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Nutritional data and the nutrient composition of the foods on this site have been estimated from USDA FoodData Central ingredient data and should be used for informational purposes. Medically necessitated intakes should always be validated.
16,814 of 100,000 recipes + 2,030 desserts. Every recipe on this site is a hand-built original. Desserts ride on top and never count toward the 100,000 — that total is recipes only.
Gently broken boiled eggs are folded with mayonnaise, spring onions and cornichons, served in bread with lettuce, toasted seeds and a mustard-honey dressing.
Two chopped egg salads from one batch of jammy eggs: a Turkish version with herbs folded through warm spiced butter, and a Mediterranean version with pepperoncini, cucumber, red onion and feta.
AmericanBreakfast35 min4 per salad456 kcalGluten-freeDiabetic
Beets lend this Caribbean classic its rich, magenta hue. Best made the day before, this potato salad is sure to become a recurring star in your BBQ arsenal.
Everyday Kale Side Salad is a Western side salad built around leaves. It takes 37 min in total and serves 4. It is prepared in a straightforward, home-style way.
Dover sole fillets crumbed with panko, sesame seeds and everything bagel seasoning, fried crisp and served with lemony yogurt and a cucumber, tomato, caper and dill salad.
Extra-lean beef mince is mixed with softened onion, mushrooms and thyme, shaped into two thick burgers and served with a lettuce, tomato and cucumber salad.
Main course1 hrServes 221 kcalGluten-freeDairy-freeEgg-freeDiabeticLow-SodiumLow Fat / Low CholesterolRenal
A chicken salad of rotisserie chicken, celery, cranberries, pecans, pickles and apple in a blended cottage cheese and yogurt dressing, scooped onto cheddar-topped apple slices.
Farro cooked in vinegar and water with roasted grape tomatoes and spinach under a sizzled garlic, cumin and coriander dressing, layered with goat cheese.
WesternSalad meal, Side Dish, Side Salad, Sides55 minServes 4367 kcalGluten-freeEgg-freeHigh Fiber
Meal-prep jars layered with fattoush vegetables in order of wetness, with the pomegranate-sumac dressing packed separately and fried pita chips added at serving.
A chopped romaine salad with cucumbers, tomatoes, radishes, bell pepper, mint and parsley, topped with cumin-seasoned chicken and crisp sumac pita chips and tossed in a blended honey, lemon and sumac dressing, with feta if liked.
A chopped tomato and cucumber salad with mint and coriander under a lemon, sumac and paprika dressing, crowned with crisp baked flatbread ribbons and lightly pickled red onion.
Leeks, baby fennel and courgettes braise in wine with fennel seeds and star anise, then tumble over a whipped feta dressing with flakes of fried salmon. Raw fennel, peas, crumbled feta and sourdough croutons finish the warm salad.
Freekeh cooked until just tender is cooled and mixed with spring onions, pomegranate seeds, parsley and mint, dressed with olive oil and pomegranate molasses. Crushed pistachios go over the top.
Side dishes1 hrServes 4 as a side dish201 kcalVegetarianVeganDairy-freeEgg-freeDiabeticLow-SodiumRenal
Toasted fregola tossed with blanched broad beans, runner beans and sugar snaps in herbs, served under watercress with a grated tomato, sumac and muscatel vinegar dressing.
A loose tangle of green oak and baby cos leaves dressed lightly with lemon and olive oil, scattered with tarragon, chives, parsley, toasted walnuts and sweet-pickled eschalots. It is the kind of fresh, herby side salad French bistros serve next to rich mains.
A classic everyone should know! Served the true French way, drizzle it over leafy greens and toss lightly. PS A classic French vinaigrette does not have garlic in it, hence why this can be kept for up to 2 weeks.
Here is a lovely bright salad dressing made with fresh basil. It will jazz up any salad - even a good ole' Garden Salad! Or drizzle over roasted vegetables - the fresh flavour of this salad works so well with roasted vegetables, like the Broccoli Wedge Salad Papy also posted today. Just be sure to cool them first otherwise the dressing will turn brown on contact!Makes 1/2 cup, enough to dress a salad for 4 people. Stays green for 2 days, thanks to an ice cube!
WesternSalad, Side, Side Dish, Side Salad5 minServes 1651 kcalVegetarianVeganGluten-freeDairy-freeEgg-freeDiabetic
Black beans, corn, bell pepper, cherry tomatoes, red onion, cilantro and jalapeño tossed in a lime, olive oil and white wine vinegar dressing spiced with chili powder and cumin. Chilling lets the sharp edges soften and the flavours blend.
Blanched lemon slices are fried until golden and chopped into a salad of greens, parsley, mint and radishes, with toasted pistachios and a caper and mustard dressing.
A crunchy chilled salad of corn, Colby Jack, bell pepper, and red onion in a taco-seasoned lime mayonnaise, with corn chips folded in at the last moment.
Salad, Side Dish10 minServes 8906 kcalVegetarianGluten-freeEgg-freeHigh Fiber
Cabbage tossed with cilantro, mint and onions fried until frizzled and golden, dressed with a blended peanut butter, lime and fish sauce dressing. Half the crisp onions are folded through and half are scattered over the top.