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Translucent onion slices are added to cooked barley along with plump apricots, almonds and parsley. Then a yogurt and honey dressing, infused with cinnamon, turmeric, nutmeg and lemon juice, is swirled into this yummy salad.
This is a delicious and very pretty layered salad that begins with bulgur and finishes with parsley and carrots - with green onions and chickpeas inbetween. Just before serving the salad is tossed, and top becomes bottom and vice versa
Buttermilk and mayonnaise flavor this terrific salad that whips together chunks of chicken, dried tart cherries, pecans and celery.
I experimented with some ingredients I had in my cupboard and was pleasantly surprised with these results. Also, can be served cold, so it's a great make-ahead lunch food!
Great flavors in this one - escarole, Kalamata olives, lemon juice and capers. Serve as a side dish or top a just-baked potato. Makes two generous serving.
This salad is best served warm so all of the fabulous flavors can strut their stuff. The veggies are roasted for this salad and then combined with bow tie pasta, arugula, sun-dried tomatoes, basil, and a splash of olive oil.
Mixed greens, toasted almonds, red onion, and crumbled blue cheese are tossed in a quick, tangy cranberry dressing for an impressive and easy salad!
Romaine hearts are slightly charred on the grill, and served with a fabulous shallot-balsamic dressing. Accompanied with oven dried tomatoes. Whoever eats this will go nuts for it!!!
Rice wine vinegar imparts a delicate sweetness to chicken and ramen salad dressed with soy sauce and peanut oil.
I've gleaned the best qualities of Caesar salad recipes from various restaurants. Then I put them all together to create MY ultimate version!
