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13 years ago
I am a great fan of salads and they are such an easy meal to put together in minutes…….which suits my busy single life style. My father insisted that a meal was not complete without a salad so here I am still following his advice decades later! Often I eat very different salads relative to the seasons….anything form lettuce to grains to cooked veg to nuts & seeds to pasta. It seems anything goes and we can just be creative making it up as we go. What is your latest discovery in the salad department? Also I invite you to repost your salad recipes from other folders as I think it would be convenient to be able to go to one folder for all of the salads. Happy Crunching!
13 years ago
i didn't know you could use sunflower seed for salads, it sounds heavenly tasteful, thank diana
Moong salad
13 years ago
When I saw this topic, I said, 'finally'. Salads are gr8est health food. Here's one: Moong or green gram.:1 bowl, soaked overnight and boiled Salt: to taste Pepper: to taste Lemon juice: 2 tsps Cummin powder: 1 tsp. Red chilly powder: 1/4 tsp. Mint powder: 1/4 tsp. Onion: 1, chopped fine Tomato: 1, chopped fine Cucumber:1, chopped fine Take the boiled moong dal and mix it with all the other ingredients. You can add curds if you wish to make it cooler. But, don't forget to add a lot of lime juice.
13 years ago
Nothing beats a nice, varied summer green salad... GREEN lettuce (not iceberg...), better yet, mixed greens... toppings... and crunchy stuff. Hmm... I love love sunflower seeds (raw) on salads... cheese too (just cubed)... you can pile it on high and make a meal out of a salad. Those soy nuts are good on salad too. Makes for a different taste. Or we'll mix salads... like topping a green salad with macaroni salad.. no need for dressing! LOL.. We're always looking for no cook or cold to eat/serve stuff for summer. Last thing I want to do is heat up the kitchen when it's already hot enough to melt a crayon (ok, slight exageration but hot and humid nonetheless)... LOL.
I agree Saffire
13 years ago
cooking in the hot summer is not for me either….I eat loads of raw food. Tonight I made a salad as a starter for my dinner guests. Here is the recipe: Colourful Salad *wonderful mixture of greens from my garden (at least 10 different ones - aruguala is my fav) *slices of baby cucumber *grated a beet root into the mixture *some edible yellow flowers from the lemon marigolds in my garden *and a few orange nasturtiums So beautiful. Topped with Yogurt dressing – recipe to follow.
13 years ago
Ingredients: 1cup plain yogurt 8 tbsp. olive oil Juice of ½ a lemon ¼ tsp. honey or a few drops of stevia (to taste) ¼ - 1 tsp. Braggs or salt (to taste) 5 tsp. dill weed fresh (3 tsp. if dried) Method:  Mix all ingredients together in a jar with a lid - shake.  Let sit at least ½ hour before serving if using dried dill.  Shake before serving.
13 years ago
ok, now the nut in a salad is very underrated, I think. I love sunflower seeds, pine nuts, almonds.... My favorites are plain toasted pine nuts OR Sunkist brand Almond Accents "Italian Parmesian" flavored sliced almonds. I even put them in pasta salad, or even Alfredo with spinich fettuchini pasta...
I agree Crystal
13 years ago
Nuts and seeds very often make it into my salads. In fact the Colourful salad above did have sunflower seeds in it. An easy delicious way to toast the seed is to put them into a cast iron frying pan at verly high heat and stir continually till golden brown (don't leave them for even a minute or they will be black and being a multi task person in the kitchen I have much experience with that!) Once they are golden brown I spray on some Braggs or Soya sauce while they are still hot in the pan. mmmmm delicous. I always make lots and store some in a jar....and they are not just saved for salads.
I accidentaly posted this in the breakfast folder.
13 years ago
But I meant for it to be here: I was reading about nuts and popcorn the other day and as far as nuts they said contrary to belief they are actually a wonderful healthy snack for dieters because they are high in fiber and protein and low in calories. they do have some fats but it is the monosaturated fats, which are the easy kind for the body to break down. Same with popcorn. Popcorn is very high in fiber, believe it or not. And as long as you don't put any oily toppings on it, or keep it to a minimum, it is very healthy snack. They suggested putting herbs and spices instead of butters and salts. They said even when you go to the movies, and get the popcorn with all of the salts and butters on it, it is still the healthiest snack you can order in the theatre. I eat the sweedish trail mix alot with the peanuts, cashews, almonds, raisins and carob chocolate pieces in it. YUM!
beet root
13 years ago
diana: small doubt...when you grate beet into something...doesnt it turn EVERYTHING pink/reddish???
Red Beets
13 years ago
Kamini, I know what you what I do is fully toss the salad with all of the ingredients but the beets and flowers, making it the very last thing that I put in, then toss lightly...and decorate with the flowers. Or sometimes I just plie it on top and put the flowers around it.
13 years ago
ooOOooo, no no nooooooo, uh uh, no can do....nope, sorry.
13 years ago
OOoooooo noooooo you can't take my beets away from meeeeee.
13 years ago
I have tried so many times to eat beets and like them, but I just can't do it.
Sorry to hear that Crystal
13 years ago
As they are a fav for me in small quantities. Good thing we are not all the same. As I say there is no accounting for taste! Sometimes I find it hard to believe what some people will eat.
Carrot Salad
13 years ago
6 carrots 1 apple 3/4 cup plain yogurt 1 tsp of honey 1/2 cup of diced celery 2 tbsp of chopped parsley 2 tbsp of lemon juice salt and pepper Peel and grate the carrots and apples. Place them in a salad bowl. Mix the yoghurt, honey and lemon juice. Add salt and pepper and mix with the rest of the salad. Refrigerate and serve.
speaking of beets...
13 years ago
I saw a cooking show on tv and the chef was using yellow beets.. I had no idea they existed.. I can't remember if it was a salad or a side dish.. I'll see if I can't find something on it.
13 years ago
Baby carrots: 1 kg. peeled and chopped lengthwise. Salt: 1 tsp. Butter : 2 tbspns. brown sugar: 3 tspns. black peppercorns: cracked or roughly ground: 1 tspn. Sesame seeds: dry roasted: 2 tspns. Boil some water in a small pot. Add some salt .Add the baby carrots to it. Parboil. Not too soft. Keep the stock. Heat the butter in a pan. Add brown sugar and about 1 cup carrot stock (water in which yu boil the carrots). Bring to boil, stirring sometimes to make sure that sugar is dissolved. Add the carrots and toss. Season with balck pepper and if required, some salt. Garnish with sesame seeds and serve hot.
Green/White salad
13 years ago
I've had this a few times as a meal... great as a side dish too.. I usually have it with some great bread, a muffin or roll, or maybe even half a bagel toasted with a little butter. just a simple salad... 4 cups iceberg lettuce 1/2 bunch endive 1/2 small head cauliflower 1 8oz can artichoke hearts (yummy!, so good on their own) about 12 black olives, sliced.. I love Kalamata 1/4 cup olive oil 2 tbsp tarragon vinegar (or just 2 tbsp white wine vinegar with a little minced fresh tarragon) 1 tsp salt 1/8 tsp garlic powder crumbled feta cheese, optional Tear greens into bite-size pieces. Break cauliflower into small pieces; cut artichoke hearts in half. Add oil and toss until greens are coated. Add remaining ingredients and toss again.. this is also really good with some feta cheese crumbled on top.
Red Onions and Garlic
13 years ago
A good way to make a salad last for a number of days in the refrigerator is to add red onions and/or garlic. I slice them very thinly and put them in any of my favourite salads. One thing I have found is that when I make a big salad mixture to have ready to eat for the week, the onions make the salad stay fresh longer. Of course don't put salad dressing on it till serving or tomatoes.
13 years ago
Oh, I love the dressings you mention and especially the yogurt one. What is the 'stevia' you mention. I love cooking with dill and never added it to a salad though but it sounds great. Thanks for the wonderful recipes.
I love dill weed
13 years ago
in almost anything....creamy salad dressings are the best. Even when it is used dry it only takes a few minutes to give flavour to the dressing and it is still a mild flavour. I grow it every year. The stevia drops are a sweetener made from the stevia plant which has no calories and is actually good for you . Look in ALL ABOUT SUGAR for more complete info about it. Of course you can use honey instead. It is my preference to use Stevia as I like to keep the sugar things to a minimum as have a very sweet tooth & could easily get overweight!
13 years ago
Good day all, I always keep cooked vegetables made up from the frozen varieties. My hubby suggested putting a favorite salad dressing on them and adding some shredded cheese. He is not a great fan of salads but really enjoys this idea. she who smiles
BHEL- Indian salad or snack
13 years ago
Well, this is a kind of salad. You can make it with or without chutney: which you could term as a kind of dressing - for this dish. Puffed dry rice or kurmure: 1 large bowl Boiled potatoes: cubed 1 Tomatoes: cubed 2 Cucumber: cubed 2 Red onion: chopped 2 Coriander: chopped fine Salt: to taste Red chilly powder: 1 teaspoon Cummin powder: 1 teaspoon Lime juice: 2 big teaspoons Sev: 100-200 gms Hard small puris: 5-6 chana dal: spicy ready made one The last three ingredients are available in shops ready made. You cannot have a traditional bhel without these. Even if you don't add them, it tastes nice Optional Raw mangoes: chopped fine Chutney Green and hot Coriander: chopped fine Lime juice: 1 teaspoon Green chillies 1 chopped fine salt: to taste Water: 1 tablespoon Mix and blend all the ingredients to make a green puree or paste. Brown and sweet Sweet dates: 2 soaked for atleast six hours. deseeded Tamarind pulp: 1 teaspoon optional turmeric: 1/2 a teaspoon cummin powder: 1/2 a teaspoon red chilly powder: 1/2 a teaspoon. water: 1 tablespoon Mix all the above in a blender to make a slightly thick paste Garlic red and hot Garlic: 3-4 cloves chopped Red chilly powder: 2-3 teaspoons salt: to taste water 1 tablespoon or less Blend all to make a thin red paste. Mix all the chutneys with the rice puffs,veggies and spices.Garnish with sev, puri and coriander Mix well.
Lazy poster
13 years ago
I have a couple of salads posted in the Budget Stretcher thread, a leafy salad and a fruit salad: They are both good for large gatherings, although you can see the recipe clearly for a single or dinner size salad in each recipe.
Garden Salad
13 years ago
A lot of people around here ( Wichita, KS ) make up this salad, the longer it sits the better it is, if it lasts that long. LOL chop up tomatoes,green peppers,cucumbers,sweet onions (I use the purple ones) adds color. Add creamy Italian dressing. I am sure there are other things that you could add and maybe use a different type of dressing if you do not like the cramy Italian. Debbie
Italian dressing
13 years ago
Debbie, can you explain what creamy Italian dressing means? What are the ingredients etc?
13 years ago

Karuna, Your BHEL- Indian salad or snack sounds absolutely yummy.  You always get me with those combinations of spices (cumin and coriander are favourites of mine) and the addition of lime juice!

Not sure what kind Debbie means by creamy Italian dressing but maybe it is an Italian dressing with some yogurt or cream in it.

creamy italian
13 years ago

Usually a creamy italian can be bought at the store. It's mainly an emulsified italian dressing, not the kind you have to shake up to mix.

Hope this helps.


Golden Corn Salad with veggies
13 years ago

2o gms corn kernels,steamed(u love corn?then take more!)

75 gms shredded cabbage/lettuce

40 gms french beans,chopped finely and steamed

40 gms carrots,chopped finely and steamed

75 gms fresh or canned pineapple slices,diced

200 gms yoghurt(Alternate: two tsps lemon juice)

a teaspoon of honey and salt  and pepper to taste

For garnish: Oregano,Mint,finely chopped;Coriander/parsley,finely chopped. Roasted Sesame  seeds.

METHOD: In a serving bowl,mix together the corn kernels with cabbage/lettuce,beans,carrots and pineapple.

Beat the yoghurt and add salt,white pepper and honey to it.

Add the veggies and corn to the yoghurt,mix well and chill in the fridge.

Garnish with mint,coriander,oregano and sesame and serve it chilled.

I just love steamed or roasted corn!

Hope you guys like it and try this salad.

smiles and hugs,


Yes I like the sound of it
13 years ago

Rux, I will try it on my mother as she does not like ordinary salads but this sounds fun and if I use cabbage she will be happy! 

Warm Cherry Tomato/Baby Carrot Salad
13 years ago

I never use exact ingredient amounts.  You can adjust them to your liking.  This is a great and EASY side dish for almost anything.

Ingredients: baby carrots, olive oil, cherry tomatoes, 2 minced garlic cloves, minced fresh basil, red wine or balsamic vinegar, fresh grated pepper, and minced fresh parsley.

-Put baby carrots in small saucepan and fill will water just until carrots are covered.  Cook until crisp/tender... drain and set aside.

-In a hot skillet or wok add olive oil, then minced garlic.  Let the garlic cook a min, then add the cherry tomatoes and basil.  Sauté the tomatoes and garlic 5 min, then add the carrots.  Continue to sauté, until the cherry tomatoes "pop" (about 5 more min).  Add a splash of vinegar to deglaze the pan, stirring constantly, then add some freshly grated black pepper.  Pour into serving dish and sprinkle fresh parsely on top.

**You could use broccoli in place of the carrots.. would be a colorful holiday dish!

quick & easy pea salad
13 years ago
1lb frozen peas,1cup shred.ched.cheese,1/4cup sweet onion(chopped),1/2-1cup bacon or ham,1/2cup chopped cashews,1cup helmans mayo,1/4-1/2cup sugar(or choice of sweetner)

blanch peas,mix mayo and sugar to taste and set aside..mix peas,cheese,onion,cashews and add mayo mix..fry bacon till crisp or fry chopped ham till tender ..drain and cool then add to mix...chill

makes enough for small party...good for hot summer days

13 years ago
im trying to catch up lol 6:53 AM

here are some good tomato dishes

Tomato Napoleon

8 ounces fresh mozzarella cheese, cut into 8 slices
3/4 cup Fresh Tomato Dressing (see below)
3 large tomatoes, each cut into 4 slices
1 teaspoon salt
1 teaspoon pepper
24 fresh basil leaves, shredded

Place mozzarella cheese in a shallow dish. Pour Fresh Tomato Dressing over cheese; cover and chill 1 hour.

