to allow for more nutrients to be received by the cells upon ingestion as it is pre-digested by the blender.
My healthy salad. Feel free to substitute grilled chicken for the chicken thighs, I'm just cheap. :P
the surprise in this salad is that it uses raw fresh corn which gives it a sweet crunch while the lentils add protein.
It's important to save any juices while cutting the vegetables very thin. If you use a mandolin, put a plate under to catch drips and add it to the salad. This works great with winter tomatoes.