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Snap Pea Chopped Salad With Thai Vinaigrette Recipe

INSTRUCTIONS
For the dressing:
Place all of the ingredients except the oil in a medium bowl and whisk to combine. Slowly drizzle in the oil, whisking continuously, until all of it is incorporated; set aside.
For the salad:
Place the snap peas, cucumber, carrots, cilantro, and scallions in a large bowl, drizzle with the dressing, and toss to coat. Transfer to a serving platter, sprinkle with the peanuts, and serve immediately.

Mary'S Cranberry Salad

Mix together cream cheese, mayonnaise and sugar and add the remaining ingredients.
Mix together and freeze in mold.
(Double recipe for big ring mold.)

Colonial Cranberry Salad

Combine 1 cup water, sugar and cranberry in saucepan.
Bring just to a boil.
Remove from heat; cover and let cool for about 5 minutes.
Combine 1 cup boiling water, cranberry mixture and lemon juice; chill until partially congealed.
Fold in remaining ingredients.
Chill until firm.

Salat Tangiers (Moroccan Recipe For Zwt-9)

ling-film & allow to stand for 8-10 minutes.
Meanwhile

Jello Cranberry Salad

Mix jello with hot water; add whole cranberry sauce to jello and water mixture.
Let gel until firm.
Add Cool Whip, then nuts. (This is good for a salad or dessert.)

M Cafe'S Curried Cauliflower Salad

For the cashews: Heat the oven

Vietnamese Lemongrass Shrimp Salad With Vermicelli - Bun Tom Xao

ntil shrimp is cooked.
For each salad place 1 cup of

Scott'S Holiday Cranberry Salad

old with 1 tablespoon creamy salad dressing. Zest 1 orange and

Thai Crunch Salad With Peanut Dressing

For the dressing, combing all of the ingredients except for the cilantro in a blender and process until completely smooth.
Add cilantro and blend for a few seconds until the cilantro if finely chopped. Refrigerate until ready to serve.

For the salad, combine all of the ingredients in a large bowl and toss to combine. If serving right away, drizzle the peanut dressing over top and toss; otherwise, serve the dressing on the side so the salad doesn't get soggy.

Breaded Pork Chops With Arugula Salad

Place flour, egg and combined breadcrumbs, Parmesan cheese and parsley in 3 separate shallow bowls. Lightly coat pork in flour; shake off excess. Dip in egg, then crumbs. Refrigerate for 20 mins.
Heat butter and oil in a large skillet on medium heat. Cook pork in batches for 3-4 mins each side, until golden and cooked through. Drain on paper towels.
For the salad, toss arugula and pear. Whisk oil and vinegar. Drizzle over salad. Top with shaved Parmesan cheese.
Serve pork with salad and a lemon wedge.

Spiced Lamb With Corn And Chickpea Salad

edium heat. Cook the lamb for 3-5 mins, turning, until

Tangled Thai Salad For Zwt-9

For the Salad:
Put napa cabbage in

Brown Rice Salad With Peppers And Zucchini

ore dressing than is needed for the salad, I think, but it

Cranberry Salad

Grind cranberries; add rind of oranges and cut up oranges.
Mix well with sugar and let stand overnight; set jello and when it begins to thicken, add the cranberry mixture, apples and nuts.

Spicy Calamari With Asian Salad

ry in 3-4 batches, for 1-2 mins each, until

Tortilla-Crusted Turkey With Rice Salad

hey're added. Cook turkey for 2-3 mins each side

Grilled Vegetable And Shrimp Salad

For the Dressing: In a small bowl, whisk all ingredients together. Set aside
For the Salad: Preheat outdoor grill or grill pan on high.
In a bowl, toss pepper, corn, asparagus, and zucchini together with oil. Season to taste.
Grill pepper and corn for 1-2 minutes each side. Place in a large bowl. Grill asparagus and zucchini for 1 minute each side, turning, until lightly charred. Add to bowl. Season to taste.
Add shrimp, avocado, onion and basil leaves. Drizzle with dressing and serve with tortillas

Shrimp, Pecan, Mango And Watercress Salad

For the dressing, whisk all the ingredients in a small bowl. Set aside.
For the salad, blanch asparagus and sugar snap peas in a large saucepan of boiling water for 10 seconds. Drain and refresh under cold water. Drain well. Cut the asparagus, on an angle, into thirds and the sugar snap peas in half lengthwise. Place asparagus, sugar snap peas, shrimp, mango, tomatoes and radishes in a large bowl. Toss to combine.
Add the watercress, radicchio and pecans to the bowl. Add enough dressing to moisten the ingredients; toss gently.

Creamy Balsamic Dressing W/Chopped Salad

For the Creamy Balsamic Dressing:
Whisk together garlic, mayo, lemon juice, dijon mustard, sugar, Nature's Seasoning, and salt until well combined. Add the balsamic vinegar and whisk well. Slowly add in the olive oil (while whisking).


For the Salad:
Add all ingredients to a large bowl (more or less of each ingredient depending on personal preferences). Toss with desired amount of dressing and serve.

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