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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.
Fusilli, cocktail shrimp, and tuna are tossed with cucumber, tomatoes, and corn in a mayonnaise and whole-grain mustard dressing. It is a picnic-ready pasta salad with plenty of bite.
An American macaroni salad with canned tuna, celery, chopped hard-boiled eggs, tomatoes, onion and sweet relish in a mayonnaise, Dijon mustard and lemon juice dressing.
A poke-style bowl of tofu noodles, cubed tuna, avocado, and crunchy vegetables with a soy-tsuyu sauce. Everything is served fresh and uncooked, so the textures stay bright.
Butterhead lettuce and mellowed onion rings carry tuna, black olives, and spoonfuls of ricotta under olive oil and balsamic glaze. It is a simple salad with a deli-style richness.
Chargrilled potatoes and red onions are tossed with raisins soaked in orange juice and balsamic, then topped with rare tuna chunks. A garlic and lemon aïoli is served with the warm salad.
Turbot fillets poached in foaming brown butter under a silky shallot and white wine butter sauce. A caraway-honey cabbage salad, capers and radish slices bring sharp contrast.
Seasoned ground turkey and crisp waffle fries layered over lettuce with tomatoes, avocado, pickles and fried onions. A lemony seasoned dairy-free sour cream ties the burger flavours together.
Chickpeas, celery and capers folded through a chunky tzatziki dressing of grated cucumber, Greek yogurt, lemon, dill and garlic, rested so the flavours meld.
A crisp salad of greens and chicken breast under a cool, garlicky tzatziki of salted cucumber, dill, and lemon. The yogurt sauce is thick enough to coat every leaf.
Orzo tossed with sweet peppers, fresh corn, basil and shredded chicken in a sharp lemon and garlic vinaigrette. Chilling lets the flavours settle into the pasta.
Soft morning rolls stuffed with a crunchy, lightly pickled cabbage and carrot salad bound in mayonnaise and mustard. A line of ketchup and cool cucumber slices make them taste like a deli sandwich.
Golden pan-fried tofu tossed warm in a sweet-and-sour gochujang dressing with plum, then combined with fresh chives and lettuce. The contrast of crisp tofu edges and raw greens keeps the salad lively.
Strawberries, blackberries, blueberries and raspberries are folded into a sweetened cream cheese and whipped topping mixture until every berry is coated. A no-cook cheesecake salad served straight from the bowl.
AmericanAppetizer, Dessert, Salad, Side Dish15 minServes 8431 kcalVegetarianGluten-freeEgg-freeHigh FiberRenal
Chunky tomato, red onion, sweet pepper and cucumber with fresh dill, dressed with a whisked honey, Dijon mustard, red wine vinegar and olive oil vinaigrette.
Garlic shrimp sit over rice vermicelli, lettuce, carrot, cucumber and beansprouts under a mild fish sauce and lime dressing. The salad is assembled at the last moment so the herbs stay fresh.
Modern VietnameseSalad20 minServes 2300 kcalDairy-freeEgg-freeLow Fat / Low CholesterolHigh Fiber
Sweet, tangy, and with just a touch of spiciness, this incredible coleslaw is a fantastic flavorful alternative to your usual creamy coleslaw. Sliced almonds or roasted nuts top it off for added crunch. It's truly the perfect side to anything off the grill!
Chicken cutlets in a flour coating are pan-fried, then tossed warm with radicchio in a lemon, garlic and caper pan sauce. Crisp panko scattered over the salad adds crunch to every bite.
Italian American40 min4 servings201 kcalDairy-freeEgg-freeDiabeticLow-SodiumRenal
A bistro salad of torn lettuce, tomato, toasted walnuts and pine nuts and bacon lardons under crumbed goat's cheese rounds fried in butter until golden and molten.
FrenchAppetiser, Salad, Salad meal, Side Salad30 minServes 2366 kcalDiabetic
Red cabbage rectangles wilt briefly in garlic herb butter with spinach, balsamic and pistachios. The warm salad is served at once while the cabbage still has some bite.
Warm Roasted Vegetable Harvest Couscous Salad is a Mediterranean salad centred on couscous, prepared in a straightforward home style. Serve it as directed in the method.
Roasted sweet potato, Brussels sprouts and red onion tossed warm with massaged curly kale, dried cranberries and parmesan in a maple Dijon vinaigrette.
Pumpkin wedges griddle slowly in a honey, soy and five-spice dressing while mushrooms cook in miso butter until sticky. Lemon-dressed kale forms the base of this warm platter salad.
Sweet potato, sprouts and plums roast in maple syrup and orange juice while pancetta crisps in a pan. A honey and cider vinegar dressing, hazelnuts and pumpkin seeds finish the warm leaves.
Cauliflower florets seasoned with cinnamon and cumin roast first, then chickpeas and tomatoes join the tray with harissa. Pomegranate seeds and whole parsley leaves finish the warm salad.
Main course1 hrServes 2209 kcalVegetarianVeganGluten-freeDairy-freeEgg-freeLow Fat / Low CholesterolRenal
A textured salad of confit cherry tomatoes in aromatic oil and crisp hazelnut-crusted fried goats' cheese over blanched kale and rainbow chard, dressed with the spiced tomato oil.