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Salad Recipes


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2 Reviews
Amish Broccoli Salad
Tasty broccoli and cauliflower salad which is easy to prepare and healthy also.
95
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1 Reviews
BLT Macaroni Salad
A cold macaroni, lettuce, tomato, and bacon salad that is good for picnic time, meal time, or even a snack. Tasty and good.
173
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1 Reviews
Blueberry Salad
Great way to use blueberries. Light and tasty way to refresh.
174
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1 Reviews
Salade Nicoise Salad
This salad is full of flavor and taste, especially if you like tuna.
267
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1 Reviews
Avocado and Tomato Salad
This is a refreshing, attractive, and tasty salad.
316
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1 Reviews
Maw Maw's Cole Slaw
This recipe goes great with seafood and especially well with Emeril's Crab Cakes.
361
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1 Reviews
Grape Salad
Great combination of ingredients resulting in a refreshing fruit salad.
429
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1 Reviews
Macaroni Shrimp Salad
This shrimp salad is great for a summer day meal. It is light and very tasty.
484
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1 Reviews
Hot Italian Giardiniera
Giardiniera is an Italian or Italian-American relish of pickled vegetables in vinegar or oil. It goes great on roast beef sandwiches or as an antipasto.
458
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1 Reviews
Avocados Stuffed with Cauliflower Salad
Very interesting combination of tastes and textures.
933
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SALAD POINTERS

Buy the freshest salad greens possible, wash them, dry thoroughly, and store in refrigerator in the vegetable compartment or bag or in a damp towel until ready to serve. Fresh, clean, crisp, tender greens are the basis of a good green salad.

All ingredients should be well drained before they are combined with the dressing, to avoid giving the dressing a watery consistency. Dry greens thoroughly by patting with a towel.

Use a variety of greens. Try shredded cabbage, endive, watercress, and romaine as a change from head or leaf lettuce. Tear lettuce into bite-size pieces instead of cutting. Outer leaves of lettuce should be discarded only when they are bruised.

When mixing salads, toss ingredients gently until mixed. Don't stir vigorously.

Add the dressing to salads at serving time to avoid wilting the greens, or, better still, serve the dressing from a separate bowl. People differ in the amount of dressing they prefer.

The flavor of some salads, especially those containing cooked vegetables or meats, is improved by marinating the ingredients in French dressing. To do this, let foods stand in the dressing in a cool place until they are well seasoned. Drain before serving.

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