Remove cheese slices, reserving Dressing marinade.

Sprinkle tomato slices evenly with salt and pepper.

Place 1 tomato slice on each of 4 salad plates, and top each with 1 cheese slice and 2 shredded basil leaves. Repeat with tomato slice, cheese slice, and basil leaves.

Top with remaining tomato slice and basil. Drizzle evenly with reserved Fresh Tomato Dressing marinade.

Fresh Tomato Dressing

1 cup olive oil
1/2 cup balsamic vinegar
3 garlic cloves, sliced
1 tablespoon sugar
1 tablespoon salt
1 teaspoon pepper
4 large tomatoes, peeled and chopped
2 tablespoons fresh thyme leaves or 4 thyme sprigs

Whisk together first 6 ingredients in a large glass bowl. Stir in tomato and thyme. Cover and let stand at room temperature 1 hour, stirring occasionally. Cover and chill 8 hours.

Marinated Garden Salad

3 medium tomatoes
1 green bell pepper
1 small purple onion
1 medium cucumber
1 cup kalamata olives
1/4 cup olive oil
2 tablespoons red wine vinegar
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon oregano
8 ounces crumbled feta cheese
2 ounces anchovies, drained (optional)

Cut each tomato into 8 wedges. Slice bell pepper and onion into rings. Peel and slice cucumber. Combine tomato, bell pepper, onion, cucumber, and olives. Whisk together oil and next 4 ingredients; drizzle over vegetables and toss. Serve immediately, or chill. Sprinkle with cheese; top with anchovies if desired.

13 years ago

I tend to ruin the healthiness of salads with the addition of "bleu cheese dressing", normally in rather generous quantities.   I am a bit of a cheese fanatic and my dream salads (at the salad bars) has at least 3 types in it, along with the spinach, etc.    Last night I finished off a whole bag of broccoli (but dipped it in bleu cheese veggie dip [me ])


13 years ago

All these recipes are great. I love salads.

Try this it yummy
13 years ago

Fruit Salad

1 cup cantaloupe chunks
1 cup honeydew chunks
1/2 cup fresh blueberries
1/2 cup fresh halved strawberries

Stir above ingredients with Citrus-Cilantro dressing.

Citrus-Cilantro Dressing

1/4 cup orange juice
1 1/2 tablepoons fresh lime juice
1 tablespoon honey
1 1/2 teaspoon minced fresh cilantro
1 1/2 teaspoon minced fresh mint

Great for breakfast, snack or dessert.

13 years ago

I bet Kiwi's would go good with either of those two last fruit salads, um um.


13 years ago

I your fruit salad, that Citrus-Cilantro dressing sounds so wonderful.  It is a pleasure to see redipes with ingredients put together that I would not have thought of.

Spinach Salad with cranberries
13 years ago

Here is my favorite salad. 

Salad Recipe: (1 Serving)

2 cups of Baby Spinach

Thinly sliced rings of Red Onion

1/4 cup Dried sweetened cranberries (adds a beautiful contrast to the dark green leaves of the spinach) 


1/2 cup mandarin orange slices 

2 Tbsp Slivered toasted almonds

2 Tbsp Citrus Dressing (below)

Dressing Recipe:

1/3 Cup of orange juice

2 Table spoons balsamic vinegar

1 Table spoon Olive oil

Salt & Pepper to taste

Very colorful salad and delicious

13 years ago

That sounds good.  It is time to get my wife more involved with fresh vegies n fuit, and this looks like a good start.

Mike K.

13 years ago
Don't feel bad Mike.  My step-father put 1/2 bleu cheese and 1/2 thousand island on his.  If that weren't bad enough you could trade off a piece of pound cake for sponge cake and he'd still slather mayo on the top an inch thick.  He had my first child eating liver pudding, souse meat and collard greens with vinegar on them like it was all candy in her high chair!!! Those were the days...boy do I miss him.  These salads look great having trouble keeping up as well.
Ack !
13 years ago

Don't mention Bleu cheese !  one of my weaknesses  

Mike K

Winter Salad
13 years ago
Winter Salad

This fruit and vegetable salad uses ingredients that are in season right now.

Boston lettuce
Red grapefruit
Pomegranate seeds
For dressing:
1 Cup heavy cream
¼ Cups herbed Champagne vinegar
1 shallot
3 garlic cloves
juice of 2 lemons
¼ Cups pasteurized Texas honey
1 Tablespoon poppy seeds

Arrange lettuce grapefruit, avocado and pomegranate seeds on a plate.

Combine all dressing ingredients in a blender or mixer. Drizzle on top of salad.
Watercress-Citrus Salad with Grilled Figs
13 years ago
Watercress-Citrus Salad with Grilled Figs
1 can (15 ounces) Kadota figs in light syrup, drained and halved
1/4 cup vinaigrette dressing, divided
3 bunches watercress, trimmed
1 can (6 ounces) Mandarin oranges, drained
2 tablespoons chopped chives
1/2 teaspoon fresh thyme
1/2 teaspoon fresh tarragon
1/4 cup toasted pine nuts or slivered almonds
1/4 cup crumbled feta cheese, optional
Freshly-grated pepper, to taste

In a medium bowl, gently toss figs with 2 tablespoons vinaigrette dressing; marinate for 10 minutes. Grill under broiler on high heat just until lightly browned; set aside.

Meanwhile, put watercress, Mandarin oranges, 2 tablespoons vinaigrette dressing, chives, thyme and tarragon in a salad bowl. Toss gently. Arrange on salad plates, top with figs, pine nuts, feta cheese (if desired) and pepper.

Makes 4 servings.

13 years ago
salads Cathy!!!!! Thank you.
13 years ago

Spring Greens with Beets and Citrus
1 package (5 ounces) spring greens mix
2 tablespoons balsamic vinaigrette
1 can (8 ounces) sliced beets, drained
1 can (8 ounces) citrus fruit in juice, drained*
1/4 cup crumbled blue or Roquefort cheese

Toss greens with vinaigrette in a medium bowl. Arrange greens on salad plates; top with beets, citrus fruit and cheese. Serve immediately.

* Tip: Save the drained juices to add a splash of flavor to your breakfast juice.
Makes 4 servings.

13 years ago
Quinoa, cashew and grape salad

This is a good make ahead salad. Be sure to rinse the quinoa well before cooking to reduce possible bitterness.

Serves 2

3/4 cup quinoa
1/2 cup raw cashew nuts
2 tablespoons raspberry or apple cider vinegar
1 tablespoon mirin (see Note)
2 teaspoons chopped fresh mint, marjoram or dill
1 stalk celery, finely sliced
3/4 cups seedless grapes, halved
Salt and pepper

Bring large pan of lightly salted water to a boil. Add quinoa and simmer for 12-15 minutes, or until the grains are tender and the threads around each grain are detached. Drain, rinse and drain thoroughly again. Spread out on a baking tray to dry.

In a dry, heavy skillet, toast the cashews over moderate to low heat, stirring frequently, until golden brown. Remove to a bowl to cool, then chop roughly.

In a large bowl, combine the vinegar, mirin and 1/4 teaspoon salt. Toss in the herbs, then the celery, grapes, cooked quinoa and cashews. Adjust seasoning to taste and leave the salad to stand for at least 1 hour before serving to let the flavors meld.

Note: Mirin is a sweet Japanese rice wine. You can substitute sherry and a pinch of sugar.

From ``A Cook's Guide to Grains,'' by Jenny Muir
Oh I love these Salads
13 years ago

Cathy, they are all very healthy and wonderful.  How do I get around to making all of these?

Here is a sweet dessert like one:

Apple, Banana & Walnut Salad

¼ c. rice syrup

½ tsp. grated lemon zest

3 tbs. lemon juice

¼ tsp. each salt and ground ginger

1/4 tsp. cinnamon

2 bananas, cut into 1/2 –inch-thick slices

3 apples cut into ½ -inch chunks

2/3 cup walnuts, coarsely chopped 

In a large bowl, whisk together the rice syrup, lemon zest, lemon juice, salt, ginger and cinnamon.

Add bananas, apples and walnuts, toss and serve. 

more salads
13 years ago
More Caribbean Cuisines:

Spinach Salad  (serves 4)

1 lb spinach  - chopped (patchoi)
1/2 cup finely diced onions
1 tsp crushed garlic
1/2 teaspoon black pepper / hot pepper
2 tbsp olive oil
1 tbsp lemon or lime juice
1 tbsp salt or to taste
1/2 cup thily sliced red and green sweet pepper for garnish

1.   Scald spinach in hot salted water for 30 seconds
       Drain and squeeze out as much water as possible.
2.   When cool, add all other ingredients.  Combine and refrigerate.

       Serve garnished with red and green peppers

Tomato and Onion Salad  (serves 6)

3 tbsp olive oil
2 tbsp lime juice
2 tbsp finely chopped parsley
1 tsp salt
1 tsp sugar
1 tsp black pepper
1 lb firm ripe tomatoes thinly sliced
1/4 cup onion thinly sliced

1.   Blend lime juice, onion, parsley, salt, sugar and black pepper well to make dressing
2.   Place a layer of sliced tomatoes in a dish then a layer of onion and a teaspoon of dressing.
3.   Repeat layers until all ingredients have been used up.
Chill until ready to use

Cucumber and coconut salad

1 cup plain low fat yogurt
1/4 cup grated coconut
1 lb cucumber
salt and white peper to taste

1.   Combine yogurt and grated coconut; chill for 1/2 hr
2.   peel and cut cucumbers into bite size pieces
3.    Add cucumber, salt and white pepper to yogurt dressing and mix well

Serve chilled on a bed of lettuce or watercress

Cole Slaw   ( serves 8)

4  cups finely shredded cabbage
1/2 cup finely shredded sweet peppers
1/2 cup couarsely grated (shredded) carrots
1/2 cup coleslaw dressing or mayonnaise or plain yogurt or sour cream
1tsp salt
1/2 tsp black pepper
2 tbsp sugar
2 tbsp vinegar

1.  Combine cabbage, sweet pepper, carrots and celery in a bowl
2.   Blend mayonnaise, salt, black peper, sugar and vinegar
3.   Pour over vegetables and mix well
4.   Serve on a bed of chopped lettuce or watercress

Tomato Coleslaw - omitt carrots and add 1/2 cup thinly sliced or diced tomatoes and 1/4 cup sliced green onion or chive

Onion and olive  Coleslaw  - omit carrots and add 1/2 cup sliced, stuffed olives and 1/2 cup thinly sliced onions

Pineapple Coleslaw  - Omit carrots and sweet peppers and add 1/2 cup well drained crushed pineapples or tidbits and 1/2 cup cubed cheese

Orange Cole slaw  - omitt carrots and add 1 cup orange or mandarin sections and 1/2 cup chopped roasted peanuts

Apple and Raisin Coleslaw  -  Omitt carrots and add 1 cup thinly sliced unpeeled apple, 1/2 cup seedless raisins and 1/2 cup finely sliced onion or chopped walnuts

Pasta Salad (serves 4)

8 ozs pasta  (elbows, bows, spirals, penns, shells etc)
4 hard boiled eggs sliced
1/4 cup finely chopped onion
1 can mixed vegetables drained (14 oz)
1/2 tbsp mustard (optional)
1/2 cup chopped celery
1/2 cup chopped olives
1 cup mayonnaise or lowfat yogurt
1 tsp salt or to taste
pepper to taste (optional)
1 tbsp vinegar
1 tbsp sugar
2 tsp grated lime peel
1.  Cook pasta in hot salted water, drain well and rinse with cold water
2.   Cobine cooked pasta, eggs onion, mixed vegetables, mustard celery olives.
Blend in mayonaise, salt, pepper, vinegar, sugar and lime peel
Chill and serve on bed of lettuce.

Potato Salad

8 medium white potatoes
salt to taste
2 hard boiled eggs
1 cup mayonnaise
6 large lettuce leaves
3 tbsp finely choppe donions
2 tbsp minced parsley
3 tbsp chopped red sweet or bell pepper

1.    Boil the potatoes in skins until tender but firm.  Drain, cool then peel and             dice.
2.   Shell and chop eggs
3.   Combine potatoes, eggs, onins, parsleyand pepper (do not mash)
4.   Toss in mayonnaise
5.   Chill and serve on top of lettuce leaves

Substitues for potato - breadfruit, yam,

13 years ago

Very nice selection of healthy salads that sounds tasty as well.

I am particularly interested in your Cucumber and Coconut one.

13 years ago
Brown Rice Salad

2 cups cooked brown rice
1/4 cup chopped red onion
1/4 cup minced fresh parsley
1 tablespoon olive oil
1/2 teaspoon seasoning salt
1 cup halved grape tomatoes
1 2 1/4 ounce can sliced ripe olives, drained
3 tablespoons red wine vinegar
1/2 teaspoon sugar

In a medium bowl, combine rice, tomatoes, red onion, olives, and parsley. In a small bowl, mix together vinegar, oil, sugar and salt. Pour dressing over rice mixture and toss to coat. Cover and chill for at least 4 hours or overnight.

Makes 7 servings, each 1/2 cup.
Such wonderful Salads!
13 years ago

I love salad as part of my diet every day and it is such a pleasur to come here and find delicious recipes for expanding on my idea of a salad.  I know I am not responding to each and every one of you but I want to say to all the posters here.

