The traditional Egyptian breakfast of dried fava beans is also the national dish, eaten at all times of the day, in the fields, in village mud-houses, and in the cities. Restaurants serve it as a mezze,...
Author: Claudia Roden
This is a super-easy, great tasting salad that can be served hot or cold. The balsamic vinegar and feta add great flavor. You can also add chopped chicken breasts to make it a complete meal.
Author: cpoko
A tasty and filling salad! The fresh mint makes it shine. Can be made ahead and refrigerated. Just add oil and vinegar and mint at the last minute.
Author: ADILIB
This elegant yet simple salad is lovely as a complement to a main course or on its own.
Author: ABLOOM
A Japanese recipe for cucumbers marinated in vinegar, sugar, salt and ginger. Delicious and simple!
Author: CHRISTYJ
Very easy salad. Can have all the ingredients in pantry for a spontaneous get-together. Peas combine with pickles and peanuts for a refreshing summer salad.
Author: lahop2it
A great way to use fresh garden vegetables. Serve chilled as a summer salad or a side dish for steak. Can be served on top of bread or on a bed of lettuce. A recipe from Sicily.
Author: impellizzeri kitchen
Want to try a new and completely different potato salad? Then look no further. The ingredients - bok choy, cilantro, soy sauce and sesame oil - blend together beautifully to give a unique Asian slant to...
Author: NainInCandia
Author: Sandy Szwarc
This is my own original recipe. Serve over ribbons of radicchio, romaine, spinach, or any favorite salad greens, mixed with paper thin slices of red onion, along with some crusty fresh Italian bread for...
Author: Domenica Ann
Even people who don't like cranberries or the canned cranberry sauce seem to like this recipe. It is easy to make and keeps for weeks after it is made. I sometimes top it with a dollop of whipped cream....
Author: Brandi Rose
So fresh, crisp, inviting, and full of flavor. Tastes best using fresh organic ingredients. I always get rave reviews for this refreshing salad. Everyone loves the dressing and it's just fresh lemon.
Author: jlo
Peaches are so sweet, juicy, and delicious, and they make a fantastic coleslaw.
Author: Chef John
This salad is spicy, light, refreshing and packed full of flavor. Sliced cucumbers are tossed in a hot and spicy dressing. Serve as cold starter.
Author: Chelsea
If you like California rolls but don't want to go through the trouble of rolling your own sushi, this recipe is for you.
Author: Nicole Berger
The dressing for this dish is a marinade made from beef consomme, tarragon vinegar, and a good neutral oil. Serve on lettuce-lined plates for an attractive presentation.
Author: CHRISTYJ
This salad I grew up on. Flavored with extra-virgin olive oil and fresh chopped oregano.
Author: BramptonMommyof2
A great chilled whole-grain salad to serve with grilled chicken, or on its own for lunch. Can be improved with a combination of whole grains, but the barley works on its own.
Author: Jessica Juren
A basic chicken salad recipe with some added goodness. Try changing it up by adding either 1 teaspoon curry or cumin.
Author: Terri
Author: Robert Aikens
This unusual and refreshing chicken salad is perked up by the addition of toasted almonds, tangy pineapple, crunchy water chestnuts and sweet grapes.
Author: sal
On an afternoon in May, a favorite Provençal bistro served us this utterly delicious and totally beautiful spring salad of blanched asparagus, a perfect poached egg draped with a shiny, fragrant slice...
Author: Patricia Wells
Author: Annisa Helou
I came up with this recipe when my husband decided to grow our own kohlrabi and I had never had it before. This makes a different but tasty slaw that will go well with most everything.
Author: BRATTYBLUEEYES
This is one of our summer staples. It goes together quickly and easily; it's good for you and yummy. It's also very versatile. The first night it's a stand-alone salad; the second night, heat a portion...
Author: Ammaliatrice
Carrots are cut into thin, round pieces and cooked with the spices.
Author: malak
Author: Suzanne Goin
Great light salad of an Eastern-Mediterranean flavor, with crunchy pita chips. Big favorite! I learned it from some Lebanese friends. After I tasted it, I needed to keep it.
Author: Blady
A light broccoli apple salad, good as a side dish or as a meal of its own. A great mix of flavors and textures that please with each bite.
Author: The Kilted Q
Great marinated salad. Perfect for a barbeque or picnic or potluck. This is one of my long-time favorites.
Author: Rebecca
This was my Mom's recipe. She never wrote anything down, so the amounts on the seasonings are estimates and 'to taste.' She always said the key ingredient was 'love.'
Author: MHudson
With rotisserie chickens so readily available, it's easy to buy a pre-roasted bird and pull the meat off the bones for use in recipes that would otherwise likely be too complicated for a weeknight meal....
Author: USA WEEKEND columnist Pam Anderson
Best with 'fresh from your garden' vegetables. A crisp, refreshing and simple side dish for those blistering hot summers!
Author: Gabby
This is a favorite of mine! My stepmom and I first made this my freshman year in college as an experiment, and I have been making it ever since. May be served hot or cold.
Author: Anne
I salt the radishes first and let them sit for a few minutes, which makes them milder. Add in iceberg lettuce last, right before serving.
Author: Lena
Low-carb cauliflower salad that tastes just like a standard potato salad; serve chilled or warm.
Author: SHAUNH
One of my favorites! Goes great with barbecues and picnics. For a more mild salad, use less green onions.
Author: Denyse
Simple, sweet coleslaw that is a great accompaniment to pork-apple burgers or pork sandwiches. You can serve it immediately, but it's best when refrigerated overnight allowing the flavors to blend.
Author: YVETTE_DSCPLETTE
The freshest corn is so delicious that you don't need to bother cooking it. Simply toss the kernels with vinaigrette, tiny heirloom tomatoes, and steamed lobster. What's not to love? It's no question.
Author: Emeril Lagasse