This is a different twist on an old favorite. This recipe for coleslaw has a whole new taste that my family really enjoys. The blue cheese gives it some zip, and the bacon just takes the flavor over the...
Author: BonniE !
This is a great salad to serve during the summertime heat- very little cooking and you can make it the night before. You can add in or take out any veggies you like.. you can even change the dressing....
Author: Pat Duran
I have made this with red delicious apple and with granny smith apple, with and without the lemon juice, and with and without the nuts. The great thing about the recipe is the flexibility to tailor to...
Author: Ted Anderson
I found this recipe on epicurious.com. It is a great salad to use up summer vegetables. I used 4 different ones. It was great and my husband ate up all the leftovers, such as they were. I tripled the recipe...
Author: Jolayne Cooper
A nice light lunch or brunch recipe. Feel free to use fresh cooked shrimp and to substitute a different mustard if you wish.
Author: Daily Inspiration S
This recipe was given to me by a lovely lady in my church, Dee Makepeace, who is an amazingly good cook. I'm not much of a salad eater, but this one I like. ALOT! LOL! Now I bring it to potlucks and family...
Author: Diane Schmidt
My 1st husband's aunt gave me this recipe close to 40 years ago, and I have been making it for potlucks and salad luncheons ever since - everyone loves it and wants the recipe once they try it. Even if...
Author: Lisa Hayes @JPKitteez3nMe
This is such a wonderful diet friendly and delicious Summer Salad. Be sure to serve it in a clear glass bowl. When it's my turn for Bunco Lunch I triple the recipe and there is never a morsel left. I hope...
Author: Ingrid Parker @Koechin
Always a yummy addition to any potluck, this salad come from Lizzie's Amish Cookbook.
Author: Carolyn Haas
Yes, I am a Tuna snob because I only eat Albacore. I blame it on my little Momma because it's the only tuna she will buy. I really can eat this tuna right out of the can with nothing on it's that good....
Author: Kimberly Biegacki
I have been searching for this recipe for years. I finally found one but changed some of the ingredients so that it was healthier. The end results was perfect, it tasted just like the salad I've eaten...
Author: Jo Zimny @EmilyJo
We weren't big on green salads when I was growing up tho we did eat a lot of raw veggies and put lettuce on sandwiches. Me, I liked chunks of lettuce with Miracle Whip spread on them, like an open-faced...
Author: Sue Fitzpatrick
This Southern Living recipe was prepared by Sue McGee at our May, 2013, meeting.
Author: Club Recipes
We see how this recipe can transform Brussels sprouts haters. The bacon dressing adds an array of delicious flavor. From the smoky bacon to the tangy vinegar and a hint of sweetness from the brown sugar,...
Author: Natalie Houghtby-Haddon
The butterfinger candy bars make the twist. The taste is unbelievable!
Author: Stacey Vaden
I understand that this salad recipe is a must for every Russian holiday. Serve in a glass dish so that the layers show through. Recipe & photo: allrecipes.com
Author: Ellen Bales
This recipe came from Taste of Home. It makes a large dish, great for potlucks. I have never taken it anywhere that someone didn't ask for the recipe and the dish is usually empty when I leave. I usually...
Author: Linda Barker
You can use other lentils, but be careful not to overcook. The green lentils are a unique specimen that holds together well and has a great taste!
Author: Lori Loucas
A healthy version of slaw that will change your mind on eating any other slaw!
Author: Kathy Sills @tootiefruity
This salad is deliciously different from others. The warm bacon-shallot dressing gives its unique taste along with the poached egg & crispy bacon
Author: Francine Lizotte
Elegant, tasty and fun to eat, these bowls are a great recipe to have. It's the perfect way to enhance your salads...
Author: Francine Lizotte
I served this last night at a party along with 'Rich man's Shrimp Cocktail'. That was a platter presentation of Shrimp on a bed of shredded lettuce over leaf lettuce lining the tray. I served the cocktail...