Jennifer, I love your salad, it is sounds tasty.  I like your idea of putting cranberries in so what I have been doing is adding fresh cranberries and they work just fine, not too sour.

Cathy, yes to your brown rice salad, a very filling meal in itself! The only thing I would probably do differently is substitute the Stevia/Chrysathmum drops for the sugar.

Chicken Salad
13 years ago

This is my interpretation of a favorite salad we enjoyed at a deli franchise in Minneapolis. It is soo creamy and crunchy with a sweet-tart cranberry accent!

1 1/2 cups cubed  parboiled chicken breast(simmered in chicken stock for flavor)

3-4 cups shell macaroni,(cooked according to directions on he box)

1/2 chopped sweet onion

1/4-1/2 cup dried cranberries

1/2 cup toasted cashew pieces, unsalted

1/2 cup sliced celery

Dressing: 1/2 cup each plain yogurt and Hellman's mayo

13 years ago
....that's 1/2 cup chopped sweet onion
I am sorry I have been abscent for so long....
13 years ago
Offer with crusty French bread and you have a satisfying summer supper. The creamy dressing is lower-fat version, using half yogurt and half mayonnaise.

1 3/4 pounds medium white-skinned boiling potatoes (about 6)
2 tablespoons cider vinegar
4 green onions, chopped

4 tablespoons plain yogurt
4 tablespoons mayonnaise
4 teaspoons prepared white horseradish
1 teaspoon caraway seeds
1/2 pound kielbasa sausage, sliced into rounds
5 ounces Gruyáre cheese, diced
Salt and freshly ground pepper
Curly endive

Cook potatoes in large saucepan of boiling water until tender, about 20 minutes. Drain and cool slightly. Peel and slice potatoes. Transfer to large bowl. Gently mix in vinegar and green onions, using rubber spatula. Cool.

Combine yogurt, mayonnaise, horseradish and caraway. Mix into potatoes. Add kielbasa and cheese. Season with salt and pepper. Line plates with endive. Spoon salad atop.

2 servings; can be doubled or tripled.

A less complicated one than my last entry...
13 years ago

Asparagus and Tomato Salad
A great cold salad that's cheesy but lowfat.

1 bunch asparagus, steamed, chilled and chopped
2 tomatoes, chopped
4 tablespoons plain Stonyfield Farm Yogurt
1 tablespoon Dijon mustard
1 tablespoon grated parmesan cheese

In a medium bowl, mix yogurt, mustard and cheese. Add chopped asparagus and tomatoes and toss. Serve cold alone or as a side dish. Makes 4 servings.

4 servings

Great Salad, Mike
13 years ago
Yes I know you have not been around, I have been missing your presence.  You always have a few good recipes up your sleeve and this asparagus salad sounds very yummy.
Carrot Salad
13 years ago

4 cups coarsely grated carrots

1 stalk celery, thinly sliced

1/4-1/2 cup raisens

1/2 cup mayonnaise

3/4 cup orange juice concentrate (not re-constituted)

Combine ingredients and chill for a couple of hours to blend flavors.

Broccoli Raisen Salad
13 years ago

2 bunches fresh broccoli, finely chopped

1 small red onion, choppped

1 cup raisens

1 cup dry roasted sunflower seeds

8 ozs. crisly fried bacon, drained and crumbled, or 2 heaping Tblsp bacon flavored bits.

1 cup mayonnaise

1/2 cup sugar

2 T. vinegar

Combine broccoli, onion,raisens,sunflower seeds and bacon bits in a salad bowl. Blend mayo,sugar and vinegar and pour over broccoli mixture and toss lightly to mix.  12 servings


13 years ago

  • Cooked Beets (Canned may be used)
  • Sliced Onions
  • White Vinegar
  • Salt
  • Sugar(optional)
  • Sliced Garlic(optional)
  • Sliced Mushrooms (Raw or Canned)(Optional)
  • Glass Jar with Tight Lid

Beets may be sliced, quartered, or used whole.  This would depend on personal preferences, the size of the jar used, and the size of the jar mouth.  Since this keeps for a long time in the fridge, I usually use a glass gallon-size jar.  If you are using canned beets, reserve liquid.  Put beets into jar, no more than two-thirds.  Add sliced onions, about half the amount of the beets.  If you are going to include garlic and mushrooms, leave about two inches space at the top.  You're going to want a little room for stirring in a couple of days.  

For your liquid mixture, beet juice, white vinegar, salt to taste, sugar to taste (if desired).  Use half the amount of the beet juice for the vinegar.  After you mix everything,, taste.  You can always add more vinegar after you add liquid to jar.  If more liquid is needed to cover the veggies, add a little water mixed with vinegar.  Cover tightly, and place in the fridge.  After two/three days, stir well, re-cover, and return to fridge.  In approximately seven to ten days, your salad will be ready.

This may be served on a lettuce leaf as a salad, or in a small bowl as a side-dish.

And, yes, everything DOES turn PURPLE. 

Rebecca M.     

13 years ago

Diana, That Carrot Salad sounds very good.

Rebbecca, PICKLED BEET AND ONION SALAD, good idea and I like the idea of a purple side dish.

About Pickled Beet and Onion Salad
13 years ago

One good thing about the Pickled Beet and Onion Salad is that it will keep in the fridge forever.  And you basically can make it taste any way you like.  If you like the basics of it, then you can always play around with adding different herbs/spices to subtly change the taste.  I'm going to be making some more pretty soon (I just finished the jar I had).  I have been thinking about making a small jar this time and adding some dill to see what happens with the taste.  It would be interesting to find out.   

Rebecca M.

coronation chicken salad
12 years ago

Here's a salad I really like.  I usually only make it for myself as my boyfriend thinks it's "weird English food," so I don't have exact proportions.  But here goes:

chicken, cooked and chopped into bite sized pieces

sweet onion, diced, to taste

corn, maybe a couple TBS for one person (to taste!)

celery, diced, to taste

curry powder, 3/4-1tsp, but I like a lot

ground black pepper, to taste

salt, to taste (optional)

raisins (optional)

cheese (any kind you like, but I'd make it something that won't be overwhelmed by the curry), shredded (optional)

mayo or plain yogurt, enough to bind

Simply mix it all together and there you have it!  Serve on a bed of greens, baked potato, or as a sandwich (it's really nice on pita).

Thanks all for the other yummy salads!


12 years ago

Ok Rebbecca, you have inspired me to make your beets sooner rather then later.  I do have some beets in the bottom of my fridge which have been there for a while.

Missy, that is very easy, I always thought there was more to it then that. I like your simple version.

Apple and Pineapple salad
12 years ago

We make this one twice in an evening, and still have non left for the next day. Yummy.

2 large sour apples

1/2 can crushed/tidbits pineapple

a handful of lightly salted peanuts

1-2 tbs Mayo

Peel and grate the apples (food processors do wonders for this), add the drained pineapple, nuts and mayo. Mix well. Serve immediately or cooled.

Keep in mind , it gives a lot of juice and doesn't keep very well... not that it will stay around long enough to go bad

Not just tasty
12 years ago

Healthy too! thank you Bella.

I love salads everday!
12 years ago

Oriental Salad and Dressing


Salad Ingredients:

6 -8 Leaves Romaine lettuce, chopped
1 Large carrot, grated
2 Spring/green onion, chopped
½ Red pepper, cut into long slices
2 baby Bok choy, chopped
1 cup Bean sprouts
2 Tblsp toasted Sesame seeds

Mix together the above vegetable ingredients, add the salad dressing below and sprinkle the sesame seeds at the end.



1/2 cup olive oil
2 tsp sesame oil
1/4 cup lemon juice
few drops of clear liquid stevia
1/2 T. grated fresh ginger
1 - 3 cloves garlic finely minced (optional)
Dash of soya sauce to taste

Blend together in a blender.

This a favorite of mine as I love ginger and the oriental veg.

12 years ago

At this time of year salads begin to feature more and more as whole meals.  I am so looking forward to the greens growing in my garden so that I can pick my salad only minutes before eating it.

One of my favorite additions to salads lately are the small cumcumbers that are actually grown for pickling, they are so tender and tasty.

12 years ago

Often not thought of as 'salad', but one of my favorites is taboule - it keeps well in the fridge and is so refreshing. Here's my recipe - sorry I don't measure, but this one's easy to judge:

soak bulgar in water until soft and drain any excess

add small-diced tomato, cucumber, green onion

add lots of chopped fresh parsley and mint

add some olive oil and lemon juice, salt/pepper to taste. I like it pretty lemony so I use about 1 part oil to 3 parts juice.

There should be enough liquid to moisten the salad thoroughly with a little settling to the bottom when left to sit.

YUM! I might have to make some this weekend...

On the wild side....
12 years ago

Wild Rice Salad with Sun-Dried Tomato - al fresca

Recipe By     : Viana la Place and Evan Kleiman in Cucina Fresca (1985)
Serving Size  : 4    Preparation Time :0:50
Categories    : Cucina Fresca                    Wild Rice

   Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
    4      ounces        wild rice
    2      tablespoons   pine nuts -- or more
    4                    sun-dried tomatoes -- chopped
  1/4  cup           pitted black olives -- sliced
                         minced parsley
  1/4  cup           olive oil
    2      tablespoons   red wine vinegar
                         salt and pepper to taste

Cook the rice in an abundant amount of boiling salted water in a large pot
for 35 to 45 minutes or until the grains have almost doubled in size and are
tender, but still chewy.  Drain the rice in a sieve and run cold water over
to cool.  Drain thoroughly.  Toast the pine nuts lightly (dry skillet) until
tan.  Let the nuts cool.  Combine the drained wild rice in a bowl with pine
nuts, tomatoes, olives, etc.  Toss gently to mix.

                    - - - - - - - - - - - - - - - - - -

NOTES : Insalata di riso selvatico
Wild rice is a cereal grown in the Lake Superior area.  It's woodsy flavor
complements game and fowl.

For an alternative adventure one can try a WILD salad

Carrot and Fennel Salad
12 years ago

Crunchy Carrot and Fennel Salad

You need (for 2-4 servings):

  • 5 medium carrots
  • 2 fennels
  • 1 cup of sunflower seeds
  • 2 tblsp. of olive oil
  • 2 tblsp. of apple vinegar or orange juice
  • 1/2 teasp. of herb salt

You do:

  • roast the sunflower seeds  (hot pan, no oil)
  • slice the carrots into thin half moons  (or coarsely grate them)
  • cut the fennels into quarters and then slice thinly (also use the fennel greens)
  • mix vinegar/juice, oil and (herb)salt, add the carrots, fennels and sunflower seeds, mix well and - enjoy!

If you like it a little sweet:

  • add 1 grated or thinly sliced apple

If you want it more spicy:

  • add 1 tblsp. of shoyu or tamari (soy sauce) to the roasted sunflower seeds while they are still hot (this also makes a great salty snack!)

mmmmm yummy salad recipes
12 years ago

Mary, Mike & Carola. Your salads all sound so good that it would be difficult to choose one so I am hoping they are all at the salad bar at the same time. But I have to say right now the Crunchy Carrot and Fennel Salad has my attention.

I love arugula in all of my summer salads as it adds interesting pungent flavour.   I grow it in my own garden so I can eat it fresh!


Arugula [ipronounced ah-ROO-guh-lah] this is it’s most popular name but it is also called rocket, rucola, rocket-salad, or roquette.  It looks a little like dandelion greens but the leaves are longer and more.

Younger leaves are best as they are not excessively pungent in flavour.  As the summer gets very hot, arugula will have a stronger taste.

The interesting pungent flavour it adds to salads and in the summer all my salads have lots in them.  I hear it can be sautéed and even Arugula pesto is made.

Nutritionally, Arugula supplies folic acid, beta carotene, vitamin C (more than any other salad green), a little iron and some calcium (which is unusual in a salad green, for example, arugula has more than eight times as much calcium then iceberg lettuce). It also contains cancer-fighting phytochemicals called indoles.

There is a great folder
12 years ago

to help with the wonderful ideas in this folder.

Salad Dressing?!?

Salads, salads, salads
12 years ago

all kinds to all dishes! I love them so much! it's almost the main food for me in summer.

, Diana for this wonderful theme.

everybody for even more wonderful ideas and recipes of delicious salads.

I'd like to try almost all of them. Just... have to find out what some of words mean first. (English isn't my native language) And I'm not sure I'll find all the meanigs in the dictionary.  

But I hope to get your help then I need it,

I love salads and make them very often-- but I prefere simple ways to make it. (I'm lazy)

Paveikslas 12.jpg

I'll share some simple recipes with you as soon as I translate them from Lithuanian. 

12 years ago

What a lovely colourful posting....a reflections of how you feel about saladsThank you for so much energy and appreciation

I look forward to your additions to this wonderful folder.

And Lithuanian cooking! that deserves it's own folder when you are ready.  I have no idea what that cuisine is like so will look forward to learning about it in the new folder to come.

12 years ago
Boost Your Fiber Intake

A whole grain salad makes a great stand-alone dinner or a satisfying side dish. This one is packed with nutritional value and great taste. You may have heard already, but whole grains are a great source of fiber and phytochemicals. The dried fruit adds a touch of sweetness to the fresh vegetables and zesty herbs. You can make the salad ahead of time and serve it chilled or at room temperature. Bursting with flavors and textures, this dish is bound to please!

