The 12th of December is Ambrosia Day. Ambrosia is a very popular salad at this time of year because it looks so festive.
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 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.
Chirashi Sushi is more like a rice salad. A scoop of sushi rice is put in a bowl, and the sushi toppings are sprinkled on top. Usually, nine different toppings are used, as nine is a lucky number in Japan. In restaurants, it is served in individual bowls. In homes, it is served in a…
This is a perfect summer salad: very colourful, refreshing, and easy to throw together. It’s great as a side to barbequed meats, a cheese and bread dinner, etc.
This is a tangy, savoury, thick dressing. It is oil and sodium free, so you can enjoy your salads guilt-free.
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.
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 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.
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.
You always have a dressing on hand within minutes if you have these simple ingredients.
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 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 just a good ole-time classic potato salad, the kind you used to see everywhere at church suppers and picnics, with lots of satisfying eggy taste. One forkful will bring memories flooding back.
If you’re jaded and think you are bored of fresh salads, try this. It’s got every flavour and texture happening.
This is a wonderful chilled salad to go with meat dishes such as pork or beef, or as part of a summer salad or barbeque plate. It tastes only slightly sweet, and is like a retro version of tomatoes and basil with a raspberry vinaigrette.
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.
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.
Halloumi is that miracle cheese that doesn’t melt when you heat it. This salad takes thick slices of that cheese, fries them up till golden brown, and serves them with a warmed tomato, lemon and olive sauce on top of spinach leaves.
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.
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.
Because this dressing omits vinegar, you’ll find that salad greens with it on last far longer.
This is a creamy dressing with a very light lemony taste and texture — very refreshing in the summer. And it’s also incredibly light on your waist line, coming in at just 26 calories per tablespoon.
Just be careful not to overwork the mayonnaise in the blender.