This recipe has all the classic sweet and tangy taste that you expect from a coleslaw dressing, with a fraction of the calories. With this dressing, you can turn your slaws back into a food that truly is healthy.
This healthy pickled vegetable salad is more like an antipasto. It’s traditional in Italy on Christmas Eve, but it’s also made throughout the year and it makes a great summer salad.
Despite the fancy, curly pasta, this is a good, old-fashioned tuna macaroni salad, right down to the pickle snuck in at the end to hit the flavour out of the park. It’s very low fat, so you can dig in and heap it up on your plate.
This is a classic salad from the days of potluck picnics with a tableful of summer salads to choose from. This salad is a man-pleaser, with its combination of beans, pickle, egg and cheese.
Your mouth won’t believe this isn’t a good old-fashioned, classic North American eggy potato salad, with a ray of country summer sunshine in every bite. And you can have lots of bites — at just 2 Weight Watchers PointsPlus® per each 1 cup (175 g) serving,
This bean salad has a refreshing tangy bite to it for appetites wilting in the summer heat. It’s easy to make ahead, and great to keep in the fridge to reach for as a quick side salad to complete a meal.
This green bean salad has a great blend of flavours and textures; it’s a great side salad or addition to any salad assortment. Lasts for a week in the refrigerator.
Caesar Salad is usually incredibly fattening, sadly. This incredibly delicious version is very close in taste and composition to the 1940s classic versions, while turning the salad back into a true health food.
This cauliflower salad is a great make-ahead addition to any summer salad selection or a great snack or meal add-on to have to hand in the fridge week-long.
This is a tangy, savoury, thick dressing. It is oil and sodium free, and has 0 Weight Watcher points, so you can enjoy your salads guilt-free.
This recipe provides a fat-free, sugar-free and sodium-free base for salad dressings that you use to replace oil in salad dressing recipes. It’s reminiscent of pre World War Two salad dressings, before the heavy marketing of oils for salad dressings began.
Serve this noodle salad chilled or at room temperature as a side salad, or in more generous portions as a main noodle dish, with a slice or two of avocado and a few shrimp perhaps on the side for a meal.
This beet salad is nice to have in the fridge as a mid-week side addition to a summer salad plate, and as an addition to relish trays. It only takes seconds to knock it together.
This pasta salad is a real crowd pleaser, and one of the best summer salads going. People will hoover up plates of it.
Thin strips of eggplant brush with olive oil, grilled till crisp, then garnished with grated parmesan cheese. Many people say they hate eggplant, but that this is the only eggplant dish they will eat.
This is coleslaw as made in the Piedmont area of North Carolina for barbeques, where it is referred to variously as BBQ slaw, Red Slaw, Red Coleslaw, Barbecued Coleslaw, etc. The ketchup gives the salad a dusty pink hue.
This is a typical salad made to accompany barbeque in the eastern Carolinas area of America. More than that, it’s a good old-fashioned, sweet and sour creamy coleslaw that will have you smacking your lips in satisfaction.
This is a great winter or fall salad because the mushrooms and blue cheese are hearty flavours, and the salad is served with a warm topping on it.
Because this dressing omits vinegar, you’ll find that salad greens with it on last far longer.
This a sophisticated bean salad with the warm Mediterranean flavours of lemon, olive oil, rosemary, balsamic vinegar and delicate Parmesan cheese shavings. It may cause even the most curmudgeonly bean-salad haters to change their minds on bean salads.
This is a composed salad; arrange it on a platter and supply spoons for people to use in serving themselves. Nice served with a good crusty bread.
This is a robust salad dressing with sharp, strong, savoury tastes. It’s particularly good with salads made out of milder-tasting items such as pasta, potatoes, beans, etc.
This salad looks as fantastic as it tastes; just looking at it, with the grilled veg, hummous, pine nuts, olive oil — makes you think of the Eastern Mediterranean. Haters of half-cooked eggplant, take note: grilled eggplant is a different creature altoget
This is a tuna pasta salad that uses a jar of pesto as the dressing: it looks and tastes sophisticated, yet is dead easy to toss together, and very, very good.