Whole Grain Salad

1/2 yellow or orange bell pepper cut into
bite-size pieces
1/2 tomato, seeded, cut into bite-size
1/4 cup chopped radish
2 scallions, green and white parts, or
1/4 cup chopped red or Bermuda onion
1/2 cup finely chopped dried fruit, like
apricots, raisins, dates, figs or currants
2 Tbsp. toasted pine nuts, sesame seeds,
or sunflower seeds, or chopped
almonds, walnuts, or pecans
3-4 oz. diced lowfat mozzarella cheese
Salt and freshly ground black pepper to
taste, if desired
3 cups cooked (and cooled) brown rice, or
whole-grain pasta, or couscous,
bulgur, or quinoa
Juice of 1 lime
1 1/2-2 Tbsp. extra virgin olive oil
2 Tbsp. finely chopped fresh (or 2 tsp.
dried) chives or flat-leaf parsley
2 Tbsp. finely chopped (or 2 tsp.
dried) fresh mint, cilantro, or chervil

In a large bowl place the bell pepper, tomato, radish, scallions, dried fruit, nuts (or seeds) and cheese. Mix lightly. Season it to taste with salt and pepper.

Fluff the cooled grain with a fork and season it to taste with salt and pepper. Add the rice to the bowl of salad ingredients and mix it in lightly with a fork.

In another bowl whisk together the lime juice, oil and herbs. Drizzle over the salad and mix in lightly. Serve or refrigerate, covered, up to 2 days.

Makes 6 servings. One cup per serving.

Per serving: 241 calories, 9 g. total fat (2 g. saturated fat), 33 g. carbohydrate, 8 g. protein, 3 g. dietary fiber, 111 mg. sodium.

I hope I am not duplicating a recipe. there are sooo many....
12 years ago


For a main-course salad, add some grilled shrimp or chicken and diced papaya.


1/2 cup olive oil

1/3 cup chopped fresh cilantro

1 1/2 tablespoons white wine vinegar

1 tablespoon honey

1 1/4 teaspoons ground cumin

1 5-ounce package butter lettuce mix or baby spinach leaves

2 cups diced peeled jicama

1 scant cup thinly sliced radishes (about 8)

1/3 cup natural shelled pumpkin seeds (pepitas), lightly toasted

1/2 cup coarsely crumbled queso fresco or Cotija cheese


Whisk first 5 ingredients in small bowl. Season dressing with salt and pepper. Toss lettuce, jicama, and radishes in large bowl. Add dressing and toss to coat. Divide salad among 4 plates. Sprinkle with pumpkin seeds and cheese and serve.


Makes 4 servings.
12 years ago
That sounds good, mike!  I'll have to hunt up my new recipe for Thai green papaya salad.  I'm not much of a papaya fan but I really love this!
12 years ago
Yeah, just got wind of it today, and it sounded good so I posted it without trying it yet, but you can bet I will
Button Mushrooms and Spinach Salad
12 years ago

Reposting done!

I had initially posted this in the raw veges folder, but it actually belongs here, so here it is

Button Mushrooms: 100 gms
Spinach: A bunch of small leaves -abt 150 gms
Tomatoes (cherry ones if u like): 2 medium
For the dressing:
Wine Vinegar-2 tbsp
Salt and pepper to taste
Olive oil: 1/2tsp (can do without too)
Dried Basil: 1 tsp

Wash the mushrooms well in warm water and quarter or if too big cut into eights.
Wash the spinach leaves well and tear into bite size pieces
If using standard tomatoes dice into bite size pieces, if using cherry, pierce with fork or knife.

Mix all ingredients in a bowl, mix all dressing ingredients in a jar, pour over veges and lightly toss. Chill for abt 30 mins to an hour.

Enjoy plain! (or you can have this with toasted garlic bread or add cottage cheese to the salad to make it more filling)
Wow, that has alot of my fav ingrediants in it...
12 years ago
spinach, mushrooms, garlic, cottage cheese.

For a super fast make n eat in 5 min or less salad/desert combo  I like to take a cup of cottage cheese (I don't know if that is a healthy amount or not) and mix in a few tablespoons of applesauce.   Or a few teaspoons of Apple butter.
12 years ago
I like to mix applesauce in plain yogurt also.  I buy it in the big 32 oz tubs so at 1 cup per serving it's much more econonical to make your own for lunches instead of buying those little pre-packaged ones, for instance. You can use unsweetened, organic products, also.
12 years ago
I'm still searching for that Thai green papaya salad recipe!  I may have to look it up on the interent again. 
12 years ago

This is one of my favorite salads.  The chicken can be omitted and it still makes a great salad. 

Vietnamese Chicken Salad

1¼ lbs. cooked chicken, shredded by hand into julienne strips
6 oz. thin rice stick noodles (maifun)
1 package of Mann™s broccoli slaw
2 tablespoons oil
1 ½ cups grated carrot
2 cups bean sprouts
¼ cup coarsely chopped fresh cilantro leaves
¼ cup chopped fresh basil leaves
½ cup finely chopped scallion greens
¼ cup dry-roasted peanuts

Fill large bowl with very hot water out of tap, enough to cover noodles. Soak noodles in water for ten minutes. Rinse under cold water in colander and drain thoroughly. Clip noodles in to 3-inch lengths and arrange on large serving platter.

Stir-fry broccoli slaw in 2 tablespoons oil for approximately 2 minutes. Allow to cool. Completely cover rice noodles with broccoli slaw. Arrange chicken in the center of platter over the broccoli slaw and then arrange carrots and bean sprouts around it in a circle. Sprinkle with cilantro, basil, scallions, and chopped peanuts on top of salad. Serve the salad at room temperature or chilled.

Serve with the Vietnamese Sweet and Sour Dipping Sauce on the side or pour it over the top and toss before serving. This sauce can be purchased under the name of Sweet Chili (Nuoc Cham) Sauce. The brand name is Mae Ploy.

Vietnamese Sweet and Sour Dipping Sauce:

1 teaspoon crushed red pepper
Juice of 3 limes or 2 lemons
1 tablespoon minced garlic
3 tablespoons sugar
¼ cup fish sauce
2 tablespoons grated carrot

Soak the crushed red pepper in citrus juice for several minutes. Add the garlic, sugar, and fish sauce and stir to dissolve the sugar. Transfer to serving container, add the grated carrots and serve at room temperature. Refrigerated, the sauce will keep in a tightly covered container for up to 5 days. Makes about 2/3 cup.

12 years ago
That sounds really yummy.  I'm going to make that really soon!
12 years ago

Diana, yep, I no longer get "sweetened" applesauce.  It tastes so much better without all that sugar in it.

A recipy
12 years ago

This is one of my favourite national dishes-Shopska Salata(Shopska Salad) )) OK,so,the ingredients:

tomatoes,cucumbers,green peppers,onion,fresh parsley,feta cheese,sunflower or olive oil,salt.

So,you cut the vegetables,mix them with the oil and salt and in the end you grate the cheese over the salad.I assure you it's really delicious!Bon appetit!

12 years ago

Janelle, your salad does sound very yummy and yes for me without the chicken please.

Stoyka, your Shopska Salata souds very much like Greek salads I eat.

Watermelon Salad
12 years ago

I've been trying to eat more fruit these days.  Salads seem to be the perfect place to use them meal for me, this is because I don't eat desserts very much.

  • Watermelon (very sweet if you can get it)
  • 1 Spanish (red) onion
  • Pitted Kalamata olives
  • crumbled fetta cheese (creamy marinated Persian if you can get it)
  • Capers
  • Parsley
  • Lemon juice
  • Olive Oil (Extra Virgin - first cold pressing)

Chunky is the way to go with this salad, so there isn't much chopping.  Chunk up the watermelon and do the same with the onion.  Combine both these items and transfere to a serving platter.

Next sprinkle on the Olives, Capers and Fetta.

Now make the dressing - I use a pestle and morter because i like food to look rustic but you can use a blender or food processor.  Put the parsley and lemon juice in whatever your using and pulse (or grind) till it is just chopped and combined, then add a little olive oil and pulse again.  Dress the salad just before serving.

This is perfect for a BBQ.

12 years ago
Iain, that salad is not what I would have thought about putting together but everything in it are favorites.  So as it is watermelon season it is a must try recipe. 
Off Beat I know
12 years ago

Diana, I know that a lot of people find this an odd combination lol.  My childhood memories are littered with warm and sunny afternoons and my mothers Watermelon and Onion salad and the smell of food on the BBQ.  My version posted above evolved over many years in the food industry,  and now has a mediteranian feel to it.

I would encourage everyone to try this salad and feel free to change ingredients and the dressing if you don't like the item.  But do always use Onion and watermelon as the base.  Low Fat Greek style yogurt with lemon juice and zest is a great topping for it as well and coriander (cilanto) is a nice change from parsley.

Here for me, the snow is moving back up the mountains and local wattle is blooming along with many of the spring bulbs comming awake.  I always get excited about spring and the comming summer and my turns to salad and lighter food.  Can't wait to try out all the wonderful posts in this thread

Not so exotic
12 years ago

Well, my favourite salads aren't so exotic and they're very simple to prepare.

Today for example I made put all together of these things:

 Equal parts (well, almost equal) of cauliflover (boiled a little in advance), fresh tomato, cucumber, some onion, one boiled egg, some solt, pepper and 50/50 maionaise with dills and sour cream on the top.

Sometimes I add  some cheese or nuts to this salad. And sometimes - meadow mushrooms (fresh or fried with oil- I don't put any other dressing just some oil then). 

And here's one more of my favorites (I'm not sure if it can be called salad though:

Hot cauliflower garnish:

divide a califlower into small parts and boil 8 min in salted water with some citric acid (reduses specific scent of veg). Cut onion (small pieces) and fry with some butter (or oil), add pieces of cauliflower, fry a little and add some minced pieces of dried bread (it looks like flour) and several spoons of sour cream. (Better not too sour ) Finish with some solt and pepper (you may also add some parsley if you like it) Fry for 1-2 min again and

Enjoy yourself!

Wonderful salads
12 years ago


Thanks for the salads you posted - I have just walked in the door with the shopping and have a fat cauliflower from the market - and now thanks to you I know what I am having for dinner tonight.

Warm regards.

Hi Iain
12 years ago

I'm glad you enjoyed my recipes even if they're so simple. How did the experiment end?

I'm also surprised to meet a man who loves cooking. Is cooking your profession? Do you always choose recipes from this thread for your dinner?

As for me, I just brought a bucket full of

snap-beans from my garden and now have to decide how to deal with them.

I just know how to bopil them and then, how to make an omlit with beans or to prepare pickled ones for winter. Any other suggestions? Please...

Snap Beans as a Salad
12 years ago

Hi Ausra

I love it when the beans are just in season - at work we showcase new season local vegetables in many ways from side dishes to salads and as part of main courses.

Steam the beans to just tender and still very green and while still warm sprinkle over some olive oil and lemon juice.  We get a very nice marinated persian fetta cheese from Bruny Island just off the coast of Tasmania, it is very creamy and smooth and goes well with beans but any fetta cheese will do.

To serve the beans top them with crumbled fetta and some toasted almonds.

warm regards

Thanks Iain
12 years ago
I believe it's very tasty but I'll leave it for tomorrow- it's too late for fetta cheese hunt tonight
Iain & Ausra
12 years ago

I almost missed your wonderful additions to this folder....

12 years ago

Thank you Mike for the alert....thanks to you I cannot eat salads in salad bars any more!

I am reposting this information that from another discussion as it is relevant here too.

I always wash all of my organic and non organic fruits and vegetables with Fruit and Vegetable rinse from Sunrider which works.  Here is a description of what it does:

This product will literally destroy all harmful organisms & their eggs on fruits and vegetables and neutralize each of the carcinogenic sprays (herbicides and pesticides). It can even penetrate the wax and remove most of it (if the PH of your water isn't too alkaline) to destroy any pesticides or germs that existed prior to the wax application. This includes organisms that cause intestinal worms and amoebic dysentery. When fruit is rinsed or soaked in this solution and removed, it will stay fresher for a longer period of time because oxidation has been reduced, and bacteria that can cause breakdown of the vegetable or fruit have been killed. Any mold or fungus spores will also be destroyed.

I can personally vouch for that product as I use it all of the time.  Now you all know that I do not make reference to products I market in this group, but in this instance I feel a responsibility to be informative due to the information being posted here.

12 years ago
Oh, I still eat salads in salad bars under certain conditions: the sneeze guard is pretty low, the food is watched and replaced often, and I avoid the sprouts at the salad bars.  Hot foods remain hot, and cold, remaing cold.  I also like the cottage cheese and applesauce at many of the salad bars
12 years ago

Mike, I may eat a salad at a one of those bars but now I will carefully inspect it before launching in.  I don't actually eat out very often anyways as I don't often get what I would like to eat; it always feels like a compromise.

More salads from Lithuania
12 years ago

 I almost never eat salads in the bars. But not because I don't trust in their quality. It's just too expensive. I'd rather treat myself with some desert in the bar and make salads myself at home Well, I sometimes eat salad at school canteen but it's ussually served as a garnish. And I never bother myself with a thoughts about their chemical consistence. I simply  LOVE salads. 

Carrot and Garlic Salad

4 cups shredded carrots
2 cloves fresh garlic, finely minced
1 T vegetable oil
1 t sugar
¼ - ½ c mayonnaise
salt and pepper to taste

Mix carrots, garlic, oil and sugar in a medium mixing bowl. Add mayonnaise a little at a time until carrots are just held together. Season to taste with salt and pepper. Turn into a small serving bowl and garnish with carrot curls. You may want to warn guests that there’s something different
about this salad! Serves 8-10.

The raw minced garlic adds a delightful “bite” to the dish, making it a nice accompaniment to a pork, poultry or baked fish entrée.

 Carrot salad.jpg 

12 years ago

I also make bread salad in this way:


dark Lithuanian bread,(cut in ½” cubes)

white beans, (well boiled )

garlic,(chopped or grated)

vegetable oil,(as a dressing)

salt (to taste).

Mix all ingredients together in a large bowl.  Salad is best when made 1-2 hours in advance.

 (variation with cheese and beans)

(More recipes of Lithuanian salads on )

12 years ago
Diane has received 21 new, 75 total stars from Care2 membersDiane has been awarded 82 butterflies for taking action at Care2 Diane C.


