Salad Recipes

Salads are not a bowl of iceberg lettuce any longer. Adventurous, and anything but predictable, with the myriad of greens, the availability of fresh produce and herbs, chefs around the globe are turning over a new leaf. Salads can be a starter, a simple side dish, a light appetizer, or a substantial meal. Artfully tossed together, a salad can be frozen, cold, warm or hot or a combination, such as warm meat or poultry sitting atop chilled greens.

Every classic salad dish combination can be found here including recipes for chicken salad, potato salad, pasta salad, fruit salad, macaroni salad, broccoli salad, tuna salad, spinach salad, bean salad, Greek salad, tomato salad, shrimp salad, Waldorf salad, Caesar salad, cold salad, green salad, Italian salad, apple salad, corn salad, cranberry salad and many more!!

ClassicSaladRecipes.com present a comprehensive collection of international favorites such as Cobb salad, tabouleh, Thai chicken salad, and dozens more. We also offer exciting and new salads from chefs that are getting rave reviews and are destined to be classics. Each recipe page not only has a step-by-step detailed instructions for preparing the dish but a recipe description and tips and techniques for insuring success.

Featured Recipe

Belgian Endive Salad With Apples Toasted Walnuts And Fig Vinaigrette

Ingredients -

10 Belgian Endives, cores removed and sliced lengthwise into thin strips
2 Fuji or Pink Lady Apples, peeled, cored, and cut into thin strips
1 cup coarsely chopped Walnuts, toasted

Vinaigrette:
1 teaspoon Dijon Mustard
2 tablespoons Red Wine Vinegar
1 tablespoon White Balsamic Vinegar
Salt and Fresh Ground Black Pepper, to taste
1/2 cup Olive Oil
1/2 cup Dried Figs, finely chopped

Preparation:

1. Add endive strips and apple slices to serving bowl.

2. Sprinkle walnuts over top.

Vinaigrette:
1. Add Dijon mustard, red wine vinegar, and white balsamic vinegar, salt and pepper to small bowl.

2. While whisking constantly, add the olive oil.

3. Stir in the dried figs.

4. Pour vinaigrette over the salad.

5. Toss to coat.

6. Serve on individual salad plates.