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Category: Salads
15 MINS BLACK BEANS SALAD-  MEXICAN RECIPES

15 MINS BLACK BEANS SALAD- MEXICAN RECIPES

Submitted by: on Feb 18th, 2013
Rating:
5
This colorful salad features black beans, onion, tomato, tangy lime juice, zesty cilantro and some seasonings. This colorful, high fiber, high protein salad makes a great side dish, appetizer served with chips, or lunch served with fresh tortillas. This salad is low in fat and loaded with ..
21st Century 3-Bean Salad

21st Century 3-Bean Salad

Submitted by: on Jan 30th, 2013
Rating:
5
The base of 3-bean salad; kidney, garbanzo, and green beans, is already quite nutritious but the dressing typically calls for tons of white sugar (my mom's used 1/2 cup!) and oil. I replaced the sugar with one tablespoon of date syrup, eliminated the oil, and added some lemon zest to lighten ..
A salad of raw cuttlefish with vine tomatoes and arugula

A salad of raw cuttlefish with vine tomatoes and arugula

Submitted by: on Jan 7th, 2011
Rating:
5
Cuttlefish are marine animals of the order Sepiida. They belong to the class Cephalopoda (which also includes squid, octopuses, and nautiluses). Despite their name, cuttlefish are not fish but molluscs. Recent studies indicate that cuttlefish are among the most intelligent invertebrates. Cuttlefish ..
A Sexy Summer Salad

A Sexy Summer Salad

Submitted by: on Mar 28th, 2012
Rating:
0
A combination of wild rice and fresh spring or summer vegetables, makes for a simple and refreshing salad.
American-Style Potato Salad

American-Style Potato Salad

Submitted by: on Jan 4th, 2011
Rating:
5
A so-called American potato salad is made with mayonnaise instead of the vinaigrette the French traditionally use, and a little diced celery is added for crunch. Buy large potatoes, to cut down on peeling time. This is usually tossed but looks more elegant left layered.
Artichoke and Toasted Walnut Salad

Artichoke and Toasted Walnut Salad

Submitted by: on Jan 4th, 2011
Rating:
5
Because the choke is undeveloped, once you remove the tough outer leaves from baby artichokes, you only need to simmer them for about 20 minutes and you can eat them whole—hot with olive oil or butter, or cold in a salad. Toasted walnuts or pecans make a delightful contrast of flavor and texture. ..
Artichoke salad with Parmasan

Artichoke salad with Parmasan

Submitted by: on Nov 25th, 2010
Rating:
5
The combination of marinated and raw artichokes gives a fantastic contrast of flavor and texture in this salad. If you like, you can add some split chile peppers (with or without seeds, depending on how spicy you like them) to the marinade to give it an extra kick. The boys in the kitchen always ..
Arugula With Mushrooms

Arugula With Mushrooms

Submitted by: on Nov 4th, 2013
Rating:
5
Arugula With Mushrooms
Asparagus, Green Bean, Mushroom, and Chicken Salad

Asparagus, Green Bean, Mushroom, and Chicken Salad

Submitted by: on Jan 4th, 2011
Rating:
5
You can leave out the chicken and serve this salad as a first course. You can also substitute other ingredients, such as cooked shellfish or other seafood, far the chicken. Don’t he scared off by the foie gras. It is completely optional, but it does take the salad ta a new level.
Avocado Tomato Watermelon Salad

Avocado Tomato Watermelon Salad

Submitted by: on Sep 11th, 2014
Rating:
0
If you like clean, summertime flavors with an interesting texture, you will love this salad! I originally made it as part of my End-of-Summer Grilling Menu about a year ago, & this summer, I decided to revise this salad. I left out the ricotta salata & I made a citrusy jalapeño dressing ..
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