salad

This is a variation on the classic French remoulade but made without pus, errrr, mayonnaise. It’s disgustingly simple and very refreshing. 1 medium or 1/2 large celery root (celeriac) 1 tbs Dijon-style mustard (I like to include some whole grain or coarse grain with the normal smooth mustard) 1...

I didn't create this recipe. In fact, I haven't even made it yet. But, I saw it among New York Times Cooking's excellent recipes and decided to share (since the New York Times wants you to pay to see it). This recipe is by chef Melissa Clark. I have reproduced it as-is, with the exception of...

Ingredients: 200 gms fresh pineapple, cubed 1 medium green mango, cubed 1 medium cucumber, cut into semicircular pieces 2 peaches or 4 apricots, stones removed, cut into bite-sized pieces 2 fresh hot red chiles 1 tsp fish sauce or a small anchovy 3 tbsps tamarind water 4 tbsps papelón (Vzlan...

This is a super easy side dish, typical from the Algarve in the south of Portugal Ingredients: - Carrots (I used around 8 small carrots for this) - Coriander or parsley - 4 small garlic cloves - Salt, vinegar and olive oil to taste 1. Slice carrots and boil them until you can insert the tip of...

Saw this today Asda and Morrisons ration fresh produce including tomatoes and peppers

Hi guys, I'm Indonesian and want to share my favorite salad. It's called Gado Gado. This is the most popular salad in my country. if you visit Indonesia, don't forget to try it. If you don't have the opportunity yet, feel free to make this at home with the bellow recipe. Main Ingredients...

Green Goddess Salad Dressing Makes about 1 cup of dressing Ingredients 1 very small garlic clove, minced 2 green onions, thinly sliced 2/3 cup Greek yogurt 1/3 cup mayonnaise (or substitute olive oil) 3/4 cup fresh parsley leaves and tender stems, loosely packed 1/4 cup basil leaves or tarragon...

2 servings Salad greens for 2, about 5 ounces 1 or 2 blood oranges depending on size 1 medium yellow beet, roasted 1/4 cut sliced almonds, toasted 1/4 to 1/2 cup feta cheese, crumbled (Omit cheese or substitute a vegan cheese for vegan option) Vinaigrette 1/2 tsp blood orange zest 1/2 cup...

This salad is healthy, yummy, and super easy to pack to take to work. It’s more substantial than your typical green salad and good for lunch or a side dish. Recipe adapted from Yum and Yummer by Greta Podleski. Ingredients: 4 cups peeled, cubed butternut squash (use sweet potatoes if you...

This recipe makes for either a nice side dish or as a dessert on it's own. My Mother made this for as long as I could remember, but as she aged, she stopped. Mom always just called it Cranberry Jell-O® Mold ... I finally got the (general idea of it) recipe from her a few years back and even...

This is the recipe for my husband’s family’s traditional Christmas potato salad. I was introduced to this when we first started dating (almost 20 years ago now!). There’s no source for this recipe - we just copied how his family made it. Note that we never measure anything for this recipe -...

How would you describe what a salad is? So many things can be a salad. Salads - Sweet or Savory?

I reckon almost any ingredient can be used in a salad and I've used a fair few vegetables, cheeses, fruits, meats and fish to make salad in the past. Can you think of an ingredient which couldn't (or shouldn't) be used? I'm meaning a single ingredient not something already made from various...

Dutch Salad Makes 4 servings Ingredients 1 small head lettuce (I used butter/Boston/bibb lettuce) 1 TB butter 3/4 cup diced deli ham 3 TB red wine vinegar 2 TB water 1/4 tsp salt Dash cayenne pepper Directions Remove the lettuce core, separate the leaves, then wash and dry it. Tear it into...

These spicy eggs are addictive and versatile. You could simply eat them as they are for a snack. Or maybe stuff them for an appetiser. I used them in a bacon and egg salad with a Guinness vinaigrette (see below). These pickled eggs will keep for months if placed in a sterilised jar. The recipe...

I’ve often thought that fresh bay leaves were a rather underused herb. The way I’ve used them in the past is to add one or two leaves to a stew, soup or marinade or maybe to decorate the top of a pâté. Here I thought I’d bring their savoury yet floral taste to the fore. Luckily I have an...

I've always found that Feta & grated parm is delish on a tossed salad!! It helps add flavor & good taste to it!! :whistling: