Salad Recipe Book Download [PATCHED]

*The recipe included below makes a small amount of salad dressing, which we find works great with the portions listed in the recipes. But some readers prefer to double the amount of dressing, or you can make a considerably larger batch (as shown in the photo above) if you would like to have some pre-made salad dressing ready to go in the fridge for later in the week.

Italian Chopped Salad

This chopped salad is so flavorful that even salad skeptics will pile their plates with seconds! The key ingredients? A punchy dressing, pepperoncini, and TWO types of cheese.

Salad Recipe Book Download

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Greek Salad

Big cubes of feta, juicy tomatoes, olives, herbs, bell peppers, and cucumber tumble together in this stunning summer salad with a homemade Greek salad dressing. You only need 7 ingredients and a few minutes to make it. What are you waiting for?

Summer Corn Salad

This fresh corn salad features all my summer favorites: grilled sweet corn, juicy peaches, and lots of fresh basil! To highlight the crisp, fresh ingredients, I toss them with a zesty chile lime dressing.

Mexican Street Corn Salad

Make this salad for your next summer cookout, and the whole bowl will be gone in minutes! The combination of charred sweet corn, creamy mayo, Cotija, and lime is a tough one to beat.

Vegan Potato Salad

Want to take this plant-based green bean, corn, and potato salad over the top? Drizzle it with my vegan sour cream before serving. It offers an amazing rich contrast to the fresh veggies and tender potatoes!

Watermelon Salad with Feta and Mint

Make this ultra-refreshing salad on hot summer days! Creamy avocado, tangy feta, and bright lime accent cool, juicy melon and cucumber. A handful of fresh herbs is the perfect finishing touch.

Strawberry Salad

We all love tomatoes and basil, but did you know that strawberries and basil are amazing too? This salad delivers the best of all worlds, with tomatoes AND strawberries AND basil, plus creamy mozzarella, avocado, and toasted pecans. Drizzle it with a syrupy balsamic reduction for an acidic finishing touch.

Beans and lentils can be bland on their own. But toss them into a salad with a zesty dressing and seasonal veggies, and they start to sing. Tip: chill these salads for at least 1 hour before serving to give the flavors a chance to mingle. No bland beans here!

Lentil Salad

This healthy salad recipe is a lunchtime hero. It holds up brilliantly for several days in the fridge, so you can prep it on the weekend and look forward to fresh, filling lunches all week!

Radish Salad

Radishes are often supporting players in the kitchen, but this gorgeous white bean salad lets them take center stage. Tender roasted radishes contrast with crunchy raw ones, and dollops of radish green pesto add bright, nutty flavor. Radish lovers, get ready to make this recipe on repeat.

Zucchini Salad

On the fence about raw zucchini? This easy salad recipe will make you a convert. It looks gorgeous (how pretty are those squash ribbons?!), and it tastes just as good, featuring a bold lemon dressing, toasted pine nuts, and fresh herbs.

These recipes all look fabulous.

My mum used to make what she called a winter salad. As far as I remember it had shredded cabbage, carrot, onion, apple and raisins. And I think she just put vinegar on it.

Do you have any similar recipes?

Thanks. x

just pinned this and cannot wait to make it this summer!!! i love salads, but i find myself making the same ones over and over again, which gets kinda boring. i love all the crunch and flavor in this one!

This salad is delicious! It is, in fact, way better than I thought it would be. Left the yogurt out due to a lactose problem in the family and did not add any meat or seafood, and it was very satisfying. Thanks for a great recipe!

This is such a delicious, simple recipe. If you get the right tomatoes and cut them into wedges as suggested, it all stays together beautifully. The dressing is also easy and goes perfectly. A light salad that was enjoyed by all at Christmas lunch today!

SaveThis Lebanese tabbouleh salad recipe (also called tabouli or tabooli) is a fresh herb salad with a simple lemon vinaigrette. Get this salad right by using just a little bulgur wheat; the main ingredient here is fresh herbs!

These are for the dressing. Use fresh lemon juice and extra virgin olive oil for the best treatment of all of those finely chopped labor-of-love ingredients. The olive oil lemon juice vinaigrette is fabulous on tabbouleh and many Lebanese salads.

