I need salad recipes, folks. I am tired of the same old boring stuff. I want some with pizzazz and panache and lots of zing.

What are your favourite salads? And don’t lecture me on dressings, the boys hate dressings on their salads.

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  1. MelissaSG says:

    I love doing layered salads in a clear bowl, throwing in whatever is colorful and sounds good that day. Typically lettuce on bottom, and then layers of peppers, olives, mushrooms, carrots, cucumber, corn, beets, chickpeas, etc…

  2. Kim says:

    Fresh Spinach, Strawberries, Candied Pecans, and Goat Cheese…with some basalmic dressing (for you, since the boys don’t like it)

  3. I cut up avocado and tomatoes, toss it in a bowl and top with some red wine vinegar, kosher salt and freshly ground pepper. It is the BEST salad, and easy. You can doctor it up (add some hearts of palm and/or asparagus tips, red onion, etc.) or you can toss it on a bed of romaine or spinach. I like it just the avocado/tomato the best, though.

    Also, you can do a kind of oriental salad with spinach (or romaine), green onions, sliced/slivered almonds, sesame seeds (optional), (canned) mandarin oranges, dried cranberries, and Chinese noodles (rice noodles are best, but any kind is fine–you can even leave them out, as I do when I want to make the salad and I don’t have any around). The dressing is: 4 Tbs brown sugar, 6 Tbs rice vinegar, 1/2 cup oil, mix well. My kids LOVE this salad.

  4. fille says:

    Sweet corn & cherry tomatoes (& bell peppers in different colours) & fresh basil (or dill)

    cellery stalks & apples & walnuts & mayonnaise dressing

    Shelly’s salad:
    Chicorree & manderines in little pieces (& french dressing)

    Swiss sellery salad:
    grated cellery & mayonnaise & lemon & salt & pepper(yuuuuummmmmmi)

    grated carots & pineapple bits (& walnut bits)

    cucumbers is small slices, salt, dill

    Cucumber in tiny bits or thin slices, yoghurt, lots of garlick, salt, (pepper)

    Veggies just cut, without salad:
    - Cucumber sticks
    - cellery stalks in sticks
    - Sliced fennel
    - Carrot sticks
    - Sliced bell peppers (or sticks, but sliced is fun)
    - cherry tomatoes
    - red radish
    (With carrots, you might want to add a drop of water, so that it does not get all dry and white)

  5. Rebecca D says:

    I have some really good ones.

    No mayo potatoe salad:Easy!!
    1lb new small potatoes, fresh dill, salt, pepper. 1 tsp olive oil—— zap potatoes and cut in 4s, break up dill, spinkle with olive oil, salt and pepper to taste.

    Bok choy almond salad:
    1 head boc choy choped the whites only, roasted almons loosley chopped,1 tsp olive oil, 1/2 cup soy sause, 1/2 cup water, 1tsp sugar, 1/2 tsp ginger, 1 tsp ginger——Mix together soy sause-water-sugar-oil and spices- put bok choy in a bowl, add almonds , pour sause on–add another tsp of sugar if to salty.

    Avacado salad:
    One ripe avacado, 1 tsp orange juice,small chopped fine tomatoe, very snall chopped fine onion, small chopped fine pepper, 1/2 tsp salt,1tsp garlic powder—–mush up avacado and add all the above ingrediants.( the salt is a must in this it brings out the flavors) Mix well.

    Quinoa salad:
    1 cup cooked Quinoa( I use pareve chiken soup instead of water to boil it in), chop a red pepper,1/2 small onion choped fine, 1 curby cuke choped, 1 tsp olive oil,1/2 tsp garlic powder, 1 and 1/2 TBSP onion powder, 1/2 tsp salt, 1tsp dried basil or 1 TBSP chopped fresh basil—- put quinoa in a bowl add all the rest of th ingredients to it and mix.EASY!!
    Enjoy we use these all the time!!

  6. BB says:

    Canned corn, can of Israeli pickles, diced purple onion, halved cherry or grape tomatoes. Personally, I toss with Mauzon low-fat ranch dressing but it’ll taste good without dressing.

  7. Rivkah T. says:

    My new go-to salad:
    This is from Mark Bittman’s “How To Cook Everything Vegetarian”, p. 48.

    Cucumber Salad with Soy and Ginger
    1 to 1.5 lbs (about 3 medium) cucumbers (I use 1-2 English cucumbers)
    Salt and freshly ground pepper
    2 tablespoons rice vinegar, or white vinegar mixed with a little water
    A 1-inch piece fresh ginger, peeled and minced or grated
    1 teaspoon sugar
    2 tablespoons soy sauce (I use Bragg’s Amino Acids)
    Fresh cilantro for garnish (can do without, but it does add a little more flavor)

    If you’re using good cucumbers, just slice them to your liking. If you don’t have good cucumbers you should slice them, salt them, and let them sit in a colander to train for 10-20 minutes. Rinse, drain and pat dry or spin in salad spinner.

    Toss cucumbers with salt (if you haven’t already salted them), pepper, vinegar, ginger, sugar and soy sauce.

    Taste and adjust the seasonings, garnish and serve.

  8. Yaffa says:

    Try the Sushi Salad in the Chef’s Confidential cookbook! You can make it with or without the “fake crab” flaked in the salad, and noone really tastes the dressing! I serve it on Shabbos instead of gefilte fish as a first course!

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