Salad Recipes (Most Popular)
Crisp Romain with great mix of flavors. This salad hits the spot and fills you up as a meal.
This is a mixture of quinoa and chopped vegetables with lemon juice as a dressing. I eat this as a healthy filling lunch or snack.
I add black or kidney beans for added fiber, but they are not figured in the calories, so I add them after I measure my portion and calculate them seperately.
This potato salad is a creamy low-fat delight. Omit the eggs if you need to watch your cholesterol, or cut one or both of the yolks if you must. But in terms of fat, the eggs contribute very little.
This is my favorite mock curried chicken salad. It is made using TVP. Great on a bed of lettuce, on a sandwich or served with crackers or even in a wrap! Enjoy :)
Most potato salads aren’t what they could be—the potatoes are mushy or the vinaigrette is bland. Here’s how to make perfect American-style potato salad every time.
Make sure not to overcook the potatoes or the salad will be quite sloppy. Keep the water at a gentle simmer and use the tip of a paring knife to judge the doneness of the potatoes. If the knife inserts easily into the potato pieces, they are done.
The fennel and basil are somewhat similar in flavor and complement each other. If you're not fond of fennel, celery can be substituted for the fennel.