1 large bunch spinach
1/2cup pumpkin seeds
ground1-2garlic cloves pressed
1/2lemon, juiced
1/2-1tsp. prepared Dijon mustard
2tbsp. olive oil (extra-virgin)
dash of Celtic sea salt
sprinkle of freshly ground white pepper

1) Rinse the spinach very well under running water, one leaf at a time. Make sure there is no soil or sand in the bottom part near the roots. Sand in your salad is not tasty! Once clean, spin the spinach leaves dry in a salad spinner and put into a large bowl. Tear or cut leaves into bite-size pieces.

2) Grind the pumpkin seeds. I like to use a kitchen utensil called a Salad- Shooter¨ , or you can use a coffee or nut grinder. Add the ground seeds to the spinach and toss well. (The pumpkin seeds are a substitute for the Parmesan cheese used in conventional Caesar salad recipes).

3) In a small bowl, blend 1 or 2 pressed cloves of garlic, lemon juice, Dijon mustard, olive oil, a sprinkle of white pepper and Celtic sea salt. Pour over the spinach and toss well. Serves 2. Best eaten when freshly made.  [ send green star]

12 years ago

Ausra has received 82 new, 408 total stars from Care2 membersAusra has been awarded 36 butterflies for taking action at Care2 Ausra P., I your salad recipes ... thank you for the "memories" of tasty Lithuanian meals.

My tofu-dill salad
12 years ago
This is kind of a faux-chicken salad. It is very easy to make.

  • 1 Lb. extra firm tofu, frozen, thawed, and squeezed dry
  • 2 Tbsp. finely chopped onion (any color - red is especially good)
  • 1 small or 1/2 large carrot, grated
  • 1 large stalk celery, chopped
  • 1 cup soy mayonaise
  • 1 Tbsp. soy sauce, tamari, or Braggs
  • 1 tsp. lemon juice
  • A couple of twists of freshly-ground black pepper
  • 1/2 - 1 cup chopped, fresh dill

Mix together the soy mayonaise, soy sauce, lemon juice, pepper, and dill in a large bowl. (This may seem like a lot of dill, but with dill's mild flavor, there is really no such thing as overdoing it!) Crumble the tofu into the bowl, add onions, carrot, and celery, and stir until well-combined. Serve in sandwiches (with lettuce and tomato, if you like), or on top of lettuce leaves in a bowl.

For times when fresh dill is not available, you can just use a little dried oregano and a splash of hot sauce, for a simpler, but still good, salad.

Cauliflower and Chickpea Salad with Spring Onion Dressing
11 years ago

Green Guide 113 | March/April 2006

Cauliflower and Chickpea Salad with Spring Onion Dressing
by Amy Topel

Whether you are heading out to a picnic to celebrate Earth Day with your kids or you just want a quick and healthy meal, it's time to make the most of the fresh produce that is arriving at farmers' markets. In March and April, farmers are harvesting cauliflower and spring onions--two vegetables that taste great together. Toss together these fresh spring flavors and get out there and enjoy the fresh air!

Serves 4-6

4 whole spring onions or scallions

1 cup plain yogurt

1 teaspoon salt

1 head cauliflower, cut into half-inch pieces (about 6 cups)

11/2 cups cooked chickpeas

1 cup golden raisins

1/2 teaspoon curry powder

3/4 bunch watercress, chopped

4-6 pieces whole-wheat pita bread

Purée the spring onions in a food processor with the yogurt and salt and set aside. Steam the cauliflower until very tender, then strain and place in a mixing bowl with the chickpeas, raisins and curry powder. Stir to combine, then allow the mixture to cool to room temperature. Mix in the yogurt dressing, and season to taste with salt and pepper. Allow the mix to marinate for at least 2 hours. Just prior to serving, add the chopped watercress. Serve as an entrée salad or stuff into pita pockets for a delicious and healthy picnic lunch.

11 years ago

Here is an old favorite of mine from the 80's that finally got typed!


2 cups sprouts (alfalfa, lentil, or fenugreek).
2 carrots, grated
¼- ½ onion, chopped very fine
2 pieces celery, chopped
¼ cup sunflower seeds roasted
handful of parsley, chopped

Toss with Tahinni dressing.

Tahinni Dressing

2 tbsp Tahinni
¼ cup olive oil
lemon juice
(soya sauce and mixed herbs) or (salt and curry powder)

Mix to taste, adding just the right amount of lemon juice so it’s neither too sour nor too bland and the same for the seasonings.

Spinach - Walnut Salad
11 years ago

To give credit where due, I got this out of John Robbins "May All Be Fed" and it is my favorite salad in the world (very easy too!)

Mix fresh spinach (well washed, stems removed) with 1 cup chopped walnuts and 6 green onions thinly sliced.
Mix 1/3 cup olive oil, 2 Tbs. freshly squeezed lemon juice, 1 sm clove garlic, 1/2 tsp. dijon mustard, 1/2 tsp salt and 1/8 tsp pepper in a jar with a lid. Shake until well mixed. Toss together with spinach mix. Very healthy and yummy. I serve this along with fettuccinin with tomato-avocado sauce and some warm whole grain bread. Talk about comfort food! Oh, I know it's not a salad, but here is the Fettuccini recipe (also out of May All Be Fed):
Fettuccine with Tomato-Avocado Sauce
1 Tbs Olive oil
1 med. onion, chopped
2 garlic cloves, minced
1 fresh, hot chile pepper, seeded and minced
4 med. tomatoes, cut into 1/2 inch cubes (I like Roma tomatoes)
3/4 tsp. fine sea salt (or salt)
1/8 tsp. freshly ground black pepper
1/2 cup chopped fresh cilantro (optional)
12 ounces fettuccini
2 ripe medium avocados, peeled, stone removed, and cut into 3/4 inch cubes
3 Tbs. extra virgin olive oil
2 Tbs. freshly squeezed lime juice
Heat the 1 Tbs. olive oil in a large skillet over medium heat.  Add the onion, garlic, and chili pepper, and cook until softened, about 5 minutes. Add the tomatoes, salt and pepper and cook, stirring often, until the sauce has thickened slightly, about 10 minutes.
Remove from heat, and stir into cilantro. Keep warm.
Meanwhile, in a large saucepan of lightly salted boiling water, cook the pasta until just tender, about 8 minutes. Drain well and transfer to a warmed serving bowl.
Add the tomato sauce, avocados, extra-virgin olive oil, and lime juice. Toss to mix well, and serve immediately.
11 years ago
Well Beth, that salad sounds so good!  and so does the pasta....would you copy it over to Pasta, Pasta, Pasta!  so that for in the future it can be easily found?
11 years ago
White Radish Salad
(Mooli ka Salaad)serves 4
preparation time: 15 minutes

1 large Indian white radish (mooli), grated (10 ounces)
salt and pepper
2 tablespoons distilled vinegar
large pinch of sugar
2 tablespoons corn oil
1/2 teaspoon black mustard seeds
1/2 teaspoon nigella seeds
1/2 teaspoon cumin seeds

1. Mix the radish with the salt, pepper, vinegar and sugar.

2. Heat the oil in a small pan. When it is hot, drop in all the seeds. As soon as they finish crackling, pour the oil and the seeds onto the radish mixture. Mix lightly.

3. Serve at room temperature.

Recipe from:

The Indian Spice Kitchen
by Monisha Bharadwaj

Nigella Sativa is confusingly called "black cumin" or "wild onion" but comes from an entirely different plant. Indian and Middle Eastern cooks typically sprinkle these black, peppery seeds on flatbreads. A bit larger than sesame seeds, nigella seeds look like charcoal chips with their five pointed edges and black matte finish.

Smelling the raw seeds won't tell you much: their flavors are released when heated. Their taste is said to somewhat resemble that of oregano, although much more distinctive, with a slight but pleasant bitterness that complements salads, breads and fish well. According to The Indian Spice Kitchen by Monisha Bharadwaj (Dutton), the Bengali spice mixture panch phoron includes nigella as one of its five ingredients and is used to season lentils and vegetables. Look for nigella sativa in Indian markets.

The recipe above  calls for "mooli," an Indian white radish. If you cannot find it, substitute the white Asian radish known as daikon instead.

Nice recipes, Patt!
11 years ago

And here's one from me:


baked potatoes
cooked carrots
purple onion
hard boiled eggs
salt and pepper

1. Cut up potatoes and put in bowl.

2. Cut up carrots and put in same bowl.

3. Cut up cucumber and put in same bowl.

4. Cut up purple onion and put in same bowl.

5. Wash parsley and put in same bowl.

6. Wash dill and put in same bowl.

7. Add 3 spoon fulls of mayo.

8. Cook green peas and add to same bowl.

9. Cut up hard boiled egg (yolk included) and add to same bowl.

10. Add as much pepper and salt as you wish. Add a lot of pepper if you like things spicy. Add a little if you don't like things spicy.

11. Cut up celery and add to same bowl.

12. Mix all ingrediants up until it looks like it is good.

11 years ago
I like the sound of that Patt! I would substitute the distilled vinegar with lemon juice and add stevia in place of sugar.

Great Potatoe salad, Ausra!
11 years ago

This salad can be a meal in itself.

Granada Salad

2 eggs
1 tbsp milk
Sprinkle of salt
1 red pepper, cut into strips
2 large potatoes, boiled and diced
¼ lb mushrooms, sliced
½-1 cup stuffed green olives, sliced
¼ cup almonds, roasted and chopped
Romaine lettuce, finely sliced

4 tbsp lemon juice
3 tbsp olive oil
1 tbsp tamari

 Beat eggs, milk and salt together.
 Make the omelet; heat oil in frying pan, pour in egg mixture and cook gently until set.  Turn over cook for a few minutes more.  Turn out onto a plate, cut the omelet into squares and let cool.
 Mix together red pepper, potatoes, mushrooms, olives and nuts.
 Make dressing.
 Add the squares of omelet and gently toss together with the vegetables and dressing.  Pile on a plate of lettuce.

11 years ago
Winter Green Salad
11 years ago

This colorful combination makes a delicious winter salad.


1/2 head of cabbage

1/4 small head red cabbage

2 medium carrots, peeled

1 green pepper, seeded and sliced

3 stalks celery, sliced

8 - 10 radishes, sliced

1/4 head cauliflower, sliced

Coarsely shred cabbage and carrots by hand or use food processor.  Slice green pepper, celery, radishes and cauliflower by hand or use wide slice blade on food processor.  Toss together.  Serve with Dressing of your choice.

Makes 8 - 10 servings

Suggested Homemade Dressing:


You may want to double the recipe for this good basic mayonnaise and store the extra  in your refrigerator.  It keeps well.

1 tbsp honey

2 tbsp unbleached flour

1 tsp dry mustard

1/2 tsp salt

1 egg, beaten

1 cup milk

1/4 cup vinegar

1 tbsp butter

Mix dry ingredients in medium saucepan.   Add egg and milk.  Mix well using a wire whisk.  Slowly stir in vinegar.  Cook over medium heat, stirring constantly, until mixture thickens. Remove from heat; stir in butter.  Cover and store in refrigerator.  This is a concentrate.  To use dilute with milk or yogurt to desired consistency. 

Cook 5 min

Makes 1 1/2 cups


11 years ago
Sounds good!
black and blue cole slaw
11 years ago
Black and Blue Cole Slaw

1 medium head red cabbage, shredded (6 cups)
1/2 pound seedless grapes, halved
1 cup chopped

cilantro egg salad
11 years ago

Cilantro Egg Salad

Original recipe yield:
6 servings

READY IN  20 Min

5 hard-cooked eggs, finely chopped
3/4 cup mayonnaise
3/4 cup chopped fresh cilantro
1 tablespoon Dijon mustard
1 teaspoon lemon juice
1 teaspoon lime juice
1 stalk celery rib, finely diced
4 fresh mushrooms, finely diced
salt and pepper to taste
In a medium bowl, stir together the eggs, mayonnaise, cilantro, mustard, lemon juice, lime juice, celery, and

mushrooms. Season with salt and pepper to taste. Serve on bread or toast.

Servings Per Recipe: 6

Amount Per Serving

Calories: 271

Total Fat: 26.6g
Cholesterol: 193mg
Sodium: 345mg
Total Carbs: 2.6g
    Dietary Fiber: 0.5g
Protein: 6.2g

cucumber with yogurt
10 years ago

 Cucumber with Yogurt
 2 large green cucumbers
 2 tsp salt
 1 small clove garlic, crushed
 1/4 tsp finely grated ginger
 1 cup nonfat yoghurt
 lemon juice to taste
 Peel and slice cukes thinly. Pour in bowl, sprinkle with
 salt and chill one hour. Pour off liquid, press out as
 much as possible.  Mix garlic and ginger in yoghurt, stir
 into cucumbers.  Taste and add more salt or lemon juice
 as desired. Serve chilled.

10 years ago
Hey Penny nice additions to this folder ....  I particularly like the sound of  Cucumber with Yogurt.
Zucchini Salad with red onion
10 years ago

Raw zucchini, sliced into ribbons with a peeler, is mild-tasting; a short soak in vinegar and oil mellows and softens the onion but leaves enough bite to keep it interesting.


1 tbsp red-wine vinegar

1 tbsp olive oil

coarse salt and ground pepper

1/2 small red onion, very thinly sliced

4 small zucchini

 (about 1 1/2 lbs total)

In a medium bowl, whisk together vinegar and oil, season with salt and pepper.  Stir in onion, and let stand 15 minutes.

Meanwhile, using a vegetable peeler, slice zucchini into paper-thin ribbons, avoiding seeds. 

 Add bowl with dressing season wth salt and pepper; toss to combine.

Pasta Salad
10 years ago
I love this salad in the summer when I can pick the herbs fresh.