Step 2: Rinse the bulgur. Soak the bulgur to soften it in the salad vinaigrette. Whisk the lemon juice, olive oil, salt, pepper, and dried mint in a small bowl. Add the bulgur and set aside to soften for 15 minutes, or while you make the salad.

This Aussie-Lebanese grew up on curly-leaf parsley, but when I first tasted Tabbouleh made with flat-leaf parsley I became an instant convert. Maureen, thank you for this simple, elegant recipe. I read recipes for Tabbouleh that have the most bizarre ingredients. You nailed it!

Hi Maureen, thank you for all your wonderful recipes. My daughter, Sara introduced me to your blog and I enjoy it very much. Both of my daughters have your book and love it.

My family is Lebanese and we make many things the same way. In tabbouleh we use flat leaf parsley. My mother used to say that you could tell if someone is a good cook by the way they made tabbouleh. This never made sense to me because it is a salad and not cooked, but she judged the skill of mincing all the ingredients to the correct size and very fine. It really does make a difference in the taste if the ingredients are cut very finely, but not in a food processor.

Thank you again for your inspiration and sharing your family memories. I am a proud Sitto and love to pass our culture on.

I always enjoy your stories and sometimes I refer to your recipes for ideas on what to cook. Last week I made string beans with fresh tomatoes with beef (Loubia), this week I will make some kefta with Syrian potato salad, and next week I may make the tiny frozen okra with meat (Bamia). Thanks for helping to show the world that Lebanese food is not just chicken or beef on skewers!

This recipe is part of my classic salad dressing collection, which includes go-to recipes for oil and vinegar based dressings, like vinaigrette and balsamic vinaigrette, as well as creamy dressings, such as buttermilk ranch dressing and blue cheese dressing, which are typically made with mayonnaise and dairy products.

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

This recipe is amazing. I did switch out anchovy paste for jarred anchovies, which I minced. The only thing was I used too much lemon. But with all that, this dressing came out great (with the exception of too much lemon)

This is my FAVORITE Caesar dressing recipe!!!! Been making it for years. Only thing I do different is add more lemon juice.. I love lemons. Which gives it a thinner consistency (makes it easier to pour)! Thanks for a wonderful recipe!!

On Whole30, one thing I really miss is a delicious Asian-inspired Chicken Salad. This easy and healthy chicken salad recipe is all about the prep and combines some fantastic flavors to satisfy those cravings while keeping you on track with your Whole30 journey.

This salad would be lovely with my Everyday Roast Chicken Breast, but we took it up a notch by sprinkling Five Spice and garlic on Chicken Bites. Saut them until brown and crunchy, which, by the way, is a spectacular meal in and of itself. The seasoned Chicken Bites add a savory and aromatic dimension to the dish.

Now cut up your head of lettuce. The best way to go about this is to hit the stem of the head on the counter top a few times, pushing it into the head of lettuce. This will release it from the lettuce. Throw it away. Next, slice all the lettuce into this sections. Turn those sideways and do the same thing the other way, creating small lettuce squares. Rinse and dry or use a salad spinner. Add to the big bowl!

Now you need to make the sauce. Combine all the ingredients into a small bowl and stir until well combined. Now add the sauce to the top of the salad, and stir everything really well until the salad is completely covered.

When you are ready to eat, give it a good toss, top with bacon bits (I like to crumble a whole 12 oz package of bacon) and serve! Store remaining salad in the container and in the fridge for up to 48 hours.

Thank you so much for this recipe. I made it at Christmas for the family and they loved it. I have, since, made it a few more time, cutting the recipe in half as I am mostly cooking for 2. I am making the whole recipe again for Easter dinner tomorrow. So, so good!

I was almost going to go through all of January without sharing a single salad. This is something crazy unusual for me. Most Januarys I load up on the salad recipes in an effort to share lighter recipes. This year has been a little different. I shared cozier, yet still very wholesome, healthy recipes. Lots of curries, big vegetable-filled bowls, and healthy banana bread too. ff782bc1db