Author: Alexa Lloyd
My family loves this super simple dish. You can also use shrimp.
Author: Vicki Butts (lazyme)
Beautiful and delicious. : )
Author: Daily Inspiration S
A simple platter of avocado and paper thin wisps of onion are welcome at almost any meal. Drizzled with olive oil and vinegar the avocados shine!
Author: Susie D.
This is something that I have loved all of my life. It is just so good and so easy.
Author: Jeanne Benavidez
You probably use the canned cranberry sauce but this is something a little different and boy is it good.The longer it sits the better it gets.this was given to me by a dear friend, Enjoy!!!!!!!
Author: Zelda Hopkins
Growing up during the summer months my mom always made cucumber salads with onion, vinegar, salt and pepper; it was and still is delicious. I've taken this simple and delightful retro salad and "Loganized"...
Author: Sherri Williams
I love beets this recipe is so good..can be served warm or cold. recipe idea of cfletcher.
Author: Pat Duran
A nice fresh summer salad. And so simple. It needs to marinate overnight. So its not quick but it is VERY easy. A friend recently asked for the recipe and I just had to laugh. You can easily do this from...
Author: Kathie Carr
This is another Russian dish. (Rediska v Smetaniye) Easy, quick and simple. One of my favorites. If you don't like sour cream, you can use Greek Yogurt. My mother always had a supply of sour cream, cream...
Author: Bonnie Beck
This is not a coleslaw. I found this in a church cookbook and it gives you something to do with cabbage besides making a coleslaw. Enjoy!!!!!!!!!!!!!!!!!!!!
Author: Zelda Hopkins
This is kind of on the sweet side, but you can substitute granulated Splenda and also use light or fat-free Miracle Whip for calorie control. I use prepackaged all-natural bacon bits to save time. It's...
Author: Susan Feliciano
This pea salad recipe is super simple. Very few ingredients create a fabulous side dish. The mayo and zesty Italian dressing are tangy mixed with the sweet peas. Red onions and cashews add a nice crunch....
Author: LESLIE TRYTHALL
Adapted this recipe from one for cooked spinach that was in our local paper years ago. The dressing is easily doubled. Water chestnuts are a bit bland. To give them a flavor boost, I marinate them in a...
Author: Kathy W
I found this recipe among my grandmother's recipes. It looks like it had been cut from an old magazine - very old, from the yellowing of the paper! It states it is for use as a coleslaw dressing, although...
Author: Martha Price
My aunt gave me this recipe many years ago. It is so quick to put together and is delicious with barbeque, cold meats, etc. Absolutely great to take on picnics!
Author: Mary Owens
This recipe is so very good and it is good for you! Fermented food is different then pickling. There is no vinegar in this process and no need to can them. Adding fermented veges to your meals will help...
Author: Deb Crane
A great summer salad from Food Network Magazine.
Author: Daily Inspiration S @DailyInspiration
To get that Louisiana flavor going use shrimp that have been cooked in seafood boil. If you can only get the precooked shrimp that is not seasoned from the freezer section in the grocery it will still...
Author: Ruby Henderson
Light and fresh salad with the taste of a poke bowl. You can add any other veggies you want to the salad. Use vegan Mayo to make it a vegan dish
Author: barbara lentz
I've made this slaw many times with Kale from our garden; most recently for a church potluck with several requests for the recipe. Just received one from a friend "to offset all the heavy starchy (but...
Author: Dennie Lou
I had smashed cucumbers last year for the first time...they were awesome. Smashing the cucumbers results in the cucumber absorbing more of the delicious dressing. Smash your cucumber with a big pestle...
Author: Baby Kato
I found this in my Weight Watchers magazine and made a few minor changes. It's 8 points per serving.
Author: Carolyn Haas
Mother used to make this Slaw for a Museum and Bistro restaurant she worked for and kept it on hand all the time in case they had a busy lunch and started to run out of salads. Because it is frozen, she...
Author: Pam Ellingson