Bowtie pasta,cooked to al dente.
1 red onion
1 red bell pepper
1 green bell pepper
1 bunch celery leaves
1 quart grape tomatoes (or to taste)
1 bunch fresh parsley
2 cloves fresh garlic
a few fresh basil leaves
1 can black or calamata olives
crunbles feta and gorgonzola cheeses
olive oil
red wine vinegar
balsamic vinegar
lemon juice

Place cooked pasta in a large bowl.Cut grape tomatoes and olives in half.Chop all other vegetables and herbs.Add to pasta and stir.
Combine equal parts of oil and two vinegars.Add 2 tsp.lemon juice.Add to salad and toss to coat.Add crumbled cheese and mix once more.Chill and serve.
My sons favorite salad
10 years ago
it's a salad without lettuce. Is that ok?

Sounds so easy, and it is but it tastes amazing! As I'm sure all these wonderful recipes do that you care2 members have posted. Summer is coming, so this folder is going to come in handy.

1 avocado
1 pint of Organic grape tomatoes
1 10 oz bag of Organic Frozen Corn Kernels (or just use canned corn)
1-2 limes
salt and pepper to taste
Extra Virgin olive Oil or a little pad of butter (if using frozen corn kernels)

If using frozen corn, warm up on stove with just a little bit of butter or Olive oil. Set aside in salad bowl.

Cut grape tomatoes in half, pit and cut your avocado, now add into the salad  bowl with the corn kernels, next add your Lime juice and sprinkle with salt and pepper and then mix all around gently.

If your using canned corn just throw the corn in the salad bowl without warming it up, repeat the rest of the directions the same.

This serves three people nicely.

10 years ago

Calamari Salad
(and a few variations - below)

Although delicious when eaten right away, this salad tastes even better if you have the time to chill it, covered, for 8 hours to allow the flavors to develop, and then bring it to room temperature (about 1 hour).

1 1/2 lb cleaned squid
2 tablespoons fresh lemon juice
1 tablespoon red-wine vinegar
1/3 cup extra-virgin olive oil
1 large garlic clove, minced
1/2 teaspoon salt
1/4 teaspoon black pepper
1 small red onion, halved lengthwise, then thinly sliced crosswise (1 cup)
1/3 cup pitted Kalamata olives, halved lengthwise
2 cups cherry or grape tomatoes (3/4 lb), halved or quartered if large
2 celery ribs, cut into 1/4-inch-thick slices
1 cup loosely packed fresh flat-leaf parsley leaves
Rinse squid under cold running water, then lightly pat dry between paper towels. Halve tentacles lengthwise and cut bodies (including flaps, if attached) crosswise into 1/3-inch-wide rings.
Cook squid in a 5- to 6-quart pot of boiling salted water, uncovered, until just opaque, 40 to 60 seconds. Drain in a colander and immediately transfer to a bowl of ice and cold water to stop cooking. When squid is cool, drain and pat dry.

Whisk together lemon juice, vinegar, oil, garlic, salt, and pepper in a small bowl, then stir in onion and let stand 5 minutes.

Meanwhile, combine squid, olives, tomatoes, celery, and parsley in a large bowl. Toss with dressing and season with salt and pepper. Let stand at least 15 minutes to allow flavors to develop.

Makes 4 main-course servings.

Quick Kitchen

April 2005
a few variations which have evolved along the way...

This is wonderful way to make a little calimari go a long way and to bypass the usual Greek-type salads! I grilled the calamari steaks two minutes over charcoal and mesquite. Then I followed the recipe exactly, except for using cilantro instead of fresh parsley. I cut the calamari into strips and soaked them in the lemon juice marinade. I think feta would be a wonderful addition. I served this with spinach-feta-dill stuffed grilled chicken breasts and a lemony Roma potato salad. The combination was delicious and healthful. One fourth served two perfectly.

Or, this makes a nice side dish to bring to a party instead of the usual pasta salad. I sauteed the calamari for 1 min instead of boiling, but make sure to drain any rendered liquid. This is so simple and delicious.

Mango and Corn Salad with Curry Vinaigrette
10 years ago

Mango and Corn Salad with Curry Vinaigrette

Mango and Corn Salad with Curry VinaigrettePrep: 20 minutes
Grill: 12 minutes

4  medium fresh ears of sweet corn, cleaned
2  to 3 large mangos
1  medium red onion
1  tsp. olive oil
4  Tbsp. olive oil
2  Tbsp. fresh lemon juice
1  tsp. sugar
1/2  tsp. curry powder
1/2  tsp. salt
1/8  tsp. black pepper
3  cups fresh arugula

1. Carefully cut kernels from corn cobs. You should have about 2 cups. Seed and peel mangoes. Cut each mango into 12 slices. Peel the outer layer off the onion. Cut onion into 6 wedges, leaving the root end intact so wedges stay together.

2. For a charcoal grill, place a 9- to 10-inch cast iron skillet on the grill rack directly over medium-hot coals. Heat skillet for 2 to 3 minutes. Add corn kernels and the 1 teaspoon oil. Cook and stir constantly for 6 to 8 minutes or until corn kernels are golden brown. Remove skillet from the grill; transfer corn kernels to six individual serving bowls. Set aside. (For a gas grill, preheat grill. Reduce heat to medium-hot. Place cast iron skillet on the grill rack directly over the heat for 2 to 3 minutes. Add corn. Cook and stir as directed above.)

3. In a medium bowl combine mango slices and onion wedges; drizzle with 1 tablespoon of the remaining oil. Toss gently to coat. For a charcoal grill, place mango slices and onion wedges on the grill rack directly over medium-hot coals. Grill mango for 3 to 5 minutes or until lightly browned, turning to brown evenly. Grill onion wedges for 5 to 6 minutes or until golden brown and crisp-tender, turning to brown evenly. Transfer mango slices and onion wedges to the medium bowl. (For a gas grill, reduce heat to medium. Place mango slices and onion wedges on grill rack directly over heat. Cover and grill as above.)

4. For dressing, in a small bowl combine lemon juice, sugar, curry powder, salt and pepper. Slowly whisk in the remaining 3 tablespoons oil until well combined. Add 1 tablespoon of the dressing to the mango mixture; toss gently to coat. Drizzle arugula with about half of the remaining dressing; toss to coat. Add arugula to corn; add mango and onion wedges. Drizzle with any remaining dressing.

5. Makes: 6 servings

Nutrition facts per serving:
  • Calories 190
  • Total Fat (g) 11
  • Saturated Fat (g) 2
  • Monounsaturated Fat (g) 7
  • Polyunsaturated Fat (g) 1
  • Cholesterol (mg) 0
  • Sodium (mg) 206
  • Carbohydrate (g) 25
  • Total Sugar (g) 14
  • Fiber (g) 3
  • Protein (g) 2
  • Vitamin C (DV%) 46
  • Calcium (DV%) 3
  • Iron (DV%) 4
*Percent Daily Values are base on a 2,000 calorie diet
Indiana Garden Salad
10 years ago

1 can French style green beans, drained
2 stalks celery, diced
1 sm. red onion, chopped
1 can party peas, drained
1 can pimiento, cut up
1/4 c. oil
1/2 tsp. salt
Dash paprika
1 c. sugar
1/2 c. vinegar

Place vegetables in large bowl. Pour liquid over and let stand overnight. Keep covered in refrigerator. Drain before serving. Serves 8.
Chicken Mango Spinach Salad
10 years ago
1 bag (10 oz.) baby spinach leaves 1 medium mango, peeled, sliced 1 medium avocado, peeled, sliced 1 small red onion, thinly sliced 2/3 cup KRAFT Light Raspberry Vinaigrette Reduced Fat Dressing 2 cups cooked chicken strips (about 10 oz.)
TOSS spinach with mango, avocado and onion in large bowl. Add dressing; mix lightly. SPOON onto 5 plates. Top with chicken. Serve immediately.
Cucumber Salad with Dill
10 years ago


1/2 cup  yogurt

2 tbsp fresh lemon juice (from 1 lemon)

2 tbsp chopped fresh dill, plus more for garnish (optional)

coarse salt and ground pepper

4 to 6 cucumbers (about 1 pound) halved lenthwise and thinly slices crosswise

In a medium bowl, combine sour cream or yogurt, lemon juice, and dill.  Season with salt and pepper, and whisk well to combine.

Add cucumbers and toss to coat.  Garnish with more dill, if desired.  Serve, or refrigerate covered, up to 4 hours.

New Potato Salad
10 years ago


16 small potatoes, new

2 tbsp oil, olive

1/4 cup scallions (green onions)

1/4 teaspoon pepper, black

1 teaspoon dill, dried

Thoroughly clean potatoes with vegetable brush and water.

 Boil potatoes for 20 minutes or until tender.

 Drain and cool potatoes for 20 minutes. 

 Cut potatoes into fourths and mix with olive oil, onions, and spices.

 Refrigerate and serve.

Nutritional Info (Per serving):

Calories: 187, Saturated Fat: 1g,
Sodium: 12mg, Dietary Fiber: 3g, Total
Fat: 6g, Carbs: 32g, Cholesterol: 0mg, Protein: 3g
10 years ago
So many wonderful salads added to this folder and healthy ones too!!!! Thank you.
Thai Slaw
10 years ago


3 cups thinly sliced napa (Chinese) cabbage
1/2 cup (1/8-inch) julienne-cut yellow squash
1/2 cup (1/8-inch) julienne-cut zucchini
1/2 cup (1/8-inch) julienne-cut red bell pepper
1/2 cup (1/8-inch) julienne-cut yellow bell pepper
1/2 cup (1/8-inch) julienne-cut seeded peeled cucumber
1/2 cup shredded carrot
1/2 cup chopped fresh cilantro
1/4 cup thinly sliced green onions
1/4 cup grated radishes
1 minced seeded jalapeño pepper

3 tablespoons fresh lime juice
1 tablespoon fish sauce
1 tablespoon water
1 1/2 teaspoons sugar
1/2 teaspoon chile paste with garlic


To prepare slaw, combine first 11 ingredients in a large bowl.

To prepare dressing, combine juice and remaining ingredients in a small bowl; stir with a whisk until sugar dissolves. Drizzle over slaw; toss well to coat. Serve immediately.

10 years ago
Marie, that sounds when are you serving?
Fresh Cabbage and Tomatoe Salad
10 years ago


1 head cabbage (shredded)

2 medium tomatoes (diced)

1 cup radishes (sliced, diced)

1/4 tsp salt

2 tsp oil, olive

2 tbsp vinegar,

1/2 tsp pepper, black

1/2 tsp peppers, red chile, ground

2 tbsp cilantro, fresh

In large bowl, mix together cabbage, tomatoes, and radishes.

 In another bowl, mix together the rest of the ingredients and pour over vegetables.

Serve with main course.

10 years ago
That Thai salad sounds great
10 years ago
I was getting hungry reading the recipe, it hit my "salad button" just right, I guess.
Marinated Mozzarella Salad
10 years ago


1/3 lb (150 g) Mozzarella
3/4 cup  olive oil
1 bunch of fresh basil
2 tbs  aged balsamic vinegar
Small pinch of salt
Fresh ground pepper
8 yellow teardrop tomatoes, cut in half
8 red cherry tomatoes, cut in half
4 small orange tomatoes, stemmed and sliced

4  tomatoes, stemmed and quartered 

1/2 cup  of fresh pistachios, skinned

Bring a small pot of water with a pinch of salt to a boil.

Blanch the basil in the water for no longer then 10 seconds. Remove from the water and refresh in a bowl of very cold water. Drain and squeeze the excess water out of the basil.

Place the basil in a blender and add the olive oil. Puree the basil until fine, strain and reserve the green oil (approx 30 seconds).

Slice the Mozzarella in 8 equal portions and place in a dish. Pour the basil oil on top, making sure that it covers all the slices. Season with the pepper only. Allow the Mozzarella marinate for 30 minutes in the refrigerator.

Roast the pistachios in a 350degrees F oven for 10 minutes or until they turn slightly brown in color.

In a bowl, combine the tomatoes and add the balsamic vinegar. Season with salt and pepper.


To assemble the salad, place 2 slices of the Mozzarella in the center of the plate and arrange the different tomatoes around and on top. Sprinkle with the pistachios. Drizzle some basil oil and any remaining balsamic vinegar on top of the salad. Season with fresh ground pepper. Garnish with a sprig of basil and serve with fresh foccaccia croutons.

Grilled Sweet Potatoe & Mango Salad
10 years ago

A sweet, succulent and refreshing salad


1 sweet potato, peeled
1 large mango, skin removed

For the dressing:

3 tablespoons olive oil
4 tablespoons fresh mint, chopped
Juice of 1 lime
1 teaspoon grated lime rind
1 tablespoon rice wine vinegar
1/2 teaspoon extra-fine sugar
Sea salt and pepper, to taste

1 head Bibb or Boston (round) lettuce
1/2 cup fresh mint

Preheat the grill or grill pan to medium.

Chop both the sweet potato and mango flesh into long wedges, about 3/4-in wide, 1/2-in thick. Place in separate dishes.

Combine the dressing ingredients in a small bowl and pour half over the mango and potato.

With tongs in hand, arrange sweet potato wedges directly over the grill and leave for 6-8 minutes, until grill marks appear and the bottom sides begin to soften. Turn and grill the other side for a further 6 minutes. While the other sides are cooking, arrange the mango wedges directly on the grill. Grill for about 2-3 minutes on each side. Transfer all the wedges to a cutting board and cut into cubes. Place them in a bowl and toss with the remaining dressing.

Arrange lettuce leaves on salad plates. Scatter the sweet potato and mango over the lettuce and add a sprinkling of sea salt and finely sliced mint.

10 years ago

Nancy Lou, I served your Marinated Mozzarella Salad at our patio lunch yesterday; everyone loved it!

