Tuna salad gets the all-star treatment when studded with tart apples, crunchy walnuts, crisp celery and savory shallots and tucked into a flaky croissant, topped with a slice of Swiss cheese.
A protein packed Italian classic that is as delicious as it is nutritious.
A vibrant, chic melange of taste and texture highlights this main course salad.
This is a standard raw tuna (poke) salad served in most Hawaiian homes. Although unconventional, it is sure to please the more adventurous seafood lovers. Be sure to use fresh tuna for the very best flavor, although fresh frozen tuna will produce acceptable results.
Just what a Greek salad should be, chock full of hearty ingredients like tomatoes, cucumbers, olives, feta cheese, and of course beans, and done up with a zesty dressing. Serves eight.
A crusty rosemary bread works nicely for this classic Italian salad. The bread - pulled into bite-sized pieces - tomatoes, cucumbers and red onions, are tossed with fresh herbs and just enough vinegar and oil to give them a nice glistening. Four generous servings.
This was always a summer Saturday favorite for my grandparents and I. Great served on a large lettuce leaf. You may also add grapes or chopped apples if you wish.
We like surprises in recipes and this one has one - tuna and cottage cheese. The end result is a creamy, creamy tuna salad that makes a great luncheon dish.
Don't let the prep and cook time scare you. Most of it is for roasting the bread and letting the salad stand.
This creamy salad is made with red potatoes, which give this dish--chock full of melt-in-your-mouth bacon, bits of hard boiled egg, crunchy celery and spicy onion--a delectable, firm texture.
