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Salad Cookbook - Recipes for Beginners and Experts
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More than 2,800 pages of salads and more salads. Here are a few...
Avocado Ranch Salad Dressing
Ingredients
1/4 cup ripe avocado
1/4 cup mayonnaise
1/4 cup sour cream
1 tablespoon buttermilk
1 1/2 teaspoons distilled white vinegar
1/8 teaspoon salt
1/8 teaspoon dried parsley
1 pinch dried dill weed
1/8 teaspoon onion powder
1 pinch garlic powder
Directions
Mash avocado in a bowl, then stir in mayonnaise, sour cream, buttermilk, and vinegar. Sprinkle with salt, parsley, dill, onion powder, and garlic powder. Stir until well blended, chill until ready to serve.
Nutty Fresh Strawberry Salad
Ingredients
1/4 cup apple cider vinegar
1/4 cup SPLENDA® No Calorie Sweetener, Granulated
1/4 cup vegetable oil
1/4 teaspoon paprika
1 dash Worcestershire sauce
1 tablespoon butter
1/2 cup slivered almonds
1 quart strawberries
2 romaine hearts, chopped into bite size pieces
Directions
In a bowl, mix the vinegar, SPLENDA® Granulated Sweetener, oil, paprika, and Worcestershire sauce. Cover, and refrigerate at least 6 hours.
Melt butter in a skillet over medium heat. Stir in the almonds, and cook until golden brown.
Remove from heat, and cool.
In a bowl, toss the strawberries, romaine, and almonds.
Mix with the dressing just before serving.
The Best Spinach Salad Ever
Ingredients
1 cup slivered almonds
1 cup mayonnaise
1/2 cup milk
1/4 cup white sugar
1 (3 ounce) jar bacon bits
1/2 cup grated Parmesan cheese
1 (10 ounce) bag baby spinach leaves
1/2 head cauliflower, chopped
Directions
Preheat an oven to 350 degrees F (175 degrees C). Spread the slivered almonds onto a baking sheet, and toast until the nuts start to turn golden brown and become fragrant, 5 to 10 minutes.
Watch the nuts carefully as they bake, because they burn quickly.
Once toasted, set the nuts aside to cool to room temperature.
Mix together the mayonnaise, milk, and sugar in a large salad bowl.
Stir in the bacon bits and Parmesan cheese until the dressing is well combined and creamy.
Place the spinach leaves, chopped cauliflower, and toasted almonds into the salad bowl, and stir lightly to coat with dressing.
Thai Shrimp, Chicken, Grapefruit, and Coconut
Ingredients
1/2 cup fresh lime juice
1 1/2 tablespoons fish sauce
2 teaspoons white sugar
2 cloves garlic, crushed
1 red grapefruit, peeled and sectioned
2 cups shelled cooked tiny shrimp, thawed if frozen
2 cups shredded precooked chicken breast meat
1 1/2 cups shredded coconut meat, unsweetened
6 shallots, thinly sliced
1 teaspoon chopped red chile pepper
1/2 cup fresh mint leaves
1 1/2 tablespoons finely chopped fresh cilantro
1 head iceberg lettuce, shredded
Directions
Make the dressing by whisking together the lime juice, fish sauce, sugar, and garlic in a bowl.
Toss together the sectioned grapefruit, shrimp, chicken breast, coconut, shallots, chile pepper, mint, and cilantro in a large bowl.
Drizzle approximately 3/4 of the dressing into the grapefruit mixture and toss to combine.
Combine the remaining dressing with the shredded lettuce in a separate bowl shortly before serving.
Arrange the lettuce on a large platter.
Layer the grapefruit mixture on top of the lettuce.
...
 Recipes PDF download eBook. 2700+ pages
Photo from www.reddit.com
More than 2,800 pages of salads and more salads. Here are a few...
Avocado Ranch Salad Dressing
Ingredients
1/4 cup ripe avocado
1/4 cup mayonnaise
1/4 cup sour cream
1 tablespoon buttermilk
1 1/2 teaspoons distilled white vinegar
1/8 teaspoon salt
1/8 teaspoon dried parsley
1 pinch dried dill weed
1/8 teaspoon onion powder
1 pinch garlic powder
Directions
Mash avocado in a bowl, then stir in mayonnaise, sour cream, buttermilk, and vinegar. Sprinkle with salt, parsley, dill, onion powder, and garlic powder. Stir until well blended, chill until ready to serve.
Nutty Fresh Strawberry Salad
Ingredients
1/4 cup apple cider vinegar
1/4 cup SPLENDA® No Calorie Sweetener, Granulated
1/4 cup vegetable oil
1/4 teaspoon paprika
1 dash Worcestershire sauce
1 tablespoon butter
1/2 cup slivered almonds
1 quart strawberries
2 romaine hearts, chopped into bite size pieces
Directions
In a bowl, mix the vinegar, SPLENDA® Granulated Sweetener, oil, paprika, and Worcestershire sauce. Cover, and refrigerate at least 6 hours.
Melt butter in a skillet over medium heat. Stir in the almonds, and cook until golden brown.
Remove from heat, and cool.
In a bowl, toss the strawberries, romaine, and almonds.
Mix with the dressing just before serving.
The Best Spinach Salad Ever
Ingredients
1 cup slivered almonds
1 cup mayonnaise
1/2 cup milk
1/4 cup white sugar
1 (3 ounce) jar bacon bits
1/2 cup grated Parmesan cheese
1 (10 ounce) bag baby spinach leaves
1/2 head cauliflower, chopped
Directions
Preheat an oven to 350 degrees F (175 degrees C). Spread the slivered almonds onto a baking sheet, and toast until the nuts start to turn golden brown and become fragrant, 5 to 10 minutes.
Watch the nuts carefully as they bake, because they burn quickly.
Once toasted, set the nuts aside to cool to room temperature.
Mix together the mayonnaise, milk, and sugar in a large salad bowl.
Stir in the bacon bits and Parmesan cheese until the dressing is well combined and creamy.
Place the spinach leaves, chopped cauliflower, and toasted almonds into the salad bowl, and stir lightly to coat with dressing.
Thai Shrimp, Chicken, Grapefruit, and Coconut
Ingredients
1/2 cup fresh lime juice
1 1/2 tablespoons fish sauce
2 teaspoons white sugar
2 cloves garlic, crushed
1 red grapefruit, peeled and sectioned
2 cups shelled cooked tiny shrimp, thawed if frozen
2 cups shredded precooked chicken breast meat
1 1/2 cups shredded coconut meat, unsweetened
6 shallots, thinly sliced
1 teaspoon chopped red chile pepper
1/2 cup fresh mint leaves
1 1/2 tablespoons finely chopped fresh cilantro
1 head iceberg lettuce, shredded
Directions
Make the dressing by whisking together the lime juice, fish sauce, sugar, and garlic in a bowl.
Toss together the sectioned grapefruit, shrimp, chicken breast, coconut, shallots, chile pepper, mint, and cilantro in a large bowl.
Drizzle approximately 3/4 of the dressing into the grapefruit mixture and toss to combine.
Combine the remaining dressing with the shredded lettuce in a separate bowl shortly before serving.
Arrange the lettuce on a large platter.
Layer the grapefruit mixture on top of the lettuce.
...
 Recipes PDF download eBook. 2700+ pages
Photo from www.reddit.com