Friendship Fruit Salad
10 years ago

Great~ Tasting is believing~ Blue B.

This is a great group project.  For camp or any activity ~have someone bring an ingredient , prepare together and enjoy this yummy healthy treat!!


2 cans pineapple chunks

1 can sliced peaches

1 can pears

4 bananas, sliced

1 cup grapes

1 qt. strawberries

1 cup raisins

1 cup marshmallows

Cinnamon, if desired

Drain all cans of fruit.  Peel and slice bananas and apples.  Slice strawberries.  Combine remaining ingredients.  Sprinkle with cinnamon, toss and serve.

10 years ago

I made the best salad I've had in a long time.

4 oz. roasted skinless/boneless chicken breast

Mixed spring greens, enough for one person

1 cup fresh dark cherries with pits (measure with pits, but removed pits to put in salad)

1/4 cup slivered dry-roasted, unsalted almonds

1 cup peeled (the way i like them) cucumber (prepare how you like - i prefer to cube)

Toss together and dress with Strawberry Balsamic Vinagrette.

1 cup fresh strawberries crushed

Balsamic vinegar to taste (i like lots)

The salad is sweet/tart. I loved it.

10 years ago

I love this collection of recipes that just keeps growing  

This certainly did grow while I was away in China and Tibet where salads were very rare.  When in third world countries where we are not accustomed to the bacteria it is not safe to eat salads in restaurants....the only way would be to buy the ingredients, clean them with a good fruit and veg rinse then make it into a salad.  You can imagine how easy that would be to do while in a hotel room.

love the salads in here
10 years ago
We have some great recipes in here that I keep forgetting we have.  This is a great resource and I hope others enjoy it too.
10 years ago

Pasta Coleslaw Salad

1slawpasta.jpg picture by nan_75

Pasta and coleslaw team up to create a trendy salad with a fabulous light creamy dressing. Purchase a bag of shredded cabbage and the hard part is done.

8 ounces fussilli or farfalle pasta
2 cups shredded purple cabbage
1 cup chopped tomato
1 cup chopped green bell pepper
1/2 cup chopped green onions (scallions)

1/4 cup light mayonnaise
1/3 cup nonfat plain yogurt
1 tablespoon lemon juice
1/2 teaspoon minced garlic
1/2 teaspoon dried tarragon leaves
salt and pepper to taste

Makes 8 Servings

Cook pasta according to package instructions, drain and set aside.

Prepare dressing by mixing together the mayonnaise, yogurt, lemon juice, garlic, tarragon and salt and pepper to taste. Set aside.

In large mixing bowl, mix together the cooked pasta, cabbage, tomato, bell pepper and green onions. Toss with dressing and refrigerate until ready to serve.

Per Serving:
calories 154; protein 5 g ;

 carbohydrate 26 g; fat 3 g ; calories from fat 18% ; caturated Fat 1g ; dietary fiber 2g ; cholesterol 3mg; sodium 74mg.

Diabetic Exchanges:
1 1/2 starch, 1 vegetable, 1/2 fat

Background on noodles:


1fusilli1.jpg picture by nan_75

a helical shaped pasta, is usually about four centimetres long. Fusilli is almost identical to another shaped pasta called rotini. They both have a spiral shape, but rotini is slightly bigger and thicker.


1Farfalle.jpg picture by nan_75

is a type of pasta. Commonly known as "bow-tie pasta," the name is derived from the Italian word farfalla (butterfly). The "e" at the end of the word is the Italian feminine plural ending, making the meaning of the word "butterflies."

Summer Veggie Salad
10 years ago

Cayenne gives a little kick to the homemade dressing that covers this combination of crisp veggies.

1summersalad.jpg picture by nan_75

3 cups fresh cauliflowerets

3 cups fresh broccoli florets

*1 green pepper, julienned

*1 sweet red pepper, julienned

1 cup sliced red onion

1 cup sliced fresh mushrooms,  optional


1/4 cup olive oil

4 1/2 tsp cider vinegar

4 1/2 tsp lemon juice

1 tsp salt

1/2 tsp dried basil

1/2 tsp sugar

1/8 tsp cayenne pepper

In a large bowl, combine the cauliflower, broccoli, peppers, onion and mushrooms, if desired.

In a jar with a tight-fitting lid, combine dressing ingredients, shake well.   Pour over vegetables, toss to coat.  Chill until serving.

Makes 12 - 14 servings

*Julienned means~cut into long thin strips; "julienne the peppers"

10 years ago
Nice salad Nancy...and the dressing sounds very good....thank you!
Hi everyone....
10 years ago
I love salads ,and thanks to you all we have variety of salads to choose........Great!!
Here is my contribution...Hope no one has posted this recipe so far.
Soak Green gram (moong whole) over night and drain the water and tie these in muslin cloth and leave it for few hours.and by second day this would have sprouted and put this in a sealed bag or some container and keep it in the Fridge.

Chop 1 Cucumber,Grate 1 Carrot,
chop coriander a hand ful, and few mint leaves .
spring onion the white portion 1 or 2 bulbs.slice it thin..add capcicum, tomato(optional)
Lemon, pepper, salt
In a Sald bowl add cucumber,carrots,capcicum,onion,herbs,and a 2 handful sprouted green gram(moong) and add salt ,pepper, and dash of lemon......and I am sure You will love it....You can add baby spinach too.
for variation..I add tomatoes, and parsley , or basil some times...I love this all healthy stuff here ..enjoy.

10 years ago

Harini, I make a salad very similar to that with the little bit sprouted moong beans...they taste a little like peas at that stage.

Thank you for the reminder....I ususally do that in the winter when I do not have a garden.  Right now I have so many salad vegetables growing in my garden that is a delight to go and pick and eat salad that is as fresh as you can get which I love!

Apple, Grape, and Celery Salad
10 years ago

applegrapecelerysalad.jpg picture by nan_75

1/4 cup coarsely chopped pecans

2-celery stalks, thinly sliced on the diagonal, plus leaves for garnish

1 granny smith apple, cored, halved, and thinly sliced

1 cup sliced red grapes, halved

1 tbsp white-wine vinegar

1 tbsp extra-virgin olive oil

coarse salt and ground pepper

Preheat oven to 350 degrees F.  Spread pecans on a trimmed baking sheet and bake until lightly browned, 4 - 6 minutes.

In a large bowl, combine celery, apple, grapes, pecans, vinegar, and oil.  Season with salt and pepper, and toss to combine.  Garnish with celery leaves.

This post was modified from its original form on 16 Aug, 13:41
10 years ago
Nancy, that is a yummy combination and I made something very similar to that...the main difference is that I put on a yogurt salad dressing...the recipe is above.
fruit salad
10 years ago
That salad sounds so good and refreshing.  Reminds me to go to the Farmers Market on Sunday.
Zucchini and Cauliflower a la Greque
10 years ago


The Italians have a habit of serving delicious and imaginative tidbits as appetizers or an antipasto, meaning"before food".  The only problem with this custom is that all of the components of the antipasto are so good and so filling that you can get carried away with trying a dab of everything and forget that dinner is yet to come!

Ordinarily, antipasto consists of serveral cold meats, selections of cheese, and vegetables, marinated or raw, of all descriptions.

The zucchini, in various marinades, makes a very appropriate antipasto contribution.

1zucchiniboat.jpg picture by nan_75

5 - 6 small zucchini

1 head cauliflower

1 green pepper

1/2 cup olive oil

1 cup lemon juice

2 lemon slices

1 tsp salt

1 clove garlic, crushed

1/2 tsp coarsely ground pepper

1 tsp thyme

1/2 tsp hot pepper sauce

Slice zucchini, break cauliflower into florets, julienne (cut into long, thin strips) the green pepper.  Combine all other ingredients in saucepan.  Bring to boil, add vegetables.  Reduce heat and simmer until tender but not mushy.  Place in large bowl or crock, cover and refrigerate.  Serve cold.

10 years ago

I have never replied to this but have gotten so many wonderful hints here.. I am a salad addict! I put everything from nuts to grapes, cranberries etc. in mine.. the more in it the more I love it! Anyway , as I ramble.. I read one entry that said "I don't like beets", have you ever tried them grilled? Just take a fresh beet, wrap in foil and cook it on the grill!  It doesn't need anything on it at all.. so sweet and juicy and wonderful.

About Antipasta.. I grew up in a real Italian neighborhood. Most of the families around me were from Italy and to them an Antipasta was made for "after the meal", but before the desert.. LOL... As far as I am concerned I will take it before!

Just thought it was an interesting tidbit.


10 years ago

Hello Mary, thank you for letting us know that you are learning a trick or 2 from Healthy Cooking.  and for your tip about beets...I love the sweetness of beets and baked they are wonderful.

Interesting about antipasto in your Italian neighbourhood; who would have thought; did you get any good recipes for a new subject here?

Nancy that is a wonderful antipasto.  Seems to me we need to start another folder on Appetizers and antipastos....what do you think?  You up to it?  We had one a long time ago but I would like to see a fresh new one started with up to date recipes

I will post some
10 years ago

Hi again :

 I will post some of my recipes but not until next week. I am only on tonight to check mail and for a short time reading and catching up.. I am leaving on vacation and won't be back until next week.

 I will be in touch then with some recipes.


10 years ago

I really do eat salads all year round even in the winter I crave a good salad.

For dinner tonight, I had a big arugula salad with celery, sugar snap peas, red onion, avocado, goats cheese, dulse sea weed and topped it with my own Oriental salad dressing.

Oriental Salad Dressing:

1/2 cup olive oil
2 tsp sesame oil
1/4 cup lemon juice
few drops of clear liquid stevia
1/2 T. grated fresh ginger
Dash of soya sauce to taste

Blend together in a blender

9 years ago
One of my favorite salads is a cold spaghetti salad but I have been doing low carb so decided to experiment. I used cooked spaghetti squash instead of the pasta, added chopped onions (I like to use red onions for the color), chopped tomatoes or grape tomatoes, sliced black olives, I also added sliced stuffed green olives, some garlic and toss together with a bottled Italian dressing. This makes a great salad and you can add just about any veggie you like. It is better on the second day after the flavors have a chance to combine and soak in to the spaghetti squash. I also like to add some fresh parsley.
9 years ago

Judi, that spaghetti squash salad sounds very good! And I happen to have one waiting to be eaten with my house mate when she gets back this weekend.

This post was modified from its original form on 28 Feb, 20:53
8 years ago

I know we have a new SALADS FOR ALL SEASONS 2 ......still there are great recipes here and in the summer salads are such an easy quick nutritious meal.

8 years ago

Here is a favorite recipe which will be in my new ebook.


½ cucumber, sliced in rounds
2 tomatoes, cut in sections
1 green pepper, cut in strips
2 carrots, grated
1 ½ tbsp. peanuts, roasted and chopped
2 tbsp. sunflower seeds, roasted

1.Mix cucumber, tomatoes, and the green pepper together in a bowl.
2.Top with grated carrots.
3.Sprinkle with peanuts and sunflower seeds.
4.Pour “Lemon-Mint Salad Dressing” over top.


2 ½ cups olive oil
½ cup lemon juice
2 tbsp. fresh mint (or 1 tsp. dried)
1 - 2 tsp salt
½ tsp stevia

1. Mix oil and herbs of your choice.
2. Add lemon juice gradually, stirring constantly or put in all ingredients in a blender and blend till smooth. 
4. Add fresh mint or dried mint
3. Add salt to taste 

8 years ago

I know we have a new SALADS FOR ALL SEASONS 2 ......still there are great recipes here and in the summer salads are such an easy quick nutritious meal.

6 years ago

I am a great fan of salads; I have one every day. Do you?

Secret Santa's Salad
6 years ago

I happened to tweet that ingredients for Secret Santa's salad (for our office Xmas party potluck) were ready and all I had to was assemble it. Original with pix, can be found at:    
Diana saw my tweet and asked if I would post the recipe here, so here it is. .
Iceberg Lettuce: 350-400 gm
Cucumber: 4 medium sized ones
Tomatoes: 4 firm, medium sized
Onion: one light pink large
Capsicum: 2 medium sized
Carrots (pink): 4
Pickled Olives (16) and Jalapenos (6 whole small) (both drained out)
Paneer (cottage cheese): 300 gm
Black grapes: about 20
1 green chilli, finely sliced

For the dressing:
Extra Virgin Olive oil: 2 tsp
Tomato pulp
Garlic: 4-5 cloves
Rock salt, to taste
Olives (4) Jalapenos (2 whole small)
Orange zest and juice: 1 medium sized orange

Wash all vegetables very well, leave to drain and dry.
Wash the lettuce very well, keep aside 4 whole leaves, shred the rest; peel, slice length-wise and cube cucumber; halve tomato, remove pulp, set aside for dressing, cube tomato (same size as cucumber); halve, de-seed capsicum, slice length-wise, very fine; peel carrots, slice into fine rings. Halve onion, slice very finely. Keep all vegetables separately
Cube paneer; halve and then quarter black grapes, set aside; Slice finely olives and jalapenos

Step 1: In a wide bottomed bowl, put in the sliced capsicum, cucumber, carrots, onion, finely sliced green chilli, drizzle abt 1tsp of olive oil, toss, so that oil coats all. Add about 8 olives and 3 Jalapenos sliced. Toss again. Do not ADD lettuce

Step 2: In another pan/bowl, add in cubed paneer, halved-quartered grapes, 8 olives  and 3 jalapenos finely sliced.

Dressing for the greens:
In a chutney jar or the smallest jar of your blender, place the finely diced garlic, tomato pulp, 4 olives, 2 jalapenos, rock salt to taste, 1/2tsp wine vinegar and 1tsp extra virgin olive oil. Blend into a fine paste. Retain about 1/2tsp for brushing over base lettuce leaves. Add the remainder into the greens of step 1,  and toss well.

