Salad Cookbook A Salad Cookbook Filled with Delicious Salad Recipes

74 Pages·2019·2.307 MB·English

by  BookSumo Press

Salad Cookbook
A Salad Cookbook Filled with 50
Delicious Salad Recipes
By
BookSumo Press
All rights reserved
Published by
http://www.booksumo.com
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Table of Contents
Almond Dijon Salad 7
Seattle Salad 10
American Potato Salad 11
Tarragon Wild Rice Salad 12
Quinoa Pepper Salad 13
Asparagus Salad 14
Ranch Pasta Salad 15
How Make Classical Ceviche 16
Sao Paulo Style Ceviche 20
Siesta Ceviche 21
London Afternoon Ceviche 22
Sunday Brunch Ceviche 23
Carmen’s Ceviche 24
Ceviche Forever 25
How to Make a Grilled Fruit Salad 26
Saturday Summer Salad 27
Moroccan Inspired Fruit Salad 30
Johnson City Fruit Pie 31
Chinese Buffet Fruit and Veggie Salad 32
Fruit Pie Spicy Fruit and Chicken Salad 33
4-Ingredient Fruit Salad 34
Egg Salad 35
Bacon Broccoli Salad II 36
Pasta Salad II 37
Amish Pasta Salad 40
Cucumber Salad 41
Cashew Salad 42
Almond Salad I 43
Italian Salad 44
Tri-Color Pasta Salad 45
Garbanzo Bow-Tie Pasta Salad 46
Ravioli & Broccoli Pasta Salad 47
Maggie’s Favorite Pasta Salad 50
Oriental Coleslaw 51
Garden Party Coleslaw 52
Sunflower Coleslaw 53
Famous New England Coleslaw 54
Cookout Coleslaw 55
Colorful Coleslaw 56
November’s Coleslaw 57
Restaurant Style Coleslaw 60
Granny Smith Coleslaw 61
Homemade Caesar 62
Korean Style 63
Picante Ranch 64
Mediterranean Dressing 65
Homemade French 66
Mediterrean Asian Dressing 67
Japanese Style 70
Ginger Dressing 71
Homemade Balsamic 72
Tangier French Dressing 73
Almond
Prep Time: 15 mins
Dijon Salad
Total Time: 20 mins
Servings per Recipe: 8
Calories 218 kcal
Fat 19.2 g
Carbohydrates 6.2g
Protein 6.5 g
Cholesterol 11 mg
Sodium 405 mg
Ingredients
1 C. sliced almonds 1/2 tsp ground black pepper
3 tbsps red wine vinegar 2 tbsps water
1/3 C. olive oil 1/2 red onion, thinly sliced
1/4 C. fresh cranberries 4 oz. crumbled blue cheese
1 tbsp Dijon mustard 1 lb mixed salad greens
1/2 tsp minced garlic
1/2 tsp salt
Directions
1. Get your oven to 375 degrees before doing anything else.
2. Place all your almonds on a cookie sheet and bake them for 7 mins in the oven
3. Now puree the following with a food processor: water, vinegar, pepper, oil, salt, garlic, and
mustard.
4. Get a bowl, combine: the vinegar mix, baked almonds, greens, blue cheese, and onions.
5. Enjoy.
Almond Dijon Salad 7

SEATTLE
Prep Time: 15 mins
Salad
Total Time: 1 hr
Servings per Recipe: 12
Calories 211 kcal
Fat 6 g
Carbohydrates 35.2g
Protein 7.6 g
Cholesterol < 1 mg
Sodium < 103 mg
Ingredients
1/2 C. freshly squeezed lemon juice 2 large red bell peppers - seeded, cored,
1/4 C. extra-virgin olive oil and diced
2 tsps Dijon mustard 2 bulbs fennel, trimmed and diced
salt and ground black pepper to taste 2 bunches kale, leaves stripped from
5 C. water stems and torn into pieces
2 C. uncooked wild rice 1/4 lemon, juiced, or to taste
1 tsp butter
4 C. finely sliced red cabbage
Directions
1. Get a bowl, combine: pepper, half C. lemon juice, Dijon, olive oil, and salt.
2. Now get your wild rice boiling in water. Once it is boiling add the butter, place a lid on the
pot, set the heat to low, and let the rice gently cook for 40 mins.
3. Now remove any liquids and cook everything for 7 more mins until no liquid remains.
4. Let the rice lose its heat then stir it.
5. Get a 2nd bowl, combine: dressing, cabbage, fennel, and bell peppers.
6. Lay your kale on top then add the wild rice over the kale.
7. Let the salad sit for 7 mins before stirring.
8. Now add some extra lemon juice then serve.
9. Enjoy.
10 Seattle Salad