Dressing for the paneer:
Take a medium sized orange, wash well, wipe dry, grate the zest lightly,  halve orange and squeeze juice onto paneer-grape-olive-jalapeno mix, sprinkle in the zest, toss well.

Cover both paneer and greens with cling film, cool in refrigerator for 30 mins.

Take another bowl (whichever you want to use to serve the salad); wash, dry. Lay on the bottom the whole lettuce leaves, either spray or brush olive oil onto the leaves, brush the 1/2tsp of dressing, set aside.
Remove greens and paneer-grape combo from refrigerator, toss the shredded lettuce in with the greens, now start layering your salad bowl alternately with greens and paneer. You should end with paneer-grapes on the top-most layer.

Cover, place into refrigerator for not more than 30 mins. Serve Cold. Can be had as is, or with toasted bread.

Fruit Salad
6 years ago

My favorite salad that I've made had blueberries, papaya, mango, cantaloupe, raspberries, and pomegranate. It's good to squeeze the pomegranate juice over the top as well, and sometimes I'd top it off with yogurt. Yumm

6 years ago








I picked this up many years ago when I worked at a small retreat and conference center in Oregon. Very yummy and extra protein.

6 years ago

My mom's macaroni salad is so yummy but not very healthy haha. I bet you can find stuff to cut down on the calories or if you are not into animal products, try that vegan salad dressing stuff lol. Ok here goes! 1 cucumber, chopped 2 tomatoes, chopped 6 boiled eggs, chopped 1 small onion, chopped 1 stalk celery, chopped 1 lb. macaroni, cooked 3 cups Miracle Whip 3 Tbsp. sugar 2 Tbsp. milk Boil macaroni. Boil eggs. Set aside. Stir Miracle Whip, sugar, and milk in a bowl. Mix all ingredients into extra large bowl. Refrigerate overnight.

6 years ago

Sorry Rachel I have to agree that salad does not sound healthy with all that miracle whip and sugar.

Salad Everyday
6 years ago

I make sure that I have at least one raw meal everyday and it always ends up being a big, healthful and hearty salad for lunch. I pretty much throw in whatever veggies I have on hand, maybe some berries and sesame seeds for good measure. It's filling and keeps me full until I'm done work and ready to head home for the day. Dressing is a simple olive oil and apple cider vinegar tablespoon of each with a bit of salt and pepper. YUM!

6 years ago

We enjoy salads year-round, but really live on them during the hot desert summer.  Here's a variation on macaroni salad that's always a hit around here.  Amounts are up to many folks are you feeding?  (And this keeps nicely for several days in the fridge, so you can make ahead for more than one meal.)

Cook macaroni.

Add chopped red bell pepper, chopped celery or bok choy (include leaves with either), chopped red onion, a big handful of blueberries.

Dressing:  1 part olive oil to 3 parts red wine vinegar 

                black pepper, oregano, to taste

Chill well.

Very simple, and really really good.



6 years ago

I adore salads. I can feel them doing me good!

CARROT AND APPLE SLAW (from Dr Sandra Cabot)
This sweet, refreshing salad serves 2
1 large carrot, peeled
1 raw beet, peeled
1 green apple, unpeeled
2 tablespoons sunflower seeds
1 tablespoon olive oil
1 tablespoon lemon or lime juice
1 tablespoon finely chopped fresh parsley
Grate the carrot, beet and apple coarsely and combine them in a bowl. Add the remaining ingredients, mix well and serve.

6 years ago

mmm thank you Bruna, Miranda and Jenny for your tips and a couple of great salads too.

Bulgar Wheat Salad
6 years ago

Take 1/2 cup of Bulgar wheat and soak with water in the measuring cup until water is absorbed.  Take a bunch of parsley, a small box of strawberries and some balsamic dressing. Toss. Enjoy

Bulgar Wheat Salad
6 years ago

Take 1/2 cup of Bulgar wheat and soak with water in the measuring cup until water is absorbed.  Take a bunch of parsley, a small box of strawberries and some balsamic dressing. Toss. Enjoy

Broccoli Slaw
6 years ago

I eat salad every day, love, love it! One of my favs is broccoli slaw. I buy the bag of organic broccoli slaw already made, I add it to my green salads and sometimes just follow the directions on the bag to make it a cole slaw, I use Veganaise, instead of regular mayo and stevia instead of sugar. Yumm!

6 years ago

That is unusual Janine....I like the sound of it.

Cindy, we are on the same page when you say: "Veganaise, instead of regular mayo and stevia instead of sugar."

I'd send you both *stars* but they won't let me send another one this week to you two.

As a total vegan protein is what I am for plus not losing weight
6 years ago

I drink soy milk because it contains the most protein. I work out hard and I have done so most of my life more or less.  If I don't concentrate on eating enough I drop down to a size 2 very quickly.  Especially if I'm working on a project in a garden.

I love lemon poppy so I thought using the udal flour with the lemon would make the flour more palatable. I do love the hydroponic lettuce I recently bought, like herbs, it can grow and you can eat so much for free. The dandelions and the basil in the heat are also wonderfully prolific and if pressed in the waffles it changes it to a lunch/dinner treat.  Tofu, used as a crumble instead of ricotta in eggplant parm. is awesome.  Who would even know with all the spices and the garlic??? But then, we haven't finished breakfast yet, have we?

Whatever is going on with care2 I don't get things in proper succession
6 years ago

Sorry, I don't want to sound daft, the comment was on breakfast last.  Then this came to me and I responded as if it were the breakfast comments.  Whatever we are going through, the order is not orderly

6 years ago

Yes sometimes things happen here....

If you want to copy what you said to the breakfast place; I will delete this one.

6 years ago
  • ½ small red cabbage
  • 2 small raw beetroot, scrubbed, peeled and coarsely grated
  • 1 red apple, coarsely grated
  • 1 medium carrot, coarsely grated
  • 1 small red onion, finely diced
  • 2 tablespoons apple cider vinegar
  • Seasoning (salt, pepper, dill, lemon peel)

Remove and discard the coarse outer leaves and hard core of the cabbage, then shred it as finely as possible. Rinse and drain it well, then put it in a large bowl, add the vinegar and toss to coat. Stir in the beetroot, apple, carrot and onion, and any seasoning and mix it all together well. Refrigerate 30 minutes.

6 years ago
These salads are just getting better and better!  Often my salads go into a wrap of some kind with a touch of salad dressing or maybe some feta cheese.  Tonight was baby salad greens, quinoa, bean & lentil sprouts, home made sweet pickles.

Thanks for all of the wonderful ideas!
6 years ago

Yes, there are some excellant recipes here and just love to see them coming.

I love my salad a day.

Marinated Bean Salad
4 years ago

This is a great dish to add to your Healthiest Way of Eating because you can keep in your refrigerator for 3-4 days and its flavor gets better each day!



2 tbsp minced onion

3 medium cloves garlic, pressed

2 cups fresh green beans cut into 1-inch lengths

2 cups or 1 - 15 oz can (BPA-free) lima beans, drained and rinsed

2 cups or 1  -15 oz can (BPA-free) kidney beans, drained and rinsed

1 large ripe fresh tomato, chopped

2 tbsp chopped fresh basil (or 2 tsp dried basil)

1 tbsp chopped fresh oregano (or 1 tsp dried oregano)

1 tbsp chopped fresh parsley (or 1 tsp dried parsley)

3 tbsp fresh lemon juice

2-3 tbsp extra virgin olive oil

sea salt and cracked black pepper to taste

Mince onion and press garlic and let sit for 5 minutes to bring out its health-promoting benefits.

Fill the bottom of a steamer with 2 inches of water.

While steam is building up in steamer cut green beans.

Steam for 5 minutes. A fork should pierce them easily when they are done.

Drain and rinse canned beans. Let beans sit in colander for another couple of minutes to drain excess water.

Mix all ingredients together. If you have the time, let it marinate for at least 15 minutes. It can keep in the refrigerator for a few days. Keep on hand for a quick meal.

4 years ago

Do you eat salads in the winter months

4 years ago

I ALWAYS eat salads in every season.

I eat ONE to TWO salads every day which I make in about one minute.

Often the ONLY ingredient is organic romaine lettuse, which i chop up without washing. 

If I have a tub of spring mix I will throw some of that in also.

I also sometimes addd apple slices.

If I happen to have soaked sunflower seeds I also add those.

4 years ago

I ALWAYS eat salads in every season.

I eat ONE to TWO salads every day which I make in about one minute.

Often the ONLY ingredient is organic romaine lettuse, which i chop up without washing. 

If I have a tub of spring mix I will throw some of that in also.

I also sometimes addd apple slices.

If I happen to have soaked sunflower seeds I also add those.

4 years ago

I finally had time this week to do something I've wanted to do for some time...go back and read all the entries this thread. It took quite some time, since there were so many tips and recipes I wanted to copy. I look forward to trying all these wonderful new salads, and a big thank you to everyone who has posted here over several years. Happy, healthy eating to all!

4 years ago

All good stuff thanks all.

4 years ago

I love salads every day!

4 years ago


That doesn't mean I make the most complicated salads just that I like them so much.

Summer is the ONLY season we can eat FRESH salad in Canada.

this picture is a huge bowl of freshly picked lettuce.

that is just ONE serving for just me for lunch.

I pick a second bowl like this for with my evening meal

4 years ago

Looks like a spring mix, that is what I have every day, even have some the regrew from last year. I tend to dress my with a splash of lemon and some V8 juice. Sounds wierd, but it is good.

4 years ago

John, that sounds good to me.

4 years ago

Wow. This forum is great. This is my kind of salad: 

Papaya Avocado Salad

  • 1 medium papaya, diced
  • 1 medium avocado,  diced
  • 3/4 cup(s) diced jicama
  • 2 tablespoon(s) chopped toasted walnuts
  • 2 tablespoon(s) low-fat raspberry vinaigrette

Toss papaya, avocado, jicama, walnuts and raspberry vinaigrette in a medium bowl.


Salads for all seasons:Healthy Cooking: Care2 groups
4 years ago

That Papaya salad sounds great. Thanks for sharing.

4 years ago

Irene, that salad sounds delicious.

3 years ago

I was getting hungry reading some recipes.

Thank you for sharing some interesting ideas.

This is one of my favourite salads
2 years ago

Cooling Summer Dinner Salad

Cooling Summer Salad Recipe

Who feels like cooking dinner on a hot summer day? Not me! Let’s keep cool!


Cooling Summer Dinner Salad


This is a super simple salad to make and it’s substantial enough to be a complete meal. Dinner is the best meal to fill you up with protein, and this salad has plenty of protein from almonds, pumpkin seeds and tahini. The ingredients are also detoxing because the proteins are vegan and easy to digest, and it doesn’t combine proteins and starches, also making for easy digestion.


I recommend that you double or triple the recipe. If you make a large amount, leave out the cucumber and instead add it just before serving.


Many of these ingredients are Powerfoods and you can discover their health benefits by following the links.



4 inches cucumber
1 stock celery
1 carrot
1 handful spinach
2 handfuls leafy lettuce
1 handful dill weed
5 – 7 soaked almonds
2 tbsp soaked pumpkin seeds



  1. Soak almonds and pumpkin seeds overnight. (read directions)
  2. Chop cucumber, celery, dill weed and lettuce.
  3. Grate carrot.
  4. Mix all vegetables with nuts and seeds.
  5. Serve with creamy tahini salad dressing.

    For Creamy Tahini Dressing recipe:
2 years ago

Nice way to finish off a salad, take a sheet of nori (seaweed paper) toast over open flame, it will get crunchy

Crumble and top any salad with it, adds a greater flavor. 

Live salads! !

2 years ago

you just take a sheet and fan it over an open flame till it gets stiff

This post was modified from its original form on 02 Aug, 15:35

This post was modified from its original form on 02 Aug, 15:36
2 years ago

That sounds like a good trick with the nori. I will try that some time.

I like the look and sound of that cooling salad.

11 months ago
11 Nutritious and Tasty Salads

Salads are a fresh, colourful, crunchy addition to any meal. Now that spring is here and May is National Salad Month, let’s make sure a tasty and healthy salad is on the menu. A green salad can be created in minutes.


5 Good Reasons to Eat a Salad a Day

  1. Vegetables and Fruits are Alkalizing. They help to balance out an overly acid-forming diet.
  2. Eat Good Fats. Nutrients such as vitamins A, D, E and K need fat to be absorbed. Olive oil and oil in avocado and nuts when eaten with vegetables also assist in absorbing lutein from dark green vegetables and lycopene from tomatoes.
  3. Full of Fiber. Salads help with digestion and elimination. A cancer prevention diet is one that is high in fiber, including lots of fruits and vegetables.
  4. Low in Calories and are Filling. Eating salads has been shown to be helpful in being happily full after a meal.
  5. They Taste Good!

Eating a salad a day ensures we are getting a few vegetables into our meals with the recipes below. Our body loves all the live nutrients and benefits a salad offers. The bonus is that many of the best foods for a summer detox are in these recipes.


Here are 11 of my favorite vegan salad recipes.

Asparagus Tomato Salad


1. Asparagus Tomato Salad

Read more:
11 months ago

So many great recipes here. I have lot's to choose from. Thank you everyone!

11 months ago

hi Diana,

that´s a real feast for the eyes, the green aspargus on tomatoes..."seduces" the most demanding taste buds...have a nice weekend, everyone...cheers 

This post was modified from its original form on 19 May, 12:19
11 months ago

Mongi, that salad is so yummy. Enjoy it!

10 months ago

love salads, great ideas %#&!*%

9 months ago

I have been enjoying salads for dinner during these hot days. A simple, fast and delicious salad I make when I am in a rush is mixed greens with some feta cheese, cranberries, and cucumbers with an olive oil and balsamic dressing.